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BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHM 101
COURSE TITLE FOUNDATION COURSE IN FOOD PRODUCTION-1
CONTACT
HOURS
L:4 T:1 P:0
OBJECTIVE This course gives an introduction to kitchen with all the basic
requirements to work in a professional kitchen the basic preparations
like soups, stocks and sauces which form the basis of culinary procedures
COURSE
OUTCOME
CO1 Understand the basic operations of a professional kitchen with
regard to safety procedures and hygiene and claim an insight into the
basic hierarchy in the kitchen and their placement in the brigade with
regard to their skills and experiences.
CO2 Identify different types of equipment and their safety operating
procedures and also to know the various kinds of modern cooking
equipment’s and their uses in the kitchen.
CO3 Familiarize with various cooking methods with regard to taste and
texture and to know the utensils and equipment used in various cooking methods
CO4 Identify types of vegetables, their selection, storage criteria,
pigments and their effects on heat and also to list the cuts of vegetables
and their uses in cookery.
CO5 Comprehend various types of stocks, and sauces; to know their
preparation, storage criteria and their uses in the kitchen.
Mapping
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Professional Kitchen & Cooking Introduction
Definition
Importance
10
BHM SYLLABUS-FIRST SEMESTER
Personal & Kitchen Hygiene
Uniform, Protective clothing
Kitchen Layouts (Basic, Bulk and Show kitchens),
Hierarchy of Kitchen Department, Classical Kitchen Brigade.
Organizational Structure, Modern Staffing in various
hotels, Duties & Responsibilities of various chefs in
kitchen, their attributes.
Co-ordination of kitchen with other departments.
2.
Kitchen Equipments, Fuels & Safety Kitchen Equipments, Classification, Description
Usage, Upkeep and Storage, Kitchen Tools, Knives,
Their Usage,
Care & Maintenance
Workstations, Safety Procedures Fuel – Types, Usage and Precautions.
Fire – Introduction, Types and handling fires and
usage of extinguishers
Basic First Aid- Burns, Scalds, Cuts
8
3.
Ingredients Used in Cooking
Herbs & Spices Cereals and Pulses
Fruits and Vegetables
Salt, Sweeteners, Fat, Milk
Milk Products: - Introduction, Types, Purchasing,
Storing Considerations and their key uses in kitchen
8
4.
Stocks, Sauces, Soups and Salads
Stocks Introduction, Classification, Usage,
Preparation
Sauces Introduction, Classification, Usage,
Thickening Agents, Preparation of Mother Sauces, Understanding their
derivatives,
propriety sauces, making of good sauce, emerging
trends
Soups Introduction, Classification, Preparation, Salient Features
Care and precautions, trends in soup presentation.
Salads Introduction, compositions, types, dressings,
emerging trends and salient features.
10
Total hours 36
SUGGESTED
READING
Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher: ELBS
Food & Beverage Service Management – Brian Varghes
Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER I st
COURSE CODE BHM102
COURSE TITLE FOOD AND BEVERAGE SERVICE FOUNDATION-1
CONTACT
HOURS
L:4 T:1 P:0
OBJECTIVE This course gives an over view of Food & beverage industry in India &
abroad with reference to its history and importance in current economy
It also introduces students to various catering institutions and the equipment’s and tools frequently used.
On the other hand students will be introduced to French classical &
other operational menu and there implementation in food and beverage
industry keeping in mind various styles of service & techniques in trend.
COURSE
OUTCOME
CO1 This course describes an overview of food & beverage industry in
India and abroad with reference to its history and importance in current economy
CO2 It also discuss various catering institutions and the equipment’s
and tool frequently used
CO3 On the other hand students will complete French classical menu
and other operational menu CO4 Various style of service & techniques in trends. Be able to identify
various tools and equipments used in food and beverage department
there use and care
CO5 Understand the classification of food & beverage industry and
various business model used to run the operation, will know the basic requirement of being a good professional, The organizational structure of
food and beverage department in a star hotel.
Mapping
Course
Outcome
Program Outcome
CO1 PO1 PO2 PO3 PO4 PO5
CO2 H
CO3 M
CO4 H
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Food and Beverage Services
Introduction, Concept, and Classification of Catering
establishments, their importance; Personal Hygiene,
Uniform & Grooming Standards, F&B Service Outlets & Familiarization, Hierarchy of F&B Service
Department, F&B Service Brigade, Modern Staffing in
various hotels, Duties & Responsibilities of various
employees in F&B Service, their attributes;
coordination of F&B Service with other departments.
12
2.
Food Service Equipments Fuels Food Service Equipments, Classification, Description,
Usage, Upkeep and Storage, Food Service Tools, Their
Usage, Care &Maintenance, Side Stations, Safety
08
BHM SYLLABUS-FIRST SEMESTER
Procedures, Fuel – Types, Usage and Precautions
while Food Service
3.
Food Service - I Table Crockery, Cutlery, Glassware, Condiments,
Sweeteners, Menu – Concept, Classification, Types,
Menu Planning, Menu Designs, Presenting of Menu,
Layout of Table, Receiving and Greeting the Guests.
10
4.
Food Service - II
Introduction, Classification of Services, Usage and Service Methods, Preparation for Services, Mise-en-
place and Mise-en-scene, Method and procedure of
taking a guest order.
10
Total hours 40
SUGGESTED
READING
Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher: ELBS
Food & Beverage Service Management – Brian Varghes
Food & Beverage Service – Vijay Dhawan
Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill.
Food & Beverage Service Lillicrap& Cousins, ELBS
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1 st
COURSE CODE BHM-103
COURSE TITLE ACCOMMODATION & FRONT OFFICE OPERATION FOUNDATION-1
CONTACT
HOURS
L:3 T:1 P:0
OBJECTIVE This course help students understand Front Office and House Keeping
department and its function areas, growth and development of hotel
industry in India and abroad, different types of hotels, rooms their
facilities, amenities, safety procedure duties and responsibilities of staff,
attribute of staff and about grooming.
COURSE
OUTCOME
CO 1 Understand and communicate growth and development of
accommodation sector in India
CO 2 Classifying and identifying various hotel chains of the world
CO 3 Recognize the different function areas of the hotel.
CO4 Identify various guest accommodation and services.
CO5 Describe various duties and responsibilities of front office personal. MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
Accommodation Sector
Introduction, Concept, and its importance; Types
& Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others in
India, organization Structure of Hotels; Origin,
growth and development of Hotel Sector in
India.(ITC, The Taj Group, The Oberoi Group),
Foreign Hotel Chains in India – Hilton,Marriott,
Hyatt
08
The Guest Accommodation:
Guest Rooms, Types, Layouts, Salient Features,
Description, Guest Room amenities, supplies and
services, Floors, Room Name List Patterns, Guest
Elevators, Floor Pantries, Guest Safety on Floors,
10
BHM SYLLABUS-FIRST SEMESTER
Guest Safety Procedures during Fire, emergencies
Hotel Front Office
Front Office Introduction, Functions and its
importance, Different sections of the front office
department and their layout and importance –
Reservation, Reception, Concierge, Bell desk,
Lobby, Telephones, Cashier, Inter and Intra- department coordination. Organization structure
of Front Office, Key Responsibilities, Job
Descriptions, Attributes of Front Office Personnel,
Uniform and Grooming Standards
08
Hotel Housekeeping:
Introduction, Meaning and definition Importance of Housekeeping, Sections of Housekeeping,
Responsibilities of the Housekeeping department,
a career in the Housekeeping department.
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
Coordination with more emphasis on Front office
and the Maintenance department, Hygiene and Grooming Standards of Housekeeping Personnel
10
Total hours 36
SUGGESTED
READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson &
Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHM-104
COURSE TITLE COMMUNICATIONS
CONTACT
HOURS
L:02 T:0 P:0
OBJECTIVE This course gives idea about business Communication highlighting on
verbal and written communications it also covers business and social
etiquettes.
COURSE OUTCOME
CO 1To understand the importance of business communication.
CO 2To analyze the process and barriers of communication.
CO 3To explain the various types of communication and discuss the
media and tools related to it.
CO 4To Identify and categorize verbal and non verbal communication.
CO 5 To Plan and understand the art of facing interviews, meeting,
seminar and conferences .
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Business Communication
Importance of communication skills in Business Management.
Process of communication & Barriers to communication
Types of communication: the media and tools of communication
One to one communication and one to many communication.
09
Verbal and Non-Verbal Communication
Verbal communication: Language, tone, style, pitch, body language
Group communication: Group discussion, Meetings, Seminars and Conference
Mastering the art of facing interviews in:
Selection or Placement, Appraisal, Disciplinary comities and exit interviews.
09
Written Communication Skills
Format for business letters ,applications, complains and customer feedback
09
BHM SYLLABUS-FIRST SEMESTER
Preparing a professional resume and cover letter
Internal Communication: Memos ,Minutes, Notices, Circulars
Writing Effective Business Report
Digital Communication presentation: preparation, delivery and using PowerPoint ,
using web and Emails
Business and Social Etiquette
Professional conduct in a business setting: Workplace Hierarchy , Proper Way to make introduction, use of courteous phrases and
language in work place
Professional image: Appropriate business attire, Telephone Etiquette and Email
Etiquette
09
Total hours 36
SUGGESTED
READING
Kitty o. Locker and Stephen Kyo keczmarck(2007). Business communication: building critical skills,
3/e,tmh.New Delhi
Randolph h. Hudson & Benard J.Selzler,(2006) . Business communication :Concept and application in Electronic
Age, 5/e, Jaico Reprint, Jaico, New Delhi
Booher , Dianna(2001).E- writing : 21st Century tool for effective communication. New york: Poket Books, Division
of Simon & Schuster, Inc.
Guffey,Mary Ellen (2006),E book Business communication : Process and Product. 5/e Cincinnatiohio: South Western
College Publishing/Thomson.
Raymond V Lesikar, Marie E Flatley, Kathryn Rentz and Neeraja Panday (2009) Business Communication: Making
Connections in a Digital World,11/e TMH New Delhi.
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHP105
COURSE TITLE FOUNDATION COURSE IN FOOD PRODUCTION PRACTICAL
CONTACT
HOURS
L:0 T:0 P:4
OBJECTIVE This course enables students to familiarize with kitchen and prepare
very basic items used in different cuisines.
COURSE
OUTCOME
CO1To understand to professional kitchen with understanding layout
and organization of kitchen department. CO2 To understand kitchen equipments and identifying fuels used,
cutlery and crockery.
CO3 To understand fire safety and first aid.
CO4 knowing the most common and basic ingredients used in the
kitchen. CO5 To prepare stocks, sauces, soaps and sandwiches.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Personal Hygiene & Food Service Hygiene.
Grooming for Professional Food Service – Do’s & Don'ts
Understanding Food Service Outlets.
Familiarization with Food Service equipments and tools
Fuels –Their usage and precautions while dealing with them in F&B Outlets
Handling Fire and Emergency Procedures.
Familiarization, identification of crockery,
cutlery, hollowware, flatware and tableware in F&B Outlets Services of Soups (Minestrone,
Consommés, Cream Soups, Puree Soups,
Clear Soups, Bisques, Cold Soups, Chowders
and others).
Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding and Presenting Menus.
Total hours 48
SUGGESTED READING
NIL
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
BHM SYLLABUS-FIRST SEMESTER SEMESTER 1st
COURSE CODE BHM-106
COURSE TITLE FOOD & BEVERAGE SERVICE FOUNDATION 1 PRACTICAL
CONTACT
HOURS
L: 0 T: 0 P: 04
OBJECTIVE This course gives an over view of Food & beverage industry in India &
abroad with reference to its history and importance in current economy
It also introduces students to various catering institutions and the equipment’s and tools frequently used.
On the other hand students will be introduced to French classical &
other operational menu and there implementation in food and beverage
industry keeping in mind various styles of service & techniques in trend.
COURSE OUTCOME
CO1 Describe personal hygiene & food service hygiene CO1 Discuss Grooming for F&B service professional -Do’s &Don’ts
CO3 Classification of food & beverage outlets
CO4 Identifications of food & beverage service tools & equipments
CO5 Understanding food service methods
Course
Outcome
Program Outcome
CO1 PO1 PO2 PO3 PO4 PO5
CO2 H
CO3 M
CO4 H
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Personal Hygiene & Food Service Hygiene
Grooming for Professional Food Service – Do’s & Don’ts
Understanding Food Service Outlets.
Familiarization with Food Service equipments and tools
Fuels –Their usage and precautions while dealing with them in F&B Outlets
Handling Fire and Emergency Procedures
Familiarization, identification of crockery, cutlery, hollowware, flatware and tableware in
F&B Outlets
Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups,
Bisques,
Cold Soups, Chowders and others)
Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding and Presenting Menus
BHM SYLLABUS-FIRST SEMESTER
Total hours 48
SUGGESTED READING
NIL
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHM-107
COURSE TITLE ACCOMMODATION & FRONT OFFICE OPERATION FOUNDATION – 1
Practical
CONTACT
HOURS
: L: 0 T: 0 P: 4
OBJECTIVE This course help students understand personnel hygiene and grooming
standards that have to be followed in hotel. They will understand about the layout structure of both front office and housekeeping department,
and about various facilities hotel provides to guest.
COURSE
OUTCOME
CO1. Understand the evolution, meaning and classifications of Hotel.
CO2. Understand the various layouts of Front office in the Hotel.
CO3. He would become aware of attributes and hierarchy of front office staff.
CO4. Understand and able to classify Hotels
CO 5: Basic Terminologies of front office
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4 M
CO 5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Personal Hygiene Grooming Standards
Understanding Layouts of Front Office and Housekeeping.
Familiarization with equipments and tools
Rooms layout and standard supplies. (Amenities)
DO’S and Don’ts for new entrants/employees in the front office
Hotel terminology Note: For focused inputs of accommodation
the practical hours may be split up i.e first Two for Front Office and next Two for
Housekeeping, thus completing 4 practical lab
hours per week of two credit equivalence.
Total hours 48
SUGGESTED
READING
BHM SYLLABUS-FIRST SEMESTER
SEMINAR, BHM-108
Objective of seminar To inculcate, self-learning and communication skills ,the students are expected to prepare and conduct presentation on allotted topic from core or ancillary subjects which they have studied during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHM 109
Objective of General Proficiency General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other Personality Development activities.
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 nd
COURSE CODE BHM 201
COURSE TITLE FOOD PRODUCTION FOUNDATION-II
CONTACT
HOURS
L: 04 T: 00 P: 0
OBJECTIVE This course gives an insight into the basic processes used in cooking
with egg, meat and fish cookery. Understanding vegetable cookery
COURSE
OUTCOME CO1:Learning methods of cooking applied in kitchen
CO2:Understanding egg cookery, poultry and meat.
CO3:Understanding fish and seafood cookery.
CO4 : Understanding vegetable cuts and cooking vegetables.
CO 5: Coordination of Food Production
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Methods Oo Cooking
Introduction, Definition, and its importance.
Types- Baking, Broiling, Grilling, Frying, Steaming,
Stewing, Poaching, Poeling, Roasting, Sautéing,
Braising Cooking with Microwave, Ovens, Gas,
Induction Plates and other such media. HACCP
Standards and Professional Kitchens.
10
2.
Eggs, Poultry and Meat
Eggs – Introduction, Usage in Kitchen, Structure of
Egg,
Classification, Grading of Eggs, Types, Selection, Storage and
Preparation of breakfast dishes with eggs.
Poultry and Game: Introduction, Classification,
Selection Criteria, Cuts of Poultry, Yield and simple
Indian preparations.
Meat: Characteristics, selection and grading,Classification (Bovines, Ovines and Swines),
Categories, Cuts of Meat, Storage and handling.
10
3.
Fishes in Cooking
Introduction, Types, Purchasing, Storing
Considerations, Fish &
8
BHM SYLLABUS-SECOND SEMESTER
Shellfish, Their Classification
Cuts of Fish, Popular Species of Fish
Classical Preparations of Fish
Common cooking methods used for sea food.
4.
Vegetable, Cuts & Cookery Introduction, Vegetables, Pigment and Colour
Changes,
Effect of Heat on vegetables, Cuts of Vegetables
Nutritional and hygiene aspects
Some Indian Cuts on vegetables: Broccoli, Cabbage,
Potatoes, Onions, Spinach, Cucumber, Tomatoes, avocado. Beetroot, French Beans, Gourd, Bottle
Gourd, Pumpkin, Okra, Colocasia, Spinach, Carrot,
Turnips
8
Total hours 36
SUGGESTED
READING
Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins
Cooking Essentials for the New Professional Chef
Food Production Operations: Parvinder S Bali, Oxford University Press
Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
Practical Cookery By Kinton & Cessarani
Practical Professional Cookery By Kauffman & Cracknell
Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
Purchasing Selection and Procurement for the Hospitality Industry By Andrew Hale Feinstein
and John M. Stefanelli
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2nd
COURSE CODE BHM 202
COURSE TITLE FOOD & BEVERAGE SERVICE FOUNDATION –II
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course focuses on providing information about non-alcoholic
beverages & understanding widely used commodities like Tea, Coffee,
Cheese, Pasta & Tobacco. It also makes the students familiar with various meals served in a Five Star Hotel and the art of preparing
different menu’s for each meal period
COURSE
OUTCOME
A student who successfully fulfils the course will :
CO1: Understand the classification Beverage and there importance with
the standards of serving the same.
CO 2Be able to prepare various menu’s for different occasions keeping in mind the standards of menu making
CO3 Be aware of various meals to be served in a day and will be able to
make necessary arrangements for each meal types
CO 4 Be able to understand the process of food and beverage control
through various forms and formats used in restaurants, Coordination of
Food & Beverage With Other Department CO 5 Tobacco: Types, Production, Storage, Cigars & Cigarettes, Brands
& Service – Indian and International.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Non Alcoholic Beverages Introduction, Types (Tea, Coffee, Juices, Aerated
Beverages, Shakes) Descriptions with detailed inputs,
their origin, varieties, popular brands, preparation,
presentation and service tools and techniques.
08
2.
Types of Meals & Breakfast Service
Introduction, Types of Meals, Types of Breakfast, and
Breakfast services in Hotels, Preparation for Breakfast Services, arrangement and setting up of
tables/ trays, Functions performed while on
Breakfast service, Emerging trends in Breakfast
Services.
10
3.
French Classical Menu & Tobacco
Introduction, 11 & 17 course French Classical Menu, Classical Foods & its Accompaniments, Cover Setup,
Cheese & Pasta.
12
BHM SYLLABUS-SECOND SEMESTER
4.
Control Methods KOT & BOT, Computerized K.O.T
Order Taking Methods – Check & Bill System, Service
with order, Duplicate System, Triplicate Checking
System, Computerized System
Billing Methods- Bill as check, Separate Bill, Bill with
the Order, Prepaid, Voucher, No Charge, Deferred Account
10
5. Tobacco: Types, Production, Storage, Cigars &
Cigarettes, Brands & Service – Indian and
International.
Total hours 40
SUGGESTED
READING
Food & Beverage Service – Dennis R.Lillicrap. & John A.Cousines. Publisher: ELBS
Food & Beverage Service – Sudhir Andrews, Tata McGraw Hill.
Food & Beverage Service –Vijay Dhawan
Food & Beverage Service Lillicrap& Cousins, ELBS
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2nd
COURSE CODE BHM 203
COURSE TITLE FRONT OFFICE OPERATION FOUNDATION II
CONTACT
HOURS
L: 03 T: 01 P: 0
OBJECTIVE This course help students understand front office equipments, and their
uses, filling up of front office forms and formats, welcoming the guest,
telephone handling different role plays, message and mail handling and Paging.
COURSE
OUTCOME
A student who successfully fulfils the course will :
C O:1Understanding different front office equipment and furniture.
CO2Filling different types of front office forms and formats.
CO 3Greeting and welcoming guest. CO4 Different role plays.
CO 5Different types of reservation
CO 5 Luggage handling during arrival and departure.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction and Organization Structure of Front
Office
Function areas
Front office hierarchy, Duties and responsibilities
Personality traits
06
2.
Types of Rooms, Hotel Entrance, Lobby and Front Office
Layout
Front office equipment (non automated, semi automated
and automated)
06
3.
Tariff Structure
Basis of charging
Plans, competition, customer’s profile, standards of service & amenities
Hubbart formula
Different types of tariffs
10
BHM SYLLABUS-SECOND SEMESTER
Rack Rate
Discounted Rates for Corporate, Airlines, Groups & Travel Agents
Guest Accounting (Manual): Guest Weekly Bill, Visitors Tabular Ledger
4.
Front Office and Guest Handling
Introduction to guest cycle: Pre arrival, Arrival, Stay, Departure and after departure.
During the stay activities
Information services
Message and Mail Handling
Key Handling
Room selling technique
Hospitality desk
Complaints handling
Guest handling
Guest history
06
5. Reservations
Importance of reservation
Modes
Channels and sources (FITs, Travel Agents, Airlines, GITs)
Types of reservations (Tentative, confirmed, guaranteed etc.)
Systems (non automatic, semi automatic fully automatic)
Cancellation, Amendments and overbooking
ROOM SELLING TECHNIQUES: Up selling, Discounts
06
6. Arrivals
Preparing for guest arrivals at Reservation and Front Office
Receiving of guests
Pre-registration
Registration (non automatic, semi automatic and automatic)
Relevant records for FITs, Groups, Air crews & VIPs
06
Total hours
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 204
COURSE TITLE ACCOMMODATION OPERATION FOUNDATION-II
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course gives idea of the overall functioning of the housekeeping
department. It covers the detail of the duties and responsibility of all the
staff of the housekeeping department. Also Explains the formats used at the control desk. The different types of guest rooms are also discussed.
Also the use of different types of cleaning equipment and agents are also
briefed
Course
OUTCOME
CO1. Explain the Importance of Housekeeping Department in Hotel
Industry.
CO2. Discuss the Types of Guest Rooms found in Hotel Industry. CO3. Describe the Attributes & Qualities of a Good Housekeeping
Personnel.
CO4. Classify the Types of Cleaning Equipments used by Housekeeping
Department.
CO5. List the Types of Beds found in Guest Room in Hotel Industry.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE DETAILS
Module no
Topic Hours
1.
Introduction
Meaning and definition· Importance of Housekeeping
A career in the Housekeeping department
Role of Housekeeping in guest satisfaction and repeat Business
05
2.
Housekeeping Department
Organizational framework of the Department
Role of Key Personnel in Housekeeping
Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper
Inter departmental Co-ordination with more emphasis on Front office and the Maintenance
department
05
3.
Housekeeping Procedures
Briefing, Debriefing, Gate pass
Indenting from stores· Inventory of Housekeeping Items
House keeping control desk, Importance, Types of
05
BHM SYLLABUS-SECOND SEMESTER
keys ,key control,
Handling Lost and Found
Forms, Formats and registers used in the Control Desk
Handling of Guest queries, problem, request
General operations of control desk
Role of control desk during Emergency
4.
The Hotel Guest Room
Layout of guest room (Types)
Layout of corridor and floor pantry
Types of guest rooms
Furniture/Fixtures/Fittings/Soft Furnishings/Accessories/Guest
Supplies/Amenities in a
guest room (to be dealt in brief only)
05
5. Cleaning Science
Characteristics of a good cleaning agent
General Criteria for selection &Classification
PH scale and cleaning agent with their application
Types of cleaning agent
Cleaning products (Domestic and Industrial)
Use, care and Storage
Use of Eco-friendly products in Housekeeping
05
6. Cleaning Equipment
Types of Equipment
Operating Principles of Equipment
Characteristics of Good equipment (Mechanical/Manual)
Storage, Upkeep, Maintenance of equipment
05
7. Care and Cleaning of Different Surfaces
Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor covering ,Stain Removal
05
8. Types of Beds and Mattresses
Total hours 40
SUGGESTED
READING
Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill
The Professional Housekeeper, Tucker Schneider, VNR
Professional Management of Housekeeping Operations, Martin Jones, Wiley
House Keeping Management for Hotels, Rosemary Hurst, Heinemann
5.Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox, ELBS
Accommodation & Cleaning Services, Vol I & II, David . Allen, Hutchinson
Managing House Keeping Operation, Margaret Kappa & Aleta Nitschke
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 205
COURSE TITLE ENVIRONMENTAL SCIENCE
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course will cover the concept of ecology and environment .It will
focus on natural resources and issues of environmental pollution along
with social issues in environment
COURSE OUTCOME
A student who successfully completes the course will understand: CO1 The concept of ecology & ecosystems
CO2 The environment – its components & pollution
CO3 Natural resources
CO4 Various types of environmental pollution
CO 5 Social issues in environment
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
The Ecology
Definition, Scope and Importance
Ecosystem concept, structure and development
Components of the ecosystems
Forest ecosystems, Grassland, Fresh Water, Agro eco system.
05
2.
The Environment
Definition
Component – atmosphere, hydrosphere, lithosphere and their interactions.
Causes of environmental pollution.
Population, resources consumption, deforestation, industrialization, agriculture, urbanization, transport.
05
3.
Natural Resources
Uses & Misuses of Natural Resources
Tangible and Intangible resources
Impact of Human being on Resources
White, Blue and Green Revolutions
05
BHM SYLLABUS-SECOND SEMESTER
Recycling of Materials
4.
Types Of Pollution
Air Pollution
Definition
Air quality standards, emission standard and source of air pollution.
Carbon Monoxide, hydrocarbon photochemical smog and ozone.
Effects of air pollution on human health and aquatic organisms.
Climatic changes including global warming, green house effects, ozone layer depletion, acid rain.
Noise Pollution
Sources, standard measurement and control.
Water Pollution
Sources of pollution of surface and ground water.
Types of pollutants – organic and inorganic.
Effects of pollution on water bodies, oxygen economy, lakes and reservoirs.
Waste disposal and management
Disaster Management- Floods, Earthquake & Cyclones
10
5. SOCIAL ISSUES IN ENVIRONMENT
Sustainable Development
Urbanizations and Problems
Rural Development Management
Climate change and Global Warming
Environmental Legislation for Hotel Industry
Environmental Protection Act
10
Total hours 35
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHP 206
COURSE TITLE FOOD PRODUCTION FOUNDATION-II PRACTICAL
CONTACT
HOURS
L: 00 T: 00 P: 4
OBJECTIVE This course gives an insight into egg preparations, fish and meat cookery
and vegetable preparations with Indian breakfast dishes.
Course
OUTCOME
A student who successfully completes the course, student will have
skills in: CO1Learning egg cookery.
CO2 Understanding methods of cooking.
CO3Understanding vegetable cuts and cooking vegetables.
CO4 Preparation of Indian breakfast dishes.
CO5 : Hygine and Sanitation
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Understanding methods of cooking & HACCP standards
Cooking in professional kitchen – do’s & don’t’s
Understanding eggs and their simple breakfast preparations:
Hard & soft boiled eggs. Fried eggs.
Poached eggs.
Scrambled eggs.
Omelet’s (plain, spanish, stuffed)
Familiarisation with, poultry, meats & fishes – their simple cuts and cooking
Vegetables –their usage and cooking precautions
Cuts of vegetables Julienne, jardinière, dices, cubes, macedoine,
paysanne,shredding, mire-poix
• blanching of tomatoes and capsicum.
• cooking vegetables: boiling (potatoes, peas)
frying (aubergine, potatoes)
steaming (cabbage)
braising (potatoes, onion and cabbage)
BHM SYLLABUS-SECOND SEMESTER
• Simple Vegetable and Meat Cookery
• Identification of types of rice varieties & pulses.
• Simple preparation of Boiled rice (Draining &
Absorption) method.
• Fired rice.
• Simple dal preparation
• Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.
• Simple Breakfast Preparations:
• Preparation of Puri/ Bhaji, Aloo Paratha, Chola Bhatura,
• Preparation of Continental Breakfast
Total Hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHP 207
COURSE TITLE FOOD & BEVERAGE SERVICE FOUNDATION –II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course focuses on providing information about non-alcoholic
beverages & understanding widely used commodities like Tea, Coffee,
Cheese, Pasta& Tobacco. It also makes the students familiar with various meals served in a Five Star Hotel and the art of preparing
different menu’s for each meal period.
COURSE
OUTCOME
A student who successfully completes the course, student will have
skills in:
CO1: Understand the classification Beverage and there importance with
the standards of serving the same. CO2 Be able to prepare various menu’s for different occasions keeping in
mind the standards of menu making
CO 3Be aware of various meals to be served in a day and will be able to
make necessary arrangements for each meal types
CO4 Be able to understand the process of food and beverage control
through various forms and formats used in restaurants CO 5 French Classical Menu covers setup
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Understanding Non Alcoholic Beverages, Types & Service Techniques
Guest Interactions while on Food Service – Do’s & Don’ts
Non Alcoholic Beverage Presentation and Services
Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services, Clearance
&Acknowledging guests.
Identification and service of various types of Cheese & Pasta
Service of Cigars & cigarettes
French Classical Menu covers setup
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 208
COURSE TITLE FRONT OFFICE OPERATION FOUNDATION II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course help students understand front office equipments and their
uses, filling up of front office forms and formats, welcoming the guest, telephone handling different role plays, message and mail handling and
paging.
COURSE
OUTCOME
A student who successfully fulfils the course will
CO1: Understanding different front office equipment and furniture.
CO 2: Filling different types of front office forms and formats. CO 3 Greeting and welcoming guest.
CO 3 Different role plays.
CO 4 Different types of reservation
CO 5 Luggage handling during arrival and departure.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction of front office equipment and furniture (Rack, counter bell desk)
Filling up of various proforma.
Welcoming of guest
Telephone handling
Role play
Reservation
Arrivals
Luggage handling
Message and mail handling
Paging
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 209
COURSE TITLE ACCOMMODATION OPERATION FOUNDATION II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course gives students basic idea of how to handle the guest call at
the control desk. Also they learn how to fill different forms and
formats used in the control desk. They will also understand the importance of different types of mechanical and manual equipment. They
will also understand the concept of cleaning agents and their use on
different surface.
COURSE
OUTCOME
A student who successfully completes the course will understand:
CO 1:The layout of different types of a guest room
CO 2Different types of Manual and mechanical cleaning equipments CO 3 Storage and maintenance of different of different cleaning
equipment
CO 4Different forms and format used at the control desk.
Co 5 Different types of cleaning agents and their use on different surface
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Guest Room Layout (Double,
Twin, suite room)
Identification of cleaning equipment – Manual &
mechanical Operation,maintenance and storage of cleaning
equipments.(manual and mechanical)
Setting up of maid’s cart trolley.
Usage of different types of cleaning
agents,polishes,detergent,acids etc
Cleaning stains from different types of surfaces like wood ,glass,plastic,Ceramic etc
Handling Desk Control (preparing form and
formats)
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 210
COURSE TITLE HEALTHY LIVING & FITNESS
CONTACT
HOURS
L: 03 T: 01 P: 0
OBJECTIVE This course gives the idea of important organs of a human body. It
covers the concept of balanced diet,ill effect of wrong lifestyle and
diseases related to it. The importance of yoga and exercise, addictions caused due to chewing, drinking and smoking are also covered. It also
explains the concept of mental health and commonly encounters mental
disease alongwith first aid procedures
COURSE
OUTCOME
CO1: To study human body and its physiology.
CO2: Analyses of balanced diet and harmful effect of junk food.
CO3: To find and explain different type of addiction and ways to
overcome them.
CO4: To examine the benefits of yoga and exercise along with stress
management.
CO5: To describe the commonly encountered diseases and first aid for
emergency situation.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5
CO1
CO2
CO3 M
CO4 M
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
BHM SYLLABUS-SECOND SEMESTER
1.
Human body
Awareness of important body organs, their
location and broad function
2
2.
Diet and Health
Importance of breakfast fruits ,whole grain
knowledge about constituent of diet ( Protein, fats, carbohydrates, vitamin and mineral)
importance of fiber
4
3.
Lifestyle diseases
Harmful effect of junk/processed foods
Dangers of obesity
Disease ensuing because of lifestyle e.g diabetes heart diseases etc
6
4.
Exercise
Benefits of yoga and exercise
3
5. Addictions
Chewing
Drinking
Smoking
3
6. Importance of mental health
Stress management
Anxiety and depression
Awareness of commonly encountered diseases ailments.
3
7. First Aid First aid in commonly encountered emergency
3
Total hours 24
SUGGESTED
READING
Corbin.Charles Beetal. C.A., (2004) Concepts of Fitness and Welfare Boston McGraw Hill.
Puri. K.Chandra.S.S. (2005). Health and Physical Education. New Delhi: Surjeet Publications
Principles of Physical Education: Com. Philadelphia: .B.SoundersB.C.Rai Health Education and Hygiene Published by
Prakashan Kendra
SEMINAR, BHM-211
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify
reliable sources, organize the information and communicate it effectively to peers using
available information technology tools GENERAL PROFICIENCY, BHM 212
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 301
COURSE TITLE FOOD PRODUCTION OPERATION- INDUSTRY EXPOSURE –
PRACTICAL-1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE Objective of doing the Industrial Training is to learn various section and
types of food production areas.
COURSE OUTCOME
CO 1Through the Industrial training students shall be able to learn various sections of kitchen.
CO 2 Types of kitchen available in star hotel.
CO 3 Different types of cuisine offered in kitchen. And also the students
shall learn the art of cooking food.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
1.
WHAT TO OBSERVE- Food Production
Area & Layout of the Kitchen
Study of Standard Recipes
Indenting, Receiving & Storing
Preparing of batters, marinations and seasonings
All cuts of meat and butchery items (Mutton, poultry, beef, fish etc.)
Daily procedure of handover from shift to shift
Recipes and methods of preparation of all sauces
Quantities of preparation, weekly preparations and time scheduling
Stock preparation and cooking time involved
Cutting of all garnishes
Temperatures and proper usage of all equipment
Plate presentations for all room service and a la cart orders
Finishing of buffet dishes
Recipes of at least 10 fast moving dishes
Mise-en-place for: A la Carte Kitchen & Banquet Kitchen
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 302
COURSE TITLE FOOD AND BEVERAGE SERVICE OPERATION- INDUSTRY
EXPOSURE–PRACTICAL 1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE The basic ideology of doing the Industrial Training in food and beverage
service area is to learn and observe various sections and types of food and beverage areas.
COURSE
OUTCOME
CO 1 Types of restaurant available in hotel.
CO 2 The type of services provided to the guests.
CO 3 customer handling skills can be learned during the training period.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE -FOOD & BEVERAGE
SERVICE
Banquets
What is banqueting – the need to have banquet facilities, scope purpose, menus and
price
structures
Types of banquet layouts
Types of banquet equipment, furniture and fixtures
Types of menus and promotional material maintained
Types of functions and services
To study staffing i.e. number of service personnel required for various functions.
Safety practices built into departmental working
Cost control by reducing breakage, spoilage and pilferage
To study different promotional ideas carried out to maximize business
Types of chafing dish used- their different makes sizes
Par stock maintained (glasses, cutlery, crockery etc)
Store room – stacking and functioning Restaurants
Taking orders, placing orders, service and
BHM SYLLABUS-THIRD SEMESTER
clearing
Taking handover form the previous shift
Laying covers, preparation of mise-en-place and arrangement and setting up of station
Par stocks maintained at each side station
Functions performed while holding a station
Method and procedure of taking a guest order
Service of wines, champagnes and especially food items
Service equipment used and its maintenance
Coordination with housekeeping for soil linen exchange
Physical inventory monthly of crockery, cutlery, linen etc.
Equipment, furniture and fixtures used in the restaurant and their use and maintenance
Method of folding napkins
Note proprietary sauces, cutlery, crockery and the timely pickup
Bar
Bar setup, Mise-en-place preparation, Storage facilities inside the bar, Decorative
arrangement to
liquor bottles
Types of glasses used in bar service and types of drinks served in each glass
Liaison with f & b controls for daily inventory
Spoilage and breakage procedures
Handling of empty bottles
Requisitioning procedures
Recipes of different cocktails and mixed drinks
Provisions of different types of garnish with different drinks
Dry days and handling of customers during the same
Handling of complimentary drinks
Bar cleaning and closing
Guest relations and managing of drunk guests
Inter bar transfer and service accessories maintained, and preparation of the same
before the bar
opens
Types of garnishes and service accessories maintained, and preparation of the same
before the
bar opens
To know the different brands of imported and local alcoholic and non-alcoholic beverages
Bar salesmanship
KOT/BOT control
Coordination with kitchen for warm snacks
BHM SYLLABUS-THIRD SEMESTER
Using of draught beer machine
Innovative drink made by the bar tender
Room Service/In room Dinning
Identifying Room Service Equipment
Importance of Menu Knowledge for Order-taking (RSOT functions/procedures)
Food Pickup Procedure
Room service Layout Knowledge
Laying of trays for various orders
Pantry Elevator Operations
Clearance Procedure in Dishwashing area
Room service Inventories and store requisitions
Floor Plan of the guest floors
Serving Food and Beverages
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 303
COURSE TITLE ACCOMODATION & FRONT OFFICE OPERATIONS INDUSTRY
EXPOSURE –PRACTICAL-1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE The concept of doing the Industrial Training in room division is to learn
and observe various types of rooms & sections in room division.
COURSE OUTCOME
CO1: To understand different types of rooms and their facility. CO2: To understand room cleaning and maintenance of the hotel.
CO3: To learn Operational Areas work.
CO4: To learn control desk task.
CO5: To observe front desk operation.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE-ACCOMMODATION
OPERATIONS Rooms
Number of rooms cleaned in a shift
Time taken in making bed
Thoroughly observe the cleaning equipments and detergents / any other cleaning supplies
used
Observe all guest supplies kept in guestroom bathroom. Understand the procedure for
Procurement and replenishment of guest supplies.
Study the systematic approach in cleaning a room and bathroom and the various checks made of
all guest facilities e.g. telephone, channel music, A/C , T.V.etc
Study the Housekeeping cart and all items stocked in it. Note your ideas on its
usefulness and
efficiency
Observe how woodwork, brass work are kept spotlessly clean and polished
BHM SYLLABUS-THIRD SEMESTER
Observe procedure for handling soiled linen & Procurement of fresh linen
Observe the procedure for Freshen up and Turn down service
Observe room layout, color themes and furnishings used in various categories and
types
Carpet brushing and vacuum cleaning procedure
Windowpanes and glass cleaning procedure and frequency
Observe maintenance of cleaning procedure and frequency
Understand policy and procedure for day-to-day cleaning
Observe methods of stain removal
Understand the room attendant’s checklist and other formats used
Observe handling of guest laundry & other service (like shoe shine etc.)
The Control Desk
Maintenance of Log Book
Understand the functions in different shifts
Observe the coordination with other departments
Observe the area & span of control
Observe the handing of work during peak hours
Observe the formats used by department and study various records maintained
Public Area
Observe the duty and staff allocation, scheduling of work and daily briefing
What to look for while inspecting and checking Public Area
Importance of Banquets function prospectus
Observes tasks carried out by the carpet crew, window cleaners and polishers
Note Maintenance Order procedure
Study the fire prevention and safety systems built into the department
Observe coordination with Lobby Manager, Security and other departments
Observe the pest control procedure and its frequency
Study the equipment and operating supplies used the procedure for its procurement
Observe Policy and procedures followed for various cleaning
WHAT TO OBSERVE-front office
BHM SYLLABUS-THIRD SEMESTER
Greeting, meeting & escorting the guest
Location and role of status board, different types of status’s maintained
Special rates and discounts applicable to groups, business houses, airlines, VIP’s etc.
Identification of kind, mode and type of reservation
Filing systems and follow-up on reservations
Types of plans and packages on offer
Forms and formats used in the department
Procedure of taking a reservation
Group reservations, discounts and correspondence
Size, situations and general color schemes of rooms and suites
Discounts available to travel agents, tour operators, FHRAI members etc
Co-ordination of reception with lobby, front office cash, information, room service,
housekeeping
and telephones
Bell Disk / Concierge Functions: luggage handling during check-in & check-out, left
luggage procedures, wake-up call procedure, scanty baggage procedure, handling of group
Baggage, maintenance of records, Errands made, briefings etc.
Layout of Room
Cleaning Equipment & Usage
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 304
COURSE TITLE PERSONALITY SKILLS FOR HOSPITALITY (LEARNING FROM
INDUSTRY)
CONTACT
HOURS
L: 0 T: 0 P: 4
OBJECTIVE The basic ideology of doing the course is to develop personality skills by
observing and doing during Industrial Training
COURSE OUTCOME
CO1 Develop personality skills that are required to be a successful hospitality
CO2Oral Communication
CO 3Presentation Skills
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
1.
WHAT TO OBSERVE
(a) Personality Enrichment
Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language,
Art of good Conversation, Art of Intelligent Listening
(b) Etiquettes & Manners
Social & Business Dinning Etiquettes, Social &Travel
Etiquettes (c) Personality Development Strategies
Communication Skills, Presentation Skills, Public
Speaking, Extempore Speaking,
importance and art of ‘Small Talk’ before serious
business
(d) Interpersonal Skills Dealing with seniors, colleagues, juniors, customers,
suppliers, contract workers, owners etc
at work place
(e) Group Discussion
Team Behavior, how to effectively conduct yourself
during GD, do’s and don’ts, clarity of thoughts and its expression
(f) Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts,
manners and accent
(g) Presentation Presentation skills, seminars skills role – plays
(h) Electronic Communication Techniques: E mail,
Fax,
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER
SEMINAR, BHM 305
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have observed
during industrial exposure .It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 306
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
NOTE ON INDUSTRIAL EXPOSURE (SEMESTER – III)
Duration of Exposure: 15-18 weeks
Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days
medical leave supported by a medical certificate. Leave taken must be made up by doing
double shifts or working on weekly offs. Attendance in the training would be calculated on the
basis of Certificate issued by Training
Manager/ HR Manager/ Concerned Officer of the unit trained in. Industrial Exposure will
require an input of90-100 working days (15 weeks x 06 days = 90 days). Students who are
unable to complete a minimum of 45 days of industrial training would be disallowed from
appearing in the term and examinations. Students who complete more than 45 days of
industrial exposure but are unable to complete minimum 90 days due to medical reasons may
make good during the vacations. Such students will be treated as ‘absent’ in industrial training
and results. The training in III semester necessarily needs to be in an approved hotel
equivalent to three star of above/ Heritage or other such good property. Prior written approval
needs to be taken from the placement coordinator/ H.O.D for Industrial exposure from parent
Institute
Training Schedule: III Semester
Housekeeping: 3-4 weeks; Front Office: 2-3 weeks; Food and Beverage Service:4- 5 weeks
Food Production: 4-5 weeks; others (In the areas of Interest) Floating weeks may be availed
Total weeks: 15-18 weeks. The Units imparting industrial exposure shall conduct formal
induction sessions and emphasis on personality skills while acquainting the learners with
skills of trade. It may please be noted that for this semester the number of credits assigned is
20. Being practical oriented the number of hours input per week comes as 40 hours per week.
BHM SYLLABUS-THIRD SEMESTER Academic Credits for training shall be based on following:
Log books and attendance, Appraisals, Report and presentation, as applicable.
All trainees must ensure that the log books and appraisals are signed by the
departmental/ sectional heads as soon as training in a particular department or section
is completed. Trainees are also advised to make are port in all four departments in III
semester on completion of training in that respective department. A Power Point
presentation (based on the report) Should be make. This will be presented in front of a
select panel from the institute and the industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The presentation should express the student’s
experiences in the department and what has he learned/ observed.
The Training Report will be submitted in the form specified as under:
a) The typing should be done on both sides of the paper (instead of single side printing)
b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line spacing.
d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation may be bound in paper- and submitted to the approved authority.
Students have to submit the following on completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.; 2. Appraisal;
3. A copy of the training certificate.
4. IT Report in all four Departments.
5. Power Point presentation on a CD, based on the training report.
6. Attendance sheet. 7. Leave card.
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4th
COURSE CODE BHM 401
COURSE TITLE INTRODUCTION TO INDIAN COOKERY
CONTACT
HOURS
L: 4 T:0 P:0
OBJECTIVE This course gives an introduction to Indian kitchen with
understanding spices and condiments ,masala ,pastes and gravies
used in kitchen
COURSE OUTCOME
CO1:Introduction to Indian cookery. CO2:Understanding condiments herbs and spices used in Indian cookery
CO 3:Understanding masalas, pastes and gravies used in cooking.
CO 4Identifying commodities and their use in the kitchen
CO 5 : Herbs and Spices
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE DETAILS
Module no
Topic Hours
1.
INDIAN COOKING
Introduction, Philosophy of Indian Food, The great
Indian Cuisine – Key features, Regional influences on
Indian Food, Popular foods of India (At least one simple three course menu from each region of India ,
North, East, South, Seat and Central India its salient
features and cooking).
12
2.
CONDIMENTS, HERBS AND SPICES USED IN
INDIA CUISINE
Introduction, Condiments, Herbs and Spices used in
Indian Cuisine (All spice, Ajwaine, Aniseed, Asafetida, Bay leaf,
Cardamom, Cinnamon, Cloves, Coriander seeds,
Cumin, Chilli, Fenugreek, Mace, Nutmeg, Mustard,
Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric,
Celery, Curry Leaf, Marjoram, Pomegranate Seeds, Stone Flowers, Basil,
Betel Root, Black Salt, Red Chilli, Rock Salt) Various
ways of using spices, their storage and usage tips.
8
3.
MASALAS, PASTES AND GRAVIES IN INDIAN
COOKING
Masalas and Pastes: Introduction,Types, Blending of
Spices, Concept of Dry and Wet Masalas, Pastes used in Indian
8
BHM SYLLABUS-FOURTH SEMESTER
Cooking, Purchasing, Storing Considerations. Basic
Indian Gravies: Introduction, Gravies
and Curries, Regional Gravies, Gravy Preparations.
4.
COMMODITIES AND THEIR USAGE IN INDIAN KITCHENS
Introduction, Souring Agents, Coloring Agents,
Thickening Agents, Tendering Agents, Flavoring and
Aromatic Agents,
Spicing Agents in Indian Kitchens
8
5.
Total hours 36
SUGGESTED
READING
Food Production Operations: Parvinder S Bali, Oxford University Press
Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann
Modern Cookery (Vol- I) By Philip E. Thangam, Publisher:
Orient Longman
Practical Cookery By Kinton & Cessarani
Practical Professional Cookery By Kauffman & Cracknell Theory of Catering By Kinton & Cessarani
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHM 402
COURSE TITLE FOOD AND BEVERAGE SERVICE OPERATION II
CONTACT
HOURS
L: 0 T:0 P:4
OBJECTIVE This course focuses on providing operational and planning techniques
used by Food and Beverage departments all over world; it also provides
an overlook to planning and running a restaurant or any other F&B outlet. It gives an idea about various F&B control systems and make
students aware of modern day practices applies in the process
COURSE
OUTCOME
A student who successfully fulfils the course will
CO1:Understand the importance of planning and controlling in running
a restaurant.
CO2:Be able to prepare various menu’s for different occasions keeping in mind the standards of menu making
CO3Be aware of various factors affecting restaurant planning &
purchase process
CO4 Be able to understand the process of food and beverage control
through various forms and formats used in restaurants
CO 5 Budgetary control
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Restaurant Planning
Introduction, Planning & Operating various F & B
Outlets and support, ancillary areas, Factors-
Concept, Menu, Space & Lighting, Colors and
Market, Restaurant Design team. Restaurant Problems and Guest Situation Handling – (thumb
rules), Hosting
Theme Functions/ Lunches/Events, Preparation of
Flamb’es & Gueridon Service
10
2.
Buffet & Banquet
Buffet: Introduction, Types, Equipments Used, Factors, Space requirements & Checklist, Buffet
Presentation, Menu Planning, staff requirement,
Buffet Management & Toastmaster
Banquet: Introduction, Types of Banquet, Banquet
Administration & Organization Chart, Booking
Procedure, Menus, Function Contracts, Seating Arrangements.
10
BHM SYLLABUS-FOURTH SEMESTER
3.
F&B Control
Overview: Introduction, Objectives of F & B Control,
Problems in F & B Control, Personnel Management in
F & B Control. Cost & Sales Concepts: Definition of Cost, Elements
of Cost, Classification of Cost, Sale defined, Ways of
expressing sales concepts. Cost Volume/ Profit
Relationships (Break even analysis).
10
4.
Budgetary Control
Introduction, Objectives, Kinds of Budget, Budgetary
Control Process, Stages in the preparation of Budgets.
Food & Beverage Control: Purchasing Control,
Receiving Control, Storing and Issuing Control,
Menu Management: Introduction, Types of Menu
Planning Considerations & Constraints, Menu Costing and Pricing, Menu
Merchandising, Menu Engineering, Menu Fatigue,
Menu as a In- House Marketing,
Tool.
12
5.
Total hours 42
SUGGESTED
READING
Financial & Cost control techniques in hotel &
Catering Industry – Dr J.M.S. Negi
Food & Beverage Control By: Richard Kotas and Bernard Davis
Food & Beverage Cost Control- Lea R Dopson,
Wiley Publishers.
Food & Beverage Service –Vijay Dhawan
BHM SYLLABUS-FOURTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE
BHM403
COURSE TITLE
FRONT OFFICE OPERATION II
CONTACT HOURS
L: 4 T:0 P:4
OBJECTIVE This course gives idea of how different types of safety and Security systems are used in the hotel, for guest and staff.It covers the detail Of cash handling in the hotel, also how complete night
auditing is done. It Also covers the selling techniques used by hotel for up selling of product with A basic knowledge of all the software used in the hotel for smooth running
COURSE OUTCOME
A student who successfully fulfils the course will CO1 Understand the role of hotel staff in ensuring the safety and security of guest. CO2 The security of guest room – maintaining strict control on room keys. CO3 Fire fighting, preventing accidents and providing first aid. CO4 Dealing with unusual events and emergency situations like bomb threats, robbery, theft, and drunken guests. CO5 Front office accounting and its function.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Front office Guest Security & Safety
Introduction to security systems
Types of security
Key control
Safe deposit, lost & found
Handling emergency situations
06
BHM SYLLABUS-FOURTH SEMESTER
2.
Cash & Accounts
Introduction to cash
Functions of cash sections
Various modes of payment by the guest
Guest ledger, city ledger, Guest weekly
bill, V.T.L
10
3.
The Night Audit
Importance & functions of night audit
Operating modes : non automated, semi-automated, automated
Night audit process
The night audit reports –generations& utility.
Verifying the night audit
10
4.
Room Selling Techniques
Targeting the Market
Front Office selling tips
Selling Techniques
Up selling ,
Discounts
06
5. Front Office Computer Operation
Basic of computers
P.M.S, G.D.S, C.R.S
Front office software application – Reservation Management software , Room Management Software, Guest Accounting Management Software, General Management Software
04
Total hours 36
SUGGESTED READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FOURTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHM404
COURSE TITLE ACCOMMODATION OPERATION II
CONTACT
HOURS
L: 4 T:0 P:4
OBJECTIVE This course gives the idea of cleaning a guest room on the basis of the
occupancy of the guest room. This also gives the ideas of cleaning
different public area. The course explains the function of the linen,
uniform and tailors room. It also gives the idea of laundry and its
function. It explains the concept of the safety awareness and first aid. Importance of pest control and waste disposal is also discussed.
COURSE
OUTCOME
A student who successfully fulfils the course will understand.
CO1 Procedure of cleaning different types of guest room
CO2 various function of linen room and uniform room
CO3 laundry operations and stain removal
CO4 Concept and importance of safety awareness
CO5 First aid concept and importance
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hours
1.
CLEANING OF GUEST ROOMS
Daily cleaning of (Occupied/Departure/Vacant/Under repair/VIP
rooms
Weekly cleaning/spring cleaning
Evening service
Systems & procedures involved
Forms and Formats
Guest room cleaning – Replenishment of Guest
supplies and amenities
06
2.
CLEANING OF PUBLIC AREAS
Cleaning process
Cleaning and upkeep of Public areas
(Lobby, Cloak rooms/Restaurant/bar/banquet Halls/Administration offices/Lifts and
Elevators/Staircase/back areas/Front areas/Corridor)
06
BHM SYLLABUS-FOURTH SEMESTER
3.
LINEN/ UNIFORM / TAILOR ROOM
Layout
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
Function of Tailor room
06
4.
LAUNDRY
Commercial and On-site Laundry
Flow process of Industrial Laundering-OPL
Stages in the Wash Cycle
Laundry Equipment and Machines
Layout of the Laundry
Laundry Agents
Dry Cleaning
Guest Laundry/Valet service
Stain removal
10
5. SAFETY AWARENESS AND FIRST AID
Concept and Importance
Safety: Accidents and Fires (Cause, Procedure, Accident report form)
Security: Security of Guest/ Employee
Theft: Employee, guest, external persons
First Aid: Concept and Emergency Procedures (Heart Attack, Fits, Burns, Fainting, Fractures,
Scalds, Artificial respiration)
08
Total hours 36
SUGGESTED READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHM 405
COURSE TITLE ACCOUNTING SKILLS FOR MANAGER
CONTACT
HOURS
L: 4 T:0 P:0
OBJECTIVE The objective of the course is to introduce students to the fundamental
accounting instruments, categories, bookkeeping process, financial statements, accounting regulations and international financial reporting
standards.
COURSE
OUTCOME
Upon completion of the course student s will be able to understand the
content of the accounting categories encompassed in the ledgers of
hotels enterprises, as well as the nature of accounting information
presented in financial statements Referring to the course learning outcomes students will be able to:
CO1Understand the basic terminology , need and purpose of accounting
for hospitality industry
CO2 Use specific accounting terminology in interpretation of accounting
data connected with specific needs of management in the hospitality
industry companies CO3 Apply the principles of the balance equation when recording data in
the general ledger, as well as in the process of preparing financial
statements.
CO 4 Folio Management
CO5 Role of Computers
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Accounting: Business Transaction and Basic
Terminology, Need to Study Accounting, Accounting
functions, Purpose of Accounting Records,
Accounting Principles – Concepts and Conventions
06
2.
Account Records:
Principles of Double Entry System, Journal Entries, Ledger, Subsidiary
Books – Cash, Sales & Purchase books,
Bank Reconciliation statement.
10
3.
Financial Statement: Basic Financial Statements,
Trial Balance, Preparation of Final
Accounts, Basic Adjustments to final Accounts,
Methods of Presenting Final Accounts Practical Problem
10
BHM SYLLABUS-FOURTH SEMESTER
.
4.
Depreciation Reserves and Provisions – Meaning, basic Methods, Computer Application-
Preparation of Records and Financial Statements
10
5.
Total hours 36
SUGGESTED
READING
• Hotel Accountancy & Finance – S.P. Jain & K.L. Narang, Kalyani
Publisher Ludhiana
• Hotel Accounting Earnest B. Horwath & Luis Toth
• Hotel Accounting & Financial Control By Ozi A.D’ Cunha & Gleson O.
D’ Cunha Publisher: Dicky,s Enterprize, Kandivali, Mumbai
• Hospitality Accounting – Publisher: Prentia Hall Upper Sadde, River
NewJersey
• Accounting for Management, S K Bhattacharya, Vikas Publishing
House
• Hospitality Financial Accounting By Jerry J Weygandt, Publisher Wiley & sons
• Accounting in Hotel & Catering Industry – Richard Kotas- International
Textbook Company
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHP 406
COURSE TITLE INTRODUCTION TO INDIAN COOKERY PRACTICAL
CONTACT
HOURS
L:0 T:0 P:4
OBJECTIVE This course gives an introduction to Indian kitchen with identifying
masalas,pastes and gravies with simple menu preparations and
preparations of basic gravies
COURSE OUTCOME
CO1 :Introduction to Indian cookery.
CO2 Understanding three course menus from all regions in Indian
cookery
CO3 Understanding masalas, pastes and gravies used in cooking.
CO4 Preparation of various gravies like makahni gravy,white
gravy,yellow gravy etc. CO5 ; Food Costing
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE DETAILS
Module no
Topic Hours
1.
Understanding Indian Cooking and Preparation of simple popular foods of India
(At least one simple
three course menu from each region of India , North, East, South, Seat and Central India its
salient
features and cooking).
Condiments, Herbs & Spices in Indian Kitchen – Do’s & Don’t’s
Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen
Preparation of: o Makhni Gravy
o Green Gravy
o White Gravy
o Lababdar Gravy o Kadhai Gravy
o Achari Gravy
o Malai Kofta Gravy
o Yakhni Gravy
BHM SYLLABUS-FOURTH SEMESTER
o Yellow Gravy
o Korma Gravy
Familiarization with, commodities and their usage in Indian Kitchens with the help of
simple dishes
Preparations indicating their usage.
Total hours 48
SUGGESTED
READING
NIL
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHP 407
COURSE TITLE FOOD AND BEVERAGE SERVICE OPERATION II PRACTICAL
CONTACT
HOURS
L: 0 T : 0 P:4
OBJECTIVE This course focuses on providing operational and planning techniques used by Food and Beverage departments all over world; it also provides
an overlook to planning and running a restaurant or any other F&B
outlet. It gives an idea about various F&B control systems and make
students aware of modern day practices applies in the process
COURSE
OUTCOME
A student who successfully fulfils the course will
CO1 :Understand the importance of planning and controlling in running a restaurant.
CO 2Be able to prepare various menu’s for different occasions keeping in
mind the standards of menu making
CO3 Be aware of various factors affecting restaurant planning &
purchase process
CO 4 Be able to understand the process of food and beverage control through various forms and formats used in restaurants
CO5 Guerdon Service
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Restaurant Planning
Introduction, Planning & Operating various F & B
Outlets and support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colors and
Market, Restaurant Design team. Restaurant
Problems and Guest Situation Handling – (thumb
rules), Hosting
BHM SYLLABUS-FOURTH SEMESTER
Theme Functions/ Lunches/Events, Preparation of
Flamb’e & Gueridon Service
2.
Buffet & Banquet
Buffet: Introduction, Types, Equipments Used,
Factors, Space requirements & Checklist, Buffet
Presentation, Menu Planning, staff requirement, Buffet Management & Toastmaster
Banquet: Introduction, Types of Banquet, Banquet
Administration & Organization Chart, Booking
Procedure, Menus, Function Contracts, Seating
Arrangements.
3.
F&B Control
Overview: Introduction, Objectives of F & B Control, Problems in F & B Control, Personnel Management in
F & B Control.
Cost & Sales Concepts: Definition of Cost, Elements
of Cost, Classification of Cost, Sale defined, Ways of
expressing sales concepts. Cost Volume/ Profit Relationships (Break even analysis).
4.
Budgetary Control
Introduction, Objectives, Kinds of Budget, Budgetary
Control Process, Stages in the preparation of
Budgets.
Food & Beverage Control: Purchasing Control,
Receiving Control, Storing and Issuing Control, Menu Management: Introduction, Types of Menu
Planning Considerations &
Constraints, Menu Costing and Pricing, Menu
Merchandising, Menu Engineering, Menu Fatigue,
Menu as a In- House Marketing, Tool.
Total hours 42
SUGGESTED READING
Financial & Cost control techniques in hotel & Catering Industry – Dr J.M.S. Negi
Food & Beverage Control By: Richard Kotas and Bernard Davis
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHP 408
COURSE TITLE FRONT OFFICE OPERATION II PRACTICAL
CONTACT
HOURS
L: 4 T:0 P:0
OBJECTIVE This course gives students basic idea of how to handle the guest call at
the control desk. Also they learn how to fill different forms and formats
used in the control desk. They will also understand the importance of different types of mechanical and manual equipment. They will also
understand the concept of cleaning agents and their use on different
surface
COURSE
OUTCOME
A student who successfully fulfils the course will understand
CO1:The layout of different types of a guest room CO2 Different types of Manual and mechanical cleaning equipments
CO3 Storage and maintenance of different of different cleaning
equipment
CO4 Different forms and format used at the control desk.
CO 5 Different types of cleaning agents and their use on different surface
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE DETAILS
Module no
Topic Hours
1.
1) Use of different types of manual and
mechanical equipment
2) Preparing models of different types of
guest room.
3) Forms and Format
4) Role play of handling guest call at the
control desk
5) Stain removal from different surface
like wood, glass, plastic etc
6) Setting up of the Maid’s trolley
Total hours 48
SUGGESTED
READING Hotel Hostel and Hospital Housekeeping – Joan C Branson &
Margaret Lennox (ELBS). –
BHM SYLLABUS-FOURTH SEMESTER
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational
Institution AHMA - Front Office
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHP 409
COURSE TITLE ACCOMMODATION OPERATION II PRACTICAL
CONTACT
HOURS
L: 4 T:0 P:0
OBJECTIVE This course gives students about the methods of cleaning different
areas.It will also help the students about the first aid procedure. It will
also help to differentiate between mechanical and manual equipments. It will also help to remove stains from different surface
COURSE
OUTCOME
A student who successfully completes the course will understand :
CO1 Procedure for cleaning a guest room and different public area
CO2 Manual and mechanical method of cleaning cloths.
CO 3 Removing different stain from the fabric. CO 4 Process of dry cleaning
CO5 Turndown procedure
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Cleaning of public areas, preparing work plan.
Basic first aid procedures
Manual and mechanical washing of clothes, laundry process (use of starch, stiffener
,bleach),
Stain removal (Mud, curry, ink, grease ,wax, cosmetics ,blood etc)
Dry Cleaning process
Ironing of clothes
Bed Making (morning service)
Turn down service
Cleaning of guest rooms – departure, occupied, vacant
Inspection of guest rooms & public areas with the help of checklist
Total hours 48
SUGGESTED
READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
BHM SYLLABUS-FOURTH SEMESTER
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
SEMINAR, BHS -410
Objective of seminar
To inculcate, self-learning and communication skills students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which will help to develop competencies in information retrieval, identify reliable sources, organize the information and
communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHG -411
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-501(A)
COURSE TITLE FOREIGN LANGUAGES SKILL I –(FRENCH)
CONTACT
HOURS
L: 02 T: 0 P: 0
OBJECTIVE The course is aimed at developing foreign language skills in hospitality
students. The student would be able to understand basic pronunciation,
self introduction & vocabulary describing family in French language.
COURSE OUTCOME
At the end of this course student would be able to understand: CO 1Pronunciation of French alphabets & counting.
CO 2Self Introduction.
CO3Names of fruits & vegetables
CO 4 Simple translation from English to French.
CO 5 Conversation in French by different Role-plays.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 L
CO5 H
COURSE DETAILS
Module no
Topic Hours
1.
Pronunciation - The Alphabet - The Accents;
‘Formules de politesse’; The numbers: Cardinal
Ordinal; Time (only 24 hr clock); Weights &
Measures; The subjective pronouns; Auxiliary verbs : etre and avoir, common greetings, & titles
06
2.
Self introduction; presenting and introducing other
person; Name of vegetables and fruits; Conjugation
of first group of verbs; Days of the week; Months of
the year; Date; The definite and indefinite articles
06
3.
Name of the Countries and their Nationalities;
Conjugation of second group of verbs; Adjectives of
place; Preposition of place; Describing a place (your city/ tourist place).
10
4.
Vocabulary describing family; Describe your
family; Name of dairy products and Cereals;
Negation; Conjugation of irregular verbs : venir,
aller; regular and irregular adjectives ,Demonstrative
Adjectives Simple translation.
10
5. Oral: Role-playing of different situations Understanding questions.Conversation Picture
composition
04
Total hours 36
SUGGESTED Levy IM. And Weitz B.A (2004), Retailing Management, 5th ed.,
BHM SYLLABUS-FIFTH SEMESTER
READING
Tata McGraw Hill.
Berman B. Evans J. R. (2004), Retail Management, 9th Edition, Pearson Education.
Bajaj C; Tuli R., Srivanstava N.V. (2005),
Retail Management, Oxford University - Press, Delhi. - Dunne P.M, Lusch R.F. and David A. (2002), Retailing, 4th ed., South-
Western, - Thomson Learning Inc.
Pradhan, Swapna; Retaling Management; Tata McGraw Hill; New Delhi
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM 502( A)
COURSE TITLE REGIONAL CUISINE OF INDIA-1
CONTACT
HOURS
L: 03 T: 0 P: 0
OBJECTIVE At the end of the course the students will able to understand the
different types of cuisines, methods of cooking, key ingredients, methods
& style of preparation.
COURSE OUTCOME
CO1 Get an insight of quite a vast description on the culture, eating habits, preparation of popular dishes from the cuisines of India.
CO2 Understand the meaning of volume catering and the nuances of it.
CO3 Design and visit to a large scale food production kitchen.
CO4 To analyze and taste the flavors of certain Indian Regional cuisine
with an emphasis to house flavors CO5 Students should be able to demonstrate knowledge of a variety of
contemporary cuisines.
MAPPING
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 L
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Cuisines of Kashmir, Himachal & Uttarakhand
Introduction, Geographical Perspectives,
Brief Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments,
Staple Diets, Specialties during Festivals and Other
Occasions, Community Foods.
10
2.
Cuisines of Punjab, Haryana & Delhi
Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets,
and Specialties during Festivals and Other
Occasions, Community Foods.
10
3.
Cuisines of Rajasthan & Gujarat
Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features of
Cuisine, Key Ingredients, Popular Foods, Seasonal
Foods, Special Equipments, Staple Diets, Specialties
10
BHM SYLLABUS-FIFTH SEMESTER
during Festivals and Other Occasions, Community
Foods.
4.
Cuisines of Maharashtra & Goa Introduction, Geographical Perspectives, Brief
Historical background, Characteristics & Salient
Features of Cuisine , Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets,
Specialities during Festivals and Other Occasions,
Community Foods.
10
Total hours 40
SUGGESTED
READING
• Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford University Press
• A Taste of India By Madhur Jafferey - John Wiley &
Sons
• Food of Haryana: The Great Chutneys – Dr Ashish Dahiya, University Press, MDU
• Indian Gastronomy – Manjit Gill, DK Publishers
• Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU
• Punjabi Cuisine – Manjit Gill
• My Great India Cook Book – Vikas Khanna
• Modern Cookery (Vol –I) By Philip E. Thangam,
Publishers: Orient Longman
• Practical Cookery By Kinton & Cessarani
• Hymns from the Soil: A Vegetarian Saga
• Practical Professional Cookery By Kauffman & Cracknell
• Professional Cooking by Wayne Gisslen, Publisher Le
Cordon Bleu
• Theory of Catering by Kinton & Cessarani
• Theory of Cookery by K Arora, Publisher: Frank
Brothers
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-502(B)
COURSE TITLE FOOD & BEVERAGE SERVICE MANAGEMENT –I
CONTACT
HOURS
L: 03 T: 0 P: 0
OBJECTIVE This course focuses on providing knowledge about Bar operations,
various types and classification of equipment’s used in bars. It further
provides knowledge about various alcoholic beverages like – Wine, Beer, and Whiskey & Rum with their manufacturing, uses and service
technique to be applied.
COURSE
OUTCOME
CO1 Knowledge about the bar like layout, types, parts and equipments
used in bar
CO1 Bar menus, records, licenses and mise-en-place activities at bar
CO3 different types of wine and manufacturing process CO4 service of different wines and storing
CO5 Classify various types of beer, their manufacturing process
Cours
e
Outco
me
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO 7
CO1 H
CO2 M
CO3 H
CO4 M
CO5 H
COURSE DETAILS
Module no
Topic Hours
1.
Bar
Introduction, Importance, Parts, Types, Organization
Structure, Layout, Equipments used , BOT, Bar
Menus, Records, and Licenses & Control. Mise-en-place activities at Bar
06
2.
Wines
Introduction, Classification, Brief Description,
Regions, Manufacturing process, Storage and its
service, Brands names of Grapes & Wines, Glasses
and Equipment, Storage and service of wine. Other
Fermented & Brewed Beverages: Champagne, Sherry, Sake, Cider, Perry, Port, Madeira.
12
3.
Beers
Introduction, Ingredients Used, Production, Types
and Brands Indian and International. Services,
bottled, canned and drought beers.
08
4.
Spirits
Introduction, Types- Whisky, Brandy, Rum, Vodka, Gin & Tequila, Production, Brands Indian and
International & Service, Other Alcoholic Beverages-
Liqueurs & Aperitifs
12
Total hours 38
BHM SYLLABUS-FIFTH SEMESTER SUGGESTED
READING
Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Varghese
Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
Food &Beverage Service Lillicrap & Cousins, ELBS
Introduction F& B Service – Brown, Heppner & Deegan
Menu Planning – Jaksa Kivela, Hospitality Press
Modern Restaurant Service – John Fuller, Hutchinson
Professional Food & Beverage Service Management – Brian Varghese
The Restaurant ( From Concept to Operation)
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-502 ( C )
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT
HOURS
L: 3 T: 0 P: 0
OBJECTIVE This course gives idea of front office sales and marketing and their
different aspects. Of cash handling in the hotel, also how complete night
auditing is done. It also covers the selling techniques used by hotel for up selling of product, credit card procedure, yield management and its
concept, meaning of travel and tourism and its importance.
COURSE
OUTCOME At the end of this course students will have to know about:
CO 1 Describe Fundamental principles of Hospitality sales of Sales and
Marketing
CO 2 Classifying and identifying various credit control measures CO 3 Recognizing the concept of Yield Management and its importance
CO4 Identify various ethical Principles related to occupancy ratio
CO5 . Understanding and communicating various forms and types of
Tourism
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 L
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
F.O. - Sales & Marketing
Hotel Marketing
Elements of marketing
Room Selling Techniques – Up selling , Down selling
Room availability Forecast
10
2.
Control of Cash and Credit
Introduction
Objectives of credit control Measures
Procedure of Handling Credit card
Foreign currency transaction
10
BHM SYLLABUS-FIFTH SEMESTER
3.
Yield management
Introduction & concept
Yield management team
Measuring yield
Objectives and Benefits of Yield Management
Potential average single rate,
Potential average double rate
Identical yield, Rev PAR
Occupancy ratio
10
4.
Introduction to Travel and Tourism
• Meaning of Tourism
• Origin of Tourism
• Five A’s of Tourism
• Motivation of Travel • Types of Tourism
06
Total hours 36
SUGGESTED READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann
The Professional Housekeeper – Tucker Schneider,; Wiley Publications
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-502(D)
COURSE TITLE ACCOMMODATION MANAGEMENT-I
CONTACT
HOURS
L: 3 T: 0 P: 0
OBJECTIVE This course gives the idea of planning and organising the housekeeping
department. It covers the detail of planning and implementing trends at
the housekeeping department. Also explains the concept of contract services. The budget and budgetary control are also discussed with the
starting up of new property is also discussed.
COURSE
OUTCOME
CO 1.Plan their work schedule and staff job allocation.
CO 2Forecast and prepare departmental budget.
CO 3Track the purchasing and buying methods used in hotels. CO4Analyse the different type of contract services.
CO5 Analyze types of training in the housekeeping department
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 L
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
PLANNING AND ORGNISING THE HOUESKEEPING
DEPARTMENT-
Planning process
Area Inventory List
Frequency Schedule
Performance and Productivity standard
Time and motion study
Standard Operating Manual
Job Allocation and Work Schedules
Calculating staff strength and duty roaster
Teamwork and leadership
Training in Housekeeping
Inventory Level for Non Recycle Items
10
2.
Planning Trends in Housekeeping
Planning Guest Rooms, Bathrooms ,suites ,Lounges
Planning fir the Provision of Leisure Facilities For the uest
10
BHM SYLLABUS-FIFTH SEMESTER
Boutique Hotel Concept
Special Provision for Physically Challenged Guest
3.
CONTRACT SERVICES-
Types of contract
Guidelines for hiring contracts
Advantages and disadvantages
06
4.
BUDGET-
Budget and budgetary control
Budget process
Methods of buying
Stock record issuing and control
06
5. NEW PROPERTY OPERATIONS
Starting Up Housekeeping Countdown
04
Total hours 36
SUGGESTED
READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann
The Professional Housekeeper – Tucker Schneider,; Wiley Publications
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-503
COURSE TITLE RESEARCHING FOR HOSPITALITY &TOURISM MANAGEMENT
CONTACT
HOURS
L: 6 T: 0 P: 0
OBJECTIVE At the end of the course the students will be able to understand
meaning & importance of research methodology in the field of tourism &
hospitality.
COURSE OUTCOME
CO1. Apply the fundamental principles of research and objectives of doing research.
CO2. Identify the different types of research process and research
designs.
CO3. Design and develop learning other kinds of research sampling.
CO4. Conducting various surveys through basic knowledge on qualitative research techniques.
CO5. Recognize the detailed information on measurement and scaling
techniques.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction to research methodology: Meaning,
definition, characteristics and types of research,
Methodology of research, formulation of research problem Research Design:
Meaning, characteristics of research design, steps in
research design. Concept of Hypothesis
10
2.
Sampling Design and Data Collection: Meaning of
sampling, aims in selection a sample, Types of
sample design. Data collection –Meaning, types of
data, methods of collecting primary data-observation, interview and questionnaire, Sources of secondary
data.
15
3.
Processing and Analysis of data: Editing, Coding,
Classification and tabulation, Graphical presentation
of Data-Bar-chart, pie-chart and curves
10
BHM SYLLABUS-FIFTH SEMESTER
Interpretation of Data meaning, methods of data
analysis
4.
Report Writing: Meaning, types and steps involved in writing report, layout of the research report,
mechanics of writing a research report, challenges of
a good writing
10
Total hours 45
SUGGESTED
READING
• Kothari C.R. : Research Methodology, New Age International, 2011.
• Shajahan S. : Research Methods for Management, 2004.
• Mustafa A. : Research Methodology, 2010.
• Thanulingom N : Research Methodology, Himalaya Publishing
• C. Rajendar Kumar : Research Methodology , APH Publishing • Gupta Hitesh and Gupta S. L. : Research Methodology, International
Book
House, 2011.
• J. R. Brent Ritchie, Charles R. Goeldner : Travel, Tourism, and
Hospitality Research: A Handbook for Managers and Researchers, Wiley
Publishers
• Peter Mason: Researching Tourism, Leisure and Hospitality for your
Dissertation; Good Fellow Publishers Ltd, UK
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-504
COURSE TITLE HOSPITALITY LAW
CONTACT
HOURS
L: 6 T: 0 P: 0
OBJECTIVE This course gives idea of how law is enforced in hotel industry, what are
the different types of licences required to open a hotel, legal perspectives,
and law related to public safety.
COURSE
OUTCOME
A student who successfully completes the course will :
CO1:Understand the legal prospective and key issues related to hotel
industry.
CO2:Student will learn about doing hotel business in India, business
contracts. CO3Labor law, and public laws, health and environment laws.
CO4Law related to food and beverage and food legislation
CO5:Relation of these law in regards to Industry
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction to Indian Hospitality & Related
Laws in India Introduction, Legal Perspectives,
Key Issues, The legal requirements Prior and at the time of doing Hotel Business.
06
2.
Laws Related to Hotel Operations in India:
Doing Hotel Business in India, Business
Contracts, Hotel Licenses and Regulations, Hotel
Insurance.
10
3.
Laws Related to Employees, Guests, Public
Health & Safety: Introduction and Overview of
Labour Laws, Hospitality Laws, Public Health and Environmental Laws.
10
4.
Laws Related to Food & Beverage Services: Food
Legislation and Liquor Licensing.
10
Total hours 36
BHM SYLLABUS-FIFTH SEMESTER SUGGESTED
READING
Hotel Law by Amitabh Devendra , Oxford University Press
Hotel & Tourism Laws by Jagmohan Negi –
Related Guidelines & Reports from Ministry of Tourism, Govt of India
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-505
COURSE TITLE CATERING SCIENCE
CONTACT
HOURS
L:6 T: 0 P: 0
OBJECTIVE At the end of the course the students will be able to understand the
importance of nutrition, eating habits, calorific value of food, balanced
diet, constituents, types of food contaminants.
COURSE OUTCOME
A student who successfully completes the course will : CO1: Importance of Nutrition in day to day life.
CO2:Nutritional composition, calorific value of food.
CO3:Daily requirement by men, women, children.
CO4: Balanced Diet & its Constituents.
CO5:Types of micro-organisms
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction
Definition and Importance of nutrition in day-to-day life.
Eating habits of Indian people: Factors which affect the eating habits, Good and bad Eating
habits, Effects of eating habits on the health
3
2.
Calorific value
Calorific values of food , its importance and definition , Daily requirements of energy by man,
Woman and children.
2
BHM SYLLABUS-FIFTH SEMESTER
3.
Nutritional Composition
Composition, classification, Sources, function, effects of excess and deficiency of :
Carbohydrates, fats, lipid, proteins, minerals and
salts.
4
4.
Balance Diet
Balanced diets, Diet for different age groups, occupation and climate, its importance and relevance.
3
5. Micro- organisms in food and disease
Introduction to different types microorganisms and factors affecting their growth in food (intrinsic
and extrinsic)
Common diseases caused by food borne pathogens.
Preventive measures (HACCP)
6
6. Food contaminants and adulterants :
Types of food contaminants Pesticides residues,
Bacterial toxins or mycotoxins, Sea food toxins, Metallic contaminants, residues from packaging
material)
Common adulterants in food. Method of their detections( Basic Principles)
6
Total hours 30
SUGGESTED
READING
Handbook for safe food service management, National Assessment Institute.
Food facts, S.Maney
Modern Food Microbiology by Jay J.
Food Microbiology by Frazier and Westhoff
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-506
COURSE TITLE CAREER SKILL
CONTACT
HOURS
L:3 T: 0 P: 0
OBJECTIVE At the end of the course the students will able to know the correct usage
of speech, tenses, active & passive voice, synonyms, antonyms, report
writing, essay writing.
COURSE OUTCOME
CO1:To describe and explain the use of Functional grammar and correct
usage of parts of speech.
CO2:To discuss the use and parts of Tenses, Active and Passive voice
with the corrective usage of Punctuations.
CO3:To solve different jumbled sentences and learn to construct and
compose sentences in correct grammatical order.
CO4: To analyse, apply and create various exercises related to
Vocabulary building using Synonyms, antonyms, homonyms, idioms and
phrase and one word substitution.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE DETAILS
Module no
Topic Hours
1.
Functional grammar
Correct usage of parts of speech[syntax]
Parts of speech
Agreement of verb with the subject
Active and Passive Voice
Tenses
Punctuations
6
BHM SYLLABUS-FIFTH SEMESTER
Sentence completion
Jumbled sentence
2.
Vocabulary building
One word substitution
Synonyms
Antonyms
Phrasal verbs
Homonyms
Idioms and phrase
10
3.
Reading comprehension
Skimming
Scanning
4
4.
Writing skills
Paragraphing
Letters and Emails
Report writing
Essay writing
6
Total hours 30
SUGGESTED
READING
Kitty o. Locker and Stephen Kyo keczmarck(2007). Business communication: building critical skills,
3/e,tmh.New Delhi
Randolph h. Hudson & Benard J.Selzler,(2006) . Business communication :Concept and application in Electronic
Age, 5/e, Jaico Reprint, Jaico, New Delhi
Booher , Dianna(2001).E- writing : 21st Century tool for effective communication. New york: Poket Books, Division of Simon & Schuster, Inc.
Guffey,Mary Ellen (2006),E book Business communication : Process and Product. 5/e Cincinnatiohio: South Western
College Publishing/Thomson.
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (A)
COURSE TITLE REGIONAL CUISINE OF INDIA-1 PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE To enhance culinary skills on food diversity of India, characteristics and
techniques in Indian regional cookery
COURSE OUTCOME
CO1. Get an insight of quite a vast description on the culture, eating habits, preparation of popular dishes from the cuisines of India.
CO2 Understand the meaning of volume catering and the nuances of it.
CO3 Design and visit to a large scale food production kitchen
CO4: Introduction To Regional Cuisine
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Two Menus about 3-5 dishes per menu per Indian
State
48
Total hours
SUGGESTED
READING
• Quantity Food Production Op. and Indian Cuisine –
Parvinder S Bali, Oxford University Press
• A Taste of India By Madhur Jafferey - John Wiley &
Sons
• Food of Haryana: The Great Chutneys – Dr Ashish Dahiya, University Press, MDU
• Indian Gastronomy – Manjit Gill, DK Publishers
• Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU
• Punjabi Cuisine – Manjit Gill
• My Great India Cook Book – Vikas Khanna
• Modern Cookery (Vol –I) By Philip E. Thangam,
Publishers: Orient Longman
• Practical Cookery By Kinton & Cessarani
• Hymns from the Soil: A Vegetarian Saga
• Practical Professional Cookery By Kauffman &
Cracknell
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (B)
COURSE TITLE FOOD & BEVERAGE SERVICE MANAGEMENT –I PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE This course focuses on providing knowledge about Bar operations,
various types and classification of equipment’s used in bars. It further
provides knowledge about various alcoholic beverages like – Wine, Beer, and Whiskey & Rum with their manufacturing, uses and service
technique to be applied
COURSE
OUTCOME
A student who successfully completes the course will :
CO1: Understand various types of Bar &equipments used in modern
outlets.
CO2: Be able to classify various types of wine, there manufacturing
process and service.
CO3:Be able to classify various beer types there service and
manufacturing process
CO4: Be able to identify various distilled beverages there manufacturing
process and style of service.
CO5: Role Plays
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
• Service of Alcoholic Beverages:
Wines, Spirits.
• Opening & closing of wines corks
(Champagne, Red & White wines)
BHM SYLLABUS-FIFTH SEMESTER
• Service of Spirits & Liqueurs
• Bar setup and operations
• Cocktail Preparation, presentation
and service
• Service of Beer, Sake and Other Fermented & Brewed Beverages
• Service of Sparkling, Aromatized,
Fortified, Still Wines.
Total hours 48
SUGGESTED
READING
Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Varghese
Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
Modern Restaurant Service – John Fuller, Hutchinson
Professional Food & Beverage Service Management – Brian Varghese
The Restaurant ( From Concept to Operation)
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (C)
COURSE TITLE FRONT OFFICE MANAGEMENT -1 PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE This course give students basic idea of yield management calculation,
preparing statistical data, preparation of sales letter, brochure tariff
card, computer proficiency, mock practise of direct sales.
COURSE OUTCOME
CO1:Yield management calculation, practising statistical data based on
actual calculation.
CO2:Preparation of different official letters and documents related to
sales.
CO3:Different front office software.
CO4:Demostrating various internet procedures for direct sales.
CO5 : Role Plays MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Yield management calculations, preparing statistical data based on actual calculations
Preparation of sales letter, brochure, tariff cards & other sales documents
Computer proficiency in all hotel computer applications – actual computer lab hours
Internet practice for direct sales
Total hours 48
SUGGESTED READING
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 TH
COURSE CODE BHP 507 (D)
COURSE TITLE ACCOMMODATION MANAGEMENT-I PRACTICAL
CONTACT HOURS
L:0 T: 0 P: 4
OBJECTIVE At the end of the course the students will be able to understand
preparation of duty roaster, calculation of time & motion study, planning
of guest rooms.
COURSE
OUTCOME
CO 1 Preparation of duty roaster-Advantage & Disadvantage
CO 2 Calculation of Time, Motion Study
CO3 Calculation of staff strength
CO4 Planning of guest rooms, bath rooms, suites etc. CO5 Analyse budget
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Inventory Control
Preparing Duty Roaster
Calculation of Frequency Schedule
Calculation of Time and motion Study
Calculation of Staff strength
Planning of Guest Rooms , Bathrooms, suites Lounges
Steps for Preparing Budget
Total hours 48
SUGGESTED
READING
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann The
Professional Housekeeper – Tucker Schneider,; Wiley Publications
BHM SYLLABUS-FIFTH SEMESTER
SEMINAR, BHM-508
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 509
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM-601(A)
COURSE TITLE FOREIGN LANGUAGES SKILL II –(-FRENCH)
CONTACT
HOURS
L: 02 T: 0 P: 0
OBJECTIVE The course is aimed at developing foreign language skills in hospitality
students. The student would be able to understand basic hotel and
restaurant conversations & vocabulary describing kitchen brigade, French wines and hospitality term language.
COURSE
OUTCOME
CO1:French terminology at hotels
CO2Restaurant vocabulary in French.
CO3 French wines, classical menu
CO4 Conversation in French by different Role-plays.
CO 5 : Oral Conversation MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module no
Topic Hour
s
Restaurant Brigade: Hotel language and
terminology; Name of herbs and spices; Plural of Nouns; Possessive adjectives; Conversation basic:
Introducing each other, Short Guest Interactions
06
Kitchen Brigade; Name of Meat, Poultry and
Game; Conjugation of irregular verbs : partir,
faire, prendre, sortir, voir, vouloir, pouvoir
conjugation of verbs „ servir‟ & „boire‟. The interrogation with <est-ce que, qu‟est-ce que
et qui est-ce> ; Conversation basic : In the
restaurant (how to place/take order, billing etc.)
06
Name of French wines , French/Spanish/
German cheese and seasonings; Reading a wine
lable ; The recent past tense ; The immediate
future tense ; Conversation basic: hotel room reservation (to make/cancel the reservation)
regions of france‟ ( wine producing).
10
The French Classical Menu with classic -
examples of each course; Hot plate language and
terminology; Interrogation; Conversation basic:
Making/Cancelling reservation (in train/on flight)
10
BHM SYLLABUS-SIXTH SEMESTER
Oral: Role-playing of different situations
Understanding questions Conversation Picture
composition
04
Total hours 36
SUGGESTED
READING
Suggested Reading:
• Larousse compact Dictionary: French-English/ English-French
• Conjugaison - Le Robert & Nathan • Larousse French Grammar
• Grammaire Collection "Le Nouvel Entrainez vous" level debutant
• Parlez à l‟hotel by A. Talukdar
• A Votre Service 1
• French for Hotel and Torism Industry by S.Bhattacharya
• Jumelage 1 by Manjiri Khandekar and Roopa Luktuke • Basic French Course for The Hotel Industry by Catherine Lobo &
Sonali Jadhav
NOTE: University may offer the modules in French/ Spanish/German or other foreign languages and add list of suggested readings accordingly.
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 602 (A)
COURSE TITLE REGIONAL CUISINE OF INDIA II
CONTACT
HOURS
L: 04 T: 0 P: 0
OBJECTIVE This course gives understanding of regional Indian cuisines with
methods of preparation, learning Indian desserts and understanding
food of India.
COURSE OUTCOME
CO1- Understanding cuisine of Andhra Pradesh, Tamil Nadu and Kerala. CO2- Explain key ingredients used in Andhra Pradesh, Tamil Nadu and
Kerala.
CO3-List down the cooking methods used in the preparation.
CO4- Describe cuisine of Awadh ,Bengal and Odisha.
CO5- Explain popular dishes and styles of preparations of Awadh ,Bengal and Odisha dishes.
CO6-Understanding Indian sweets and desserts ,with their key
ingredients and method of preparation.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
CO6 M
COURSE DETAILS
Module no
Topic Hours
1.
Cuisines of Andhra Pradesh, Tamil Nadu & Kerala
Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient
Features of Cuisine ,
Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
12
2.
Cuisines of Awadh, Bengal & Odisha
Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient
Features of Cuisine, Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,
Specialties during Festivals and Other Occasions,
Community Foods.
12
BHM SYLLABUS-SIXTH SEMESTER
3.
Indian Sweets & Desserts
Introduction, Geographical Perspectives, Brief
Historical
Background, Characteristics & Salient Features, Key Ingredients, Popular Sweets, Seasonal Sweets,
Special Equipments, Specialties during Festivals and
Other Occasions.
12
4.
Food of India
jain Food, Parsi Food, Home Style Cooking, Tandoori
Foods, Dum Style of Cooking, Traditional Cooking
Delights, North Eastern Indian Foods, Food of Madhya Pradesh
12
Total hours 48
SUGGESTED READING
• Indian Gastronomy – Manjit Gill, DK Publishers
• Food of Haryana: The Great Desserts – Dr Ashish
Dahiya, University Press, MDU
• Punjabi Cuisine – Manjit Gill
• My Great India Cook Book – Vikas Khanna
• Modern Cookery (Vol –I) By Philip E. Thangam, Publishers: Orient Longman
• Practical Cookery By Kinton & Cessarani
• Hymns from the Soil: A Vegetarian Saga
• Practical Professional Cookery By Kauffman &
Cracknell
• Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu
• Theory of Catering by Kinton & Cessarani
• Theory of Cookery by K Arora, Publisher: Frank Brothers
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 602 (B)
COURSE TITLE FOOD & BEVERAGE SERVICE MANAGEMENT –II
CONTACT
HOURS
L: 04 T: 0 P: 0
OBJECTIVE This course provides knowledge about various types of wine like – Still
Wine, Fortified, Red & Sparkling with their manufacturing, uses and
service technique to be applied. Course also introduces students with various cocktails, there ingredients brief history and importance of
cocktails and other mixed beverages. It also enables students in
performing trolley services in food & beverage service areas
COURSE
OUTCOME
CO1:Describe classify various types of wine, there manufacturing
process and service.
CO2:Describe various Cocktails with their ingredients and innovations CO3:Identify various distilled beverages there manufacturing process
and style of service.
CO4: Analyze and perform service by live trolleys and stations
CO 5; Communicate various technical skills related to beverage
management
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
1.
Wines
Definition, Classification with examples,-
Table/Still/Natural, Sparkling, Fortified, Aromatized,
Production of each , Classification, Principal wine regions and Wines of France, Germany, Italy, Spain
10
2.
Cocktails
Introduction, History, Components of cocktail- Base
,modifier, Flavoring, Coloring, Sweetening ingredient,
Garnish, Methods of making cocktails, Types &
Preparation, Points to be noted while making
cocktails and mixed drinks, Cocktail recipes, Classic international recipes, Popular modern cocktails
10
3.
Trolley Service
Introduction, Types, Usage, Description, Setting up
the Trolley, General consideration of operations,
Advantages & Dis-advantages, Factor to create
impulse, Guerdon trolley & service
08
4.
Cellar Management Introduction, Purchasing, Storing, Receiving, Issuing;
Controlling, Marketing Beverage Products, Frauds,
12
BHM SYLLABUS-SIXTH SEMESTER
Art of Mix logy at Bar, Planning for Profits, Bar
Menus, Formats at Cellar Management.
Total hours 40
SUGGESTED
READING
• Financial & Cost control techniques in hotel & Catering Industry – Dr
J.M.S. Negi
• Food & Beverage Control By: Richard Kotas and Bernard Davis
• Food & Beverage Cost Control- Lea R Dopson, Wiley Publishers.
• Food & Beverage Management By: Bernard Davis & Stone • Food & Beverage Service- Dennis R. Lillicrap. & John.A. Cousins.
Publisher: ELBS
• Food & Beverage Service Management- Brian Vargese
• Food & Beverage Service Training Manual- Sudhir Andrews, Tata Mc
Graw Hill. • Hotel & Catering Costing & Budgets, RD. Boardman, Heinemann
• Introduction F & B Service- Brown, Heppner & Deegan
• The Bar and Beverage Book, 5th Edition - Costas Katsigris, Chris
Thomas, Wiley Publications
• Principles and Practices of Bar and Beverage Management – James
Murphy; Goodfellow Publishers • Bar and Beverage Management – National Restaurant Association
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 602 (C)
COURSE TITLE FRONT OFFICE MANAGEMENT II
CONTACT
HOURS
L: 03 T: 0 P: 0
OBJECTIVE This course gives idea of how different types of reservation and
registration methods used in the hotel, for guest .It covers the detail of
cash handling in the hotel, also how complete night auditing is done. It also covers the different room tariff applicable in hotel industry and
budgeting.
COURSE
OUTCOME
CO1:Understand the different reservation modules used in hotel
CO2: Describe types of registration methods.
CO3: Explain Night audit - its purpose and usefulness, duties and esponsibilities.
CO 4:Elaborating the process of Night Auding
CO 5 : Different types of tariff plans applicable in hotel.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
1
Basic Front Office Operations
Reservation and its Types
Registration and its types
C form
06
2
The Night Audit
Importance & functions of night audit
Operating modes : non automated, semi-automated, automated
Night audit process
The night audit reports –generations& utility
10
3
Tariff Structure
Basis of charging
Plans, competition, customer‟s profile, standards of service & amenities
Different types of tariffs
Rack Rate
Discounted Rates for Corporate, Airlines, Groups & Travel Agents
Guest Accounting (Manual): Guest Weekly
10
BHM SYLLABUS-SIXTH SEMESTER
Bill, Visitors Tabular Ledger
4
Front Office Budgeting
Introduction
Preparing Budget
Objectives of Budgetary control
Major Kinds of Budget
10
Total hours 36
SUGGESTED
READING
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks
Educational Institution AHMA - Front Office
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 602 (D)
COURSE TITLE ACCOMMODATION MANAGEMENT II
CONTACT
HOURS
L: 4 T: 0 P: 0
OBJECTIVE This course gives the idea of role of a supervisor. This also gives the
ideas of ecotels. The course explains the importance of safety and
security. It also gives the idea of how and why to renovate a hotel.
COURSE OUTCOME
CO1:Describe The role and function of a supervisor
CO2 : Explain the concept of Ecotels &its certification.
CO 3 Describe Safety Analysis
CO4 : Elaborate the concept of Key Control
CO 5 : Need and importance of Safety Control MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
1.
Supervision in Housekeeping
Role of Supervisor
Specific function of Supervisor
06
2.
Ecotels
Ecotels certification
Choosing an Eco friendly site
Hotel Design and Construction
Eco friendly amenities, Products ,Process
Environment friendly Housekeeping
10
3.
Safety and Security
Work Environment Safety job Safety analysis
Potential Hazards in Housekeeping
Safety awareness and Accident prevention
Crime Prevention
Key and their control
Scanty baggage
10
4.
Hotel Renovation
Reasons to Renovate
Types of Renovation
10
BHM SYLLABUS-SIXTH SEMESTER
Subsidiary Process in Renovation
Total hours 36
SUGGESTED
READING
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Housekeeping Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 603
COURSE TITLE Hospitality Marketing
CONTACT
HOURS
L: 4 T: 0 P: 0
OBJECTIVE The objective of this subject is to make the students understand the
concept of Marketing from the Point of view of the hotel. Understanding
the products offered by the hotel and understanding the environment and the various channels how business flows in coordination of the
marketing channels for a Hotel.
COURSE
OUTCOME
CO 1: How want for a product is created and how are the different
concepts of marketing used to satisfy this want when the product to be
offered is the hotel. CO2:Describe what consumers think and how does the marketing affect
their way of thinking.
CO 3:Explain various ways in which the products reach the end
consumers which are guests from the hotels point of view .
CO 4: Analyse the role of personal relations, communications and attributes of a good personality for marketing play a key role in creating
a good marketing structure to increase business for a hotel.
CO 5; Role Plays
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction to Marketing
Needs, Wants and Demands; Products and Services;
Markets; Marketing; The Production Concept, TheProduct Concept, The Selling Concept, The
Marketing Concept, The Societal Marketing Concept;
The Marketing Process, Service Characteristic of
Hospitality and Tourism Business
06
2.
Marketing Environment, Consumer Markets and
Consumer Buyer Behavior Micro and Micro
Environment, Characteristics, Factors Affecting Consumer Behaviour, Buying Decision Behaviour,
The Buyer Decision Process.
10
3.
Distribution Channels, Product Pricing and
Services Strategy: Nature and Importance of
Distribution System, Marketing Intermediaries, What
is Product, ProductClassification, Individual Product Decisions, Product Life Cycle, Approaches to
10
BHM SYLLABUS-SIXTH SEMESTER
hospitality service pricing.
4.
Public Relations, Sales Promotions and Integrated Marketing Communication
The Marketing Communications Mix, The Changing
Face of Marketing Communications, Integrated
Marketing Communications, Socially Responsible
Marketing Communication, Advertising, Sales
Promotion, Public Relations, The Public Relation Process,
Personnel Selling, Direct Marketing, Technology and
its
applications in Marketing
10
Total hours 36
SUGGESTED
READING
• Services Marketing – Ravishankar
• Services Marketing – Zeital Valerire – A and Mary Jo Baiter Publisher:
Mc Graw Hill Company • Service Marketing - Wood ruffe Helen Publisher Macmillan
• Foundation and Practices Marketing of Services – Strategies for
Success, Harsh V. Verma, Professional
Manager‟s Library, Global Business Press
• Marketing Management, Philip Kotler, Prentice – Hall of India, New
Delhi • Hospitality & Travel Marketing, Alastair M. Morrison
• Strategic Hotel and Motel Marketing – Hart & Troy
• Marketing for Hospitality Industry – Robert
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM-604
COURSE TITLE COMMODITIES
CONTACT
HOURS
L: 6 T: 0 P: 0
OBJECTIVE This course gives idea about basic preparations in the kitchen with
emphasis on raw materials used in cooking including perishables, milk
products, beverages and preserved or bottled products.
COURSE OUTCOME
CO 1: Explain about tea coffee and cocoa with their classification and
functions.
CO 2 Describe various Milk and milk products and their use.
CO 3 Distinguish Flavourings, condiments, sweeteners, leaveners,
spices: their identification and usage CO 5 Explain Pulses and cereals used in cooking.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Beverages
Tea, Coffee and Cocoa: definition, classification and functions.
02
Milk and Milk Products
Milk, Cream, Butter and Cheese: Types, purchasing, storing procedures and uses.
03
Classification of Raw Materials
Fats and oils, raising agents, eggs, salts, liquids, sweeteners and sugar, thickening agents, spices
and condiments, flavoring and coloring agents.
06
Staples
Cereals: Wheat and Rice: Types,
Millets, Barley, Maize, Oat, Semolina, Rye etc. storage of cereals.
Pulses : Introduction and Uses
Chickpeas, Bengal grams, Black-eyed peas, Black gram, Flageolets, Haricot beans, Red-lentils,
Green-peas, Fava- beans, Kidney -beans and Soya
beans.
06
BHM SYLLABUS-SIXTH SEMESTER
Preparatory Sauces and vinegar:
Worcester sauce, Tabasco, Hoi-sin sauce, Soy sauce, Tomato ketchup, Steak sauce, Oyster
sauce, Chili sauce
Fruit vinegar, White vinegar, Balsamic, Malt vinegar, Red & white wine vinegar, Cider vinegar,
05
Canned, Bottled and Preserved foods:
Olives, Capers, Caper-berries, Cocktail fruits, Tomato puree, Tomato paste, Tomato pulp, Canned fishes, Jam, Jellies, Syrups, Pickles,
Preserved berries etc.
06
Total hours 28
SUGGESTED
READING
Indian Gastronomy – Manjit Gill, DK Publishers
The book of Ingredients- Jane Grigson
Success in Principles of Catering - Michael Colleer & Colin Saussams
Food Commodities- Bernard Davis
Theory of Catering- Victor Ceserani& Ronald Kinton, ELBS
Ingredients – LoukieWerle, Jill Cox
The Professional Chef – 7th edition-John wiley& sons INC
The Organic Food Guide – Steve Meyerowitz
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 605
COURSE TITLE CAREER SKILL-II
CONTACT
HOURS
L: 2 T: 0 P: 0
OBJECTIVE This course gives idea about Communication and English including
written and oral English skills with their errors and correction
COURSE
OUTCOME
CO 1To understand the importance of business communication.
CO 2To analyze the process and barriers of communication.
CO 3To explain the various types of communication and discuss the
media and tools related to it.
CO 4To Identify and categorize verbal and non verbal communication .
CO 5 To Plan and understand the art of facing interviews , meeting
,seminar and conferences .
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
Communication
Introduction to communication
Importance of Business Communication in today‟s world
Paraphrasing, Summarizing;
Designing Business Letters
Writing Effective Emails, Report Writing
8
Effective presentation skills:
Purpose of making presentation
Factors affecting presentation
Principles for effective presentation
Designing and delivery of presentation
Elements.
10
Speaking & Conversation skills:
Thought organization and Extempore
Conversation Skills
Stress and intonation
8
BHM SYLLABUS-SIXTH SEMESTER
Soft skills
Group discussion- purpose , process, do‟s and don‟ts, exercise
Interviews- definition, purpose, preparation ,types, do‟s and don‟ts simulation exercise
Job application and resume writing
10
Total hours 36
SUGGESTED
READING
Business English. Department of English University of Delhi. Pearson.
Communication Skills – Sanjay Kumar. Oxford.
Improve your writing – V.N. Arora. Oxford.
Business Communication. Basic Concepts and Skills. J. P. Parikh. Orient Black Swan
Communicative English – E. Suresh Kumar. Orient Black Swan.
Business Communication. Second Edition – Meenakshi Raman. Oxford.
Communication Skills – BV Pathak
Business Communication – Urmila Rai. Himalaya Publishing House.
Business Communication – K.K.Sinha. Galgotia Publication.
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHP 606 (A)
COURSE TITLE REGIONAL CUISINE OF INDIA II PRACTICAL
CONTACT
HOURS
L: 0 T: 0 P: 04
OBJECTIVE This course gives understanding of regional Indian cuisines with
methods of preparation, learning Indian desserts with menu
preparations.
LEARNING OUTCOME
CO1- Design a three course South Indian Menu. CO2- Prepare South Indian breakfast dishes.
CO3- Learn the different methods of cooking used.
CO4- Design a three course Awadhi Menu.
CO5- Explore the different techniques used in Awadhi preparations.
OUTCOMES:
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 L
COURSE DETAILS
Module no
Topic Hours
• Two Menus about 3-5 dishes per menu per
state covering all units.
Total hours 48
SUGGESTED READING
NIL
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHP 606 (B)
COURSE TITLE FOOD & BEVERAGE SERVICE MANAGEMENT –II
CONTACT
HOURS
L: 0 T: 0 P:04
OBJECTIVE This course provides knowledge about various types of wine like – Still
Wine, Fortified, Red & Sparkling with their manufacturing, uses and
service technique to be applied. It also introduces students with various cocktails, there ingredients brief history and importance of cocktails and
other mixed beverages. It also enables students in performing trolley
services in food & beverage service areas.
COURSE
OUTCOME
CO 1: Classify various types of wine, there manufacturing process and
service. CO 2: Describe various Cocktails with their ingredients and innovations
CO 3 Explain various distilled beverages there manufacturing process
and style of service.
CO 4 : Analyze & perform service by live trolleys and stations
CO 5 : Explain key terminology
OUTCOMES:
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
1. Service of Wines & Bar Menus
2. Reading Wine Labels,
3. Making different Cocktails, Service & Presentation.
4. Identification and setting up various trolleys.
5. Managing a Cellar.
6. Formats used in Cellar.
8
Total hours 8
SUGGESTED
READING
NIL
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHP 606 (C)
COURSE TITLE FRONT OFFICE MANAGEMENT II PRACTICAL
CONTACT
HOURS
L: 0 T: 0 P:04
OBJECTIVE This course gives students basic idea of how to use internet for different
modules, reservation and registration methods, cashiering and night auditing. Different forms and formats used in front office
COURSE
OUTCOME
CO 1Perform various Internet practise for IRS and GDS.
CO 2Explain Different types front office software.
CO 3Perform role plays and situation handling.
CO 4 Design Forms and formats used in front office.
CO 5 Role Plays OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
1
Internet practice in computer lab to activate the IRS & GDS skills in students
F.O - software practical applications Reservation, Registration, cashiering ,night
auditing
Role play emergency situations handling
Forms & formats
8
Total hours 8
SUGGESTED
READING Hotel Hostel and Hospital Housekeeping – Joan C Branson &
Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational
Institution AHMA - Front Office
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHP 606 (D)
COURSE TITLE ACCOMMODATION MANAGEMENT II PRACTICAL
CONTACT
HOURS
L: 0 T: 06 P:0
OBJECTIVE This course gives students basic idea of different types of fabric. They
will learn to prepare first aid box. Different situation handling. Different
types of eco-friendly products
COURSE OUTCOME
Describe various emergency Procedure Role Plays of various Positions
Explain the Importance of First Aid
OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
COURSE
DETAILS
Module
no
Topic Hour
s
1) Handling emergency situation
through role plays
2) Preparing first aid box
3) Role play of a supervisor.
8
Total hours 8
SUGGESTED
READING
NIL
BHM SYLLABUS-SIXTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 607
COURSE TITLE PROJECT WORK
CONTACT
HOURS
L: 3 T: 0 P:0
OBJECTIVE Project work is aimed at sharpening the research skills, develop a
practical
Understanding of the Hospitality system, attain some field experience etc
COURSE
OUTCOME
CO 1 Discuses about the allotted subject keeping in mind the further
study of subject.
CO 2 Demonstrate the ability to describe in detail about the hospitality
related issues.
CO 3 Understand the research skills to solve complex situations. CO 4 Identify the problems and the solution of the given situations to
meet out hospitality standards.
CO 5 Justify the need of the subject study on which he or she is
preparing project.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Keeping in view the diverse nature of tourism &
hospitality industry & its long- term implications on
the economy, society, culture & environment, It is
mandatory to do some project work so as to sharpen
the research skills, develop a practical understanding of the Hospitality system, attain some field experience
etc. Students are required to prepare a project on a
topic of their choice approved from Faculty from
Institute/Head of Department (F.O/ F&Bs/ F.P/
Acco.op.) Computer Typed {Times New Roman}
compiled & Hard bound copy (Two print Copies) and One soft copy in C.D.,and submit it to the concerned.
The Project should include:-
O6
BHM SYLLABUS-SIXTH SEMESTER
• The First page should include Name of The
Institute / University, Project undertaken, Roll
Number &
Name. • Certificate by Candidate of genuine work.
• Acknowledgement.
• Certificate of approval.
• Introduction to the topic.
• Problem Definition
- Need of study - Problem Definition
- Research objective
- List of Information
• Research Methodology
- Research design - Source of data
- Instrumentation of data collection
- Sampling Design
• Analysis, Findings & Interpretation.
• Suggestions & Recommendations.
• Conclusion or Salient Findings • Limitation
• Bibliography
• Annexure
Selecting a topic:- Selecting a topic is the first issue. About the only
thing you will be sure of should be that do you want
to write on a subject that directly relates to Hotels or
is associated with tourism. A lot of thinking &
creativity is required at planning stage.
Sample themes of Research are:-
Accommodation Management-- “Technology in Hotel
Accommodation Services:- A case study of Hotel-
ABC.”
Various topics can be selected suggested themes are- - Surveying of Guest Behavior
- Surveying of Environment Conservation
- Surveying of Negative impacts of System
Total hours 06
SUGGESTED
READING
NIL
BHM SYLLABUS-SIXTH SEMESTER
SEMINAR, BHM-608
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 609
Objective of General Proficiency
General Proficiency is aimed at developing student‟s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS -SEVENTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (A)
COURSE TITLE SKILL ENHANCEMENT FOR MEDIA AND JOURNALISM
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an over view of role played be media and communication channels in enhancing service product, also states the importance of social media as a tool of marketing in hospitality industry.
COURSE OUTCOME
CO 1Understand the importance of media and journalism in promoting and marketing service product CO2Be able to identify various job opportunities in the field of hospitality journalism and will be able to take a leap in career CO 3Be aware about the media cycle major contributors and there historical contribution. CO 4Be able to understand the role played by various media units in enhancing and promoting hospitality product worldwide. CO 5 :Role Of Media In Promotion of Tourism
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1.
Journalism, Hospitality & Tourism: Introduction to Journalism, Definition of a Journalist, Nature & Scope of Journalism, Journalism - Hospitality & Tourism: Careers & Opportunities, Familiarization with tasks and profile of a Journalist, Ethics for Journalists, Current Issues for Journalists, Travel, Tourism & Hospitality Writing, Types of Travel Writing.
06
2.
Pioneers in Hospitality & Tourism Journalism & Media: Pioneers in Travel Writing, Great travel stories of Marcho Polo, Hiuen Tsang, Iban Batuta, Al Baruni, V.S. Naipaul,Rahul Sankratayan, William Darlympal, Today's
10
BHM SYLLABUS -SEVENTH SEMESTER
Hospitality Pioneers - Studio Food Promoters - Chef Sanjeev Kapoor, Chef Vikas Khanna, David Rocco
3.
Creative Travel, Tourism & Hospitality Writing: : Introduction to creative writing, information collection, writing for hospitality, tourism and travel magazines, Writing for online magazines, Studies from Hospitality Biz India, Travel Biz Monitor and Express Hospitality Magazines, Travel web searching (browsing).
10
4.
Media Applications for Hospitality: Introduction Media, Its Role in Hospitality Promotion, Televisions, Food Food Channel, TLC Channel, Food & Travel Shows, Social Media-Creating Pages and Profiles, Merits/Demerits of Social Media. Developing promotional Literature, Travel & Hospitality Photography, New Trends
10
Total hours 36
SUGGESTED READING
Magazines of Airlines, Hotels & Tourism Organizations.
Hand Book of Journalism & Mass Communications by V.S. Gupta, Vir Bala Aggarwal, concept
Publishers, New Delhi.
Hospitality Biz India, Travel Biz Monitor
Hotel Promotional Literatures
Mass Communication Theory & Practice by Uma Narula, Hiranand Publication, New Delhi.
Mass Communication, Wilbur Schram
Outlook Traveler
The Art of Travel : Essays on Travel Writing, Dodel, Philip
Travel in the ancient world, Cason, Leonell, George Allen
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (B)
COURSE TITLE APPLICATION OF COMPUTER IN TOURISM AND HOSPITALITY
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives about the basics of computers and basic software used by computers such as MS. Office, MS Excel, MS Power point. Course would also enlighten students on the use of social media and internet practices
COURSE OUTCOME
CO1 : Explore the basics of computer operations. CO2 : Compare and contrast the various components and classification of computers. CO3 : Classify the types of software with their suitability to the operations. CO4 : Justify the applicability of computer software in hotels. CO5 : Have a deep insight of Internet and its applications.
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Computers: Introduction to Computer: Classification, Generations, Organization, Capabilities Characteristics & Limitations, Application of Computer in Hotels, Familiarization with Components of Computers – Hardware: Hardware elements – input, storage, processing & output devices. Block diagram of computer,
06
2. Introduction to Computers Software: Types of Software, System Software, Application Software, Utility Software’s, Use of MS- Office: Basics of MS- Word. MS- Excel and MSPower Point
10
3. Internet & Applications: Introduction to Internet: Definition of networks, concepts of web page, website and web searching (browsing). Benefits, Application, Working, Hardware and Software requirements, World
10
BHM SYLLABUS -SEVENTH SEMESTER
Wide Web, Web Browser, URL, Search Engine
4. Social Media Applications and Hospitality: Introduction to Social Media, Its Role in Hospitality Promotion, Facebook – Creating Pages and Profiles, Merits/Demerits of Social Media, Linked In, Twitter and Other Social Media Applications.
10
Total hours 36
SUGGESTED READING
Leon & Lion, Introduction to Computers, Vikas Publishing House, New Delhi ·
June Jamrich Parsons, Computer Concepts 7th Edition, Thomson Learning, Bombay.
Comer 4e, Computer networks and Internet, Pearson Education
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (C)
COURSE TITLE WEB APPLICATION IN HOSPITALITY & TOURISM
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea different web application modules used in Front Office, it also identifies various measures related to data compression, and It also enlightens the students on the concept of web designing.
COURSE OUTCOME
CO 1Student will be able to understand the important concept of web application in the field of tourism and hospitality. CO 2Need and importance of data compression. CO 3Web designing. CO 4 Multimedia Co 5 Importance of Web Application
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Web Applications: Understanding the concepts with Hotel Websites like of Taj, Oberoi's, Lalit, Hilton etc. Concept of e - Commerce, e - Tourism, e- Business, Role of a website and e tools like Multimedia: Multimedia devices, components of multimedia systems, authoring tools, creating multimedia, video-capturing, video on demand.
10
2. Data compression : Need for data compression, non-lossy and lossy compressions for images, color, gray scale and still-video image, video image, and audio compression JPEG standard, MPEG standard, DVI Technology, MIDI, brief survey of speech recognition and generation.
10
3. Data and file format standards, Multimedia applications design: Application classes, types of Multimedia systems; Distributed multimedia systems: Components, distributed
8
BHM SYLLABUS -SEVENTH SEMESTER
multimedia Databases.
4. Introduction to Web design: Web development process, site types and architectures, navigation theory and practice. Introduction to Page: Page sizes, page types, web design tools; introduction to text: Fonts and text layout, formatting tags, text design issues for the web. Each student would be required to develop at least one website.
10
Total hours 38
SUGGESTED READING
Vaughan, Multimedia Making IT Work, Tata McGraw Hill
Villamil and Molina, Multimedia: An Introduction, Prentice-Hall of India
Shuman, Multimedia in Action, Vikas Publishing House, New Delhi
Senclair, Multimedia on the PC, BPB Publications.
Rosch, Multimedia Bible, Sams Publishing
Powell, Web Design The Complete Reference, Tata McGraw Hill, New Delhi
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 702
COURSE TITLE HUMAN RESOURCE MANAGEMENT
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course reveals how Human Resource Management works in hotel through various training and recruitment practices adopted by Human resource department in the hotel. it elaborate on the employee’s motivational & different theories that have been applied in this field.
COURSE OUTCOME
CO1 : Explore the concept and importance of Human resource management. CO2 : Compare and contrast the various recruitment policies. CO3 : Justify the applicability of the theories of Human resource management. CO4 : Have a deep insight of complete Employee behaviour and lead a team. CO5 : Have knowledge of theories related to employee motivation, compensation and benefit management to solve complex hospitality problems
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Human Resource Management: Introduction, Definition & Concept, Growth Drivers in India, Importance of HRM, Hospitality Industry Characteristics, Human Resource Roles, HR Challenges. Manpower Planning, Process, Managing Workers,
06
2. Recruitments, Learning & Development, Performance Appraisal: Recruitments, Introduction, Concept, Sources, What to look for in prospective candidates, Recruitments Policy and Techniques. Learning & Development, Introduction, Concept, Functions, Training Cycle, Evaluation, Methods, Organizational Culture & Training. Performance Appraisal -Introduction, Purpose, Process, Challenges, Underlying Theories, Balance Score Card, The360 Degree Feedback System, Managing Employee
10
BHM SYLLABUS -SEVENTH SEMESTER
Performance
3. Employee Motivation, Compensation & Benefit Management: Employee Motivation, Concept, Various Motivation Theories (Maslow's Theory, Herzberg's Theory, Adam's Equity Theory, B.F Skinners Reinforcement Theory), Motivating Employees & Measurement. Compensation & Benefits: Policy, Components, Determinants, Theories, Employee Compensation Practices in India.
10
4. Job Satisfaction, Organizational Culture, Disciplinary Action: Introduction, Theories of Motivation, Correlates of Job Satisfaction, Importance of Job Satisfaction, Measuring Job Satisfaction. Organizational Culture: Introduction, Observational Aspects, Functions, Cultural Models, Positive or Negative Organizational Cultures, Managing and Changing Organizational Cultures. Disciplinary Action: Introduction, Principles of Natural Justice, Counseling, Disciplinary Guidelines, Disciplinary Process, Charge Sheet
10
Total hours 36
SUGGESTED READING
Human Resource Development & Management in the Hotel Industry – S.K. Bhatia, Nirmal Singh
Principal and Techniques of Personnel Management Human Resource Management – Dr. Jagmohan Negi
Human Resource Development Practice in Travel and Tourism – S.C. Bagri
Human Resource Management in Hospitality – Malay Biswas
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 703
COURSE TITLE SAFETY SECURITY AND TRAVEL DOCUMENTATION
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course provides the basic knowledge about Safety Security practices at hotels, tourist destinations, requirement of travel documents and various permits required for travels
COURSE OUTCOME
A student who successfully completes the course will be able to understand :
CO 1The importance of Safety Security best practices at hotels, tourist destinations, requirement CO 2Need , concept and procedure for various travel documentation CO 3 Understanding the concept of VISA its types and categories CO 4 Describing the Importance Of Pass Port CO 5 Various Forms and Format
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Safety Security and Hotels: Understanding Safety & Security, Differentiation between safety and security, Best Practices in Indian Hotels, The Case of Taj & Oberoi at Mumbai, Security Departments in Hotels, Guidelines for Security in Hotels, Dealing with Emergencies - Fire, Death, Crisis Management, Disaster Management.,
06
2. Safety Security and Tourist Destinations: Understanding the destination images from tourist perspective, the role of the media in influencing consumer perceptions of travel safety Understanding Tourist Security, its importance and impact of tourism industry. Role of Media in influencing tourist perceptions, consumer awareness of travel advisories
10
BHM SYLLABUS -SEVENTH SEMESTER
and their influence on behaviour. Common problems & Challenges with hotel & tourism destinations security. Security issues at airports, railway stations, single woman travellers in India, Tourist Police & Its Role, Role of Ministry of Govt of India, UNWTO Guidelines/ Advises on Safety and Security, International Issues on Tourist Security, the role of insurance in the travel industry
3. Travel Documentation: Introduction to Travel Documentation, Documentation required while leaving and entering into India. Passport its types and procedures to obtain an Indian passport, Currency Regulations and concept of Basic Travel Quota (BTQ), Custom Regulations, Health Certificates, Insurance and Immigration
10
4. Understanding VISA and Permits Understanding the concept of VISA its types, Categories in which India give Visa to foreign tourists. Visa Requirements and procedure to obtain tourist visa for Singapore, UK, USA and Australia. Restricts and Special area permits for foreign tourists in India and their procedures to obtain. VISA on Arrival Scheme of Govt of India.
10
Total hours 36
SUGGESTED READING
Tourism Security: Strategies for Effective Managing Travel Risk
Safety By Peter Tarlow
Safety and Security in Tourism Relationships,
Management and Marketing By C. Michael Hall, Dallen J. Timothy and David Timothy Duval. –
Tourism, Security and Safety (The Management of Hospitality and Tourism Enterprises) –
Yoel Mansfeld & Abraham Pizam
Websites of UK, USA, Canada and Australia
Websites of Indian ministries and offices related to foreign exchange
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (A)
COURSE TITLE CULINARY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives knowledge about basic preparations in the kitchen with emphasis on vegetable, meat and cold food preparations
COURSE OUTCOME
CO 1 To enable students about the managerial aspects
CO 2 To teach students about quality and Portion control.
CO 3 To master the students in particular area of culinary skill
CO4 Learn about the Cold Kitchen
CO5To train the students in terms of menu planning
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment, Menus, Recipes, and Cost Management, Nutrition, Staff Structure & Trends
8
2. Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces, Soups, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta, and Other Starches
10
3. Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game, Cooking Meats and Game, Understanding Poultry and Game Birds their cooking, Understanding Fish and Shellfish, their cooking techniques
12
4. Salad Dressings and Salads, Sandwiches, Breakfast Preparation, Dairy and Beverages, Cooking for Vegetarian Diets, Health foods, Sausages and Cured Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation
10
BHM SYLLABUS -SEVENTH SEMESTER
Total hours 40
SUGGESTED READING
Professional Cooking by Wayne Gisslen, Wiley Publications
The Professional Chef by Culinary Institute of America
Larder Chef - Heinemann
Larder Chef: Food Preparation and Presentation - Leto, M.J. ; Bode, W.K.H.
Cold Kitchen: A Guide to Garde Manger - Sharma, D.D.
Professional Garde Manger: A Guide to the art of Buffet - Larousse, David Paul
Professional charcuterie – John Kinsella and David T, Harvey
The Art of Garde Manager – Frederic H. Sonneschmidt, John F. Nicolas.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (B)
COURSE TITLE BAKERY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea about basic preparations in the kitchen with emphasis on preparation of breads, sweet breads and French pastries
LEARNING OUTCOME
A student who successfully completes the course will CO1 Identify basic ingredients used in bakery like flour, milk, sugar, yeast . CO2 Understanding of breads and roll CO3 To master the students in particular area of bakery CO4 Learn about the French pastries and rectification of cake faults.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
COURSE DETAILS Module no
Topic Hours
1. Bakery Introductions: Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours; Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and Flavourings; Cocoa and Chocolate; Fruits. Professional Bakery Equipments & Tools, Production Factors; Staling
10
2. Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ; Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls; Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cheese Bread; Indigenous Breads of India; Middle Eastern Pita Bread
10
3. Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products; Specialty Rolls and Yeast-Raised Cakes; Croissants; Doughnuts and Crullers: Preparation for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems with
10
BHM SYLLABUS -SEVENTH SEMESTER
Doughnuts and Crullers.
4. Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough Products; Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped Toppings. Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Whipped Cakes; Common Problems with Sponge Cakes
10
Total hours 40
SUGGESTED READING
• Practical Baking, 5th Edition by William J. Sultan Wiley Publications • Baking and Pastry: Mastering the Art by The Culinary Institute of
America, Wiley Publications • In the Hands of a Baker http://www.ciaprochef.com/ • Baking by Marha Dey • www.hermehouse.com
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM-704 (C)
COURSE TITLE INTERNATIONAL CUISINE
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea about basic preparations in the kitchen with emphasis on preparation of Chinese and Italian cuisine
COURSE OUTCOME
A student who successfully completes the course will CO1 Understanding about international cuisines . CO2 Learn about Chinese and Italian cuisine CO3 Understanding cooking methods and equipments used. CO4 Learn about various local dishes ,ingredients and geographical features
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
COURSE DETAILS Module no
Topic Hours
1. Cuisine of China- I: - Introduction to Chinese Cuisine, Historical Background, Regions &Regional Cooking Styles, Staple food with regional Influences
10
2. Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
12
3. Cuisine of Italy - I: - Introduction to Italian Cuisine, Historical Background, Regions &Regional Cooking Styles, Staple food with regional Influences
10
4. Cuisine of Italy - II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
12
Total hours 44
SUGGESTED READING
• Nita Mehta – Italian Vegetarian Cookery, Snab Publishers. • Alberto Capatti - Arts and Traditions of the Table: Perspectives on
Culinary History, Columbia • University Press • Italian Cooking by Sanjeev Kapoor • Ken Hom – Chinese Cookery, BBC Books • Funchsia Dunlop - The Revolutionary Chinese Cookbook, Ebury Press • Eileen Yin-Fei Lo – Mastering the Art of Chinese Cooking, Chronicle
Books
BHM SYLLABUS -SEVENTH SEMESTER
• Su Huei Huang, Lai Yen-Jen – Chinese Cuisine, Wei-Chuan Publishing • E N Anderson – The Food of China, Yale University Press • Parvinder S Bali – International Cuisine & Food Production – Oxford
University Press.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (D)
COURSE TITLE FOOD SERVICE MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course keeps an emphasis on managerial functions like- planning, organising, controlling and other operational functions. Makes student understand the market trends and frequent history of food &beverage sector in India & abroad. It also describes the detailed control process and points of coordination with purchase and store departments
COURSE OUTCOME
A student who successfully completes the course will : CO1Be able to classify food and beverage sectors in various group and will understand important factors in running each group. CO2Be able to classify various controlling actions like – Purchasing , receiving and store management and co ordination CO3Facilities Planning And Design, Equipment And Furnishings, Environmental Management CO4Be able understand the core of facility management and upkeep. CO5Will be able to perform and understood the role of an ideal manager
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
•
COURSE DETAILS Module no
Topic Hours
1. The Foundations The Foodservice Industry, The Systems Approach, The Fundamentals, Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu
08
2. The Operational Functions Purchasing, Receiving, Storage, And Inventory, Production, Beverage Provision, Food and Beverage Service, Events Conferencing & Banqueting, Apprising Performance, Strategic Decisions
10
BHM SYLLABUS -SEVENTH SEMESTER
3. The Facilities Facilities Planning And Design, Equipment And Furnishings, Environmental Management
08
4. The Management Functions Organizational Design, Leadership, Human Resource Management, Performance Improvement, Financial Management, Marketing
08
Total hours 34
SUGGESTED READING
Food & Beverage Management 3/e John Cousins, David Foskett & Andrew Pennington, Good
Foodservice Management: Principles and Practices by June Payne-Palacio Ph.D.
Foodservice Management Fundamentals by Dennis R. Reynolds; Wiley Publishers
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (E)
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea of role of front office in revenue generation, co ordination of front office with other departments, check in and checkout procedure, about revenue management and staffing required for duty.
COURSE OUTCOME
A student who successfully fulfils the course will : • Understand the different revenue generation techniques. • Relationship and coordination with other department. • Different types of reservation software. • Revenue management. • Staffing requirement, challenges, recruiting.
COURSE DETAILS Module no
Topic Hours
1. Hotel Front Office and Role in Hotel Revenue Generations, Preparing for Guest Services, Relationship & Coordination with Housekeeping and other Divisions, The Hotel Organization and the front office manager, Effective interdepartmental communications, Front Office Structures, layouts Trends & Practices.
10
2. Managing Guests from Check in to Check Out – Role of Front Office, Property management systems, System wide reservations, Guest registration, Managing the financials, Guest checkout, Procedures Forms & Formats
08
3. Revenue Management : An Introduction, Customers’ Knowledge and Consumer Behavior, Internal Assessment and Competitive Analysis, Economic Principles and Demand Forecasting, Reservations and Channels of
10
BHM SYLLABUS -SEVENTH SEMESTER
Distribution, Dynamic Value-Based Pricing, Channel and Inventory Management, The Revenue Management Team, Strategic Management and Following the RevPAR, Tools, Tactics, and Resources
4. Staffing Challenges, Recruitments & Training, Managing Hospitality, Promoting in house sales, It is going to happen- Handling Emergencies, Managing Guest Safety & security Gearing for Interviews, The role of Supervisor and Managers Responsibilities.
08
Total hours 36
SUGGESTED READING
• Front office Management by S.K.Bhatnagar. • Front Office Management & Operations by Sudhir Andrews • Effective Front Office Operations by Michael. L. Kasavana • Hotel Front Office -A Training Manual by Sudhir Andrews • Professional front Office Management by Robert. H. Woods, Jack. D.
Niemeyer, • David. K. Hayes, Michele .A. Austin • Front Office Operations & Management by Ahmad Ismail • Hotel Front Office Operations & Management by Jatashankar. R.Tewari • Hotel Front Office Management by James Bardi. • Front Office Management & Operations by LinsleyDeveau, Patricia. M.
Deveau,Nestor. D.J. Portocarrero, Marcel Escoffier • Check – in Check – out by Gary. K.Vallen
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (F)
COURSE TITLE ACCOMMODATION MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an idea about the organisational structure of the housekeeping department and the duties and responsibility of the housekeeping staff. It also explains the different management practices for the smooth function of the department. It also explains about the safety and environmental issue. It also explains about the importance of housekeeping on a larger scale.
COURSE OUTCOME
CO1: The duties and responsibility of the Executive Housekeeper. CO2: The latest trends and practices followed in the hotel. CO3: Importance of the inventory control CO4: The concept Supervision and management practices in the hotel. CO5: Importance of energy conservation in the hotel & Dealing with infectious diseases on the property
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Organization in Housekeeping
The Housekeeping Department in Hotel Operations,
The Executive Housekeeper as Department Manager. Structural Planning of the
Housekeeping Department. Current Trends& practices.
9
2. Management Practices
Management of Inventory and Equipment.
Characteristics of Housekeeping Equipment and Supplies.
The Cleaning Function, Personnel Administration,
9
BHM SYLLABUS -SEVENTH SEMESTER
Controlling
Housekeeping Operations, Supervision and Management Practices in Housekeeping
3. Safety & Environment
Safety, Security and Infectious Diseases in Property Operations.
Energy Conservation in Lodging Properties, E
Environmental and Sustainability Issues.
8
4. Pre-Requisites In Housekeeping
Opening New Hotels & Role of Housekeeping,
Linen Management, Guest Laundry Services, Valet Services,
Managing Pests Control, Out Source
Management Practices in Housekeeping,
Housekeeping Beyond hotels i.e Libraries, Hospitals, Airports and others,
Entrepreneurship Opportunities in Housekeeping
10
Total hours 36
SUGGESTED READING
Accommodation & Cleaning Services, Vol. I & II, David, Allen, Hutchinson Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill
House Keeping Management for Hotels, Rosemary Hurst, Heinemann
Housekeeping Management – Margaret M. Leappa & Aleta Nitschke
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (G)
COURSE TITLE LAUNDRY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an idea about the concept, importance, and function of the laundry. This will also help the students to understand the planning process behind a commercial laundry and the operating procedure for it. It will also make the students understand the concept and procedure for handling the guest laundry.
COURSE OUTCOME
CO1: To study laundry organization and set up. CO2: To explain planning of laundry operation. CO3: To analyze managing and servicing guest laundry CO4: To find emerging trends of laundry operations. CO5: To describe inventories, audits and global practices.
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Laundry:
The Concept, Importance, Organization Structure, Key Roles & People
Functions of a Laundry, Professional Laundry Set Up
Linen Room, Uniform Room, Tailor Room, Setups & Functions,
Equipments Used in laundry, Their Salient Features,
Laundry Chemicals,
Laundry Do's and Dont's,
On Premises Laundry, Off Premises Laundry, Commencing the Day's Work - Briefing, De Briefing, Day Schedules.
10
BHM SYLLABUS -SEVENTH SEMESTER
2. Laundry Planning & Operations:
The Space, Requirements, Water and Energy Supply & provisions, Financial Aspects, Staff Patterns, arget Clientele, Location, Design
The Laundry Cycle: The collection of linen, sorting, tagging, washing, drying, ironing, storing, mending, discarding, process and precautions.
Hotel Laundry Services, Records & Registers
08
3. Managing Guest Laundry:
Valet Services: Collecting Guest laundry and returns, Do's and Dont's;
Handling guests Linens, Stains & Removals, Wash Care Instructions, Ironing and Dry
Cleaning Instructions & Practices, Mending and Repairs, Damages and Colour Bleedings, Pricing, Guest Communication & interactions,
Promotional Strategy, Effective customer service
09
4. Emerging Trends in laundry:
Best Practices, Environmental Aspects, Energy Conservation, Ergonomics, Effective Communications & Coordination,
Applications of Technology Out Sourcing, New Techniques , Information Systems,
Inventories and Audits, Global Practices, Legal and Ethical Issues in Laundry Services, Quality Assurance.
09
Total hours
SUGGESTED READING
Accommodation & Cleaning Services, Vol. I & II, David, Allen, Hutchinson - Hotel and Catering Studies – Ursual Jones
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill
House Keeping Management for Hotels, Rosemary Hurst, Heinemann
Housekeeping Management – Margaret M. Leappa & Aleta Nitschke
In House Management by A.K. Bhatiya
Key of House Keeping by Dr. Lal Commercial - Housekeeping & Maintenance – Stanley Thornes
Hotel Housekeeping Operations & Management – Reghubalan, Oxford University Press.
Management of Hotel & Motel Security (Occupational Safety and Health) By H. Burtein, Publishers: CRC
Managing Housekeeping Custodial Operation-Edwin B. Feldman
Managing Housekeeping Operations --Margaret Kappa & Aleta Nitschke
The Professional Housekeeper-- Madelin Schneider, Georgina Tucker & Mary Scoviak.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (H)
COURSE TITLE RETAIL MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE The objectives of this course is to make student learn concept of retail management, how it works, what are the different models and theories and how did retail management evolve in Indian scenario. The student will build up knowledge related to merchandizing and understand skills set required to build retailing operations
COURSE OUTCOME
A student who successfully completes the course will understand:
Student will understand the concept, development and evolution of
retailing in India
Will be aware of various retailing theories and models along with store
design, layout and visual merchandizing.
Student will understand the concept of merchandizing along with
human resource management and comer relationship management.
Will learn retail operation skills for effective retail management
COURSE DETAILS Module no
Topic Hours
1. The Business of Retail: Retailing- Definition, Concept Importance, Functions of a retailer, Relationship between retail and Marketing, Retail as a career. Retail in India- Evolution, changes in the retail sector, The Wheel of Retailing, The Accordion, The Retail Life Cycle, Emerging Trends in Retailing, Retail Scenario in India, Retail Competition, Retail Formats..
06
2. Retail Models and Theories of Retail Development- Theories of retail development, concept of life cycle in retails, Business models in retails, Airport Retailing, Services retailing. Information Gathering in Retailing, Retail Strategic Planning and Operation Management, Retail Financial Strategy, Target Market Selection and Retail Location, Store Design and Layout, Visual Merchandising and Displays.
10
3. Merchandise : Planning, Buying and Handling, Merchandise Pricing, Retail Communication Mix, Promotional Strategy, Retail Human Resources Management, Customer Service, The GAPs Model, Customer Relationship Management.
10
4. Retail Operating Skills: Pre-Check, Opening the Sale, Probing, Demonstration, Trial , Close Handling Objections, Closing, Confirmations & Invitations. Retail
10
BHM SYLLABUS -SEVENTH SEMESTER
Management Information Systems, Retail Audits, Online Retailing, Global Retailing, Legal and Ethical Issues in Retailing.
Total hours 36
SUGGESTED READING
Levy IM. And Weitz B.A (2004), Retailing Management, 5th ed., Tata McGraw Hill. –
Berman B. Evans J. R. (2004), Retail Management, 9th Edition, Pearson Education.
Bajaj C; Tuli R., Srivanstava N.V. (2005),
Retail Management, Oxford University - Press, Delhi. - Dunne P.M, Lusch R.F. and David A. (2002), Retailing, 4th ed., South-Western, - Thomson Learning Inc. –
Pradhan, Swapna; Retaling Management; Tata McGraw Hill; New Delhi
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (I)
COURSE TITLE EVENT MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE The objectives of this course is to make student learn concept of Event management and the skill required, organizing and designing of event , marketing , promotions and management of events
COURSE OUTCOME
A student who successfully completes the course will understand:
Student will understand the concept and skill requirements for event management
Learner will understand the concepts of organizing and designing of events.
Student will understand the concept of marketing and promotions of events
Student will learn managing of events covering financial , human resource and crowd management
COURSE DETAILS Module no
Topic Hours
Events The Concept, Nature, Definition and scope, C’s of Events, advantage and disadvantage of Events, Categories and Typologies, Skills required to be a good Event Planners
08
Organizing & Designing of Events Key elements of Events, Event Infrastructure, core concept, core people, core talent, core structure, Setting Objectives for the Event, Negotiating Contracts with event Organizers, Venue, Media.
10
Marketing & Promotion of Events Nature of Event Marketing, Process of Event Marketing, The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising, Publicity and Public Relation
08
Managing Events Financial Management of Events, Staffing, Leadership. Safety and Security: Occupational Safety and Health, Incident Reporting, Crowd Management and Evacuation.
10
Total hours 36
SUGGESTED READING
A.K. Bhatia, ‘Event Management’, Sterling Publishers Pvt. Ltd. Delhi.
Anton Shone & Bryn Parry, ‘Successful Event ;2Management
Coleman, Lee & Frankle, Powerhouse Conferences. Educational Institute of AHMA
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 705
COURSE TITLE DISASTER MANAGEMENT IN TOURISM
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course gives an introduction to the concept and classification of the disaster. It also gives a brief description about the inter-relation between disaster and the development. It elaborates the disaster management at different stages. This course also covers the disaster management laws and policies in India.
COURSE OUTCOME
A student who successfully completes the course will understand:
Concept of disaster and relationship between disaster and development
Stages in disaster management
Disaster management laws in India
COURSE DETAILS Module no
Topic Hours
1. Introduction, Definitions and classification:
Concepts and definition –Disaster, Hazard, Vulnerability, Resilience, Risks.
Natural disasters; Cloud bursts, earth quakes, Tsunami, snow, avalanches, landslides, forest fires, diversion of river routes (ex. Kosi river), Floods, Drought, Cyclones, volcanic hazards/ disasters (Mud volcanoes): causes and distribution, hazardous effects and environmental impacts of natural disasters, mitigation measures, natural disaster prone areas in India, major natural disasters in India with special reference to Uttarakhand.
10
2. Inter-relationship between Disasters and Development
Factors affecting vulnerabilities, differential impacts, impacts of development projects such as dams, embankments, changes in land use etc., climate change adaption, relevance of indigenous knowledge, appropriate technology and local resources, sustainable development and its role in disaster mitigation, roles and responsibilities of – community, panchayat raj institutions/urban local bodies, state, centre and other stake holders in disaster mitigation
10
3. Disaster Management (Pre-disaster stage, Emergency stage and Post disaster stage)
1. Pre- disaster stage (preparedness): Preparing hazard zonation maps, Predictability/ forcasting & warning,
10
BHM SYLLABUS -SEVENTH SEMESTER
Preparing disaster preparedness plan, Land use zoning, Preparedness through (IEC) Information, education & Communication; Pre-disaster stage (mitigation), Disaster resistant house construction, Population reduction in vulnerable areas, Awareness.
2. Emergency Stage: Rescue training for search & operation at national & regional level, immediate relief, assessment surveys
3. Post Disaster stage-Rehabilitation and reconstruction of disaster affected areas; urban disaster mitigation: Political and administrative aspects, social aspects, economic aspects, environmental aspects.
4. Disaster Management Laws and Policies in India
Environmental legislations related to disaster management in India: Disaster Management Act, 2005
Environmental policies & programmes in India- institutions & national centres for natural disaster mitigation
National Disaster Management Authority (NDMA): structure and functional responsibilities, National Disaster Response Force (NDRF): Role and responsibilities, National Institute of Disaster Management (NIDM): Role and responsibilities.
06
Total hours 36
SUGGESTED READING
Disaster Management B.Narayan 2009
Disaster Management Dr. S.L.Goel & Dr. Ram Kumar2001
Disaster Management Vinod K.Sharma,2nd edition, 2013
Disaster Management Dr. V.K.Sethi
SEMINAR, BHS -706
Objective of seminar To inculcate, self-learning and communication skills students are expected to prepare and conduct presentation on allotted topic from core or ancillary subjects which will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHG -707
Objective of General Proficiency General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other Personality Development activities.
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 801 (A/B/C)
COURSE TITLE WRITING SKILLS FOR HOSPITALITY/HOSPITALITY OPERATION
SOFTWARE /TRADE PRESENTATION SKILL
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop writing skills for
hospitality/hospitality operation software /trade presentation skills in real time scenario through industrial job training exposure.
COURSE
OUTCOME
CO1: Writing Report of Industrial Training
CO 2 : write a detailed note on learning outcomes
CO3; List down various what to be observe sheet
Co 4 : Describing various presentation skills
CO 5 : Explaining various learning MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing Skills for Hospitality (Writing of Industrial Reports/
Hospitality Operation Software Skills/ Trade
Presentation Skills Management Practices while
acquainting the learners with skills of trade of their
choice Log books and attendance, Appraisals, Report and
presentation, as applicable
All candidates must ensure that the log books and
appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on
the report) Should be made. This will be presented in
front of a select panel from the institute and the
industry. It should be made for duration of 10 minutes. Marks will be
awarded on this. The presentation should express the
BHM SYLLABUS-EIGHTH SEMESTER
student’s experiences in the department and what
has he learned/ observed
The Report will be submitted in the form
specified as under: a) The typing should be done on both sides of the
paper (instead of single side printing)
b) The font size should be 12 with Times New Roman
font.
c) The Training Report may be typed in 1.5 line
spacing. d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the
approved authority.
Students have to submit the following on completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.;
2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate. 4. Report in view of requirements of VIII semester.
5. Power Point presentation on a CD, based on the
report.
6. Attendance sheet.
7. Leave card
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 802
COURSE TITLE HUMAN RESOURCE PRACTICES (INDUSTRIAL EXPOSURE )
CONTACT
HOURS
L: 0 T: 0 P: 0
OBJECTIVE This course gives students basic idea of how to develop human resource
management skills in real time scenario through industrial job training
exposure.
COURSE OUTCOME
CO1: Elaborating the importance of Human Resource CO 2 : Write a detailed note on learning outcomes
CO3; List down various Human Resource practices
Co 4 : Describing various presentation skills
CO 5 : Explaining various learning through training department
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing
Skills for Human Resources Practices Writing of Industrial Skills Management Practices while
acquainting the learners with skills of
Log books and attendance, Appraisals, Report and
presentation, as applicable
All candidates must ensure that the log books and appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to
make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on
the report) Should be made. This will be presented in front of a select panel from the institute and the
industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The
presentation should express the student’s
experiences in the department and what has he learned/ observed
The Report will be submitted in the form
BHM SYLLABUS-EIGHTH SEMESTER
specified as under:
a) The typing should be done on both sides of the
paper (instead of single side printing)
b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line
spacing.
d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the approved authority.
Students have to submit the following on
completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.; 2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate.
4. Report in view of requirements of VIII semester.
5. Power Point presentation on a CD, based on the
report. 6. Attendance sheet.
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 803
COURSE TITLE SAFETY SECURITY AND TRAVEL DOCUMENTATION FACILITATION
MANAGEMENT PRACTICES (INDUSTRIAL EXPOSURE )
CONTACT
HOURS
L:0 T:0 P:0
OBJECTIVE This course gives students basic idea of how to develop safety security
and travel documentation facilitation management skills in real time scenario through industrial job training exposure.
COURSE
OUTCOME
CO 1 :Elaborate need and Importance of Safety and Security
CO 2: Describe Various travel documentation
CO 3 : Explaining the role of Travel agency in Hotel business
C04 : Defining various travel related glossary
CO5: Describing entire concept through travel documentation MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 M
CO4 L
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing Skills for Safety Security and Travel Documentation
Writing of Industrial Skills Management Practices
while acquainting the learners with skills of
Log books and attendance, Appraisals, Report and
presentation, as applicable. All candidates must ensure that the log books and
appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to
make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on the report) should be made. This will be presented in
front of a select panel from the institute and the
industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The
presentation should express the student’s experiences in the department and what has he
learned/ observed
BHM SYLLABUS-EIGHTH SEMESTER
The Report will be submitted in the form
specified as under:
a) The typing should be done on both sides of the paper (instead of single side printing)
b) The font size should be 12 with Times New Roman
font.
c) The Training Report may be typed in 1.5 line
spacing.
d) The paper should be A-4 size. e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the
approved authority.
Students have to submit the following on
completion of industrial training to the faculty coordinator at the institute:
1. Logbook.;
2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate.
4. Report in view of requirements of VIII semester. 5. Power Point presentation on a CD, based on the
report.
6. Attendance sheet.
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (A)
COURSE TITLE CULINARY MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to culinary management in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE
1. Source of Manpower
2. Area/Layout of kitchen 3. Indenting/Receiving/Storing Procedure
4. Standard formats/Certificate required for
Institution
5. Various equipment (Small/Large) required for
dept.
6. Types of Menu/Cuisine 7. Procurement of Raw Material.
8. Standard Recipes
9. Preparation Technologies
10. Waste Management
11. Type of Cooking method 12. Standard serving /preparation timing
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (B)
COURSE TITLE BAKERY MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to bakery management in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- List down the equipment used. CO2- Identify the equipments required.
CO3- Develop working skills.
CO4- List down the ingredients used.
CO5- Compile menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
CO4 H
CO5 M
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Area/Layout
2. Equipments required
3. Various preparation/Menu
4. Operation hours 5. Standard Recipe
6. Issuing/Receiving Procurements
7. Standard Receiving/sale procedure
8. Waste Management
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (C )
COURSE TITLE INTERNATIONAL CUISINES
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to international cuisines in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Experts foe cuisine
2. Availability of Raw Material
A. Bases of Cuisines B. Base of spices
C. Base of popular
D. Base of Food/Dishes
E. Seasonal Dishes
3. Availability of Equipments
4. Understand the Language/Mark 5. Operating hours
6. Standard Recipes
7. Availability of Manpower
8. Setting up of Menu
9. Local ethics/ Religious Requirement
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804(D)
COURSE TITLE FOOD SERVICE MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to food service management in real time scenario through
industrial job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Technology used by Management
2. Management Techniques
3. Inventory/Issuing/Receiving System 4. Billing/ Ordering Procedure
5. Types of Meal & Timing
6. Responsibility of staff
7. Procurements Techniques
8. Cover/ Person that are accommodated during meal
hours 9. Structure of Institution
10. Cleaning / Maintenance procedure
11. Timing of operation
12. Standard Service Timing
13. Waste Management 14. Type of Equipment used/Specification
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (E)
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of front office and its actual
operation in hotel industry.
COURSE
OUTCOME
CO1- Identify the source of Manpower.
CO2- Explore themselves to the real time situations. CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Total No. of Rooms and facilities
2. Tariff structure/Rack Rates/Discounts
3. Reservation Types/Mode 4. Reservation Procedure
5. Reservation Sources
6. Reception/Receiving Procedure
7. Co-ordination/ intra department relationship
8. Various check-in procedure
9. Standard phrase of Common 10. Policies/Procedure for
a) No show
b) Scanty Baggage
c) Single lady
d) VIP e) Groups/ lay over
11. Various Reports
12. Coordination with House-Keeping / F&B/
Production Team/Dept.
13. Billing/Financial policies
14. Foreign guest handling
BHM SYLLABUS-EIGHTH SEMESTER
15. Various sub-units/departments
16. Emergency handling procedure
17. Guest/Staff Communication Channels
18. Local information/ 19. Post. Departure formalities
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (F)
COURSE TITLE ACCOMMODATION MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of accommodation operations at
star category hotel and its actual operation in hotel industry.
COURSE
OUTCOME
CO1- Identify the source of Manpower.
CO2- Explore themselves to the real time situations. CO3- List down the Housekeeping Procurement Procedures.
CO4- Preparing and compiling various inventories
CO5- Studying and implementing various Sop
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Total No’s of Rooms/Area provided for
accommodation
A. Star Category 2. Reservation Procedure
3. Operation Timing
4. Cleaning Schedule (Daily/weekly/Spring)
5. Services/facilities provided by Management
6. Staff Structure/Shift Timing
7. Co-ordination between the staff/dept. 8. Discount
9. Billing procedure
10. Staff structure
11. Various formats used by departments
12. Facilities/ amenities provided in Room
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804(G)
COURSE TITLE LAUNDRY MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of laundry operations at star
category hotel and its actual operation in hotel industry.
COURSE
OUTCOME
CO1- Identify the source of Manpower.
CO2- Explaining the concept of OPL CO3- List down the procedure of Linen exchange
CO4- Preparing and compiling various inventories
CO5- Describing the role of various cleaning equipments
Cou
rse
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 H
CO3 M
CO4 M
CO5 L
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE
1. Types of Laundry- location
2. Operation Timing
3. Equipment used (Brand/ Specification)
4. Chemicals 5. Sources of Material/ Type of Material
6. Standard laundry Procedures
7. Standard Laundry cycle
8. Laundry collection/ Distribution channel
9. Standard price
10. Source of Energy/Water 11. Policy for damage
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (H)
COURSE TITLE RETAIL MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of retail operations in real time
scenario
COURSE
OUTCOME
CO1- Explaining the concept of Retail Industry .
CO2- Preparing duty roasters CO3- Market segmentation in Retail
CO4- Identifying signature products
CO5- Employee Retaining strategies
Cou
rse Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE 1. Type of Service
2. Type of Cliental
3. Source of Cliental
4. The Layout (Interior/theme)
5. Operation Procedure 6. Turn-over ratio
7. Raw material intending/ procuring procedure
8. Duties & Responsibility of staff
9. The Operating hours
10. Services/inventions offered
11. Budget/ Financial position 12. Employee Recruitment policy
13. Employee Retaining policy
14. Sales/Marketing Team or policies/activities
15. Employee Training/Technology Updation facilities
16. Discount/Compensation facility or authority 17. Standard/signature products
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (I)
COURSE TITLE EVENT MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of event management operations in
real time scenario
COURSE
OUTCOME
CO1- Defining the concept of Event Management .
CO2- Preparing various checklist of different events CO3- Adoption of various marketing agencies for different events
CO4- Organization structure and duties and responsibilities of staff
CO5- Employee Retaining strategies
Cou
rse Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE 1. Source of Events/Business
2. Duties &n Responsibilities of staff
3. Marketing Techniques
4. Procedure for planning events
5. Various check list 6. Stores/Storage of Equipments
7. Sources of Manpower
8. Handling/Communication Procedure
9. Products/Brands use by the company
10. Working hours/Environment
11. Best Practices followed by company 12. Finance Handling
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 805
COURSE TITLE COMPREHENSIVE VIVA VOCE
CONTACT
HOURS
OBJECTIVE The comprehensive viva voce is aimed at evaluating the learning
observation of the student post on the job training exposure and making
the student industry ready
COURSE OUTCOME
CO1- Explaining various leaning at from different section CO2- Explain major key terms used in Department
CO3- Organization structure of department
CO4- Coordination of with other departments
CO5- Duty Roasters
Course
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Student after completion of on the job industrial
exposure would appear for viva-voce on his on the
Job Training
Total hours
SUGGESTED
READING
NIL
SEMINAR, BHS -806
Objective of seminar
To inculcate, self-learning and communication skills students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which will help to develop
competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
BHM SYLLABUS-EIGHTH SEMESTER
GENERAL PROFICIENCY, BHG -807
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
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