UNI HOTEL

                                                                                  CULINARY Unit I Introduction to cookery : level of skills and experiences, Personal Hygiene and Food safety, Uniform and Protective clothing, Identification of knives, Safety Procedure in handling, Level of skills and experience, Classical & modern kitchen brigade, Apportioning of staff among sections, Duties and responsibilities of Kitchen staff, Responsibilities of each section, Co-operation with other departments, Aims and Objectives of cooking Unit II Equipments and fuels used in kitchen : Pre-preparation equipments, Preparation equipments & storage equipments, Ancillary equipments: Knives and their usage, Utensils, pots and pans, Bakery equipment, Cooking fuels - uses & advantage of different types of cooking fuels Unit III Cooking materials : Liquid- water, stock, milk, fruit juices etc., Uses of liquids., Flavoring & seasoning – uses & example., Swee

                                  FRONT OFFICE Unit I Hospitality industry origin and growth : Evolution and growth of the hotel industry in the world and in India, hotel definition and core areas, classification of hotels, the need and process for classification, classification of hotels on the basis of size, clientele, duration of guest stay, classification of hotels on the basis of level of services & basis of ownership, alternative accommodation and other lodging facilities with some famous examples from the industry  . Unit II Organizational structure and layout of front office :  layout of the department, organization structure of front office department of a small , medium and large hotel, duties and responsibilities of the front office department, attributes and qualities of the front office staff Unit III Functional areas of front office : detailed introduction of the different sections of front office department, layout of the recep