savitribai phule pune university bachelor of business ...hfm ) final syllabus... · three year full...

BBA in Hospitality & Facilities Management

SAVITRIBAI PHULE PUNE UNIVERSITY

BACHELOR OF BUSINESS ADMINISTRATION

IN HOSPITALITY AND FACILITIES MANAGEMENT

BBA (HFM)

Choice Based Credit System and Grading System

THREE YEAR FULL TIME SIX SEMESTER GRADUATE DEGREE

PROGRAMME

BBA (HFM) Year One curriculum applicable with effect from Academic Year 2018 -2019

I) Objectives and Framework of the curriculum of BBA (HFM)Programme

1) The basic objective of the BBA (HFM) Programme is to provide to the industry and government a steady stream of competent young men and women with the necessary knowledge, skills, values and attitude to occupy positions of management and administration in the Hospitality Industry and Facility Management Organizations.

2) The course structure of the given BBA (HFM) Programme is designed keeping in view the basic objective stated above. Consequently, certain essential features of such model programme structure would be-

a) To impart to the students latest and relevant knowledge from the field of hospitality and Facility Management Organization

b) Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills.

c) Imparting / developing the right kind of attitude to function effectively in operational, Managerial /administrative positions.

3) Certain other essential considerations-

a) The knowledge inputs and opportunities are provided for skill development

b) The design is simple, logical and job oriented

c) The relative importance of skills development and attitudinal orientation in Hospitality and facility education suggests that the Institution offering the program should have some freedom on course development in choosing methods of instruction and internal assessment within a broad frame work of objectives and Curriculum structure.


II) The Curriculum

1)The curriculum is presented in the accompanying with a list of subjects and outlines of required courses.

2)Care and attention have been given to the basic objective of the curriculum and its academic rigor, with the much-needed experimentation and innovation in the field of hospitality and facilities.

3)Choice Based Credit System has been introduced and the total number of credits required for the

award of BBA(HFM) is 120 credits.

4) The curriculum offers a total of 31 courses.

5) The duration of the lecture period should be of 60 minutes each.

III) Eligibility for admission

1). The candidates should have passed the H.S.C. (XIIth Std) examination or its equivalent in any

academic streams of Science, Arts, Commerce or Vocation with a minimum aggregate of 45% (40% for

backward class Candidates) shall be eligible for admission to the BBA(HFM).

IV) Industrial Training

Industrial Training of 20 weeks is offered in the 4thsemester. The students are expected to be trained in Hotels

with 3-star category, Facility Management Organizations, Travel and Tourism Organization. The training will

be as per the schedule mentioned in the curriculum. The students are expected to maintain a log-book on a daily

basis. At the end of the Industrial training the student shall submit a training report along with the log-book and

a performance appraisal from the organization. The Training report is to be prepared by the student in 2 typed

copies and to be submitted to the Department within the stipulated time for assessment.

V) Project Report

There is a provision for a Project study and viva voce in the 6thsemester.The topic of Research Project will be

chosen by the student and the research will be carried under the guidance of a senior faculty. Each faculty will

guide a maximum of 10 students. Internal Course work is offered as a part of this Project study, students are

expected to submit 3progress reports during the project study. 2 copies of the project report are to be prepared

and submitted to the Department.

VI) Evaluation:

a) Internal and External evaluation for all courses carries equal weightage i.e.50% each for internal and

external evaluation and the standard of passing shall be 40% each.

b) Internal evaluation will be based on Unit Test, Assignments, and Continuous assessments and Internal

Practical Examination, wherever applicable. In case of those students who have not secured passing

percentage of marks in internal assessment, i.e. obtained less than 40%, the Department shall administer

one additional internal test and those marks shall be considered as final internal evaluation marks.

c) External evaluation will be based on written examination for theory courses and an external practical

examination of 150 marks for Industrial Training (HFM)-401

d) For a student to clear a course, he /she must secure a minimum of 40% separately in each internal

examination, external theory or external practical examination.

e) To be promoted to the next year, the student must earn a minimum of 50 % of the credits taken during

that academic year.


SAVITRIBAI PHULE PUNE UNIVERSITY

Department of Management Sciences (PUMBA)

THREE YEAR SIX SEMESTER DEGREEPROGRAMME

BACHELOR OF BUSINESS ADMINISTRATION IN

HOSPITALITY AND FACILITIES MANAGEMENT

BBA(HFM)

Course Structure

Semester I

Course

Code

Course Name Theory/Practical Marks Credits

(HFM) 101 Fundamentals of Food & Beverage

Service I

Theory/Practical 100 4

(HFM) 102 Basic Rooms Division I Theory/Practical 100 4

(HFM) 103 Communication Skills Theory/Practical 100 4

(HFM) 104 Introduction to Hospitality Theory 100 3

(HFM) 105 Introduction to Tourism Theory 100 3

(HFM) 106 Principles of Management &

Organizational Behavior

Theory 100 3

Total 600 21

Semester II

Course

Code


(HFM) 201 Fundamentals of Food & Beverage

Service II


(HFM) 202 Basic Rooms Division II Theory/Practical 100 4

(HFM) 203 Fundamentals of Computer Applications

in Hospitality


(HFM) 204 Travel Agency & Tour Operations Theory 100 3

(HFM) 205 Basic Principles of Accounts Theory 100 3

(HFM) 206 Environmental Science Theory 100 3

Total 600 21


Semester III

Course

Code


(HFM) 301 Principles of Food Production Theory/Practical 100 4

(HFM) 302 Food & Beverage Service III Theory/Practical 100 4

(HFM) 303 Accommodation Operations I Theory/Practical 100 4

(HFM) 304 Event Management Theory 100 3

(HFM) 305 Hotel Engineering Theory 100 3

(HFM) 306 Human Resource Management Theory 100 3

Total 600 21

Semester IV

Course Code Course Name Marks Credits

(HFM) 401 Industrial Training 20 Weeks 300 15

Semester V

Course

Code


(HFM) 501 Food Production Management Theory/Practical 100 4

(HFM) 502 Food & Beverage Service &

Management I


(HFM) 503 Accommodation Operations &

Management I


(HFM) 504 Food & Beverage Control Theory 100 3

(HFM) 505 Entrepreneurship Development Theory 100 3

(HFM) 506 Services Marketing Theory 100 3

Total 600 21

Semester VI

Course

Code


(HFM) 601 Project Report Theory/Practical 100 4

(HFM) 602 Food & Beverage Service &

Management II


(HFM) 603 Accommodation Operations&

Management II


(HFM) 604 Facilities Management Theory 100 3

(HFM) 605 Retail Management Theory 100 3

(HFM) 606 Managerial Economics Theory 100 3

Total 600 21


Course Code: (HFM) 101 Course Name: Fundamentals of Food & Beverage Service I

Semester: I Course Credits: 4

Teaching Scheme Examination Scheme

Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk

Internal Evaluation External Evaluation

Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The course will give students comprehensive knowledge and develop technical skills in the basic aspect of food

and beverage service operations in the hospitality industry.

Chapter 1. Food & Beverage Industry

1.1 Introduction

1.2 Classification of Catering Establishments (Commercial & Non-Commercial)

1.3 Introduction to Food & Beverage Operations (Types of F&B Outlets)

Chapter 2. Food and Beverage Outlets

2.1 Bars, Banquets, Snack Bars, Business Centers, Discotheques & Night Clubs

2.2 Room service, Restaurants, Coffee shops, Executive Lounges

2.3 Auxiliary areas

Chapter 3. Food and Beverage Service equipment.

3.1 Types and usage of equipment, Furniture, Silverware, Glassware, linen

3.2 Special Equipment and Disposables

3.3 Vending Machine, Various drink dispensers, Optic measures.

Chapter 4. Food and Beverage Service Personnel

4.1 F&B organizations -QSR, Restaurants, Industrial Caterings and Events

4.2 Attitude and attributes of F&B personnel

4.3 Interdepartmental coordination.

Chapter 5. Food and Beverage Service Methods

5.1 Table service, Silver service, English service, Butler service

5.2 French, Russian, American service.

5.3 Self-Service,Buffets,Cafeteria

5.4 Specialized service- Gueridon,Lounge,Trolley

5.5 Single point service.

Chapter 6. Indian, Cyclic, Industrial & Institutional Menus

6.1 Menu planning

6.2 Popular dishes

6.3 Accompaniments

Note: Students should be familiar with the glossary terms pertaining to the above-mentioned topics.


Assignments:

1. List at least five outlets and report details along with photographs.

2. List five suppliers for Food and Beverage equipment.

3. Collect at least one menu each of – Indian Restaurant, Institutional and industrial canteen

4. SOP for service of water, and tea/ coffee.

Practical:

1. Grooming standards of Food and Beverage Personnel.

2. Mise en place, mise en scene

3. Identification of equipment, organizing sideboard

4. Laying, relaying table cloth

5. Napkin folds

6. Laying cover - Indian

7. Carrying tray / salver

8. Service of water

9. Handling service gear

10. Indian meal planning and basic service

11. Snack service, platter service

12. Service of tea / coffee

Reference Books

1. John Cousins Dennis Lilli crape – Food and Beverage Service.

2. Modern Restaurant Service – John Fuller, Hutchinson

3. Food & Beverage Service Training Manual – Sudhir Andrews, TataMcGraw Hill

4. Food & Beverage Service – Bobby George

5. Food & Beverage Service – Anil Sagar

6. Food & Beverage Service – Singaravelavan R.

7. Food & Beverage Service – Ahmed M.N.

8. Food & Beverage Service – Marco D’Souza


Course Code: HFM 102 Course Name: Basic Rooms Division I



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject aims to establish the importance of the House Keeping and Front Office departments and its role in

the Hospitality& Facilities organizations.It also prepares the student to acquire knowledge and skills necessary

for various tasks and aspects of Rooms Division.

Chapter 1. Introduction to Housekeeping

1.1 Importance & Functions of Housekeeping

1.2 Co-ordination with Front Office, Engineering, F & B,Kitchen, Security, Purchase,

HRD,Accounts.

1.3 Guest room –types, various facilities in standard room

1.4 Sections & layout of Housekeeping Department

1.5 Organization Chart of Housekeeping and Front Office Departments of hotel and Facilities

management organizations

1.6 Attributes of Staff

1.7 Job description,Job Specification (Hotel & Facilities management organizations)

1.8 Integration of in-house housekeeping department with facilities management organizations

1.9 Criteria for outsourcing housekeeping and front office operations.

Chapter 2. Cleaning Equipment and tools

2.1 Principles of cleaning

2.2 Classification, use, care & maintenance (care and maintenance pre, during and post

use)

2.3 Selection & purchase criteria

2.4 Classification to cleaning tools based on the type of facility being cleaned

Chapter 3. Cleaning Agents

3.1 Classification, use, care and storage

3.2 Selection Criteria

3.3 Distribution & Control

3.4 Classification to cleaning agents based on the type of facility being cleaned


Chapter 4 Front Office Department

4.1Duties and responsibilities of various staff

Differences in the handling of the front desk of a hotel andother hospitality organizations

4.2 Attributes of Front Office personnel

4.3 Meal plans

4.4 Types of room Rates Types of room rates

4.5Key control and Key Handling procedures. Key control procedures in high security

organizations

4.6 Taxes applicable on rooms

4.7 Bell Desk and Concierge

Chapter 5 Reservation

5.1 Importance of guest cycle (Various stages)

5.2 Modes and sources of reservation.

5.3 Procedure for taking reservations (Reservation form)

5.4 Computerized system (CRS, Instant reservations)

5.5 Types of reservation (guaranteed, confirmed, groups, FIT)

5.6 Procedure for amendments, cancellation and overbooking

Note: Glossary of Terms

Students should be familiar with the glossary of terms pertaining to above mentioned

topics

Sr.No. Practicals

1. Application of different types of cleaning tools and agents on different

surfaces.

2. Introduction to Guest Room and supplies & placement.

3. Sweeping and Mopping – dry, wet.

Dusting – dry, wet

Cleaning out of reach areas.

4. Polishing - Laminated surfaces, Wooden surfaces, Brass, EPNS, Copper.

5. Bed making with duvet & duvet cover.

6. Cleaning of different types offloors and vertical surfaces.

Cleaning of different types of surfaces based on the type of soiling.

7. Telephone Etiquettes and telephone handling.

8. Handling guest enquiries & complaints.

9 Handling room keys (issuing, receiving, missing keys, computerized key

cards).

10 Handling guest mail (of guests who have checked out, in-house and


expected arrivals and in corporate guest houses, offices).

11 Handling messages and paging for guests.

12 Making a Cleaning Checklist for a particular area.

Note-The topics for the practical can be covered in multiple practical.

Practical to be conducted simultaneouslywith theory chapters.

Reference Books

1. Hotel Housekeeping operation- G Raghubalan and SmirteeRaghubalan, Oxford publishing House.

2. Hotel housekeeping Training Manual- Sudhir Andrew, Mc. Graw Publishing House.

3. Hotel Housekeeping – Malini Singh, Mc Graw publishing house.

4. Professional Housekeeper – Georgina Tucker.

5. Hotel Front Office Operations and Management – Jatashankar R. Tewari, Oxford University Press

Edition- 03

6. Front Office Management- S K Bhatnagar

7. Principles of Hotel Front Office Operations -Sue Baker, P. Bradley, J. Huyton


Course Code: HFM 103 Course Name: Communication Skills



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

To introduce students to the process of communication & self -presentation skills needed by the hospitality

professional. In the 21st century, students entering the job market are expected to be professional and also

have flexible skills in order to adapt to a changing work environment. Keeping this prospect in mind, learning

English opens a wealth of new employment opportunities within an international context. As a result, it's

important for students to develop employability skills alongside their operational skills.

Chapter 1. Nature and the Process of Communication

1.1 Introduction to Communication

1.2 Importance of communication through English at the present time 1.3 Principles of Communication

1.4 Tools of communication

1.5 Process of Communication

1.6 Barriers to communication; Measures to overcome them

Chapter 2. Types of Communication

2.1 Various types of Communication

2.2 Verbal communication- Importance of VerbalCommunication

2.3 Advantages of Verbal Communication

2.4 Advantages of Written Communication

2.5 Significance of Non –verbal Communication(Kinesics)

Chapter 3. Listening Skills

3.1 Listening Process; Levels of Listening

3.2 Classification and Purpose of Listening

3.3 Common barriers to the Listening process

3.4 Measures to Improve Listening

3.5 Emphatic Listening as an Important Skill in workplace

Chapter 4. Communication Network

4.1 Scope and types of Communication network

4.2 Formal and Informal communication

4.3 Upward and Downward Communication

4.4 Horizontal and Diagonal Communication


Chapter 5. Writing Skills

5.1 Importance of Business Letters, Structure and formal of Business Letters

5.2 Writing Memos, Circulars and Notices- guidelines,Language and writing

styles.

5.3 Report Writing- Guidelines, steps, Structure of report, Types of Reports.

5.4 Emails- Principles of E-mail, E-mail, etiquette, Overcoming problems in E-

mail communication.

Chapter 6. Oral Communication skills 6.1 Meaning, Importance, Advantages and Disadvantages of oral communication

6.2 Essential qualities of a good speaker

6.3 Extempore, Debate and Elocution

6.4 Steps in making a Presentation, Structure and style of Presentation, Delivering a

Presentation.

6.5 Using voice effectively in oral communication

Chapter 7. Employment Communication - Resume

7.1 Contents of Good Resume, Guidelines for writing a

Resume, Types of Resumes, Format of Cover Letter.

Chapter 8. Employment Communication - Job Interview

8.1 Factors Involving Job Interview

8.2 Characteristics of Job Interview

8.3 Job Interview Process

8.4 Job Interview Techniques- Manners and etiquettes to

be maintained during an Interview

8.5 Sample questions commonly asked during Interview

8.6 Interview Attire

Chapter 9. Life Skills

9.1 Teamwork

9.2 Leadership Styles

9.3 Critical and creative thinking skills

9.4 Problem solving skills

Note: Practicals should be conducted based on the contents of every chapter.

Suggested Assignments

1. Communication game e.g. Ice breakers, team building, communication related etc.

2. Students to enquire about services available at local outlets for a hypothetical function (for e.g. a

birthday party, an anniversary, wedding reception etc.) and submit a detailed report of the same. This

enquiry should be done in person, by visiting the concerned property.

Practicals:


The student is required to maintain a file. The file to be divided into three distinct sections,

Namely – Theory, Practical and Assignments. The file must be carried during theory and

Practical classes, reviewed periodically and certified by the institute head, internal and external

examiners during the conduct of external exams.

1. Paper reading before an audience (reading unseen passages)

2. Extempore speaking, topics to include general awareness, self- introductions and current affairs.

3. Listen to speeches by renowned national and international orators and discuss their implications

4. Gather information about the differences in nonverbal communication between Australia,

Canada, America, China and Japan from internet sources are present in the class.

5. Debate to be conducted between individuals and small groups.

6. Phonology and Stress Marking, this will involve training in sounds and correct pronunciation.

7. Book reading and discussion.

8. Conduct various communication games and share the learning.

9. Body Language demonstration, evaluation and improvement.

10. Telephone etiquettes and courtesy in the hospitality industry

11. Preparing short speeches (Thank You, Welcome speech)

12. Read about famous hospitality personalities.

Reference Books

1. Business English. Department of English University of Delhi. Pearson.

2. Communication Skills – Sanjay Kumar. Oxford.

3. Improve your writing – V.N. Arora. Oxford.

4. Business Communication. Basic Concepts and Skills. J. P. Parikh. Orient Black Swan

5. Communicative English – E. Suresh Kumar. Orient Black Swan.

6. Business Communication. Second Edition – Meenakshi Raman. Oxford.

7. Communication Skills – BV Pathak

8. Business Communication – Urmila Rai. Himalaya Publishing House.

9. Business Communication – K.K.Sinha. Galgotia Publication.

10. Business Communication Connecting at Work – Hory Sankar Mukherjee. Oxford.

11. Communication Skills and Soft Skills – An integrated Approach. E. Suresh Kumar. Pearson.

12. English Language Communication Skills – Urmail Rai. Himalaya Publishing House.

13. Fifty ways to improve Presentation Skills in English – Bob Dignen. Orient Black Swan.

14. Highly Recommended Teacher’s Book English for hotel and catering industry. Oxford.

15. Business Communication : Skills , concepts and Application – P. D. Chaturvedi; Mukesh

Chaturvedi

16. A course in listening and speaking I & II – V. Saikumar; P. KiranmaiDutt, Geetha Rajeevan

17. Modern’s Business Communication – Dr. Prakash M. Herekar

18. How to talk to Anyone, Anytime , Anywhere – Larry King

19. The Nonverbal Advantage – Carol Kinsey Goman

20. Dynamics of Cross Cultural and Intercultural Communication – Edited by BVS Prasad ;Srikant

Kapoor

21. Soft Power : An Introduction to Core and Corporate Soft Skills – Edited AnithaArunsimha

22. The Handbook of Communication Skills – Edited by Owen Hargie

23. Developing Communication skills – Krishna Mohan ; Meera Banerji


Course Code: HFM 104 Course Name: Introduction to Hospitality



Theory

hrs/wk

Total

hrs/wk

Internal Evaluation External

Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject aims to establish the importance of Hospitality industry and prepare the student to succeed in any

area of Hospitality industry.

Chapter 1. Hospitality Industry in World & Indian Context

1.1 Concept&Origin

1.2 Development over the ages (in the world and in India)

1.3 Components of different types of hospitality services

1.4 Future of the industry

1.5 Changing trends in the hospitality industry

Chapter 2. Tourism Industry

2.1 Concept&Origin

2.2 Development over the ages

2.3 Future &Changing trends

2.4 Relation of Tourism with the Hospitality Industry

2.5 Growth of related industries

2.6 Employment generation.

Chapter 3. Types of Hotels and hospitality organizations

3.1 Different basis/criterion of classification of Hotels

3.2 Categorization of Hotels in India

3.3 Indian & International hotel chains

Chapter 4.

Components of Hotel Industry

4.1 Characteristics of Hotel Industry

4.2 Activities of Hotels.

4.3 Departments of a hotel- Front Office, Housekeeping, F &B

Service, Support Services.

Chapter 5.

Ownership structure of Hotels

5.1 Introduction& Concept

5.2 Types of hotels & their features

5.3 Types of ownership

5.4 Advantages and disadvantages.


Reference Books

1. Introduction to hospitality, Walker John R. Prentice hall of India.

2. An introduction to the hospitality industry: 4th edition Gerald. W. Lattin Attn.

3. Hospitality Today: Rocco: Andrew Vladimir, Pables E, Attn.

4. Tourism and hospitalities: Joseph D. Fridgen.

5. Welcome to hospitality: Kye-Sung Chon, RoymondSparrowe.

6. Hospitality management: Kevin Baker, Jeremy Hayton.

7. Hotels for tourism development: Dr. JagmohanNegi.

8. Principles of grading and classification of hotel, tourism restaurant and resorts.

9. Professional Hotel Management, JagmohanNegi, Publisher: S. Chand & Co. Delhi.

10. Tourism and hospitality in 21stcentury, Ranga, Mukesh, and Chandra, Ashish. New Delhi.

Chapter 6. Facilities Management

6.1 Concept of Facilities management

6.2 Areas where facilities management is required- Hostels, Hospitals,

Retail sector, Companies, Educational institutes, Multiplexes.

6.3 Some important Facilities Management companies in India and

their brief background


Course Code: HFM 105 Course Name: Introduction to Tourism



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

To introduce the students to the concept and aspects of tourism industry. To make them understand the

importance and the potential of tourism and think about it as a career option.

Chapter 1. The Tourism Phenomenon

1.1 Definition: Tour, Tourist, Travel, Visitor, Excursionist, Traveler,

Tourism, Destination, Inbound and Outbound Tourism,

1.2 Domestic & International Tourism

1.3 Evolution /History of Tourism & Present status of tourism in

India.

1.4 Career Opportunities for tourism professionals

Chapter 2. Constituents of Tourism Industry

2.1 Primary Constituents

2.2 Secondary Constituents

2.3 The 5A’sofTourism–Attraction, Accessibility (modes of

transport), Accommodation (role & types) Amenities and Awareness

Chapter 3. Types of Tourism

3.1Tourism Motivators: 4 S, Holiday, Leisure, business, VFR

(Visiting Friends and Relatives)

3.2 Social & Cultural, MICE, Religious, Sports, Political, Health,

Senior Citizen, etc.

Alternative Tourism: Eco Tourism, Argotourism, Rural Tourism

Latest trends: Heritage walks, Virtual tourism, Food Tourism Disaster

tourism. Wine tourism and Space Travel

Chapter 4. Impact of Tourism

5.1 Economic

5.2 Social and Cultural

5.3 Environment, Sustainable Tourism

5.4 Political


Chapter 5. The Tourism Organizations, Objectives, Role &function of:

6.1 Government Organizations: DOT, ITDC, MTDC, ASI, TFCI.

6.2 Domestic Organizations: TAAI, FHRAI, IATO

6.3 International Organizations: WTO, IATA, PATA.

6.4 NGO: Role of NGO in making responsible tourists.

Chapter 6 Travel Documentation & formalities

4.1 Domestic Travel • Special permits for restricted areas

4.2 International Travel • Passport – Definition, types • VISA –

Meaning, Types, on arrival VISA

4.3 Requirements for different countries - Vaccinations- compulsory

and recommended.

• Travel Insurance-process and benefits

• Customs and economic regulations

Note: Glossary of Terms Students should be familiar with the glossary of terms pertaining to above

mentioned topic

Suggested Assignments:

1. Project on any two types of tourism.

2. Information on Places of interest any one city and one country.

3. Process for procuring of Passport & Visa.

4. Project on any one tourism organization.

5. Poster or chart demonstrating impact of tourism.

Reference Books

1. Tourism Operations and Management - SunetraRoday, Archana Biwal and Vandana Joshi, Oxford

University Press, New Delhi, 2009

2. Tourism Principles and Practices - Sampad Swain Jitendra Mishra, Oxford University Press, New Delhi,

2012

3. The Business of Tourism Concepts & Strategies - A.K. Bhatia, Sterling Publishers, 2006

4. Introduction to Tourism and Hospitality Industry - Sudhir Andrews, Tata Mc Graw-Hill Publishing

Company Limited, New Delhi, 2008

5. Basic of Tourism - Krishan K. Kamra & Mohinder Chand, Kanishka Publication, New Delhi, 2002

6. Tourism Development, Principles and Practices-Fletcher &Cooper-ELBS

7. International Tourism– Fundamentals &Practices -A. K. Bhatia -Sterling PublishersPrivateLimited,1996

8. A Textbook of Indian Tourism- B.K.Goswami &G.Raveendran-Har AnandPublicationsPvt.Ltd.,2003


Course Code: HFM 106 Course Name: Principles of Management & Organizational Behavior



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

To make the students understand the concepts of management and its practicalApplication in the hospitality

industry as well as to understand the concept of organizational behavior and its application in managing

individualand group within the organization.

Chapter – 1 Introduction

1.1 Management defined

1.2 Levels of management

1.3 Managerial role

Chapter-2 Planning and Organizing

2.1 Planning-Definition, Advantages& disadvantages

2.2 Steps in planning

2.3 Importance of Organizing

2.4 Principles of Organizing

2.5 Types - Formal & Informal, Centralized /

Decentralized, Line & Staff

Chapter-3 Leadership and Motivation

3.1 Definition, Different styles of leadership

3.2 Role of a leader

3.3 Motivation-Definition, types

3.4 Benefits of motivated staff

3.5 Various ways of motivating employees

Chapter 4 Coordination and Controlling

4.1 Definition

4.2 Importance of coordination and control

4.3 Control process

Chapter – 5 Introduction to Organizational Behavior

5.1 Definition, Scope and Functions of Organizational Behavior

5.2 Relationship of OB with other fields

5.3 Organizational Culture-Definition, Characteristics,Concept


Chapter 6- Introduction to Business Ethics

6.1 Ethics and Ethical behavior in organizations

6.2 Sexual Harassment

6.3 Employee Privacy Issues

6.4 Pay and Promotion discrimination

Suggested Assignments:

1. List down the various techniques used to motivate employees in the hotel.

2. Planning budget for the day’s menu/special functions, indenting for various operations.

3. Presentation based on Industrial Training to be covered Organization structure

(hierarchy)/ Organization culture/Roles and Responsibility.

4. Communication Skills Extempore speech/Role Plays/Skit/ Debate

Reference books

1. Organizational Behaviour, 9th Ed. - Stephen Robbins

2. Human Behaviour at work - Davis and Newstorm

3. Organizational Behaviour - Uma Sekaran

4. Organizational Behaviour - Fred Luthans

5. Organizational Behaviour - K.Aswathappa

6. Human Behaviour at Work - Keith Davis

7. Organizational Behaviour - JitS.Chandran

8. Human Relations & Organizational Behaviour - R.S.Dwivedi

9. Organizational Behaviour - McShane

10. Organizational Behaviour - Sharma

11. Essentials of Management – Koontz – TMGH -

12. Principles & Practices of Management - Saxena

13. Principles and Practices of Management - Shejwalkar and Ghanekar

14. Management Concepts & Practices - Hannagan


Course Code: HFM 201 Course Name: Fundamentals of Food & Beverage Service II

Semester: II Course Credits: 4


Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject aims to give the students a comprehensive knowledge and develop technical skills in the aspects of

food and non-alcoholic beverage service in the Hotel Industry.

Chapter 1. Types of meals

1.1 Breakfast

1.2 Lunch

1.3 Hi Tea, Afternoon Tea, Snack

1.4 Dinner, Supper

Chapter 2. French Classical Menu

2.1 Introduction

2.2 Types –Ala Carte & Table D’hote

2.3 Menu Planning, considerations and constraints

2.4 Menu Terms.

2.5 Classical French Menu.

2.6 Classical Foods & its Accompaniments with Cover

Chapter 3. Menu and service

3.1 Kiosks

3.2 Food Trucks

3.3 QSR and fast foods.

Chapter 4. Salads, Sandwich, Health Shakes & Smoothies

4.1 Definition and Types

4.3 Special Service Equipments

4.2 Service methods

Chapter 5. Non-alcoholic beverages.

5.1 Classification

5.2 Hot Beverages – Types, Service

5.3 Cold Beverages – Types, Service

5.4 Brands


Chapter 6. Control methods.

6.1 Necessity and functions of a control system,

6.2 POS, Use of TABS

6.3 Billing methods

6.4 Flow chart of KOT

6.5 Presentation of bill.

Note: Students should be familiar with the glossary terms pertaining to above mentioned topics.

Assignments

1. Plan three Continental Menus.

2. Make list of brands for non-alcoholic beverages.

3. Visit & understanding of QSR and food truck Operations.

4. Field visit to learn software use in F and B industry.

Practical:

1. Breakfast service in – Room service, Banquets, Coffee shops.

2. French Menu Planning and service four course

3. Service of all Hi Tea, Afternoon tea, Cocktail snacks.

4. Service of all Nonalcoholic beverages

5. Making of smoothies, Coffees, Teas and health shakes and its service

6. Service of Various fast foods

7. Software applications – learning and practice

Reference Books

1. Modern Restaurant Service – John Fuller, Hutchinson

2.Food & Beverage Service Training Manual – Sudhir Andrews, TataMcGraw Hill

3. Food & Beverage Service – Bobby George

4. Food& Beverage Service – Anil Sagar

5.Food & Beverage Service – Singaravelavan R.

6.Food & Beverage Service – Ahmed M.N.

7.Food & Beverage Service – Marco D’Souza

8. John Cousins Dennis Lilli crape – Food and Beverage Service.


Course Code: HFM 202 Course Name: Basic Rooms Division- II



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject aims to establish the importance of the House Keeping and Front Office department and its role in

the Hospitality & Facilities areas. It also prepares the student to acquire knowledge and skills necessary for

various tasks and aspects of Rooms Division.

Chapter 1 Cleaning Routine of Housekeeping Department& Guestrooms

1.1 Daily cleaning of Occupied, Departure, Vacant, Under Repair & VIP rooms

1.2 Evening Service & Second Service procedures

1.3 Weekly / Periodic Cleaning – Special Cleaning tasks to be carried out

1.4 Spring Cleaning procedures

1.5 Differences in ways of working in different types of organizations

1.6 Differences in in-house and out sourced cleaning patterns

Chapter 2 Cleaning Routine of Public Areas

2.1 Daily cleaning-corridor, Elevators, Parking, Admin offices, Hostels, Spa,

Guest houses, Hotel guestrooms, Gym, Swimming pool, Banquet hall, Seminar

hall, Restaurants, Cloak rooms, Landscaped areas, shopping arcade, business

center, Training rooms, theaters, kiosk, reception area, Office cubicles including

organizations of 24 hours operations, low noise level requirements and access

control, high rise areas.

2.2 Classification of areas based on degree of soiling and frequency of cleaning in

different types of hospitality organizations

Chapter 3 Pre-Arrival Procedures

3.1 Pre arrival activities (Preparing an arrival list, notification etc

3.2 Procedure for VIP arrival

3.3 Procedure for group arrival(special arrangements, meal coupons etc.

3.4 Types of registration (Register, Registration Cards)

3.5 Receiving guests

3.6 Arrival procedure for various categories of guests

3.7 Foreigners along with C-forms, FITs,Walk-in,Confirmed reservation

3.8 Notification of guest arrival

3.9 Criteria for taking advance(Walk-ins, Scanty Baggage etc)

3.10 Check in procedures in hotels & company guest houses


Chapter 4 Guest Stay

4.1 Rooming a guest (introduction to the facilities, orientation of the room)

4.2 Procedure for room change

4.3 Safe deposit procedure

4.4 Assisting guest with all possible information and help

Chapter 5 Guest Departure

5.1 Departure notification

5.2 Task performed at bell desk, cashier /reception

5.3 Check out procedures in hotels & company guest houses

5.4 Late check outs and charges

5.5 Methods of Payment- Credit card handling, Traveler cheques, Handling cash-

Indian, Foreign currency, Other methods of payment [Travel agent , 5.6 Bill to

Company etc]

5.7 Differences in check-in and check-out procedures in hotels and corporate

guest houses

Chapter 6 Facilities management

6.1 Structure of facility management organization

6.2 Space management

6.3 People-processes-products co-ordination for assets & infrastructure

6.4 Importance of environment with respect to facility services

6.5 Risk assessment concept & process , mitigation plan

Note: Glossary of Terms

Students should be familiar with the glossary of terms pertaining to above mentioned topics

Practicals:

1. Daily cleaning of corridor, Elevators, Parking, Admin offices, Hostels, Spa, Guest houses,

Hotel guestrooms, Gym, Swimming pool, Banquet hall, Seminar hall, Restaurants, Cloak

rooms, Landscaped areas, shopping arcade, business centre, Training rooms, theaters, kiosk,

reception areas based on the type of facility being cleaned and the type of soiling.

2. Weekly cleaning (above mentioned areas) based on the type of facility being cleaned and the

type of soiling.

3. Spring cleaning (above mentioned areas) based on the type of facility being cleaned and the

type of soiling

4. Daily cleaning of a guest room

5. Handling telephone calls at Help desk

6. Turndown service of guestroom

7. Handling of methods of payment at Reception

8. Dealing with guest at various stages of Guest cycle

9. Handling of methods of payment at Reception

10. Bell desk activities

11. Rooming a guest

12. Placing of VIP Amenities and Facilities in the guest room

Note-The topics for the practical can be covered in multiple practical.

Practical to be conducted simultaneously with theory chapters.


Reference Books

1. Hotel Housekeeping operation- G Raghubalan and SmirteeRaghubalan, Oxford publishing House.

2. Hotel housekeeping Training Manual- Sudhir Andrew, Mc. Graw Publishing House.

3. Hotel Housekeeping – Malini Singh, Mc Graw publishing house.

4. Professional Housekeeper – Georgina Tucker.

5. Hotel Front Office Operations and Management – Jatashankar R. Tewari, Oxford University Press

Edition- 03

6. Front Office Management- S K Bhatnagar

7. Principles of Hotel Front Office Operations -Sue Baker, P. Bradley, J. Huyton


Course Code: HFM 203 Course Name: Fundamentals of Computer Applications in Hospitality.



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

The course is designed to help students to examine the current hospitality computerization trend including the

latest technologies advances and software packages. Student shall be able to simulate actual hotel/facility

experience by using the system.

Chapter 1: Features of Computer System

1.1 Hospitality Information system design: Hardware -Input & Output Devices

1.2 CPU, RAM, ROM

1.3 Software–System, Application S/W

Chapter 2: Internet

2.1 Concepts of Internet, Use of Internet, requirements of Internet

2.2 Internet Domain, Internet Server, Establishing Connectivity on the Internet

2.3 Networks–LAN, MAN, WAN, Topologies

2.4 Types of Internet providers

2.5 Procedure of Opening E-mail Account on Internet

2.6 Browsing the Internet, Internet and Chatting, Internet Phone and Video.

2.7 Viruses–Types, Precautions

Chapter3: Computer for communication in hotels;

Applications in MS word, MS excel and Power point for hospitality.

Hotel Computer applications

3.1 Property Management systems

3.1.1 Front office applications

3.1.2 Housekeeping applications

3.1.3Point of sales

3.1.4 Sales and marketing applications

3.2 Electronic locking systems

3.2 Energy Management Systems

3.3 Auxiliary Guest Services

3.4 Guest Operated Devices

Chapter 4: Hotel electronic distribution

4.1 CRO’S (Central reservation office)

4.2 CRS (Computerized reservation system)

4.3 Global distribution systems

4.4 Hotel distribution of GDS


Chapter 5: Catering computing systems

5.1 Recipe management system

5.2 Menu Management System

5.3 Automated Beverage Control System

5.4 F & B Sales Analysis

Chapter 6 Restaurant Management Systems

6.1 Table Management System

6.2 Electronic Point of Sale System: Characteristics and usage

6.3 Conference and banqueting system: Characteristics and usage

6.4 Cloud-based solutions for Food Service Sector

Practicals:

1. COMPUTER HARDWARE IDENTIFICATION AND USE.

2. WINDOWS

2.1 Word (Resume)

2.2 Excel (List of employees, with salary, KOT, Database of Employees with filters)

2.3 Power Point (PPT presentation on any topic related to hospitality industry)

3. Restaurant management system

3.1 Reservation

3.2 Table Management, Table Transfer

3.3 Order taking (KOT), Modify order

3.4 POS billing, Split and Settle Bill.

3.6 Closing of the day.

4. FRONT OFFICE MODULE

4.1 Reservation, Reservation check-in

4.2 Room Booking, Walk ins

4.3 Room Transfer

4.4 Amend Stay

4.5 Check out procedure and settlements

4.6 Night Audit Procedure

5. GLOSSARY OF TERMS

Note: Property management system software (Demo module) must be installed for conducting practicals.

Reference Books: -

1. Using Computer in Hospitality Peter O’ CONNOR.

2. Computers in Hotels – ParthoPratim Seal


Course Code: HFM 204 Course Name: Travel Agency & Tour Operations



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The students will understand the skills and knowledge about the very important component of tourism industry,

that is, travel agent & tour operator along with their functions that will help then in their career or be an

entrepreneur.

Chapter 1. The Travel Agency

Meaning: Travel Agent, travel consultant and travel Agency.

Attributes of a Travel agent personnel

Types of travel agent: Retail Travel agent, Wholesale Travel agent.

Full Service travel agent, Commercial Travel agent, Implant travel

agent, Group /Incentive Travel agent.

Chapter 2. The Tour Operator

Meaning & Definition.

Types of Tour operator:

a) Inbound Tour Operator, Outbound Tour Operator, Domestic

tour operator, Ground tour Operator.

b) On basis of their work: Mass market tour operator, specialist

tour operator.Guides (types) & Escorts. Difference between

them.

Chapter 3. Functions and services of a travel agency/ Tour operator

Product knowledge, Planning of Itinerary, Tour costing, Reservation

of domestic and international airlines, otel booking, Railway

reservations, Cruise booking, Car, rental, coaches,.

Passport, Visa processing, Travel insurance, foreign exchange,

settlement of accounts.

Chapter 4. Tour Packages

Meaning & definition: Tour, Tour packages.

Types of tour: Destination package tour, single country tour, Area

tour, two city tour, Single city tour, Adventure or sport tour

Components of tour packages.

Types of Tour packages: Independent, All- Inclusive, Escorted and

business.

Advantages & disadvantages of Tour packages.

Special interest tour packages: Cultural, Rail, Adventure, Sports,


Incentive, Convention, Charter Tour.

Chapter 5. Setting up a Travel Agency & Tour Operator.

Infrastructure and financial requirement

Approvals and legal formalities.

Linkages with other segments of industry (Hotels, Airlines, Cruise,

Car rentals, rails, etc. )

Financial incentives available for TA &TO in India.

Chapter 6 Itinerary Planning

Definition

Basic information required & steps in itinerary planning

Costing of a tour.

Note: Glossary of Terms Students should be familiar with the glossary of terms pertaining to above

mentioned topic

Assignments:

1. Report on visit to a Travel Agency (Department/Operations)

2. Case study on any one travel agency (history, type, various department, services provided, etc.)

3. Chart presentation on setting up of a travel agency or tour operator.

4. Planning of one domestic tour of 4N/5D or 2N/3D.

5. Planning of one international tour.

6. Guide notes on any one tourist important place.

7. Designing of a brochure of a tour package.

Reference Books

1. Tourism operations and management- Mrs. SunetraRoday, Archana Biwal, Vandana Joshi.

2. Travel Agency and tour operation- A.K.Bhatia.

3. Travel Agency & Tour Operations.- Jagmohan Negi.

4. Guide to starting & Operating a successful Trave agency- Laurance Stevens.

5. The business of Travel Agency & operations.- Dennis Foster.


Course Code: HFM 205 Course Name: Basic Principles of Accounts

Semester: II Course Credits:3


Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

• To help students to acquire the basic knowledge of Accounting required for Hospitality & Facilities

Management.

• To prepare the students to comprehend and utilize this knowledge to record the day-to-day financial

transactions

Chapter 1. Introduction to Accounting & Double Entry Book keeping System

1.1 Definition, Objectives and Importance of Accounting

1.2 Terms and terminologies used in Accounting

1.3 Accounting Concepts and Conventions

1.4 Classification of Accounts

1.5 Golden rules of Debit and Credit

1.6 Capital, Revenue and Deferred Revenue Expenditures and Incomes

Chapter 2. Journal and Ledger

2.1 Meaning, need and ruling of Journal & Ledger

2.2 Practical problems on Journalizing- simple entries

2.3 Posting into Ledger & Balancing of Ledger Accounts

Chapter 3. Subsidiary Books and Trial Balance

3.1 Meaning and Advantages of Subsidiary Books

3.2 Simple problems on preparation of Purchase, Sales and Returns Books only

3.3 Meaning and Types of Trial Balance

3.4 Practical Problems on preparation of Trial Balance

Chapter 4. Cash Book

4.1 Introduction and types of Cash book

4.2 Practical problems on Three column and Analytical Petty Cash Book

Chapter 5. Final accounts of Small Business

5.1 Need for preparation of Trading account, Profit and Loss account and Balance Sheet

5.2 Practical problems on Trading account, Profit and Loss account and Balance Sheet

with following adjustments only: Closing stock, Outstanding and Prepaid expenses,

Accrued and Pre- received incomes, Depreciation of fixed assets.


Note: Practical problems on preparation of Journal, Special Functions Book, Cashbook, Trial Balance

and Final Accounts must be emphasized on by the subject teacher.

Reference Books:

1. Advanced Accounting (Financial Accounting) – Ashok Sehgal & Deepak SehgalSixth Edition 2008,

Volume I,Taxman Publication, New Delhi

2. Hotel Management – Dr.JagmohanNegi, First Edition 2005 – Himalaya Publishing House, Mumbai –

400004

3. Hotel Accounting & Financial Control – OziD’Cunha&GlesonD’Cunha – First Edition2002- Dickey

Enterprises, Kandivali (W) Mumbai

4. Accounting in the Hotel & Catering Industry – Richard Kotas – Fourth – 1981- International Textbook

Company Co.Ltd.


Course Code: HFM 206 Course Name: Environmental Science



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective: The course aims

• To establish the importance of environmental issues

• To provide insight on Environment Management in Hospitality Industry & Facility Services

• To understand the benefits of Eco-friendly practices for a sustainable environment in daily hospitality

operations.

Chapter 1. Environmental studies

1.1 Introduction – Definition

1.2 Importance of environment with respect to Hospitality Industry & Facility management

organizations

1.3 Concepts – Global warming, Greenhouse gases, Carbon foot print, Acid rain,

Sustainability, Food-mile, LEED, TERI, ISO (14,004,14010, 14011,14012), IGBC, OSHA,

HACCP

1.4 Ecotel – Definition, Scope and Importance

1.5 Environmental practices as part of Corporate Social Responsibility in the Hospitality

Industry

Chapter 2. Water Management

2.1 Sources of Water for hotels (Supply by govt. bodies, Rainwater harvesting, Bore-well,

Grey water , Sewage Treatment Plant )

2.2 Sources of water pollution by hotels(Sources - Laundry, Kitchen, Cleaning agents,

Polishing machines, Sewage)

2.3 Water quality (Filtration , Boiling, Chlorination, Reverse Osmosis, Ultra-violet ,

Ozonation)

2.4 Control of water consumption (Kitchen, Housekeeping, Guest room, Rest room)

2.5 Benefits of water conservation

Chapter 3. Energy Management

3.1 Principles of energy management

3.2 Types of energy sources – (Renewable, non-renewable)

3.3 Energy Management Program (Role of Energy Manager and Energy Audit) by hotel

3.4 Assessing Current Performance

3.5 Energy - conservation measures (Investment and Decision making process)

3.6 Monitoring and targeting


3.7 Alternative energy sources for hospitality industry

Chapter 4. Air and Noise Pollution

4.1 Air Pollution

• Air Pollution (Indoor)– Definition, Indoor air pollutants, effects on customers and

employees and control measures taken by hotels to improve indoor air quality

• Air Pollution (outdoor)– Definition, Sources, effects on humans, plants, building &

climate. Control measures taken by hotels to reduce external air pollution

4.2 Noise Pollution

• Noise Pollution – Definition, Sources (External & In hotels), effects and control measures

taken by hotels

Chapter 5. 5 Solid Waste Management and Hazardous Waste

5.1 The need for materials and waste management

5.2 Waste management hierarchy (Reduce, reuse, recycle, Incineration and Landfill)

5.3 Types of wastes (dry/wet, organic / inorganic, biodegradable / non bio-degradable)

5.4 Sources of solid waste found in hotels (e- waste & paper waste, organic-waste, glass,

plastic, metals)

5.5 Product purchasing & Purchasing Principles

5.6 Hazardous waste

Definition, Types, Effects and Handling and disposal of Hazardous waste by hotels

Chapter 6. Employee Education and Community Involvement

6.1 Employee Education

• Creating awareness, providing support, rewarding efforts and celebrating success

• Training and communication

6.2 Hotel / Facility Services and Community Involvement

• Guest Participation • Business Partners • Local Community

Chapter 7. Building Materials

7.1 New technology used in construction

7.2 Eco construction materials and their benefits

7.3 Green building – Concepts and benefits

Assignments:

1. Case studies related to hospitality industry and facility services

2. List of recycled products purchased by any two hotels / facility services

3. List of eco-friendly products used by any two hotels / facility services

4. List of organizations working for environment issues

5. Survey on eco- practices followed by Hotels / Facility centers

Reference Books

1. Environmental Management for Hotels - David Kirk.

2. FHRAI Training Manual

3. Hotel Housekeeping operations and Management – Raghubalan- Oxford University Press

4. 3rd Edition.


5. Hotel front office operations and Management – Jatashankar R. Tewari Oxford University Press

3rd Edition

6. Food and Beverage Service , R Singaravelavan Professional Housekeeper- Georgina Tucker


Course Code: HFM 301 Course Name: Principles of Food Production

Semester: III Course Credits: 4


Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

Food Production is an integral part of the Hospitality Industry and Facilities Management. The syllabus aims to

prepare the students to cater to the needs of the industry. It also aims to inculcate in them the basic knowledge

of the principles of Food Production and Bakery & confectionery so that they can be put to use in an efficient &

effective way.

Chapter 1. Introduction to cookery

1.1 Aims and Objectives of cooking

1.2 Classical kitchen Brigade & Attributes

1.3 Food Contamination & Personal Hygiene

1.4 Importance of Kitchen uniform & first aid

1.5 Kitchen accidents (cuts, burns, scalds & falls) –Meaning and precautions

Chapter 2. Cooking techniques & equipment

2.1 Methods of mixing food

2.2 Methods of cooking (moist, dry, medium of fat) –Definition & Classification

2.3 Cuts of vegetables

2.4 Textures and Consistencies-Desirable and non-desirable

2.5 Classification of kitchen equipment- by size and mode of use

Chapter 3 Commodities, Types& uses of followings

3.1 Cereals & Pulses

3.2 Fats & oils

3.3 Egg

3.4 Sweeteners

3.5 Dairy products – Milk, Cream, Cheese

3.6 Vegetables & fruits

3.7 Spices, Herbs & condiments

Chapter 4 Introduction to Indian cuisine

4.1 Indian regional cuisines – Impact of culture, religion & geographical location on

regional cooking with respect to availability of ingredients, cooking and

presentation styles.

4.2 Indian Masalas & Gravies

4.3 Specialized Equipment

4.4 Indian specialized desserts


Chapter 5 Quantity Food Production

5.1 Introduction to Quantity Food Production.

5.2 Introduction to Sectors of Catering Industry (Welfare and Commercial).

5.3 Volume Forecasting (Definition, Importance, Concept of judgments)

5.4 Yield Management –Definition, need & advantages

5.5 Equipment required for Quantity Food Production

5.6 Purchase System and Standard Purchase Specification

Chapter 6 Snack, savory & quick bites

6.1 Types of Appetizers, salad & sandwiches

6.2 Savory and snacks (Indian & international)

6.3 Bakery & Confectionery (Cakes, Cookies & Pastry – Methods & Types)

Chapter 7 Convenience Foods

7.1 Meaning, types and uses

7.2 Market forms of convenience foods

7.3 Advantages and disadvantages

Practical:

1. Minimum 12 Individual Practicals to be conducted during the semester.

2. The practical should comprise of the following:

▪ Introduction to various kitchen equipment, tools and their usage. Safety precaution to be taken while

handling equipment. Hygiene & Safety practices to be observed in kitchen, introduction to various

commodities. – 01 Practical

▪ Basic Indian menu consisting of a Meat, Vegetable, Rice, Dal/Raita, Bread and Sweet Preparation. –

06practicals

▪ Quantity food production (Industrial Menu) – 2 practicals

▪ International Snacks & Savories/ Indian Breakfast/Snack item – 01 practical

▪ Bakery & Confectionery – 02 practical

Practical Assessment:

Exams to be conducted on Indian menus consisting of a Meat, Vegetable, Rice, Dal/Raita, and Sweet

Preparation

Reference Books

1. Practical Cookery- Victor Ceserani& Ronald Kinton, ELBS

2. Theory of Catering- Victor Ceserani& Ronald Kinton, ELBS

3. Theory of Cookery- Mr. K. Arora, Franck Brothers

4. Modern Cookery for Teaching & Trade Vol I- Ms. Thangam Philip, Orient Longman.

5. The Professional Chef (4th Edition)- Le Rol A. Polsom

6. Success in Principles of Catering - Michael Colleer& Colin Saussams

7. Prashad–IndersinghKalra and Pradeep das Gupta

8. Basic Baking – S.C.Dubey

9. Theory of Bakery and Confectionery, YogambalAshokkumar

10. Quantity Food Production Operations and Indian Cuisine – ParvinderS.Bali


Course Code: HFM 302 Course Name: Food & Beverage Service III



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The Students would gain comprehensive knowledge of alcoholic beverages and develop technical skills in

Alcoholic Beverage Management.

Chapter 1. Classification of alcoholic Beverages.

1.1 Introduction

1.2 Classification

1.3 Examples

Chapter 2. Fermented Beverages

2.1 Introduction

2.2 Wine - Definition, Types, Brands, Service Procedure

2.3 Beer - Definition, Types, Brands, Service Procedure

2.4 Cider, Perry, Mead – Definition, Types, Brands, Service Procedure

Chapter 3. Distilled Beverages

3.1 Introduction

3.2 Whisky - Definition, Types, Brands, Service Procedure

3.3 Rum - Definition, Types, Brands, Service Procedure

3.4 Gin - Definition, Types, Brands, Service Procedure

3.5 Brandy - Definition, Types, Brands, Service Procedure

3.6 Vodka - Definition, Types, Brands, Service Procedure

3.7 Tequila - Definition, Types, Brands, Service Procedure

Chapter 4. Liqueurs

4.1 Introduction

4.2 Types

4.3 Brands & Styles of Service

Chapter 5. Other alcoholic beverages

5.1 Introduction

5.2 Vermouth, Ouzo, Pernod, Campari, Fruit Brandies

5.3 Brands & Service

Chapter 6. Cocktails

6.1 Introduction

6.2 Types, Methods of mixing

6.3 Classic and innovative cocktails


Chapter7. Bar and beverage Management

7.1 Introduction

7.2 Beverage Control Procedures

7.3 Licenses required

Note: Students should be familiar with the glossary terms pertaining to above mentioned topics.

Assignments:

1. List of bar equipment.

2. Prepare beverage menu.

3. Collect International wine labels.

4. Write five each of cocktails and mocktails recipes.

5. List and collect any five formats maintained for bar management.

Practicals:

1. Reading wine label.

2. Wine Tasting Procedure.

3. Setting up professional bar for service of alcoholic beverages.

4. Equipments used in bar – Drawing, size, use.

5. Records maintained in bar.

6. Licenses and permits required for bar.

7. Service of Wine – Various types.

8. Service of Beer – Various types.

9. Service of Spirits - Various types.

10. Service of other alcoholic beverages.

11. Mixing cocktails and service.

12. Pairing Food & Alcoholic Beverages.

Reference Books:

1. Food and Beverage Service – Dennis Lillicrap and John Cousins

2. Food and Beverage Management – Bernard Davis, Andrew Lockwood and Sally Stone

3. Facility Planning and Design – Edward Kagarian

4. Bar and Beverage Book – Costas Katsigris, Mary Proter with Thomas

5. Theory of Catering – Kinton and Cesarani

6. Textbook of Food & Beverage Management- Sudhir Andrews

7. The Restaurant: From Concept to Operation – Lipinski


Course Code: HFM 303 Course Name: Accommodation Operations I



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The students willimplement the concept of jobs given on contract.

• They will be able to deal with various types of situations as well as handle complaints.

Chapter 1. Contract Cleaning

1.1 Definition, concept

1.2 Jobs given on contract by housekeeping department of hotel,

hostels, hospitals, educational institutes, corporate offices

1.3 Advantages and Disadvantages

1.4 Calculation of Contract cleaning cost

Chapter 2. Safety and Security Process

2.1 Safety of guest property, Hotel property

2.2 Prevention of Accidents, First aid

2.3 Role and Procedures adopted by the Security department of hotels, Malls, Multiplexes,

educational institutes, corporate offices,corporate guest houses

Health safety – safety gears, MSDS

Chapter 3. Laundry Management and Linen & Uniform room

3.1 Layout of Laundry & Linen room

3.2 Laundry Equipment

3.3 Laundry flow process – Guest, House, Contract

3.4 In-house laundry v/s Contract Laundry: Merits and Demerits

3.5 Linen control and Linen Inventory

3.6 Discard Management

Chapter 4. Guest Relations

4.1Concept of Hospitality /Service/Help desk /Reception

4.2 Functions and Role (hotel, hospitals, corporate offices)

4.3 Maintenance of records [like guest history card etc]

4.4 Special personality traits for a Guest Relations Executive

Chapter 5. Situation Handling (standards procedures to be followed)

5.1 Complaint Handling Procedure followed in hotels

5.2 Dealing with unusual situations in hotels, malls, multiplexes,

(Deaths, Theft, Fire, Bomb-Scare)


Chapter 6 Facilities Management

6.1 Processes in Facilities Management Organizations

6.2 Importance, process flow, standard operating procedures and work flow chart

6.3 Operations & maintenance in facility management

6.4 Sustainability, Introduction and management in the built environment

Practicals:

1. Visit to a laundry

2. Linen Inventory – Stock Taking

3. Classification and selection of linen requirement

4. Classification of Bed, Bath, and Restaurant Linen.

5. Calculation of Linen Requirement

6. Situations for following instance:

Allowance and Vouchers

7. Situations for following instance:

P.O. and Miscellaneous vouchers

8

Dealing with guests at the hospitality desk [enhancing the guest experience]

9 Situations for following instance:

P.O. and Miscellaneous vouchers

10 Situation Handling

Death, Theft

11 Situation Handling

Fire, Bomb-Scare

12 Functions of Hospitality Desk (Role-play)

Note: The topics for the practical can be covered in multiple practical.


Reference Books

1. Hotel Housekeeping: Operations and Management by Raghubalan, Oxford

2. Accommodation Operations Management by Kaushal, S.K. &Gautam, S.N., FrankBrothers

3. Housekeeping by Malini Singh

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

5. Hotel Housekeeping, by Sudhir Andrews, Tata McGraw Hill

6. The Professional Housekeeper, by Tucker Schneider, VNR

7. Professional Management of Housekeeping Operations by Martin Jones, Wiley

8. Front Office Operations-JatashankarTewari

9. Hotel front office training manual- Sudhir Andrews

10. Principles of Hotel Front Office Operations- Sue Baker


Course Code: HFM 304 Course Name: Event Management



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

Rationale: Students will understand the concept of event, they will develop and nurture their skills and

Techniques involved in Event Management.

Chapter 1. Theory of Event Management

• The Event Management Profession

• Growth Opportunities in Event Management

• Event Management Sub-Fields

Chapter 2. Event Administration

• Developing and nagging implementing the Event Plan

• Identifying the Needs of Guests

• Managing the Event

• Feedback, follow up and turn-around-time

• Trends in Theme Events

• Sustainable Event Management

Chapter 3. Managing Vendor Contracts

• Developing and Implementing the Design for your event

• Developing Appropriate Resources

• Working with suppliers and vendors

• Coordinating Catering Operations

• Coordinating Technical Resources

• Music And Entertainment Management

• Conducting and Analyzing the Site Inspection

• Anticipating and resolving Operational Conflicts

• Sub-contracting specialist services at different types events

Chapter 4. Financial Administration

• Budgeting

• Projected Income

• Income Categories

• Ensuring Positive Event Cash-Flow

• Common Event Financial Challenges and Solutions


Chapter 5. On-Site Management

• Creating the Schedule

• Testing, Timing, Function and Assignment

• Implementing the schedule

• Monitoring the schedule

• Handling changes

• Evaluating the schedule

• Safety and security implications when organizing indoor and outdoor events

Chapter 6. Legal Formalities

• Business Registration

• State Laws and Regulations

• Licenses

• Insurance

Assignments:

1. Preparing a Blue print for an event.

2. Case Study report on any 1 event

3. Designing of Promotional Material for a given Event

4. PPT presentations on Various Event Management Companies covering the Expertise

Reference Books

1. Special Events, Third Edition-by Dr. Joe Goldblatt, CSEP (Wiley)

2. Festival and Special Event Management- by IAN Mc Donnell, Johnny Allen, O’Toole

3. Event Planning Business- by Cindy Lemaire, Marie Foster- Walker

4. Event Marketing and Marketing- Sanjaya Singh Gaur, Sanjay V Saggere

5. Event Management for Tourism-Cultural, Business and Sporting Events- By Lynn van der

Wagen. Pearson Hospitality Press

6. Event Management- by R.K.Singh. Aman Publication. New Delhi


Course Code: HFM 305 Course Name: Hotel Engineering



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject will provide information regarding the basic services and different types ofengineering and

maintenance systems in hotel industry/ facility. The students will gain knowledge about various maintenance,

refrigeration and air-conditioning, fuels &electricity, safety and security, water distribution systems and energy

conservation in hotel.

Chapter 1 Maintenance & Replacement Policy

1.1 Maintenance - Definition and importance

1.2 Importance of Maintenance department in Hospitality Industry/ Facility management

organizations. Criteria for outsourcing engineering services

1.3 Duties & responsibilities of Chief Engineer of a hotel/ Facility.

1.4 Types of maintenance and their advantages and disadvantages:

• Breakdown/ Corrective Maintenance

• Preventive Maintenance

• Predictive Maintenance

1.5 Contract Maintenance

• Need of contract maintenance

• Criteria for outsourcing engineering services

• Types: Lump sum, Unit price/ Piece Rate, Combination contract, Service

contract.

• Differences in scope of work of the engineering personnel: In-house and

outsourced services.

1.6 Replacement of Equipment’s:

• Reasons for replacement

• Economic replacement of equipment’s (Graph)

1.7 Genset

• Basic maintenance

• Licenses required for setting up.


Chapter 2

Refrigeration and Air -Conditioning

2.1

2.2

2.3

2.4

Introduction to VCR and VAR Systems of Refrigeration.

Domestic Refrigerator

• Block diagram and working

• Maintenance, Defrosting: Needs, Methods.

Walk in Freezer/Cold Storage

• Block diagram and working

Types of AC

Unitary AC: Window AC and Split AC

Block Diagram and Working

2.5 Factors affecting Load on AC

Chapter 3 Fuels & Electricity

3.1 Types of Fuels: Solid, Liquid and Gaseous

3.2 Types of Electricity supply: Single and Three Phase

3.3 Types of Fuse: Re-wireable, Cartridge, Miniature Circuit Breakers (MCB’s)

3.4 Importance and method of Earthing system

3.5 Heat recovery and recycling

3.6 Calculation of Electricity Bill

3.7 Cost calculation of alternative energy sources

Chapter 4 Water Systems

4.1 Sources of water.

4.2 Adverse effects of Hard water

4.3 Methods of purification of water

4.4 Water softening techniques: Ion Exchange, Lime Soda.

4.5 Water Distribution System: Up Feed and Down Feed (Hot & Cold)

4.6 Various Plumbing Fixtures

Chapter 5 Energy & Its Conservation

5.1 Various energy sources: Conventional & Non-Conventional: - their examples,

advantages and disadvantages

5.2 Need of energy conservation

5.3 Simple Methods of energy conservation in Kitchen, Guest rooms and public areas

5.4 Use of alternative energy sources in facilities.

Chapter 6 Safety and Security in Facilities

6.1 Causes of Accidents

6.2 Prevention / Control of Accidents

6.3 Fire – Classes, Types of extinguishers used.

6.4 Security systems in facilities: CCTV, Scanners, Metal detectors, Fire alarms, Smoke

detectors etc.


6.5 Terrorism

• Impact of terrorism on facilities

• Precautionary measures

Field Visits – Field visit to be arranged for students to Maintenance department of a five star hotel/ Facility.

Working of AC Plants and other aspects and systems of maintenance department to be shown to students. A

report of the same must be submitted by students individually.

Reference Books:

1. Hotel Engineering – SujitGhosal – Oxford University Press

2. Hotel Engineering – R.K. Chhatwal.

3. Hotel Engineering – Richa Thakur.

4. Hotel Maintenance – Arora.


Course Code: HFM 306 Course Name: Human Resource Management



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs 15 mins 100

Course Objective: Studying Human Resource Management would help students to understand the HR implications in service industry,

challenges faced and various competencies required by today’s HR professionals. Irrespective of the level or the

specialization, HR skills are required by all managers for successful careers. The understanding of Human Resource

Management will also help the students in identifying the significance and its role in the Hotel Industry as well as in

Facility Management.

Chapter – 1 Introduction to HRM

1.1 Introduction to Human Resource Management,

1.2 Role, Nature & Characteristics of HR

1.3 Need for HRM in the Service Industry

Chapter – 2 Human Resource Planning in Hotels and Facilities

2.1 Manpower Planning- Concepts, techniques andneed

2.2 Job Analysis, Job Description & Job Specification

2.3 Recruitment – sources and modes

2.4 Selection Process

Chapter – 3 Human Resource Development

3.1 Definition and Characteristics

3.2 Orientation & Induction

3.3 Career management - Promotion & Transfers

3.4 Training – Need & Importance

3.5 Training Process

3.6Training Methods

3.7 Training evaluation

Chapter – 4 Performance Appraisal

4.1 Performance evaluation and its objectives

4.2 Performance Appraisal Process

4.3 Performance Appraisal Methods


Chapter – 5 Compensation Administration

5.1 Objectives of Compensation Administration

5.2 Types of compensation – direct and indirect

5.3 Factors influencing compensation administration –External and internal, concept of Cost to

Company (CTC)

5.4 Current trends in compensation – competency andSkill based pay, broad banding

5.5 Fringe Benefits

Chapter – 6 Grievance Handling

6.1 Grievance Handling – Identifying Causes

6.2 Developing Grievance Handling Systems

6.3 Discipline – Concept, Causes of Indiscipline

6.4Women grievance committee-importance, role, functions

Assignments:

1. Training needs assessment of any department in a hotel and facilities, types of training in the

Hotels and Facilities.

2. Selection and recruitment process for Management Training Programme of major hotel

Groups and facilities

3. Induction process in hotels and facilities

4. Grievance handling procedure in hotels and facilities

5. Designing an appraisal format of a hotels and facilities

6. Discussion of case studies on situations in hotels and facilities to enable students to increase their

understanding of topics.

7. Designing Job Description for various levels and positions in Hotels and facilities

Reference Books

1. Fundamentals of Human Resource Management – Content, Competencies and

Applications - Gary Dessler and BijuVarkkey , Pearson

2. Human Resource Management – PravinDurai- Pearson

3. Human Resource Management in Hospitality by Malay Biswas- Oxford

4. Human Resource Management – A textbook for the Hospitality Industry – Sudhir

Andrews -Tata McGraw hill

5. Human Resource Management in the Hospitality Industry -Frank M /Mary L Monochello

7. Human Resource Management & Human Relations – V P Michael

8. Personnel Management-Arun Monappa& S. Saiyuddain- Tata McGraw Hill.

9. Personnel Management- Edwin.BFlippo, McGraw Hill


Course Code: HFM 401 Course Name: Industrial Training

Semester: IV Course Credits: 15

Duration of Industrial Training Twenty Weeks

Examination Scheme

Internal Examination Scheme External Examination Scheme

Progress

Report

Log Book

&

Appraisal

Internal

Viva-Voce,

PPT,

Report

Total

Internal

Marks

External

Viva-Voce,

PPT,

Report

Total

External

Marks

Total

Marks

30 60 60 150 150 150 300

Course Objective:

The Industrial Training enables students to relate the knowledge and skills acquired in the

Classroom with systems, standards and practices prevalent in the Industry. It provides an opportunity to the

students to acquire real-time hands on experience and observe the trends in the industry.

In this semester the student shall be sent for industrial training for a period of 20 Weeks, where they would

work in Hotels (Minimum 3 Star and above) or Facility Management Organization (Minimum of 100

employees or more).

During the internship period, the student shall maintain a logbook on daily basis. In addition, they would also

maintain a Monthly Progress which is a feedback provided by the HR /Training Head of the concerned hotel. At

the end of the industrial training the student shall submit a training report along with the logbook maintained

and performance appraisals from each department trained.

Practical Examination: (Internal & External)

The internal exams to be assessed by the internal examiner and external exams by the external examiner.


Course Code: HFM 501 Course Name: Food Production Management

Semester: V Course Credits: 4


Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

The syllabus aims as enhancing the administrative and management skills of the students in the culinary

department. It also introduces the students to the essentials and principles of international cuisine.

Chapter 1. Introduction to International cuisine

1.1 Stocks, soups & Sauces-types & uses

1.2 International Cuisine – features, specialized equip & ingredients used

European, Oriental, North & South American, Middle-eastern

Chapter 2. Menu Planning

2.1 Introduction to Menu Planning

2.2 Principles of Menu Planning

Chapter 3 Kitchen Layout & Design

3.1 Information required prior to designing of kitchens.

3.2 Areas of the kitchen with recommended dimensions

3.3 Factors that influence kitchen design.

3.4 Placement of equipment.

3.5 Flow of work.

3.6 Kitchen layouts – Types, Examples (Multi cuisine,

Specialty, Coffee shop, Bakery & Patisserie)

Chapter 4 Kitchen Administration

4.1 Aims of Control

4.2 Maintaining records- SOP’s, List of Suppliers and SPS, Indents, Food Cost, Equipment

Registers, Break down register, Standard Recipe Manual, Function Prospectus, Log book,

Departmental Meeting, Appraisals, Sales Mix, Food Wastage and Spoilage.

4.3 Communication with other departments – Store, Food and Beverage Service, Housekeeping,

Front Office, Maintenance, Human Resource

4.4 Importance of interaction with customers / guests

Chapter 5 Production Management

5.1 Buying Knowledge- Specification buying, knowledge of market, Vendor development & vendor

appraisals

5.2 Purchasing – Types and Process

5.3 Production planning & scheduling

5.4 Production quality & quantity control


Chapter 6 Budgetary Control

6.1 Objectives

6.2 Types of budgets

6.3 Basic stages in preparation of budgets

6.4 Pricing Consideration

6.5 Menu Engineering

Practical:

Minimum 12 Individual Practicals to be conducted during the semester.

The practical should comprise of the following:

▪ Stocks, Soups & Sauces-types – 1 Demo Practical

▪ Basic 4 course International menu– 08practicals

▪ Kitchen planning & designing – 1 practicals

▪ International Snacks & Savories – 01 practical

▪ Bakery & Confectionery – 01 practical

Reference Books

1. Larousse Gastronomique – Cookery Encyclopedia- Paul Hamlyn

2. Classical Recipes of the world – Smith, Henry

3. Kitchen Planning & Management – By John Fuller & David Kirk

4. Hotel Facility Planning - Bansal, Tarun

5. Menu Engineering: A Practical Guide to Menu Analysis - Michael L. Kasavana, Donald I. Smith

6. Kitchen Organization and Administration - Charles S. Pitcher

7. Practical Computing a Guide for Hotel and Catering students – Jill Smith – Publisher – Heinemann

Professional Publishing Ltd.

8. People and the Hotel and Catering Industry – Cassell

9. Practical Computing – A guide for Hotel and catering Students – Jill Smith ( Heinemann

Professional Publishing Ltd)

10. Food and Beverage Management – Bernard Davis, Andrew Lockwood and Sally Stone.

http://server/W27/Result/w27AcptRslt.aspx?AID=4924&xF=T&xD=0&nS=2


Course Code: HFM 502 Course Name: Food & Beverage Service & Management I



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

The Students will gain comprehensive knowledge about quality and budgetary control and develop technical

skills as well as have a better understanding of the Food & Beverage Service Department.

Chapter 1. In Room Dining

1.1 Types of In Room Dining – Centralized, Decentralized

1.2 Layout of In Room Dining

1.3 Equipment used in In Room Dining

1.4 Procedures followed in In Room Dining

1.5 Mini Bar Operations

1.6 Records maintained in In Room dining

Chapter 2. Banquets

2.1 Types of Functions & events

2.2 Equipment used in Banquets – small, Large.

2.6 Operational Procedures and Order of service

2.7 Seating Arrangements and Space planning specifications

2.8 Outdoor Catering – organizing & constraints

Chapter 3. Buffet

3.1 Definition, Rules and space allocations for buffets

3.2 Types of Buffets

3.3 Equipment used in setting up buffets

Chapter 4. Quality in Food & Beverage Management

4.1 definition & importance

4.2 Approaches to Quality Management

4.3 Managing Quality

Chapter 5. Budgetary Control & Financial Aspects

5.1 Objectives

5.2 Basic Types of Budgets

5.3 Pricing considerations

5.4 Menu Engineering

Chapter 6. Tobacco

6.1 Introduction, types

6.2 Cigar –Parts, manufacturing, sizes, strengths, brands, service procedure


6.3 Cigarette – Manufacturing, brands, service procedure

Assignments:

1. Students to find the licenses required for operating events and the nodal agencies which will give these

licenses.

2. Prepare Checklist for Outdoor Catering Operations

3. Students to list the brands of cigars & cigarettes available in the Market

4. Students to gather brochures for banquet & buffet equipment available in the market.

Practicals:

1. Filling of banquet function prospectus.

2. Formal banquet seating

3. Banquet seating styles

4. Setting up of Banquet Bar and service procedure

5. Banquet Guest situation Handling

6. Planning for MICE (preparation,operation, post event)

7. Buffet menu engineering and matrix

8. SOP in IRD operations

9. Compiling banquet menu.

10. SOP and checklist for Outdoor Catering

Reference Books

1. Food and Beverage Service – Dennis Lillicrap and John Cousins

2. Food and Beverage Management – Bernard Davis, Lockwood and Sally Stone

3. Facility Planning and Design – Edward Kagarian

4. Bar and Beverage Book – Costas Katsigris, Mary Proter with Thomas

5. Theory of Catering – Kinton and Cesarani

6. Textbook of Food & Beverage Management- Sudhir Andrews

7. The Restaurant: From Concept to Operation – Lipinski


Course Code: HFM 503 Course Name: Accommodation Operations & Management I



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:



various tasks and aspects of Accommodation Management.

Chapter 1. Refurbishing and Redecoration

1.1 Definition

1.2 Types of Renovations

1.3 Steps in Refurbishing and Redecoration

1.4 Snag list and its Importance

Chapter 2. Flower Arrangement and other decorations

2.1 Principles of Flower arrangement

2.2 Types (Basic)

2.3 Tools and Accessories used

Chapter 3. Sales Techniques for Rooms

3.1 Increasing occupancies, overbooking ,increasing average room rate

3.2 Suggestive selling,up selling ,down selling, substitute selling,Planning a sales call

3.3 Discounts and discount fixation policy

Chapter 4. Avenues for Sales Promotion

4.1 Introduction to leisure activities and services for guests in a hotel

4.2 Various Sales tools (brochure ,posters, e-display ,tent cards ,websites)

4.3 Sales Promotion (advertising, relationship marketing)

4.4 Direct Sales (Internet, Travel agents, Personal calls etc.)

Chapter 5. Managing the Human Resource

5.1 Various Training Methods used in Accommodation Management

5.2 Duty roasters, Staff schedules, Determining staff strength

5.3 Standard Operating Procedures


Chapter 6 Facilities Management

6.1 People management & their roles & responsibilities

6.2 Risk Management - Categorizing the risk, Creating a matrix , Action Plan

6.3 International Quality Standards

Practicals:

1. Flower Arrangements-Introduction to equipment, vases, accessories, basic shapes (Triangular,

Round,).

2. Flower Arrangements-basic shapes (Oval, Crescent, Ikebana).

3. Making Duty Roaster for various shifts for various levels of employees.

4. Use of Software in Housekeeping and Front Office Departments of Hotel.

5. New property operations- Housekeeping aspect- case study.

6. Preparing Standard Operating Procedures. For Front Office. Eg. Dealing with a specially bled

guest, handling complaints.

7. Designing Housekeeping Training Module for Refresher’s training (5days).

8. Designing Induction Programme for new employees.

9. Designing Training Module for Managerial level at Front Office.

10. Team cleaning by application of Management Functions of Planning,

Organizing, Executing and Evaluating-

a) Inspection and standard of work expected (checklists for rooms and public areas).

b) Methods of work with specifications (task breakdown)

11. Preparing Standard Operating Procedure for Housekeeping Operation.Eg.Converting a smoking

room into a non-smoking room.

12. Team cleaning by application of Management Functions of Planning,

Organizing, Executing and Evaluating-

a) Work schedule and allocation of duty (job cards)

Reference Books












Course Code: HFM 504 Course Name: Food & Beverage Control



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The course aims to impart to students comprehensive knowledge on various aspects of control

procedures, adopted by the Food and Beverage department.

Chapter 1. Food & Beverage Control

1.1 Definition, Objectives and Obstacles

1.2 Essentials of Control System

1.3 The control cycle overview

• Planning phase

• Operational phase

• Post operational phase

Chapter 2. Purchasing

2.1 The selection of a Supplier, Rating, Methods of Purchasing

2.2 Purchase Orders and Standard Purchase Specifications – Objectives & Formats

2.3 Centralized and decentralized purchasing

2.4 Concept of supply chain management - overview. flow of goods and services

2.5 Economic Order Quantity (EOQ)

Chapter 3. Receiving

3.1 Receiving Methods & Procedures

3.2 Formats & Records maintained & importance (Purchase Orders, Delivery Notes, Credit

Note, Goods Received Book)

3.3 Goods return policy

Chapter 4. Stores and Issuing

4.1 Procedure for storage of Perishable and Nonperishable Food & Beverage items

4.2 Stock Records (Formats and importance)- Bin Cards, Stock Cards, Inventory Records

4.3 Store Issues (Formats and importance)- Transfer Notes, Breakages and Damaged Gods

4.4 Stock Taking, Stock Turnover, Stock Levels - Maximum level, Minimum level, Reorder

level, safety level, danger level

Chapter 5. Preparation of Food & Beverage Item

5.1 Basic stages in Food and beverage production control (Production planning / Volume

Forecasting – Aids, Standard Yields, Standard Recipes, and Standard Portion Sizes.

5.2 Centralized & decentralize cooking


Chapter 6. Selling

6.1 The pricing of menu - cost plus, market penetration, psychological pricing, market

skimming pricing, departmental pricing, differential pricing

6.3 Pricing Consideration - cover price, minimum price, discounted pricing, discriminatory

pricing,

6.4 Function costing & pricing

Assignments:

1. Prepare standard purchase specifications - Any 5 products / items

2. Case study of 5 star hotel F & B control process.

3. Different formats to be drawn on chart papers

Reference Books

1. Food and Beverage Control - Richard Kotas& Bernard Davis

2. Food and Beverage Management - Bernard Davis & Sally Stone

3. Theory of catering - Ronald Kinton, Victor Ceserani , David Foskett


Course Code: HFM 505 Course Name: Entrepreneurship Development



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

• The various aspects of starting business.

• Highlights the importance of developing a business plan

• Elaborates on the laws and regulations and the social responsibility important for a start-up.

Chapter 1. Entrepreneur, Entrepreneurship and Intrapreneur

1.1 Definition of an Entrepreneur, Entrepreneurship and Intrapreneur

1.2 Concept of Entrepreneurship - Contribution of Mc Cleland, Joseph Schumpeter &

Peter Drucker

1.3 Reasons for growth of Entrepreneurship

1.4 Entrepreneurial Characteristics and Skills

1.5 Types of Entrepreneur: -

• Innovators, Imitators (Adaptors), Fabian & Drone

• Based on the Timing of Venture creation

• Based on Socio-cultural variables

• Based on Entrepreneurial Activity

1.6 Entrepreneurial Failure and pitfalls (Peter Drucker)

1.7 Difference between Entrepreneurs, Managers, Entrepreneurship

1.8 Emergence of Women Entrepreneurs

- Definition and importance

- Problems faced by women entrepreneurs

- Women’s Organizations and Program supporting women entrepreneurship

(Women organization - Udyog LijjatPapad, Mahila Bunker Sahakari Samiti, SABALA

Programs - SWA SHAKTI, RashtriyaMahilaKosh, Federation of Indian Women

Entrepreneurs)

Chapter 2. Ideas generation and evaluation

2.1 Sources of business idea

2.2 Evaluation of the idea

2.3 Analysis of the market

2.4 SWOT analysis


Chapter 3. The Entrepreneurial Process

3.1 Identify and Evaluate the Opportunity

Establish Vision • Persuade others • Gather Resources

Create new venture/product or market • Change, Adopt with time

3.2 Marketing Plan

Understanding marketing plan • Characteristics of a marketing plan

3.3 Human Resource Plan

Manpower Planning • Recruitment, Selection & Training

Chapter 4. Financing new venture, Budgeting, Accounting and Control, Project Report

4.1 Sources of Finance

Internal or External funds • Personal funds • Family and friends • Commercial Banks •

Various Financial Institutions- SIDBI, NABARD, IDBI.

4.2 Budgeting, Accounting

Importance of budgeting, Accounting

4.3 Control and Quality Standards

Definition

Importance of Control and Quality standards (ISI, Agmark, FDA)

Definition- Intellectual Property, Trademark, Patent, Copyright and Geographical

Indication.

4.4 Project Report

Definition, Importance, Contents and Format

Chapter 5. Doing business in India and Social Responsibility

5.1 Major Issues (Bureaucracy, Corruption, Labour, Regional Sentiments, Grey market

and Counterfeit goods)

5.2 Legal Compliances (Income tax, Professional tax, Central Excise, Company law,

Import-Export, Labour laws, Provident fund, Public Provident Fund, Employee’s State

Insurance, Gratuity, Pollution Control, licenses)

5.3 Social Responsibility –

• Definition by European Union

• Corporate Social Responsibility (CSR) and Increased focus on CSR

• Social Entrepreneur – Definition and Role

Assignments:

1. Case Studies (From any hospitality segment- travel and tourism, fast food, hotels, resorts, facility

planning)

2. Study the profile of one Indian male and one Indian female entrepreneur in hospitality industry/

Facility Services and present the qualities.

3. Prepare a Start-up / Preliminary Project Report of any hospitality product / Pest control /

Horticulture etc you plan to start.

4. List of laws and licenses important for an entrepreneur for hospitality and facility services

5. Current trends in the market (Hospitality Products and Services)

6. Case study on E-commerce products

7. Discuss the role of the following agencies in the Entrepreneurship Development

• DIC – District Industrial Center

• SISI – Small Industries Services Institute


• EDII – Entrepreneurship Development Institute of India

• NIESBUD – National Institute of Entrepreneurship and Small Business Development

• NEDB – National Entrepreneurship Development Board

Reference Books

1. Entrepreneurship – Rajeev Roy – Oxford Higher Education

2. Entrepreneurship Development Small Business Enterprises by Poornima M Charantimath

3. Entrepreneurship – Excel Books – Madhurima Lal, Shikha Sahai

4. Principles of Entrepreneurship – Prof. Satish C. Ailawadi, Mrs. Romy Banerjee.- Everest

Publishing House

5. Entrepreneurship – Robert D Hisrich, Michael P. Peters, Dean A Shepherd – Tata McGraw Hill

Education Private Limited, New Delhi, Sixth Edition.

6. Entrepreneurship Management- Prof.ShaguftaSayyed, NiraliPrakashan.

7. Entrepreneurship Development- S. Khanka


Course Code: HFM 506 Course Name: Services Marketing



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

The subject aims to enable the students to, understand the basic concepts of marketing, marketing mix and

services marketing and also to appreciate the importance of customer satisfaction & quality service which can

be applicable for service sector.

Chapter 1 Introduction to Services Marketing

1. Introduction to service sector and its components

2. Characteristics of services as compared to goods

3. Facility management as a service, Laundry as a service

4. Marketing mix for services marketing-7 Ps

5. Role of physical evidence

6. Designing a Process- Blue Print and its importance

7. Methods of pricing

8. Introduction to the Promotional Tools - Personal Selling, Advertising, sales promotion,

PR and Publicity, e commerce

Chapter 2 Hospitality Products-

1. Types of hospitality products

2. Brand & its Importance

3. Product differentiation

4. Market Positioning

5. Stages of Product life cycle

Chapter 3 Marketing Environment for services marketing

1. Components of Internal and external environment

2. Impact of external environment on services

Chapter 4 Consumer behavior in services marketing

1. Factors affecting Consumer behavior

Chapter 5 Service Quality

1. Benefits of service quality

2. Dimensions of service


3. Service Gap model and strategies to overcome the gaps

Chapter 6 Internal Marketing

1. Role of front line employees in services marketing

2. Service Triad-Concept of internal ,integrated marketing and interactive marketing

3. Service encounter

4. Service recovery

Chapter 7 Customer focus

1. Importance of customer satisfaction

2. Customer complaints – Types and importance

3. Customer retention strategies

4. Measuring customer satisfaction

5. Relationship Marketing

6. Strategies to manage demand& supply

Reference Books

1. Services Marketingby Christopher Lovelock, Paul Patterson

2. Services Marketingby K. Rama Moahana Rao

3. Marketing for Hospitality and TourismPhilip T. Kotler, SeyhmusBaloglu

4. Pearson, 2016 - Hospitality industry

5. Sales & Marketing : A Tb For Hospitality IndustryBy Sudhir Andrews, Tata McGraw Publications

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Philip+T.+Kotler%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Seyhmus+Baloglu%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=subject:%22Hospitality+industry%22&source=gbs_ge_summary_r&cad=0


Course Code: HFM 601 Course Name: Project Report

Semester: VI Course Credits: 4

Teaching Scheme per week

Theory Field Work Total

02 03 05

Examination Scheme

Internal Examination Scheme External Examination Scheme

Course

Work

Synopsis

Progress

Reports

Internal

Viva-

voce, PPT

& Report

Total

Internal

Marks

External

Viva-

voce,

PPT&

Report

Total

External

Marks

Total

Marks

10 10 10 20 50 50 50 100

Course Objective:

Research has become an inevitable part of today’s academic and professional world. This course aims at honing

the research skills of the students by exposing them to the research environment and guiding them in the

research process. To enable students to analyze data situations for logical decision-making.

Chapter 1 Fundamentals of Research

1.1 Meaning and definition of Research

1.2 Purpose of Research

Chapter 2 Research problem and Designing the Title of research

2.1 Problem identification and defining problem

2.2 Points to be considered while selecting the topic and framing the title

2.3 Framing the research questions

2.4 Formulation of objectives

2.5 Research Statement - definition, meaning, and framing

Chapter 3 Research Design

3.1 Meaning and definition of research design

3.2 Selection of data collection method – Identifyingpopulation - Selection of sample - Selection of

method ofanalysis - Estimate the required resources –Datacollection - Data Analysis - Report Drafting


Chapter 4 Data

4.1 Types of Data –

Primary Data

a. Definition and significance

b. Sources

c. Method / tools of collecting primary data

d. Types of questions

e. Essentials of a good questionnaire designing

Secondary Data.

a. Definition and importance of sources

b. Citation (bibliography in APA and MLA style for journal, books, newspapers, magazine)

c. Writing literature review.

d. Using e- resources.

4.2 Data collection methods- Observation, Experimental, Focus group, Case study & Survey

Chapter 5 Sampling Techniques

5.1 Concept of sampling – Advantages & Limitations

5.2 Definitions – Universe, Population, Sample, Sampling unit, Sampling Frame

5.3 Sampling Methods – Probability (Simple random, Systematic, Cluster)

Chapter 6 Processing and analyzing data

6.1 Data processing (editing, classification, tabulation)

6.2 Data analysis (qualitative and quantitative-manual and using a computer)

Chapter 7 Report Writing

7.1 Principles of report writing

7.2 Stages and steps in report writing

7.3 Layout of a Report

7.4 Designing the presentation (PowerPoint)

7.5 Structure of Report – Introduction, Literature Review, Objectives

7.6 Study, Theoretical framework of the topic, Research Methodology, Scope

II PROGRESS REPORT:

Students have to submit progress reports at the end of every month to update the progress of the project to be

eligible to appear for the examinations. Students to submit a total of 02such progress reports in the semester and

would score 05 marks for each progress report.

III PROJECT REPORT: (Internal & External)

Students have to submit a project report at the end of the semester to record the process

of the project and the findings thereon. The report should be in spiral bound format for

internal examination and hard bound with golden embossing for external examination. A soft uneditable copy of

the same also to be submitted during internal examination.


The format of the project report is as detailed below:

• Cover Page

• Title Page

• Certificate

• Acknowledgements

• Index

• Introduction

• Aims & Objectives

• Theoretical framework of the topic (Background of the topic, History, Contents

from secondary Data, Explanation of Terms)

• Research Methodology (Data collection method, Sampling method)

• Data Analysis & Data Interpretation (Graphical presentation of collected data)

• Suggestions / Recommendations

• Conclusions & Limitations

• Bibliography

• Appendix (Any relevant material to support the project)

IV VIVA VOCE: (Internal & External)

Students have to present the process and findings of the project report to the examinerswith the help of a

PowerPoint presentation not exceeding 15 minutes. The examinerswould evaluate the project based on the

parameters of quality of the study, project report, presentation by the student & viva.

Note:

1. The theory hours should be utilized for course work and as contact hours with the Guide.

2. The Project Report should be market research and field work oriented (Hotel Operations or Facilities

Management).

3. A Senior Lecturer / Asst Prof./ HOD/ of the concerned Course will be the Guide for the

Project Report, Synopsis and the title should be approved by the Project Guide prior

to the commencement of the project.

4. A maximum of 10 students to be allotted to any faculty guide for the project.

5. The report should consist of a minimum of 50 pages of the Project Content.

6. The font should be Arial, font size should be 16 for Chapters, 14 for Headings and 12 forcontent with 1.5 line

spacing.

7. The documentation and presentation should be conducted before an external examiner.

8. Marks would be awarded for Project Report, Presentation & Viva – voce.


Reference Books:

1. Research methodology- G.C. Ramamurthy

2. Research design and Methods- Kenneth s. Bordens and Bruce B. Abbott

3. Research Methodology- R. Panneerselvam

4. Project report writing- M.K Rampal and S.L Gupta

5. Business research methodology – Alan Bryman and emma Bell. Oxford Publishing

House

6. Research Methodology in Management – Dr. V. P. Michaeel, Himalaya Publishing house

7. Business research methodology- J K Sachddeva , Himalaya Publishing house

8. Research Methodology, Methods and Technology– C R Kothari and Gaurav Garg, New

Age International Publication

9. Business Research Methodology- T N Srivastava and Shailaja Rego, Mc. Graw Hill


Course Code: HFM 602 Course Name: Food & Beverage Service & Management II



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:

The Students will gain comprehensive knowledge, develop technical skills as well as have a better

understanding of the Food & Beverage Management in all catering operations.

Chapter 1. MealExperience

1.1 Introduction

1.2 Eating Out

1.3 Factorsrequired for MealExperience (Variety in Menu choice, Level of Service,

Atmosphere and Mood)

1.4 Trends in Eating Out

Chapter 2. F&B Management in Institutional/ Industrial Catering

2.1 Introduction to Institutional / Industrial Catering

2.2 Types of Service in Institutions

2.3 Basic Policies – Financial, Marketing & Catering

2.4 DifferentDining Room Setups in Industrial Catering

2.5 Policy for Contract Catering

Chapter 3. F&B Management in Hospital Catering

3.1 Introduction

3.2 The Hospital Catering Services

3.3 Basic Policies – Financial, Marketing & Catering

3.4 Policy for Contract Catering

Chapter 4. F&B Management in Facilities

4.1 Introduction to F&B Service in Facillities Management

4.2 Types & Styles of Service (Cafeteria/Dining Area, Kiosk, Pantry Service, Event Service

Management)

4.3 Quality Check List, Standard Formats, Checks and Balances

Chapter 5. F&B Management in Transport Catering

5.1 Introduction to Catering in Airlines, Railway, and Cruise Liners

5.2 Planning of the back of the house activities –Menu and Different types of

Mealpreparations

5.3 Different types of services in various Transport Catering

5.4 Role of Contract Catering

Note: Glossary Students should be familiar with the glossary pertaining to above mentioned topics


Assignments:

1. Visit & understanding the operations in Transport Catering.

2. Visit & understanding the operations in Facilities.

3. Visit & understanding the operations in Industrial Catering.

4. Visit & understanding the operations in Hospitals.

Practicals:

1. Planning of F&B Service Operation in Institutional Catering (Using Factors in Theory)

2. Planning of F&B Service Operation in Industrial Catering (Using Factors in Theory)

3. Planning of F&B Service Operation in Hospital Catering (Using Factors in Theory)

4. Planning of F&B Service Operation in Facilities (Using Factors in Theory)

5. Planning of F&B Service Operation in Transport Catering – Airline, Railways, Cruise Liners (Using

Factors in Theory)

6. Menu Planning for the various Catering Operations

a. Institutional Catering

b. Industrial Catering

c. Hospital Catering

d. Facilities

e. Transport Catering

7. Formats and records Maintained

8. Licenses required for the various Hospitality Sector

Reference Books:

• Food and Beverage Service – Dennis Lillicrap and John Cousins

• Food and Beverage Management – Bernard Davis, Andrew Lockwood and Sally Stone

• Facility Planning and Design – Edward Kagarian

• Bar and Beverage Book – Costas Katsigris, Mary Proter with Thomas

• Theory of Catering – Kinton and Cesarani

• Textbook of Food & Beverage Management- Sudhir Andrews

• The Restaurant (From Concept to Operation) – Lipinski


Course Code: HFM 603 Course Name: Accommodation Operations &Management II



Theory

hrs/wk

Practical

hrs/wk

Total

hrs/wk


Total

Marks Internal

Assessment

Practical

Assessment

Total

Internal

marks

Total Theory

marks / hrs

3 3 6 20 30 50 50 / 2 hrs 15 mins 100

Course Objective:



various tasks and aspects of accommodation Management.

Chapter 1. Pest Control

1.1 Definition of Pest

1.2 Types of Pests – Insects and Rodents

1.3 Common Pests and their control – (Bed Bugs, Silver fish,Cockroaches, Termites, Mice

& Rats)

1.4 Licenses in pest management services.

1.5 Integrated pest management services

Chapter 2. Interior Designing and Decoration

2.1 Importance & Definition

2.2 Principles of Design

2.3 Elements of Design – Line/ Form/ Color / Texture / Light

2.4 Layout of the guest room to the scale

Chapter 3. Horticulture

3.1 Introduction to Horticulture

3.2 Essential components of Horticulture

3.3 Indoor and outdoor plants-names and their care

Chapter 4. Environmental Practices in Housekeeping

4.1 Environmental Practices in Housekeeping

4.2 Waste reductions programme followed by housekeeping department

4.3 Five ‘R’s

4.5 Concept of Ecotels


Chapter 5. Budget & Budgetary Control

5.1 Definition, Concept & importance of budget

5.2 Types of Budgets – operating & capital

5.3 Elements of operating budget

Practicals:

1. Organize a guest lecture on ‘Pest Control’(Professional Agency).

2. Identification of colour scheme and its application in hotel rooms.

3. Planning of lighting system in guest room, lobby, elevator, corridor, conference room etc.

4. Depict any 6 modes of hanging window curtains and draperies with either paper or fabric.

5. Planning and Designing of a room for the Physically Challenged Guest.

6. Planning Operational Budget for Housekeeping Department.

7. Visit to nursery for the basic knowledge about the plants, their care and maintenance.

8 Plan a landscaped area for a five star hotel, graphical representation/model depicting the different

types of shrubs, flowering plants.

9 Best out of Waste Items to be utilized in the guest room or prepare a model for eco-friendly

practices.

10 Calculation of ‘Cost per room’ for Guest room in hotel.

11 Planning and Designing of Lobby.

12 Planning Operational Budget for Front Office.

Note:The topics for the practical can be covered in multiple practical.


Reference Books












Course Code: HFM 604 Course Name: Facilities Management



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objective:

Knowledge:

1. Differentiate between different types of services rendered to different types of organizations.

2. Create relevant service level agreements with quality standards incorporated.

Competency:

1. Develop an organization structure for a Facility Management Company.

2. Write and implement duties and responsibilities of various job positions.

3. Implement safety and security measures at varied client sites according to client requirements.

Attitude:

1. Expand knowledge and skills to ensure career progression in this sector.

Chapter 1.

Introduction of Facility Management

Definition of facility management - General, International & India Facility Management Institute,

International Facility Management Association.

Scope of work - Division by Industry, Retail, Corporate, Manufacturing, Hospitals, Hotels, Malls,

Institutional.

Types of operations – in-house and outsourced models, advantages & disadvantages.

Chapter 2.

Structure of a Facility Management Organization:

Organogram / organization chart - Site Specific – Norms for number of team members based on

operational timings , Type of Tier Operations ( One / Two & Three – 24x 7 )

Duties & Responsibilities of various job positions for core and allied services e.g. Site Manager /

Assistant Site Manager / Duty Manager / Duty Engineer / Help Desk Executive / Front Desk

Executive / Travel Desk Executive / EHS Executive / Duty Supervisors/ Security Supervisor /

BMS Operators

Coordination with allied services – e.g. Help Desk, Cafeteria, Security, Engineering,

Housekeeping, Guest House, Travel Desk, Photocopying, Concierge Services, Gymnasium,

Recreation Room, Storage Management.


Chapter 3. Processes in Facility Management Organizations:

Standard Operating Procedures, Operating Manuals, Importance & requirements of work flow,

ISO – Definition & Importance, Process Flow, Work Flow Chart and International Standards

Organization.

Quality standards followed.

Service Level agreements – relevance.

Chapter 4. Safety and Security Measures

Business continuity plan - prepare & prevent, disaster recovery, theft action plan, medical

emergency plan, incident reporting.

Safety Training and Certifications. – First Aid Basics

Stress Management – Relevance.

Security Operations - Types, Processes. Electronic Surveillance. Transport and Escort security.

Chapter 5. Facility Management Services:

Types of Allied Services - scope of work in different types of client premises.

Parking Management: - Role and importance.

Guest House Management - scope of work, in-house & outsourced models, agreements and SLA.

Front Desk Management - scope of work, visitor management, meeting rooms management,

message handling.

Help Desk Operations - scope of work, inventory control, stationery ordering, costing of

photocopying services, difference in front desk and help desk services, ID check and issue for

access control, exit formalities in STPI & SEZ.

Concierge Services - scope of work, out sourced model, liaising with other agencies.

Gymnasium Services - scope of work, services offered outsourced model advantages and

disadvantages, Qualifications and importance of a trainer.

Reprography Services:- scope of work, services offered outsourced model advantages and

disadvantages. Accounting and Control.

Travel Desk Operations - travel policy, outsourced model-economies of scale, limits of employee

involvement, noncore activity.


Assignments:

• Map growth of the Facility Management Industry in India and highlight efficiencies that developed in

the local market over the years to date. Major players today in India and their respective strengths

• Map growth of the Transport Department as part of Facility Management in India. Highlight the various

digital resources available and its uses in present day transport operations in large Organization.

• Map growth of the Travel Industry as support system to Facility Management Operations in India and

highlight the various resources available and its application in present day.

• Map growth of the Security & Safety System to support Facility Management Operations in India and

highlight the various resources & options available.

• Prepare a detailed report on Safety , Hazards & Risks and define their role in present day Facility

Management Operations

Reference Books

1. Scholarly articles for Safety Management: A Guide for Facility Managers

2. Safety Management: A Guide for Facility Managers Book by Joseph F Gustin

3. The Facility Management Handbook by Kathy O. Roper (Author), Richard Payant (Author)

4. Total Facility Management by Brian Atkin (Author), Adrian Brooks (Author)

5. Facilities Management: Innovation and Performance by Keith Alexander (Editor), Brian

Atkin (Editor), Jan Bröchner (Editor), Tore Haugen (Editor)

6. Mechanical and Electrical Equipment for Buildings by Walter T. Grondzik (Author), Alison G.

Kwok (Author)

7. Facilities Management: Managing Maintenance for Buildings and Facilities by Joel D. Levitt (Author)

8. Facility Management - A Professional Guide by Ramesh Upadhyay & Jitendra Narayan Kumar

9. Facilities Planning by James A Tompkins, PH.D

10. Bim Handbook: A Guide to Building Information Modeling for Owners, Managers, Designers,

Engineers and Contractors, Second Edition by Chuck Eastman, Paul Teicholz, Rafael Sacks

http://scholar.google.co.in/scholar?q=Safety+Management:+A+Guide+for+Facility+Managers&hl=en&as_sdt=0&as_vis=1&oi=scholart&sa=X&ved=0ahUKEwjppcS0rOjYAhVHtI8KHdxICLIQgQMIUzAA

https://www.amazon.in/Kathy-O.-Roper/e/B00HOFGUR6/ref=dp_byline_cont_ebooks_1

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_2?ie=UTF8&text=Richard+Payant&search-alias=digital-text&field-author=Richard+Payant&sort=relevancerank

https://www.amazon.in/Brian-Atkin/e/B001HOXDNO/ref=dp_byline_cont_ebooks_1

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_2?ie=UTF8&text=Adrian+Brooks&search-alias=digital-text&field-author=Adrian+Brooks&sort=relevancerank

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_1?ie=UTF8&text=Keith+Alexander&search-alias=digital-text&field-author=Keith+Alexander&sort=relevancerank

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_2?ie=UTF8&text=Brian+Atkin&search-alias=digital-text&field-author=Brian+Atkin&sort=relevancerank

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_2?ie=UTF8&text=Brian+Atkin&search-alias=digital-text&field-author=Brian+Atkin&sort=relevancerank

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_3?ie=UTF8&text=Jan+Br%C3%B6chner&search-alias=digital-text&field-author=Jan+Br%C3%B6chner&sort=relevancerank

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_4?ie=UTF8&text=Tore+Haugen&search-alias=digital-text&field-author=Tore+Haugen&sort=relevancerank

https://www.amazon.in/Walter-T.-Grondzik/e/B001IGJQKU/ref=dp_byline_cont_ebooks_1

https://www.amazon.in/Alison-G.-Kwok/e/B001IGLTL4/ref=dp_byline_cont_ebooks_2

https://www.amazon.in/Alison-G.-Kwok/e/B001IGLTL4/ref=dp_byline_cont_ebooks_2

https://www.amazon.in/s/ref=dp_byline_sr_ebooks_1?ie=UTF8&text=Joel+D.+Levitt&search-alias=digital-text&field-author=Joel+D.+Levitt&sort=relevancerank

https://notionpress.com/author/ramesh_jitendra

https://www.alibris.com/search/books/author/James-A-Tompkins%2C-PH.D?aid=5034508

https://www.alibris.com/search/books/author/Chuck-Eastman

https://www.alibris.com/search/books/author/Paul-Teicholz

https://www.alibris.com/search/books/author/Rafael-Sacks


Course Code: HFM 605 Course Name: Retail Management



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs15 mins 100

Course Objectives:

Knowledge:

1. Explain various aspects of merchandise management through buying process and pricing strategies.

2. Analyzing merchandising performance through purchasing systems.

3. Elaborate on the factors affecting supply chain integration.

4. Recognize the role of outsourcing supply chain.

Skill:

1. Design a retail strategy on the basis of financial, location and organizational aspects.

2. Planning retail communication.

3. Implementing the retail selling process.

4. Calculate the inventory carrying costs in a retail set up.

Attitude:

1. Evaluating quality of retail customer service.

2. Justify the influence of the market and customer on the retailing process.

Chapter 1. Introduction to retailing

Definition, Scope, Retailer’s role in distribution channels, Retailing environment –

economic, legal, technological, competitive

Understanding the retail customer:

Market structure, Buying process, post purchase behavior, types of Consumer decision

making, buying scenes.

Chapter 2. Retail strategy

Retail market strategy – Target market & retail format, Nature of strategic planning.

Retail strategic planning process.

Financial strategy – Income statement, Balance sheet, Liabilities and owners equity. The

strategic profit model. Types of performance measures.

Store location and site evaluation – Selecting the store location, estimating sales

potential, types of locations, site evaluation.

Retail organization and management – designing a retail organization structure,

identifying organizational tasks, legal forms of retail organizations.


Chapter 3. Merchandise management

Merchandize assortment planning – Organizing the buying process by categories, gross

margin return on inventory investment, measuring inventory turnover.

Purchasing systems – inventory management reports, assigning merchandise to stores,

analyzing merchandize performance, ABC analysis, sell-through analysis, multi-attribute

analysis.

Merchandise purchasing – inventory carrying costs, transportation costs, and managerial

issues in global sourcing decisions. The merchandise purchasing and handling process.

Merchandise pricing – price setting determinants – pricing strategies and practices.

Methods of setting prices.

Retail promotion mix – role of retail promotion programme. Methods of communicating

with customers – advertising, sales promotion, public relations, personal selling.

Planning retail communication programme.

Chapter 4. Managing a retail store

Store Management – role of store managers. The retail personnel management process –

cost control.

Store layout, design and visual merchandising – creating a store image, theft prevention.

Merchandise presentation techniques.

Customer service – nature of customer service, customer service strategies, types of

customer service. Customer evaluation of service quality – gaps model for improving the

service quality.

Retail selling – role of retail salesperson, requirement for effective selling-listening,

questioning, interpreting, using non-verbal communication. Retail selling process.

Chapter 5. Logistics in retail

Overview – definition, components of supply chain, concept of supply chain, customer

relationship management.

Supply chain integration – nature of supply integration-cross functional, process, external

integration factors, elements of supply chain strategy, benefits of supply chain

integration.

Supply chain process (in brief) – purchase and supply chain management, manufacturing

and supply chain context, inventory management, managing transportation in a supply

chain, warehousing, returns management, customer service in a supply chain, order

fulfillment.


Role of outsourcing in supply chain – reasons for outsourcing-strategic, tactical,

transformational, deciding what to outsource, cost analysis, non-cost factors in

outsourcing, areas of outsourcing, advantages and disadvantages, outsourcing practices –

vendor managed, third party logistics, fourth party logistics providers.

Coordination in supply chain - partnering in supply chain management-strategic,

operational, environmental, inducing partnering, prerequisites for effective partnering,

obstacles in supply chain coordination-incentive, information processing, operational,

pricing, behavioural.

E-business and supply chain – impact of internet, revenue impact, cost impact, cost

disadvantage e-collaboration, business proposition.

Assignments:

1. Evaluate a store layout, design and visual merchandising in the vicinity of your area and detail it based

on your learning.

2. Entrepreneur VS Chain - Retail Marketing of Two Different Types of Stores. Analyze in dept two type

of Stores of your choice and explain in detail based on all your learning’s’.

3. Atmospherics on Site- Retail Marketing of Single Store Location In depth Site Analysis & Audit.

Describe in detail the market dynamics, demographics, and other key atmospherics issues driving the

marketing, services, policies, promotions, public relations, advertising, in-store signage and other factors

Reference Books

1. Retail Management: By Madhukant Jha

2. Retail Management: By S. C. Bhatia

3. Basic Service Management: By Rob England

4. Retail Management: A Strategic Approach: By Barry R. Berman & Joel R Evans

5. Retailing Management: By Michael Levy , & Barton Weitz

6. Logistics and Retail Management: By John Fernie

7. Retailing Management: By Michael Levy

8. Managing Retailing: By Piyush Kumar Sinha

9. Retail Management: By Gibson

10. The A to Z of Retail Management: By Swapnil Saurav and Ravi Potti

11. Retail Management: By Baja & Tuli

12. Retail Management – Text & cases: By U C Mathur

13. Managing Retail Productivity and Profitability: by Walters, David, Dominic Laffy

14. Essentials of Retailing: by Lewison Dale M

https://www.amazon.com/Michael-Levy/e/B000AP7UA8/ref=dp_byline_cont_book_1

https://www.amazon.com/s/ref=dp_byline_sr_book_2?ie=UTF8&text=Barton+Weitz&search-alias=books&field-author=Barton+Weitz&sort=relevancerank

http://www.jainbookdepot.com/servlet/BookSearch?searchtype=Keywords&text1=Logistics%20and%20Retail%20Management&page=1

http://www.jainbookdepot.com/servlet/BookSearch?searchtype=Keywords&text1=John%20Fernie&page=1

http://jainbookdepot.com/servlet/BookSearch?searchtype=Keywords&text1=Retailing%20Management&page=1

http://jainbookdepot.com/servlet/BookSearch?searchtype=Keywords&text1=Michael%20Levy&page=1


Course Code: HFM 606 Course Name: Managerial Economics



Theory

hrs/wk

Total

hrs/wk


Evaluation

Total

Marks Internal

Assessment

Assignments Total

Internal

marks

Total External

marks / hrs

4 4 20 30 50 50 / 2 hrs 15

mins

100

Course Objective:

It is important that students have knowledge of application of Management Techniques in the field of

Economics. Moreover they should be able to understand the Manager’s Role in the decision making process

from Economic view point.

1. Introduction

1.1. Economic and Non-Economic activities

1.2. Meaning, Features & Significance of Managerial Economics

1.3. Functions of Managerial Economist

1.4. Micro economics and Macro- economics, Difference between Micro and Macro Economics

1.5. Macro Efficiency level factors in hospitality and facilities management i.e. market, politics, interest

rate, inflation.

1.6. Micro Efficiency level factors in hospitality and facilities management i.e. infrastructure, labour

skills, education and training, innovation, sources of company finance.


2. Utility Analysis & Cost analysis

2.1. Concept of Utility, Cardinal and Ordinal Utility

2.2. Laws of Diminishing Marginal Utility

2.3. Cost Concepts: Meaning & Types of Costs

2.4. Cost/Output relationships in short run and long run

2.5. Break-even point – Meaning and Significance

3. Demand Analysis

3.1. Meaning, Types of Demand, Demand determinants

3.2. Law of Demand

3.3. Increase/Decrease, Extension & Contractions

3.4. Elasticity of Demand, Types and methods of measurement

3.5. Demand Forecasting – Meaning & Methods

4. Supply Analysis

4.1. Meaning, and Determinants of Supply, Supply vs. Stock

4.2. Law of Supply

4.3. Elasticity of Supply

5. Market structure and Pricing Theory

5.1. Pricing under different market conditions – Perfect competition, Imperfect competition and

Monopoly

5.2. Price discrimination under Monopoly and Degrees of Price Discrimination

Note: The above topics should be explained in reference to hospitality and facility management for better

understanding.

Reference Books

1. Managerial Economics- Theory & Application – D.M.Mithani, Himalaya Publishing House, Seventh

Edition.

2. Managerial Economics – Principles and Worldwide Applications – Dominick Salvatore &Ravikesh

Srivastava, Oxford Publication, Seventh Edition 2013

3. Economics for Management – Text & Cases, Misra&Puri, Himalaya Publication House, First Edition

2004.

4. Managerial Economics, G.S. Gupta, McGraw Hill Education (India) Pvt. Ltd, New Delhi, First Edition

2011

savitribai phule pune university bachelor of business ...hfm ) final syllabus... · three year full...

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