Syllabus - Institute of Hotel Management Catering Technology ...

More documents

Recommendations

Info

E-08 – BAR MANAGEMENTHOURS ALLOTED: 60 MAXIMUM MARKS: 100S.NO TOPIC HOURS1 The Bar and Bar Equipments(a) Type of Bar(b) Design of Bar(c) Bar Equipment and Accessories(d) Glassware(e) Consumable Supplies2 The Bar Attendant(a) Bar Tender‟s – Job Description(b) Qualities required(c) Sales Techniques(d) Guidelines for Bar Attendants(e) Hygiene and Health(f) Responsible Service of Alcohol3 Bar Duties(a) Mise-en-place / Care of Work Station / Closing Functions of Bar(b) Revenue Handling(c) Stock Control4 Cellar Operations08(a) The Cellar – Introduction(b) Refrigeration and Cooling Systems(c) Stock Management(d) Safety Procedures5 Control Cycle for Beverages12(a) Purchasing(b) Receiving(c) Storing(d) Issuing(e) Production(f) Sales6 Approaches to Beverage Control08(a) The Inventory or Ounce Control System(b) The Mechanical Control System(c) Potential Sales Value SystemTOTAL 60160808.National Council for Hotel Management & Catering Technology, Noida18
E-09 – ENTREPRENEURSHIPHOURS ALLOTED: 60 MAXIMUM MARKS: 100S.No. TOPIC HOURS01 “THE ENTREPRENEURIAL PERSPECTIVE”05 Meaning of Entrepreneurship The entrepreneurial perspective, evolution, approaches and keyconcepts, Entrepreneur v/s Manager, Established company v/s startup Role of entrepreneur in economic development Entrepreneurial / Intrapreneurial mind set Types of entrepreneurs02 “THE ENTREPRENEUR” Traits of successful entrepreneur Myths of entrepreneurship Entrepreneurial process Problems faced by entrepreneur and capacity building forentrepreneurship03 “SCOPE OF ENTREPRENEURSHIP IN TOURISM AND HOSPITALITYINDUSTRY” Emerging trends and opportunities in Tourism and Hospitality Industry Great Entrepreneurs in India030304(A)“LIFE CYCLE OF A SUCCESSFUL VENTURE”12Stages of Venture Life Cycle:Pre-venture, Start-up, Growth ,Maturity ,Exit(B)“THE ENTREPRENEURIAL VENTURE CREATION”Creativity and InnovationIdea generationSystematic process to evaluate idea – Opportunity EvaluationEnvironment assessment, market research05 “BUILDING A BUSINESS MODEL AND BUSINESS PLAN”Business Models Types of Business Models Developing a Business Model16Business Plan Introduction To Business Plan Financial plan Marketing plan Organizational plan Operational plan Writing and Presenting a Business Plan.National Council for Hotel Management & Catering Technology, Noida19
Page 4 and 5: E-02 - CUSTOMER RELATION MANAGEMENT
Page 6 and 7: The position of direct mailThe proc
Page 8 and 9: RECIPROCAL VERBSPAST INDEFINITE OF
Page 10 and 11: E-03/2 - LANGUAGE - GERMANHOURS ALL
Page 12 and 13: Sentences with pronoun objects for
Page 14 and 15: Liaisons with food supplierSupplier
Page 16 and 17: E-07 - SALES AND MARKETINGHOURS ALL
Page 20 and 21: B-plan presentation to the panel of
Page 22 and 23: 6. Safety and Security System. Safe
Page 24 and 25: E-12 - QUALITY STANDARDSHOURS ALLOT
Page 26: Role Actions Motive of establishmen

Syllabus - Institute of Hotel Management Catering Technology ...

Create successful ePaper yourself

Delete template?

Save as template?