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Bachelor of Business Administration (Hotel Management)
[3-Year, 6- Semester]
Effective from Academic Year 2017-2018
HIMALAYAN GARHWAL UNIVERSITY
POKHRA, PAURI, GARHWAL UTTARAKHAND .
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Syllabus BBA (HM) Semester – I
S.No. Subject
Code Subject Name Evaluation Scheme
Internal Assessment
End Term
Total Marks
1 UBHTC101
Fundamentals of Management
30 70 100
2 UBHTC102
Travel and Tourism Management
30 70 100
3 UBHTC103
Tourism Resources of India 30 70 100
4 UBHTS104
Communication-I 15 35 50
5 UBHTS105
Environmental Sciences I 15 35 50
6 UBHTE106
Introduction to the Indian Cookery
30 70 100
7 UBHTE107
Quantitative Techniques 30 70 100
Total 180 420 600
BBA (HM) Semester – II
S.No. Subject
Code Subject Name Evaluation Scheme
Internal Assessment
End Term
Total Marks
1 UBHTC201
Hotel Accounting 30 70 100
2 UBHTC202
Accommodation & Front Office Foundation-I
30 70 100
3 UBHTC203
Food and Beverage Service Foundation-I
30 70 100
4 UBHTS204
Communication-II 15 35 50
5 UBHTS205
Environmental Sciences II 15 35 50
6 UBHTE206
Hospitality Marketing 30 70 100
7 UBHTE207
Ethics and Corporate Social Responsibility
30 70 100
Total 180 420 600
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BBA (HM) Semester – III
S.No. Subject Code
Subject Name Evaluation Scheme Internal
Assessment End
Term Total Marks
1 BH-301 Hospitality Marketing 30 70 100 2 BH-302 Human Resource and
Organizational Behaviour 30 70 100
3 BH-303 Advance Housekeeping Operations
30 70 100
4 BH-304 Basics of Food and Beverage Production
30 70 100
5 BH-305 Advanced Course in Front Office Operations
30 70 100
6 BH-306 Foreign Language-I 50 - 50 Total 200 350 550
BBA (HM) Semester – IV
S.No. Subject
Code Subject Name Evaluation Scheme
Internal Assessment
End Term
Total Marks
1 BH-401 Nutrition and Food Science 30 70 100 2 BH-402 Hotel Engineering and
Facilities Planning 30 70 100
3 BH-403 Advance Food and Beverage Operations
30 70 100
4 BH-404 Entrepreneurial Development 30 70 100 5 BH-405 Business Laws 30 70 100 6 BH-406 Foreign Language-II 50 - 50
Total 200 350 550
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BBA (HM) Semester – V
S.No. Subject Code
Subject Name Evaluation Scheme Internal
Assessment End
Term Total Marks
1 BH-501 Financial Management 30 70 100 2 BH-502 Convention and Event
Planning 30 70 100
3 BH-503 Specialised Catering Management
30 70 100
4 BH-504 Global Cuisine and Culture 30 70 100 5 BH-505 Information Technology in
Tourism and Hospitality 30 70 100
6 BH-506 Foreign Language-III 50 - 50 Total 200 350 550
BBA (HM) Semester – VI
S.No. Subject
Code Subject Name Evaluation Scheme
Internal Assessment
Presentation Total Marks
1 BH-601 Food & Beverage Services and Production
50 50 100
2 BH-602 Housekeeping 50 50 100 3 BH-603 Front Office 50 50 100
Total 150 150 300
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BBA (HM) 1st SEMESTER
Course Title: Fundamentals of Management
Course code: UBHTC101 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: To familiarize the students with concepts, progresses and current issues related to
Management. The emphasis would be on issues and challenges related to tourism and hospitality
sector.
UNIT I
Meaning, functions and principles of management, levels of management, management skills,
evolution of management, Planning: Meaning, nature, importance and steps of planning, types of
plans, Management by Objectives (MBO) Decision making: meaning, types, process, and models.
Organization: Meaning, Characteristics and Importance, Types of Organization Structure.
UNIT II
Directing and Controlling: Direction- meaning, importance and principles; Organization Culture;
Corporate social responsibility; Motivation – Motives – Characteristics – Motivation Theories;
Leadership Styles & Approaches; Control Process – Nature, Need, Methods, Tools and
Techniques.
UNIT III
Organizational Behavior: meaning, nature and relevance; Historical evolution of OB;
Opportunities and Challenges of OB in Hospitality and Tourism sector; Determinants of
Individual Behavior
UNIT IV
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Personality: Determinants, Theories and relevance in OB; Perception: Process and Factors
affecting perception, relevance in OB; Attitudes: Nature, Components, Functions; Group
Dynamics: Types, Group Development, and Determinants of Group Behavior.
Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Prasad, L. M. (2013). Principles and practice of management. Chand.
� Koontz, H., O'Donnell, C., & Weihrich, H. (2012). Essentials of management. McGraw-
Hill.
� Rao, V. S. P., & Krishna, V. H. (2009). Management: Text and Cases. Excel Books India.
� Stoner, J., Freeman, E., & Gilbert, D. (2009). Management.(6* ed.). Prentice Hall,
Englewood Cliffs NJ, 267, 268.
� Aswathappa, K. (2007). Organizational Behaviour. Text Cases Games.
� Robbins, S., Judge, T. A., Millett, B., & Boyle, M. (2013). Organisational behaviour.
Pearson Higher Education AU.
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BBA (HM) 1ST SEMESTER
Course Title: Travel and Tourism Management Course code: UBHTC102 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: The course is aimed to introduce the basic concepts of tourism to the beginners and to serve as a comprehensive resource for the seasoned professionals.
UNIT I:
Overview of Travel and Tourism Industry: The nature and Characteristics of travel and tourism industry; Tourism typology; Tourism Product; Characteristics and Elements of tourism product; Travel agencies and tour operators; factors of travel motivations, Tourism paradise.
UNIT II:
Impact of Tourism: Tourism Impacts an overview – Physical impact of tourism development and from tourism activities; Impact of tourism on Economy of Regional, National and local levels; Social impacts (Positive and Negative); Cultural impacts (Positive and Negative); Environmental impacts (Positive and Negative)
UNIT III:
Tourism Planning, Policy and Development: Planning and its significance in tourism; Tourism Policy 1982; National Tourism Policy and its Evaluation; National Action Plan 1992; National Tourism Policy 2002; Sustainable Development and perspective plans; Growth and development of tourism; Major issues and concerns to development of tourism; Scope of career opportunities.
UNIT IV:
Travel Organizations: Travel organization – aims, objectives, functions and activities of The Ministry of Tourism (MOT), IATA, FHRAI, UFTTA, PATA, IATA, IATO, and UNWTO. Travel industry fairs – ITB, WTM, SMTV, FITUR, and PATA TRAVEL MART.
Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
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divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 marks each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Bhatia, A. K. (2006). International tourism management. Sterling Publishers Pvt. Ltd.
� Kamra, K. K. (1997). Tourism: theory, planning, and practice. Indus Publishing.
� Rastogi, P. (2004). Sustainable Tourism Planning and Development. Tourism Recreation Research, 29(2), 111-112.
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BBA (HM) 1ST SEMESTER
Course Title: Tourism Resources of India
Course code:UBHTC103 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: This course introduces the students to the historical, religious, culture and natural tourist destinations of India.
UNIT I
Cultural heritage of India: Ancient Monuments and Buildings: Taj Mahal, Khajuraho, Konak, Ajanta, Ellora, Elephanta Caves, museums of India, Heritage sites (UNESCO Sities)
UNIT II
Culture Tourism Resources: Performing arts of India: Dance, Music and Theater, Living Heritage, Handicraft, Fair and Festivals, Ethnic Tourism- meaning, Difference between Culture and Ethnic Tourism.
UNIT III
Pilgrimage Tourism: meaning and nature, Popular Religious Centres: Hindu- Char Dham, jyotriling, Mathura,Vrindavana,Varanasi, Buddhist- Lumbini, Bodhgaya,sarnath,sanchi, Jain- Kashi, Girnar, Mt Abu, Sikh- Amritsar, Patna, Nanded, Muslim: Jama Masjid, Ajmer Sharif, Fatehpur Sikri, Christian-Churches of Goa and Kerala.
UNIT IV
Natural Tourism and Tourist Circuits: wildlife, Sanctuaries and National Parks, Deserts, Tourist resource potential in mountain with special reference to Himalaya: Forests, Hill station, Lakes, Rivers, Golden Triangle- Delhi, Agra, Jaipur, Southern Triangle- Mahabalipuram, Kanchipuram, Maduri, Green Triangle- Guwahati, Shiliong and Kaziranga.
Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
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answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Boniface, B., Cooper, R., & Cooper, C. (2016). Worldwide destinations: the geography of travel and tourism. Routledge.
� Robinson, H. (1976). A geography of tourism. MacDonald & Evans.� Wells, N. A., & Dorr, J. A. (1987). Shifting of the Kosi river, northern India. Geology,
15(3), 204-207.� Sinha, P. C. (1998). Geography and Structure of Tourism and Travel. Anmol
Publications. National Atlas of India – Government of India Publication.
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BBA (HM) 1ST SEMESTER
Course Title: Communication- I
Course code: UBHTS104 Maximum marks: 50 Contact Hours: 30 End Semester Assessments: 35 Duration of Exam: 1 hrs. 30 min In Semester Assessment: 15
Objective:
To develop oral and written communication skills so as to enable the participants to present their ideas logically and effectively
UNIT 1
Introduction to Communication: Menaing; Nature; Types and Scope of Communication; Barriers to Effective Communication; Active Listening Skills
UNIT 2
Effective Presentation Skills; Preparing and Delivering Presentations; Elements of Effective Presentations; Non Verbal Communication; Body Language; Gestures and Hand Movements.
UNIT 3
Principles of Business Communication; Forming Paragraphs; Memos; Emails; Letters
Note for paper setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 40 Marks divided
into two sections i.e. A & B. Section A will be of 10 marks comprising of 4 Questions of 2.5 mark each and
there will be no choice. Section B shall be of 30 marks comprising of 8 long answer type questions in total
2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each
unit. The questions in section B will be the 7.5 marks each.
The In Semester Assessment will be of 10 marks and will include one test of 5 marks and one assignment
& one presentation of 2.5marks each.
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Suggested Readings
Dwyer, J., & Boyd, A. (2003). The business communication handbook. Prentice Hall.
Putnam, L. L., Roberts, K. H., & Porter, L. W. (1987). Handbook of organizational communication: An interdisciplinary perspective (pp. 679-740). Newbury Park, CA: Sage.
DeVito, J. A., & DeVito, J. (1986). The communication handbook: A dictionary (Vol. 14). New York: Harper & Row.
McCroskey, J. C., & Richmond, V. P. (1995). Fundamentals of human communication: An interpersonal perspective. Waveland Pr Inc.
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BBA (HM) 1ST SEMESTER
Course Title: Environmental Sciences I
Course code: UBHTS105 Maximum marks: 50 Contact Hours: 30 End Semester Assessments: 35 Duration of Exam: 1 hrs. 30 min In Semester Assessment: 15
Objectives: The course is aimed to introduce the basic concepts of environmental concerns in hospitality sector to the beginners and to serve as a comprehensive resource for the seasoned professional.
UNIT-I Environmental studies – Nature, scope and importance, need for public awareness; natural resources – renewable and non-renewable resources, use and over- exploitation/over-utilization of various resources and consequences; role of an tourism in conservation of natural resources; equitable use of resources for sustainable hospitality services
UNIT-II Ecosystems – concept, structure and function of an ecosystem; energy flow in the ecosystem; ecological succession; food chains, food webs and ecological pyramids; types of ecosystem – forest ecosystem, grassland ecosystem, desert ecosystem, aquatic ecosystems
UNIT-III Social issues and the environment – Sustainable development, urban problems related to energy, water conservation, rain water harvesting, watershed management; resettlement and rehabilitation of people, its problems and concerns; climate change, global warming, ozone layer depletion, Wasteland reclamation, Green consumerism and waste management system in hospitality sector.
Note for paper setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 40 Marks divided
into two sections i.e. A & B. Section A will be of 10 marks comprising of 4 Questions of 2.5 mark each and
there will be no choice. Section B shall be of 30 marks comprising of 8 long answer type questions in total
2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit.
The questions in section B will be the 7.5 marks each.
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The In Semester Assessment will be of 10 marks and will include one test of 5 marks and one assignment
& one presentation of 2.5marks each.
Suggested Readings: Benny, J. (2009). Environmental Studies. Tata McGraw Hill Publishing Company Ltd.,
New Delhi Boersema, J. J., & Reijnders, L. (2009). Principles of environmental sciences. J. Bertels, &
H. Bezemer (Eds.). Dordrecht: Springer. Kaushik, A. (2006). Perspectives in Environmental Studies. New Age International. Kumar, A. (2004). A Text Book of Environmental Science. APH Publishing. Sloan, P., Legrand, W., & Chen, J. S. (2013). Sustainability in the Hospitality Industry 2nd
Ed: Principles of Sustainable Operations. Routledge.
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BBA (HM) 1ST SEMESTER
Course Title: Introduction to the Indian Cookery Course code:UBHTE106 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: This course is designed to make the students aware about the various aspects of Indian cookery.
UNIT I
Indian Cooking: - Introduction, Philosophy of Indian Food, The great Indian Cuisine – Key features, Regional influences on Indian Food, Popular foods of India (At least one simple three course menu from each region of India , North, East, South, Seat and Central India its salient features and cooking).
UNIT II
Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments, Herbs and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf, Cardamom, Cinnamon, Cloves, Coriander seeds, Cumin, Chilli, Fenugreek, Mace, Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf,Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli, Rock Salt) Various ways of using spices, their storage and usage tips.
UNIT III
Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,Types, Blending of Spices, Concept of Dry and Wet Masalas, Pastes used in Indian Cooking, Purchasing, Storing Considerations. Basic Indian Gravies: Introduction, Gravies and Curries, Regional Gravies, Gravy Preparations.
UNIT IV
Commodities and their usage in Indian Kitchens: Introduction, Souring Agents, Colouring Agents, Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents, Spicing Agents in Indian Kitchens
Note for Paper Setting
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The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks divided
into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of 5 mark each and
there will be no choice. Section B shall be of 60 marks comprising of 8 long answer type questions in total
2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit.
The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one assignment
& one presentation of 5 marks each.
Suggested Readings:
� Bali, P. S. (2009). Food Production Operations. Oxford University Press.� Leto, M. J., & Bode, W. K. H. (2006). The Larder Chef. Routledge.� Philip, T. E. (2003). Modern Cookery: For Teaching and the Trade. Orient Blackswan.
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BBA (HM) 1ST SEMESTER
Course Title: Quantitative Techniques
Course code:UBHTE107 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: To appraise the student with various statistical and research methods and their
relevance and application with special reference to hospitality and tourism.
UNIT I
Statistics – Meaning and significance. Secondary and Primary data, Measures of central tendency-
mean, partition values- median, quartile, docile and percentile- mode
UNIT II
Measure of Dispersion- meaning, quartile deviation, standard deviation, coefficient of variation,
skewness meaning, karl pearson's method and Bowley's method.
UNIT III
Correlation -Concepts, Karl Pearson's method, Rank correlation, Spearman's method. Regression
Concept, Regression equation, Regression coefficient and their properties. Index number concept,
Laspleyre's, pasche's and Rishs index number, Test of consistency- time reversal test and factoral
reversal test
UNIT IV
Time series concept, components of time series, significance of each conceptmof timeseries,
forecasting using time series, least square method for calculating trend and moving average.
Research meaning and its utility in tourism and hospitality.
Note for Paper Setting
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The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Gupta, S. P., & Gupta, M. P. (2010). Business Statistics. Sultan Chand & Sons.
� Saxena, R., & Khandelwal, P. K. (2010). Sustainable development through green marketing: The industry perspective.
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BBA (HM) 2ND SEMESTER
Course Title: HOTEL ACCOUNTING Course code:UBHTC201 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: To provide basic knowledge about accounting procedures and understanding the tools and techniques for planning decision making and control.
UNIT I:
Meaning nature & need for accounting, scope and usefulness of financial accounting branching of accounting, end users of accounting information, accounting concept and conventions, Basic accounting procedures: journalizing transactions, ledger, trial balance, financial statement: trading a/c, profit & loss a/c and balance sheet.
UNIT II:
Depreciation: Nature, causes, basic factors and methods of depreciation (straight line and written down value method); Reserves and Provisions: Meaning, Types of Provisions and Reserves, difference between Reserves and Provision.
UNIT III:
Concept of cost, Classification of costs, concept of cost sheet, Preparation of Cost Sheet, CVP analysis
UNIT IV:
Financial Management: Finance Functions, Sources of Finance: Long Term Sources- Shares, Debentures, Term Loans; Short Term Sources- Bank Finance (Cash Credit and Overdraft), TFCI- Aims, Objectives and Functions
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Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Narayanaswamy, R., & Accounting, F. A managerial perspective Prentice Hall India Pvt.
Ltd., New Delhi.
� Nagar, A. Hand Book M. Com.-Commerce Five Year Integrated Course With effect from
2013-2014.
� Maheshwari, S. N., Maheshwari, S. K., & Maheswari, S. K. (1993). Financial Accounting.
Vikas Publishing House.
� Maheshwari, S. N., & Mittal, S. N. (1983). Cost Accounting: Theory and Problems. Shree
Mahavir Book Department.
� Khan, M. Y., & Jain, P. K. (2002). Cost Accounting and Financial Management.
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BBA (HM) 2ND SEMESTER
Course Title: Accommodation & Front Office Foundation -I
Course code:UBHTC202 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: To appraise the students with the basics of accommodation operations and front office
operations in hotels.
UNIT I
Accommodation Sector: - Introduction, Concept, and its importance; Types & Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others in India, Organisation Structure of Hotels; Origin, growth and development of Hotel Sector in India.(ITC, The Taj Group, The Oberoi Group), Foreign Hotel Chains in India – Hilton, Marriott, Hyatt
UNIT II
The Guest Accommodation: Guest Rooms, Types, Layouts, Salient Features, Description, Guest Room amenities, supplies and services, Floors, Room Name List Patterns, Guest Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety Procedures during Fire, emergencies
UNIT III
Hotel Front Office : Front Office Introduction, Functions and its importance, Different sections of the front office department and their layout and importance – Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier, Inter and Intra- department coordination. Organisation structure of Front Office, Key Responsibilities, Job Descriptions, Attributes of Front Office Personnel, Uniform and Grooming Standards.
UNIT IV
Hotel Housekeeping: Introduction, Meaning and definition Importance of Housekeeping, Sections of Housekeeping, Responsibilities of the Housekeeping department, a career in the Housekeeping department. Housekeeping Department: Organizational framework of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in Housekeeping, Job Description and Job Specification of staff in the department, Attributes and Qualities of the Housekeeping staff – skills of a good Housekeeper, Inter departmental Coordination with more emphasis on Front office and the Maintenance department, Hygiene and Grooming Standards of Housekeeping Personnel
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Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Andrews, S. (2008). Hotel Housekeeping Management & Operations.� Raghubalan, G., & Raghubalan, S. (2009). Hotel Housekeeping: Operations and
Management. Oxford University Press.� Andrews, S. (2013). Hotel front office: a training manual. Tata McGraw-Hill Education.� Kasavana, M. L., & Brooks, R. M. (1998). Managing front office operations. Educational
Institute of American Hotel & Motel Association.� Bhatnagar, S. K. (2011). Front office management. Frank Brothers.
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BBA (HM) 2ND SEMESTER
Course Title: Food and Beverage Service Foundation-I
Course code: UBHTC203 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: This course is designed to make the students acquainted with basics of food and
beverage services operations.
UNIT I
Introduction: Various outlets of the Food and Beverage department, various sectors of the Food
and Beverage department. Organisational Structure of Food & Beverage department.Various Food
and beverage Equipments. Side Stations.
UNIT II
F&B Service Personnel- Staff Organisation, Basic Etiquettes for catering staff, Duties &
Responsibilities of Service staff, Attitude & Attributes of F&B Service Personnel. Coordination of
F&B Service with various departments. Lay out of Table.
UNIT III
F&B Service Areas in hotel- Restaurants & their subdivisions-coffee shop, Room service, Bars,
Banquets, Discotheques, Grill Room, Snack Bar, Night Club, Back Areas-Still room, Wash-up,
hot-plate, plate room, kitchen stewarding. Classification of Glass Wares: Glasses used for
Beverages.
UNIT IV
F&B Service Methods- Table-service: Silver/English, Family, American, Butler/French, Russian
Self-Service: Buffet, Cafeteria Service, Specialised Service, Gueridon trolley, Room single point
service: Takeaway, Vending, Kiosks, Food Courts, Bars. Types of beverages, Introduction,
Emerging trends in Food and Beverage Services
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Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings:
� Davis, B., Lockwood, A., Pantelidis, I., & Alcott, P. (2013). Food and beverage management. Routledge.
� Lillicrap, D. R., & Cousins, J. A. (2010). Food and beverage service. Hodder Education.
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BBA (HM) 2nd SEMESTER
Course Title: Communication- II
Course code: UBHTS204 Maximum marks: 50 Contact Hours: 30 End Semester Assessments: 35 Duration of Exam: 1 hrs. 30 min In Semester Assessment: 15
Objective: To develop oral and written communication skills so as to enable the participants to present their ideas logically and effectively
UNIT 1
Group Communication; Team Building; Importance of Working in a team; Corporate Dressing; Goal Setting
UNIT 2
Business English; Vowel sounds; Consonants Sounds; Rate of Speech; Structure of Speech
UNIT 3
Electronic Messages; Blogs; Websites; WebPages; Business Letters; Business Proposals
Note for paper setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 40 Marks divided
into two sections i.e. A & B. Section A will be of 10 marks comprising of 4 Questions of 2.5 mark each and
there will be no choice. Section B shall be of 30 marks comprising of 8 long answer type questions in total
2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit.
The questions in section B will be the 7.5 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 5 marks and one assignment
& one presentation of 2.5marks each.
26
Suggested Readings
Dwyer, J., & Boyd, A. (2003). The business communication handbook. Prentice Hall.
Putnam, L. L., Roberts, K. H., & Porter, L. W. (1987). Handbook of organizational communication: An interdisciplinary perspective (pp. 679-740). Newbury Park, CA: Sage.
DeVito, J. A., & DeVito, J. (1986). The communication handbook: A dictionary (Vol. 14). New York: Harper & Row.
McCroskey, J. C., & Richmond, V. P. (1995). Fundamentals of human communication: An interpersonal perspective. Waveland Pr Inc.
27
BBA (HM) 2nd SEMESTER
Course Title: Environmental Sciences II
Course code: UBHTS205 Maximum marks: 50 Contact Hours: 45 End Semester Assessments: 35 Duration of Exam: 1 hrs. 30 min In Semester Assessment: 15
Objective: The course is aimed to introduce the basic concepts of environmental concerns in hospitality sector to the beginners and to serve as a comprehensive resource for the seasoned professional.
UNIT I
Environmental impacts of tourism- Type of impacts, Environmental quality factors. Environment planning of tourism attraction, Environmental impact control measure; Environmental Impact Assessment & sustainable development, indicator of sustainable conditions,
UNIT II Environmental Pollution – Definition, cause, effects and control measures of different types of pollutions – air pollution, water pollution, soil pollution, marine pollution, noise pollution, thermal pollution, nuclear hazards; solid waste management – causes, effects and control measures of urban and industrial wastes; role of an hospitality sector in pollution control
UNIT-III Environmental legislation – Environment Protection Act; Air (prevention and control of pollution) Act; Water (prevention and control of pollution) Act; Wildlife Protection Act, Forest Conservation Act. Green Hotel practices; Ecotels; Ecolabeling LEED certification
Note for paper setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 40 Marks
divided into two sections i.e. A & B. Section A will be of 10 marks comprising of 4 Questions of
mark each and there will be no choice. Section B shall be of 30 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall
attempt 4 questions selecting one from each unit. The questions in section B will be the 7.5 marks
each.
The In Semester Assessment will be of 30 marks and will include one test of 5 marks, one
assignment and one presentation of 2.5marks each.
28
Suggested Readings:
EUHOFA International, International Hotel & Restaurant Association, United Nations Environment Programme. Division of Technology, & Economics. (2001). Sowing the Seeds of Change: An Environmental Teaching Pack for the Hospitality Industry. UNEP/Earthprint.
Kumar, A. (2004). A Text Book of Environmental Science. APH Publishing. Mohammad Naseem. (2011). Environmental Law in India. Kluwer Law International. Singh, L. K. (2008). Ecology, environment and tourism. Gyan Publishing House.
29
BBA (HM) 2ND SEMESTER
Course Title: Hospitality Marketing
Course code: UBHTE206 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: The course aims at understanding the tools and techniques of marketing in general; and their application with specific reference to hospitality.
UNIT 1
Introduction to Marketing: Definition, difference in selling/marketing; core marketing concepts;
production, product, selling, marketing, social concept; Marketing Environment.
UNIT 2
New Product Development: Product level; Classification; Product mix and its development; Branding; Product positioning; Product launching strategies; Identifying Marketing segment and selecting target
markets.
UNIT 3
Pricing: Concept of Price, Pricing Objectives, Factors in influencing Price decisions, Price setting methods,
Price policies and strategies.
UNIT 4
Sales Promotion and Market Research: Advertising and sales Promotion; Public relations; Personal selling; definition of market research, suppliers of market research; forecasting and demand measurement.
Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of 5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long answer type questions in total
2 from each unit with internal choice. The students shall attempt 4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
30
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one assignment & one presentation of 5 marks each.
Suggested Readings
� Thieu, B. T. (2015). Marketing Mix Framework and its Influences on Purchase Decision: An Empirical Re Chaudhary, M. (2010). Tourism marketing. Oxford University Press.search on Apple in Hanoi, Vietnam. 義守大學企業管理學系學位論文, 1-69
. Chaudhary, M. (2010). Tourism marketing. Oxford University Press.
Go, F. M., & Haywood, M. I. C. H. A. E. L. (2003). Marketing of the service process: State of the art
in the tourism, recreation and hospitality industries.Aspects of Tourism: Classic Reviews in Tourism, 87-114.
31
BBA (HM) 2ND SEMESTER
Course Title: Ethics and Corporate Social Responsibility
Course code:UBHTE207 Maximum marks: 100 Contact Hours: 60 End Semester Assessments: 70 Duration of Exam: 3 hrs. In Semester Assessment: 30
Objective: The course aims at understanding the tools and techniques of ethics in general and their application in businesses.
UNIT I
INTRODUCTION- Definition & nature Business ethics, Characteristics, Ethical theories; Causes
of unethical behaviour; Ethical abuses; Work ethics; Code of conduct.
UNIT II
ETHICS THEORY AND BEYOND- Ethical theories in Relation to Business; Personal Values &
Ethical Decision making; Role of Corporate governance in ensuring ethics at workplace; Code of
ethics; HR related Ethical Issues.
UNIT III
ETHICS IN CORPORATIONS- Media and Business Ethics; Ethics in Advertising; Role of
Government agencies in Ensuring Ethical Practices; HR related Ethical Issues
UNIT IV
CORPORATE SOCIAL RESPONSIBILITY- Definition- Evolution- Need for CSR; Theoretical
perspectives; Scope and Advantages of CSR; Corporate Governance; Major Areas of Corporate
Governance
32
Note for Paper Setting
The evaluation of each course shall contain two parts: Internal or In semester Assessment (IA) and
External or End –Semester Assessment (EA). The End Semester Assessment will be of 70 Marks
divided into two sections i.e. A & B. Section A will be of 30 marks comprising of 4 Questions of
5 mark each and there will be no choice. Section B shall be of 60 marks comprising of 8 long
answer type questions in total i.e. 2 from each unit with internal choice. The students shall attempt
4 questions selecting one from each unit. The questions in section B will be the 15 marks each.
The In Semester Assessment will be of 30 marks and will include one test of 10 marks and one
assignment & one presentation of 5 marks each.
Suggested Readings
� Fernando, A. C. (2009). Business Ethics: An Indian Perspective. Pearson Education India.� Velasquez, M. G., & Velazquez, M. (2002). Business ethics: Concepts and cases (Vol.
111). Upper Saddle River, NJ: Prentice Hall.� Frederick, W. C. (1988). Business and society: Corporate strategy, public policy, ethics.
McGraw-Hill Companies.� De George, R. T. (2011). Business ethics. Pearson Education India.
Semester: III
1
Course No.: BH-301 Title: Hospitality Marketing
Duration of Exam: 3hrs
Total Marks: 100
Theory Examination: 70
Internal Assessment: 30
Objective: The course aims at understanding the tools and techniques of marketing in
general; and their application with specific reference to hospitality.
UNIT I: Introduction to Marketing: Definition, difference in selling/ marketing; core
marketing concepts; production, product, selling, marketing social concept;
Marketing environment.
UNIT II: New Product Development: Product level; Classification; Product mix and
its development; Branding; Product positioning; Product launching
strategies; Identifying Marketing segment and selecting target markets.
UNIT III: Pricing: Concept of Price, pricing Objectives, Factors in influencing Pricing
decisions, Price setting methods. Pricing policies and strategies.
UNIT IV: Channel types and functioning: Evaluating channel alternatives; Developing
Channel members; Channel Dynamics; Retailing, Wholesaling and Market
Logistics; Web Marketing; Sales Force Decisions.
UNIT V: Sales Promotion and Market Research: Advertising and Sales Promotion;
Public relations; Personal selling; Definition of Market Research; Suppliers
of Market Research; Process; Forecasting and Demand Measurement.
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice within
each unit.
Internal Assessment (Total Marks: 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Marketing for Hospitality and Tourism, Philip Kotler, John T Bowen, James C
Makens, Pearson Education, 6th Edition, 2013.
2. Tourism Marketing, Manjula Chaudhary, Oxford Higher Education, 2011
3. Marketing in Travel and Tourism, Victor T C Middleton, Alan Fyall & Michael
Morgan, Butterworth Heinemann, 3rd Edition, 2012.
4. Marketing in the Hospitality Industry, Ronald A. Nykiel, EI-AH& LA, USA, 5th
Edition, 2012.
5. Global Marketing Strategies, Jeannet, Jean Pierre, Jaico Publishing House, Delhi,
6th Edition, 2005.
Semester: III
3
Course No.: BH-302 Title: Human Resource and
Organizational Behaviour
Duration of Exam: 3hrs
Total Marks: 100
Theory Examination: 70
Internal Assessment: 30
Objective: To familiarize the students with basic concepts and current issues related to
human resource management and organization Behavior. The emphasis
would be related to issues and challenges in tourism and hospitality sector.
UNIT I: Human Resource Management: Concept, Scope and Significance. HR
Functions; Contribution of HR functions towards the success of an
organization. Human Resource Development: Mechanism and Outcome.
UNIT II: Human Resource Planning: Concept & Process; Recruitment and Selection,
Induction, Training; Techniques; Career Management
UNIT III: Performance Appraisal: Qualitative & Quantitative Methods, 360 Degree;
Comprehensive and Benefit Management, Employee benefit and services,
Indian Labour Laws in Hospitality Industry.
UNIT IV: Organisational Behavior: Concept and significance. Motivation: Maslow’s
theory and two factor theory of Herzberg; Application of motivation
concepts in organization.
UNIT V: Personality: Determinants, Psychoanalytic & Trait theory; Leadership: Trait
Theory and Situational theory; Organizational Culture.
Note for paper setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice within
each unit.
Internal Assessment (Total Marks: 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. A Framework for HR Management, Gary Dessler & Biju Varkkey, Pearson
Edn India, 7 Edition, 2012.
2. Human Resource Management, Saiyadain S.Mirza ,TMH, New Delhi. Human
Resources, 4th Edition, 2009.
3. Management in Hospitality, Malay Biswas, Oxford University Press, 2012.
4. Human Resources Management, K Aswathappa, McGraw Hill, 7th
Edition(2013).
5. Human Resources Management, Pattanayak, Prentice Hall of India, 3rd
Edition, 2005.
Semester: III
5
Course No.: BH-303 Title: Advance Housekeeping
Operations
Duration of Exam: 3hrs
Total Marks: 100
Theory Examination: 70
Internal Assessment: 30
Objective: To provide knowledge of housekeeping in accommodation operations,
standard cleaning methods, procedure manual and mechanical,
manpower planning for housekeeping department.
UNIT I: Manpower planning for housekeeping department, Managing
housekeeping personnel, Housekeeping inventories, Supervision in
housekeeping ; Recycled & Non-recycled items
UNIT II: Types of flooring-hard, soft, semi-hard, characteristics, cleaning
methods; Linen and laundry operations, Interior designing: types,
elements and principles; Contract services-advantages & disadvantages
UNIT III: Keys-types and their control, Lost and found procedures, Sewing room,
Dealing with emergencies, Standard operating procedures; Cleaning
agents; Room report; Refurbishing and Renovation.
UNIT IV: Flower arrangements- Equipment and material required for flower
arrangement, Principles, types, various flowers and foliage, Types of
arrangements in different areas of hotels, Principles of design as applied
to flower arrangement.
UNIT V: Pest control management- common pest and control, Pest control
procedures, Waste disposal management; PMS handling related to
house-keeping; Eco-friendly practices in house-keeping
Note for paper setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment (Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Hotel Housekeeping operations and management, G.Raghubalan, Oxford
Publications, 2nd Edition, 2009.
2. Housekeeping Operations , Malini singh, Jaico Publishing House, 2008.
3. Hotel Housekeeping Management & Operations, Sudhir Andrews, McGraw-Hill
Publishing Company, 2007.
4. Hotel Housekeeping Training manual , Sudhir andrews, McGraw-Hill Publishing
Company, 13th Edition, 2006.
Semester: III
7
Course No.: BH-304 Title: Basics of Food and
Beverage Production
Duration of Exam: 3hrs
Total Marks: 100
Theory Examination: 70
Internal Assessment: 30
Objective: This course is designed to give the knowledge of Food and Beverage
production.
UNIT I: Aims and objective, cooking art or science, different kitchen equipments,
care and maintenance and its use, Attitude towards work, western and
culinary terms, Personnel grooming, Hygiene and Uniform.
UNIT II: Hierarchy & Department Staffing: Classical Brigade, Modern staffing in
various category hotels, Role of Executive Chef Duties &Responsibilities
of various chef, Co-operation with other Departments .
UNIT III: To understand the functioning of food production department, organization
structure, layout, Duties and Responsibilities of staff, Inter- department
relations, the methods of Preparation, Mis-en-place, Method of mixing. To
understand the texture of Cooked Food products, various texture, faults &
remedies.
UNIT IV: Composition of different ingredients and the action of heat on fat,
carbohydrates, classification of cooking factors, fats, raising agents,
sweetening agents, eggs, liquid/stock, flavouring & seasoning.
UNIT V: Kitchen Organization & Lay Out: General layout of kitchen in various
organization, Layout of Receiving Areas, Layout of storage Area, Layout
of service and wash up, Various Fuels used, Advantages &Disadvantages
of each.
Note for paper setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment (Total Marks: 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Basic Baking, Dubey S C, The Society of Indian Bakers, 2005.
2. Catering College Delights, Chakarvarti.B.K, CBS Publications, 1999.
3. Step By Step Baking, Farrow&Joanna, Ted Smart Publications, 2010.
4. Modern Cookery, Thangam.E.Philip, Orient Black Swan, 2004.
5. The New Larousse Gastronomique, Prosper Montagne, Crown Publishers,
2003.
Semester: III
9
Course No.: BH-305 Title: Advanced Course in
Front office Operations
Duration of Exam: 3hrs
Total Marks: 100
Theory Examination: 70
Internal Assessment: 30
Objective: This course is designed to give knowledge of key concepts of front office
management
UNIT I: Departure procedure in fully automated systems, Mode of settlement of bills,
Potential check-out problems and solutions, Late check outs.
UNIT II: Front office accounting-types of accounts; Front office accounting cycle -
creation, Maintenance and settlement; Night auditing-night audit, Duties and
responsibilities of night auditor, Process of night auditing.
UNIT III: Computer applications in front office-PMS, Different modules of PMS,
Different PMS, Methods of measuring hotel performance-occupancy ratios,
ADR, ARR, REVPAR
UNIT IV: Yield management and forecasting, Measuring yield in the hotel industry,
Yield management in hotel industry, Elements of yield management;
Forecasting- challenges, Benefits of forecasting, measuring yield.
UNIT V: Safety and security in hotel- security staff and system; Role of front office in
safety and security; Handling unusual events and emergency situations
bomb, Robbery, Drunken guest etc; first aid.
Note for paper setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice within
each unit.
Internal Assessment (Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Front Office Management, J.R Tewari, Oxford Publications, 2009.
2. Check-In & Check-out, Gary k. Vallen & Jerome J. Vallen, Pearson Publications,
8th Edition, 2009.
3. Front office Management, S K Bhatnagar, Frank Bros& company, 8th Edition,
2011.
4. Professional Hotel Management, Jagmohan Negi, S Chand & Company Pvt Ltd.
5. Font office management & operation, Sudhir Andrews, McGraw -Hill Companies,
2007.
11
Semester: III
Course No.: BH-306 Title: Foreign Language-I
(INTERNAL)
Total Marks: 50
Duration of Exam : 1.5 Hrs
Objective: To develop oral and written basic skills on Foreign Language so as to enable
the students to know the basics of Foreign Language.
Unit I The topics related to articles, prepositions and verbs.
Unit II English phrases, Conjugation of the verbs.
Unit III Possessive Adjectives, Demonstrative Adjectives.
Note for paper setter
The question paper will contain questions from all 3 Units of the syllabus prescribed with
atleast 2 questions from each unit to be attempted by the candidate.
Internal Assessment (Total Marks: 50)
The marks shall be distributed as under:-
(i) Written Test : 40 marks
(ii) Assignment/ Presentation : 10 Marks
Semester: IV
Course No.: BH-401 Title: Nutrition and Food
Science
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective :
This course is designed to give the knowledge of food science and its nutrition & nutrients.
UNIT 1 : Introduction to nutrition: Definitions, types of nutrition, importance of nutrition, principles of nutrition, nutrients and its types, Application of
Food Sciences and Nutrition in different aspects, Food and its functions.
UNIT 2: Proteins: Introduction, proteins structure, Composition and Classification,
Functions and Imbalances of proteins, RDA’S For different groups, principles of proteins, Minerals: Introduction, Classification and
Functions. Distribution, Sources, Functions, Imbalance.
UNIT 3 :Carbohydrates - Sources, daily requirements, functions. Effects of too high
- too low carbohydrates on health. Digestion & Absorption. Blood glucose
and effect of different carbohydrates on blood glucose. Glycemic Index.
Functional role of Sugars in food, Fermention of Sugar.
UNIT 4: Vitamins: Classification, Fat soluble Vitamins, Water soluble Vitamins, Study of few minerals, Bacteria and Yeast, Vitamins - Bio-Chemical and
Physiological Role Physiological role, bio-availability and requirements, sources, deficiency & excess.
UNIT 5 : Malnutrition, food borne diseases, habits and abuses, Method of Food
Preservation, Need and importance, methods of dietary survey,
Interpretation - concept of consumption unit, individual and total
distribution of food in family, adequacy of diet in respect to RDA, concept
of family food security.
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
13
Internal Assessment (Total Marks: 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Advances in Food Science and Nutrition, Visakh P.M., Laura B. Iturriaga, Pablo
Daniel Ribotta, John Wiley & Sons , 2013.
2. Statistics in Food Science and Nutrition , Are Hugo Pripp, Springer, 2013.
3. Benders’ Dictionary of Nutrition and Food Technology, D A Bender, Woodhead
Publishing , 8th Edition, 2006.
4. Handbook of Nutrition and Food, Carolyn D. Berdanier, Johanna T. Dwyer,
Elaine B, Feldman CRC Press, 2nd Edition, 2007.
Semester: IV
Course No.: BH-402 Title: Hotel Engineering and
Facilities Planning
Duration of Exam. : 3Hrs
Total Marks:100
Theory Examination: 70
Internal Assessment :30
Objective:
To understand the concept of projects and facility planning and functions of Engineering
department and its integration in the overall operation and management of hotel.
UNIT 1: Concept objectives and significance of project, planning and project
planning in the context of hotels, basic consideration in planning and
operations of a hotel project, feasibility study and types, feasibility reports
and demand forecasting.
UNIT 2: Architecture and interior designers’ role in hotel planning control
measures, marketing campaign, project cost analysis, sources of finance,
financial pattern, tariff structure, profitability and depreciation.
UNIT 3: Roll and importance of maintenance department in the hotel industry with
emphasis on its relation with other departments of the hotel, organisation
chart, duties and responsibilities of maintenance department.
UNIT 4: Preventive and breakdown maintenance, comparisons, types of fuels used
in hospitality industry, calorific value, comparative study of different fuels,
pollution related to hotel industry, legal requirements.
UNIT 5: Classes of fire, types of fire extinguishers, fire detectors and alarms, legal
requirements, water distribution systems in hotels.
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
15
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Hotel Maintenance, Dr. K.C Arora & Dr. N.C Goyal, Standard Publishers
Distributors, 2006.
2. Management of maintenance & Engineering Systems in Hospitality Industries,
Frank D. Borsenik, John Willey & Sons, 4th
edition, 1997.
3. Hotel Renovation Planning and Design, Frederic Knapp, McGraw-Hill, 1995.
4. Hotel Facility Planning, Tarun Bansal, Oxford Publications, 2010.
Semester: IV
Course No.: BH-403 Title: Advanced Food and
Beverage Operations
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective:
This course is designed to give the knowledge of latest Food & Beverage Service Operations.
UNIT 1 : Room Service/ In room dining service- Introduction, general principles , Cycle of Service, scheduling and staffing, Forms and Formats, Order
Taking, Suggestive Selling, breakfast cards , Time management- lead time from order taking to clearance.
UNIT 2 :Banquets - Organization structure, Duties & Responsibilities of
banqueting staff, Administrative Procedures, Formats Maintained ,
Banquet Function Prospectus , Types of Function ( Formal and Informal),
Menu Planning ( Indian, Continental, Theme, conference, cocktail, others),
Seating Arrangements, Off Premise/ Out door catering, Air line/ Railway/
Sea Catering.
UNIT 3: Buffets- Definition, Types of buffets, Buffet equipment, tables set-up, factors affecting buffet layout, layout of buffet, buffet menu planning.
UNIT 4: Bar Operations- Definition & origine of bar, organization structure of bar, Types of bars, Layout of American bar (parts of the bar) , Bar
equipments, bar documentations, bar control, factors affecting bar operation, duties & responsibilities of bar staff, liquor laws and licences.
UNIT 5 : Gueridon Service- Origin and definition, Types of Trolleys and layout,
Special equipment , Service Procedures, Service of important classical
dishes, gueridon equipments, Mise-en-place for gueridon, gueridon food
preparation, introduction to carving, methods for carving, equipments used
in carving.
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
17
Internal Assessment (Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Food and Beverage service, Sudhir Andrews, Tata McGraw Hill. 3rd Edition,
2013.
2. Food and Beverage service, Lillicrap D R , Hodder Education, 8th
Edition, 2011.
3. Food &Beverage Service, Vijay Dhawan, Frank Bros & Co, 2nd Edition, 2008.
Semester: IV
Course No.: BH-404 Title: Entrepreneurial
Development
Duration of Exam. : 3Hrs Total Marks:100
Theory Examination: 70
Internal Assessment :30
Objective:
The objective of this course is to recognize and appreciate the potential opportunities of
becoming an entrepreneur in tourism industry. The basic aim of the course is to expose the
students to the basic concepts of entrepreneurship and small business management.
UNIT 1: Definition of an entrepreneur, entrepreneurial competencies, characteristics
and qualities of an entrepreneur, skills required by an entrepreneur,
classification of entrepreneurs, functions of entrepreneurs, role of entrepreneurs, women entrepreneurship
UNIT-2:Concept of entrepreneurship, entrepreneurship environment, Meaning of entrepreneurial culture, subcultures of entrepreneurship, meaning,
importance and objectives of entrepreneurship training, designing an entrepreneurship training programme.
UNIT-3:Meaning of project, project objectives, characteristics of a project, project
cycle- search for a business idea, project identification, project formulation, project implementation, project evaluation.
UNIT-4:Types of finance, sources of finance- internal and external, financial
institutions helping entrepreneurs and enterprises, concept, features, functions and advantages of venture capital, problems of entrepreneurship,
problems of women entrepreneurs in India.
UNIT-5:Setting up a restaurant: feasibility study, project planning- capital structure,
selection of a site, architectural considerations, operational planning,
business planning and strategies, facility planning- objectives, preliminary
considerations, restaurant design factors, kitchen design factors, kitchen
equipments.
19
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. The dynamics of entrepreneurial development & Management: Vasant Desai,
Himalaya Publishing House., 2009
2. Food and Beverage Service, Sudhir Andrews, Tata Mcgraw Hill, 3rd Edition, 2013.
3. Entrepreneurship, Wojciech W. Gasparski, Transaction Publishers , 2011.
Semester: IV
Course No.: BH-405 Title: Business Laws
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objectives:
To understand the basic principal of various Laws, Codes, rule and regulation related to tourism administration and to assist the tourist.
UNIT 1:The companies act.1956, Meaning and nature of company, classification of
companies, formation of companies, Memorandum and Articles of association, Prospectus, membership in a company, company management.
UNIT 2:Indian Contract act 1872, Definition of contract offer and acceptance,
Essentials of a valid contract, Void agreements, Performance of contract,
Discharge of contract, Remedies for Breach of contract.
UNIT 3:Consumer Protection Act 1986, Definitions; central & state consumer
Protection council, Consumer disputes Redressal Agencies: District Forum,
State commission, National Consumer Disputes Redressal Commission.
UNIT 4:The Foreign Exchange Management Act 1999- Definitions, Regulation &
management of Foreign Exchange, Authorized Person, contravention & Penalties, adjudication and Appeal, Directorate of Enforcement.
UNIT 5:Food Adulteration Act- Principles of food laws, regulating prevention of
food adulteration 1954,Definition, authorities under the act, Essential
commodities and AGMARK, Licenses & Permits for Hotels and Catering
establishment, Procedures for Procurement , Bye laws of Hotels &
Restaurants under municipal Corporation, Renewal, suspension and
termination of licenses.
21
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Marks
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Elements of Mercantile law, Kapoor N D, Sultan Publishers, 31ST
Edition, 2009.
2. Hotel and Tourism law, Jagmohan Negi, Frank Bros & Co., 2001.
3. Manual Business Law, Dr. S.N.Maheshwari & Dr. S.K.Maheshwari, Himalayan
Publishers. 3Rd
Edition, 2008.
4. Company Law, Vijay Gupta, K. Garg, Kalyani Publishers, 2005.
Semester: IV
Course No.: BH-406 Title: Foreign Language-II
(INTERNAL)
Duration of Exam. : 1.5 Hrs Total Marks: 50
Objective
To develop oral and written basic skills on Foreign Language so as to enable the students
to know the basics of Foreign Language.
Unit-1 Tenses (present, past), Foreign Language Phrases, Contractive Articles.
Unit-2 Tenses Future, Foreign Language Phrases.
Unit-3 Foreign Language Phrases, Phrases.
Note for paper setter
The question paper will contain questions from all 3 Units of the syllabus prescribed
with atleast 2 questions from each unit to be attempted by the candidate.
Internal Assessment ( Total Marks : 50)
The marks shall be distributed as under:-
(i) Written Test : 40 marks
(ii) Assignment/ Presentation : 10 Marks
23
Semester: V
Course No.: BH-501 Title: Financial Management
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective:
To acquaint the student with the underlying concept, issue and broad framework of
financial management.
UNIT1:Concept of finance and financial management; organisation of finance
function; finance and related disciplines; scope of financial management;
goals of financial management; risk & return trade off; Time value of
money.
UNIT2:Nature of investment decisions; importance of investment decisions;
investment evaluation criteria; capital budgeting techniques- NPV, IRR,
Payback and accounting rate of return.Meaning and significance of the cost
of capital; The concept of opportunity cost of capital; determining
component costs of capital:- cost of debt, cost of equity capital, cost of
preference capital; weighted average cost of capital.
UNIT 3:Meaning of capital structure; factors influencing capital structure; theories
of capital structure:- NI, NOI, MM and traditional approach; Leverages:
Meaning and types:- operating and financial leverage; EBIT- EPS Analysis;
concept of combined leverage.
UNIT4:Concept of working capital; need for working capital; determinants of
working capital; computation of working capital; an elementary knowledge
of components of working capital management:- cash management,
receivables management and inventory management.
UNIT5 : Concept of equity share capital, preference share capital, term loans,
debentures; venture capital; meaning and forms of dividend; factors
determining dividend policy of a firm
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Mark
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Financial Management ,I.M. Pandey (IMP),Vikas Publishing house, 10th
Edition, 2010.
2. Financial Management- Theory and Practice ,Prasanna Chandra, Tata McGraw Hill. 8Th
Edition, 2012.
3. Financial Management- Text and Problems ,M.Y.Khan & P.K. Jain , Tata McGraw Hill
Publishing co. Ltd., 6th
Edition, 2011.
4. Management Accounting- Principles and Practice, R.K. Sharma and Shashi K. Gupta,
Kalyani publishers., 12th
Edition, 2013.
Semester: V
25
Course No.: BH-502 Title: Convention and Event
Planning
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective:
To familiarize the students with basic concepts and current issues related to event
management.
UNIT-1:Concept of events, types and characteristics of events, need of events,
functions of event management, activities in event Management, role of
events in hospitality industry.
UNIT-2:Event planning: nature and process of planning, multicultural event
planning – local customs, food, and religious beliefs, Marketing of events,
need for marketing, marketing mix for events, concept of event logistics.
UNIT-3:Meaning of Banquet, Banquet organization structure, Banquet policies,
Banquet/Event service staff roles, Event administration- event sales,
booking and administrative procedures, concept of outdoor catering.
UNIT-4:Menu planning- catering policy, principal contributors to menu planning,
pre-menu activity, menu planning concerns, types of menus, managing food
for the events, factors affecting food and beverage decisions, food and
beverage service methods for various types of events.
UNIT-5:Introduction to meetings, incentives, conference/ conventions and
exhibitions (MICE), key players in the MICE industry, types of meetings,
meeting planning, venue for meetings and conventions, components of
conference market, impact of conventions on local national communities,
trade fairs- TTF, OTM, GITB, IITT
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Mark
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Event marketing and Management, Sanjay Singh Gaur & Sanjay V Saggere, Vikas
Publications.1St
Edition, 2003.
2. Event Management in leisure and tourism, R. Mittal, Rajat Publications, 2012.
3. Food and Beverage service, Dennis Lillicrop & John Cousins, Book Power., 8Th
Edition, 2010.
4. Food and Beverage Management, Sudhir Andrews, Tata Mcgraw Hill.1ST
Edition,
2007.
Semester: V
27
Course No.: BH-503 Title: Specialised Catering
Management
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective :
This course is designed to give the knowledge of catering in food industry and its
management.
UNIT 1 : Introduction to Catering management, Principles and functions of Catering
management. Tools of Catering management, Top management, Middle
Management, Line management, Operational Staff.
UNIT 2 : Cost Dynamics: Cost & Cost Accounting Elements of Cost Classification
of Cost, Sales Concepts: Various Sales Concept Uses of Sales Concept,
Inventory Control: Importance Objective Method Levels and Technique
Perpetual Inventory Monthly Inventory Pricing of Commodities
Comparison of Physical and Perpetual Inventory, Beverage Control:
Purchasing Receiving Storing Issuing.
UNIT 3: Management of resources available to the Catering manager. Planning,
Designing, Analysis, Merchandising, Sales Control: Production Control
Standard Recipe Standard Portion Size Bar Frauds Books maintained
Beverage Control, Sales Control Procedure of Cash Control
Machine System ECR NCR Preset Machines POS Reports Thefts Cash
Handling.
UNIT 4 :Kitchen Planning: Layout and design, Area selection, Space required,
policy formulation, setting of equipments maintenance, Quality of
equipment used, Specification of equipment, Care & maintenance of
equipment, Heat and cold generating equipment.
UNIT 5 : Food & Beverage Service area: Planning, Layout & Designing,
Establishing staffing levels, HRD in Catering Industry, Menu
Merchandising, Menu Control, Menu Structure, Planning and Pricing of
Menu, Types of Menu, Menu as a Marketing tool, Constraints of Menu
Planning.
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Mark
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. The Professional Caterers' Handbook, Lora Arduser Douglas Robert Brown,
Atlantic Publishing Company, 2005.
2. Food and Beverage Management, Bernard Davis Andrew Lockwood Ioannis
Pantelidis Peter Alcott, Routledge Publishers.5Th
Edition, 2012.
3. Strategic Questions in Food and Beverage Management, Roy C. Wood ,
Routledge., 1ST
Edition, 2000.
4. Managing Food Safety and Hygiene, Bridget M. Hutter, Edward Elgar Publishing,
2013.
5. Food and Beverage service, Sudhir Andrews, Tata McGraw Hill. 3Rd
Edition(2013).
6. Food and Beverage service, Lillicrap D R , Hodder Education. 8th
Edition, 2011.
7. Food & Beverage Service, Vijay Dhawan, Frank Bros & Co., 2nd Edition, 2008.
Semester: V
29
Course No.: BH-504 Title: Global Cuisine and
Culture
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective :
This course is designed to give the knowledge of various global cuisine.
UNIT 1: Introduction to classical cuisine History of classical cuisine and its relation
to the three fundamentals of cooking: tripod, cauldron and rotisserie, Sources
of fuel, Development of regional cuisines based on available food supplies,
Desire for satiety and variety.
UNIT 2: The Cuisine of Italy: Cooking equipment and fuel sources, Usage of tripod
and cauldron cooking techniques, Rome’s rule of the world and importation
of cooking techniques and cuisines, Evolution of Italian cooking during
renaissance, Importance of the tomato to Italian cuisine, The question of
pastas and red sauces, Regional characteristics of Italian cooking: Rome,
piedmont, Naples, and Sicily, Differences in cooking styles between
Tuscany and southern Italy
UNIT 3 :The Cuisine of France: Cooking equipment and fuel sources, Usage of
rotisserie, tripod and cauldron cooking techniques, The influences of the
Sun King – Louis XIV, The desire for satiety and variety International
Cuisine 4, The seven regions of France and the influences of geography and
indigenous food sources on the particular regional cuisines. The French
invasion of other countries and adoption of food dishes, Escoffier’s
contributions to classical cuisine – the documentation and development of
standards. The usage of food products, condiments, wines and small sauces
in French cooking.
UNIT 4: The Cuisine of Germany: Cooking equipment and fuel sources, Food
products, Influence of invading peoples, Importance of the potato to
German cuisine, The marinating and cooking processes, Usage of
condiments, spices and other types of seasonings, Laboratory on marinating
and usage of cream
UNIT 5 :The Cuisine of Mexico: Cooking equipment and fuel sources, Indigenous
food and their influence on European cuisine, Spanish invaders and their
contributions to Mexican cuisine, Importance of maize in the early Mexican
diet, Importance of peppers and chocolate in Mexican cuisine, Laboratory
on spices and usage of dried chilies
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Mark
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Cuisine and Culture, Linda Civitello, John Wiley & Sons, 3rd Edition, 2011.
2. Local Foods Global Foodways, Benjamin N. Lawrance Carolyn de la Peña,
3. Routledge, 2012
4. Empires of Food, Andrew Rimas Evan D. G. Fraser , Random House, 1ST
Edition, 2010.
5. Extreme Cuisine, Jerry Hopkins, Tuttle Publishing, 2004.
6. Modern Cookery, Thangam.E.Philip, Orient Black Swan, 6th Edition, 2010.
7. The New Larousse Gastronomique, Prosper Montagne, Crown Publishers, 1988.
Semester: V
31
Course No.: BH-505 Title: Information Technology
in Tourism and Hospitality
Total Marks:100
Duration of Exam. : 3Hrs Theory Examination: 70
Internal Assessment :30
Objective:
The Course is designed to help students to examine the current hotel
computerization trends including the latest technologies advances and software
packages. Student shall stimulate an actual front desk experience by using the
system and managing hypothetical guests accounts.
UNIT 1:Introduction, Use of IT in hospitality industry, GDS-amadeus,worldspan,
sabre, gallileo and PMS-opera,micros, Extranets & Intranets in hospitality
industry.
UNIT 2: Applications of computers in Hotels: front office, housekeeping, food &
beverage services, food production, application of MS Office-power point,
word, excel in Hotels.
UNIT3: Performing front office operations with the help of computers, features of
packages used in front office, back office management with the help of
Property Management systems.
UNIT 4: Performing F&B service operations with the help of computers, performing
housekeeping with the help of computers, cost accounting
UNIT 5 : Application of PMS in HR department, payroll management, payroll
management systems, different types of payroll management systems
Note for paper Setter
The question paper shall contain two questions from each unit and a candidate will be
required to answer one question from each unit i.e. there will be an internal choice
within each unit.
Internal Assessment ( Total Marks : 30)
The marks shall be distributed as under:-
(i) Mid Semester Test : 10 marks
(ii) Assignment/ Presentation : 05 Mark
(iii)Snap/ Class Test : 05 marks
Books Recommended:
1. Front office management , S K Bhatnagar, Frank Bros& company, 2009.
2. Check-In & Check-out, Gary k. Vallen & Jerome J. Vallen, Pearson Publications, 9Th
Edition, 2012.
3. E-commerce & Information Technology In Hospitality and Tourism, Zongging Zhou,
Thompson Delmer Learning, 2004.
4. Hospitality information technology, Galen Robert Collins, Hunt Publishing Company,
6Th
Edition, 2013.
5. Front Office Management, J.R Tewari, Oxford Publications, 2009.
Semester: V
33
Course No.: BH-506 Title: Foreign Language-III
(INTERNAL)
Total Marks:50
Duration of Exam. : 1.5 Hrs
Objective:
To develop oral and written basic skills on Foreign Language so as to enable the
students to know the basics of Foreign Language.
Unit-1 Tenses (recent, past), Foreign Language Phrases.
Unit-2 Pronominal Verbs, Nouns, Complements of Object.
Unit-3 Tenses (Near Future), Foreign Language Phrases.
Note for paper setter
The question paper will contain questions from all 3 Units of the syllabus prescribed
with atleast 2 questions from each unit to be attempted by the candidate.
Internal Assessment ( Total Marks : 50)
The marks shall be distributed as under:-
(i) Written Test : 40 marks
(ii) Assignment/ Presentation : 10 Marks
Semester: VI
Course No.: BH-601 Title: Food & Beverage Services and
Production (INTERNAL)
Total Marks:100
Training Report (Internal): 50
Presentation and Viva-voce (External) :50
The students in the 6th semester shall go for industrial training for a period of 15
weeks which shall cover Food &Beverage Services and Production and after
completing the Industrial Training, students shall be evaluated on the basis of their
project reports, presentations and viva-voce.
Note for Teacher Concerned:
1. There shall be a written report of 50 marks on Food and Beverage Services and
Food and beverage Production.
2. There shall be a power point presentation of 50 marks on Food and Beverage
Services and Food and Beverage Production which will be based on
communication skills, grooming, subject knowledge etc.
35
Semester: VI
Course Code.: 602 Title: Housekeeping (INTERNAL)
Total Marks:100
Training Report (Internal): 50
Presentation and Viva-voce (External) :50
The students in the 6th semester shall go for industrial training for a period of 15
weeks which shall cover Housekeeping and after completing the Industrial
Training, students shall be evaluated on the basis of their project reports,
presentations and viva-voce.
Note for Teacher Concerned:
1. There shall be a written report of 50 marks on Housekeeping.
2. There shall be a power point presentation of 50 marks on Food Housekeeping
which will be based on communication skills, grooming, subject knowledge etc.
Semester: VI
Course Code.: 603 Title: Front Office (INTERNAL)
Total Marks:100
Training Report (Internal): 50
Presentation and Viva-voce (External) :50
The students in the 6th semester shall go for industrial training for a period of 15
weeks which shall cover Front Office after completing the Industrial Training,
students shall be evaluated on the basis of their project reports, presentations and
viva-voce.
Note for Teacher Concerned:
1. There shall be a written report of 50 marks on Front Office.
2. There shall be a power point presentation of 50 marks Front Office which will be
based on communication skills, grooming, subject knowledge etc.