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My name is Sunetra Roday.At present I am holding the charge of Principal at the Maharashtra State Institute of Hotel Management and Catering Technology, Pune. I am an alumnus of Lady Irwin College, New Delhi and have completed my Post-graduation in Foods and Nutrition. Being fond of travelling I have also completed my Masters in Tourism Management.I love writing and editing text books. I have authored several textbooks for students of Hospitality and Tourism in Cookery, Food Hygiene and Sanitation, Food Science and Nutrition and Tourism Operations and Management.

Creating educational resources is my passion and I am presently involved in preparing OER's in Tourism and Hospitality for NIOS, New Delhi along with my team comprising of faculty members, visiting faculty and alumni of the Maharashtra State Institute of Hotel Management and Catering Technology, Pune. The core team has detailed out the syllabus and we invite suggestions for the same.

Syllabus for Hospitality

Programme: Hospitality and Tourism Management

  • Housekeeping
  • Front Office
  • Food & Beverage Service
  • Food Production

Course Coordinator: Mrs. Sunetra Roday

Course Team:
Aparna Deshpande
Alka Bhagwat
Anuradha Khot
Radhika Chaubal


UNIT 1. Introduction to Tourism and Hospitality.

  1. Growth of Tourism and Hospitality.
  2. Employment opportunities in Tourism and Hospitality Industry.
  3. Introduction to Hotels and its departments.

UNIT-2. Role of front office in Hospitality operation.

  1. Introduction to front office department
  2. Importance of front office in hotels
  3. Layout and sections of front office
  4. Function and scope of the front office
  5. Hierarchical position of front office

UNIT-3. Organization Chart of front office department

  1. Organization of front office department on the basis of size – small, medium and large; on the basis of type – high end, budget and low end
  2. Job positions in the front office department
  3. Qualities, personality traits and competencies of front office staff

UNIT-4. Room Types and Tariff

  1. Types of rooms.
  2. Food / Meal plans.
  3. Types of room rates. (Rack, FIT, crew, group, corporate, weekend etc.)

UNIT-4. Reservation

  1. Role of Reservations
  2. Modes and sources of Reservation
  3. Formats used
  4. Procedure of taking a Reservation
  5. Procedure for taking a Group Reservation
  6. Amendment and Cancellation of Reservation
  7. Terminology of Reservation

UNIT-5. Reception

  1. Role of Reception
  2. Various Records Maintained at Reception
  3. Registration of guests – Indian, foreign, VIP and group

UNIT-7. Cashier

  1. Role of Cashier
  2. Check-out and modes of bill settlement, guest folio
  3. Credit limit, allowances & paid outs
  4. Night shift procedure in reception

UNIT-6. Other Functions of Reception

  1. Handling guest requests & queries
  2. Handling messages & mail
  3. Handling guest complaints
  4. Providing local information to guests
  5. Safety locker management

UNIT-7 Telephones

  1. Telephone Etiquettes
  2. Handling a Telephone call

UNIT-8. Bell Desk / Concierge

  1. Importance of Bell Desk
  2. Role of a bell boy / concierge
  3. Handling of guest Baggage
  4. Handling of Group Baggage
  5. Left luggage
  6. Paging service




UNIT 1. Introduction to Tourism and Hospitality.

  1. Growth of Tourism and Hospitality.
  2. Employment opportunities in Tourism and Hospitality Industry.
  3. Introduction to Hotels and its departments.

UNIT-2. Role of Housekeeping in Hospitality operation.

  1. Introduction to housekeeping department. Hierarchical position of Housekeeping.
  2. Importance of housekeeping in hotels and other sectors.
  3. Function and scope of housekeeping department.
  4. Layout of housekeeping department.

UNIT-3. Organization Chart of housekeeping department

  1. Organization of housekeeping department on the basis of size – small, medium and large; on the basis of type – high end, budget and low end
  2. Job positions in housekeeping department.
  3. Qualities, personality traits and competencies of housekeeping staff.

UNIT-4. Introduction to Cleaning

  1. Definition and principles of cleaning.
  2. Work place hygiene.
  3. Identification of surfaces and its cleaning.
  4. Frequencies of cleaning – Daily & Periodic, Regular and Thorough.

UNIT-5. Cleaning Resources

  1. Cleaning Tools
  1. Cleaning aids – Manual – classification, use, care and storage.
  2. Cleaning equipment- Mechanical - classification, use, care, and storage.
  3. Cleaning agents- classification, dilution, use, storage.
  4. Miscellaneous cleaning tools - use, care and storage.
  1. Cleaning Methods
  1. Manual cleaning.
    1. Dry and wet
  2. Mechanical cleaning.
    1. Dry and wet

UNIT-6. Guest room

  1. Guest floor layout.
  2. Types and Layout of a guestroom.
  3. Guest supplies, amenities, essentials and loan items.
  4. Guest room servicing – according to occupancy status.

UNIT-7. Housekeeping Records.

  1. Cleaning records.
  2. Staff records.
  3. Office records.

UNIT-7. Public Area cleaning.

  1. Classification of public areas.
  2. Frequencies of cleaning – Daily & Periodic, Regular and Thorough, Night.

UNIT-8. Linen and Laundry.

  1. Linen-types and sizes.
  2. Laundering procedure – linen and guest laundry.
  3. Linen room-layout and records.


Food and Beverage Services

  1. Introduction to the Food & Beverage Industry

Growth of Tourism Industry.

Classification of Catering Establishments (Commercial & Non-Commercial)

Food & Beverage Operations (Types of F&B Outlets in


Employment opportunities in Hospitality Industry with special emphasis on Food & Beverage Service.

  1. Food & Beverage Service Personnel

Hierarchical Structure of Food and Beverage Service Staff

with job Profile in various F&B outlets.

Attitudes & Attributes of Food & Beverage personnel, competencies.

Importance of hygiene in Food & Beverage Service

Basic Etiquettes

Interdepartmental relationship

  1. Food & Beverage Service Equipment

Types & Usage of Equipment - Furniture, Chinaware, Silverware. Glassware, Linen & Disposables,

Special Equipment

Role of Kitchen stewarding department.

Dishwashing -I. Manual.II. Machine.

Care & maintenance of equipment (Polishing methods of silverware and stainless steel.)

4)Menu knowledge


Types –Ala Carte & Table D’hote

Menu Planning, considerations and constraints

Menu Terms.

Classical French Menu.

Classical Foods & its Accompaniments with Cover.

Table setting & laying of cover.

Rules for waiting at a Table.

  1. Control Methods

Necessity and functions of a control system,

Billing Methods – Duplicate & Triplicate System, KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)

Flow chart of KOT

Presentation of bill.

6)Types of Food & Beverage Service

Table Service –English / Silver, American, French,

Russian Self Service – Buffet & Cafeteria

Specialized Service – Gueridon, Tray, Trolley, Lounge,

Room service, Buffet service and Banquet procedures etc.

Single Point Service – Take Away, Vending Kiosks, Food

Courts & Bars, Automats

Mis-en-place & Mis-en-scene

  1. Breakfast Service

Types of Breakfasts.


Cover Set up.

Service Procedure.

  1. Beverages


Classification into Non Alcoholic & Alcoholic


Preparation & service of tea & coffee







2. LESSON 2: INTRODUCTION TO KITCHEN DEPARTMENT 2.1. Function and various sections in kitchen 2.2. Co-ordination between various department of kitchen 2.3. Co-ordination between kitchen and other department of kitchen 2.4. Classic kitchen brigade 2.5. Duties and responsibilities of kitchen personnel 2.6. Kitchen Equipments 2.7. Kitchen Layout

3. LESSON 3: CATERING HYGINE AND PRINCIPLES 3.1. Essential for kitchen personnel 3.2. Guide lines for good food handling 3.3. Food contamination 3.4. Food Spoilage

4. LESSON 4: BASIC PRINCIPLES OF FOOD PRODUCTION 4.1. Aims and Objectives 4.2. Characteristics of raw material (8 fundamentals) 4.3. Weighing and Measuring 4.4. Yield, Portion Size, Portion Control 4.5. Pre-preparation of Ingredients

5. LESSON 5: METHODS OF COOKERY 5.1. Application 5.2. Classification 5.3. Moist methods of Cooking 5.4. Dry Methods of Cooking 5.5. Combination Methods

6. LESSON 6: COOKING COMMODITIES 6.1. Vegetables 6.2. Fruits 6.3. Poultry 6.4. Seafood 6.5. Meat 6.6. Dairy 6.7. Cereals and Pulses 6.8. Spices, Herbs and Condiments

7. FOOD NUTRITION 7.1. Definition and function of food 7.2. Definition of nutrition 7.3. Definition and Functions of Nutrients 7.4. Basic 5 Functional food Groups 7.5. Balanced Diet

8. Culinary Terms-1