SPSU/SOM/Management/BHM/2017 Ver. 1.0 1
SIR PADAMPAT SINGHANIA UNIVERSITY
Udaipur
SCHOOL OF MANAGEMENT
Course Curriculum of 4-Year BHM Degree Programme
(BACHELOR OF HOTEL MANAGEMENT)
(Batch-2017-21)
Credit Structure
BHM Core BHM Elective
Category Credits Category Credits
Ability Enhancement Compulsory Course (AECC)
13 Discipline Specific Electives (DSE)
18
Skill Enhancement Compulsory Course (SEC)
05 Generic Course 09
Core Course 115
Total 133 Total 27
Grand Total 160
SPSU/SOM/Management/BHM/2017 Ver. 1.0 2
Distribution of Total Credits & Contact Hours in all Semesters
S. No. Semester Number Credits/Semester Contact hours/week
1 I 25 32
2 II 23 29
3 III 10 Industry(5 Months)
4 IV 23 29
5 V 24 26
6 VI 20 23
7 VII 25 28
8 VIII 10 Industry(5 Months)
Total 160 -
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Course Structure: BHM 2017-21
Semester - I
S. No. Course Code
Course Title L T P Credit(s)
1 HM-151 Food Production Foundation - I 4 0 2 6
2 HM-152 Food & Beverage Service Foundation - I
4 0 2 6
3 HM-153 Front Office Operations Foundation - I
2 0 1 3
4 HM-154 Accommodation Operations Foundation - I
2 0 1 3
5 HM-155 Application of Computers in Hotel Industry
2 0 1 3
6 HU-155
Professional Grooming &
Mannerisms 0 2 0 2
7 CH-153 Environmental Science 2 0 0 2
Total Credits 25
8 EP-199 Endeavour Project (Beyond the Syllabus)
Total Contact hours/week 32
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Semester - II
Semester – III
S. No. Course Code
Course Title L T P Credit(s)
1 HM-156 Food Production Foundation - II 4 0 2 6
2 HM-157 Food & Beverage Service Foundation - II
4 0 2 6
3 HM-158 Front Office Operations Foundation - II
2 0 1 3
4 HM-159 Accommodation Operation Foundation - II
2 0 1 3
5 BM-188 Business Policy 3 0 0 3
6 HU-156 Interpersonal Communication - I
0 2 0 2
Total Credits 23
7 EP-199 Endeavour Project(Beyond the Syllabus) 3
Total Contact hours/week 29
S. No. Course Code
Course Title L T P Credit(s)
1 HM-250 Industry Exposure - I 0 0 10 10
Total Credits 10
2 EP-299 Endeavour Project(Beyond the Syllabus)
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Semester – IV
S. No. Course Code
Course Title L T P Credit(s)
1 HM-255 Introduction to Indian Cookery 4 0 2 6
2 HM-256 Food & Beverage Service Operation - I
4 0 2 6
3 HM-257 Front Office Operations 2 0 1 3
4. HM-258 Accommodation Operations 2 0 1 3
4 HM-258 Food Safety & Hygiene 3 0 0 3
5 HU-253 Interpersonal Communication - II
0 2 0 2
Total Credits 23
6 EP-299 Endeavour Project(Beyond the Syllabus) 3
Total Contact hours/week 29
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Semester - V
List of Discipline Specific Elective(s) - III
Semester - V
S. No Course Code
Course Title L T P Credit(s)
1 HM-351 Regional Cuisines of India - I 4 0 2 6
2 HM-352 Food & Beverage Service Management - I
4 0 2 6
3 HM-353 Accommodation Management - I 4 0 2 6
S. No. Course Code Course Title L T P Credit(s)
1 HM-XXX D S E XXX (Any One from List) 4 0 2 6
2 HM-354 Researching For Hospitality & Tourism
5 1 0 6
3 HM-355 Hospitality Laws 5 1 0 6
4 HM-356
Hotel Economics 2 0 0 2
5 HM-357 Hotel Engineering 2 0 0 2
6 HU-353 Managerial Communication - I
1 1 0 2
Total Credits 24
7 EP-399 Endeavour Project(Beyond the Syllabus)
Total Contact hours/week 26
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Semester - VI
List of Discipline Specific Elective(s) - III
Semester – VI
S. No. Course Code
Course Title L T P Credit(s)
1 HM-360 Regional Cuisines of India - II 4 0 2 6
2 HM-361 Food & Beverage Service Management - II
4 0 2 6
3 HM-362 Accommodation Management - II 4 0 2 6
S. No. Course Code
Course Title L T P Credit(s)
1 HM-XXX D S E XXX (Any one from List) 4 0 2 6
2 HM-363 Basic of Finance 2 0 0 2
3 HM-364 Principles of Nutrition and Food Science
2 0 0 2
4 HM-365 Hospitality Marketing 5 1 0 6
5 HM-366 Application of Accountancy in Hotel Industry
1 0 1 2
6 HU-354 Managerial Communication - II
0 2 0 2
Total Credits 20
7 EP-399 Endeavour Project(Beyond the Syllabus) 3
Total Contact hours/week 23
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SEMESTER - VII
List of Discipline Specific Elective(s) - IX
Semester – VII
S. No. Course Code
Course Title L T P Credit
1 HM-455 Retail Management 5 1 0 6
2 HM-456 Event Management 5 1 0 6
3 HM-457 Laundry Management 4 0 2 6
4 HM-458 F & B Service Management 4 0 2 6
5 HM-459 Accommodation Management 4 0 2 6
6 HM-460 Culinary Management 4 0 2 6
7 HM-461 Bakery Management 4 0 2 6
8 HM-462 Front Office Management 4 0 2 6
9 HM-463 Foreign Cuisine 4 0 2 6
S. No. Course Code
Course Title L T P Credit
1 HM-451 Web Applications in Hospitality & Tourism
2 0 1 3
2 HM-452 Human Resource Management 5 1 0 6
3 HM-453 Safety ,Security & Travel Documentation
5 0 1 6
4 HM-454 Facility Planning 3 0 0 3
5 HU-451 Interview Skills 0 0 1 1
6 HM-XXX DSE XXX (Select one from the list)
5 1 0 6
Total Credits 25
7 EP-499 Endeavour Project(Beyond the Syllabus)
Total Contact hours/week 28
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Semester – VIII
S. No. Course Code
Course Title L T P Credit(s)
1 HM-470 Industry Exposure - II 0 0 10 10
Total Credits 10
2 EP-499 Endeavour Project(Beyond the Syllabus)
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Detailed Syllabus for BHM Degree Programme
Semester - I
(Core Course) HM151 LTPC
Food Production Foundation – I 4026 Objective: The course provides introductory framework for the Department of Food
Production, its origin and development, hierarchy and concept of raw materials used.
Course Content
Professional Kitchen & Cooking: - Introduction, Definition, and its importance; Personal
& Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and Show
kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern
Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their
attributes; coordination of kitchen with other departments.
Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification,
Description,Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care &
Maintenance, Workstations, Safety Procedures, Fuel – Types, Usage and Precautions.
Fire - Introduction, Types and handling fires and usage of extinguishers; Basic First Aid-
Burns, Scalds, Cuts Ingredients used in cooking: Herbs & Spices, Cereals and Pulses,
Fruits and Vegetables, and Salt, Sweeteners, Fat, Milk and Milk Products: -
Introduction, Types, Purchasing, Storing Considerations and their key uses in kitchen
Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage,
Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents,
Preparation of Mother Sauces, Understanding their derivatives, propriety sauces,
making of good sauce, emerging trends, Soups: Introduction, Classification,
Preparation, Salient Features, Care and precautions, trends in soup presentation.
Salads: Introduction, compositions, types, dressings, emerging trends.
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List of Practical
1. Understanding Personal Hygiene & Kitchen Hygiene
2. Grooming for Professional Kitchen – Do’s & Don’ts
3. Understanding kitchen Layouts.
4. Familiarization with kitchen equipment and tools
5. Fuels –Their usage and precautions
6. Kitchen First Aid
7. Handling Fire
8. Familiarization, identification of commonly used ingredients in kitchen
9. Preparation of Stocks, Mother Sauces and at least two derivatives each.
10. Preparation of Soups (Minestrone, Consommés, Cream Soups, Puree Soups,
Clear Soups, Bisques, Cold Soups, Chowders and others)
Text/ Reference Books
1. Food Production Operations: Parvinder S Bali, Oxford University Press 2014. 2. Larder Chef: M. J .Leto & W. K. H. Bode Publisher: Butterworth- Heinemann,3rd
Edition.1989. 3. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient
Blackswan Private Limited, 2014 4. Practical Cookery: Kinton & Cessarani, Hodder Education; 11 edition. 2007 5. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning
Vocational; 3rd Revised edition,1992 6. Professional Cooking by Wayne Gislen, Le Cordon Bleu; March 2014, ©2014 7. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,
Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd. 2004
8. Theory of Catering; Kinton & Cessarani, Hodder Education; 11 edition,2007. 9. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub), 2008.
SPSU/SOM/Management/BHM/2017 Ver. 1.0 12
Detailed Syllabus for BHM Degree Programme
Semester - I
(Core Course) HM152 LTPC
Food and Beverage Service Foundation - I 4026 Objective: The course provides preliminary knowledge for the Department of Food
and Beverage Service, its origin and development, hierarchy and knowledge of non
alcoholic beverages.
Course Content
Food and Beverage Services: - Introduction, Concept, and Classification of Catering
Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards,
F&B Service Outlets & Familiarisation with their Layouts(Tea Lounge, Coffee Shop,
Restaurant, Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B
Service Brigade, Modern Staffing in various hotels, Duties & Responsibilities of various
employees in F&B Service, their attributes; coordination of F&B Service with other
departments.
Food Service Equipments, Fuels & Safety: Food Service Equipments, Classification,
Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care &
Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions
while Food Service. Fire, Safety & Emergency Procedures – Introduction, Types and
handling fires and dealing with emergencies.
Food Service -1: Table Crockery, Cutlery, Glassware (Bar Glassware not included)
Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs,
Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving
and Greeting the Guests.
Food Service-II: Introduction, Classification of Services, Usage and Service Methods,
Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting
up of station, Par stocks maintained at each side station, Functions performed while
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holding a station, Method and procedure of taking a guest order, emerging trends in
Food Services and salient features.
List of Practical 1. Understanding Personal Hygiene & Food Service Hygiene
2. Grooming for Professional Food Service – Do’s & Don’ts
3. Understanding Food Service Outlets.
4. Familiarization with Food Service equipments and tools
5. Fuels –Their usage and precautions while dealing with them in F&B Outlets
6. Handling Fire and Emergency Procedures
7. Familiarization, identification of crockery, cutlery, hollowware, flatware and
tableware in F&B Outlets
8. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear
Soups, Bisques,
9. Cold Soups, Chowders and others)
10. Understanding Service Methods, Setting up of Side Station, Table Layouts,
Napkin Folding and Presenting Menus.
Text/ Reference Books
1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition, 2014
2. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3e edition, 2013
4. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback-July 2011 5. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition,1983. 6. Professional Food & Beverage Service Management – Brian Varghese, Laxmi
Publications, 2015. 7. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.
SPSU/SOM/Management/BHM/2017 Ver. 1.0 14
Detailed Syllabus for BHM Degree Programme
Semester - I
(Core Course) HM153 LTPC Front Office Operations Foundations - I 2013 Objective: The course provides basic idea of the Department of Front Office, its role in
hotel operation.
Course Content
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. Organization structure of Front Office, Key Responsibilities,
Job Descriptions, Attributes of Front Office Personnel, Uniform and Grooming
Standards.
List of Practical
1. Understanding Personal Hygiene Grooming Standards
2. Understanding Layouts of Front Office and Housekeeping.
3. Familiarization with equipment and tools
4. Rooms layout and standard supplies. (Amenities)
5. DO’S and Don’ts for new entrants/employees in the front office
6. Hotel terminology
Text/ Reference Books
1. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2 edition, 2006.
2. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited. 2nd edition, 2008.
3. Managing Front Office Operations – Kasavana & Brooks; Educational Institution AHMA, 2009
4. Front Office – Operations and management – Ahmed Ismail. Cengage Learning; 1 edition, 2001
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5. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford, 2009
6. Front. Office Operation Management- Bhatnagar S.K.- Frank Brothers and Company-2009
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Detailed Syllabus for BHM Degree Programme
Semester - I
(Core Course) HM154 LTPC Accommodation Operations Foundations - I 2013 Objective: The course provides basic idea of the Department of Housekeeping, its
role in maintaining the cleanliness of the hotel operational areas.
Course Content Accommodation Sector: - Introduction, Concept, and its importance; Types &
Classification of Hotels on different basis; Star Categorization, Heritage Hotels and
others in India, Organization 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
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
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
List of Practical
1. Sample Layout of Guest Rooms; Single room, Double room, Twin room, Suite
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2. Guest Room Supplies and Position; Standard room, Suite, VIP room special
amenities
3. Cleaning Equipment-(manual and mechanical); Familiarization, Different parts,
Function, Care and maintenance
4. Cleaning Agent; Familiarization according to classification, Function
5. Public Area Cleaning (Cleaning Different Surface); Wood(polished, painted,
laminated),SILVER/ EPNS, (Plate powder method, Polivit method, Proprietary
solution- Silvo), BRASS (Traditional/ domestic 1 Method, Proprietary solution 1
brasso), GLASS (Glass cleanser, Economical method-newspaper), FLOOR -
Cleaning and polishing of different types (Wooden, Marble, Terrazzo/ mosaic
etc). WALL- care and maintenance of different types and parts (Skirting, Dado,
Different types of paints(Distemper Emulsion, oil paint etc)
6. Maid’s trolley; Contents, Trolley setup
7. Familiarizing with different types of Rooms, facilities and surfaces; Twin/ double,
Suite, Conference etc
Text/ Reference Books
1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S, 1990
2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3rd edition 2013.
3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press, 2009.
4. Housekeeping and Front Office – Jones, Edward Arnold H&S 1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2
edition, 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th
Revised edition, 1998.
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Detailed Syllabus for BHM Degree Programme
Semester - I
(Skill Enhancement Compulsory Course) HM-155 L-T-P-C Application of Computers in Hotel Industry 2-0-1-3
Objective: The objective of this course is to familiarize the students with the basic
concepts of computers and Information technology with special emphasis on its
application. It also aims to acquaint the students with commonly used office software
which are required in the day to day managerial functioning.
Course Content Information Concepts and Processing - Definitions, Need, Quality attributes and Value
of Information, Data Processing Concepts
Elements of A Computer System - Definitions, Characteristics of Computers,
Classification of Computers and features, Components of a Computer, Generations of
Computers, Primary and Secondary Storage Concepts, Data Input Devices, Data
Output Devices
Software Concepts - System Software, Application Software, Language Classification,
Compilers and Interpreters
Internet and Web applications:Introduction to Networking, telecommunications, Types of
Telecommunication Networks, Intranets and Extranets, The Internet Revolution,History,
World Wide Web, Web Browsers, Domain names and IP addresses, Application of
Internet in Hospitality, Role of Social media, Introduction to e-commerce, online booking
systems, electronic point of sale systems, marketing technologies, Internet threats and
security related issues.
Wordprocessor: Introduction, Working with Documents, Editing Data, Opening and
Printing Documents, Formatting Text, Page Formatting Options, Drawing Simple
Graphs and Diagrams, Inserting Objects, Table Basics, Creating, and formatting Tables.
Letters and Mail Merge
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Spreadsheet Software: Description about Workbook, Worksheet and Cells, Cell
references, Formatting Worksheet. Searching and Replacing, Page Setup and Page
Breaks, Operators and Operands, Creating Formula for Calculating Values, Calculating
Operations using Function Wizard, Conditional formatting, cell merging, text wrapping,
Designing Charts for the Data, Working with Data, Filtering of Data in a List, Sorting the
data, Working and Using Pivot Table, Creating, Working and Using Pivot Chart,
Generating Charts from Pivot Table.
Presentation Software: Introduction, Adding New Slides, Viewing a Presentation,
Adding and Manipulating of Text and Word Art, Formatting, Slide Master, Applying Slide
Transition, Applying Custom Animation, Using Slide Sorter, Working with Images and
Inserting Clip Art, Using Charts. Linked Files, Sound, Video Clips and Photos, Selecting
and Deleting Objects, Moving, Rotating, Grouping and Ungrouping of Objects.On-
screen Presentation, Navigating during the Presentation.
List of Practical
1. Creating, editing and formatting documents
2. Inserting objects, smart art and tables
3. Creating letters and mail merge
4. Exercises on creating, editing & formatting spreadsheets
5. Creating different types of charts on given data
6. Creating spreadsheets to apply formula using relative & absolute references
7. Creating spreadsheets to apply different categories of functions: text,
mathematical, statistical, date & time, database, financial & logical
8. Conditional formatting, filtering & sorting the data
9. Creating, editing and viewing presentations
10. Applying slide transition and animations.
Text/ Reference Books 1. Introduction to Information Systems. James A.O’Brien. Tata McGraw Hill Pub.
2010 2. Introduction to information technology. Turban, Rainer & Potter. John Wiley &
sons. 2009. 3. Foundation of Computing. Sinha, P.K., Priti Sinha.BPBPublications. 2007. 4. Introduction to Information Technology. Rajaraman V. PHI. 2013.
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Detailed Syllabus for BHM Degree Programme
Semester - I
(Ability Enhancement Compulsory Course)
HU-155 L-T-P-C Professional Grooming & Mannerisms 0-2-0-2 Objective: To help students enhance their personality.
Course Content Personality Development: Personality types & Traits; Attitude; Assertive & Empathetic
behaviour; Traits of a leader; Teamwork & Networking; Ethics, Integrity & Trust, Power
Dressing & Grooming
Non Verbal Communication: Kinesics, Proxemics, Paralanguage, Chronemics
Time & Stress Management: Planning, Scheduling & Prioritizing, Multitasking,
Delegating; Saying no assertively; Stress & its causes, Handling stress.
Vocabulary Building: Usage of words in different contexts; Commonly used foreign
phrases & words
Text/ Reference Books 1. Personality Development and Soft Skills. Mitra B. Oxford University Press.
2011. 2. Attitude. Chapman E. and Mcknight W. Viva Books. 2012. 3. Body Language: Your Success Mantra. Verma S. S. Chand. 2005 4. Improving English Usage with Good Words. Sequeira W. Infinity Books. 2011.
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Detailed Syllabus for BHM Degree Programme
Semester - I
(Ability-Enhancement Compulsory Course)
CH-153 L-T-P-C
Environmental Science 2-0-0-2
Objective: This paper introduces the students to the basics of Environmental science.
Major issues like renewable & non-renewable sources of energy, pollution problems &
social impact of the environment are discussed from a scientific perspective. This
course also provides an insight on management of natural resources. Global issues like
acid rain, ozone depletion, climate changes & population explosion are also discussed.
Course Content
Ecosystems: Concept of an ecosystem. - Structure & function of an ecosystem. -
Producers, consumers & decomposers. - Energy flow in the ecosystem - Ecological
succession. - Food chains, food webs & ecological pyramids. . Forest ecosystem Grass
& ecosystem, Desert ecosystem, Aquatic ecosystems (ponds, streams, lakes, rivers,
oceans, estuaries), Introduction, types, characteristic features, structure & function.
Biodiversity & its conservation: definition, magnitude of diversity, levels of biodiversity
(genetic, species, community & ecosystems)Air pollution- Introduction, classification of
air pollutants, Characteristics & biochemical effects of some air pollutants, effects of air
pollutants on man & the environment, air monitoring, atmospheric sampling, analytical &
instrumental techniques used in the estimation of atmospheric pollutant & methods used
for the control of air pollutants. Water Pollution- Introduction, classification of water
pollutant, organic waste, sewage & agricultural runoff, inorganic pollutant, suspended
solids, water quality standards, Sources, characteristics & effects of water pollutant form
textile industry, paper & pulp industry, fertilizer industry, soaps & detergents, Chemical
pollution- Chemical pollution through fertilizers, pesticides, detergents & toxic metals in
industrial waste Hg, Cd, Pb, Cr, Zn, Cu, As, Ni, Se, Sn, Sb, F, Be etcThermal pollution -
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Introduction, Sources of thermal pollution, fundamentals of radiations, types of
radiations, sources of radioactive pollution & effects of radioactive pollution (somatic &
genetic effects)Marine pollution- Introduction, nature & effects of marine pollution,
sources of marine pollution & control of marine pollution. Marine pollution in India, Noise
pollution-Sources of noise pollution (industrial source, transport, household, public
address system, agricultural machines, defense equipment’s), effects of noise pollution
& control of noise pollution,. Global warming & greenhouse effect, Acid rain, Ozone its
importance & depletion of ozone layer, Eutrophication, PAN formation & its disaster.
Disaster management: floods, earthquake, cyclone & landslides. Solid waste
Management: Causes, effects & control measures of urban & industrial wastes. Social
Issues & the Environment: From Unsustainable to Sustainable development -Urban
problems related to energy -Water conservation, rain water harvesting, water shed
management -Resettlement & rehabilitation of people; its problems & concerns. Case
Studies -Environmental ethics: Issues & possible solutions. Waste land reclamation. –
Consumerism & waste products. -Environment Protection Act. -Air (Prevention &
Control of Pollution) Act. -Water (Prevention & control of Pollution) Act -Wildlife
Protection Act -Forest Conservation Act -Issues involved in enforcement of
environmental legislation. -Public awareness. Human Population & the Environment:
Population growth, variation among nations. Population explosion - Family Welfare
Programme, Field work- visit to local area to document environmental assests- river,
forest, grassland/hill/mountain.
Text/ Reference Books 1. Environmental Sciences towards sustainable future. Wright R. Prentice Hall of
India. 2007. 2. Essentials of Ecology & Environmental sciences. Rana S.V.S. 3rd Ed. Prentice
Hall of India. 2007. 3. Ecology. Subrahmanyam S & Sambamurty S. S. 2nd Ed. Narosa Publishing
House. 2007. 4. Concepts of Ecology. Kormondy E. J. 4th Ed. Prentice Hall of India Pvt. Ltd.
2007. 5. Textbook of Environmental Studies for Undergraduate Courses. Bharucha E. 2nd
Ed. University Grants Commission. New Delhi. 2004.
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Detailed Syllabus for BHM Degree Programme
EP-199/EP-299/EP-399/ EP-499 L-T-P-C Endeavour Project (Beyond the Syllabus) 0-0-0-3 Our University is continuously looking at innovative ways to deliver knowledge to our
students, making learning & delivery mechanism innovative, interesting & easy with truly
‘out of the box’ teaching-learning process. This beyond the syllabus initiative uses all
working second Saturdays as class days.
Endeavour is a compulsory interdisciplinary project for all students of the University.
Respective Heads of the Department shall select students & form groups. Each project
shall be supervised by a faculty member.
The faculty of SPSU will select a contemporary topic, which is preferably industry
relevant & associate a company or professional who can provide application-oriented
perspective. The topic chosen may be from wide range of subjects. For example: -
Biodiversity, Social subjects, Media & advertisement, Environment, Scientific, Technical,
Management, Architecture, Tourism or any other subject or their combination.
The project is evaluated in two phases: Internal Evaluation & External Evaluation. This
ensures descriptive assessment of the projects performance & challenges faced during
the implementation of the project. The project will be spread over two semesters
beginning from the odd semester (July to November) & ending in the even semester
(December to May) every year. The grade obtained in this course may be used to
improve the student’s semester grade point average.
The final report should include the reasons for the choice of the title, the concept, the
structure, the results with working models/drawings etc. & its practicality. The role &
responsibility of every individual of the group should be indicated clearly. The report
should be written in the prescribed format/guidelines, certified by the faculty member &
presented as a seminar.
The project is evaluated as per the approved procedure & marks obtained are
computed in the even semester.
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Detailed Syllabus for BHM Degree Programme
Semester - II
(Core Course) HM156 LTPC Food Production Foundations - II 4026 Objective: To make the students understand the various methods of Cooking with
respect to Vegetarian and Non Vegetarian food items.
Course Content Methods of Cooking: - Introduction, Definition, and its importance; Types- Baking,
Broiling, Grilling, Frying, Steaming, Stewing, Poaching, Poeling, Roasting, Frying,
Sautéing, Braising Cooking with Microwave, Ovens, Gas, Induction Plates and other
such media. HACCP Standards and Professional Kitchens.
Eggs, Poultry and Meat: Eggs – Introduction, Usage in Kitchen, Structure of Egg,
Classification, Grading of Eggs, Types, Selection, Storage and preparation of breakfast
dishes with eggs. Poultry and Game: Introduction, Classification, Selection Criterion,
Cuts of Poultry, Yield and simple Indian preparations. Meat: Characteristics, selection
and grading, Classification ( Bovines, Ovines and Swines), Categories, Cuts of Meat,
Storage and handling.
Fishes in cooking: Introduction, Types, Purchasing, Storing Considerations, Fish &
Shellfish, Their Classification, Cuts of Fish, Popular Species of Fish, Classical
Preparations of Fish, Common cooking methods used for sea food.
Vegetable, Cuts & Cookery: Introduction, Vegetables, Pigment and Colour Changes,
Effect of Heat on vegetables, Cuts of Vegetables, nutritional and hygiene aspects.
Some Indian Cuts on vegetables: Broccoli, Cabbage, Potatoes, Onions, Spinach,
Cucumber, Tomatoes, avocado. Beetroot, French Beans, Gourd, Bottle Gourd,
Pumpkin, Okra, Colocasia, Spinach, Carrot, Turnips
List of Practical 1. Understanding Methods of Cooking & HACCP Standards
2. Cooking in Professional Kitchen – Do’s & Don’t’s
SPSU/SOM/Management/BHM/2017 Ver. 1.0 25
3. Understanding Eggs and their simple Breakfast Preparations ;Preparation of:
Hard & soft boiled eggs. Fried eggs. Poached eggs. Scrambled eggs. Omelet’s
(Plain, Spanish, Stuffed)
4. Familiarization with, Poultry, Meats & Fishes – Their Simple Cuts and Cooking
5. Vegetables –Their usage and cooking precautions
Cuts of vegetables · Julienne· Jardiniere· Dices· Cubes· Macedoine· Paysanne
Shredding· Mire- poix
6. Blanching of Tomatoes and Capsicum.
7. Cooking vegetables: Boiling (potatoes, peas) Frying (Aubergine, Potatoes)
Steaming (Cabbage) Braising (Potatoes) Braising (Onions, cabbage)
8. Simple Vegetable and Meat Cookery
9. Identification of types of rice varieties & pulses.
10. Simple preparation of Boiled rice (Draining & Absorption) method.
Fired rice.
11. Simple dal preparation
12. Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.
13. Simple Breakfast Preparations: Preparation of Puri/ Bhaji, Alu Paratha, Chola
Bhatura,
14. Preparation of Continental Breakfast
Text/ Reference Books
1. Food Production Operations: Parvinder S Bali, Oxford University Press.2014. 2. Larder Chef: M. J .Leto & W. K. H. Bode Publisher: Butterworth- Heinemann
(1989), 3rd Edition, 1989 3. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient
Blackswan Private Limited, 2014. 4. Practical Cookery By Kinton & Cessarani, Hodder Education; 11 edition, 2007 5. Practical Professional Cookery By Kauffman & Cracknell, Cengage Learning
Vocational; 3rd Revised edition, 1992. 6. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014 7. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,
Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd. 2004.
8. Theory of Cookery; Arora K, Publisher: Frank Brothers & Company (Pub) Pvt. Ltd.. 2008.
SPSU/SOM/Management/BHM/2017 Ver. 1.0 26
Detailed Syllabus for BHM Degree Programme
Semester - II
(Core Course) HM157 LTPC Food and Beverage Service Foundations - II 4026 Objective: To introduce the concept of various Food & Beverage Service Outlets and
the knowledge of Non Alcoholic Beverages.
Course Content Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated
Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular
brands, presentation and service tools and techniques. Mocktails – Introduction, Types,
Brief Descriptions, Preparation and Service Techniques
Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure,
Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for
Breakfast Services, Mise-en-place and Mise-en-scene, arrangement and setting up of
tables/ trays, Functions performed while on Breakfast service, Method and procedure of
taking a guest order, emerging trends in Breakfast Services and salient features.
Food and Beverage Services in Restaurants: - Introduction, Concept of Restaurant,
Types of Restaurants, their salient features; Set up of Restaurants and their Layouts,
Restaurant Teams Organizational Structure, Modern Staffing in various hotels, Method
and procedure of receiving guests, taking guest orders, Service equipment used and its
maintenance, Coordination with housekeeping for soil linen exchange, Physical
inventory monthly of crockery, cutlery, linen etc., Equipment, furniture and fixtures used
in the restaurant and their use and maintenance, Theme and Specialty Restaurants,
Celebrity Restaurants.
Room Service/ In Room Dinning: Introduction, Concept of Room Service/ In Room
Dinning, Their Salient Features, Understanding Guest expectations in Room Service,
Room Service Equipments, Set up of Trays & Trolleys, Upkeep and Storage, Service
SPSU/SOM/Management/BHM/2017 Ver. 1.0 27
Tools, Clearance, Presentation of Bills, Room Service Dos & Don’ts. Mini Bar
Management in Guest Rooms, Guest Interaction – Have and Have not’s.
List of Practical 1. Understanding Non Alcoholic Beverages, Types & Service Techniques
2. Guest Interactions while on Food Service – Do’s & Don’t’s
3. Understanding Mocktails, Their Presentation and Services ( At least ten types of
Mocktails)
4. Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services,
Clearance & Acknowledging guests.
5. Familiarisation with Food Service in Restaurants ( Receiving Guests, Table
Layouts, Complimenting them, Presentation of Bills, Dealing with in house/
residential guests)
6. Restaurant Services – Their salient features, Table Layouts, Presenting Menus,
precautions while dealing with guests, Commitments with guests, Food Pickup
Procedures, Clearance and Dishwashing Procedures
7. Room Service Practical, Taking of Orders, Delivery of Food Services, Identifying
Room Service Equipment, Importance of Menu Knowledge for Order-taking (RSOT
functions/procedures), Food Pickup Procedure, Room service Layout Knowledge,
Laying of trays for various orders, Pantry Elevator Operations, Clearance
Procedure in Dishwashing area, Room service Inventories and store Requisitions
Text/ Reference Books
1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition, 2014.
2. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016.
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3rd edition, 2013.
4. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback 2011. 5. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition.1983 6. Professional Food & Beverage Service Management – Brian Varghese, Laxmi
Publications.2015 7. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.
SPSU/SOM/Management/BHM/2017 Ver. 1.0 28
Detailed Syllabus for BHM Degree Programme
Semester - II
(Core Course) HM158 LTPC Front Office Operations Foundations - II 2013 Objective: The course provides basic idea of the Department of Front Office, its role in
hotel operation. The main objective is to impart knowledge of the basic operation of the
Front Office Department.
Course Content Basic Front Office Operations: Front desk operations & functions, Equipments used at
front office – Room Rack, Mail Message, and Key Rack, Reservation Racks,
Information Rack, Folio Trays, Account Posting Machine, Voucher Rack, Cash Register
Support Devices, Telecommunications Equipments, rooms and plans, Basis of Room
charging, Tariff fixation, Introduction to the guest cycle, Reservation: Concept,
importance, types, channels and systems, Procedure of taking reservation,
Overbooking, amendments and cancellations, Group Reservation: Sources, issues in
handling groups. Procedure for guest check in, and baggage handling,
List of Practical
1. Identification and familiarization with front desk equipments and Performa’s.
2. Skill to handle front desk operations i.e, guest reservations, guest arrival (FIT and
groups) including baggage handling
3. Skills to handle to telephones at the reception- receive/ record messages.
4. Skills to handle guest departure (fits and groups)
5. Preparation and study of countries, capitals, currencies, airlines and flags chart
6. Role play:
a. At the porch, Guest driving in Doorman opening the door and saluting
guest; Calling bell boy
b. At the Front Desk: Guest arriving; greeting & offering welcome drink and
guest interactions.
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Text/ Reference Books 1. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2
edition.2006. 2. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill
Education Private Limited. 2nd edition. 2008. 3. Managing Front Office Operations – Kasavana & Brooks; Educational Institution
AHMA.2009. 4. Front Office – Operations and management – Ahmed Ismail. Cengage Learning;
1 edition 2001. 5. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford,
2009. 6. Front Office Operation Management- Bhatnagar S.K.- Frank Brothers and
Company.2009.
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Detailed Syllabus for BHM Degree Programme
Semester - II
(Core Course) HM159 LTPC Accommodation Operation Foundations - II 2013 Objective: To understand the Cleaning Science and procedures to be followed in
House Keeping department.
Course Content The Guest Room Servicing: Cleaning of Guest Rooms & Bathrooms: Daily cleaning of
(Occupied/ Departure/ Vacant/ Under Maintenance/VIP rooms (Systematic Procedures),
Special Cleaning, Weekly Cleaning /Spring Cleaning, Evening service/ Turn Down
Service, System & procedures involved, Forms and Formats, Replenishment of Guest
supplies and amenities, Use of Maids Cart & Caddy.
Cleaning Science: Cleaning Agents, Characteristics of a good cleaning agent, PH scale,
Types of cleaning agent, cleaning products (Domestic and Industrial), Cleaning
Equipment: Types of Equipment, Operating Principles, Characteristics of Good
equipment(Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment,
Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic,
Wood, Wall and floor covering, Stain Removal.
Housekeeping Procedures: Cleaning Schedules, Cleaning Methods, Briefing,
Debriefing, Proceeding for Days work, Keys & Their Classification, Inventory of
Housekeeping Items, Indenting from Stores, Housekeeping control desk: Importance,
Role, Co-ordination, check list, key control. Handling Lost and Found, Forms, Forms
and registers used in the Control Desk, Paging systems and methods, Handling of
Guest Requests, General operations of control desk
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List of Practical
Review of semester 1
Servicing guest room(checkout/ occupied and vacant)
1. Identification and familiarization with cleaning equipment and agents.
2. Cleaning of different surfaces e.g. windows, tabletops, picture frames under beds, on
carpet, metal surfaces, tiles, marble and granite tops.
3. Develop an understanding about basic Housekeeping procedures like Briefing, De
Briefing, dealing with Lost & Found, Key Control, Forms & Registers at Control desk of
Housekeeping
4. Servicing of guestrooms, placing/ replacing guest supplies and soiled linen
Text/ Reference Books
1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S. 1990
2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3rd edition 2013.
3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. 2009.
4. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2
edition. 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th
Revised edition. 1998. 7. Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
Educational Inst. of the American Hotel; 3 Revised edition.2008. 8. Professional Management of Housekeeping Operations – Robert J. Martin &
Thomas, John Wiley & Sons; 2nd Edition edition. 1992.
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Detailed Syllabus for BHM Degree Programme
Semester –II
(Core Course)
BM-188 L-T-P-C Business Policy 3-0-0-3 Objective: To provide knowledge about different aspects of business policy
determination like strategy management process, environment analysis & policy
planning in diversification & business expansion. Hotels.
Course Content Introduction: Understanding Business goals, Business Policy, Different aspects of
Business Policy determination, Business Policy as a part of Business Strategy,
Business strategy: Traditional & Modern concept, Strategic Management Process.
Strategy formation approaches, Level & types of Strategies
Business Vision & Mission: Meaning, elements, formulation of vision & mission,
Assessing vision & mission for organization performance, How vision & mission help
Business firms, Examples of Indian business having vision & mission & their analysis
Policy Planning: Policy planning & modern industrial system, Strategic Decisions &
Characteristics, situation analysis, External environment analysis: assessing
competitive opportunities & threats, Industry analysis, Internal environment analysis:
assessing competitive advantage, value chain analysis, SWOT, portfolio analysis-
BCG matrix.
Business Policy Formulation in relation to: Mergers & acquisitions, vertical integration,
Takeovers, Joint ventures, strategic alliances, business expansion policy, Diversification
policy, Porter generic strategies
Text/Reference Books
1. Business Policy and Strategic Management. G. V. Satya Sekha. IK International . 2009. 2. Fundamentals of Strategic Management. R Parthasarthy. Biztantra. 2009
SPSU/SOM/Management/BHM/2017 Ver. 1.0 33
3. Implanting Strategic Management. Ansoff, H Igor. Englewood Cliffs. PHI. 1984 4. Strategic Management and Business Policy. William Glueck. 3rd Ed. McGraw -
Hill. 2004 5. Strategy Safari. Mintzberg A and Lampel. Pearson.2008
SPSU/SOM/Management/BHM/2017 Ver. 1.0 34
Detailed Syllabus for BHM Degree Programme
Semester - II
(Ability Enhancement Compulsory Course)
HU-156 L-T-P-C Interpersonal Communication - I 0-2-0-2 Objective: To develop the art of effective conversation.
Course Content
Conversation Skills: Essentials & Challenges of an effective conversation; Conversation
Climate; Articulation: Saying things the right way; Small Talk; Telephonic conversations.
Guest & Departmental Communication: Greeting the guests; Holding a conversation;
Polite & effective inquiries & responses; Addressing a group; Handling difficult situations
& complaints; Accepting & Giving Feedback: words & phrases that make a difference.
Phonetics: Pronunciation & Stress accent; Common phonetic challenges; British English
versus American English.
Word Power: Essential hotel vocabulary; Words often misspelt; One word substitute;
Use of idiomatic expressions & phrases.
Text/ Reference Books 1. Effective Speaking Skills. Brian T. Rupa Publishing House. 2011.
2. The Best Service is no Service. Price B. and Jaffe D. Brilliance, Corp. 2008
3. English Pronouncing Dictionary. Jones D. 18th Ed. Cambridge University Press. 2012.
4. Word Power Made Easy. Lewis N. 2nd Ed.Goyal Publisher. 2011.
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Detailed Syllabus for BHM Degree Program
Semester - III
(Core Course)
HM-250 L-T-P-C Industry Exposure - I 0-0-10-10 Industry Exposure offer students personal and real world spirits and exposes to an
actual working life, an experiential foundation to their career choices and the chance to
build valuable business network. Under this programme, each student undergoes
training in all Departments of a Hotel for a minimum period of 5 months soon after
completion of the II Semester Examination. Through training students are expected to
get exposure with the various managerial procedures and correlate with the knowledge
they gained in the classroom. After completion of the internship, students are required
to prepare a report on the basis of the activities performed during the internship, as per
the prescribed format/ guidelines. The report, duly certified by the supervisor, should be
submitted to the Head of the Department. The report should also be presented in the
form of a seminar in the III Semester.
`
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Detailed Syllabus for BHM Degree Programme
Semester - IV
(Core Course) HM-255 L-T-P-C Introduction to Indian Cookery 4-0-2-6 Objective: To impart basic idea about spices, condiment, herbs, masalas, paste, gravy
and other commodities used in Indian Cooking.
Course Content 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).
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.
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.
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
SPSU/SOM/Management/BHM/2017 Ver. 1.0 37
List of Practical 1. Understanding Indian Cooking and Preparation of simple 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).
2. Condiments, Herbs & Spices in Indian Kitchen – Do’s &Don’t’s
3. Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen
Preparation of:
(i) Makhni Gravy
(ii) Green Gravy
(iii) White Gravy
(iv) Lababdar Gravy
(v) Kadhai Gravy
(vi) Achari Gravy
(vii) MalaiKofta Gravy
(viii) Yakhni Gravy
(ix) Yellow Gravy
(x) Korma Gravy
4. Familiarisation with, commodities and their usage in Indian Kitchens with the help
of simple dishes preparations indicating their usage.
Text/ Reference Books
1. Food Production Operations: Parvinder S Bali, Oxford University Press. 2014 2. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient
Blackswan Private Limited, 2014. 3. Practical Cookery By Kinton & Cessarani, Hodder Education; 11 edition, 2007. 4. Practical Professional Cookery By Kauffman & Cracknell, Cengage Learning
Vocational; 3rd Revised edition,1992. 5. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014. 6. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,
Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd.. 2004;
7. Theory of Cookery; Arora K, Publisher: Frank Brothers & Company (Pub) Pvt. Ltd. 2008.
SPSU/SOM/Management/BHM/2017 Ver. 1.0 38
Detailed Syllabus for BHM Degree Programme
Semester - IV
(Core Course)
HM-256 L-T-P-C
Food and Beverage Service Operations - II 4-0-2-6
Objective: To impart knowledge about Planning and Controlling the operation of
Restaurant and Buffet Service.
Course content Restaurant Planning: Introduction, Planning & Operating various F & B Outlets and
support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colors and Market,
Restaurant Design team. Restaurant Problems and Guest Situation Handling – (thumb
rules), Hosting Theme Functions/ Lunches/Events, Preparation of Flamb’es&Gueridon
Service
Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space
requirements & Checklist, Buffet Presentation, menu planning, staff requirement, Buffet
Management. Function Catering: Introduction, Types of Function, Function
Administration & Organization-Booking Procedure, Menus, Function contracts, Seating
Arrangements. Other Catering Operations: Off- Premises Catering, Hospital Catering,
Industrial & Institutional Catering, Airline & Railway catering, Home Delivery, Take
away, Afternoon & High Teas: Introduction, Menu, Cover & Service.
F & B Control- Overview: Introduction, Objectives of F & B Control, Problems in F & B
Control, Methodology of F & B Control, Personnel Management in F & B Control. Cost &
Sales Concepts: Definition of Cost, Elements of Cost, Classification of Cost, Sale
defined, Ways of expressing sales concepts. Cost Volume/ Profit Relationships (Bread-
even analysis).
Budgetary Control: Introduction, Objectives, Kinds of Budget, Budgetary Control
Process, Stages in the preparation of Budgets. Budgeting for F & B Operations
SPSU/SOM/Management/BHM/2017 Ver. 1.0 39
Food & Beverage Control: Purchasing Control, Receiving Control, Storing and Issuing
Control, Menu Management: Introduction, Types of Menu Planning Considerations &
Constraints, Menu Costing and Pricing, Menu Merchandising, Menu Engineering, Menu
Fatigue, Menu as a In- House Marketing, Tool.
List of Practical
1. Restaurant Set –ups of different types & services
2. Service of Afternoon & High teas
3. Buffet Lay –up, theme Buffets set up
4. Theme Parties
5. Role Plays & Situation handling in Restaurant
6. Gueridon Service
Text/ Reference Books
1. Financial & Cost Control Techniques in Hotel & Catering Industry – Dr. J.M.S. Negi. 2nd edition 2000.
2. Food & Beverage Control : Richard Kotas and Bernard Davis; Glasgow : International Textbook Co., 1981.
3. Food & Beverage Cost Control- Lea R Dopson; John Wiley & Sons . 5th Revised edition. 2010
4. Food & Beverage Management : Bernard Davis & Stone; Oxford, [England] ; Boston : Butterworth-Heinemann, 1998.
5. Food & Beverage Service – Dennis Lillicrap & John A. Cousins. Publisher: Hodder Education; 9th edition. 2014.
6. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3rd edition. 2013.
8. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition.2016
9. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback. 2011. 10. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition.1983. 11. Professional Food & Beverage Service Management – Brian Varghese, Laxmi
Publications, 2015. 12. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.
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Detailed Syllabus for BHM Degree Programme
Semester - IV
(Core Course) HM-257 L-T-P-C Front Office Operations 2-0-1-3
Objective: The objective is to acquaint students with Guest stay and departure services.
Course Content The Guest Stay with Hotel: Registration: concept, systems and its procedure,
Registration form and C Form, No Shows, Rooming of Guests, Message Handling,
Dealing with Guests Requests and Complaints, Travel Desk and Concierge: functions;
luggage, paging, message and left luggage handling procedure, foreign currency
handling, Room selling techniques, Communicating with guests.
The Guest Departure and Post Departure Services at Front Desk: The guest
accounting, the guest ledgers, city ledger, tips and advances, front office cash sheet,
paid out, bank net receipts, over and shorts, settlement of bills, credit card handling,
handling vouchers of – room rate, food sales, laundry, other guest services,
miscellaneous charges, credit security measures, cash and credit control, express
check out, early and late check outs, group departures, post departure courtesy
services
List of Practical
1. Identification and familiarization with cleaning of Public Areas in Hotels.
2. Develop an understanding about requirements of different guests, with children,
business travellers, single woman traveller, differently abled travellers and acquaint
the learners with procedures like expression about sharing of hotel services and
facilities to guests, employees as brand ambassadors of hotels, managing guest
interactions effectively.
3. Handling guest Check - In , Registration, Facilitation during stay at Hotel, Billing,
Related Performa’s.
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4. Skills to handle guest accounting and departure (fits and groups)
5. Role play: In ref to the theory syllabus
Note: For focused inputs of accommodation the practical hours may be split up i.e
first Two for Front Office and next Two for Housekeeping, thus completing 4
practical lab hours per week of two credit equivalence.
Text/ Reference Books
1. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited. 2nd edition. 2008.
2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA. 2009.
3. Front Office – Operations and management – Ahmed Ismail. Cengage Learning; 1 edition. 2001.
4. Front Office Operations – Colin Dix & Chris Baird. Longman; 4 edition. 1998 5. Front Office Operation Management- Bhatnagar S.K.- Frank Brothers and
Company-2009 6. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford-.27
August 2009
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Detailed Syllabus for BHM Degree Programme
Semester - IV
(Core Course) HM-258 L-T-P-C Accommodation Operations 2-0-1-3 Objective: To depict rules for cleaning, safety, security and first aid facilities in Hotels. Course content Cleaning of Public Areas: Cleaning of Public Areas: Cleaning Process, Cleaning and
upkeep of Public areas, (Lobby, Cloak rooms/ Restaurant/ bar/ banquet Halls/
Administration offices/ Lifts and Elevators/ Staircase/ back areas/ Front areas/ Corridor),
Pest Control: Types of pests, Control procedures, Safeguarding Assets: Concerns for
safety and security in Housekeeping operations, Concept of Safeguarding assets.
Special Provisions for Guests, Safety, Security and First Aid: Guest room features for
differently abled – added features and modifications, Public Areas: Wash – rooms,
restaurants, main entrance etc. added features and modifications. Situation Handling/
Service Design, for typical Market Segment (Safety, security & Comfort); Airlines crew
guest rooms, single lady guests, Children. The Concept and Importance, Safety:
Accidents, Fires (Cause, Procedure, Accident report form), Security: Security of Guest/
Staff/ Public areas/ Rooms/ Back office areas, First Aid: Concept and Emergency
Procedures (Heart Attack, Fits, Burns, Fainting, Fractures, Scalds, Artificial respiration
Linen Room: Activities of the Linen Room, Layout and equipment in the Linen Room,
Selection criteria for various Linen Items & fabrics suitable for this purpose, Purchase of
Linen, Calculation of Linen requirements, Linen control-procedures and records,
Stocktaking-procedures and records, Recycling of discarded linen, Linen Hire
Uniforms: Advantages of providing uniforms to staff, Issuing and exchange of uniforms;
type of uniforms, Selection and designing of uniforms, Layout of the Uniform room
Sewing Room: Activities and areas to be provided, Equipment provided
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Laundry: Commercial and On-site Laundry, Flow process of Industrial Laundering-OPL,
Stages in the Wash Cycle, Laundry Equipment and Machines, Layout of the Laundry,
Laundry Agents, Dry Cleaning
Guest Laundry/Valet service, Stain removal
Flower Arrangement: Flower arrangement in Hotels, Equipment and material required
for flower arrangement, Conditioning of plant material, Styles of flower arrangements,
Principles of design as applied to flower arrangement
Indoor Plants: Selection and care
List of Practical 1. Layout of Linen and Uniform Room/Laundry
2. Laundry Machinery and Equipment
3. Stain Removal
4. Flower Arrangement
5. Selection and Designing of Uniforms
Text/ Reference Books
1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S, 1990
2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3e edition 2013
3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press, 2009.
4. Housekeeping and Front Office – Jones, Edward Arnold H&S. 1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2
edition. 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th
Revised edition. 1998 7. Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
Educational Inst. of the American Hotel; 3 Revised edition. 2008 8. Professional Management of Housekeeping Operations – Robert J. Martin &
Thomas, John Wiley & Sons; 2nd Edition edition. 1992
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Detailed Syllabus for BHM Degree Programme
Semester - IV
(Core Course) HM-259 L-T-P-C Food Safety & Hygiene 3-0-0-3 Objective: Exposure to a healthy food, food hazards, spoilage, preservation etc.is the main objective of this paper. Course content Basic Introduction to: Food Safety, Food Hazards & Risks, Contaminants and Food
Hygiene
Micro-organisms in Food: General characteristics of Micro-Organisms based on their
occurrence and structure, Factors affecting their growth in food (intrinsic and extrinsic),
Common food borne micro-organisms: Bacteria (spores/capsules), Fungi, Viruses,
Parasites
Food Spoilage& Food Preservation: Types & Causes of spoilage, Sources of
contamination, Spoilage of different products (milk and milk products, cereals and
cereal products, meat, eggs, fruits and vegetables, canned products), Basic principles
of food preservation, Methods of preservation (High Temperature, Low Temperature,
Drying, Preservatives & Irradiation)
Beneficial Role of Micro-organisms: Fermentation & Role of lactic and bacteria,
Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and
alcoholic beverages), Miscellaneous (Vinegar & anti-biotics)
Food Borne Diseases: Types (Infections and intoxications), Common diseases caused
by food borne pathogens, Preventive measures
Food Additives: Introduction, Types (Preservatives, anti-oxidants, sweeteners, food
colours and flavours, stabilizers and emulsifiers)
Food Contaminants and Adulterants: Introduction to Food Standards, Types of Food
contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic
SPSU/SOM/Management/BHM/2017 Ver. 1.0 45
contaminants, residues from packaging material), Common adulterants in food, Method
of their detection (basic principle)
Food Laws and Regulations: National – PFA Essential Commodities Act (FPO, MPO
etc.), International – Codex Alimentarius, ISO, Regulatory Agencies – WTO, Consumer
Protection Act
Quality Assurance: Introduction to Concept of TQM, GMP and Risk Assessment,
Relevance of Microbiological standards for food safety, HACCP (Basic Principle and
implementation)
Hygiene and Sanitation in Food Sector: General Principles of Food Hygiene, GHP for
commodities, equipment, work area and personnel, Cleaning and disinfect ion (Methods
and agents commonly used in the hospitality industry), Safety aspects of processing
water (uses & standards), Waste Water & Waste disposal
Recent Concerns: Emerging pathogens, Genetically modified foods, Food labelling,
Newer trends in food packaging and technology, BSE (Bovine Serum
Encephthalopathy)
Text/ Reference Books 1. Modern Food Microbiology : Jay. J.; Springer; 7th ed. 2004. Corr. 2nd printing
2006 edition. 2006.
2. Food Microbiology : Frazier and Westhoff, : McGraw Hill Education; Fifth edition. 2013.
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Detailed Syllabus for BHM Degree Programme
Semester - IV
(Ability Enhancement Compulsory Course)
HU-253 L-T-P-C Interpersonal Communication - II 0-2-0-2 Objective: To develop communicative competence.
Course Content
Communication: Importance of effective communication skills, Objectives & Process of
communication; Types of communication: Verbal & non-verbal; Channels of
communication, Media of communication; Seven Cs of effective communication;
Barriers to communication: Physical, Psychological, Mechanical, Linguistic & Cultural.
Listening: Process & types of listening; Principles of effective listening; Barriers to
listening.
Interpersonal Conflict Resolution: Role& Reasons of conflict in an organization; Conflict
management styles - Competing, Collaborating, Avoiding & Accommodating
Cross Cultural Communication: Opportunities & challenges of communication in a
diverse world; Sensitivity to culture and diversity; Need for attitude change & benefits.
Text/ Reference Books 1. Technical Communication. Raman M. and Sharma S. Oxford University Press.
2004. 2. Conflict Management: Resolving Disagreement at Work. Kindler H. Viva Books.
2012. 3. Intercultural Communication in the Global Workplace. Varner I and Beamer L. 4th
Ed. Tata McGraw Hill.2011.
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Discipline Specific Elective)
HM-351 L-T-P-C Regional Cuisines of India - I 4-0-2-6 Objective: To have an insight of the various Cuisines of India. Course Content Cuisines of Kashmir, Himachal & Uttarakhand: Introduction, Geographical Perspectives,
Brief Historical Background, Characteristics & Salient Features of Cuisine ,Key
Ingredients, Popular Foods, Seasonal Foods, Special Equipment, Staple Diets,
Specialties during Festivals and Other Occasions, Community Foods.
Cuisines of Punjab, Haryana & Delhi: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients,
Popular Foods, Seasonal Foods, Special equipment, Staple Diets, specialties during
Festivals and Other Occasions, Community Foods.
Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine ,Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine ,Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
List of Practical
1. Two Menus about 3-5 dishes per menu per state.
Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a
part of activity based learning. .
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Text/ Reference Books 1. Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford
University Press 2014 2. A Taste of India- Madhur Jafferey – Pavilion Books- 1992. 3. Food of Haryana: The Great Chutneys – Dr. Ashish Dahiya, Intellectual
Foundation India in association with IHTM MD University Press. 2012. 4. Secrets of Indian Gastronomy – Manjit Gill, Shubhi Publications 2014 5. Food of Haryana: The Great Desserts – Dr. Ashish Dahiya, Intellectual
Foundation India in association with IHTM MD University Press. 2012. 6. My Great Indian Cookbook – Vikas Khanna; Penguin UK 2012 7. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient
Blackswan Private Limited, 2014 1. Practical Cookery By Kinton & Cessarani; Hodder Education; 11 edition 2007 8. Hymns from the Soil: A Vegetarian Saga; Bloomsbury Publishing India Private
Limited .2014 9. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning
Vocational; 3rd Revised edition 1992. 10. Professional Cooking by Wayne Gislen, Le Cordon Bleu; March 2014. 11. Theory of Catering by Kinton & Cessarani; Hodder Education; 11 edition 2007 12. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub) Pvt.
Ltd. 2008.
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Discipline Specific Elective)
HM-352 L-T-P-C Food & Beverage Service Management - I 4-0-2-6 Objective: To impart knowledge about Beer, Spirits and basic Bar operation. Course content Bar – Introduction, Importance, and Types, Organization Structure, Layout, equipment
used and BOT & Bar Menus.
Alcoholic Beverages: Wines – Introduction, Classification, Brief Description, about
manufacturing process, storage and its service. Major Indian and International Brands.
glasses and equipment, Storage and service of wine
Beers: Introduction, Ingredients Used, Production, Types and brands, Indian and
International. Services, bottled, canned and drought beers. Other Fermented & Brewed
Beverages: Sake, Cider, Perry, Alcohol Free Wines.
Spirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits-
Types, Production, Brands Indian and International & Service, Other Alcoholic
Beverages- Liqueurs & Tobacco: Types, Production, Brands & Service – Indian and
International.
List of Practical
1. Service of Alcoholic Beverages: Wines, Spirits.
2. Opening & closing of wines corks (Champagne, Red & White wines)
3. Service of Spirits & Liqueurs
4. Bar setup and operations
5. Cocktail Mock tail Preparation, presentation and service
6. Service of Cigars & cigarettes
7. Conduction Briefing/ De- Briefing for F & B outlets
8. Service of Beer, Snake and Other Fermented & Brewed Beverages
9. Service of Sparkling, Aromatized, Fortified, Still Wines.
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10. Set up a table with Prepared Menu with wines
Text/ Reference Books
1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition 2014.
2. The Restaurant ( From Concept to Operation)- John R. Walker; John Wiley & Sons; 5th revised edition, 2007.
3. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016.
4. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3e edition, 2013
5. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback 2011. 6. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition, 1983 7. Professional Food & Beverage Service Management – Brian Varghese, Laxmi
Publications, 2015 8. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition ,1996.
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Discipline Specific Elective) HM-353 L-T-P-C Accommodation Management - I 4-0-2-6 Objective: To impart knowledge about Planning, Supervising, Budgeting of
Housekeeping services and Accounting and Night Auditing of Front Office department.
Course Content Housekeeping Supervision: Importance of inspection, Check- list for inspection, Typical
areas usually neglected where special attention is required, Self- supervision
techniques for cleaning staff, Degree of discretion/ delegation to cleaning staff., staffing
matrix, duty roasters, staff appraisals.
Planning Trends in Housekeeping: Planning Guest rooms, Bathrooms, Suites, Lounges,
landscaping, planning for the provision of Leisure facilities for the guest, Boutique hotel
concept. Planning and Organizing in the House Keeping: Area Inventory list, Frequency
schedules, Performance standards, Productivity Standards, Inventory Levels, Standard
Operating Procedures & Manuals, Job Allocation, Manpower Planning, Planning duty
roster.
Budgeting: Budget and budgetary controls, The budget process, Planning capital
budget, Planning operation budget, Operating budget – controlling expenses – income
statement, Purchasing systems – methods of buying, Stock records – issuing and
control
Front Office Accounting and Night Auditing: Introduction to Accounting fundamentals,
Guest and non guest accounts, Accounting system, Non automated, semi automated
and fully automated), Night Auditing: Introduction, Objective and job description of Night
Auditor Night Audit process, Preparing night audit reports
List of Practical 1. Preparing Guestroom and public area checklists
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2. Preparing Duty Roasters, Understanding Staff Matrix.
3. Planning layouts of Guest Rooms, Boutique hotels, PowerPoint’s on salient
features in respect to accommodation of Hotels.
4. Understanding Hotel Accommodation Budgets
5. Preparing for Interviews of Assistants as Supervisors and Facing Supervisors
Interviews.
Text/ Reference Books 1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S (20 February
1992) 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;
Hodder Arnold H&S, 1st February 1990 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private
Limited; 3rd edition (25 February 2013) 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;
Educational Inst of the Amer Hotel; 2nd edition (1 January 1997) 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press(30 July 2009) 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;
Nelson Thornes Ltd (1 February 1984) 7. Housekeeping and Front Office – Jones, Edward Arnold H&S (1 October 1986)
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Core Course) HM-354 L-T-P-C Researching for Hospitality & Tourism Management 5-1-0-6 Objective: Hospitality and tourism are service industry .Students must be conversant
with a better system of service for which research is necessary. Objective is to equip
students with tool of research.
Course Content Introduction to research methodology: Meaning, definition, characteristics and types of
research, Methodology of research, formulation of research problem Research Design:
Meaning, characteristics of research design, steps in research design. Concept of
Hypothesis
Sampling Design and Data Collection: Meaning of sampling, aims in selection a sample,
Types of sample design. Data collection –Meaning, types of data, methods of collecting
primary data-observation, interview and questionnaire, Sources of secondary data.
Processing and Analysis of data: Editing, Coding, Classification and tabulation,
Graphical presentation of Data-Bar-chart, pie-chart and curves Interpretation of Data
meaning, methods of data analysis
Report Writing: Meaning, types and steps involved in writing report, layout of the
research report, mechanics of writing a research report, challenges of a good writing
Text/ Reference Books 1. Research Methodology: A Step by Step Guide for Beginners- Kumar Ranjit: Sage
Publication Ltd, 4th Revised edition. 2014.. 2. Research Methodology, Kothari C.R. New Age International, 2013. 3. Research Methodology, Thanulingom N : Himalaya Publishing House-New Delhi
.2014. 4. Research Methodology, Gupta Hitesh and Gupta S. L. -International Book
House Pvt. Ltd, 2011. 5. Travel, Tourism, and Hospitality Research: J. R. Brent Ritchie, Charles R.
Goeldner: John Wiley and Sons; 2nd Revised edition. 1994.
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6. Researching Tourism, Leisure and Hospitality for your Dissertation; Peter Mason: Good Fellow Publishers Ltd, UK. 2011.
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Core Course)
HM-355 L-T-P-C Hospitality Laws 5-1-0-6 Objective: There are stringent laws, .Labour Laws which need a careful implementation
in hotel industry. Exposure to these laws is the main objective of this course.
Course Content Introduction to Indian Hospitality & Related Laws in India Introduction, Legal
Perspectives, Key Issues, The legal requirements Prior and at the time of doing Hotel
Business.
Laws Related to Hotel Operations in India: Doing Hotel Business in India, Business
Contracts, Hotel Licenses and Regulations, Hotel Insurance Laws Related to
Employees, Guests, Public Health & Safety: Introduction and Overview Of Labour Laws,
Hospitality Laws, Public Health and Environmental Laws Laws Related to Food &
Beverage Services: Food Legislation and Liquor Licensing
Text/ Reference Books
1. Hotel Law by Amitabh Devendra , Oxford University Press. 2013 2. Hotel & Tourism Laws by Jagmohan Negi; Frank Brothers & Company (pub) Pvt
Ltd. 2007
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Core Course) HM-356 L-T-P-C Hotel Economics 2-0-0-2 Objective: To educate students about minimization of cost and maximize profits for
Hotel industry.
Course Content What is Hotel Economics. Economics of All Hotel Departments, their cost analysis.
Managerial Decisions for Production in Food and Beverages & Pricing:
Importance of Pricing. General Theory of Price determination by demand &
supply, Importance of Time Element in Price determination, Production of
Food & Beverages: –Laws of returns & Law of Variable Proportions. Managerial
Decision Making & Hotel Profits: Cost Concepts, Types of Costs including
opportunity cost, short period & long period cost, Revenue, Revenue under
different market structures, Theory of Firm – Profit Maximization. Loss
minimization & shut down point, Concept of Equilibrium of a Hotel, Output
Super normal profit, Normal Profit & Loss determination under Perfect
Competition, Non Price Competition, Monopoly, Discriminative Monopoly,
Oligopoly.
Theoretical Concept of Pricing compared with Price Policies in Practice: Pricing of
Multiple Products.
Text/ Reference Books 1. Managerial Economics. Dean .J.- Prentice Hall India Learning Pvt. Ltd. 1979. 2. Managerial Economics. Maheshwari. Y- Prentice Hall India Learning Pvt. Ltd. 3rd
edition. 2012. 3. Managerial Economics. Chopra O.P. Prentice Hall.2001. 4. Business Economics. Adhikary. M - Excel Books. 2000.
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Detailed Syllabus for BHM Degree Programme
Semester – V
(Core Course) HM-357 L-T-P-C Hotel Engineering 2-0-0-2 Objective: To impart knowledge about maintenance of Hotel equipments and their
effective use.
Course content Maintenance - Preventive & Breakdown Maintenance, Role and importance of
Maintenance department in hotel Industry with emphasis on its relation with other
departments of the hotel. Organization chart of maintenance department .Duties and
responsibilities of maintenance Department
Gas: Heat terms and units, method of transfer, LPG and its props/ties; principle of
Bunsen burner, · Precautions to be taken while handling gas, Low and high pressure
burners, Corresponding heat output,
Electricity: Fundamentals of electricity, insulators, conductors, current, potential
difference resistance, power, energy concepts definitions, their units and relationships,
AC and DC, single phase and 3 phase and its importance on equipment specifications,
Electric circuits, open circuits and closed circuits, symbols of circuit elements, series
and parallel connection, short circuit, fuses, MCB, earthing, reason for placing switches
on live wire side, Electric wires and types of wiring, Calculation of electric energy
consumption of equipment, safety precautions to be observed while using electric
appliances, Types of lighting, different lighting devices, incandescent lamps, florescent
lamps, other gas discharge lamps illumination, units of illumination.
Fuels used in catering industry: Types of fuels used in catering industry calorific value,
Comparative study of different fuels, Calculation of amount of fuel required and cost.
Refrigeration and Air Conditioning: Basic principles, latent heat, boiling point and its
dependence on pressure, vapour Compression system of refrigeration and refrigerants,
Vapour absorption system, care and maintenance of refrigerators; defrosting; types of
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refrigerant units, their care and maintenance, Conditions for comfort, relative humidity
Humidification, dehumidifying, dew point control, unit of air
Conditioning, Window type air conditioner, central air conditioning. preventive
maintenance, Fire Prevention and Fire Fighting Systems, Classes of fire methods of
extinguishing fires, Fire extinguishers, portable and stationery, Fire detectors and alarm,
Automatic fire detectors-cum-extinguishing devices, Structural Protection
Energy Conservation: General tips for energy conservation and water conservation
methods in hotel
Text/ Reference Books
1. Hotel Engineering; Sujit Ghosal, Oxford University Press. 2010 2. Hotel Engineering; Tarun Bansal ; Aman Publications 2011. 3. Hotel Engineering; N.C. Chaudhary; Vrinda Publications (P) Ltd. 2014.
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Detailed Syllabus for BHM Degree Programme
Semester - V
(Ability Enhancement Compulsory Course)
HU-353 L-T-P-C Managerial Communication - I 1-1-0-2 Objective: To develop professional writing skills.
Course Content
Letter Writing: Essentials of an effective business letter; Format and elements of a
letter; AIDA approach to writing business letters; Thank you letter; Responding to
Complaint Letters.
Business Meeting: Agenda, Meetings & Minutes of a meeting.
Memorandum: Functions, Types, Characteristics of an effective memorandum;
Structure & layout of a memorandum.
E-Writing: E-Mail Etiquette, Advantages & Problems in e-mail communication.
Writing Skills through Guided and Free Compositions: Clear & coherent development of
ideas in a composition through an understanding of the process of writing from pre-
writing through revision
Text/Reference Books 1. Essentials of Business Communication. Pal R. and Korlahalli J. Sultan Chand
and Sons. 2011. 2. E-Writing: 21st Century Tools for Effective Communication. Booher D. 1st Ed.
Macmillan Publishers India Ltd. 2006.
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Discipline Specific Elective)
HM-360 L-T-P-C Regional Cuisines of India - II 4-0-2-6 Objective: To teach diversified cuisines of India to prepare them to serve different
people from different states.
Course Content Cuisines of Andhra Pradesh, Tamil Nadu & Kerala: Introduction, Geographical
Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine
Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,
Specialities during Festivals and Other Occasions, Community Foods.
Cuisines of Awadh, Bengal & Odisha: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
Indian Sweets & Desserts: Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features ,Key Ingredients, Popular Sweets,
Seasonal Sweets, Special Equipments, Specialties during Festivals and Other
Occasions.
Food of India :Jain Food, Parsi Food, Home Style Cooking, Tandoori Foods, Dum Style
of Cooking, Traditional Cooking Delights, North Eastern Indian Foods, Food of Madhya
Pradesh
List of Practical
1. Two Menus about 3-5 dishes per menu per state covering all units.
Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a
part of activity based learning. .
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Text/ Reference Books
1. The Essential Kerala Cookbook Paperback-- Vijayan Kannampilly; Penguin India, 1st edition. 2003
2. Flavours of the Spice Coast – K M Mathew-Penguin India.2002 3. Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford
University Press.2014. 4. A Taste of India- Madhur Jafferey – Pavilion Books 1992. 5. Food of Haryana: The Great Chutneys – Dr. Ashish Dahiya, Intellectual
Foundation India in association with IHTM MD University Press. 1st edition. 2012. 6. Secrets of Indian Gastronomy – Manjit Gill, Shubhi Publications .2014 7. Food of Haryana: The Great Desserts – Dr. Ashish Dahiya, Intellectual
Foundation India in association with IHTM MD University Press. 1st edition 2012. 8. My Great Indian Cookbook – Vikas Khanna; Penguin UK. 2012 9. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient
Blackswan Private Limited. 2014 10. Practical Cookery By Kinton & Cessarani; Hodder Education; 11 edition.2007 11. Hymns from the Soil: A Vegetarian Saga; Bloomsbury Publishing India Private
Limited. 2014 12. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning
Vocational; 3rd Revised edition. 1992 13. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014 14. Theory of Catering by Kinton & Cessarani; Hodder Education; 11 edition. 2007 15. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub) Pvt.
Ltd. .2008
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Discipline Specific Elective) HM-361 L-T-P-C Food & Beverage Service Management - II 4-0-2-6 Objective: To study the Wines of various Wine producing countries of the world and
how to manage a Bar.
Course Content Wines -I Definition, Classification with examples, - Table/Still/Natural, Sparkling,
Fortified, Aromatized, Production of each classification, Principal wine regions and
wines of France, Germany, Italy, Spain,
Wines –II Principal wine regions and wines of Portugal, USA, Australia; New World
Wines (brand names) India, Chile, South Africa, Algeria, New Zealand, Food & Wine
Harmony, Storage of wines, Wine terminology (English & French)
The Beverage Industry: Introduction, Yesterday & Today, Responsible Alcohol Service,
Creating and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects,
Professional Services.
Bar Management: Introduction, Purchasing, Storing, Receiving, Issuing; Controlling,
marketing Beverage Products Responsibly, Employee Management, Art of Mixology,
Planning for Profits, Bar Menus
List of Practical 1. Bar Setups of different types & services
2. Service of Wines & Bar Menus
3. Reading Wine Labels,
4. Cocktail parties
5. Role Plays & Situation handling in Bar
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Text/ Reference Books
1. Food & Beverage Control : Richard Kotas and Bernard Davis; Kluwer Academic Publishers; New edition edition. 1995
2. Food & Beverage Cost Control- Lea R Dopson, John Wiley & Sons; 5th Revised edition edition. 2010
3. Food & Beverage Management : Bernard Davis & Sally Stone; Butterworth-Heinemann Ltd; 2nd Revised edition edition. 1991
4. Hotel & Catering Costing & Budgets, RD. Boardman, Butterworth-Heinemann Ltd; 3rd Revised edition. 1978.
5. The Bar and Beverage Book - Costas Katsigris, Chris Thomas, John Wiley & Sons; 4th Revised edition 2006
6. Principles and Practices of Bar and Beverage Management – James Murphy; Goodfellow Publishers Limited 2013
7. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition 2014
8. The Restaurant ( From Concept to Operation)- John R. Walker; John Wiley & Sons; 5th revised edition , 2007.
9. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition .2016
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Discipline Specific Elective) HM-362 L-T-P-C Accommodation Management - II 4-0-2-6 Objective: To impart knowledge about Interior decoration, colour schemes, floor
coverings and Yield Management.
Course content Interior Decoration: Importance, Definition & Types, Classification, Principles of Design:
Harmony, Rhythm, Balance, Proportion, Emphasis, Elements of Design: Line, Form,
Colors, Texture, Flower Arrangement: Concept & Importance, Types & Shapes and
Principles , Equipment and material required for flower arrangement, Conditioning of
plant material, Indoor Plants care and role of housekeeping.
Colors: Color Wheel, Importance & Characteristics, Classification of colors, Color
Schemes.
Lighting: Classification, Types & Importance, Applications. Furniture Arrangements:
Principles, Types of Joints, Selection.
Floor & Wall Covering: Types and Characteristics, Carpets: Selection, types,
Characteristics, Care and Maintenance. Windows, Curtains, and Blinds Soft Furnishings
and Accessories: Types, use and care of Soft furnishing, Types of Accessories:
Functional and Decorative, Computer Applications in Hotel Accommodation:
Introduction to Hotel Software’s, Operating Procedures, Salient Features Merits &
Challenges, Handling Guest and non guest accounts, Preparing reports, Giving
Maintenances, Planning & Evaluating Front Office
Operations: Forecasting techniques, Forecasting Room availability, Useful forecasting
data, (• % of walking, • % of overstaying, • % of under stay) Forecast formula, Sample
forecast forms; Yield Management - Concept and importance, Applicability to rooms
division (Capacity management, Discount allocation, Duration control, Measurement
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yield, Potential high and low demand tactics, Yield management software, Yield
management team
List of Practical
1. Hands on practice of computer application (Hotel Management System) related
to Rooms Division procedures as covered in syllabus
2. Presentations on Interior Decorations
3. Flower Arrangements Workshops
4. Visit to Local Resources
Text/ Reference Books
1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S. 1992 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;
Hodder Arnold H&S. 1990 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private
Limited; 3rd edition. 2013 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;
Educational Inst of the Amer Hotel; 2nd edition. 1997 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press. 2009 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;
Nelson Thornes Ltd. 1984 7. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986. 8. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill
Education Private Limited. 2nd edition. 2008 9. Hotel Front Office Management by James Bardi ; John Wiley .2007 10. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall;
3rd Revised edition. 1988 11. Managing Front Office Operations by Kasavana & Books; Educational Inst of the
Amer Hotel; 8 edition, 2009
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Core Course)
HM-363 L-T-P-C Basics of Finance 2-0-0-2 Objective: To create financial wisdom among students to achieve objective of
maximization of profits.
Course Content
Concept of Finance: Corporate Finance, Finance Functions & other functions,
Structures of the Financial System.
Time value of money: future value & present value for a single sum & annuity, loan
amortization & loan schedule.
Capital Budgeting: Nature & Significance, Methods of evaluating Capital
Expenditure proposals, discounting & nondiscounting techniques in Capital
Budgeting.
Long Term Financing: sources of long term finance, raising long term finance, IPO,
right issue
Working Capital Management: Nature of Working Capital Management, Need for
working capital, operating cycle, estimation of working capital requirement,
Management of Cash & Receivables, Cash Budget, Inventory management.
Text/ Reference Books
1. Financial Management. Pandey I.M. 10th Ed. Vikas Pub. 2014. 2. Financial Management Theory & Practice. Prasanna C. TMH. 2013 3. Financial Management: Text & Problems. Khan M. Y. & Jain P. K. Tata McGraw
Hill. 2014. 4. Financial management. Shrivastava R. & Mishra A. 3rd Ed. Oxford publications.
2009.
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Detailed Syllabus for BHM Degree Programme
Semester - VI
(Core Course) HM364 LTPC Principles of Nutrition and Food Science 2-0-0-2 Objective: To enlighten students with various aspects of nutrition. Course Content Basic Aspect - Definition of the terms Health, Nutrition and Nutrients, Importance of
Food – (Physiological, Psychological and Social function of food) in maintaining good
health, Classification of nutrients
Energy - Definition of Energy and Units of its measurement, Energy contribution from
macronutrients (Carbohydrates, Proteins and Fat), Factors affecting energy
requirements, Concept of BMR, SDA, Thermodynamic action of food, Dietary sources of
energy, Concept of energy balance and the health hazards associated with
Underweight, Overweight
Macro Nutrients - Carbohydrates, Definition and Classification (mono, di and
polysaccharides), Dieteary Sources, Functions, Significance of dietary fibre
(Prevention/treatment of diseases), Lipids, Definition and Classification : Saturated and
unsaturated fats, Dietary Sources, Functions, Significance of Fatty acids (PUFAs,
MUFAs, SFAs, EFA) in maintaining health, Cholesterol – Dietary sources and the
Concept of dietary and blood Cholesterol Proteins, Classification based upon amino
acid composition, Dietary sources and Functions, Methods of improving quality of
protein in food (special emphasis on Soya proteins and whey proteins)
Micro Nutrients: Vitamins, Definition and Classification (water and fats soluble vitamins),
Food Sources, function and significance of Fat soluble vitamins (Vitamin A, D, E, K),
Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic
acid, MINERALS - Definition and Classification (major and minor), Food Sources,
functions and significance of Calcium, Iron, Sodium, Iodine & Flourine
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Water - Dietary Sources (visible, invisible), Functions of water, Role of water in
maintaining health (water balance), BALANCED DIET - Importance of balanced diet,
RDA for various nutrients – age, gender, physiological state
Menu Planning - Planning of nutritionally balanced meals based upon the three food
group system, Factors affecting meal planning, Critical evaluation of few meals served
at the Institutes/Hotels based on the principle of meal planning, Calculation of nutritive
value of dishes/meals.
Mass Food Production - Effect of cooking on nutritive value of food (QFP), NEWER
TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND
HEALTH - Need for introducing nutritionally balanced and health specific meals, Critical
evaluation of fast foods, New products being launched in the market (nutritional
evaluation)
Text/ Reference Books 1. Fundamentals of Foods, Nutrition and Diet Therapy, Mudambi, S: New Age
International Private Limited; 6 edition,2010.
2. Hand Book of Food and Nutrition, M. Swaminathan, Bappco. 2010
3. Food Science & Nutrition, Roday Sunetra , Oxford; Second edition. 2012
4. Food and Nutrition; Shrinandan Bansal; All India Publishers & Distributors, Wholesale & Retail Booksellers. 2010
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Core Course) HM-365 L-T-P-C Hospitality Marketing 5-1-0-6 Objective: To impart knowledge about marketing and sales promotion required in Hotel
Industry .
Course Content Introduction to Marketing: Needs, Wants and Demands; Products and Services;
Markets; Marketing; The Production Concept, The Product Concept, The Selling
Concept, The Marketing Concept, The Societal Marketing Concept; The Marketing
Process, Service Characteristic of Hospitality and Tourism Business
Marketing Environment, Consumer Markets and Consumer Buyer Behavior
Micro and Micro Environment, Characteristics, Factors Affecting Consumer Behaviour,
Buying Decision Behaviour, The Buyer Decision Process.
Distribution Channels, Product Pricing and Services Strategy Nature and Importance of
Distribution System, Marketing Intermediaries, What is Product, Product Classification,
Individual Product Decisions, Product Life Cycle, Approaches to hospitality service
pricing.
Public Relations, Sales Promotions and Integrated Marketing Communication
The Marketing Communications Mix, The Changing Face of Marketing
Communications, Integrated Marketing Communications, Socially Responsible
Marketing Communication, Advertising, Sales Promotion, Public Relations, The Public
Relation Process, Personnel Selling, Direct Marketing, Technology and its applications
in Marketing.
Text/ Reference Books 1. Services Marketing – Ravishankar; Excel Books 2002 2. Marketing Management, Philip Kotler, Pearson Education India; Fifteenth edition,
2015
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3. Hospitality & Travel Marketing, Alastair M. Morrison- Cengage Learning; 3rd Edition, 2007
4. Strategic Hotel and Motel Marketing – Hart & Troy; Educational Institute of the American Hotel & Motel Association; Revised edition. 1986
5. Marketing for Hospitality Industry – John Roberts; Hodder Education. 1993 6. Marketing: Concepts and Cases – B. J. Walker Michael J. Etzel, Tata McGraw
Hill Education; 8Th E edition. 2004 7. Tourism Marketing – Manjula Chaudhary, Oxford University Press; First Edition.
2010
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Skill Enhancement Compulsory Course)
HM-366 L-T-P-C Application of Accountancy in Hotel Industry 1-0-1-2 Objective: To give basics of accountancy and financial statements. Course Content Accounting: Business Transaction and Basic Terminology, Need to Study Accounting,
Accounting functions, Purpose of Accounting Records, Accounting Principles –
Concepts and Conventions.
Account Records: Principles of Double Entry System, Journal Entries, Ledger,
Subsidiary Books – Cash, Sales & Purchase books, Bank Reconciliation statement.
Financial Statement: Basic Financial Statements, Trial Balance, Preparation of Final
Accounts, Basic Adjustments to final Accounts, Methods of Presenting Final Accounts
Practical Problem, Depreciation Reserves and Provisions – Meaning, basic Methods,
Computer Application- Preparation of Records and Financial Statements
Text/ Reference Books 1. Hospitality Management Accounting, Michael M. Coltman; John Wiley & Sons;
6th Edition .2000 2. Elements of Hotel Accountancy – Rawat G.S. & Negi J. M. S. ; Aman
Publications; 7th edition 2011. 3. Principles and Practice of Cost Accounting, Prentice Hall India Learning Private
Limited; 3rd edition. 2004. 4. Hospitality Financial Accounting By Jerry J Weygandt, Publisher Wiley & sons 5. Accounting in Hotel & Catering Industry – Richard Kotas- Cengage Learning
EMEA; 4th Revised edition edition.1981 6. Introduction to Accountancy, T.S. Grewal & S. C. Gupta; S. Chand Publishing.
2016
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Detailed Syllabus for BHM Degree Programme
Semester – VI
(Ability Enhancement Compulsory Course)
HU-354 L-T-P-C Managerial Communication - II 0-2-0-2 Objective: To develop persuasive & professional competence
Course Content
Presentation Skills: Types of presentation; Effective strategies for oral presentations -
Audience Analysis; Organizing contents and Use of media; Awareness of body
language, Time & Space; Tone,Variety of pitch, Rate, Volume&Articulation.
Technical Report Writing: Characteristics &structure of a formal report; Classification &
types of reports; Organization, Analysis & Interpretation of data; Revising &Editing
especially in areas like abstracting/summarizing as well as in citations, references &
bibliographies, Check list for reports.
Text/ Reference Books 1. How to Prepare, Stage and Deliver Winning Presentations. Leech T. 2nd Ed.
Prentice Hall. 2004. 2. How to Write Reports and Proposals. Forsyth P. 2nd Ed. Kogan Page. 2010. 3. Business Communication Today. Boove C and Thill J. 11th Ed. Prentice Hall.
2011.
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Semester – VII
(Generic Course) HM-451 L-T-P-C Web Applications in Hospitality 2-0-1-3 Objective: To give insight into Hotel websites of major players. Course Content Introduction to Web Applications, Understanding the concepts with Hotel Websites like
of Taj, Oberoi's, Lalit, Hilton etc. Concept of e - Commerce, e - Tourism, e- Business,
Roleof a website and e tools like Multimedia: Multimedia devices, components of
multimedia systems, authoring tools, creating multimedia, video-capturing, video on
demand. Data compression : Need for data compression, non-lossy and lossy
compressions for images, color, gray scale and still-video image, video image, and
audio compression JPEG standard, MPEG standard, DVI Technology, MIDI, brief
survey of speech recognition and generation.
Data and file format standards, Multimedia applications design :Application classes,
types of Multimedia systems; Distributed multimedia systems: Components, distributed
multimedia Databases.Introduction to Web design: Web development process, site
types and architectures,navigation theory and practice. Introduction to Page: Page
sizes, page types, web design tools; introduction to text: Fonts and text layout,
formatting tags, text design issues for the web. Each student would be required to
develop at least one website.
Text/ Reference Books
1. Multimedia Systems, Buford, Pearson Education India, 1st edition .2002 2. Multimedia Making IT Work, Vaughan Tay, McGraw Hill Education. 2016 3. Multimedia: An Introduction, Villamil and Molina, Pearson Education Ltd.;
Pap/Cdr edition. 1997 4. Multimedia in Action, Shuman, Cengage Learning; 01 edition. 2007
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Detailed Syllabus for BHM Degree Programme
Semester – VII
(Generic Course) HM-452 L-T-P-C Human Resource Management 5-1-0-6 Objective: To analyze all aspects of HRM which enhance productivity and efficiency of
human resources in an organization.
Course Content Introduction to Human Resource Management: Introduction, Definition & Concept,
Growth Drivers in India, Importance of HRM, Hospitality Industry Characteristics,
HumanResource Roles, HR Challenges. Manpower Planning, Process, Managing
Workers, Recruitments, Learning & Development, Performance Appraisal:
Recruitments, Introduction, Concept, Sources, What to look for in prospective
candidates, Recruitments Policy and Techniques. Learning & Development,
Introduction, Concept, Functions, Training Cycle, Evaluation, Methods, Organisational
Culture & Training. Performance Appraisal - Introduction, Purpose, Process,
Challenges, Underlying Theories, Balance Score Card, The360 Degree Feedback
System, Managing Employee Performance Employee Motivation, Compensation &
Benefit Management: Employee Motivation, Concept, Various Motivation Theories
(Maslow's Theory, Herzberg's Theory, Adam's Equity Theory, B.F Skinners
Reinforcement Theory), Motivating Employees & Measurement.
Compensation & Benefits: Policy, Components, Determinants, Theories, Employee
Compensation Practices in India Job Satisfaction, Organisational Culture, Disciplinary
Action: Introduction, Theories of Motivation, Correlates of Job Satisfaction, Importance
of Job Satisfaction, Measuring Job Satisfaction.Organisational Culture: Introduction,
Observational Aspects, Functions, Cultural Models, Positive or Negative Organisational
Cultures, Managing and Changing Organisational Cultures. Disciplinary Action:
Introduction, Principles of Natural Justice, Counselling, Disciplinary Guidelines,
Disciplinary Process, Charge Sheet
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Text/ Reference Books 1. Human Resource Development & Management in the Hotel Industry – Negi J. M.
Frank Brothers; 1 edition.2002 2. Human Resource Management in Hospitality – Malay Biswas; Oxford University
Press .2012.
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Semester – VII
(Core Course) HM-453 L-T-P-C Safety, Security and Travel Documentation 5-1-0-6 Objective: To provide knowledge to students about safety measures in keeping travel
documents safe and also safety measures in Hotel and tourist destinations.
Course Content Safety Security and Hotels: Understanding Safety & Security, Differentiation between
safety and security, Best Practices in Indian Hotels, The Case of Ta j& Oberoi at
Mumbai, Security Departments in Hotels, Guidelines for Security in Hotels, Dealing with
Emergencies - Fire, Death, Crisis Management, Disaster Management.
Safety Security and Tourist Destinations: Understanding the destination images from
tourist perspective, the role of the media in influencing consumer perceptions of travel
safety Understanding Tourist Security, its importance and impact of tourism industry.
Role of Media in influencing tourist perceptions, consumer awareness of travel
advisories and their influence on behaviour. Common problems & Challenges with hotel
& tourism destinations security. Security issues at airports, railway stations, single
woman travelers in India, Tourist Police & Its Role, Role of Ministry of Govt of India,
UNWTO Guidelines/ Advises on Safety and Security, International Issues on Tourist
Security, the role of insurance in the travel industry
Travel Documentation: Introduction to Travel Documentation, Documentation required
while leaving and entering into India. Passport its types and procedures to obtain an
Indian passport, Currency Regulations and concept of Basic Travel Quota (BTQ),
Custom Regulations, Health Certificates, Insurance and Immigration
Understanding VISA and Permits
Understanding the concept of VISA its types, Categories in which India give Visa to
foreign tourists. Visa Requirements and procedure to obtain tourist visa for Singapore,
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UK, USA and Australia. Restricts and Special area permits for foreign tourists in India
and their procedures to obtain. VISA on Arrival Scheme of Govt of India
Text/ Reference Books
1. Tourism Security: Strategies for Effectively Managing Travel Risk and Safety- Peter Tarlow; Butterworth-Heinemann; 1 edition,2014.
2. Safety and Security in Tourism Relationships, Management and Marketing By C. Michael Hall and Dallen J. Timothy; Routledge . 2004
3. Tourism, Security and Safety (The Management of Hospitality and Tourism Enterprises) -Yoel Mansfeld & Abraham Pizam; A Butterworth-Heinemann Title 2005.
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Detailed Syllabus for BHM Degree Programme
Semester – VII
(Core Course) HM-454 L-T-P-C Facility Planning 3-0-0-3 Objective: To give exposure about construction, layout planning, star classification of
Hotels , kitchen and other departments of a Hotel
Course Content Facilities Planning
The systematic layout planning pattern (SLP)
Planning consideration
A. Flow process & Flow diagram
B. Procedure for determining space considering the guiding factors for guest room/
public facilities, support facilities & services, hotel administration, internal roads/budget
hotel/5 star hotel
Architectural consideration
A. Difference between carpet area plinth area and super built area, their relationships,
reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
B. Approximate cost of construction estimation
C. Approximate operating areas in budget type/5 star type hotel approximate other
operating areas per guest room
D. Approximate requirement and Estimation of water/electrical load gas, ventilation
Star Classification of Hotel
Criteria for star classification of hotel
(Five, four, three, two, one & heritage)
Kitchen
A. Equipment requirement for commercial kitchen
• Heating - gas/electrical
• Cooling (for various catering establishment)
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B. Developing Specification for various Kitchen equipments
C. Planning of various support services
(pot wash, wet grinding, chef room, larder, store & other staff facilities)
Kitchen Lay Out & Design
A. Principles of kitchen layout and design
B. Areas of the various kitchens with recommended dimension
C. Factors that affect kitchen design
D. Placement of equipment
E. Flow of work
F. Space allocation
G. Kitchen equipment, manufacturers and selection
H. Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen)
I. Budgeting for kitchen equipment
Stores – Layout and Design
A. Stores layout and planning (dry, cold and bar)
B. Various equipment of the stores
C. Work flow in stores
Energy Conservation
A. Necessity for energy conservation
B. Methods of conserving energy in different area of operation of a hotel
C. Developing and implementing energy conservation program for a hotel
Car Parking
Calculation of car park area for different types of hotels
Planning For Physically Challenged
Text/ Reference Books 1. Hotel Facility Planning – Tarun Bansal; Oxford University Press.2010
2. Environmental and Facilities Planning in Hotel Industry- Singh D. K. Naman Publisher & Distributors. 2011.
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Ability Enhancement Compulsory Course)
HU-451 L-T-P-C Interview Skills 0-0-1-1 Objective: To understand the intricacies of interview & develop skills to perform
satisfactorily.
Course Content
SWOT Analysis
Significance of Etiquette, Grooming, Kinesics, Paralanguage and Proxemics in
interviews
Résumé, Cover letter, Thank you Letter, Job Acceptance Letter
Interview types, Open-ended, Behavioural and Hypothetical questions, FAQs
Group Discussion & Interview sessions
Text/ Reference Books 1. How to Succeed in Group Discussions and Personal Interviews; Mandal S. -Jaico
Publishing House. 2004. 2. Cover Letters; Fein R. -Jaico Publishing House. 2005. 3. Definitive Book of Body Language. Pease A. and Pease B. Manjul Publishing
House. 2008
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-455 L-T-P-C Retail Management 5-1-0-6 Objective: The main objective of this paper is to explain retail business with different
models and retail operations.
Course Contents The Business of Retail: Retailing- Definition, Concept Importance, Functions of a
retailer, Relationship between retail and Marketing, Retail as a career. Retail in India-
Evolution, changes in the retail sector, The Wheel of Retailing, The Accordion, The
Retail Life Cycle, Emerging Trends in Retailing, Retail Scenario in India, Retail
Competition, Retail Formats.
Retail Models and Theories of Retail Development- Theories of retail development,
concept of life cycle in retails, Business models in retails, Airport Retailing, Services
retailing. Information Gathering in Retailing, Retail Strategic Planning and Operation
Management, Retail Financial Strategy, Target Market Selection and Retail Location,
Store Design and Layout, Visual Merchandising and Displays.
Merchandise Planning, Buying and Handling, Merchandise Pricing, Retail
Communication Mix, Promotional Strategy, Retail Human Resources Management,
Customer Service, The GAPs Model, Customer Relationship Management.
Retail Operating Skills: Pre-Check, Opening the Sale, Probing, Demonstration, Trial ,
Close Handling Objections, Closing, Confirmations & Invitations. Retail Management
Information Systems, Retail Audits, Online Retailing, Global Retailing, Legal and Ethical
Issues in Retailing.
Note: A visit to retail mart may be organised to supplement learning of students.
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Text/ Reference Books 1. Retailing Management, Levy M. and Weitz B. McGraw Hill Education; 8 edition
2012 2. Retail Management; Berman B. Evans J. R. Penguin Books Ltd. 2007 3. Retail Management, Bajaj C; Tuli R., Srivanstava N.V. Oxford; 2 edition 2010. 4. Retailing; Dunne P.M, Lusch R.F. and Carver J. R. Cengage Learning India
Private Limited; 8 edition. 2015 5. Retailing Management: Text and Cases; Pradhan Swapna McGraw Hill
Education; 4 edition. 2012
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-456 L-T-P-C Event Management 5-1-0-6 Objective: Event management has gained importance in the recent past and hotel
industry has more occasions to organize events. The objective of this paper is to give
exposure to organizing, marketing and promotion of events.
Course content Events- The Concept, Nature, Definition and scope, C’s of Events, advantage and
disadvantage of Events, Categories and Typologies, Skills required to be a good Event
Planners.
Organizing & Designing of Events, key elements of Events, Event Infrastructure, core
concept, core people, core talent, core structure, Setting Objectives for the Event,
Negotiating Contracts with event Organizers, Venue, Media.
Marketing & Promotion of Events: Nature of Event Marketing, Process of Event
Marketing, The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising,
Publicity and Public Relation.
Managing Events: Financial Management of Events, Staffing, Leadership. Safety and
Security: Occupational Safety and Health, Incident Reporting, Crowd Management and
Evacuation.
Note: An Event such as Conference/ Seminar may be planned and organised to
supplement learning of students.
Text/ Reference Books
1. A.K. Bhatia, ‘Event Management’, Sterling Publishers Pvt. Ltd. Delhi. 2. Successful Event Management ; Anton Shone & Bryn Parry; Cengage Learning,
2013 3. Special Events: Best Practices in Modern Event Management; Joe Jeff Goldblatt;
John Willy and Sons.1997. 4. Event Marketing; Leonard H. Hoyle; John Willy and Sons. 2002
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5. Event Management; Lynn Van Der Wagen & Carlos; Pearson, New Delhi; 4th impression 2009.
6. Event Marketing Management ; Sanjay Singh Gaur, Sanjay V Saggere, , Vikas Publication, New Delhi. 2009
7. The Business of Events Management; John Beech, Sebastian Kaiser, Robert Kaspar- Pearson Education Ltd. 2014
8. Event Planning & Management; Sharma Diwakar ; Deep & Deep Publications Pvt. Ltd. Reprinted. 2009.
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Detailed Syllabus for BHM Degree Programme
Semester – VII
(Discipline Specific Elective)
HM-457 L-T-P-C Laundry Management 4-0-2-6 Objective: Hotel industry has to plan for attachment of Laundry facility and therefore,
an exposure to this aspect is the objective of this paper.
Course Contents Laundry: The Concept, Importance, Organization Structure, Key Roles & People,
Functions of a Laundry, Professional Laundry Set Up, Linen Room, Uniform Room,
Tailor Room, Setups & Functions, Equipments Used in laundry, Their Salient Features,
Laundry Chemicals, Laundry Do's and Don’ts, On Premises Laundry, Off Premises
Laundry, Commencing the Day's Work - Briefing, De Briefing, Day Schedules.
Laundry Planning & Operations: The Space, Requirements, Water and Energy Supply &
provisions, Financial Aspects, Staff Patterns, Target Clientele, Location, Design, The
Laundry Cycle: The collection of linen, sorting, tagging, washing, drying, ironing, storing,
mending, discarding, process and precautions. Hotel Laundry Services, Records &
Registers Managing Guest Laundry: Valet Services: Collecting Guest laundry and
returns, Do's and Dont's; Handling guests Linens, Stains & Removals, Wash Care
Instructions, Ironing and Dry Cleaning Instructions & Practices, Mending and Repairs,
Damages and Colour Bleedings, Pricing, Guest Communication & interactions,
Promotional Strategy, Effective Customer Service.
Emerging Trends in laundry: Best Practices, Environmental Aspects, Energy
Conservation, Ergonomics, Effective Communications & Coordination, Applications of
Technology Out Sourcing, New Techniques , Information Systems, Inventories and
Audits, Global Practices, Legal and Ethical Issues in Laundry Services, Quality
Assurance.
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List of Practical 1. Layout of Linen and Uniform Room/Laundry
2. Laundry Machinery and Equipment
3. Stain Removal
4. Selection and Designing of Uniforms
5. Visit to a professional Laundry
Text/ Reference Books
1. Accommodation & Cleaning Services, Vol. I & II, David, Allen, Stanley Thornes, 1983
2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3rd edition 2013.
3. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke; Educational Inst of the Amer Hotel; 2nd edition.1997
4. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press .2009.
5. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones; Nelson Thornes Ltd 1984.
6. Managing Housekeeping Custodial Operation – Edwin B. Feldman 7. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;
Hodder Arnold H&S 1990. 8. The Professional Housekeeper - Madelin Schneider, Georgina Tucker & Mary
Scoviak; John Wiley & Sons. 1998
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-458 L-T-P-C Food Service Management 4-0-2-6 Objective: To enlighten students to know principles of management and principles of
food service with application of management principles.
Course contents The Foundations: The Foodservice Industry, The Systems Approach, The
Fundamentals, Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu
The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production,
Beverage Provision, Food and Beverage Service, Events Conferencing & Banqueting,
Apprising Performance, Strategic Decisions,
The Facilities: Facilities Planning And Design, Equipment And Furnishings,
Environmental Management
The Management Functions: Organizational Design, Leadership, Human Resource
Management, Performance Improvement, Financial Management, Marketing List of Practical Note: An Event may be planned to supplement learning of students and practical may
be conducted
in view of theory syllabus to provide practical inputs to learners.
· Layout of Food Service Outlets & Organisations
· Food Service Operations
· Conferencing & Banqueting
· Equipment and Furnishings, Environmental Management in Food Service Operations
· Visit to a professional Food Service Outlet
Text/ reference Books
1. Food & Beverage Management ;John Cousins, David Foskett & Cailien Gillespie; Pearson 2nd impression. 2007.
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2. Foodservice Management: Principles and Practices; June Payne, Palacio and Monica Theis; Prentice Hall.2015.
3. Foodservice Management Fundamentals; Dennis R. Reynolds; Wiley Publishers 2013
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-459 L-T-P-C Accommodations Management 4-0-2-6 Objective: An exposure to Housekeeping, safety, inventory in Hotel is the objective of
teaching this paper.
Course Contents The Housekeeping Department in Hotel Operations, The Executive Housekeeper as
Department Manager. Structural Planning of the Housekeeping Department. Current
Trends & Practices
Management of Inventory and Equipment. Characteristics of Housekeeping Equipment
and Supplies. The Cleaning Function, Personnel Administration, Controlling
Housekeeping Operations, Supervision and Management Practices in Housekeeping
Safety, Security and Infectious Diseases in Property Operations. Energy Conservation
in Lodging Properties, Environmental and Sustainability Issues.
Opening New Hotels & Role of Housekeeping, Linen Management, Guest Laundry
Services, Valet Services, Managing Pests Control, Out Source Management Practices
in Housekeeping, Housekeeping Beyond hotels i.e Libraries, Hospitals, Airports and
others, Entrepreneurship Opportunities in Housekeeping
List of Practical Note: An Event may be planned to supplement learning of students and practical may
be conducted in view of theory syllabus to provide practical inputs to learners.
· Layout of Housekeeping Outlets & Organizations
· Housekeeping Operations
· Safety & Security Practices & Housekeeping
· Equipment and Furnishings, Environmental Management in Housekeeping Operations
· Visit to a professional Housekeeping Services/ Units
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Text/ Reference Books
1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S 1992. 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;
Hodder Arnold H&S,1990. 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private
Limited; 3rd edition . 2013 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;
Educational Inst of the Amer Hotel; 2nd edition .1997. 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University
Press.2009. 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;
Nelson Thornes Ltd.1984. 7. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986 8. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill
Education Private Limited. 2nd edition.2008 9. Hotel Front Office Management by James Bardi ; John Wiley. 2007 10. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall;
3rd Revised edition1988. 11. Managing Front Office Operations by Kasavana & Books; Educational Inst of the
Amer Hotel; 8 edition 2009.
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-460 L-T-P-C Culinary Management 4-0-2-6 Objective: To teach details about menu preparation, sanitation and use of tools and
equipment in Hotels.
Course Contents The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment,
Menus,
Recipes, and Cost Management, Food Nutrition, Staff Structure & Trends
Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces,
Soups, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains,
Pasta, and Other Starches
Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game,
Cooking Meats and Game, Understanding Poultry and Game Birds their cooking,
Understanding Fish and Shellfish, their cooking techniques Salad Dressings and
Salads, Preservation of Food, Sandwiches, Breakfast Preparation,
Dairy and Beverages, Cooking for Vegetarian Diets, Health foods, Sausages and Cured
Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation
List of Practical
1. Menu Planning – The Chefs Role
2. Professional Kitchen Layout & Organization
3. Culinary Operations : Menu Preparations to supplement theory syllabus
4. Safety & Security Practices & Kitchen
5. Equipment and Furnishings, Environmental Management in Culinary Operations
Text/ Reference Books
1. Professional Cooking; Wayne Gisslen, Wiley Global Education, 2014
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2. The Professional Chef; Culinary Institute of America; Wiley Global Education, 2011
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-461 L-T-P-C Bakery Management 4-0-2-6 Objective: To give insight into preparation of bakery, milk, egg, chocolate products. Course Contents Bakery Introductions: Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours;
Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and
Flavourings; Cocoa and Chocolate; Fruits. Professional Bakery Equipments& Tools,
Production Factors; Staling;
Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ;
Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls;
Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft
Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread;
Raisin Bread; Cheese Bread; Indigenous Breads of India; Middle Eastern Pita Bread;
Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products;
Specialty Rolls and Yeast-Raised Cakes; Croissants; Doughnuts and Crullers:
Preparation
for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake
Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems with
Doughnuts and Crullers.
Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries;
Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream
Cheese Dough Products; Icings and Cream and Whipped Toppings: Icings; Cream
Toppings; Whipped Toppings. Cakes and Cake Specialties: Cake Production; Common
Problems with Cake Production; Creamed Cakes; Common Problems with Creamed
Cakes; Whipped Cakes;
Common Problems with Sponge Cakes;
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List of Practical 1. Bakery Planning – The Chefs Role
2. Professional Bakery Layout & Organizations
3. Bakery Operations : Dishes Preparations to supplement theory syllabus
4. Safety & Security Practices & Bakery
5. Equipment and Tools, Hygiene Management in Bakery Operations
Text/ Reference Books
1. Practical Baking-5th Edition; William J. Sultan; Wiley Publications 1989 2. Baking and Pastry: Mastering the Art; The Culinary Institute of America, Wiley
Publications- 3rd edition 2015. 3. The Golden Book of Baking; Rachel Lane, Ting Morris, Carla Bardi; Apple Press,
2010
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-462 L-T-P-C Front Office Management 4-0-2-6 Objective: Front office is the most important department of the hotel industry and
therefore objective is to give full exposure to working of this department.
Course Content Hotel Front Office and Role in Hotel Revenue Generations, Preparing for Guest
Services, Relationship & Coordination with Housekeeping and other Divisions, The
Hotel Organization and the front office manager, Effective interdepartmental
communications, Front Office Structures, layouts Trends & Practices.
Managing Guests from Check in to Check Out – Role of Front Office, Property
management systems, System wide reservations, Guest registration, Managing the
financials, Guest checkout, Procedures Forms & Formats
Revenue Management : An Introduction, Customers’ Knowledge and Consumer
Behavior, Internal Assessment and Competitive Analysis, Economic Principles and
Demand
Forecasting, Reservations and Channels of Distribution, Dynamic Value-Based Pricing,
Channel and Inventory Management, The Revenue Management Team, Strategic
Management and Following the RevMAP, Tools, Tactics, and Resources
Staffing Challenges, Recruitments & Training, Managing Hospitality, Promoting in house
sales, It is going to happen- Handling Emergencies, Managing Guest Safety & security
Gearing for Interviews, The role of Supervisor and Managers Responsibilities.
List of Practical
1. Front Office Planning – The FOM’s Role
2. Professional Front Office Layout &Organisations
3. Front Office Operations : Activities, Records & Regulations to supplement theory
syllabus
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4. Safety & Security Practices & Role of Hotel Front Office
5. Revenue Management in Front Office Operations
Text/ Reference Books
1. Hotel Front Office Management ; James A Bardi ; John Wiley & Sons, Incorporated, 2010.
2. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall; 3rd Revised edition 1988.
3. Managing Front Office Operations by Kasavana & Books; Educational Inst of the Amer Hotel; 8 edition 2009.
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Detailed Syllabus for BHM Degree Programme
Semester - VII
(Discipline Specific Elective) HM-463 L-T-P-C Foreign Cuisines (Chinese & Italian) 4-0-2-6 Objective: To teach cuisines of China and Italy as a subject with specialization. Course Contents Cuisine of China- I: - Introduction to Chinese Cuisine, Historical Background, Regions &
Regional Cooking Styles, Staple food with regional Influences
Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
Cuisine of Italy - I: - Introduction to Italian Cuisine, Historical Background, Regions &
Regional Cooking Styles, Staple food with regional Influences
Cuisine of Italy - II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
List of Practical May be planned in accordance to theory (Suggested Menus include)
1. MENU 01 Prawn Ball Soup, Fried Wantons, Sweet & Sour Pork Hakka Noodles
2. MENU 02 Hot & Sour soup, Beans Sichwan, Stir Fried Chicken & Peppers
Chinese Fried Rice
3. MENU 03 Sweet Corn Soup, Shao Mai, Tung-Po Mutton, Yangchow Fried Rice,
4. MENU 04 Wanton Soup, Spring Rolls, Stir Fried Preparations & Celery Chow
Mein,
5. MENU 05 Prawns in Garlic Sauce, Fish Szechwan, Hot & Sour Cabbage,
Steamed Noodles
Text/ Reference Books
1. Italian Vegetarian Cookery; Nita Mehta ; Snab Publishers. 2009 2. Italian Cooking; Sanjeev Kapoor; Popular Prakashan Pvt. Ltd.. 2009 3. Chinese Cookery; Ken Hom; BBC Books. 1984. 4. The Revolutionary Chinese Cookbook ; Funchsia Dunlop; Ebury Press 2006. 5. Mastering the Art of Chinese Cooking ; Eileen Yin-Fei Lo; Chronicle Books. 2009.
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6. Chinese Cuisine ; Su Huei Huang, Lai Yen-Jen; Wei-Chuan Publishing Co Pvt Ltd. 1993
7. The Food of China ; E N Anderson; University of Pennsylvania Press 2014 8. International Cuisine & Food Production ; Parvinder S Bali; Oxford University
Press .2012.
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Semester - VIII
(Core Course) HM-470 L-T-P-C Industrial exposure - II 0-0-10-10 (On the Job Training) The objective of Industrial Exposure is to facilitate learners with skills & practices of
trade so as to supplement their theory and practical inputs of semester VII and enable
them to be Industry Ready.
The Industry Exposure in VIII semester necessarily needs to be in an approved hotel
Equivalent to three star of above/ Heritage or other such good property related to
Hospitality, Travel, Tourism, Recreation, Leisure or other such organization. After
completion of the internship, students are required to prepare a report on the basis of
the activities performed during the internship, as per the prescribed format/ guidelines.
The report, duly certified by the supervisor, should be submitted to the Head of the
Department. The report should also be presented in the form of a seminar in the VIII
Semester.