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