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NIOS Silver Jubilee Year
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SyllabusHospitality

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Syllabus of Food Production

Unit 1: INTRODUCTION TO HOSPITALITY AND TOURISM


Unit 2: INTRODUCTION TO KITCHEN DEPARTMENT

2.1. Function and various sections in kitchen

2.2. Co-ordination between various department of kitchen

2.3. Co-ordination between kitchen and other department of kitchen

2.4. Classic kitchen brigade

2.5. Duties and responsibilities of kitchen personnel

2.6. Kitchen Equipments

2.7. Kitchen Layout


Unit 3: CATERING HYGIENE AND PRINCIPLES

3.1. Essential for kitchen personnel

3.2. Guide lines for good food handling

3.3. Food contamination

3.4. Food Spoilage


Unit 4: BASIC PRINCIPLES OF FOOD PRODUCTION

4.1. Aims and Objectives

4.2. Characteristics of raw material (8 fundamentals)

4.3. Weighing and Measuring

4.4. Yield, Portion Size, Portion Control

4.5. Pre-preparation of Ingredients


Unit 5: METHODS OF COOKERY

5.1. Application

5.2. Classification

5.3. Moist methods of Cooking

5.4. Dry Methods of Cooking

5.5. Combination Methods


Unit 6: COOKING COMMODITIES

6.1. Vegetables

6.2. Fruits

6.3. Poultry

6.4. Seafood

6.5. Meat

6.6. Dairy

6.7. Cereals and Pulses

6.8. Spices, Herbs and Condiments


Unit 7: FOOD NUTRITION

7.1. Definition and function of food

7.2. Definition of nutrition

7.3. Definition and Functions of Nutrients

7.4. Basic 5 Functional food Groups

7.5. Balanced Diet


Unit 8: CULINARY TERMS-1

Syllabus of Food and Beverage Services

Unit 1: INTRODUCTION TO THE FOOD AND BEVERAGE INDUSTRY

1.1 Growth of Tourism Industry

1.2 Classification of Catering Establishments (Commercial & Non-Commercial)

1.3 Food & Beverage Operations (Types of F&B Outlets in hotels)

1.4 Employment opportunities in Hospitality Industry with special emphasis on Food & Beverage Service.


Unit 2: FOOD AND BEVERAGE SERVICE PERSONNEL

2.1 Hierarchical Structure of Food and Beverage Service Staff with job Profile in various F&B outlets.

2.2 Attitudes & Attributes of Food & Beverage personnel, competencies.

2.3 Importance of hygiene in Food & Beverage Service

2.4 Basic Etiquettes

2.5 Interdepartmental relationship


Unit 3: FOOD AND BEVERAGE SERVICE EQUIPMENT

3.1 Types & Usage of Equipment - Furniture, Chinaware, Silverware. Glassware, Linen & Disposables

3.2 Special Equipment

3.3 Role of Kitchen stewarding department.

3.4 Dishwashing - I. Manual. II. Machine.

3.5 Care & maintenance of equipment (Polishing methods of silverware and stainless steel.)


Unit 4: MENU KNOWLEDGE

4.1 Introduction

4.2 Types –Ala Carte & Table D’hote

4.3 Menu Planning, considerations and constraints

4.4 Menu Terms.

4.5 Classical French Menu.

4.6 Classical Foods & its Accompaniments with Cover.

4.7 Table setting & laying of cover.

4.8 Rules for waiting at a Table.


Unit 5: CONTROL METHODS

5.1 Necessity and functions of a control system

5.2 Billing Methods – Duplicate & Triplicate System, KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)

5.4 Flow chart of KOT

5.5 Presentation of bill.


Unit 6: TYPES OF FOOD AND BEVERAGE SERVICE

6.1 Table Service –English / Silver, American, French, Russian Self Service – Buffet & Cafeteria

6.2 Specialized Service – Gueridon, Tray, Trolley, Lounge, Room service, Buffet service and Banquet procedures etc.

6.3 Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars, Automats, Mis-en-place & Mis-en-scene


Unit 7: BREAKFAST SERVICE

7.1 Types of Breakfasts.

7.2 Accompaniments.

7.3 Cover Set up.

7.4 Service Procedure.


Unit 8: BEVERAGES

8.1 Introduction

8.2 Classification into Non Alcoholic & Alcoholic

8.3 Beverages

8.4 Preparation & service of tea & coffee

8.5 Beer.

8.6 Wines.

8.7 Spirits.

8.8 Liqueurs.

8.9 Cocktails.

Syllabus of Housekeeping

Unit 1: INTRODUCTION TO TOURISM AND HOSPITALITY

1.1 Growth of Tourism and Hospitality.

1.2 Employment opportunities in Tourism and Hospitality Industry.

1.3 Introduction to Hotels and its departments.


Unit 2: ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATIONS

2.1 Introduction to housekeeping department.

2.2 Hierarchical position of Housekeeping.

2.3 Importance of housekeeping in hotels and other sectors.

2.4 Function and scope of housekeeping department.

2.5 Layout of housekeeping department.


Unit 3: ORGANIZATION CHART OF HOUSEKEEPING DEPARTMENT

3.1 Organization of housekeeping department on the basis of size – small, medium and large; on basis of type – high end, budget and low end

3.2 Job positions in housekeeping department.

3.3 Qualities, personality traits and competencies of housekeeping staff.


Unit 4: INTRODUCTION TO CLEANING

4.1 Definition and principles of cleaning.

4.2 Work place hygiene.

4.3 Identification of surfaces and its cleaning.

4.4 Frequencies of cleaning – Daily & Periodic, Regular and Thorough.


UNIT 5: CLEANING RESOURCES 5.1 Cleaning Tools

5.2 Cleaning aids – Manual – classification, use, care and storage.

5.3 Cleaning equipment- Mechanical - classification, use, care, and storage.

5.4 Cleaning agents- classification, dilution, use, storage.

5.5 Miscellaneous cleaning tools - use, care and storage.

5.6 Cleaning Methods

5.7 Manual cleaning.

5.8 Dry and wet

5.9 Mechanical cleaning.

5.4 Dry and wet


Unit 6: GUEST ROOM

6.1 Guest floor layout.

6.2 Types and Layout of a guestroom.

6.3 Guest supplies, amenities, essentials and loan items.

6.4 Guest room servicing – according to occupancy status.


Unit 7: HOUSEKEEPING RECORDS

7.1 Cleaning records.

7.2 Staff records.

7.3 Office records.


Unit 8: PUBLIC AREA CLEANING

8.1 Classification of public areas.

8.2 Frequencies of cleaning – Daily & Periodic, Regular and Thorough, Night.


Unit 9: LINEN AND LAUNDRY

9.1 Linen-types and sizes.

9.2 Laundering procedure – linen and guest laundry.

9.3 Linen room-layout and records.

Syllabus of Front office

Unit 1: INTRODUCTION TO TOURISM AND HOSPITALITY

1.1 Growth of Tourism and Hospitality.

1.2 Employment opportunities in Tourism and Hospitality Industry.

1.3 Introduction to Hotels and its departments.


UNIT 2: ROLE OF FRONT OFFICE IN HOSPITALITY OPERATIONS

2.1 Introduction to front office department

2.2 Importance of front office in hotels

2.3 Layout and sections of front office

2.4 Function and scope of the front office

2.5 Hierarchical position of front office


UNIT-3. Organization Chart of front office department a. Organization of front office department on the basis of size – small, medium and large; on the basis of type – high end, budget and low end b. Job positions in the front office department c. Qualities, personality traits and competencies of front office staff

UNIT-4. Room Types and Tariff a. Types of rooms. b. Food / Meal plans. c. Types of room rates. (Rack, FIT, crew, group, corporate, weekend etc.)

UNIT-4. Reservation a. Role of Reservations b. Modes and sources of Reservation c. Formats used d. Procedure of taking a Reservation e. Procedure for taking a Group Reservation f. Amendment and Cancellation of Reservation g. Terminology of Reservation UNIT-5. Reception a. Role of Reception b. Various Records Maintained at Reception c. Registration of guests – Indian, foreign, VIP and group UNIT-6. Cashier a. Role of Cashier b. Check-out and modes of bill settlement, guest folio c. Credit limit, allowances & paid outs d. Night shift procedure in reception


UNIT-7. Other Functions of Reception

a. Handling guest requests & queries b. Handling messages & mail c. Handling guest complaints d. Providing local information to guests e. Safety locker management


UNIT-8 Telephones

a. Telephone Etiquettes b. Handling a Telephone call

UNIT-9. Bell Desk / Concierge

a. Importance of Bell Desk b. Role of a bell boy / concierge c. Handling of guest Baggage d. Handling of Group Baggage e. Left luggage f. Paging service

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