B. Sc. (Hospitality Science)

Second Semester

English

• N. Krishnaswamy and Sriram, T., Creative English for Communication Macmillan India, Chennai, 1999

            Section II:  Contemplate
French

• Chapters 31 – 65 of the textbook.

Course de Langue et de Civilisation
Frencaises – Part I by G. MAUGER
 Food Production – II

• Cereals
• Fish and Sea Food
• Eggs
• Stocks and Soups
• Sauces
• Methods of Cooking

 Food and Beverage Service - II

• Wine
• Wine Styles and Laws
• Wines of the World
• Sparkling Wines
• Fortified Wines and Aromatized Wines
• Storage and Service of Wines

 Accommodation Operations - I

• Introduction to House Keeping Department
• Functions of the Housekeeping Department
• Cleaning and Maintenance of Guestrooms and Public Areas
• Cleaning Public Areas
• Fibres and Fabrics
• Management of Linen and Uniform

 Nutrition and Food Science - I

• Fundamentals of Nutrition
• Nutrients
• Classification of Raw Materials and Energy
• Food Preservation
• Adultration
• Food Additives and Leavening Agents

• Subjects Of Study
• First Semester
• Second Semester
• Third Semester
• Fourth Semester
• Fifth Semester
• Sixth Semester