B.
Sc. (Hospitality Science)
Fourth Semester
Food Production IV
- International Cuisine France, Italy,
Oriental and Middle East.
- Meats and Game
- Pasta
- Bakery Products
- Bread Making
- Bakery Layouts
Food And Beverage Service - IV
- Function Catering Banquets and Buffets
- Gueridon and Trolley Service
- Planning Various F & B Outlets
- Marketing of Food and Beverage Operations
- Service Management and Leadership
- Staffing and Training:
Accommodation Operations - III
- Interior Decoration
- Planning of House Keeping Department
- Organising of House Keeping Department
- Training and Scheduling House Keeping Staff
- House Keeping Controls
- Case Studies and Situations
Front Office Management III
- MIS (Management Information System)
- Guest Relations and Functions
- Security Functions and Control Procedures
- Night Audit
- Control Procedures
- Case Studies and Situations
Facilities Management
- Building Construction
- Water and Waste Water / Waste Management
- Heat, Ventilation and Air-Conditioning
- Electrical System, Vertical Transport System and
Energy Management
- Maintenance Management
- Hotel Design and Renovation
Hotel Law
- Contract and Negotiable Instruments Act
- Laws Relating to Hotel Guest Relationship Hotel
and Lodging Rates Control
- Food Legislation the Prevention of Food
Adulteration Act 1954
- Labour Laws Overview
a) Workmens Compensation Act 1948
b) Industrial Dispute Act 1947
c) Trade Union Act 1926
- Essential Commodities Act 1955/Contract of
Insurance
- Industrial Employment Standing Order Act 1946
/ Consumer Protection Act 1986
a) Industrial Employment Standing Order Act
1946
b) Consumer Protection Act 1986
