ihmfaridabad@gmail.com
Phone: 0129 4052466
Haryana Tourism
NCHMCT
IGNOU
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STUDY MATERIAL - SEMESTER 5
Advance Food Production Operations
Unit 1 - Larder Chef
Unit 2 - Charcuterie
Unit 3 - Appetizers & Garnishes
Unit 4 - Sandwiches
Unit 5 - Uses of Wines and Herbs in Cooking
Part B – Bakery & Patisserie
Advance Food & Beverage Operations
Restaurant Planning
Banquets
Buffets
Kitchen Stewarding
Gueridon Service
Front Office
Unit 1 - Planning & Evaluating Operations
Unit 2 - Budgeting
Accommodation Operations
Unit 1 - Planning & Organising The Housekeeping Department
Contract Services
Energy Conservation
First Aid & Safety
Housekeeping in Other Institutions
Budget
Financial Management
No Data Available.
Strategic Management
Unit - 1 Organizational Strategy
Unit - 2 Environmental and Internal Resource Analysis
Unit - 3 Strategy Formulation
Unit - 4 Strategic Analysis And Choice (Allocation Of Resources)
Unit - 5 Policies in Functional Areas
Unit - 6 Strategic Implementation Review And Evaluation
