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Faculty of Management Sciences Bachelor of Hotel Management (BHM)

REGULATION

I. Course Objectives

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

Industry in general and Hotels in particular.

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

managerial decision making and its execution in hospitality related industries.

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

make them effective change agents.

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

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

economic and industrial policy of the country.

II. Title of the Programme

This degree shall be called Bachelor of Hotel Management.

III. Course Duration

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

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

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

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

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

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

will be no Summer Vacations.

IV. Medium of Instructions

The medium of instruction and examinations shall be English

V. Eligibility for Admission

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

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

aggregate including language.

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

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

candidates.

VI. Admission Procedure:

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

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

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

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

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

followed.

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

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

course announcement of the university.

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

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

admitting candidates from the rank list.

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

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

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

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

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

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

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

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

performance.

The rank shall be based on the following three components.

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

b. Test Score 80% of 50

c. Interview 20% of 50

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

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

management may fill the seats.

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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

4

BHMCC11 Basic Financial Accounting 40 60 100

BHMCC12 Business Ethics & Human Rights 40 60 100

360 540 900

Semester -3

BHMCC13 French 40 60 100

BHMCC14 Food & Beverage Production III 40 60 100

BHMCC52 Food & Beverage Production III Practical

40 60 100

BHMCC15 Food & Beverage Service-III 40 60 100

BHMCC53 Food & Beverage Service-III Practical 40 60 100

BHMCC16 Housekeeping-II 40 60 100

BHMCC54 Housekeeping-II Practical 40 60 100

BHMCC17 Nutrition & Food Science 40 60 100

BHMCC18 Financial Management 40 60 100

360 540 900

Semester 4

BHMCC19 Information Processing System II 40 60 100

BHMCC20 Food & Beverage Production IV 40 60 100

BHMCC55 Food & Beverage Production IV Practical

40 60 100

BHMCC21 Food & Beverage Service-IV 40 60 100

BHMCC56 Food & Beverage Service-IV Practical 40 60 100

BHMCC22 Front Office Operations -III 40 60 100

BHMCC57 Front Office Operations III Practical 40 60 100

BHMCC23 Business Law 40 60 100

BHMCC24 Research Methodology & Quantitative Techniques

40 60 100

360 540 900

5

Semester -5

BHMCC25 Organizational Behavior 40 60 100

BHMCC26 Food & Beverage Production -V 40 60 100

BHMCC58 Food & Beverage Production V

Practical

40 60 100

BHMCC27 Food & Beverage Service-V 40 60 100

BHMCC59 Food & Beverage Service-V Practical 40 60 100

BHMCC28 Housekeeping -III 40 60 100

BHMCC60 Housekeeping -III Practical 40 60 100

BHMCC29 Hotel Engineering 40 60 100

BHMCC30 Human Resource Management 40 60 100

360 540 900

Semester-6

BHMCC31 Industrial Exposure Training (20

weeks)

100 (Log

book &

presentati

on)

100

(Proje

ct

Repor

t

&Viva

-voce)

200

100 100 200

Semester-7

BHMCC32 Food & Beverage Management 40 60 100

BHMCC33 Accommodation Management 40 60 100

BHMCC34 Marketing management 40 60 100

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VII Course Calendar

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

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

examination and publication of results.

VIII Scheme of the course

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

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

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

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

period not less than 24 weeks.

Total marks for all the 8 semesters will be 6100

BHMCC35 Event Management 40 60 100

BHMCC36 Services Marketing 40 60 100

BHMCC37 Elective * 40 60 100

240 360 600

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

Service/Front Office Operations/Housekeeping.

Semester -8

BHMCC38 Public Relations 40 60 100

BHMCC39 Travel & Tourism Management 40 60 100

BHMCC40 Strategic Management 40 60 100

BHMCC41 Costing for Hospitality 40 60 100

BHMCC42 Entrepreneurial Development 40 60 100

BHMCC43 Project Management 40 60 100

BHMCC44 Comprehensive Viva voce 100 100

240 460 700

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IX Scheme of examination and Results

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

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

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

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

semester of 3 hours duration for each course.

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

and for internal and university examinations.

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

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

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

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

marks)

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

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

marks)

Classification of Results

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

The internal assessment marks shall be awarded by the concerned faculty

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

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

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

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

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

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

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

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

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

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

dispute.

X Registration for each Semester

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

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

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

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

Publishing, 1997.

Module 1 : Introduction To The Catering Industry :

An overview of the Global Hospitality Industry and Catering Services.

Introduction to Art of Cookery.

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

Cookery.

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

Characteristics, menu terms, names of dishes.

Basic culinary terms: Indian Oriental Western

1. BHMCC02 FOOD & BEVERAGE PRODUCTION I

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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- bchamel, espagnole, veloute, tomato, hollandaise

and mayonnaise.

PRACTICAL EXAMINATION PATTERN

Internal Examiner

Grooming -5 Marks

Identifying and using different kitchen equipments- 10 Marks

Identification of raw materials -10 Marks

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

containing the entire practical done during the semester.15 Marks

External Examiner

Different methods of cutting vegetables-15- Marks

Preparation of stocks-vegetable and meat - 15 Marks

Preparation of basic sauces- 20 Marks

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

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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 Hutchinsons

4. Food & Beverage service Management Brian Varghese

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

6. Professional food and Beverage service Management Brain Varghese

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

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

1. BHMCC03 FOOD & BEVERAGE SERVICE - I

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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 crockerys - 5Marks

Clearing ashtrays -5Marks

Journal -15Marks

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

Containing the entire practical done during the semester

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

Categorization Of Hotel Industry.

Module 2 : Hotel Organization:

Introduction of Front Office.

Basic Activities of Front Office.

F/O Layout & Equipment.

Various sections of Front Office.

Organization structure of Star hotels and the FO department.

Qualities and Attributes of FO Personnel.

Module 3 :

Job Description and Specifications:

FOM, LM, GRE

Receptionist/ Information Assistant

1. BHMCC04 FRONT OFFICE OPERATIONS I

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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 FITs,

VIPs, Groups etc .)

Departure procedures,

Left luggage procedure,

Scanty Baggage procedures

Paging

Miscellaneous services

Module 4 : Reservations

Sources and modes

Types ( Guaranteed & Non guaranteed)

Reservation record

Method of receiving a reservation

Confirmation / Cancellation numbers

Reservation charts

Modification and cancellation of reservations

Module 5 : Reception :

Introduction to Reception

Coordination between FO and other departments

Types of keys and their control

Room change procedures

Preparation of other documents

Preparation of Guest History card

Departure procedure

Day / Night Reception

GLOSSARY(Terms from I semester portions)

Books for reference:

1) Hotel Front Office Training Sudhir Andrews

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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 Boys Errand Card

Lobby Control Sheet

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

MODULE 1: Introduction - House Keeping Department

Meaning and Definition

Importance of House Keeping

Responsibilities of House Keeping

1. BHMCC 05 HOUSE KEEPING I

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Application of House Keeping in other areas

A career in House Keeping

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

Role of key personnel in House Keeping

Job description and job specification of staff in the department

Attributes and qualities of the house keeping staff

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

The ideal House Keeper.

Inter- departmental coordination with more emphasis on front office and

maintenance.

Department and the relevant sub sections.

MODULE 2: Hotel Guest Room:

Types of Guest Rooms.

Layout of guest rooms (types)

Layout of floor pantry

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

brief only)

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

Types of equipments

Operating principles of equipments

Characteristics of good equipment ( mechanical/manual)

Storage/upkeep/maintenance of equipment.

Cleaning Process

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

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

corridors.

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

Weekly cleaning/spring/cleaning.

Evening Service.

Systems and procedures involved.

MODULE 4: House Keeping Control Desk

Important/role/co-ordination/check list.

Forms, formats & registers used in the desk reports

Paging systems and methods

Telephone handling skills

Role of computers

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

Lost and Found

Key control

Gate pass

Indenting from stores

Lay Out.

Types of linen/sizes/linen exchange procedures.

Storage facilities and conditions

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

Discard procedure/re-use of discard

Inventory system

Functions of Uniform Room.

Functions of Tailor Room.

GLOSSARY (Terms from I semester portions)

Books for reference :

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

2. The professional House Keeper, Tucker Sehneider, VNR

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

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

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

ELBS.

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

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

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

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

-Jaico books

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

Raghubalan-Oxford University press

1. BHMCC 48 HOUSE KEEPING I PRACTICAL

PRACTICALS

1. Bed making

2. Personal Hygiene in House Keeping

3. Greeting of customers-In rooms and public areas

4. Identification of Equipments-Manual and Mechanical

5. Sweeping/Scrubbing/Mopping Process

6. Wet Dusting & Dry Dusting

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

8. Spring Cleaning

9. Cleaning of Restaurant during peak hours.

10. Cleaning of Coffee shop during peak hours.

11. Cleaning of Mirrors/Glass/Window Panes

12. High ceiling cleaning/Cobweb removing

13. Brassoing

14. Silver Polishing

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

16. Report on Cleaning Equipments.

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

1. Forms and formats 5 Marks

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

I. Occupancy slip

II. Gate pass

III. Key register folio

IV. Lost and found register folio

2. Journal 15 Marks

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

entire practical done during the first semester.

3 . Assignment -5 Marks

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

Students will be quizzed on the same

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

4 . Grooming -5 Marks

EXTERNAL EXAMINER

1. Bed making- 25 Marks

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

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

23

2. Brass Polishing- 10 Marks

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

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

3 . Cleaning of rooms / public area -15 Marks

4. Viva-voce -10 Marks

a) Introduction 1 Question

b) Housekeeping Department 1 Question

c) Hotel Guest rooms 1 Question

d) Cleaning Equipments 1 Question

e) Public Areas 1 Question

f) Cleaning of Guest rooms 1 Question

g) House keeping Control Desk 1 Question

h) Basic Controls in Housekeeping 1 Question

i) Linen Room 1 Question

j) Glossary 1 Question

Module 1 : Management

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

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

Management & administration - Principles of management.

Module 2 : Management Functions :

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

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

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

types of decisions

1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES

24

Module 3 : Organizing' :

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

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

organization, committees scientific management.

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

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

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

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

need for control, steps in control process.

Books for Reference :

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

MC Graw Hill Publishing Co., "New Delhi

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

Kalyani Publishers, New Delhi

SYLLABUS OF SECOND SEMESTER BHM

LIST OF SUBJECTS WITH CODE

2. BHMCC07 Information processing using systems-I

2. BHMCC08 Food & Beverage production-II

2. BHMCC49 Food & Beverage production-II Practical

2. BHMCC09 Food &Beverage service-II

2. BHMCC50 Food &Beverage service-II Practical

2. BHMCC10 Front Office Operations-II

25

2. BHMCC51 Front Office Operations-II Practical

2. BHMCC11 Basics of Financial Accounting

2. BHMCC12 Business Ethics & Human Rights

SECOND SEMESTER

2.BHMCC07 INFORMATION PROCESSING USING SYSTEMS - I

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

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

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

Module II Data storage and retrieval operating systems WINDOWS computer

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

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

Illustrations elements of database and its applications. creating graphs using

spreadsheet creating macros and menus importing of data.

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

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

element of basic Programming simple illustration.

Module IV Data communications and computer networks LANs and WANs Network

topologies world wide web and business community, communication through

computer networks

Module V E Commerce, EFT and e-mail.

Books for Reference :

1. Peter Norton, Introduction to Computers

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

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

Publications, New Delhi

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

26

Module 1 : Basic Preparations:

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

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

dough.

Module 2 :

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

& game birds.

Module 3 : Methods of Cooking :

Classification

Principles

Equipments required

Commodities that can be used

Menu examples

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

braising, broiling, micro waving, frying.

Module 4 : Soups , Sauces & Gravies:

Classification of soup

Principles of making soups

Garnishing soups

Popular international soups & accompaniments

Basic sauces and its derivatives

Module 5 : Professional Standard For Food Handlers:

Personal hygiene

General Kitchen hygiene and sanitation practice

Attitude towards work in the kitchen.

Glossary of Technical Terms

Books For Reference:

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

2. Cookery with Indian masters Prasad

3. Theory of catering Kinton and Cesarani

4. Practical cookery Kinton & Cesarani

2. BHMCC 08 FOODS & BEVERAGE PRODUCTION II

27

5. The complete Indian Cookbook Mridula Baljekar

6. Theory of cooking Krinshna Arora

7. Basic Cookery Martland and Welsby

8. An approach professional Cookery Henry F.Wood

2. BHMCC 49 FOOD & BEVERAGE PRODUCTION-II PRACTICAL

Practical :

Demonstration of different methods of cooking.-

Different methods of cooking cereals and pulses.

Different methods of cooking eggs.

Preparation of basic gravies.

Preparation of simple soups thin and thick

Demonstration of cuts of meat and fish

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

should prepare a minimum of 12 Menus.

PRACTICAL EXAMINATION PATTERN

Internal Examiner

Grooming - 5 Marks

Journal 15 Marks

Using of different kitchen equipments-10 Marks

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

External examiner

Evaluation of a simple three course menu:

Soups/Starter 10 Marks

Main Course 20 Marks

Accompaniment 5 Marks

Dessert 15 Marks

Scullery 5 Marks

Viva-Voce 5 Marks

Module 1 : F & B Service Equipment

Furniture

Linen

Chinaware

Silverware ( Flatware, Hollowware)

Glassware

2. BHMCC09 FOOD & BEVERAGE SERVICE II

28

Disposables

Special Equipment ( Trolleys, Electrical equipment, etc)

Personal equipments.

Module 2 : Rules for laying a table

Side table

Module 3 : Rules for waiting at a table

The service sequence

Module 4 : Types of Service and menus

Table Service French, Russian, English, American, Silver

Assisted Service Carvery

Self Service Buffet, Cafeteria

Specialized Service Gueridon, Automated, tray, Trolley, etc

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

Module 5 : Non alcoholic Beverages

Classification

Types

Service

Brand names

Books of Reference :

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

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

29

2. BHMCC50 FOOD & BEVERAGE SERVICE-II PRACTICAL

Practical:

Silver Service

Service sequence,

A la Carte and Table dhote Menu

Service of hot beverages

Service of Cigarettes.

Equipments identifications

PRACTICAL EXAMINATION PATTERN

External examiner

Side table setup (Dummy waiter) -5Marks

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

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

Ten items)

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

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

Viva -voce -10Marks

Internal examiner

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

Personnel Hygiene - 5 Marks

Restaurant reservation and seating plan -5 Marks

Service of cigarettes -5 Marks

Journal -15 Marks

30

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

Containing the entire practical done during the semester

Module 1 : Information

Role of information section

Handling of mails registered post, parcels etc

Handling of messages

Handling of guest room key

Paging

Providing information to the guest

Aids used

Module 2: Handling of Front Office Operation Front Office Organization

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

VIPs, Groups, Crews, etc)

F/O equipments

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

rooms property business class

Module 3: Reservation

Reservation and sales

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

Reservations through internet

Group reservations

Overbooking

Forecasting

Upselling

Reservation considerations legal implications, waiting list, packages, potential

reservation problems, coordination with travel agencies.

Module 4 : Reception

Preparing night clerks report calculations

Calculation of rook position

No-show Management

Upselling

Departure procedures

2. BHMCC10 FRONT OFFICE OPERATIONS II

31

Module 5 : Registration

Objectives

Legal obligations

Pre-registration

Various types of registration methods/records

Documents generated during the registration process.

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

corporate guests, walk-ins, etc

Glossary of Technical terms

Books for reference:

1) An introduction to hospitality Dennil L Foster

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

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

4) Hotels for Tourism Development Dr Jagmohan Negi

5) Profiles of Indian Tourism Shalini Singh

6) Tourism Today Ratandeep singh

7) Dynamics of Tourism Pushpinder S Gill

8) Hotel Reception White & Beckley

9) Hotel front Office Training Sudhir Andrews

10) Hotel front office Operations Colin Dix & Chris Baird

11) Hotel Front Office James Bardi

2. BHMCC 51 FRONT OFFICE OPERATIONS II PRACTICAL

Practical :

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

Assignment Brochure designing

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

corporate guests, Walk-ins

Up selling techniques.

Passport & VISA regulations for foreigners

Filling up forms and formats-

C-Form

Message Slip

Arrival List

Daily V.I.P movement list

Guest History card

32

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

1. Assignment- Brochure designing 10 Marks.

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

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

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

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

original names and addresses visible.

2. Role play -10 Marks

Handling messages

Providing informations to the guest

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

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

3. Grooming- 5 Marks

EXTERNAL EXAMINER

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

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

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

mentioned guests.

2. Basic Front office situations - 20 Marks

Up-selling

Potential reservation problems

3. Viva voce -15Marks

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

Guest, Corporate guests, Walk-in.

Visa and statutory regulations for foreigners.

Glossary of Technical terms pertaining to second semester.

Module 1 : Introduction

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

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

Accounting Principles - accounting equation -double entry system.

2. BHMCC11 BASICS OF FINANCIAL ACCOUNTING

33

Module 2 : Recording Transactions

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

petty cash book - bank reconciliation statement

Module 3 : Depreciation

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

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

Module 4 : Final accounts

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

balance sheet

Module 5 : Bill of exchange

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

transaction (honoring, dishonoring, discounting)

Books for Reference :

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

First edition 2007

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

Publishing House Pvt Ltd - Nineth edition

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

4. Roshna Vargheese and K Sreeranganathan Accounting Standards in Indian

Companies

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

Accountancy.

2.BHMCC12 BUSINESS ETHICS & HUMAN RIGHTS

Module I

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

issues engulfing modern society - corruption - ecological concerns discrimination

Module II

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

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

Module III

Corporate governance corporate social responsibility Ethics and government

34

Module IV

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

Module V

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

democracy.

Books for Reference

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

Thought, Himalaya Publishing, Delhi.

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

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

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

Graw Hill

SYLLABUS OF THIRD SEMESTER BHM

LIST OF SUBJECTS WITH CODE

3. BHMCC13 French

3. BHMCC14 Food & Beverage Production - III

3. BHMCC52 Food & Beverage Production III Practical

3. BHMCC15 Food & Beverage Service-III

3. BHMCC53 Food & Beverage Service-III Practical

3. BHMCC16 Housekeeping-II

3. BHMCC54 Housekeeping-II Practical

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

35

THIRD SEMESTER

3.BHMCC13 FRENCH

I - Introduction to the Language

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

consonant words and the use of different accents.

II - Self Introduction

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

greeting.

Name

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

number and gender of nouns and adjectives.

III - Numerical from 1 to 100

Lecture

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

Lecture

Orally making the students read the time in French

V - Members of the family

Lecture

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

36

Module 1: Bakery and Confectionary:

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

examples.

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

agents

Types of dough fermented and pastry.

Leavening Agents & Shortening Agents

Types batters cakes, pancakes.

Module 2: Examples of bakery and confectionary products

Names and descriptions.

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

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

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

croissant dough, Danish pastry.

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

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

doughs.

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

advanced confectionary.

Module 3: Sponge cakes fatless, Genoese rich :

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

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

ganache.

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

bavarois, souffls, mousses and triffles.

Assorted chocolates and biscuits.

Petits fours marzipan marshmallows, jujubes.

Module 4: Introduction to menu planning:

Types of menus

French classical menu , Menu planning

Other international menus.

New menu terms.

Popular menus in Indian hotels.

3. BHMCC14 - FOOD & BEVERAGE PRODUCTION - III

37

Module 5: Quantity Food Production:

Introduction to large scale commercial cooking

Contract catering, industrial catering, institutional catering,

Layout of a large quantity kitchen staff hierarchy.

Production workflow.

Planning workflow.

Planning banquet menus and canteen menus.

Indenting costing forecasting recipes pre-preparation cooking techniques.

Books for reference:

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

2. Cooking with Indian masters Prasad

3. Theory of catering Kinton & Cesarani

4. Practical cookery Kinton & Cesarani

5. The complete Indian cookbook - Krishan Arora

6. Basic Cookery Martland and welsby

7. An approach to professional cookery Henry F Wood

8. Bakery Technology & Engineering Samuel Amat

3. BHMCC 52 FOOD & BEVERAGE PRODUCTION III PRACTICAL

Practicals

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

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

pastry & Hot water pastry.

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

cookies

Light and heavy snacks

Students should attend practical classes on quantity food production

Practical Examination Pattern

Internal examiner

Grooming- 5 Marks

Practical journals-15 Marks

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

External examiner

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

Preparation of different pastries- 10 Marks

Preparation of cakes and cookies - 10 Marks

38

Preparation of light and heavy snacks - 10 Marks

Scullery -5 Marks

Presentation - 5 Marks

Module 1 : Menu Planning

Introduction

Types of menus

Rules to be observed while planning menus

French Classical Menu

Menu terms

Food and its accompaniments with cover

Menu design

Module 2 : Breakfast

Types Continental, English and American

Buffet Breakfast

Breakfast Menu

Breakfast cover set up and service

Module 3 : Room Service

Hierarchy

Layout and design

Cycle of room service

Forms and formats used

Pantry & still room

Module 4 : Cheese

Introduction

Types based on source, countries

Cover set up and service of cheese

Module 5 : Banquets and Buffet Forms and Formats

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

procedures, banquet seating calculation, BFP

3. BHMCC15 FOOD & BEVERAGE SERVICE III

39

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

buffet services finger, fork, sit down buffet.

Buffet themes.

Buffet equipments.

Books for Reference

1. Food & Beverage Service Training Manual Sudhir Andrews

2. Food & Beverage Service Lillicrap & Cousins

3. Modern Restaurant service John Fuller

4. Food & Beverage Management Brain Varghese

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

6. Professional food & Beverage service Management Brain Varghese.

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

8. Beverage Book-Andrew, Dunkin & Cousins

9. Professional guide to Alcoholic Beverages-Lipinski

10. . Alcoholic Beverages-Lipinski & Lipinski

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

Chatterjee-Jaico books

3. BHMCC 53 FOOD & BEVERAGE SERVICE-III PRACTICAL

Practical:

Taking Food Orders.

Compiling a Menu in French and English.

Breakfast Table Layout.

Room service Tray and Trolley Layups.

Briefing/ De-briefing.

Service of Cheese.

Service of Cigarettes.

PRACTICAL EXAMINATIONS PATTERN

External examiner

Menu card Presentation and order taking 05

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

Breakfast table Setup 05

Room service order taking over telephone 05

40

Room service tray Setup 05

Cover set up and Service of Cheese 05

BFP filling 10

Viva voice 10

Internal

A la carte Menu card 05

Doorknob menu card 05

Briefing/Debriefing 05

Personnel Hygiene 05

Buffet Set Up 05

Journal 15

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

Containing the entire practical done during the semester

Module 1 : INTERIOR DECORATION COLOUR - LIGHT

Introduction

Definition

Design

Elements of design.

Principles of design.

Introduction

Colour Wheel

Importance

Classification, characteristics.

Colour Schemes.

Layout of room lighting plan

Types / Classification

Sources

Uses

3. BHMCC16 HOUSE KEEPING II

41

Module 2 : FURNITURE WALL COVERINGS

Introduction

Types of furniture

Principles of furniture arrangement

Accessories

Types of Joints.

Types

Selection

Care

Types of windows

Window treatment

Module 3 : FLOOR FINISHES - SOFT FURNISHING

Types ( hard/semi hard/soft)

Advantages & disadvantages

Carpets ( types/uses/selection/care)

Types

Use

Care

Module 4 : CLEANING SCIENCE - Cleaning principles.

PH scale and cleaning agent with their application.

Types of cleaning agents

Cleaning products

Characteristics of a good cleaning agent

Types

Principles

Points to be remembered

FLOWER ARRANGEMENT

Identification of flowers

Types of arrangement

Principles of arrangement

Arrangements by location

Points to be remembered

Module 5 : - LAUNDRY - REFURBISHMENT & REDECORATION

In- house Vs Contractual

Layout

42

Flow Process

Equipment

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

cream/blood)

Definition

Factors

Procedures and task involved

Snagging list.

Books for Reference:

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

2. The professional House Keeper, Tucker Sehneider, VNR

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

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

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

ELBS.

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

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

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

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

George-Jaico books

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

Raghubalan-Oxford University Press.

3. BHMCC 54 HOUSE KEEPING II PRACTICAL

House keeping Practical for III Semester BHM:

Bed making with turn down and foot fold.

Flower arrangement

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

Setting of Chamber Maids trolley

Assignment on Identification light.

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

1. Sewing 10 Marks

43

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

and a button

2. Identification of Cleaning Chemicals 10 Marks

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

3. Journal and Grooming 15 Marks

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

entire practical done during the third semester.

4. Assignment -5 Marks

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

present it on a power point.

Students will be quizzed on the same

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

EXTERNAL EXAMINER

1. Bed making 25 Marks

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

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

2. Maids Trolley Setup 10 Marks

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

3. Flower Arrangement- 15 Marks

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

Triangular, Ikebana) from lots.

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

44

Module 1 : Introduction

Food and its relation to health.

Major Nutrients functions, effect of heat.

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

Module 2 : Diet Planning

Low and high caloric diet.

Carbohydrate, protein, fat diet

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

pregnant women, lactating women, senior citizen

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

Module 3 : Food Preservations

Physical and chemical agents in food preservation.

Use of low temperatures drying in preservations.

Preservations of meat, fish, egg, dairy products

3. BHMCC17 NUTRITION & FOOD SCIENCES

45

Module : 4: Food Adulteration and Additives

Definition.

Common adulterants, Detection.

Classification of additives and its role.

Module 5 : Factors influencing Food Intake & food Habits Food

Microbiology- Food Standards

Various factors that determine food intake.

Behavioural factors influencing food acceptance.

Those that bring food spoilage.

Micro organisms that bring useful changes in food.

Food poisoning & Food infections..

Need.

Prevention.

Various Laws governing them.

Books for reference:

1) Clinical Diets & Nutrition F P Antia

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

3) Normal & therapeutic nutrition H Robinson

4) Microbiology Anna K Joshna

5) Food & nutrition Dr M swaminathan

6) Nutritive value of Indian foods G Gopalan

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

8) Food Facts & Principles Shakuntala Mania

9) Food Science Sumantha Mudambi

10) Catering Management an integrated approach Mohni Seth Surjeet Mathan

3.BHMCC18 FINANCIAL MANAGEMENT

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

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

return - time value of money - risk and return.

46

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

components - weighted average cost of capital -

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

structure - financial and operating leverage. Dividend theories - dividend

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

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

working capital - factors affecting working capital requirements Trading

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

policy and standards - inventory management - managing payables -

managing cash

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

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

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

Books for Reference

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

(9th Edition).

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

Edition).

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

4. Roshna Vargheese and K Sreeranganathan - Corporate Disclosure by

Indian Companies. Serials Publications.

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

SYLLABUS OF FOURTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE

4. BHMCC19 Information Processing Systems - II

4. BHMCC20 Food & Beverage Production - IV

47

4. BHMCC55 Food & Beverage Production IV Practical

4. BHMCC21 Food & Beverage Service - IV

4. BHMCC56 Food & Beverage Service IV Practical

4. BHMCC22 Front Office Operations - III

4. BHMCC57 Front Office Operations III Practical

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

Techniques

FOURTH SEMESTER

Module 1:

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

electronic business opportunities and challenges

Module 2:

Web technology communications services offered in the internet

Module 3:

Multimedia technologies multimedia elements principles of animation

Module 4:

Internet marketing advertising in internet internet marketing plans

Module 5:

Mobile Commerce cyber laws impact of cyber laws in India

Books for Reference:

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

4. BHMCC19 INFORMATION PROCESSING SYSTEM -II

48

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

Publications, New Delhi

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

4. BHMCC20. FOOD AND BEVERAGE PRODUCTION-IV

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

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

Japanese/ Spanish)

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

Classical Vegetable accompaniments, Potato preparations, Garnishes and

accompaniments of all international popular dishes.

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

purchasing standard purchase, specification, selecting the supplier, Purchase

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

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

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

IV. Food preservation-Evaluation of recipe

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

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

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

systems- over all benefits of cook/ cook pre systems

Books for Reference

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

2. Cooking with Indian masters Prashad

3. Practical cookery- Kinton and Cesarani ELBS

4. Theory of catering - Kinton and Cesarani ELBS

5. Theory of cookery Krishana Arora

49

4. BHMCC 55 FOOD & BEVERAGE PRODUCTION-IV PRACTICAL

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

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

PRACTICAL EXAMINATION PATTERN

Internal examiner

grooming 5 Marks

journal 15 Marks

assignments (Should be spiral bound) 10 Marks

Indent and Plan of work 10 Marks

External examiner

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

Mexican

Chinese

Spanish

Thai

Italian

Evaluation of a five course menu:

Starter/Soup 5 Marks

Main course 15 Marks

Cereal/Pasta 10 Marks

Vegetable/Filler course 5 Marks

Dessert 12 Marks

Presentation(Internal+ External) 5 Marks

Scullery 3 Marks

Viva-voce 5 Marks

4.BHMCC21 FOOD AND BEVERAGE SERVICE-IV

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

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

beverages.

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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

51

PRACTICAL EXAMINATION PATTERN

External examiner

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

Service of Champagne and Sparkling wine 05

Service of red wine 05

Service of White wine 05

Beverage order taking 05

Service of bottle beer and Draft beer 05

Service of aromatized and Fortified wines 05

Viva Voce 10

Internal

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

Wine decanting 05

Service of Sake/Cider/Perry/Toddy 05

Personnel hygiene 05

Journal 15

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

Containing the entire practical done during the semeste

Module 1 : Front Office Product & Reservations - Telephone

Types of Rooms

Types of Room Rates

Types of Plans

Types of Clientele

Room Status definitions

Role of the telephone department in the hotel industry

4. BHMCC22 FRONT OFFICE OPERATIONS III

52

Staff Organization

Telephone etiquette.

Coordination with other departments, Internal & External Customers.

Records and forms used.

Module 2: F.O. Cash

Role at FO Cash Section.

Job description FOC.

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

Departure procedures

Security deposit box handling

Credit card handling procedure

Foreign currency exchange procedure

Hotel credit

Charges and credits cash sheet, cash advances and receipts.

Preparing the cashiers report.

Module 3 : Front Office Accounting

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

accounting cycle.

Creation and maintenance of accounts

Tracking transactions cash payment, charge purchase, account correction,

account allowance, account transfer, cash advance.

Processing allowance vouchers

MCO, VPO, VTL, & GWB

Internal control cash bank

Module 4 : Check-out and settlement

Check-out and account settlement.

Departure procedure methods of settlement, late check-out

Updating F/O records

Late charges.

Module 5 : The Front Office Audit

Job description night auditor.

Establishing and of day/day end process

Guest credit monitoring

Transcript daily sales recapitulation sheet

53

Books for reference:

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

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

Practical :

Calculation of various occupancies and revenue.

Calculation of Plan Grid.

Preparation of Guest Folio-

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

Guest Corporate Guests, and Walk-ins.

Filling up of following forms and formats:

Advance receipt

Visitors paid out voucher

Allowance voucher

Front office cashiers report

Credit card charge record

Safe deposit locker form

Correction voucher

Assignment Package designing.

Procedures for handling credit card, travelers cheque & foreign currency

FO situation handling advanced operational problems

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

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

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

PRACTICAL EXAMINATION PATTERN

INTERNAL EXAMINER

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

Presentation(Visual Appeal) Contents

54

Hand written Own hotel logo and its

relevance

Features of the package

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

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

Marks

3. Filling up forms and formats - 5 Marks

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

EXTERNAL EXAMINER

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

2. Calculation of plan grid- 10 Marks

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

15Marks.

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

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

4.BHMCC23 BUSINESS LAW

Module 1 :

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

consideration Capacity of Parties different types of contracts void and voidable

contracts Performance contract discharge of contracts breech of contracts law of

agency

Module 2:

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

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

premises

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

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

55

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

gaming machines-copyrights

Module 3:

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

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

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

Standards

Module 4:

Indian Partnership Act admission death and retirement of partners dissolution of

partnership firms

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

Negotiable Instruments consequences

Module 5:

Consumer Protection Act FEMA Consumer redressal mechanisms Cyber Laws in

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

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

hours-overtime-annual leave with wages.

Books for Reference:

1) Mercantile Law - N D Kapoor

2) Mercantile Law - S P lyenger

3) Principles of Business Law - Aswathappa

4) Business Law - M C Kuchal

5) Bare acts of respective legislation

6) Shops and establishment act.

56

7) Hotel and Tourism Laws- Dr Jagmohan Negi

4.BHMCC24 RESERCH METHOLDOLOGY & QUANTITATIVE

TECHNIQUES

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

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

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

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

non probability sampling) Classification & Tabulation

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

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

correlation coefficient- probable error-Regression analysis (Ungrouped

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

Algebraic method and standard error.

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

assigning probability-Permutation and combination-Theorems of

Probability-Addition Theorem-Multiplication Sampling distributions

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

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

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

correlation - Anova

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

Contents of a report-Bibliography.

Books for Reference

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

International Publishers, Revised Second Edition

2. Gupta, S.P, Statistical Methods.

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

57

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

SYLLABUS OF FIFTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE

5. BHM CC25 Organizational Behavior

5. BHMCC26 Food & Beverage Production-V

5. BHMCC58 Food & Beverage Production-V Practical

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

5. BHMCC60 Housekeeping-III Practical

5. BHMCC29 Hotel Engineering

5. BHMCC30 Human Resources Management

FIFTH SEMESTER

5. BHMCC25 ORGANIZATIONAL BEHAVIOUR

Module 1: Organizational Behaviour

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

Definition, Scope, Organization Structure

Module 2: Perception and Motivation

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

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

Non-financial incentives, Job enrichment.

58

Module 3: Attitudes and Learning

Meaning, characteristics, components, Attitude and Behaviour, Attitude

formation and measurement of Attitudes, Learning and behavioural modification.

Reinforcement, Observational learning, cognitive learning, Organizational

beh