2010 3rd sem_course_module_hotel_accountancy.2010
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The course aims to introduce students to the role of accounts in ensuring uniformity and auditing in hotels. It seeks to correlate accounting with hotel procedures. The course has 50 total marks split between internal and external exams. There are three tests and three assignments over the semester. The topics covered include income statements, balance sheets, departmental income statements, internal controls, audits, and related accounting concepts and practical problems. Attendance policies and academic honesty rules are also defined.
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Time table 23.8.10 excel formatProfkunal
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The document contains a weekly schedule for students with various classes and activities from Monday to Saturday. On Mondays, Wednesdays and Thursdays the schedule includes classes on food production, hotel engineering, human resource management, and resort management. Tuesdays include a library period and activities. Fridays include classes in French cuisine, safety and security, and facility planning. Saturdays include food and beverage service and computer classes. The document also includes teacher and student initials or names.Time table 30.8.10 excel format
Time table 30.8.10 excel formatProfkunal
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The document contains a weekly schedule for students in a hospitality program. It lists the subjects and instructors for each time slot on Monday, Tuesday, Wednesday and Thursday. Some of the subjects included are food production, hotel engineering, human resources, and French cuisine. The document also includes instructor initials mapped to their full names at the bottom.Facility planning
Facility planningProfkunal
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This document provides an introduction to a course on facility planning and design for hotel management. [1] It discusses how proper planning is necessary to avoid common design mistakes like poor lighting, ventilation or storage space issues that negatively impact building usage. [2] The course aims to teach students how to plan and design hotels through efficient energy planning, layout selection, and equipment maintenance to reduce costs. [3] Students will be evaluated through assignments, class tests, and a final exam. slides of front office syllabus
slides of front office syllabusProfkunal
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This document provides guidance on proper etiquette and manners when interacting with guests. It emphasizes the importance of maintaining a professional demeanor through appropriate facial expressions, posture, distance, speech and behavior both while directly interacting with guests and when guests are present but not interacting. Specific dos and don'ts are outlined for areas like telephone usage, walking, handling equipment and appearance to ensure a polished guest experience.2010 3rd sem_course_module_hotel_accountancy.2010
- 1. PCTE INSTITUTE OF HOTEL MANAHEMENT Hotel Accounts (3rd SEM) Sub code BH -- 213 INTERNAL MARKS- 20 TOTAL LECT. 37 EXTERNAL MARKS-30 TEST- 1+1+1 TOTAL MARKS- 50 ASSIGNMENT-2 Objectives of the Course (Hotel Accounts): The main objectives of this subject are to introduce students with role of accounts regarding uniformity and auditing of hotels. Correlating it with Hotel procedures. Class RULES AND REGULATIONS: • No student will be given attendance, once the roll call is over. And if any student comes late i.e. after 10 minutes of start of lecture, s/He will not be allowed to enter in the class. • Any assignment after the due date will not be accepted. • No chance for making the assignment will be given again if it is found copied. Total Marks: 20;- MSE-10 Class Test 5 Assignment-5
- 2. SR.NO TOPICS TEST ASSIGNMENT 1 Intro of Uniform system PCTE INSTITUTE OF HOTEL MANAHEMENT of Acc and advtg 2 Income statement, Course Break-up Reason for making income statement , detailed study of income statement 3 Content of departmental income statement(schedule 1-16) 4 Practical problem 5 Intro of Balance sheet and reason for preparing balance sheet 6 Format for balance sheet 7 Explanations for item of Assignment 1 balance sheet 8 Practical problem 9 Practical problem 10 Short questions (one liner) Test 11 Test 1 T.1 Syllabus 12 Case Study 1 covered in 1st 10 13 Internal control- lectures objectives/Scope and T2. Syllabus features covered in 10-20 14 Instruments used for f&b lectures (open control book test) 15 Types of internal control and types of frauds 2 one hourly test 16 Limitations of internal Assignment 2 control and overview of the chapter 17 Short questions (one liner) 18 Test 2 19 Internal audit and statutory audit – intro and concept