1st Semester IHM Notes

• F&B SERVICE NOTES

1. NON-ALCOHOLIC BEVERAGES

Classification (Nourishing, Stimulating and Refreshing beverages)

A. Tea Learn more

Origin & Manufacture

Types & Brands

B. Coffee Learn more

Origin & Manufacture

Types & Brands

C. Juices and Soft Drinks

D. Cocoa & Malted Beverages

Origin & Manufacture

2. F&B SERVICE EQUIPMENT

Familiarization & Selection factors of:

A. Cutlery

B. Crockery

C. Glassware
     Types of Glasses Learn More

D. Flatware

E. Hollowware

F. All other equipment used in F&B Service

French terms related to the above

3. FOOD SERVICE AREAS

1. F&B OUTLETS

A.  Specialty Restaurants

B. Coffee Shop

C. Cafeteria

D. Fast Food (Quick Service Restaurants)

E. Grill Room

F. Banquets

G. Bar

H. Vending Machines

I. Discotheque

2. ANCILLIARY DEPARTMENT

A. Pantry

B. Food pick-up area

C. Store

D. Linen room

E. Kitchen stewarding

4. DEPARTMENTAL ORGANISATION & STAFFING

A. Organisation of F&B department of hotel

B. Principal staff of various types of F&B operations

C. French terms related to F&B staff

D. Duties & responsibilities of F&B staff

E. Attributes of a waiter Learn more

F. Inter-departmental relationships (With F&B and other department)

5. THE HOTEL & CATERING INDUSTRY

A. Introduction to the Hotel Industry and Growth of the hotel industry in India

B. Role of Catering establishment in the travel/tourism industry

C. Types of F&B operations

D. Classification of Commercial, Residential/Non-residential

E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.

F. Structure of the catering industry - a brief description of each
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• FRONT OFFICE NOTES 

1. FRONT OFFICE ORGANIZATION

A. Function areas
B. Front Office Hierarchy
C. Duties and Responsibilities Learn more
D. Personality Traits

2. FRENCH : To be taught by a professional French language teacher.

A. Understanding and uses of accents, orthographic signs & punctuation
B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal)
C. Days, Dates, Time, Months and Seasons

3. BELL DESK

A. Functions
B. Procedures and records

4. HOTEL ENTRANCE, LOBBBY AND FRONT OFFICE

A. Layout
B. Front office equipment (non automated, semi automated and automated)

5. TIME SHARE & VACATION OWNERSHIP

A. What is time share? Referral chains & condominiums
B. How is it different form hotel business?
C. Classification of timeshares
D. Types of accommodation and their size

6. TYPES OF ROOMS Learn more

A. Single
B. Double
C. Twin
D. Suits

7. CLASSIFICATION OF HOTELS Learn more

A. Size
B. Star
C. Location & clientele
D. Ownership basis
E. Independent hotels
F. Management contracted hotel
G. Chains
H. Franchise/Affiliated
I. Supplementary accommodation
J. Time shares and condominium

8. INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY

A. Tourism and its importance
B. Hospitality and its origin
C. Hotels, their evolution and growth
D. Brief introduction to hotel core areas with special reference to Front Office
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1ST SEMESTER FOOD PRODUCTION NOTES

PRACTICAL

1. SIMPLE SALADS & SOUPS

A. Cole slaw
B. Potato salad
C. Beet root salad
D. Green salad
E. Fruit salad
F. Consomme

2. Simple Egg preparations

A. Scotch egg
B. Assorted omelletes
C. Oeuf Benedict
D. Oeuf Farci
E. Oeuf Portugese
F. Oeuf Deur Mayonnaise

3. Simple potato preparations 

A. Baked potatoes
B. Mashed potatoes
C. French fries
D. Roasted potatoes
E. Boiled potatoes
F. Lyonnaise potatoes
G. Allumettes

4. Vegetables preparations

A. Boiled vegetables
B. Glazed vegetables
C. Fried vegetables
D. Stewed vegetables


2. Demonstration & Preparation of simple menu
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1ST SEMESTER BAKERY NOTES

1. HOT / COLD DESSERTS

A. Caramel Custard
B. Bread and Butter Pudding
C. Queen of Pudding
D. Souffle - Lemon / Pineapple
E. Mousse (Chocolate Coffee)
F. Bavaroise
G. Diplomat Pudding
H. Apricot Pudding
I. Steamed Pudding - Albert Pudding, Cabinet Pudding.

2. SIMPLE COOKIES

A. Demonstration and Preparation of simple cookies like
B. Nan Khatai
C. Golden Goodies
D. Melting moments
E. Swiss tart
F. Tri colour biscuits
G. Chocolate chip
H. Cookies
I. Chocolate  Cream Fingers
J. Bachelor Buttons

3. SIMPLE CAKES

A. Demonstration & Preparation of Simple and enriched Cakes, recipes
B. Sponge, Genoise, Fatless, Swiss roll
C. Fruit Cake
D. Rich Cakes
E. Dundee
F. Madeira

4. BREAD MAKING

A. Demonstration & Preparation of Simple and enriched bread recipes
B. Bread Loaf (White and Brown)
C. Bread Rolls (Various shapes)
D. French Bread
E. Brioche

5. EQUIPMENTS Learn more

A. Identification
B. Uses and handling
Ingredients - Qualitative and quantitative measures

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• 1ST SEMESTER HOUSEKEEPING NOTES

1. USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT 

2. INTER DEPARTMENTAL RELATIONSHIP

A. With Front Office
B. With Maintenance
C. With Security
D. With Stores
E. With Accounts
F. With Personnel
G. Use of Computers in House Keeping department

3. COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES

A. Metals
B. Glass
C. Leather, Leatherites, Rexines
D. Plastic
E. Ceramics
F. Wood
G. Wall finishes
H. Floor finishes

4. CLEANING AGENTS

A. General Criteria for selection
B. Classification
C. Polishes
D. Floor seats
E. Uses, care and Storage
F. Distribution and Controls
G. Use of Eco-friendly products in Housekeeping

5. CLEANING ORGANISATION

A. Principle of cleaning, hygiene and safety factors in cleaning
B. Methods of organising cleaning
C. Frequency of cleaning daily, periodic, special
D. Design features that simplify cleaning
E. Use and care of Equipment

6. THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION

A. Role of housekeeping in Guest Satisfaction and Repeat Business

7. ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT

A. Hierarchy in small, medium, large, and chain hotels
B. Identifying Housekeeping Responsibilities
C. Personality Traits of housekeeping Management Personnel
D. Duties and Responsibilities of Housekeeping staff
E. Layout of the Housekeeping Department

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• 1ST SEMESTER COMPUTER NOTES 

1. COMPUTER FUNDAMENTAL - THEORY

A. INFORMATION CONCEPTS AND PROCESSING

A. Definition
B. Need, Quality and Value of Information
C. Data Processing Concepts

B. ELEMENT OF A COMPUTER SYSTEM

A. Definition
B. Characteristics of Computers
C. Classification of Computers
D. Limitations

C. HARDWARE FEATURES AND USES

A.  Components of a Computer
B. Generations of Computers
C. Primary and Secondary Storage Concepts
D. Data Entry Devices

D. SOFTWARE CONCEPTS

A. System Software
B. Application Software
C. Language Classification
D. Compilers and Interpreters

2. OPERATING SYSTEMS/ENVIRONMENTS

A. BASIC OF MS-DOS
A. Internal commands
B. External commands

B. INTRODUCTION TO WINDOWS

A. GUI/Features
B. What are Windows and Windows 95 and above
C. Parts of a Typical Window and their Functions

3. NETWORKS

A. Network Topology

a. Bus
b. Star
c. Ring

B. Network Applications

C. Types of Network

a. LAN
b. MAN
c. WAN

D. Network Configuration Hardware

a. Server
b. Nodes

E. Channel

a. Fibre optic
b. Twisted
c. Co-axial

F. Hubs

G. Network Interface Card

a. Arcnet
b. Ethernet

H. Network Software 

a. Novel
b. Window NT
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• 1ST SEMESTER HOTEL ENGINEERING NOTES

1. WATER SYSTEMS

A. Water distribution system in a hotel
B. Cold water systems in india
C. Hardness of water,
     water softening,
     base exchange method (Demonstration)
D. Cold water cistern swimming
E. Hot water supply system in hotels
F. Flushing system, water taps, traps and closets. 

2. GAS

A. Heat terms and units;
     method of transfer
B. LPG and its properties;
    principle of Bunsen and burner,
    precautions to be taken while handling gas;
    low and high-pressure burners,
    corresponding heat output.
C. Gas bank, location, different types of manifolds

3. ELECTRICITY
A. Fundamental of Electricity
     Insulators
     Conductors
     Current
     Potential difference resistance
     Power
     Energy concepts; definitions, their units and relationships,
     AC and DC; single phase and three phase and its importance on equipment specifications
B. Electric circuits
    Open circuits and Close circuits
    Symbols of circuit elements
    Series and Parallel connections
    Short circuits
    Fees; MCB, earthing, reason for placing switches on live wire side.
C. Electric wires and types of wiring
D. Calculation of electric energy consumption of equipment,
     Safety precaution to be observed while using electric appliances.
E. Types of lighting
     Different lighting devices
     Incandescent lamps.
     Fluorescent lamps,
     Other gas discharged lamps,
     Illumination, and units of illumination.
F. External lighting
G. Safety in handling electrical equipment

4. FUELS USED IN CATERING INDUSTRY

A. Types of fuel used in catering industry
Mainly types of fuel
1. Primary Fuels
2. Secondary Fuels
Classified in other ways
1. Solid fuel
2. Liquid fuel
3. Gaseous fuel
4. Electrical fuel
5. Unconventional fuel
     Calorific value
     Comparative study of different fuels
B. Calculation of amount of hotel required and cost.

5. MAINTENANCE

A. Preventive and breakdown maintenance, companies
B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation         with other department of the hotel.
C. Organisation chart of maintenance department
      Maintenance
1. Planned Maintenance
● Preventive Maintenance
 a. Route Maintenance
 b. Scheduled Maintenance
● Corrective Maintenance
2. Reactive Maintenance
● Emergency Maintenance
● Breakdown Maintenance
3. Development Maintenance
4. Contract Maintenance
    Duties and responsibilities of maintenance department

6. CONTRACT MAINTENANCE

A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance
B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages
C. Procedure for inviting and processing tenders, negotiating and finalizing

7. AUDIO VISUAL EQUIPMENTS

A. Various audio visual equipment used in hotel
B. Care and clearing of overhead projector, slide projector, LCD and power point presentation units
C. Maintenance of computors
D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
E. Sensors - Various sensors used in different locations of a hotel - types, uses and cost effectiveness

8. EQUIPMENT REPLACEMENT POLICY

A. Circumstances under which equipment are replaced
B. Replacement policy of items which gradually deteriorates
C. Replacement when the average annual cost is minimum
D. Replacement when the present cost is minimum
E. Economic replacement cycle for suddenly failing equipment

9. SECURITY

10. SAFETY

A. Accident prevention
B. Slips and falls
C. Other safety topics

11. WASTE DISPOSAL AND POLLUTION CONTROL

A. Solid and liquid waste, sullage and sewage, disposal of solid waste
B. Sewage treatment
C. Pollution related to hotel industry
D. Water pollution, sewage pollution
E. Air pollution, noise pollution, thermal pollution
F. Legal Requirements

12. FIRE PREVENTION AND FIRE FIGHTING SYSTEM

A. Classes of fire, methods of extinguishing fires (Demonstration)
B. Fire extinguishes, portable and stationary
C. Fire detectors and alarm
D. Automatic fire detectors cum extinguishing devices
E. Structural protection
F. Legal requirements

13. REFRIGERATION & AIR-CONDITIONING

A. Basic principle, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants
B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration)
C. conditions for comfort, relative humidity, humidification, dehumidifying, due point control, unit of air conditioning
D. Window type air conditioner, central air conditioning, preventive maintenance
E. Vertical transportation, elevators, escalators.
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• 1ST SEMESTER NUTRITION NOTES 

1. BASIC ASPECTS

A. Definition of the terms Health, Nutrition, and Nutrients
B. Importance of Food - (Physiological, Psychological, and Social function of food) in maintaining good health.
C. Classification

2. ENERGY 

A. Definition of Energy and Units of its measurement (Kcal)

B. Energy contribution from macronutrients ( Carbohydrates, Proteins, and Fats)

C. Factors affecting energy requirements

D. Concepts of BMR, SDA, Thermodynamic action of food

E. Dietary sources of energy

F. concept of energy balance and the health hazards associated with Underweight, Overweight 

3. MACRO NUTRIENTS

1. CARBOHYDRATES
A. Definition
B. Classification (mono, di and polysaccharides)
C. Dietary Sources
D. Functions
E. Significance of dietary fibre (Prevention/treatment of diseases)

2. LIPIDS
A. Definition
B. Classification : Saturated and unsaturated fats
C. Dietary Sources
D. Functions
E. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFAs ) in maintaining health
F. Cholesterol - Dietary sources and the Concept of dietary and blood cholesterol

3. PROTEINS
A. Definition
B. Classification based on upon amino acid composition
C. Dietary sources
D. Functions
E. Methods of improving quality of protein in food (special emphasis on Sova proteins and whey proteins)

4. MICRO NUTRIENTS

1. VITAMINS

A. Definition and Classification (water and fats soluble vitamins)
B. Food Sources, function and significance of:
     a. Fat soluble vitamins (Vitamin A, D, E, K)
     b. Water soluble vitamins (Vitamins C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid)

2. MINERALS
A. Definition and Classification (major and minor)
B. Food Sources, functions and significance of:
       Calcium, Iron, Sodium, Iodine & Flourine

5. WATER

A.  Definition
B. Dietary Sources (visible, invisible)
C. Functions of water
D. Role of water in maintaining health (water balance)

6. BALANCED DIET

A. Definition
B. Importance of balanced diet
C. RDA for various nutrients - age, gender, physiological state

7. BALANCED DIET

A. Definition
B. Importance of balanced diet
C. RDA for various nutrients - age, gender, physiological state

8. MENU PLANNING

A. Planning of nutritionally balanced meals based upon the three food group system
B. Factors affecting meal planning
C. Critical evaluation of few meals served at the Institute/Hotels based on the principle of meal planning
D. Calculation of nutritive value of dishes/meals

9. MASS FOOD PRODUCTION

A. Effect of cooking on nutritive value of food (QTP)

10. NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH

A. Need for introducing nutritionally balanced and health specific meals
B. Critical evaluation of fast food foods
C. New products being launched in the markets (nutritional evaluation)
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