|
1 ) FOOD PRODUCTION
& PATISSERIE MANAGEMENT |
Kitchen Management: |
| — Kitchen equipment and maintenance — Kitchen terms — Kitchen
planning |
— Menu analysis &
profitability — Kitchen hygiene management |
| 2) FOOD & BEVERAGE SERVICE MANAGEMENT: |
| —Tasting of wine —
Liqueur |
— Cocktails — Storage of alcoholic beverages |
a) Food Cost Control
& Kitchen Function Catering — introduction to function catering |
b) Food & Beverage
Cost Control —Basics of food & beverage cost control |
c) Performance
Measures — Evaluating food & beverage cost control |
| 3) FRONT OFFICE MANAGEMENT: |
a) Night Audit
— Role of the night audit — Creation and maintenance of accounts |
b) Lobby
— Job description — Guest arrival / Departure procedures — Other duties of
the lobby staff |
c) Telephones
— Role of the telephone exchange |
| 4) HOUSEKEEPING MANAGEMENT: |
Accommodation Management
— Inventory, cost control & budgeting |
5} TOURISM AND
ECONOMIC PLANNING: Nature & scope of Economic Science |
| — Public finance
—Taxes
— Tourism |
| 6) FINANCIAL MANAGEMENT |
—To
analyze and interpret various financial statements — Accounting framework. Basic
accounting concepts — Introduction to pricing - Profitability Budgetary Control
— Definition objectives & advantages, the overall framework — Preparation of
Budgets. |
| 7) SALES & MARKETING MANAGEMENT |
— The concept of
Marketing — Introduction to 4 P's product — The importance of service —
Present Market environment in India Economic — Product Concept |
| 8) MOTEL& RESORT DEVELOPMENT & MANAGEMENT: |
— Hotels Motels — Marketing —
Menus Accounting, Computer, Economics — The Resort Concept — The Resort History |
| 9)
PROJECT REPORT |
|
