B Sc HCM - Revised in Spring

7/24/2019 B Sc HCM - Revised in Spring

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Program-Structure & Syllabus

Bachelor of Science in Hospitality and Catering Management [B.Sc. HCM]

Diplom a in Hospital i ty and Cater ing Management [DHCM](First two semesters of B.Sc. HCM)

Advanced Diplom a in Hospital i ty and Cater ing Management [ADHCM]

(First four semesters of B.Sc. HCM)

Program-Structure

First Semester

Sub. Code Title Credit

HM0001 Introduction to Hospitality 2

HM0002 Indian Constitution 2HM0003 Business English 2

HM0004 Hospitality French 2HM0005 Front Office OperationsI (Theory) 2

HM0006 Front Office OperationsI (Practical) 2HM0007 Accommodation OperationsI (Theory) 2

HM0008 Accommodation OperationsI (Practical 2Total Credits 16

Second Semester


HM0009 Food Production and BakeryI (Theory) 2

HM0010 Food Production and BakeryI (Practical 2HM0011 Food & Beverage ServiceI (Theory) 2HM0012 Food & Beverage ServiceI (Practical) 2

HM0013 Hospitality & Hotel Accounting 4HM0014 Food Safety & Nutrition 4

Cumulative Credits 32

Third Semester


HM0015 Front Office OperationsII (Theory) 2

HM0016 Front Office OperationsII (Practical) 2HM0017 Accommodation Operations- II (Theory) 2

HM0018 Accommodation Operations- II (Practical) 2

HM0019 Principles of Management 2

HM0020 Computer Applications 2

HM0021 Hospitality & Hotel Economics 2

HM0022 Business Statistics 2Cumulative Credits 48


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Fourth Semester


HM0023 Food Production and BakeryII (Theory) 2

HM0024 Food Production and BakeryII (Practical) 2

HM0025 Food & Beverage ServicesII (Theory) 2HM0026 Food & Beverage ServicesII (Practical) 2

HM0027 On the Job Training (a minimum of 360 Hours) 12Cumulative Credits 68

Fifth Semester


HM0028 Hospitality & Hotel Law 2HM0029 Human Resource Management 2

HM0030 Hospitality Information System (Theory) 2HM0031 Hospitality Information System (Practical) 2

HM0032 Environmental Studies 2

HM0033 Facility Planning 2HM0034 Entrepreneurship Development 4

Cumulative Credits 84

Sixth SemesterSub. Code Title Credit

HM0035 Food & Beverage Management 4HM0036 Sales & Marketing Management 4

HM0037 Travel & Tourism Management 2

HM0038 Cultural Heritage of India 2Total Credits 96


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Modular-Structure

Note:* Re-entry denotes continuation of study by erstwhile SMU students with requisite qualification,wherein the marks secured in the earlier SMU examinations will be carried over.

B.Sc. HCM - V

*Re-entry for SMU Students

with DHCM qualification

B.Sc. HCM - I

B.Sc. HCM - II

B.Sc. HCM - III

B.Sc. HCM - IV

B.Sc. HCM - VI

Direct Entry

#Lateral EntryDHCM

ADHCM

B.Sc. HCM

*Re-entry for SMU Students

with ADHCM qualification


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Detailed Syllabus

First Semester

i) Introduction to Hospitality (2 Credits) HM0001

Unit 1: The Lodging IndustryDefining a Hotel; Origin, history and growth of Hospitality and Tourism Industry in India andWorld; Classification of Hotels as per location, size, target markets, levels of service,ownership & affiliation, other lodging establishments (Commercial and welfare); Hotel guests &Different types of Hotel Rooms

Unit 2: The Travel, Tourism and the Hospitality IndustryThe Nature of the Travel, Tourism & Hospitality Industry; Interrelationships within the Travel &Tourism Industry; Why people travel, travel trends; The Social Impact of Travel; Role of TourOperator and Travel Agent & Forces shaping the Hotel business.

Unit 3: Hotel OrganizationHotel Revenue Centers Rooms Division, F& B Division, MODs; Hotel Cost Centers-Marketing, Engineering, Accounting, Human Resources, Security & Organization charts oflarge, medium and small hotels

Unit 4: Food & Beverage OperationsGrowth of the Catering Industry and its evolution; Types of Catering Establishments -commercial and welfare/ Restaurant Industry Segments; Role of the F & B Dept in a Hotel;The Meal/Drink experience & Forces shaping Food Service

Unit 5: Ethics in Hospitality ManagementWhat is ethics; Social responsibility and business ethics & Ethical issues in Hospitality

environment issues, discrimination, sexual harassment, AIDS in workplace, advertising claims,Truth-in-Menus

ii) Indian Constitution (2 Credits) HM0002

Unit 1:Framing of the Indian ConstitutionRole of the Constituent Assembly; Philosophy of the Constitution; Preamble; FundamentalRights and Duties; Human Rights & Environmental Protection

Unit 2:Special Rights Created in the ConstitutionSpecial Rights for Dalits; Special Rights for Backward Classes; Special Rights for Women andChildren; Special Rights for Religious and Linguistic Minorities; Directive Principles of the

State Policy & Need to Balance Fundamental Rights with Directive Principles

Unit 3: Central LegislatureLok Sabha and Rajya Sabha; Powers and Functions & Recent Trends in their Functioning

Unit 4: Executive - Central


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Powers and Functions of the President; Powers and Functions of the Prime Minister andCouncil of Ministers & Coalition Government - Problems in their Working

Unit 5: State LegislatureState government: Legislature; Chief Minister and Council of Ministers; Centre state relations:

Political, Financial and Administrative & Recent trends

Unit 6: JudiciarySupreme Court; Judicial Reviews, Writs and Public Interest Litigations; Enforcing rightsthrough writs & Emergency provisions

iii) Business English (2 Credits) HM0003

Unit 1: Language and CommunicationNeed, Purpose, Nature; Process of communication (Channel of communication); Barriers tocommunication and overcoming these barriers; Non-verbal communication, signs, symbolsand body language (eye contact, facial expression and posture) language as a sign system &

Communication in Hospitality organization and its effects on performance

Unit 2: Remedial EnglishEnglish usage with emphasis on concord, tense sequence, use of preposition, phrasal verbs,reference and dictionary skills; Common errors in English usage and their correction; Linkersand cohesive device & Expressing the same idea/ thought unit in different ways

Unit 3: Oral Skills for effective communicationPreparing summaries and abstracts for oral presentation; Restaurant and Hotel English, politeand effective enquiries and responses, use of telephone, static and process description, givingdirections (order giving and taking); Essential qualities of a good speaker; Audience analysis,defining purpose of a speech, organizing the ideas and delivering the speech & Pronunciation,

stress, accent, common phonetic difficulties

Unit 4: Listening SkillsWhat is listening; Types of listening; Barriers of effective listening; Strategies for effectivelistening; Semantic markers & Listening to customer complaints

Unit 5: Writing SkillsNote making and developing notes into drafts (rewriting of drafts). The use of cohesivedevices and abbreviations; Correspondence: Business Letters, invitations (accept anddecline) and write-ups concerning event management (publicity materials, press notes,handouts, posters, and information, flowcharts); Writing bio-data, applications, complaint;Paraphrasing & Writing reports (factual record of incident/data), log book writing

Unit 6: Organizational CommunicationUpward, downward, lateral - purpose, functions; Meetings Types; Handling meetings;Structuring a meeting : agenda and minutes; Conducting a meeting; Communicating withgroups, nature, purpose, merits and demerits & Documents for internal communication inorganizationswriting memos, circulars, notices, report writing.


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iv) Hospitality French (2 Credits) HM0004

Unit 1: StructureThe Alphabet; The Accent; The Other orthographic Signs; Pronunciation of French &Punctuation Marks

Unit 2: Basic VocabularyIntroduction; Objectives; Alphabets; Pronunciation; Days of the weeks; Months of a year;Numbers; Seasons; Telling Time; Profession ; Family; Face; Body parts; Colours; Clothes &How to describe a person

Unit 3: GrammarIntroduction; Objectives; Basic Verb: Regular, Irregular; Tense: Present Tense, Past Tense,Future Tense; Adjective: Passive; Prposition ; Articles ; Plural of Nouns; Imperative;Comparative; Superlative; Adjective; Adverbs; Pronouns & Forming Questions

Unit 4: Basic Conversation

Introduction; Objectives; Formation of some Sentences on meeting a Friend; Formation ofsome Sentences on meeting a Stranger; Formation of some Sentences on meeting in a shop;Formation of some Sentences on meeting at the airport; Formation of some Sentences onmeeting on the road asking for Direction; Formation of some Sentences on meeting in aRestaurant; Presenting Oneself & Describing Oneself

Unit 5: Hotel ConversationsAt the reception; Asking for the room rate; The hotel is full; To take a telephone message; Theclient thinks he has found an error but he is wrong; In the restaurant & Room service Thebreakfast

v) Front Office Operations - I Theory (2 Credits) HM0005

Unit 1: Front Office DepartmentFront Office Layout and Design; Organization Structure of FO in a Large, Medium and SmallHotels; Components of Front OfficeReception, Reservation, Cash, Telephones, Bell Desk;Functions of FO; Attributes of FO Staff FOA, GRE, Lobby Manager, FOM, Bell Captain; Co-ordination with other departments HK, F&B, Production, Engineering & Maintenance,Security; Brief Knowledge of Equipments Used in FO; Types of room rates, meal plans andvarious types of hotels & Guest Cycle

Unit 2: Lobby FunctionsBell Desk and its Functions; Staffing and controlling Bell Desk; Role of Unformed Staff Doorman, Valet, Bell Desk, Concierge; Functions and Role of LM, GRE, Bell Captain &

Coordinating special guest services

Unit 3: ReservationsImportance of the Reservation Process for Hotel and Guests; Sources and Modes ofReservations (CRS, GDS, Internet, Intersell Agencies, Property Direct, Corporate CallCenters); Types of Reservations (Guaranteed & Non-Guaranteed); Room Availability Records

Convention Chart, Density Chart, Stop-Go Chart; Reservation Confirmation and Denial


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Confirmation Numbers, Modification of Reservation, Cancellation Procedures and Policies &Reservations Reports Generated Expected Arrival and Departure List, VIP Group ArrivalList, Turn away Reports, No-show Cancellation Report, Occupancy and Revenue ForecastingReports, Commission Agents Report, Reservation Transaction Report.

Unit 4: Front Office CommunicationImportance of Log Book; Mail and package handling; Telephone manners; Processingtelephone calls through EABX, CAS & Guest CommunicationStandard Phrases

Unit 5: Front Office Security FunctionsDoor, Locks, Key Control, and Access Control; Guest room security; Protection of Assets Safe Deposit Lockers, Lost & Found; Staff Security Procedure & Legal Implications Guestrights and Management Responsibility.

vi) Front Office Operations - I Practical (2 Credits) HM0006

Drawing and Filling of Reservation Form DFIT, FFIT, Group; Drawing of Density Chart,

Convention Chart, Safe Deposit Registration Card; Handling complaints in Front Office andfollow-up procedures A/c not functioning, delayed pickup and drop, delayed wakeup call;Measuring Performance of Room Division: Room Occupancy Percentage, Bed OccupancyPercentage, Calculation of Percentage of Single Occupancy, Calculation of Percentage ofDouble Occupancy, Foreign and Domestic Occupancy, ARR and ADR, Rev PAR, ARR/PerGuest; Calculation of Room Position; Assignment on Brochure Design and Tariff Cards &Handling Emergency SituationsFire, Theft, Death, Sick Guest

vii) Accommodation OperationsI Theory (2 Credits) HM0007

Unit 1: Organizing HK DepartmentNeed of an organization structure and lay out of housekeeping department; Organizational

structure of HK dept; Duties and responsibilities and job description of HK personnel; Role ofexecutive housekeeper; Qualities and attributes required for HK personnel; Daily routines andsystems of HK dept; Interdepartmental coordination & Desk control- records, registers, keys,types and control of keys, lost and found

Unit 2: Cleaning Procedures (Basics, Rooms and Public Area) Cleaning equipment and agents: classification, selection, use, mechanism, care andmaintenance; Methods of cleaning: conventional, group and block cleaning (scheduling thestaff); Types of cleaning: daily cleaning programmes, periodical cleaning, spring cleaning;Make up of a guest room: occupied room, vacant room, departure room, Turndown services;Guest room inspection, neglected areas; Rooms under repair; Standard contents of a guestroom, placement, frequency of change; Floor pantry & Cleaning public areas: entrances,

lobby, front desk, corridors, elevators, public restrooms, swimming pool, dining and banquetrooms, administrative office, exercise rooms, employee rooms

Unit 3: Linen, Uniform and Laundry ManagementClassification of linen, sizes Selection criteria for the linen items and uniform functional andaesthetic considerations); Activities of the linen room; Establishing par stock for linen anduniform; Location, equipment and layout of a linen and uniform (basic rules); Purchases oflinen/ linen hire- quality and quantity; Storage, issuing of linen and uniforms and inspection;


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Stock taking: procedure and records; Handling condemned linen, Marking andmonogramming; Importance and principles of laundry; Flow process of on premise laundry;Equipment, layout and planning of laundry (basic rules); PH scale and its relevance inlaundering; Dry cleaning; Guest laundry: services offered, collection and delivering & Stainremoval

Unit 4: Pest Control and Environmental ConcernsDifferent types of pests found in hotels; Areas of infection; Prevention and control of pests;Responsibilities of housekeeping in pest control; Environmental services nature of theprofession; Elements of the environment, ecology and pollution & The housekeepers role inenvironment concerns

Unit 5: Training & Scheduling StaffDeveloping Job breakdowns for H.K. positions; Skills training the four step training method(Prepare, Present, Practice, Follow Up); Developing staffing guides for room attendants,supervisors, general workers; Alternative scheduling techniques (part-time employees,flexible work hours, compressed work schedules, job sharing); Cross training and incentive

programmes for staff & Safety & Security.

viii) Accommodation OperationsI Practical (2 Credits) HM0008

Cleaning agents and equipment: identification, selection, use and care; Composition, care andcleaning of various surfaces: metals, glass, leather, plastic, ceramics, wood, floor finishes andwall finishes; Guest room cleaning procedure: Stocking the cart, Entering the room, Bedmaking, Cleaning procedure of the room (occupied, vacant and departure), Guest roominspection; Public area cleaning: Corridor, Lobby, Front desk, Elevators, Public restrooms,Offices & Laundry: Identification of various commercial laundry equipment, Temperature usedas per various fabrics while cleaning, Laundry symbols and signs, Stain Removal, Wash cycle

Identification of Cleaning material and equipment

Bed making

Cleaning and preparing a Job card( any one area - glass windows/doors, brass ware polishing, sweeping andmopping any given area, scrubbing a given area)

Stain identification and removal( any one of the following stains from clothing material rust, ink, lipstick,coffee/tea, grease, curry stain, food colouring, dirt, blood,

Viva Voce(any 5 questions from the I Semester theory or practical syllabus of

Accommodation Operations)


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Second Semester

i) Food Production & BakeryI Theory (2 Credits) HM0009

Unit 1: Introduction of Art of Cookery & BakeryCulinary History; Nouvelle cuisine, fusion cuisine, French, Italian, Chinese, Indian, samplemenus; Culinary Terms Western - IndianBakery & Introduction of bakery & Confectionery

Unit 2: Aims & Objectives of cooking foodObjectives of cooking food; Methods of cooking; Action of heat on food; Basic principles ofbakery & Storage of cooked & uncooked foods

Unit 3: Kitchen & Bakery OrganizationHierarchy; Duties & responsibilities of kitchen staff; Kitchen & Bakery layout; Equipment used& Care and maintenance

Unit 4: Classification of raw food material into food groupsCereals: Pulses, storage, catering uses; Fish: Sea Foods, Selection, cuts & storage, cateringuses; Meat: poultry, selection, cuts, storage, catering uses; Vegetables: Fruits, selection,storage, uses; Eggs: selection, storage, catering uses; Sugar: types, catering uses; Fats &Oils: catering uses & Milk & Milk products, catering uses

Unit 5: Basic PreparationsStocks: classification, methods; Sauces: classification, derivatives, methods; Soups:objectives, classification, methods; Basic gravies: Preparation; Doughs: methods, products;Pastes: methods, products & Batters, method, products

ii) Food Production & BakeryI Practical (2 credits) HM0010

1. Practical ExperimentKitchen layout; Identification of Kitchen equipment & Identification of Ingredients

2. Practical ExperimentScullery; Table set up for misc- en- place & Holding of knife- cuts of vegetables

3. Practical ExperimentDemo of cooking methods & Basic stock preparations

4. Practical ExperimentBreads: rolls, sticks; Short crust: pie

5. Practical ExperimentSauces: mother sauces

6. Practical Experiment

Plain rice

Dal


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Chapathi

Hyderabadi Kheema

Semiya payasam


Tomato shorbha Alu chat

Chicken chettinad

Peas Palau

Navarathan Khorma

Carrot Kheer


Poori/ Idli/ Dosa

Saagoo / Chutney/ Sambar

Cutlets / vada / samosa

Kesari bath / kara bath


Cream of Vegetable Soup

Hyderabadi Chicken Biryani

Raitha

Kadai vegetable

Shahi Tukra


Assorted pakodas

Paneer Makhni

Tawa Paratha Jeera Rice

Dal tadka

Phirnee


Scotch Broth - bread rolls

Mixed vegetable Augratin

Chicken chasseur

Caramel custard


Sweet corn veg soup Mixed noodles

Veg Spring rolls

Chicken Manchurian

Toffee apple


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iii) Food & Beverage serviceITheory (2 Credits) HM0011

Unit 1: The Food & Beverage Service IndustryIntroduction to the Food & Beverage Industry; Types of Catering Establishments; F & B

Service areas in a hotel; F & B Service Equipments; Food & Beverage Service Personnel:Organization Chart, Attributes, etc & Food & Beverage Service Methods

Unit 2: Meals & Menu PlanningTypes of meals: EMT, Breakfast (English, American, Continental, Indian), Brunch, Lunch,

Afternoon/High Tea, Dinner, Supper.-timings and dishes served and covers; Origin of menuand types of menu; Courses of French Classical menu: French terminology, sequence,examples for each course, general accompaniments and covers; Objectives and principles ofmenu planning; Factors affecting menu planning process; Knowledge of accompaniments(From Food & Beverage Service by Dennis R. Lillicrap and John A. Cousins); Laying of cover:restaurant service cycle, social skills & KOT/BOT control system

Unit 3: BeveragesNon - Alcoholic Beverages: Stimulating, Refreshing & Nourishing Beverages; AlcoholicBeverages: Introduction, definitions and classification of Wines; Viticulture & Vinification: Still,Sparkling, Aromatized & Fortified Wines; New World & Old World Wines: Food & WineHarmony, equipment, storage and service of wine & Beer & other fermented beverages

Unit 4: Ancillary Departments & ServicesPantry; Food Pick-up area; Store; Linen Room & Kitchen Stewarding (Role and functions, staffrequired and their duties, works carried out by each department)

Unit 5: TobaccoPrincipal tobacco producing areas of the world; Processing of cigarette, pipe tobacco & Cigars

-Brand names; Cigars shapes/ sizes/ colours; Storage of cigarettes & cigars & Service ofcigars

iv) Food & Beverage ServiceI Practical (2 Credits) HM0012

Identifying Operating EquipmentCare and maintenance including cleaning / polishing Setting up the side board Laying and Relaying the Table Cloth Napkin folding (at least 10 different ways) Setting the table (cover) for breakfast, lunch and dinner Handling restaurant reservation, receiving and seating the guest Taking the order

Procedure of service at the table Presenting and en-cashing the bill Basic etiquette and standard phrases. Revision of practicals done in the II semester Taking Room Service Order on Telephone Trolley and Tray Set up for Room Service Preparation & Service of Tea & Coffee Service of juices & Soft Drinks/preparation & service of mock-tails


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Service of Still & Fortified Wines Service of Sparkling Wines Planning 3 to 5 course menus in English with wines ( at least 5 menus) Setting the table and serving TDH menus with wine Service of Beer

v) Hospitality & Hotel Accounting (4 Credits) HM0013

Unit 1: IntroductionDefinition: Need, Accounting Vs Bookkeeping, Accounting terms, Basic accounting equation,Double entry system of book keeping, classification of accounts and corresponding rules ofDebit and Credit

Unit 2: JournalMeaning: steps involved in Journalizing & problems on journalizing

Unit 3: Ledger & Trial BalanceMeaning: Posting to ledger, Balancing of Accounts & problems on ledger and preparation of

trial balance.

Unit 4: Subsidiary BooksTheory and concepts only of Purchases, Sales, Purchases returns and Sales returns Books &Problems on preparation of subsidiary books only. (Excluding posting to ledger)

Unit 5: Cash BookSingle, double & three column

Unit 6:Bank Reconciliation StatementConcept only

Unit 7: Final AccountsPreparation of Trading: Profit and Loss a/c and Balance Sheet with the Following adjustments only: depreciation, closing stock, reserves for bad debts, o/s incomes, o/s expenses, prepaidexpenses, unearned incomes, Interest on capital & interest on drawings

Unit 8: Theory of Hotel AccountingUniform system of accounting: Night audit and its functions; revenue and non-revenue earningdepartments of hotels; various types of ledgers maintained in Hotels: Visitors Tabular Ledger

Grooming

Journal

Identification of equipment, cutlery, crockery, glasswareLaying and Relaying Table cloth

Planning a 3 course menu( courses to be specified by the external examiner)

Laying two covers for the 3 course menu

Service of water

Clearance by first plate method


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and Guest Folios; Operating Ratios: ARR, REVPAR, Average Food Service check, Food costpercentage, Beverage cost percentage and Labour cost percentage

vi) Food Safety & Nutrition (4 Credits) HM0014

Unit 1: Basic introduction to Food SafetyFood Hazards & Risks; Food Hygiene and Contaminants; Food Safety: hazard analysis criticalcontrol points & Legal standards (PFA, BIS, WTO)

Unit 2: Fundamentals of NutritionIntroduction to Nutrition; Nutrition and nutrients; Digestion and absorption; Calories Importance of food & Recommended dietary allowances

Unit 3: NutrientsCarbohydrates, Proteins, Lipids: Composition, Sources, Functions, Deficiency & Vitamins &Minerals: Sources, Functions, Deficiency

Unit 4: Classification of Raw Materials into Food GroupsEnergy yielding; Body building & Protective foods

Unit 5: Food PreservationImportance of food preservation; Preservation at high temperature: asepsis, pasteurization,sterilization; Preservation by use of low temperatures: Temperatures employed in lowtemperature storage Chilling or cold storage, Freezing: changes during preparation forfreezing, Changes during freezing, Changes during storage, Changes during thawing &Refrigeration; Preservation by drying: Sun drying, Mechanical drying, Freeze drying, Smokedrying, Factors in the control of drying, Treatments of food before drying & Procedures afterdrying; Preservation by food additives: Chemical, Salt and sugar, Alcohol, Wood SmokeSpices and other condiments & Beneficial micro organisms in food preparation Mold (B) Yeast

(C) Bacteria

Unit 6: AdulterationDefinition; Common food adulterants in different food groups; Detection of adulterants & FoodStandards & food laws

Unit 7: DieteticsBalanced diets: High Calorie, Low calorie diet; Fibre restricted diets and high fibre diets &Factors influencing food intake and food habits: (Cultural, Social, Economic, Psychological,Religious, Age and Genetic)

Unit 8: Personal Hygiene

Standards of personal health & hygiene (hands and skin, hair, nose, mouth and ears, cuts,boils etc. Jewelry and perfume, smoker); General health and reporting of illness; Protectiveclothing (clothes, aprons, head coverings, gloves, footwear) & Equipment for personal hygiene(Taps, showers, soap dispensers, nail brushes, hand driers)

Unit 9: Hygiene in the KitchenKeeping plant and equipment clean (clean-as-you go systems & Deep cleaning operations);Cleaning methods (manual cleaning, automatic cleaning double sink washing) & Cleaning of


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hoods, ranges, food mixers, chopping blocks, slicers, juicers.

Unit 10: Food Contamination, Poisoning and Food Borne DiseasesFood Contamination: bacterial & fungal contamination, physical contamination & chemicalcontamination (sources, routes & vehicles of contamination); Food Poisoning: Definition,

Common types (Salmonella, Clostridium perfringens, Botulism Staphylococcus aureus sources, on-set period, mode of spread to high risk food, control), Prevention of foodpoisoning, (protecting food from contamination, preventing any bacteria within food frommultiplying, destroying those bacteria present within the food), Food Borne Diseases (Thesources, causes & symptoms): Amoebiasis, Acute diahorrea /dysentery, Typhoid & Role ofMicrobiological laboratories in hotels

Third Semester

i) Front Office OperationsII Theory (2 Credits) HM0015

Unit 1: Reservation Process

Reservation Record for Individuals and Groups; Overbooking, Turn away procedures and fullhouse Management; Dealing with No-shows & Reservations consideration: Legal Implications,Waitlist, Packages, Potential Reservation Problems etc.

Unit 2: RegistrationMethods of Registration: Self Registration, Pre-Registrations, Walk-ins, Scanty Baggage,FFIT, GIT, Crew, early check-ins; Records used: GRC, F From, C Form, Black List; RoomStatus and Room Discrepancy; Establishing method of payment: cash, credit card, bill tocompany, bill to travel agent, advance deposit, cheque; Issuing keys and key cards; Handlingroom change & Registers and Records maintained in non-automated, semi-automated andfully automated systems

Unit 3: Checkout and Settlement ProcedureThe checkout procedure: role of Cashier, Reception and Bell Desk; Self Checkout andExpress Checkout; Methods of Bill Settlement (Cash and Credit); Late Checkout: Latecharges; Dealing with unsettled account balances; City Ledger and Account Aging & Registersand Records

Unit 4: Front Office Accounting & AuditObjectives of Guest Accounting System; Documents generated in Guest Accounting System:folios, vouchers, cheques, city ledger, high balance report, guest ledger; Trackingtransactions: cash payment, charge purchase, account correction, account allowance, accounttransfer, cash advance (paid outs); Records maintained: manual, semi-automated, fullyautomated systems; Handling Foreign exchange regulations and taxation details; Internal

control handling cash banks (imprest money); Role & Functions of Front Office Auditor orNight Auditor; Audit Process; Guest Credit Monitoring, credit control polices of the hotel atvarious stages of the guest cycle; Report generation and Audit Balancing and update & Ethicalissues involved

Unit 5: Revenue ManagementThe Concept of Revenue Management; Hotel Industry applications: Capacity Management,discount allocation, duration control; Measuring Yield: Potential Average single Rate, Potential


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Average double rate, rate spread, multiple occupancy, potential average rate, room rateachievement factor, yield statistics; Element of Revenue Management: group room sales,transient room sales, food & beverage activity, special events & Using Revenue Management:Potential high and low demand tactics

ii) Front Office OperationsII Practical (2 Credits) HM0016

Draw and Fill GR Card for DFIT, FFIT, Group

Formats of: Foreign Exchange Encashment Certificate, VPO, Allowance Voucher, NightAuditor Sales Recapitulation Sheet

Plan Grid Calculation

Check-in and Checkout Procedures

Folio format and generating bill

Case Studies: Bomb Scare, Extra Occupants during odd hours, Murder in the room

iii) Accommodation OperationsII Theory (2 Credits) HM0017

Unit 1: Safety & SecurityEmergencies and dealing wit them; Fire prevention and fire fighting ; Safety awareness andaccident prevention: OSHA, legal aspects; Laundry safety; Occupational hazards; MSDS(material safety data sheet); Job safety analysis; Signs and tags & Security as a managementtool

Unit 2: Design & ArchitectureRelevance of architecture in designing; Basic types of design; Elements and principles ofdesign; Standardization of design; Functional aspects of design; Designing for disabled;Construction and selection, trends in bed, bedroom and bathroom, furniture and conferenceroom, lobby designs, fitting in hotel & Layout of rooms

Unit 3: Interior DecorColor, color wheel, and color schemes; Lighting and lighting systems in hotels; Fibers andfabrics: definition, classification, construction of fabric and its uses in the hotel; Floor and wallcovering (selection and care, and associated problems); Types of windows, curtains andblinds; Accessories and their role & Redecoration and refurbishing

Unit 4: Flower ArrangementPurpose of flower arrangement: placement and level of placement with relevant examples;Equipment and materials required; Conditioning of plant material; Styles of flower arrangement& Principles of flower arrangement

Unit 5: Planning the HK Department

Planning the work: area inventory lists, frequency schedules, performance standards,productivity standards, and equipment and supply- inventory levels & Ethical issues involved inHK dept


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iv) Accommodation OperationsIIPractical (2 Credits) HM0018

Revision of semester I practical syllabus

Familiarization with architectural terms

Designing a room with layout and explanation for physically-challenged/ lobby/ conferenceroom/ normal guest room

Flower arrangement: equipment required, types and principles to be followed

Various reports and registers used in the Housekeeping department

v) Principles of Management (2 Credits) HM0019

Unit 1: Concept of Management and Management Thought Journey from Inception tilltodayNature; management Vs administration; levels of Management; characteristics ofmanagement, the process of management: planning, organizing, staffing, directing,coordinating and controlling; brief history and change in conceptual orientation from times of F.W. Taylor & Henry Fayol to modern day management.

Unit 2: Planning & OrganizationMeaning; nature and importance of planning; type of plans; characteristics of planning;advantages and disadvantages of planning; steps in planning; planning premises; forecasting;components of planning: objectives, strategies, policies, procedures, methods, rules,programmes and budgets.Meaning; nature and importance of organization; principles of organization; organization chartsand manuals: formal and informal organization; types of organization: functional, line and staff

Bed making with turn down service foldIdentification of amenities and supplies(all guest room supplies, bathroom supplies, loan items, different kinds of flowerarrangements, flowers, equipment for flower arrangement )

Case studies(from any one of the following topics theft and other security issues, death in a room,

first aid and other emergencies, pest control, human resource problems, pilferage andmisuse of linen, lost and found, VVIP arrivals protocol, Job maintenance orders, guestcomplaints and grievances, common operational problems in House-keeping)

Forms and formats-( student to illustrate any one of the following forms & formats asked by the externalexaminer- Employee Gate Pass, Lost & Found Slip, Supervisors Check List, Room

Attendant Checklist, Room Change Slip, Maintenance Job Order, HousekeepersOccupancy Report, Room Linen Control Report, F& B Linen Exchange Form, House-keeping Store Requisition slip, Guest supplies Control Register, Room Linen InventoryForm, Valet List for Laundry)

Designing a housekeeping related area

(single room, double room, twin room, suite, linen room, control desk, floor pantry)


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and committee; span of management; delegation; centralization and decentralization;development.

Unit 3: Staffing & DirectingMeaning; manpower planning; job analysis; recruitment; selection; training; promotion;

performance appraisal; job design; job evaluation and merit rating & human resourcedevelopment

Meaning; nature of directing; characteristics of directing; principles of directing; importance ofdirecting techniques of directing orders; chain of command; authority; & responsibility:accountability relationship, supervision.

Unit 4: Leadership & MotivationLeadership theories in brief, different styles of leadership and their relevance with reference tocontext and conditions / situations; Meaning, nature and importance of motivation, benefits ofmotivation, theories of motivation, Maslows theory of need hierarchy. Herzbergs hygiene-motivation theory & Vrooms expectancy theory-Mc Gregorys theory X and theory Y,

Morale-incentives

Unit 5: Communication, Co-ordination and ControllingMeaning and nature of communication, types of communication: upward/downward,verbal/non-verbal, formal/informal, barriers to communication, communication process; Needfor co-ordination & principles and techniques of co-ordinationMeaning; control process; need for control; control techniques: budgetary and non-budgetarycontrol; marketing control: production control, quality control, financial control, informationcontrol: PERT & CPM: concept of strategic control; control & accountability & pressure toperform.

vi) Computer Applications (2 Credits) HM0020

Unit 1: Operating SystemsBasics of MS-DOS: Internal Commands, External Commands; Introduction to Ms Windows:GUI/ Features, What are Windows and Windows 95 and above, Parts of a Typical Windowand their Functions; Windows Operations: Creating Folders, Creating Shortcuts, CopyingFiles/Folders, Renaming File/ Folders, Deleting Files, Exploring Windows & Quick Menus

Unit 2: MS-WORDDocument Creation: Entering Text, Saving the Document, Editing a Document alreadysaved to Disk, Printing Document; Formatting a Document: Justifying Paragraphs, SettingTabs and Indents, Formatting pages & Documents, Using Bullets & Numbering,Header/Footer, Changing Font Properties (type, size, color, position, etc), Cut, Copy, Paste &Paste Special, Inserting Symbols, Page Numbers, Date, Etc; Using Ms-Word Tools: Spelling& Grammar, Thesaurus, Mail Merge; Tables: Creating Tables, Inserting, Deleting rows, Cellformal, Border & Shading, Merging Cells & Splitting Cells, Sorting Calculation & Graphics:Inserting Clip Art. Word Art, Creating Graph with Data in table, Using Drawing Tools, Editingpictures, grouping


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Unit 3: PresentationPower Point

Introduction to PowerPoint: PowerPoint Basics, Creating/Opening presentations, Saving &

Exiting; Working with slides:Auto content Wizard, Presentation template, Choosing Layout,

Creating Slides, Opening. Editing, Inserting, Deleting Slides, Changing the Layout or Slides &

Animation:Animation in slide, Adding sound/graphics to slide, Rehearse timing, Running the

slide, Pack &Go

Unit 4: MS-EXCEL

Introduction to Spreadsheet: Features of Excel, Familiarizing with Excel, Parts of Excel

Worksheet; Creating a Spreadsheet: Creating, Saving Printing spreadsheets,Different types

of Data, Different in-built Functions, Name Creation and its usage, Addressing Methods

(Relative. Absolute & Mixed); Formatting the Spreadsheet: Changing the Number Format,

Alignment. Font and Border, Spreadsheet protection, Undo Redoing operation, Cut, Copy,

Paste, Resizing the column, row, Inserting & Deleting Columns, cells, worksheet; Working

with Data: Sorting, Filtering, Subtotals & Graphics and Charts: Creating charts with chart

wizard, Changing types of charts, Formatting chart

Record Book

Two assignm ents can be given to the student to work on

MSWORD, MSEXCEL, POWER POINTViva Voce( any 5 questions from the syllabus)

vii) Hospitality & Hotel Economics (2 Credits) HM0021

Unit 1: Fundamentals of Micro EconomicsWants, necessaries, comforts & luxuries; Consumption (direct & indirect, wastefulconsumption); Value, price, wealth; Factors of production & Kinds of capital & capital formation

Unit 2: Fundamentals of Macro EconomicsTaxes: direct and indirect, Budget; Balance of trade, Balance of payment; Meaning of businesseconomics and its importance to the hotel industry; Characteristics of Indian Economy; Majorissues of development in hotel industry in India; Relevance of hotel industry in the nationaleconomy (income generation, employment , foreign exchange earning) & Entrepreneur-definition and problems faced

Unit 3: Demand & Supply Analysis

Demand: Definition and demand distinctions ( autonomous and derived demand, short run andlong run demand, demand for perishable and durable goods, industry demand and firmdemand); Law of demand demand schedule and demand curves, assumptions andexceptions to the law; Types of demand elasticity (price, income, cross, promotional elasticity);Significance of demand elasticity; Supply: definition, law of supply & Assumption anddeterminants of supply


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Unit 4: Cost Output Relationship & Revenue ConceptCost concepts (fixed and variable costs, total, average and marginal costs outlay andopportunity cost, past and future cost); Cost output relationship: short run and long run (avg.fixed cost, avg. variable cost curve); Total revenue, average revenue, marginal revenue &Relationship between average revenue and marginal revenue

Unit 5: Market StructuresEquilibrium of the firm; Normal profit, excess profit; Market definition; Types of marketstructures: perfect, monopoly, monopolistic, oligopoly & Features of each market structures

Unit 6: Inflation & Trade CycleInflation: meaning, types, features; Demand and cost push Inflation; Inflationary gap; Effects ofinflation on various segments of the society & Trade cycle

viii) Business Statistics (2 Credits) HM0022

Unit 1: Introduction

Meaning; definition; scope; functions; limitations of statistics

Unit 2: Statistical Investigation

Investigation methodology: planning the investigation & Primary and secondary collection ofdata: sampling, tabulation, classification, frequency distribution

Unit 3: Presentation of Data

Bar Diagrams: Simple bar, sub-divided bar, percentage bar and pie diagrams & Graphs:Histogram, frequency polygon, frequency curve, cumulative frequency curves.

Unit 4: Measures of Central Tendency

Qualities of a good average & commonly used measures of central tendency: Mean, Median,Mode

Unit 5: Measures of variationRange: interquartile range, average deviation & Standard deviation, which helps us to knowthe distribution of data

Unit 6Correlation analysisTypes of correlation & Methods of studying correlation

Fourth Semester

i) Food Production & BakeryII Theory (2 Credits) HM0023

Unit 1: International CuisineSpanish cookery; Mexican; Japanese; Thai & AmericanCharacteristics, regional influences & sample menu.


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Unit 2: Banquet kitchen operationsBanquet; Menu planning; Function prospectus & Buffet displays: carvings: edible and nonedible carvings

Unit 3: Advanced Bakery & Confectionery

Breads: types, preparation; Cakes: types, preparation; Icing: frostings, fillings, preparation;Chocolates: marzipan, types, preparation; Puddings: mousse, souffls, preparations &Common faults in bakery preparations and rectification methods

Unit 4: Accompaniments & GarnishesAccompaniments: types, standard accompaniments for meat, fish, vegetables, pasta, ricepreparations; Garnishes: classification, importance & Farinaceous products: Classification,varieties, preparation

Unit 5: Garde mangerLayout: equipment, characteristics; Appetizers: classical appetizers, varieties, storage,Presentation; Salads: parts of salad, types, storage; Salad dressing: types, preparation

methods & Charcuterie: Galantine, aspic, Chaudfroid, terrines, Pates, sausages: types,examples

ii) Food Production & BakeryII Practical (2 Credits) HM0024

1. Practical Experiment Champignons Vol au vent Poisson Mornay Italian bread- pizzas- focacia Maitre d hotel butter Baba Au Rum

2. Practical Experiment Mexican Veg Soup with tortilla chips Classic lamb fajitas Broccoli Enchiladas in mild chilly salsa Churros

3. Practical Experiment Avgolemono Ravioli di spinachi Ricotta Pollo alla cacciatora Tiramisu

4. Practical Experiment Mulligatawny soup Bhattura Alu chole Chicken pepper fry Kashmiri Pulao Gulab Jamun


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5. Practical Experiment Chicken noodle soup Sauted lamb in garlic sauce Veg fried rice Red bean paste pan cake

6. Practical Experiment Cabbage chowder Fish Colbert Irish stew Jacket potatoes Braised broccoli in hollandaise sauce Pineapple souffl

7. Practical ExperimentBreakfast bakery products: Muffins, croissants, doughnuts & Danish pastry: brioche, rolls

8. Practical ExperimentSponges: various, types & Icings: various, types

9. Practical Experiment Jal jeera Amrithasari machi Murgh malai Tandoori Roti Dal Maharani Kalakand


Chicken satay Stir fried Thai noodle Red fish curry Red pumpkin in coconut sauce

iii) Food & Beverage ServiceII Theory (2 Credits) HM0025

Unit 1: Beverages: Spirits, Liqueurs & CocktailsSpirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin &Tequila); Spirits: Types,Production, Brands; Other Alcoholic Beverages: Absinthe, Ouza Aquavit, Silvovitz, Arrack,Feni, Grappa, Calvados; Liqueurs: Types, Production, Brands & Service; Cocktails:

Introduction, History, Types & Preparation, Classic Cocktails: Recipes, costing, Equipment,garnishes, decorative accessories; Cocktail Bar Equipment, garnishes, decorative accessories& Interaction with guests, suggestive selling

Unit 2: Bar OperationsLicenses and Permits required; Timings, rules & regulations; Types of bars, Areas of bars andLayout; Tools and equipment used in bar and cellar; Service procedures and Bar stock andcontrol & Staffing a bar, opening and closing duties


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Unit 3: Planning various F&B OutletsPhysical layout of functional and ancillary areas; Factors to be considered while planning;Layout and seating arrangements; Ergonomics and furniture requirements; Selecting andplanning equipmentqualities and quantities required, suppliers and approx. costs & Planning

interiors

Unit 4: Gueridon & Trolley ServiceDefinition, general considerations of operations; Types of trolleys and their designs; Gueridonequipment, care and maintenance, safety & Dishes served using gueridon (From Food &Beverage Service by Dennis. R. Lillicrap and John A. Cousins)

Unit 5: Function Catering: Banquets & BuffetsTypes of Banquets: Formal, informal; Organization of the dept: Sales, Booking Procedures;Banquet menus; Banquet protocol: space area requirements, table plans, seatingarrangements, misc-en-place, service, toasting; Types of buffets, planning of menus,equipment required & Planning & organization of Buffets, area requirements, checklists to be

made

Unit 6: F & B Management: OverviewMarketing of F & B Operations: Research, Selling Techniques-Menu as a Tool; ServiceManagement & Leadership: PR Skill, Moments of Truth, Social Skills; Staffing & Training:Productivity, Forecasting Demand analyzing costs; Material Management: concepts, systems;facility planning: Stores & Controls & Menu Management: Planning Considerations &Constraints, Costing Engineering

iv) Food & Beverage ServiceII Practical (2 Credits) HM0026

Revise and practice what was done in the II semester

Preparing Wine Lists and Beverage Lists Service of Spirits Service of Liqueurs Preparation of Mock tails and Service Preparation of Cocktails and service Service of Alcohol in Room service Planning of 4 to 5 course TDH menus in English & French with wines Preparation of Layouts of different types of bars Service of cigars and cigarettes Service of Cheese Service of Ice creams Preparing of Banquet menus for state banquets for national, international dignitaries in

English and French with wines Preparing Banquet layouts with seating arrangements for various banquets Preparing buffet menus and setting up buffets Frilling of banquet tables Preparing Restaurant designs and layouts Designing menu cards Gueridon service


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Preparing menus of 6-7 courses in French with wines, laying of covers and service (atleast 5 menus)

Preparing menus for Theme dinners, Food Festivals and Plan of Action for conductingtheme dinners and food festivals

Gueridon service - Crepe suzette, Banana flambe, Irish Coffee, Serpent Coffee, Pepper

Steak, Steak Diane Carving of Chicken and poached fish Preparing staffing rotas for various restaurants, coffee shops, bars, room service, banquets Guest complaint handling role play

v) On the Job Training (OJT) [12Credits] HM0027

The duration of the On-the-Job Training will be 360 hours. It can be done anytimebetween 4th and 6th semester.

Students can complete this training in a Hotel/restaurant/bakery/flight kitchen/Club/any

sector of the hospitality industry Focus of the On-the-Job Training will be on the understanding of industry operations,supervision and management functions

The placement of the training will have to be approved by the LCs in advance The student will have to prepare a detailed report of the On-the-Job Training he/she has

undergone. The details required to be submitted by the student as a Report on On-the-JobTraining will be subsequently sent as part of Semester IV Programme Guide

Journals

Menu planning for 5 course meal in French with winesCover layout for 2 covers for 5 course meal

Planning a Wine List or Beverage List & Service of Wine/Beer/Spirit

(External examiner to give the number and types of wine and beverages for the list)

Room Service Trolley or Tray setting

( for any one mealb/f, lunch, evening tea or dinner)

Planning a banquet/ buffet menu for a given price with choices of at least 5 disheseach for 6 courses specified by the external examiner(Choice of courses are appetizer, soup, seafood, pasta/rice/breads, main course comprisingof various meats, vegetables, salads, accompaniments, desserts, cheese)

Preparation of any one Mocktail or Cocktail(Bloody Mary, Virgin Mary, Pina Colada, Planters Punch, Screw Driver, Pink gin, Gimlet, TomCollins, Whisky Sour)

Menu Card designing(Student has to design a menu card in advance for a theme restaurant and present it duringthe exam)

Restaurant Layout or Banquet Layout(External examiner to give the students the number of covers and theme)


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The student has to submit a certificate to the LCs, from the hotel or organization wherehe/she has undergone his/her training, stating the duration of the training and thedepartment(s) he/has has undertaken the training in.

Fifth Semester

i) Hospitality & Hotel Law (2 Credits) HM0028

Unit 1: Contract & N.I. ActDefinition: characteristics of contract, Negotiable Instrument, Bill of Exchange, cheques,Promissory notes, travelers cheques, credit card etc.

Unit 2: Laws relating to Hotel Guest Relationship, Hotel & Lodging Rates ControlDefinition: Fair rate , Hotel and Lodging House, Manager of a hotel, Owner of a LodgingHouse, Paying Guest, Premises, Tenant and Tenement; Appointment of Controller, Fixation offair rates; Refusal of Accommodation; Eviction of a Guest from Hotel Room; Duties, Rights

and responsibilities of a Inn Keeper towards guests & Inn Keepers Lien

Unit 3: Food Legislation: The Prevention of Food Adulteration Act - 1954Definition: Adulterant, Adulterated Food, Public analyst, Central food laboratory; The CentralCommittee for Food Standards; Food Inspectors and their powers and duties; Procedures tobe followed by food inspectors; Report of Public Analyst & Notification of food poisoning

Unit 4: Labour Laws: OverviewWorkmens compensation act 1948; Nature and scope of the Act; Partial disablement; Totaldisablement; Employers liability for disablement arising out of and in the course of theemployment; Industrial Dispute act 1947: Definitions, Appropriate Government, Industry,Industrial Dispute Layoff, Lockout , National Tribunal , Retrenchment , Settlement, Authorities

under the Act, Procedure powers and duties of Authorities & Trade Union Act 1926: Scope,Eligibility, Fund, Register, Rights on the part of employer and employee

Unit 5: Essential Commodities Act 1955 / Contract of InsuranceMain provisions of the Essential Commodities Act; Contract of insurance; Nature of Contract ofInsurance; Principles of contracts of Insurance & Reinsurance, Double Insurance,Subrogation and contribution

Unit 6: Industrial Employment standing order Act 1946 / Consumer Protection Act1986Industrial Employment Standing Order Act 1946; Model standing order; Show cause notice;Charge sheet; Domestic enquiry; Discharge and dismissal of employee; Consumer Protection

Act- 1986 & Definition: Forum and their Jurisdiction

ii) Human Resource Management (2 Credits) HM0029

Unit 1: IntroductionIntroduction to personnel mgmt; Definition/ role of personnel manager/ management & Basicsof organizational design


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Unit 2: ProcurementBasics of job design; Human resource planning; Recruitment and selection: processes andtechniques & Induction

Unit 3: Employee Development

Training: definition, methods; Management development: definition, methods & Organizationdevelopment

Unit 4: Performance & Potential AppraisalAppraisal: features, objective, procedure, problems; Potential appraisal & MBO

Unit 5: Compensation & MaintenanceFactors affecting compensation policy; Job evaluation (definition, objective, methods,limitations); Fringe benefits; Communication; Counseling & Safety and health

Unit 6: Industrial RelationsConflict management; Discipline (types, procedure); Quality of work life & Collective

bargaining

iii) Hospitality Information System Theory (2 Credits) HM0030

Unit 1: Introduction to ComputersIntroduction to computers; Characteristics & Capabilities; Classifications: based on size &functions; Generations of Computers & Advantages & Disadvantages of computers

Unit 2: Concept of Data ProcessingData Representation; Data Processing; Electronic Data Processing; Advantages of EDP &Types of Data

Unit 3: Essential of Computer SystemsDefinition: Hardware / Software; Input Devices; Output Devices; Central Processing Unit & itsComponents & Primary & Secondary Storage Devices

Unit 4: SoftwareSystem Software: DOS & Windows; Application Software: General & special purpose;Programming Languages: Classification; Compilers & Interpreters; Computer Virus,Symptoms, Prevention

Unit 5: BASIC NETWORKING

Types of Communication: Simplex, Half Duplex, Duplex; Types of Transmission: Serial &

Parallel; Network Topology: Bus, Star, Ring; Types of Network: LAN, WAN, MAN &

Introduction to Internet, WWW, email and browsers, blogs

Unit 6: COMPUTERS IN THE HOSPITALITY INDUSTRYHotel Property Management System; Computer Based Reservation System; RoomsManagement; Guest Accounting & Property Management System Interfaces


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iv) Hospitality Information System Practical (2 Credits) HM0031

Unit 1:To enable students to confidently and independently handle the Property ManagementSystem (PMS) with relation to: Front Office system, Point of Sale, F& B Costing, Banquet

Management The college should adopt any standard PMS training package being used by starcategory hotels in India e.g. FIDELIO, IDS, HOTELIER etc and make the same available tostudents in the college computer lab & HOTEL PROPERTY MANAGEMENT SYSTEM: Thestudents should go into details of the following menus on the software and be able to use itindependently.

Unit 2: Front Office SystemReservations; Registration; Billing; Front Office Management: Information; HIS Reports; GuestHistory, Guest Relations; Linking up of reservation, registration and billing; Mailing system &Telephone management

Unit 3: Point of Sale

KOT; Billing; Sales Analysis & Link up of front desk billing with other departments

Unit 4: Food & Beverage CostingFood Costing; Liquor costing; Costing of soft drinks; Recipe costing; Inter kitchen transfers;Sales Analysis; Costs relating to NCKOTs & Link to POS system

Unit 5: Banquet ManagementReservation; Function prospectus tracking; Generation of Function Prospectus; Reports; HallChart Maintenance; Challan/ Billing printing; Venue position/reservation status; Cover Analysis& Link to F & B Costing

Note: Slight alteration is possible in the syllabus of HM0030& HM0031(to facilitate

the students) as per the recommendation of Board of Studies.

v) Environmental Studies (2 Credits) HM0032

Unit 1: Environmental Studies

Introduction; Relevance of environmental studies; Economy-natural environmental linkages;The earth; Resources of our country-land, water, soil, marine forest; Ecological pyramids &Eco-system-concept, structure, functions energy flow in system.

Unit 2: Population & its Implications

Population growth-world pattern of distribution; Population in India & Population explosion-impact on the environment

Unit 3: Industry, Trade & EnvironmentIndustry and its impact on environment; Extent of industrial pollution in India; Industrial ecology& Trade and ecological implications

Unit 4: Environment Pollution

Concepts of pollution: air, water, soil, noise, thermal and nuclear & Effects and actions


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Unit 5: Tourism & Its ImpactImpact of tourism on the natural environment; Tourism: fault, socio cultural impact; Destinationgrowth: management planning; Alternative tourism & Eco - tourism

Unit 6: Environmental Issues & TrendsGlobal warming; EL Nino; Stratospheric ozone depletion; Acid rain; Natural disaster;Environment Protection Act1986; Environmental legislation and audit in India & SustainabledevelopmentUnit 7: Hotel Industry & Environment ManagementIntroduction; Environmental policy: strategy and implementation; Assessment of environmentalimpact; Targeting and monitoring; Key performance measures; Environment managementsystem & an evaluation

vi) Facility Planning (2 Credits) HM0033

Unit I: Introduction of Facility Planning

Facility Management: Hotel Functions, Operational Areas, Consideration, Space Analysis;Building Constructions: Building Materials, types of constructions: Frame, Load; PostConstruction Treatments & Smart Building

Unit 2: Energy & Water Management in Hotel

Forms of Energy, Need of Energy Management; Hotel Energy Management Programme;Energy Conservation in Hotels; Guidelines in Major Use Areas; Water usage in the hotel;Water Quality Standards & Water Treatment and Water Conservation

Unit 3: Waste Management in Hotel

Why Waste Management; Recycling: Common Recyclables; Paper Recycling Programme &Non-Hazardous Waste Separation

Unit 4: Maintenance Management in Hotels

Administration: Budget Control, Inventories, R&M Projects, Monthly Reports, Work underContract & Maintenance: Routine Maintenance, Schedule maintenance, EmergencyMaintenance

Unit 5: Hotel Design

Lobby: type, size, layout, location, lighting, safety requirements; Guest Room and Suites: type,size, layout location, lighting, safety requirements; F & B Outlets: type, size, layout location,lighting, safety requirements; Recreational Facilities: Operational and Safety Requirements ofHealth Clubs, Swimming Pool, and Spa; F & B Production Areas: Layout, size, type, safetyrequirements & Back of House Operations: Layout, size, safety requirements

vii) Entrepreneurship Development (4 Credits) HM0034

Unit 1 : Entrepreneur and Entrepreneurship: StructureIntroduction; Evolution of the Concept of Entrepreneur; Meaning and Definitions; Definitions ofEntrepreneurship; The Essential Characteristics of Entrepreneurship; CommonEntrepreneurial Traits; Entrepreneurial Functions; Types of Entrepreneurs; Entrepreneurs and


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Intrapreneurs: Similarities and Differences; Entrepreneur and Enterprises & Entrepreneurs VsManagers

Unit 2: Entrepreneurial Development Programmes: StructureIntroduction; Meaning of EDP; Objectives of EDP; Need for the Training and Development

Programmes of Entrepreneurs; Different Phases in Entrepreneurial Development Programme;Special Agencies Involved in Entrepreneurial Development and Training in India & Some ofthe Major Institutions Conducting Entrepreneurial Development Programmes in India

Unit 3: Starting a New Venture: StructureSearch for a Business Idea; Sources of Ideas; Identifying a Business Opportunity; PreliminaryEvaluation; Where to Begin; Whom to Contact for Information & Succeeding in the Market

Unit 4: Project Identification and Project Report: StructureIntroduction; Project: Meaning and Definition; Project Life Cycle; Project Identification; ProjectReport: Formulation of a Project Report, General Information, Project Description, MarketPotential, Capital Costs and Sources of Finance, Assessment of Working Capital

Requirements, Other Financial Aspects, Economic and Social Variables, Other Details;Annexures & Project Appraisal

Unit 5: Financing of Enterprise: StructureIntroduction; Need for Financial Planning; Sources of Finance; Capital Structure; Term Loans;Retention of Profits; Capitalization; Venture Capital & Export Finance

Sixth Semester

i) Food & Beverage Management (4 Credits) HM0035

Objectives: To help students understand the fundamentals and complexities of controlling

food and beverage products, activities and costs

Unit 1: CostsThe meaning of costs & Types of costs: Actual, Budgeted, Direct, Indirect, Controllable, Joint,Discretionary, Relevant, Sunk, Opportunity, Fixed, Variable, Semi-variable, Standard Prime.

Unit 2: Determining Food and Beverage StandardsStandard Purchase Specifications; Standard Recipes; Standard Yields: determining standardyields, costs per servable kilogram, the cost factor, adjusting standard recipe yields; StandardPortion Sizes; Standard Portion Costs & Standard Food and Beverage Costs

Unit 3: Menu: The Basis for Control

The Menus influence on the operation; Calculating Menu Selling Prices & subjective pricingmethods, objective; pricing methods, simple mark-up by multiplier pricing methods,contribution margin pricing methods, prime costs method, important pricing considerations;Evaluating the menu: defining profitability, popularity, evaluating menu items, improving themenu & Menu Engineering and other computer based menu management


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Unit 4: Purchasing & Receiving ControlsPurchasing Objectives, cycle and responsibilities, legal requirement for beverage purchase;selecting suppliers; Determining quality and quantities to be purchased; Purchase ordersystem & computerized systems; Security concerns in purchasing and cost controlling &

Receiving controls: receiving personnel, tools, procedures, credit memos, blind receiving,tagging or marking procedures, reports generated, security concerns.

Unit 5: Storing & Issuing ControlsGeneral Storing procedures: inventory control policy, separating directs from stores, definingstorage areas & legal requirements for alcoholic beverage storage areas; Security concerns inStorage areas and maintaining quality during storage; Inventory control procedures &inventory turnover, record keeping system, physical inventory, perpetual inventory, specialconsiderations for beverage inventory, computerized inventory management; Food issuingcontrol procedures & food requisition/issue process & Beverage requisition/issue process &establishing bar par inventory levels, beverage issuing steps, bottle marking, additionalconcerns for beverage control

Unit 6: Production, Serving & Revenue ControlsProduction planning and control; Serving Controls; Computerized pre-check systems;

Automated beverage control systems; Standard Revenue and guest check control systems;Collecting revenue and assessing standard beverage revenue & Preventing theft of revenueby staff and guests

Unit 7: Calculations & Evaluation Actual Food & Beverage CostsMonthly calculations of actual Food and Beverage costs; Actual Daily food Cost calculation;

Actual Daily Beverage Cost calculation; Procedures for comparison and analysis; Identifyingproblems and taking corrective action & Use for computer pre/post costing software

Unit 8: Restaurant & Menu Card Layout, Design, Architectural AppreciationDecor furnishings; Fixtures and Fittings; Capital Equipments & Layout & service

ii) Sales & Marketing Management (4 Credits) HM0036

Unit 1: Fundamentals of MarketingDefinition of marketing, the marketing concept; Difference between marketing and selling;Marketing research: definition, procedure; Consumer behaviour: factors influencing buyingbehaviour & buying behaviour models: complex decision, making process by Kotler, Howardsconceptualization of consumer problem - solving, types of buying behaviour by Assael)

Unit 2: Planning Marketing Strategy

Formulation of marketing strategies for hotels; Objectives: formulation of policies and plans;developing marketing strategies in a Hotel Industry & Differentiation, Segmentation, Targeting,Positioning

Unit 3: ProductProduct and services: definition and difference; The hotel product and its components:location, facilities, service, image, price & Product life cycle


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Unit 4: PricePrinciples of pricing; Initiating and responding to price changes & Cost oriented and marketoriented pricing strategies

Unit 5:Distribution

Marketing channels in the hotel industry; Location of services & Current trends in hotel andcatering industry

Unit 6: Promotion MixSales promotion, direct mail, sponsorship management, merchandising, public relations,publicity; Distinction between public relations and publicity & Advertising: objectives, pretesting /post testing

Unit 7: Selling & Sales ManagementSales task, role of sales manager; Designing the sales force structure & Components ofsuccessful salesmanship

iii) Travel & Tourism Management (2 Credits) HM0037

Unit 1: Tourism Phenomenon / Tourism IndustryUnderstanding Tourism; Historical evolution and development; Tourism system; Constituentsof Tourism Industry and Tourism Organization; Tourism Regulations & Statistics andMeasurement

Unit 2: Tourism Services & OperationsModes of Transport; Tourist accommodation; Informal services in Tourism; Subsidiaryservices, categories and roles; Shops, emporiums and meals; Travel agency; Tour Operators;Guide and escorts & Tourism information

Unit 3: Geography & TourismIndia bio diversity, landscape, environment and ecology & Seasonality and destination

Unit 4: Tourism Planning & PolicyTourism policy and planning; Infrastructure development & Local bodies, Officials and TourismDevelopment, dependency and Manila Declaration

Unit 5: Tourism Impact / Tourism & Hotel IndustryEconomic impact; Social environment and political impact; Threats and obstacles to TourismProject; Travel & hotels; Effect of tourism on Hotels & Integration of airlines and tour operators

iv) Cultural Heritage of India (2 Credits) HM0038

Unit 1: Indian HistoryAncient India History : The Indus Valley Civilization, Harrapa | Aryans and the Vedic Age | Riseof Religions and Emergence of the State | The Gupta Age | The Southern Kingdoms; MedievalIndia History : The Muslim Invasion | Mughal empire | The Marathas &Modern India History :Coming of the Europeans | East India Company | India's freedom struggle
http://www.indhistory.com/ancient-india.htmlhttp://www.indhistory.com/medieval-india-history.htmlhttp://www.indhistory.com/medieval-india-history.htmlhttp://www.indhistory.com/modern-india-history.htmlhttp://www.indhistory.com/modern-india-history.htmlhttp://www.indhistory.com/medieval-india-history.htmlhttp://www.indhistory.com/medieval-india-history.htmlhttp://www.indhistory.com/ancient-india.html


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Unit 2: Religions of Indian OriginHinduism; Buddhism; Jainism; Sikhism; Religions of Non Indian Origin: Islam, Christianity &Zoroastrianism

Unit 3: Fairs and Festivals of India and Indian Cuisine

Unit 4: Performing Arts; Dances of India; Music; Cinema & Theater

Unit 5: Indian Handicrafts and Souvenirs of India

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