Monday 27 February 2012

HOTEL MANAGEMENT & CATERING TECHNOLOGY


SYLLABUS
Topics to be covered: -

• Introduction to Hotel Industry
• To Define Target Market & explain intangibility of service and potential
• Advantages & Disadvantages of different types of Hotel Ownerships &
Affiliations to describe the Introduction of Automation of Hotels
•  To define mission and create organization charts
•  Classify the Hotel’s functional areas and discuss
•  The nature and uses of Job Description/Specification
•  Classification of Hotels
•  To Describe the various F.O Dept and describe how the organization is likely to
differ in large and small hotels
•  Types of Rooms
•  Tariff Structure & plans
•  Sections of F.O and their Importance.
 
Topics to be Covered : -

IDENTIFICATION OF VARIOUS VOUCHERS ---
 The students will have to draw one or two of the following vouchers and according to the
question (case study) fill up the vouchers (desk work)
•  Registration Card
•  Reservation Form
•  Amendment Slip
•  Cancellation Slip
•  Arrival/departure notification slip
•  VIP amenities voucher
•  Miscellaneous charge voucher
•  Allowance voucher
•  Paid out voucher
•  Message slip
Telephone etiquettes and manners. Front desk grooming and other essentials – body
language, speech modulation which includes articulation, variation control of pitch and
tonal quality