SEMESTER 1&2

SEMESTER 1st NOTES

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FOOD & BEVERAGE SERVICE

   Chapters

1. THE HOTEL &CATERING INDUSTRY
2. DEPARTMENTAL ORGANISATION & STAFFING
3. NON-ALCOHOLIC BEVERAGES
4. F&B SHORT NOTES

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FOOD PRODUCTION

1. 
   

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FRONT OFFICE

CH-1 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY
CH-2 CLASSIFICATION OF HOTELS ppt
CH-2 CLASSIFICATION OF HOTELS

        -STANDARDS FOR STAR CLASSIFICATION

        -TYPES OF ROOM

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ACCOMMODATION OPERATION

1. INTRODUCTION TO HOUSEKEEPING

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FOOD SAFETY AND QUALITY

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Environmental Studies

UNIT 1 : Multidisciplinary nature of environmental studies     (Read)
UNIT 2 : Natural Resources  (Read)
UNIT 3 : Ecosystems Concept of an ecosystem   (Read)
UNIT 4 : Biodiversity and its conservation Introduction  (Read)
UNIT 5 : Environmental Pollution   (Read)
UNIT 5.1 :Disaster Management (READ)

UNIT 7: Human Population and the Environment (READ)

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CUSTOMER RELATION MANAGEMENT

(CRM)

Unit-1 Definition of Customer (READ)
Unit-2 Service Excellence & Experience (READ)
Unit-3 Defining Loyalty (READ)
Unit-4 Customer Metrics (READ)

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SEMESTER 2nd NOTES

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FOOD & BEVERAGE SERVICE

  UNITS

1. ALCOHOLIC BEVERAGES WINES
2. BAR 

        2.1 TYPES OF BAR

   3. BEER

        3.1 BEER AND OTHER FERMENTED DRINKS

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FOOD PRODUCTION

1. 
   

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FRONT OFFICE

UNITS

1. GUEST ACCOUNTING  (READ ONLY)

2. DEPARTURE   (READ ONLY)

3. POST DEPARTURE (READ ONLY)

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ACCOMMODATION OPERATION

1. PUBLIC AERA CLEANING  (READ ONLY)
2. CONTROL DESK (READ ONLY)
3. stain removal

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HOTEL SECURITY

1. SAFETY AND SECURITY  (READ ONLY)

2. SECURITY HIERARCHY   (READ ONLY)
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BASICS OF TOURISM

1. INTRODUCTION TO TOURISM

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COMMUNICATION SKILLS

1. LISTENING
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