ihmfaridabad@gmail.com
Phone: 0129 4052466
Haryana Tourism
NCHMCT
IGNOU
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STUDY MATERIAL - SEMESTER 2
Food Production
Unit 1 - Soups
Unit 2 - Difference between sauce and gravy
Unit 3 - Meat Cookery
Unit 4 - Fish Cookery
Unit 5 - Rice, Cereals & Pulses
Unit 6 - Pastry
Unit 7 - Pastry Creams
Unit 8 - Basic Commodities
Food & Beverage Service
Unit 1 Part 1 - Menu
Unit 1 Part 2 - 17 Course French Classical Menu sequence
Unit 1 Part 3 - Examples of Hors d’oeuvres
Unit 2 - Different Forms of Services
Unit 3 - Food and Beverage Sales control system
Unit 4 - Tobacco
Front Office
Unit 1 - Tariff Structure
Unit 2 - Front office And Guest Handling
Unit 3 - Reservations
Unit 4 - Room Selling Techniques
Unit 5 - Arrivals
Unit 6 - During the stay activities
Unit 7 - Front office Coordination
Accommodation Operations
Unit 1 - Beds, mattresses and bedding
Unit 3 - Routine Systems and Records of Housekeeping Department
Unit 4 - Pest Control
Communication
Unit 1 - Business Communication
Unit 2 - Listening Skills
Unit 3 - Effective Speaking
Unit 4 - Non Verbal Communication
Unit 5 - Speech Improvement
Unit 6 - Using The Telephone
Principles Of Food Science
Chapter 1 - Introduction To Food Science
Chapter 2 - Carbohydrates
Chapter 3 - Fat & Oils
Chapter 4 - Proteins
Chapter 5 - Food Processing
Chapter 6 - Evaluation Of Food
Chapter 7 - Emulsions
Chapter 8 - Colloids
Chapter 9 - Flavour
Chapter 10 - Browning
