Class 12 Hotel Management

1.1 Check-In and Check-Out Procedures Normal check-In and Check- Out Group check-In and Check- Out 1.2 Front office Accountings Concept, meaning and types Occupancy ratios Visitor Tabular Ledger (meaning, posting procedure, preparing guest bill) Modes of payment (cash, travel cheque, voucher, credit card) 1.3 Front office Correspondence Meaning and importance of correspondence Setting a letter/ structure Types of correspondence Inquiries, Confirmation, Regret and Alternative, Amendment change, cancellation) 1.4 Hotel Safety and security Introduction Security through information/ key handling Suspicious people/ Skipper Fire safety Dealing with unusual movement

2.1 Cleaning Needs and importance of cleaning Classification of cleaning equipment Classification of cleaning Agents 2.2 Furniture Cleaning equipment and agents Cleaning procedure 2.3 Metal Identification of Metal Cleaning equipment and agents Cleaning process (Brass, Copper, Stainless Steel) 2.4 Glass/ window Cleaning equipment and agents Cleaning process 2.5 Floor Types of Floors (Hard floor, soft foot, Wooden floor) Cleaning equipment and agents Cleaning process 2.6 Carpet Types of carpet (woollen, synthetic fibre, Nylon, synthetic/acrylic) Cleaning equipment and agents Cleaning process 2.7 Bed making process 2.8 Bathroom cleaning process 2.9 Room cleaning procedure Occupied room service Departure room service Vacant room service Evening service/ Turndown service – Second Service 2.10 Spring cleaning 2.11 Flower arrangement Introduction Types of flower arrangements

3.1 Cooking Aim and objective of cooking Rules of cooking Method of cooking (Dry heat method and Moist Heat method) 3.2 Salad and Dressing Definition and types 3.3 Stocks Definition General method of preparation stock (White stock/ Brown stocks) 3.4 Soups Definition Classification of soup (Thin, Thick and Multinational) 3.5 Sauces Definition Importance of sauce Types of mother sauce and its derivatives 3.6 Accompaniment and Garnish Definition and uses 3.7 Sandwiches Definition Types of sandwiches (Close sandwich, Open sandwich, Grilled sandwich) 3.8 Breakfast Definition Types of Breakfast (Continental, English, American, Indian)

4.1 Menu Definition and Objectives Types of menus (A’ la Carte, Table d’hôtel) French Classical Menu (11 courses) 4.2 Restaurant Preparation Mise en scene Mise en place Cover layout (A’ la Carte, Table d’hote) Briefing De-briefing 4.3 Types of Service 4.4 Beverage Definition and classification of beverage Non-alcoholic (Hot and Cold beverage) Introduction to Alcoholic Beverage Types of Alcohol Beverage Fermented: (Introduction and service of Beer, Wine, Cider, Perry) Distilled: Introduction and service of Vodka, Gin, Rum, Brands, Whisky, Tequila Compound:(Introduction of Liqueur, Bitter)~ – Mixed drink (Introduction of Cocktail and Mocktail with examples) 4.5 Tobacco Definition Types and service of tobacco 4.6 Food and Beverage controlling Needs and objectives Requisition KOT/BOT Billing

5.1 Introduction 5.2 Importance of Events 5.3 Four Major Types of Events Personal Event Socio- Culture Event Organizational Event Leisure Event 5.4 Basic Event Planning Steps

6.1 Elementary Nutrition Definition Functions of Nutrients Types of Nutrients (protein, carbohydrates, fats, vitamins, minerals) 6.2 Balance Diet Definition 6.3 Food poisoning Needs and importance of balance diet Definition Causes of food poisoning 6.4 Preventive measure of food poisoning