academic regulations for the bhm - semester scheme …€¦ · bhm programme, a student will have...

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ACADEMIC REGULATIONS FOR THE BHM - SEMESTER SCHEME TO BE

ADOPTED FROM THE ACADEMIC YEAR 2014 -2015

1. TITLE OF THE PROGRAMME

Bachelor of Hotel Management

Duration: Four Academic years spread over 8 Semesters

Maximum duration for a student for complying with the Degree: Twice the duration of the

Academic Program from date of first registration for his/her first semester.

1.1 Credit Requirement for the Award of Degree: 200

2. ADMISSION PROCEDURE

Eligible students are admitted on the basis of rank obtained in the All India Manipal

University Online Entrance Test, Panel interview, Group discussion and personal

interview. Seats are also reserved for NRI/Foreign students

2.1 Eligibility for Admission

2.1.1 A pass in 10+2 or an equivalent examination approved by Manipal University with

40% marks.

2.1.2 Eligible NRI/Foreign students are admitted based on their qualifying

examination performance.

3. ACADEMIC PROCESS

3.1 Semester system: The Bachelor of Hotel Management will be on semester system with

continuous and comprehensive evaluation. Each semester of study has minimum requirement

of number of course credits that must be taken. Each course is defined in terms of contact

hours, by lectures and/ or practical sessions.

Semester

Number Credits

1stSemester 27

2nd

Semester 24

3rd

Semester 26

4th

Semester 26

5th

Semester 26

6th

Semester 21

7th

Semester 40

8th

Semester 10

Total Credits 200

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3.2. Credit Based System Evaluations are made using a Credit Based System in which

the course is assigned a definite number of credits. The course, theory as well as

practical, is expressed in terms of a certain number of credits. The number of contact

hours per week determines the credits. Normally, in the case of theory courses, the

number of credits is equal to the number of contact hours (lectures and tutorials) per

week. In the case of practical, one credit is assigned for every three contact hours per

week.

3.3. Attendance requirements

3.3.1 All students must attend every lecture, tutorial and practical classes.

3.3.2 A student with less than 75% attendance in individual courses shall not be

permitted to write the end semester examination in that course and will be given

DT letter grade in the course. Attendance of lectures, tests, practicals and tutorials

are all counted towards the Calculation of this attendance percentage.

3.3.3. The aggregate percentage of attendance of the student during the

semester will be entered in his/her grade sheet of that semester.

3.4. Registration

Every student is to register for the courses at the commencement of each semester

on the day notified in the academic calendar

3.4.1. Re-registration

Students with DT grade (Detained due to shortage of attendance) should re-register

for such courses offered during subsequent year (both Theory and Practical) and has

to obtain attendance and internal assessment afresh after paying the prescribed fees.

Students with ‗F/I‘ grade/s are also permitted for Re-registration.

Students need to attend regular classes in all such cases, submit assignments and

appear for sessional tests along with the regular students. There will be regular

continuous evaluation, In-semester and End semester examination. However re-

registration during a semester will be allowed only with prior permission of the

HOI.

3.5 Evaluation Procedure

3.5.1. Continuous Assessment: The performance of the student is continuously

assessed in all the courses. The student is evaluated on class/tutorial participation,

assignment work, lab work, class tests, mid-term tests, quizzes, and End Semester

examinations, which contribute to the final grade awarded for the subject.

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Continuous evaluations including the End Semester examinations are conducted by

the institution internally.

CONTINUOUS EVALUATIONS

In Semester Evaluations End

Semester

Exams

Total

Marks Assignments/quizzes/presentations

Marks

Sessional

I Marks

Sessional

II Marks Total

In Semester

Marks

20 20 20 60 40 100

3.5.2. Outline of evaluation

A. The academic performance of a student is evaluated internally by the course

instructor/s concerned.

B. The performance of student in each theory course is evaluated of a maximum of

100 marks of which 60 marks are for In-Semester and 40 marks for the End –

Semester assessments.

(i) All question papers of the Sessional examinations for In-Semester Evaluation to

be set for 100 marks, prorated finally to 40 marks and the End Semester

examination question papers to be set for maximum of 100 marks, prorated finally

to 40 marks.

(ii) Assignments/quizzes/presentations to be prorated finally to 20 marks.

C. The In-semester assessment in theory subjects is based on sessional tests,

assignments, projects, presentations, quizzes case presentations, seminars etc.

D. The student performance in practical is also evaluated out of a maximum of 100

marks, and is based totally on In-Semester assessment of which 60 marks are

awarded based on their class performance and 40 marks based on the test/s

conducted.

E. Course plan and evaluation plan, including the distribution of the weightage for

each of the components, approved by the HOD, are given by the Course

Instructor at the beginning of the semester.

F. The performance of students in the sessional tests and assignments is properly

documented and announced within the scheduled period after the tests by the

course instructor.

G. The overall performance of a student in a course is expressed in terms of a Letter

Grade

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H. Evaluation of Industrial Training Report: During the Eighth Semester of

BHM programme, a student will have to undergo Industrial Training for a

minimum of 24 weeks duration. The industrial Training evaluation will be done

internally by the faculty considering the training report, written examination

and viva voce during the Eighth Semester.

I. Evaluation of Project Work Dissertation/ Thesis: A student shall carry out a

Project Work in the Seventh Semester. Evaluation and viva voce will be after the

completion of the Project Work and submission of the Project report. The final

evaluation and viva voce will be conducted by a panel of examiners including the

internal guide.

3.6. Examinations

3.6.1. End Semester Examinations: The end semester examination will be

conducted only in the courses offered in the current semester. That is, at the end

of the odd semester, examinations in the courses of the odd semester will be

conducted. Similarly, at the end of the even semester, examinations will be

conducted only in the courses of the even semester. However, for the students of

the final semester, the examinations of odd semester courses and even semester

courses will be conducted at the end of the final semester.

3.6.2 Students who fail to appear for end-semester examination will be awarded

an ‗F‘ grade on the grade sheet. In exception to the above clause, those who fail

to appear for end- semester examinations due to genuine reasons are eligible for

‗I‘ grade Incomplete). In all such case, an approval of the Principal is necessary.

3.6.3 Make up examinations will be held at the end of the semester break to help

the students who fail to secure ‗E‘ or better grades in their regular attempt and

also for those who missed regular examinations due to valid reasons.

3.6.4. The cut off marks for grades in the make-up examinations will be the same

as those in the regular end-semester examinations immediately preceding the

make-up examination. However, the maximum grade that will be awarded in

subsequent examinations to those students who were once awarded ‗F‘ grade in

any subject will be ‗C‘. Students who are ‗I‘ grade however, are eligible for

whatever grade they achieve in subsequent examination.

3.6.5. Re-valuation of answer papers: A student may apply for the revaluation

of end-semester examination by submitting an application along with the

specified fee. The student will be able to see his/her answer paper and the scheme

of evaluation on a scheduled date and if not satisfied with the assessment, he/she

can request for revaluation. The revaluation fee will be refunded in case of any

change in grade after revaluation.

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3.6.6. Withholding of results: Results will be withheld when a student has

not paid his/her dues or there is a case of Disciplinary action pending against

him/her.

3.7 Relative Grading

Marks obtained in the in-semester and end-semester examinations are added together

and a 10-point grading system is used to award the student with an overall letter grade for

the course.

The final evaluation of the course is carried out on a Ten Point Grading System. Letter

Grades and Grade Points are as shown below:

Letter Grade A+ A B C D E F/I/DT

Grade Points 10 9 8 7 6 5 0

A student who earns a minimum of 5 grade points (E grade) in a course is declared to

have successfully completed the course, and earned the credits assigned to that course. A

course successfully completed cannot be repeated.

A student should have appeared for the end-semester examination of the prescribed

course of study (mere appearance in the continuous assessment tests is not sufficient) to

be eligible for the award of a passing grade in the course.

A minimum of 40% of marks in aggregate as well as in the End Semester Examinations

is essential to be awarded a passing grade in a theory course.

If a student is ―not eligible‖ to appear in the end-semester examination owing to his/her

not fulfilling the minimum attendance requirements, in any course, he/she will be

awarded a ‗DT‘ grade (detained) on the grade sheet and he/she has to fulfill the minimum

attendance requirements by re-registering for those courses at the next available

opportunity.

3.7.1 Grade Point Average (GPA) & Cumulative Grade Point Average

(CGPA)

The overall performance of a student will be indicated by two indices: Grade

Point Average (GPA) & Cumulative Grade Point Average (CGPA). Each course

letter grade is converted into grade points. These grade points (Gi) are weighted

with the number of credits (Ci) assigned to the course. The Grade Point Average

(GPA) is the weighted average of Grade Points awarded to a student in a

semester. The weighted average of GPA of all semesters at any point of time is

the Cumulative Grade Point Average (CGPA) at that point of time.

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3.7.2 Exit Option

If a student admitted to BHM programme wishes to exit after the Third year,

he/she is awarded with a “B.Sc. Hospitality and Catering Studies”

3.8. Promotion Criteria

3.8.1

Year Maximum

Credit Passes

Minimum

Credit Passes

1st Year to 2

nd Year 51 41

2nd

Year to 3rd

Year 103 82

3rd

Year to 4th

Year 150 120

If a student opts to exit at the end of 3rd

year with B.Sc., he has to earn 150 credits

for the award of B.Sc. degree

3.8.2 Before submission of Industrial Training report of the Eighth Semester,

a student should pass and earn the credits of all the previous Seven

semesters.

3.8.3 A student who is not eligible for promotion from an even semester to

the next higher semester for reasons of not having earned the prescribed

number of credits will be required to discontinue the Academic Programme

temporarily.

3.9. Requirements for Graduation

A student completes the requirements for graduation

If he/she has fulfilled all minimum requirements of study and earned the

number of credits specified in the prescribed courses of study,

Paid all dues to the Institute.

No case of disciplinary action pending against him/her.

4. Course Description

4.1 Course Code: The courses offered are coded with 3letters indicating the name of the

course followed by 3 digits. The first digit indicates the year and second two digits

indicate the subject code. Odd numbers indicate the odd semester and even

numbers indicate the even semester.

4.2. Course Credit Assignment: Every course is assigned a (L T P C) code indicating

Lectures/week, Tutorial/week, Practical/week and the credits assigned. For

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example, a theory course with a (L T P C) code (3 1 0 4) has 4 hours of

Lectures/week, and 1 hour of Tutorial/week and the Credits assigned is 1. A

practical course (L T PC) code (0031) has 3 hours of Lab/week, and the credits

assigned is one.

5. Lateral Entry:

A candidate having 3 years Diploma in Hotel Management may be allowed to

join Second year BHM as lateral entry candidate.

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6. COURSE STRUCTURE:

Semester Sl.No. Subject

Code Subjects Name

No. of Hours Per week

Credits Marks

Total Marks

L T P C Internal

Assessment

End Semester

Exam

I 1 BHM 101 Food Production Foundation Level 3 1 0 4 60 40 100

2 BHM 103 Food & Beverage Service 3 1 0 4 60 40 100

3 BHM 105 Front Office Operations 3 1 0 4 60 40 100

4 BHM 107 Business Communication 3 1 0 4 60 40 100

5 BHM 109 Housekeeping Operations 3 1 0 4 60 40 100

6 BHM 111 Computer Applications & IT 0 1 3 2 60 40 100

7 BHM 113 Food Production Foundation Level - Practical 0 0 4 2 100 100

8 BHM 115 Food & Beverage Service - Practical 0 0 4 2 100 100

9 BHM 117 Front office Operations - Practical 0 0 3 1 100 100

Total

27 900

II

1 BHM 102 Advanced Food & Beverage Service 3 1 0 4 60 40 100

2 BHM 104 Hotel Information System 3 1 0 4 60 40 100

3 BHM 106 Bakery and Confectionary 3 1 0 4 60 40 100

4 BHM 108 Conversational French 3 1 0 4 60 40 100

5 BHM 110 Advanced Food & Beverage Service - Practical 0 0 4 2 100 100

6 BHM 112 Bakery and Confectionary - Practical 0 0 4 2 100 100

7 BHM 114 Housekeeping Operations - Practical 0 0 3 1 100 100

8 BHM 116 Industrial Exposure - Practical 0 0 4 2 100 100

9 BHM 118 Professional Development & Events - 1 - Practical 0 0 3 1 100 100

10 Internship (6 weeks)

Total

24 900

III 1 BHM 201 Food Production Intermediate Level 3 1 0 4 60 40 100

2 BHM 203 Wines & Brewed Beverages 3 1 0 4 60 40 100

3 BHM 205 Food Safety & Hygiene 3 1 0 4 60 40 100

4 BHM 207 Rooms Division Operations 3 1 0 4 60 40 100

5 BHM 209 Hospitality Engineering & Environmental Studies 3 1 0 4 60 40 100

6 BHM 211 Food Production Intermediate Level - Practical 0 0 4 2 100 100

7 BHM 213 Food Service & Wine Pairing - Practical 0 0 4 2 100 100

8 BHM 215 Rooms Division Operations - Practical 0 0 3 1 100 100


Total

26 900

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Semester Sl.No.

Subject Code

Subjects Name

No. of Hours Per week

Credits Marks

Total Marks

L T P C Internal Assessment

End Semester

Exam

IV

1 BHM 202 Global Cuisine & Culture 3 1 0 4 60 40 100

2 BHM 204 Hotel Accounting & Finance 3 1 0 4 60 40 100

3 BHM 206 Distilled Beverages 3 1 0 4 60 40 100

4 BHM 208 Accommodation Operations 3 1 0 4 60 40 100

5 BHM 210 Nutrition & Food Science 3 1 0 4 60 40 100

6 BHM 212 Global Cuisine & Culture - Practical 0 0 4 2 100 100

7 BHM 214 Food & Beverage Service Supervision - Practical 0 0 4 2 100 100

8 BHM 216 On-The-Job-Training - Practical 0 0 3 1 100 100



Total

26 900

V 1 BHM 301 Gastronomic Studies 3 1 0 4 60 40 100

2 BHM 303 Food Service Operations (MICE) 3 1 0 4 60 40 100

3 BHM 305 Tourism Concepts & Practices 3 1 0 4 60 40 100

4 BHM 307 Hospitality Law 3 1 0 4 60 40 100

5 BHM 309 Hotel Economics 3 1 0 4 60 40 100

6 BHM 311 Advanced Culinary Studies - Practical 0 0 4 2 100 100

7 BHM 313 Advanced Bakery and Confectionary - Practical 0 0 4 2 100 100

8 BHM 315 Hospitality Operations Project - Practical 0 0 3 1 100 100


Total

26 900

VI 1 BHM 302 Services Management & T Q M 3 1 0 4 60 40 100

2 BHM 304 Financial Management 3 1 0 4 60 40 100

3 BHM 306 Hospitality Sales & Marketing 3 1 0 4 60 40 100

4 BHM 308 Food Styling & Presentation - Practical 0 0 4 2 100 100

5 BHM 310 Restaurant & Banqueting Management - Practical 0 0 4 2 100 100

6 BHM 312 Executive Development Training 0 0 3 1 100 100

7 BHM 314 Research Project 2 1 3 4

100


Total

21 700

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Semester Sl.No.

Subject Code

Subjects Name

No. of Hours Per

week Credits Marks

Total Marks

L T P C Internal

Assessment

End Semester

Exam

VII

1 BHM 401 Resorts/Clubs and Wellness Management 3 1 0 4 60 40 100

2 BHM 403 Organisational Behaviour & International Human Resources Management 3 1 0 4 60 40 100

3 BHM 405 Entrepreneurship Management 3 1 0 4 60 40 100

4 BHM 407 Strategic Hospitality Management 3 1 0 4 60 40 100

5 BHM 409 Research Methodology & Statistics 3 1 0 4 60 40 100

6 BHM 411 Ethics in Business Management 3 1 0 4 60 40 100

7 BHM 413 Event Management 0 2 4 4 100

100

8 BHM 415 Dissertation / Thesis 0 0 0 12 400

400

Total

40 1100

VIII 1 BHM 402 Industrial Training (24 weeksx6daysx8hrs) 10 CREDITS 400

Total No. of

Subjects:

63

Total No. of Credits: 200

Total Marks

6700

7. DETAILED SYLLABUS:

BHM 101 FOOD PRODUCTION FOUNDATION LEVEL

(L T P C: 3 1 0 4)

Module 1: Introduction To Culinary Profession: Becoming a culinary professional, Attributes,

Chef as a business person, Opportunities for a culinary professional, Modern trends in the

Industry

Module 2: Menus And Recipes: Understand the importance of menu, Various types of menu,

Concept of balancing a menu, Measuring Ingredients, Standard recipe, Recipe calculation

Module 3: Kitchen Ergonomics: Understanding various categories of kitchen equipment,

Uses, Safety procedure in handling equipment, Standard operating procedure.

Module 4: Basic Principles Of Cooking: Heat and Food, Heat Transfer, Heat Management,

Moist Heat Methods, Dry Heat Methods, Dry Heat Methods Using Fat, Microwave Cooking,

Sous Vide cooking, Building flavour profiles, Seasoning and flavouring ingredients, Herbs and

Spices.

Module 5: Kitchen Organization: Basis of Modern kitchen organization, Classical brigade,

Standard of professionalism, Kitchen layout, Role and function of Kitchen Professional, Co-

ordination with other Departments.

Module 6: Food Commodities: Introduction to Perishables and Non-perishables, Uses,

Standard Purchase Specification, Purchase, Storing, Issuing

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REFERENCE BOOK:

1. The Professional Chef - The Culinary Institute of America

2. Practical Cookery - Kinton, Ceserani and Foskett

3. Theory of Catering - Kinton, Ceserani and Foskett

4. Food Production Operation - Parvinder S. Bali

5. Professional Cooking - Wayne Gisslen

6. Cookery for the Hospitality Industry - Dodgshun Peters

7. Modern Cookery - Thangam E Phillip

BHM 103 FOOD & BEVERAGE SERVICE (L T P C: 3 1 0 4)

Module 1: Introduction - The growth of the catering industry and its evolution. Hotel scenario

in India. Types of catering establishments- Commercial and Welfare. Career opportunities in

food service industry. Catering Cycle -Visit food and beverage areas a 5 star hotel.

Module 2: Structure of the F&B Service Department - Food & Beverage Department and its

role in a Hotel. Organisational Structure of the F&B Service Department - Functional description

of various ranks of Principal staff. Brief description of other Categories of staff - Essential

Qualities of F&B Service staff. Practical scenario of designations in Indian hotels. Co-Ordination

between F&B Service and other departments of the hotel.

Module 3: Operating Equipment – Types of equipment. Crockery, Glassware, Hollowware,

Cutlery, Flatware - Special Operating Equipment and their use - Maintenance and upkeep of

equipment. Knowledge of suppliers /materials /price ranges - Equipment used by hotels in India

(special reference to what is done in specialty restaurants)

Module 4: Types of Service - American, English, French, Gueridon, Russian, Indian Service.

Formal dining etiquette - Sequence Of Indian Service From Different Regions - Mise-En-Scene

And Mise-En Place -Rules For Laying Of A Cover And Waiting At A Cover - Restaurant

Service Cycle.

Module 5: Menus - Origin of Menu - Types of Menus - French Classical Menu - French Menu

Terminology - Traditional Dishes From Various Countries

Module 6 : Menu Planning - Menu Planning Process - Menu Compilation - Graphic Layout

And Design Of The Menu - Knowledge Of Accompaniments, Garnishes And Cover For

Continental Dishes (Includes All Courses And Special Dishes) - Planning Indian Menus

Module 7: Concept, Service, And Planning Of Meals - Components ,Timings Of Service For

Each Of The Following - Breakfasts – Indian, South Indian, Continental, American And English

–Brunch-Elevenses-Lunch-Afternoon Tea - High Tea –Dinner-Supper

REFERENCE BOOK:

1) Food and beverage service training manual – Sudhir Andrews.

2) Food and beverage service – Lillicrap and Cousins.

3) Modern restaurant service – John Fuller.

4) Food and beverage service management – Brian Varghese.

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BHM 105 FRONT OFFICE OPERATIONS (L T P C: 3 1 0 4)

Module I : Introduction to Hospitality Industry: Overview of the Travel and Tourism

Industry and the relationship between Hospitality and Travel and Tourism; Nature and Scope of

the Hospitality industry and historical background of the Hotel Industry of India and the World;

Trends that accelerate the growth of the industry; Role of Travel Agents and Airlines in the

industry

Module 2: Classification of Hotels: Classification of hotels; Classification bodies from

various countries; Criteria for different star categories in India and procedure for application;

Operating Arrangements

Module 3: The Accommodation Product: Aspects of Service with Quality Assurance and

Consistency; Types of guest rooms and suites; Basis of charging room rates and types of room

rates; Meal plans with needs and the use of plans; Departmental classification of hotels on the

basis of operating condition and revenue

Module 4: Types of Hotel Guests : Classification of Hotel Guests; Business travellers-types,

needs, facilities provided, sources, rates; Leisure travellers – types, needs, facilities provided,

sources, rates ; Group travellers; Special Interest Tourists; Personal travel; Buying influences

Module 5: The Front Office Department: Importance and Function of Front Office;

Components of Front office; Coordination with other departments; Organisation structure of

Front Office; Job descriptions of Front Office Personnel; Attributes of Front office Staff; Layout

of Front Office Department; The Guest Cycle

Module 6: Reservation Concepts and Processes: Importance, functions, types, sources and

modes of reservations; Layout, furniture and equipment; Central Reservation Systems (CRS);

Global Distribution Systems(GDS) – On-line bookings through hotel web-sites and On-line

Travel Agents (OTA); Intersell agencies; Property direct; Determining room availability and

acceptance of reservations; Computerized reservation systems –Property Management System

(PMS); Reservation confirmation and maintenance- cancellation policies; Group Reservations-

sources, rates and types of groups, Procedure for group reservations

Module 7: Reservation Management: Reservation Reports; Reservations Forecast;

Overbooking and Full House Management; Reservation considerations; Group booking

considerations - group blocks, wash factor, lead time, group booking pace

Module 8: Hotel Operations – Legal Aspects: The obligations of a hotel proprietor; Rights of

a hotel proprietor; Contracts; Registration of guests; Licenses required for hotel operations

Module 9: Front Office Salesmanship: Product Knowledge; Upselling techniques; Unique

Sales Proposition(USP); Upgrading; Role of Reservation and Reception in sales; Guidelines to

selling effectively; Marketing for business travellers, Leisure travellers, travel agents, meeting

planners and special segments -conference and group business

Module 10: Front Office Security Functions : The role of Front Office in security aspects;

Security aspects on check in: use of metal detectors, validators, scanty baggage etc.; Keys

control; Guest and staff movement and access control; Protection of funds; Safe deposit boxes;

Lost and found processes; Emergency procedures.

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REFERENCE BOOK:

1 Managing Front Office Operations by Michael L. Kasavana and Richard M. Brooks,

Published by the Educational Institute of the American Hotel and Lodging Association

2 Principles of Hotel Front Office Operations by Sue Baker, Pam Bradley and Jeremy

Huyton, Published by Continuum.

3 Basic Hotel Front Office Procedures by Peter Franz Renner, Published by Van Nostrand

Reinhold

4 Hotel and Motel Front Desk Personnel by Graice Paige, Jane Paige, Published by Van

Nostrand Reinhold

5 Front Office Procedures, Social skills and management by Peter Abbot and Sue Lewry ,

Published by Butterworth Heinemann

6 Textbook of Front Office Management and Operations by Mr. Sudhir Andrews; New

Delhi Tata McGraw-Hill Publishing Company Limited, 2008.

BHM 107 BUSINESS COMMUNICATION (L T P C: 3 1 0 4)

Module 1: Facing Today's Communication Challenges

Module 2: Writing for Business Audiences

Module 3: Revising and Proofreading Business Messages

Module 4: Business Proposals and Informal Reports

Module 5: Writing Resumes and Job Application Letters

Module 6: Employment Interviewing, and Follow-up Messages

Module 7: Making Oral Presentations with PowerPoint

Module 8: E-Mail correspondence

Module 9: Memorandums, Agendas and Minutes of meetings

Module 10: Routine Letters and Goodwill Messages

Module 11: Persuasive Messages and Negative Messages

REFERENCE BOOK:

1. Thill J. and Bovee C.L. – Excellence in Business Communication, 6th

Edition, Prentice

Hall, USA, 2004, ISBN 013141965X

2. Ashley A. – A handbook of Commercial Correspondence, 2nd

Edition, Oxford University

Press, New York, 1992, ISBN 0194572064

3. Thompson G. J. and Jenkins J.B. – Verbal Judo; The Gentle Art of Persuation, Quill,

Colorado, 2004, ISBN 0-06-057765-7

BHM 109 HOUSEKEEPING OPERATIONS (L T P C: 3 1 0 4)

Module 1: Introduction To Housekeeping: Meaning and definition of Housekeeping,

Importance of Housekeeping, Responsibility of the Housekeeping department, A career in the

Housekeeping department, Housekeeping in other Institutions.

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Module 2: Housekeeping Department: Organizational framework of the Department

(Large/Medium/Small Hotel), Role of Key Personnel in Housekeeping, Job Description and Job

Specification of staff in the department, Attributes and Qualities of the Housekeeping staff –

skills of a good Housekeeper, Inter departmental Co-ordination & intradepartmental

coordination, Facilities planning and Design of Housekeeping Department and relevant sub

sections.

Module 3: Housekeeping Procedures: Briefing, Debriefing, Gate pass Procedure, Indenting

from stores‘ Inventory of Housekeeping Items, Handling Lost and Found, Paging systems and

methods (communication methods), Handling of Guest queries, problem, request. Housekeeping

Control Desk - Forms, Formats, Records and Registers, Handling telephone calls, Paging

systems and Methods, Handling Difficult situations, Handling Room Transfers

Module 4 : Cleaning Science: Characteristics of a good cleaning agent, PH scale and

cleaning agent with their application, Types of cleaning agent, Cleaning products (Domestic and

Industrial). EQUIPMENT - Types of Equipment, Operating Principles of Equipment,

Characteristics of Good equipment (Mechanical/Manual), Storage, Upkeep, Maintenance of

equipment

Module 5: Housekeeping Supervision: Importance of inspection, Check-list for inspection,

typical areas usually neglected where special attention is required. Self-supervision techniques

for cleaning staff, Degree of discretion / delegation to cleaning staff

Module 6: Linen/ Uniform / Laundry Operations: Layout of Linen/Uniform/Tailor Room,

Types of Linen, sizes and, Linen exchange procedure, Selection of linen, Storage Facilities and

conditions, Par stock: Factors affecting par stock, calculation of par stock, Discard Management,

Linen Inventory system, Uniform designing: Importance, types, characteristics, selection, par

stock. Tailor Room equipment‘s used. The hierarchy of the Laundry department, Laundry

Equipments, Laundry Agents or Aids, The laundry process, Stain removal on linen, Dry

cleaning, Handling guest laundry, Care labels, Preparation of Hot and Cold face Towels.

Module 7: Pest Control And Waste Disposal: Types of pests – cockroaches, termites, beetles,

fleas, flies, ants, mites, ticks, mosquitoes, spiders, snails, slugs, silver fish, rodents, fungi (wet rot

and dry rot). Methods of control, avoiding the harmful effects of pest control, Waste Disposal.

Module 8: Safety And Security: Concept and Importance, Safety: Accidents, Fires (Cause,

Procedure, Accident report form), Security: Security of Guest/Staff/Public areas/Rooms/Back

office areas, Concerns for safety and security in Housekeeping operations, Concept of

Safeguarding assets, Theft: Employee, guest, external persons, Security in Hotel guest rooms

REFERENCE BOOK:

1. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

2. The Professional Housekeeper, Tucker Schneider, VNR

3. Professional Management of Housekeeping Operations, Martin Jones, Wiley

4. House Keeping Management for Hotels, Rosemary Hurst, Heinemann

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

Lennox, ELBS

6. Accommodation & Cleaning Services, Vol I & II, David. Allen, Hutchinson

7. Managing House Keeping Operation, Margaret Kappa &AletaNitschke

8. First Aid, St. John Ambulance Association, New Delhi

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BHM 111 COMPUTER APPLICATIONS & IT (L T P C: 0 1 3 2)

THEORY

Module 1: Peripheral Devices: Input and Output Devices, Monitor & Types, Printers & types,

OMR, OCR, MICR, Scanner & Types, Mouse, Modem, Advanced devices used in the Industry

Module 2: Networking: Introduction to computer networking, Uses of a network, Types of

networks, Network topologies, Internet, Intranet, Extranet, E-mail, World Wide Web, E

Commerce Applications

Module 3: Management Information System: Introduction, Responsibilities of a Property

Systems Manager, MIS Security Issues, Information Protection and Problems caused by the use

of PC‘s - Selecting and Implementing a Computer System – Installation, Introduction to Point of

Sale, Computerised Reservation System, Global Distribution System

PRACTICAL

Word Processor – Creating Documents, Protecting Files, Format, Paragraph, Columns &

Tables, Drawing Tools, Printing, Using Templates, Mail merge etc.,

Electronic Presentation – Creating presentation, Animation Effects, Drawing Tools, Hyperlinks

and Adding Audio/Video effects, Printing

Spreadsheet – Creating Business Statements, Format, Functions, Charts, Data – Sorting, Sub

Totals, Filter, What-if-Analysis, Protecting Sheets and Workbook

Database Application – Creating Database Using MS Access, Tables, Relationships, Queries,

Forms, Reports

Internet & HTML – History, Applications, Browser and Settings, Search Engines, HTML

Scanning & Photoshop basics

REFERENCE BOOK: Using Computers in Hospitality Peter O‘Conner

Peter Norton, Introduction to computers, Tata McGraw Hill

Management Information System by A K Gupta

Electronic Commerce – A Managerial Perspective by Turban Lee.

Information Technology for Management-Henry C.Lucas

Fundamentals of Database system ELMASRI/NAVATHE

Ron Mansfield, Working in Microsoft office, Tata McGraw Hill

Access – one step at a time – Comdex Publications

Fundamentals of Multimedia – Ze-Nian Li and Mark S. Drew

Fundamental Photoshop - Adele Droblas Greenberg;Seth Green Berg

Photoshop CS - Hartman Annesa

Rajkamal, Internet and web Technologies, Tata McGraw Hill

Dynamic HTML In Action - Eric M Schruman;William J Pardi

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BHM 113 FOOD PRODUCTION FOUNDATIONS LEVEL – PRACTICAL

(L T P C: 0 0 4 2)

Module 1: Professional Orientation: Standard operating procedures, familiarization of food

commodities

Module 2: Introduction to Culinary Skill: Fabrication of vegetables, meat, poultry, fish and

shellfish

Module 3: Culinary Principles and Practices: Methods of cooking

Module 4: Stocks and Sauces Preparation

Module 5: Foundation of Indian Cuisine

Module 6: Foundation of Classical Cuisine (Western)

Module 7: Introduction to Contemporary Cuisine

Module 8: Breakfast Cookery

REFERENCE BOOK:








BHM 115 FOOD & BEVERAGE SERVICE - PRACTICAL (L T P C: 0 0 4 2)

Module 1: Knowledge Of Equipment: Identification of flatware, cutlery, glassware and

crockery, silverware polishing and care, glassware cleaning and care, setting up a side station.

Module 2: Restaurant Linen: Laying of tablecloth and various napkin folds.

Module 3: Mis-En-Place & Mis-En-Scene: Pre-preparation and setting up the restaurant for

service.

Module 4: Cover Setting: Laying cover for breakfast, lunch, dinner. Laying cover for different

cuisines and various food service outlets.

Module 5: Service Procedure: Receiving and seating the guests, order taking, beverage and

food service, clearing, handling any special guest request, guest bill presentation and settlement.

REFERENCE BOOK:




4) Food and beverage service management – Brian

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BHM 117 FRONT OFFICE OPERATIONS – PRACTICAL (L T P C: 0 0 3 1)

Module 1 : Standards Of Personal Grooming, Etiquettes & Manners: Front Office

Grooming Requirements; Essential Personal Qualities; Effective Communication Skills; Study of

Countries, Capitals, Currencies; Awareness on local Flight and Railway timings.

Module 2: Telephone Skills: Understanding telephone system (PBX); Telephone courtesy and

right manners; Standard phraseology; Telephone handling procedures – incoming and outgoing;

Handling emergencies; Understanding Call Accounting Systems (CAS)

Module 3: Reservation Operations: Use of reservation module in PMS – Steps in

reservations; Reservation inquiry; Converting inquiry into bookings; Accept/ deny requests for

reservations; Create reservation records; Use of guest history in reservations; Processing special

requests; Reservation confirmation; Reservation amendments; Reservation reports; Handling

group reservations; Prepare room availability and room revenue forecasts

Module 4: Uniformed Services: Introduction to concierge, Maintaining Bell desk log book,

Load and transport luggage and other articles on trolleys, Provide door service for guests,

Provide paging service, Escorting and rooming guests, baggage up to room and Elevator

courtesy, Baggage down and handling check outs, Show rooms to potential guests, Assist front

desk in ascertaining room status when required, Process room changes, Perform errands, Arrange

and hail taxis/ cars for guests, Process and deliver mail, messages, parcels, faxes etc., Prepare

maps and provide directions, Update the function reader board.

Module 5: Front Desk Operations: Introduction on the current status of registration process

followed by the hotels. How to organize the front desk and prepare for check-ins. Use of Front

office log book, Use of Guest Arrival List, Use of manual room rack system by using industry

specific formats. Exercise on blocking and unblocking rooms by using cases. Pre-registration,

Process guest check-in: Establishing transient status, Verifying room type, rate and payment

methods, Securing authorization for credit cards, Room allotment and issuing and controlling

keys, Use of effective sales techniques, Process check-in for groups and crews, handling

different types of guests.

Module 6: Handling Guest Relations: Understanding guest relations, Soft skills practiced &

create and maintain guest history records, Order VIP amenities, Prepare and place welcome

notes in guest rooms, Make hospitality calls to guests, Maintain guest information directory,

Handling guest queries/ complains, Help guests with future reservations, Help guests make

airline/railway reservations, Maintaining liaison with airports, travel agencies, local transport

agencies, city shopping,

Module 7: Guest Accounting: Understanding practical system of cashiering in various hotels,

Post various guest charges and payments, Receiving and maintaining various vouchers, Handling

of cash bank, Handling various methods of payment, Follow – up on payments, Currency

exchange, Maintaining guest accounts, Handling split folios, Adjust disputed charges Handle late

check outs, Process late charges, Retention charges, day rate, Role of Front office after check

outs, Performing bucket or tub checks, Performing night audits & use of night reports for

forecasts & budgets of the hotel

Module 8: Check Out Procedures: Resolving outstanding guest account balances, Updating

room status information, creating guest history records, Check for mails, messages, and faxes,

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Check for safe deposit box, or in-room safe keys, Post all outstanding charges, Verify account

information, Inquire about additional recent charges, Present the guest folio for guest signature,

Verify the method of payment, Process the account payment (i.e. zeroing out the account),

Update the room status.

REFERENCE BOOK:

1 Baker Et al (2000): Principles of Hotel Front Office Operations, 2nd Ed,Thomson ISBN

184480903

2 Kasavana & Brooks (2009): Managing Front Office Operations, American Hotel &

Lodging Association, Educational Institute, ISBN 0866123385, 9780866123389

3 Page & Page (1984): Hotel/Motel Front Desk Personnel, Van Nostrand Reinhold ISBN

044220491

4 Peter & Lewry (1991): Front Office, Procedures, social Skills, Yield and Management,

Butterworth- Heinemann ISBN 0750642300

5 Renner (1994): Basic Hotel Front Office Procedures 3rd Ed, Van Nostrand Reinhold

ISBN 0442016115

BHM 102 ADVANCED FOOD & BEVERAGE SERVICE (L T P C: 3 1 0 4)

Module 1: Ancillary Areas: Pantry - Still Room - Linen Room - Hot Plate.

Module 2: F & B Support: Role/Function And Importance Of Kitchen Stewarding

Department- Hygiene And Sanitation In Food Preparation And Service Areas -Special Care And

Maintenance Of Kitchen And Service Equipment (Including Polishing, Burnishing,

Electroplating, Polivit, Silver Dip, Plate Powder) - Procedure For Dish Washing And Pot

Washing -Garbage Disposal.

Module 3: In Room Dining/ Butler Service: Types of Room Service Operations - Equipment

Used -Room Service Order Taking - Service Standards -Butler Service - New Trends

Module 4: Restaurant Control Systems – MANUAL & ELECTRONIC: Importance of KOT

- Different type of KOT‘s - Duplicate and Triplicate check Systems - Electronic Point of Sales.

Module 5: Non Alcoholic Beverages: Classification of Beverages – Refreshing, Nourishing,

Stimulating - Tea - Various Types Of Tea, Processing, Manufacturing, Service Standards,

Storage, Brands. Preparation of Tea & Coffee - Types, Processing & Production, Service

Standards, Storage, Brands and methods of making Tea & Coffee. Nourishing Beverages -

Examples with types, brands. Refreshing beverages - Examples with types, brands &

composition. Types of waters with examples of each.

Module 6: Introduction To Alcoholic Beverage: Classification of Alcoholic Beverages,

Classification of wines, Wine production.

REFERENCE BOOK:





5) Food and beverage service – Anita Sharma.

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6) Master dictionary of food and wine – Joyce Rubash.

7) Bar and Beverage Management – Katsigris & Thomas

BHM 104 HOTEL INFORMATION SYSTEM (L T P C: 3 1 0 4)

Module–1: Hotel Information System (HIS): Hospitality Software Modules - PMS Front

Office and Housekeeping Applications, PMS Interfaces; F & B Applications; Accounting

Applications; Major brands in Hospitality software

Module–2: Automated Reservations Management: Central Reservation Systems; Global

Reservation Systems; Web-based Reservations and other marketing tools; Intersell Agencies;

Property Level Reservation module

Module–3: Automated Rooms Management: Room Status Management; Room and Rate

Assignment; In-House guest information; Housekeeping Functions

Module-4: Automated Guest Accounting: Types of Accounts; Posting entries to Accounts;

Night Audit Routine; Account Settlement Generation of Reports

Module–5: Property Management System Interfaces: Point -Of-Sale (POS) System; Call

Accounting System (CAS); Electronic Locking System Energy Management System; Auxiliary

Guest Services; Guest Operated Devices

Module–6: Food & Beverage Applications: Overview of F&B Hardware (ECR/POS);

ECR/POS software; Automated Beverage Control Systems; Food Service Catering Software

Packages; Automation advances; Generation of Reports

Module–7: Food & Beverage Management Applications: Recipe Management; Sales

Analysis; Menu Management; Integrated Food Service Software; Management Reports in F & B

Module - 8: Hotel Accounting Applications: Accounts Receivable Module; Accounts

Payable Module; Inventory Module; Purchase Module; Payroll Module; Revenue Management

Applications; Generation of Reports

Module – 9: Management Information System (MIS): MIS concepts; MIS Designs and

Functions; Managing multi-processor environment; MIS security issues; MIS performance

evaluation

Module - 10: Selecting And Implementing Computer Systems: Analyzing Current

Information Needs; Collecting Relevant Sales Information; Establishing Computer System

Requirements; Determining the Hardware Configuration; Requesting Proposals from Vendors;

Site Surveys by Vendors; Evaluating Vendor Proposals; Contract Negotiations; Installation

Factors

BHM 106 BAKERY AND CONFECTIONERY (L T P C: 3 1 0 4)

Module 1: Introduction To Patisserie And Baking Techniques: The course introduces the

fundamental concepts, skills and techniques of basic baking. Special emphasis placed on the

study of ingredient functions, product identification, bakery maths and weights and measures as

applied to baking. Students will have the opportunity to apply basic baking techniques

Module 2: Understanding Fundamentals Of Baking And Pastry: This course covers the

fundamentals of baking and pastry arts, which include terminology, technology, equipment,

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measurement, and formula conversions. Different classical mixing methods along with standard

recipe adherence principles, bakery sanitation and product storage is discussed.

Module 3: Baking Principles And Viennoiserie: Students will have the opportunity to

develop the knowledge, skills and techniques required for the production and presentation of

basic yeast products. Emphasis on the application of ingredient functions, product identification

and recipe interpretation occurs throughout the course. Students will have the opportunity to

apply their acquired understanding of basic baking concepts and techniques to the preparation of

breads, enriched doughs and various artisan breads.

Module 4: International Patisserie, Cake Formula & Assembly: Students will explore pâte á

choux, stirred and baked custards, Bavarians and mousses. The fundamental production of

classical European desserts, crêpes, soufflé, sabayon and frozen desserts are included. Students

will also have the opportunity to develop the skills and understanding of creamed, two-stage, and

foamed cake methods

Module 5: Centerpiece, Cake Décor & Advanced Techniques: The course introduces

students to the relevant concepts, procedures and techniques necessary to produce elaborate

celebration cakes. The student will have the opportunity to develop skills in decorations made

with pastillage, chocolate, gum paste, cooked sugar, nougatine and marzipan.

Module 6: Advanced Patisserie Techniques: This course focuses on concepts, procedures and

techniques to produce plated desserts. The course emphasizes the preparation and assembly of

finished desserts, tempering chocolate, sauce preparation, and garnishes.

REFERENCE BOOK:

1. WAYNE GISSLEN – Professional Baking, 5th

Edition, John Wiley USA.

2. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN.

3. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP.

4. JOHN WILEY Understanding Baking AMENDOLA JOSEPH.

5. NEW AGE INTERNATIONAL, A Professional Text to Bakery and Confectionery,

KINGSLEE JOHN.

6. VIRTUE AND COMPANY LTD., The New International Confectioner: WILFRED J.

FRANCE.

7. CHARRETTE JACQUES, Great Cakes and Pastries, TEUBNER CHRISTIAN.

8. JOSEPH AMENDOLA, Baker‘s Manual, 5th

Edition, NICOLE REES.

9. JOSEPH AMENDOLA, Understanding Baking, 3rd

Edition, NICOLE REES.

10. CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Mastering the Art and

Craft, JOHN WILEY.

BHM 108 CONVERSATIONAL FRENCH (L T P C: 3 1 0 4)

Module 1: Introduction To French: Origin and the basics of the language, French-speaking

countries, importance of learning French language, usage of French language in the hotel

industry, introduction to the textbook, introduction about the way in which the Dictionary would

be used, how will the students participate in the learning process. Contribution in making

different charts and doing a bit of research.

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Module 2: The French Alphabet: French vowels, French accents, French orthographic signs,

French accents pronounced in words, French accents pronounced in sentences. Pronouncing the

alphabets, spelling your name in French, spelling the name of countries and cities in French.

Module 3: French Greetings: Different greetings of the day. Coming into contact with people,

French formal and informal greetings, presenting oneself, presenting somebody, telling

somebody to present himself/herself. Asking basic questions. Learning to say – How are you?

And learning to reply.

Module 4: French Courtesies: To excuse oneself, saying ‗I beg your pardon‘ Different

professions and designations in French. French names of countries and Nationalities.

Introduction to affirmative, negative sentences and interrogative sentences

Module 5: French Articles: Indefinite and definite articles, masculine, feminine, singles and

plurals, affirmative and negative sentences. Different ways of dealing with the negative

sentences, intonation

Module 6: Geography Of France: Important cities, important rivers and mountains, French

food, French cheese, French wines, French industry, French export and import

Module 7: French Counting: Cardinal Numbers from 1 to 60. French ordinal numbers 1 to 10.

Different greetings of the day, different ways of reading time, telling time. Explanation of the

reflexive verb.

Module 8: French Prepositions: Introduction to French prepositions, learning to say, there is,

there are, are there? What is/are there? Learning to say How Many, where is? Where are?

Module 9: French Class Test: 1

Module 10: French Adjectives: Introduction to French adjectives – in masculine, feminine,

singular and plural. Adjectives of colour shape and size.

Module 11: Comparison: Comparative and superlative Degrees, likes and dislikes, tastes and

preferences,

Module 12: Expression Of Possession: Adjective possessive and pronoun possessive.

Module 13: Hotel And Kitchen Terminologies: French names for different vegetables, fruits,

meats, condiments, utensils, crockery, cutlery, glassware. Different shops, restaurants, guest

houses, Youth Hostels etc.

Module 14: Class Test

REFERENCE BOOK:

Connexions – French Textbook

French vocabulary and verbs

Basic French grammar

French-English-French dictionary

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BHM 110 ADVANCED FOOD & BEVERAGE SERVICE – PRACTICAL (L

T P C: 0 0 4 2)

Module 1- Wine Fundamentals Certificate Level-1

Making of Red wine and white wine

Craft of Tasting

Wine Labelling

Food and wine matching Principles

Service of wine

Module 2 -.Wine Fundamentals Certificate Level -2

The Regional Approach to wine

Grape Varieties and Vine Species

Vinification Process

Wine Laws

Beer Making

Spirit Making

Module 3 - Student Training Restaurant Service.

REFERENCE BOOK:





5) Study material – ISG (International Sommelier Guild) Wine Fundamentals

Certificate Level 1 & Level 2.

BHM 112 BAKERY AND CONFECTIONERY- PRACTICAL (L T P C: 0 0 4 2)

Module 1: Introduction To Patisserie And Baking Techniques: The course introduces the

fundamental concepts, skills and techniques of basic baking. Special emphasis placed on the

study of ingredient functions, product identification, and weights and measures as applied to

baking. Students will have the opportunity to apply basic baking techniques in the preparation of

cookies, cakes, muffins, tarts basic custards and petit fours. Traditional meringues, butter creams

and Genoese sponge will be included.

Module 2: Understanding Fundamentals Of Baking And Pastry: Different classical mixing

methods along with standard recipe adherence principles, bakery sanitation and product storage

is discussed and demonstrated by Pastry Chef. Students have the opportunity to produce a variety

of rich, lean and laminated doughs, cakes, icings, cookies, tarts, quick breads, stirred and baked

custards, cold desserts, chocolates, candies and plated desserts. Industry applications are

emphasized.

Module 3: Baking Principles And Viennoiserie: Students will have the opportunity to

develop the knowledge, skills and techniques required for the production and presentation of

basic yeast products. Students will have the opportunity to apply their acquired understanding of

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basic baking concepts and techniques to the preparation of breads, enriched doughs and various

artisan breads. Focus will also be given to rolled in doughs, sweet dough, and Brioche; with

emphasis on the method and production of Danish and croissant dough.

Module 4: International Patisserie, Cake Formula & Assembly: The fundamental

production of classical European desserts, crêpes, soufflé, sabayon and frozen desserts are

included. Students will also have the opportunity to develop the skills and understanding of

creamed, two-stage, and foamed cake methods .The fundamental production of classical

European desserts, crêpes, soufflé, sabayon and frozen desserts are included. Students will also

have the opportunity to develop the skills and understanding of creamed, two-stage, and foamed

cake methods. The student will gain practical experience in the production, assembly, finish and

decoration of cakes with various fillings and icings.

REFERENCE BOOK:

1. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN

2. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP

3. JOHN WILEY Understanding Baking AMENDOLA JOSEPH

4. NEW AGE INTERNATIONAL, A Professional Text to Bakery And

Confectionery, KINGSLEE JOHN

5. VIRTUE AND COMPANY LTD., The New International Confectioner:

WILFRED J. FRANCE

6. CHARRETTE JACQUES, Great Cakes and Pastries ,TEUBNER CHRISTIAN

7. JOSEPH AMENDOLA ,Baker‘s Manual, 5th

Edition, NICOLE REES

8. JOSEPH AMENDOLA Understanding Baking, 3rd

Edition ,NICOLE REES

CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Masterin

BHM 114 HOUSEKEEPING OPERATIONS – PRACTICAL (L T P C: 0 0 3 1)

Module 1: Guest Room Layout

Module 2: Identification of cleaning equipment - Manual & mechanical

Module 3: Cleaning of different surfaces

Module 4: Stain removal

Module 5: Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, swabbing,

brushing, buffing

Module 6: Use of cloths and their types, abrasives, polishes, chemical agents and commercially

available products.

Module 7: Room Attendant Trolley

Module 8: Bed Making

Module 9: Turn down service

Module 10: Cleaning of guest rooms - departure, occupied, vacant

Module 11: Cleaning of public areas

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BHM 116 INDUSTRIAL EXPOSURE- PRACTICAL ((L T P C: 0 0 4 2)

1. Course Description

Industrial Exposure is arranged at the annexed hotel Fortune Inn Valley View and other

hospitality units to provide an observational platform to the students in the operating departments

of an actual work environment of a hotel and to complement the theoretical inputs given in the

classrooms by a practical exposure at the shop floor level.

2. Learning Objectives:

The primary objective of the training programme is to provide our students with practical

experience by exposing them to general systems of operations as well as the philosophies and

aims of a particular organization. It includes

Getting familiarized with the actual work environment using operational tools and

systems.

Improving communication skills by learning from the staff interacting with guests.

Being able to apply the knowledge and skills gained in the BHM curriculum to real life

issues and problems.

Understanding of the professional and ethical responsibilities of a staff / Supervisor.

3. Competencies

Gain workplace competencies and experience

Gain valuable lifelong skills by observing ‗REAL LIFE‘employees

Develop an understanding to build a network of contacts within the hotel industry

as social skills and public relations

Develop an understanding of the various software and HIS used in the hotels

Adapt to proactive and zero defect culture.

4. Methodology

The students would be assigned specific timings by shifts as per the schedules in small groups

and would be exposed to the hotel operations, at the end of which they would be required to

report their learning to the college. The assessment from the Hotel Management and the data

with interpretations of the exposure from the students would be evaluated for the required

credit(s).

BHM 118 PROFESSIONAL DEVELOPMENT AND EVENTS- 1 – PRACTICAL (L T

P C: 0 0 3 1)

Module Contents:

Food Festivals

Hotel operations activities during regular calendar events

Physical and recreational activities - Sports activities

Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &

Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery

Entrepreneurship Development Cell)

REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.

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BHM 201 FOOD PRODUCTION INTERMEDIATE LEVEL (L T P C: 3 1 0 4)

Module 1: Understanding Meat, Poultry and Game: Meat basics, Inspection and Grading,

Markets forms of Meat and poultry, Physical and Chemical Characteristics of meats,

Classification of Meats, Variety and Kosher meat, Types of Poultry and game.

Module 2: Understanding Fish and Shell Fish: Fish basics, Market forms of fish and shellfish,

Classification of fish and shell fish, Cuts of Fish, Storage

Module 3: Vegetable and Fruit Cookery: General guidelines, Production Methods,

Availability and Seasonality, Classification of Fruits and Vegetables, Cooking with vegetables.

Module 4: Rice, Cereals, and Pulses: Introduction to Rice, Cereals and Pulses, Common

Beans, Cereal Products, Cooking with Rice.

Module 5: Understanding Dairy, Cheese and Egg: Dairy products, Forms of Milk and Cream,

Milk products, Types of Cheese, Basics of Egg Cookery

Module 6: Appetizers and Salad: Introduction to Hors-d Oeuvre, Appetizers, Types of Salads

and Sandwiches.

REFERENCE BOOK:








8. Advanced Professional Cooking - Wayne Gisslen

BHM 203 WINES AND BREWED BEVERAGES (L T P C: 3 1 0 4)

Module 1: Wines Of Old World: Wine Terminology used in Old World (France, Spain,

Germany, Italy, and Portugal), interpretation of the wine labels of various Old World Countries,

important brand names and grapes used.

Module 2: Wines Of New World: Introduction to new world countries, wines from Australia,

wines from United States of America, wines from South Africa, wines from New Zealand.

Module 3: Food And Wine Harmony: Food and Wine Pairing

Module 4: Beer: Origin of Beer, ingredients and method of production – (Top and Bottom

fermentation), types and styles of beer, classification of beer. Brand names with country of origin

and storage

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REFERENCE BOOK:




4) Alcoholic beverages – Lipinski and Lipinski.

5) Bar and beverage book – Katsigris and Thomas

BHM 205 FOOD SAFETY & HYGIENE (L T P C: 3 1 0 4)

Module 1: Hazards To Food Safety: Changing trends in food consumption & choices;

Hazards to food safety, (Physical, Chemical& Biological); Food borne illness, and classification

of food borne illness; Microorganisms, Growth requirement for micro organisms; Potentially

hazardous foods, ready to eat foods. Food borne illness caused by bacteria, viruses, parasites and

chemicals.

Module 2: Factors That Effect Food Borne Illness: Factors that contribute to food borne

illness; Time and temperature abuse; How and when to measure food temperatures; Holding

foods-Hot holding, cold holding, reheating, and cooling; The importance of hand washing

&good personal hygiene, personal habits; Avoiding cross contamination.

Module 3: Following Food Product Flow: Strategies in determining the food quality;

Measuring temperature at receiving & storage; Following the flow of food; Receiving, packaged

foods, red meat products, game animals, poultry, eggs, fluid milk & Milk products, fish,

Vegetables & fruits; Proper storage of foods-refrigerator storage, freezer storage & dry storage.

Storage condition; Thawing frozen foods, spoilage of foods – veg, non veg, canned, frozen.

Module 4: Cleaning& Sanitizing Operations: Principles of cleaning &sanitizing; Cleaning

agents; Factors affecting cleaning efficiency; Sanitizing principles & sanitizers; Dishwashing

methods.

Module 5: Environmental sanitation & Maintenance: Condition of premises, building

(Floor, walls & Ceilings); Waste management; Pest control.

Module 6: Managing Food Safety with HACCP: The HACCP system; Need for

implementing HACCP; Seven Principles of HACCP system.

Module 7: Accident Prevention & Crisis Management: Safety in food establishments;

Common types of injuries and first aid; Self-inspection safety checks.

Module 8: Food Safety Regulations: Food safety & standards act; Food safety & standards

rules.

REFERENCE BOOK:

S.RODAY, Food hygiene & Sanitation, Tata McGraw Hill, 1999, ISBN 0-07-463178-0.

JOAN LOKEN, The HACCP Food safety Manual, John Wiley, 1994.

David McSwane, Nancy Rue, Richard Linton, Essentials of Food safety and

Sanitation..5th

edition. Prentice Hall. ISBN-13: 978-0132438957

William C Frazier, Dennis C Westhoff, Food Microbiology, 2008,Tata McGraw Hill.

ISBN-978-0-07-066718-1.

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WEB:

1 www.Fightbac.org

2 http://www.fssai.gov.in

3 http://www.foodsafetysite.com.

4 http://www.foodsafety.gov.

5 http://www.medicinenet.com.

6 http://www.mypyramid.gov.

7 http://www.foodpyramidindia.org.

BHM 207 ROOMS DIVISION OPERATIONS (L T P C: 3 1 0 4)

Module 1: Registration: Introduction to industry specific registration system. Objectives, types

& importance of registration format. Study on room status control & aspects controlling it, Hotel

front office operation, supervision, legal requirements for the front office staff, Assessing guest‘s

special requests, guest history, matching with availability and blocking of rooms accordingly,

Special consideration for VIPs and regular guests, Innovative check in options using pre-

registration, Limitations in room assignment at pre-registration stage, the registration record.

Establishing methods of payment, Passenger service orders (pso), scanty baggage, special

considerations, Issuing the key/allotment and rooming the guests.

Module 2: Concierge: Functions Of The Bell Desk, Procedures For Key Control, Handling

Guest Mail, Messages And Parcels, Importance Of Product Knowledge, Use Of Service

Directories / Information Binders – Details Of Information Recorded, Handling Guest Inquiries,

Handling Guest Special Requests, Importance Layout And Equipment Of Bell Desk, Luggage

Handling - Fit, Groups. Left Luggage Procedures, Miscellaneous Services - Running Errands,

Vending Stamps Etc., Identification And Procedures For Handling Scanty Baggage Guests, Staff

Organization, Duty Rotations, Work Schedules, Errand Cards, Bell Boy Movement Register,

Concept Of Concierge, Les Clefs D‘or, Functions Of A Concierge, Paging, Door Handling And

Car Parking Facilities, Departure Procedures - Fit‘s, Groups.

Module 3: Front office communication: Location, Layout and Equipment, Différent

Technologies - Pbx, Pabx, Telephone Manners - Do‘s And Don‘ts, revenue centers. Processing

Incoming Calls-Guest And Non - Guest Calls, Telephone Billing-Manual, Computerized

Electronic Call Accounting Systems (Cas), Message Recorders, Telex, Fax, Technological

Advancements, Handling Telephone Emergencies-Bomb Threats, Fire Etc. Module 4:

Environmental Management: Housekeeping & IT management in hospitality industry, waste

management, water management, Green technology, Security & safety, Serve & enrich society.

Module 5: Front office accounts: Importance And Functions Of Front Office Accounting,

Guest Accounting Cycle, Types Of Folios - Guest, Master, Non-Guest, Types Of Vouchers-Cash

And Charge, Paid-Out, Allowance, Transfer, Etc., Types Of Ledgers - Guest Ledger / Vtl, City

Ledgers Etc., Types Of Accounts-Guest Account, City Ledger Account, Transfers To Account

Receivable. Credit Monitoring, High Balance Reports. Foreign Exchange Regulations (Fema),

Taxation Details, The Night Audit. Functions and The Role Of The Night Auditor, The Audit

Procedure, Automatic System Update.

Module 6: Credit controls in front office: The Meaning of Credit Control, The Objectives of

Credit Control Measures. Hotel Credit Control Policy - Guests With Guaranteed Bookings,

http://www.fssai.gov.in/

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Corporate Account Holders, and Accounts Settled By Credit Cards, Credit Control Measures At

The Following Stages: On Receiving, Reservations, At Check In. During Occupancy, At Check

out And after Departure of the Guest, Credit Control Measures By Other Point of Sales.

Module 7: Forecasting & budgeting: Function of lodging accommodation & strategies.

Forecasting room availability is forecasting the number of rooms available for sale on any future

date. This type of forecasting helps manage the reservation process, guides the front office staff

for an effective rooms management, and can be used as an occupancy forecast, which is, further,

useful in attempting to schedule the necessary number of employees for an expected volume of

business. At least once per year, hotels shall prepare annual budgets, which are profit plans that

address all revenue sources and expense items for the following calendar year. Moreover, the

hotel annual operating budget represents standards against which management can evaluate

actual results of operations. In the annual budget preparation process, close coordination efforts

of all management personnel are vital. The hotel‘s annual operation budget is commonly divided

into monthly plans, which in turn are divided into weekly and even daily plans, for better control

over actual results. While preparing the front office department annual budget, the front office

manager shall coordinate with the accounting department as to estimate only rooms revenue and

related direct expenses. The hotel controller and the general manager, then, shall revise this very

budget.

Module 8: Establishing tariffs & room rates: Cost Based Pricing - The 1:1000 Rule, Hubbart

Formula / Bottom Up Pricing, Differential Room Rates, Seasonal Rates, Marginal Or

Contribution Pricing, Market Based Pricing - Price Taking Or Price Followership, Top - Down

Pricing, Rate Cutting, Prestige Product Pricing.

Module 9: Yield Management: Concept of yield management, Hospitality industry

applications - Capacity management - Discount allocation - Duration control, Differential rates,

booking horizons, cost crunch, creating profits for the owners through revenue

maximization/yield management skills, forecasting booking reacting to variation in demand in

order to maximize yield, statistical representation – threshold curves, displacement, Measuring

yield : Yield management calculations - Potential average single rate, Potential average double

rate, Multiple occupancy percentage, Rate spread, Potential average rate, Room rate achievement

factor, yield.

REFERENCE BOOK:

1 Baker Et al (2000): Principles of Hotel Front Office Operations, 2nd Ed,Thomson ISBN

184480903

2 Kasavana& Brooks (2009): Managing Front Office Operations, American Hotel &

Lodging Association, Educational Institute, ISBN 0866123385, 9780866123389

3 Page & Page (1984): Hotel/Motel Front Desk Personnel, Van Nostrand Reinhold ISBN

044220491

4 Peter &Lewry (1991): Front Office, Procedures, social Skills, Yield and Management,

Butterworth- Heinemann ISBN 0750642300

5 Renner (1994): Basic Hotel Front Office Procedures 3rd Ed, Van Nostrand Reinhold

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BHM 209 HOSPITALITY ENGINEERING & ENVIRONMENTAL STUDIES

(L T P C: 3 1 0 4)

Module 1: Facility Planning

Corporate Planning Process of a facility.

Designing of building and civil infrastructure-Roof, Exterior Walls, Elevator Shafts ,

parking areas- Standard Parking Space allotment, Layout Considerations

Designing of Guest Room, Suites, Lobbies Recreational facilities

Designing of Food and Beverage outlets

Designing of kitchen, laundry and other areas.

Different Licenses and NOC‘s required from Government Departments

Modern trends in architectural designing for future

Module 2: Heating, ventilation, air conditioning & refrigeration

Definitions-heat, temp, specific heat, sensible heat, latent heat, relative humidity, dry

bulb temp, wet bulb temp, tons of refrigeration

Factors affecting human comfort

Types of ac systems-window, split, cassette, and centralized with IBMS computerized

controls automation.

Ventilation system

Refrigerant-types, properties of good refrigerants

Refrigeration cycles

Ice cube, Cabinets, Walk in freezer and cold storage

Module 3: Electrical Systems

AC and DC system.

Single and three phase system

Types of Electrical safety devices

Fuses/Circuit Breakers/Earthing

Elevator and escalator

Different types of lighting fixtures

Methods of lightning

Calculation of electricity bill

Module 4: Water, Sanitation and Waste treatment

Water purification methods

Methods of water softening (Ion exchange, Zeolite process)

Cold and hot water distribution system

Various plumbing fixtures

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Types of sanitary traps and their applications

Types of water closets and flushing

Waste water treatment system

Swimming pool maintenance

Module 5: Maintenance Department

Importance of maintenance dept.in hotel industry

Organization of maintenance dept. in 3/4/5 Star Hotel.

Duties and responsibilities of engineering dept

Types of maintenance

Predictive Maintenance

Preventive maintenance

Breakdown maintenance

Contract maintenance

Module 6: Safety and Security systems

Classification of fire, symbols

Methods and types of fire extinguishers

Fire Alarm System (Smoke and heat detection)

Various security system for hotel

Guest security

Window and door

Valuables

Access control & Fire Exits

Parking

Module 7: Environment Management

Importance of key environment issues for hospitality industry and conservation

Air and Water pollution management

Solid Waste Management Program

Tree plantation program

Energy Management Program

Use of conventional and non conventional sources of energy

Energy conservation program for

Engineering

Front office

Kitchen

F and B Service

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Housekeeping

Accounts/Marketing/Personnel

Awareness & Propaganda

Training of personnel.

Module 8: Fuels

Definition and Classification of fuel

Properties of fuel

Selection of fuel

Types of fuel

Solid fuels

Liquid fuels

Gaseous fuels

REFERENCE BOOK:

Hotel Engineering by Sujit Ghosal Oxoford Higher education.

BHM - 211 FOOD PRODUCTION INTERMEDIATE LEVEL – PRACTICAL

(L T P C: 0 0 4 2)

Module 1: Indian Cuisine (Intermediate Level): Practical sessions on Indian regional cuisine.

Module 2: Western Classical Cuisine (Intermediate Level): Practical sessions on Western

classical cooking style for volume food production.

Module 3: Contemporary Cuisine (Intermediate Level): A session on contemporary menu

planning and menu designing with modern techniques

Module 4: Introduction to Oriental Cookery: Practical Session on Oriental and Pan Asian

menu designing and volume food production.

Module 5: Institutional Menu: Menu for School children/Cafe Menu for college students,

Hospital Menu, Industrial Canteen menu.

REFERENCE BOOK:






6. Modern Cookery - Thangam E Phillips

7. Professional Chef - Arvind Saraswat

8. Prashad - Kalra Inder Singh

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BHM 213 FOOD SERVICE & WINE PAIRING – PRACTICAL (L T P C: 0 0 4 2)

Module 1: Student Training Restaurant Service

Module 2: Wine Service: Different glasses used for serving wines. Service of red white and

sparkling wines.

Module 3: Food And Wine Pairing: Planning of classical Continental menus with matching

wines.

REFERENCE BOOK:






6) Bar and Beverage Management – Katsigris & Thomas.

BHM 215 ROOMS DIVISION OPERTIONS - PRACTICAL (L T P C: 0 0 3 1)

Module 1: Recap of the First Semester

Module 2: Inspection of guest rooms & public areas with the help of checklist

Module 3: First aid (Role play)

Module 4: Use of Property Management System in Housekeeping (Fidelio/Opera)

Module 5: Team Cleaning

Module 6: Customer relation /Customer care / Situation handling (Role Play)

Module 7: Flower arrangements

Module 8: Conception and designing of guestroom including making floor plans, wall

elevations and templates and finally creating three dimensional model of a guest room /

public area with interior decoration themes'.

Module 9: Research Project on Housekeeping

(Elementary factors while preparing a research and deciding the topic are based on relevance,

feasibility, coverage, accuracy and research, objectivity and ethics. The research would be

clearly spelt out the objective, its findings the methodology adopted and conclusion and

recommendations.)

BHM 217 PROFESSIONAL DEVELOPMENT AND EVENTS – 2 – PRACTICAL

(L T P C: 0 0 3 1)

Module Contents:

Food Festivals



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Entrepreneurship Development Cell)


BHM 202 GLOBAL CUISINE & CULTURE (L T P C: 3 1 0 4)

Module 1: Cuisine and Culture: Cuisine and culture of Europe, South America, North

America, Asia, Food revolutions and dietary changes, Paleolithic and Neolithic diet, India-

Cultural destiny and model of food transition

Module 2: Contemporary Cuisines: Characteristics, Historical perspectives, Comfort foods,

Deconstruction, Integrity of ingredients, And Understanding of ethnic and international cuisine,

Globalization and Fusion Cuisine.

Module 3: Global Food Trends: Health and wellness, Food on the go, Organic and natural,

Multi ethnic, multi sensory dining experience, Recent trends in food supply and demand, Pro

biotic and Convenience food, Food Mile, Think Global, act local, Fast food vs slow food.

Module 4: Food Ethics: Global food Ethics, Genetically modified food, Ethical values and

motives driving organic food choice, Fast food ethics.

Module 5: Food Culture and Identity: Historical and philosophical approaches to food, eating

and gastronomy

REFERENCE BOOK:

1 Arjun Appadurai (1981) Gastro-Politics in Hindu South Asia. American Ethnologist

2 Lisa Heldke (2005) But is it Authentic? Culinary Travel and the Search for the ―Genuine

3 Article.‖ The Taste Culture Reader, Carolyn Korsmeyer, ed. Berg. Pp. 385-94.

4 Linda Civitello(2007) Cuisine and Culture, John Wiley and sons

5 Norberg-Hodge, et. al. (2002).Bringing the Food Economy Home. Bloomfield, CT:

Kumarian Press

6 Uma Narayan (1995) Eating Cultures: Incorporation, Identity and Indian Food. Social

Identities

BHM 204 HOTEL ACCOUNTING & FINANCE (L T P C: 3 1 0 4)

Module 1: Introduction to accounting, journal, ledger, trial balance: Necessity of

accounting– definition, objectives, Double entry system of accounting; Meaning of journal, types

of journal entries: simple, combined journal entries; Meaning of ledger-format-ledger posting-

balancing. Preparation of trial balance.

Module 2: Cash book: Simple cash book and posting to ledger. Triple column cash book and

posting to ledger accounts. Petty cash book. Bank Reconciliation Statement

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Module 3: Final Accounts: Final accounts of a sole trading concern: trading account, profit

and loss account and balance sheet (with adjustment related to closing stock, depreciation,

prepaid expenses and incomes, and outstanding expenses and incomes)

Concept of partnership and companies (only theory)

Module 4: Uniform systems of accounting for hotels: Uniform systems of accounting for

hotels – meaning - preparation of simple hotel income statement-short formats internal (as

perUSHA) external format (as per GAAP) Night Audit.

Module 5: Financial statement analysis: Liquidity ratios; Solvency ratios; Activity ratios; Profitability; Operating ratios. Module 6: Funds flow and cash flow statements: Statement of changes in working capital,

Funds Flow Statement, Cash Flow Statement

REFERENCE BOOK:

1 Hotel Accounting and Finance -Jain &Narang

2 Double entry Book Keeping - T.S.Grewal

3 General Accounting for Hotel Management-B.S.Raman

4 Understanding Hospitality Accounting –Raymond Cote

5 Accounting in Hotel and Catering Industry –Richard Kotas

6 Bookkeeping and Accounts for Hotel & Catering Studies – Grace & Jane Paige

BHM 206 DISTILLED BEVERAGES ((L T P C: 3 1 0 4)

Module 1: Introduction To Spirits: What is Spirit, origin of spirits, detailed distillation

process- Pot Still and Patent Still, various scales to measure alcoholic strength and calculation of

standard drinks.

Module 2: Whisky: History, introduction and distillation process. Special features on Scotch,

Irish, American and Indian whiskies, Brand Names, Service Standards.

Module 3: Brandy: History & origin. Brandy producing countries, distillation&ageing, brand

names, service standards. Special emphasis on Cognac and Armagnac.

Module 4: Gin: History & origin. Gin distillation, types, brand names, service standards.

Module 5: Rum: History & origin. Rum producing countries, method of distillation,

maturation, aging, types, brand names, service standards.

Module 6: Vodka: History &origin, method of distillation, brand names and service standards.

Module - 7 Liqueurs: Definition of Liqueur, method of liqueurs production, classification of

liqueurs, examples with base spirits, colour and flavouring agents.

Module – 8 Cocktails: Origin of cocktails and mixed drinks, types of cocktails, methods of

preparation, equipment used & service standards.

REFERENCE BOOK:



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BHM 208 ACCOMMODATION OPERATIONS (L T P C: 3 1 0 4)

Module 1: Budgeting For Housekeeping Expenses: Types of budget, Housekeeping expenses,

Budget planning process, Income statement of the room divisions, Controlling expenses,

Inventory control and stock-taking, Purchasing

Module 2: Interior Decoration: Importance, Definition & Types, Classification, Principles of

Design: Harmony, Rhythm, Balance, Proportion, and Emphasis. Elements of Design: Line,

Form, Colour, Texture,

Module 3: Ergonomics in an Accommodation Product - Understand the meaning &

significance of ergonomics at workplace. Discuss the significance of ergonomics in

accommodation operations. Comprehend the risk factor analysis; work simplification and

application of ergonomics in operations.

Module 4: Floor, Wall And Window: Types, Characteristics, Selection, types, Care and

Maintenance of floors and wall coverings. Window Treatment– Types of Windows, types of

window treatments, Type of curtain pleats/headings, Hardware and accessories for window

treatment

Module 5: Renovation And Property Countdown: Factors affecting renovation, procedure

and task involved, Snagging list. Property countdown - Opening of New Property, Procedures

Involved, Schedule in a Time Bound Frame

Module 6: Accommodation Human Resource Issues: Non- Traditional Labour Market,

Making job easier to fill, Recruiting Employees, Skills Training, Scheduling, Motivation

Module 7: Special On-Going Responsibilities Of Mangers In Housekeeping Department:

Problem Solving - Employee Absenteeism, Employee Turnover, Employee Problems, Poor

Appearance and Hygiene, Employee Claims of Unfairness, Poor Performance, The problem-

solving Temperament. Managerial styles - Changing Philosophies, Executive Housekeeper and

Participative Management, The Executive Housekeeper – Manager or Leader. Development of

Others - Developing Executive Housekeepers, Training and Evaluating Supervisors & Managers.

Personal Development - The personal plan. Housekeeping Managers of the Future.

Module 8: Conservation - Internal Environment Of An Accommodation Establishment:

Energy Conservation- Heat Conservation, Central Heating, Solar Heating, Fuel and Fuel Cost,

Water Conservation, Lighting, Colour - Factors which affect colour, Importance of Colour,

Colour schemes, Lighting - Classification, Importance, Applications of lighting, Sound &

Acoustics - Maintaining a safe environment.

Module 9: Changing Trends In Housekeeping: Hygiene, Outsourcing, Training and

Motivation, Eco-friendly amenities, products and processes, New scientific techniques, IT savvy

housekeeping

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REFERENCE BOOK:

1. Hotel Housekeeping Management & Operations, Sudhir Andrews, Tata McGraw Hill

2. The Professional Housekeeper, Tucker Schneider, VNR

3. Professional Management of Housekeeping Operations, Martin Jones, Wiley

4. House Keeping Management for Hotels, Rosemary Hurst, Heinemann

5. Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox, ELBS

6. Accommodation & Cleaning Services, Vol I & II, David. Allen, Hutchinson

7. Managing House Keeping Operation, Margaret Kappa &AletaNitschke

8. Housekeeping Supervision, Jane Fellows, Macdonald and Evans.

9. Hotel Housekeeping Operations and Management, G. Raghubalan and SmriteeRaghubalan,

Oxford Higher Education.

BHM 210 NUTRITION AND FOOD SCIENCE (L T P C: 3 1 0 4)

Module 1: Fundamentals of Nutrition and Carbohydrates: Fundamentals of Nutrition:

Common terms & definitions; Nutrition and Nutrients; Food: Functions, Classifications; Nutrient

and Energy Density; Factors affecting food selection and food habits; The nutritive process;

Energy: Components & requirement. Carbohydrates: Composition; Classification; Functions;

Dietary Fibers; Food Sources Recommended daily allowances (RDA); Health Implications:

Dental Caries, Lactose Intolerance, etc.; Effect of heat/cooking on Carbohydrates; Artificial

sweeteners and uses of carbohydrates in food preparations.

Module 2: Proteins and Lipids: Proteins: Composition, Classification and RDA; Functions

and Food Sources; Mutual Supplementation; Risks associated with Deficit / Excess of Proteins;

Effect of heat/cooking on Proteins. Lipids: Composition, Classification and RDA, Functions and

Food Sources; Lipoproteins, Cholesterol and Trans-Fats; Fats and Diseases; Obesity,

Atherosclerosis and CHD; Rancidity, Hydrogenation, Emulsification; Effect of heat/cooking on

Lipids.

Module 3: Vitamins and Mineral: Vitamins: Definition and Classification (water and fat

soluble vitamins) Food sources, functions and deficiency of: i. Fat soluble vitamins (Vitamin A,

D, E, K) ii. Water soluble vitamins (Vitamin C, B12, Thiamine, Riboflavin, Niacin, Folic acid )

Minerals: Definition and Classification (Major and Minor) Food sources, functions and

deficiency of: Calcium, Phosphorus, Potassium, Iron, sodium, Iodine, Fluorine, zinc

Effect of processing and cooking methods on micronutrient losses

Tips for preservation of micronutrients during cooking/ storage of foods

Module 4: Balanced Diet and Weight Management: Balanced Diet; Components of a food

guide pyramid; W.H.O. Dietary goals; Balanced Diet for Adolescent and Adult age groups;

Calculation of nutritive values of dishes or meals Weight Management: Obesity and Overweight

- Low calorie diets; Fad Diets; Underweight – High calorie-protein diet; Eating disorders,

Nutrient labelling.

Module 5 : Principles of Special Diets: Diet for Lactose Intolerance; Gluten Free Diet;

VEGAN Diet; Diabetic Diet; Low and High Fiber diet, Critical evaluation of few meals served at

Institutes / Hotels

Module 6: Adulteration; Functional Foods; Processed Foods: Adulteration: Definition

according to PFA; Detection of adulterants in common foods by simple tests; Functional foods –

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definition, criteria for defining, health benefits; Processed and convenience foods – types,

reasons for increasing demand, health effects; ―Evaluation of popular fast food outlets‖

REFERENCE BOOK:

Food Science and Nutrition by SunetraRoday

Nutrition for the Food Service Professional by Karen Eich Drummond.

Food Facts and Principles by Sadaksharaswamy and ShakuntalaManay

Perspectives in Nutrition by Gordon M. Wardlaw : WCD / Mc Graw Hill Publication.

Understanding Normal and Clinical Nutrition by Whitney &Rolfes

Nutrition through the Lifecycle by Judith E Brown

Nutritive Value of Indian Foods by C.P. Gopalan, et al, ICMR Pub. B V Rama Sastri, SC

Balasubramanian

Functional Foods by R. Chadwick et al

Normal and Therapeutic Nutrition by Corrine H Robinson, Marilyn R Lawler

Dietetics by B. Srilakshmi

Principles of Nutrition & Dietetics by Dr. M Swaminathan

BHM 212 GLOBAL CUISINE & CULTURE - PRACTICAL (L T P C: 0 0 4 2)

Module 1: European Cuisine: Familiarization of ingredients, recipes and preparation of

different countries.

MODULE 2: North American Cuisine: Familiarization of ingredients, recipes and preparation

of different countries.

Module 3: South American Cuisine: Familiarization of ingredients, recipes and preparation of


Module 4: Asian Cuisine: Familiarization of ingredients, recipes and preparation of different

countries.

Module 5: Australian Cuisine: Familiarization of ingredients, recipes and preparation of


Module 6: African Cuisine: Familiarization of ingredients, recipes and preparation of different

countries.

Module 7: Slow Food Recipes

Module 8: Molecular Gastronomy: Additives, Tools, Recipes

Module 9: Processed Food: Comparison and Critiquing

REFERENCE BOOK:

ALGAR, A. Classical Turkish Cooking. New York: HarperCollins 1991.

ARTUSI, PELLEGRINO. La Scienza in Cucina e L’arte di Mangiar. Bene. Milano. Garzanti.

1970.

BASTIANICH. LIDIA MATTICCHIO. Lidia’s Italian American Kitchen. New York. Alfred A.

Knopf. 2001.

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BOCUSE, PAUL. Regional French Cooking. Flammarion 1991.

BONI, ADA. Italian Regional Cooking. New York. Bonanza Books.1969.

Bugiali on Pasta. New York. Simon and Schuster, 1982.

BUGIALI, GIULIANO. Classic Techniques of Italian Cooking. New York: Simon and

chuster, 1982.

BUONASSISI, VICENZO. Il Codicedella Pasta. Milano. Rizzoli Editore. 1973.

CAGGIANO, BIBA. Trattoria Cooking. New York. Macmillan General Reference. 1992.

CALLEN, ANNA TERESA. Food and Memories of Abruzzo. New York. Macmillan. 1998.

CULINARY INSTITUTE OF AMERICA. The Professional Chef 9th edition. New York.

John Wiley and Sons. 2002.

Foods of Sicily & Sardinia and the Smaller Islands. New York. RIZZOLI. 1996.

Foods of Tuscany. New York. STEWART, TABORI & CHANG. 1992.

HAZAN, MARCELLA. The Classic Italian Cookbook. New York: Harpers Magazine Press.

1973.

HOURANI, A. A History of the Arab Peoples. Cambridge: Harvard University Press, 1991.

KOCHILAS, D. The Glorious Foods of Greece. New York: William Morrow, 2001.

KOCHILAS, DIANE. The Glorious Foods of Greece. William Morrow, NY 2001.

Madu Jaffrey, The taste of India.

Arvind saraswath, The Art of cooking.

BHM 214 FOOD & BEVERAGE SERVICE SUPERVISION - PRACTICAL

(L T P C: 0 0 4 2)

Module 1: Student Training Restaurant service

Module 2: Service of spirits: Various glasses used, various mixers used for alcoholic

beverages and service techniques.

Module 3: Food and wine pairing: Planning of contemporary Continental menus with

matching wines.

REFERENCE BOOK:







BHM 216 ON-THE-JOB-TRAINING- PRACTICAL (L T P C: 0 0 3 1)

1. Course Description:

On-the-job-training is arranged at the annexed hotel Fortune Inn Valley View and other

hospitality units to provide hands-on experience to the students in the operating departments of

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an actual work environment of a hotel and to complement the theoretical inputs given in the

classrooms by a practical exposure at the shop floor level.


The primary objective of the training programme is to provide our students with practical

experience by exposing them to general systems of operations as well as the philosophies and

aims of a particular organization. It includes

Getting familiarized with the actual work environment using operational tools and

systems.

Participating in teamwork, preferably as part of a multi-disciplinary team.

Improving communication skills while interacting with guests.

Being able to apply the knowledge and skills gained in the BHM curriculum to real life

issues and problems by acquiring new skills and learning about relevant issues.

Understanding of the professional and ethical responsibilities of a staff / Supervisor.

3. Competencies

Gain workplace competencies and experience.

Gain valuable lifelong skills by observing ‗REAL LIFE‘ employees.

Develop an understanding to build a network of contacts within the hotel industry as

social skills and public relations.

Develop an understanding of the various software and HIS used in the hotels.

Adapt to proactive and zero defect culture.

4. Methodology


and would be exposed to the hotel operations, at the end of which they would be required to



credit(s).


(L T P C: 0 0 3 1)

Module Contents:

Food Festivals





Entrepreneurship Development Cell).


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BHM 301 GASTRONOMIC STUDIES (L T P C: 3 1 0 4)

Module 1: Classical and Contemporary Gastronomy: Gastronomic developments in Asia

and Europe, Role of food in developing a gastronomic destination, Globalization and economic

development, Recent food movements.

Module 2: Global Cuisine Vs Local Cuisine: Traditional cuisine, Global cuisine, Local

gastronomy and flavours, Think global act local

Module 3: Molecular Gastronomy: Introduction, Popularity of Molecular Cuisine, Principles

involved in Molecular Gastronomy, Recipes, Additives and tools used

Module 4: Fusion Gastronomy: Introduction, History, Concept of fusion gastronomy, Recipe

Research

Module 5: Food & The Environment: Impact of food production on environment, Organic

VS Genetic Modified food, Food processing issues, Carbon mile calculation, Green food, Global

food security, Reducing and managing waste, Sustainable practices in food production and

consumption

Module 6: Food & Society: The modern food system, Food scarce and perceived risk, Meat

and Vegetarianism, Food and dining out in the postmodern era

REFERENCE BOOK:

1. Lyson, Thomas A. (2004). Civic Agriculture: Reconnecting Farm, Food, and

Community. Medford, Massachusetts: Tufts University Press.

2. Levenstein, Harvey (2003) Paradox of Plenty: A Social History of Eating in Modern

America. Berkeley: University of California Press.

3. Norberg-Hodge, et. al. (2002).Bringing the Food Economy Home. Bloomfield, CT:

Kumarian Press

BHM 303 FOOD SERVICE OPERATIONS (MICE) (L T P C: 3 1 0 4)

Module 1: Introduction: Sectors in Food and Beverage Industry, Responsibilities of food and

beverage management, Constraints on food and beverage management.

Module 2: Cost and Sales Concepts: Control, Cost/Volume/Profit Relationships, Electronic

data Processing and Control

Module 3: Food Control: Purchasing control, Receiving control, Storing and Issuing control,

Production control, Monthly Inventory and Food Cost Determinations, Actual and Standard cost,

Sales control.

Module 4: Beverage Control: Beverage Purchasing control, Beverage Receiving, Storing

and Issuing control, Beverage Production control, Monitoring Beverage Operations, Beverage

Sales control

Module 5: Labour Control: Labour cost determinants, controlling labour costs.

Module 6: Food and Beverage Management in Fast Food and Popular Catering

Introduction, Basic Policies—financial, marketing and catering, Control and performance

measurement

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Module 7: Food and Beverage management in Function catering: Introduction, Basic

Policies—financial, marketing and catering, Control and performance measurement

Module 8: Food and Beverage management in Industrial catering: Introduction, Basic

Policies—financial, marketing and catering, Control and performance measurement

REFERENCE BOOK:

1. Food, Beverage, and Labour Cost Controls by Paul R Dittmer, Gerald G. Griffin

2. Food and Beverage Management by Bernard Davis, Andrew Lockwood and Sally Stone

BHM 305 TOURISM CONCEPTS AND PRACTICES (L T P C: 3 1 0 4) Module 1: The Travel and Tourism Industry: The structure of the international travel and

tourism industry; the social, cultural, economic and environmental impacts/issues of travel and

tourism; the role of national and international governments/organizations in forming tourism

policy and promotion.

Module 2: Travel and Tourism Products and Services: Tourism products; the distribution

mix in tourism; the roles of tour operators and travel agents; support facilities for travel and

tourism; the features of worldwide transport in relation to major international routes.

Module 3: Tourism Economics : Micro - and macroeconomics in tourism; the law of demand

& supply of tourism services; the variables affecting these factors and equilibrium concept;

pricing of tourism services; input – output analysis and other means of assessing the economic

impact of travel and tourism.

Module 4: Planning and Sustainable Tourism: Types of attractions; Principles of attraction

development; Attraction mix; Feasibility analysis; Benefit/cost analysis. Sustainable

development concept; Visitor host community relationship; sustainable tourism Techniques;

Sustainable Tourism Future.

Module 5: Psychology of Tourism: Human behaviour-its nature and determinants; Consumer

buying behaviour, Cultural influences on tourist buying behaviour; cross-cultural comparison;

Sociology of Tourism.

Module 6: Tourism Prospects and Developments: Factors influencing travel demand pattern

and flow for international travel and tourism; Technological developments affecting the travel

and tourism businesses.

REFERENCE BOOK:

1. The tourism system – an introductory text by Robert Christie Mill, Alastair M Morrison

2. Tourism principles, practices and philosophies by Robert W Mcintosh, Charles Goeldner,

Jr. Brent Ritchie.

3. Global Tourism – William Theobald

4. Tourism Development – principles, process and policies- William C Gartner

5. Contemporary Tourism: An International Approach Chris Cooper and C Michael Hall

6. The Economics of, recreation, leisure and tourism – John Tribe

7. The Management of Tourism- Lesley Pender and Richard Sharpley

8. Tourism Operations and Management – Sunetra Roday, Archana Biwal, Vandana Joshi

9. Tourism – Concepts and Practices – John R. Walker, Josielyn T Walker

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BHM 307 HOSPITALITY LAW (L T P C: 3 1 0 4)

Module 1: Indian Contract Act, 1872

Module 2: Sales of Goods Act, 1930

Module 3: Labour Laws: The Factories Act, 1948, Trade Unions Act, 1926, The Employees

Compensation Act, 1923, Industrial Disputes Act, 1947, Minimum Wages Act, 1948, The

Karnataka Shops and Commercial Establishment Act, 1961

Module 4: The Consumer Protection Act, 1986

Module 5: Laws Pertaining To Food Services: Prevention of Food Adulteration Act, 1954;

Standards Weights and Measures Act, 1956; Essential Commodities Act, 1955

REFERENCE BOOK:

1. A Textbook of Commercial Law by Dr.UmeshMaiya

2. Nabhis Labour Laws One Should Know by Ajay Garg

BHM 309 HOTEL ECONOMICS (L T P C: 3 1 0 4)

Module 1: Some Fundamental Concepts of Economics: Brief description of the meaning of

the following terms and concepts. Wants - Necessaries, comforts and luxuries. Consumption -

Direct, indirect and wasteful consumption, Value and price, Wealth, Factors of production,

Kinds of capital and capital formation, Entrepreneurship.

Module 2: Business Economics in Hotel Industry: Meaning of business Economics, Its

importance to the hotel industry, Subject matter - social responsibilities of a modern business,

SWOT analysis.

Module 3: Demand Analysis: Meaning of demand and demand distinctions - autonomous and

derived demand, short run and long run demand - Demand for perishable goods and durable

goods - Industry demand and firm demand. Law of demand - Demand schedule and demand

curves - Assumptions and reasons behind the law - exceptions to the law. Elasticity of demand -

Types of Elasticity of demand - Factors determining Price Elasticity of demand –Measurement

of Elasticity of Demand – Practical applications of the concept of Elasticity of Demand

Module 4: Supply Analysis: Meaning of supply, Law of supply, Determinants of supply,

Exceptions to the law of supply, Elasticity of supply.

Module 5: Cost Output Relationship: Cost concepts: Fixed and Variable cost, Total,

Average and Marginal costs - Outlay and Opportunity costs- Past and Future costs. Cost output

relationship in the short-run :Average fixed cost curve, Average variable cost curve, Short-run

marginal cost curve, Short run average cost curve, Long-run average cost curve, Long-run

marginal cost curve, Economies of large scale production. .

Module 6: Revenue Concepts: Total Revenue, Average Revenue, Marginal Revenue,

Relationship between TR, AR, MR

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Module 7: Price Analysis: Basic Concepts: Equilibrium of the firm, Marginal revenue &

Marginal cost Analysis, Normal profit, Excess profit, Loss. Kinds of Markets: Perfect & Pure

competition, Simple monopoly, Monopolistic competition, Oligopoly - features

Pricing under perfect competition: Equilibrium price, Price -Output determination of a single

firm and industry in the short run & long run. Pricing under monopoly: Short run & Long run.

Pricing under monopolistic competition: Short run & Long run.

Module 8: Economic Systems Capitalism, Socialism and Mixed economy

Module 9: Indian Economy and Hotel Industry: Characteristics of Indian economy, Growth

& development of Hotel Industry in India – problems of hotel industry. Relevance of hotel

industry in the national economy, Income generation. Employment generation, Foreign

exchange earnings, Factors influencing the growth of hotel industry, Tourism & economic

development.

Module 10: Economic Problems of Fluctuations: Inflation - meaning of inflation, types of

inflation, Demand - pull & cost push inflation, Effects of inflation on various segments of the

society, Business cycle - phases.

Module 11: Monetary and Fiscal Policy: Meaning and Objectives of Monetary Policy -

Reserve Bank of India‘s monetary policy, Credit Control Methods of RBI - Quantitative and

qualitative methods. Fiscal policy - Meaning and objectives - Instruments of fiscal policy

Taxation, Public expenditure and public debt. Direct and Indirect Taxes - Progressive and

Regressive taxes - Budget

Module 12: International Business: Meaning and components of Balance of Payments -

Distinction between Balance of Trade and Balance of Payments - Disequilibrium in BoP -

methods of correcting disequilibrium in BoP. Foreign exchange market - methods of quoting

exchange rates - Functioning of Forex market - Role of Multinational corporations in

Business. International Financial Institutions - I. M. F, World Bank, W. T. O

REFERENCE BOOK:

1. Mehta P. L - Business and Managerial Economics

2. Varshney and Maheshwari - Managerial Economics

3. Chopra O. P - Managerial Economics

4. Ahuja H. L - Business Economics

5. Dr. Jagmohan Negi - Hotels and Tourism Development

6. Prof. Adhikary - Economic Environment of Business

7. Francis Cherunilam - International Economics

8. Mithani D. M - International Economics

9. Raman B. S. - Elements of Economics

10. Dr. T. N. Ramakrishna - International Trade and Foreign Exchange Management

BHM 311 ADVANCED CULINARY STUDIES - PRACTICAL

(L T P C: 0 0 4 2)

Module 1: Product Development: Seasonal and market influences in Cuisine, Classical and

Contemporary menus, Develop and implement food safety programs according to menus.

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Module 2: Theme Menus: Preparation and Service of food according to Cultural needs,

Design menus to meet market needs.

Module 3: Fast food: Develop and implement fast food operation as per market trends.

Module 4: Banquet and buffet display: Buffet menu planning, Spa menu, Menu costing,

Yield analysis and Calculating dish cost.

REFERENCE BOOK:



3. Professional Chef‘s Book of Buffet - George R Waldner

4. Fundamental of Menu Planning - MCVety Paul J

5. Fast food Fast Track - Jennifer Parker

6. Fast Food Recipes - Ramsay Gordon (2007)

7. Fast Food Operation Management - Stephen Ball

BHM 313 ADVANCED BAKERY AND CONFECTIONERY - PRACTICAL (L T P C: 0 0 4 2)

Module 1: Pastry Essentials: Even the most basic preparations in the pastry chef's repertoire

require practice and skill to master. Silky custards, delicate tarts and flaky pastry, croissants all

rely on mastery of the essential skills of rolling, kneading, mixing and forming. These concepts

are emphasized in the comprehensive introduction to baking basics

Module 2: Advanced Patisserie Techniques: The course emphasizes the preparation and

assembly of finished desserts, tempering chocolate, sauce preparation, and garnishes.

Module 3: Contemporary Desserts: Today, complex, multi-element plates have become the

norm in the best kitchens. Texture, flavor and form combine to create memorable finales to the

dining experience. Students explore the interrelation between these concepts as they learn to

prepare the components of plated desserts.

Module 4: Centerpiece, Cake Décor & Advanced Techniques: The student will have the

opportunity to develop skills in decorations made with pastillage, chocolate, gum paste, cooked

sugar, nougatine and marzipan. Students will practice piping and décor appropriate to the

production and decoration of wedding cakes. Through demonstration and practical experience,

students will have the opportunity to develop their artistic talents in the creation of candies,

showpieces and centerpieces.

Reference books

1. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN

2. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP

3. JOHN WILEY Understanding Baking AMENDOLA JOSEPH

4. NEW AGE INTERNATIONAL, A Professional Text to Bakery And Confectionery,

KINGSLEE JOHN

5. VIRTUE AND COMPANY LTD., The New International Confectioner: WILFRED J.

FRANCE

6. CHARRETTE JACQUES, Great Cakes and Pastries, TEUBNER CHRISTIAN

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7. JOSEPH AMENDOLA ,Baker‘s Manual, 5th

Edition, NICOLE REES

8. JOSEPH AMENDOLA Understanding Baking, 3rd

Edition ,NICOLE REES

9. CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Mastering the Art and

Craft, JOHN WILEY.

10. PRENTICE HALL, The Complete Book Of Desserts, DAY MARTHA

11. MERCHURST PRESS, The Art Of Sugar Craft: Pastillage & Sugar Moulding, LODGE

NICHOLAS

12. MERCHURST PRESS, The Art of Sugar Craft: Piping, LAVER NORMA

13. TREASURE PRESS, The Encyclopedia of Desserts, CORDINGTON EMMA, RAFFEL

MICHEL

BHM 315 HOSPITALITY OPERATIONS PROJECT- PRACTICAL (L T P C: 0 0 3 1)

1. Objective:

The course project allows students to analyse any one of the four core departments (Food and

Beverage Production, Food and Beverage Service, Rooms Division and Front Office) in the

hospitality industry and environmental issues around the world.


To provide the students an opportunity to conduct original research on a subject of

interest.

To enable a student to investigate into a topic that grows out of their involvement in the

internship.

Addresses any contemporary issues or challenges in Hospitality Operations.

Provides solution and attends to operational issues of Hospitality Operations.

3. Learning Competencies:

The student would be competent to:

Apply knowledge, skills, and attitudes towards the Hospitality research in a professional

way.

Recognize what constitutes an operational problem.

Recognize what you already know about the problem and what you need to learn in order

to solve the problem.

Develop different strategies for dealing with the operational problems.

Use electronic information resources.

4. Methodology:

4.1. Journals or learning log

4.1.1. To encourage the student to read carefully and critically

4.1.2. Preparation for participating in a discussion.

4.1.3. Responding formally to reading.

4.2. Business or Strategic Plan

4.2.1. Prioritize activities, resources and needs in order to complete the research.

4.2.2. Forecast the events and needs of the hospitality industry.

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4.2.3. Raise new questions about already established knowledge.

4.3. Book (or article) review

4.3.1. Read critically and carefully

4.3.2. Summarize a book‘s content

4.4. Library research

4.4.1. Evaluate the quality of learning resources available

4.4.2. Identify relevant library resources

4.43. Access resources that are available in the library.

4.5. Artistic representations of course material

4.5.1. Present course material in innovative and creative way

4.5.2. Understand, analyze, and respond to critique.

4.5.3 Practice or display kinesthetic skills.

Projects will require both primary and secondary research. Informal presentations to the class

summarizing the results of the student analysis will be conducted during the last two classes of

the semester.

Formulating - The student should produce a report of not less than 12,000 words (the nature,

content and objectives of the report to be agreed in advance between the student and the faculty

in-charge).

Guidelines

List of contents of the research

Chapter I - Introduction

Chapter II Scope, Objective, Methodology, and limitation of the research

Chapter III data analysis

Chapter IV results and discussion

Chapter V reference

Chapter VI annexure, exhibits, and bibliography

Submission of the report: Two copies of the Project have to be submitted before the due date as

specified by the faculty. The copies should be duly signed by the faculty guide and Principal.


(L T P C: 0 0 3 1)

Module Contents:

Food Festivals





Entrepreneurship Development Cell) .


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BHM 302 SERVICES MANAGEMENT & T Q M (L T P C: 3 1 0 4)

Module 1: Service quality concepts and dimensions pertinent to tourism and hospitality;

Perception of service quality; Dimensions of service quality; Total service commitment.

Module 2: The Role of service encounter; Social interactions; Service encounters; Encounter

management.

Module 3: Customer expectations of service; A model consumer expectation; Antecedents of

consumer expectations; Role of consumer expectations; Managing consumer expectations.

Module 4: Measuring Service quality and Customer Satisfaction: Defining quality in the

context of service; Determinants of service quality; Service quality and customer satisfaction;

Service quality and the hospitality industry; Measuring service quality in the hospitality context

Module 5: Service recovery and customer retention; Causes of service failure; Consequences of

service failure; Recovery process; Relationship marketing.

REFERENCE BOOK:

ClowKenneth , Services Marketing; Biztantra,2009

Kanndampully Jay, Service quality management in Hospitality and Tourism, Jaico Publishing

House, Mumbai, 2008

NargundkarRajendra, Services Marketing, Tata McGraw Hil

BHM 304 FINANCIAL MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Introduction To Financial Management: Scope, functions and objectives of

corporate financial management -Role of the Financial Manager-Optimizing financial decision

making – Profit maximization approach Vs. Wealth or Value Maximization approach to

corporate finance.

Module 2: Capital Investment Decisions: Capital Investment decisions and methods of

evaluations, Accounting rate of return – Pay Back period - Time Value of Money – Future and

Present values – Concepts of Discounting, Net Present Value, Present Value Index - Basic

concepts of Internal Rate of Return-Problems/cases .

Module 3: Working Capital Management: Importance, need, factors influencing working

capital-management of different components of working capital-receivables, cash, inventory-

Sources of Working Capital. Problems/cases and review questions.

Module 4: Financing Decisions and Sources of Finance: Importance of finance- long term

sources of finance –Capital Markets basic concepts. Problems/cases and review questions.

Module 5: Basic Cost Concept: Nature of Costs-Definition of Costs-Uses of Costs-Types of

Costs- Classification of costs .Problems/cases and review questions.

Module 6: Budgets And Budgetary Control: -Meaning Purpose of budgeting-Types of

budgets- Budgetary control-advantages –limitations-problems of budgeting. Problems/cases and

review questions.

Module 7: Cost-Volume – Profit Analysis And Break Even Point Analysis: Meaning- Fixed

and Variable costs –Assumptions –Break Even Analysis – Cost Volume & Profit analysis-

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Break Even Chart -Margin of safety -Advantages and limitations-Problems/cases and review

questions. Problems/cases and review questions.

Module 8: Standard Costing: Standard costing – meaning-concepts-types of cost standards-

advantages and limitations-Material Cost variances.

REFERENCE BOOK:

1. Fundamentals of Financial Management oBy James C Van Horne

2. Financial Management for the Hospitality Industry oBy William P.Andrew Raymond

S.Schmidgall

3. Managerial Accounting for the Hospitality Industry o By Raymond S. Schmidgall.

4. Financial Cost Control Techniques in Hotel and

Catering Industry o ByJagmohanNegi

5. Financial Management o By I.M. Pandey

6. Financial Management o By Khan & Jain

7. Cost Accounting o By Jain &Narang

BHM 306 HOSPITALITY SALES & MARKETING (L T P C: 3 1 0 4)

Module 1: Introduction to Hospitality Marketing: Introduction to marketing, management

orientations, traditional vs. hospitality marketing mix, characteristics of services marketing, marketing

within organization, the marketing environment.

Module 2: Understanding and Targeting Hospitality Consumers: Introduction to

hospitality consumers‘ behavior, factors that influence consumer behavior, consumer decision

making model, introduction to market segmentation, segmentation variables, market

segmentation decisions and strategies, positioning the product service mix, perceptual mapping.

Module 3: Marketing Research and Information Systems: Introduction to marketing

information, sources of marketing information, marketing research process, ethical issues in

marketing research.

Module 4: Product – Service Mix and Distribution Strategies: Introduction, planning for

new products, organizing for new product planning, new product development process,

characteristics and strategies during different stages of product life cycle, hospitality distribution

channels.

Module 5: Promotional Strategy: Introduction, promotion mix, major decisions in

advertising, sales promotion, sponsorship, merchandising, public relations, publicity, branding,

the personal selling process, personal selling tools, ethical issues in personal selling, relationship

marketing.

Module 6: Pricing: Introduction, factors affecting pricing decisions, pricing strategies, pricing

techniques and procedures.

REFERENCE BOOK:

1. Marketing for Hospitality and Tourism, Fourth Edition – Philip Kotler, John Bowen and

James Makens

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2. Hospitality Marketing Management, Fourth Edition – Robert D. Reid, David C. Bojanic

3. Marketing Leadership in Hospitality and Tourism, Fourth Edition - Stowe Shoemaker,

Robert C. Lewis, Peter C. Yesawich

4. Marketing Hospitality, Third Edition - Cathy H.C.Hsu, Tom Powers

5. Marketing Management, Thirteenth Edition - Philip Kotler, Kevin Keller

6. Hotel and Food Service marketing – A Managerial Approach - Cassell Education Ltd. -

Buttle Francis

BHM 308 FOOD STYLING & PRESENTATION- PRACTICAL (L T P C: 0 0 4 2)

Module 1: Introduction to Food Styling and Presentation: Practice sessions with different

plate presentation techniques.

Module 2: Food Styling as a Career: The attributes of a food stylist, The opportunities for a

Chef as a food stylist, Challenges faced by a food stylist.

Module 3: Working in the Plate: Minimalist, The Architect, the Artist, Contemporary –

European, Asian influences, Naturalist, Dramatic Flair, Desserts – Contemporary and Classic.

Module 4: Plate to Pixel: Introduction to Food Photography

Module 5: Building a Styling Kit: Props, displays and other essentials required for a food

stylist.

REFERENCE BOOK:

1. CHRISTOPHER STYLER: The Art of Food Presentation.

2. ANDREW DORNENBURG: Culinary Artistry.

3. NAM, INJA& SCHMIDT, ARNO (1993), ―Art of Garnishing‖ John Wiley &

Sons, New York.

4. LAROUSSE, DAVID, PAUL (1987), ―Edible Art‖, Van Nostrand Reinhold, New

York.

5. DORNENBURG, A AND PAGE, K. (1996), ―Culinary Artistry‖, John Wiley &

Sons, New York.

BHM 310 RESTAURANTS AND BANQUETING MANAGEMENT-PRACTICAL –

(L T P C: 0 0 4 2)

Module 1: Function Catering: Introduction, types of functions, function administration and

organisation, banquet booking procedure, forms and formats used in banquets – Function

Prospectus, formal banquet setups and service.

Module 2: Gueridon Service: Introduction to gueridon, equipment used (including various

trolleys), basic preparations of classical dishes including flambé.

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Module 3: Service Quality Management: Service quality concepts and dimensions,

understanding the role of service encounter and competitive advantage of service quality. Service

quality – monitoring, measuring and feedback.

REFERENCE BOOK:

1) The restaurant, from concept to operation – Lipinski.


3) Professional food service – Peter Douglas & Sergio Andrio.

4) Menu planning – John Kivela.

5) Profitable menu planning – John Drysale.

BHM 312 EXECUTIVE DEVELOPMENT TRAINING- PRACTICAL

(L T P C 0 0 3 1)

1. Course Description:

Executive Development Training (EDT) is arranged at the annexed hotel Fortune Inn Valley

Viewin the seventh semester of BHM for the students to get exposed to the managerial duties in

the hotel.

The EDT programme enables the BHM students to get an exposure in the administrative

functions of the hotel working alongside the Managers and assisting them throughout the day,

thus providing a platform for our students to experience the day-to-day roles of a Manager in the

real environment of a hotel.

Managers can use the opportunity to bring them closer to decision making and delegate a few

tasks to analyze and come out with options and in the process inspire the young budding

managers from WGSHA.


By the end of the programme, the students would be exposed to

1. Daily routine activities of the General Manager and the Departmental Managers. This

may include the morning meetings, departmental briefings, Management Information

Systems, budgets, forecasting, reviews etc.

2. Problem solving skills, leadership and communication skills and comprehension of the

analytical and decision making attributes of the managerial positions.

3. Competencies:

The students would work with the Managers to

Handle guests‘ requests and problems from the Manager‘s level by applying analytical

and decision making attributes garnered during the exposure.

Able to apply leadership and administrative skills along with the desired communication

skills.

Understand the professional and ethical responsibilities of a Manager.

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4. Methodology


and would be exposed to the managerial activities at the end of which they would be required to



credit(s).

BHM 314 Research Project (L T P C: 2 1 3 4)

Objectives:

The research project provides an opportunity to conduct original research on a subject

that interests you. The project represents a more detailed investigation into a topic that grows

out of your involvement in the course and internship. The research project is not a typical term

paper built upon hours of library research. Rather it is a fresh, innovative endeavour using

primary sources, organisational documentation and interviews with decision-makers and

practitioners.

The completed paper should run from a minimum of 40 to a maximum of 45 single-spaced,

typed pages. The project is to focus on original first-hand research. The researcher is

expected to move beyond mere examination of secondary sources and to investigate primary and

documentary sources, pursue interviews etc. That is, it should not be a historical essay or a

theoretical discourse. The project must focus on a specific issue that is germane to hospitality

industry. The world length should not exceed 20,000 words.

Module 1-What is research

Module 2- Defining research problem

Module 3- Types of research-Exploratory research –conclusive research

Module 4- Research design- including sampling

Module 5- Methods of data collection - Questionnaire designing & collection of data

Module 6- Data interpretation and analysis – Descriptive, correlation, regression etc.

Module 7-Report writing and presentation of results.

Recommended text

1. Research methodology concepts and cases by Deepak Chawla and NeenaSondhi

BHM 401 RESORT/CLUBS AND WELLNESS MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Wellness principles, Wellness and human Evolution; American and European Spas;

Asian spas in the future

Module 2: Historical and cultural influence of Spa design; Wellness technologies and related

products; Water requirement, water quality& related technologies

Module 3: Overview of the club Operations; Service excellence in clubs

Module 4: Food & Beverage Operations in clubs; Club fitness, aquatics and tennis operations

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Module 5: Resorts: an introduction, history; Types of resort-Mountain based, Water based, Golf

& Tennis based Resorts

Module 6: Design Principles – Mountain based, Water based, Golf & Tennis based Resorts;

Resort management

REFERENCE BOOK:

1. Understanding the Global spa industry Spa Management – Marc Cohen & Gerard Bodeker

2. Contemporary Club Management- Joe Perdue

3. Resorts Management operation- Robert Christie Mill

BHM 403 ORGANISATIONAL BEHAVIOUR & INTERNATIONAL HUMAN

RESOURCES MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Foundations of Individual and Group Behavior

Module 2: Intergroup relations and Teams in Organizations

Module 3: Skills for managing teams: Leadership, Communication and Conflict

Management

Module 4: Introduction to Management and HRM functions

Module 5: Introduction to IHRM - Functions

Module 6: Understanding Culture: Change and Diversity

Module 7: Comparative HRM practices: Domestic vs Global

Module 8: Strategic International HRM

REFERENCE BOOK:

1 Robbins, S and Sanghi, S (2011). Organizational behavior: Text and Cases, 13th

ed.

Pearson, Delhi.

2 Luthans, F. (2007). Organizational behavior. Tata McGraw Hill, New Delhi.

3 Scullion, H. (2005). International HRM: an introduction. London/NY: Palgrave.

4 Brewster, C., Sparrow, P. and Vernon, G. (2007). International Human Resource

Management, London.

5 Dowling, P. and Welch, D. (2009). International Human Resource Management:

Managing people in a multinational context, 4th

ed. Singapore, Thomson Learning.

BHM 405 ENTREPRENEURSHIP MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Basic Concepts of Entrepreneurship, Essence, Importance, Characteristics,

Classification, Myths, Problems faced, Capacity building, Business opportunities in various

Sectors.

Module 2: Formalities for setting up a small business enterprise - Selection of a project-

Product/service- Location- Project feasibility study - Business plan preparation – Preparation

of a project profile -Deciding on the constitution -Obtaining the SSI registration -Obtain the

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departmental clearances -Arrange for land, plant and machinery, Infrastructure -Preparation of

project report -Apply and obtain finance - Proceed to implement

Module 3: Institutions supporting small business enterprises - Central level institution State level

institutions -Other agencies

Module 4: Family Business - Importance of family business -Various types of family business:

History of the family business -Succession in family business -Responsibilities and Rights of

Family Shareholders of a family business Pitfalls of the family business -

Management and improving the capability of a family business.

Module 5: Importance of women entrepreneurs -Women Entrepreneurs in India - Women

entrepreneurship environment – challenges-strategies for development -Empowerment of

Women by Entrepreneurship

REFERENCE BOOK:

Entrepreneurship Development & Small Business Enterprises, POORNIMA M

CHARANTIMATH, Pearson Education.

Entrepreneurship New Venture creation- DAVID H.HOLTPrentice Hall.

Entrepreneurship and Small Business Management in the Hospitality Industry- DARREN

LEE ROSS.

Dynamics of Entrepreneurial Development and Management HPH-VASANT DESAI.

Entrepreneurship- HISRICH, ROBERT D, PETERS, MICHAEL P, SHEPHERED.

Dean A: Tata Mcgraw Hill; Sixth edition, 2007.

Fundamentals of Entrepreneurship - MOHANTY, Prentice Hall of India.

Essentials of Entrepreneurship & Small Business Management – ZIMMERER &

SCARBOROUGH, Prentice Hall of India.

WEB:

www.entrepreneur.com

www.mccrayandassoc.com

www.ag.ndsu.edu/ndsuag/food-entrepreneur

www.nysaes.cornell.edu

www.smallbusinessprojects.com

www.mysmallbiz.com

BHM 407 STRATEGIC HOSPITALITY MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Strategic Management: The Origin of Strategic Management, The Strategic

Management Process, Global Competitiveness in the Hospitality Industry, Strategic Thinking,

Strategic Management in the Hospitality Industry

Module 2: The Environment and External Stakeholders: Introduction, Assessment of the

Broad Environment, Analysis of External Stakeholders and the Operating Environment,

Managing the Operating Environment.

http://www.entrepreneur.com/

http://www.mccrayandassoc.com/

http://www.ag.ndsu.edu/ndsuag/food-entrepreneur

http://www.nysaes.cornell.edu/

http://www.smallbusinessprojects.com/

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Module 3: Strategic Direction: Introduction, Creating a Strategic Direction, Mission

Statements, Organizational Vision, Organizational Values

Module 4: Strategy Formulation at the Business-Unit Level: Introduction, Generic Business

Strategies, Competitive Dynamics, Strategic Group Mapping

Module 5: Corporate-Level Strategy and Restructuring: Introduction, Concentration

Strategies, Vertical Integration Strategies, Diversification Strategies; Mergers and Acquisitions,

Strategic Restructuring, Portfolio Management.

Module 6: Strategy Implementation through Inter organizational Relationships and

Management of Functional Resources: Introduction, Interorganizational Relationships and

stake holder management in the Tourism industry, Functional-Level Resource Management.

Module 7: Strategy Implementation through Organizational Design and Control:

Introduction, Organizational Structures, The Lateral Organization, Organizational Control

REFERENCE BOOK:

HOSPITALITY STRATEGIC MANAGEMENT, CONCEPT AND CASES, 2005,

JOHN WILEY & SONS, INC. - JEFFREY S. HARRISON, CATHY A. ENZ

STRATEGIC MANAGEMENT , COMPETITIVENSES AND GLOBALIZATION,

CONCEPTS AND CASES, 7TH

EDITION, THOMSON SOUTH-WESTERN – HITT,

IRELAND, HOSKISSON STRATEGIC MANAGEMENT, NEIL RITSON AND VENTUS PUBLISHING APS –

NEIL RITSON

GLOBAL STRATEGIC MANAGEMENT, PALGRAVE MACMILLAN - PHILIPPE

LASSERRE STRATEGIC MANAGEMENT IN TOURISM, CABI PUBLISHING - LUIZ

MOUTINHO

BHM 409 RESEARCH METHODOLOGY & STATISTICS (L T P C: 3 1 0 4)

Module 1: Research Methodology: Introduction, define research problem, research design.

Module 2: Data collection, classification and tabulation, sampling design

Module 3: Processing and Analysis of data: Averages and dispersion, partition values, notion

of skewness and Kurtosis. Correlation and Regression analysis, time series analysis, association

of attributes.

REFERENCE BOOK:

1. Research Methodology – Methods and Techniques by C R Kothari

2. Fundamentals of Statistics – S C Gupta

3. Statistical Methods – S P Gupta

4. Practical Statistics – Gupta & Gupta

5. Basic Statistics – Raj Mohan

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BHM 411 ETHICS IN BUSINESS MANAGEMENT (L T P C: 3 1 0 4)

Module 1: Ethics and Business – Introduction, moral development, moral responsibility, types

of ethical issues, rights and duties, international ethics standards for business

Module 2: Ethical theories and approaches – Utilitarianism, the entitlement theory;

Aristotelian ethics, fundamental international rights, Indian ethics

Module 3: Corporate culture and Reputation management - Business culture, corporate

leadership, corporate codes of conduct, legal compliance, social audit

Module 4: Corporate Social Responsibility and Social Reporting - The social responsibility,

social reporting, maximizing ethics and business

Module 5: Ethics in business disciplines - Ethics and HRM, ethics and Marketing, ethics in

Finance, ethical implications of technology

Module 6: Ethics internal and external – Ethics and environment, ethics and consumer

production and marketing, ethics and job related issues, human rights

REFERENCE BOOK:

1. Velaszuez, M. (2009). Business Ethics: Concepts and Cases, 6th

ed. N Delhi, Prentice

Hall of India.

2. Hartman, L. and Chatterjee, A. (2008). Perspectives in Business Ethics, 3rd

ed. N Delhi,

Tata McGraw Hill.

3. Fritzsche, D. (2007). Business Ethics: A Global and Management Perspective. N Delhi,

Tata McGraw Hill.

4. Fernando, A.C. (2010). Business Ethics: An Indian Perspective. N Delhi, Prentice Hall of

India.

5. Bhatia, S.K. (2011). Business Ethics and Corporate Governance. N Delhi, Deep and

Deep.

BHM 413 EVENT MANAGEMENT (L T P C: 0 2 4 4) 6.

Module Contents:

Food Festivals





Entrepreneurship Development Cell).


BHM 415 DISSERTATION / THESIS (CREDITS: 12)

Module 1: Title: Complete the sentence "A study on ……….", INTRODUCTION, Describe

the problem, Why is this analysis appropriate?, Importance of the problem, The scope of the

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review, How the results of the review will be applied, Identify the research questions you hope to

answer.

Module 2: Methodology: Identify the method used to identify and locate sources, Explain the

rationale used for selecting the sources to analyze, Explain the procedures to be used for

analyzing the sources, Identify the criteria for evaluating the information found.

Module 3: Analysis And Interpretations (General Points To Consider): Present evidence

and ideas from sources, Concepts are organized by sub-topics, Sources are grouped by concepts

instead of individual entities, Grouping may be related to research questions, Validity of sources

is stated to support your ultimate answers to your questions, Cite each of your statements by

placing the number(s) identifying the reference(s) which support your statement.

Module 4: Findings: Identify and synthesize findings, Systematically answer your research

questions.

Module 5: Conclusions And Recommendations: Provide recommendations for Future

research, Classroom applications, Educational policies and procedures, Program revisions, or,

other warranted situations.

References

List each of your references using APA format.

Format of Submission

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