Teachers Notes
Teachers Notes
I] 206 The science of Hotel Engineering
1. Transport Systems 9.4_transport_systems.___elevators_and_escalators_.docx
2. Global warming 0708_global_warming.ppt
3. Absorption Refrigeration Cycle absorbtion_refregaration_cycle__1_.docx
4. AC Refrigeration Cycle ac_refrigration_cycle.docx
5. Air Conditioners air_conditioners.doc
6. Air Conditioning Cycle air_conditioning_cycle.pptx
7. Audio Visual and Transport System audio_visual_and_transport_system.pptx
8. Audio visual Equipments audio_visual_equipments.docx
9. Audiovisual audiovisual.docx
10. Chapter 1 Maintenance & Replacement Policy Hotel Engg
chapter-1_maintenance___replacement_policy_hotel_eng.ppt
11. Contract Maintenance Types contract_mentainance_types.docx
12. Electricity electricity.docx
13. Electricity electricity.pptx
14. Eng 17 eng_17.docx
15. Eng paper 17 eng_paper_17.docx
16. Eng sppu eng_sppu.docx
17. Engineering Assignment engineering_assignment.docx
18. Environment degradation environment_degradation.pptx
19. Escalator and Elevators and Sensors 1
escalator_and_elivators___sensors_1.docx
20. Escalator and Elevators and Sensors escalator_and_elivators___sensors.docx
21. Fire quiz fire_quiz.doc
22. Fire Safety and Fire Extinguishers fire_safety_and_fire_extinguishers.ppt
23. Global Warming global_warming.ppt
24. Hot water hot_water.doc
25. Hotel Eng Notes New Syllabus hotel_eng_notes_new_syllabus.docx
26. Hotel Eng Question Answer UOP Papers
hotel_eng_question_answer_uop_papers.docx
27. Hotel Eng UOP Questions 1 hotel_eng_uop_questions__1_.docx
28. Hotel Engineering New Syllabus hotel_engeneering_new__syllabus.docx
29. Hotel Engineering 206 hotel_engineering_206__10_mks.docx
30. Hotel Safety hotel_safety.pptx
31. How Electricity is Charged how_electricity_is_charged.ppt
32. Electrical Engineering in_electrical_engineering.doc
33. Pollution pollution.pptx
34. Water Sanitization presentation_water_sanitization.ppt
35. Refrigerator refrigerator.docx
36. Replacement of equipment's replacement_of_equipment’s.docx
37. Syllabus Science 206 syllabus_science_206.docx
38. Syllabus syllabus.docx
39. Tally ERP 9 tally_erp_9_print_screen.docx
40. The Noise Pollution the_noise_pollution.doc
41. Types of Air Condition types_of_air_condition.pptx
42. Types of Fire Extinguishers types_of_fire_extinguishers.pptx
43. Types of Sanitary Traps types_of_sanitary_traps.docx
44. Types of WC Toilets types_of_wc_toilets.docx
45. Waste Management waste_management.pptx
46. Water Pollution water_pollution.doc
47. Water Softening water_softening.docx
48. Water Purification Methods
what_specific_water_purification_methods_are_there.doc
49. Operation and Maintenance maintanence_contract__1_.docx
II] 401 Principles of International Cuisine
50. International Cuisine international_cuisine.ppt
51. Pates and Terrines 5thsem_fp_pates_and_terrines__1_.pdf
52. Waste Management for Hotels waste_management_for_hotels.pdf
53. Chapter 1 Sem 6 International Cuisines chapter_1_sem_6.ppt
54. Kitchen Layout and Planning Notes kitchen_layout_and_planning_notes.docx
55. Kitchen Planning kitchen_planning.docx
56. Kitchen Stewarding Dept. kitchen_stewarding_dept.docx
57. Larder Chef Duties larder_chef_duties.docx
58. Med Cuisine med_cuisene.docx
59. Menu Engineering menu_engineering.docx
60. Food Costing food_costing.docx
61. Hotel Waste Policies hotel_waste_policies.docx
62. Icing icing.docx
63. Indian Speciality Desserts indian_specialty_deserts.docx
64. Bacon and Gammon bacon_and_gammon.docx
65. Basic Inventory Procedures basic_inventory_procedures.docx
66. Budget and Business Planning budget_and_business_planning.docx
67. Cooking Loss Test cooking_loss_test.docx
III] 301 Advance Food Production System
68. Game and Poultry game_and_poultry.ppt
69. Meat Cookery meat_cookery.pptx
70. Salads salads.ppt
71. Sandwiches sandwiches.ppt
72. Salad Notes salad_notes.pdf
73. Sandwich Notes sandwich_notes.pdf
74. Classification of Salads classification_of_salads.ppt
75. Convenience Food convenience_foods_1__1_.ppt
76. Fishmongery fish_monjery.pptx
77. Food Additives food_additives.pptx
78. Appetizer appetizer.pptx
79. Chocolate chocolate__1_.ppt
80. Salad salad.docx
81. Mousseline mousseline.docx
82. Hors d'oeuvre hors_doeuvre.docx
83. Sandwich sandwich.docx
84. Syllabus 301 syllabus_301.docx
85. UoP Questions Food Production 501
uop_questions_food_production__501_.docx
86. Convenience Foods convenience_foods.docx
87. Biscuit and Cookies biscuit_cookies_i.docx
88. Advance Food Production 301
advance_food_production_301_10_marks_internal_paper.docx
89. Specialized Production Journal Printing - 407
specilized_production_journal_printing__407.doc
90. Ashiyania Printing Recipes TY - 501
ashiyania_printing_recipes_ty__501_final_.docx
91. Asian Cuisine asian_cuisine.ppt
IV] Development of Generic Skills
development_of_generic_skills.pdf
V] Food & Beverage Service Techniques & Management
food___beverage_service_techniques___management.pdf
VI] Human Resource Management
human_resource_management.pdf
VII] Housekeeping Operations
1. Housekeeping Operations I (HS - 103) - hs_103_housekeeping_operations_i.pdf
2. Housekeeping Operations I (HS - 107) - hs_107_housekeeping_operations-i.pdf
3. Housekeeping Operations II (HS - 203)- hs_203_housekeeping_operations-ii.pdf
4. Housekeeping Operations II (HS - 207)- hs_207-housekeeping_operations_ii.pdf
VIII] Hotel Front Office
1. Front Office Management front_office_management.pptx
2. Hotel Departments hotel_departments.pptx
3. Hotel Room Type hotel_room_type.pptx
4. Hotel Rules hotel_rules.pptx
5. Introduction to Hospitality Management
introduction_to_hospitality_management.pptx
6. Room Tariff room_traiff-_chpter_3.pptx
IX] Front Office Operation II - 204
1. Checkout checkout-141224203433-conversion-gate02.pptx
2. Group Arrivals group_arrivals.pptx
3. Guest Arrival guest_arrival.pptx
4. Guest Stay Chapter 3 guest_stay_chapter_3.pptx
5. Pre Arrival Procedures Chapter 1 pre-_arrival_procedures_chapter_1.pptx
6. VIP Arrival Procedures vip_arrival_procedures.pptx
X] Food and Beverage Service
1. Beer Notes - beer_notes.docx Food and Beverage Service II HS 206
2. Beverages - Beverages.docx
3. Control Methods - control_methods.docx
4. S Y Notes - s_y_notes.docx
5. Tobbaco - tobbaco.doc
6. Food and Beverage Service 1 Journal for 1st Year
1st_year_journal.docx
7. Advance Food & Beverage Service Techniques and Management - Hs 406
4th_sem_journal__-_to_print.docx
8. Beverage Service Methodology Practical Manual - SY BSc HS
f_b_service_sy__autosaved_.docx
