Diploma in Fire safety:

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Code Subject Name Credits

1 DFS1 Fire – I 6

2 DFS2 Fire – II 6

3 DFS3 Industrial Safety & Management Laws 6

4 DFS4 Fire Alarm and First Aid 6

5 DFS5 Practical 8

PAPER - I

FIRE-I

Unit – I

Introduction - Basic Physics - Basic Chemistry -

Unit – II

Applied Mechanics - Fluid mechanics - Hydraulics

Unit – III

Combustion - Chemical reaction - Classification of Fire - Causes of fire - Definition of Fire - Extinction

method - High risk building.

Unit – IV

Special Fire - Aircraft fire - Fire in oil refineries -Ship fire - Electric fire - Gas fires - Rural fire

Unit – V

Salvage – Special services - Hose and Hose fittings – Pump and Pump operations.

Unit-VI

Fixed fire fighting installation – Extinguishers

Unit - VII

Chemical - Diluted chemical solution - Dry powder extinguisher

Unit-VIII

Hydraulic and hydrant fittings.

Reference Books

1 Books on Fire Fighters Sheridan & Kerry

2. Firefighting 1001 Sarah S., Bloomfield, NM

3. NFPA FIRE PROTECTION HANDBOOK, 19th Ed. NFPA

4. ILLUSTRATED DICTIONARY OF FIRE SERVICE TERMS NFPA

5. ENCYCLOPEDIA OF FIRE PROTECTION, 2nd Ed. Dennis.P.Nolan

PAPER - II

FIRE-II

Unit – I

Water

Unit – II

Water demand calculation - Water Tender.

Unit – III

Small gear - Water relay –Valves

Unit – IV

Hook ladder -Escaper ladder -Turn table ladder

Unit – V

Ropes lines.

Unit-VI

Breathing apparatus

Unit-VII

Building construction

Unit_VIII

Station administration - Watch room procedure

Reference Books

1 FIRE SERVICE ORIENTATION AND TERMINOLOGY, 4th Ed. IFSTA

2. Essentials of Firefighting text Dynamic Information System

3. Fire Fighter’s Hand Book-2nd

Edition Delmar Learning

4. An introduction to Fire Protection Robert Klinoff

5. ENCYCLOPEDIA OF FIRE PROTECTION, 2nd Ed. Dennis.P.Nolan

PAPER- III

Subject- FUNDAMENTALS OF INDUSTRIAL SAFETY AND MANAGEMENT

LAWS

Unit-I

Fundamentals of Industrial safety – Importance of safety industry

Unit - II

Safety policy – Enforcement of rules – Work Permit system – Fault tree analysis

– damage control – Plant safety inspection

Safety audit – Safety inventory system – Safety surveys

Unit – III

Industrial hygiene – Occupational diseases – Personal protective equipments –

Control of Industrial noise, lightning, heat and ventilation

Unit - IV

Safety in petroleum Industry – Safety in chemical industry – Safety in use of

electricity – Safety in construction work – Industrial Psychology in accident prevention.

Unit - V

Industrial Safety Management. And Safety Laws – Role of Government in

Industrial Safety

Unit-VI

Safety organization and Safety committee – Safety education and training for all –

Safety suggestion scheme – Role of audio visual aids- Role of trade Unions in Safety

Unit-VII

Factories Act, 1948. – The Indian Electricity Act, 1910. – The workman

Compensation Act, 1923. – The employees state insurance Act, 1948. – Explosive Act,

1884

Unit-VIII

Industrial Dispute ACT, 1947

Reference Books

1. Accident Prevention Manual for Industrial Operations National Safety

Council

2. Hazard Analysis Techniques For System Safety CLIFTON A.

ERICSON

3. Industrial Safety Techniques Ronald A. Cole

4. High Risk Safety Technology A. E. Green

5. Industrial Dispute Act

PAPER- IV

Subject -FIRE ALARM AND FIRST AID

Unit-I

Fire Alarm – Principles of fire detectors

Unit-II

Control land indicating equipments - Intruder Alarm

Unit-II

Standards – detectors and architect – Action following an Alarm – Manual call

points

Unit-III

First- Aid – Introduction – principles of First -Aid – Splints –

Unit-IV

First –aid treatment for drowning – Artificial respiration – Dislocation – Wounds

– Types of poison – bandages.

Unit-V

Electrical Engineering and Electronics – Direct current – Circuits

Unit-VI

Inductive resistance – Impedance – Vacuum tube – Rectification – Amplification

– Transistor fundamentals

Unit-VII

Semiconductor diodes - Junction transistor – PNP – transistor – transistor

amplification – transistor oscillators–

Semi conductor physics

Unit-VIII

Crystal structure – Effect of temperature on intrinsic semiconductor – Extrinsic

semiconductors

Reference Books

1. Fire Alarm Signaling Systems 3RD Edition Bukowski,

Richard W

2. National Fire Alarm Code Handbook Lee F.

Richardson, Wayne D. Moore

3. Fire Alarm Signaling Systems Richard W.

Bukowski, Wayne D. Moore

4. Interior fire alarm systems Wayne D

Moore

5. First Aid Latha Stead,

S. Matthew Stead

PAPER - V

PRACTICAL

Unit-I

Squared drills

Unit-II

Hose drill – Hose

Unit-III

Fitting Small gear – Extinguishers

Unit-IV

Practical pump operations – Pump drill – Foam drill – Water tender drill – Picking up drill

Rescue from height – Ladder drill

Unit-V

Knots and lines

Unit-VI

Breathing apparatus - Artificial respiration

Unit-VII

First Aid – Rescue

Unit-VIII

Inspection of equipment – Routine maintenance

Food Production

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Code Subject Name Credits

1 DFP1 Business Communication 4

2 DFP2 Hotel French 8

3 DFP3 Food Production 6

4 DFP4 Kitchen Management 6

5 DFP5 Project Work And Viva-Voice 8

Paper – 1

BUSINESS COMMUNICATION

UNIT – I: COMMUNICATION:

Barriers of communication, overcoming the barriers, listening barriers, guidelines

for effective listening.

UNIT – II: EFFECTIVE SPEAKING

English for Restaurant & Hotel: Polite and effective enquires and

responses/addressing a group/essential equalities of a good speaker, delivering the

speech/ pronunciation, importance of speech in hotels.

UNIT – III: USING THE TELEPHONE

The nature of telephone activity in the hotel industry/ the need for developing

telephone skills/developing telephone skills.

UNIT – IV: JOB SEARCH

Planning the search for career employment /preparing a resume/applying the job

interview guidelines for interview performance.

UNIT – V: REPORT WRITING

Definition, types of reports, their purposes, planning the report, writing the

report/specific report, writing tasks relevant to hotels such as (a) improvement proposal

rearrangements, expansion, refreshing, etc., (b) Disputes, brawls mishaps (c) complaints

REFERENCE BOOKS

1. Business Communication – M.Balasubrahmanyan

2. Essentials of Business Communication – Reddy, Appannaiah, Nagaraj, Raha Rao

3. Business Communication – U.S. Raj, S.M. Rai

4. How to write Business Letters – Ann Dobson

5. Business Communication – Homri Pradhan, D.S. Bhende, Vijaya Thakva

Paper – 2

HOTEL FRENCH

UNIT – I: Introduction to language – letters of the alphabet and their prounciastion

distinction bertween vowels and consonant words and the use of differetn accents.

Self – Introduction

Presrnting and intreoducing another person

Greetings- how to greet and reply to a greetings

UNIT – II: At the reception desk of a hoterl in the resturant – Dialogue

UNIT – III: List of names of

a. Professions

b. Countries and their nationalities

c. Fruits and vegetables

Numeric from 1 to 100

The time of the day

Members of the family

UNIT –IV: Hotel and kitchen personnel in French terms

The names of the utensils used in kitchen & restaurant.

UNIT – V: Grammiere – Conjugaison – Personal Pronouns

REFERENCE BOOKS

Le Fracals de L’hotellerie et de La Restauration – CLE – international.

Paper – 3

FOOD PRODUCTION

UNIT I: Introduction – kitchen brigade – duties & responsibilities of kitchen staff –

Attributes of kitchen staff- personal hygiene-precaution while handling equipment.

UNIT II: Aims & objectives of cooking- classification of raw materials- method of

preparing ingredients- methods & principles of cooking- various type of fuel used for

cooking – advantage & disadvantage- types of equipment used for cooking.

UNIT III: Types of Spices &condiments – Nuts – pulses & cereals. Classification of

Vegetable – Fruits – classification of fish - Selection criteria of fish – cuts of meat,

poultry, and pork. Types of salads & salad dressing

UNIT IV: Stock: - meaning – preparation of stock – storage & usage of stock –

precaution in handling stock. Soup: – meaning – classification of soup – recipe. Sauces: –

meaning – classification of sauces – recipe – difference between mother sauce &

derivative sauce.

UNIT V: Kitchen management: Objective – Planning – meal production –

purchasing – selection of suppliers – ordering – control - Cost Control – portion control

– methods.

Menu: Meaning – planning – types & principles involved in menu planning.

REFERENCE BOOKS

1. Modern Cookery for teaching and trade – Philip E. Thangam

2. Theory of Cookery – Krishra Arora

3. Practical Professional cookery – Crnsknell & Kauffmann

4. Cookery an Introduction - Cersarni & Kinton

Practical guide note for Basic Food Production

Identification of various type of ingredient vegetable, fruit, meat product, rice,

cereals & pulses

Knowledge of preparing ingredient & methods of cooking

Preparation of stocks

Preparation of soups

Preparation of vegetable dishes

Preparation of egg, meat, poultry using the basic cuts of meat

Preparation rice ( Draining & absorption method)

Paper – 4

KITCHEN MANAGEMENT

UNIT – I

Introduction of kitchen management – Organization – Skills and qualities of

kitchen staff – Allocation of work – Production Planning – Production Scheduling –

Production quality and quantity – Uniform arrangements.

UNIT – II

Principles of indenting – Important and relevant of food cost control – Recipe and

plan recipe – Controlling wastages – Portion control – Formulas for food cost – Bulk

preparation.

UNIT – III

Types of catering establishment – Growth of Catering establishment – Hospital

and Institutional Catering – Half Premises Catering – Hearing Equipment – Selection of

equipment.

UNIT – IV

Purchasing Methods – Standard Purchase Specification (SPS) Storage – Facilities

– Duties of Purchase Management – Qualities of Purchase staff – Bin Card – Meat tag –

Meal tag.

UNIT – V

Layout of kitchen – Factors affect kitchen – Design – Principle of kitchen –

Placement of equipment – Follow of work – Space allocation – Lighting – Ventilation –

Manufacture and Selection of equipment.

Reference:

1. Modern Cookery – Philip. E. Thangam.

2. Theory of catering – William Margared.

3. The Indian Menu Planner – Lustre (By welcome Group chef.)

4. A Taste of Indian – Madhur Jaffery.

5. Practical Professional Catering - Cracknell .

Paper – 5

PROJECT WORK AND VIVA - VOCE

Hotel & Catering Management

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Name Credits

1 House Keeping Operation 6

2 Food and Beverage Service II 6

3 Functional Catering 6

4 Hotel Engineering 6

5 Practical 4

Paper – 1

FOOD AND BEVERAGE SERVICE – II

UNIT- I:

Evolution of hotel industry – duties & responsibility of F& B staff – types of F&B outlet

– classification of service equipment

UNIT- II

Menu – menu planning – French classical menu – early morning tea – breakfast – brunch

– lunch- high tea- dinner- supper – mid night snacks – mis en place – mis en scene – side board /

dummy waiter – rules of laying table – setting up of cover – attitude of a waiter – do’s & don’ts

of a waiter- guest receiving procedure.

UNIT – III

Classification of beverages – service of non alcoholic beverage – service of wine, vodka,

gin, rum, brandy, liquors & sprits.

UNIT – IV

Control system - K.O.T. / B.O.T- duplicate & triplicate check system – cost control –

purchase control – purchase specification – purchase procedure – selection of suppliers – ordering

–.Lead time – re order point – buffer stock.

UNIT – V

Receiving - types of receiving – credit note- receiving report – meat tag – stock taking –

portion control – beverage control – bar frauds.

Refrence books :

1. Food and Beverage Service Training Manual - Sudhir Andrews

2. Food and Beverage Service – Dennis R. Lilli Crap, John A cousins

3. Modern Restaurant Service – John Fuller

4. Professional Service – Sylvia Meyer, Edy Schmid and Christen Suppler

Paper – 2

HOUSE KEEPING OPERATION

UNIT I: Define Hotel - classification of Hotel– Organizational Structure of front office –

Qualities of Front Office Staff

UNIT II: Introduction to front office– Types of rooms – types of plan – tariff structure –

equipment used in front office – types of equipment – manual – semi automatic & automatic

system

UNIT III: Reservation – Meaning – need for reservation - mode & sources of reservation –

reservation system - Whitney rock system – group reservation - Reservation availability &

cancellation procedure.

UNIT IV: Importance of house keeping department – Department organization chart -

Duties and Responsibility of house keeping staff – House keeping outlets – need for co-operation

& co-ordination with other department. Classification of cleaning equipment – manual &

mechanical - handling & selection procedure of cleaning equipment.

UNIT V: Room Cleaning Procedure – Daily Cleaning of room – room inspection – guest

supplies & amenities from housekeeping - lost & found procedure – types of key and its control

REFERENCE BOOKS

1. Hotel Front Office Training manual - Sudhir Andrews

2. Basic Front Office Procedure – Peter Franz Renner

3. Effective Front Office Operation – M. Kesavana

4. Hotel House Keeping Training manual - Sudhir Andrews

5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson

Paper – 3

FUNCTIONAL CATERING

Paper – 4

HOTEL ENGINEERING

UNIT – I : Maintenance

Preventing & Breakdown Maintenance, Comparisons.

a. Role & importance of Maintenance department in the hotel industry with

emphasis on its relation with other department of the hotel.

b. Organization chart of Maintenance department, duties & responsibilities of

Maintenance department.

UNIT – II : Fuels used in Catering Industry

a. Types of fuel used in catering industry : calorific value; comparative study of

different fuels.

b. Calculation of amount of fuel required & cost.

UNIT – III : Gas

a. Heat terms & units; method of transfer.

b. LPG and its properties; Principal of Bunsen & burner, Precautions to be taken while

handling gas; low and high – pressure burners, corresponding Heat output.

c. Gas bank, location, different types of manifolds.

UNIT – IV : Electricity

a. Fundamentals of electricity, insulator, conductors, current, potential difference

resistance, power energy concept; definitions, their units & relationship, AC, & DC;

single face & three faces & its importance on equipment specifications.

b. Electric circuit, open circuit, & close circuit, symbols of circuit elements, series &

parallel connections, short circuit, fuses; MCB, earthling, reasons for placing

switches on live wire side.

c. Electric wires & types of wiring.

d. Calculation of electric energy consumption of equipment, safety energy consumption

of equipment, safety precaution to be observed while using electric appliances.

e. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps,

other gas discharges lamps, illumination, & unit of illumination.

f. External lighting

g. Safety in handling electrical equipment.

UNIT – V : Water System

a. Water distribution system in a hotel.

b. Cold water system in India.

c. Cold water cistern swimming pools.

d. Hot water supply system in hotels.

PRACTICAL – II: FRONT OFFICE AND HOUSE KEEPING OPERATION

1. Student should have sound knowledge of booking & cancellation of reservation, reservation

system.

2. Ability to work on all automated system.

3. Ability to handle & use all stationery in Front Office.

4. Knowledge about Foreign exchange currencies & regulation

5. Raising and closing of guest folio

6. Identification of various racks

7. Receiving and greeting of guest, groups, VIP

8. Handling of mails and messages.

9. Handling of cheques and credit cards.

10. Records and inventories maintained in house keeping department.

11. Types of bed making.

12. Daily, Routine, Spring Cleaning Procedure.

13. Handling of Vacuum Cleaner.

14. Handling of Laundry Equipment.

15. Knowledge of Laundry Process.

House Keeping

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Code Subject Name Credits

1 DHK1 Business communication 6

2 DHK2 Hotel French 6

3 DHK3 House keeping Operation 6

4 DHK4 Hotel Engineering 6

5 DHK5 Project Work – Viva voce 8

Paper – 1

BUSINESS COMMUNICATION

UNIT – I: COMMUNICATION:

Barriers of communication, overcoming the barriers, listening barriers, guidelines for effective

listening.

UNIT – II: EFFECTIVE SPEAKING

English for Restaurant & Hotel: Polite and effective enquires and responses/addressing a

group/essential equalities of a good speaker, delivering the speech/ pronunciation, importance of speech in

hotels.

UNIT – III: USING THE TELEPHONE

The nature of telephone activity in the hotel industry/ the need for developing telephone

skills/developing telephone skills.

UNIT – IV: JOB SEARCH

Planning the search for career employment /preparing a resume/applying the job interview

guidelines for interview performance.

UNIT – V: REPORT WRITING

Definition, types of reports, their purposes, planning the report, writing the report/specific report,

writing tasks relevant to hotels such as (a) improvement proposal rearrangements, expansion, refreshing,

etc., (b) Disputes, brawls mishaps (c) complaints

REFERENCE BOOKS

1. Business Communication – M.Balasubrahmanyan

2. Essentials of Business Communication – Reddy, Appannaiah, Nagaraj, Raha Rao

3. Business Communication – U.S. Raj, S.M. Rai

4. How to write Business Letters – Ann Dobson

5. Business Communication – Homri Pradhan, D.S. Bhende, Vijaya Thakva

Paper – 2

HOTEL FRENCH

UNIT – I: Introduction to language – letters of the alphabet and their pronunciation distinction

between vowels and consonant words and the use of different accents.

Self – Introduction

Presenting and introducing another person

Greetings- how to greet and reply to a greetings

UNIT – II: At the reception desk of a hotel in the restaurant – Dialogue

UNIT – III: List of names of

a. Professions

b. Countries and their nationalities

c. Fruits and vegetables

Numeric from 1 to 100

The time of the day

Members of the family

UNIT –IV: Hotel and kitchen personnel in French terms

The names of the utensils used in kitchen & restaurant.

UNIT – V: Grammar – Conjugation – Personal Pronouns

REFERENCE BOOKS

Le Fracals de L’hotellerie et de La Restauration – CLE – international.

Paper – 3

HOUSE KEEPING OPERATION

UNIT I: Define Hotel - classification of Hotel– Organizational Structure of front office – Qualities

of Front Office Staff

UNIT II: Introduction to front office– Types of rooms – types of plan – tariff structure – equipment

used in front office – types of equipment – manual – semi automatic & automatic system

UNIT III: Reservation – Meaning – need for reservation - mode & sources of reservation –

reservation system - Whitney rock system – group reservation - Reservation availability & cancellation

procedure.

UNIT IV: Importance of house keeping department – Department organization chart - Duties and

Responsibility of house keeping staff – House keeping outlets – need for co-operation & co-ordination with

other department. Classification of cleaning equipment – manual & mechanical - handling & selection

procedure of cleaning equipment. Cleaning agents – selection & handling procedure of different type of

cleaning agent

UNIT V: Room Cleaning Procedure – Daily Cleaning of room – room inspection – guest supplies

& amenities from housekeeping - lost & found procedure – types of key and its control

REFERENCE BOOKS

1. Hotel Front Office Training manual - Sudhir Andrews

2. Basic Front Office Procedure – Peter Franz Renner

3. Effective Front Office Operation – M. Kesavana

4. Hotel House Keeping Training manual - Sudhir Andrews

5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson

PRACTICAL: BASIC FRONT OFFICE & HOUSE KEEPING OPERATION

Front Office

Should know the superior & sub ordinate staff

Ability to take up reservation by all modes

Handling cancellation of reservation Booking

Knowledge of all form’s and charts

Check in & check out procedure

House Keeping

Awareness of all jobs & performed in house keeping staff

Identification & handling of cleaning equipment & agents

Bed making

Cleaning & Polishing of various surfaces

Paper – 4

HOTEL ENGINEERING

UNIT – I : Maintenance

Preventing & Breakdown Maintenance, Comparisons.

a. Role & importance of Maintenance department in the hotel industry with emphasis on its

relation with other department of the hotel.

b. Organization chart of Maintenance department, duties & responsibilities of Maintenance

department.

UNIT – II : Fuels used in Catering Industry

a. Types of fuel used in catering industry: calorific value; comparative study of different fuels.

b. Calculation of amount of fuel required & cost.

UNIT – III : Gas

a. Heat terms & units; method of transfer.

b. LPG and its properties; Principal of Bunsen & burner, Precautions to be taken while handling

gas; low and high – pressure burners, corresponding Heat output.

c. Gas bank, location, different types of manifolds.

UNIT – IV : Electricity

a. Fundamentals of electricity, insulator, conductors, current, potential difference resistance,

power energy concept; definitions, their units & relationship, AC, & DC; single face & three

faces & its importance on equipment specifications.

b. Electric circuit, open circuit, & close circuit, symbols of circuit elements, series & parallel

connections, short circuit, fuses; MCB, earthing, reasons for placing switches on live wire

side.

c. Electric wires & types of wiring.

d. Calculation of electric energy consumption of equipment, safety energy consumption of

equipment, safety precaution to be observed while using electric appliances.

e. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas

discharges lamps, illumination, & unit of illumination.

f. External lighting

g. Safety in handling electrical equipment.

UNIT – V : Water System

a. Water distribution system in a hotel.

b. Cold water system in India.

c. Cold water cistern swimming pools.

d. Hot water supply system in hotels.

Paper – 5

PROJECT WORK AND VIVA – VOCE

Diploma in Industrial safety

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Name Credits

1 Hazards in Work Places 6

2 Safety in Process Plants 6

3 High pressure Operations, Safety

Education , Training & Inspection

6

4 Safety Management 6

5 Dissertation & Viva voce 8

Paper – I

HAZARDS IN WORK PLACES

I AIR AND BREATHING – Respiration – Oxygen requirement – Air

Contaminants and respiratory diseases – Control methods – Ventilation and other

methods – Air Contaminant monitoring – Breathing apparatus.

II LIGHTING AND VISION

Eyesight requirements – Lighting quality Light Sources – Different kinds of

Lamps – Need of Illumination – Required levels of Illumination – Adequacy of

Lighting – Maintenance.

III NOISE AND HEARING

Effect Voice on hearing – Syntpen of occupational differences – Use of Audio

gears – Noise level and sound frequency – Tolerance Noise levels – Remedial

measures.

IV HEAT AND COMFORT

Body Temperature Regulation – Limits of Comforts Effects of Discomfort – Air

speed and Air Temperature – Relative Humidity – Room Temperature – Air

Conditioning Heat Stroke.

V HYGENE HAZARDS

Un cleanliness – Dress and their discomfort – Toilets – uncleanliness – Toilet

diseases – Drinking Water Spread diseases.

REFERENCE BOOKS

1. McCormick, E.O., Human Factors Engineering. McGow Hill, 1967.

2. Hunter, The diseases of occupation, English University Press, 1959.

3. Sax N.J. Dangerous properties of industrial materials, Van Nosteran and

4. Khogali, Occupational long diseases, The Chemical Engineer, Rugby 1977

Paper – II

HIGH PRESSURE OPERATIONS, SAFETY EDUCATION, TRAINING AND

INSPECTION

I GAS cylinders – Handling – Method of Storage – Method of Movement –

Method of Handling – Use of tools on cylinders – Marking of cylinders –

Maintenance of cylinders – Handling faulty cylinders.

II Hydralic Testing – Safety Education Training – Precaution – Methods of Hydralic

Testing – Limits and Controls – Safety in Petro-Chemical Planning.

III Safety in Steam Testing – Precautions – Hazards – Methods of Periodic

inspection Safety arrangements.

IV Fire Safety – Personnel Protective Equipment Detection of Fire – Prevention of

Fire Start of Fire – Protection and Control.

V Fire Alarms – Construction, Operation, Inspection and Maintenance of

Extinguishers – Automatic Sprinkle.

REFERENCE BOOKS

1. R.P. Blake, Industrial Safety, Prentia Hall, England.

2. Blity, Hanson, Radiation, Hygiene, Handbook, Princeton, J.N. Nos Gand

1959.

3. Dallavalle, JL Industrial Environment and its Control, Pittman Publishing

Comp.

4. Hunter Donald, The Diseases of occupation, Boston, 1962.

Paper – III

SAFETY IN PROCESS PLANTS

I SAFETY IN WELDING PROCESS – Electrical Safety – Forms – Noise Heat

and Stock Hazards.

II SAFETY IN MATERIAL PREPARATIONS metal sprays – Gas Welding,

Brazing – Soldering.

III PERSONAL PROTECTION EQUIPMENT

Protection of Eye – Protection of Head – Helmets – Hand shields – Protection

Gogles – Contact Lenses – Protection filters – Protective clothing for the body.

IV SAFETY IN ADVANCED WELDING PROCESS

Safety in Plasma – Arc Welding and cutting Safety in resistance welding – Safety

in Thermal Welding – Electron Beam welding – Layer welding.

REFERENCE BOOKS

1. Health and safety in welding, Australia welding, Preseason Associate and the

Australian welding institute.

2. Health and safety in welding and allied processes, Jaico Publishing. House.

Paper – IV

SAFETY MANAGEMENT

I Face protection – Face Shield – Hand Shield – Asbestos hood with visor –

Welding Helmet – Eye Protection – Filter Lenses – Varieties of Gogle Ear

Protection.

II Respiratory Protection Equipment – Air Purifying respirators – Gas Masks – Self

Contained Breathing Devices – Air line Respiration.

III Body Protection – Aprons – Safety boot – Gand Protection – Types of Gloves –

Leather, Asbestos, Electrical, canvass – Hand Sleeves – Protection cream – Leg

Protection Safety boots.

IV House keeping – Methods – Five Years Scheme – Job Safety Analysis – Safety

audit – Safety in material handling – Use of jacks – Track hoist – Cranes – Hooks

and shackles.

V Safety Management – Officials – Responsibilities – Documents to be kept – Daily

routine work assignment – Inspection of Machinery – Stock Position.

REFERENCE BOOKS

1. Morgan, J.P. Principles of Ignition, Pitmen 1942.

2. Fire protection Handbook, National Fire Protection Association, Boston, USA.

3. Jones E, Taylen, Induction cool and their application, Pitmen.

4. Sloane, R.V. Ignition of Gassers mixture, the coronation Discharge, pitmen.

5. Studies of Grants of Fire, Fire Protection Association, UK.

Paper – V

SAFETY PROTECTION LAW AND GOVERNMENT REGULATIONS

I Safety Protection Laws before Independence – Safety Protection Laws after

Independence – Importance of Factories Act of 1948 – Fencing of Machines –

Work on or near machines in motion – Constitutional Safety.

II Employment of young persons in dangerous Machines – Age limit and working

hours in Features – Women Employees – Protective Laws for women Self acting

Machines – Casing of New Machines.

III Hoist and Lift – Lighting Machines – Chain and ropes – Lifting tackles –

Revolving Machines.

IV Pressure of Plant – Floors – Stairs and means of access – Pits, Sumps, Opening in

floors – Excessive weights.

V Protection of Eyes – Precaution against dangerous fumes – Use of portable

electrics light explosive or inflammable dust, Gas Precaution in case of fire –

Safety in buildings and Machines – Safety offices.

REFERENCE BOOKS

1. The Factories Act, 1948, Allahabad Law Agency, Law Publisher, Allahabad.

Management

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Name Credits

1 Management Principles 6

2 Managerial Economics 6

3 Human Resource Management 6

4 Management Information System 6

5 Practical -MIS 8

MANAGEMENT PRINCIPLES

Unit -I

Introduction to Management: Definition of Management - Evolution of

Management thought – Early & Modern Approaches - Management Vs. Administration –

Management Science or Art.- Managers vs. Entrepreneurs-Managers vs. Leaders

Unit-II

Nature and Importance in Planning- steps in planning- types of plans- Planning

premises – Objective- Characteristics and Hierarchy of objectives- Management by

objectives- Management by Exception.

Unit-III

Nature of organizing- formal and informal organization-structure and process of

organizing- authority and responsibility- Delegation of authority - Departmentation and

its basis - Decision making-Styles of Decision Making.

Unit- IV

Staffing- purpose of staffing- recruitment and selection- training and

development- performance appraisal- principles of direction- elements of direction- span

of supervision- Motivation- Leadership – Communication.

Unit -V

Concept of Managerial Control - Nature of control - Needs for control -

Significance and limitations of control - Types of control - Control process – Control

techniques: Traditional and Modern Techniques.

Text Books:

1. Tripathi and Reedy “Principles of Management” TMH Edition II, 1994.

2. Hereld Koontz and Heinz weihrich “Essentials of Management” McGraw Hill

Publishing House, Singapore International Edition, 1990

Reference:

1. L.M. Prasad, “Principles and Practice of Management” Sultan chand and sons

Publishers

2. Joseph. L. Massie “Essentials of Management” Prentice Hall, 1985.

3. Stephen P Robbins and David A Decenzo “Fundamentals of Management” ,

Pearson Education, Third Edition, 2000.

4. C.B.Gupta - Management: Theory and Practice, Sultan chand and sons

Publishers

MANAGERIAL ECONOMICS

1

Scope of managerial economics, demand analysis, basic concepts, tools for

demand forecasting, use of business indicators, Elasticity concepts.

2 Cost and production functions, short and long run cost functions, cost-price

output relations, input-output analysis

3 Market Structure- pricing and output General equilibrium, perfect competition

and monopolistic competition.

4 Nature and Scope of macro economic issues:

Circular flow of income-national income concepts-methods of measuring

national income – difficulties in measuring national income - the role of

economic planning-Indian economic planning.

5 Analysis of external sector:

International Trade -the role of trade policy – Balance of payments - analysis

of performance of Indian economy in external sector.

Text Book:

1. Sloman, John, Economics, Prentice-Hall of India Pvt.Ltd., New Delhi, 1998.

2. Dr.Sankaran, s., Managerial Economics, Margham Publications, Chennai, 1999, 4th

ed.

3. Dwivedi D.N.Macroeconomics-Theory and Policy, Tata Mc Graw Hill Publishing

Co.Ltd, New Delhi,2001.

References:

1. Ruddar Dutt and K.P.M. Sundaram, Indian Economy, S.Chand and Co., Ltd,New

Delhi-2002.

2. Irvin B.Tucker Macroeconomics for Today, Thomson Learning-2001.

3. Government of India, Economic Survey (Annual Publication, New Delhi)

4. Business dailies like Economic Times, Financial Express and Business Line.

5. Economic and political weekly.

6. World Bank and IMF Reports.

7. T.N.Hajela, “Macro Economic Theory” Konark Publishers Pvt. Ltd., Delhi. – 1998.

8. Varshney, R.L.and maheswari, K.L., Managerial Economics, sultanchand, NewDelhi,

1999, 14th

Ed.

MANAGEMENT INFORMATION SYSTEMS

UNIT – I:

Management Information System - concept – Definition – Role of Management –

Impact – MIS and the user – Role and Importance of Management – process of

management: Planning – Organizing –Staffing – Co-ordinating and Directing –

Controlling.

UNIT – II:

Strategic Management of business and planning – Decision making: Concepts –

methods, Tools and Procedures – organizational Decision making – Information.

UNIT – III:

MIS Development: Ascertaining, Determining the information requirement –

Development and implementation of the MIS – organization for development of the MIS

– Information Technology.

UNIT – IV:

MIS Application in manufacturing sector – Decision support system – Enterprise

Management System.

UNIT – V:

Object-Oriented Technology (OOT) – Client Server Architecture – Business

Process Re-Engineering (BPR).

TEXT BOOKS

1. Management Information System, W.S. Javadekar, TMH, 1998.

REFERENCE BOOKS

1. Management Information Systems – James A.O. Brien, Mc. Graw Hill, 4th

Edition,

1999.

2. MIS conceptual foundations, structure and development – Gordon B. Davis Margrethe

H.Oison, Mc.Graw Hill, 2nd

Edition.

3. Management Information System, Robert G. Murdiem Joel, E. Ross, James R. Clagett,

PHI Publication.

HUMAN RESOURCE MANAGEMENT

1

Perspectives in Human Resource Management: Evolution of Human

Resource Management-The Importance of Human Factor-Objectives of

Human Resource Management-Role of Human Resource Manager-Human

Resource Policies-Computer Applications in Human Resource Management.

2 The Concept of Best Fit Employee: Importance of Human Resource

Planning-Forecasting Human Resource requirements-Internal and External

sources. Selection Process-Screening-Tests-Validation-Interview-Medical

Examination-Recruitment. Induction-Importance-Practices-Socialisation

benefits.

3 Training and Executive Development: Types of training methods-Purpose-

Benefits-Resistance. Executive development programmes-Common practices-

Benefits-Self Development-Knowledge Management.

4 Sustaining Employee Interest: Trade Union – Objectives – Growth –

difficulties-recommendation for strengthening Trade Union - Compensation

Plans-Rewards - Workers Participation in Management.

5 Performance Evaluation: Methods of Performance Evaluation-Feedback-

Industry practices. Promotion, Demotion, Transfer and Separation-

Implications of job change. Grievances-Causes-Implications-Redressal

Methods

Text Books:

1. Decenzo and Robbins, Human Resource Management, Wiley, 6th

edition,2001.

2. Biswajeet Pattanayak, Human Resource Management, Prentice Hall of India,2001.

3. K.Aswathappa, Human Resource and Personnel Management, TMH, 3rd

Edition

2002.

References:

1. Eugene Mckenna and Nic Beach. Human Resource Management, Pearson Educatin

Limited,2002.

2. Dessler, Human Resource Management, Pearson Education Limited,2002.

3. Mamoria C.B.and Mamoria S.Personnel Management, Himalaya Publishing

Company-1997.

4. Wayne Cascio, Managing Human Resources.Mc.Graw Hill,1998.

Invancevich, Human Resource Management Mc Graw Hill,2002

Nutrition and Health Education

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Name Credits

1 Principles of Food Science 4

2 Nutritional bio-chemistry 8

3 Applied physiology 6

4 Nutrition and Public Health 6

5 Practical 8

Applied Physiology

Unit: 1

GENERAL PHYSIOLOGY:

Structure of cell membrane

Ionic Composition of body Fluids

Distribution of Body Fluids

Transport across cell Membrane & Cell

R M P and Action Potential

Applied Physiology

Unit: 2

HEAMATOLOGY:

Plasma, Cellular Components

Plasma proteins, Functions

Blood Volume

R B C Life Span Structure, Function, Production, Destruction

Hemoglobin - Structure, Synthesis, Functions, Types and Degradation

W B C - Structure , Production, Function, Destruction

Immunity

Monocyte Macrophage System, Lymph, Spleen

Haemostasis - Platelets, Coagulation, Anticoagulants, Fibrino Lytic System

Blood Groups (Major and Minor, Rh)

Blood Transfusion, Transfusion Reactions Erythrobalstosis foetalis

Unit: 3

RESPIRATORY PHYSIOLOGY:

Pulmonary Function

Pulmonary Function Tests

Regulation of Respiration

Oxygen and Carbon-di-oxide transport

Hypoxia

Clinical and Applied Physiology

Unit: 4

NEURO PHYSIOLOGY:

Neuron, Degeneration and Regeneration

Receptors, Action Potential, Relex, Synapse & Synaptic Transmission, Neuro

Transmitters

Cutaneous and deep visceral sensation

Ascending and Descending Tracts of Spinal Cord

Organization of Motor and Sensory Functions of CNS & Spinal Cord

Functions of Brain stem, Cerebellum, Basal Ganglia, Hypothalamas, Thalamas,

Cerebural Cortex,

Limbic system

Higher Function of Brain - Arousal, Sleep Learning Memory, Speech.

EEG, Conditioned reflex

Neural Basis of Instinctual and behaviour emotion

Control of posture and Equilibrium, Muscle Tone

Autonomic Nervous system

Clinical and Applied Physiology

Unit: 5

SPECIAL SENSES:

Taste & Smell

Vision - Structure, Optics, Neuro Chemistry Neuro Opthalamology

Hearing - Structure, Function of Middle Ear and Inner Ear, Path way

Equilibrium - Vestibular Apparatus - Structure Function, Postural

reflexes Clinical and Applied Physiology

REFERENCES:

1. Human Physiology: From Cells to Systems, 5th Edition. Instructor’s Edition.

Lauralee Sherwood.

Belmont, CA: Brooks/Cole-Thomson Learning, 2004,

2. Bullock, John, Joseph Boyle III, and Michael B. Wang. Physiology. 4th ed.

Philadelphia: Lippincott, Williams & Wilkins, 2001.

3. Clayman, Charles B., ed. The Human Body: An Illustrated Guide to Its

Structure, Function, and Disorders. London: Dorling Kindersley, 1995.

4. Dulbecco, Renato, ed. Encyclopedia of Human Biology. 2nd ed. 9 vols. San

Diego: Academic Press, 1997.

5. Seeley, Rod R., Trent D. Stephens, and Philip Tate. Anatomy & physiology. 4th

ed. Boston, Mass.: WCB/McGraw-Hill, 1998.

NUTRITIONAL BIOCHEMISTRY

Unit: 1 Cell structure and Function- Components, cell membrane composition, fluid

mosaic model, Membrane lipids, proteins and carbohydrates, membrane receptors.

Unit: 2 Physiological basis of Nutritional Biochemistry: Digestive system: Structure of

digestive tract, enzymes in digestion, regulators of GI activity, mechanical and

biochemical aspects of digestion, absorption and transport of major nutrients. Liver: Role

of liver in processing and distribution of nutrients absorbed from SI, inter relationship of

major metabolism in liver, excretory functions and storage. Blood: Composition- plasma,

blood cells, hemoglobin, blood clotting process. Adipose tissue: Structure, composition,

deposition of triglycerides in adipose tissue, formation of fat stores from non lipid and

dietary lipids, role of brown adipose tissues in thermo genesis. Body fluids and

electrolyte balance: Kidney and lungs: Structure, function, role in water, electrolyte and

acid base balance. Sensory organs and their functions. Immunity: Immune response,

antibody, cell mediated and humeral immunity complement system.

Unit: 3 Enzymes: Classification, nomenclature, general properties- stereo and reaction

specificity, kinetics and mechanisms of enzyme action, regulation of enzyme activity,

Coenzymes and cofactors, their structure and functions, Enzyme inhibition, isoenzymes,

immobilized enzymes, estimation of enzyme activity, clinical significance of enzymes

and enzyme based assays.

Unit: 4 Proteins and amino acids: a. Amino acids- Classification and structure,

properties, reactions and identification techniques, Formation of peptide linkages, amide

plane and biologic activity. b. Proteins- Structure and organization, physico-chemical

properties, classification and functional diversity of proteins, techniques of protein

purification, Estimation of protein - Kjeldhal method.

Unit: 5 Carbohydrates: Classification, structural features, stereoisomerism and optical

activity, chemical properties, Monosaccharide and related compounds, disaccharides,

polysaccharides. Inter conversion of hexoses, sugar derivatives of biomedical importance,

hetero-glycans, Methods to estimate sugars and starch.

Unit: 6 Lipids: Classification, chemical structure, and properties of fatty acids,

Triglycerides, phospholipids and derivatives, cholesterol and derivatives, Dietary fats,

biological functions of lipids, glycolipids, Methods to determine crude fat and fatty

acids, Nucleic acids: Components, structure and level of organization, Physico chemical

properties, biological importance.

Reference:

1. Biochemistry by A. Leninger

2. Biochemistry by L. Stryrer

3. Microbiology - Prescot

Principles of Food Science

Unit: 1 Food Process Principles:

Scope and importance of food processing, National and international

perspectives. Principles and methods of food preservation-freezing, heating, dehydration,

canning, additives, fermentation, irradiation, extrusion cooking, hydrostatic pressure

cooking, dielectric heating, microwave processing, aseptic processing, hurdle technology,

Juices and concentrates/membrane technology, Storage of food, modified atmosphere

packaging. Refrigeration, freezing and drying of food, minimal processing, radiation

processing.

Unit: 2 Food Microbiology:

History of microbiology of food Microbial growth pattern, physical and chemical

factors influencing destruction of micro-organisms. Types of micro-organism normally

associated with food-mold, yeast, and bacteria, Micro-organisms in natural food products

and their control, Contaminants of foods-stuffs, vegetables, cereals, pulses, oilseeds, milk

and meat during handling and processing, Biochemical changes caused by micro-

organisms, deterioration of various types of food product, Food poisoning and microbial

toxins, microbial food fermentation, standards for different foods, Food borne intoxicants

and mycotoxins.

Unit: 3 Food Chemistry:

Food chemistry-definition and importance, water in food, water activity and shelf

life of food, Carbohydrates-chemical reactions, functional properties of sugars and

polysaccharides in foods. Lipids: classification, and use of lipids in foods, physical and

chemical properties, effects of processing on functional properties and nutritive value.

Protein and amino acids: physical and chemical properties, distribution, amount and

functions of proteins in foods, functional properties, effect of processing.-Losses of

vitamins and minerals due to processing, Pigments in food, food flavours, browning

reaction in foods. Enzymes in foods, and food industry, bio-deterioration of foods, food

contaminants, additives and toxicants

Unit: 4 Food Technology:

Technological processes for industrial manufacture of selected foods of

commercial importance from plants and animal sources viz. Jam, Jelly, Marmalade,

Pickles, Carbonated beverages, Fruit beverages; Hydrogenated vegetable oil, Tea, Coffee,

Cocoa; Margarine, Bakery and Confectionery products; Textured plant protein; Breakfast

cereals; Butter, Ice cream, Condensed milk, Cheese, Milk powder, Malted foods and low

fat spread.

Unit: 5 Food Laws and Standards:

Food additives, Food packaging, Quality control in food industry.

Laboratory component

1.Quantitative analysis of foods for proximate composition

2.Determination of acidity and pH in food

3.Determination of vitamin (vitamin C)

4.Determination of sugars (reducing and total)

5.Determination of crude fibers

6.Estimation of mineral content in foods

7.Enzyme activity assay

8.Testing of rancidity in fats and oils

9.Detection of adulterants in foods

10.Staining of microorganisms

11.Quantitative estimation of bacteria, yeast and molds 12.Product manufacture

(Ghee/Butter, Ice cream, Jam/Jelly, Potato chips, Bread/Biscuits/Cake, Toffee/Chocolate)

Suggested Readings:

1. Arsdel W.B., Copley, M.J. and Morgen, A.I. 1973. Food Dehydration, 2nd Edn. (2 vol.

Set). AVI, Westport.

2. Bender, A.E. 1978, Food Processing and Nutrition. Academic Press, London.

3. Fellows, P. and Ellis H. 1990. Food Processing Technology: Principles and Practice,

New York.

4. Jelen, P. 1985. Introduction to Food Processing. Prentice Hall, Reston Virginia, USA.

5. Lewis, M.J. 1990. Physical Properties of Food and Food Processing Systems, Wood

head, UK.

6. Wildey, R.C. Ed. 1994. Minimally Processed Refrigerated Fruits and Vegetables.

Chapman and Hall, London.

Quality Management

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Code Subject Name Credits

1 DQM1 Principles of Management 4

2 DQM2 Principles of Quality Management 8

3 DQM3 Fundamental of Statistics and

costing

6

4 DQM4 Statistical Process Control 6

5 DQM5 Quality Assurance 8

Paper I - PRINCIPLES OF MANAGEMENT

Unit -I

Basics of Management: Definition of Management - Evolution of Management thought

– Early & Modern Approaches - Management Vs. Administration – Management Science

or Art.- Managers vs. Entrepreneurs-Managers vs. Leaders

Unit-II

Planning: Nature and Importance- steps in planning- types of plans- Planning premises –

Objective- Characteristics and Hierarchy of objectives- Management by objectives-

Management by Exception.

Unit-III

Organizing: Nature of organizing- formal and informal organization-structure and

process of organizing- authority and responsibility- Delegation of authority -

Departmentation and its basis - Decision making-Styles of Decision Making.

Unit- IV

Staffing and Directing: Staffing- purpose of staffing- recruitment and selection- training

and development- performance appraisal- principles of direction- elements of direction-

span of supervision- Motivation- Leadership – Communication.

Unit -V

Controlling: Concept of Managerial Control - Nature of control - Needs for control -

Significance and limitations of control - Types of control - Control process – Control

techniques: Traditional and Modern Techniques.

Text Books:

1. Tripathi and Reedy “Principles of Management” TMH Edition II, 1994.

2. Hereld Koontz and Heinz weihrich “Essentials of Management” McGraw Hill

Publishing House, Singapore International Edition, 1990

Reference:

1. L.M. Prasad, “Principles and Practice of Management” Sultan chand and sons

Publishers

2. Joseph. L. Massie “Essentials of Management” Prentice Hall, 1985.

3. Stephen P Robbins and David A Decenzo “Fundamentals of Management” ,

Pearson Education, Third Edition, 2000.

4. C.B.Gupta - Management: Theory and Practice, Sultan chand and sons

Publishers

2. PRINCIPLES OF QUALITY MANAGEMENT

Unit – I

Basic concepts: Definitions – Meaning of quality management – Quality

improvement – Zero defects.

Unit – II

Quality Gurus – Philosophies of Deming, PDCA, Juran, Crosby, Feigunbaum,

Ishikawa, and Taguchi.

Unit – III

Seven Management and Planning Tools: Affinity diagram - Interrelationship

diagraph – Tree diagram.

Unit – IV

Prioritization matrices – Matrix diagram – Process decision program chart –

Activity network diagram.

Unit – V

Seven Basic Quality control Tools: Process flow chart – Run chart – Scatter

diagram – Pareto diagram.

Unit –VI

Histogram – Cause and Effect diagram – Statistical Process control chart.

Unit –VII

Quality Function Deployment (QFD) – Quality costs – ISO 9000 - Introduction to

QS 9000 and ISO 14000 environment management system – Quality Circle.

Unit – VIII

Total Quality Management: Concepts of TQM- TQM implementation

Characteristics of TQM – Quality Awards – Fusing the Emerging concepts and TQM –

Developing new products with TQM – JIT – Keizen – Poka –yoke – Benchmarking –

Brainstorming – TPM – 5 S concepts for workplace management – Six sigma concept.

Text Books

1. Total Quality Management, Besterfield – Michna C., Besterfield G.H., and

Besterfield- Sacre M., Pearson Education Asia, New Delhi, 2003.

2. Qualilty Management Tools and Methods, Gitlow H., Oppenheim H. and

Oppenheim R., Irwin, 1995.

References

1. Total Quality Control, Faigenbaum A.V., McGraw Hill. 1986.

2. Competitive Manufacturing Management, Nicholas J.N., McGraw Hill, 1998.

3. Advanced Operations Management, Mohanty R.P., and Deshmukh S.G., Pearson

Education Asia, New Delhi, 2003.

PART – III

FUNDAMENTAL OF STATISTICS AND COSTING

Unit- I

Measures of central tendency – Measures of dispersion and variability .

Unit –II

Coefficient of variation – Grouped and Ungrouped data – Frequency distribution –

Histogram.

Unit – III

Introduction to probability theory – Probability distributions – Random variable.

Unit – IV

Probability density and distribution functions – Binomial, Poisson, Exponential

and Normal distributions (No derivations) – Applications.

Unit – V

Experimental designs: Basic concepts – Planning of experiments, steps – Various

terminologies (Control factors, noise factors, levels, response variable, replications,

randomization, blocking, confounding, Signal to noise ratio) – Analysis of variance –

Methods for one, two factor models.

Unit – VI

Break-even analysis – Profit- volume chart – Break-even chart – Applications.

Unit –VII

Elements of costs – Cost sheet – Cost center – Job costing – Batch costing –

Activity Based Costing.

Unit – VIII

Process Costing – Standard costing – Process losses – Product and by – product

costing.

Text Books

1. Applied Statistics and Probability for Engineers, Montgomery D.C &

Runger G.C., John wiley, USA, 1994.

2. Principles of costing and Management Accounting, Maheswari, Sultan

Chand, New Delhi, 1991.

References

1. Design and Analysis of Experiments, Montgomery D.C., John wiley, 1990.

2. Probability and Statistics for Engineers, Miller I., and Freund J., PHI, 1987.

PART –IV

STATISTICAL PROCESS CONTROL

Unit-I

Objectives of statistical quality control – inspection and its importance – differences

between inspection and quality control.

Unit – II

Causes and types of variations – Theory of control charts.

Unit – III

Control charts for attributes – P Chart – stabilized P chart – c chart and u chart.

Unit – IV

Control charts for variables – X and Range chart – X and standard deviation charts

– median chart – midrange chart.

Unit – V

Moving range chart – Moving range chart – Modified control chart.

Unit – VI

Relationship between statistical control limits and specification limits – Process

capability studies. (Cp and Cpk).

Unit – VII

Special control charts: Group control chart – sloping control chart – Moving

averages and moving range control chart.

Unit – VIII

Coefficient of variation control chart – cumulative sum control chart.

Text Book

1. Introduction to Statistical Quality Control, Montgomery D.C., John Wiley,

Singapore, 1994.

2. Statistical Quality Control, Gupta R.C., Khanna Pub., New Delhi, 1993.

References

1. Statistical Quality Control, Grant E.L., TMH, New Delhi, 1996.

2. Fundamentals of Quality Control and Improvement, Amitava Mitra, Pearson

Education Asia, New Delhi, 2001.

3. Principles of quality control, Jerry Banks, John Wiley, Singapore, 1989.

PART –V

QUALITY ASSURANCE

Unit – I

Acceptance sampling- Fundamental concepts and terms – OC curves – Design of

single sampling plan.

Unit – II

Acceptance Rectification plan – AOQL – ATI and ASN concepts – Switching

rules for normal, tightened and reduced inspection.

Unit –III

Uses of IS 2500 Part I – Double, Multiple and sequential sampling plans.

Unit IV

Acceptance sampling plans for variables- variability known standard deviation

method- single and double specification limit.

Unit V

Variability known range method- single and double specification limit- uses of IS

2500 Part II.

Unit VI

Acceptance sampling plans for variables – variability unknown standard deviation

method- single and double specification limit.

Unit VII

Variability unknown range method- single and double specification limit- use of

IS 2500 part II

Unit VIII

Reliability Engineering – Importance of reliability – cost of Quality and

Reliability failure rate- Hazard rate –Mean time between failure – mean time to failure –

Bath tub curve – Failure data analysis – system reliability with components in series, in

parallel and in mixed configuration – Active, partial and stand by redundancy –

availability and maintainability concepts.

Test Book

1. Introduction to statistical quality control, Montgomery D.C. John Wile,

Singapore, 1994.

2. The assurance science, halpern siegmund PHI, 1978.

Reference

1. Reliability Engineering Govil A>K, TMH, New Delhi, 1983.

2. Reliability Engineering, Srinath L.S affiliated East West press, New Delhi,

1991.

3. Principles of Quality Control, Jerry Banks, John wiley, Singapore, 1989.

Tourist Guide

Duration: Min 1 year – Max 2 years

Eligibility: +2 or equivalent

Course details:

S. No Subject Code Subject Name Credits

1 DTG1 Tourism in India 8

2 DTG2 Tourism General and Tourism

Guide

6

3 DTG3 Elements of Photography and First

Aid

6

4 DTG4 World History and Geography 6

5 DTG5 Indian Geography and Indian

History

6

TOURISM IN INDIA

UNIT – I

Government of India – Department of Tourism – The purpose of creating the

Department – the function – Nature and Scope of activities State Tourism Development

Corporation Example: T.N.T.D.C. and India Tourism Development Corporation.

UNIT – II

The booklets – illustrated pamphlets, City guide maps, Particulars about

conducted Tours are specific days in the month- forest Department in State – Details

about wild life Sanctuaries and complete information about the same accommodation and

other facilities.

UNIT – III

Traveling in India – Formalities – Rules and Regulations to be observed by the

Tourist – Excise and Customs – Health Regulations – Running of Travel Agency –

Organization and Management – Problems encounter by Tourist – Advertising to

encourage Tourism – Psychology of Audio visual aids.

UNIT – IV

Performing Arts – Dance – Classical – Folk – Drama – Theatre – Street, Music –

Classic – Indian Handicrafts and Shopping – Cultural Geography. Tourism Marketing –

Meaning – Definition – Characteristics & Peculiarities of Tourism Product – character of

Service – Marketing Planning.

UNIT – V

Role of Tourism Organizations in Travel Industry – Membership and functions –

Allies Services – Accommodation – Definition – Types – Departments – Functions –

Tariff Plans – Operation and management – Distribution – channels of Distribution in

Tourism – Functions of Distribution.

Reference:

1. Dougals Foster – Travel and Tourism Management.

2. Acharya Ram – Tourism & Cultural Heritage of India.

3. Major Das – India: A Tourist Paradise.

4. Bhatia – International Tourism.

5. Bhatia – Tourism Development.

TOURISM GENERAL – TOURIST GUIDE

UNIT – I

Tourism – Definition – Nature – Components – Importance and types of Tourism

– Factors influencing growth of Tourism – Tourism Industry – Constituents – Primary

major Constituents – Secondary Constituents.

UNIT – II

The need for history of Tourism – Travel through Ages – Ancient Phenomenon –

Accounts of famous Travelers – Pleasures Travel – Religion as a motivator – The grand

tour – The origin of concept of Annual holidays – Industrial Revolution. Travel

motivations – Motivating factors for Tourism physical, Psychological.

UNIT – III

Role of the State in Tourism – Govt. Organization in India – Department of

Tourism – ITDC – National Committee on Tourism – State Tourism Departments – Role

of the government – Private Sectors – IATA, TAAI – FHRAI.

UNIT – IV

Guide Services – Qualification – Qualities and skills – Duties – Responsibilities –

Guide ships – Tourist guide planning – His interest and objectives – Duration of Tour and

Finance – Physical health of Tourist – Mode of Transport – Legal Formalities.

UNIT –V

National Tourist Organization – Impact of Tourism – Economic, Social, Cultural,

Environmental and negative impacts – International Tourism Organizations – Need for

Organizations – Early History – World Tourism Organization.

Reference:

1. Bhatia A.K. – Tourism Development

2. Burkart & Madlik – Tourism – Past, Present and Future.

3. Nerval, A.J. – The Tourist Industry.

4. Seth - R.N. Tourism Management, Sterling Publishers, New Delhi.

INDIAN GEOGRAPHY - INDIAN HISTORY

UNIT – I

India – Location and Extent – Physiographic Division – Natural regions – Major

Political Division. Climate – Types and Major Climatic Regions of India – Monsoon –

Soil and Natural Vegetation.

UNIT – II

Cultural regions – Caste – Religion – Language – Cultural Geography of India –

Rivers – Major rivers of India – Origin of civilization – Floods and Famines – Causes –

seasons ideal for tourism and travel.

UNIT – III

Population Growth – Major urban centers - Tourist Towns and their growth –

Their role in economic growth – Centres of tourist attraction in the Coastal area of India –

Natural Harbors and Ports.

UNIT – IV

Tourism and Sports – State sponsored tourist Centres - Beach resorts – Mountain

and Hill resorts and beauties Wild Life Sanctuaries – National Parks.

UNIT – V

Mass tourism – Pilgrim and Religious tour – Health tourism – Adventure tourism

Eco tourism – International tourist Centres - Wonders of the World – International Time

Zones – Tourist map reading and Planning.

Reference:

1. India – A Regional Geography, By R.L. Singh, Silver Jubilee Publication,

National Geographical Society of India, Varanasi, 1971.

2. Geography of India – Prithvish Nag and Smita Sengupta, Concept Publishing

Company, New Delhi, 1992.

3. Economic and Commercial Geography of India – T.S. Sharma, O.Coutinho

Vikas Publishing House Pvt. Ltd, New Delhi, 1978.

4. Geography of India – Ranjit Tirtha and Gopal Krishnan, Rawat Publications,

Jaipur, 1996.

Paper – 4

FIRST AID

UNIT – I

First Aid – Definition – concept of emergency – aim and importance for society

Rues of FA.

UNIT – II

Historical development of first aid. Methods of first aid.

UNIT – III

Community emergencies: Fire explosion, flood, earth quakes, famine, poisoning,

drowning, hemorrhage, insect bites, bandaging, splinting and rehabilitation.

UNIT – IV

Student’s training in first aid.

UNIT – V

Community resources – immediate and later role of nurses’ transportation of the

injured, public assistance, voluntary agencies, local, national and international agencies,

ambulance service.

Reference:

1. Evelyn Pearce – Text book of Nursing.

2. Macclain and Graig, Scientfic Principles of Nursing.

3. As Play fair, First Aid for Every Home – Delhi, Pushtak Mahal, 1999.

4. St. John’s Ambulance Association, First Aid to the injured, New Delhi, The

Statement Press.

WORLD HISTORY (1500-1815) AND WORLD GEOGRAPHY

UNIT: 1

Geographical Discoveries – Decline of Feudalism – Beginning of Capitalism –

Renaissance and reformation in Europe – The New absolute monarchies – Emergence of

Nation States – Commercial Revolution in Western Europe – Mercantilism.

UNIT: 2

Growth of parliamentary institutions in England – The thirty years war, its

significance in European History – Ascendancy of France.

UNIT: 3

The Emergence of Scientific views of the World – the age of enlightenment – The

French Revolution and Napoleon Era (1789 – 1815) its significance in the world history.

REFERENCE BOOKS:

1. Arun Bhattacharya, “History of Europe”

2. Fisher, H.A.L. History of Europe, Fantane Classics, 1936

3. Weech, W.N. History of World, Odhamas Press, 2001

ELEMENTS OF PHOTOGRAPHY

1. Negative Material :- Reproduction of toning values as shades of Frey

classification according to base – glass, Acetate film (i) Roll film, (ii) cut film

classification according to sensitivity to different parts of spectrum –

Panchromatic – orthochromatic Infrared (sensitive) classification according to

speed (sensitivity) slow film, fast film – specific use of films of different speeds.

The A.S.A and Din scale – Different types of negative and reversal colour films

and available and their speeds (for natural light, Artificial light). Microfilm –

High contract reproductors – line diagram and printing only.

2. Developers : - The Composition and specific use of the different developers for

negative material – fine grain developer – Readymade developers available and

their specific advantages and limitations – preparations of the required quantity of

developer – storing for limited duration – tios and temperature of normally

exposed negative effect of over development under development – developing

tanks (a) Dark room loading, (b) Day light developing development. Hardening

the gelatin coating – necessity for hardening – Chemical used for hardening – The

hardening bath composition. Fixing the developed film – use of combined

hardening fixing bath – The need for complete washing of the fixed negative –

Drying in dust free atmosphere. Storing and filling of the dried negative.

3. Types of negatives: - Normal negative – thin negative – Intensification process to

make to normal – Denes negative – reduction to make it normal.

4. Elements of picture composition: - Picture could be composed furing enlarging

also – Aspect Ratio centres of interest, balancing the visual – pictures of

individual appeal and universal appeal.

Photographing:

(1) Still objects

(2) Landscape

(3) Landscape with animals and humans

(4) Group photographs

(5) Closeup of adults, children and animals

(6) Table top photographic

(7) Extreme close-ups of flower etc.

(8) Silhouette.

5. Printing positives : - Contact prints – contact spectral sensitivity – safe light to

be used – printing paper – grades available – surfaces available – Selecting the

grade for a specific negative – exposing the test strip to determine time of

exposure using contact printer or printing frame – precautions to be observed us

using contact printing paper – developing the positive using correct developer –

composition of the developer correct development time stop bath Acid fixing bath

– washing the processed positive – drying – glazing using glazing machine

trimming – size of contact and bromide papers available in market.

6. Enlargement of the Negative : - Enlarger (with diffusing glass plate or

condenser) Relative advantages – constructional details of enlarger – negative

carrier (glass and glass less) – correct placement of the negative use of paper

holder with adjustable mark – using the enlarger to get the required magnification

and necessary picture area composed within the mark – exposing developing and

fixing the test strip exposing suitable size of bromide paper (single or double

weight – grade required) – suitable safe light – suitable developer for bromide

paper – soft or contract – exposing, developing, fixing, washing and glazing if

glossy paper is used other than drying – Trimming need for dodging cropping

during exposure – toning the prints if necessary.

7. Filters : - Use of filters for specific purposes – blue filter, yellow filter, orange

filter, ultra-violet filter and Polaroid filter, filter factor for increasing exposure

time.

8. Care and maintenance of Photographic Equipment : - Care and maintenance

of photographic cameras and equipments use of Silica gel to keep lets dry and

protect from fungus growth – cameras stands – rigid and collapsible, Hold all

cases for camera and accessories, etc.