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bachelor of hotel management- regulations & syllabus

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1 Faculty of Management Sciences Bachelor of Hotel Management (BHM) REGULATION I. Course Objectives 1. To develop young men and women in to professional experts to manage Hospitality Industry in general and Hotels in particular. 2. To equip youngsters with conceptual and interpersonal skills and social purpose for managerial decision making and its execution in hospitality related industries. 3. To develop and encourage the entrepreneurial capabilities of young generation to make them effective change agents. 4. To meet the demand for trained and professional people in the country at the top level management of business and industrial organizations in the light of new economic and industrial policy of the country. II. Title of the Programme This degree shall be called Bachelor of Hotel Management. III. Course Duration The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall be spread in to Four year duration with eight semesters. Each semester shall comprise of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact hours 450). Continuous Internal evaluation during the course period and university examination at the end of the each semester shall be conducted. There shall be a semester break of 15 days each in addition to the usual Onam, X’Mas holidays. There will be no Summer Vacations. IV. Medium of Instructions The medium of instruction and examinations shall be English V. Eligibility for Admission 1. A pass in the higher secondary or equivalent examinations conducted by boards/departments recognized by the University with a mark not less than 50% in aggregate including language.
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    Faculty of Management Sciences Bachelor of Hotel Management (BHM)

    REGULATION

    I. Course Objectives

    1. To develop young men and women in to professional experts to manage Hospitality

    Industry in general and Hotels in particular.

    2. To equip youngsters with conceptual and interpersonal skills and social purpose for

    managerial decision making and its execution in hospitality related industries.

    3. To develop and encourage the entrepreneurial capabilities of young generation to

    make them effective change agents.

    4. To meet the demand for trained and professional people in the country at the top

    level management of business and industrial organizations in the light of new

    economic and industrial policy of the country.

    II. Title of the Programme

    This degree shall be called Bachelor of Hotel Management.

    III. Course Duration

    The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall

    be spread in to Four year duration with eight semesters. Each semester shall comprise

    of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact

    hours 450). Continuous Internal evaluation during the course period and university

    examination at the end of the each semester shall be conducted. There shall be a

    semester break of 15 days each in addition to the usual Onam, XMas holidays. There

    will be no Summer Vacations.

    IV. Medium of Instructions

    The medium of instruction and examinations shall be English

    V. Eligibility for Admission

    1. A pass in the higher secondary or equivalent examinations conducted by

    boards/departments recognized by the University with a mark not less than 50% in

    aggregate including language.

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    2. Usual concession for minimum marks as stipulated by University and the State

    Government from time to time shall apply to SC/ST, OBC, and Other Categories of

    candidates.

    VI. Admission Procedure:

    50% of the total seats for Admission to BHM programme shall be on merit and the

    remaining 50% shall be the management Quota. Merit is based on a Common Entrance

    Test conducted by the University assigning 50% weightage for entrance examination

    and 50% for academic performance at +2 level. The rules for reservation stipulated by

    university and govt. of Kerala from time to time for professional courses shall be strictly

    followed.

    a. Admission notification should be made in the month of April/May in every year.

    Individual announcement can be made by the respective institutions only after the

    course announcement of the university.

    b. Merit seat shall be filled by admitting strictly the order of the rank list giving due

    representation to the reserved category. Management quota shall be filled by

    admitting candidates from the rank list.

    c. An admission Committee should be constituted at college level for administering the

    admission for BHM every year subject to the approval of honorable Vice -

    Chancellor. This committee shall consist of 5 members. College Principal will be the

    Chairman and Head of the department will be the member secretary. Among the

    other three Dean, faculty of Management Sciences, an eminent industrialist in the

    hospitality industry and one faculty member from the respective department will be

    included. The entire admission process will be monitored by the committee.

    The rank list is prepared by the University assigned 50% weightage for Academic

    performance.

    The rank shall be based on the following three components.

    a. Qualifying examination at Plus two level 50% of total marks.

    b. Test Score 80% of 50

    c. Interview 20% of 50

    If sufficient candidates are not joining in the merit quota seats, the college shall report

    the matter to the university and with the written permission of the university the college

    management may fill the seats.

  • 3

    List of courses for BHM Programme

    Course

    code

    Title Internal

    Evaluatio

    n marks

    External

    Evaluatio

    n Marks

    Total

    marks

    (1) (2) (3) (4) (5)

    Semester -1

    BHMCC01 Business English 40 60 100

    BHMCC02 Food & Beverage Production -I 40 60 100

    BHMCC45 Food & Beverage Production I

    Practical

    40 60 100

    BHMCC03 Food & Beverage Service-I 40 60 100

    BHMCC46 Food & Beverage Service-I Practical 40 60 100

    BHMCC04 Front Office operations - I 40 60 100

    BHMCC47 Front Office operations I Practical 40 60 100

    BHMCC05 Housekeeping-I 40 60 100

    BHMCC48 Housekeeping-I Practical 40 60 100

    BHMCC06 Basics of Management Principles 40 60 100

    400 600 1000

    Semester-2

    BHMCC07 Information Processing Using Systems -I

    40 60 100

    BHMCC08 Food & Beverage Production-II 40 60 100

    BHMCC49 Food & Beverage Production-II Practical

    40 60 100

    BHMCC09 Food & Beverage Service-II 40 60 100

    BHMCC50 Food & Beverage Service-II Practical 40 60 100

    BHMCC10 Front Office operations - II 40 60 100

    BHMCC51 Front Office operations II Practical 40 60 100

  • 4

    BHMCC11 Basic Financial Accounting 40 60 100

    BHMCC12 Business Ethics & Human Rights 40 60 100

    360 540 900

    Semester -3

    BHMCC13 French 40 60 100

    BHMCC14 Food & Beverage Production III 40 60 100

    BHMCC52 Food & Beverage Production III Practical

    40 60 100

    BHMCC15 Food & Beverage Service-III 40 60 100

    BHMCC53 Food & Beverage Service-III Practical 40 60 100

    BHMCC16 Housekeeping-II 40 60 100

    BHMCC54 Housekeeping-II Practical 40 60 100

    BHMCC17 Nutrition & Food Science 40 60 100

    BHMCC18 Financial Management 40 60 100

    360 540 900

    Semester 4

    BHMCC19 Information Processing System II 40 60 100

    BHMCC20 Food & Beverage Production IV 40 60 100

    BHMCC55 Food & Beverage Production IV Practical

    40 60 100

    BHMCC21 Food & Beverage Service-IV 40 60 100

    BHMCC56 Food & Beverage Service-IV Practical 40 60 100

    BHMCC22 Front Office Operations -III 40 60 100

    BHMCC57 Front Office Operations III Practical 40 60 100

    BHMCC23 Business Law 40 60 100

    BHMCC24 Research Methodology & Quantitative Techniques

    40 60 100

    360 540 900

  • 5

    Semester -5

    BHMCC25 Organizational Behavior 40 60 100

    BHMCC26 Food & Beverage Production -V 40 60 100

    BHMCC58 Food & Beverage Production V

    Practical

    40 60 100

    BHMCC27 Food & Beverage Service-V 40 60 100

    BHMCC59 Food & Beverage Service-V Practical 40 60 100

    BHMCC28 Housekeeping -III 40 60 100

    BHMCC60 Housekeeping -III Practical 40 60 100

    BHMCC29 Hotel Engineering 40 60 100

    BHMCC30 Human Resource Management 40 60 100

    360 540 900

    Semester-6

    BHMCC31 Industrial Exposure Training (20

    weeks)

    100 (Log

    book &

    presentati

    on)

    100

    (Proje

    ct

    Repor

    t

    &Viva

    -voce)

    200

    100 100 200

    Semester-7

    BHMCC32 Food & Beverage Management 40 60 100

    BHMCC33 Accommodation Management 40 60 100

    BHMCC34 Marketing management 40 60 100

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    VII Course Calendar

    Date of announcement of course will be done by the university. The course calendar

    published by the university shall be followed for ensuring timely conduct of the course,

    examination and publication of results.

    VIII Scheme of the course

    1. BHM will have 8 semesters each having 18 work weeks. Each semester have 6 full

    courses except 6th Semester. Each Course carry 100 marks (Internal 40 and external

    60) excepting for training and Project Report. An internal viva voce examination will

    conduct at the end of the 8th semester. In sixth semester there will be training for a

    period not less than 24 weeks.

    Total marks for all the 8 semesters will be 6100

    BHMCC35 Event Management 40 60 100

    BHMCC36 Services Marketing 40 60 100

    BHMCC37 Elective * 40 60 100

    240 360 600

    *Any one core subject from Food and Beverage Production/ Food and Beverage

    Service/Front Office Operations/Housekeeping.

    Semester -8

    BHMCC38 Public Relations 40 60 100

    BHMCC39 Travel & Tourism Management 40 60 100

    BHMCC40 Strategic Management 40 60 100

    BHMCC41 Costing for Hospitality 40 60 100

    BHMCC42 Entrepreneurial Development 40 60 100

    BHMCC43 Project Management 40 60 100

    BHMCC44 Comprehensive Viva voce 100 100

    240 460 700

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    IX Scheme of examination and Results

    Assessment of students for each course will be done by continuous evaluation both

    internal and external. Internal evaluation shall be conducted by the faculty handling the

    course. End semester examinations of all subjects will be conducted by the university.

    I. There shall be four sets of examinations to be conducted at the end of each

    semester of 3 hours duration for each course.

    a. The marks required for a pass is 50%. There is separate minimum for all courses

    and for internal and university examinations.

    b. No student shall be permitted to appear for the university examinations unless he/

    she secures at least 50% marks in the internal evaluation in each course.

    c. The distribution of internal assessment marks will be as follows.

    1. Periodical tests (subject to a minimum 3 tests for each course) - 60% (24

    marks)

    2. Practicals / Assignments/ seminars/ Term Projects - 30% (12 marks)

    3. Lab/ Class room participation, attendance punctuality and discipline- 10% (4

    marks)

    Classification of Results

    Each candidate shall secure a minimum of 50% marks in aggregate (i.e. marks of internal assessment and external examination for each course) for a pass. Classification of results:- Below 50% - Fail Above 50% and below 60% - Second Class Above 60% and below 75% - First Class Above 75% - First Class with Distinction

    The internal assessment marks shall be awarded by the concerned faculty

    member in charge of the course based on the guide lines as follows.

    a. Each faculty shall maintain record of performance of each candidate and it shall be made available to the Principal/Head of the Department at the end of each semester.

    The same should be put on the notice board and students can make their representations if any. However the student shall file an appeal to the Head of the Department on his grievances in awarding the internal assessment marks within 3 days from the date of display of internal marks on the notice board. Head of the Department should take an appropriate decision within 5 days from the date of receipt of such appeal.

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    b. The internal marks should be communicated to the Controller of Examinations along with attendance certificate within two weeks from the last day of class in each academic year.

    II. In case a candidate fails to secure the required minimum of 50% marks in internal assessment, both theory and practical he may secure it by repeating the course altogether in a regular class or by taking the course with a faculty member assigned by the head of the department in a subsequent semester provided that the candidate has failed to obtain the 50% marks in the first instance, but such improvement in sessionals in the same paper cannot be attempted more than once.

    Candidate for BHM degree course shall be eligible to undergo the course of study in the next semester and take examination of that semester irrespective of the results of the examination of the previous semester provided they have completed all the formalities of attendance, payment of all fees due to the University and registration for the examinations in the earlier semesters. No candidate shall be allowed to take external examination more than thrice for each course. A candidate shall register for all the courses in a year to appear for examination in the respective year. Part appearance shall not be allowed. Eligibility for appearing in examination A candidate shall attend 75% of the number of classes actually held for each of the courses in a semester will be eligible for appearing for examinations conducted by the university. If the candidate has shortage of minimum attendance he/she should repeat the course along with the immediate junior batch. There should be no supplementary examinations. Candidate shall be allowed to improve the results of any subjects along with the examinations of their immediate junior batch. Transparency about the Internal Assessment

    Each faculty shall maintain record of performance of each candidate and it shall be

    made available to the Principal/Head of the Department in case of dispute. These

    records of performance of each candidate duly counter signed by the Head of the

    Department and shall be made available to the Principal/University Authorities in case of

    dispute.

    X Registration for each Semester

    Every candidate should register for all subjects of the end semester examination of

    each semester. A candidate who does not register will not be permitted to attend the

    end semester examinations. He/she shall not be promoted to attend the next semester.

  • 9

    XI Improvement of marks.

    1. A student is permitted to take improvement examination only during the chance

    immediately after the first appearance. There will be no supplementary

    examinations.

    2. No candidate shall be permitted to improve the marks for practical/Internal

    examination.

    3. A candidate shall be allowed to with draw from the whole examination of a year in

    accordance with the rules for cancellation of examinations of the university.

    XII Examination Monitoring Cell

    Head of the Institution should constitute as examination monitoring cell at the

    institution for supervising all examinations especially the internal examinations. This cell

    with a senior faculty member as convener shall consist of minimum three faculty

    members (one shall be a lady). A clerical staff having computer Skill shall be assigned

    for assisting the examination monitoring cell.

    Following are the collective responsibilities of the examination monitoring cell.

    1. Schedule and conduct all internal examinations.

    2. Act as the examination Squad to keep a vigil on all internal and University

    Examinations.

    3. To receive any complaints from students regarding issues like out of syllabus

    questions, printing mistakes etc. The cell shall investigate these complaints and if

    necessary forward to University with specific comments.

    4. To receive any complaints from students regarding internal examinations, award of

    marks and any allegation of victimization. Enquire such incidents and give a report

    to head of Institutions for necessary action.

    5. To function as a wing of the office of the Controller of the Examinations of the

    University at Institution level.

    XIII Repetition of the course:

    Students are permitted to avail repetition of the course only once in a semester.

    XIV Industrial Exposure Training Report

    1. Every student should undergo Industrial Exposure training for a period not less than

    twenty four weeks. This training will start during the sixth semester. Student should

    choose a star hotel (not below a four star hotel) for this training. A certificate from the

    respective organization stating the completion of training shall be incorporated in the

    report. The report will be evaluated by two examiners and one of the examiner is duly

    appointed by the university from outside. If there is a variation of 20 marks in the

    internal and external evaluation of the report, it will be evaluated by a third external

  • 10

    examiner and marks awarded by him shall be considered as final. If any student failed

    to secure minimum of 50% marks for project report he/she shall resubmit the revised

    project training report along with the immediate junior batch.

    XV General

    For matters not covered by the provisions contained in the regulation, the university

    rules in force from time to time shall be reckoned with the rules and regulations

    applicable for the conduct of university programmes for professional courses at the

    under graduate level.

    SYLLABUS OF FIRST SEMESTER BHM

    LIST OF SUBJECTS WITH CODE

    1. BHMCC01 BUSINESS ENGLISH 1. BHMCC02 FOOD AND BEVERAGE PRODUCTION-I

    1.BHMCC45 FOOD AND BEVERAGE PRODUCTION-I PRACTICAL

    1. BHMCC03 FOOD AND BEVERAGE SERVICE-I 1.BHMCC46 FOOD AND BEVERAGE SERVICE-I PRACTICAL

    1. BHMCC04 FRONT OFFICE OPERATIONS-I 1.BHMCC47 FRONT OFFICE OPERATIONS-I PRACTICAL

    1. BHMCC05 HOUSE KEEPING-I 1.BHMCC48 HOUSE KEEPING-I PRACTICAL

    1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES

    FIRST SEMESTER

    Module 1

    Functional English Grammar and Comprehension

    Parts of speech / Articles / Prepositions

    Modals / Tenses / Active Passive Forms.

    Question Tags, Common Errors, Effective Sentences, Sentences Structures, Use of

    Connectives

    Module 2

    Reading and Language Comprehension

    Reading Skills, Active and Passive Reading

    Recognizing Main Ideas, Vocabulary Skills.

    1.BHMCC01 BUSINESS ENGLISH

  • 11

    Module 3

    Summarizing and Paraphrasing

    Summarizing Techniques, Selection and Rejection, Substitution

    Outlining and Paraphrasing.

    Module 4

    Professional Writing - Resume CV- Reference and recommendation letter

    Employment letters Online application Soft skill

    Business letters Parts and layout of business letters Business enquiry

    letters-Offers and quotation Orders and execution-

    Grievances and redressals. Sales letters-Follow-ups letters-Circular letters-Status

    enquiry collection letters, use of E-Devices in Communication video conferencing.

    Translation Techniques, Press release writing of theme for press release.

    Module 5

    Comprehension of Technical Material

    Reading Instruction and Technical Material

    Reading and Grasping Graphic Information

    E mail Message and Telephonic Conversation.

    Books for Reference

    1. Sharma R.C, and Mohan.K, Business Correspondence and Report Writing,

    Tata McGraw Hill, 1994.

    2. Gartside L, Model Business Letters. Pitman, 1992.

    3. Communication in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality

    Press.

    4. DSouza Eunice and Shahani.G, Communication Skills in English, Noble

    Publishing, 1997.

    Module 1 : Introduction To The Catering Industry :

    An overview of the Global Hospitality Industry and Catering Services.

    Introduction to Art of Cookery.

    Culinary History Development of Culinary Art from the Middle Ages to Modern

    Cookery.

    Nouvolle Cuisine, Fusion Cuisine, Cuisine Minceur, Popular International Cuisine.

    Characteristics, menu terms, names of dishes.

    Basic culinary terms: Indian Oriental Western

    1. BHMCC02 FOOD & BEVERAGE PRODUCTION I

  • 12

    Module 2 : Kitchen Organization Layout And Hierarchy :

    Section of the kitchen with layout and functions receiving area, storage area dry

    and cold butchery and vegetable preparation area, cooking area Hot kitchen,

    cold kitchen, bakery and confectionary.

    The classical kitchen brigade the partie system the job description and job

    specification.

    Module 3 : Kitchen Equipment And Cooking Fuels:

    Classification Heat generating, refrigerating, Kitchen machinery, storage, tables

    hand tools, weighing and measuring, pot wash, holding utensils stillroom.

    Diagrams, uses, care, maintenance, criteria selection.

    Types, differences between types, uses.

    Advantages and disadvantages

    Safety precautions

    Module 4 : Food Commodities:

    Classification with examples and uses in cookery

    Cereals, Pulses, vegetables and fruits, eggs, seafood and fresh water fish, red and

    white meat, dairy products nuts and oilseeds, fats and oils, sweetening agents,

    spices and condiments, leavening agents, herbs, essences and flavors, food

    colouring agents.

    Foundation ingredients- Characteristics and uses in cookery.

    Flour, eggs, sugar, fats and oils, liquids, salt, yeast, baking powder.

    Use of Convenience foods.

    Module 5 : Aims And Objectives Of Cooking Food With Specific Reference

    To The Catering Industry :

    Importance of cooking food

    Principles of balanced and healthy diet

    Action of heat on food effects of heat while processing the following

    commodities:

    o Carbohydrate rich food like cereals, pulses, starchy vegetables, sweetening

    agents.

    o Protein- rich food like meat, fish, eggs, dairy products.

    o Fat- rich food like dairy fat, vegetable oils and fats, animal fat, nuts and

    oilseeds.

    o Vitamin- rich food like green leafy vegetables, orange, vegetable.

    o Mineral- rich foods.

  • 13

    Books for Reference:

    1) Modern cookery for teaching and the trade Vol. I & II Thangam E. Philip

    2) Cooking with Indian Masters Prasad

    3) Theory of Catering - Kinton and Cesarani

    4) Practical Cookery Kinton and Cesarani

    5) The complete Indian Cookbook Mridula Baljekar

    6) Theory of cooking Krishna Arora

    7) Basic Cookery Martland and Welsby

    8) An approach to professional cookery Henry F. Wood.

    1. BHMCC45 FOOD & BEVERAGE PRODUCTION I PRACTICAL

    PRACTICAL

    Identifying and using different kitchen equipment with emphasis on care,

    maintenance and precautions

    Identifying raw materials-collect samples from the market-quantity and quality

    points

    Different methods of cutting and cooking vegetables

    Handling knives and peelers

    Preparation of stocks-vegetables and meat-white, blond and brown

    Preparation of basic sauces- bchamel, espagnole, veloute, tomato, hollandaise

    and mayonnaise.

    PRACTICAL EXAMINATION PATTERN

    Internal Examiner

    Grooming -5 Marks

    Identifying and using different kitchen equipments- 10 Marks

    Identification of raw materials -10 Marks

    Journal-The student is required to present a neat and covered certified journal

    containing the entire practical done during the semester.15 Marks

    External Examiner

    Different methods of cutting vegetables-15- Marks

    Preparation of stocks-vegetable and meat - 15 Marks

    Preparation of basic sauces- 20 Marks

    Viva voce( pertaining to the 1st semester syllabus) - 10 Marks

  • 14

    Theory :

    Module 1 : Food & Beverage Service Industry

    Introduction,

    Types of catering operations.

    Module 2 : Attributes Of Food & Beverage Service Personnel

    Module 3 : Food & Beverage Service Organization

    Organization Hierarchy of the F & B Department

    Job specifications for the F & B Department

    Job Descriptions (Restaurant Manager, Sr. Captain, Station Waiter, Busboy,

    Hostess, Sommelier, RSOT, Chef d etage).

    Module 4 : Food & Beverage Service Areas

    Specialty Restaurant,

    Coffee shop

    Room Service

    Bar

    Banquets

    Module 5 : Introduction To French Classical Menu

    The 13 courses of Classical French Menu in English : Appetizers, Soup, Egg,

    Farinaceous, Fish , First Meat Course, Main Meat, Rest, Vegetables, Sweet,

    Savoury ( inclusive of Cheese) and Dessert.

    Brief descriptions and examples of each type in every course.

    Books for Reference :

    1. Food & Beverage Service training Manuel - Sudhir Andrews, Tata Mc Graw Hill

    2. Food & Beverage Service Lillicrap & Cousins ELBS.

    3. Modern Restaurant Service John Fuller Hutchinsons

    4. Food & Beverage service Management Brian Varghese

    5. Introduction F & B service Brown, Hepper & Deeyan

    6. Professional food and Beverage service Management Brain Varghese

    7. The waiter John Fuller and A.J.Cuvrie-Hutchinson

    8. Food & Beverage Service-Bobby George-Jaico books

    1. BHMCC03 FOOD & BEVERAGE SERVICE - I

  • 15

    9. Food & Beverage Service Management Bobby George & Sandeep Chatterjee-Jaico

    books

    1. BHMCC46 FOOD & BEVERAGE SERVICE - I PRACTICAL

    Practical :

    Restaurant Etiquette

    Mise-en-Scene/ Mise-en-Place

    Laying and relaying of a table cloth

    Rules for laying a cover

    Napkin folds

    Service of Water/Aerated Water

    Handling of Cigar

    Clearing of Ashtrays

    Silver service

    3 course menu compiling in English

    PRACTICAL EXAMINATION PATTERN

    External examiner

    Compiling a three course menu in English 10 Marks

    Starter

    Main course

    Dessert

    cover set up (Table d hote) minimum two covers 10 Marks

    Laying and relaying of table cloth 5Marks

    Napkin folding (Three types) 5Marks

    Service of Water and other aerated Beverages 5Marks

    Restaurant Etiquettes 5Marks

    Clearing plates 5 Marks

    Bread crumbing 5Marks

    Viva Voice (Pertaining to first semester ) 10 Marks

  • 16

    Internal Examiner

    Personnel Hygiene & Grooming (Uniforms, nails, shaving, Shoes, socks , hair and waiters kit) - 5Marks

    Handling Service Gear - 5Marks

    Carrying Two plates ,Three plates ,Glassware - 5Marks

    Polishing cutleries, glassware and crockerys - 5Marks

    Clearing ashtrays -5Marks

    Journal -15Marks

    The student is required to present a neat and covered certified journal

    Containing the entire practical done during the semester

    Module 1 : Origin, History, Growth, Development, Classification And

    Categorization Of Hotel Industry.

    Module 2 : Hotel Organization:

    Introduction of Front Office.

    Basic Activities of Front Office.

    F/O Layout & Equipment.

    Various sections of Front Office.

    Organization structure of Star hotels and the FO department.

    Qualities and Attributes of FO Personnel.

    Module 3 :

    Job Description and Specifications:

    FOM, LM, GRE

    Receptionist/ Information Assistant

    1. BHMCC04 FRONT OFFICE OPERATIONS I

  • 17

    Reservation Assistant

    Bell captain, Bell Boy

    Telephone Operator

    Lobby & Bell Desk Operations:

    Layout of a lobby

    Role of LM & GRE

    Uniformed services Concierge, Bell Boy, Doorman & Parking Valet

    Layout and equipment of Bell Desk

    Function of Bell Desk

    Luggage handling procedure on guest arrival and departure. (For FITs,

    VIPs, Groups etc .)

    Departure procedures,

    Left luggage procedure,

    Scanty Baggage procedures

    Paging

    Miscellaneous services

    Module 4 : Reservations

    Sources and modes

    Types ( Guaranteed & Non guaranteed)

    Reservation record

    Method of receiving a reservation

    Confirmation / Cancellation numbers

    Reservation charts

    Modification and cancellation of reservations

    Module 5 : Reception :

    Introduction to Reception

    Coordination between FO and other departments

    Types of keys and their control

    Room change procedures

    Preparation of other documents

    Preparation of Guest History card

    Departure procedure

    Day / Night Reception

    GLOSSARY(Terms from I semester portions)

    Books for reference:

    1) Hotel Front Office Training Sudhir Andrews

  • 18

    2) Hotel Front Office Operations Colin Dix & Chris Baird

    3) Hotel front Office James Bardi

    4) An introduction of hospitality Dennis L. Foster

    5) Managing Front Office Operations Michael L. Kasarana & Richard Brooks.

    6) Principles of Hotel front Office Operations Sue Baker, Pam Bradley & J.H.

    7) Hotels for Tourism Development Dr. Jagmohan Negi

    8) Hotel Reception White & Beckley

    9) Dynamics of Tourism Pushpinder S. Gill

    10 ) Tourism Today Ratandeep Singh

    11 )Profiles of Indian Tourism Shalini Singh

    1. BHMCC47 FRONT OFFICE OPERATIONS I PRACTICAL

    Practical :

    Grooming & Hospitality Etiquette.

    Countries Capitals, currencies, airlines & official airlines of the world.

    Preparation of room Status Report / Discrepancy Report.

    Handling Telephones telephone etiquette & manners.

    Taking Reservations.

    Knowledge of FO layout.

    Basic FO situation handling.

    Filling up forms concerning to all the topics covered in the theory of 1st semester.

    PRACTICAL EXAMINATION PATTERN

    INTERNAL EXAMINER

    1. Telephone etiquette - 5 Marks

    Greetings

    Collecting information

    2. Assignment-Countries, Capital, Currencies, and official airlines of the world

    (Power Point Presentation)-15 Marks. The students will be given a test in the

    form of fill in the blanks/Match the following.

    3. Journal-The student is required to present a neat and covered certified journal

    containing the entire practical done during the semester.- 15 Marks

    4. Grooming- 5 Marks

  • 19

    EXTERNAL EXAMINER

    1. Reservations 25 Marks

    Taking reservations(FIT/FFIT/Corporate guest, and group)- Drawing the

    reservation form and mock handling of a reservation on telephone.

    Modifying the reservations

    2. Basic Front office situations - 15 Marks

    Fire

    Death

    Natural Disasters-Floods, Earthquake, etc.

    Accidents

    Lost & Found

    Damage to hotel property

    Vandalism

    Drunk Guest

    Scanty Baggage

    Theft

    Sick Guest

    Bomb Threat

    3. Preparation of forms and Formats- 10 Marks

    Room Status Report

    Discrepancy Report

    VIP Amenities Voucher

    Expected Arrival List

    Guest History Card

    Scanty Baggage Register

    Bell Boys Errand Card

    Lobby Control Sheet

    4. Viva voce(Pertaining the first semester syllabus) -10 Marks

    MODULE 1: Introduction - House Keeping Department

    Meaning and Definition

    Importance of House Keeping

    Responsibilities of House Keeping

    1. BHMCC 05 HOUSE KEEPING I

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    Application of House Keeping in other areas

    A career in House Keeping

    Organizational frame work of the department (large/medium/small).

    Role of key personnel in House Keeping

    Job description and job specification of staff in the department

    Attributes and qualities of the house keeping staff

    Skills of a good house keeper ( Managerial/Technical/Conceptual)

    The ideal House Keeper.

    Inter- departmental coordination with more emphasis on front office and

    maintenance.

    Department and the relevant sub sections.

    MODULE 2: Hotel Guest Room:

    Types of Guest Rooms.

    Layout of guest rooms (types)

    Layout of floor pantry

    Furniture/fixture/fittings/guest supplies/amenities in a guest room ( to be dealt in

    brief only)

    MODULE 3: Cleaning Equipment Public Areas Cleaning Of Guest Rooms:

    Types of equipments

    Operating principles of equipments

    Characteristics of good equipment ( mechanical/manual)

    Storage/upkeep/maintenance of equipment.

    Cleaning Process

    Cleaning and upkeep of public areas (lobby)/cloak rooms/restaurants/bar/banquet

    halls/ administration offices/lifts and elevators/staircases/back areas/front areas/

    corridors.

    Daily cleaning of occupied/departure/vacant/under repair/VIP rooms.

    Weekly cleaning/spring/cleaning.

    Evening Service.

    Systems and procedures involved.

    MODULE 4: House Keeping Control Desk

    Important/role/co-ordination/check list.

    Forms, formats & registers used in the desk reports

    Paging systems and methods

    Telephone handling skills

    Role of computers

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    MODULE 5: Basic Controls In House Keeping - Linen/Uniform/Tailor Room:

    Lost and Found

    Key control

    Gate pass

    Indenting from stores

    Lay Out.

    Types of linen/sizes/linen exchange procedures.

    Storage facilities and conditions

    Par stock/factor affecting par stock/calculation of par stock.

    Discard procedure/re-use of discard

    Inventory system

    Functions of Uniform Room.

    Functions of Tailor Room.

    GLOSSARY (Terms from I semester portions)

    Books for reference :

    1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill

    2. The professional House Keeper, Tucker Sehneider, VNR

    3. Professional Management of House Keeping Operations, Martin Jones, Wiley

    4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann

    5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox

    ELBS.

    6. Accomodation & Cleaning Service Vol I & II, David Allen, Hutchinson.

    7. Managing House Keeping Operations, Margaeat Kappa & Aleta Nitschke

    8. First Aid, St John Ambulance Association, New Delhi

    9. Housekeeping Operations-Design & Management Malini Singh & Jaya B George

    -Jaico books

    10. Hotel Housekeeping Operations & Management-G.Raghubalan & Smirtee

    Raghubalan-Oxford University press

    1. BHMCC 48 HOUSE KEEPING I PRACTICAL

    PRACTICALS

    1. Bed making

    2. Personal Hygiene in House Keeping

    3. Greeting of customers-In rooms and public areas

    4. Identification of Equipments-Manual and Mechanical

    5. Sweeping/Scrubbing/Mopping Process

    6. Wet Dusting & Dry Dusting

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    7. Public Areas ( restaurants/office/corridors, etc)

    8. Spring Cleaning

    9. Cleaning of Restaurant during peak hours.

    10. Cleaning of Coffee shop during peak hours.

    11. Cleaning of Mirrors/Glass/Window Panes

    12. High ceiling cleaning/Cobweb removing

    13. Brassoing

    14. Silver Polishing

    15. Preparation of hot and cold face towels ( demo only)

    16. Report on Cleaning Equipments.

    PRACTICAL EXAMINATION PATTERN

    INTERNAL EXAMINER

    1. Forms and formats 5 Marks

    Students are required to draw one of the following form/format

    I. Occupancy slip

    II. Gate pass

    III. Key register folio

    IV. Lost and found register folio

    2. Journal 15 Marks

    The student is required to present a neat and covered certified journal containing the

    entire practical done during the first semester.

    3 . Assignment -5 Marks

    Student is required to present a topic and present if on a power point

    Students will be quizzed on the same

    Time allotted for presentation and Q/A session - 5+ 1 Min.each

    4 . Grooming -5 Marks

    EXTERNAL EXAMINER

    1. Bed making- 25 Marks

    Students are required to make a traditional single bed without the bed covers within

    five minutes. Evaluation is done on a correct usage of linen, neatness and time taken.

  • 23

    2. Brass Polishing- 10 Marks

    Students are required to present a polished medium sized brass article. Care to be

    taken to provide one unpolished brass item to each student. Time limit-20 minutes.

    3 . Cleaning of rooms / public area -15 Marks

    4. Viva-voce -10 Marks

    a) Introduction 1 Question

    b) Housekeeping Department 1 Question

    c) Hotel Guest rooms 1 Question

    d) Cleaning Equipments 1 Question

    e) Public Areas 1 Question

    f) Cleaning of Guest rooms 1 Question

    g) House keeping Control Desk 1 Question

    h) Basic Controls in Housekeeping 1 Question

    i) Linen Room 1 Question

    j) Glossary 1 Question

    Module 1 : Management

    Introduction, Meaning, nature and Scope of management.- Characteristics and

    functional areas of management. - Management as a science and art or profession. -

    Management & administration - Principles of management.

    Module 2 : Management Functions :

    Planning. Definition meaning, importance - steps in planning - characteristics - types of plans

    - missions - objectives - strategies - policies - procedures - rules -programmes - Decision

    making Definition, meaning, importance - objectives steps in rational decision making *

    types of decisions

    1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES

  • 24

    Module 3 : Organizing' :

    Meaning, importance, process of organizing - organizational structure - types of

    organizational structure - line organization, line and staff organization, functional

    organization, committees scientific management.

    Module 4 : Staffing - Meaning - delegation of authority - significance of delegation,

    process of delegation. centralisation & decentralisation of authority - Directing:

    meaning, importance, elements of directing, span of control.

    Module 5 : Co- ordination - Definition - need for co ordination - Controlling: Definition,

    need for control, steps in control process.

    Books for Reference :

    1. Harold Koontz, Heinz weihrich & Ramachandra Achari , Principles of Management, Tata

    MC Graw Hill Publishing Co., "New Delhi

    2. R. S.Gupta; B.D Sharma andN. S Bhalla, Principles and Practices of Management

    Kalyani Publishers, New Delhi

    SYLLABUS OF SECOND SEMESTER BHM

    LIST OF SUBJECTS WITH CODE

    2. BHMCC07 Information processing using systems-I

    2. BHMCC08 Food & Beverage production-II

    2. BHMCC49 Food & Beverage production-II Practical

    2. BHMCC09 Food &Beverage service-II

    2. BHMCC50 Food &Beverage service-II Practical

    2. BHMCC10 Front Office Operations-II

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    2. BHMCC51 Front Office Operations-II Practical

    2. BHMCC11 Basics of Financial Accounting

    2. BHMCC12 Business Ethics & Human Rights

    SECOND SEMESTER

    2.BHMCC07 INFORMATION PROCESSING USING SYSTEMS - I

    Module I Introduction to computers overview computer architecture, Input, Output

    and storage devices-Secondary storage device-magnetic and optical media input and

    output unit OMR, OCR, MICR, scanner, mouse, Modem .

    Module II Data storage and retrieval operating systems WINDOWS computer

    virus, antivirus and computer security. Element of MS dos and window OS. Computer

    arithmetic, binary, octal and hexadecimal number system. Algorithm and flow chart.

    Illustrations elements of database and its applications. creating graphs using

    spreadsheet creating macros and menus importing of data.

    Module III Text processing using word introduction to the concept of spreadsheet

    creation of spread sheets .An overview of MS Word, MS Excel and MS Power Point

    element of basic Programming simple illustration.

    Module IV Data communications and computer networks LANs and WANs Network

    topologies world wide web and business community, communication through

    computer networks

    Module V E Commerce, EFT and e-mail.

    Books for Reference :

    1. Peter Norton, Introduction to Computers

    2. Rajaraman V., Fundamental of Computers, prentice hall of India

    3. Jain Satish, Computer Fundamentals for O level Examination (Module-I), BPB

    Publications, New Delhi

    4. Simkins Mark G., Computer Information System, S.Chand & Co. (2nd Reprint)

  • 26

    Module 1 : Basic Preparations:

    Cleaning and basic pre-preparation of all the commodities Bouquet garni,

    mirepoix, roux, stocks, aspic and glaze, marinades, pastes, masalas, batters

    dough.

    Module 2 :

    Classification, selection, cuts, storage of beef, Mutton, pork, lamb, poultry, game

    & game birds.

    Module 3 : Methods of Cooking :

    Classification

    Principles

    Equipments required

    Commodities that can be used

    Menu examples

    Boiling, steaming, poaching, blanching, sauting, grilling, roasting, baking,

    braising, broiling, micro waving, frying.

    Module 4 : Soups , Sauces & Gravies:

    Classification of soup

    Principles of making soups

    Garnishing soups

    Popular international soups & accompaniments

    Basic sauces and its derivatives

    Module 5 : Professional Standard For Food Handlers:

    Personal hygiene

    General Kitchen hygiene and sanitation practice

    Attitude towards work in the kitchen.

    Glossary of Technical Terms

    Books For Reference:

    1. Modern Cookery for the teaching and the trade Volume I & II

    2. Cookery with Indian masters Prasad

    3. Theory of catering Kinton and Cesarani

    4. Practical cookery Kinton & Cesarani

    2. BHMCC 08 FOODS & BEVERAGE PRODUCTION II

  • 27

    5. The complete Indian Cookbook Mridula Baljekar

    6. Theory of cooking Krinshna Arora

    7. Basic Cookery Martland and Welsby

    8. An approach professional Cookery Henry F.Wood

    2. BHMCC 49 FOOD & BEVERAGE PRODUCTION-II PRACTICAL

    Practical :

    Demonstration of different methods of cooking.-

    Different methods of cooking cereals and pulses.

    Different methods of cooking eggs.

    Preparation of basic gravies.

    Preparation of simple soups thin and thick

    Demonstration of cuts of meat and fish

    Cooking of simple three course menus both Indian and Western. The student

    should prepare a minimum of 12 Menus.

    PRACTICAL EXAMINATION PATTERN

    Internal Examiner

    Grooming - 5 Marks

    Journal 15 Marks

    Using of different kitchen equipments-10 Marks

    Check the quality of raw materials(both Indian and Western) 10 Marks

    External examiner

    Evaluation of a simple three course menu:

    Soups/Starter 10 Marks

    Main Course 20 Marks

    Accompaniment 5 Marks

    Dessert 15 Marks

    Scullery 5 Marks

    Viva-Voce 5 Marks

    Module 1 : F & B Service Equipment

    Furniture

    Linen

    Chinaware

    Silverware ( Flatware, Hollowware)

    Glassware

    2. BHMCC09 FOOD & BEVERAGE SERVICE II

  • 28

    Disposables

    Special Equipment ( Trolleys, Electrical equipment, etc)

    Personal equipments.

    Module 2 : Rules for laying a table

    Side table

    Module 3 : Rules for waiting at a table

    The service sequence

    Module 4 : Types of Service and menus

    Table Service French, Russian, English, American, Silver

    Assisted Service Carvery

    Self Service Buffet, Cafeteria

    Specialized Service Gueridon, Automated, tray, Trolley, etc

    Menus a la carte, table d hote, Californian, cyclic, etc

    Module 5 : Non alcoholic Beverages

    Classification

    Types

    Service

    Brand names

    Books of Reference :

    1. Food & Beverage Service Training Mannual Sudhir Andrews 2. Food & Beverage Service Lillicrap & Cousins 3. Modern Restaurant service John Fuller 4. Food & Beverage Management Brain Varghese 5. Introduction to Food & Beverage Service Brown, Heppe & Deegan 6. Professional food & Beverage service Management Brain Varghese. 7. The world of wines, spirits & Beers- H.Berberoglu. 8. Beverage Book-Andrew, Dunkin & Cousins 9. Professional guide to Alcoholic Beverages-Lipinski 10 . Alcoholic Beverages-Lipinski & Lipinski 11 Food & Beverage Service and management-Bobby George & Sandeep Chatterjee

    Jaico books 12 Food & Beverage Service-Bobby George-Jaico books

  • 29

    2. BHMCC50 FOOD & BEVERAGE SERVICE-II PRACTICAL

    Practical:

    Silver Service

    Service sequence,

    A la Carte and Table dhote Menu

    Service of hot beverages

    Service of Cigarettes.

    Equipments identifications

    PRACTICAL EXAMINATION PATTERN

    External examiner

    Side table setup (Dummy waiter) -5Marks

    Cover setup a la carte and table d hote -5Marks

    Equipments identification (The student is required to identify minimum -10Marks

    Ten items)

    Table service and clearance (French, American, English and Silver ) -20Marks

    Service of Hot Beverages (Tea, coffee etc) -10Marks

    Viva -voce -10Marks

    Internal examiner

    Mise- en- place and Mise- en- scene -10Marks

    Personnel Hygiene - 5 Marks

    Restaurant reservation and seating plan -5 Marks

    Service of cigarettes -5 Marks

    Journal -15 Marks

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    The student is required to present a neat and covered certified journal

    Containing the entire practical done during the semester

    Module 1 : Information

    Role of information section

    Handling of mails registered post, parcels etc

    Handling of messages

    Handling of guest room key

    Paging

    Providing information to the guest

    Aids used

    Module 2: Handling of Front Office Operation Front Office Organization

    Guest cycle (pre-arrival, arrival, occupancy and departure phases for FITs, FFITs,

    VIPs, Groups, Crews, etc)

    F/O equipments

    Duty rosiers and work schedule front desk and bell desk for a 100, 250, and 500

    rooms property business class

    Module 3: Reservation

    Reservation and sales

    Reservation inquiry CRS, intersell agencies, GDS, property direct.

    Reservations through internet

    Group reservations

    Overbooking

    Forecasting

    Upselling

    Reservation considerations legal implications, waiting list, packages, potential

    reservation problems, coordination with travel agencies.

    Module 4 : Reception

    Preparing night clerks report calculations

    Calculation of rook position

    No-show Management

    Upselling

    Departure procedures

    2. BHMCC10 FRONT OFFICE OPERATIONS II

  • 31

    Module 5 : Registration

    Objectives

    Legal obligations

    Pre-registration

    Various types of registration methods/records

    Documents generated during the registration process.

    Registration procedure FIT, FFIT, VIPs, Groups, Crews, Scanty Baggage, guest,

    corporate guests, walk-ins, etc

    Glossary of Technical terms

    Books for reference:

    1) An introduction to hospitality Dennil L Foster

    2) Managing front office operations Michael I Kasavana & Richard M Brooks

    3) Principle of hotel front office operations Sue Baker, Pam Bradley & J H

    4) Hotels for Tourism Development Dr Jagmohan Negi

    5) Profiles of Indian Tourism Shalini Singh

    6) Tourism Today Ratandeep singh

    7) Dynamics of Tourism Pushpinder S Gill

    8) Hotel Reception White & Beckley

    9) Hotel front Office Training Sudhir Andrews

    10) Hotel front office Operations Colin Dix & Chris Baird

    11) Hotel Front Office James Bardi

    2. BHMCC 51 FRONT OFFICE OPERATIONS II PRACTICAL

    Practical :

    Handling registration FIT, FFIT, VIP & Group/CREW.

    Assignment Brochure designing

    Check-in procedures FIT, FFIT,VIPs, Groups, Crews, Scanty Baggage, guest,

    corporate guests, Walk-ins

    Up selling techniques.

    Passport & VISA regulations for foreigners

    Filling up forms and formats-

    C-Form

    Message Slip

    Arrival List

    Daily V.I.P movement list

    Guest History card

  • 32

    PRACTICAL EXAMINATION PATTERN

    INTERNAL EXAMINER

    1. Assignment- Brochure designing 10 Marks.

    Design a hotel brochure with all details. No cut and paste or print outs from

    websites of Name, address, logo, facility information and map will be accepted.

    The entire designing should be original and hand written. Pictures of location,

    building elevation, facilities available and restaurants can be used, without any

    original names and addresses visible.

    2. Role play -10 Marks

    Handling messages

    Providing informations to the guest

    Journal-The student is required to present a neat and covered certified journal

    containing the entire practical done during the semester.- 15 Marks

    3. Grooming- 5 Marks

    EXTERNAL EXAMINER

    1. Registration (To be done practically) --25 Marks

    Registration process of FIT, FFIT, VIP/regular, Corporate, Group, Crew guest,

    Scanty baggage, Walk-in. Drawing and filling of registration forms for the above

    mentioned guests.

    2. Basic Front office situations - 20 Marks

    Up-selling

    Potential reservation problems

    3. Viva voce -15Marks

    Check-in procedure FIT, FFIT, VIPs, Groups, Crews, Scanty Baggage

    Guest, Corporate guests, Walk-in.

    Visa and statutory regulations for foreigners.

    Glossary of Technical terms pertaining to second semester.

    Module 1 : Introduction

    Accounting: Origin accounting concepts & conventions, meaning, definition - need

    and importance - functions - limitations - accounting principles - General Accepted

    Accounting Principles - accounting equation -double entry system.

    2. BHMCC11 BASICS OF FINANCIAL ACCOUNTING

  • 33

    Module 2 : Recording Transactions

    Journal - ledger - trial balance - cash book (single column, double column), Analytical

    petty cash book - bank reconciliation statement

    Module 3 : Depreciation

    Accounting for depreciation - meaning - importance - methods of providing depreciation

    (Straight line, diminishing, annuity) - reserves and provisions

    Module 4 : Final accounts

    Final Accounts of sole trader- manufacturing, trading, and profit and loss account,

    balance sheet

    Module 5 : Bill of exchange

    Bill of Exchange: meaning, definition and importance-,, promissory note,,- recording bill

    transaction (honoring, dishonoring, discounting)

    Books for Reference :

    1. M. P. Pandikumar, Management Accounting - theory and practice - Excel Books -

    First edition 2007

    2. S. N. Maheshwari, S. K. Maheshwari - An Introduction To Accountancy Vikas

    Publishing House Pvt Ltd - Nineth edition

    3. S. P.Jain & K.L.Narang Advanced Accountancy Kalyani Publishers,Tenth edition

    4. Roshna Vargheese and K Sreeranganathan Accounting Standards in Indian

    Companies

    5. K. Sreeranganadhan and others- Key to Elements of Book Keeping and

    Accountancy.

    2.BHMCC12 BUSINESS ETHICS & HUMAN RIGHTS

    Module I

    Introduction to ethical principles of society - Universal moral principles - general moral

    issues engulfing modern society - corruption - ecological concerns discrimination

    Module II

    Ethical issues in capitalism and market - socially responsible business behaviour -role of

    ethics in business success - ethical business practices in different countries.

    Module III

    Corporate governance corporate social responsibility Ethics and government

  • 34

    Module IV

    Building and maintaining ethical climate in business - role of ethical leadership

    Module V

    Human Rights concepts new approach in human rights concepts- Human rights in

    democracy.

    Books for Reference

    1. Chakraborthy. S.K, Foundations of Managerial Work - Contributions from Indian

    Thought, Himalaya Publishing, Delhi.

    2. Drucker, Peter F., Managing in Turbulent Times, Pan Books, London

    3. A.C. Fernando, Business ethics, Pearson Education

    4. Laura P Hartman, Abha Chatterjee, Perspectives in bUsiness ethics, 3rd Edition , Mc

    Graw Hill

    SYLLABUS OF THIRD SEMESTER BHM

    LIST OF SUBJECTS WITH CODE

    3. BHMCC13 French

    3. BHMCC14 Food & Beverage Production - III

    3. BHMCC52 Food & Beverage Production III Practical

    3. BHMCC15 Food & Beverage Service-III

    3. BHMCC53 Food & Beverage Service-III Practical

    3. BHMCC16 Housekeeping-II

    3. BHMCC54 Housekeeping-II Practical

    3. BHMCC17 Nutrition & Food Science 3. BHMCC18 Financial Management

  • 35

    THIRD SEMESTER

    3.BHMCC13 FRENCH

    I - Introduction to the Language

    Letters of the alphabet and their pronunciation, distinction between vowels and

    consonant words and the use of different accents.

    II - Self Introduction

    Presenting and introducing another person greetings how to greet and reply to a

    greeting.

    Name

    Of professions, countries and nationalities, fruits and vegetables introduction to the

    number and gender of nouns and adjectives.

    III - Numerical from 1 to 100

    Lecture

    Practical would include reciting the numerical to a common tune and a game with numbers. IV - The time of the day

    Lecture

    Orally making the students read the time in French

    V - Members of the family

    Lecture

    Role-playing Home work: write 5-10 simple sentences on my family . Suggested Book : French Companion [ Part I & II] By Prof.T.K.Thamby Publisher : Polyglot House, Chennai

  • 36

    Module 1: Bakery and Confectionary:

    Principles use of different types of ovens role of ingredients used menu

    examples.

    Material used in Bakery Wheat and wheat products. Sugar, fat, eggs & flavoring

    agents

    Types of dough fermented and pastry.

    Leavening Agents & Shortening Agents

    Types batters cakes, pancakes.

    Module 2: Examples of bakery and confectionary products

    Names and descriptions.

    Breakfast breads Rolls, Danish pastry, croissants, muffins, brioches, rich yeast

    breads, doughnuts, plain white and brown bread for toast, bread & breadfruits.

    Pastry puff pastry, flaky pastry, short crust pastry, sweet pastry, choux pastry,

    croissant dough, Danish pastry.

    Lunch/dinner breads - white brown whole wheat simple yeast breads brad rolls.

    Light snacks savoury snacks made from puff pastry short crust and yeast

    doughs.

    Heavy snacks burger rolls, hot dog rolls, sandwich bread, pitta roll, pizza bases,

    advanced confectionary.

    Module 3: Sponge cakes fatless, Genoese rich :

    Gateaux fresh cream cakes, butter cream cakes, custards cakes, assorted.

    Types of icing : fondant fresh cream, butter cream, American frosting royal truffle

    ganache.

    Desserts hot cheese cakes, souffls, pancakes and custards, cold custards,

    bavarois, souffls, mousses and triffles.

    Assorted chocolates and biscuits.

    Petits fours marzipan marshmallows, jujubes.

    Module 4: Introduction to menu planning:

    Types of menus

    French classical menu , Menu planning

    Other international menus.

    New menu terms.

    Popular menus in Indian hotels.

    3. BHMCC14 - FOOD & BEVERAGE PRODUCTION - III

  • 37

    Module 5: Quantity Food Production:

    Introduction to large scale commercial cooking

    Contract catering, industrial catering, institutional catering,

    Layout of a large quantity kitchen staff hierarchy.

    Production workflow.

    Planning workflow.

    Planning banquet menus and canteen menus.

    Indenting costing forecasting recipes pre-preparation cooking techniques.

    Books for reference:

    1. Modern cookery for the teaching and trade Vol. I & II

    2. Cooking with Indian masters Prasad

    3. Theory of catering Kinton & Cesarani

    4. Practical cookery Kinton & Cesarani

    5. The complete Indian cookbook - Krishan Arora

    6. Basic Cookery Martland and welsby

    7. An approach to professional cookery Henry F Wood

    8. Bakery Technology & Engineering Samuel Amat

    3. BHMCC 52 FOOD & BEVERAGE PRODUCTION III PRACTICAL

    Practicals

    Bread(Bread Loaf-White and Brown), bread rolls (Various shapes) ,French bread.

    Different types of pastries-puff pastry, Short crust pastry, Choux pastry, Danish

    pastry & Hot water pastry.

    Different types of cakes(Sponge, Genoese, Fatless, Swiss roll, Fruit cake )and

    cookies

    Light and heavy snacks

    Students should attend practical classes on quantity food production

    Practical Examination Pattern

    Internal examiner

    Grooming- 5 Marks

    Practical journals-15 Marks

    Assignments on bakery products (Should be spiral bounded) - 20 Marks

    External examiner

    Preparation of Bread, bread rolls and other bread products -20 Marks

    Preparation of different pastries- 10 Marks

    Preparation of cakes and cookies - 10 Marks

  • 38

    Preparation of light and heavy snacks - 10 Marks

    Scullery -5 Marks

    Presentation - 5 Marks

    Module 1 : Menu Planning

    Introduction

    Types of menus

    Rules to be observed while planning menus

    French Classical Menu

    Menu terms

    Food and its accompaniments with cover

    Menu design

    Module 2 : Breakfast

    Types Continental, English and American

    Buffet Breakfast

    Breakfast Menu

    Breakfast cover set up and service

    Module 3 : Room Service

    Hierarchy

    Layout and design

    Cycle of room service

    Forms and formats used

    Pantry & still room

    Module 4 : Cheese

    Introduction

    Types based on source, countries

    Cover set up and service of cheese

    Module 5 : Banquets and Buffet Forms and Formats

    Types of Banquet functions, types of menus, table and seating plans, booking

    procedures, banquet seating calculation, BFP

    3. BHMCC15 FOOD & BEVERAGE SERVICE III

  • 39

    Factors affecting buffer set up, parts of buffet, types of buffet set up, types of

    buffet services finger, fork, sit down buffet.

    Buffet themes.

    Buffet equipments.

    Books for Reference

    1. Food & Beverage Service Training Manual Sudhir Andrews

    2. Food & Beverage Service Lillicrap & Cousins

    3. Modern Restaurant service John Fuller

    4. Food & Beverage Management Brain Varghese

    5. Introduction to Food & Beverage Service Brown, Heppe & Deegan

    6. Professional food & Beverage service Management Brain Varghese.

    7. The world of wines, spirits & Beers- H.Berberoglu.

    8. Beverage Book-Andrew, Dunkin & Cousins

    9. Professional guide to Alcoholic Beverages-Lipinski

    10. . Alcoholic Beverages-Lipinski & Lipinski

    11. Food & Beverage Service and Management-Bobby George & Sandeep

    Chatterjee-Jaico books

    3. BHMCC 53 FOOD & BEVERAGE SERVICE-III PRACTICAL

    Practical:

    Taking Food Orders.

    Compiling a Menu in French and English.

    Breakfast Table Layout.

    Room service Tray and Trolley Layups.

    Briefing/ De-briefing.

    Service of Cheese.

    Service of Cigarettes.

    PRACTICAL EXAMINATIONS PATTERN

    External examiner

    Menu card Presentation and order taking 05

    Three course menu compiling in French and cover set up and service 15

    Breakfast table Setup 05

    Room service order taking over telephone 05

  • 40

    Room service tray Setup 05

    Cover set up and Service of Cheese 05

    BFP filling 10

    Viva voice 10

    Internal

    A la carte Menu card 05

    Doorknob menu card 05

    Briefing/Debriefing 05

    Personnel Hygiene 05

    Buffet Set Up 05

    Journal 15

    The student is required to present a neat and covered certified journal

    Containing the entire practical done during the semester

    Module 1 : INTERIOR DECORATION COLOUR - LIGHT

    Introduction

    Definition

    Design

    Elements of design.

    Principles of design.

    Introduction

    Colour Wheel

    Importance

    Classification, characteristics.

    Colour Schemes.

    Layout of room lighting plan

    Types / Classification

    Sources

    Uses

    3. BHMCC16 HOUSE KEEPING II

  • 41

    Module 2 : FURNITURE WALL COVERINGS

    Introduction

    Types of furniture

    Principles of furniture arrangement

    Accessories

    Types of Joints.

    Types

    Selection

    Care

    Types of windows

    Window treatment

    Module 3 : FLOOR FINISHES - SOFT FURNISHING

    Types ( hard/semi hard/soft)

    Advantages & disadvantages

    Carpets ( types/uses/selection/care)

    Types

    Use

    Care

    Module 4 : CLEANING SCIENCE - Cleaning principles.

    PH scale and cleaning agent with their application.

    Types of cleaning agents

    Cleaning products

    Characteristics of a good cleaning agent

    Types

    Principles

    Points to be remembered

    FLOWER ARRANGEMENT

    Identification of flowers

    Types of arrangement

    Principles of arrangement

    Arrangements by location

    Points to be remembered

    Module 5 : - LAUNDRY - REFURBISHMENT & REDECORATION

    In- house Vs Contractual

    Layout

  • 42

    Flow Process

    Equipment

    Stain removal ( tea/coffee/lipstick/nail - polish/ curry/ shoe polish/ wax/ alcohol/

    cream/blood)

    Definition

    Factors

    Procedures and task involved

    Snagging list.

    Books for Reference:

    1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill

    2. The professional House Keeper, Tucker Sehneider, VNR

    3. Professional Management of House Keeping Operations, Martin Jones, Wiley

    4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann

    5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox

    ELBS.

    6. Accommodation & Cleaning Service Vol I & II, David Allen, Hutchinson.

    7. Managing House Keeping Operations, Margaret Kappa & Aleta Nitschke

    8. First Aid, St John Ambulance Association, New Delhi

    9. House keeping Operations-Design and Management-Malini Singh & Jaya B

    George-Jaico books

    10. Hotel House Keeping operations & Management-G.Raghubalan & Smirtee

    Raghubalan-Oxford University Press.

    3. BHMCC 54 HOUSE KEEPING II PRACTICAL

    House keeping Practical for III Semester BHM:

    Bed making with turn down and foot fold.

    Flower arrangement

    Laundry ( Stain removal/ironing/starching/washing machine explanation)

    Setting of Chamber Maids trolley

    Assignment on Identification light.

    PRACTICAL EXAMINATION PATTERN

    INTERNAL EXAMINER

    1. Sewing 10 Marks

  • 43

    A 10 x 10 piece of fabric is provided which is sewn on two edges along with a hook

    and a button

    2. Identification of Cleaning Chemicals 10 Marks

    A student is required to identify any five of the chemicals taught along with its usage.

    3. Journal and Grooming 15 Marks

    The student is required to present a neat and covered certified journal containing the

    entire practical done during the third semester.

    4. Assignment -5 Marks

    Student is required to present a topic pertaining to the current semester and

    present it on a power point.

    Students will be quizzed on the same

    Time allotted for presentation and Q/A session - 5+ 1 Min.each

    EXTERNAL EXAMINER

    1. Bed making 25 Marks

    A student is required to make a bed with turn down service and foot fold using single

    sheet covering and duvet. Time allotted: five minutes each.

    2. Maids Trolley Setup 10 Marks

    A student is required to arrange a maids trolley with supplies and linen provided.

    3. Flower Arrangement- 15 Marks

    A student is required to make a flower arrangement (Circular, horizontal, Vertical,

    Triangular, Ikebana) from lots.

    3. Viva-voce (Pertaining the third semester syllabus)- 10 Marks

  • 44

    Module 1 : Introduction

    Food and its relation to health.

    Major Nutrients functions, effect of heat.

    Food sources of carbohydrates, proteins, lipids, vitamins, minerals.

    Module 2 : Diet Planning

    Low and high caloric diet.

    Carbohydrate, protein, fat diet

    Diet for invalid infants, pre-scholars, growing children, teenagers, adults,

    pregnant women, lactating women, senior citizen

    Diet for specific illness diabetics, hepatitis, obesity, and cardiac..

    Module 3 : Food Preservations

    Physical and chemical agents in food preservation.

    Use of low temperatures drying in preservations.

    Preservations of meat, fish, egg, dairy products

    3. BHMCC17 NUTRITION & FOOD SCIENCES

  • 45

    Module : 4: Food Adulteration and Additives

    Definition.

    Common adulterants, Detection.

    Classification of additives and its role.

    Module 5 : Factors influencing Food Intake & food Habits Food

    Microbiology- Food Standards

    Various factors that determine food intake.

    Behavioural factors influencing food acceptance.

    Those that bring food spoilage.

    Micro organisms that bring useful changes in food.

    Food poisoning & Food infections..

    Need.

    Prevention.

    Various Laws governing them.

    Books for reference:

    1) Clinical Diets & Nutrition F P Antia

    2) Food Science Chemistry & experimental foods Dr M Swaminathan.

    3) Normal & therapeutic nutrition H Robinson

    4) Microbiology Anna K Joshna

    5) Food & nutrition Dr M swaminathan

    6) Nutritive value of Indian foods G Gopalan

    7) A text v book of Bio-Chemistry A V S Rama Rao

    8) Food Facts & Principles Shakuntala Mania

    9) Food Science Sumantha Mudambi

    10) Catering Management an integrated approach Mohni Seth Surjeet Mathan

    3.BHMCC18 FINANCIAL MANAGEMENT

    Module I Role of financial functions in management of an enterprise - nature of

    financial decisions - goals of financial management - concept of value and

    return - time value of money - risk and return.

  • 46

    Module II Cost of capital - meaning - estimation of cost of capital of different

    components - weighted average cost of capital -

    Module III Capital structure, meaning and importance - decisions - optimum capital

    structure - financial and operating leverage. Dividend theories - dividend

    policy - forms of dividend - practical considerations in dividend decision.

    Module IV Working capital - importance in the success of a firm - determinants of

    working capital - factors affecting working capital requirements Trading

    on Equity - concept of operating cycle - managing receivables - credit

    policy and standards - inventory management - managing payables -

    managing cash

    Module V Short term and long term sources of finance; commercial papers -

    factoring - inter corporate deposits - accruals - working capital loans -fixed

    deposits - shares - debentures - term loans role of financial institutions

    Books for Reference

    1. Van Home James C., "Financial Management Policy", Prentice Hall of India,

    (9th Edition).

    2. Pandey I. M., "Financial Management", Vikas Publications House, (7th

    Edition).

    3. Khan M.Y. & Jain P.K., "Financial Management", Tata McGraw Hill.

    4. Roshna Vargheese and K Sreeranganathan - Corporate Disclosure by

    Indian Companies. Serials Publications.

    5. Dr. Benson Kunjukunju, Capital Market, Kalyani Publishers, Ludhiana

    SYLLABUS OF FOURTH SEMESTER BHM

    LIST OF SUBJECTS WITH CODE

    4. BHMCC19 Information Processing Systems - II

    4. BHMCC20 Food & Beverage Production - IV

  • 47

    4. BHMCC55 Food & Beverage Production IV Practical

    4. BHMCC21 Food & Beverage Service - IV

    4. BHMCC56 Food & Beverage Service IV Practical

    4. BHMCC22 Front Office Operations - III

    4. BHMCC57 Front Office Operations III Practical

    4. BHMCC23 Business Law 4. BHMCC24 Research Methodology & Quantitative

    Techniques

    FOURTH SEMESTER

    Module 1:

    Introduction to E-Commerce digital economy economic and social impact of

    electronic business opportunities and challenges

    Module 2:

    Web technology communications services offered in the internet

    Module 3:

    Multimedia technologies multimedia elements principles of animation

    Module 4:

    Internet marketing advertising in internet internet marketing plans

    Module 5:

    Mobile Commerce cyber laws impact of cyber laws in India

    Books for Reference:

    1. Rajaraman V., Fundamental of computers, Prentice Hall of India

    4. BHMCC19 INFORMATION PROCESSING SYSTEM -II

  • 48

    2. Jain Satish, Computer Fundamentals for O level Examination (Module-I), BPB

    Publications, New Delhi

    3. Simkins Mark G., Computer Information system, S.Chand & Co, (2nd Reprint).

    4. BHMCC20. FOOD AND BEVERAGE PRODUCTION-IV

    I. Popular international Cuisine-Future, Regional classification, Ineradience,

    Methods of Cooking-Coerces of the menu( French/ Italian/ Mexican/ Chinese/

    Japanese/ Spanish)

    II. Accompaniments and Garnishes-for all coerces of the French classical menu,

    Classical Vegetable accompaniments, Potato preparations, Garnishes and

    accompaniments of all international popular dishes.

    III. Purchasing and store management-Principles of purchase methods of

    purchasing standard purchase, specification, selecting the supplier, Purchase

    procedures, Procedures of issuing- Control systems. Emenity procedures, forms

    and formats used storage, Principles of storage, types of storage, layout of dry and

    cold storage-Functions of storage manager-Banqueting-Principles of food storage.

    IV. Food preservation-Evaluation of recipe

    V. Catering systems -general problems (staff, food, Equipment, Energy, overheads,

    space. Standards of hygiene, refrigeration production equipment-purpose of

    chilling hood, cook chill contains quality control. Employs service, cook pre

    systems- over all benefits of cook/ cook pre systems

    Books for Reference

    1. Modern cookery for the teaching and trade-Volume I & II

    2. Cooking with Indian masters Prashad

    3. Practical cookery- Kinton and Cesarani ELBS

    4. Theory of catering - Kinton and Cesarani ELBS

    5. Theory of cookery Krishana Arora

  • 49

    4. BHMCC 55 FOOD & BEVERAGE PRODUCTION-IV PRACTICAL

    Students should at attend a practical of five course menus in Mexican Chinese, Spanish,

    Thai, and Italian. (a minimum of 3 menus)

    PRACTICAL EXAMINATION PATTERN

    Internal examiner

    grooming 5 Marks

    journal 15 Marks

    assignments (Should be spiral bound) 10 Marks

    Indent and Plan of work 10 Marks

    External examiner

    5course menus-a minimum of 3 menus in the following cuisines

    Mexican

    Chinese

    Spanish

    Thai

    Italian

    Evaluation of a five course menu:

    Starter/Soup 5 Marks

    Main course 15 Marks

    Cereal/Pasta 10 Marks

    Vegetable/Filler course 5 Marks

    Dessert 12 Marks

    Presentation(Internal+ External) 5 Marks

    Scullery 3 Marks

    Viva-voce 5 Marks

    4.BHMCC21 FOOD AND BEVERAGE SERVICE-IV

    I. Alcoholic Beverages-Conception-benefits, abuse, sensible drinking. Responsible

    alcoholic services- license, hours, guest handling. Introduction and alcoholic

    beverages.

  • 50

    II. Wines, wine and food harmony-wine-family, grape composition, prooning, siclo

    harvest, factors affecting quality. Classification of wines-control of quality, France

    Italy, German. Wine manufacture- red, white, rose

    III. Wine producing countries and regions-wine labels- France, Italy, Germany.

    Champagne-manufacture types and shippers. Fortified wines-shery, hot, Madeira.

    Aromatized wines-vermouth and other aromatized wines. Service of wines-Red

    white, sparkling, fortified, wine and food harmony.

    IV. Beer Introduction, incrediance, manufacture, classification and styles, service

    V. Other alcoholic beverages- cider, perry, sake, toddy.

    Books for Reference:

    1. Food & Beverage Service Training Manual Sudhir Andrews

    2. Food & Beverage Service Lillicrap & Cousins

    3. Modern Restaurant service John Fuller

    4. Food & Beverage Management Brain Varghese

    5. Introduction to Food & Beverage Service Brown, Heppe & Deegan

    6. Professional food & Beverage service Management Brain Varghese.

    7. The world of wines, spirits & Beers- H.Berberoglu.

    8. Beverage Book-Andrew, Dunkin & Cousins

    9. Professional guide to Alcoholic Beverages-Lipinski

    10. . Alcoholic Beverages-Lipinski & Lipinski

    11. Food & Beverage Service and Management-Bobby George & Sandeep

    Chatterjee-Jaico books

    4BHMCC 56 FOOD & BEVERAGE SERVICE-IV PRACTICAL

    Five course menu compilation

    Cover set-up

    Food Service

    Taking beverage orders,

    preparation of wine service of different courses of menus with accompanying

    alcoholic beverages

  • 51

    PRACTICAL EXAMINATION PATTERN

    External examiner

    Five course menu compiling with wine pairing, cover set up and Food service 20

    Service of Champagne and Sparkling wine 05

    Service of red wine 05

    Service of White wine 05

    Beverage order taking 05

    Service of bottle beer and Draft beer 05

    Service of aromatized and Fortified wines 05

    Viva Voce 10

    Internal

    Wine List (it should contain region, country, grape variety and characteristics) 10

    Wine decanting 05

    Service of Sake/Cider/Perry/Toddy 05

    Personnel hygiene 05

    Journal 15

    The student is required to present a neat and covered certified journal

    Containing the entire practical done during the semeste

    Module 1 : Front Office Product & Reservations - Telephone

    Types of Rooms

    Types of Room Rates

    Types of Plans

    Types of Clientele

    Room Status definitions

    Role of the telephone department in the hotel industry

    4. BHMCC22 FRONT OFFICE OPERATIONS III

  • 52

    Staff Organization

    Telephone etiquette.

    Coordination with other departments, Internal & External Customers.

    Records and forms used.

    Module 2: F.O. Cash

    Role at FO Cash Section.

    Job description FOC.

    Role of FOC pre arrival, arrival, occupancy and departure.

    Departure procedures

    Security deposit box handling

    Credit card handling procedure

    Foreign currency exchange procedure

    Hotel credit

    Charges and credits cash sheet, cash advances and receipts.

    Preparing the cashiers report.

    Module 3 : Front Office Accounting

    Accounting fundamentals accounts, folios, vouchers, POS, ledgers, FO

    accounting cycle.

    Creation and maintenance of accounts

    Tracking transactions cash payment, charge purchase, account correction,

    account allowance, account transfer, cash advance.

    Processing allowance vouchers

    MCO, VPO, VTL, & GWB

    Internal control cash bank

    Module 4 : Check-out and settlement

    Check-out and account settlement.

    Departure procedure methods of settlement, late check-out

    Updating F/O records

    Late charges.

    Module 5 : The Front Office Audit

    Job description night auditor.

    Establishing and of day/day end process

    Guest credit monitoring

    Transcript daily sales recapitulation sheet

  • 53

    Books for reference:

    1. An introduction to hospitality Dennil L Foster 2. Managing front office operations Michael I Kasavana & Richard M brooks 3. Principles of hotel front office operations Sue Baker, Pam Bradley & J H 4. Hotels for Tourism Development Dr Jagmohan Negi 5. Profiles of Indian Tourism Shalini Singh 6. Tourism Today Ratandeep singh 7. Dynamics of Tourism Pushpinder S Gill 8. Hotel Reception White & Beckley 9. Hotel front Office Training Sudhir Andrews 10. Hotel front Office Operations Colin Dix & Chris Baird

    Hotel Front Office James Bardi 4. BHMCC57 FRONT OFFICE OPERATIONS-III PRACTICAL

    Practical :

    Calculation of various occupancies and revenue.

    Calculation of Plan Grid.

    Preparation of Guest Folio-

    Check-out procedures FIT, FFIT, VIPs,/Groups, Crews, Scanty Baggage,

    Guest Corporate Guests, and Walk-ins.

    Filling up of following forms and formats:

    Advance receipt

    Visitors paid out voucher

    Allowance voucher

    Front office cashiers report

    Credit card charge record

    Safe deposit locker form

    Correction voucher

    Assignment Package designing.

    Procedures for handling credit card, travelers cheque & foreign currency

    FO situation handling advanced operational problems

    Note: Apart from the above mentioned practical, the faculty member should go

    through the assignments, case studies, situation handling, role plays, quiz, group

    discussions, public speaking, etc to enhance the students personality.

    PRACTICAL EXAMINATION PATTERN

    INTERNAL EXAMINER

    1. Assignment- Package designing-10 Marks Evaluation pattern for a package design:

    Presentation(Visual Appeal) Contents

  • 54

    Hand written Own hotel logo and its

    relevance

    Features of the package

    2. Journal and grooming - The student is required to present a neat and covered

    certified journal containing the entire practical done during the semester.- 15

    Marks

    3. Filling up forms and formats - 5 Marks

    4. Procedures for handling credit card & foreign currency- 10 Marks

    EXTERNAL EXAMINER

    1. Calculation of room occupancy percentages and room positions- 15 Marks

    2. Calculation of plan grid- 10 Marks

    3. Preparation of guest folio (Guest folio drawing and up-dating entries) -

    15Marks.

    4. Front Office situation handling- 10 Marks Up-selling Complaint handling

    5. Viva voce(Pertaining the fourth semester syllabus)-10 Marks

    4.BHMCC23 BUSINESS LAW

    Module 1 :

    Indian Contract Act -Contract Law General Principles Essentials of a valid contract,

    consideration Capacity of Parties different types of contracts void and voidable

    contracts Performance contract discharge of contracts breech of contracts law of

    agency

    Module 2:

    Registration and approval of hotel and restaurant Laws relating to registration and

    approval- Types of licenses-Application for a license-Grant of license-Structure of

    premises

    Bar and liquor licenses Liquor licensing laws-licensed premises-General permitted

    hours-Quantities and measures-Billiards and similar games-Music and dancing licenses-

  • 55

    Performing right- Late night refreshment house-Tobacco and cigars-Betting, gaming and

    gaming machines-copyrights

    Module 3:

    Food legislation- Prevention of Food adulteration Act:-Objectives-definition-Adulterated

    and Misbranded Food-Provisions-Appointment and Powers of Food Inspector under the

    act-procedure for taking a sample-Food Standards: PFA, FPO, AGMARK and Indian

    Standards

    Module 4:

    Indian Partnership Act admission death and retirement of partners dissolution of

    partnership firms

    Negotiable Instrument Act cheque, bill of exchange, promissory note, dishonor of

    Negotiable Instruments consequences

    Module 5:

    Consumer Protection Act FEMA Consumer redressal mechanisms Cyber Laws in

    India .Shops and establishment act- Introduction-definitions-adult-family-commercial

    establishments-employer-employee exemption-registration-daily and weekly working

    hours-overtime-annual leave with wages.

    Books for Reference:

    1) Mercantile Law - N D Kapoor

    2) Mercantile Law - S P lyenger

    3) Principles of Business Law - Aswathappa

    4) Business Law - M C Kuchal

    5) Bare acts of respective legislation

    6) Shops and establishment act.

  • 56

    7) Hotel and Tourism Laws- Dr Jagmohan Negi

    4.BHMCC24 RESERCH METHOLDOLOGY & QUANTITATIVE

    TECHNIQUES

    Module 1 Research-Meaning-Definition-Business Research-Types of Research (Pure,

    Applied, Exploratory, Descriptive, Empirical, Analytical, Qualitative and

    Quantitative)- Research process- Primary and Secondary Data-Methods of

    data Collection- Census and Sampling-methods (Probability sampling and

    non probability sampling) Classification & Tabulation

    Module 2 Correlation (Ungrouped data Only) - Concept- Types of Correlation

    methods- Karl Pearson's Co-efficient of correlation-Spearman's Rank

    correlation coefficient- probable error-Regression analysis (Ungrouped

    data Only)- Concepts- lines of Regression- Regression Equation under

    Algebraic method and standard error.

    Module 3 Probability-Meaning-Definition- Basic terms-concepts-Approaches to

    assigning probability-Permutation and combination-Theorems of

    Probability-Addition Theorem-Multiplication Sampling distributions

    Module 4 Testing of Hypotheses- Procedure- Null hypotheses- Alternative Hypotheses-

    Level of significance- Degrees of freedom-Type 1 Error-Type II Error

    (theory only)-Chi- Squere test-simple regression analysis - coefficient of

    correlation - Anova

    Module 5 Report writing-Integral part of report-Characteristics of a good report

    Contents of a report-Bibliography.

    Books for Reference

    1. C. R. Kothari, Research methodology - methods and techniques, New Age

    International Publishers, Revised Second Edition

    2. Gupta, S.P, Statistical Methods.

    3. Gupta, S.C, Fundamentals of Statistics.

  • 57

    4. Elhance .D.N, Fundamentals of Statistics.

    SYLLABUS OF FIFTH SEMESTER BHM

    LIST OF SUBJECTS WITH CODE

    5. BHM CC25 Organizational Behavior

    5. BHMCC26 Food & Beverage Production-V

    5. BHMCC58 Food & Beverage Production-V Practical

    5. BHMCC27 Food & Beverage Service-V 5. BHMCC59 Food & Beverage Service-V Practical 5. BHMCC28 Housekeeping-III

    5. BHMCC60 Housekeeping-III Practical

    5. BHMCC29 Hotel Engineering

    5. BHMCC30 Human Resources Management

    FIFTH SEMESTER

    5. BHMCC25 ORGANIZATIONAL BEHAVIOUR

    Module 1: Organizational Behaviour

    Organization - meaning and significance., Study of Organizational Behaviour -

    Definition, Scope, Organization Structure

    Module 2: Perception and Motivation

    Meaning, need, perceptual Mechanism, Factors influencing perception, Inter-personal

    Perception. Meaning, nature, process. Theories- Maslow and Herzberg. McGregor.

    Non-financial incentives, Job enrichment.

  • 58

    Module 3: Attitudes and Learning

    Meaning, characteristics, components, Attitude and Behaviour, Attitude

    formation and measurement of Attitudes, Learning and behavioural modification.

    Reinforcement, Observational learning, cognitive learning, Organizational

    beh


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