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