www.keralapsc.org Kerala Public Service Commission : Examination Programme Syllabus

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FURTHER DETAILS REGARDING MAIN TOPICS OF PROGRAMME NO. 3/2012 – ITEM 7
ASSISTANT MANAGER
KERALA LABOUR WELFARE FUND BOARD
CATEGORY NO. 395/2009
SYLLABUS

1.Food Production :
Classical Brigade, Staffing in a Kitchen, Roles of various staff members in a kitchen, General Lay out of a kitchen in various organisations, types of fuels used, Menu, Menu planning principles, aims and objectives of cooking, vegetables and fruits cookery, various basic stocks, classification of soups, sauces, cutting of beef, lamp, pork, classification of fish, cutting of fish, methods of cooking food, basic pastries, common culinary terms in English and French, food production equipment, menu planning, intending, volume feeding, Regional Indian cuisine, Larder – layout and equipment
charcutierie, mousse, mousseline, chaud, Froid, Aspic, appetizers, garnishes, sandwiches, International cuisine, Icings and Toppings, Bread making, chocolate, meringues.

http://www.keralapsc.org/detailed%20exam%20syllabus.htm
http://www.keralapsc.org/exam%20prog...tem%20no.7.pdf

2. Food and Beverage Service :
Introduction to Hotel Industry, types of Food & Beverage operations, Welfare catering, Departmental organisation and staffing, food service areas, ancillary departments, food and beverage equipments, Meals and Menu planning, Methods of Service, simple control systems and procedures, Non alcoholic beverages, Alcoholic beverages, Wines – Classification, production, regions, storage of wine, service of various wines , Beer – types, production, service. Spirits – production and
service, aperitifs, liquors, planning and operating various Food and Beverage outlets, Food and Beverage staff organisation, Function catering, banquet protocol, buffets, bar operations, cocktails and Mixed drinks.

3. Front Office Operations :
Introduction to Tourism, Hospitality and Hotel industry, Classification of Hotels, Types of Rooms, Organisation, Tariff structure, Entrance, Lobby, Guest Handling, Reservations, Room selling Techniques , Arrivals, Bill Desk, Co-ordination, Accounting, Computer Application in Front Office operations, checkout procedures, Guest safety and security, planning &
evaluating front office operations, budgeting, yield management.

4. Accomodation Operations:
Role of Housekeeping in Hospitality operation, Organisation chart of the House Keeping department, types and principles of cleaning, pest control, cleaning agents, care of different surfaces, keys and key handling techniques, room lay out, guest supplies, routine systems and record of housekeeping department, inter-departmental relationship, linen room,
uniforms, sewing room, laundry, flower arrangement, planning and organising housekeeping department, contract services, safety and security, energy and water conservation, interior decoration, layout of guest rooms.

5. Nutrition and Food Science:
Carbohydrates, fats and oils, proteins, food processing, evaluation of food, emulsions, flavour, macro nutrients, lipids, proteins, water, balanced diet, menu planning, mass food production, micro organisms in food, food spoilage and food preservation, beneficial role of micro organisms, food borne diseases, food additives, food contaminants and adulterants,
food laws and regulatory, quality assurance, hygiene, personal hygiene.

6. Accountancy and Costing :
Basic rules to Accounting, Primary books, Secondary books, Subsidiary books, Cash book, Bank Reconciliation Statement, Trial Balance and Final Accounts with following adjustments : (a) Closing Stock (b) Prepaid expenses (c) Outstanding expenses (d) Depreciation (e) Capital & Revenue expenditure. Cost dynamics, Sales concepts, Inventory control, Beverage
Control, Sales Control, Budgetary control, Variance analysis, Break Even analysis, Menu Merchandising, Menu Engineering, MIS.

7. Financial Management, Strategic Management :
Scope of Financial Management: Financial Statement – Analysis and Interpretation, Ratio Analysis, Funds Flow Analysis, Financial Planning, Capital Expenditure, Working Capital Management, Capital Budgeting.
Organisational strategy, Environmental and Internal resource analysis, Strategy formulation, Strategic Analysis and Choice, Policies in functional areas, Strategic Implementation, Review and Evaluation.

8. Cookery :
Kitchen Organisational structure. Aims and objects of cooking, classification of raw materials, preparation of ingredients, methods of mixing food, texture of food, culinary terms, leavening agents, poultry and game, accompaniments and garnishes, relating of food, menu planning - principles and application, portion control.

9. Larder and Bakery :
Functions of Larder, Soups & Salads, Fish preparation, Butchery – jointing of beef, lamb and pork, poultry and game, assembling of cold buffet, decorative work, flour, yeast, eggs, sugar, fats, milk, cream, leavening agents, basic preparation of bread.

10. Hygiene :
Personal hygiene, food borne diseases, storage of food, care of premises, rodent control, disposal of garbage, washing of raw materials and equipment, quality control.

NOTE: - It may be noted that apart from the topics detailed above,
questions from other topics prescribed for the educational qualifiation of the post may appear in the question paper. There is no undertaking that all the topics above may be covered in the question paper.

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