Kerala PSC Manager Tourism Department Syllabus | KPSC Hospitality Assistant Syllabus 2022
Hospitality Assistant Syllabus
Kerala Public Service Commission will be conducted a common recruitment exam namely Hospitality Assistant, KPSC Manager Tourism Department on 09.04.2022. The Objective Multiple Choice OMR exam for 100 marks in 1 hour 30 minutes duration in English Medium. Kerala Public Service Commission has already published the Hospitality Assistant syllabus, exam date & exam pattern on thier official website. It is very important for the applicants to be well-versed with the Kerala PSC Tourism Department Manager & Hospitality Assistant Syllabus and Exam Pattern, as it will have a direct impact on the candidate’s performance in the written exam. Candidates should make their exam strategy based on the detailed Kerala PSC Hospitality Assistant Syllabus & Exam Pattern which is also given in this article by ceptam.in team.
Detailed Syllabus for the post of Manager Grade III in Department of Tourism/ Hospitality Assistant in Tourism exam date 09.04.2022
Hospitality Assistant PSC Syllabus
| Topic | Content |
| Accommodation (5 marks) | Types of plans – EP,CP,AP,MAP
Rooms- Different types Front Office Operations – Guest cycle-check in, Rooming, crib rate etc. Reservation Left luggage handling Check out & account settlement |
| Classification of Hotels (5 marks) | Location, Types of plans, Number of rooms, Star Classification, Major departments in Hotel – duties & responsibilities. |
| Tourism ( 5 marks) | Different organizations connected with Tourism Industry.
Popular tourism destinations in India Frontier formalities – Different types of passport, Visa |
| Food & Beverages Production (25 marks) | Classification of raw materials
Storage of raw materials Preparation of Ingredients – (1) Mise-en-place (2) Types of cutting (3) Method of mixing Methods of Cooking Sauces – (1) Different types (2) Derivatives (3) Thickening agents used Soups – (1) Names (2) Classification (3) Origin (4) Stocks-types and method of making (5) Accompaniments (6) Garnishes used Pasta Sandwiches Salads – (1) Types and examples (2) Salad dressings Accompaniments and garnishes |
| Fish ( 5 marks) | Classification, various cuts |
| Meat (10 marks) | Different cuts
Principles of meat preparation and cooking Preserved meats – (1) Bacon (2) Ham (3) Sausages Varieties of steak Poultry – Different cuts |
| Dairy Products
(5 marks) |
Cheese-
(1) Different types (2) Country of origin (3) Production (4) Classification |
| Food and Beverage service ( 25 marks) | Classification of beverages –
Alcoholic & Non alcoholic Tea Coffee Mineral Water Wines- (1) Classification (2) Country of origin (3) Manufacturing process (4) Brand names (5) Accompaniments Sprits – (1) Classification (2) Brand Names (3) Country of Origin Tobacco Products – Cigarettes & Cigars – Manufacturing & Services Banquets – (1) Different seating arrangements (2) Toast procedure Various types of Service – French, American, English, Russian, Buffet, Gueridon Standard portion sizes Service terminology Various equipments used Menu – (1) Different Types (2) Course of Menu Breakfast Service – (1) English (2) Continental (3) American |
| House Keeping ( 5 marks) | Duties & responsibilities
Registers used Types of keys-section key, master key, grand master key Laundry – Stains and stain removal |
| Food Hygiene ( 10 marks) | Types of food poisoning bacteria
Food born diseases Cleaning of kitchen equipment Common pets found in kitchen FSSAI Fire and Safety – (1) Fire triangle (2) Different types of fire extinguishers |
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