6th SEMESTER TEACHING & EXAMINATION SCHEME National Council Component Subject code 1 BHM351 2 BHM352 3 BHM353 4 BHM354 5 BHM305 6 BHM306 7 BHM309 8 -TOTAL: GRAND TOTAL * No. Subject Advance Food Production Operations - II Advance F&B Operations - II Front Office Management - II Accommodation Management - II Food & Beverage Management Facility Planning Research Project Special topics/Guest speakers Hours per week Th. Pr. 02 08 02 02 02 02 02 02 04 04 03 02 18 17 35 Term Marks* Th. Pr. 100 100 100 100 100 100 100 100 100 100 100 600 500 1100

Term marks will comprise 30% Incourse & 70% Term end exam marks.

National Council for Hotel Management & Catering Technology, Noida.

C.ADVANCE FOOD PRODUCTION OPERATIONS – II (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S. Topic Hours Weight age 01 INTERNATIONAL CUISINE 12 40% A. Historical background C. Geographic location Historical background Staple food with regional Influences Specialities Recipes Equipment in relation to:  Great Britain  France  Italy  Spain & Portugal  Scandinavia  Germany  Middle East  Oriental  Mexican  Arabic CHINESE A. B. B. Noida. MERINGUES A. ICINGS & TOPPINGS A.No. . Regional cooking styles D. Methods of cooking E. C. B. D. F. C. D. Equipment & utensils BAKERY & CONFECTIONERY I. FROZEN DESSERTS A. D. E. Introduction to Chinese foods B.2 BHM351 . Making of Meringues 01 05% National Council for Hotel Management & Catering Technology. Varieties of icings Using of Icings Difference between icings & Toppings Recipes 02 05% 04 15% 02 02 05% II. Types and classification of Frozen desserts Ice-creams – Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture III.

Cocoa butter. Duty Rosters Production Planning Production Scheduling Production Quality & Quantity Control Forecasting & Budgeting Yield Management 02 05% 03 03 15% PRODUCT & RESEARCH DEVELOPMENT A. Role of ingredients in bread Making B. F. white chocolate and its applications PRODUCTION MANAGEMENT A. B. G. D. Sources C. Kitchen Organisation Allocation of Work . History B. Bread Faults C. Developing new recipes C. Bread Improvers V. Testing new equipment. . Food Trails D. Tempering of chocolate F.3 B. B. E. E. D. C. Types of chocolate E. CHOCOLATE A. Noida. C. Factors affecting the stability Cooking Meringues Types of Meringues Uses of Meringues 02 05% IV. BREAD MAKING A.Job Description. Manufacture & Processing of Chocolate D. Organoleptic & Sensory Evaluation FRENCH  Culinary French  Classical recipes (recettes classique)  Historical Background of Classical Garnishes  Offals/Game  Larder terminology and vocabulary Note: Should be taught along with the relevant topics TOTAL 02 05% 04 30 100% National Council for Hotel Management & Catering Technology.

ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 50 Menu MENU 01  Prawn Ball Soup  Fried Wantons  Sweet & Sour Pork  Hakka Noddles MENU 02  Hot & Sour soup  Beans Sichwan  Stir Fried Chicken & Peppers  Chinese Fried Rice MENU 03  Sweet Corn Soup  Shao Mai  Tung-Po Mutton  Yangchow Fried Rice MENU 04  Wanton Soup  Spring Rolls  Stir Fried Beef & Celery  Chow Mein MENU 05  Prawns in Garlic Sauce  Fish Szechwan  Hot & Sour Cabbage  Steamed Noddles Hours 4 CHINESE 4 4 4 4 INTERNATIONAL SPAIN MENU 06  Gazpacho  Pollo En Pepitoria  Paella  Fritata De Patata  Pastel De Mazaana 4 National Council for Hotel Management & Catering Technology. .4 BHM351 . Noida.

.K. Noida.5 ITALY MENU 07  Minestrone  Ravioli Arabeata  Fettocine Carbonara  Pollo Alla Cacciatore  Medanzane Parmigiane GERMANY MENU 08  Linsensuppe  Sauerbaaten  Spatzale  German Potato Salad  U. MENU 09  Scotch Broth  Roast Beef  Yorkshire Pudding  Glazed Carrots & Turnips  Roast Potato GREECE MENU 10  Soupe Avogolemeno  Moussaka A La Greque  Dolmas  Tzaziki DEMONSTRATION OF  Charcuterie Galantines  Pate  Terrines  Mousselines New Plating Techniques TOTAL 4 4 4 4 20 60 National Council for Hotel Management & Catering Technology.

Noida.6 BHM351 .No. . 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Topic Grissini Tiramisu Pumpernickle Apfel Strudel Yorkshire Curd Tart Crusty Bread Baklava Harlequin Bread Baugette Crepe Normandy Crossiants Black Forest Cake Pizza base Honey Praline Parfait Danish Pastry Cold Cheese Cake Soup Rolls Chocolate Truffle cake Ginger Bread Blancmange Lavash Chocolate Parfait Cinnamon & Raisin Rolls Souffle Chaud Vanille Fruit Bread Plum Pudding Demonstration of  Meringues  Icings & Topings Demonstration of  Wedding Cake & Ornamental cakes TOTAL Hours 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 60 National Council for Hotel Management & Catering Technology.ADVANCE FOOD PRODUCTION OPERATIONS – II (BAKERY PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 50 S.

Classification C. Job description and specification D.Gin FIZZ . .Martini – Dry & Sweet . Standard Operating Procedure BAR OPERATIONS A. Supervisory skills B. Area of Bar C.John Collins . Types of Bar  Cocktail  Dispense B.Roy-Roy .7 BHM352 . Front Bar D.Pink Lady .Side Car .Champagne Cocktail 02 06 25% 03 06 25% 08 10 25% National Council for Hotel Management & Catering Technology.No. Bar Staffing I.Pimm’s Cup – no. Recipe.Flips .Bronx . Under Bar (Speed Rack.4.Manhattan – Dry & Sweet .) F. Preparation and Service of Popular Cocktails .ADVANCE FOOD & BEVERAGE OPERATIONS – II (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S. Duty roaster MANAGING FOOD & BEVERAGE OUTLET A. Noida. Garnish Container. 1.Alexandra .Tom Collins . Bar Stock G. Definition and History B.Bacardi .5 . Ice well etc.Dubonnet . Hierarchy C. Opening and closing duties COCKTAILS & MIXED DRINKS A.White Lady .2. Developing efficiency C.Noggs . Topic Hours Weight age 01 FOOD & BEVERAGE STAFF ORGANISATION 08 25% A. Categories of staff B. Bar Control H. Back Bar E.3.

.B&B .Gimlet – Dry & Sweet .Tequilla Sunrise .No.Harvey Wall Banger .Restaurant.ADVANCE FOOD & BEVERAGE OPERATIONS – II (PRACTICAL) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.Singapore Sling .Black Russian . Bar.Rusty Nail . 01 Topic F&B Staff Organization Class room Exercise (Case Study method)  Developing Organization Structure of various Food & Beverage Outlets  Determination of Staff requirements in all categories  Making Duty Roster  Preparing Job Description & Specification Supervisory Skills  Conducting Briefing & Debriefing .Bombay Cocktail TOTAL 30 100% BHM352 . Banquets & Special events  Drafting Standard Operating Systems (SOPs) for various F & B Outlets  Supervising Food & Beverage operations  Preparing Restaurant Log Bar Operations  Designing & Setting the bar  Preparation & Service of Cocktail & Mixed Drinks TOTAL Hours 08 02 12 03 10 30 National Council for Hotel Management & Catering Technology.Gin-Sling . Noida.Daiquiri .Blue Lagoon .Bloody Mary .Whisky Sour .Cuba Libre .Margarita .Planters Punch .Pinacolada .Screw Driver .8 .Between the Sheets .

Noida. airlines. .FRONT OFFICE MANAGEMENT – II (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 Topic YIELD MANAGEMENT A. shopping centres and worship places etc. historical places.Government’s role/industry role FRENCH Conversation with guests  Providing information to guest about the hotel. Measurement yield D. car rentals. 01 BHM353 . Bills Section and Bell Desk) TOTAL     Hours Weight age 14 50% 02 10 40% 03 06 10% 30 100% National Council for Hotel Management & Catering Technology.9 S.  Departure (Cashier. city. sight seeing. Intervals International  How to improve the timeshare / referral/condominium concept in India. Yield management software F. Concept and importance B. Applicability to rooms division  Capacity management  Discount allocation  Duration control C. Potential high and low demand tactics E. Yield management team TIMESHARE & VACATION OWNERSHIP Definition and types of timeshare options Difficulties faced in marketing timeshare business Advantages & disadvantages of timeshare business Exchange companies -Resort Condominium International.No. travel agents. banks.

Noida.FRONT OFFICE MANAGEMENT – II (PRACTICAL) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 Hands on practice of computer application (Hotel Management System) related to front office procedures such as  Night audit.  Income audit. 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Topic HMS Training – Hot Function keys How to put message How to put a locator How to check in a first time guest How to check in an existing reservation How to check in a day use How to issue a new key How to verify key How to cancel a key How to issue a duplicate key How to extend a key How to print and prepare registration cards for arrivals How to programme keys continuously How to programme one key for two rooms How to re-programme a key How to make a reservation How to create and update guest profiles How to update guest folio How to print guest folio How to make sharer reservation How to feed remarks in guest history How to add a sharer How to make add on reservation How to amend a reservation How to cancel a reservation How to make group reservation How to make a room change on the system How to log on cashier code How to close a bank at the end of each shift How to put a routing instruction How to process charges How to process a guest check out How to check out a folio How to process deposit for arriving guest National Council for Hotel Management & Catering Technology.No.10 BHM353 . .  Accounts  Yield Management  Situation handling – handling guests & internal situations requiring management tactics/strategies SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM S.

Noida. .11 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 How to process deposit for in house guest How to check room rate variance report How to process part settlements How to tally allowance for the day at night How to tally paid outs for the day at night How to tally forex for the day at night How to pre-register a guest How to handle extension of guest stay Handle deposit and check ins with voucher How to post payment How to print checked out guest folio Check out using foreign currency Handle settlement of city ledger balance Handle payment for room only to Travel Agents Handle of banquet event deposits How to prepare for sudden system shutdown How to checkout standing batch totals How to do a credit check report How to process late charges on third party How to process late charges to credit card How to check out during system shut down Handling part settlements for long staying guest How to handle paymaster folios How to handle bills on hold National Council for Hotel Management & Catering Technology.

Refurbishing and redecoration NEW PROPERTY COUNTDOWN TOTAL Hours Weight age 06 20% 02 15 50% 03 06 20% 04 03 30 10% 100% National Council for Hotel Management & Catering Technology. Principles of design C. Elements of design B. Sizes of rooms. Noida. Furniture and fittings H.ACCOMMODATION MANAGEMENT – II (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 Topic SAFETY AND SECURITY A. Windows and window treatment D. Fire safety and fire fighting C. Safety awareness and accident prevention B.No. Lighting and lighting fixtures E. Carpets G. Crime prevention and dealing with emergency situation INTERIOR DECORATION A. Colour and its role in décor –types of colour schemes C.12 S. furniture arrangement B. sizes of furniture. . Accessories LAYOUT OF GUEST ROOMS A. 01 BHM354 . Floor finishes F.

ACCOMMODATION MANAGEMENT – II (PRACTICAL) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S. .No. Noida.g. cleaning and polishing glass. furniture. fixture. Topics 1 Standard operating procedure  skill oriented task (e.13  BHM354 . fitting. brass etc) 2 First aid  first aid kit  dealing with emergency situation  maintaining records 3 Fire safety fire fighting  safety measures  fire drill (demo) 4 Special decoration (theme related to hospitality industry)  indenting  costing  planning with time split  executing 5 Layout of guest room  to the scale  earmark pillars specification of colours. soft furnishing and accessories etc used Total Hours 4 4 4 6 12 30 National Council for Hotel Management & Catering Technology.

Standard Portion Size H. Reports H. Uses of Sales Concept INVENTORY CONTROL A. Thefts I. Receiving C. Levels and Technique E. Books maintained J. Pricing of Commodities H. Storing D. . Procedure of Cash Control B. Machine System C. Classification of Cost SALES CONCEPTS A. ECR D. Elements of Cost B. Standard Recipe G.14 BHM305 . Noida.No. Bar Frauds I. Cash Handling BUDGETARY CONTROL A. Various Sales Concept B.FOOD & BEVERAGE MANAGEMENT HOURS ALLOTED: 60 MAXIMUM MARKS: 100 S. NCR E. Monthly Inventory G. Method D. 01 COST DYNAMICS A. Preset Machines F. Beverage Control SALES CONTROL A. Comparison of Physical and Perpetual Inventory BEVERAGE CONTROL A. Purchasing B. Perpetual Inventory F. Define Budgetary Control Topic Hours Weight age 02 05% 02 02 05% 03 10 15% 04 10 15% 05 05 10% 06 05 10% National Council for Hotel Management & Catering Technology. POS G. Objective C. Define Budget B. Importance B. Issuing E. Production Control F.

05 05% 11. Labour Variances F. E.15 07 C. Planning D. Standard Cost B. Definition and Objectives B. Objectives D. Profit Variance BREAKEVEN ANALYSIS A. B. Advantages 05 10% 08 07 10% 09 05 10% 10. P V Ratio C. Graphs MENU MERCHANDISING A. Fixed Overhead Variance H. Frame Work E. Key Factors F. C. D. F. Menu as Marketing Tool G. Breakeven Chart B. Overhead Variance G. Pricing of Menus E. Types of Menus F. Material Variances E. Sales Variance I. Reports Calculation of actual cost Daily Food Cost Monthly Food Cost Statistical Revenue Reports Cumulative and non-cumulative TOTAL 04 05% 60 100% National Council for Hotel Management & Catering Technology. Budgetary Control VARIANCE ANALYSIS A. Marginal Cost E. Layout H. Menu Control B. Contribution D. Menu Structure C. Noida. Constraints of Menu Planning MENU ENGINEERING A. . MIS A. Types of Budget G. Cost Variances D. Methods C. Standard Costing C.

Procedure for determining space considering the guiding factors for guest room/ public facilities. three. FAR.Competent Management FACILITIES PLANNING The systematic layout planning pattern (SLP) Planning consideration A.Good workmanship .16 S. wet grinding. electrical. chef room.Suitable material . Developing Specification for various Kitchen equipments C. store & other staff facilities) KITCHEN LAY OUT & DESIGN A.FACILITY PLANNING HOURS ALLOTED: 60 MAXIMUM MARKS: 100 Topic HOTEL DESIGN A. four.Sound financing . Equipment requirement for commercial kitchen  Heating . one & heritage) KITCHEN A. reading of blue print (plumbing. 01 BHM306 . Approximate requirement and Estimation of water/electrical load gas. support facilities & services.gas/electrical  Cooling (for various catering establishment) B. . FSI. two. public Areas) B. hotel administration. ventilation. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room D.Efficient Plan . AC. Difference between carpet area plinth area and super built area. Flow process & Flow diagram B. internal roads/budget hotel/5 star hotel Architectural consideration A. their relationships.No. Planning of various support services (pot wash. Design Consideration . Principles of kitchen layout and design Hours Weight age 04 10% 02 02 05% 04 05% 05 10% 03 04 05% 04 02 02 02 10 05% 05% 05% 15% 05 National Council for Hotel Management & Catering Technology. Approximate cost of construction estimation C.Good location .Attractive Appearance . ventilation STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five. larder. Noida.

and PERT Comparison of CPM and PERT Classroom exercises Network crashing determining crash cost. G. Work flow in stores ENERGY CONSERVATION A. B. manufacturers and selection Layout of commercial kitchen (types. D. Introduction to Network analysis Basic rules and procedure for network analysis C. Various equipment of the stores C. 04 05% 07 04 05% 08 05% 01 01 02 01 02 01 02 02 01 02 02 60 02% 03% 15% 09 10 11 100% National Council for Hotel Management & Catering Technology. Equipment found in kitchen stewarding department STORES – LAYOUT AND DESIGN A. E. . F. 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 PROJECT MANAGEMENT A. E.P. D. Methods of conserving energy in different area of operation of a hotel C. normal cost TOTAL B. Noida. C. H.M. Kitchen stewarding department layout and design C. Budgeting for kitchen equipment KITCHEN STEWARDING LAYOUT AND DESIGN A. Necessity for energy conservation B. cold and bar) B.17 06 Areas of the various kitchens with recommended dimension Factors that affect kitchen design Placement of equipment Flow of work Space allocation Kitchen equipment. Stores layout and planning (dry. Importance of kitchen stewarding B. F. drawing a layout of a Commercial kitchen) I. C.

18. Find alternate words for ones you are using too often (check a Thesaurus). Be absolutely certain that your documentation gives full credit for all materials used not only in quotations but in paraphrased form. If at any stage it is found that the research paper has been copied. Check for mechanical errors such as misspelled words. indicate your information source (by # of card or author’s name) in the margin beside ideas. in part or full. . 5. Hand your paper in!! Remember all research is expected to show originality as it provides significant contribution to enhancing knowledge. attack. Do give reference of ideas. illustrate.RESEARCH PROJECT (PRACTICAL) HOURS ALLOTED: 45 MAXIMUM MARKS: 100 Once you have finalised the first draft or synopsis in consultation with your supervisor during SEM-V. 6. 13. You can return later to complete the documenting of your references. avoid digression. This may vary from topic to topic. etc. evaluate. 3. Watch carefully to prevent plagiarism. National Council for Hotel Management & Catering Technology. and factual details to back up your generalizations. Don’t use them as filler. Make certain that all of your documentation is accurately tied to the references listed in your bibliography. 17. plan to writing the final research paper during SEM-VI. it is likely to be cancelled and the student failed in the subject. Stick to the point. 8. inaccurate punctuation. 4. 2. 9. Double check your documentation against your alphabetized bibliography. Statement of purpose: tell the reader what you’re going to say.18 BHM309 . be sure to proofread for typos and other errors. quotes etc. Follow the exact format prescribed by your instructor for the title page. illustrations. After typing. or defend where appropriate to your topic. so be sure to check if you’re in doubt. Criticize. 7. Keep in mind the following: 1. be sure to introduce quotations and show how they fit in with your position. bibliography and documentation. 15. 11. The research paper must be accompanied by a certificate to the affect that it is an original piece of work. 16. incorrect grammar. State each major idea quickly and then develop it through examples and explanations. 10. Read for clarity and logical progression and smooth transitions. Noida. Read it out loud to check for flow and awkward language. Unless your professor has specified otherwise. 14. Main body of the paper: say it Summary and conclusion: tell the reader what you’ve said. Include concrete examples. Show you’ve been thinking. As you write. Revise and polish your tentative draft for final project Type the final version of your report. 12. in your paper from wherever it has been borrowed. Double space and allow for proper margins.

and the size and level of the participants. then confirm in writing. Do they already have them. If. ***** National Council for Hotel Management & Catering Technology. and in clear unambiguous terms. of the aims and objectives of the session. they have poor presentation skills. 2. 4. duration of the session and contact details of the Guest Speakers for future references which may be required by your institute and the NCHMCT. . in writing. Confirm whether they will use aids and. Give them full information. specifically what you want them to cover: exactly how long they have to speak: and what questioning techniques will be employed – during and after the session. Maintain a record of the date.19 COVERAGE OF SPECIAL TOPICS USING EXTERNAL GUEST AND EXPERT SPEAKERS HOURS ALLOTED: 30 As per teaching scheme. 10. are they of acceptable quality: do they want any help in procuring them: do they want to use aids available with you. make sure that they really are experts in the relevant subject. Inform them in writing. Seek and confirm their views on the room layout – what type they would prefer or whether they have to accept the existing room layout. offer them support. although they are eminently suitable because of their expertise. GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS 1. Confirm whether they intend to use hand-outs: do they have them available: do they want any support in their production: when do they intent to use them. of what type(s) and how many. Noida. Arrange a feed-back session with the participants – as you may want to use them again. 8. if possible. techniques and innovative case-studies. the location. 5. 6. 9. Discuss with them. 3. about the starting time. 7. if so. This is an important activity to complement our existing faculty through inviting renowned industry experts to address specialised disciplines and investigate emerging business trends. Before inviting the Speaker. two hours per week have been allocated for External Guests as Expert Speakers to create a good academic interface with the industry. Speakers who are not only experts in subjects but are also capable speakers. Invite.

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