Organisation : Uttarakhand Public Service Commission
Announcement : Syllabus
Designation : Vyavasthadhikari Group ‘B’ Exam

Home Page : http://www.ukpsc.gov.in/
Download Syllabus Here : http://www.indianjobtalks.com/upload...htadhikari.pdf

Vyavasthadhikari Group ‘B’ Exam Syllabus :
Part-1 :
Hotel Management and Catering Technology
Number of Questions : 80
Maximum Marks : 80

A - Food Production :
Number of Questions : 15
Maximum Marks : 15
1. Different types of cooking methods, Aim and objectives of cooking.
2. Different types of stocks, soups and their garnishes.
3. Different types of salads and their parts.

4. Mother sauces and their derivatives.
5. Cuts of Meat, fish and Poultry.
6. Different types of Pastries and their by products, their baking times and temperature.

7. Bread and Cake making methods. Different ingredients used in both.
8. Different types of equipments used in Food Production and bakery.
9. Menu planning for different types of organisations.

10. Important Indian and International dishes.
11. Meaning of sausages, ham, bacon, Gamon Galantine, forcemeat, Pate, Mousse and Mousseline, Chauda froid, Aspic, Gelee, Quenelles, Parfaits.
12. Different types of wine used in cooking, their role in cooking.

13. What is H.A.C.C.P.
14. Icing and Toppings.
15. Chocolate and Confections.

16. International bread.
17. Frozen desserts.
18. Cheese : Types/classification, processing.

19. Hierarchy of kitchen department- classical and modern.
20. Role of Executive chef, co-operation with other departmens.
21. Vegetable and Fruit cookery- Classification, Pigments and colour changes, cuts of vegetables.

22. Egg Cookery- Uses of eggs in cooking, structure and selection.
23. Raising agents- Classification, Role, action.
24. Masalas- Blending of Spices, different masalas.

25. Herbs used in cooking.
26. Volume feeling- Institutional, Hospital, mobile.
27. Quantity Purchase and storage.
28. Kitchen designing and its detailing.

B - Food and Beverage Service :
Number of Questions : 15
Maximum Marks : 15
1. Types of Food and Beverage Operations and Ancillary department.
2. Types of catering (Industrial, Institutional, Commercial, Transport, Air, road, rail, sea, etc.).
3. Staffing of Food and Beverage department.

4. Different Food and Beverage Service Equipment.
5. Non Alcoholic beverages (Tea, Coffee, Mock tails, juices, coca etc.) and their brands.
6. French classical Menu, Types of menu.

7. Different types of Meals.
8. Types of Food Service.
9. Sales Systems. (K.O.T, B.O.T, single order sheet)

10. Layout of Cover, Table, function Tables, Planning of banquet catering.
11. Banquet protocol, (space area, table plan, Toast and Toast procedure)
12. Setting of the following- Reception, Cocktail parties, conversation, seminars, Exhibition, Fashion show.

13. Types of bars and its control.
14. Different types of cocktails.
15. Different non Alcohic Beverage- Spirits- Gin, rum, vodrea, bromdy whiskey. Their types of famous brand names. Wine – Types of wines, their regions. Beer- Types of beer and their brand names.

16. Swot Analysis, break even analysis, project planning.
17. Aperitifs – Definition, types.
18. Liquers- Categories, Definition, popular liquers.

19. Kitchen Stewarding- Importance, machine used for cleaning and polishing.
20. Record maintaining and Inventory.

C - Room division Management :
Number of Questions : 15
Maximum Marks : 15
1. Different types of Hotels (Hotel, Motel, Boatels resorts, Boutique hotels, leisure hotels etc).
2. Different types of rooms.
3. Classification of hotels (size, Star, Franchises, Time share, condo minimum etc).

4. Different sections of front office and housekeeping.
5. Different types of cleaning agents.
6. Tariff structure, Different plans.

7. Arrival and departure procedure, booking and reservation of guest, channels and sources, Check in and check out procedure.
8. Room selling techniques.
9. Keys handling and key types message handling, VIP Amenities, Check list, Lost and found procedure.

10. Use of computer in hotels different software.
11. Room division accounting, A.R.R, V.T.L, G.W.B, semi automated, fully automated.
12. Different types of flower arrangements and care of flowers.

13. Different types of floor coverings, wall coverings and ceiling.
14. Different types of Lights.
15. Colour Cycles, Importance of colour, Types of colours.

16. Fabrics, linen, Linen control, Linen supply.
17. Different staff working with Room division management.
18. Setting up of room, forecasting, overstay, under stay, forecasting formula.

19. Hiring and Contractual staff.
20. Staffing and Hierarchy of front office and housekeeping department.
21. Cleaning Organization- Principles of cleaning and Method of organising cleaning, use and Care of equipments.

22. Composition, care and cleaning of different surfaces- Metals, glass, leather, Plastic, ceramics, wood, wall finishes and floor finishes.
23. Stain Removal- Pickle, blood, grass, rust etc.
24. First Aid.
25. Energy and water conservation in Housekeeping department.