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) Workmen’s 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