ihmfaridabad@gmail.com
Phone: 0129 4052466
Haryana Tourism
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IGNOU
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STUDY MATERIAL
STUDY MATERIAL - SEMESTER - 1
Food Production
Unit 1 - Introduction to Cookery
Part B – Bakery & Patisserie
Unit 2 - Culinary History
Unit 3 - Hierarchy Area of Department And Kitchen
Unit 4 - Culinary Items
Unit 5 - Aims and Objects of Cooking Food
Unit 6 - Basic Principles of Food Production - 1
Unit 7 - Methods of Cooking Food
Unit 8 - Soups
Food & Beverage Service
Unit 1 - History of Catering
Unit 2 - Organisation of FNB department of a Hotel
Unit 3 - Food Service areas (Food and Beverage outlets)
Front Office
Unit 1 - Introduction to tourism, Hospitality and Hotel Industry
Unit 2 - Classification of Hotels
Unit 3 - Types of Rooms
Unit 4 - Time Share And Vacation Ownership
Unit 5 - Front Office Organisation
Unit 6 - Hotel Entrance Lobby And Front Office
Unit 7 - Bill Desk
Unit 8 - French Notes
Accommodation Operations
Unit 1 Importance of Housekeeping Department
Unit 2 Housekeeping
Unit 3 Cleaning Organizations
Unit 4 Cleaning Agents
Unit 5 Compostion, Care and Cleaning of Different Surfaces
Unit 6 Inter Departmental Relationship
Unit 7 Use Of Computers In House Keeping Department
Application of Computers
Application of Computers
Unit 3
Hotel Engineering
Unit 1 - Importance of Maintenance Department
Unit 2 - Fuels
Unit 3 - Fuels
Unit 4 - Electricity
Unit 5 - Water System
Unit 6 - Refrigeration And Air-Conditioning
Unit 7 - Fire
Unit 8 - Waste Disposal and Pollution Control
Unit 9 - Safety
Unit 10 - Security in Hotels
Unit 12 - Audio Visual Equipments for Hotels
Unit 13 - Contract Maintenance
Class Planner
Nutrition
BHM116 - Nutrition