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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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Page 1: bachelor of hotel management- regulations & syllabus

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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, 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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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.

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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

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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

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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. Practical’s / 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.

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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

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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

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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. D’Souza 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

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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.

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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- béchamel, 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

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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 Hutchinson’s

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

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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

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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 crockery’s - 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

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� 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 FIT’s,

VIP’s, 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

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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

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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 Boy’s 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.

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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

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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)

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• 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, sautéing, 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

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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

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• 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

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2. BHMCC50 FOOD & BEVERAGE SERVICE-II PRACTICAL

Practical:

• Silver Service

• Service sequence,

• A la Carte and Table d’hote 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 clerk’s report calculations

• Calculation of rook position

• No-show Management

• Upselling

• Departure procedures

2. BHMCC10 FRONT OFFICE OPERATIONS – II

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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

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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 information’s 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, VIP’s, 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

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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

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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

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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

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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, soufflés, pancakes and custards, cold custards,

bavarois, soufflés, 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

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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

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• 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

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• 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

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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

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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

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• 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 Maid’s trolley

Assignment on Identification light.

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

1. Sewing – 10 Marks

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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 maid’s 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

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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

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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.

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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

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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

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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

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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.

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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

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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

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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 cashier’s 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

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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, traveler’s 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 student’s personality.

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

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

• Presentation(Visual Appeal) • Contents

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• 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-

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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.

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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.

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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.

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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

behavioural modification, Steps in OB. Modification Process.

Module 4: Personality and Leadership

Determinants - Biological, Cultural, family, Social, Situational,

Personality attributes influencing OB, Interactive behaviour and inter personal

conflict., Formal and informal leadership, Characteristics of leadership, Styles -

Autocratic. Democratic. Free-rein. Leadership styles and Management activities.

Module 5 : Group Dynamics and Organisational change

Meaning, Types of Groups, Functions of small Groups, Group Size, Status.

Management implications, Group Behaviour. Group Norms. Group Cohesiveness,

Group Thinking, types of change, factors influencing change, organizational

development

Books for Reference:

1. Organizational Behaviour - Robbins

2. Organizational Behaviour - John W Newstrom & Kieth Davis

3. Organizational Behaviour - Fred Luthans

4. Organizational Behaviour - K. Aswathappa

5. Organizational Behaviour - M. Gangadhar, V S P Rao, and P S Narayan

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Module 1 : Indian Cuisine :

• History, characteristics, ingredients used, regional differences, equipments used,

cooking methods, religious influences, north and south Indian cuisine.

• Indian sweets: milk based – hot: Kheers, payasams, phirnee, gulab jamun.

• Cold sweets: Shrikhand kulfi rabri.

• Cereal and pulse based sweet: halwa, laddoos, jalebi, balushahi.

• Vegetable based sweets : gajar halwa, doodhi halwa.

Module 2 : Garde Manager:

• Definition, functions, role, importance of Garde manger and butchery.

• Staff organization in Garde Manger.

• Buffets-Principle of buffet presentation, buffet themes, types of buffet, set up,

smorgasbord.

• Salads -Classification, principles of salad making, ingredients used, parts of salad.

• Vegetable, meat, sea food, fish, cereals, pastas, pulses, eggs, salad dressings

garnishes, types of salads, classical salads.

• Hors d’oeuvres – definition, classification, variety and classical hors d’oeuvres,

presentation, accompaniments.

• Sandwiches - Parts, types, principles, preparation.

• Bulk preparation, classic sandwiches, preparation and rules to be followed while

making accompaniments.

• Specialty meats – farces, terrines, pates, galantines, ballotines, mousses,

quenelles – definition, methods of preparation, examples.

Module 3 :

• Cold Sauces : dips, choudfroids, aspics – methods of preparation, examples.

• Charcutiere – sausage – types (fresh, semi cooked, semi dry) popular sausages,

selection points, cooking methods, casings, storage problems.

• Bacon and cured pork – preparation methods, uses, menu examples.

• Ham – common types of raw ham, cooked ham selection, points storage.

• Cold cuts – types, smoked and cured meats, menu examples.

Module 4 : Cheese

• Types based on ingredients used

• Uses in the kitchen

• Manufacture of cheese

5. BHMCC26 Food and Beverage Production- V

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60

• Classification of cheese based on the country of origin

• Description of the famous cheese of the world.

Module 5

• Fast food – convenient food

• Rechauffe cooking – Effective use of leftovers

• Principle of food storage

Books for reference:

1) Modern cookery for the teaching and the 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 – Krishna Arora

6) Basic Cookery – Martland and Welsby

7) An approach to professional cookery – Henry F Wood.

5. BHMCC 58 FOOD & BEVERAGE PRODUCTION-V PRACTICAL

Practical :

• Cooking of 5 course Indian and French menus with necessary accompaniments.

• A minimum of 15 menus to be prepared by the student.

PRACTICAL EXAMINATION PATTERN

Internal examiner

• Grooming -5Marks

• Journals – 15 Marks

• Assignments- Research on any particular cuisine 10 Marks

• Indent and Plan of work – 10 Marks

External examiner

• Cooking of 5 course Indian and French menus with necessary accompaniments

• Evaluation of menu:

• Starter/Soup 5 Marks

• Main course 15 Marks

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61

• Cereal/Pasta/Rice 10 Marks

• Vegetable/Filler course 5 Marks

• Dessert 12 Marks

• Presentation(Internal+ External) 5 Marks

• Scullery 3 Marks

• Viva-voce 5 Marks

Module 1: Alcoholic Beverage-Part I

• Distillation-pot and patent stills, proof systems.

• Whisky-Introduction

• Scotch-manufacturing, types, regions, brands

• Irish-history, manufacture, brands.

• American-history, manufacture, types, brands

• Brand names-Canadian, Indian

Brandy -History

• Cognac-Manufacturing, region, types, brands

• Other brandies-Armagnac, Marc/Grappa, Calvados

Module 2: Alcoholic Beverage-part II

• Rum-Hasty, manufacture, styles, brand names with countries.

• Vodka-history, manufacture, brand names

• Tequila-history, manufacture, brand names

• Other spirits-absinthe, Ouzo, Slivovits, Aquavit, Feni, Arrack, Schnapps, Pastis

• Liqueurs-Introduction, manufacture, brand names with base, colour, flavor,

countries

Module 3: Bar

• Introduction

• Legal regulations and licensing

• Types of bar

• Design, parts, layout equipment and ingredients, staffing

• Basic controls-stock and revenue

5.BHMCC27 FOOD & BEVERAGE SERVICE-V

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• Cocktails-introduction, parts (base, modifier etc), methods (stir, shaken, etc)

families (cups, daisies, crustas, etc), terms (dash, zest, on the rocks, naked etc)

popular cocktails (classic, modern, variations)

Module 4: Gueridon service

• History and development

• Advantages and disadvantages

• Equipment-trolleys, small equipment.

• Recipes

Module 5: Tobacco

• Health hazards

• Manufacture and varieties

• Cigar-manufacture, parts, colours, shapes, storage, brands, and service

• Cigarettes-brands and service

Books for reference :

1. Food and Beverage Service & management, Bobby George & Sandeep

Chatterjee-Jaico books

2. Food and Beverage Service, Bobby George –Jaico books

5. BHMCC 59 FOOD & BEVERAGE SERVICE-V PRACTICAL

Practical

• Bar setup

• Cocktail preparation and presentation

• Gueridon service

• Service of spirits and liqueurs

• Service of Cigar

PRACTICAL EXAMINATION PATTERN

External examiner

Cocktail Preparation 15

Classical Cocktail

Innovative Cocktail

Mocktail

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63

Gueridon Service

Praparation, Coverset up and Service 20

Bar Set up 10

Service of Cigar 05

Viva Voce 10

Internal

Beverage List 10

Service of Spirits – Whisky, Brandy, Cognac, Rum, Gin, Vodka and Tequila 05

Service of Liqueurs 05

Personnel Hygiene 05

Journal 15

Module 1: Supervision in House Keeping

• Role of Supervisor (various types)

• Supervisors check list.

• Lost and found procedure

• Guest complaints and guest handling

• VIP room checking.

Module 2 : Textiles - Uniform Designing

• Fiber(natural/manmade/characteristics/ advantages/disadvantages).

• Weaves plain/twill/jacquard/damask/satin)

• Finishing processes.

• Importance

• Types & Characteristics.

• Selection.

• Par stock.

5. BHMCC28 HOUSE KEEPING – III

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Module 3 : Human resource management in House Keeping

• Manpower planning

• Recruiting

• Orientation

• Training

• Duty Rota & allocation of work

• Time and Motion study

• Evaluation & performance appraisal

• Motivation ( promoting team work/incentives)

Module 4 : Safety Awareness & Safeguarding of assets - Forms and Formats -

Contract Services

• Accidents ( effect/causes/procedure/report)

• Concern for safety and security in house keeping operations

• Concept of safeguarding assets.

• Theft – employee & guest

• Security of hotel guest rooms.

• Introduction

• Complete program

• Special/periodic

• Pricing a contract

• Pest Control

• Chandelier cleaning

Module 5: Latest Trend in House Keeping – Eco-friendly Concept in House

Keeping – Managerial Functions of a House Keeper

• Budgets ( capital/operating/pre opening ).

• Purchasing- Indending-Storing of various amenities

Books for reference 1. House keeping Operations dosing & management-Malini Singh & Jaya B

George-Jaico Books 2. Hotel House keeping operations & management-G Raghubalan &Smiritee

Raghubalan-Oxford University Press .

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5BHMCC 60 HOUSE KEEPING – III PRACTICAL

Practical :

Supervision by using check list

Preparation of snagging list

Preparation of mock budget

Preparation of a Duty Rota for a large / medium, Small hotel

Case studies & situation handling

Forms and formats

Assignment on textiles ( min of 10)

Handling First Aid

PRACTICAL EXAMINATION PATTERN

External Examiner:

1. Supervision by using checklist/preparation of Snagging list – 20

Marks

A. Supervision

• Students are required to fill out a printed checklist (provided) of a guest bed

room

• All supplies (at least 30) available in a standard room and bathroom of a hotel

to be provided

• Supplies to be reduced /replaced for every student

B. OR snagging list

• snagging list of a given area to be written town by the student

• Segregated and submitted for evaluation.

Time Allotted: 15 minutes

2. Case studies/Situation handling – 15 Marks

• A student will be asked to respond to the case of situation which may be in

written format

• The student is evaluated on understanding, reasoning and resolving the issue

3. Telephone handling – 15 Marks

• The student is required to respond the mock telephone call regarding one

situation

• The call is to be handled and posted to the relevant folio/register

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66

• Marking is done on correct response, and correct posting.

4. Viva (Pertaining to the semester 5 syllabus) – 10 Marks

Internal Examiner:

1. Assignment on textiles – 10 Marks 2. Forms and format students are required to draw any one of the forms /format

taught - 5 Marks 3. Preparation of duty Rota for a large/medium/ small hotel – 10 Marks

4. Journal -the student is required to present a neat and covered certified journal containing the entire practical done during the semester. – 15 Marks

Module : 1 Maintenance:

• Preventive & breakdown maintenance

Role and importance of Maintenance department in hotel industry with emphasis on its

relation with other departments of the hotel

• Organization chart of maintenance department

• Duties and responsibilities of maintenance Department

• Role of maintenance department in Hotel Engineering

Module 2 : Gas

• Heat terms and units, methods of transfer.

• LPG and its properties : principle of Bunsen burner

• Precautions to be taken while handling gas

• Low and high pressure burners, corresponding heat output.

Module 3 : Electricity

• Fundamentals of electricity, insulators, conductors, current, potential difference

resistance, power, energy concepts: definitions, their units and relationships, AC

and DC, single phase and 3 phase and its importance on equipment

specifications.

• Electric circuits, open circuits and closed circuits, symbols of circuit elements,

series and parallel connection, short circuit, fuses, MCB, earthlings, reason for

placing switches on live wire side.

• Electrical wires and types of wiring

5. BHMCC29 HOTEL ENGINEERING

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67

• Calculation of electric energy consumption of equipment, safety precautions to be

observed while using electric appliances

• Types of lighting, different lighting devices, incandescent lamps, florescent lamps,

other gas discharge lamps, illumination, units of illumination.

• Types of fuels used in catering industry, calorific value.

Water systems

• Cold water systems in swimming pools

• Hot water supply systems in hotels

• Flushing cisterns, water taps, traps and closets

Module 4 : Refrigeration and Air conditioning

• Basic principles, care and maintenance of refrigerators : the types of refrigerant

units, their care and maintenance

• Conditions for comfort, relative humidification, dehumidifying, dew point control,

unit of air conditioning

• Window type air conditioner: central air conditioning, preventive maintenance.

Module 5 : Fire prevention and fire fighting system

• Classes of fire methods of extinguishing fires

• Fire extinguishers, portable and stationery

• Fire detectors and alarms

• Automatic fire detectors-cum-extinguishing devices

• Structural protection

List of Practical Assignments

I. Electrical

1. Study of wiring cables, electrical accessories (Switches, Fuses, MCB, ELCB etc) and

Earthing.

2. Testing of ON/OFF condition using a tester, test lamp and location of phase and

neutral, identification of faults and measurement of voltage & current using digital

multi-meters.

3. One lamp controlled by one SPST switch.

4. Plug point controlled by a switch

5. Calling bell wiring with ON/OFF control.

6. One lamp controlled by two switches.

7. Fluorescent Tube Wiring

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8. Connection of AC Fan and regulator

9. Fan trouble shooting –Common faults in fans, identification of faults and its

rectification

10. Study of DB wiring with MCB, ELCB

II. Mechanical

1. To find the COP of Vapour Compression Refrigeration System

2. Determination of dew point temperature using dry and wet bulb temperature

3. Determination of Humidity

4. Study and maintenance of air compressor ( Single and multi stage)

5. Study and maintenance of various air conditioners.

Books for Reference :

1. Hospitality Facilities Management & Design – David M.Stipanuk, Harold Roffmann,

Educational institute AHMA

2. The Management of Maintenance & Engineering systems in Hospitality Industry.

Frank D.Borsenik & Allen T.Stutts, John Wiley & Sons inc. NYS

5.BHMCC30 HUMAN RESOURCES MANAGEMENT

Module I Introduction to human resource management - definition and scope of

Personal Management and Human Resource Management- human

resources planning - concept, aims and objectives - job analysis - job

description and job specification - recruitment - sources of manpower supply

- selection - test, interview and reference - induction and placement -

promotion and transfer.

Module II Training and development - assessment of training needs and training

methodologies - evaluation of training schemes - management development

programmes and career planning - performance appraisal

Module III Compensation - wage and salary administration - executive compensation

packages - job evaluation - incentive schemes and bonus - welfare

administration - employee welfare and benefit schemes

Module IV Industrial relations - introduction to IR - concept and approaches - role of

government, employers and trade unions in Industrial Relations -

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employer employee relation - union management relations - industrial

disputes - causes and effects

Module V Employee grievance handling and redressel - complaint and grievance -

grievance handling machinery and procedure - employee discipline -

standing orders - suspension, retrenchment and dismissal - participative

management

Books for Reference:

1. Monappa Arun and Saiyadain Misra S., Personnel Management , Tata Mcgraw Hill

(2nd Edition).

2. Flioop Edwin B., Principles of Personnel Management, McGraw Hill-Kogak

Strauss George and Sayles Leonard R., Personnel-The Human Problems of Management,

Prentice Hall of India

SYLLABUS OF SIXTH SEMESTER BHM

LIST OF SUBJECT WITH CODE

6. BHMCC31 Industrial Exposure Training

SIXTH SEMESTER

OBJECTIVE Students of VI semester BHM have to undergo an industrial training for a period of 24 weeks. The objective of the industrial exposure training is to help the student understand the working of a Hotel and be able to analyse its strengths, weakness, opportunities and the threats. TYPE OF REPORT The report should be base on to compulsory 24 weeks of training to be completed during the sixth semester in a hotel repute (preferable 4 star or a 5 star property) A student’s log-book should be maintained by every student during the training period. The student should note down on a daily basis the tasks performed/ observed, methodology involved and points to note and assessed daily by the supervisor/manager. Using the information contained in the log book and under the

6. BHMCC 31 INDUSTRIAL EXPOSURE TRAINING

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70

guidance of a faculty member of the college in which the student is studying, the student should cover the entire operation of the hotel and an inter-organisation SWOT (Strength, Weakness, opportunities, and Threats) analysis. FORMULATION The length of the report may be about 150 to 160 double spaced typed, printed (black & white). A-4 size pages (excluding appendices and exhibits). 10% variation on either side is permissible. GUIDELINES

LIST OF CONTENTS OF THE REPORT

Table of contents A copy of the training certificate attested by the principal of the college Acknowledgement Project preface Chapter1-Introduction Chapter2- Scope, objective, Methodology& limitations Chapter3-Profile of the Place and Hotel Chapter4- Departmental Classification of Hotel Chapter5- Operations of each department of the Hotel Chapter 6- SWOT analysis of the Hotel Chapter7- Conclusion Bibliography List of Annexure/exhibits

SUBMISSION OF REPORT

The typed (duly signed by the Faculty Guide and Principal of the college) copy of the

report is to be submitted in person, by the student to the examiner at the time of viva-

voce.The project report submitted later than will not be accepted. Students must also

bring the following.

1. Original Training Certificate

2. University copy and student copy of the Project Report(duly signed by the Faculty

Guide and Principal of the college)

3. Student’s Log Book(duly signed by the Faculty Guide)

4. Examination Hall Ticket

5. College Identity Card

6. Dress Code: College Uniform

Students who do not conform to the above will not be examined.

PROJECT EVALUATION

The Project Report will be valued by an external examiner appointed by the University.

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MODE OF EVALUATION

Internal Examiner

Log book 50 Marks

Presentation 50 Marks

External Examiner

Project Report (Data & Analysis) 75 Marks

Viva-voce 25 Marks

TOTAL MARKS 100 Marks

Note: Total time allotted for evaluation should not exceed 10 minutes

SYLLABUS OF SEVENTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE

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

Beverage Service/Front Office Operations/Housekeeping

7. BHMCC32 Food and Beverage Management

7. BHMCC33 Accommodation Management

7. BHMCC34 Marketing Management

7. BHMCC35 Event Management

7. BHMCC36 Services Marketing

7. BHMCC37 Elective *

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72

SEVENTH SEMESTER

Module:1

Structure – Scope and feature of the catering industry-changing trends in

modern food and beverage department

Module:2

Food and Beverage control operation – purchasing, sealing, storing & issuing-

production sales.

Module:3

Planning and design of service area-planning process-functions of design and layout

Module:4

Planning and design of production are-planning process, functions of design and

layout-cons trance in the planning process.

Module:5

Managing food and beverage operations-forecasting- menu analysis, Engineering,

marketing and merchandizing techniques.

Books for Reference

1. Food and beverage management-Bernard Davis and Sallystone.

2. Book Beverage cooperation cost control and systems management-Prentesal.

3. Catering Management-Safe and manthan Wiley and Easten.

Module 1 : Computer in Front Office & Trends in the Hotel Industry

• Introduction

• Role of computers in front office operations

• Room reservations through computers

• Other technological development and changing trends

• New hotel chains and concepts world wide

• Time share concepts

• Palace on wheels

• Changing trends in front office and house keeping

7. BHMCC32 FOOD AND BEVERAGE MANAGEMENT

7. BHMCC33 ACCOMMODATION MANAGEMENT

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73

Module 2 : Yield Management in Front Office & Market Segmentation

• Occupancy percentage

• Average daily rate

• History of yield management

• Use of yield management

• Components of yield management

• Applications of yield management

• Definition relevance of study market segmentation to the hospitality industry

• Bases for market segmentation

Module 3 : Human Resource Management for Accommodation

• Concept of recruitment selection and training

• Source of recruitment

• Selection methods

• Training methods on the job and off the job

• Performance appraisals techniques

• Employee separation

• Employee counseling

• Principles of human relation

Module 4 : Management in Hospitality and Inter-Personal Skills and

Handling Conflicts

• The role of general manager

• Challenges to general manager

• A strategy to achieve excellence in service ethics in hospitality management

• Communication skills for general manager

• Transaction analysis

• Ego status

• Life positions

Module 5 : Planning Trends in House Keeping

• Planning guest rooms

• Bathrooms

• Suites

• Lounges

• Entrance food service outlets back of the house

• Planning for the provision of leisure

• Facilities for the guest

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74

Books for Reference :

1) Front office management in hotels – B K Chakraborthy

2) Front office operations – Colin Dix & Chris Baird

3) Hotel Front office Management – James Bardi

4) Professional house keeper – Madeline Schneider & Georgina Tucker

5) Commercial house keeping and maintenance – Iris Jones & Cynthia Philips

6) Hotel,Hostel & Hospital Housekeeping – Joan C Branson & Margaret Lennox

7) Human Resource management – Dr Aswathappa

8) Hospitaility Management Introduction – Kurn Bekey & Jeremy Huyton

9) Marketing for Hospitality Industry – Roberto

Module 1:

Nature and scope of marketing – marketing environment scanning – societal marketing

and relationship marketing

Module 2:

Marketing research – marketing intelligent system – mass marketing – customized

marketing and target marketing

Module 3:

Product decisions – product mix – product life cycle strategies – brand management

Module 4:

Pricing in marketing – pricing strategies – retailers and wholesalers – marketing

channels

Module 5:

Role of promotion in marketing – promotion mix – sales promotion – direct selling –

green marketing

Books for Reference:

1. Kotler Philip, Marketing Management, Prentice Hall of India, Millennium Edition.

2. Stanton William, Fundamentals of Marketing, McGraw Hill (2nd Edition)

7. BHMCC34 MARKETING MANAGEMENT

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75

3. Sen Gupta Subrato, Brand Positining, Tata McGraw Hill.

Module 1:

Events – nature, definition and scope – various needs addressed by events

Module 2:

Elements of events – target audience - organizers – venue – media activities –

segmentation and marketing of market events

Module 3:

Events as a product – methods of pricing events

Module 4:

Evaluation of event performance – measuring performance and corrective deviations

Module 5:

Strategic market planning – development and assessment of market plan

Books for Reference:

1. Events Management, R.K.Singh, “Aman Publications”

2. Meeting,Conference,Association,Event and Destination Management, Ratandeep

Singh. “Kanishka Publishers”

Module 1:

Services marketing and goods marketing – differences – services marketing thought

Module 2:

Role of quality in services – critical service encounters

Module 3:

Competitive advantages in service marketing and competitive strategy

7. BHMCC35 EVENT MANAGEMENT

7. BHMCC36 SERVICES MARKETING

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76

Module 4:

Managing customer expectations through branding – employees role in service delivery

Module 5:

The customer experience – customer defined service standard – creating and delivering

services

Books for reference:

1. Woodruffe Helen, Services Marketing, Pitaman Publn., London,

2. Rust Ronald T. Services Marketing, Addison Wesley Publications, Co.

3. Ramneek Kappor Justin Paul, Biplab Halder-Services Marekting, Tata McGraw Hill.

4. Valarie A Zeithmal, May Jo Bither, Dwayre D Gemler, Ajay Pandit-Services

Marketing-Tata McGraw Hill

1 FOOD AND BEVERAGE PRODUCTION SPECIALIZATION PRACTICAL

Practical examination Pattern

1 External examiner 60marks

• The student makes an a la carte menu during the course of the semester

based on the cuisine of his choice. The menu should have a minimum choice

of 5 items in each course. The necessary mis-en-place could be made in the

previous day

• Preparation of anyone of live counter dish from the following-Grapefruit

Cocktail, Shrimp cocktail, Strawberry, Romanoff, Non veg club sandwich,

Grilled (Bacon, Lettuce and tomato), Pasta carbonara, pasta Napolitaine,

walodorf salad and mark the following parameters.

� Taste

� Presentation

� Time

� Hygiene

7. BHMCC37 ELECTIVE

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77

• In case of specialization in Bakery & confectionery, the choice of categories are

as follows.

� Breads, Bread rolls (one from each region and from different doughs)

� Pastry-Puff, short crust

� Cakes and Cookies

� Gateaux

• In case of same cuisine chosen by more than one student, the dishes should be

different.

Practical testing on the choice of cuisine is split into

� Starter

� Main course

� Accompaniments

� Dessert

� Innovative dish

Internal examiner 40 marks

• An analytical report concerning food cost, popularity index, standard recipes,

purchase indenting with a minimums of 10 pages

• An assignment based on a visit to an outlet kitchen corresponding to the

cuisine of their specialization.

II FOOD AND BEVERAGE SERVICE SPECIALIZATION

A detail study on Food and Beverage service department and submit a report on any

one of the following Food and Beverage service out lets

Internal 40

marks

� Restaurant

� Bar

� Banquet

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78

� Room service

� Coffeshop

• The student is required to prepare the following

� The staffing-ratio

� Duty chart for a month

� Compliant handling of guest and staff-case study

� Material store requisition-forms and format

� Food store requisition

� Sales report

� Budgeting for 3 years

� Standard operational procedure of out let

� Compling menu cards and Beverage list

� Determining porting size in relation to selling prize

External 60 marks

Practical

• Compling a 5 course menu with wine pairing

• Cover set up

• Bar set up- Innovative cocktail and a classical cocktail

• Filling up of Banquet function prospectus on a situation provided

• Room service tray set up

• Viva

Note: Report should be printed and spiral bounded

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79

III FRONT OFFICE OPERATION SPECIALIZATION PRACTICAL

Practical examination pattern

I External examiner

• Calculation of fair market share and actual Market share of Minimum 5 hotels with

the difference and potting a bar graph and pie chart – 10 Marks

• Drafting a letter-Interdepartmental communication, circulars, Memos, Promotional

letters, welcome letters, Invites etc. -5 Marks

• Calculation of Rev PAR & Rev PAC of a single hotel – 10 Marks

• Prepare a sales and Marketing strategy for a 5 star hotel/resort – 10 Marks

• Assignment of competitive analysis between two hotels of same category -10

Marks

• Viva-voce question comprising of all the topics from front office operation general

knowledge, Hospitality and Tourism knowledge and current affairs.-15 Marks

II Internal examiner

• Report on any front office topic- 20 Marks

• Telephone handling skills- 10 Marks

• Room occupancy calculation – 10 Marks

Note: All reports to be printed and spiral bounded

IV HOUSEKEEPING SPECIALIZATION PRACTICAL

External Examiner

• Eye for detail: - 10 Marks

The supervisors checklist drawn by the student (time allotted for drawing is 30 minutes

and for checking the room is 10 minutes)

• Flower Arrangement – 10 Marks

One flower arrangement to be made by the student. Time allotted: 1 hour

• Telephone handling – 5Marks

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80

� Telephones or substitutes to be made available marked-desk, guest,

executives, other departments, front office.

� Calls to be made by the examiner and students’ attending the call have to

make entries in the right books available at the desk.

• Par stock calculation – 10 Marks

• Situation Handling - 10 Marks

� Fire in the hotel

� Theft

� Lost laundry

� Absenteeism

� Death

� Accident

� Terror attack

� Guest Mis-behaving

� Unexpected group check in

� Loss of linen

� Guest Misbehaving-Sexual harassment

• Viva-voce: Questions comprising of all the topics from housekeeping, General

knowledge, Hospitality & tourism knowledge and current Affairs – 15 Marks

Internal Examiner

• Report on a visit on any facility of housekeeping with viva. – 20 Marks

Students will have to visit any facility related to housekeeping and make a

report of a maximum of 20 pages printed, 1.5 lined and stapled. Facilities can

include hotel housekeeping, laundry, contract cleaning companies etc.

• Duty chart – 20 Marks

Students are required to prepare duty chart for rooms not more than 200.

Note: all reports to be printed & spiral bounded

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81

SYLLABUS OF EIGHTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE

8. BHMCC38

Public Relations

8. BHMCC49

Travel & Tourism Management

8. BHMCC40

Strategic Management

8. BHMCC41

Costing for Hospitality Industry

8. BHMCC42

Entrepreneurial Development

8. BHMCC43

Project Management

8. BHMCC44

Comprehensive Viva-voce

EIGHTH SEMESTER

Module: I

Meaning nature and scope sources of public relations – role and functions of PRO.

Module: I

Setting up of PRO office-operation of PRO office. Use of new technology in Public

Relation.

Module: III

Communication in Public Relation – Media and Media relations-Working with media

persons.

Module: IV

Press Conferences-media events .Video Conferencing.

Module: V

Sponsorship – Exhibitions-other events – VIP visits-Royal visits-Crisis Public

Relations.

Books for Reference:

1. Public Relations -Philip Henslowe.

2. Successful Public Relations -Jim Dull

8. BHMCC38 PUBLIC RELATIONS

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82

Module 1 : Tourism phenomenon

• Understanding tourism

• Origin of tourism

• Growth & development of tourism

• India’s Bio-diversity

• Landscape

• Environment & Ecology

• Main center of tourism interest in India

Module 2 : Transport Systems & Travel Agencies

• Air Transport

• Railways

• Road

• Sea & waterways

• History of Travel agencies

• Role & functions of travel agencies

Module 3 : Tourism Organistations – Assocations & Types

• Role & functions of WTO, ASTA

• Role & functions of UFTAA,

• Role & functions of PATA, & IATA

• Importance of tour operations

• Major national and international tour operators

• Importance & role of tourist guides

• Accommodation

• Supplementary accommodation

• Types of Tourism Resources – Sports, Cultural, Nature Based, Historical &

Adventure

Module 4 : Heritage of India

• A glimpse of Indian architectural history

• India’s historical monuments

• Indian philosophy

• Religion & its relevance in cultural diversity

• Performance arts – dance & music

8. BHMCC38 TRAVEL AND TOURISM MANAGEMENT

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83

• Fairs & festivals of India

Module 5 : Travel formalities & regulations

• Passports : functions, types, issuing authority, procedures for obtaining them.

• VISAs : functions, types, issuing authority, procedures for obtaining them

• Immigration

• Travel insurance health certificates.

Foreign Exchange

• Countries & Currencies

• Procedure for obtaining foreign exchange

• Foreign exchange counters.

Books for reference:

1. Hotel for Tourism Development – Dr. Jogmohan Negi

2. Profiles of India Tourism – Shalini Singh

3. Tourism Today – Ratandeep Singh

4. Dynamics of Tourism – Pushpinder S Gill

5. Introduction of Tourism – Seth

6. Tourism Past, Present & Future – Bukhart

7. Tourism Principles and policies - A. K Bhatia

Module 1:

Business policy as a field of study

Module 2:

Vision – mission – objectives and policies

Module 3:

Environmental analysis – impact matrix

Module 4:

Industry analysis – BCG matrix

Module 5:

8. BHMCC40 STRATEGIC MANAGEMENT

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84

Concept of value chain – frame work for analyzing completion – competitive advantage

of a firm.

Books for Reference:

1. Jauch Lawrance R. and Glueck William F., Business Policy and Strategic

Management, Mcgraw Hill Co. (5th Edition)

2. Johson grely and Schole S Kevan, Exploring Corporate Strategy, Prentice Hall of

India (4th Edition).

3. Pearce II John A & Robbinson Jr Richarl B., Strategic Management.

4. A zhar Kazmi-Businers Policy and Strategic Management, Tata McGraw Hill.

8.BHMCC41 COSTING FOR HOSPITALITY INDUSTRY

Module 1: Concept of cost, Elements of cost. cost sheet - Food cost percentage analysis.

Module 2 : Budget - meaning, definition, and types.

Module 3 : Stores purchase order, Stores requisition, stores ledger, menu costing Banquet

costing Daily food cost sheet Hubbard's formula.

Module 4 : Break even analysis, CVP analysis and application, Control techniques; stock

taking bill control fraud, Waste measurement performance, yardstick trouble shooting,

internal check, internal control and audit procedure.

Module 5: Cost audit . Difference between financial accounting and cost accounting in

hospitality industry

Books for Reference:

1 S.P.Jain, K.L. Narang, Simmi Agrawal, Cost and Management Accounting, Kalyani

Publishers.

2 R.K.Sharma, Shashi K. Gupta, Management Accounting Principles and Practice, Kalyani

Publishers.

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85

3 S.N. Maheshwar, Fundamentals of Cost Accounting, Sultan Chand & Sons Educational

Publishers New Delhi.

4 T.R Sikka, Fundamentals of Cost Accounting fifth Edition, Viva Books Private Limited

8.BHMCC42 ENTREPRENERIAL DEVELOPMENT

Module 1

Entrepreneur – Meaning – Types and functions – Growth of Entrepreneurs

in India – Training and development of entrepreneurs – Entrepreneurial

Development Programmes

Module 2

Business ideas – Project identification – Feasibility studies – project appraisal – Project

design – Network analysis – financial analysis

Module 3

Financing Entrepreneurs – Institutional financing – role of different organizations and

commercial banks – applying for loan from commercial banks and financial institutions

Module 4

Promotion of enterprise, small scale industries, incentives and consessions for units,

sickness in small industries – causes and remedies

Module 5

Developing women and rural entrepreneurs, Entrepreneurial guidance – incentives and

subsidies

Books for Reference:

• Developing Entrepreneurship-Udai Parker and TV Rao

• Developing Entrepreneurship issues and problems-SVS Sharma

• A practical guide to industrial entrepreneurs-Srinivasa

• Entrepreneur development-Bharusali

• Management of small scale industry-Vasanth Desai

• Problems and prospects of Small scale Industry-Vasanth Desai

• Entrepreneurship Development-CSV Murthy

• Entrepreneurship Management-Aruna Kaulgud

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86

• Entrepreneur Development-Dr. Anil Kumar, SC Poornima, Minni K. Abraham,

Jayashree

8.BHMCC43 PROJECT MANAGEMENT

Module 1:

Project – theoretical frame work – risk analysis

Module 2:

Project identification – Preliminary screening – financial analysis – technical analysis – social cost

benefit analysis

Module 3:

Role of financial institutions in project financing

Module 4:

Project evaluation – CPM and PERT – role of project management

Module 5:

Project implementation – project planning and scheduling – project control

Books for Reference:

1. Chandra Prasanna, Projects: Planning, Analysis, Selection, Implementation and

Review, Tata McGraw Hill (4th Edition).

2. Devin, Quantitative Approaches to Management, McGraw Hill (8th Edition).

3. Kotler Philip, Marketing Management, Prentice Hall of India (10th Edition).

4. Chandra Prasanna, Financial Management, Tata McGraw Hill (3rd Edition).

8. BHMCC44 COMPREHENSIVE VIVA-VOCE

Objective: It is designed to test the student knowledge gained in the previous

three years and also to enable him/her to prepare for the industry.

To achieve this aim the following guidelines are recommended.

1.The viva-voce questions from the following subjects should be asked to test

the complete knowledge of the subject.

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87

• Food & Beverage Production 20Marks

• Food & Beverage Service 20Marks

• Front Office Operations 20Marks

• Housekeeping 20Marks

• General Knowledge and Current Affairs 20Marks

2. Preferably a minimum of 10 questions per subject should be asked. The desired

answers to the questions should not exceed two sentences. Additional questions

asked to clarify any points should not be counted.


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