KSOU PG Syllabus

Will you please provide here syllabus for Master of sciences Hotel management – PG course of Karnataka State Open University (KSOU) ?

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As you want I am here providing you syllabus for Master of sciences Hotel management – PG course of Karnataka State Open University (KSOU).

Syllabus :

Year 1 :
Advanced Food and Beverage Production
Food and Beverage Management
House Keeping Management
Front Office Management
Accountancy
Tourism

Year 2 :
Kitchen Operation and Bar Management
Human Resource Management
Hospitality Lawand French
MIS
Project Report
Master of sciences Hotel management – syllabus
Detailed Syllabus
YEAR-I
SECTION 1: Advanced Food and Beverage Production
UNIT 1: Room Service/ In roomdining service: Introduction.
UNIT 2: General principles Cycle of Service.
UNIT 3: Scheduling and staffing Forms and Formats.
UNIT 4: Order Taking, Suggestive Selling, breakfast cards.
UNIT 5: Time management- lead time from order taking to clearance.
UNIT 6: Banquets: Organization structure.
UNIT 7: Duties & Responsibilities of banqueting staff Administrative Procedures.
UNIT 8: Formats Maintained.
UNIT 9: Banquet Function Prospectus Types of Function (Formal and Informal) Menu Planning (Indian,
Continental, Theme, conference, cocktail, others) Seating Arrangements.
UNIT 10: Buffets: Definition.
UNIT 11: Types of buffets Buffet equipment and table’s set-up.
UNIT 12: Bar Operations.
UNIT 13: Types of bars Layout of American bar (parts of the bar),Bar equipments.
UNIT 14: Gueridon Service: Origin and definition.
UNIT 15: Types of Trolleys and layout Special equipment.
UNIT 16: Service Procedures, Service of important classical dishes.
Reference Books:
1. Food & Beverage Service- Lillicrap & Cousins
2. Modern Restaurant Service- John Fuller
SECTION 2: Food and Beverage Management
UNIT 1: Introduction of food and beverage management: Commercial sector, Welfare sector, ost and
market orientation, sector.
UNIT 2: Responsibilities of food and beverage management.
UNIT 3: The meal experience: Eating out.
UNIT 5: Food and drink.
UNIT 6: Variety in menu choice.
UNIT 7: Level of service and value for money.
UNIT 8: Atmosphere and mood.
UNIT 9: expectation and identification.
UNIT 10: location and accessibility.
UNIT 11: Managing quality in food and beverage operations.
UNIT 12: What is quality: What are quality important approaches to quality management.
UNIT 13: Advertising and public relations: Advertising, Publications, merchandising, Sales promotions,
Personal selling.
UNIT 14: Food menus and beverage lists: Basic menu criteria.
UNIT 15: Types of food menu.
UNIT 16: Content of food menu, Beverage menu/lists, menu merchandising .
Reference books:
1. Principles of food, beverage and labor cost control-Paul R . Dittma, Jerald G.Giffin
2. Profitable food and beverage management-Hodder and Stoughton
SECTION 3: House Keeping Management
UNIT 1: Overall structure and operation of hotel industry: Hotel organization chart and its reporting
line.
UNIT 2: Knowledge of overall operation of each department.
UNIT 3: General relationship of each department and how it functions.
UNIT 4: Role of housekeeping and its relationship with other departments: Housekeeping department
and its role and responsibility.
UNIT 5: Housekeeping organization chart.
UNIT 6: Positions and job descriptions in housekeeping department.
UNIT 7: Planning and organizing housekeeping department.
UNIT 8: Planning the work in housekeeping department.
UNIT 9: Area inventory, Frequency schedule, Performance standard, Productivity standard.
UNIT 10: Supply and equipment inventory level.
UNIT 11: Group presentations: Chemical usage.
UNIT 12: Laundry management.
UNIT 13: Managing inventories.
UNIT 14: Controlling expense.
UNIT 15: Safety and security: What safety and security, How safety and security play roles in
housekeeping operation.
Reference Books:
1. Strategic questions in food and beverage management-Roy and wood
2. The management of food and beverage management-Jones and erricks
3. The food and beverage manager-Paul Culler
SECTION 4: Front Office Management
UNIT 1: Introduction to Hotel and Catering Industry: Evolution of Hotel Industry in India & Abroad.
UNIT 2: Growth and development of Hotels in India.
UNIT 3: Inter relationship between Travel.
UNIT 4: Tourism and Hospitality.
UNIT 9: Role of Travel Agents and Airlines, Types of Hotels, Lodging – Ownership, affiliation &
management contracts.
UNIT 9: Classifying hotels and levels of service.
UNIT 10: Organizational chart of Hotels: Hotel Organizational chart of small, medium and large hotels,
Hierarchy chart of front office department of small,medium and large hotel, Role & functions
of front office, Guest Cycle.
UNIT 11: Classification of Hotels: Star classification.
UNIT 12: Classification based on size, Clientele and Location.
UNIT 13: Accommodation as a product: Types of rooms & guests.
UNIT 14: Product selling tools – Brochures.
UNIT 15: Tariff cards, Basis of charging – Fixed Time basis, 24hrs basis, night basis, food plans, Room
Tariff, Rates, Discounts.
UNIT 16: Layout and equipment: Layout of the front office,F.O. Equipments.
Reference Books:
1. Principles of Front Office Operations – Sue Baker
2. Front Office Management – S.K. Bhatnagar
3. Front Office Procedures – Michael. L. Kasavana
4. Hotel Front Office Management – James. A. Bardi
SECTION 4: Accountancy
UNIT 1: Introduction of accountancy: The first general rule of accounting.
UNIT 2: Second general rule of accounting.
UNIT 3: Third general rule of accounting.
UNIT 4: Nature of account.
UNIT 5: Financial Accounting: Accounting as a financial information system.
UNIT 6: Impact of behavioral sciences.
UNIT 7: Accounting Standards e.g.
UNIT 8: Accounting for depreciation, inventories, gratuity.
UNIT 9: Research and development costs.
UNIT 10: long termconstruction contracts.
UNIT 11: Revenue recognition, fixed assets, contingencies.
UNIT 12: foreign exchange transactions.
UNIT 13: Investments and government grants.
UNIT 14: Cost Accounting: Nature and functions of cost accounting.
UNIT 15: Job Costing ,process costing.
UNIT 16: marginal costing.
UNIT 17: Profit and cost centers.
UNIT 18: Taxation: Definitions.
UNIT 19: Basis of charge.
UNIT 20: Incomes which do not form part of total income, property.
UNIT 21: Profits and gains of business or profession.
UNIT 22: Aggregation of income .
UNIT 20: Auditing: Audit of cash transactions.
UNIT 21: Sales.
UNIT 22: Purchase.
UNIT 23: Incomes.
UNIT 24: Expenses valuation and verification of assets and liabilities.
Reference Books:
1. Advanced Accountancy - R.L.Gupta and Radhaswamy
2. Management Accounting - Khan and Jain
3. Management Accounting - S.N.Maheswari
4. Prasanna Chandra, “Financial Management – Theory and Practice”, Tata McGraw Hill, New Delhi
(1994).
5. I.M.Pandey, “Financial Management”, Vikas Publishing
SECTION 6: Tourism
UNIT 1: Introduction: What is Tourism.
UNIT 2: Definitions and Concepts.
UNIT 3: Tourist destination.
UNIT 4: Services and industry.
UNIT 5: Definition and historical development?
UNIT 6: Tourism Products & Attraction: Nature.
UNIT 7: Characteristics and Components of Tourism Industry.
UNIT 8: Why it is different from other types of consumer product?
UNIT 9: Elements and characteristics of tourism products.
UNIT 10: Tourism product production system.
UNIT 11: Tourism Product Life Cycle.
UNIT 12: Typology of tourism products.
UNIT 13: Types and Forms of Tourism: Inter–regional and intra–regional tourism.
UNIT 14: Inbound and outbound tourism.
UNIT 15: Domestic, international tourism, Forms of Tourism: religious, historical, social, adventure,
health, business, conferences, conventions, incentives.
UNIT 16: Sports and adventure.
UNIT 17: Senior tourism.
UNIT 18: Special interest.
UNIT 19: Tourist Transportation: Air transportation.
UNIT 20: The airline industry present policies, practices.
UNIT 21: Functioning of Indian carriers.
UNIT 22: Air Corporation Act,Air charters.
UNIT 23: A study of International Tourism Organizations: Origin.
UNIT 24: location and functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.

Address:
Karnataka State Open University
14th Cross, 2nd Stage, Opposite St. Joseph's School
Mukhtagangotri
Mysore, Karnataka 570006

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[MAP]Karnataka State Open University [/MAP]
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