MANIPAL UNIVERSITY JAIPUR School of Hotel Management PROGRAM OUTCOMES AND PROGRAM SPECIFIC OUTCOMES BACHELOR OF HOTEL MANAGEMENT Programme objective: The basic objective of the BHMCT program is to provide to the hospitality industry a steady stream of competent young men and women with the necessary knowledge, skills, values and attitudes to occupy key operational positions. PROGRAM OUTCOMES The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to :- Programme outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to [PO1] Hotel and Hospitality Knowledge: Apply the knowledge of hotel, hospitality and tourism, and a core area specialization to the solution of complex hotel management problems. [PO2] Problem analysis: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using principles of management [PO3]Design/development of solutions: Design solutions for complex hospitality related problems and design system components or processes, using appropriate management and technological tools, that meet the specified needs with consideration for the public health and safety, and the cultural, societal, and environmental considerations [PO4]Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and the consequent responsibilities relevant to the professional practice. [PO5]Environment and Sustainability: Understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and demonstrate the knowledge of need for sustainable development. [PO6] Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality practice. [PO7]Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings. [PO8] Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions. [PO9] Project Management and Finance: Demonstrate knowledge and understanding of the hospitality and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments. [PO10]Lifelong learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning. Program Specific outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the students will be able to [PSO1] Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality. [PSO2]Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations as well as events including MICE. [PSO3] Prepare hospitality undergraduate candidates for entry level management positions and entrepreneurship in the hospitality industry. [PSO4] Demonstrate an ability to manage the professional preparation, presentation, and service of hospitality products including food & beverages.
Transcript
MANIPAL UNIVERSITY JAIPUR
School of Hotel Management
PROGRAM OUTCOMES AND PROGRAM SPECIFIC OUTCOMES BACHELOR OF HOTEL MANAGEMENT
Programme objective: The basic objective of the BHMCT program is to provide to the hospitality industry a steady stream of competent young men and women with
the necessary knowledge, skills, values and attitudes to occupy key operational positions.
PROGRAM OUTCOMES The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure
is foreseen that on completion of this program the students will be able to :-
Programme outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this
model program structure is foreseen that on completion of this program the students will be able to
[PO1] Hotel and Hospitality Knowledge: Apply the knowledge of hotel, hospitality and tourism, and a core area specialization to the solution of
complex hotel management problems.
[PO2] Problem analysis: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using
principles of management
[PO3]Design/development of solutions: Design solutions for complex hospitality related problems and design system components or processes,
using appropriate management and technological tools, that meet the specified needs with consideration for the public health and safety, and the
cultural, societal, and environmental considerations
[PO4]Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues
and the consequent responsibilities relevant to the professional practice.
[PO5]Environment and Sustainability: Understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and
demonstrate the knowledge of need for sustainable development.
[PO6] Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the hospitality practice.
[PO7]Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary
settings.
[PO8] Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them
are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear
instructions.
[PO9] Project Management and Finance: Demonstrate knowledge and understanding of the hospitality and management principles and apply these
to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
[PO10]Lifelong learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning.
Program Specific outcome:
The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure
is foreseen that on completion of this program the students will be able to
[PSO1] Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
[PSO2]Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations as well as events including
MICE.
[PSO3] Prepare hospitality undergraduate candidates for entry level management positions and entrepreneurship in the hospitality industry.
[PSO4] Demonstrate an ability to manage the professional preparation, presentation, and service of hospitality products including food & beverages.
PROGRAM ARTICULATION MATRIX
Course Code
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO
8 PO9
PO1
0
PS
O1
PS
O2
PS
O3
PS
O4
Semester1
HA1101 2 2 2 1 1 1 2 1 1 1 1 1 1 1
HA1102 2 1 2 1 1 1 1 1 1 1 1 1 2 1
HA1103 3 1 3 1 2 3 3 1 1 1 3 3 3 1
HA1104 3 3 3 1 1 1 2 1 1 1 1 1 1 1
HA1105 3 2 2 2 2 2 2 1 2 3 1 1 1 1
BB1104 1 3 3 3 2 2 2 1 2 1 2 2 1 1
HA1131 2 2 3 2 2 1 2 1 1 1 2 2 2 3
HA1132 2 1 2 1 1 1 1 1 1 1 1 1 3 2
HA1133 3 2 2 1 1 2 3 1 1 1 3 3 3 1
HA1134 2 1 1 1 1 2 1 1 1 1 1 1 1 1
CS1132 1 1 1 1 1 2 1 1 1 1 2 3 3 1
Semester2
HA1201 3 3 1 1 1 1 1 1 2 1 1 1
HA1202 1 2 1 1 3 1 1 1 1 1 2 1 1 1
HA1203 1 2 1 1 1 1 2 1 1 1 2 1 1 1
HA1204 2 1 2 3 1 1 1 1 1 1 2 1 1 1
HA1205 1 1 1 1 1 1 1 1 1 1 2 1 1 1
Semester3
HA1301 3 3 3 3 3 3 3 1 2 3 2 3 3 3
HA1302 3 3 1 3 3 3 3 1 1 1 3 3 3 4
HA1303 3 2 2 1 1 2 3 1 1 1 2 3 2 1
HA1304 3 3 3 1 1 1 2 1 1 1 1 1 1 1
HA1305 1 2 1 1 1 1 1 1 1 1 3 1 1 1
HA1306 2 2 3 3 3 1 2 1 1 1 2 2 3 1
Semester3
HA1131 3 3 1 1 3 3 3 1 2 2 2 3 3 3
HA1132 3 3 1 3 3 3 3 1 1 1 3 3 3 4
HA1133 3 2 2 1 1 2 3 1 1 1 2 1 2 1
HA1134 3 1 1 1 1 1 1 1 1 1 1 1 1 1
HA1335 2 2 1 1 1 2 2 1 1 1 1 1 1 1
HA1380 1 1 1 1 1 1 1 1 1 1 1 1 1 1
Semester4
HA1401 1 1 1 1 1 1 1 1 1 1 2 1 2 1
HA1402 2 3 1 1 1 1 1 1 1 1 1 1 1 1
HA1403 1 2 1 1 3 1 1 1 1 1 1 1 1 1
HA1404 1 2 1 1 1 1 2 1 1 1 1 1 1 1
HA1405 2 1 2 3 1 1 1 1 1 1 2 2 3 1
Semester5 HA 1581 1 1 1 1 1 1 1 1 1 1 1 1 1 1
HA1582 1 1 1 1 1 1 1 1 1 1 1 2 1 1
Semester6 HA1601 1 1 1 1 1 1 1 1 1 1 2 1 2 1
HA1602 2 3 1 1 1 1 1 1 1 1 1 1 1 1
HA1603 1 2 1 1 3 1 1 1 1 1 1 1 1 1
HA1604 1 2 1 1 1 1 2 1 1 1 1 1 1 1
HA1605 2 1 2 3 1 1 1 1 1 1 2 2 3 1
Semester7
HA1701 2 2 1 2 2 2 1 1 2 3 3 2 1 1
HA1702 3 3 1 3 3 3 3 1 2 3 3 3 3 4
HA1703 3 1 3 1 2 1 1 1 2 3 2 3 2 1
HA1704 3 3 1 3 2 3 2 1 2 3 2 3 2 2
HA1705 2 2 1 1 1 1 2 1 2 3 1 1 1 1
HA1751 2 2 1 1 1 1 2 1 2 3 1 1 1 1
HA 1752 3 3 3 2 2 2 1 1 2 3 1 1 1 1
Semester8
HA1801 1 1 1 1 1 1 1 1 1 1 2 1 2 1
HA1802 1 1 1 1 1 1 1 1 1 1 1 1 1 1
HA1803 2 3 1 1 1 1 1 2 1 1 1 1 1 1
HA1804 1 2 1 1 3 1 1 1 1 1 1 1 1 1
Introduction: To prepare the students to cater to the need of the industry, it is important to inculcate in them sound knowledge of the principles of
Food Production so that they can be put to use in an efficient & effective way and impart to the students latest and relevant knowledge from the
field of food production department theory and practice.
Course Outcomes: On completion of the course the participants shall be able to:
A. CO 1:Understand the basic concepts of food Production and cookery
B. CO 2: Understand the Professionalism and basic etiquette of culinary art
C. CO 3: Remember and familiarise with Organizational structure and Kitchen equipment in hotel industries
D. CO 4: Analysis the uses of various commodities and raw materials during cooking.
Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 20
End Term Exam
(Summative)
End Term Exam 40
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for
taking up the End Semester examination. The allowance of 25% includes all types of leaves
including medical leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The
students are expected to come prepared to the class and actively participate in classroom
discussions. The knowledge is incomplete without its practical application. Therefore at the
end of each chapter students would be required to do certain exercises or solve the real life
cases considering the theories taught in the class as the guidelines. Surprise quizzes may also
be conducted at times. Therefore students are expected to have all lessons, papers,
presentations, etc., prepared on the dates indicated, to come to the class with the required
materials, to take notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped
classroom. Although these works are not graded with marks. However, a student is expected
to participate and perform these assignments with full zeal. Project work and presentations will
be graded and evaluated for marks mentioned above.
Syllabus
Module-1 Introduction to Professional Cookery
Module-2 Professional Attributes
Module-3 Organization Structure in the Kitchen
Types of establishments
Classical kitchen brigade (English) for a five Star & Three Star Hotel.
Duties & Responsibilities of Executive Chef & various Chefs.
Co-ordination with other allied department e.g. Stores, Purchases, Accounts, Service, Housekeeping, etc.
Module- 4 Commodities 1
A. Cereals & Pulses
Wheat, Rice & Other millets in the region
School of Hotel Management
Bachelor of Hotel Management
Course Handout
FUNDAMENTAL OF FOOD PRODUCTION-I| (HA 1101)| 3 Credits | 3 0 0 3
| Faculty: Chef Aravind Ku. Rai | Class: BHM-SEM - I
Bengal gram, Green gram, Red gram
Soya beans, kidney bean, double beans, locally available cereals and pulses.
B. Vegetables - Types of Vegetables- Root , Stem , Leafy, Flowery, Fruity
C. Fruits - Types of Fruits - Fresh , Dried, Canned
D. Eggs
E. Spices, Herbs, Condiments & Seasonings - Used in Western & Indian Cooking
Module-5 Stocks
Definition & uses of stocks, Classification
Rules of stock making, Recipes of 1 liter of various stocks (White, brown, fish and vegetable)
Glazes & Aspic
Storage Care
Module- 6 Sauces
Classification & uses of sauces, Composition
Thickening agents
Recipes of mother sauces
Finishing of sauces ( reducing, straining, de glazing, enriching and seasoning)
Precautions & rectification, handling & storage
Derivatives ( five each)
Reference Books:
1. Victor Ceserani & Ronald Kinton, Practical Cookery ELBS
2. Victor Ceserani & Ronald Kinton, Theory of Catering ELBS
3. Mrs. K. Arora, Theory of Catering Franck Brothers
4. Ms. Thangam Philip, Modern Cookery for Teaching & Trade Vol I- Orient Longman.
5. Le Rol A. Polsom, The Professional Chef (4th Edition)
6. Jane Grigson, The book of Ingredients
7. Bernard Davis, Food Commodities
Lecture Plan:
Lec No Topics Mode of
Delivery
Session Outcome Corresponding CO Mode of
Assessing the
Outcome
1 Introduction classes
and Registration
Lecture Briefing and syllabus discussion with
the class
CLO 1 Class Quiz
2 Introduction Lecture Develop an understanding of
professional Kitchen
CLO 1 Class Quiz
Mid Term
End Term
3 Introduction to
Professional Cookery
Lecture Types of establishments CLO 1 Class Quiz
Mid Term
End Term
4 Professional
Attributes
Lecture Classical kitchen brigade (English) for a
five Star & Three Star Hotel.
CLO 2 Class Quiz
Mid Term
End Term
5 Organization Structure
in the Kitchen
Lecture Duties & Responsibilities of Executive
Chef & various Chefs.
CLO 3 Mid Term
End Term
6 Co-ordination with
other allied
Departments
Lecture department e.g. Stores, Purchases,
Accounts, Service, Housekeeping, etc
CLO 3 Class Quiz
Mid Term
End Term
7 Professional
Attributes
Lecture To learn the concept and Professional
attributes of course.
CLO 2 Class Quiz
8 Professional
Attributes
Lecture Cum
Lab Preparation
To learn the concept of chef uniform and
their importance during operations
CLO 2 Class Quiz
Mid Term
End Term
9 History and evaluation Lecture To Know the history and evaluation of
modern cookery
CLO 2 Class Quiz
Mid Term
End Term
10 Commodities –
Introduction, Types,
Uses.
Lecture To learn the various types of cereals and
pulses.
CLO 2 Class Quiz
Mid Term
End Term
11 Cereals & Pulses
Lecture Wheat, Rice & Other millets in the
region
CLO 2 Class Quiz
Mid Term
End Term
12 Cereals & Pulses Lecture Cum
Case
Bengal gram, Green gram, Red gram CLO 2 Class Quiz
Introduction: Study of Food & Beverage Services Help to prepare students to meet the challenges associated with the Food and Beverage Industry. Students
will gain a basic understanding of the Food and Beverage industry by analyzing the industry
Course Outcomes: On completion of the course the participants shall be able to:
i. CO 1: Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions
ii. CO 2: Identify trends likely to affect food service in the coming years.
iii. CO 3: Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these
positions play in providing food service
iv. CO 4: Identify and describe the various types of table service.
Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the
End Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The students are
expected to come prepared to the class and actively participate in classroom discussions. The knowledge is
incomplete without its practical application. the real life cases considering the theories taught in the class as
the guidelines. Surprise quizzes may also be conducted at times. Therefore students are expected to have all
lessons, papers, presentations, etc., prepared on the dates indicated, to come to the class with the required
materials, to take notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and perform
these assignments with full zeal. Project work and presentations will be graded and evaluated for marks
mentioned above.
Syllabus
The Food & Beverage Service Industry: Introduction to the Food & Beverage Industry, Classification of Catering Establishments (Commercial &
Non-Commercial), Introduction to Food & Beverage Operations (Types of F&B Outlets). Food & Beverage Service areas in a Hotel: Restaurant,
Coffee Shop, Room Service, Bars, Banquets, Snack Bar, Executive Lounges, Business Centers, Discotheques & Night Clubs, Auxiliary areas; Food
& Beverage Service Equipment, Type & Usage of Equipments - Furniture, Chinaware, Silverware & Glassware, Linen, Disposables, Special
Equipment, Care & maintenance; Food & Beverage Service Personnel, Food & Beverage Service Organization Structure - Job Descriptions & Job
Specifications, Attitudes & Attributes of Food & Beverage personnel, competencies, Basic Etiquettes, Interdepartmental relationship; Types of Food
& Beverage Service, Table Service –English / Silver, American, French, Russian, Self Service – Buffet & Cafeteria, Specialized Service – Gueridon,
Tray, Trolley, Lounge, Room etc., Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars, Automats, Mis-en-place & Mis-en-
The subject aims to establish the importance of Housekeeping Operations and its role in the hospitality Industry. It also prepares the student to
acquire basic knowledge and skills necessary for different tasks and aspects of housekeeping.
Course Objectives: At the end of the course, students will be able to
[1103.1] Explain functioning of housekeeping in hotel
[1103.2] Recognize role of each employee of housekeeping.
[1103.3] Define organization of housekeeping department.
[1103.4] Describe various types of room.
[1103.5] Identify cleaning agents and equipment’s used for cleaning along with care and selection criteria.
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quiz and Class test (Accumulated and
Averaged)
20
End Term Exam
(Summative)
End Term Exam 40
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for
taking up the End Semester examination. The allowance of 25% includes all types of leaves
including medical leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup
assignment on the topic taught on the day of absence will be given which has to be submitted
within a week from the date of absence. No extensions will be given on this. The attendance for
that particular day of absence will be marked blank, so that the student is not accounted for
absence. These assignments are limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped
classroom. Although these works are not graded with marks. However, a student is expected to
participate and perform these assignments with full zeal since the activity/ flipped classroom
participation by a student will be assessed and marks will be awarded.
Syllabus
Introduction to Housekeeping: Importance & Functions of Housekeeping, Guest satisfaction and repeat business, House Keeping Areas – Front-of-the-house
and Back-of-the-house areas, Guest Rooms, Public Areas, Maids Room, Indoor and Outdoor Areas. Organization of Housekeeping Department: Hierarchy
in large, medium & small hotels, Attributes of staff, Job Descriptions and Job Specifications. Layout of Housekeeping Department: Sections of the
housekeeping department, their functions and layout. Co-ordination with other Departments: With Front Office, Engineering, Food and beverage, Security,
Purchase, HRD, Accounts; Guest Rooms: Types, Amenities & facilities for Standard & VIP guest rooms; Cleaning Equipment: Classification, use, care &
maintenance, Selection & purchase criteria; Cleaning Agents: Classification, use, care and storage, Distribution & control, Selection criteria; Key Control:
Computerized keys, Manual keys, Key Control Procedures.
Text Books
(Raghubalan) T1. Hotel, housekeeping operations and management G. Raghubalan and Smritibalan
Introduction: The curriculum is based in order to familiarize the students with the concepts of nutrition and food science and develop their awareness and
knowledge as a part of their studies towards a holistic view of the food and beverage industry; and to further aid in their understanding the scientific aspects
of food.
Course Objectives: On completion of the course the participants shall not only be able to apply the basic percepts of nutrition and food science to their
daily food consumption but also apply this knowledge professionally when producing, suggesting and serving food in various settings. The student will be
able to:
1105.1 Demonstrate a good grasp of the BASIC ASPECTS of nutrition and food science
1105.2 Demonstrate an ability to plan broadly nutritive menus incorporating elements of ENERGY and NUTRITIONAL ELEMENTS
1105.3 Detail the importance of WATER & BALANCED DIET
1105.4 Demonstrate knowledge of Newer Trends in Food Service Industry in Relevance to Nutrition and Health
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Assignments , Activity
feedbacks (Accumulated and Averaged)
20
End Term Exam
(Summative)
End Term Exam (Open Book) 40
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence. These assignments are
limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
Syllabus
BASIC ASPECTS: Definition of the terms Health, Nutrition and Nutrients, Importance of Food – (Physiological, Psychological and Social function of food)
in maintaining good health, Classification of nutrients;
ENERGY: Definition of Energy and Units of its measurement (Kcal), Energy contribution from macronutrients (Carbohydrates, Proteins and Fat), Factors
affecting energy requirements, Concept of BMR, SDA, Thermodynamic action of food, Dietary sources of energy, Concept of energy balance and the health
hazards associated with Underweight, Overweight;
MACRO NUTRIENTS Carbohydrates: Definition, Classification ( mono, di and polysaccharides), Dietary Sources, Functions, Significance of dietary fiber
(Prevention/treatment of diseases); Lipids: Definition, Classification : Saturated and unsaturated fats, Dietary Sources, Functions, Significance of Fatty acids
(PUFAs, MUFAs, SFAs, EFA) in maintaining health, Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol; Proteins, Definition,
Classification based upon amino acid composition, Dietary sources, Functions;
MICRO NUTRIENTS :Vitamins: Definition and Classification (water and fats soluble vitamins), Food Sources, function and significance of: Fat soluble
vitamins (Vitamin A, D, E, K), Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalam in Folic acid; MINERALS: Definition and
Classification (major and minor), Food Sources, functions and significance of : Calcium, Iron, Sodium, Iodine & Fluorine;
WATER: Definition, Dietary Sources (visible, invisible), Functions of water, Role of water in maintaining health (water balance); BALANCED DIET:
Definition, Importance of balanced diet, RDA for various nutrients – age, gender, and physiological state;
MENU PLANNING: Planning of nutritionally balanced meals based upon the three food group system, Factors affecting meal planning, Critical evaluation
of few meals served at the Institutes/Hotels based on the principle of meal planning., Calculation of nutritive value of dishes/meals;
Newer Trends In Food Service Industry In Relevance To Nutrition And Health: Need for introducing nutritionally balanced and health specific meals,
Critical evaluation of fast foods, New products being launched in the market (nutritional evaluation).
Introduction: This course is offered by Department of Hotel Management as a core course to the students of BBHM I Semester. The course offers in depth
knowledge of English Language in its both written and verbal form.. It covers study of principles of communication, presentation skills, and various types of
writing skills for specific audience for specific purpose.
Course Outcomes: At the end of the course, students will be able to-
[1104.1] Display the learning of principles of communication in real life scenario
[1104.2] Show ability in writing professional letters, emails, memos, job applications etc.
[1104.3] Understand the context of writing reports, minutes of meetings, brochures etc. and display skills in professional writing
[1104.4] Make effective professional presentations and perform hospitality industry based role play
[1104.5] Make analytical and critical use of English language and communication
PROGRAM OUTCOMES AND PROGRAM SPECIFIC OUTCOMES
[PO.1]. Critical Thinking: To provide technical, analytical, and conceptual skills appropriate for hospitality.
[PO.2]. Communication: To comprehend and articulate written and oral communication as appropriate for hospitality environments.
[PO.3]. Professional Knowledge: To apply strategies for managing diverse, multicultural hospitality.
[PO.4]. Integrative Learning: To understand the concepts and application of managerial, financial, computer and technical skills that are needed to
be successful within the hospitality industry
[PO.5]. Ethics: An understanding of professional and ethical responsibility
[PO.6]. Civic Responsibility: To prepare hospitality undergraduate candidates for entry level management positions with a specific focus on
individual, social and environmental perspectives.
Programme Specific outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this
model program structure is foreseen that on completion of this program the students will be able to
[PSO.1]. Demonstrate an ability to manage the professional preparation, presentation, and service of quality food.
[PSO.2]. Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I (Closed Book) 20
Sessional Exam II (Closed Book) 20
In class Quizzes and Assignments , Activity
feedbacks (Accumulated and Averaged)
20
End Term Exam End Term Exam (Closed Book) 40
School of Humanities and Social Sciences
DEPARTMENT OF HOTEL MANAGEMENT
Course Hand-out
BUSINESS COMMUNICATION | BB 1104 | 4 Credits | 3 1 0 4
| Faculty: Dr Gaurav Mathur | Class: BHM
(Summative)
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who miss a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence. These assignments are
limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work at home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
SYLLABUS
Basics of Communication: Introduction, Process, Components, Factors of Communication;
Introduction: Study of Food & Beverage Services Help to prepare students to meet the challenges associated with the Food and Beverage Industry. Students
will gain a basic understanding of the Food and Beverage industry by analyzing the industry
Course Objectives: On completion of the course the participants shall be able to:
[1302.1] Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions
[1302.2] Identify trends likely to affect food service in the coming years.
[1302.3] Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these
positions play in providing food service
[1302.4] Identify and describe the various types of table service.
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Continuous evaluation) Internal Assessment
(Continuous evaluation)
Internal Practical Examination
50
End Term Practical
Examination
End Term Practical Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the
End Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Syllabus
Restaurant Etiquettes, Restaurant Hygiene practices; Mis-En-Place & Mis-En–Scene; Identification of Equipment; Laying & Relaying of Table cloth, Napkin
Folds, Rules for laying a table; Carrying a Salver / Tray; Service of Water; Handling the Service Gear; Carrying Plates, Glasses & other Equipment; Situations
like spillage; Setting of Table d’hote & A La Carte covers.; Service of Hot & Cold Non Alcoholic Beverages; Indian Cuisine- Accompaniments & Service.
Correlation with program outcomes Correlation with program specific
outcomes
P
O
1
P
O
2
P
O
3
P
O
4
P
O
5
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O
6
P
O
7
P
O
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P
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9
PO1
0
PSO
1
PSO2 PSO3 PSO4
[1132.1] Understand the application of
computer in hospitality
industry
1 3 2 2 3 1
[1132.2] Demonstrate the MS
application
1 2 3 1 2 3
Introduction: To prepare the students to cater to the need of the industry, it is important to inculcate in them sound knowledge of the principles of Food
Production so that they can be put to use in an efficient & effective way and impart to the students latest and relevant knowledge from the field of food
production department theory and practice.
Course Outcomes: On completion of the course the participants shall be able to:
CO 1: Professionalism and basic knowledge of Indian cookery
CO 2: Learning about Regional cooking of Indian cuisine
CO 3: Learning about fuels and Cooking Methods
CO 4: Learning about basic of Indian Masalas and Gravies
CO 5: Give the basic knowledge of gravies and Indian masalas and their uses.
CO 6: To familiarize the students with the basic concepts of cookery.
Program Outcomes and Program Specific Outcomes
The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen
that on completion of this program the students will be able to
PSO1 Demonstrate an ability to manage the professional preparation, presentation, and service of quality food.
PSO2 Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
PSO3 Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
PSO4 Understand the concepts and application of managerial, financial, computer and technical skills that are needed to be successful
within the hospitality industry.
PSO5 Demonstrate ability to apply strategies for managing diverse, multicultural hospitality.
PSO6 Demonstrate clear understanding and necessity of professional and ethical responsibility in all aspects of conduct
Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The students
are expected to come prepared to the class and actively participate in classroom discussions. The
knowledge is incomplete without its practical application. Therefore at the end of each chapter students
would be required to do certain exercises or solve the real life cases considering the theories taught in
the class as the guidelines. Surprise quizzes may also be conducted at times. Therefore students are
expected to have all lessons, papers, presentations, etc., prepared on the dates indicated, to come to the
class with the required materials, to take notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal. Project work and presentations will be graded and evaluated
for marks mentioned above.
Syllabus
Module-1 Fuels used in the kitchen
Heat Transfer Principles, Classification, Types, Advantages & Disadvantages
Module- 2 Introduction to Methods of Cooking
Moist methods, Dry methods, Frying methods
Module – 3 Commodities – 2
A. Sweeteners
Sugar, Honey , Jaggery & Artificial Sweeteners
B. Fats & Oils
Bachelor of Hotel Management
Course Handout
FUNDAMENTAL OF FOOD PRODUCTION-II| (HA 1201)| 3 Credits | 2 1 0 3
| Faculty: Chef Aravind Ku. Rai | Class: BHM-SEM VIII
18 Telephonic Etiquette and conversation Learn the art of
telephonic
conversation
Lecture 2 Class quiz
Home
assignment
19 Dinning Etiquettes
Knowledge of Table layout, Cutlery
Awareness
Learn the table layout
and use of cutlery.
Lecture 3 Class quiz
20,21 Role of napkin, Eating considerations Learn the use of
Napkin rules for
dinning
Lecture 3 Class quiz
22,23 Showcase of Cutlery, crockery and table
layout
Managing difficult food, Avoiding
Dining Mistakes. Introduction to
different types of glasses and their usage
learn how to eat
difficult foods.
Lecture 3
Class quiz
24 Showcase of glasses Learn the various
types of glassware.
Lecture 3 Class quiz
25 Introduction to Wines, Wine tasting Learn a introductory
knowledge of wines
Lecture 3 Class quiz
26 Table Manners Learn the art of table
manners.
Lecture 3 Class quiz
Home
assignment
27 Interviewing Meals Learn the procedure
for interviewing with
meals.
Lecture 3 Class quiz
28,29 Eating Tips
Revision
Learn the procedure
for having a meal.
Lecture 3 Class quiz
CO
STATEMENT
CORRELATION WITH PROGRAM
OUTCOMES
CORRELATION WITH PROGRAM
SPECIFIC OUTCOMES
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3
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7
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PS
O
2
PS
O
3
PS
O
4
PS
O
5
PS
O
6
PS
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7
PS
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8
1205.1
Understand the importance of grooming
and etiquette required in hospitality
industry to cater guest in effective
manner.
1 2 1 1 1 1 1 1 1 3 3 3 3 3 3
1205.2 Understand the importance of greeting a
guest and also learn the procedure to
introduce formally. Formal Greetings
and Introductions rules of business
world
1 2 2 1 1 1 1 1 1 3 3 3 3 3 3
1205.3 Understand the importance of Formal
grooming and dressing
1 2 2 1 1 1 1 1 1 3 3 3 3 3 3
1205.5
Understand Restaurant Etiquettes
which includes Table setting and
service
2
2
1
1
1
1
1
1
3 3 3 3 3 3
1205.6 Understand Travel Etiquettes so
that one can travel comfortably
3 3 1 1 1 1 1 2 1 3 3 3 3 3 3
1205.7 Learn the cross cultural considerations
and cultures for giving gifts.
2 3 1 1 1 1 1 2 1 3 3 3 3 3 3
30 Restaurant Etiquettes Restaurant
Reservations – points to be taken care
Learn the procedure
for table reservation
Lecture 4 Class quiz
31 Ordering, Paying Bills & Tipping Learn how to order the
food in a restaurant
and tipping.
Lecture 4 Class quiz
32 Buffet Dining Etiquettes Understand buffet
dinning etiquettes
Lecture 4 Class quiz
Home
assignment
Mid-term II
33,34 Travel Etiquette
Traveling manners and etiquette (air
travel)
Learn the art of
travelling
Lecture 5 Class quiz
35 Hotel Stay considerations How to stay in a hotel Lecture 5 Class quiz
36 Cross-culture awareness Learn the different
cross-cultural
awareness.
Lecture 6 Class quiz
37,38 Cultural Sensitivities of some countries
Giving Gifts – points to be taken care
while selecting gifts on professional note
Learn the culture of
exchanging gifts.
Lecture 6 Class quiz
Home
assignment
End term
Examination
39 Revision of all the topics, Problem
solving if any.
NA
Introduction: The curriculum has been developed in order to familiarize the students with the concepts of Quantity Food Production and develop their
awareness and knowledge in Indian regional cuisines. The focus on Indian regional cuisines is aimed at raising the awareness and appreciation of the
students of the diversity and uniqueness of the various cooking styles which reflect the unique culture that is India. In conjunction the understanding and
practice of Quantity Food Production, imparts to the student valuable lessons in preparation of food for professional service to a large number of guests.
Course Outcomes: On completion of the course the participants shall not only be able to apply the percepts taught in the class in their personal choice,
consumption and appreciation of Indian foods but also apply this knowledge professionally when producing, suggesting and serving food in various
settings. The student will be able to:
[1301.1]. Demonstrate a thorough understanding of Quantity food Production including the factors affecting the operation
[1301.2]. Theoretically and practically share the knowledge of some of the regional cuisines of India, as well as of the factors contributing to
the growth of the said cuisines.
[1301.3]. Successfully broaden their understanding of Indian culture and food, through further self-study and observation after the awareness
generated through knowledge sharing in the class.
Assessment Plan:
Criteria Description Maximum
Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Assignments , Activity feedbacks (Accumulated and Averaged) 10
End Term Exam
(Summative)
End Term Exam (Open Book) 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the End
Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Homework/ Home Assignment/
Activity Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and perform
these assignments with full zeal since the activity/ flipped classroom participation by a student will be assessed
and marks will be awarded.
Syllabus
a) Quantity Food Production: Introduction to large scale / quantity food production.-Industrial, Commercial and Institutional (Hospitals /
Schools);
b) Indian Regional Cooking: Food prepared for festivals and special occasions of the following cuisines –
Bachelor in Hotel Management & Catering Technology
Course Hand-out
Alcoholic Beverages I | HA 1302| 3 Credits | 3 0 0 3
| Faculty: Dr Sonal Karnik| Class: III Semester
Introduction: The course will give a comprehensive knowledge of the various alcoholic beverage used in the Hospitality Industry. It will give an insight
into their history, manufacture, classification, and also to develop technical and specialized skills in the service of the same.
Course Outcomes: The students will be able to; on completion of the course the participants shall not only be able to apply the basic percepts of
alcoholic beverages and apply this knowledge professionally when producing, suggesting and serving food in various settings .The student will be able
to:
1302.1 Understand the different types of alcoholic beverages and different types of wines as well as the procedure for production
(including beer and other fermented beverages like Aperitifs liqueurs and digestives.
1302.2 Apply the knowledge of different alcoholic beverages and classify them along with processing of types of wines of different
countries
1302.3 Analyze the harmonious matching of Food & Wine along with the various glassware and their capacities.
1302.4 Understand and implement in personal and professional life, responsible behavior regarding handling and consumption of
alcoholic beverages in social and professional settings.
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Assignments ,
Activity feedbacks (Accumulated and
Averaged)
10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be
qualified for taking up the End Semester examination. The allowance of 25%
includes all types of leaves including medical leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence.
A makeup assignment on the topic taught on the day of absence will be given
which has to be submitted within a week from the date of absence. No
extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence.
These assignments are limited to a maximum of 5 throughout the entire
semester.
Homework/ Home Assignment/
Activity Assignment
(Formative)
There are situations where a student may have to work in home, especially
before a flipped classroom. Although these works are not graded with marks.
However, a student is expected to participate and perform these assignments
with full zeal since the activity/ flipped classroom participation by a student will
| Faculty: Deepak P | Class: Core subject (Theory)
Introduction:
At the end of the semester the students would have a thorough knowledge about the functioning of the linen Room, Uniform room and Laundry.
Course Outcomes: At the end of the course, students will be able to
[1303.1] Evaluate managerial and supervisory role of housekeeping department.
[1303.2] Understand various types of contractual services housekeeping can go for.
[1303.3] Describe role of linen and uniform room in hotels.
[1303.4] Evaluate importance of laundry in housekeeping
Assessment Plan:
Criteria Description Maximum Marks
Sessional Exam I 20
Internal Assessment
Sessional Exam II 20
(Summative)
In class Quizzes and Assignments , 10
(Accumulated and Averaged)
End Term Exam End Term Exam (Open Book) 50
(Summative)
Total 100
Attendance A minimum of 75% Attendance is required to be maintained by a student to be
CO
STATEMENT
CORRELATION WITH PROGRAM SPECIFIC
OUTCOMES
CORRELATION WITH
PROGRAM SPECIFIC
OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PS
O 1
PSO
2
PSO
3
PSO
4
1302.1 Understand the different types
of alcoholic beverages and
different types of wines as well
as the procedure for production
(including beer and other
fermented beverages like
Aperitifs liqueurs and
digestives
3 1 1 3 2 3 3 3 3 1 3 4
1302.2 Apply the knowledge of
different alcoholic beverages
and classify them along with
processing of types of wines
of different countries
3 1 2 3 1 3 3 3 3 3 4
1302.3 Analyze the harmonious
matching of Food & Wine
along with the various
glassware and their capacities.
3 3 1 3 3 3 3 3 2 3 3 1 3 3
1302.4 Understand and implement in
personal and professional life,
responsible behavior regarding
handling and consumption of
alcoholic beverages in social
and professional settings.
3 1 2 3 3 2 3 3 3 3 1 3 3
(Formative) qualified for taking up the End Semester examination. The allowance of 25%
includes all types of leaves including medical leaves.
SYLLABUS
Housekeeping Supervision: Importance of supervision, Checklist for inspection, Dirty Dozen.;
Contract Cleaning: Definition, Concept, Jobs given on contract by Housekeeping, Advantages & Disadvantages,
Pricing a contract. Linen Room: Layout of Linen Room, Classification & Selection of Linen, Classification of Bed, Bath, & Restaurant Linen, Sizes of Linen, Calculation of Linen requirement, Linen Control – Linen Inventory, Par stock, Linen Coverage, Discard management.
Uniforms: Advantages of providing uniforms to staff, Issuing & Exchange of uniforms: type of uniforms, Selection & Designing of uniforms, Layout of the Uniform Room.
Sewing Room: Activities & areas to be provided, Equipment provided. Laundry Management: Layout, Laundry Equipment, Laundry flow process - Guest, House, Contract, Stains and Stain removal, Dry-cleaning – Agents and procedures, In-house laundry v/s Contract Laundry: Merits & Demerits.
TEXT BOOKS a. Hotel, housekeeping operations and management G.Raghubalan and Smritibalan,
REFERENCE BOOKS b. Sudhir Andrews, Housekeeping Training Manual c. Brenscon & Lanox, Hotel, Hostel & Hospital Housekeeping
Lecture Plan:
Lec.
No.
Topics Session outcomes Mod
e of
deliv
ery
Corre
spondi
ng CO
Mode of assessing
the outcome
1 Introduction and Course Hand-out briefing To acquaint and clear teachers
expectations and understand student
expectations
Lectu
re
N.A N.A
2 Housekeeping Supervision Evaluate managerial and supervisory role
of housekeeping department.
L 1
Mid term1
End term
3 Importance of supervision, Evaluate managerial and supervisory role
of housekeeping department.
L 1 Mid term1
End term
4 Checklist for inspection, Dirty Dozen Evaluate managerial and supervisory role
of housekeeping department.
L 1 Mid term1
End term
Quiz
5,6 Contract Cleaning Definition, Concept, Understand various types of contractual
services housekeeping can go for.
L 2 Mid term1
End term
7 Jobs given on contract by Housekeeping Understand various types of contractual
services housekeeping can go for.
L 2 Mid term1
End term
8 Advantages & Disadvantages of contract, Pricing a
contract
Understand various types of contractual
services housekeeping can go for.
L 2 Mid term1
End term
Quiz
9 Layout of Linen Room Describe role of linen and uniform room
in hotels
L 3 Mid term1
End term
10 Classification & Selection of Linen Describe role of linen and uniform room
in hotels
L 3 Mid term1
End term
11 Classification of Bed, Bath, & Restaurant Linen,
Sizes of linen, Calculation of linen requirement
Describe role of linen and uniform room
in hotels
L 3 Mid term1
End term
12 Linen Control Linen Inventory,
Par stock, Linen coverage, Discard management
Describe role of linen and uniform room
in hotels
L 3 Mid term1
End term
Quiz
13 Uniforms- Advantages of providing uniforms to
staff
Describe role of linen and uniform room
in hotels
L,Q 3 Mid termII
End term
14 Issuing & exchange of uniforms; Types of uniforms Describe role of linen and uniform room
in hotels
L 3 Mid termII
End term
15 Issuing & exchange of uniforms; Types of uniforms Describe role of linen and uniform room
in hotels
L 3 Mid termII
End term
16 Selection & designing of uniforms, Layout of the
uniform room.
Describe role of linen and uniform room
in hotels
L 3 Mid termII
End term
Quiz
17 Sewing room, Activities and areas to be provided Describe role of linen and uniform room
in hotels
L,Q 3 Mid term II
End term
18 Sewing Equipment provided Describe role of linen and uniform room
in hotels
L 3 Mid termII
End term
Quiz
19 Laundry management,
In house laundry v\s Contract laundry: Merits and
demerits
Evaluate importance of laundry in
housekeeping.
L,Q,
CA
4 Mid termII
End term
Quiz
20 Laundry Equipments Evaluate importance of laundry in
housekeeping.
L,Q,
CA
4 Mid termII
End term
Quiz
21 Stains and stain removal Evaluate importance of laundry in
housekeeping.
L 4 Mid termII
End term
Quiz
22 Laundry management,
In house laundry v\s Contract laundry: Merits and
demerits
Evaluate importance of laundry in
housekeeping.
L 4 Mid termII
End term
Quiz
23,
24
Laundry equipments, Laundry flow process-Guest,
House, Contract
Evaluate importance of laundry in
housekeeping
L 4 Mid-term II
End term
Quiz
25 Stains and stain removal, Layout of laundry, Evaluate importance of laundry in
housekeeping.
L 4 Mid-term II
End term
Quiz
26 Dry-cleaning-Agents and procedures, Guest laundry Evaluate importance of laundry in
housekeeping.
L 4 Mid-term II
End term
Quiz
Course Articulation Matrix: (Mapping of COs with POs)
Introduction: Hospitality industry has evolved itself from small service providers into large organised business chains which predominate the contribution
of service sector towards GDP of a country. With this evolution the complexity and structure of hospitality business has changed significantly. This change
is visible both on the financial and non-financial business fronts. The course intends to provide the hospitality students the basic insight into the accounting
practices followed by hospitality businesses which will enable the students to assess their financial performance.
Course Objectives: At the end of the course, students will be able to
[1305.1]. Understand the significance of Accounting and Book keeping for Hospitality Industry
[1305.2]. Understand the Accounting Process and the various books maintained by Hospitality business
[1305.3]. Apply theoretical concepts in preparation of Journal and Ledger for Hotel accounting
[1305.4]. Understand the relevance and preparation of Subsidiary Books in context of hospitality business
[1305.5]. Describe the importance of Preparing Trail Balance and the related errors in context of hotel accounting
[1306.6]. Interpret and Prepare Financial Statements along with the adjustment entries for hospitality businesses
Program Outcomes and Program Specific Outcomes
[PO.1]. Hotel and Hospitality Knowledge: Apply the knowledge of hotel, hospitality and tourism, and a core area specialization to the solution of
complex hotel management problems.
[PO.2]. Problem analysis: Identify, formulate, research literature, and analyze complex hospitality problems reaching substantiated conclusions using
principles of management.
[PO.3]. Design/development of solutions: Design solutions for complex hospitality related problems and design system components or processes, using
appropriate management and technological tools, that meet the specified needs with consideration for the public health and safety, and the
cultural, societal, and environmental consideration.
[PO.4]. Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and
the consequent responsibilities relevant to the professional engineering practice.
[PO.5]. Environment and Sustainability: Understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and
demonstrate the knowledge of need for sustainable development.
[PO.6]. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
[PO.7]. Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings
[PO.8.] Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them
are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
[PO.9]. Project Management and Finance: Demonstrate knowledge and understanding of the hospitality and management principles and apply these to
one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
[PO.10]. Lifelong learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning in the broadest
context of technological change
[PSO1]: Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality.
[PSO2]: Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations as well as events including MICE.
[PSO3]: Prepare hospitality undergraduate candidates for entry level management positions and entrepreneurship in the hospitality industry.
[PSO4]: Demonstrate an ability to manage the professional preparation, presentation, and service of hospitality products including food & beverages.
A. Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 15
Sessional Exam II 15
In class Quizzes and Assignments , Activity
feedbacks (Accumulated and Averaged)
30
End Term Exam
(Summative)
End Term Exam 40
MANIPAL UNIVERSITY JAIPUR School of Business and Commerce
Department of Hotel Management
Course Hand-out
Hotel Accountancy| HA 1305 | 2 Credits | 2 0 0 2 | Faculty: Dr Nupur Ojha| Class: BHM III semester
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence. These assignments are
limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
B. Syllabus
Introduction to Accounting: Definition of accounting, Need for accounting, book keeping Objectives of book keeping, Double entry system‐meaning‐
Introduction: The curriculum has been developed in order to familiarize the students with the concepts of Quantity Food Production and develop their
awareness and knowledge in Indian regional cuisines. The focus on Indian regional cuisines is aimed at raising the awareness and appreciation of the
students of the diversity and uniqueness of the various cooking styles which reflect the unique culture that is India. In conjunction the understanding and
practice of Quantity Food Production, imparts to the student valuable lessons in preparation of food for professional service to a large number of guests.
Course Outcomes: On completion of the course the participants shall not only be able to apply the percepts taught in the class in their personal choice,
consumption and appreciation of Indian foods but also apply this knowledge professionally when producing, suggesting and serving food in various settings.
The student will be able to:
[1301.4]. Demonstrate a thorough understanding of Quantity food Production including the factors affecting the operation
[1301.5]. Theoretically and practically share the knowledge of some of the regional cuisines of India, as well as of the factors contributing to the
growth of the said cuisines.
[1301.6]. Successfully broaden their understanding of Indian culture and food, through further self-study and observation after the awareness
generated through knowledge sharing in the class.
Programme objective
The basic objective of the BHM program is to provide to the hospitality industry a steady stream of competent young men and women with the necessary
knowledge, skills, values and attitudes to occupy key operational positions.
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
In class Quizzes and Assignments , Activity feedbacks (Accumulated and Averaged)
50
End Term Exam
(Summative)
Practical 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the End
Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Homework/ Home Assignment/
Activity Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom. Although
these works are not graded with marks. However, a student is expected to participate and perform these
assignments with full zeal since the activity/ flipped classroom participation by a student will be assessed and
marks will be awarded.
Syllabus
Indian Regional Cooking: Food prepared for festivals and special occasions of the following cuisines –
i. Hyderabadi,
ii. Bengali,
iii. Goan,
iv. Gujarathi,
v. Rajasthani,
vi. Kashmiri ,
vii. Maharashtrian,
viii. Punjabi ,
ix. Chettinad,
x. Kerala,
xi. Dum,
xii. Awadhi
Books:
Rocky Mohan, Roll, Art of Indian Cookery 2011 edition
Prasad- Cooking with Master, J.Inder Singh Kalra, Allied 3rd edition
References:
1. Philip E Thangam, Modern Cookery (Vol –I & Vol -II) For Teaching & Trade, Orient Longman
A. Introduction: The Hotel Internship enables students to relate the knowledge and skills acquired in the classroom with systems,
standards and practices prevalent in the industry.
B. Course Objectives: At the end of the course, students will be able to:
[1335.5]. Develop an understanding of the hotel industry
[1335.6]. Develop the skills of hotel industry
[1335.7]. Communicate the experience gained during the training
C. Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
NA -
End Term Exam
(Summative)
Training Certificate, Training Report,
Presentation and Viva-voce
100
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking
up the End Semester examination. The allowance of 25% includes all types of leaves including
medical leaves. The training completion certificates issued by the hotel would ensure the
attendance criteria.
Make up Assignments
(Formative)
NA
Homework/ Home Assignment/
Activity Assignment
(Formative)
NA
D. Syllabus
All the students shall undergo a Vocational Training during the course of the Hotel Management as a partial fulfillment of their program.
The students of Hotel Management have to undergo a vocational training for a period of 4 – 6 weeks at the end of 2nd semester. Hotel
Management students will get the opportunity to get hands-on work experience in the leading Hotels and to relate the theory knowledge
with the day to day operations of the industry. On completion of the training, students will submit a report and give presentation on the
same.
E. Text Books
F. Lecture Plan/Training Rules
1. Training would only be valid if the yearly fees is deposited timely and the semester registration has been done by the student before the last date as notified by the MUJ.
2. If for any reason the registered student does not complete his training or secure less than 75% attendance he would be marked DT
(Detained) for the particular course.
3. If for any reasons the registered student could not produce the ORIGINAL Training certificate nor he could establish any conformity
of his training he would be marked DT (Detained) in the particular course.
4. If for any reason the registered student does not appear for the examination he would be marked ABSENT for the course.
5. If for any reason the registered student does not submit the Training report (within the date notified) he would not be allowed to
appear for the examination and he/she would be marked ABSENT for the particular course.
Bachelor of Hotel Management
Course Handout
Vocational Training Report | HA 1380 | 4 Credits | - - - 4
| Faculty: Amit Datta | Class: 2nd Year (III Sem)
G. Course Articulation Matrix: (Mapping of COs with POs)
CO
STATEMENT
CORRELATION WITH PROGRAM OUTCOMES CORRELATION WITH
This course is offered by School of Hotel Management as a department core for the Bachelor in Hotel Management programme, providing through
this course a framework of understanding in global cuisine and patisserie. This course offers extensive knowledge and understanding of global cuisine
and its component cooking techniques, readily identifiable products as well as an understanding of influences shaping the various cuisines. Students
are expected to have background knowledge as gleaned from previous semesters for better understanding of the content.
B. Course Objectives: At the end of the course, students will be able to
[1401.1]. Recognize different international styles of cuisine and identify influences of cultures on regions Special features with respect to ingredients,
methods, presentation styles in the following countries , Asian , European (continental), North & South American & Mexican
[1401.2]. Understand the process and work flow of the Garde Manger and Larder and demonstrate the products of Cold Kitchen.
[1401.3]. Understand the various products of bakery and confectionery as an integral part of Global cuisine.
[1401.4]. Demonstrate a working knowledge of patisserie products and illustrate the knowledge through facile production of patisserie items.
C. Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Assignments , Activity feedbacks (Accumulated and Averaged) 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the End Semester
examination. The allowance of 25% includes all types of leaves including medical leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment on the topic taught
on the day of absence will be given which has to be submitted within a week from the date of absence. No extensions will
be given on this. The attendance for that particular day of absence will be marked blank, so that the student is not accounted
for absence. These assignments are limited to a maximum of 5 throughout the entire semester.
Homework/ Home
Assignment
(Formative)
Since classroom teaching can achieve its designated objective only if the students devote self-study time to access materials
suggested by the instructor, the students should devote some time on a regular basis to do so. This activity is as important
as the classroom instruction.
D. Syllabus
1. International Cuisine: Introduction to influences of cultures on regions Special features with respect to ingredients, methods, presentation styles in
the following countries , Asian , European (continental), North & South American & Mexican;
2. Larder / Grade Manger: Functions of larder department and Duties & responsibilities of larder chef, Common terms used in larder department,
Charcutiere and their products., Pates, Mousses, Galantines, Ballotines;
3. Salads: Classification, Composition, Principles of making a salad, Classical salads;
4. Sandwiches: Parts / composition of sandwiches, Types of bread used in sandwich making, Types of sandwiches, Fillings – basic principles of
sandwich spread making & fillings, Precautions to take while preparing sandwiches, Storing of sandwiches for health & safety;
Session: Jan 18 – May 18 | Faculty: Mukesh Shekhar | Class: 2rd Year (IV SEM)
Introduction to Spirits, Distillation process, Pot Still & Patent Still, Spirits: Whisky Brandy, Rum, Vodka, Gin & Tequila, Production, Types, Brands-
Indian and International, Other Alcoholic Beverages- Absinthe, Ouza Aquavit, Silvovitz, Arrack, Feni, Grappa, Calvados & other fruit brandies;
Liqueurs & Bitters: Types, Production, Brands & Service- Indian and International;
Aperitifs: Definition, Types- Wine based & spirit based;
Cocktails: Introduction, History, Methods of Mixing cocktails, Rules of mixing cocktails, Classic Cocktails- Recipes, innovative cocktails & mock tails (at
least 5 from each base), Cocktail Bar Equipment, garnishes, decorative accessories, Definition of other mixed drinks – e.g. Cobler, Daisy, Sangaree etc.
A. Introduction: The Hotel Internship enables students to relate the knowledge and skills acquired in the classroom with systems,
standards and practices prevalent in the industry.
B. Course Objectives: At the end of the course, students will be able to:
[1335.1]. Develop an understanding of the hotel industry
[1335.2]. Develop the skills of different specialty
C. Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
NA -
End Term Exam
(Summative)
Training Certificate, Training Log Book, Project
Report.
300
Total 300
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking
up the End Semester examination. The allowance of 25% includes all types of leaves including
medical leaves. The training completion certificates issued by the hotel would ensure the
attendance criteria.
Make up Assignments
(Formative)
NA
Homework/ Home Assignment/
Activity Assignment
(Formative)
NA
D. Syllabus
In this semester the student shall be sent for industrial training for a period of 18 weeks, where they would work Food Production,
Food and Beverage Service, Front Office, House-keeping and other areas – in luxury hotels of the level of four star and above
category.
E. Lecture Plan/Training Rules
1. Training would only be valid if the yearly fees is deposited timely and the semester registration has been done by the student before
the last date as notified by the MUJ.
2. If for any reason the registered student does not complete his training or secure less than 75% attendance he would be marked DT
(Detained) for the particular course.
3. If for any reasons the registered student could not produce the ORIGINAL Training certificate nor he could establish any conformity
of his training he would be marked DT (Detained) in the particular course.
4. If for any reason the registered student does not appear for the examination he would be marked ABSENT for the course.
5. If for any reason the registered student does not submit the Project report or Industrial Log book (within the date notified) he would
not be allowed to appear for the examination and he/she would be marked ABSENT for the particular course.
Bachelor of Hotel Management
Course Handout
Hotel Internship Project Report | HA 1581 | 15 Credits | - - - 15
Session: Aug – Dec | Faculty: Amit Datta | Class: 3rd Year (V Sem)
F. Course Articulation Matrix: (Mapping of COs with POs)
CO
STATEMENT
CORRELATION WITH PROGRAM OUTCOMES CORRELATION WITH
PROGRAM SPECIFIC
OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PSO
1
PSO
2
PSO
3 PSO 4
HA 1581.1
Develop an
understanding of the
hotel industry
1 1 1 1 1 1 1 1 1 1
HA 1581.2
Develop the skills
of different
specialty
1 1 1 1 1 1 1 1 1 1 1 1 1 1
G. Low Correlation; 2- Moderate Correlation; 3- Substantial Correlation
Introduction: Study of Food & Beverage Management helps to prepare students to meet the challenges associated with the Food and Beverage Students will
gain a basic understanding of the Food and Beverage industry by analyzing the industry’s : growth and development, reviewing its organizational structure,
investigating its relationship with the hotel’s other departments, And by focusing on industry opportunities and future trends.
Course Outcomes: On completion of the course the participants shall be able to:
CLO 1: Demonstrate the management skills required for the successful operation of a restaurant.
CLO 2: Design and organize detailed and profitable restaurant menus
CLO 3: Integrate food service math skills into restaurant financial accounting and internal controls
CLO 4: Evaluate a food and beverage operation for compliance with specific hotel, restaurant, and gaming laws
Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the
End Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The students are
expected to come prepared to the class and actively participate in classroom discussions. The knowledge is
incomplete without its practical application. the real life cases considering the theories taught in the class as
the guidelines. Surprise quizzes may also be conducted at times. Therefore students are expected to have all
lessons, papers, presentations, etc., prepared on the dates indicated, to come to the class with the required
materials, to take notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and perform
these assignments with full zeal. Project work and presentations will be graded and evaluated for marks
mentioned above.
Syllabus
F&B Management Overview: Introduction, Objectives of F&B Management, Responsibilities of F&B Management, Constraints to F&B
Management. Implications in Hotels, Restaurants, Fast Food Outlets, Hospital Catering, Airlines Catering and in institutional catering. Menu
Management: Introduction, Types of Menu, Menu Planning Considerations & Constraints, Menu Costing and Pricing, Menu Merchandising, Menu
Engineering, Menu Fatigue, Menu as a In-House Marketing Tool. Cost & Sales Concept:Definition of Cost, Elements of Cost, Classification of
A. Introduction: Study of Food & Beverage Management helps to prepare students for leadership roles in the Travel and Tourism industry.
B. Course Outcomes: On completion of the course the participants shall be able to:
CLO 1: To provide students with the supervisory skills and competencies necessary to meet the needs of the ever demanding Travel and Tourism industry.
CLO 2: Identify and assess relationships and networks relative to building tourism capacity. CLO 3: To develop & Manage travel industry operations using professional communication skills and travel industry knowledge.
CLO 4: To provide a broad understanding of the basic principles of management related to the Travel and Tourism Industry.
C. Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the
End Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The students are
expected to come prepared to the class and actively participate in classroom discussions. The knowledge is
incomplete without its practical application. the real life cases considering the theories taught in the class as
the guidelines. Surprise quizzes may also be conducted at times. Therefore students are expected to have all
lessons, papers, presentations, etc., prepared on the dates indicated, to come to the class with the required
materials, to take notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and perform
these assignments with full zeal. Project work and presentations will be graded and evaluated for marks
mentioned above.
Syllabus
Indian Culture: General Features, Sources, Relationship of culture and tourism. Cultural Heritage: Meaning, Scope and Significance of
Heritage,Criterions for selection as heritage sites,Monuments and zone by UNESCO (WHO),Types of heritage property,World famous heritage sites
and monument in India and abroad,National and International Organizations engaged in Heritage Management (UNESCO, ICOMOS, ASI, and
NGOs)Architecture Heritage:Hindu Architecture-Famous Temple in India, Islam and Indo-Islamic Architecture -Famous Monuments in India,
British and Indo British Architecture-Famous Public Buildings and monuments.Indian Museums: Concept and classification. Heritage Hotels and
its classification, Indian Music, Fair and Festivals, Classical dance Introduction to Tourism :Definition & concepts of Tourism,Components &
linkages of Tourism,Growth of tourism industry and historical development, through ages,Future of tourism industry. General Tourism Trends. Types
of Tourists, Visitor, Traveller, and Excursionist–Definition and differentiation. Tourism, recreation and leisure, their inter–relationships, sustainable
tourism.Tourism Products & Attraction: Nature, Characteristics and Components of Tourism Industry. Elements and characteristics of tourism
products.Tourism Product Life Cycle.typology of tourism product. Types and Forms of Tourism:Inter–regional and intra–regional tourism. Inbound
and outbound tourism, domestic, international tourism.Forms of Tourism: religious, historical, social, adventure, health, business, conferences,
conventions, incentives, sports and adventure, senior tourism, special interest tourism.Alternative Tourism like culture or nature oriented, ethnic or
‘roots’ tourism and VFR. A study of Tourism Organizations:Government Organizations- DOT, ITDC, MTDC, ASI, TFCL,Domestic
Session: Jan 18 – May 18 | Faculty: Amit Datta | Class: 3rd Year (VI Sem)
A. Introduction: Study of Organizational Behavior helps in understanding the employees in a better way to maximize the profits. It helps to know how
employees act, feel and think in an organization. It is essential to work in coordination in an organization to achieve the best results. To understand the impact
that individual, group and structure have on behavior within organizations for the purpose of applying such knowledge towards improving organizations
effectiveness.
B. Course Outcomes: On completion of the course the participants shall be able to:
F. CLO 1: Develop an understanding of the concepts of Organizational Behaviour.
G. CLO 2: Develop an understanding of role of OB in hospitality industry.
H. CLO 3: Analyze the OB situation in hospitality industry.
I. CLO 4: Apply the concepts of OB for hospitality organization’s effectiveness.
C. Assessment Rubrics:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Project work 10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up the
End Semester examination. The allowance of 25% includes all types of leaves including medical leaves.
Pedagogy The course will involve more of interactive sessions and open discussions within the class. The students are
expected to come prepared to the class and actively participate in classroom discussions. The knowledge is
incomplete without its practical application. Therefore at the end of each chapter students would be required
to do certain exercises or solve the real life cases considering the theories taught in the class as the guidelines.
Surprise quizzes may also be conducted at times. Therefore students are expected to have all lessons, papers,
presentations, etc., prepared on the dates indicated, to come to the class with the required materials, to take
notes, and to read the assignments by the dates due.
Assignment/Project There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and perform
these assignments with full zeal. Project work and presentations will be graded and evaluated for marks
mentioned above.
J. Syllabus
Module-1 Introduction to Organizational Behavior: Definition, need and importance of organizational behavior, Nature and scope, Frame work,
Leadership: Meaning, Importance, Leadership styles: Theories, Leaders Vs Managers, Sources of power, Power centers, Power and Politics. Module-2
Behavior: Organization structure: Formation, Groups in organizations, Influence, Group dynamics, Emergence of informal leaders and working norms, Group
decision making techniques, Team building, Interpersonal relations, Communication. Module-4 Dynamics of Organizational Behavior: Organizational
culture and climate: Factors affecting organizational climate, Importance. Job satisfaction: Determinants, Measurements, Influence on behavior, Organizational
change: Importance, Stability Vs Change, Proactive Vs Reaction change, The change process, Resistance to change, Managing change, Stress - Work Stressors,
Prevention and Management of stress, Balancing work and Life, Organizational development: Characteristics, Objectives, Organizational effectiveness
K. Text Books
3. Robbins, S. P. (2013). Organizational Behavior (15 ed.). Pearson Education.
Lecture Plan:
The pedagogy will be a mix of: Lecture (L), Case Study (C), Presentation (P) and Discussions (D)
L. Course Articulation Matrix: (Mapping of COs with POs)
CLO
STATEMENT CORRELATION WITH PROGRAM
OUTCOMES
CORRELATION
WITH PROGRAM
SPECIFIC
OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6 PSO 3 PSO 4
CLO 1 Develop an understanding of the concepts of Organizational
Behaviour. 3 1 1 1 2 1 2 2
CLO 2 2. Develop an understanding of role of OB in hospitality industry.
3 1 1 1 2 1 2 2
CLO 3 Analyze the OB situation in hospitality industry 3 1 2 2 2 1 2 3
CLO 4 Apply the concepts of OB for hospitality organization’s
Session: July – December 18 | Faculty: Dr Sonal Karnik| Class: III Semester
A Introduction: This course gives an insight to students about business ethics & governance which they can apply in the hospitality Industry.
B Course Outcomes: The students will be able to: on completion of the course the students will be able to learn the ethics and values applicable in the Hotel
Industry.
1702.1 Understand ethics and moral standards, and their importance in personal, social and business activities.
1702.2 Discuss the ways and means of regulating and promoting professional ethics.
1702.3 To analyze the, need purpose and importance of Indian Ethos.
1702.4 Describe the importance of good corporate governance along with the values of Corporate Social
Responsibility.
C Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Quizzes and Assignments ,
Activity feedbacks (Accumulated and
Averaged)
10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence. These assignments are
limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/
Activity Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
F. SYLLABUS Business Ethics: Nature, Scope & purpose of ethics, Relevance of values, importance, Ethics & moral decision making; Ethical Issues: Related with
advertisement, finance, investment, technology, Values in Management, Work Ethics; Indian Ethos: Introduction; Corporate Ethics & CSR: Corporate
Social Responsibility, Corporate Governance
G, Suggested Text books and References: 1. R.R.Gaur, R. Sangal and G.P. Bagaria, “A Foundation Course in Human Values Professional Ethics”, Excel Books, 2010.
2. S Sadri & J Sadri, Business Excellence Through Ethics & Governance, 2nd edition, 2015
3. U.C Mathur, Organisational Governance and business ethics, MacMillan India Ltd, 2009
Lecture
Number
Topic Session Outcome Mode of
Delivery Corresponding CO
Mode of Assessing
the Outcome
1 Introductory class Lecture NA Question and
answers
2 Business Ethics
Introduction
To understand business
ethics and its importance. Lecture 13021
Question and
answers
3 Concepts of ethics morality and
moral standards.
To identify the
characteristics of morality
and moral standards.
Lecture 1302.1 Question and
answers
4 Characteristics of moral
standards.
To understand moral
standards Lecture
Question and
answers
5 Moral reasoning for ethics To introduce the process of
moral reasoning. Lecture 1302.1
Question and
answers
6 Moral Responsibility To illustrate the cases of
moral responsibility. Lecture 1302. 1
Question and
answers
7 Moral Standards vis a vis Ethical
standards.
To understand the role and
responsibility of business
organizations vis a vis ethics.
Lecture 1302.1 Class Quiz
8 Ethical decision making
dilemmas
Describe the role of ethical
decision making. Lecture 1302.2
Question and
answers
9 Ethical dilemmas and their
resolutions
Understand and execute
ethical dilemmas &
Solutions
Lecture 1302. 2 Question and
answers
10 Ethical decision making Explain the ethical decision
making process Lecture 1302.2 Class Quiz
11 How ethics work in business Understand how ethics work
in a business organization. Lecture 1302.2
Question and
answers
12 Role and scope of ethics in
business.
Discuss the role and scope of
ethics in business operations. Lecture 1302.2 Class Quiz
13 Case Study Assessment Lecture 1302.2 Question and
answers
14
Ethical Issues
Introduction to professional
Ethics
To highlight the role and
responsibility of
professionals in business and
society.
1302.2 Class Quiz
15 Ethics in production and
management,
To illustrate the hazards of
ethical failures in profession,
business and society.
Lecture 1302.2 Question and
answers
16 Ethics of marketing professionals
To understand the ethics in
marketing and its
implementation. 1302.2
17 Ethics in human resource
management.
To discuss the ethics in
Human resource
management.
Lecture 1302.2 Question and
answers
18 Ethics of Finance & Accounting
Professionals
To evaluate the ethics in
accounting. Lecture 1302.2
Question and
answers
19 Ethics of Advertising. To analyze advertising ethics Lecture 1302.2 Question and
answers
20 Ethics of Media Reporting. To evaluate media ethics &
reporting. Lecture 1302.2
Question and
answers
21 Ethics of health care services To evaluate the ethics of
health care professionals. Lecture 1302.2
Question and
answers
22 Case Study Assessment 1302.2
23 Indian Ethos: Introduction
To understand Indian ethos
and its relevance in Indian
society.
Lecture 1302.3 Question and
answers
24 Need and Purpose of Indian
Ethos
To understand Indian ethos
and its relevance in Indian
society
Lecture 1302.3 Question and
answers
25 Elements of Indian ethos To understand the elements
of Indian ethos. 1302.3
26 Case Study Assessment Lecture 1302.3 Question and
Session: Aug 18 – Dec 18 | Faculty: Manoj Srivastava | Class: BHM (VII Sem)
Introduction: The basic objective of the BHM program is to provide to the hospitality industry a steady stream of competent young men and women with
the necessary knowledge, skills, values and attitudes to occupy key operational positions. Programme outcome: The expected outcome of the BHM program
is in keeping in view the basic objective stated above. The outcome of this model program structure is foreseen that on completion of this program the
students will be able to
This course is offered by School of hotel management targeting students who wish to study and gain knowledge about facility management in the field of
hotel design, classification, kitchen design and layout including stores , parking facilities of a project in hospitality and allied field and wish to handle in the
circumstances of Disaster , types and types of environmental hazards.
Course Objectives: At the end of the semester students will be able to explain & understand project management, kitchen stewarding layout, design and
equipment planning.
[1703.1] the student is expected to create and understand the Hotel Design including key areas like Kitchen Stores Layout & Design Car Parking.
[1703.2] the student is expected to thoroughly understand the criteria for star classification of Hotel
[1703.3] the student is expected to analyse and remember Project Management including Disaster Management
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
In class Tutorials and Assignments , class
Activity, MOOC
10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for
taking up the End Semester examination. The allowance of 25% includes all types of leaves
including medical leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup
assignment on the topic taught on the day of absence will be given which has to be submitted
within a week from the date of absence. No extensions will be given on this. The attendance
for that particular day of absence will be marked blank, so that the student is not accounted
for absence. These assignments are limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
There are situations where a student may have to work in home, especially before classroom.
Although these works are not graded with marks. However, a student is expected to participate
and perform these assignments with full zeal since the activity/ flipped classroom
participation by a student will be assessed and marks will be awarded.
Syllabus:
Hotel Design: Attractive appearance, Efficient plan, Good location, Suitable material, Good workmanship, Sound financing competent management;
Classification of Hotel: Criteria for Star classification of Hotel (five, four, three and heritage);
Kitchen: Equipment requirement for commercial kitchen, Developing Specification for various Kitchen equipment, Principles of Kitchen layout and design,
Importance of Kitchen Stewarding, Kitchen stewarding department layout & design, Equipment found in kitchen stewarding department;
Stores Layout & Design: Stores layout & planning (dry, cold, bar), Various equipment of the stores;
Car Parking: Calculation of car park area for different types of hotel;
Project Management: Introduction to Network Analysis, Basic rules and procedure for network analysis, C.P.M. and P.E.R.T., Comparison of CPM & PERT;
Program Elective – I (Food & Beverage –I) | HA 1751 | 3 credits | 2 0 2 3
Session: Aug – Dec | Faculty: SHM Faculty | Class: 4th Year (VII Sem)
Introduction:
The course will give the students a comprehensive knowledge and develop technical skills in the various aspects of Food & Beverage Production
Specialization in the Hotel Industry.
Course Objectives: At the end of the course, students will be able to:
The student will be able to:
[1335.3]. Understand the concept of modern culinary trends.
[1335.4]. Demonstrate an ability to perform the professional skill
[1335.5]. Apply the quality with the set standard.
[1335.6]. Relate the concepts with industry requirements
.Assessment Plan:
Criteria Description Maximum
Marks
Internal Assessment
(Summative)
Sessional Exam I 20
Sessional Exam II 20
Continuous Evaluation in Practical Classes (The students would be evaluated on
every practice class on the basis of Grooming, Journal, Practical & Viva)
10
End Term Exam
(Summative)
End Term Exam 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of absence
will be marked blank, so that the student is not accounted for absence. These assignments are limited to
a maximum of 5 throughout the entire semester.
Homework/ Home
Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work in home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
Syllabus
Modern trends in Culinary Arts: Organic Cuisine, Molecular Gastronomy, Diet food; Fusion Cuisine: scopes and challenges;
Management & Practices in kitchen: Buying Knowledge, Specification buying, Scope of Purchases, Production quality & quantity control;
Product Research & Development: Testing of new recipes and equipment, Developing new recipes, Food trials; Practical: Theme Menu: Menu
planning, preparation, set up & Service, preparation of pates galantine, terrine, classical salads, and savories, Sugar Craft, Chocolate Confectionary
and advanced desserts.
Text Books
Wayne Glasslen, Professional Baking
Bo Friberg, John Wiley, Professional Pastry Chef
Theory of Cookery, Krishna Arora
Lecture Plan
Session Topic Sessions Learning Outcome
Mode of
Delivery Corresponding CO
Mode of
Assessing the
outcome
1 Theme Menu 1 Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D, P CO 1,
CO 2,
CWS
2
3 Practice P CO 2, CWS
4 Demonstrate the products
Analyze the quality with the set standard
CO 3
5 Theme Menu 1I Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D CO 1,
CO 2,
CWS
6
7 Practice Demonstrate the products
Analyze the quality with the set standard
P CO 2,
CO 3
CWS
8
9 Theme Menu 1II Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D CO 1,
CO 2,
CWS
10
11 Practice Demonstrate the products
Analyze the quality with the set standard
P CO 2,
CO 3
CWS
12
13 Theme Menu 1V Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D CO 1,
CO 2,
CWS
14
15 Practice Demonstrate the products
Analyze the quality with the set standard
P CO 2,
CO 3
CWS
16
17 Theme Menu V Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D CO 1,
CO 2,
CWS
18
19 Practice Demonstrate the products
Analyze the quality with the set standard
P CO 2,
CO 3
CWS
20
21 Theme Menu VI Planning a proper menu
Prepare the food according to the theme
Set up a proper buffet/plate presentation
Explain the details of each preparation
D CO 1,
CO 2,
CWS
22
23 Practice Demonstrate the products
Analyze the quality with the set standard
P CO 2,
CO 3
CWS
24
25 Modern Culinary
trends: Organic
Food
Understand the concept of this trend
Analyze its application
L CO 1
CO 4
MTE
ETE
26 Modern Culinary
trends: Molecular
Gastronomy
Understand the concept of this trend
Analyze its application
L CO 1
CO 4
MTE
ETE
27 Modern Culinary
trends: Diet Food
Understand the concept of this trend
Analyze its application
L CO 1
CO 4
MTE
ETE
28 Modern Culinary
trends: Fusion
Cuisine
Understand the concept of this trend
Analyze its application
L CO 1
CO 4
MTE
ETE
29 Chocolate and its
product
Understand the concept
Analyze its application
L CO 1
CO 4
MTE
ETE
30 Frozen Dessert Understand the concept
Analyze its application
L CO 1
CO 4
MTE
ETE
31 Meringue and its
uses
Understand the concept
Analyze its application
L CO 1
CO 4
MTE
ETE
32 Charcutiere Understand the concept
Analyze its application
L CO 1
CO 4
MTE
ETE
Course Articulation Matrix: (Mapping of COs with POs)
CO
STATEMENT
CORRELATION WITH PROGRAM OUTCOMES CORRELATION WITH
PROGRAM SPECIFIC
OUTCOMES
PO
1
PO
2
PO
3
PO
4 PO 5
PO
6
PO
7
PO
8
PO
9
PO
10
PSO
1
PSO
2
PSO
3 PSO 4
HA 1751.1
Understand the concept
of modern culinary
trends.
2 1 1 1 1 1 1 1 1
HA 1751.2
Demonstrate an ability
to perform the
professional skill
1 1 1 1 2 2 1 1 1 1 1
HA 1751.3
Analyze the quality
with the set standard.
2 2 1 1 1 1 2 2 1 2 1 1 1 1
HA 1751.4
Relate the concepts
with industry
requirements
2 2 1 1 1 1 2 2 1 2 1 1 1 1
G. Low Correlation; 2- Moderate Correlation; 3- Substantial Correlation
MANIPAL UNIVERSITY JAIPUR
DEPARTMENT OF HOTEL MANAGEMENT
Course Hand-out
CONVERSATIONAL FRENCH| HA 1801 | 3Credits |3 0 0 3
Session: Jan. 18 – May 18 | Faculty:Dr. Tanuja Yadav | Class: BHM Sem VIII
Introduction: This course is offered by Department of BHM as a core course to the students of BHM VIII Semester. The course offers precisely
the knowledge of French in the field of hotelier. It covers the reading, writing, listening and speaking skills in French language. Students must
have the knowledge of the elementary level of French.
Course Outcomes: At the end of the course, students will be able to
[1801.1] Understand and express general basic conversation in the French language.
[1801.2] Acquire knowledge of French culture and civilisation.
[1801.3] Analyse French language sounds & understand various properties of sound system of French language.
[1801.4] Analyse the word and phrase structures and the process of dialogue formation (formal and informal) in French language.
[1801.5] Familiarise the students with different types of texts and dialogues related to French gastronomy and hotel culture and
hospitality.
PROGRAM OUTCOMES AND PROGRAM SPECIFIC OUTCOMES
Programme objective
The basic objective of the BHMCT program is to provide to the hospitality industry a steady stream of competent young men and women
with the necessary knowledge, skills, values and attitudes to occupy key operational positions.
Programme outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The outcome of
this model program structure is foreseen that on completion of this program the students will be able to
PLO1 Critical Thinking: to provide technical, analytical, and conceptual skills appropriate for hospitality.
PLO2 Communication: to comprehend and articulate written and oral communication as appropriate for hospitality environments.
PLO3 Professional Knowledge: to apply strategies for managing diverse, multicultural hospitality.
PLO4 Integrative Learning: to understand the concepts and application of managerial, financial, computer and technical skills that are
needed to be successful within the hospitality industry.
PLO5 Ethics: An understanding of professional and ethical responsibility
PLO6 Civic Responsibility: to prepare hospitality undergraduate candidates for entry level management positions with a specific focus
on individual, social and environmental perspectives.
Programme Specific outcome: The expected outcome of the BHM program is in keeping in view the basic objective stated above. The
outcome of this model program structure is foreseen that on completion of this program the students will be able to
PSO1 Demonstrate an ability to manage the professional preparation, presentation, and service of quality food.
PSO2 Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations.
Assessment Plan:
Criteria Description Maximum Marks
Internal Assessment
(Summative)
Sessional Exam I ( Closed book) 20
Sessional Exam II (Closed book) 20
Project & Assignment 10
End Term Exam
(Summative)
End Term Exam (Closed Book) 50
Total 100
Attendance
(Formative)
A minimum of 75% Attendance is required to be maintained by a student to be qualified for taking up
the End Semester examination. The allowance of 25% includes all types of leaves including medical
leaves.
Make up Assignments
(Formative)
Students who misses a class will have to report to the teacher about the absence. A makeup assignment
on the topic taught on the day of absence will be given which has to be submitted within a week from
the date of absence. No extensions will be given on this. The attendance for that particular day of
absence will be marked blank, so that the student is not accounted for absence. These assignments are
limited to a maximum of 5 throughout the entire semester.
Homework/ Home Assignment/ Activity
Assignment
(Formative)
There are situations where a student may have to work at home, especially before a flipped classroom.
Although these works are not graded with marks. However, a student is expected to participate and
perform these assignments with full zeal since the activity/ flipped classroom participation by a student
will be assessed and marks will be awarded.
K. SYLLABUS
Restaurant Brigade; Hotplate language and terminology; Name of herbs and spices; Plural of Nouns; Possessive adjectives; Conversation basic: Introducing
each other, Short Guest Interactions. Kitchen Brigade; Name of Meat, Poultry and Game; Conjugation of irregular verbs : partir, faire, prendre, sortir, voir,
vouloir, pouvoir; The interrogation with <est-ce que, qu’est-ce que et qui est-ce> ; Conversation basic : In the restaurant (how to place/take order, billing etc.)
Name of French wines , French cheese and seasonings ; Reading a wine lable ; The recent past tense ; The immediate future tense ; Conversation basic: hotel
room reservation (to make/cancel the reservation) The French Classical Menu with classic - examples of each course; Hot plate language and terminology;
Interrogation; Conversation basic: Making/Cancelling a reservation (in train/on flight) (Oral): Role-playing of different situations, Understanding questions,
Conversation, Picture composition.
Reference Books:
1. Apprenons le Français 3 & 4 – Publisher Saraswati House New Delhi
2. Jumelage, niveau 1- Publisher Saraswati House New Delhi
3. French for Hotel Management & tourism Industry by S. Bhattacharya
Lecture Plan:
Lecture No. TOPICS
1 Revision of the course taught in the VII Semester
2 Revision of the dialogue conversation in the simple situations
3 Vocabulary related to gastronomy and hotel etiquettes
4-5 Verbes – regular and irregular au present
7-8 Plural of the nouns
9-10 Question framing- intonation, est-ce que and inversion patterns
11-13 Genre des noms et noms des légumes et des fruits
14 Vocabulary and framing of sentences related to the reservation/ cancellation of room in hotel
15-16 Dialogue – role playing
17-18 Verbes a l’imperatif - revision
19-20 Verbes – recent past form
21 Role playng – different situations at the hotel
22-23 Verbes revision present and recent past
24-25 Names of cheese, wines, poultry
26-27 Adjectif possessif
28-29 Conversation basic : In the restaurant (how to place/take order, billing etc.)
30-32 The French Classical Menu with classic - examples of each course; Hot plate language and terminology
33-34 Understanding questions
35-38 Picture composition
39-42
Role playing in different situations
Course Articulation Matrix: (Mapping of COs with POs)
