bhm syllabus-first semester · bhm syllabus-first semester personal & kitchen hygiene uniform,...

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.


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


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


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


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


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


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


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


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.


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


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


Total hours 48

SUGGESTED READING

NIL


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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)


• 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


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


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


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


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


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


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


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


COURSE

DETAILS

Module

no

Topic Hour

s


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


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


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


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


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


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


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


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


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


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


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


SEMINAR, BHM 305



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





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


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


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


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


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


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



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


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


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). –









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


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


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









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


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


.

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


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


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


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


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


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


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


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


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


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 &








Managing Front Office Operations – Kasavana & Brooks Educational

Institution AHMA - Front Office


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


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








SEMINAR, BHS -410


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




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


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


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


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


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


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 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)


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


CO1 H

CO2 L

CO3 M

CO4 M

CO5 H


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


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



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



Course

Outcom

e

Program Outcome


CO1 M

CO2 H

CO3 L

CO4 M

CO5 H


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


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


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.



Course

Outcome

Program Outcome


CO1 H

CO2 M

CO3 L

CO4 L

CO5 L


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


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


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



Course

Outcome

Program Outcome


CO1 H

CO2 M

CO3 L

CO4 L

CO5 L


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


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


Course

Outcom

e

Program Outcome


CO1 H

CO2 M

CO3 L

CO4 L

CO5 L


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


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


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.



Course

Outcom

e

Program Outcome


CO1 H

CO2 M

CO3 L

CO4 L

CO5 L


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


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.


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


Course

Outcom

e

Program Outcome


CO1 M

CO2 M

CO3 L

CO4 M


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


• Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU



• Modern Cookery (Vol –I) By Philip E. Thangam,

Publishers: Orient Longman



• Practical Professional Cookery By Kauffman &

Cracknell


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


PROGRAM OUTCOMES:

Course

Outcome

Program Outcome


CO1 M

CO2 M

CO3 L

CO4

CO5 H


COURSE

DETAILS

Module

no

Topic Hour

s

1.

• Service of Alcoholic Beverages:

Wines, Spirits.

• Opening & closing of wines corks

(Champagne, Red & White wines)


• 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


Modern Restaurant Service – John Fuller, Hutchinson

Professional Food & Beverage Service Management – Brian Varghese

The Restaurant ( From Concept to Operation)


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


CO1 H

CO2 M

CO3 M

CO4 M

CO5 H


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



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


PROGRAM OUTCOMES:

Course

Outcom

e

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


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


SEMINAR, BHM-508




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






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


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


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.


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.


PROGRAM OUTCOMES:

Course Outcom

e

Program Outcome


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


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


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


3.

Indian Sweets & Desserts


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


• Food of Haryana: The Great Desserts – Dr Ashish

Dahiya, University Press, MDU



• Modern Cookery (Vol –I) By Philip E. Thangam, Publishers: Orient Longman



• 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


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


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


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


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


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


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



Managing Front Office Operations – Kasavana & Brooks

Educational Institution AHMA - Front Office


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


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


Subsidiary Process in Renovation

Total hours 36

SUGGESTED

READING


Housekeeping Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –



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


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


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


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


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


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


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


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


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.


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


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


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


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


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


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 &







Managing Front Office Operations – Kasavana & Brooks Educational

Institution AHMA - Front Office


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


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



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.


PROGRAM OUTCOMES:

Course

Outcom

e

Program Outcome


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


• 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


SEMINAR, BHM-608




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




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


BHM SYLLABUS -SEVENTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT

SEMESTER 7 th


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


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


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



SEMESTER 7 th


COURSE TITLE APPLICATION OF COMPUTER IN TOURISM AND HOSPITALITY


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.



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M



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


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



SEMESTER 7 th

COURSE CODE BHM 701 (C)

COURSE TITLE WEB APPLICATION IN HOSPITALITY & TOURISM


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



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M



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


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



SEMESTER 7 th

COURSE CODE BHM 702

COURSE TITLE HUMAN RESOURCE MANAGEMENT


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



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 M

CO5 H



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


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



SEMESTER 7 th

COURSE CODE BHM 703

COURSE TITLE SAFETY SECURITY AND TRAVEL DOCUMENTATION


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



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M



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


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



SEMESTER 7 th


COURSE TITLE CULINARY MANAGEMENT


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



Course

Outcome

Program Outcome


CO1 M

CO2 L

CO3 M

CO4 L

CO5 M



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


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.



SEMESTER 7 th


COURSE TITLE BAKERY MANAGEMENT


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


CO1 M

CO2 L

CO3 M

CO4 L


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


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

http://www.hermehouse.com/



SEMESTER 7 th

COURSE CODE BHM-704 (C)

COURSE TITLE INTERNATIONAL CUISINE


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


CO1 M

CO2 L

CO3 M

CO4 L


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


• 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.



SEMESTER 7 th

COURSE CODE BHM 704 (D)

COURSE TITLE FOOD SERVICE MANAGEMENT


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



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


•


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


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


SEMESTER 7 th

COURSE CODE BHM 704 (E)



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.


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


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



SEMESTER 7 th

COURSE CODE BHM 704 (F)

COURSE TITLE ACCOMMODATION MANAGEMENT


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



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M



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


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


Housekeeping Management – Margaret M. Leappa & Aleta Nitschke



SEMESTER 7 th

COURSE CODE BHM 704 (G)

COURSE TITLE LAUNDRY MANAGEMENT


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.



Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M



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


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


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.



SEMESTER 7 th

COURSE CODE BHM 704 (H)

COURSE TITLE RETAIL MANAGEMENT


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


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


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


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



SEMESTER 7 th

COURSE CODE BHM 704 (I)

COURSE TITLE EVENT MANAGEMENT


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


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


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



SEMESTER 7 th

COURSE CODE BHM 705

COURSE TITLE DISASTER MANAGEMENT IN TOURISM


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


Concept of disaster and relationship between disaster and development

Stages in disaster management

Disaster management laws in India


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


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


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


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


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


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


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


Course

Outcome

Program Outcome


CO1 M

CO2 H

CO3 M

CO4 H

CO5 M


COURSE

DETAILS

Module

no

Topic Hour

s



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


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



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.


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


1. Logbook.; 2. Appraisal;


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


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


CO1 M

CO2 M

CO3 M

CO4 L

CO5 H


COURSE

DETAILS

Module

no

Topic Hour

s



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


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



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.


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;


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


SEMESTER 8 th


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.


PROGRAM OUTCOMES:

Cou

rse

Out

com

e

Program Outcome


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


SEMESTER 8 th


COURSE TITLE BAKERY MANAGEMENT

CONTACT

HOURS


related to bakery management in real time scenario through industrial


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.


Course

Outcom

e

Program Outcome


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


SEMESTER 8 th

COURSE CODE BHM 804 (C )

COURSE TITLE INTERNATIONAL CUISINES

CONTACT

HOURS


related to international cuisines in real time scenario through industrial


COURSE OUTCOME



CO4- Compile Menus.



Cou

rse

Out

com

e

Program Outcome


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


SEMESTER 8 th

COURSE CODE BHM 804(D)

COURSE TITLE FOOD SERVICE MANAGEMENT

CONTACT

HOURS


related to food service management in real time scenario through

industrial job training exposure.

COURSE OUTCOME



CO4- Compile Menus.



Cou

rse

Out

com

e

Program Outcome


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


SEMESTER 8 th

COURSE CODE BHM 804 (E)


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.



Cou

rse

Out

com

e

Program Outcome


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


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


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


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


Cou

rse

Out

com

e

Program Outcome


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


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


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


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


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


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


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


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


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


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


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-first semester · bhm syllabus-first semester personal & kitchen hygiene uniform,...

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