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Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 1
SYLLABUS OF
[BHMCT]
BACHELOR’S OF HOTEL MANAGEMENT
AND CATERING & TECHNOLOGY
GYAN VIHAR SCHOOL OF
HOTEL MANAGEMENT
EDITION - 2013
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 2
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition 2013
I-YEAR I-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Theory
1 HM 101/001 Foundation Course of Food Production 3 3 - - 3 30 70
2 HM 103 Foundation Course of Food & Beverage Service 3 2 1 - 3 30 70
3 HM 105 Foundation Course of Accommodation Operations 2 2 - - 3 30 70
4 HM 107 Foundation Course of Front Office Operations 2 2 - - 3 30 70
5 HM 109/005 Application of Computer- I 2 2 - - 3 30 70
6 HM 111/007 Nutrition, Hygiene & Sanitation 2 2 - - 3 30 70
7 HS 111 Employability Skills-I 3 3 - - 3 30 70
B. Practical
8 HM 151/051 Pra. - Foundation Course of Food Production 3 - - 6 4 60 40
9 HM 153 Pra. - Foundation Course of Food & Beverage Service
2 - - 3 4 60 40
10 HM 155 Pra. - Foundation Course of Accommodation Operation
1 - - 2 4 60 40
11 HM 157 Pra. - Foundation Course of Front Office Operation 2 - - 3 4 60 40
12 HM 159/055 Pra. – Application of Computer – I 1 - - 1 4 60 40
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
13 DE 101 Discipline and Co- Curricular Activities – I 2 - - - - 100 -
Total 28 16 1 15
Total Teaching Load 32
I-YEAR II-SEMESTER
S.
No.
Course Code Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Theory
1 HM 102/002 Fundamental of Food Production 2 2 - - 3 30 70
2 HM 104 Fundamental of Food & Beverage Service 2 2 - - 3 30 70
3 HM 106 Fundamental of Accommodation Operations 2 2 - - 3 30 70
4 HM 108 Fundamental of Front Office Operations 2 2 - - 3 30 70
5 HM 110/006 Application of Computer.- II 2 2 - - 3 30 70
6 HM 112/008 Food Safety & Quality 2 2 - - 3 30 70
7 HS 112 Employability Skills-II 3 3 - - 3 30 70
8 ES 102 Environmental Studies 2 2 - - 3 30 70
B. Practical
9 HM 152/052 Pra. - Fundamental of Food Production 3 - - 6 4 60 40
10 HM 154 Pra. - Fundamental of Food & Beverage Service 2 - - 3 4 60 40
11 HM 156 Pra. - Fundamental of Accommodation Operations 1 - - 2 4 60 40
12 HM 158 Pra. - Fundamental of Front Office Operations 2 - - 3 4 60 40
13 HM 160/056 Pra. – Application of Computer – II 1 - - 1 4 60 40
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
14 DE 102 Discipline and Co- Curricular Activities – II 2 - - - - 100 -
Total 28 17 - 15
Total Teaching Load 32
L* = Lecture T*=Tutorial P* = Practical
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 3
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program )
Edition 2013
II-YEAR III-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Theory
1 HM 201 Food Production Quantity 3 3 - - 3 30 70
2 HM 203 Food & Beverage Banquet Service 2 2 - - 3 30 70
3 HM 205 Accommodation Operations – I 2 2 - - 3 30 70
4 HM 207 Front Office Operations – I 2 2 - - 3 30 70
5 HM 209 Management Technique-I 2 2 - - 3 30 70
6 HM 211 Hotel Accounts 2 2 - - 3 30 70
7 HM 213 Hotel Engineering 2 2 - - 3 30 70
8 HS 211 Employability Skills-III 3 3 - - 3 30 70
B. Practical Project
9 HM 251 Pra. – Food Production Quantity 3 - - 6 4 60 40
10 HM 253 Pra. – Food & Beverage Banquet Service 2 - - 3 4 60 40
11 HM 255 Pra. – Accommodation Operations- I 1 - - 2 4 60 40
12 HM 257 Pra. – Front Office Operations – I 2 - - 3 4 60 40
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
13 DE 201 Discipline and Co- Curricular Activities – III 2 - - - - 100 -
Total 28 18 - 14
Total Teaching Load 32
II-YEAR IV-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Theory
1 HM 202/316 Adv. Food Production 3 3 - - 3 30 70
2 HM 204/303 Food & Beverage Thematic Service 2 2 - - 3 30 70
3 HM 206/305 Accommodation Operations – II 2 2 - - 3 30 70
4 HM 208/307 Front Office Operation – II 2 2 - - 3 30 70
5 HM 210 Management Technique – II 2 2 - - 3 30 70
6 HM 212 Management Concept & Organizational Behaviour 2 2 - - 3 30 70
7 HM 214 Food & Beverage Control – I 2 2 - - 3 30 70
8 HS 212 Employability Skills-IV 3 3 - - 3 30 70
B. Practical Project
9 HM 252/360 Pra. - Adv. Food Production 3 - - 6 4 60 40
10 HM 254/363 Pra. – Food & Beverage Thematic Service 2 - - 3 4 60 40
11 HM 256/365 Pra. – Accommodation Operations– II 1 - - 2 4 60 40
12 HM 258/367 Pra. – Front Office Operation. – II 2 - - 3 4 60 40
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
13 DE 201 Discipline and Co- Curricular Activities – III 2 - - - - 100 -
Total 28 18 - 14
Total Teaching Load 32
L* = Lecture T*=Tutorial P* = Practical
NOTE:
(I) The students of third year will be divided into two groups Group I and Group II.
(II) In 5th
Semester, Group I will go for Pra. I.T. while Group II will attend regular Classes of III Year
(III) In 6th
Semester, Group II will go for Pra. I.T. while Group I will attend regular Classes of III Year
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 4
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition 2013
III-YEAR V/VI-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Practical I.T.
1 HM 351 I.T. on Food Production 6 - - - 3 100
2 HM 353 I.T. on Food & Beverage Service 6 - - - 3 100
4 HM 355 I.T. on Accommodation Operation 6 - - - 3 100
3 HM 357 I.T. on Front Office Operation 6 - - - 3 100
5 HM 359 I.T. on Log Book 6 - - - 3 100
B. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
6 DE 301 Discipline and Co- Curricular Activities – V 2 - - - - 100 -
Total 32 0 0 0
Total weeks 22
Group I.T. Academic Input
Group-I (summer batch) 1st June to 31st October 15th November onwards
Group-II (winter batch) 16th Nov to 8th April 25th April onwards
III-YEAR V/VI-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Theory
1 HM 301 Food Production Regional 3 3 - - 3 30 70
2 HM 304 Adv. Food & Beverage Service 2 2 - - 3 30 70
3 HM 306 Adv. Accommodation Operations 2 2 - - 3 30 70
4 HM 308 Adv. Front Office Operation. 2 2 - - 3 30 70
5 HM 309 Financial Management 2 2 - - 3 30 70
6 HM 311 Strategic Management 2 2 - - 3 30 70
7 HM 314 F&B Control – II 2 2 - - 3 30 70
8 HS 312 Employability Skills-VI 3 3 - - 3 30 70
B. Practical Project
9 HM 352 Pra. – Food Production Regional 3 - - 6 4 60 40
10 HM 354 Pra. - Adv. Food & Beverage Service 2 - - 3 4 60 40
11 HM 356 Pra. - Adv. Accommodation Operations 1 - - 2 4 60 40
12 HM 358 Pra. - Adv. Front Office Operation 2 - - 3 4 60 40
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
13 DE 302 Discipline and Co- Curricular Activities – VI 2 - - - - 100 -
Total 28 18 - 14
Total Teaching Load 32
L* = Lecture T*=Tutorial P* = Practical
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 5
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition 2013
IV-YEAR VII-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Professional Electives (Select any one Group)
Group-1
1 HM 401 Food Production –Specialization 3 2 1 - 3 30 70
2 HM 403 Food Production – Management 2 2 - - 3 30 70
3 HM 405 Food & Beverage Service – Specialization 3 2 1 - 3 30 70
4 HM 407 Food & Beverage Service – Management 2 2 - - 3 30 70
Group-2
1 HM 409 Accommodation Operations – Specialization 3 2 1 - 3 30 70
2 HM 411 Accommodation Operations – Management 2 2 - - 3 30 70
3 HM 413 Front Office Operation – Specialization 3 2 1 - 3 30 70
4 HM 415 Front Office Operation – Management 2 2 - - 3 30 70
Compulsory Course
5 HM 417 Sales and Marketing 2 2 - - 3 30 70
6 HM 419 Facility Planning 2 2 - - 3 30 70
7 HM 421 Introduction to Tourism and Travel 2 2 - - 3 30 70
8 HS 411 Employability Skills-VII 3 3 - - 3 30 70
B. Practical
Group-1
9 HM 451 Pra. – Food Production (Specialization & Management) 3 - - 6 4 60 40
10 HM 453 Pra. – Food & Beverage Service (Specialization & Management) 3 - - 6 4 60 40
Group-2
9 HM 455 Pra. – Accommodation Operations (Specialization & Management) 3 - - 6 4 60 40
10 HM 457 Pra. – Front Office Operation (Specialization & Management) 3 - - 6 4 60 40
C. Compulsory Course
11 HM 459 Management Information System 1 - - 1 4 60 40
D. DISCIPLINE & CO- CURRICULAR ACTIVITIES
12 DE 401 Discipline and Co- Curricular Activities – VII 2 - - - - 100 -
Total 28 17 2 13
Total Teaching Load 32
IV-YEAR VIII-SEMESTER
S.
No.
Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
A. Professional Electives (Select any one Group)
Group-1
1 HM 402 Food Production – Research 3 2 1 - 3 30 70
2 HM 404 Food Production –Development 2 2 - - 3 30 70
3 HM 406 Food & Beverage Service –Research 3 2 1 - 3 30 70
4 HM 408 Food & Beverage Service.- Project 2 2 - - 3 30 70
Group-2
1 HM 410 Accommodation Operations– Research 3 2 1 - 3 30 70
2 HM 412 Accommodation Operations- Project 2 2 - - 3 30 70
3 HM 414 Front Office Operation – Research 3 2 1 - 3 30 70
4 HM 416 Front Office Operation.- Project 2 2 - - 3 30 70
Compulsory Course
5 HM 418 Industrial & Food Law 2 2 - - 3 30 70
6 HM 420 Entrepreneurship Development 2 2 - - 3 30 70
7 HM 422 Human Resource Mgt. 2 2 - - 3 30 70
8 HS 412 Employability Skills-VIII 3 3 - - 3 30 70
B. Practical
Group-1
9 HM 452 Pra. – Food Production – Research& Development 3 - - 6 4 60 40
10 HM 454 Pra. – Food & Beverage Service- Research & Project 3 - - 6 4 60 40
Group-2
9 HM 456 Pra. – Accommodation Operations- Research & Project 3 - - 6 4 60 40
10 HM 458 Pra. – Front Office Operation- Research & Project 3 - - 6 4 60 40
C. Compulsory Course
11 HM 460 Dissertation 1 - - 1 4 100 --
Total 26 17 2 13
Total Teaching Load 32
GYAN VIHAR SCHOOL OF HOTEL MGT.
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 6
LIST OF COURSES OFFERED Course
Code
Course Name Credits Contact
Hrs/Wk.
Exam
Hrs.
Weight age
(in %)
L T/S P CE ESE
HM 101/001 Foundation Course of Food Production 3 3 - - 3 30 70
HM 102/002 Fundamental of Food Production 2 2 - - 3 30 70
HM 103 Foundation Course of Food & Beverage Service 3 2 1 - 3 30 70
HM 104 Fundamental of Food & Beverage Service 2 2 - - 3 30 70
HM 105 Foundation Course of Accommodation Operations 2 2 - - 3 30 70
HM 106 Fundamental of Accommodation Operations 2 2 - - 3 30 70
HM 107 Foundation Course of Front Office Operations 2 2 - - 3 30 70
HM 108 Fundamental of Front Office Operations 2 2 - - 3 30 70
HM 109/005 Application of Computer- I 2 2 - - 3 30 70
HM 110/006 Application of Computer.- II 2 2 - - 3 30 70
HM 111/007 Nutrition, Hygiene & Sanitation 2 2 - - 3 30 70
HM 112/008 Food Safety & Quality 2 2 - - 3 30 70
HM 151/051 Pra. - Foundation Course of Food Production 3 - - 6 4 60 40
HM 152/052 Pra. - Fundamental of Food Production 3 - - 6 4 60 40
HM 153 Pra. - Foundation Course of Food & Beverage Service 2 - - 3 4 60 40
HM 154 Pra. - Fundamental of Food & Beverage Service 2 - - 3 4 60 40
HM 155 Pra. - Foundation Course of Accommodation Operation 1 - - 2 4 60 40
HM 156 Pra. - Fundamental of Accommodation Operations 1 - - 2 4 60 40
HM 157 Pra. - Foundation Course of Front Office Operation 2 - - 3 4 60 40
HM 158 Pra. - Fundamental of Front Office Operations 2 - - 2 4 60 40
HM 159/055 Pra. – Application of Computer – I 1 - - 1 4 60 40
HM 160/056 Pra. – Application of Computer – II 1 - - 1 4 60 40
HM 201 Food Production Quantity 3 3 - - 3 30 70
HM 202/316 Adv. Food Production 3 3 - - 3 30 70
HM 203 Food & Beverage Banquet Service 2 2 - - 3 30 70
HM 204/303 Food & Beverage Thematic Service 2 2 - - 3 30 70
HM 205 Accommodation Operations – I 2 2 - - 3 30 70
HM 206/305 Accommodation Operations – II 2 2 - - 3 30 70
HM 207 Front Office Operations – I 2 2 - - 3 30 70
HM 208/307 Front Office Operation – II 2 2 - - 3 30 70
HM 209 Management Technique-I 2 2 - - 3 30 70
HM 210 Management Technique – II 2 2 - - 3 30 70
HM 211 Hotel Accounts 2 2 - - 3 30 70
HM 212 Management Concept & Organizational Behaviour 2 2 - - 3 30 70
HM 213 Hotel Engineering 2 2 - - 3 30 70
HM 214 Food & Beverage Control – I 2 2 - - 3 30 70
HM 251 Pra. – Food Production Quantity 3 - - 6 4 60 40
HM 252/360 Pra. - Adv. Food Production 3 - - 6 4 60 40
HM 253 Pra. – Food & Beverage Banquet Service 2 - - 3 4 60 40
HM 254/363 Pra. – Food & Beverage Thematic Service 2 - - 3 4 60 40
HM 255 Pra. – Accommodation Operations- I 1 - - 2 4 60 40
HM 256/365 Pra. – Accommodation Operations– II 1 - - 2 4 60 40
HM 257 Pra. – Front Office Operations – I 2 - - 3 4 60 40
HM 258/367 Pra. – Front Office Operation. – II 2 - - 3 4 60 40
HM 301 Food Production Regional 3 3 - - 3 30 70
HM 304 Adv. Food & Beverage Service 2 2 - - 3 30 70
HM 306 Adv. Accommodation Operations 2 2 - - 3 30 70
HM 308 Adv. Front Office Operation. 2 2 - - 3 30 70
HM 309 Financial Management 2 2 - - 3 30 70
HM 311 Strategic Management 2 2 - - 3 30 70
HM 314 F&B Control – II 2 2 - - 3 30 70
HM 351 I.T. on Food Production 6 - - - 3 100
HM 352 Pra. – Food Production Regional 3 - - 6 4 60 40
HM 353 I.T. on Food & Beverage Service 6 - - - 3 100
HM 354 Pra. - Adv. Food & Beverage Service 2 - - 3 4 60 40
HM 355 I.T. on Accommodation Operation 6 - - - 3 100
HM 356 Pra. - Adv. Accommodation Operations 1 - - 2 4 60 40
HM 357 I.T. on Front Office Operation 6 - - - 3 100
HM 358 Pra. - Adv. Front Office Operation 2 - - 3 4 60 40
HM 359 I.T. on Log Book 6 - - - 3 100
HM 401 Food Production –Specialization 3 2 1 - 3 30 70
HM 402 Food Production – Research 3 2 1 - 3 30 70
HM 403 Food Production – Management 2 2 - - 3 30 70
HM 404 Food Production –Development 2 2 - - 3 30 70
HM 405 Food & Beverage Service – Specialization 3 2 1 - 3 30 70
HM 406 Food & Beverage Service –Research 3 2 1 - 3 30 70
HM 407 Food & Beverage Service – Management 2 2 - - 3 30 70
HM 408 Food & Beverage Service.- Project 2 2 - - 3 30 70
HM 409 Accommodation Operations – Specialization 3 2 1 - 3 30 70
HM 410 Accommodation Operations– Research 3 2 1 - 3 30 70
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 7
HM 411 Accommodation Operations – Management 2 2 - - 3 30 70
HM 412 Accommodation Operations- Project 2 2 - - 3 30 70
HM 413 Front Office Operation – Specialization 3 2 1 - 3 30 70
HM 414 Front Office Operation – Research 3 2 1 - 3 30 70
HM 415 Front Office Operation – Management 2 2 - - 3 30 70
HM 416 Front Office Operation.- Project 2 2 - - 3 30 70
HM 417 Sales and Marketing 2 2 - - 3 30 70
HM 418 Industrial & Food Law 2 2 - - 3 30 70
HM 419 Facility Planning 2 2 - - 3 30 70
HM 420 Entrepreneurship Development 2 2 - - 3 30 70
HM 421 Introduction to Tourism and Travel 2 2 - - 3 30 70
HM 422 Human Resource Mgt. 2 2 - - 3 30 70
HM 451 Pra. – Food Production (Specialization & Management) 3 - - 6 4 60 40
HM 452 Pra. – Food Production – Research& Development 3 - - 6 4 60 40
HM 453 Pra. – Food & Beverage Service (Specialization & Management) 3 - - 6 4 60 40
HM 454 Pra. – Food & Beverage Service- Research & Project 3 - - 6 4 60 40
HM 455 Pra. – Accommodation Operations (Specialization & Management) 3 - - 6 4 60 40
HM 456 Pra. – Accommodation Operations- Research & Project 3 - - 6 4 60 40
HM 457 Pra. – Front Office Operation (Specialization & Management) 3 - - 6 4 60 40
HM 458 Pra. – Front Office Operation- Research & Project 3 - - 6 4 60 40
HM 459 Management Information System 1 - - 1 4 60 40
HM 460 Dissertation 1 - - 1 4 100 --
HS 111 Employability Skills-I 3 3 - - 3 30 70
HS 112 Employability Skills-II 3 3 - - 3 30 70
HS 211 Employability Skills-III 3 3 - - 3 30 70
HS 212 Employability Skills-IV 3 3 - - 3 30 70
HS 312 Employability Skills-VI 3 3 - - 3 30 70
HS 411 Employability Skills-VII 3 3 - - 3 30 70
HS 412 Employability Skills-VIII 3 3 - - 3 30 70
ES 102 Environmental Studies 2 2 - - 3 30 70
DE 101 Discipline and Co- Curricular Activities – I 2 - - - - 100 -
DE 102 Discipline and Co- Curricular Activities – II 2 - - - - 100 -
DE 201 Discipline and Co- Curricular Activities – III 2 - - - - 100 -
DE 202 Discipline and Co- Curricular Activities – IV 2 - - - - 100 -
DE 301 Discipline and Co- Curricular Activities – V 2 - - - - 100 -
DE 302 Discipline and Co- Curricular Activities – VI 2 - - - - 100 -
DE 401 Discipline and Co- Curricular Activities – VII 2 - - - - 100 -
DE 402 Discipline and Co- Curricular Activities – VIII 2 - - - - 100 -
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 8
HM 101 FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (3, 0, 0)
Unit Course Contents Hours
I
Intro. to Cookery: -
Level of Skills and experience Attitudes and Behavior in the kitchen (different qualities of chef)
Personal hygiene,kitchen hygiene, Uniforms, Safety Procedure in handling equipment. Origin of Modern Cookery,( culinary history)
7
II
Hierarchy and department Staffing: - Modern Staffing in various category hotels ( kitchen organization chat of of various category hotels) Role of Executive Chef, Duties & Responsibility of various chefs (sous chef , cdp, dcdp. Commis ,) Co-operation with other departments. ( coordination with fo, hk, f&b service , maintance dept
ETC..)
7
III
Aims and Objectives of Cooking & Method of Cooking: - Importance of cooking food with reference to the catering industry
Various Textures, Consistencies Action of heat on foods-Color Pigments, Flour, Meats
Basic Principles of F.P. (Conduction/Convection/Radiation)
Medium of cooking (fat/Moisture/Dry)
Method of Cooking-(Boiling,roasting,Poaching,braising,grilling,baking,broling,
Stewing, Sautéing, Blanching, Steaming, Micro-Wave etc.)
7
IV
Basic Preparation & Method of Cooking: - Knife handling, Technique used in preparation Classification of Vegetables, Vegetables Cuts, (Mire Poix, Bouquet garni,jadinere , paysane macedoin
) Classification of fruits & their uses in cookery Stocks- Definition,Types ,Care and precautions in stock making
Recipes, storage of stock Use of stock
7
V
Bakery & Confectionary: - Principle of Baking, Uses of different types of Oven Role of Ingredients and menu example Principle of bread making ingredients used, Steps & different method of bread making
Temperature variation and Its importance
Cookies:-Introduction to cookies,Types of cookies,Care & precaution.
8
Total 36
HM 102 FUNDAMENTAL COURSE OF FOOD PRODUCTION C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Kitchen Organization layout and hierarchy: - Kitchen layout and function Receiving area, Storage area, and Vegetable mise en place area, Cold & hot kitchen, Bakery &
Confectionery. Kitchen brigade. (Classical kitchen hierarchy )
5
II
Basic Principles of Food Production: -
Salads: - Different parts of salad(base,body,dressing &garnishing) Types (compound salads and simple salads etc) salad dressings(French ,vinaigrette , mayonnaise, etc )
Soups: - Classification with examples(Soup classification Chart) Basic recipes Consommés
Garnishes and accompaniments for soups(Classical and French garnishes)
Sauces: - Classification of sauces(Hot, Cold, Warm and Dessert Sauce ) Mother sauces :-definition and types of mother sauces along with Recipes for mother sauces Derivatives of basic sauce (béchamel, espagnol, volute, hollandaise, mayonnaise, tomato etc.)
Rice, Cereals and pulses: - Introduction, Classification & Identification,
Cooking of rice & other cereals
5
III
Meat Cookery: - Introduction to meat cookery Cuts of Beef/Veal Cuts of Lamb/Mutton Cuts of Pork Variety meats (Offal’s)
Fish Cookery: -
Introduction to fish mongery Classification of fish with examples Cuts of fish, Selection of fish & Shellfish
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 9
Cooking of fish effects of heat
Egg Cookery: - Introduction to Egg cookery
Structure of an egg Selection of egg Uses of egg in cookery Methods of cooking egg
IV
Breakfast: - International and Indian breakfast menus Preparations of different types of breakfast items Traditional/Classical items – Power breakfast- & Brunch- concept
Indian Cookery: - History Characteristics Different ingredients used Regional differences Equipments used Cooking methods ( boiling , frying , roasting , tandoor , dum ) Religious influences
Culinary Terms (Cookery):- List of culinary (Common & basic) terms Explanation with examples
5
V
Bakery: -
Sponge and pastry
Introduction of sponge, types of sponge(fat, without fat and eggless sponge )
Care and precaution for sponge making process,
Faults of sponge.
Define pastry, types of pastry(Discussed and preparation of short crust
&choux pastry)
5
HM 103 FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
The F&B Ser. Industry Introduction Types of catering establishment Introduction to F&B Operation
5
II
F&B areas in hotel: -
Restaurant Coffee Shop Room Ser. Bar, Banquets Discotheque Still Room Grill Room Snack Bar
Executive lounge Business Centre and night Clubs
5
III
F&B Equipments: - Usage and types of equipments criteria for selection Requirements and quantity of furniture Linen, China ware (types) Silverware & Glassware Disposables Other equipments
Care & Maintenance
5
IV
F&B Ser. Personnel: - F&B Ser. Organization, Job Description & Specification of F & B Ser. Staff attitude & Attributes of F&B Personnel, Competences Basic etiquettes for catering staff Interdepartmental relationship.
5
V
F&B Ser.: - Table Ser.- Silver, American, French, Russian Self Ser.- Buffet & Cafeteria Specialized Ser. – Tray, Trolley, Lounge, Room Single Point Ser. – Take away wending, Kiosks, Food courts & Bars, Automats. Simple Control Systems (KOT & BOT)
5
Total
25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 10
HM 104 FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Non-Alcoholic Beverages: - Classification Origin & Manufacture Types and Brands Preparation & Service
5
II
Meals and Menu Planning with Service Procedure: - Origin of Menu
Types of meal & Types of Menu (A-la-carte & Table-de-hote) Mise-en-scene & Mise-en-place including arrangement of side boards Laying tables for different meals and menu including laying, Relaying table cloths and folding
Serviettes & sizes of linen Restaurant reservation, Receiving the guest
5
III
Simple Control Systems: - Necessity and functions
F & B Control cycle – KOT & BOT Making bills cash handling equipment Theft control procedures
Various Forms, Formats and Records
5
IV
Tobacco: - History Processing of cigarettes Cigars-Shape, Size Colour
Storage & Service of Cigars and Cigarettes
5
V
Room Service: - Types of Room Service Room Service Organization House rules for room service staff Tray and trolley set up & Mise-en-place Room Service equipments
5
Total 25
HM 105 FOUNDATION COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Intro.to house-keeping department: - Introduction Meaning and Importance Type of establishment Organizational structure Co-ordination of housekeeping with other department
Qualities and responsibilities and house keeping personnel, Personality traits
5
II
Organization of House-keeping department: - Specification Job and description of job Recruitments and interview Layout of house-keeping department Briefing, Debriefing
5
III
Cleaning and maintenance of equipment: - Cleaning equipment Selection Use mechanism care and maintenance Cleaning agents Selection Classification, use, care and storage
5
IV
Cleaning of Public area Floor terraces, elevators, lobbies, corridors, guest room, Ser. elevator Keys- types and key control
5
V
Composition, care and cleaning of different surface: - Metal Glass Leather Plastic
Wood Painted surface
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 11
HM 106 FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Rooms & Floors – Practices & Procedures: -
Types of rooms Rules on a guest floor Types of cleaning – special cleaning spring cleaning and public area cleaning Making up of a guest – room, the maids cart Content of a guest room and bathroom supplies Turn down service and second service
5
II
Housekeeping Control Desk: -
Role of Control Desk Types of Registers & Files maintained
5
III
Key control, Types of Formats: - Types of Keys
Check List, Lost & Found, Maintenance Report, Occupancy & Housekeeping Report. etc. Housekeeping Key Terms
5
IV
Pest control: -
Types of Rests found in different areas of Hotels Eradication and their control
Integrated Pest Management
Waste Disposal
5
V
Fire Prevention: - Types of Fires, Fire Extinguishers
Prevention of Fire
Fire Warning System
Fire Doors, Fire Drills Fire Protection check list
5
Total 25
HM 107 FOUNDATION COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Intro.to the Hospitality Industry:- Meaning & Definition Historical Background
Intro.of Hotel Industry Over-view of accommodation Industry in perspective of Travel & Tourism Industry Modern-trends that accelerate the growth hotel industry
5
II
Hospitality Product & Ser.: - Hospitality Accommodation F&B Facility Ancillary & Support Ser.
5
III
Classification of hotels on basis of size, location, Ser., Mgt.. Types of Rooms: -
Single Double Studio Suite Cabana5 Lanai etc.
5
IV
Basis of Room Tariff & Various types of plans. Classifying function areas F.O. Org. Job Description of F.O. Staff Attribute of F.O. Staff
5
V
F.O. Operation & Terminology: - Guest Cycle
Reservation Registration Log book Walk-in No-Show Occupancy Check in – Check out
5
Total
25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 12
HM 108 FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I Major Hospitality distribution channel.
Inter-relation ship & Co-ordination between different dept. of hotel. 5
II
Types of Reservation: - Source of Reservation Modes of Reservation Reservation Charts & Records Computerized System Cancellation & Amendment Reservation Problems
5
III
Registration & Security: - Pre-Registration Activities Selling Techniques Room Change Types of Key’s Self Registration Safe – Deposit Boxes
Lost & Found. Emergency Procedure Telephone Handling Lay-out of Lobby-Location & Jobs
5
IV
Marketing & Public Relation: - Guest Relation Complaint Handling
5
V Impact of International & National events on Hospitality Industry 5
Total 25
HM 109 APPLICATION OF COMPUTER-I C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
COMPUTER FND.
Information concepts and Processing Definitions Need, Quality and Value of Information Data Processing Concepts
5
II
Elements of a computer System: - Definitions
Characteristics of Computers Classification of Computers Limitations
5
III
Hardware Features and Uses & Input/Output Devices: - Components of a computer Generations of computers Primary and Secondary Storage Concepts Data Entry Devices
Data Output Devices
5
IV
Software Concepts: - Operating Software Application Software Language Classification Compilers and Interpreters
5
V
OPERATING SYSTEMS/ENVIRONMENTS
MS-DOS & File Mgt. Operations: - Basic of MS-DOS Version 6.0 Intro.to Windows: - What are Windows and Window 98 Starting windows 3.1 Parts of a Typical Window and Their functions Different Options in Main Group Copying Files/Folders
Renaming Files/Folders Deleting Files/Folders Creating Folders
5
Total
25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 13
HM 110 APPLICATION OF COMPUTER-II C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
WINDOWS OPERATIONS
A. Creating & Copying Folder B. Creating Shortcuts
C. Renaming & Deleting Folder D. Exploring Windows
E. Quick Menus
5
II
MS-OFFICE 2007 - MS WORD
A. Entering Text B. Saving the Document
C. Editing a Document already saved to Disk D. Printing the Document.
FORMATTING A DOCUMENT A. Justifying & Changing Paragraph Indents
B. Setting Tabs & Margins C. Formatting Pages & Documents
D. Using Bullets & Numbering E. Headers/Footers
SPECIAL EFFECTS
A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript
B. Changing Fonts
CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying, Cutting and Pasting a Block C. Deleting & Formatting a Block D. Using Find & Replace in a Block
USING MS-WORD TOOLS A. Spelling & Grammar B. Printing Envelops & Labels
TABLES
A. Create, Delete & Format
GRAPHICS
A. Inserting Clip & Word arts B. Symbols (Border/Shading)
PRINT OPTIONS
A. Previewing the Document B. Printing a whole Document
C. Printing a Specific Page & selected set D. Printing Several Documents & More than one Copies
5
III
MS OFFICE 2007 (MS-EXCEL )
A. How to use Excel B. Starting Excel
C. Parts of the Excel Screen D. Parts of the Worksheet
E. Navigating in a Worksheet F. Getting to know mouse pointer shapes
CREATING A SPREADSHEET
A. Starting a new worksheet B. Entering the three different types of data in a worksheet
C. Creating simple formulas D. Formatting data for decimal points
E. Editing data in a worksheet F. Using AutoFill
G. Blocking data H. Saving a worksheet
I. Exiting excel
MAKING THE WORKSHEET LOOK PRETTY A. Selecting cells to format B. Trimming tables with Auto Format
C. Formatting cells for : - Currency - Comma - Percent - Decimal - Date
D. Changing columns width and row height
E. Aligning text : - Top to bottom - Text wrap - Re ordering Orientation
F.. Using Borders
GOING THROUGH CHANGES
A. Opening workbook files for editing B. Undoing the mistakes
C. Moving & copying with drag & drop D. Copying formulas
E. Moving & Copying with Cut, Copy and Paste F. Deleting cell entries
G. Deleting columns & rows, Inserting columns rows in a worksheet I. Spell checking the worksheet
PRINTING THE WORKSHEET A. Previewing page B. Printing from the standard toolbar C. Printing a part of a worksheet D. Changing the orientation of the printing
E. Printing the whole worksheet in a single pages F. Adding a header & footer to a report G Inserting page breaks in a report
ADDITIONAL FEATURES OF A WORKSHEET
A. Splitting worksheet window into two four panes B. Freezing columns & rows on-screen for worksheet
C. Attaching comments to cells D. Finding & replacing data in the worksheet
E. Protecting a worksheet F. Function commands
MAINTAINING MULTIPLE WORKSHEET
A. Moving, Adding & Deleting sheets from a workbook
D. Naming sheet tabs other than sheet 1, sheet 2 and so on.
E. Copying or moving sheets from one worksheet to another
CREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart Toolbar
C. Formatting the chart’s axes D. Adding a text box to a chart
E. Changing the orientation of a 3-D chart
F. Using drawing tools to add graphics to chart and worksheet
G. Printing a chart with printing the rest of the worksheet data
EXCEL’s DATABASE FACILITIES
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 14
A. Setting up a database B. Sorting records in the database
IV
MS OFFICE 2007 (MS-POWER POINT)
A. Making a simple presentation. B. Using Auto content Wizards & Templates .
C. Power Points five views
D. Slides - Creating Slides, re-arranging, modifying - Inserting pictures, objects - Setting up a Slide Show E Creating an Organizational Chart
5
V Internet & E-mail 5
Total 25
HM 111 NUTRITION, HYGIENE & SANITATION C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Nutrition
1. Fundamentals. of Nutrition: - Introduction .to nutrition Nutrition and class of nutrients Calories Digestion Absorption and metabolism Recommended dietary allowances Food and function of food.
2. Minerals: Classification Function sources from CA, Fe, Na, I, Fl.
5
II
1. Carbohydrates: - Composition classification Function, sources, requirement, excess and deficiency
2. Fats: - Composition
Classification Function, sources Effect of heating hydrogenation.
3. Vitamin: (A,B,C,D,&K) Classification Function sources Deficiency
Requirement
6
III
1. Protein: - Composition Classification function Sources
2. Energy: - Calorie deficiency BMR SDA
3. Dietetics: Planning balanced diet
Special diet (children, adult, old adolescence)
Overweight
Low calorie diet
Fiber restricted diet and high fiber diet
Factors influencing food intake and food habits.
6
IV
Hygiene and Sanitation and Hygiene in storage of raw & cooked foods :
Personal Hygiene:
Standard of personal hygiene, general health and reporting of illness Protective clothing Importance
Hygiene in storage of raw & cooked foods: Food storage conditions use of refrigeration work in coolers Reach in refrigerators Thawing of frozen food Rules for handling frozen meat and poultry
Equipment and temperature used for holding of cooked foods Importance of Stock Rotation FIFO/LIFO
5
V
Hygiene in the kitchen Dishwashing and Garbage Disposal Keeping plant and equipment clear cleaning methods
Cleaning of kitchen equipment and kitchen Pot washing Manual dishwashing
3
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 15
Mechanical dishwashing Classification of garbage Storage of garbage
Disposal of garbage Waste disposal units
Total 25
Reference Books:- Nutrition, Hygiene (Sanitation) S. Srilaxmi Sanitation for good Ser. Workers by Richardson & Nicodenis Nutritive Value of Indian Food – ICMR New Delhi
HM 112 FOOD SAFETY & QUALITY C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
MICRO-ORGANISMS IN FOOD: -
General characteristics of Micro-Organisms based on their occurrence and structure. Factors affecting their growth in food (intrinsic and extrinsic) Common food borne micro-organisms:
o Bacteria (spores/capsules) o Fungi o Viruses o Parasites
5
II
FOOD SPOILAGE & FOOD PRESERVATION Types & Causes of spoilage Sources of contamination Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and
vegetables, canned products) Basic principles of food preservation E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)
5
III
BENEFICIAL ROLE OF MICRO-ORGANISMS Fermentation & Role of lactic and bacteria Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic
beverages) Miscellaneous (Vinegar & anti-biotics)
FOOD BORNE DISEASES Types (Infections and intoxications) Common diseases caused by food borne pathogens Preventive measures
5
IV
FOOD CONTAMINANTS & ADULTERANTS Introduction to Food Standards Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic
contaminants, residues from packaging material)
Common adulterants in food Method of their detection (basic principle)
5
V
FOOD ADDITIVES Introduction Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)
FOOD LAWS AND REGULATIONS National – PFA Essential Commodities Act (FPO, MPO etc.) B. International – Codex Alimentarius,
ISO
C. Regulatory Agencies – WTO D. Consumer Protection Act
5
Total 25
HM 151 PRA. – FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I
Identification of Vegetables: - Varieties of vegetables
Classification
Cuts of Vegetable Julienne, Jardinière, Mignonette, Dices, Cubes, Macedonia, Pays Anne, Lozenge, Shreds, Concusses, Mirepoix
Blanching of tomato capsicum
Methods of cooking vegetables:- Boiling (Potatoes, beans, cauliflower) Frying :- ( aubergines, Potatoes) Steaming- Cabbage
14
II
Preparation of Stocks & Sauces: - Demonstration + Preparation of White Stock, Brown Stock, Fish Stock
Demonstration+ Preparation of basic mother sauces & 2-3 derivatives of each. 14
III
Bakery & Confectionary: - Demonstration + Preparation of simple and enriched bread recipes Bread loaf (white & brown) Bread rolls (various shapes)
14
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 16
French bread Brioche
IV
Bakery- Simple Cakes: -
Demonstration + Preparation of simple cake recipes Sponge, Genoese, Fatless, Swiss Roll Fruit Cakes, Rich Cakes
14
V
Identification of various varieties of rice cereals and pulses: - Preparation of simple preparation such as Boiled rice (draining & absorption method) Fried Rice
Simple various dal preparations Wheat products like
Chapaties Parathas Phulkas Poories
12
Total 68
Recommended Books Professional Chef – Le Rol A Poson A Taste of India – Jaffery Madhur Food Commodities – Benard Davis Cookery an Intro.– Ceserani & Kinton Modern Cookery – Philip E Thangan Professional Baking – Wayne Glasslen Professional Naking – Crrisslen Wayhe Theory of Cookery – Krishna Arora
HM 152 PRA.- FUNDAMENTAL COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I
Preparation of Soups: - Classification of soups Preparation of basic soups Consomme, cream, Puree, Cut Vegetable, Veloutes, National soups, Bisque
14
II
Egg Cookery: - Preparation of varieties of egg dishes Fried (sunny side up double fried) Poached Fried Omelet’s (plain, stuffed) En cocotte
14
III
Identification and Preparation of Fish: -
Identification & classification of fish Cuts of fish such as fillet, darne, troncon, paupiette, goujon Preparation of simple fish dishes
14
IV
Identification and preparation of Poultry: - Cuts of poultry Preparation and joining of chicken Preparation of simple dishes
Identification & Preparation of Meat: - Identification of various cuts Preparation of basic cuts such as lamb & pork chops tournedos, fillet steak & escalope roast leg of lamb
14
V
Bakery – Pastry: - Demonstration +Preparation of dishes using varieties of pastry Jam, Tarts, Turnovers, Khari Biscuits etc.
Bakery – Simple Cookies: - Demonstration & preparation of simple cookies like Nankhatai, Majestic Golden Goodies
Melting Moments, Swiss Tarts, Tri Colour Biscuits, Chocolate Chip Cookies, Chocolate Cream Fingers, Bachelor Buttons
12
Total 68
Recommended Books Professional Chef – Le Rol A Poson A Taste Of India – Jaffery Madhur Food Commodities – Benard Davis Cookery an Intro.– Ceserani & Kinton Modern Cookrey – Philip E Thangan Professional Baking – Wayne Glasslen Professional Naking – Crrisslen Wayhe Theory of Cookrey – Krishna Arora
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 17
HM 153 PRA. – FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I
Identifying operating equipments 6
II Knowledge of sideboards
6
III
Basic etiquettes (Briefing & De-briefing) 6
IV
Laying & relaying table cloth 6
V
Cover laying for B/F, Lunch and Diner 6
Total
30
Reference Books:- F & B Ser. Training manual – Sudhir Andrews F&B Ser. – Lillicrap & Cousins F & B Ser. – Vijay Dhawan Intro.to F & B Ser. – Brown, Heeper, Beegan
HM 154 PRA.- FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Reservation & Receiving Guest
6
II KOT & Billing 6
III Sequence of Service & Kitchen Stewarding 6
IV Taking order in R/Service 6
V Tray/Trolley Set-up
6
Total 30
Reference Books:- F & B Ser. Training manual – Sudhir Androws Food & Beverage Ser. – Lillicrap & Cousins F & B Ser. – Vijay Dhawan Intro.to F & B Ser. – Brown, Heeper, Beegan
HM 155 PRA. – FOUNDATION COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 1 (0, 0, 2)
Unit Course Contents Hours
I Bed making procedure 5
II Guest room cleaning – dusting, mopping, (routine, periodic and spring) 5
III Content of a guest room – amenities and supplies 5
IV Turn down Ser. 5
V Cleaning of public area 5
Total 25
Reference Books:- Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker – Schneider, VNR Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 18
HM 156 PRA.- FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 1 (0, 0, 2)
Unit Course Contents Hours
I Cleaning of different surfaces and materials
5
II Maid’s trolley
5
III Bathroom cleaning and Bed making
5
IV Handling emergencies – sickness, fire alarm, theft,
5
V Use of Housekeeping Formats
5
Total 25
Reference Books:- Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker – Schneider, VNR Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
HM 157 PRA. – FOUNDATION COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Different types of conversation at F.O.
6
II Coordination with other departments
6
III Taking reservation
6
IV Guest registration 6
V Welcome procedure & Bell Desk Operation
6
Total 30
Reference Books:- Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort F O Training Manual By Sudhir Andrews
HM 158 PRA.- FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Telephone handling & Case Study 6
II Projects & Assignments 6
III
Check-In Procedure: - Guaranteed Reservation Non-Guaranteed Reservation
Walk-in Group Checking Individual Checking
6
IV Formats & Different types of Bill Settlements
6
V Role play 6
Total 30
Reference Books:- Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort F O Training Manual By Sudhir Andrews Professional Hotel Mgt. Concept By Jagmohan Negi
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 19
HM 159 PRA. – APPLICATION OF COMPUTER-I C (L, T, P) = 1 (0, 0, 1)
Unit Course Contents Hours
I Making of Files in MS-Word 3
II Creating & Deleting Folders 3
III Copying & Renaming Files & Folders 3
IV Basic knowledge of various Hardware & Software 3
V Finding of Files & Folders 3
Total 15
Reference Books:- Fnd. of Computers – V Rajaraman Mastering Microsoft Office, Lonnie E. Moseley – David M Booder
HM 160 PRA.-APPLICATION OF COMPUTER-II C (L, T, P) = 1 (0, 0,1)
Unit Course Contents Hours
I Making of Files in MS-Word Creating & Deleting Folders
3
II Copying & Renaming Files & Folders Basic knowledge of various Hardware & Software
3
III Finding of Files & Folders DOS – External and Internal Commands, Batch Files
3
IV Windows Operating Systems – Start Menus, Different Bars, Window explorer My Computer, Recycle Bin, Printing of Documents
3
V
Window based packages – word processing, spread sheets, presentations internet-browsing the web, sending and receiving E-mail Project: - Three Presentations on Academic Slides Three Presentations on Corporate Slides Three Presentations on Marketing Slides
3
Total 15
Reference Books:- Fnd. of Computers – V Rajaraman Mastering Microsoft Office, Lonnie E. Moseley – David M Booder
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 20
HM 201 FOOD PRODUCTION QUANTITY C (L, T, P) = 3 (3, 0, 0)
Unit Course Contents Hours
I
Basic Masala: - Intro.to spices Role of spices in Indian cookery( anie seeds , asafetida , bayleaves , cumin seeds, cardemon , cinnamon ,
cloves , coriander , fennel seeds , nutmeg , peppercorn , red chilli , star annies , turmeric etc) Different masala used Dry and wet masala Composition of basic Indian masala
7
II
Quantity F.P.: - Intro.to volume feeding Industrial and Institutional catering Staff organization, Kitchen layout Kitchen equipment and utensils
Planning menu for volume feeding Volume forecasting
7
III
Regional Indian Cuisine: - Detail study on regional food of North, South, East and West Cuisine Staple food, Dishes of region Traditional preparation methods Utensils and accompaniments
Indian Sweets (Chena sweets, besan sweets and mawa sweets, hawlava )
Indian breads(parathas , Chappatties, poories roties and litti etc)
7
IV
Indian Gravies: - Composition of basic gravies Different types of gravies
7
V
Banquet Menus: - Planning Indenting and costing Forecasting
Pre-Preparation and cooking techniques
7
Total 35
HM 202/316 ADV. FOOD PRODUCTION C (L, T, P) = 3 (3, 0, 0)
Unit Course Contents Hours
I
Appetizers and Garnishes: - Appetizers: - Definition, Classification Standard accompaniments,
Uses with menu examples Garnishes: - Definition, Classical Garnishes and Uses with menu examples.
7
II
International Cuisine: - Geographic location (Great britan ,france ,spain & Portugal ,germany oriental , Mexican ,Chinese) Historical background Staple food with regional influences Specialties Recipes
In Relation to the following cuisines: - France, Italy, Spain, Portugal, Germany, Middle eastern, Mexican, Arabic, Chinese etc.
7
III
Uses of Herbs and Wines in cookery: - Difference between cooking wine and table wines Ideal use of wine in cooking Herbs and Spices: - Classification and ideal use of herbs and spices in cooking (Leeks , basil , thyme ,
rosemerry , oregano , dill )
7
IV
Icings and Meringues: - Icings: - Types, Uses, Methods of Preparation, Recipes and Difference between icings and toppings Meringues: - Definition, Types, Preparation methods, Factors affecting stability, Cooking of meringues
7
V
Cakes and Gateaux: - Definition Types Regional Specialties
Role of different ingredients used Faults and remedies Care and Precautions
7
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 21
HM 203 FOOD & BEVERAGE BANQUET SERVICE C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
In Room Dining : - Introduction Scheduling and staffing, Cycle of service Forms and formats, Order taking
Breakfast cards Use of modern technology Time management
5
II
Introduction to Wines:
Introduction, Definitions & Classification of wines Vinification of still, Sparkling, Aromatized & Fortified wines Vine Diseases
New World Wines and Old World Wines.
5
III
Alcoholic Beverages(World Wines ): - Wines of France, Italy, Spain, Portugal, Australia, Germany & India Storage and Service of wine
Wine and Dine
5
IV
Beer: - Introduction Making Process Types of Beer International & Indian Beer Service of bottled, Canned and draught beers
5
V
Other fermented beverages: - Sake Cider Perry
Food & Beverage Terminology
5
Total
25
HM 204/303 FOOD & BEVERAGE THEMATIC SERVICE C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Spirits: - Introduction & types of distilled spirits (Gin, Rum, Whiskey, Vodka, Brandy, Tequila) Brands of distilled spirits Service of spirits
Introduction to other alcoholic beverages like – Absinthe, Grappa, Aquavit, Arrack, Fene
5
II
Liqueurs: - Introduction Types
Production and Storage Brands & Service
5
III
Bar: - Introduction, Types, Layout Bar stock maintenance Bar equipment Bar frauds and control methods Staffing Bar planning, Bar menus Costing in bar & corkage
5
IV
Cocktail: - Introduction, History, Types & Preparation Recipes for classic cocktails & mock tails Cocktail and Mocktail Garnishes & accessories. Cocktail bar equipment
5
V
Tobacco: - Types, Production Brands storage & service
Food & Beverage terminology
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 22
HM 205 ACCOMMODATION OPERATIONS-I C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Principles of Cleaning: - Cleaning procedures Cleaning of public area: -
1. Cleaning Processor 2. Cleaning & upkeep of public area 3. Lobby, Cloak Room, Restaurant, Bar, Banquet Halls, Administration Offices, Lifts and Elevators,
Staircase, Back area, Front area & Corridors
5
II
Safety awareness & first aid: - Concept & Importance Safety – Accidents, Fires (Cause & Procedure) Security – Security of Guest Room & Public area
First Aid – Concept & Emergency Procedures
5
III
Safeguarding assets: - Concept of Safeguarding Assets Theft – Employee, Guest, External Person
5
IV Floors & Floor Finishes: -
Types and their care 5
V
Carpets: - Classification Selection Carpet Laying Cleaning of Carpets
5
Total 25
HM 206/305 ACCOMMODATION OPERATIONS -II C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Fabrics & Fibers: - Classification
Characteristics of Fibers.
Fabric Construction (weaving, knitting, bonding etc.)
Types of Fabrics Usages Printing & Finishes of Fabrics
5
II
Linen / Uniform / Tailor Room: - Layout Types of linen, Sizes Storage facilities
Par-stock Discard Management Linen Inventory System
5
III
Uniform: - Management of uniform Making Monogram Issuing Procedure Production of uniform and factors
Uniform room layout
5
IV
Laundry Management: - Lay out Flow Process Equipments (Washing Machine, Hydro-Extractor, Tumbler) Laundry Agents and Reagents
5
V
Stain Removal: - Definition Rules of Stain Removal Classification of Stains Removal Method
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 23
HM 207 FRONT OFFICE OPERATION-I C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
F.O. Ope.: - Reservation Types of Reservation Cancellation Amendment Overbooking Reservation Record / copy Registration – Pre-registration, Individual Registration, Group Registration work responsibly, F.O.
manager, Reservation Mgt., lobby manager (GRF) bell desk, attendant, door man
5
II F.O. Sales man ship: -
Up selling – Reservation, Reception as a sales tool marketing for different type of travelers 5
III
F.O. Calculation: - House Count Room Count Average Room Revenue (ARR)
Single, Double occupancy percentage, No show walk-in percentage
5
IV
F.O. accounting: - Importance, Function of F.O. accounting Posting of bills Guest Folio Cashier report Guest charge
Guest Accounting cycle Foreign exchange, passport, visa, city ledge, night auditing, Bill settlement by credit card, Exchange
order, Letter of authority
5
V Yield Mgt.: -
Intro.& Concept 5
Total 25
Reference Books:- Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews HM 208/307 FRONT OFFICE OPERATION-II C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
F.O. computer operation: - Basic of computer
Application in Reservation, Registration, Cashiering, Night auditing
5
II
Credit control: - Credit control measures at check-in, during occupancy & check-out
5
III
F.O. security function & Crisis Mgt.: - Role of F.O. in Hotel security Check in – use of metal detector, Scanty Baggage handling Key Control – Electronic Lock System, Grand Master / Master key, use of keycard Guest & staff movement & access control Fire, Sabotage, VIP’s security problems, Drunken Guest, Bomb threat, typical guest situation –
death
5
IV
F.O. Statistics Report: - Flash report, occupancy report, Total ,Revenue report, Housekeeping discrepancy report,
movement list, forecast report, future budgeting & planning of F.O.
5
V
Back office operations: - Various enquiries and reports, Account payable, A/c receivable credit controlling, high balance
report
5
Total
25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 24
HM 209 MANAGEMENT TECHNIQUE-I C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Research Methodology: -
Meaning & Importance of Research Types of Research Collection of data analysis through graphs, tables etc. Introduction to PERT AND CPM
5
II
Effective Management: -
Leadership qualities Organizational culture Communication skills Multitasking Skills
5
III
Understanding Motivation:-
What is Motivation? Motivational Theories (Maslows Law, Hertzberg etc.) Implications for managers.
5
IV
Project on Managing a Hotel and giving presentation as if: -
Hotel Manager F. O. Manager F & B Manager Housekeeping Manager
5
V
Future Planning: -
Budgeting & Types Trend analysis Analysis of Risk and Uncertainty
5
Total 25
HM 210 MANAGEMENT TECHNIQUES-II C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Management concept & significance: - Meaning & definition of management
Levels of management Management and Administration Characteristics of Management
5
II
Management Process: - Process of Management Managerial skills & roles Importance of POM
5
III
Planning: Nature of Planning Importance of Planning Forms of Planning Limitations of Planning
5
IV
Coordination: - Meaning & Definition Difference between cooperation & coordination
5
V
Decision making: - Meaning , Nature & Definition Importance of Decision making Process & Classification
5
Total 25
Reference Books:- Mgt. By: Stoner & Wanicet Organization Behaviour By: K. Aswattappa Essentials of Organization Behaviour By: Stephons Robbins Principles of Mgt. By: L.M. Prasad Mgt. By: Storen & Freeman
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 25
HM 211 HOTEL ACCOUNTS C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Accounting meaning & objectives: - Need for accounting in Hotel Definition & function of accounting in Hotel Basic Accounting Terms
5
II
Theory base of accounting: - Meaning & Need of accounting theory Accounting principles Accounting concepts Accounting rules Rules of debit & credit Practical problems Ledger rules Posting
5
III
Uniform system of accounts for hotel Intro .to uniform system of accounts Contents on income statement
5
IV
Final accounting: - Contents of balance sheet(Under uniform system ) Department income statement & expenses statement Pra. problems
5
V
Departmental accounting Intro to department al accounting Allocation & apportionment of expenses Advantages of allocations Drawback of allocation Basics of allocation Practical problem
5
Total 25
Reference Books:- Book Keeping – T.S. Grewal Intro.to accountancy –T.S. Grewal Principal Of Accounting – S.N. Maheshwari
HM 212 MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Application of Management: - Defining planning, Organizing Staffing, Coordination & Controlling Practical approaches in hospitality industry
5
II
Organization – Meaning and Definition Types of organizations. Organizational Structures.
5
III
Introduction to Organizational Behaviour: Understanding the need Disciplines of OB Importance of OB
5
IV
The Individuals in the organizations:-
Attitudes, Personality and Perception
5
V
Managerial Economics: - Importance & Understanding the economy Cost & Demand Analysis
5
Total
25
Reference Books:- Principles & Practices of Mgt. in the Hospitality Industry By: James R. Keise Mgt. of organizational behaviour By: Paul Hersy & Mennerh Blanchard Mgt. a Global perspective By: Helnz, Wlihrich & Harold Koonty The Managers handbook By: Arther Young
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 26
HM 213 HOTEL ENGINEERING C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
MAINTENANCE: A. Preventive and breakdown maintenance, comparisons
B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation
with other departments of the hotel.
C. Organization chart of maintenance department, duties and responsibilities of maintenance
department
Fuels used in catering industry: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels
B. Calculation of amount of fuel required and cost.
5
II
Gas: A. Heat terms and units; method of transfer
B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while
handling gas; low and high-pressure burners, corresponding heat output.
C. Gas bank, location, different types of manifolds
Electricity: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance,
power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three
phase and its importance on equipment specifications
B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel
connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side.
C. Electric wires and types of wiring
D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using
electric appliances.
E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas
discharged lamps, illumination, and units of illumination.
F. External lighting G. Safety in handling electrical equipment.
5
III
Water systems: A. Water distribution system in a hotel
B. Cold water systems in India
C. Hardness of water, water softening, base exchange method
(Demonstration)
D. Cold water cistern swimming pools
E. Hot water supply system in hotels
F. Flushing system, water taps, traps and closets.
Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires (Demonstration)
B. Fire extinguishes, portable and stationery
C. Fire detectors and alarm
D. Automatic fire detectors cum extinguishing devices
E. Structural protection
F. Legal requirements
5
IV
Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor
system of refrigeration and refrigerants
B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant
units, their care and maintenance. (Demonstration)
C. Conditions for comfort, relative humidity, humidification, de- humidifying, due point control, unit of
air conditioning
D. Window type air conditioner, central air conditioning, preventive maintenance
E. Vertical transportation, elevators, escalators.
Audio visual equipments: A. Various audio visual equipment used in hotel
B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units
C. Maintenance of computers:
D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
E. Sensors – Various sensors used in different locations of a hotel –
type, uses and cost effectiveness
5
V
Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste
B. Sewage treatment
C. Pollution related to hotel industry
D. Water pollution, sewage pollution
E. Air pollution, noise pollution, thermal pollution
F. Legal Requirements
Safety: A. Accident prevention
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 27
B. Slips and falls
C. Other safety topics
Equipment replacement policy: A. Circumstances under which equipment are replaced.
B. Replacement policy of items which gradually deteriorates
C. Replacement when the average annual cost is minimum
D. Replacement when the present cost is minimum
E. Economic replacement cycle for suddenly failing equipment
Security
Total 25
HM 214 F&B CONTROL-I C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
F&B Control – overview I-Semester: - Introduction Objectives of F & B Control
Problems in F & B Control
5
II
F&B Control – Advance overview: - Methodology of F & B Control Personal Mgt. in F&B Control
5
III
Cost and Sales Concepts: - Definition of Cost Elements of Cost
Classification of Cost Sales defined Ways of expressing sales concept Cost / Volume / Profit relationship (Breakeven analysis)
5
IV
Budgetary Control: - Intro. Objectives
Kinds of Budget
5
V
Budgetary Control: - Budgetary Control Process Stages in the preparation & budgets Budgeting ….. F & B Operation
5
Total 25
Reference Books:- Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Gaurav Manoher Food and Beverages Mgt. By: Bernard Davis and Sally Stone Food and Beverage Control By: Richard Kotas & Bernard Devis Principles of food, beverage and labour cost control By: Paul R. Dittmer
HM 251 PRA. – FOOD PRODUCTION QUANTITY C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Preparation of gravies and commonly used Indian Masala. 14
II Regional cookery of North, South, East & West with accompaniment like chutney 14
III Indian bread, Rice and dessert preparations. 14
IV Tandoor cooking 14
V Planning elaborate Indian menus up to 100 portions according to quantity F.P.. 12
Total 68
HM 252/360 PRA. - ADV. FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Three Cors. menu of International Cuisine (France, Italy, Spain, Portugal, Germany) 14
II Three Cors. menu of International Cuisine (Middle eastern, Mexican, Arabic, Chinese etc.) 14
III Making of Cakes and Gateaux 14
IV Different Icings and Meringues 14
V Calculation of Nutritive value of recipes 12
Total 68
Reference Books:- The creative art of garnishes by – Complete Indian cook book by Mridula Badrekar
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 28
Le Repertoire de la cuisine by louij Jaulmier
HM 253 PRA. –FOOD & BEVERAGE BANQUET SERRVICE C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I To Revise and Practice the Syllabus in I & II Sem. 7
II Room Service tray & trolley set-up and service 7
III Conducting Briefing & De-briefing 7
IV Service of fermented & distilled alcoholic beverages 7
V Tasting of Alcoholic Beverages (All types of wines and beers) 7
Total 35
Reference Books:- F & B Ser. Training manual – Sudhir Androws Food & Beverage Ser. – Lillicrap & Cousins F&B Ser. Mgt. – Brian Verghase Beverage Mgt. – Michael Coltman
HM 254/ 363 PRA.- FOOD & BEVERAGE THEMATIC SERVICE C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Service of spirits & liqueurs 7
II Bar set-up & operations 7
III Cocktail & Mocktail preparation 7
IV Presentation of spirits & liqueurs
and cigars & cigarettes 7
V Service of cigars & cigarettes 7
Total 35
Reference Books:- F&B Ser. training manual – Sudhir Andrews F&B Ser. – Lillicrop & Cousins F&B Ser. Mgt. – Brian Vergheese Beverage Mgt. – Michael Cottman F&B Ser. – Vijay Dhawan
HM 255 PRA. – ACCOMMODATION OPERATION-I C (L, T, P) = 1 (0, 0, 2)
Unit Course Contents Hours
I Room attendant trolley 5
II Room Cleaning (Daily , Weekly) 5
III Spring cleaning of various areas 5
IV Inspection of guest room and public area with help of check list 5
V First Aid, Roller & Triangular Bandages
5
Total
25
Reference Books:- Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker – Schneider, VNR Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS HM 256/365 PRA. – ACCOMMODATION OPERATION-II C (L, T, P) = 1 (0, 0, 2)
Unit Course Contents Hours
I Revision of practical of II and III Semester 5
II Linen room procedure & Exchange of linen room procedure with other department 5
III Uniform room procedure and Pest Control Procedures 5
IV Laundry of Bed Linen / Table Linen (Cotton, Silk, Wool) 5
V Stain Removal Method 5
Total 25
Reference Books:- Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker – Schneider, VNR Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 29
HM 257 PRA. – FRONT OFFICE OPERATION-I C (L, T, P) = 2 (0 0, 3)
Unit Course Contents Hours
I All the Pra. function of I & II Semester 7
II Know the process of Room Calculation 7
III Reservation methods 7
IV Group reservation 7
V Reservation reports 7
Total 35
HM 258/367 PRA. – FRONT OFFICE OPERATION-II C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Revision of III Semester 7
II Various Statistical Reports like housekeeping discrepancy report, Daily statistics 7
III Currency and Credit Card handling 7
IV Basics of Computer 7
V Role Plays 7
Total 35
Reference Books:- Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 30
HM 301 FOOD PRODUCTION REGIONAL C (L, T, P) = 3 (3, 0, 0)
Unit Course Contents Hours
I
Quantity Purchase and Storage: - Introduction to the purchase ( purchase of raw materials) Purchasing System
Purchase specification ( meats , vegetables , fruits , fish & sea foods) Purchase techniques Storage of raw materials , temp.
7
II
Convenience food and fast food: - Role of convenience food in fast food operations Advantage and disadvantage of convenience food Labour and cost saving aspect.
7
III
Sandwiches: - Sandwiches: - Definition , history . Types (open, closed, grilled, etc.) Parts, ( base .spreads , filling, and garnishes) Types of Bread use in sandwich making Used different fillings and their classification Spreads and garnishes Making and Storing of Sandwiches
7
IV
International breads:- Introduction to International Classical Breads Role of key regional ingredients Bread Improvers: - uses and types etc.
7
V
Standardization of Recipes : - Planning of New Recipes Hospital catering
Effects of various food items on health system Specialized dishes for heart patients, diabetic patients & other patients.
7
Total 35
HM 304 ADV. FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Restaurant Operations: - Introduction and planning Factors affecting operation of restaurant Complaints during operation and handling Set-up of Restaurant
Thumb rules
5
II
Other Catering Operations: - Hospital catering Industrial & Institutional catering Airline & Railway Catering Take away Home delivery
5
III
Banquets: - Introduction Types, Space requirement Sitting arrangement, Types Banquet Management
5
IV
Cheese: - Introduction – Types
Production – Brands Storage & Service
5
V
Gueridon Service
Introduction
Types
Flambe Dishes and Service
Food & Beverage Terminology
5
Total 25
HM 306 ADV. ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Interior Designing : - Importance, Definition Principles of design Elements of design Lighting – Types & Classification
Latest Planning trends in Hotels.
5
II Colour: -
Colour wheel 5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 31
Importance & Characteristics Classifications of Colours Colour Scheme
III
Furniture Arrangements: - Principles Types of Joints Selection
5
IV
Flower Arrangements: - Concept & Importance Types & Shapes
Principles Tools, Equipments
5
V
Furnishings: - Types & care Uses & Accessories Windows & curtains Floor & wall covering
5
Total 25
HM 308 ADV. FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
F.O. computer operations: - Basics of computer Application of property mgt. system – Reservations, Registrations, Cashiering & Night Auditing
5
II
F.O. securities functions: - Role of F.O. in Hotel security Check in – use of metal detectors Scanty baggage handling
Key Control Electronic Locking System (ELS) Grand master key Master key Lost & Found. Protection of safe deposit boxes
5
III
Night Auditing: - Functions of Night Audit Operating Module
Non automated & automated night audit process
5
IV Guest complaint handling: -
Common complaints / situations handling 5
V
Credit control: - Meaning / Objective Hotel audit policy, regarding guaranteed booking / corporate a/c holders / credit card users Control measures during the guest cycle
5
Total 25
HM 309 FINANCIAL MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Working capital: - Concept & Sources Mgt. of working capital
5
II
Budgets: - Meaning & Importance Types of Budgets Steps in Budgeting Cash Budget Basic capital budgeting Pay back period ARR, NPV & P. Index Problems
5
III Cash flow Mgt.: -
Concept & Sources of cash flow 5
IV
Fund Flow Statement: - Meaning Uses Preparation
5
V
Depreciation/Policies: - Meaning Causes Objectives Determination
5
Total 25
Reference Books:-
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 32
Financial Mgt. By: I.M. Pandey Financial Mgt. By: Khan and Jain Financial Mgt. By: S.N. Maheshwari
HM 311 STRATEGIC MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
ORGANISATIONAL STRATEGY MISSION
o Mission Statement Elements and its importance
OBJECTIVES o Necessity of formal objectives o Objective Vs Goal
STRATEGY o DEVELOPING STRATEGIES
Adaptive Search Intuition search Strategic factors Picking Niches Entrepreneurial Approach
5
II
ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS NEED FOR ENVIRONMENTAL ANALYSIS
KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS
o Internal resource analysis
FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND
WEAKNESSES o Marketing o Finance o Production
o Personnel o Organisation
5
III
STRATEGY FORMULATION STRATEGY (GENERAL) ALTERNATIVES
o Stability Strategies o Expansion Strategies o Retrench Strategies
o Combination Strategies
COMBINATION STRATEGIES o Forward integration o Backward integration o Horizontal integration o Market penetration o Market development o Product development o Concentric diversification
o Conglomerate diversification o Horizontal diversification
o Joint Venture o Retrenchment o Divestitute o Liquidation o Combination
5
IV
STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) FACTORS INFLUENCING CHOICE
o Strategy formulation INPUT STAGE
o Internal factor evaluation matrix o External factor evaluation matrix o Competitive profile matrix
MATCHING STAGE o Threats opportunities – weaknesses – strengths matrix (TOWS) o Strategic position and action evaluation matrix (SPACE) o Boston consulting group matrix (BCGM)
o Internal – External matrix o Grand Strategy matrix
DECISION STAGE o Quantitative Strategic Planning matrix (QSPM)
5
V
POLICIES IN FUNCTIONAL AREAS POLICY PRODUCT POLICIES
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 33
PERSONNEL POLICIES D. FINANCIAL POLICIES
MARKETING POLICIES
PUBLIC RELATION POLICIES
STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION MCKINSEY 7-S FRAMEWORK LEADERSHIP AND MANAGEMENT STYLE STRATEGY REVIEW AND EVALUATION
o Review underlying bases of Strategy o Measure Organizational Performance
o Take corrective actions
Total 25
HM 314 F&B CONTROL-II C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Food Control: - Food Purchasing Control Food Receiving Control Food Storing and Issuing Control F.P. Control Food Cost Control
5
II
Food Control: - Food Sales Control
Standard yield Standard Portion Sizes Standard Recipes
5
III
Beverage Control: - Beverage Purchasing Control Beverage Receiving Control Beverage Storing and Issuing Control Beverage Production Control
Beverage Cost Control Beverage Sales Control
5
IV
Frauds in F&B Control: - Frauds in purchasing Receiving Storing Issuing
Preparing and selling stages & F&B Control Prevention & Frauds
5
V
Inventory Control: - Importance Objectives Methods Level and Technique Perpetual inventory
Monthly inventory Pricing of commodity Comparison of Physical and perpetual inventory
5
Total 25
Reference Books:- Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Gaurav Manoher Food and Beverages Mgt. By: Bernard Davis & Sally Stone Food and Beverage Control By: Richard Kotas and Bernard Davis Principles of food, beverage and labour cost control By: Paul R. Dittmer
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 34
IIIrd year BHMCT V/VI-Semester
I.T. is an important component of V & VI Semester of 4 year Mgt. degree to be imparted by Suresh Gyan Vihar University.
The main objectives of I.T. are: -
1. To strengthen theoretical inputs through exposure in Star Hotels. 2. To develop understanding of industry concept and encourage independence of thought for handling the range of
Hospitality situations. 3. To master social and leadership skills.
All the students of III-Year will be divided in two groups i.e. 30 in each group, i.e. Group-I (summer batch), Group-II (winter
batch).
The schedule for the above batches as follows: -
Batch I.T. Academic Input
Group-I (summer batch) 1st June to 31st October 15th November onwards
(S. No.- 1 to 30)
Group-II (winter batch) 16th Nov to 18th April 25th April onwards
(S. No.- 31 to 60)
Each Students will undergo the following schedule of I.T. in Hotel: -
S. No. Course Code Course Name / Area NO. OF WEEKS
A. Pra. I.T.
1 HM 351 I.T. on F.P. 6 weeks
2 HM 353 I.T. on F&B Ser. 4 weeks
4 HM 355 I.T. on A.O. 4 weeks
3 HM 357 I.T. on F.O. Ope. 4 weeks
5 HM 359 I.T. on Floating 4 weeks
B. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
12 DE 301 DISCIPLINE & CO- CURRICULAR ACTIVITIES – V
Total
Total weeks 22 weeks
Total weeks = 22
Marks = 600
All the students will be submitting I.T. Report after the completion of training (within 2 weeks) to the Principal/HOD.
Note: -
1. Both batches will take their theory exam for VI Semester in month of may i.e. end of session.
2. Pra. exam will be taken after end of academic semester (VI-Semester) before/after going for I.T..
The Pra. training report will be made separately for all 4 areas & the marks will be given as per the following: -
Unit Subject Contains Viva Presentation
I F.P. 40 40 20
II F&B Ser. 40 40 20
III F.O. Ope. 40 40 20
IV A.O. 40 40 20
V Log Book 40 40 20
Total = 500 500
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 35
Written report marks will be awarded by a faculty committee constituted by the Dean.In case students fail to complete training
within prescribed period or remain absent for more than 4 weeks for any reason his training will be treated as canceled for t he
session & his marks will not be sent to the university & will not be promoted to next semester & will have to repeat the semester.
HM 352 PRA. – FOOD PRODUCTION REGIONAL C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Planning of Indian fast food menus according to different regions (North & South) 14
II Planning of Indian fast food menus according to different regions (East & West) 14
III Making of different Sandwiches 14
IV Preparation of International breads, Cake batters, Puff pastry and hot and cold bakery desserts. 14
V Calculation of Nutritive value of recipes. 12
Total 90
Reference Books:- A Taste of Indian (Madhur Jaffrey) Kebab and Chutney (Rocky Mohan) Baking (Marthaday) Professional Pastry Chef (Bo Friberg and John Hlileg)
HM 354 PRA. - ADV. FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Different types of Restaurant set-up 7
II Service of Blue, Hard and Soft cheese 7
III Theme Parties 7
IV Types of Buffet and Banquet Setups 7
V Gueridon Service 7
Total 35
Reference Books:- F&B Ser. training manual – Sudhir Andrews F&B Ser. – Lillicrap & Cousins Modern Restaurant Ser. – John Fuller Larouse Gastronomique
HM 356 PRA - ADV. ACCOMMODATION OPERATION C (L, T, P) = 1 (0, 0, 2)
Unit Course Contents Hours
I Revision of IV & V Semester 5
II Flower Arrangement (Western & Eastern) 5
III Flower Arrangement (Abstract & Free Style) 5
IV Interior Decoration - Planning of Latest Colour Schemes and related Designing. 5
V Furniture Arrangement 5
Total 25
Reference Books:- Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lonnox, ELBS Managing House Keeping Operation – Margaret Kappa & Aleta Nitschke First-aid – St. John Ambulance Association, New Delhi
HM 358 PRA -ADV. FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)
Unit Course Contents Hours
I Identification of lobby layout & all equipments 7
II Preparation of guest folio 7
III Posting of guest charge, accounting & totaling in non automated / automated system
7
IV PMS system 7
V Role play 7
Total 35
Reference Books:- Principle of Hotel F.O. Operation By: Sue Baker
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 36
Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews
HM 401 FOOD PRODUCTION- SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Larder: - Intro.to Larder Definition Equipments Used Layout of larder section Common terms used in Larder Larder controls function of Larder
Duties & responsibilities of larder chef
5
II
Charcutiere: - Introduction to Charcutiere:
Sausages: Types & varities Casing – types & varieties Fillings – types & varities
Additives & preservatives used in making sausages
Force meats: Types of forcemeats Preparation of forcemeats Uses of forcemeats
Bacon, Ham, Gammon: Cuts of ham , bacon , & gammon Different between ham , bacon & gammon
Processing of ham & bacon
Galantines: Definition & making of galantine Types of gallentine
Pate & Terrines: Types of pate Pate de foie gras Making of pate
Mousse & Mousse lines: Types of mousse Preparation of mousse Preparation of mousselines Difference between mousse & mousseline
5
III
Cold Sauce & Marinades: -
Marinades, Cures & Brines: Types of brines
Preparation of brines Method of curing Types of marinades Use of marinades Different between brines , cures , & marinades.
Aspic Gellee: Definition of aspic & gellee Difference between the two
Making of aspic & gellee Use of aspic & gellee
Chaudfroid : Meaning of chaudfroid Making of chaudfroind & precaution Types of chaudfroid & their uses
5
IV
Frozen Desserts: -
Type & Classification Ice-Creams, Definitions Method of Preparation Role of Stabilizers Over Run Additives & Preservatives used
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 37
V
Chocolates: - Definition History
Types Manufacturing & Processing
5
Total 25
HM 402 FOOD PRODUCTION - RESEARCH C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Characteristics of Food: -
Types of food; What is quality? Foods recommended for use in canteens Pasta (Conchiglie, Farfalle, Lasagna, Taglia Telli, Tortelline, Vermicelli, Canelloni, rigationi)
5
II
Food Purchasing: - Dealing from suppliers Store Mgt.
5
III
Safety: -
Accident from structural in adequacies Accident due to nature & behaviour of people at work Some useful safety devices Legal responsibility of a food Ser. Manager
5
IV
Catering management: - yield Standard recipe Standard portion & wastage control.
Ordering management Taste
5
V
Mgt. of Resources: - Money Space Materials Staff
Time Energy
5
Total
25
HM 403 FOOD PRODUCTION - MANAGEMENT C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Hours
I
Organization of Spaces: - Kitchen Spaces Storage Spaces Selection & Placement of Equipments Budget
5
II
Kitchen stewarding: - Importance of Kitchen Stewarding
Garbage Disposal Work Flow
5
III
Commodities: - Organic food & environment friendly F.P. Condiments Conveniences Food Game
5
IV
Principles of Mgt.: - Division of work Authority & Responsibility Discipline
5
V
Catering Calculation & Costing: - Measurement System Food Costing The Cost of Sales
Value Added Tax Food Control Computers & Food Control
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 38
HM 404 FOOD PRODUCTION - DEVELOPMENT C (L, T, P) = 2(2, 0, 0)
Unit Course Contents Hours
I
Production Mgt.: -
Allocation of work, Duty Roaster Quality & Quantity Control Cors. content of different menus
5
II
Product development: - Testing New Recipes Developing New Recipes Food Trails
5
III
Function of Mgt.: - Planning Directing Organizing Co-ordinating Controlling Evaluating
5
IV
Personnel Mgt.: - Development & Policies Recruitment, Selections & Induction Employee Facilities & Benefits Training & Development
5
V
Bakery & Confectionary: -display of Edible and non Edible Salted dough Pastillage and gum paste
Margarine Jelly logo & ice carving
5
Total 25
HM 405 FOOD & BEVERAGE SERVICE - SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Catering Establishments: - Hotel Hospitals Institutions
Railways Transport Airlines Employee
5
II
F&B Ser. Outlets: - Restaurants Bars
Pubs Discotheques Banquets Room Ser. Mise-en-place & Mise-en-scene
5
III
Ser. of Meals: - Breakfast Lunch
Brunch High Tea Dinner
5
IV
Non-Alcoholic Beverages: - Types and Ser. of – Tea Coffee
Soft Beverages (Aerated drink)
5
V
Classification of Alcoholic Beverages: - Types Definition
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 39
Intro.
Total 25
HM 406 FOOD & BEVERAGE SERVICE –RESEARCH C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Fermented Beverages: - Types (Wine, Beer, Sake, Cider & Perry) Production Ser.
5
II
Fermented & Distilled Beverages: - Types (Whisky, Brandy, Gin, Rum & Vodka) Production Ser.
5
III
Fermented, Distilled and Compound Beverages: - Liqueurs Types & Description Production
5
IV
Mocktails & Cocktails: - Types of Mixing methods Types of Cocktails Types of Mocktails Making of Mocktails & Cocktails Garnishing
5
V
Bar Types Layout Parts of Bar Equipments Hierarchy
5
Total 25
HM 407 FOOD & BEVERAGE SERVICE - MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Menu Mgt.: - Menu merchandising-Menu Planning Types of Menus Pricing of Menu Menu as a Marketing tool Constraints of Menu Planning
5
II
Restaurant Mgt.: - Points to be consider for Ser. of Restaurant Manager’s Responsibility Mise-en-place & Mise-en-scene Restaurant sale At closing of the restaurant – duties and responsibilities of Manager.
5
III
Inventory Mgt.: - Importance, Objectives & Methods
Levels and Techniques Monthly & Perpetual Inventory Pricing of Commodities
5
IV
Labour Mgt.: - Staffing Payroll Overtime Salaries & Wages
5
V
Break Even Analysis: - Break even chart, P/V ratio, Contribution Marginal Cost, Graphs
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 40
HM 408 FOOD & BEVERAGE SERVICE - PROJECT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Beverage Mgt. (Cellar Mgt.): - Purchasing, Receiving, Storing & Issuing Production Control, Standard Recipe & SPS Bar Frauds Cellar Control
5
II
Sales Control: - Cash Control
Machine Systems POS, Reports, Thefts Cash Mgt. (handling)
5
III
Budgetary Control: - Definition, Objectives Key factors Types of Budget Limitations of Budgetary Control
5
IV
Variance Analysis: - Standard Costing Cost Variances Material Variance, Labour Variance, Fixed Overhead Variance Sales Variance, Profit Variance
5
V
Mgt. Information System: - Reports
Calculation of actual cost Different Food costs Revenue Reports Working Environment & System
5
Total 25
HM 409 ACCOMMODATION OPERATIONS - SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Planning & Organizing the House Keeping Department: - Layout of House Keeping Department Formats – Area Inventory List, Frequency Schedule, Performance & Productivity Standard.
5
II
Work Study Principles (Time & Motion Study in House Keeping Operations). Standard Operating Manuals – Job Procedures Work Schedules Calculating Staff Strength Planning Duty Posters, Team Work Housekeeping in Institutions other then Hotels
5
III
Contract Ser.: -
Types of Contract Ser. Guidelines for Hiring Contract Ser. Advantages & Disadvantage of Contract Ser.
5
IV
Safety & Security: - Safety awareness & accident prevention Fire Safety & Fire Fighting Crime Prevention & Dealing with Emergency
5
V
Layout of Guest Rooms (Twin, Double & Suits): - Sizes of Room, Sizes of Furniture Furniture Arrangement Principles of Design Special features for Disabled
5
Total 25
HM 410 ACCOMMODATION OPERATIONS - RESEARCH C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I Opening of New Hotel – Advance Housekeeping Planning in Steps. Maintenance – Types, Advantages and Refurbishing
5
II
Beds & Bedding Soft furnishings – Curtains & Blinds Calculating fabrics for curtains and sofa
5
III Energy & water conservation in Housekeeping operations 5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 41
IV Carpets – Types, Installation care & upkeep Application of lighting fixtures and floor types in Hotels
5
V
Indoor Plants
Abstract Flower Arrangements – Theme based Ikebana – Basic Styles
5
Total 25
HM 411 ACCOMMODATION OPERATIONS - MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Job Description & Job Specification of Housekeeping Personnel. Recruitment & Selection Training in Housekeeping Department Devising Training Programme for Housekeeping Staff.
5
II
Classification of Fabrics.
Planning & Designing of Uniforms for Various Departments. Linen Room Mgt. (Layout & Procedures)
5
III Laundry Mgt. (Layouts of Small & Large Laundries) Equipment & Laundry Agents.
5
IV
Budget & Budgetary Control Planning Capital & Operation Budget Operating Budget – Controlling expenses
5
V
Purchasing System – Methods of Buying Stock Records – Issue & Control Inventory level for Recycled & Non-recycled items.
5
Total 25
HM 412 ACCOMMODATION OPERATION- PROJECT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Application of Modern Planning Trends: - Guest Rooms & Bathrooms (Layouts) Floor surfaces, Furniture and soft Furnishings
5
II
The Housekeeper & The Mgt. of her Department: - Cleanliness of Premises A comfortable & Safe environment for the guest A contribution of the profitability, reputation & smooth running of the establishment.
5
III First Aid Treatments for emergencies, Shock, Poisoning, Wounds & Hemorrhage. Artificial Respiration Methods
5
IV
Use of Natural & manmade fabrics in Hotel Industry Types of weaves Finishes given to fabrics
5
V Waste Disposal in the Control of Pests Dry waste, liquid waste & kitchen wash disposal
5
Total 25
HM 413 FRONT OFFICE OPERATION – SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
I
Managing Hospitality Delivery: - Mgt. Role Ser. Strategy Statement Developing Ser. Mgt. Programme Moments of Truth in Ser. Mgt. Employee By-In Concept Screening of employee who delivers the hospitality
5
II
Evaluating Ser. Mgt. Programme & Follow through Maintenance of Comprehensive Data of Guest: -
Self Check In, Self Check Out, Express Check-In and Check-Out Uniform Ser., levels of Ser. in Hotels & Automation of F.O. Mgt.
5
III
Forecasting of Room availability Useful forecasting data Percentage of overstay & under stay
5
IV
Budgeting: - Forecasting of Room Revenue
Estimating expenses Daily operation report, Occupancy ratio
5
V
Evaluating of F.O. Ope.: - Total Quality Mgt. (TQM) Customer Relationship Mgt. (CRM)
5
Total 25
HM 414 FRONT OFFICE OPERATION - RESEARCH C (L, T, P) = 3 (2, 1, 0)
Unit Course Contents Hours
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 42
I
Tourism Infrastructure: - Importance of Tourism & Contribution to National, Social, Cultural and Economical growth Impact of National Events on Tourism
5
II Cultural heritage of India: -
Religion, Fair, Festivals & Folk Dances 5
III F.O. Organizational Structure and Hierarchy in Large Hotel: -
Job Description & Job Specification of F.O. Personnel 5
IV Establishing Room Rates: -
Thumb Rule & Hubbart Formulae 5
V Mail/lost & Found. and left luggage handling by F.O. 5
Total 25
HM 415 FRONT OFFICE OPERATION- MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Yield Mgt.: - Capacity Mgt. Measuring yield & using yield Mgt. Potential high & low demand tactics Yield Mgt. computer software system
5
II
Human Resource Mgt.: - Forecasting & assessing personnel needs Determining employees qualities – Formats
5
III Method of Recruitments Selection , Hiring Training & Motivation of Personnel (Promotions, Transfers, Increments etc.)
5
IV Night Auditing; -
Importance and functions and process of Night Auditing 5
V Automation System of Night Auditing & Up date 5
Total 25
HM 416 FRONT OFFICE OPERATION -PROJECT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Hotel Sales: - Internal/In Home Sales Promotion Selling Concept Direct Sales – Travel Agents, Tour Operators, Internet, Direct mail, Personal Calls & Selling letters
5
II
Role of F.O. in Marketing & Sales: - Planning a point of sales Set objectives
5
III Training Programs of a point of sale for F.O. 5
IV
Tourism Ser. & Operations: -
Mode of Transports Travel agency’s Role & Function Informal and Subsidiary Ser. in Tourism
5
V Marginal & Contribution Pricing Inclusive & Non-Inclusive Rates
5
Total 25
HM 417 SALES & MARKETING C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Marketing: - Marketing in Hospitality industry Marketing Mgt. Philosophies Transaction, value and satisfaction in Hospitality Industry Mgt. for Ser. Business
Marketing environment: - Need and trend analysis & marketing effectiveness
SWOT analysis for Hospitality Industry Challenges & environment analysis of Hotel Industry
5
II Product: -
Defining hospitality as a product 5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 43
Difference between goods & Ser. product Levels of product generic, expected, Augmented & Potential
III
Branding: - Basic concept Brand equity Brand decisions Branding Hotels, Airlines & Tours Related Ser.
5
IV
Pricing: - Concept & methodology Pricing considerations, Approaches & Strategy
Integrated marketing communication: - Effective communication plan Communication mix Direct marketing, Tele marketing & Advertising Sales, Promotion, PR & Publicity
5
V
Destination marketing: - Globalization concept Tourism marketing & Strategies
National & International Destination Mgt.
5
Total 25
Reference Books:- Marketing Mgt. By: Philip Cotler Marketing Mgt. By: Rama Swami & Rama Kumari Marketing Mgt. By: S.A. Sherlelas Hospitality & Travel Marketing By: Alastais M. Monison
HM 418 INDUSTRIAL AND FOOD LAW C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Law relating to Hotel – Guest Relationship, Hotel and Lodging Rates Control: - Definition – Fair rate, Hotel and Lodging house, Manager of a Hotel, Owner of a lodging house, Paying
guest, Premises, Tenant and Tenement.
Refusal of accommodation Eviction of a guest from hotel room Duties, rights and responsibilities of innkeeper towards6guest Innkeep6rs Lien
5
II
Food Legislation: The Prevention of Food Adulteration Act 1954: - Definition – adulterant, adulterated food, public analyst, central food laboratory The central committee for food standards Food inspectors and their powers and duties
Procedure to be followed by food inspectors Report of public analyst Notification of food poisoning
5
III
Industrial Acts: - 1. Industrial Dispute Act 1947: -
Definitions – Industry, Industrial dispute, Layoff, Lockout, National tribunal, Retrenchment, Settlement Authorities under the Act, their power and duties & Procedure
2. Trade Union Act 1926: - Scope Eligibility Fund Register Rights on the part of the employer and employee
3. Workmen’s Compensation Act 1984: - Nature and scope of the Act Partial disablement, Total disablement
Employer’s liability for disablement arising out of and in the Cors. of the employment
4. Industrial Employment Standing Order Act 1946: - Model Standing Order, Showcase Notice, Charge sheet Domestic enquiry, Discharge and dismissal of
employee
5
IV
Contract of Insurance: - Nature & Principles of contract of insurance Reinsurance, double insurance Sabrogation and contribution
5
V
Essential Commodities Act 1955: - Main Provisions of the Act
Negotiable instrument Act 1881: - Credit instruments Cheques, Bill of exchanges, promissory notes, Travelers Cheques, Credit Cards
5
Total 25
Reference Books:- A Manual of Mercantile Law by M.C. Shukla Aspect of Labour Welfare and social security by Dr. A.N. Sharma Labour Laws of India by B.K. Chakraborthi The Industrial Law by P.L. Malik
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 44
Mercantile Law including Industrial Law by S.R. Davar Indian Labour Laws Published by All India Mgt. Association by B.R.Seth HM 419 FACILITY PLANNING C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Hotel Design: - Design Consideration
Attractive appearance
Efficient plan
Good location
Suitable material
Good workmanship
Sound financing
Competent Mgt.
Evaluation of accommodational needs thumb rules Ensuring that the hotel must combine the integrated function of housing feeding, entertainment, rentals,
Ser., maintenance and light manufactures
5
II
Facilities Planning: - The systematic layout planning pattern (SLP), Planning consideration. Flow process and flow diagram Procedure for determining space, ways of determining space requirement, space relationship Architectural consideration
Difference between carpet area and plinth area Approximate operating areas in budget type / 5 star type hotel, approximate other operating areas per
guest room. Approximate water / electrical load requirement – estimation
5
III Star Classification of Hotel: -
Criteria for star classification of Hotel 5
IV
Kitchen: - Equipment requirement for commercial kitchen Specification of different equipments Layout of commercial kitchen Planning of various supporting Ser.
5
V
Project Mgt.: - Network analysis Basic rules and procedure for network analysis
CPM PERT Comparison of CPM and PERT Network crashing determining crash cost, normal cost Classroom exercise
5
Total 25
Reference Books:- Systematic layout planning by Richard Muther Food Ser. Planning : Layout and Equipment by Lendal H Motschevar Mgt. Operations and Resrch: N Satynarayana Lalitha Raman HM 420 ENTREPRENEURSHIP DEVELOPMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Introduction: - Definition & Structure Concepts, Theories & Classification Types of Entrepreneurship
5
II
Entrepreneurship: - Traits Qualities
Entrepreneurial Environment Entrepreneurship motivations
5
III
Entrepreneurship Development in India: - History Support Objections Entrepreneurship Development & Training
5
IV
Business Idea/ plan: - Establishment of Entrepreneurship Sources of Ideas Processing Technical assistance
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 45
Market Assistance Sickness of units &Remedial Assistance
V
Issues in Hospitality Industry: -
Starting up a new venture scope Scope of fund Raising to start up a new venture Current technology
5
Total 25
HM 421 INTRODUCTION TO TOURISM & TRAVEL C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Tourism Phenomenon Concept Definition
Historical Evaluation Development
Transport Systems: - Air Transport Railways Road Sea and waterways, Indian and International examples
5
II
Travel Agencies: - History and Development of Travel Agencies Role and function. Indian and International examples
Tourism Organization and Associations: - Role and function of – Word tourism organization ASTA, UFTAA, PATA, IATA etc. Basic concept for International Tourism
5
III
Tourism Industry: - Major Minor components Types of tourism resources of sports, cultural, historical, nature based, sports.
Types of Tours: - Importance of tour operations Major national and international tour operators Importance and role of tourist guides
5
IV
Travel formalities and regulations: - Passports Functions, Types Issuing authority Procedure for obtaining passport etc. VISAS: functions, type, issuing authority Procedure for obtaining VISA
Other travel legislations
5
V
Foreign Exchange: - Countries and currencies Procedure for obtaining foreign exchange counters Customs formalities Immigration etc.
5
Total 25
Reference Books:- Hotels for tourism development – Dr. Jagmohan Negi, Metropolitan Profile of Indian tourism – Shalinin Singh Tourism today – Ratandeep Singh Dynamics of tourism – Pushpinder S. Gill Intro.to tourism – Seth. P.N., Sterling Tourism, past, present and future – Bukhart Tourism principles and policies – A.K. Bhatia, Sterling Travel agents and tourism – Merrisen James Tourism and cultural heritage of India – Acharaya Ram Culture and art of India – Mukerjee. A International Tourism, Francois Vellas & Lionel Bickerel, Macmillan Business Tourism – The state of Art, edited by Seaton, Wood etc.- John Wiley
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 46
HM 422 HUMAN RESOURCE MANAGEMENT C (L, T, P) = 2 (2, 0, 0)
Unit Course Contents Hours
I
Human Resource Development in Ser. Industry: - Objectives Intro.
The Ser. Sector Importance and Role of HRD in the Ser. Sector Defined Goals of HRD HRD Philosophy HRD Interventions HRD in the Tourism Sector
Human Resource Information Systems: - Information; Some basic guidelines Human Resource Information at Micro Level
Effective Human Resource Information System; Some Approaches Computer Applications in Human Resource Mgt.; An Overview
5
II
Training and Development: - Objectives Introduction Training & Development Specialist Planning the Strategies
Organizing the programmes Budgeting Controlling
5
III
Gender and Other Related Issues in Tourism: - Objectives Introduction Position of Women in Tourism Managers Responsibilities
What is Sexual Harassment? Code of conduct Conducting enquiry by the complaints committee Child Labour Human Rights and Consumer Protection
5
IV
Laws & Rules Governing Employee Benefits and Welfare: - Objectives Intro.
The Concept of Fringe Benefits & Labour Welfare Objectives of Labour Welfare Statutory Welfare Provisions Voluntary Welfare Amenities Social Security; Concept & Evolution
5
V
Human Resource Audit: - Objectives Introduction
Audit The Need & Purpose of Formal Human Resource Audit Scope of and Approach to Human Resource Audit Auditing Process: Essential Steps in Human Resource Audit
5
Total 25
HM 451 PRA. – FOOD PRODUCTION (Specialization & Management) C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Demonstration of basic characterizes items like pate, Terriens, Mousse etc. 14
II Making of sizzlers & pickles, chutney & murrabs & Jams. 14
III Popular Regional Cuisine 14
IV Decorated cakes, Parfaits, Hot & Cold Desserts & Chocolate, Handling & Molding. 14
V Demonstration of non-edible displays & calculation of nutritive value. 12
Total 68
Reference Books:- Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhon Principles in Catering – Fredictt Professional Chef – Seierschnid & Ferndez Principles of Catering – Jhon F. Nicolas Modern Cookery II Edition Pra. Cooking Thai & Chinese – Star Fire Italian Cuisine – Honos Verlag Theory of Catering – K. Arora Theory of Catering – Kinon Cesarani Encyclopedia of Indian Cookery by Hussain & Frendez
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 47
HM 452 PRA. – FOOD PRODUCTION (RESEARCH & DEVELOPMENT) C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Demonstration & Making of ethnic cookery: - Tandoori, Dum Pukht Cooking. 14
II Demonstration & Making of Indian Sweet. 14
III Festive Cooking 14
IV Demonstration & Making of Indian & Continental Snacks with accompaniments. 14
V Barbecue Cooking 12
Total 68
Reference Books:- Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhon Principles in Catering – Fredictt Professional Chef – Seierschnid & Ferndez Principles of Catering – Jhon F. Nicolas Modern Cookery II Edition Pra. Cooking Thai & Chinese – Star Fire Italian Cuisine – Honos Verlag Theory of Catering – K. Arora Theory of Catering – Kinon Cesarani Encyclopedia of Indian Cookery by Hussain & Frendez
HM 453 PRA. – FOOD & BEVERAGE SERVICE (Specialization & Management) C (L, T, P) =3 (0, 0, 6)
Unit Course Contents Hours
I
Different types of Set-up: - Tray and Trolley set-up for Breakfast, Lunch & Dinner Room Ser. Tray-Trolley Set-up
14
II
Phone Handling: - While taking an order While taking reservation in restaurant & banquets Napkin folding
14
III Ser. of Non-Alcoholic Beverage like Tea, Coffee & Aerated Beverage 14
IV Preparation and set-up of the Restaurant with Mise-en-place & Mise-en-scene 14
V
Guest handling techniques Crumbing Standard procedure for clearance of table
12
Total 68
Reference Books:- F&B Mgt. – Sudhir Andrews F&B Mgt. – Jag Mohan Negi Financial Mgt. – I.M. Pandey F&B Ser. – Lilicrap & Cousins F&B Ser. – Vijay Dhawan F&B Ser. – Sudhir Andrews F&B Ser. – Lilicrap & Cousins
HM 454 PRA. FOOD & BEVERAGE SERVICE (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I
Ser. of Wines: - White Wine Red Wine Port Wine
14
II
Ser. of Spirits: -
Whiskey Liqueurs
14
III Ser. of Mocktails & Cocktails 14
IV Ser. from the Bar Counter: -
Guest handling techniques at Bar Counter 14
V
Specialized Ser.: -
Flambé Gueridon Pre-plated Theme Parties
12
Total 68
Reference Books:- Beverage Mgt. – Michael M. Coltman F&B Ser. – Lilicrap & Cousins F&B Ser. – Vijay Dhawan F&B Mgt. – Jagmohan Negi
F&B Mgt. – Sudhir Andrews
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 48
HM 455 PRA. –ACCOMMODATION OPERATIONS (SPECIALIZATION & MANAGEMENT)
C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Team work: - Cleaning & Servicing of Guest Room as per standards of 5 Star Hotels. Use of check list & formats.
14
II Layout of Guest Rooms (Twin, Double, Suite & Duplex) 14
III Theme Decoration of Public Areas 14
IV Flower Arrangement for Public Areas (Various Styles) 14
V First Aid Kit - Roller & Triangular Bandages 12
Total 68
Reference Books:- The Profession Housekeeper – Tucker Schneider, VNR Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson Housekeeping Mgt. Vol. V A.H.L.A.
HM 456 PRA. – ACCOMMODATION OPERATIONS (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Planning of Refurnishing of Guest Room Suggesting Colour Scheme of Room. 14
II Preparing Three Dimensional Views of Room Set-ups with Colour Scheme. 14
III Colour Scheme – Theme Decoration for Guest Room. 14
IV Flower Arrangements as per Theme Decorations. 14
V Laundry & Linen Room Operation. 12
Total 68
Reference Books:- The Profession Housekeeper – Tucker Schneider, VNR Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson Housekeeping Mgt. Vol. V A.H.L.A.
HM 457 PRA. – FRONT OFFICE OPERATION (SPECIALIZATION & MANAGEMENT)
C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Revision of previous (VI) Semester 14
II Foreign currency & Credit Card handling 14
III Dealing with group arrival & departures 14
IV Planning of Itinerary (Domestic & International) 14
V Handling of Guest Complaints, Enquiries & Requests 12
Total 68
HM 458 PRA. – FRONT OFFICE OPERATION (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)
Unit Course Contents Hours
I Application of Previous Pra. of all semester 14
II V.I.P. handling, Dealing with over booking 14
III Forecasting of Room availability 14
IV Handling emergency situations 14
V Role plays & case studies 12
Total 68
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 49
HM 459 PRA. - MANAGEMENT INFORMATION SYSTEM C (L, T, P) = 1 (0, 0, 1)
Unit Course Contents Hours
I
An Mgt. Information System Perspective: - Objectives Introduction Mgt. Information Systems Status of MIS in Organization
Framework for understanding MIS
3
II
Mgt. of Information Resources & Control System: - Objectives Introduction Information, Organization and the System view Concept, Structure and MIS Growth Strategic Planning for MIS Role of MIS at Various Mgt. Levels
Desirable Characteristics of MIS Information Requirements, Analysis & Critical success Factor (CSF) Method
3
III
Generation of Information: Modes & Forms Objectives Introduction Information: -
Needs & Concept
Differentiation from data, Knowledge, Intelligence etc.
Information & Communication
Characteristics of Information
Generation of Information Modes of Information Generation Forms of Information
3
IV
Information Technologies and Tourism: - Objectives Introduction Travel Ser. and Computers
Tour Ser. and Computers Hotel Ser. and Computers Media: An Information Tool of Tourism Internet: Key to Future Tourism
3
V
Information Needs and its Economics: - Objectives Introduction
Growing Need for Information Information Classification Information From Data: -
Data life cycle
Data processing method
Information Economics: -
Cost of Information
Value of Information
Bias and Error
Value of Perfect Information
3
Total 15
HM 460 DISSERTATION C (L, T, P) = 1 (0, 0, 1)
Note – The Dissertation will be submitted as per the Specialization option.
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 50
HS 111 EMPLOYABILITY SKILLS-I C (L, T, P) = 3 (3, 0, 0)
Unit Unit Course Contents Hours
I
1. Personality Development :-Personality Profile: - Personality and self-concept Elements of Personality Determinants of Personality Causes of Deranged Personality
Personality Analysis
5
II
Personality Enrichment & Stress Mgt.: - Grooming Personal hygiene
Social and Business and dining Etiquettes Body Language-use and misuse Art of good Conversation Art of intelligent Listening
Meaning Purpose Techniques
5
III
2. Hospitality English : - Communication & Listening on the Job: - Need purpose Nature Models
Barriers to Communication overcoming the barriers Definition levels and types of the listening Listening barriers Guidelines for effective listening Listening computerization and note taking
5
IV
Effective Speaking: - Restaurant and Hotel English Polite and effective enquiries and responses addressing a group
Essential qualities of a good speaker Audience analysis Defining the purpose of a speech Organizing the ideas Delivering the speech
5
V
3. French :- Intro.to the Languages, Self Intro.& Names: - Letters of alphabets and their pronunciation Distinction between vowels and consonant word and the use of different accent
Presenting and introducing another person Greetings how to greet and reply to a greeting Conversation at the reception of a Hotel Conversation in the Restaurant Professions Countries and nationalities Fruits and vegetables Numbers and Gender of nouns and Adjectives
5
Total 25
Reference Books:- You Can win – Shiv Khera 8 Habits – Stephen’s Covey I am OK You are OK – Thomas A. Harris How to Succed at Interviews – Sudhir Andrews
HS 112 EMPLOYABILITY SKILLS-II C (L, T, P) = 3 (3, 0, 0)
Unit Course Contents Hours
I
1. Personality Development Personality Development Strategies: -
Communication Skills Presentation Skills Public Speaking Extempore Speaking Importance and art of –small talk- before serious business
5
II
Interpersonal Skills, Group Discussion & Telephone conversation: - Dealing with seniors, Colleagues, juniors, Customers, Suppliers, Contract Workers, Owners etc. at work
place
Team behaviour, How a effectively conduct yourself during GD, Do’s and don’ts, Clarity of thoughts and its expression
Thumb rules, Voice modulation, Tone, Do’s & don’ts, Manners and accent
5
III
2. Communication Non-verbal communication: -
Definition, its importance, its inevitability Kinesics: body movements, facial expression. Posture, eye-contact etc. Protemies: The communicative use of space. Paralanguage: Vocal Behaviour and its impact
on verbal communication. Communicative use of artifacts – furniture, plants, colours architects etc.
5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 51
IV
Speech improvement & Using the Telephone: - Pronunciation, stress accent importance of speech in hotels, common phonetic difficulties, Connective
drills, exercises, Intro.to frequently used foreign sounds.
The nature of telephone activity in the Hotel Industry. Three need for developing telephone skills.
5
V
3. French Numerical from 1 to 100, Time of the Day, Members of the family Hotel and Kitchen Personnel: -
French terms and duties involved Various terms in kitchen procedure and the utensil used, Basic recipes International Terminology
5
Total 25
Reference Books:- You Can win – Shiv Khera 8 Habits – Stephen’s Covey I am OK You are OK – Thomas A. Harris How to Succed at Interviews – Sudhir Andrews
HS 211 Employability Skills C (L, T, P) = 3 (3, 0, 0)
Unit Cors. Contents Hours
I
Listening Skills :-
Types of Listening (Theory & Definition) Tips for effective listening Listening to talks & presentation Listening to announcement (Transit & In Transit) Listening skills (How to improve listening skills)
5
II
Telephonic Skills: - Basic of Telephonic Conversation (Teleconference Handling) How to Handle Calls ( Telephone Manners )
Leaving a message Basic Etiquettes Listening for Tone/ Mood & Attitude of the caller
5
III
Writing Skills : - Standard Business Letters Report writing Email drafting & ethics
Preparing agenda & writing minutes of meeting Case writing & Documentation
5
IV
Career Skills: - Applying for Job’ Cover Letter Resume & Effective profiling Interview Group Discussion
5
V
Soft Skills:- Empathy Interpersonal & Intrapersonal skills Problem solving Reflecting thinking Critical Thinking Negotiation skills
5
Total 25
Reference Book: Effective Telephone Skills: Thomas. J Farrell Ace of Soft Skills: Gopalaswamy Ramesh, Mahadevan Ramesh Writing tools: Roy Peter Effective Listening Skills: Dennis Kratz
HS 212 EMPLOYABILITY SKILLS-IV C (L, T, P) = 3 (3, 0, 0)
Unit Cors. Contents Hours
I
Attitude :- Concept Significance
Factor affecting attitude Positive & Negative Pros & Cons
5
II
Motivation: - Definition & Its Importance Theories (Maslow’s Need Theory & HERZBERG'S Theory) Motivational Factors
How you Motivate yourself & others Advantages
5
III Leadership Qualities : -
Definition & Concepts 5
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 52
Types of leader Leadership qualities Difference between managers & leaders
Leadership traits, styles, attributes & principles
IV
Goals & Objectives: - Definition Types of goals & objectives Importance of goals Difference between goals & objectives Do’s & Don’ts
5
V
Performance Management:- Definition How to improve performance Conducting performance review Providing feedback Identify source or Poor performance
5
Total 25
Reference Book: The Power of Positive Thinking: Norman Vincent Peale Motivation: Theory, Research, and Applications: L. Petri, John M. Govern Performance Management: Robert Bacal Transformational Leadership:Gary Vurnum Goals and Objectives: Gary Vurnum
HS 312 EMPLOYABILITY SKILLS -VI C (L, T, P) = 3 (3, 0, 0)
Unit Cors. Contents Hours
I
Presentation skills :- Introduction Objectives Use humor to advantage
Handling Audience Manage time
5
II
Stress Management: - Definition Level of stress Sign & symptoms of stress EUSTRESS & DISTRESS
Handling stress
5
III
Effective Writing: - Prescriptive grammar, Editing, Spelling & Vocabulary Types of written communication Organizing your thoughts Tone Structuring paragraph & sentences
5
IV
Time Management:- Concept of time management Objectives & Principles Benefits of time management Obstacles to effective time management How to use your waiting time
5
V
Conflict Management:- Meaning
Sources & types of conflict Causes & effect of conflict Blake and Mouton’s Conflict Grid Tips to manage conflict
5
Total 25
Reference Book:
Effective Time Management: John Adair Resolving Everyday Conflict: Kevin Johnson, Ken Sande The Stress Management Handbook: Lori A. Leyden-Rubenstein Effective Presentation Skills: Steve Mandel On Writing: Stephen King
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 53
HS 411 EMPLOYABILITY SKILLS - VII C (L, T, P) = 3 (3, 0, 0)
Unit Cors. Contents Hours
I
Behavior Introduction Decision Making
Dealing with embarrassment Self Management Theory X & Y
5
II
Emotional Intelligence Introduction Branches of Emotional intelligence Five domains Aspects
How to reduce stress & panic Measurement & Traits
5
III
Body language Introduction & Importance Gestures Table Etiquettes & Manners Hand shake Reading of Body Language (Head to Toes)
5
IV
Working Culture Ethics for work place Safe Environment Creating an open culture Cross culture training Tools for enhance working culture
5
V
Public Relation Management Introduction & Scope Methods & Tools Public Speaking Networking Answering a complaint
5
Total 25
Organizations: behavior, structure, processes: McGraw Hil Safety & Health at work: ILO-CIS Public Relation Management: Carter McNamara The Definitive Book of Body Language: Allan Pease
HS 412 EMPLOYABILITY SKILLS-VIII C (L, T, P) = 3 (3, 0, 0)
Unit Cors. Contents Hours
I
Interview Introduction Types of interview Skills & Techniques 50 common interview question
Practical (Demo)
5
II
Art of Salesmanship Showmanship Aspects of salesmanship Snowball effect & Types of customer Up-selling & suggestive selling Practical (Demo)
5
III
MICE Meetings
Incentive Conference Events Importance of MICE in global market
5
IV
Critical Thinking Introduction Objectives PERT & CPM
Handling situation Practical
5
V
SWOT Analysis Strength Weakness Opportunity Threats
Importance of SWOT
5
Total 25
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 54
Reference Book: Critical Thinking: Richard Paul The Interview Rehearsal Book: Deb Gottesman Marketing Management: Philip Kotler
ES102 ENVIRONMENTAL STUDIES C (L, T, P) = 2 (2, 0, 0)
Unit
s
Contents of the Course Hours
I Man & Environment: Definition of Environment & its various components. Ecosystem concepts. Dependence of Man on nature for its various various needs. Human population growth & its impacts on environment.
Environment & human health. Environmental concerns including climate change, Global warming, Acid Rain, Ozone layer Depletion etc. Environmental ethics. Traditional ways of utilising various components of environment. Sustainable developments.
6
II Natural Resources: Forest resources, Mining , Dams & their effects on forests & tribal people. Water resources-over utilization of water, floods, droughts and conflicts over water resources. Mineral Resources- Use of various minerals for Human welfare & environmental effects of mining. Food resources -World food problem. Impacts of changing Agriculture practices on Environment. Energy Resources-Renewable and non renewable energy
Resources & exploration of alternative energy sources. Land Resources- land degradation, soil erosion, desertification & soil contamination.
6
III Ecosystems: Structure & function, energy flow, food chains, food webs, Ecological pyramids. Basics of forest grasslands, desert & aquatic ecosystem (Ponds, Streams, Lakes, Rivers, Oceans & Estuaries)
6
IV Biological Diversity: Genetic, species & ecosystem diversity, Values of Biodiversity, Global, National & Local Biodiversity. Hot-spots of Biodiversity, threat to biodiversity. Endangered & endemic species of India. Conservation of biodiversity in situ & ex-situ
6
V Environment pollution: Causes, effects & control of- Air pollution, Water pollution, Soil pollution, Noise Pollution, Thermal pollution & Nuclear Hazards. Solid wastes & their Management. Disaster Management-Flood, Drought, Earthquake, Land slides etc.
6
Total 30
References 1. Agarwal KC, 2001. Environmental Biology, Nidi Publishers Ltd. Bikaner.
2. Bharucha Erach, 2003. The Biodiversity of India, Mapin Publishing Pvt. Ltd, Ahmedabad – 380013, India. Email: [email protected] 3. Brunner RC, 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480pgs. 4. Clark RS, Marine Pollution, Clanderson Press, Oxofrd (TB). 5. Cunningham WP, Cooper TH, Gorhani E & Hepworth MT, 2001. Environmental Encyclopaedia, Jaico Publishing House, Mumbai, 1196pgs. 6. De AK, Environmental Chemistry, Wiley Eastern Ltd. 7. Down to Earth, Center for Science and Environment (R) 8. Gleick HP, 1993. Water in Crisis, Pacific Institute for Studies in Development, Environment and Security. Stockholm
Environmental Institute, Oxford University Press, 473pgs. 9. Hawkins RE, Encyclopedia of Indian Natural History, Bombay Natural History Society, Bombay (R) 10. Heywood VH, and Watson RT, 1995. global Biodiversity Assessment. Cambridge University Press 1140pgs. 11. Jadhav H and Bhosale VM, 1995. Environmental Protection and Laws. Himalaya Publishing House, Delhi 284pgs. 12. Mckinney ML and Schoch RM, 1996. Environmental Science Systems and Solutions. Web enhanced edition, 639pgs. 13. Mhaskar AK, Matter Hazardous, Techno-Science Publications (TB) 14. Miller TG, Jr. Environmental Science, Wadsworth Publishing CO. (TB) 15. Odum EP, 1971. Fundamentals of Ecology. WB Saunders Co. USA, 574pgs