Bachelor of Business Administration (Hotel Management)

1

Bachelor of Business Administration (Hotel Management)

[3-Year, 6- Semester]

Effective from Academic Year 2017-2018

HIMALAYAN GARHWAL UNIVERSITY

POKHRA, PAURI, GARHWAL UTTARAKHAND .

2

Syllabus BBA (HM) Semester – I

S.No. Subject

Code Subject Name Evaluation Scheme

Internal Assessment

End Term

Total Marks

1 UBHTC101

Fundamentals of Management

30 70 100

2 UBHTC102

Travel and Tourism Management

30 70 100

3 UBHTC103

Tourism Resources of India 30 70 100

4 UBHTS104

Communication-I 15 35 50

5 UBHTS105

Environmental Sciences I 15 35 50

6 UBHTE106

Introduction to the Indian Cookery

30 70 100

7 UBHTE107

Quantitative Techniques 30 70 100

Total 180 420 600

BBA (HM) Semester – II

S.No. Subject


Internal Assessment

End Term

Total Marks

1 UBHTC201

Hotel Accounting 30 70 100

2 UBHTC202

Accommodation & Front Office Foundation-I

30 70 100

3 UBHTC203

Food and Beverage Service Foundation-I

30 70 100

4 UBHTS204

Communication-II 15 35 50

5 UBHTS205

Environmental Sciences II 15 35 50

6 UBHTE206

Hospitality Marketing 30 70 100

7 UBHTE207

Ethics and Corporate Social Responsibility

30 70 100

Total 180 420 600

3

BBA (HM) Semester – III

S.No. Subject Code

Subject Name Evaluation Scheme Internal

Assessment End

Term Total Marks

1 BH-301 Hospitality Marketing 30 70 100 2 BH-302 Human Resource and

Organizational Behaviour 30 70 100

3 BH-303 Advance Housekeeping Operations

30 70 100

4 BH-304 Basics of Food and Beverage Production

30 70 100

5 BH-305 Advanced Course in Front Office Operations

30 70 100

6 BH-306 Foreign Language-I 50 - 50 Total 200 350 550

BBA (HM) Semester – IV

S.No. Subject


Internal Assessment

End Term

Total Marks

1 BH-401 Nutrition and Food Science 30 70 100 2 BH-402 Hotel Engineering and

Facilities Planning 30 70 100

3 BH-403 Advance Food and Beverage Operations

30 70 100

4 BH-404 Entrepreneurial Development 30 70 100 5 BH-405 Business Laws 30 70 100 6 BH-406 Foreign Language-II 50 - 50

Total 200 350 550

4

BBA (HM) Semester – V

S.No. Subject Code

Subject Name Evaluation Scheme Internal

Assessment End

Term Total Marks

1 BH-501 Financial Management 30 70 100 2 BH-502 Convention and Event

Planning 30 70 100

3 BH-503 Specialised Catering Management

30 70 100

4 BH-504 Global Cuisine and Culture 30 70 100 5 BH-505 Information Technology in

Tourism and Hospitality 30 70 100

6 BH-506 Foreign Language-III 50 - 50 Total 200 350 550

BBA (HM) Semester – VI

S.No. Subject


Internal Assessment

Presentation Total Marks

1 BH-601 Food & Beverage Services and Production

50 50 100

2 BH-602 Housekeeping 50 50 100 3 BH-603 Front Office 50 50 100

Total 150 150 300

5

BBA (HM) 1st SEMESTER

Course Title: Fundamentals of Management

Course code: UBHTC101 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: To familiarize the students with concepts, progresses and current issues related to

Management. The emphasis would be on issues and challenges related to tourism and hospitality

sector.

UNIT I

Meaning, functions and principles of management, levels of management, management skills,

evolution of management, Planning: Meaning, nature, importance and steps of planning, types of

plans, Management by Objectives (MBO) Decision making: meaning, types, process, and models.

Organization: Meaning, Characteristics and Importance, Types of Organization Structure.

UNIT II

Directing and Controlling: Direction- meaning, importance and principles; Organization Culture;

Corporate social responsibility; Motivation – Motives – Characteristics – Motivation Theories;

Leadership Styles & Approaches; Control Process – Nature, Need, Methods, Tools and

Techniques.

UNIT III

Organizational Behavior: meaning, nature and relevance; Historical evolution of OB;

Opportunities and Challenges of OB in Hospitality and Tourism sector; Determinants of

Individual Behavior

UNIT IV

6

Personality: Determinants, Theories and relevance in OB; Perception: Process and Factors

affecting perception, relevance in OB; Attitudes: Nature, Components, Functions; Group

Dynamics: Types, Group Development, and Determinants of Group Behavior.

Note for Paper Setting

The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and

External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks

divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of

5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long

answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt

4 questions selecting one from each unit. The questions in section B will be the 15 marks each.

The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one

assignment & one presentation of 5 marks each.

Suggested Readings:

� Prasad, L. M. (2013). Principles and practice of management. Chand.

� Koontz, H., O'Donnell, C., & Weihrich, H. (2012). Essentials of management. McGraw-

Hill.

� Rao, V. S. P., & Krishna, V. H. (2009). Management: Text and Cases. Excel Books India.

� Stoner, J., Freeman, E., & Gilbert, D. (2009). Management.(6* ed.). Prentice Hall,

Englewood Cliffs NJ, 267, 268.

� Aswathappa, K. (2007). Organizational Behaviour. Text Cases Games.

� Robbins, S., Judge, T. A., Millett, B., & Boyle, M. (2013). Organisational behaviour.

Pearson Higher Education AU.

7

BBA (HM) 1ST SEMESTER

Course Title: Travel and Tourism Management Course code: UBHTC102 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: The course is aimed to introduce the basic concepts of tourism to the beginners and to serve as a comprehensive resource for the seasoned professionals.

UNIT I:

Overview of Travel and Tourism Industry: The nature and Characteristics of travel and tourism industry; Tourism typology; Tourism Product; Characteristics and Elements of tourism product; Travel agencies and tour operators; factors of travel motivations, Tourism paradise.

UNIT II:

Impact of Tourism: Tourism Impacts an overview – Physical impact of tourism development and from tourism activities; Impact of tourism on Economy of Regional, National and local levels; Social impacts (Positive and Negative); Cultural impacts (Positive and Negative); Environmental impacts (Positive and Negative)

UNIT III:

Tourism Planning, Policy and Development: Planning and its significance in tourism; Tourism Policy 1982; National Tourism Policy and its Evaluation; National Action Plan 1992; National Tourism Policy 2002; Sustainable Development and perspective plans; Growth and development of tourism; Major issues and concerns to development of tourism; Scope of career opportunities.

UNIT IV:

Travel Organizations: Travel organization – aims, objectives, functions and activities of The Ministry of Tourism (MOT), IATA, FHRAI, UFTTA, PATA, IATA, IATO, and UNWTO. Travel industry fairs – ITB, WTM, SMTV, FITUR, and PATA TRAVEL MART.




8


5 marks each and there will be no choice. Section B shall be of 60 marks comprising of 8 long





Suggested Readings:

� Bhatia, A. K. (2006). International tourism management. Sterling Publishers Pvt. Ltd.

� Kamra, K. K. (1997). Tourism: theory, planning, and practice. Indus Publishing.

� Rastogi, P. (2004). Sustainable Tourism Planning and Development. Tourism Recreation Research, 29(2), 111-112.

9


Course Title: Tourism Resources of India

Course code:UBHTC103 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: This course introduces the students to the historical, religious, culture and natural tourist destinations of India.

UNIT I

Cultural heritage of India: Ancient Monuments and Buildings: Taj Mahal, Khajuraho, Konak, Ajanta, Ellora, Elephanta Caves, museums of India, Heritage sites (UNESCO Sities)

UNIT II

Culture Tourism Resources: Performing arts of India: Dance, Music and Theater, Living Heritage, Handicraft, Fair and Festivals, Ethnic Tourism- meaning, Difference between Culture and Ethnic Tourism.

UNIT III

Pilgrimage Tourism: meaning and nature, Popular Religious Centres: Hindu- Char Dham, jyotriling, Mathura,Vrindavana,Varanasi, Buddhist- Lumbini, Bodhgaya,sarnath,sanchi, Jain- Kashi, Girnar, Mt Abu, Sikh- Amritsar, Patna, Nanded, Muslim: Jama Masjid, Ajmer Sharif, Fatehpur Sikri, Christian-Churches of Goa and Kerala.

UNIT IV

Natural Tourism and Tourist Circuits: wildlife, Sanctuaries and National Parks, Deserts, Tourist resource potential in mountain with special reference to Himalaya: Forests, Hill station, Lakes, Rivers, Golden Triangle- Delhi, Agra, Jaipur, Southern Triangle- Mahabalipuram, Kanchipuram, Maduri, Green Triangle- Guwahati, Shiliong and Kaziranga.






10





Suggested Readings:

� Boniface, B., Cooper, R., & Cooper, C. (2016). Worldwide destinations: the geography of travel and tourism. Routledge.

� Robinson, H. (1976). A geography of tourism. MacDonald & Evans.� Wells, N. A., & Dorr, J. A. (1987). Shifting of the Kosi river, northern India. Geology,

15(3), 204-207.� Sinha, P. C. (1998). Geography and Structure of Tourism and Travel. Anmol

Publications. National Atlas of India – Government of India Publication.

11


Course Title: Communication- I

Course code: UBHTS104 Maximum marks: 50 Contact Hours: 30 End Semester Assessments: 35 Duration of Exam: 1 hrs. 30 min In Semester Assessment: 15

Objective:

To develop oral and written communication skills so as to enable the participants to present their ideas logically and effectively

UNIT 1

Introduction to Communication: Menaing; Nature; Types and Scope of Communication; Barriers to Effective Communication; Active Listening Skills

UNIT 2

Effective Presentation Skills; Preparing and Delivering Presentations; Elements of Effective Presentations; Non Verbal Communication; Body Language; Gestures and Hand Movements.

UNIT 3

Principles of Business Communication; Forming Paragraphs; Memos; Emails; Letters

Note for paper setting


External or End –Semester Assessment (EA). The End Semester Assessment will be of 40 Marks divided

into two sections i.e. A & B. Section A will be of 10 marks comprising of 4 Questions of 2.5 mark each and

there will be no choice. Section B shall be of 30 marks comprising of 8 long answer type questions in total

2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each

unit. The questions in section B will be the 7.5 marks each.

The In Semester Assessment will be of 10 marks and will include one test of 5 marks and one assignment

& one presentation of 2.5marks each.

12

Suggested Readings

Dwyer, J., & Boyd, A. (2003). The business communication handbook. Prentice Hall.

Putnam, L. L., Roberts, K. H., & Porter, L. W. (1987). Handbook of organizational communication: An interdisciplinary perspective (pp. 679-740). Newbury Park, CA: Sage.

DeVito, J. A., & DeVito, J. (1986). The communication handbook: A dictionary (Vol. 14). New York: Harper & Row.

McCroskey, J. C., & Richmond, V. P. (1995). Fundamentals of human communication: An interpersonal perspective. Waveland Pr Inc.

13


Course Title: Environmental Sciences I


Objectives: The course is aimed to introduce the basic concepts of environmental concerns in hospitality sector to the beginners and to serve as a comprehensive resource for the seasoned professional.

UNIT-I Environmental studies – Nature, scope and importance, need for public awareness; natural resources – renewable and non-renewable resources, use and over- exploitation/over-utilization of various resources and consequences; role of an tourism in conservation of natural resources; equitable use of resources for sustainable hospitality services

UNIT-II Ecosystems – concept, structure and function of an ecosystem; energy flow in the ecosystem; ecological succession; food chains, food webs and ecological pyramids; types of ecosystem – forest ecosystem, grassland ecosystem, desert ecosystem, aquatic ecosystems

UNIT-III Social issues and the environment – Sustainable development, urban problems related to energy, water conservation, rain water harvesting, watershed management; resettlement and rehabilitation of people, its problems and concerns; climate change, global warming, ozone layer depletion, Wasteland reclamation, Green consumerism and waste management system in hospitality sector.






2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit.

The questions in section B will be the 7.5 marks each.

14



Suggested Readings: Benny, J. (2009). Environmental Studies. Tata McGraw Hill Publishing Company Ltd.,

New Delhi Boersema, J. J., & Reijnders, L. (2009). Principles of environmental sciences. J. Bertels, &

H. Bezemer (Eds.). Dordrecht: Springer. Kaushik, A. (2006). Perspectives in Environmental Studies. New Age International. Kumar, A. (2004). A Text Book of Environmental Science. APH Publishing. Sloan, P., Legrand, W., & Chen, J. S. (2013). Sustainability in the Hospitality Industry 2nd

Ed: Principles of Sustainable Operations. Routledge.

15


Course Title: Introduction to the Indian Cookery Course code:UBHTE106 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: This course is designed to make the students aware about the various aspects of Indian cookery.

UNIT I

Indian Cooking: - Introduction, Philosophy of Indian Food, The great Indian Cuisine – Key features, Regional influences on Indian Food, Popular foods of India (At least one simple three course menu from each region of India , North, East, South, Seat and Central India its salient features and cooking).

UNIT II

Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments, Herbs and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf, Cardamom, Cinnamon, Cloves, Coriander seeds, Cumin, Chilli, Fenugreek, Mace, Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf,Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli, Rock Salt) Various ways of using spices, their storage and usage tips.

UNIT III

Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,Types, Blending of Spices, Concept of Dry and Wet Masalas, Pastes used in Indian Cooking, Purchasing, Storing Considerations. Basic Indian Gravies: Introduction, Gravies and Curries, Regional Gravies, Gravy Preparations.

UNIT IV

Commodities and their usage in Indian Kitchens: Introduction, Souring Agents, Colouring Agents, Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents, Spicing Agents in Indian Kitchens


16



into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of 5 mark each and



The questions in section B will be the 15 marks each.


& one presentation of 5 marks each.

Suggested Readings:

� Bali, P. S. (2009). Food Production Operations. Oxford University Press.� Leto, M. J., & Bode, W. K. H. (2006). The Larder Chef. Routledge.� Philip, T. E. (2003). Modern Cookery: For Teaching and the Trade. Orient Blackswan.

17


Course Title: Quantitative Techniques

Course code:UBHTE107 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: To appraise the student with various statistical and research methods and their

relevance and application with special reference to hospitality and tourism.

UNIT I

Statistics – Meaning and significance. Secondary and Primary data, Measures of central tendency-

mean, partition values- median, quartile, docile and percentile- mode

UNIT II

Measure of Dispersion- meaning, quartile deviation, standard deviation, coefficient of variation,

skewness meaning, karl pearson's method and Bowley's method.

UNIT III

Correlation -Concepts, Karl Pearson's method, Rank correlation, Spearman's method. Regression

Concept, Regression equation, Regression coefficient and their properties. Index number concept,

Laspleyre's, pasche's and Rishs index number, Test of consistency- time reversal test and factoral

reversal test

UNIT IV

Time series concept, components of time series, significance of each conceptmof timeseries,

forecasting using time series, least square method for calculating trend and moving average.

Research meaning and its utility in tourism and hospitality.


18









Suggested Readings:

� Gupta, S. P., & Gupta, M. P. (2010). Business Statistics. Sultan Chand & Sons.

� Saxena, R., & Khandelwal, P. K. (2010). Sustainable development through green marketing: The industry perspective.

19

BBA (HM) 2ND SEMESTER

Course Title: HOTEL ACCOUNTING Course code:UBHTC201 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: To provide basic knowledge about accounting procedures and understanding the tools and techniques for planning decision making and control.

UNIT I:

Meaning nature & need for accounting, scope and usefulness of financial accounting branching of accounting, end users of accounting information, accounting concept and conventions, Basic accounting procedures: journalizing transactions, ledger, trial balance, financial statement: trading a/c, profit & loss a/c and balance sheet.

UNIT II:

Depreciation: Nature, causes, basic factors and methods of depreciation (straight line and written down value method); Reserves and Provisions: Meaning, Types of Provisions and Reserves, difference between Reserves and Provision.

UNIT III:

Concept of cost, Classification of costs, concept of cost sheet, Preparation of Cost Sheet, CVP analysis

UNIT IV:

Financial Management: Finance Functions, Sources of Finance: Long Term Sources- Shares, Debentures, Term Loans; Short Term Sources- Bank Finance (Cash Credit and Overdraft), TFCI- Aims, Objectives and Functions

20










Suggested Readings:

� Narayanaswamy, R., & Accounting, F. A managerial perspective Prentice Hall India Pvt.

Ltd., New Delhi.

� Nagar, A. Hand Book M. Com.-Commerce Five Year Integrated Course With effect from

2013-2014.

� Maheshwari, S. N., Maheshwari, S. K., & Maheswari, S. K. (1993). Financial Accounting.

Vikas Publishing House.

� Maheshwari, S. N., & Mittal, S. N. (1983). Cost Accounting: Theory and Problems. Shree

Mahavir Book Department.

� Khan, M. Y., & Jain, P. K. (2002). Cost Accounting and Financial Management.

21


Course Title: Accommodation & Front Office Foundation -I

Course code:UBHTC202 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: To appraise the students with the basics of accommodation operations and front office

operations in hotels.

UNIT I

Accommodation Sector: - Introduction, Concept, and its importance; Types & Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others in India, Organisation Structure of Hotels; Origin, growth and development of Hotel Sector in India.(ITC, The Taj Group, The Oberoi Group), Foreign Hotel Chains in India – Hilton, Marriott, Hyatt

UNIT II

The Guest Accommodation: Guest Rooms, Types, Layouts, Salient Features, Description, Guest Room amenities, supplies and services, Floors, Room Name List Patterns, Guest Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety Procedures during Fire, emergencies

UNIT III

Hotel Front Office : Front Office Introduction, Functions and its importance, Different sections of the front office department and their layout and importance – Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier, Inter and Intra- department coordination. Organisation structure of Front Office, Key Responsibilities, Job Descriptions, Attributes of Front Office Personnel, Uniform and Grooming Standards.

UNIT IV

Hotel Housekeeping: Introduction, Meaning and definition Importance of Housekeeping, Sections of Housekeeping, Responsibilities of the Housekeeping department, a career in the Housekeeping department. Housekeeping Department: Organizational framework of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in Housekeeping, Job Description and Job Specification of staff in the department, Attributes and Qualities of the Housekeeping staff – skills of a good Housekeeper, Inter departmental Coordination with more emphasis on Front office and the Maintenance department, Hygiene and Grooming Standards of Housekeeping Personnel

22










Suggested Readings:

� Andrews, S. (2008). Hotel Housekeeping Management & Operations.� Raghubalan, G., & Raghubalan, S. (2009). Hotel Housekeeping: Operations and

Management. Oxford University Press.� Andrews, S. (2013). Hotel front office: a training manual. Tata McGraw-Hill Education.� Kasavana, M. L., & Brooks, R. M. (1998). Managing front office operations. Educational

Institute of American Hotel & Motel Association.� Bhatnagar, S. K. (2011). Front office management. Frank Brothers.

23


Course Title: Food and Beverage Service Foundation-I

Course code: UBHTC203 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: This course is designed to make the students acquainted with basics of food and

beverage services operations.

UNIT I

Introduction: Various outlets of the Food and Beverage department, various sectors of the Food

and Beverage department. Organisational Structure of Food & Beverage department.Various Food

and beverage Equipments. Side Stations.

UNIT II

F&B Service Personnel- Staff Organisation, Basic Etiquettes for catering staff, Duties &

Responsibilities of Service staff, Attitude & Attributes of F&B Service Personnel. Coordination of

F&B Service with various departments. Lay out of Table.

UNIT III

F&B Service Areas in hotel- Restaurants & their subdivisions-coffee shop, Room service, Bars,

Banquets, Discotheques, Grill Room, Snack Bar, Night Club, Back Areas-Still room, Wash-up,

hot-plate, plate room, kitchen stewarding. Classification of Glass Wares: Glasses used for

Beverages.

UNIT IV

F&B Service Methods- Table-service: Silver/English, Family, American, Butler/French, Russian

Self-Service: Buffet, Cafeteria Service, Specialised Service, Gueridon trolley, Room single point

service: Takeaway, Vending, Kiosks, Food Courts, Bars. Types of beverages, Introduction,

Emerging trends in Food and Beverage Services

24










Suggested Readings:

� Davis, B., Lockwood, A., Pantelidis, I., & Alcott, P. (2013). Food and beverage management. Routledge.

� Lillicrap, D. R., & Cousins, J. A. (2010). Food and beverage service. Hodder Education.

25

BBA (HM) 2nd SEMESTER

Course Title: Communication- II


Objective: To develop oral and written communication skills so as to enable the participants to present their ideas logically and effectively

UNIT 1

Group Communication; Team Building; Importance of Working in a team; Corporate Dressing; Goal Setting

UNIT 2

Business English; Vowel sounds; Consonants Sounds; Rate of Speech; Structure of Speech

UNIT 3

Electronic Messages; Blogs; Websites; WebPages; Business Letters; Business Proposals







The questions in section B will be the 7.5 marks each.



26

Suggested Readings

Dwyer, J., & Boyd, A. (2003). The business communication handbook. Prentice Hall.

Putnam, L. L., Roberts, K. H., & Porter, L. W. (1987). Handbook of organizational communication: An interdisciplinary perspective (pp. 679-740). Newbury Park, CA: Sage.

DeVito, J. A., & DeVito, J. (1986). The communication handbook: A dictionary (Vol. 14). New York: Harper & Row.

McCroskey, J. C., & Richmond, V. P. (1995). Fundamentals of human communication: An interpersonal perspective. Waveland Pr Inc.

27

BBA (HM) 2nd SEMESTER

Course Title: Environmental Sciences II


Objective: The course is aimed to introduce the basic concepts of environmental concerns in hospitality sector to the beginners and to serve as a comprehensive resource for the seasoned professional.

UNIT I

Environmental impacts of tourism- Type of impacts, Environmental quality factors. Environment planning of tourism attraction, Environmental impact control measure; Environmental Impact Assessment & sustainable development, indicator of sustainable conditions,

UNIT II Environmental Pollution – Definition, cause, effects and control measures of different types of pollutions – air pollution, water pollution, soil pollution, marine pollution, noise pollution, thermal pollution, nuclear hazards; solid waste management – causes, effects and control measures of urban and industrial wastes; role of an hospitality sector in pollution control

UNIT-III Environmental legislation – Environment Protection Act; Air (prevention and control of pollution) Act; Water (prevention and control of pollution) Act; Wildlife Protection Act, Forest Conservation Act. Green Hotel practices; Ecotels; Ecolabeling LEED certification





mark each and there will be no choice. Section B shall be of 30 marks comprising of 8 long

answer type questions in total i.e. 2 from each unit with internal choice. The students shall

attempt 4 questions selecting one from each unit. The questions in section B will be the 7.5 marks

each.

The In Semester Assessment will be of 30 marks and will include one test of 5 marks, one

assignment and one presentation of 2.5marks each.

28

Suggested Readings:

EUHOFA International, International Hotel & Restaurant Association, United Nations Environment Programme. Division of Technology, & Economics. (2001). Sowing the Seeds of Change: An Environmental Teaching Pack for the Hospitality Industry. UNEP/Earthprint.

Kumar, A. (2004). A Text Book of Environmental Science. APH Publishing. Mohammad Naseem. (2011). Environmental Law in India. Kluwer Law International. Singh, L. K. (2008). Ecology, environment and tourism. Gyan Publishing House.

29


Course Title: Hospitality Marketing

Course code: UBHTE206 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: The course aims at understanding the tools and techniques of marketing in general; and their application with specific reference to hospitality.

UNIT 1

Introduction to Marketing: Definition, difference in selling/marketing; core marketing concepts;

production, product, selling, marketing, social concept; Marketing Environment.

UNIT 2

New Product Development: Product level; Classification; Product mix and its development; Branding; Product positioning; Product launching strategies; Identifying Marketing segment and selecting target

markets.

UNIT 3

Pricing: Concept of Price, Pricing Objectives, Factors in influencing Price decisions, Price setting methods,

Price policies and strategies.

UNIT 4

Sales Promotion and Market Research: Advertising and sales Promotion; Public relations; Personal selling; definition of market research, suppliers of market research; forecasting and demand measurement.


The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of 5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long answer type questions in total

2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit. The questions in section B will be the 15 marks each.

30

The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one assignment & one presentation of 5 marks each.

Suggested Readings

� Thieu, B. T. (2015). Marketing Mix Framework and its Influences on Purchase Decision: An Empirical Re Chaudhary, M. (2010). Tourism marketing. Oxford University Press.search on Apple in Hanoi, Vietnam. 義守大學企業管理學系學位論文, 1-69

. Chaudhary, M. (2010). Tourism marketing. Oxford University Press.

Go, F. M., & Haywood, M. I. C. H. A. E. L. (2003). Marketing of the service process: State of the art

in the tourism, recreation and hospitality industries.Aspects of Tourism: Classic Reviews in Tourism, 87-114.

31


Course Title: Ethics and Corporate Social Responsibility

Course code:UBHTE207 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30

Objective: The course aims at understanding the tools and techniques of ethics in general and their application in businesses.

UNIT I

INTRODUCTION- Definition & nature Business ethics, Characteristics, Ethical theories; Causes

of unethical behaviour; Ethical abuses; Work ethics; Code of conduct.

UNIT II

ETHICS THEORY AND BEYOND- Ethical theories in Relation to Business; Personal Values &

Ethical Decision making; Role of Corporate governance in ensuring ethics at workplace; Code of

ethics; HR related Ethical Issues.

UNIT III

ETHICS IN CORPORATIONS- Media and Business Ethics; Ethics in Advertising; Role of

Government agencies in Ensuring Ethical Practices; HR related Ethical Issues

UNIT IV

CORPORATE SOCIAL RESPONSIBILITY- Definition- Evolution- Need for CSR; Theoretical

perspectives; Scope and Advantages of CSR; Corporate Governance; Major Areas of Corporate

Governance

32










Suggested Readings

� Fernando, A. C. (2009). Business Ethics: An Indian Perspective. Pearson Education India.� Velasquez, M. G., & Velazquez, M. (2002). Business ethics: Concepts and cases (Vol.

111). Upper Saddle River, NJ: Prentice Hall.� Frederick, W. C. (1988). Business and society: Corporate strategy, public policy, ethics.

McGraw-Hill Companies.� De George, R. T. (2011). Business ethics. Pearson Education India.

Semester: III

1

Course No.: BH-301 Title: Hospitality Marketing

Duration of Exam: 3hrs

Total Marks: 100

Theory Examination: 70

Internal Assessment: 30

Objective: The course aims at understanding the tools and techniques of marketing in

general; and their application with specific reference to hospitality.

UNIT I: Introduction to Marketing: Definition, difference in selling/ marketing; core

marketing concepts; production, product, selling, marketing social concept;

Marketing environment.

UNIT II: New Product Development: Product level; Classification; Product mix and

its development; Branding; Product positioning; Product launching

strategies; Identifying Marketing segment and selecting target markets.

UNIT III: Pricing: Concept of Price, pricing Objectives, Factors in influencing Pricing

decisions, Price setting methods. Pricing policies and strategies.

UNIT IV: Channel types and functioning: Evaluating channel alternatives; Developing

Channel members; Channel Dynamics; Retailing, Wholesaling and Market

Logistics; Web Marketing; Sales Force Decisions.

UNIT V: Sales Promotion and Market Research: Advertising and Sales Promotion;

Public relations; Personal selling; Definition of Market Research; Suppliers

of Market Research; Process; Forecasting and Demand Measurement.

Note for paper Setter

The question paper shall contain two questions from each unit and a candidate will be

required to answer one question from each unit i.e. there will be an internal choice within

each unit.

Internal Assessment (Total Marks: 30)

The marks shall be distributed as under:-

(i) Mid Semester Test : 10 marks

(ii) Assignment/ Presentation : 05 Marks

(iii)Snap/ Class Test : 05 marks

Books Recommended:

1. Marketing for Hospitality and Tourism, Philip Kotler, John T Bowen, James C

Makens, Pearson Education, 6th Edition, 2013.

2. Tourism Marketing, Manjula Chaudhary, Oxford Higher Education, 2011

3. Marketing in Travel and Tourism, Victor T C Middleton, Alan Fyall & Michael

Morgan, Butterworth Heinemann, 3rd Edition, 2012.

4. Marketing in the Hospitality Industry, Ronald A. Nykiel, EI-AH& LA, USA, 5th

Edition, 2012.

5. Global Marketing Strategies, Jeannet, Jean Pierre, Jaico Publishing House, Delhi,

6th Edition, 2005.

Semester: III

3

Course No.: BH-302 Title: Human Resource and

Organizational Behaviour


Total Marks: 100



Objective: To familiarize the students with basic concepts and current issues related to

human resource management and organization Behavior. The emphasis

would be related to issues and challenges in tourism and hospitality sector.

UNIT I: Human Resource Management: Concept, Scope and Significance. HR

Functions; Contribution of HR functions towards the success of an

organization. Human Resource Development: Mechanism and Outcome.

UNIT II: Human Resource Planning: Concept & Process; Recruitment and Selection,

Induction, Training; Techniques; Career Management

UNIT III: Performance Appraisal: Qualitative & Quantitative Methods, 360 Degree;

Comprehensive and Benefit Management, Employee benefit and services,

Indian Labour Laws in Hospitality Industry.

UNIT IV: Organisational Behavior: Concept and significance. Motivation: Maslow’s

theory and two factor theory of Herzberg; Application of motivation

concepts in organization.

UNIT V: Personality: Determinants, Psychoanalytic & Trait theory; Leadership: Trait

Theory and Situational theory; Organizational Culture.

Note for paper setter



each unit.






Books Recommended:

1. A Framework for HR Management, Gary Dessler & Biju Varkkey, Pearson

Edn India, 7 Edition, 2012.

2. Human Resource Management, Saiyadain S.Mirza ,TMH, New Delhi. Human

Resources, 4th Edition, 2009.

3. Management in Hospitality, Malay Biswas, Oxford University Press, 2012.

4. Human Resources Management, K Aswathappa, McGraw Hill, 7th

Edition(2013).

5. Human Resources Management, Pattanayak, Prentice Hall of India, 3rd

Edition, 2005.

Semester: III

5

Course No.: BH-303 Title: Advance Housekeeping

Operations


Total Marks: 100



Objective: To provide knowledge of housekeeping in accommodation operations,

standard cleaning methods, procedure manual and mechanical,

manpower planning for housekeeping department.

UNIT I: Manpower planning for housekeeping department, Managing

housekeeping personnel, Housekeeping inventories, Supervision in

housekeeping ; Recycled & Non-recycled items

UNIT II: Types of flooring-hard, soft, semi-hard, characteristics, cleaning

methods; Linen and laundry operations, Interior designing: types,

elements and principles; Contract services-advantages & disadvantages

UNIT III: Keys-types and their control, Lost and found procedures, Sewing room,

Dealing with emergencies, Standard operating procedures; Cleaning

agents; Room report; Refurbishing and Renovation.

UNIT IV: Flower arrangements- Equipment and material required for flower

arrangement, Principles, types, various flowers and foliage, Types of

arrangements in different areas of hotels, Principles of design as applied

to flower arrangement.

UNIT V: Pest control management- common pest and control, Pest control

procedures, Waste disposal management; PMS handling related to

house-keeping; Eco-friendly practices in house-keeping



required to answer one question from each unit i.e. there will be an internal choice

within each unit.

Internal Assessment (Total Marks : 30)





Books Recommended:

1. Hotel Housekeeping operations and management, G.Raghubalan, Oxford

Publications, 2nd Edition, 2009.

2. Housekeeping Operations , Malini singh, Jaico Publishing House, 2008.

3. Hotel Housekeeping Management & Operations, Sudhir Andrews, McGraw-Hill

Publishing Company, 2007.

4. Hotel Housekeeping Training manual , Sudhir andrews, McGraw-Hill Publishing

Company, 13th Edition, 2006.

Semester: III

7

Course No.: BH-304 Title: Basics of Food and

Beverage Production


Total Marks: 100



Objective: This course is designed to give the knowledge of Food and Beverage

production.

UNIT I: Aims and objective, cooking art or science, different kitchen equipments,

care and maintenance and its use, Attitude towards work, western and

culinary terms, Personnel grooming, Hygiene and Uniform.

UNIT II: Hierarchy & Department Staffing: Classical Brigade, Modern staffing in

various category hotels, Role of Executive Chef Duties &Responsibilities

of various chef, Co-operation with other Departments .

UNIT III: To understand the functioning of food production department, organization

structure, layout, Duties and Responsibilities of staff, Inter- department

relations, the methods of Preparation, Mis-en-place, Method of mixing. To

understand the texture of Cooked Food products, various texture, faults &

remedies.

UNIT IV: Composition of different ingredients and the action of heat on fat,

carbohydrates, classification of cooking factors, fats, raising agents,

sweetening agents, eggs, liquid/stock, flavouring & seasoning.

UNIT V: Kitchen Organization & Lay Out: General layout of kitchen in various

organization, Layout of Receiving Areas, Layout of storage Area, Layout

of service and wash up, Various Fuels used, Advantages &Disadvantages

of each.




within each unit.






Books Recommended:

1. Basic Baking, Dubey S C, The Society of Indian Bakers, 2005.

2. Catering College Delights, Chakarvarti.B.K, CBS Publications, 1999.

3. Step By Step Baking, Farrow&Joanna, Ted Smart Publications, 2010.

4. Modern Cookery, Thangam.E.Philip, Orient Black Swan, 2004.

5. The New Larousse Gastronomique, Prosper Montagne, Crown Publishers,

2003.

Semester: III

9

Course No.: BH-305 Title: Advanced Course in

Front office Operations


Total Marks: 100



Objective: This course is designed to give knowledge of key concepts of front office

management

UNIT I: Departure procedure in fully automated systems, Mode of settlement of bills,

Potential check-out problems and solutions, Late check outs.

UNIT II: Front office accounting-types of accounts; Front office accounting cycle -

creation, Maintenance and settlement; Night auditing-night audit, Duties and

responsibilities of night auditor, Process of night auditing.

UNIT III: Computer applications in front office-PMS, Different modules of PMS,

Different PMS, Methods of measuring hotel performance-occupancy ratios,

ADR, ARR, REVPAR

UNIT IV: Yield management and forecasting, Measuring yield in the hotel industry,

Yield management in hotel industry, Elements of yield management;

Forecasting- challenges, Benefits of forecasting, measuring yield.

UNIT V: Safety and security in hotel- security staff and system; Role of front office in

safety and security; Handling unusual events and emergency situations

bomb, Robbery, Drunken guest etc; first aid.




each unit.






Books Recommended:

1. Front Office Management, J.R Tewari, Oxford Publications, 2009.

2. Check-In & Check-out, Gary k. Vallen & Jerome J. Vallen, Pearson Publications,

8th Edition, 2009.

3. Front office Management, S K Bhatnagar, Frank Bros& company, 8th Edition,

2011.

4. Professional Hotel Management, Jagmohan Negi, S Chand & Company Pvt Ltd.

5. Font office management & operation, Sudhir Andrews, McGraw -Hill Companies,

2007.

11

Semester: III

Course No.: BH-306 Title: Foreign Language-I

(INTERNAL)

Total Marks: 50

Duration of Exam : 1.5 Hrs

Objective: To develop oral and written basic skills on Foreign Language so as to enable

the students to know the basics of Foreign Language.

Unit I The topics related to articles, prepositions and verbs.

Unit II English phrases, Conjugation of the verbs.

Unit III Possessive Adjectives, Demonstrative Adjectives.


The question paper will contain questions from all 3 Units of the syllabus prescribed with

atleast 2 questions from each unit to be attempted by the candidate.



(i) Written Test : 40 marks


Semester: IV

Course No.: BH-401 Title: Nutrition and Food

Science

Total Marks:100

Duration of Exam. : 3Hrs Theory Examination: 70

Internal Assessment :30

Objective :

This course is designed to give the knowledge of food science and its nutrition & nutrients.

UNIT 1 : Introduction to nutrition: Definitions, types of nutrition, importance of nutrition, principles of nutrition, nutrients and its types, Application of

Food Sciences and Nutrition in different aspects, Food and its functions.

UNIT 2: Proteins: Introduction, proteins structure, Composition and Classification,

Functions and Imbalances of proteins, RDA’S For different groups, principles of proteins, Minerals: Introduction, Classification and

Functions. Distribution, Sources, Functions, Imbalance.

UNIT 3 :Carbohydrates - Sources, daily requirements, functions. Effects of too high

- too low carbohydrates on health. Digestion & Absorption. Blood glucose

and effect of different carbohydrates on blood glucose. Glycemic Index.

Functional role of Sugars in food, Fermention of Sugar.

UNIT 4: Vitamins: Classification, Fat soluble Vitamins, Water soluble Vitamins, Study of few minerals, Bacteria and Yeast, Vitamins - Bio-Chemical and

Physiological Role Physiological role, bio-availability and requirements, sources, deficiency & excess.

UNIT 5 : Malnutrition, food borne diseases, habits and abuses, Method of Food

Preservation, Need and importance, methods of dietary survey,

Interpretation - concept of consumption unit, individual and total

distribution of food in family, adequacy of diet in respect to RDA, concept

of family food security.




within each unit.

13






Books Recommended:

1. Advances in Food Science and Nutrition, Visakh P.M., Laura B. Iturriaga, Pablo

Daniel Ribotta, John Wiley & Sons , 2013.

2. Statistics in Food Science and Nutrition , Are Hugo Pripp, Springer, 2013.

3. Benders’ Dictionary of Nutrition and Food Technology, D A Bender, Woodhead

Publishing , 8th Edition, 2006.

4. Handbook of Nutrition and Food, Carolyn D. Berdanier, Johanna T. Dwyer,

Elaine B, Feldman CRC Press, 2nd Edition, 2007.

Semester: IV

Course No.: BH-402 Title: Hotel Engineering and

Facilities Planning

Duration of Exam. : 3Hrs

Total Marks:100



Objective:

To understand the concept of projects and facility planning and functions of Engineering

department and its integration in the overall operation and management of hotel.

UNIT 1: Concept objectives and significance of project, planning and project

planning in the context of hotels, basic consideration in planning and

operations of a hotel project, feasibility study and types, feasibility reports

and demand forecasting.

UNIT 2: Architecture and interior designers’ role in hotel planning control

measures, marketing campaign, project cost analysis, sources of finance,

financial pattern, tariff structure, profitability and depreciation.

UNIT 3: Roll and importance of maintenance department in the hotel industry with

emphasis on its relation with other departments of the hotel, organisation

chart, duties and responsibilities of maintenance department.

UNIT 4: Preventive and breakdown maintenance, comparisons, types of fuels used

in hospitality industry, calorific value, comparative study of different fuels,

pollution related to hotel industry, legal requirements.

UNIT 5: Classes of fire, types of fire extinguishers, fire detectors and alarms, legal

requirements, water distribution systems in hotels.




within each unit.

15

Internal Assessment ( Total Marks : 30)





Books Recommended:

1. Hotel Maintenance, Dr. K.C Arora & Dr. N.C Goyal, Standard Publishers

Distributors, 2006.

2. Management of maintenance & Engineering Systems in Hospitality Industries,

Frank D. Borsenik, John Willey & Sons, 4th

edition, 1997.

3. Hotel Renovation Planning and Design, Frederic Knapp, McGraw-Hill, 1995.

4. Hotel Facility Planning, Tarun Bansal, Oxford Publications, 2010.

Semester: IV

Course No.: BH-403 Title: Advanced Food and

Beverage Operations

Total Marks:100



Objective:

This course is designed to give the knowledge of latest Food & Beverage Service Operations.

UNIT 1 : Room Service/ In room dining service- Introduction, general principles , Cycle of Service, scheduling and staffing, Forms and Formats, Order

Taking, Suggestive Selling, breakfast cards , Time management- lead time from order taking to clearance.

UNIT 2 :Banquets - Organization structure, Duties & Responsibilities of

banqueting staff, Administrative Procedures, Formats Maintained ,

Banquet Function Prospectus , Types of Function ( Formal and Informal),

Menu Planning ( Indian, Continental, Theme, conference, cocktail, others),

Seating Arrangements, Off Premise/ Out door catering, Air line/ Railway/

Sea Catering.

UNIT 3: Buffets- Definition, Types of buffets, Buffet equipment, tables set-up, factors affecting buffet layout, layout of buffet, buffet menu planning.

UNIT 4: Bar Operations- Definition & origine of bar, organization structure of bar, Types of bars, Layout of American bar (parts of the bar) , Bar

equipments, bar documentations, bar control, factors affecting bar operation, duties & responsibilities of bar staff, liquor laws and licences.

UNIT 5 : Gueridon Service- Origin and definition, Types of Trolleys and layout,

Special equipment , Service Procedures, Service of important classical

dishes, gueridon equipments, Mise-en-place for gueridon, gueridon food

preparation, introduction to carving, methods for carving, equipments used

in carving.




within each unit.

17






Books Recommended:

1. Food and Beverage service, Sudhir Andrews, Tata McGraw Hill. 3rd Edition,

2013.

2. Food and Beverage service, Lillicrap D R , Hodder Education, 8th

Edition, 2011.

3. Food &Beverage Service, Vijay Dhawan, Frank Bros & Co, 2nd Edition, 2008.

Semester: IV

Course No.: BH-404 Title: Entrepreneurial

Development

Duration of Exam. : 3Hrs Total Marks:100



Objective:

The objective of this course is to recognize and appreciate the potential opportunities of

becoming an entrepreneur in tourism industry. The basic aim of the course is to expose the

students to the basic concepts of entrepreneurship and small business management.

UNIT 1: Definition of an entrepreneur, entrepreneurial competencies, characteristics

and qualities of an entrepreneur, skills required by an entrepreneur,

classification of entrepreneurs, functions of entrepreneurs, role of entrepreneurs, women entrepreneurship

UNIT-2:Concept of entrepreneurship, entrepreneurship environment, Meaning of entrepreneurial culture, subcultures of entrepreneurship, meaning,

importance and objectives of entrepreneurship training, designing an entrepreneurship training programme.

UNIT-3:Meaning of project, project objectives, characteristics of a project, project

cycle- search for a business idea, project identification, project formulation, project implementation, project evaluation.

UNIT-4:Types of finance, sources of finance- internal and external, financial

institutions helping entrepreneurs and enterprises, concept, features, functions and advantages of venture capital, problems of entrepreneurship,

problems of women entrepreneurs in India.

UNIT-5:Setting up a restaurant: feasibility study, project planning- capital structure,

selection of a site, architectural considerations, operational planning,

business planning and strategies, facility planning- objectives, preliminary

considerations, restaurant design factors, kitchen design factors, kitchen

equipments.

19




within each unit.






Books Recommended:

1. The dynamics of entrepreneurial development & Management: Vasant Desai,

Himalaya Publishing House., 2009

2. Food and Beverage Service, Sudhir Andrews, Tata Mcgraw Hill, 3rd Edition, 2013.

3. Entrepreneurship, Wojciech W. Gasparski, Transaction Publishers , 2011.

Semester: IV

Course No.: BH-405 Title: Business Laws

Total Marks:100



Objectives:

To understand the basic principal of various Laws, Codes, rule and regulation related to tourism administration and to assist the tourist.

UNIT 1:The companies act.1956, Meaning and nature of company, classification of

companies, formation of companies, Memorandum and Articles of association, Prospectus, membership in a company, company management.

UNIT 2:Indian Contract act 1872, Definition of contract offer and acceptance,

Essentials of a valid contract, Void agreements, Performance of contract,

Discharge of contract, Remedies for Breach of contract.

UNIT 3:Consumer Protection Act 1986, Definitions; central & state consumer

Protection council, Consumer disputes Redressal Agencies: District Forum,

State commission, National Consumer Disputes Redressal Commission.

UNIT 4:The Foreign Exchange Management Act 1999- Definitions, Regulation &

management of Foreign Exchange, Authorized Person, contravention & Penalties, adjudication and Appeal, Directorate of Enforcement.

UNIT 5:Food Adulteration Act- Principles of food laws, regulating prevention of

food adulteration 1954,Definition, authorities under the act, Essential

commodities and AGMARK, Licenses & Permits for Hotels and Catering

establishment, Procedures for Procurement , Bye laws of Hotels &

Restaurants under municipal Corporation, Renewal, suspension and

termination of licenses.

21




within each unit.






Books Recommended:

1. Elements of Mercantile law, Kapoor N D, Sultan Publishers, 31ST

Edition, 2009.

2. Hotel and Tourism law, Jagmohan Negi, Frank Bros & Co., 2001.

3. Manual Business Law, Dr. S.N.Maheshwari & Dr. S.K.Maheshwari, Himalayan

Publishers. 3Rd

Edition, 2008.

4. Company Law, Vijay Gupta, K. Garg, Kalyani Publishers, 2005.

Semester: IV

Course No.: BH-406 Title: Foreign Language-II

(INTERNAL)

Duration of Exam. : 1.5 Hrs Total Marks: 50

Objective

To develop oral and written basic skills on Foreign Language so as to enable the students

to know the basics of Foreign Language.

Unit-1 Tenses (present, past), Foreign Language Phrases, Contractive Articles.

Unit-2 Tenses Future, Foreign Language Phrases.

Unit-3 Foreign Language Phrases, Phrases.


The question paper will contain questions from all 3 Units of the syllabus prescribed

with atleast 2 questions from each unit to be attempted by the candidate.





23

Semester: V

Course No.: BH-501 Title: Financial Management

Total Marks:100



Objective:

To acquaint the student with the underlying concept, issue and broad framework of

financial management.

UNIT1:Concept of finance and financial management; organisation of finance

function; finance and related disciplines; scope of financial management;

goals of financial management; risk & return trade off; Time value of

money.

UNIT2:Nature of investment decisions; importance of investment decisions;

investment evaluation criteria; capital budgeting techniques- NPV, IRR,

Payback and accounting rate of return.Meaning and significance of the cost

of capital; The concept of opportunity cost of capital; determining

component costs of capital:- cost of debt, cost of equity capital, cost of

preference capital; weighted average cost of capital.

UNIT 3:Meaning of capital structure; factors influencing capital structure; theories

of capital structure:- NI, NOI, MM and traditional approach; Leverages:

Meaning and types:- operating and financial leverage; EBIT- EPS Analysis;

concept of combined leverage.

UNIT4:Concept of working capital; need for working capital; determinants of

working capital; computation of working capital; an elementary knowledge

of components of working capital management:- cash management,

receivables management and inventory management.

UNIT5 : Concept of equity share capital, preference share capital, term loans,

debentures; venture capital; meaning and forms of dividend; factors

determining dividend policy of a firm




within each unit.




(ii) Assignment/ Presentation : 05 Mark


Books Recommended:

1. Financial Management ,I.M. Pandey (IMP),Vikas Publishing house, 10th

Edition, 2010.

2. Financial Management- Theory and Practice ,Prasanna Chandra, Tata McGraw Hill. 8Th

Edition, 2012.

3. Financial Management- Text and Problems ,M.Y.Khan & P.K. Jain , Tata McGraw Hill

Publishing co. Ltd., 6th

Edition, 2011.

4. Management Accounting- Principles and Practice, R.K. Sharma and Shashi K. Gupta,

Kalyani publishers., 12th

Edition, 2013.

Semester: V

25

Course No.: BH-502 Title: Convention and Event

Planning

Total Marks:100



Objective:

To familiarize the students with basic concepts and current issues related to event

management.

UNIT-1:Concept of events, types and characteristics of events, need of events,

functions of event management, activities in event Management, role of

events in hospitality industry.

UNIT-2:Event planning: nature and process of planning, multicultural event

planning – local customs, food, and religious beliefs, Marketing of events,

need for marketing, marketing mix for events, concept of event logistics.

UNIT-3:Meaning of Banquet, Banquet organization structure, Banquet policies,

Banquet/Event service staff roles, Event administration- event sales,

booking and administrative procedures, concept of outdoor catering.

UNIT-4:Menu planning- catering policy, principal contributors to menu planning,

pre-menu activity, menu planning concerns, types of menus, managing food

for the events, factors affecting food and beverage decisions, food and

beverage service methods for various types of events.

UNIT-5:Introduction to meetings, incentives, conference/ conventions and

exhibitions (MICE), key players in the MICE industry, types of meetings,

meeting planning, venue for meetings and conventions, components of

conference market, impact of conventions on local national communities,

trade fairs- TTF, OTM, GITB, IITT




within each unit.






Books Recommended:

1. Event marketing and Management, Sanjay Singh Gaur & Sanjay V Saggere, Vikas

Publications.1St

Edition, 2003.

2. Event Management in leisure and tourism, R. Mittal, Rajat Publications, 2012.

3. Food and Beverage service, Dennis Lillicrop & John Cousins, Book Power., 8Th

Edition, 2010.

4. Food and Beverage Management, Sudhir Andrews, Tata Mcgraw Hill.1ST

Edition,

2007.

Semester: V

27

Course No.: BH-503 Title: Specialised Catering

Management

Total Marks:100



Objective :

This course is designed to give the knowledge of catering in food industry and its

management.

UNIT 1 : Introduction to Catering management, Principles and functions of Catering

management. Tools of Catering management, Top management, Middle

Management, Line management, Operational Staff.

UNIT 2 : Cost Dynamics: Cost & Cost Accounting Elements of Cost Classification

of Cost, Sales Concepts: Various Sales Concept Uses of Sales Concept,

Inventory Control: Importance Objective Method Levels and Technique

Perpetual Inventory Monthly Inventory Pricing of Commodities

Comparison of Physical and Perpetual Inventory, Beverage Control:

Purchasing Receiving Storing Issuing.

UNIT 3: Management of resources available to the Catering manager. Planning,

Designing, Analysis, Merchandising, Sales Control: Production Control

Standard Recipe Standard Portion Size Bar Frauds Books maintained

Beverage Control, Sales Control Procedure of Cash Control

Machine System ECR NCR Preset Machines POS Reports Thefts Cash

Handling.

UNIT 4 :Kitchen Planning: Layout and design, Area selection, Space required,

policy formulation, setting of equipments maintenance, Quality of

equipment used, Specification of equipment, Care & maintenance of

equipment, Heat and cold generating equipment.

UNIT 5 : Food & Beverage Service area: Planning, Layout & Designing,

Establishing staffing levels, HRD in Catering Industry, Menu

Merchandising, Menu Control, Menu Structure, Planning and Pricing of

Menu, Types of Menu, Menu as a Marketing tool, Constraints of Menu

Planning.




within each unit.






Books Recommended:

1. The Professional Caterers' Handbook, Lora Arduser Douglas Robert Brown,

Atlantic Publishing Company, 2005.

2. Food and Beverage Management, Bernard Davis Andrew Lockwood Ioannis

Pantelidis Peter Alcott, Routledge Publishers.5Th

Edition, 2012.

3. Strategic Questions in Food and Beverage Management, Roy C. Wood ,

Routledge., 1ST

Edition, 2000.

4. Managing Food Safety and Hygiene, Bridget M. Hutter, Edward Elgar Publishing,

2013.

5. Food and Beverage service, Sudhir Andrews, Tata McGraw Hill. 3Rd

Edition(2013).

6. Food and Beverage service, Lillicrap D R , Hodder Education. 8th

Edition, 2011.

7. Food & Beverage Service, Vijay Dhawan, Frank Bros & Co., 2nd Edition, 2008.

Semester: V

29

Course No.: BH-504 Title: Global Cuisine and

Culture

Total Marks:100



Objective :

This course is designed to give the knowledge of various global cuisine.

UNIT 1: Introduction to classical cuisine History of classical cuisine and its relation

to the three fundamentals of cooking: tripod, cauldron and rotisserie, Sources

of fuel, Development of regional cuisines based on available food supplies,

Desire for satiety and variety.

UNIT 2: The Cuisine of Italy: Cooking equipment and fuel sources, Usage of tripod

and cauldron cooking techniques, Rome’s rule of the world and importation

of cooking techniques and cuisines, Evolution of Italian cooking during

renaissance, Importance of the tomato to Italian cuisine, The question of

pastas and red sauces, Regional characteristics of Italian cooking: Rome,

piedmont, Naples, and Sicily, Differences in cooking styles between

Tuscany and southern Italy

UNIT 3 :The Cuisine of France: Cooking equipment and fuel sources, Usage of

rotisserie, tripod and cauldron cooking techniques, The influences of the

Sun King – Louis XIV, The desire for satiety and variety International

Cuisine 4, The seven regions of France and the influences of geography and

indigenous food sources on the particular regional cuisines. The French

invasion of other countries and adoption of food dishes, Escoffier’s

contributions to classical cuisine – the documentation and development of

standards. The usage of food products, condiments, wines and small sauces

in French cooking.

UNIT 4: The Cuisine of Germany: Cooking equipment and fuel sources, Food

products, Influence of invading peoples, Importance of the potato to

German cuisine, The marinating and cooking processes, Usage of

condiments, spices and other types of seasonings, Laboratory on marinating

and usage of cream

UNIT 5 :The Cuisine of Mexico: Cooking equipment and fuel sources, Indigenous

food and their influence on European cuisine, Spanish invaders and their

contributions to Mexican cuisine, Importance of maize in the early Mexican

diet, Importance of peppers and chocolate in Mexican cuisine, Laboratory

on spices and usage of dried chilies




within each unit.






Books Recommended:

1. Cuisine and Culture, Linda Civitello, John Wiley & Sons, 3rd Edition, 2011.

2. Local Foods Global Foodways, Benjamin N. Lawrance Carolyn de la Peña,

3. Routledge, 2012

4. Empires of Food, Andrew Rimas Evan D. G. Fraser , Random House, 1ST

Edition, 2010.

5. Extreme Cuisine, Jerry Hopkins, Tuttle Publishing, 2004.

6. Modern Cookery, Thangam.E.Philip, Orient Black Swan, 6th Edition, 2010.

7. The New Larousse Gastronomique, Prosper Montagne, Crown Publishers, 1988.

Semester: V

31

Course No.: BH-505 Title: Information Technology

in Tourism and Hospitality

Total Marks:100



Objective:

The Course is designed to help students to examine the current hotel

computerization trends including the latest technologies advances and software

packages. Student shall stimulate an actual front desk experience by using the

system and managing hypothetical guests accounts.

UNIT 1:Introduction, Use of IT in hospitality industry, GDS-amadeus,worldspan,

sabre, gallileo and PMS-opera,micros, Extranets & Intranets in hospitality

industry.

UNIT 2: Applications of computers in Hotels: front office, housekeeping, food &

beverage services, food production, application of MS Office-power point,

word, excel in Hotels.

UNIT3: Performing front office operations with the help of computers, features of

packages used in front office, back office management with the help of

Property Management systems.

UNIT 4: Performing F&B service operations with the help of computers, performing

housekeeping with the help of computers, cost accounting

UNIT 5 : Application of PMS in HR department, payroll management, payroll

management systems, different types of payroll management systems




within each unit.






Books Recommended:

1. Front office management , S K Bhatnagar, Frank Bros& company, 2009.

2. Check-In & Check-out, Gary k. Vallen & Jerome J. Vallen, Pearson Publications, 9Th

Edition, 2012.

3. E-commerce & Information Technology In Hospitality and Tourism, Zongging Zhou,

Thompson Delmer Learning, 2004.

4. Hospitality information technology, Galen Robert Collins, Hunt Publishing Company,

6Th

Edition, 2013.

5. Front Office Management, J.R Tewari, Oxford Publications, 2009.

Semester: V

33

Course No.: BH-506 Title: Foreign Language-III

(INTERNAL)

Total Marks:50

Duration of Exam. : 1.5 Hrs

Objective:

To develop oral and written basic skills on Foreign Language so as to enable the

students to know the basics of Foreign Language.

Unit-1 Tenses (recent, past), Foreign Language Phrases.

Unit-2 Pronominal Verbs, Nouns, Complements of Object.

Unit-3 Tenses (Near Future), Foreign Language Phrases.


The question paper will contain questions from all 3 Units of the syllabus prescribed

with atleast 2 questions from each unit to be attempted by the candidate.





Semester: VI

Course No.: BH-601 Title: Food & Beverage Services and

Production (INTERNAL)

Total Marks:100

Training Report (Internal): 50

Presentation and Viva-voce (External) :50

The students in the 6th semester shall go for industrial training for a period of 15

weeks which shall cover Food &Beverage Services and Production and after

completing the Industrial Training, students shall be evaluated on the basis of their

project reports, presentations and viva-voce.

Note for Teacher Concerned:

1. There shall be a written report of 50 marks on Food and Beverage Services and

Food and beverage Production.

2. There shall be a power point presentation of 50 marks on Food and Beverage

Services and Food and Beverage Production which will be based on

communication skills, grooming, subject knowledge etc.

35

Semester: VI

Course Code.: 602 Title: Housekeeping (INTERNAL)

Total Marks:100




weeks which shall cover Housekeeping and after completing the Industrial

Training, students shall be evaluated on the basis of their project reports,

presentations and viva-voce.


1. There shall be a written report of 50 marks on Housekeeping.

2. There shall be a power point presentation of 50 marks on Food Housekeeping

which will be based on communication skills, grooming, subject knowledge etc.

Semester: VI

Course Code.: 603 Title: Front Office (INTERNAL)

Total Marks:100




weeks which shall cover Front Office after completing the Industrial Training,

students shall be evaluated on the basis of their project reports, presentations and

viva-voce.


1. There shall be a written report of 50 marks on Front Office.

2. There shall be a power point presentation of 50 marks Front Office which will be

based on communication skills, grooming, subject knowledge etc.

Date post:	06-Feb-2022
Category:	Documents
Upload:	others
View:	3 times
Download:	0 times

Bachelor of Business Administration (Hotel Management)

Documents