MADURAI KAMARAJ UNIVERSITY

REGULATIONS AND SYLLABUS FOR

B.Sc. (HOTEL MANAGEMENT AND CATERING SCIENCE)
(Non Semester)
(For the candidates admitted from the academic year 2013-14 onwards)
REGULATIONS
Duration of the Course: Three Years (Annual Pattern)
Eligibility:
1. A pass in (10+2) Higher Secondary Examinations, conducted by Board of
Higher Secondary Education, Tamil Nadu Government or equivalent thereto.
( or )
2. A pass in S.S.L.C. with any one of the following one year certificate course
from a recognized Institution & Two years of Industry Experience in a star
Category Hotel.
a) Certificate Course in Food Production
b) Certificate Course in Food & Beverage Service
c) Certificate Course in Front Office Management
d) Certificate Course in House Keeping Management
e) Certificate Course in Bakery/ Confectionary
f) Any other certificate course related to Tourism / Hotel Industries
( or )
3. Any degree of this University or any other recognized University or Any other
similar examinations as equivalent thereto are eligible for admission to the first
year only.
AGE:
There is no upper age limit to admit a candidate to B.Sc. Hotel
Management and Catering Science offered by the Directorate of Distance
Education, Madurai Kamaraj University, Madurai 625 021.

143

B.Sc. Hotel Management and Catering Science

COURSE STRUCTURE & SCHEME OF EXAMINATIONS
I - YEAR
Subject Code

Paper

Max Marks

Language **
I.

Communicative English
( or)
Communicative French for Hotel
Industry
II.

100

Front Office management (Theory)

100

III.

House Keeping Management (Theory)

100

IV.

Hotel Administration (Theory)

100

V.

Tourism Management (Theory)

100

Front Office Management (Practical)

100

House Keeping Management (Practical)

100

Total Marks

700

VI.
VII.

II - YEAR
Subject Code

Paper
I.

Max Marks

Food Production (Theory)

100

Food & Beverage Service (Theory)

100

III.

Food Safety & Microbiology (Theory)

100

IV.

Computer Applications (Theory)

100

Food Production (Practical)

100

Food & Beverage Service (Practical)

100

General Knowledge* (Theory)

100

II.

V.
VI.
VII.

Total Marks
144

700

III - YEAR

Subject Code

Paper
I.

Max Marks
100

II.

Food & Beverage Management

(Theory)
Hotel Accounts (Theory)

III.

Hospitality Marketing (Theory)

100

IV.

Human Resource Management in

Hospitality Industry (Theory)
Entrepreneurship Management
(Theory)
Industrial Training Report & Viva Voce
(90 Days)
Environmental Studies* (Theory)

100

Total Marks

700

V.
VI.
VII.

100

100
100
100

Total Marks for I , II & III Years (700 + 700 + 700) = 2100

* This is compulsory paper, Common for all UG courses. Students have to write
examination on General Knowledge and Environmental Studies papers at the end of
Second and Third Year respectively.

** Students have the option of selecting any one Language subject.

Duration of Examination

3 Hours

Maximum marks per paper

100 Marks

Passing minimum marks per paper

35 Marks

Medium of instruction

English

145

Question Paper Pattern for Theory Papers

Duration : 3 Hours

Max Marks : 100

PART A

(10 x 2 = 20 Marks)

Answer any Ten Questions (Short answer type)

( There will be 15 questions and the students have the option of selecting
any 10 questions )
Part B

(6 x 5 = 30 Marks)

Answer any Six Questions

( There will be 8 questions and the students have the option of selecting any
6 questions )
Part C

(5 x 10 = 50 Marks)

Answer any Five Questions

( There will be 7 questions and the students have the option of selecting any
5 questions )

SYLLABUS
FIRST YEAR
Paper - I

COMMUNICATIVE ENGLISH

Subject Code :

Unit - I BASIC ENGLISH GRAMMAR

Noun, Verb, Parts of Speech, Articles, Tenses, Prepositions, Direct and Indirect Speech
Unit - II LETTER WRITING
Leave Letters, Job application, Explanations, Replies to Notices, Purchasing and
Quotation Letter
Unit - III VERBAL COMMUNICATION
Telephone Conversation, Person to Person-with Colleagues, Customer, Subordinate,
Superiors, Social Skills - Courtesy, apology, Complaints, Suggestion, Recommendations
Unit - IV COMMON WRITING
Precis Writing, Report Writing, Conclusion Writing, Postal/Bank Writing, Filling of Bank
Demand Draft, Bus, Train, and Airline Reservation Form
146

Unit - V ORAL COMMUNICATION

Interpersonal Communication, Listening, Business Communication, Personality
Development, Body Languages
Reference Books
1. Marla Treece, Successful Communication Allyn, Bacon Publications, Edition 2, 2004
2. Robert.T.Reilly, Effective Communication Tourism & Travel Industry, Delmar
Publications, Edition 2, 2005
3. Wren & Martin, English Grammar/Letter Writing, Bacon Publications, Edition -2006
OR
Paper I

COMMUNICATIVE FRENCH

Subject Code :

FOR HOTEL INDUSTRY

Unit I

: Pronunciation - The Alphabet - The Accents; Numbers (0 to 100)

Cardinal Ordinal; Time (only 24 hr clock) - Days of the week Months of the year Date - Weights & Measures - Formules de
politesse - Conjugation of verbs in the present tense relevant to the hotel
industry (only je and vous forms)

Unit II

: Food & Beverage Service - Restaurant Brigade - Hot Plate Language The French Classical Menu (17courses) with classic - examples of each
course, terminology and meanings in brief, Wines - Wines of France Wine terminology - Reading a wine label - Laying a cover.

Unit III

: At the reception desk of a hotel Front Office - Restaurant Dialogue

Writing

Unit IV

: Food Production - The Kitchen Brigade - Ingredients used in Kitchen Dairy Products Vegetables Fruits - Herbs & Spices Poultry Fish
Meat Cereals Seasonings - French Cheeses - Culinary Terms in
French

Unit V

: Hotel and kitchen personnel in French terms - The names of the utensils
used in kitchen & restaurant.

Reference Books
1. Le Francais de L'hotelerie et de La Restaurant - CLE - international.
2. French for Hotel Management & Tourism Industry by S. Bhattacharya
3. Food & Beverage Service - by Dennis Lillicrap John Cousins & Robert Smith
147

Paper II

Front Office Management (Theory)

Subject Code :

Unit I

Introduction to Hotel Industry, Growth of Hotel Industry in abroad

and India, Organization chart of large, medium and small hotels.
Classification of Hotels according to the length of stay, clientele,
number of rooms, locations.

Unit II

Organization of Front Office Department, various Departments in

Front Office and its importance, staff organization of Front Office
Department, Job description of various staff in Front Office
Department, Different types of Tariff and Plan.

Unit III

Reception-Reservation, Check In, Check out Pre-registration,

Check-in of reserved guest, Walk-in guest, Registration Procedure,
Knowledge of various registers and forms used in Reception,
Check out procedure Reservations Types of reservations, Modes
of reservations, Diaries and Charts used in reservation, Group
reservation, Over Booking.

Unit IV

Bell Desk Staff Organisation and Job Description of Bell Desk

Staff, Handling of Guest Luggage while check in & check out, Left
Luggage Procedure, Mail Handling, Paging.
Telephones, Board (PBX, PABX, EPABX), Qualities of Telephone
Operator, Wake-up call procedure.

Unit - V

Cashier Job Description of Front Office Cashier, Records &

Ledgers maintained by the Cashier, Visitors Tabular ledger, Guests
weekly bill, Allowance Voucher, Visitors Paid out Voucher, Taxes,
Foreign Currency Encashment, Credit Cards, Charge slips,
Telephone Voucher, Petty Cash Voucher Cashier report, Types of
Guest Folio, Methods settling the Guest Bill Night auditing
Functions of night auditing, preparing night audit reports Front
Office Terminologies.

Reference Books:
1. Hotel Front Office Training Manual Sudhir Andrews Tata Mc Graw Hill
Publishers, New Delhi.
2. Front Office Management S.K.Bhatnagar, Frank Brothers Co Ltd., Daryaganj, New
Delhi.
3. The Hotel Receptionist Grace Paige and Jane Paige ELBS Publications
4. Manual of Hotel Reception Medlik.
148

Paper III

House Keeping Management (Theory)

Subject Code :

Unit I

House Keeping in Hotels Importance, Functions, Liaison with other

departments, staff hierarchy, duties and responsibilities of house
keeping staff, Introduction to various sections of House Keeping like
House Keeping Desk, Laundry, Linen, Horticulture, Types of
Cleaning Procedures.

Unit II

Guest Supplies and Amenities, Bed Making, Evening Service, Types

of Key and Key Control. Cleaning Equipments and Agents
Classification and types.

Unit III

Stain Removal & Pest Control Definition, Importance &

Classification of Stains General Rules of stain removal Different
types of stain removing agents with examples.

Unit IV

Fibres & Fabrics

Fibre-Introduction Classification of Fibres Origin & characteristics
of Fibre Methods of Construction, Knitting, Weaving (Plain, Twill,
Satin, Figured, Pile, Cellular) Finishes given to Fabrics.
Flower Arrangement Purpose of Flower Arrangement, Equipments
and Materials used, styles and principles of flower arrangement.

Unit V

Laundry- Types of Laundry- In house laundry, Out site Laundry,

Contract Laundry.
Flow process of Industrial Laundry, Laundry Equipments and layout
of Industrial laundry Dry cleaning & Guest laundry.
Linen Classification & sizes of various linen (Bed, Bath & Table
Linen), layout of linen room / Uniform room, storage condition,
inspection & issuing linen, stock taking, par stock, inventory records.

Reference Books:
1. Hotel House Keeping Training Manual Sudhir Andrews Tata Mc Graw Hill
Publishers, New Delhi.
2. Accommodation and Cleaning Services David M. Allen, Stanley Thomas
Publications.
3. Professional Management of House Keeping Operations Roberts Martin.
4. Hotel, Hostel and Hospital House Keeping Joan C.Branson & Margaret Lenox
ELBS Publication.
5. House Keeping Supervision Volume 1 & 2- Jane Fellow.
149

Paper IV

HOTEL ADMINISTRATION (Theory)

Subject Code :

Unit I

: Principles and Functions of Catering Management Tools of

Management Organization Chart of Luxury and Medium hotels.

Unit II

: Management of Resources Money

General Manager Duties and Responsibilities.

Unit III

: Modes of Business - Planning Organizing All Managers Meeting

Daily Morning Meeting Guest Satisfaction Index and Review
Briefing.

Unit IV

: Financial Management Cost Control Cost Concepts - Budget and

types of Budgets with reference to hospitality industry.

Unit V

: Laws Governing Food service Establishments Employee Facilities and

Benefits.

Space

Materials

Reference Books:
1. Catering Management - An Integrated approach Mohini Sethi & Surjeet.Malhan
Macmillan Publisher New Delhi
2. Professional Hotel Management Jagmohan Negi Kanishka Publisher, New Delhi
3. Management Theory for the Hotel Professional Krupa Shanker M United Publisher,
Mangalore
Paper V

Tourism Management (Theory)

Subject Code :

Unit I

Definition of Tourism, Tourist, Foreign Tourist, Domestic Tourism

Components of Tourism (Attraction, Accessibility and Amenities)
Motivations for Tourism.

Unit II

Growth of Tourism Tourism Development (Sea, Road, Rail, Air)An Account of Famous Travellers Role of Industrial Revolution
Concept of Holiday and Paid Holiday Modern Era of Tourism after
World War II.

Unit III

Functions and Types of Travel Agency Tour Operators

Accommodation and Attractions.

Unit IV

Planning in Tourism Need, Process (Micro & Macro Level Planning)

Impact of Tourism (Culture, Society, Economy and Ecology Both
Positive and Negative).

Unit V

Government Organisations and their functions in Tourism ITDC,

TTDC, IATA, TAAI Role of United Nations Organisation in
Tourism.
150

Reference Books:
1. Tourism Management, Principles and Practices, A.K.Bhatia, Sterling Publisher Pvt.
Ltd.
2. International Tourism Management, A.K.Bhatia, Sterling Publisher Pvt. Ltd.
Paper VI
Reception

Reservation

Information

Telephone
Operator

Bell Desk

Front Office Management (Practical)

Subject Code :

Wishing / Greeting the Guest

Registration and Room Allotment

Situation Handling

Registers Maintained

Reservation form Confirmation

Reconfirmation

Reservation Enquiries

Diaries and Charts used in Reservation

Whitney Rack Handling.

Knowledge of Reservation Terminology.

Mail Handling

Receiving / Passing Message to Guest

Local Information

Tour Arrangement details.

Handling of Telephone Exchange Boards

Receiving / Connecting Calls to Guests/ Staff.

Wake-up Calls.

Luggage handling procedure

Errand Card

Scanty Baggage

151

Reference Books:
1. Sudhir Andrews, Hotel Front Office Training Manual, Tata Mc Graw Hill Publishers,
New Delhi, Edition 2, 2004
2. S.K.Bhatnagar, Front Office Management, Frank Brothers & Co. Ltd, New Delhi,
Edition 2006
Paper VII
House Keeping Management (Practical) Subject Code :
Cleaning Procedures Rooms, Bathroom, Toilet, Washbasin, Bath tub, Sink, Table,
Floor, Water Closet, Staircase, Corridor, Carpet.
Sequence of Cleaning - Cob Web Taking
- Dusting, Sweeping, Scrubbing
- Moping
- Carpet Cleaning
- Carpet Shampooing
Polishing

- Brassware

- Tiles
- Furniture
Registers Maintained in Housekeeping

Stain Removal

Lost and Found

Cleaning (Weekly, Daily, Spring)
For Cleaning Equipments
For Cleaning Agents
Linen Items

Uniform Items
Floors
Bathrooms
Toilet

Reference Book:
1. Sudhir Andrews, Hotel House Keeping Training Manual, Tata Mc Graw Hill
Publishers, New Delhi, Edition 2, 2005

152

SECOND YEAR

Paper I

Food Production (Theory)

Subject Code:

Unit I

The Catering Industry Overview of the Catering Industry,

Kitchen organization structure Personal Hygiene Aims and
Objectives of Cooking Culinary terms (Indian & Western).

Unit II

Classification of Raw Materials (Cereals, Pulses, Milk & Milk

Products, Vegetables, Meat Chicken, Mutton, Fish, Beef)
Standard Purchase specifications of each Raw Material, Methods
of Cooking Boiling, Poaching, Steaming, Stewing, Braising,
Roasting, Baking, Frying, Grilling, Broiling.

Unit III

Introduction to Stocks, Soups, Sauces, Salads Types of Stocks,

uses of Stocks in Kitchen, Soups Classification of Soups,
National Soups of Different Countries, Sauces Importance of
Sauces. Mother sauces and their derivatives. Salads Types and
Examples- salad dressings.

Unit IV

Traditional foods of the different states Kashmir, Punjab,

Rajasthan, Gujarat, Goa, Maharashtra, Andhra Pradesh,
Karnataka, Kerala, Tamil Nadu, Bengal.
Speciality Indian Cuisine Moghalai, Hyderabadi, Dum Pukht,
Chettinad.

Unit V

International Cooking: Different nations and their popular dishes

Study on the following cuisines with importance given to
choice of ingredients, Menu, Specific method of cooking and
Accompaniments-Italian, Spanish, Mexican, Chinese, German &
French.

Reference Books:
1)

Modern Cookery for Teaching and Trade Vol. I & II Thangam .E Philip Orient
Blackswan Publishers Ltd.,

2)

Theory of Catering Kinton and Cesserani ELBS Publications, New Delhi.

3)

Theory of Cookery Krishna Arora Frank Brothers & Company, New Delhi.
153

Paper II

Food & Beverage Service (Theory)

Subject Code :

Unit I

Classification of F & B Service Equipments, Ancillary Departments

of F&B Service, Origin of Menu, Menu Planning, Basic Types of
Menu, French Classical Menu, Types of Meal Breakfast, Lunch,
Supper, Dinner, High Tea.

Unit II

Mise-en-scene, Mise-en-place, Briefing, Laying covers for different

Meals and Menu. Rules and Procedure for service of a meal,
methods of service.

Unit III

Classification of Beverages Non Alcoholic, (Refreshing,

Stimulating, Nourishing) Alcoholic (Fermented, Distilled, Others)
Introduction to Wine, Wine Production, Wines from France,
Germany, Italy, Spain.

Unit IV

Beer Types and Manufacturing Process Spirits Types and

Manufacturing of Basic Spirits, Other Spirits, Cocktails
Definition, Methods of Mixing, Equipments required. Recipes of
atleast 3 Cocktails of each base spirit.

Unit V

Control Checking systems, Control and the Bill Cellar Control,

Tobacco Cigars & Cigarettes, KOT Types of KOTs.

Reference Books:
1. Food & Beverage Service Lillicrap & John Cousins ELBS Publications, New
Delhi.
2. Food & Beverage Service Vijay Dhawan, Frank Brothers & Co., New Delhi.
3. Professional Food & Beverage Service Management Brian Verghese Mac Millan
India Limited.
Paper III
Unit I

Food Safety and Microbiology (Theory)

:

Subject Code :

Importance of Safety - accidents from structural inadequacies

Accidents from improper placement of equipment in spaces
Accidents due to nature & behaviour of people at work Accidents
from improper selection, installation, maintenance & storage of
equipment - Safety procedure Training - Safety Engineering
Enforcement of Safety Safety Education.

154

Unit - II

Introduction to Micro Biology Relation of Microbiology to

hygiene Classification of Micro Organisms. Factors affecting the
growth of Micro-organism.
Bacteria : Morphology size; shape, structure, reproduction,
beneficial & harmful effects of bacteria.
Yeast : Morphology Size, Shape, Structure, reproduction,
beneficial & Harmful effects of Yeast.
Mold : Classification
Pencillum, Reproduction.

Rhizoples, Mucor, Aspergillums,

Unit III

Food Hygiene & General Hygiene : Introduction- types of Food

Contamination Food Contamination in Meat, Poultry, Game,
Vegetables (raw) & fruits, cereals, dairy products, fish & shell fish
Destroying Micro-organisms in food.

Unit IV

Food borne infection & diseases:

organisms.

Food Poisoning by Micro-

Food intoxication: Botulism Organism, toxin, foods involved,

disease caused, prevention of out breaks.
Staphylococcus intoxication exoticism, foods involved disease
caused, prevention of out breaks Mycoloxins aflatoxin its
significance in food.
Food Infection: Salmonellosis Source of Salmonella, foods
involved prevention of out breaks.
Clostridium perfingens gastroenteritis foods involved, prevention
of out breaks. Entreropathogenic Escherichia Coli, Shigellosis
effect.
Unit V

Food hygiene regulation:

Equipment requirement for food
premises Food Safety act Offence.
Food Sanitation, Control & Inspection: Inspection of Drinking
Water, Plant Water, Sewage Water, Equipment, Cleaning,
Sanitising.
HACCP: Hazard Analysis and Critical Control Points, ISI- Health
of Employees.

155

Reference Books:
1. K.C.Arora & N.C.Goyal, Hotel Maintenance, Standard Publishers, Delhi, Edition 1996
2. Sakundala Manay & Shadaksharaswamy, Foods - Facts and Principles, New Age
International Publishers, Daryaganj, New Delhi-2, Edition 2002
3. Sumathi R.Mudambi & Shalini M.Rao, Food Science, New Age International
Publishers, Daryaganj, New Delhi-2, Edition 2002
4. William .C. Frazier & Dennis C. Westhoff, Food Microbiology, Fourth Edition, Tata
Mc Graw Hill Publishers
5. MR. Adoms & MO. Moss, Food Microbiology, First Edition, New Age International
Publishers, Daryaganj, New Delhi-2
Paper IV
Computer Applications (Theory)
Subject Code :
Unit I

Computer Concepts Introduction to Computers Definition Advantage & Disadvantages Classification of Computers
(Desktop, Laptop, Notepad) Hardware features & Uses Defining
hardware Components of Computer Diagram of Computer
Primary Storage Concept Secondary Storage Devices Input /
Output, Devices Software Concepts Operating System (O/S)
MS Dos, Windows 2000 / XP, Unix Application Software (Cobol,
Basic, Fortran, C) Language Classification (Higher Level, Lower
Level, Assembly) Compiles and interpreter (Basic I/S Cobol,
DBase Vs Clipper)

Unit II

Management Information Systems An Overview Introduction to

MIS Meaning and Role of MIS Objectives of MIS Elements
of MIS Characteristics of MIS Applications of MIS (Briefly) in
Accounting and Finance Management Marketing Management
Materials Management - Production Management Personnel
Management Role of Computers in MIS.

Unit III

Introduction to MS Office 2000 Characteristics of MS Office

2000 Its applications Introduction to MS Word Creating,
Editing, Formatting, Saving Documents Types of document
formats Mail Merge features Spreadsheet Introduction to MS
Excel Definition, Characteristics, Mathematical Functions in
Excel, Creating and Working with Graph and Charts Internet
Usage in Business Email.

Unit IV

Introduction to MS Power Point Creating, Formatting, Editing,

Viewing Slideshow, Creating a Presentation using MS Power Point.

Unit V

Introduction to MS Access Meaning, Creating of Database,

Modification, Storing and Retrieving of records from a database
Introduction to Business Process Outsourcing.

156

Reference Books:
1.MS Office Complete Reference CB Memoria BPP Publications, New Delhi.
2.Computer Awareness and Applications T.D. Malhotra, Kalyani Publishers, New
Delhi.
3.Principles of Information Technology Dr. A. Mustafa, Nagas Publications,
Madurai.
Paper V

Food Production (Practical)

Subject Code :

Identification of Ingredients, Kitchen Equipments, Groceries, Vegetables.

2.

Cuts of Vegetables, Fish, Poultry, meat.

3.

Preparation of Stocks, Mother Sauces and their derivatives.

4.

Preparation of four continental menus Compiled in such a way that different

methods of cooking, sauces and soups are included.

5.

Preparation of four Indian menus Compiled in such away that dishes from
various states are included.

6.

Preparation of two International menus Compiled in such a way that dishes from
various countries are included.

Reference Books:
1. Krishna Arora, Theory of Cookery, Frank Brothers Publisher Limited 4675A, Ansari
Road, 21, Darya Ganj, New Delhi- 110 002, Edition 2002
2. Philip E. Thangam, Modern Cookery for Teaching and Trade (Volume I & II ),
Orient Blackswan Publisher Pvt.ltd.
3. Kinton & Cessarani, Practical Cookery, Published by A division of Hodder and Head
line PLC, 338, Euston Road, London, Ninth edition 2000
4. Kinton & Cessarani, Theory of Catering, Published by A division of Hodder and Head
line PLC, 338, Euston Road, London, Ninth edition 2000
Paper VI

Food & Beverage Service (Practical)

Subject Code :

1.

Familiarization and handling of Equipments.

2.

Arrangement of Side Board.

3.

Laying of table for various meals and menus.

4.

Service at the table (Silver Service & Clearance Course by Course)

5.

Service of Non-Alcoholic Beverages.

6.

Service of Wine Various types.

157

Reference Books:
1. Food and Beverage Service Training Manual, Sudhir Andrews,1980, Published by
Tata Mc Graw Hill Publishing Limited, No-7, West Patel Nagar, New Delhi-110 020
2. Food and Beverage Service, Dennis Lillicrap & John Cousins, 2002, Published by
Hodder & Stoughton Education, 338, Euston Road, London
Paper VII

General Knowledge (Theory)

Subject Code :

This is compulsory paper common for all UG Courses. Students have to write
examination on this paper at the end of the second year.
Reference Book:
Books prescribed by Madurai Kamaraj University for All Under Graduate Courses
offered by the Directorate of Distance Education, Madurai Kamaraj University,Madurai.

THIRD YEAR
Paper I

Food & Beverage Management (Theory)

Subject Code :

Unit I

Food cost Control: Definition of Cost, Objectives of Food Cost

Control Controlling Techniques, Reason for High Food cost,
Calculating Actual, Daily, Weekly, Monthly Food cost.

Unit II

Elements of Cost: Cost Defined, Food Cost, Labour Cost, Overheads

Cost. Cost Dynamics Fixed, Variable, Semi-variable Cost, Break
Even Analysis.

Unit III

Purchasing: Main duties of Purchase Manager, Purchasing Procedure,

Selection of a Supplier, Standard Purchase Specification Meaning &
Objectives of Purchase Specification Vegetables, Fish, Meat
Receiving Objectives Receiving Procedure Types of Receiving.

Unit IV

Storing & Issuing Procedure Stock Taking, Stock Level, Par Stock,
Bin Card - Food and Beverage Control Objectives and Methods of
Control.

Unit V

Measurement of Performance Seat turnovers, Sales Per Waiter, Sales

per Cover, Average Sales, Beverage Cost.
158

Reference Books:
1. Food & Beverage Management Bernard Davis, Andrew Lock Wood & Sally Stone,
Butter Worth Heinemam, Singapore.
2. Cost Control for the Hospitability Industry Michael Coltman, Van Nostrand
Reinhold, New Delhi.
Paper II

Hotel Accounts (Theory)

Subject Code :

Unit I

Double Entry System Meaning / Advantages, Concept, Journal,

Ledger.

Unit II

Cash Book, Petty Cash Book, Triple Column Cash Book.

Unit III

Subsidiary Books, Trial Balance, Rectification of Error,

Depreciation Meaning and Methods (Straight line and Written
down value method)

Unit IV

Final Accounts (Trading / Profit & Loss Account and Balance

Sheet) with adjustments (Closing Stock, Depreciation, Outstanding
Expenses and Incomes, Prepaid Expenses and Income, Provision
for Bad Debts and Doubtful debts).

Unit V

Definition of Cost Costing, Cost Accounting, Scope and

Advantages of Costing Techniques, Cost Concepts Pertaining to
Hotel Industry Elements of Cost Meaning Fixed Cost and
Variable Cost / Material, labour, Overheads Cost.

Reference Books:
1. General Accounting for Hotel Management B.S.Raman, United Publishers,
Mangalore.
2. Basic Accountancy A. Gupta Sultan Chand & Co Publishers, New Delhi.
Paper III

Hospitality Marketing (Theory)

Subject Code :

Unit I

Definition of Marketing Evaluation of Marketing Concept

Introduction to Hospitability Marketing, Characteristics of
Hospitality Product Concept of Need, Want, Demand, Structure
of Hospitality Industry Identifying Customer Needs Differences
between sales and marketing.

Unit II

Marketing Planning Stages involved in Marketing Market

Segmentation, Targeting and Positioning relevance in Hospitality
159

Industry Buyers Behavior.

Unit III

Market Research and Methods Marketing Mix Product, New

Product Development and Product Life Cycle Pricing and Pricing
Strategies Placement or channels of Marketing, Promotion
Advertising, Sales promotions, Public Relations and Publicity.

Unit IV

Internal Marketing Destination Merchandising Sales force

training Methods, Concepts, Rewards Marketing Control.

Unit V

Marketing Information System (Definition, Component and Uses)

Retailing Definition, Concept, Opportunities and Emerging
Trends Marketing Environment Travel & Tourism Marketing.

Reference Books:
1. Marketing for Hospitality and Tourism Philip Kotler, James Makens and John
Bowen, Pearson Education Singapore Pvt. Ltd., New Delhi 92.
2. Service Management and Marketing Christian Gronron Lexington, MA, Lexington
Books.
3. Marketing Leadership in Hospitality Robert CFord and Cherril P.Heaton, Von
Nostrand Reinhold India, New Delhi.
Paper IV

Human Resource Management

Subject Code :

In Hospitality Industry (Theory)

Unit I

Objectives and Strategies of Human Resource Management

Maslow Theory, Functional Policies of Hotels, Styles of
Management.

Unit II

Concept and Objectives of Human Resource Planning, Human

Resource Planning Process Job Analysis, Job Description, Contents
of Job Description with Examples Job Specification, Job
Evaluation- Methods.

Unit III

Recruitment, Selection & Interviews, Sources of Recruitment,

Advertising Selection, Letter of Application, Designing an
Application form The Short list, Interview, Interview questions
Group Discussions Psychological Test.

Unit IV

Appointment, Induction and Training, Performance Appraisal, Letter

of Appointment Training Programmes for Hotel Employees
Basic Principles of Training, on the Job Training Methods of
160

Appraisal Traditional and Modern Methods The Appraisal Form.

Unit V

Employee Relation :

Employees
Association,
Staff
Representatives,
Union
Representative, Strike Handling Trade unions and Personnel
Policies.

Reference Books:
1. Human Resource Management, CB Memoria, Himalayan Publishing Company, New
Delhi.
2. Personnel Management: Edwin Flippo, Tata Mc Graw Hill Publishers, New Delhi.
3. Human Resource Development & Management in Hotel Industry Dr.Jagmohan Negi
Frank Bros & Co., New Delhi.

Paper V

ENTREPRENEURSHIP MANAGEMENT

Subject Code :

(Theory)
Unit I

Introduction to Entrepreneurship
Entrepreneurship-Definition, Characteristics
entrepreneur, Types of entrepreneurs.

Unit II

and

qualities

of

Different Organizations in Entrepreneurship

Entrepreneurial development training, Support of Institutions like
NIESBUD-Delhi, SIET - Hyderabad, ITCOT, SIPCOT, SISI ---Tamil Nadu.

Unit III

Introduction to Project
Idea processing and selection, Identification and classification,
Project life cycle, Project formulation.

Unit IV

Entrepreneurship Related to the Hotel Industry

Plant layout in view of the Hotel Industry, Steps for starting small
hotel, Problems in starting a hotel, Ways to rectify them

Unit V

Introduction to Project Report.

Project Report-Meaning and Definition, Types of Project Report,
Components of Projects Report, Steps in Developing a Project
Report, Essentials of a Good Project Report.
161

Reference Books
1. Vasanth Desai: Dynamics of Entrepreneurial Development and Management :
Himalayan Publishing Company, New Delhi, Edition 3, 2005.
2. David H.Holt : Entrepreneurship: Hall India Publishers, New Delhi : Edition 2, 2004.
3. Jose Paul, N. Ajith Kumar, Entrepreneurship Development- Himalaya Publishing
house, Mumbai, Fourth revised edition 2000.
4. Madhurima Lall, Shikha Sahai, Entrepreneurship- Excel Books, New Delhi, First
Edition 2006.
5. C.B.Gupta, N.P.Srinivasan, Entrepreneurial Development- Sultan Chand and Sons,
New Delhi, Sixth Edition 1999.
6. Vasant Desai, Small Scale Industries and Entrepreneurship- Himalaya Publishing
House, Mumbai, Sixth Revised Edition 2001.
Paper VI

INDUSTRIAL TRAINING REPORT & VIVA VOCE

SubjectCode :

(90 DAYS)
Industrial Training:
Being a professional course, Industrial Training is also included as a part of the
curriculum. A minimum of ninety days industrial training in a Reputed Hotel has to be
undergone by every student before the completion of third year. The training has to be
given under the supervision and guidance of the Hotel Training Manager.
Each student will have to maintain a daily logbook and enter the observations and
get it countersigned by the Hotel Training Manager. At the end of the Training, the student
will have to submit a comprehensive Training Report undergone by him/her at the hotel
and appear for Viva-voce examination.
Paper VII

ENVIRONMENTAL STUDIES (Theory)

Subject Code :

This is compulsory paper common for all UG Courses. Students have to write
examination on this paper at the end of the Third year.
Reference Book:
Books prescribed by Madurai Kamaraj University for All Under Graduate Courses
offered by the Directorate of Distance Education, Madurai Kamaraj University,Madurai.
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