Bachelor of Hotel Management Fourth Year Food Production IV - Larder Work
- Pasta
- Sugar
- Indian Sweets
- Confectionery
- Breads
- Bakery Products
- Cakes and Icings
- International Cuisines
Food and Beverage Management - Costs
- Determining Food and Beverage Standards
- The Food Cost Percentage
- Evaluating Food Cost Results
- Purchasing and Inventory Control
- Food Purchasing, Receiving and Inventory Control
- Beverage Purchasing / Receiving and Inventory Control
- Food Cost Control
- Beverage Cost Control
Environmental Studies - Introduction of Ecology
- Environment
- Environmental Pollution
- Air Pollution
- Noise Pollution
- Water Pollution
Human Resources Management - Introduction
- Procurement
- a) Development. b) Evaluating performance ( Present & linking development)
- a) Appraisals and appraisal systems. b) Employee development programme
- Base Compensation - Job.
- Integration
- Conflict Management
- Maintenance
- Separation
Financial Management - Objective of Financial Management
- Capital Investment and Evaluations
- Working Capital Management
- Funds flow and Cash flow statements
- Financial statement analysis
- Financing Decisions and Sources of Finance
- Cost - Volume - Profit Analysis and Break - even point analysis
- Budget and Budgetary Control
- Standard Costing
Marketing Management - Fundamentals of Marketing
- Planning Marketing Strategy
- Product
- Price
- Distribution
- Introduction to Promotional Activities
- Advertising
- Selling and Sales Management
- Sales Promotion, Direct Sales, Sponsorship Management
Business Law - Indian Contract Act 1872
- Sale of Goods Act 1930
- Hotel / Restaurant License Registration
- Insurance Law
- Law Pertaining to Food Services
- Labor Law Overview
- Indirect Taxes
- The Shops and Commercial Establishment Act (State)
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