B. Sc. (Hospitality Science)
First Semester
English
- N. Krishnaswamy and Sriram, T., Creative English for Communication Macmillan India, Chennai, 1999
Section I: Communicate
French
Chapters 1 – 30 of the textbook.
Course de Langue et de Civilisation Frencaises –
Part I by G. MAUGER
Food Production - I
- Culinary History
- Aims and Objectives of Cooking Food
- Commodities
- Preparation of Ingredients
- Kitchen Equipment
- Kitchen Organization
Food and Beverage Service - I
- Structure of the F&B Service Department
- Food and Beverage Service Operations Equipment
- Meals and Menu Planning
- Types of Service
- Ancillary Departments and Services
- Beverages
Front Office Management - I
- Introduction
- Rates and Meal Plans
- The Front Office Department
- Duties and Responsibilities of Front Office Staff
- Reservation
- Pre-Registration Process
Hygiene & Sanitation
- Personal Hygiene
- Water
- Hygiene in the Kitchen
- Garbage Disposal
- Hygiene in Storage of Raw and Cooked Foods
- Food Contamination, Poisoning and Food Borne Diseases