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For detailed Syllabus of all other subjects of Hotel Management & Catering Technology HM 5th Sem, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

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For the results of Diploma 5th Sem, kindly visit MSBTE Diploma 5th Sem direct result link.

For the academic calendar of Diploma 5th Sem, kindly visit MSBTE Diploma 5th Sem academic calendar.

Wishing you great luck ahead.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for revenue and quality management is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Formulate the room tariff of hotel guest rooms
2. Implement the practices in Revenue management in hotels
3. Incorporate the total quality management approach to the services rendered to guests
4. Plan and process the training program to various employees in hotels/front office.

Unit I

Room Tariff 1.1 Tariff structure-Room Tariff, Basis of charging, Meal Plans, Room Tariff Fixation-Check in Check out basis, Twenty-four hours basis, Emerging trends in Check-In Check out basis, On the basis of competitors rate, Day rate, Inclusive and Non inclusive rates, 1.2 Factors determining room rate-Cost based Pricing-Rule of the thumb approach , Hubbart’s Formula Market based pricing Bottom – up approach, Upside down method Operating cost approach, Room rate based on square foot age, Rooms rate for long term lets Calculation of rates for functional rates

Suggested Learning Pedagogie
Presentations Collaborative learning Case Study

Unit II

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Unit III

Managing Quality Guest Services 3.1 Importance of Hospitality, Guests’ perception of quality, Features of Quality Introduction to Total Quality ManagementHistory of Quality Management, Definition of TQM, Implementing guest service, Gap in Quality Services 3.2 Practices in Total Quality Management, Japanese S- Practice, Business Process , Re-Engineering, Quality control circles, Kaizen, Benchmarking, Fool Proof Poke – yoke, Benefits of TQM Comment cards

Suggested Learning Pedagogie
Flipped Classroom Case Study Cooperative Learning

Unit IV

Training for Hospitality 4.1 Training – Learning Needs ,Training objectives, Developing Orientation program -Overview of hotel, Employee handbook, policy and procedure manual, Introduction to the front office staff Training Program-Task Detailing, Preparing step by step procedures Training Process-Preparation and Deliver, Training methods – The Telling Method, The Showing Method , The Doing Method , Commercial videos, Distance learning, Follow up Cross Training ,Developing the Trainer 4.2 Guest service training, Guest complaints, Excellence in hospitality, Managing stress, Decision making, Team building Conflict management

Suggested Learning Pedagogie
Presentations Flipped Classroom Role Play

List of Experiments:

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Self Learning

Assignment

• Search on search engine at least 10 On line travel agency and submit report
• Identify at least 10 as a front officer manger the moments of truth for the guest in hotels and submit report
• Visit a front office of 3 hotel and compare their Number of rooms, facilities and services offered, rack rates, Week day and week rates, Package rates and report
• Visit the hotel front office and converse with the front office manager about the strategies for revenue management
• Visit the hotel and observe how the quality services are provided to the guest and submit report in online mode

Industry Expert Guest Lecture

• Invite an Industry expert (front office manager) of hotel to give an insight on Revenue management and students will report
• Invite a Industry expert training manager of hotel to deliver a lecture on Training process adopted in their organization and give the feedback using various techniques

Micro Project

• Develop a training process assigned by general manager to train the identified employees of front office department Suggest promotional add on facilities in hotels and present in class
• Solve case studies on tariff fixation related to room tariff
• Design the credit control policy for various modes of bill settlement
• Develop a scenario relating to potential hotel business that allows you to apply the four principles that are important in market code allocations and present in class
• Develop and analyze the important step in planning process in strategy statement for quality services and submit it online mode
• Create a service management program at the various stages of guest cycle
• Interpret case studies on Total Quality Management in hotels
• Describe the orientation and training you have received as a trainee in the hotel. And as a manger which other points you will incorporate and present using power point presentation
• Prepare a mock training session on how to checkout a guest of a hotel room. Incorporate the four step training method into your training session. Also evaluate your success in delivering training session .Perform the role play
• Perform a skit for the hotel employees depicting quality services to be delivered to wow the guest .Make a video and upload in your college website and social media

Laboratory Equipment

1. Furniture: Upholstered sofa set with coffee table,3+2+2 sitting capacity sofa, Standard size reception desk, Bell desk table, All
2. Computers: Processor IV,Windows 10 updated.Printers : Having scanning and printing facility All
3. Telephone with intercom system, All

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Websites

1. https://vuniversity.in/total-quality-management/ Total Quality Managemnt
2. https://bwhotelier.com/ Assignments , microprojects
3. thehotelschool.com/what-is-hotel-management-training Training
4. https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S 001827/P001829/M029316/ET Tarriff structre
5. https://www.altexsoft.com/blog/hotel-revenue-management-so lutions-best-practices-revenue-managers-role Revenue Management

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for professional bakery pratices is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify Ingredients used in Baking
2. Bake various International Breads in Bakery.
3. Decorate cakes with different Icings and decoration techniques.
4. Prepare Pastry products and their variations.
5. Make Cookies and Biscuits by various methods.

Unit I

Basic Commodities used in Baking 1.1 Ingredients used in Baking and Confectionery 1.2 Types of Flours, Raising agents, Fats and Oils, Milk and Dairy products, Creams , Sweeteners

Suggested Learning Pedagogie
Presentations Demonstration

Unit II

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Unit III

Cake making, Icings and Decorations 3.1 Combining of Ingredients, Formation of Air cells, Texture formula and balance Baking and Coating 3.2 Basic Sponges and their uses, Points to be kept in mind while making Sponges and Cakes, Classical Cakes 3.3 Butter cream, French Butter Cream ,Praline Butter cream, Fondant, Fudge Glazed Icings, Lemon cream,Marzipan ,Royal Icings, Foam type Icings, Sugar paste, sugar techniques,Truffle, Ganache, Chantilly cream 3.4 Truffle, Ganache, Chantilly cream ,Chocolate ,Cookies, Fruits, Icings and Creams, Cake Gels 3.5 Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes

Suggested Learning Pedagogie
Video Demonstrations Presentations Site/Industry Visit

Unit IV

Pastry Techniques and Principles 4.1 Introduction to Pastries, Types Pastries, making short crust, Puff, Choux, Strudel, Danish, Flaky and Filo Pastry 4.2 Sifting, creaming, whisking, Rubbing in , Folding in, Docking, Blind Baking Pinning or Rolling, laminating Icings

Suggested Learning Pedagogie
Video Demonstrations Collaborative learning

Unit V

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List of Experiments:

1. * Preparation of Bread and Fancy Rolls
2. * Preparation International Breads -baguette,ciabatta, facaccia,, pretzel, pita bread, french loaves,
3. Preparation of International Breads
4. * Preparation of Pizzas, Hot Dogs, Burgers, Rolls.
5. * Preparation of basic cake Sponge
6. * Practice and Prepare Basic Icings – butter cream, fresh cream, ganache,truffle, fondant, marzipan
7. Prepare and Practice Cake Icings
8. * Prepare Gateaux
9. * Prepare decorative Cakes -Ornamental Cakes, Birthday Cakes, High Tea Cakes, Wedding Cakes , Festive Cakes
10. Creation of various decorations on cakes
11. * Preparation of Basic Pastry – Puff, Flaky, Danish
12. * Preparation of Short crust, Choux, Filo and its by products
13. * Preparation of Pies, Tarts, Choc.Eclairs, Mille Feulles, pinwheels,cream horns,baklava,palmiers, vol au vents
14. * Preparation of Cookies and Biscuits by different methods – one stage, creaming, sponge
15. Preparation of cookies by using various methods-bagged, dropped, moulded, sheet, rolled,stencil

Self Learning

Assignment

• Observe and prepare list of tools and euipments used in Bakery with their brand names, specifictaion and price available in city shops and online
• List out the brand names of Ready to mix bakery products available in market and record along with ingredients used in those mixes.
• Conduct a study on new trends in cake icings and decorations and record your observations
• Study all types of pastry making and its by products prepared in bakery outlets of Nagpur city
• Organise a workshop on how to open your start up in bakery by MSME

Industry Visit

• Visit to bakery palnt to observe the process, system and methdologies adopted

Field Visit

• Visit to a bread making plant in your city and record observations based on it.

Micro Project

• Visit to a hotel bakery in group of five and prepare a report on advance techniques used in baking
• Visit a bakery store and record your observations on all the various ingredients available.
• In a group visit three various hotel bakery and record your observations on the type of layout, equipment used, machinery used.
• Visit hotels, bakery and make a note of bakery and confectionery product preparation

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Materials

1. Wayne Gisselen Professional Baking John Wiley and Sons,inc Hoboken,New Jersey, ISBN 978-0-471-78348-0
2. Parvinder S. Bali Food Production Operations Oxfors University Press, YMCA Library Building-1, Jai Singh Road, New Delhi-110001 ISBN-10 : 0-19-945051-X
3. Parvinder S. Bali International Cuisine & Food Production Management Oxford University Press, YMCA Library Building-1, Jai Singh Road, New Delhi-110001 ISBN-10 : 0-19807389-5
4. Jane Suthering Step By Step Cake Decorating Quintet Publishing Limited, 6 bundll Street, London, N7 9BH, ISBN 1-85501-265-0
5. Janice Murfitt and Louise Pickford The Ultimate Cake Decoration Ultimate Editors, Arness Publishing Limited, I Boundary Row, London ISBN1860350321

Learning Websites

1. https://www.eclairbakery-nyc.com/ Breads ,Eclairs, Macroons , Croissants,Fine desserts
2. https://www.littlepearlbreads.com/ ORGANIC, FRESH SOURDOUGH BREAD & BAKED GOODS.
3. https://www.limacakes.com/ Cakes and different types of icings and cake decorations
4. https://www.bakersmithco.com/ Bakery brownie breads and cakes

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for bartending practices is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Classify the different aspects and techniques of mixology and bartending.
2. Utilize the tools, equipment, and ingredients required for effective mixology.
3. Implement various techniques in bartending operations to enhance service efficiency.
4. Craft and design mixed drinks using flair techniques and creative presentation.

Unit I

Bartending and Mixology 1.1 Space Management : station setup, storage solution, equipment placements, bar layout and design 1.2 Layout planning : Theme, Space available, Type of operations, 1.3 Ethical bartending : Responsible serving, Alcohol awareness

Suggested Learning Pedagogie
Presentations Demonstration Flipped Classroom

Unit II

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Unit III

Bartending Techniques 3.1 Mixing methods : muddling, stirring, shaking, build, blend, layering

Suggested Learning Pedagogie
Presentations Demonstration Flipped Classroom

Unit IV

Basics of Flair and Mixology 4.1 Work Flairing : rolling, flipping, tossing , around the world 4.2 Fire Flair : Preparing tap, use of fuel, Flair safety, 4.3 Exhibition Flair : Thumb roll, shadow pass , pocket grab.

Suggested Learning Pedagogie
Presentations Demonstration Video Demonstrations

List of Experiments:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Self Learning

Assignment

• Find out different types of bars available in and around your city
• Draw organizational structure of bar in star category hotel in your city
• Make a folio of bar tools and equipment’s with their color pictures and specifications
• Prepare a Classification chart of Non-Alcoholic beverage available in local supermarket.
• Prepare a checklist of bar opening and closing duties for a bartender.
• Develop a scrapbook of Alcoholic beverages and stick color pictures of 50 spirits

Micro Project

• Prepare and present a project on pubs and bars in your city with respect to layout and design.
• Case studies on various situations of guest encountered in pubs and bars.
• Draft the guidelines for the procedures adopted in pubs and bars for service in cases of overdrunk, misbehave and violent guests.

Laboratory Equipment

1. Furniture – Bar counter, Table, chairs, service stations All
2. Glassware – Assorted glassware (Stemware, Tumblers, Mugs, Others All
3. Bar Tools – Assorted All
4. Linen – Table cloth, napkin, serviettes, etc. All
5. Miscellaneous – Wine bottles, decanters, corkscrew openers, wine pourer, crockery, cutleries, etc. All

Learning Materials / Books

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Websites & Portals

1. https://www.hotelfandb.com/ The only monthly publication dedicated exclusively to food and beverage provision within UK hotels.
2. http://www.f-bservice.blogspot.com This blog is to help gain knowledge in Food and Beverage Service
3. b. https://hmhub.me/5th-sem-f-b-operations-notes/ This is a sister website of hmhub.in here we aim to provide a much better learning experience
4. https://www.wsetglobal.com/ The Wine & Spirit Education Trust, often referred to as WSET, is a global organisation which arranges courses and exams in the field of wine
5. www.vinepair.com Vine Pair Offers wine guides, various aspects of wine, reviews, and educational articles on

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for entreprenuership and event management is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify entrepreneurship opportunities in hospitality sector
2. Plan various activities in event management
3. Execute operational activities for effective event management
4. Coordinate post-event activities

Unit I

Entrepreneurship 1.1 Meaning and importance of, evolution of term ‘Entrepreneurship’ 1.2 Factors influencing entrepreneurship’- Psychological factors, Social factors, Economic factor, Environmental factors 1.3 Characteristics of an entrepreneur 1.4 Types of entrepreneur – Type of Business, Use of Technology Motivation, Growth, Stages, New generations of entrepreneurship viz. social entrepreneurship, Health entrepreneurship, Tourism entrepreneurship, Women entrepreneurship, Barriers to entrepreneurship, Requirements to register entreprenuerr

Suggested Learning Pedagogie
Presentations Collaborative learning Case Study

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Unit III

Event Operation 3.1 Policies, procedures and performance standard of event operations 3.2 Functional areas event operations 3.3 Operational monitoring and control of event

Suggested Learning Pedagogie
Flipped Classroom Site/Industry Visit Collaborative learning

Unit IV

Post Event Activities. 4.1 Evaluation methods and staff debriefings for events 4.2 Financial records of events 4.3 Broader impact of events

Suggested Learning Pedagogie
Presentations Collaborative learning Role Play

List of Experiments:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Self Learning

Micro Project

• Visit local event management company and study the role of various event management team members
• Carry out survey in local area to find out scope of opening event management company
• Prepare and perform a live project on various promotional activities for event management
• Categorize various events organized in hotels, club houses, and present with power point presentation
• Identify at least 10 event management companies in your city using web resources and submit a detailed folio with contact details
• Identify Indian based top 10 event management companies with their specialized clientele service and submit online report
• Visit local event management organization in your city and find out various facilities provided by them to their clientele and submit a report
• Design the format for the various clientele (conference, exhibitions, weddings, birthday parties etc.) for the event management companies
• Prepare and present the event proposal for organizing the event in your institute
• Perform a street play on sustainable practices to be adopted by the stake holders of event (companies, clientele, vendors, etc.)

Assignment

• Prepare a folio for the resources required for the event assigned by faculty
• Make a folio of license / permit / permissions required for organizing various events
• Prepare budget for event management as assigned.
• Prepare a report on use of technological tools for pre and post event activities.
• Prepare a checklist of various pre and post event activities

Industry Expert

• Invite expert from Micro Small and Medium Entreprises to deliver a talk on requirements to be fulfilled by an entrepreneur
• Invite industry expert to give an insight of of event management operations and submit a report

Laboratory Equipment

1. Projectors Specifications: HD or 4K resolution, minimum 3000 lumens brightness, HDMI input All
2. MicrophonesType: Wired and wirelessSpecifications: Cardioid or omnidirectional, frequency response 20 Hz – 20 kHz All
3. SpeakersType: Powered and passiveSpecifications: Minimum 500 watts, frequency response 40 Hz – 20 kHz All
4. Mixing ConsoleSpecifications: 8-16 channels, built-in effects, USB connectivity for recording All
5. ScreensType: Portable or fixedSpecifications: Size based on venue, aspect ratio 16:9 or 4:3 All
6. Lighting EquipmentType: LED stage lights, moving heads, and spotlightsSpecifications: Adjustable color temperature, DMX control All
7. Computers and Laptops: Specification: Intel i5/i7 or AMD Ryzen 5/7, 8-16 GB RAM, 256-512 GB SSD, or Dell XPS 15. All
8. Printers and Copiers: Specification: Color laser printers, 20-30 pages per minute, duplex printing, HP Color LaserJet Pro MFP M479fdw, Canon image RUNNER ADVANCE C3530i. All
9. Tables, Chairs, and Linens: Specification: Banquet or conference tables, ergonomic chairs, wrinkle-resistant linens, Example: Lifetime 6-foot Folding Table, Flash Furniture Mid-Back Chair. All

Learning Materials / Books

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Websites & Portals

1. https://corp.kaltura.com/ Kaltura Virtual Events – Create, manage, and measure all your events on a single platform using customizable templates for every need.
2. https://hubilo.com Hubilo is an all-in-one virtual and hybrid event platform offering an engaging and interactive event experience. It helps event planners and organizations
3. https://www.pragatie.com/ pragatie, a unique platform for hosting events digitally. It’s a virtual exhibition platform in India aimed to host all events, product launches

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for advance food production is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Develop kitchen plans for managing effectively.
2. Demonstrate the skills required needed in kitchen stewarding
3. Use the various equipment used in international cuisine
4. Prepare international cuisine
5. Incorporate recipe balancing in cuisine.

Unit I

Kitchen Planning 1.1 Kitchen planning layouts and designs of different types of kitchens, areas of kitchens with recommended dimensions. Factors affecting the designing of the kitchen. Principles of kitchen layout and design. Placement of equipment in the kitchen. Workflow in the kitchen. Work triangles in the kitchen. Budgeting for kitchen equipment 1.2 Kitchen Management.Duty roaster.Task analysis, Allocation of work,Induction and training, Job evaluation and appraisal 1.3 Kitchen administration. Maintaining records/register (logbook, leave record, personnel files appraisal forms, attendance registers, standard recipe files, accidents records, maintenance records etc.) communication with other departments and conducting meeting

Suggested Learning Pedagogie
Video Demonstrations Site/Industry Visit Presentations Lecture Using Chalk-Board

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Unit III

Specialized Equipment 3.1 Modern developments in specialized equipment manufacturers 3.2 Selection of specialized equipment and manufacturers 3.3 Care and upkeep of specialized equipment’s buffalo chopper 3.4 Bone Saw, Bread slicing machine, Gravity slicer, Combination oven, Microwave oven, Dough sheeter, French fries cutting machine, etc.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations Site/Industry Visit

Unit IV

International Cuisine 4.1 Oriental Cuisine: China, Japan, Thailand, Malaysia, Singapore, Indonesia 4.2 Cuisines of UAE 4.3 Cuisine Background, Cultural Background and Regional Influences 4.4 Regional Cooking Styles and Methods of Cooking. Staple Food, Specialties Dishes Recipes, Special Equipment and Utensils used. Lecture Using Chalk-Board

Suggested Learning Pedagogie
Demonstration Video Demonstrations Site/Industry Visit

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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List of Experiments:

1. Identify , handle and upkeep the following: i)Work flow in the kitchen ii)Work triangles in the kitchen iii)Specialized Equipment iv) Placement of equipment’s in the kitchen
2. Practice the following kitchen activities: ( With respect to HACCP guidelines) i) Kitchen etiquette and hygiene. ii) Safety and security in the kitchen. iii) Care and maintains of the equipment . iv) Organizing working table
3. Excute following Kitchen activity: i)Identify and classify, vegetabls and spices used in oriental cuisine .
4. Excute following Kitchen activity: i) Identify and classify Oriental fruits and nuts.
5. Excute following Kitchen Activity: i) Identify the Chinese Cuts of Vegetables ii) Prepare 4 Course basic Chinese menu and utilize the cuts

Self Learning

Micro Project

• Develop kitchen garden for fresh herbs under the guidance of Expert
• Conduct a survey of Oriental kitchens in the city and critique the Kitchens layout with regards to its food style and service and also safety & hygiene point of view, in group of four
• Make a project report individually on any one Oriental country cuisine with its cuisine background, regional influence, regional cooking style, staple food, specialties dishes and special equipment used
• Visit the vegetable market for a survey and list the Oriental cuisine vegetables and fruits you see there. Classify them in families and record your observations based on seasonal availability and the price range.
• Conduct a study of emerging changes in the cooking equipment used in oriental kitchens and list down the modern equipment used in the oriental kitchen
• Conduct a study of emerging changes in the cooking equipment used in oriental kitchens and list down the modern equipment used in the oriental kitchen
• Conduct a survey of hotels Oriental kitchens of various categories and restaurants and draw kitchen layouts and an organizational chart of kitchen staff and also list down the Oriental dishes served by them

Short Videos

• Create short video reels on Oriental cuisine

Assignment

• Arrange some International Theme dinner
• Draw a 5-star hotel kitchen layouts
• List of Modern equipment and its manufacturers
• Prepare a duty roster and allocation of work for 30 staff hotel
• Prepare a list of breads and cakes, at least (10) varieties of each
• Prepare different fruits and vegetables chart used in oriental Cuisine

Food Photography

• Food Photography and plate presentation

Food Blogging

• Write up on the food menu for at least 100 words

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. Bali Parvinder S. Food Production Management Oxford University Press, YMCA Library bldg, 1, jaisingh Rd, New Delhi 110001 ISBN 0-19806181-1
2. Wayne Gisslen Professional cooking John Wiley and Sons,605,Third avenue, New York
3. John Fuller &David Kirk Kitchen planning & Management Elsevier science & technology United Kingdom Oxford ISBN13:9780750600118
4. Chef Vinod singh Negi Chef Dharmendra Rawat Professional cooking &Kitchen Management Amazon.com
5. HL Cracknell R,J Kaufmann Escoffier (le guide culinarian) Routledge Taylor & French group London
6. Dr.Chef Sundararajan The Essential Culinary Guide (back to Basics) Amazon.com
7. Smith Henry Classical Recipe of the world Practical press Ltd London
8. Brennan Jennifer The Cuisines of Asia – Nine Great Oriental Cuisines by Technique Publisher: St. Martin’s Griffin Genre: Cooking ISBN: 9780312039776, 9780312039776
9. Avery Moore Japanese Cookbook Atlantic Publishers and Distributors Pvt Ltd,

Learning Websites

1. https://asianhotelandcateringtimes.com/ working of hotels
2. https://www.magzter.com/IN/The_Indian_Express_Ltd/Food_&_Hos pitality_World/Business/ Indian Express ltd
3. https://infoline.com/express-hotelier-caterer Hotelier caterer magazine
4. https://www.youtube.com/ food you tube
5. https://www.foodhospitality.in/ Food hospitality
6. https://dir.indiamart.com/indianexporters/gen_consum.html India mart

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for advance rooms division is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Analyze, mitigate, and manage credit risks, ensuring financial stability and optimized cash flow in hotel operations.
2. Critically evaluate and apply advanced strategies to optimize room sales, recognizing and leveraging the intrinsic value of rooms as both products and services.
3. Evaluate, forecast, and optimize financial strategies.
4. Implement the interior designing techniques and apply the desired colour schemes and lighting
5. Execute flooring, ceilings, wall coverings, and window treatments to enhance aesthetics, functionality, and guest experience.
6. Assess and optimize hotel interior elements, to enhance functionality, aesthetics, and overall guest experience.

Unit I

Control of Cash and Credit 1.1 Meaning of Credit Control, Objectives of the Credit Control 1.2 Hotel Credit Control Policy – Guest with Guaranteed Bookings , Guest Paying by Credit Card, Travel Agent Voucher, Walk-in 1.3 Credit Control Measures at Guest Check In-with Tour Groups, Airlines PSO and MAO Guests having all charged, Guest with Scanty Baggage, Walk In/ Chance Guest, Corporate Accounts Holders, Credit Card Credit Control Measures: Receiving Reservations, Check In, During Occupancy, Check Out, After Guest Departure, Other Sales Department, Cash Control, Protection of Hotel Funds

Suggested Learning Pedagogie
Presentations Role Play Collaborative learning

Unit II

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Unit III

Budgeting in Front Office 3.1 Budget – Importance of Budgeting, Types of budget & budget cycle, Making front office budget, Factors affecting budget planning, Capital & operational budget for front office. 3.2 Budgetary control -Objectives, Essentials of sound and effective budgetary control, Advantages of budgetary control 3.3 Sales budget – Selling and distribution of Cost budget, Refining budgets, Forecasting room revenue, Estimating Expenses, Advantages & Disadvantages of budgeting Lecture Using Chalk-Board Hands-on

Unit IV

Interior Designing and Decoration 4.1 Interior Designing – Objectives of interior designing, basic types of designing, elements of designing, principles of designing, units of designing 4.2 Dimensions of color, color wheel, color scheme and harmonies in planning color scheme 4.3 Lighting – Importance of Lighting in hotels, Types of Lighting – Sources and Function based classification, Methods of Lighting, Lighting Fixtures, Lighting Plans – Lobbies and Entrance Areas, Restaurant and Public Areas, Guest Room and Corridors, Standard Lamps and Table Lamps, Planning a lighting system

Suggested Learning Pedagogie
Video Demonstrations Presentations Collaborative learning

Unit V

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Unit VI

Furniture’s in guest room and Flower arrangement 6.1 Knowledge of rooms-Size of rooms Layout of guest room to the scale Guest Room Furniture -Selection Of Furniture, Types Of Furniture, Common furniture found in guestrooms, Sizes of Guest Room Furniture Furniture arrangement -Principles and Elements of Design, Furniture arrangement in guest areas, Guest room fixtures and Fittings, Care and maintenance of Fixture and fittings 6.2 Flower arrangement in hotels: Flower arrangement Basics-Mechanics, Equipment, Containers, Bases, Accessories Plant material, Support, Types and Styles of flower arrangement, Conditioning of Plant material, Principles of flower arrangement, Placement of flower arrangement, Emerging trends in Flower arrangement

Suggested Learning Pedagogie
Model Demonstration Hands-on Site/Industry Visit

List of Experiments:

1. *Identification of credit control measures /policy followed at different stages of guest cycle
2. Observation of the videos and practice handling guest in various situations -High balance /floor limit in credits
3. * Identification of products, services and facilities of hotels and list. Draft the letter/mail for sales to the prospective guest
4. * Role play various selling techniques of products and services at front desk` with various guest profiles
5. * Preparation of a sales plan and promotional aids and present to the groups, crews, corporate and incentive tours, MICE
6. Preparation of the operational budget for front office
7. * Calculation of the percentage of room revenue in relation to the expense items as data provided
8. * Plan using elements of design the various areas found in hotels as assigned
9. * Draw Prang’s color wheel and the value scale ,with the use of paints on paper
10. * Work out various color schemes using color schemes on the copies of sketches of rooms obtained.
11. * Chalk out the lighting system for the areas in hotel as assigned by subject faculty
12. * Observe the videos and identify various floor surfaces and wall finishes in hotels. Practice the cleaning and maintenance of various floor surfaces and finishes and wall coverings in hotels
13. * Watch videos and identify types of ceilings and windows in hotels.Plan a window treatment for the assigned windows
14. * Depict various modes of hanging window curtains and draperies with either paper or fabric.Calculate the curtain material required to stitch number of curtains suggest decorative headings, curtain pleats and accessories
15. *Sketch the layout of guest rooms and plan the furniture arrangement in room
16. * Plan and Practice flower arrangement as per the occasion and areas assigned

Self Learning

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Laboratory Equipment

1. Furniture-Reception counter, Bell Desk, Sofa set with coffee Table Telephone with intercom system Computer with Printer ProcessorI7 Function Board, Display Board Newspaper stand Model Guest Room with Attached Bathroom, furnishings ,fixtures and accessories Flower vases, Flower cutting tools, kenzans, spray bottles, containers, accessories for decoration All

Learning Materials

1. S.K. Bhatnagar Front Office Management Frank Bros & Co. ISBN : 9788171706525
2. Peter Abott Front Office Procedure, social Skills and Management Butterworth Heinemann Ltd.Halley Courts, Jordan Hill Oxford ISBN 9780750600248
3. Sudhir Andrews Hotel Front Office Training Manual Tata McGraw Hill Publications Co. Ltd. ISBN 0-07451513-6
4. Sue Baker, Pam Bardi Jeremy Huyton Principle of Hotel Front Office Operations Cassell Wellington House, 125 Strand London, WC 2R OBB
5. Jatashankar Tiwari Hotel Front Office Operations & Management Oxford University Press ISBN-10:0-19-569919-X
6. Linsley T. Deveau, Patrica M. Deveau Front office Management and Operations Prentice Hill, Upper Saddle River, New Jersey07458 ISBN0-13-334145-3
7. Sudhir Andrews Hotel Housekeeping Training Manual Tata McGraw Hills Publication Co. Ltd. New Delhi ISBN-10: 0074515144; ISBN-13: 978-0074515143
8. S.K. Kaushal S.N. Gautam Accommodation Operations and Management Frank Bros. & Co. Ltd. 4675 – A, Ansari Road,21 Daryaganj, New Delhi ISBN-10: 8184090730; ISBN-13: 978-8184090734 …
9. G. Raghubalan Smritee Raghubalan Hotel Housekeeping Operations and Management Oxford Higher Education ISBN10-19-9451746
10. Robert J. Martin Professional Management of Housekeeping Operations John Wiley and Sons Inc. 605 3rd Avenue New York ISBN 10: 0471198625
11. Gajanan Shirke Housekeeping Management Shroff Publishers and Distributors Private LimitedNavi Mumbai India ISBN13:978-93-5110-301-1

Learning Websites

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for advance food and beverage service is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Suggest the process of manufacturing whisky and gin
2. Select types and brands of rum and brandy
3. Select types and brands of vodka and other famous spirits
4. Select aperitifs and liqueurs
5. Organize banquet functions and buffets

Unit I

Whiskey/Whisky and Gin 1.1 Definition and origin of Whiskey/Whisky, manufacturing Process of Whiskey, countries producing whiskies, types of Whiskey, service of whiskey, storage of whiskey, brand names of whiskey. 1.2 Definition and origin of Gin, manufacturing of Gin, countries producing gin, types of gin, service of gin, storage of gin, brand names of gin.

Suggested Learning Pedagogie
Video Demonstrations Presentations Lecture Using Chalk-Board

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Unit III

Vodka and other famous spirits 3.1 Definition and origin of vodka, vodka producing countries, manufacturing process, types of Vodka, service of vodka, storage of vodka, brand Names. 3.2 Other Famous Spirits tequila, arrack, aquavit grappa, absinthe, schnapps, quetsch, Mirabelle, silvovitz, Calvados.

Suggested Learning Pedagogie
Video Demonstrations Presentations Collaborative learning

Unit IV

Aperitifs and Liqueurs 4.1 Aperitifs – Introduction and definition, types of aperitifs, vermoths and bitters – Punt-e-mes, Dubbonet, Saint Raphael, Compari, Byrrh, Angostura, pernod 4.2 Liqueurs – Introduction and definition methods of extraction, different types of Liqueurs, brand names of Liqueurs with its origin, country, base and flavor.

Suggested Learning Pedagogie
Collaborative learning Presentations

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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List of Experiments:

1. Presentation of bar menu card and order taking and performance of whiskey/whisky service
2. Take the order and serve gin
3. Presentation of the bar menu card, order taking and service of Rum
4. Carryout Service of brandy
5. Display order taking skills and conduct service of vodka
6. Watch videos and exibit service of specialized drinks
7. Execution of various methods of serving aperitifs
8. Demonstration and practice service of different Liqueurs
9. Presentation of bar menu card, order taking and service of alcoholic beverages
10. Watching videos and demonstrating different styles of seating and table arrangements
11. Plan and organize Banquet Functions (Conference, Seminars etc.), design the menu for the same
12. Plan and Organize Banquet Function (Birthdays, Weddings etc.), ckalk out the menu for the same
13. Work out and arrange a cocktail party and perform the service of alcoholic beverages
14. Design a breakfast menu and organise breakfast buffet
15. Plan a menu for brunch and high tea and arrange the buffet set up for the same
16. Execution of Lunch and Dinner Buffet with menu planning

Self Learning

Assignment

• Visit the leading bars in your city and make the list of Indian and international brands of spirits served there.
• Make a folio of types of liqueurs with pictures.
• Search in search engines new trends production and service of spirits
• Search magazines and search engines prepare a list of banquet and buffet equipment’s with pictures.
• prepare the scrape book of labels of whiskey, rum, vodka, brandy, gin.
• Search in search engines types of tequila and make a scrape book with colour pictures and brand names.

Micro Project

• Make a video explaining the methods extraction of liqueurs and upload on social media.
• Prepare the picture book of different banquet set ups.
• Make a video explaining different types of buffets.
• Collect the information on the menus offered in breakfast, brunch, lunch and dinner buffets in the leading hotels in your city
• Search in the search engines manufacturing process of famous whisky brands.
• Search in the search engines manufacturing process of world famous rums and make a pictorial flow char.
• Make the folio of brand names of Vodka, Whiskey, Rum, Gin and Brandy.

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Websites

1. https://www.abcfws.com/about-whiskey Explanation about spirits and Whisky
2. https://www.britannica.com/topic/whiskey Everything about whiskey
3. https://vinepair.com/spirits-101/what-are-spirits/ Information about spirits
4. https://www.hillebrandgori.com/media/publication/types-of-sp irits A guide to all types of spirit
5. https://thewinecellar.in/product-category/spirits/aperitif/ information about Aperitif and liqueurs
6. https://study.com/academy/lesson/banquet-service-standards-t ypes-definition.html Information about banquets

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for travel and tourism is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify motives of travel for different tours.
2. Locate infrastructures related to transport, hospitality, and communication.
3. Plan itineraries.
4. Plan functions of travel agency and identify the basic steps of tour operation.
5. Evaluate the impacts of tourism activity on economy, society, culture and environment.

Unit I

Introduction to Tourism 1.1 History and Evolution of Tourism in India, Historical development of tourism in India. Vasudhaiva kutumbakam, Atithi Devo Bhava 1.2 Definitions and Tourism Terminology Tourist, Visitor ,Excursionist, Traveller Inbound tourism ,Outbound tourism and Domestic tourism 1.3 Tourism Motivators – Push and Pull Factors for Travel 1.4 Tourism Impacts Positive and Negative Impacts on Environmental, Economical and Socio- cultural. Multiplier Effect of Tourism Industry

Suggested Learning Pedagogie
Collaborative learning Lecture Using Chalk-Board Presentations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Unit III

Indian Tourism Destinations 3.1 1 Map Plotting – India States and Capitals Important Tourist attractions atleast 3 in each state 3.2 Top Tourism attractions, resources of India: Wildlife Sanctuaries and National Parks Historical Attractions -Religious Attractions Hills Stations – Beaches and Islands Cultural -10 Major Tourist Festivals celebrated in India 3.3 Tourist Attractions of Maharashtra Forts, Beaches, Religious and Wild Life Sanctuaries 3.4 Itinerary Planning Definition, PRIDE technique , Plan a City Tour

Suggested Learning Pedagogie
Video Demonstrations Presentations Collaborative learning

Unit IV

Travel Agency and Tour Operations 4.1 Types of Travel Agents and Tour Operator Definitions and Functions of Travel agency and Tour Operator Types -TA – OTA, B2B – Consolidators, MNC TO- Inbound / Outbound / Domestic Identifying elements of a Air Ticket 4.2 Tour Packages, Elements of a Package Tour Types of Tours – FIT , GIT Tour Brochures, Role of Guides and Escorts 4.3 Travel Regulations Foreign Exchange – RBI Regulations for Indians and Foreigners Custom formalities Immigration Health – Vaccinations Travel Insurance

Suggested Learning Pedagogie
Presentations Lecture Using Chalk-Board

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Self Learning

Micro Project

• Write a report on positive and negative impact of tourism for any destination
• Prepare a report on factors that encourage a tourist to visit a wild life Sanctuary
• Prepare a presentation on a tourist destination with respect to 5As and give a presentation on same.
• Prepare a deatiled Report on 5 best airports in India with facilities for travellers.
• Prepare a travel itinerary for a one day city tour of your city
• Prepare a project on Tourist Festivals in India celebrated by The Ministry of Tourism and present the same.
• Prepare a project on National Parks and Wildlife sanctuaries of India with pictures
• Prepare a project on the main religious places of India with pictures and its significance.
• Prepare a project on Scope of Adventure Tourism In India
• Develop questionnaire and conduct a survey to find out the motives of tourism
• Prepare an Itinerary for 4 nights / 5 days covering 3 main Forts of Maharashtra
• Preapre a skit and perform street play depicting sustainability, carbon footprints to the tourist at local destination and prepare a video and upload on social media.

Assignment

• Identify and describe the destinations in and around Nagpur suitable for Heritage walks.
• Plot on the political Map of India the states and their capitals
• Visit the Passport Seva website and download the main passport application form for Fresh Passport and fill details
• Visit The IRCTC rail ticketing portal write a report on travel services provided by IRCTC.
• Prepare a report on the Facilities provided for travelers on the airport

Field Trip

• Visit Office of MTDC and prepare report on its working
• Visit to a Tourist Destination in your city and study impacts of tourism

Industry Expert Guest Lecture

• Invite industry expert to give an insight of Travel Formalities and students should submit a report.

Learning Materials

1. Foster Dennis L An Introduction to Travel and Tourism 0028013840, 9780028013848
2. A K BHATIA Turism Development Principles and Practices 8120724097, 9788120724099
3. Sunetra Roday, Archana Bhiwal, Vandana Joshi Tourism Operations and Management 978-0-19-80600107
4. INTERNATIONAL AIR TRAVEL ASSOCIATION International Travel and Tourism Training Program 978-92-9233-450-5
5. Prof. Kapil Kumar Foundation Course in Tourism 81-7263-598-2
6. Krishnan K. Kamara & Mohinder Chand Basics Of Tourism : Theory, Operation And Practice 978-8173916700
7. pran Nath Seth Successful Tourism: Volume I: Fundamentals of Tourism 978-8120731998

Learning Websites

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.

For all other MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for hotel accounting is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Prepare guest and supplier account in the books of hotel & Interpret Ledger balances.
2. Write hotel transactions in Cash Book and reconcile with bank pass book.
3. Generate Guest Weekly Bill using Visitors Tabular Ledger.
4. Prepare hotel operating cost sheet and budget for the given activity.
5. Select best suitable option to ensure optimum profitability for the hotel business.

Unit I

Book-keeping 1.1 Transaction: Meaning and Classification of transaction as Real and Nominal, Mode of settlement as cash and personal (credit) with rules of debit and credit under double entry system. 1.2 Meaning and scope of book-keeping in hotel business . Conceptual study of Cash and accrual system as well as Single entry and Double entry system. 1.3 Ledger – meaning, format (Traditional and Modern), posting of transactions, balancing the ledger and interpretation of balances drawn.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations

Unit II

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Unit III

Hotel Records and Billing 3.1 Departmental and Marginal Income Statement: Concept, elements (Sale, Material consumed, Labour cost, Overheads), standard format, Preparations of marginal and departmental statements and show percentage analysis with sales. 3.2 Visitors Tabular Ledger (VTL): – Meaning, Features, Purpose and Format. (Note:
As large data required to draft VTL, Class-room demonstration & Micro project on VTL is suggested).). 3.3 Guest Weekly Bill (GWB): Meaning, purpose, distinction between VTL and GWB, Format (Computerized and Manual). Generate Guest Weekly Bill.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Demonstration

Unit IV

Hotel Costing and Budgeting 4.1 Cost & Costing – meaning, types with features, Cost centres, Cost units. 4.2 Classification of operating cost as Investment, Standing and Running. Calculation of effective room days and preparation of hotel operating cost sheet to fix the tariff. 4.3 Budget: Meaning, Classification, Merits, Preparation of Production Budget, Purchase Budget and Flexible budget for the given activity levels.

Lecsuggested Learning Pedagogieture Using Chalk-Board Demonstrations

Unit V

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Self Learning

Micro Project

• Plan and Estimate cost of Menu (Starters, Beverages, Main course & Desserts) for event applying the knowledge of Sales mix, yield and single costing.
• Estimate the Room Rent for a hotel using Service or operating costing.
• Estimate the itinerary for 5 days and 4 nights Tour package (Ticketing, Stay, Food, Entry Fee, Local Transport, Guide service, Tips all inclusive) using service/operating costing.
• Calculate Break-even point in quantity and in rupees for opening a new restaurant.
• Prepare Production budget and purchase budget for Freshers Party, the event for 250 pax.
• Visit a hotel, collect the data & Prepare Visitors Tabular ledger (VTL) for consecutive four days and prepare Guest weekly bill (GWB) of specific room.
• Collect required data from nearby daily needs shop or bakery shop to pass entries for GST and Input Tax Credit (ITC).
• Collect data from nearby hotel and prepare Cash Book with Cash and Bank columns.
• Collect data from office establishment and prepare analytical petty cash book
• Prepare tour operating cost sheet taking itinerary to fix the selling price for your relatives. At least Two.
• Collect data from any banquet hall and prepare a flexible budget for various capacities (from 0 to 100 % activity levels)
• Collect the data from cash book from nearby hotel or restaurant and reconcile with bank pass book

Assignment

• Collect set of transaction from nearby hotel and classify as Real, Nominal and Personal
• Collect the the cost data from nearby hotel and classify.
• Draft standard format of cash book and analytical petty cash book.
• Draft standard format of visitors tabular ledger (VTL).
• Collect number of rooms and seasonal impact data from nearby hotels and calculate absolute room days and effective room days
• Visit nearby hotels and identify the types of budgets prepared by the hotel.
• Prepare chart to display various types of cheques using colour images.
• Prepare one chart to illustrate the process of balancing the ledger jointly by the class and display in class room.
• Prepare a chart showing rules for recording transaction and mode of settlement as Debit (Dr.) and Credit (Cr.) and paste in front of your study table.
• Identify, mark and prepare a list of cost centres from nearby hotels
• Visit at least 10 hotels and collect the samples of guest weekly bill. (with cancelled or duplicate stamp)

Laboratory Equipment

1. Pen, Pencils, Eraser, 30 cm Ruler, Oblong register, Commercial calculator. All

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Websites

1. https://www.yourarticlelibrary.com/accounting/accounting-con cepts/top-13-accounting-concepts-explained/56186 Top 13 Accounting Concepts – Explained,
2. https://unacademy.com/content/cbse-class-11/study ccounting/accounting-concepts-and-principles/ -material/a Accounting Concepts and Principles
3. https://www.gst.gov.in/ Goods and service tax website.
4. https://www.yourarticlelibrary.com/cost-accounting/operating -costing/operating-costing-definition-unit-and-classificatio n/58318 Operating Costing: Definition, Unit and Classification
5. https://www.investopedia.com/terms/c/cost-accounting.asp Cost Accounting: Definition and Types With Examples

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.

For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.