Course Title: Hospitality Skills Semester: 1st Course Code: SEC-104-HS Max.Marks:60 Course Objective: This course introduces the concept of tourism and hospitality to the students and its growth and development, motivations for travel, and role of tourism and hospitality industry as an economic intervention.
Unit -I
Introduction to Hospitality Industry, the Nature of the Hospitality Industry .The Tangible and Intangible nature of the Hospitality Industry .Relationship between the Hospitality and Tourism industry
Unit II
Introduction to the Accommodation Sector. Classification of Accommodation Establishment.
Introduction to the Hotel Operations. Hotel Ownership . The Functions and Departments of a Hotel departments.
Unit III
Different Sections of Front office and Housekeeping, Layout and Organization. Different modes and types of reservation. Types of rooms and rates offered in hotels. Telephonic etiquettes and Grooming Standard for a professional in F.O. Housekeeping procedures, roles and function of main staff its coordination with other departments.
Unit IV
Different Sections of Kitchen and Restaurant, its Layout, Organization chart. Methods of Cooking, Soups, Brief description of Punjabi, lucknowi cuisines, Restaurant service and its Types. French Classical menu. Menu planning.
Unit V
The Role of Technology in the Hospitality Industry. The Development of Technology in the Hospitality Industry . The Importance of Employing Up-to-date Information Technology.
The list of the cases, websites links and specific references including recent articles to be announced in the class at the beginning of the session
Suggested Readings (Latest Editions):
1. John R. Walker, Introduction to Hospitality Management: 3nd Edition Pearson, Prentice Hall, 2010
2. K. Arora, Theory of Cookery, Frank bros.
3. Vijay Dhawan, Food and Beverage Service; Frank bros Ltd. publishers ISBN 4 S.K.Bhatnagar, Front Office Management; Frank bros Ltd. publishers
5. G. Raghubalan, Housekeeping operation and Management; OUP India, 6. Ramjit, Hospitality Management and operations, Shri Publishers New Delhi
