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Course Curriculum: B.Sc.

(Hospitality and Hotel Administration)

COURSE CURRICULUM

B.Sc. (Hospitality and Hotel Administration)

Session: 2015-2016 Semester IV

UNIVERSITY INSTITUTE OF HOTEL MANAGEMENT AND TOURISM
(UIHMT)
PANJAB UNIVERSITY, CHANDIGARH
Course structure for B.Sc. (Hospitality and Hotel Administration)
Semester – IV
University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

Course Code

BHM-241
BHM-241
BHM-242
BHM-242
BHM-243
BHM-243
BHM-244
BHM-244
BHM-245
BHM-246
BHM-247
BHM-248
BHM-249

Practical
Theory &
Course Title

Food Production Operations
Food Production Operations Practical
Food & Beverage Operations
Food & Beverage Operations Practical
Front Office Operations
Front Office Operations Practical
Accommodation Operations
Accommodation Operations Practical
Food & Beverage Controls
Hotel Accountancy
Food Safety & Quality
Management in Tourism
Communication Skills in English
Total Marks

Work shop on Research Methodology

Assessment
Assessment
al
InternaExtern
l

30
30

70
70

Total
100
100

30
30

70
70

100
100

30
30

70
70

100
100

30
30

70
70

100
100

30
30
15
15
15
345

70
70
35
35
35
805

100
100
50
50
50
115
0
Non- credited
course

University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

COURSE
CODE:
COURSE
TITLE:
COURSE
OBJECTIVES:

BHM-241
FOOD PRODUCTION OPERATIONS-Theory
This paper will give the basic knowledge of cooking to the beginners. They
will get versed with different kinds of regional cuisines, quantity food
cooking/ volume feeding, indenting, various equipment used.

EVALUATION

The performance of the students will be evaluated on the basis of class
participation, house tests, regularity and assignments carrying 30 percent of
the total credit and rest through semester end examination of 3 hours
duration.
INSTRUCTION The paper will be divided in two parts
S FOR PAPER
Part A: There will be ten short answer questions covering whole syllabus of
SETTING:
course. This part will be of 30 marks.

UNIT-1

Part B: Students will have to attempt four questions in total, one question
from each unit with one internal choice. All questions will carry equal marks
(10 marks each). Each Unit will contain two questions and there may be
short notes in these questions.
QUANTITY FOOD PRODUCTION EQUIPMENT: Equipment required for
mass/volume feeding
Heat and cold generating equipment, Care and maintenance of this
equipment, Modern developments in equipment manufacture
MENU PLANNING: Basic principles of menu planning – recapitulation, Points
to consider in menu planning for various volume feeding outlets such as
Industrial, Institutional, Mobile Catering Units, Planning menus for
School/college students, Industrial workers, Hospitals, Outdoor parties,
Theme dinners, Transport facilities, cruise lines, airlines, railway, Nutritional
factors for the above

University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Purchasing system. Diet menus and nutritional requirements. Airline (Flight Kitchens and Sea Catering) Branches of Mobile Catering. Quantity Purchase & Storage. Staffing VOLUME FEEDING: Institutional and Industrial Catering. Purchase specifications. Panjab University. Chandigarh . staff. Practical difficulties while indenting for volume feeding.Course Curriculum: B. Highlights of Hospital Catering for patients. (Hospitality and Hotel Administration) UNIT-2 UNIT-3 INDENTING: Principles of Indenting for volume feeding. Purchasing techniques. Scope for development and growth. Reasons for growth and development. Equipment selection. Modifying recipes for indenting for large scale catering.Sc. Types of Institutional & Industrial Catering. PLANNING: Principles of planning for quantity food production with regard to Space allocation. Introduction to purchasing. Portion sizes of various items for different types of volume feeding. Hospital Catering. Problems associated with this type of catering. Off Premises Catering. visitors. Storage University Institute of Hotel Management and Tourism. Menu Planning and Theme Parties Concept of a Central Production Unit Problems associated with off-premises catering Mobile Catering Characteristics of Rail.

Specialty cuisine for festivals and special occasions STATES Andhra Pradesh. Chettinad. Thangam. Cuisine. Seasonal availability. Chandigarh . Publisher: Frank Brothers Accompaniments & Garnishes from waiter. Communicate: Fuller J. Publisher: Society of Indian Bakers Modern Cookery (Vol-I) By Philip E. Cuisine and its highlights of different states/regions/communities To be discussed: Geographic location. Tamil Nadu and Uttar Pradesh/Uttaranchal COMMUNITIES Parsee. Publisher: Orient Longman University Institute of Hotel Management and Tourism. Kerala. Bengal. Avadhi. Hyderabadi. Lucknowi. Heritage of Indian. Historical background. Gujarat. Indian Sweets.Sc. Indian Snacks REFERENCES: The Professional Pastry Chef. North Eastern States. C Dubey. Malbari/Syrian.Course Curriculum: B. (Hospitality and Hotel Administration) UNIT-4 REGIONAL INDIAN CUISINE: Introduction to Regional Indian Cuisine. Special equipment. Karnataka. Barrie & Jenkins Bakery & Confectionery By S. Rajasthan. Factors that affect eating habits in different parts of the country. Panjab University. Fourth Edition By Bo Friberg Publisher: Wiley & Sons INC Theory of Cookery By K Arora. Goa. Punjab. Christian and Bohri DISCUSSIONS Indian Breads. Kashmir. Madhya Pradesh. Staple diets. Maharashtra.

Panjab University.Course Curriculum: B.No Topic University Institute of Hotel Management and Tourism. (Hospitality and Hotel Administration) COURSE CODE: BHM-241 COURSE TITLE: FOOD PRODUCTION OPERATIONS (PRACTICAL) S.Sc. Chandigarh Method Method .

Batata Bhajee. Rajasthan. Patrani Macchi. Awadhi. Kala Jamun. Tomato Saar. Masala Poori. Goa. Toor Dal Sorak. MENU 02 Coconut Pulao. University Institute HotelKadhi. Punjabi. Tikoni Pratha. Amti. Bengal. Koshimbir. Kulfi with Falooda. MENU 04 Prawan Pulao. GOAN MENU 01 Arroz. Muzzafar. Payesh. Coconut Poli. Cabbage Foogath. karkhani. South India (Tamilnadu. Baigun Bhaja. Punjabiand Gobhi. Sukto. Chandigarh . BENGALI MENU 01 Ghee Bhat. Beans Foogath. Gosht Do Piaza. Kashmiri Suggested Menus: MAHARASTRIAN MENU 01 Masala Bhat. Gujarat. applications Karnataka. PUNJABI MENU 01 Rada Meat. Fish Caldeen. Hyderabad.Sc. Kheer. Basundi. Galina Xacutti. MENU 02 Moong Dal Khichdee. Kerala). Luchi. Paneer Pasanda. AWADHI MENU 01 Yakhni Pulao. Mughlai Paratha. MENU 02 Doi Mach. Tilgul Chapatti. MENU 03 Mach Bhape. & simple Maharashtra. Panjab University. Alle Belle. Dodol. Mutton Vidalloo. Aloo Posto.Course Curriculum: B. Macher Jhol. Badin Jaan. Management Tourism. Kolhapuri Mutton. MENU 02 Galouti Kebab. Misti Doi. (Hospitality and Hotel Administration) 1 Demonstratio To formulate 36 sets of menus from the following dishes and to include ns more dishes from the respective regions. Gosht Korma. Bibinca. Matar of Pulao.

GUJRATI MENU 01 Sarki. Razma Gogji Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron). Besan Ke Gatte. Mohanthal. MENU 02 Dal Batti Churma. (Hospitality and Hotel Administration) MENU 03 Tamarind Rice. Chicken Chettinad. Rogon Josh Vegetables and Potato: Ruwangan chaman. Dum Aloo Kashmiri . Mirchi Ka Salan. Makki Ka Soweta. Double Ka Meetha. Oondhiyu. sweets etc. Chandigarh . Mysore Pak. MENU 02 Gujrati Khichadi.Nader Palak. Jeera Poori. KASHMIRI Two menus may be formed out of the Dishes given as under: Rice and Bread Preparations: Mutaegen. Raita.Choek wangan. Khumani Ka Meetha. Avial. Osaman. Pulao (Kashmiri).Marchevangan korma.Chaman Qaliyan Alleh Yakhean.Rista . Halwa Chutneys: Mujeh cheten. Chutny (Garlic). Kalan. Aae't phirin (Wheat Flour Phirni). Savian Payasam. Plain Rice. Salli Murg. Brown Rice. HYDERABADI MENU 01 Sofyani Biryani. Shrikhand. Aleh cheten (pumpkin chutney) Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks. Gujrati Dal. Safed Mass. Kori Gashi.Course Curriculum: B. RAJASTHANI MENU 01 Gatte Ka Pulao. Huli. Batata Nu Tomato. Lawas Meat Preparations: Gushtaba . Lal Maas. Tomato Kut. Ratalu Ki Subzi. Hare Piaz ka Raita. Tabak Maaz. Dueen cheten. Panjab University. MENU 02 Kachi Biryani. Yakhean Kaliya. Ganda Cheten. Dalcha. Macch Kofta. Methi Thepla. Mix Veg. Sambhar. Dal Halwa. MENU 04 Coconut Rice. Methi Murg. University Institute of Hotel Management and Tourism.Sc. Girdeh.

Course Curriculum: B. Panjab University. (Hospitality and Hotel Administration) University Institute of Hotel Management and Tourism. Chandigarh .Sc.

Panjab University. Chandigarh .Sc. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.Course Curriculum: B. This part will be of 30 marks. University Institute of Hotel Management and Tourism. functions. EVALUATION The performance of the students will be evaluated on the basis of class participation. (Hospitality and Hotel Administration) COURSE CODE: BHM-242 COURSE TITLE: FOOD & BEVERAGE SERVICE OPERATIONS-THEORY COURSE OBJECTIVES: The course aims to inculcate knowledge of food service principles. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. The students will be well versed with alcoholic beverages in detail. and procedures among trainees. house tests. one question from each unit with one internal choice. Each Unit will contain two questions and there may be short notes in these questions. All questions will carry equal marks (10 marks each). Part B: Students will have to attempt four questions in total.

Table/Still/Natural. Classification with examples. Chile. Australia). Types & Brand names) LIQUEURS: Definition & History. Publisher: Hutchinson The Waiter Handbook By Grahm Brown. Fruit/Egg. Different types of Aperitifs Vermouth (Definition. Bar layout – physical layout of bar. Fortified. Sparkling. Types & Brand names). Patent still method ) Production of Whisky. American Proof. Tata McGraw Hill. (Hospitality and Hotel Administration) UNIT-1 ALCOHOLIC BEVERAGE Introduction and definition. (India. Food & Beverage Service Lillicrap & Cousins. UNIT-3 SPIRITS: Introduction & Definition. production and brand names. Production of Liqueurs. grape varieties. Gin.Lussac) OIML Scale UNIT-4 APERITIFS: Introduction and Definition.A. Vodka. & John . Germany.Sc. Production of Spirit ( Pot-still method. Portugal) New World Wines Principal wine regions wine laws. Panjab University. British Sikes Scale Gay .. Italy. Spain. Bar equipment BEER: Introduction & Definition. Aromatized. Production of Beer. History Classification with examples. USA.Course Curriculum: B. New Zealand. Old World Wines: Principal wine regions wine laws. Chandigarh . Popular Liqueurs (Name. Rum.Dennis R. Publisher: ELBS Modern Restaurant Service – John Fuller. Publisher: Global Books & Subscription Services New Delhi COURSE CODE: COURSE TITLE: BHM-242 FOOD & BEVERAGE SERVICE OPERATIONS-PRACTICAL University Institute of Hotel Management and Tourism. WINES: Definition. Storage of wines. Citrus.Lillicrap. grape varieties. South Africa. Bar stock – alcohol & non alcoholic beverages. Production of Alcohol: Fermentation and Distillation Process. Storage. Types of Beer. Broad Categories of Liqueurs (Herb. Wine terminology (English & French) UNIT-2 DISPENSE BAR: Introduction and definition. Different Proof Spirits . Cousins.Sudhir Andrews. Algeria. Publisher: ELBS Food & Beverage Service Training Manual . Production of each classification. Food & Wine Harmony. Brandy. Bean & Kernel) . predominant flavour & country of origin) REFERENCES: Food & Beverage Service . Bitters (Definition. colour. production and brand names ( France. Tequila.

Course Curriculum: B. Perry & Sake Service of Aperitifs Task-01 Service of Bitters Task-02 Service of Vermouths Service of Beer Task-01 Service of Bottled & canned Beers Task-02 Service of Draught Beers Service of Spirits Task-01 Service styles .Sc.Organizing Mise-en-place Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock . Panjab University.neat/on-the-rocks/with appropriate mixers Task-02 Service of Whisky Task-03 Service of Vodka Task-04 Service of Rum Task-05 Service of Gin Task-06 Service of Brandy Task-07 Service of Tequila Service of Liqueurs Task-01 Service styles .alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables Service of Wines Task-01 Service of Red Wine Task-02 Service of White/Rose Wine Task-03 Service of Sparkling Wines Task-04 Service of Fortified Wines Task-05 Service of Aromatized Wines Task-06 Service of Cider.neat/on-the-rocks/with cream/en frappe Task-02 Service from the Bar Task-03 Service from Liqueur Trolley University Institute of Hotel Management and Tourism. Chandigarh . (Hospitality and Hotel Administration) 01 02 03 04 05 06 Dispense Bar .

Chandigarh .Sc.THEORY The course is aimed at familiarizing the students with various functions of front office and to develop work ethics towards customer care and satisfaction. house tests. All questions will carry equal marks (10 marks each). Part B: Students will have to attempt four questions in total. one question from each unit with one internal choice. The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Each Unit will contain two University Institute of Hotel Management and Tourism. Panjab University. This part will be of 30 marks. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. (Hospitality and Hotel Administration) 07 Wine & Drinks List Task-01 Wine Bar Task-02 Beer Bar Task-03 Cocktail Bar 09 Matching Wines with Food Task-01 Menu Planning with accompanying Wines Continental Cuisine Indian Regional Cuisine Task-02 Table laying & Service of menu with accompanying Wines Continental Cuisine Indian Regional Cuisine COURSE CODE: BHM-243 COURSE TITLE: COURSE OBJECTIVES: EVALUATION: INSTRUCTIONS FOR PAPER SETTING: FRONT OFFICE OPERATIONS . The performance of the students will be evaluated on the basis of class participation.Course Curriculum: B. Special efforts will be made to inculcate practical skills.

illness. Reception (Doorman.} University Institute of Hotel Management and Tourism. Receptionist etc. bomb) FRENCH Expressions de politesse et les commander et Expressions d’encouragement. Safe deposit. fire. (Hospitality and Hotel Administration) questions and there may be short notes in these questions. Panjab University. Audit procedures (Non automated. Transfer of guest accounts.). Basic conversation related to Front Office activities such as {Reservations (personal and telephonic). semi automated and fully automated) FRONT OFFICE AND GUEST SAFETY AND SECURITY: Importance of security systems. UNIT-1 UNIT-2 UNIT-3 UNIT-4 COMPUTER APPLICATION IN FRONT OFFICE OPERATION: Role of information technology in the hospitality industry. Chandigarh . Indian currency and foreign currency. Factors for purchase of PMS by the hotel. semi automated and fully automated) CHECK OUT PROCEDURES: Guest accounts settlement (Cash and credit.Course Curriculum: B. Key control. Bell Boys. Accounting system( Non automated. Factors for need of a PMS in the hotel. Emergency situations (Accident.Sc. theft. Introduction to OPERA & Amadeus CONTROL OF CASH AND CREDIT FRONT OFFICE (ACCOUNTING): Accounting fundamentals. Guest and non guest accounts. Cleaning of Room & change of Room etc. Express check out) NIGHT AUDITING: Functions.

Situation Handling ) S.Sc.Course Curriculum: B. (Hospitality and Hotel Administration) REFERENCES: Front Office Training manual – Sudhir Andrews. 4th Edition by James Socrates Bard. Front Office – operations and management – Ahmed Ismail (Thomson Delmar). Yield Management Role Play. Publisher: Tata Mac Grew Hill. Publisher: Frank Brothers. Wiley International COURSE CODE: COURSE TITLE: BHM-243 FRONT OFFICE OPERATIONS (PRACTICALS) Suggested tasks on Opera Hands on practices of computer application (Hotel Management System) related to Front Office procedures such as Reservation. Housekeeping. Managing Front Office Operations By Karsavina & Brooks. Managing Front Office Operations – Karsavina & Brooks Educational Institution HAMA. Chandigarh . Hotel Front Office Management. Front office Accounting procedures Manual  accounting. Guest History. Guest History. Accounts Receivable. Panjab University. Daily transactions). Telephones. Payable. Machine accounting. Front office Operation ManagementSKI Bhavnagar.No Suggestive list of task for front office operation system . Registration. 1 Hot function keys 2 Create and update guest profiles 3 Send confirmation letters 4 Print registration cards 5 Make FIT reservation & group reservation 6 Make an Add-on reservation 7 Amend a reservation 8 Cancel a reservation-with deposit and without deposit 9 Log onto cahier code University Institute of Hotel Management and Tourism.

Panjab University. Chandigarh .Course Curriculum: B. Handle allowances and discounts and packages Process advance for in-house guest Put routing instructions Print guest folios during stay Processing foreign currency exchange/ cheque exchange Process guest check out by cash and credit card Check out without closing folio-Skipper accounts Handle paymaster folios Check out using city ledger Print guest folio during check out Close bank at end of each shift Check room rate and variance report Tally Allowances for the day at night Tally paid outs for the day at night Tally forex for the day at night University Institute of Hotel Management and Tourism. (Hospitality and Hotel Administration) 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 35 36 37 38 39 Process a reservation deposit Pre-register a guest Put message and locator for a guest Put trace for guest Check in a reserved guest Check in day use Check -in a walk-in guest Maintain guest history Make sharer reservation Add a sharer to a reservation Make A/R account Take reservation through Travel Agent/Company/ Individual or Source Make room change Make check and update guest folios Process charges for in-house guests and non-resident guests.Sc.

Panjab University. house tests. Linen controlprocedures and records. Purchase of Linen. its OBJECTIVES: systems and functions. uniforms. All questions will carry equal marks (10 marks each).Course Curriculum: B. SETTING: Part B: Students will have to attempt four questions in total. Chandigarh . (Hospitality and Hotel Administration) 40 Credit check report COURSE BHM-244 CODE: COURSE ACCOMMODATION OPERATIONS (THEORY) TITLE: COURSE The course familiarizes students with the organisation of housekeeping. Layout and equipment in the Linen Room. one question from each unit with one internal choice. Linen Hire UNIT-2 UNIFORMS: Advantages of providing uniforms to staff. Calculation of Linen requirements. This part will be of 30 marks.Sc. type of uniforms. Each Unit will contain two questions and there may be short notes in these questions. INSTRUCTION The paper will be divided in two parts S FOR Part A: There will be ten short answer questions covering whole syllabus of PAPER course. Stock taking procedures and records. EVALUATION The performance of the students will be evaluated on the basis of class participation. Selection criteria for various Linen Items & fabrics suitable for this purpose. Issuing and exchange of uniforms. laundry and basics of flower arrangement. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Layout of the University Institute of Hotel Management and Tourism. Selection and designing of uniforms. Recycling of discarded linen. A blend of theory and practical will be used to develop sensitivity and high work ethics towards guest care and linen room. UNIT-1 LINEN ROOM: Activities of the Linen Room.

Conditioning of plant material. Stages in the Wash Cycle. ELBS with Holder & Stoughton Ltd. Management of Hotel & Motel Security (Occupational Safety and Health) by H. Hotel Housekeeping Operations & Management by Raghubalan. Hotel House Keeping a Training Manual by Sudhir Andrews. Rajat Publications University Institute of Hotel Management and Tourism. Dry Cleaning. Burstein.Sc. Equipment provided UNIT-3 LAUNDRY: Commercial and On-site Laundry. Professional Management of Housekeeping Operations (II End. Oxford University Press. Styles of flower arrangements.) by Robert J. Stain removal UNIT-4 FLOWER ARRANGEMENT: Flower arrangement in Hotels. (Hospitality and Hotel Administration) Uniform room SEWING ROOM: Activities and areas to be provided. Wiley Publications The Professional Housekeeper by Tucker Schneider. Guest Laundry/Valet service. Martin & Thomas J. Wiley Publications Professional management of Housekeeping by Manoj Madhukar. Layout of the Laundry. Equipment and material required for flower arrangement. CRC Publisher. Principles of design as applied to flower arrangement INDOOR PLANTS: Selection and care REFERENCES Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret Lennox.Course Curriculum: B. Laundry Agents.A. Flow process of Industrial Laundering-OPL. Tata McGraw Hill publishing company limited New Delhi. Laundry Equipment and Machines. Panjab University. Chandigarh . Jones.

FOOD & BEVERAGE CONTROL The course familiarizes students with the food and beverage control. Topic 01 Layout of Linen and Uniform Room/Laundry 02 Laundry Machinery and Equipment 03 Stain Removal 04 Flower Arrangement 05 Selection and Designing of Uniforms COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: BHM-245 EVALUATION: The performance of the students will be evaluated on the basis of class participation. (Hospitality and Hotel Administration) COURSE CODE: BHM-244 COURSE TITLE: ACCOMMODATION OPERATIONS – (PRACTICAL) S.No. procedures.Course Curriculum: B. house tests. functions. Panjab University. production and sales control. Chandigarh . regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. University Institute of Hotel Management and Tourism.Sc.

Bills/Invoices. Centralized Purchasing. Chandigarh .Course Curriculum: B. Receiving Procedure. Food costing RECEIVING CONTROL : Aims of Receiving. Tests to arrive at standard yield. (Hospitality and Hotel Administration) INSTRUCTION The paper will be divided in two parts S FOR PAPER Part A: There will be ten short answer questions covering whole syllabus of SETTING: course. Food Quality Factors for different commodities. All questions will carry equal marks (10 marks each). Equipment required for receiving. Documents by the Supplier (including format). Types of Food Purchase. Economic Order Quantity. Carrying Cost. Goods Received Book. Different Methods of Food Purchasing. Quality Purchasing. Each Unit will contain two questions and there may be short notes in these questions. Purchasing by Contract. University Institute of Hotel Management and Tourism. UNIT-1 UNIT-2 Part B: Students will have to attempt four questions in total. Definition of Standard Purchase Specification. Hygiene and cleanliness of area. Meat Tags. Frauds in the Receiving Department. Delivery Notes. Statements. Records maintained in the Receiving Department.Sc. Methods of Purchasing in Hotels. Aims of Purchasing Policy. Ordering Cost. Blind Receiving. Practical Problems. Panjab University. one question from each unit with one internal choice. Assessing the performance and efficiency of receiving department. Define Cost Control. Job Description of Receiving Clerk/Personnel. Sources of Supply. Definition of Yield. Job Description of Purchase Manager/Personnel. Purchasing Procedure. Credit Notes. FOOD COST CONTROL: Introduction to Cost Control. Daily Receiving Report. Purchase Order Forms. Open Market Purchasing. Basic costing. FOOD CONTROL CYCLE: Purchasing Control. Advantages of Standard Yield and Standard Purchase Specification. Periodical Purchasing. Standing Order Purchasing. The Objectives and Advantages of Cost Control. This part will be of 30 marks.

Cashier’s Sales summary sheet REFERENCES 1. Publisher: Heinemann 3. Objectives and equipment used).Introductory Foods. Stock levels. Issuing Control. Calculation of selling price. Conditions of facilities and equipment.Food & Beverage Cost Control. Perpetual Inventory Method.Modern Cookery for Teaching and the Trade. Hughes.Lea R Dopson. Aims of Store Control. Pricing of Commodities. Boardman...Standard Recipe (Definition.Standard Portion Size (Definition.Course Curriculum: B. Job Description of Food Store Room Clerk/personnel. Transfer Notes. 2. and Bannion M. Chandigarh . Security. Forecasting. Monthly Inventory/Stock Taking..The Macmillan Co.Hotel & Catering Costing & Budgets. factors to be considered while fixing selling price. Fixing of Standards.Sc. Philip T.. Practical Problems. Billing procedure .ways of expressing selling. Requisitions. Location of Storage Facilities. Storing Control.Standard Portion Cost (Objectives & Cost Cards) Computation of staff meals SALES CONTROL: Sales . Matching costs with sales. Stock taking and comparison of actual physical inventory and Book value. Definition of standards (Quality & Quantity). determining sales price. Arrangements of Food. Wiley Publishers. Hygiene & Cleanliness of area UNIT-4 PROUCTION CONTROL: Aims and Objectives. Orient Longman Ltd.direct stores (Perishables/non-perishables).cash and credit sales. Vol-I. RD. D. (Hospitality and Hotel Administration) UNIT-3 STORING & ISSUING CONTROL: Storing Control. Panjab University.E. Stock Control. Two types of foods received. Objectives and various tests). Ltd. New York 4. University Institute of Hotel Management and Tourism. Stock Records Maintained Bin Cards (Stock Record Cards/Books).

Sc. Characteristics of Internal Control. Practical Problems. EVALUATION: The performance of the students will be evaluated on the basis of class participation. Distinction between Internal Audit and Statutory Audit. INSTRUCTIONS FOR The paper will be divided in two parts PAPER SETTING: Part A: There will be ten short answer questions covering whole syllabus of course. (Hospitality and Hotel Administration) COURSE CODE: BHM-246 COURSE TITLE: HOTEL ACCOUNTANCY COURSE OBJECTIVES: This course shall prepare students to get well versed with various accounting handling techniques. one question from each unit with one internal choice.Course Curriculum: B. All questions will carry equal marks (10 marks each). Departmental Income Statements and Expense statements. house tests. Chandigarh . Implementation and Review of Internal Control INTERNAL AUDIT AND STATUTORY AUDIT: An introduction to Internal and Statutory Audit. Panjab University. Contents of the Income Statement. Part B: Students will have to attempt four questions in total. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Practical problems. Practical problems INTERNAL CONTROL: Definition and objectives of Internal Control. UNIT-1 UNIT-2 UNIT-3 UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS: Introduction to Uniform system of accounts. Implementation and Review of internal audit University Institute of Hotel Management and Tourism. This part will be of 30 marks. Each Unit will contain two questions and there may be short notes in these questions. Contents of the Balance Sheet (under uniform system).

ND Donald F.and Toth. Ronald Press.B. E.Sc. London G. EVALUATION The performance of the students will be evaluated on the basis of class participation. New York Horwarth. Boni and F. Draw-backs of allocation. Basis of allocation. London Horwarth Earnest.. Ronald Press. Shartes.Course Curriculum: B. knowledge of food spoilage. Practical problems Leslie Chadwick. 1986 : Hotel Accounting.Ltd. 1988: Hotel Organisation Management and Accountancy. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. 1986 : Financial Management in Hotel and Catering. New York COURSE CODE: BHM-247 COURSE TITLE: FOOD SAFETY AND QUALITY COURSE OBJECTIVES: The students will get to learn about various micro-organisms in food. 1995 : The Essance of Financial Accounting. house tests. Allocation and apportionment of expenses. Chandigarh .Sutton. 1986 : Hotel Accounting. food contaminants and adulterants. Prentice Hall of India Pvt. Sir ISAAR. Heinemann. University Institute of Hotel Management and Tourism. (Hospitality and Hotel Administration) UNIT-4 REFERENCES: DEPARTMENTAL ACCOUNTING: An introduction to departmental accounting. Panjab University.F. Advantages of allocation. Pitman.

(spores/capsules). anti-oxidants. fruits and vegetables. Part B: Students will have to attempt four questions in total. Bakery products and alcoholic beverages). Spoilage of different products (milk and milk products. Preservatives & Irradiation) BENEFICIAL ROLE OF MICRO-ORGANISMS: Fermentation & Role of lactic and bacteria.Sc. Indian foods. Sources of contamination. This part will be of 7 marks. Drying. vegetable. Common diseases caused by food borne pathogens. based on their occurrence and structure. (Hospitality and Hotel Administration) INSTRUCTIONS FOR PAPER SETTING: UNIT-1 The paper will be divided in two parts Part A: There will be seven short answer questions covering whole syllabus of course. eggs. stabilizers and emulsifiers) University Institute of Hotel Management and Tourism. Factors affecting their growth in food (intrinsic and extrinsic). Basic principles of food preservation. Methods of preservation (High Temperature. meat. Panjab University. Fungi. canned products). Miscellaneous (Vinegar & antibiotic) FOOD BORNE DISEASES: Types (Infections and intoxications). Contaminants and Food Hygiene MICRO-ORGANISMS IN FOOD: General characteristics of Micro-Organisms. Fermentation in Foods (Dairy foods. All questions will carry equal marks (07 marks each). Each Unit will contain two questions and there may be short notes in these questions. Types (Preservatives. food colours and flavours. cereals and cereal products. Low Temperature. one question from each unit with one internal choice.Course Curriculum: B. Common food borne micro-organisms: {Bacteria. sweeteners. Viruses. Preventive measure FOOD ADDITIVES: Introduction. Parasites UNIT-2 FOOD SPOILAGE & FOOD PRESERVATION: Types & Causes of spoilage. Chandigarh . Basic Introduction To Food Safety. Food Hazards & Risks.

I. Nobis. Method of their detection (basic principle). New Delhi 3. Common adulterants in food. N. Panjab University. Waste Water & Waste disposal. FOOD LAWS AND REGULATIONS: National . Consumer Protection Act. Safety aspects of processing water (uses & standards). Chandigarh . International – Codex Alimentarius. ISO.Course Curriculum: B. GHP for commodities.L. BSE (Bovine Serum Encephthalopathy) REFERENCES 1. QUALITY ASSURANCE: Introduction to Concept of TQM. seafood toxins.). Food labeling. Macmillan 2. Cracknell & G. MPO etc. metallic contaminants. Shadaksharaswamy. Aman Publications 4. Newer trends in food packaging and technology. The Prevention of Food Adulteration Act. The New Catering Repertoire. 1954 University Institute of Hotel Management and Tourism. International Publishers. HACCP (Basic Principle and implementation) UNIT-4 HYGIENE AND SANITATION IN FOOD SECTOR: General Principles of Food Hygiene. Regulatory Agencies – WTO.National – PFA Essential Commodités Act (FPO.S. residues from packaging material). H. GMP and Risk Assessment. work area and personnel. (Hospitality and Hotel Administration) UNIT-3 FOOD CONTAMINANTS & ADULTERANTS: Introduction to Food Standards.. Types of Food contaminants (Pesticide residues. Mahay. Food & Beverage Law: Food Safety and Hygiene. Vol. Genetically modified foods. Cleaning and disinfect ion (Methods and agents commonly used in the hospitality industry). M (2001) foods: Facts and Principles.Sc. equipment. The HACCP Food Safety Training Manual. Wiley Publishers 5. bacterial toxins mycotoxins. RECENT CONCERNS: Emerging pathogens. Relevance of Microbiological standards for food safety.

Panjab University. Chandigarh . The performance of the students will be evaluated on the basis of class participation. University Institute of Hotel Management and Tourism. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.Course Curriculum: B.Sc. (Hospitality and Hotel Administration) COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: EVALUATION: BHM-248 Management in Tourism The course has been designed to familiarise the learners with functions and skills keeping in view their applicability in tourism. house tests.

Inter Personal Behaviour. Airports. Panjab University. Travel Agencies. Management Issues in Tourism. (Hospitality and Hotel Administration) INSTRUCTIONS FOR The paper will be divided in two parts PAPER SETTING: Part A: There will be seven short answer questions covering whole syllabus of course. Convention Promotion and Management. Corporate Forms in Tourism. Understanding Balance Sheet. Organizing. Each Unit will contain two questions and there may be short notes in these questions. Food Services. Understanding Organizational Theory. Information Technology and Management UNIT-3 Managing Financial Operations. Planning Conventions.Course Curriculum: B. Chandigarh . Marketing Management. Financial Management. Monitoring and Controlling UNIT-2 Organizational Behaviour Issues. Profitability Analysis. Airlines. Convention Industry. Public Relations UNIT-4 Managerial Practices in Tourism. Entrepreneurship: Concept and Functions. This part will be of 7 marks. Operations Management. Tourist Transport. Understanding Organizations. Managerial Practices in Tourism. Management Functions.Sc. Supervisory Behaviour. Tour Operators. one question from each unit with one internal choice. Management and Implementation of Conventions University Institute of Hotel Management and Tourism. Hotels. Understanding P & L Statements. Project Formulation and Appraisal. UNIT-1 Understanding Entrepreneurship and Management Management: Concept and Functions. Human Resource Management. Inter Group Behaviour. Planning and Decision Making. All questions will carry equal marks (07 marks each). Part B: Students will have to attempt four questions in total. Small Group Behaviour.

Prasad. Panjab University..Sc. New Delhi. Sultan Chand & Sons.M. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.. New Delhi Introduction to Hospitality-John R. Principles & Practice of Management. Tourism development: Principles. K.Walker-Pearson COURSE CODE: BHM-249 COURSE TITLE: Communication Skills in English COURSE OBJECTIVES: It aims at making you aware of how a communicative situation influences the choice of sentence structure and vocabulary. Sterling Publishers. Chandigarh . Practices and Philosophies. Management Principles & Practice. University Institute of Hotel Management and Tourism. Bhatia. Sterling Publisher: New Delhi Srinivasan. EVALUATION: The performance of the students will be evaluated on the basis of class participation.N. house tests. L. Himalaya Publishing House. Successful Tourism Management.A. Chunawalia. (Hospitality and Hotel Administration) REFERENCES: Seth P. New Delhi. and S. A.. R.Course Curriculum: B.

Telegrams and Telexes. Tables. Debates. Mass Media: Print: Writing for Newspapers. Chandigarh . Discussions. Documentary and Feature Programmes. Media. (Hospitality and Hotel Administration) INSTRUCTIONS FOR PAPER SETTING: UNIT-1 UNIT-2 UNIT-3 UNIT-4 The paper will be divided in two parts Part A: There will be seven short answer questions covering whole syllabus of course. Notes. Minutes of Meetings. Travelogues. Interviews. one question from each unit with one internal choice. Conversation. Speeches. Formal Conversation: Face-to-Face. Television Drama. Tables and Figures. Advertising Writing for Radio. Informal Letters. Interviews and Public Speaking. Seminar Talks Diaries.Sc. Mass Media: Television: A Television Script. Reports. All questions will carry equal marks (07 marks each). Part B: Students will have to attempt four questions in total. Discussions. Diaries: General. Each Unit will contain two questions and there may be short notes in these questions. Writing for Radio-2:The Movement of Ideas. This part will be of 7 marks. Articles for Journals. Notes. Interviews. Letters. Radio Drama. Diaries: Private. Writing for Radio-1:The Movement of Sounds.Course Curriculum: B. Contexts and Words University Institute of Hotel Management and Tourism. Some Concepts in Communication. Telephone Conversation Other Forms of Official Communication: Memoranda. Panjab University. Formal Letters. Charts and Graphs. Informal Conversation: Face-to-Face.

. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT.Sinha How to win Friends and Influence People By Dale Carnegie. Publisher: Hospitality Press Business Communication.Course Curriculum: B. Publisher: Tata Mc Graw Hill 1994 Communications in Tourism & Hospitality. W.C. Important Experimental Designs UNIT-1 UNIT-2 University Institute of Hotel Management and Tourism. Publisher Tata Mc Graw Hills COURSE TITLE: Work shop on Research Methodology COURSE OBJECTIVES: This subject is taught to prepare students on how to approach the subject of Research Project in the 3rd year. Publisher: Pocket Books Basic Business Communication By Lesikar & Flatley. Techniques Involved in defining a problem RESEARCH DESIGN: Meaning and Need for Research Design. Types of Research.W.Lynn Van Der Wagen. Problem faced by Researches.K.K. Criteria of Good Research. and Mohan K. (Hospitality and Hotel Administration) REFERENCES: Bashkir. NS. Features and important concepts relating to research design.. AND Prabhu. R. Different Research design. Research Approaches. Research Process. Chandigarh . Significance of Research. 1978 Business Correspondence and Report Writing” -Sharma. “ English Through Reading”.Sc. Panjab University. Research methods vs Methodology.S. Publisher: MacMillan. INTRODUCTION TO RESEARCH METHODOLOGY: Meaning and objectives of Research.

Goeldner (Editor). Chandigarh . Collection through Questionnaire and schedule collection of secondary data. Emma Bell – Oxford University Press 2) Travel Tourism & Hospitality Research. report Presentation Techniques 1) Business Research Methods . Implication of Sample design. Different types of Sample design. Judith Bell. Important scaling Techniques METHODS OF DATA COLLECTION: Collection of Primary Data. DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES: Hypothesis Testing. (Hospitality and Hotel Administration) UNIT-3 UNIT-4 REFERENCES: SAMPLE DESIGN: Censure and sample Survey. By Ritchie Goeldner Publisher: John Wiley 3) Travel. USB Publisher Distributors Delhi 5) Research Methodology – A Step by Step Guide for Beginners –– Ranjit Kumar. Steps in sampling design. Difference in Questionnaire and schedule. Procedure and flow diagram for Hypothesis Testing. Different methods to collect secondary data. Charles R. Basic concepts concerning Hypothesis Testing. and Hospitality Research: A Handbook for Managers and Researchers. 2nd Edition by J.Sc. Measurement Scales. Test of Significance. Pearson Publications University Institute of Hotel Management and Tourism. Tourism. R.Course Curriculum: B. Chi-Square Analysis. Criteria for selecting a sampling procedure. Brent Ritchie (Editor).Alan Bryman.Wiley International 4) How to Complete your Research project successfully. Characteristics of a good sample design. Panjab University.

Course Curriculum: B. (Hospitality and Hotel Administration) COURSE CURRICULUM B. (Hospitality and Hotel Administration) Session: 2014-15 Semester-V & VI University Institute of Hotel Management and Tourism. Chandigarh .Sc. Panjab University.Sc.

Chandigarh .Practical Front Office Management (Theory) Front Office Management Practical 30 70 100 30 70 100 30 70 100 30 70 100 30 30 70 70 100 100 Accommodation Management (Theory) Accommodation Management - 30 70 100 30 70 100 Practical University Institute of Hotel Management and Tourism.Practical Advanced Food & Beverage Operation (Theory) Advanced Food & Beverage Operation . (Hospitality and Hotel Administration) Semester . Panjab University.Sc.Sc.V Assessment Assessment Course Code Course Title InternalExternal BHM-351 BHM-351 BHM-352 BHM-352 BHM-353 BHM-353 BHM-354 BHM-354 Total Advanced Food Production Operations (Theory) Advanced Food Production Operations . CHANDIGARH Course structure for B. (Hospitality and Hotel Administration) UNIVERSITY INSTITUTE OF HOTEL MANAGEMENT AND TOURISM (UIHMT) PANJAB UNIVERSITY.Course Curriculum: B.

kitchen organisation structure. (Hospitality and Hotel Administration) BHM-355 BHM-356 BHM-357 BHM-358 Financial Management Strategic Management Tourism Marketing Seminar on Hospitality Industry Research Project Special topics/Guest speakers Total 30 70 100 15 35 50 30 70 100 50 50 Non Accredit Course 365 735 1100 * The Project Allocation will be done in the 5th semester and the evaluation will form part of the sixth semester COURSE CODE: BHM-351 COURSE TITLE: ADVANCED FOOD PRODUCTION OPERATIONS (Theory) COURSE OBJECTIVES: This paper will give the basic knowledge of cooking to the beginners. Chandigarh .Sc. house tests. various cuts of vegetables. techniques of pre-preparation and cooking. They will get versed with meaning. University Institute of Hotel Management and Tourism. aims. different kinds of ingredients. EVALUATION: The performance of the students will be evaluated on the basis of class participation.Course Curriculum: B. knowledge of various stocks. objectives. Panjab University. sauces and soups. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.

Course Curriculum: B. Making of Pate. Devising Larder Control Systems. Definition. Hierarchy of Larder Staff. Commercial pate and Pate Maison Truffle . Equipment found in the larder. TERMS & LARDER CONTROL Common terms used in the Larder and Larder control. Cultivation and uses and Types of truffle University Institute of Hotel Management and Tourism.sources. Uses of Marinades . Types of Galantine Ballotines. GALANTINES Making of galantines. This part will be of 30 marks. (Hospitality and Hotel Administration) INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Preparation of Brines.Sc. Duties & Responsibilities of larder Chef.Types & Varieties Casings . HAM.Difference between Brines.Types & Varieties. Chandigarh .LAYOUT & EQUIPMENT Introduction of Larder Work. Preparation of forcemeats. Cuts of Ham. CHARCUTIERIE:. All questions will carry equal marks (10 marks each). Sections of the Larder. Layout of a typical larder with equipment and various sections. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF Functions of the Larder.Introduction to charcutierie. BACON & GAMMON. Types of Brines. Importance of Larder Control. Each Unit will contain two questions and there may be short notes in these questions. BRINES. Additives & Preservatives FORCEMEATS. Panjab University. Bacon & Gammon Processing of Ham & Bacon. Differences between Ham. one question from each unit with one internal choice. Methods of Curing. Pate de foie gras. SAUSAGE . Essentials of Larder Control. Leasing with other Departments. Uses of different cuts. CURES & MARINADES. Fillings . PATES Types of Pate. UNIT-1 UNIT-2 LARDER :. Uses of forcemeats. Types of Marinades.Types & Varieties. Yield Testing. Bacon & Gammon. Green Bacon. Types of forcemeats. Part B: Students will have to attempt four questions in total. Cures & Marinades.

C Dubey. Making of chaud frod & Pecautions.Polsom The Professional Pastry Chef. Chandigarh . Storing of Sandwiches. Jelly Logo. Difference between the two. Difference between mousse and mousseline. Communicate: Fuller J. Explanation of different Garnishes. ROULADES Preparation of Quenelles.Course Curriculum: B. Ideal uses of herbs in cooking The Professional Chef (4th Edition) By Le Rol A. Preparation of mousse. CHAUD FROID Meaning of Chaud froid. ASPIC & GELEE Definition of Aspic and Gelee. Thangam. Types of Bread. Publisher: Socity of Indian Bakers Modern Cookery (Vol-I) By Philip E. Preparation of mousseline.. Pastillage. Types of chaud froid .Sc. Parfaits and Roulades NON EDIBLE DISPLAYS Ice carvings . PARFAITS. Making of Sandwiches. USE OF WINE AND HERBS IN COOKING Ideal uses of wine in cooking. Thermacol work APPETIZERS & GARNISHES Classification of Appetizers. Publisher: Orient Longman Practical Cookery By Kinton & Cessarani University Institute of Hotel Management and Tourism. Historic importance of culinary Garnishes. Publisher: Frank Brothers Accompaniments & Garnishes from waiter. QUENELLES. Making of Aspic and Gelee Uses of Aspic and Gelee. Examples of Appetizers. Barrie & Jenkins Bakery & Confectionery By S. Panjab University. Tallow sculpture. Classification of herbs. (Hospitality and Hotel Administration) UNIT-3 UNIT-4 REFERENCES: MOUSE & MOUSSELINE Types of mousse. SANDWICHES Parts of Sandwiches. Types of filling – classification. Fruit & vegetable Displays.Uses of chaud froid . Salt dough. Spreads and Garnishes. Types of Sandwiches. Fourth Edition By Bo Friberg Publisher: Wiley & Sons INC Theory of Catering By Kinton & Cessarani Theory of Cookery By K Arora.

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

COURSE CODE:

BHM-351

COURSE TITLE:

ADVANCED FOOD PRODUCTION OPERATIONS (Practical)
Topic

University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

MENU 01 Consommé Carmen, Poulet Sauté Chasseur, Pommes Loretta, Haricots Verts
MENU 02 Bisque D’écrevisse, Escalope De Veau viennoise, Pommes atailles, Epinards au Gratin
MENU 03 Crème Du Barry, Darne De Saumon Grille, Sauce paloise, Pommes Fondant, Petits Pois A La
Flamande
MENU 04Veloute Dame Blanche, Cote De Porc Charcuterie, Pommes De Terre A La Crème, Carottes
Glace Au Gingembre
MENU 05Cabbage Chowder, Poulet A La Rex, Pommes Marguises, Ratatouille
MENU 06 Barquettes Assortis, Stroganoff De Boeuf, Pommes Persilles, Riz Pilaf
MENU 07 Duchesse Nantua, Poulet Maryland, Croquette potatoes, Banana fritters, Corn gallets
MENU 08 Kromeskies, Filet De Sols Walweska, Pommes Lyonnaise, Funghi Marirati
MENU 09Vol-Au-Vent De Volaille Et Jambon , Poulet a la kiev, Creamy Mashed Potatoes, Butter tossed
green peas
MENU 10 Quiche Lorraine, Roast Lamb, Mint sauce, Pommes Parisienne
Plus 5 Buffets Cold Buffet, Hot Continental, Hot Indian, Buffet Desserts, Bread Displays

Part ‘B’ - Bakery & patisserie (Practical)
S.No

Topic

1.

Brioche Baba au Rhum

2.

Soft Rolls, Chocolate Parfait

3.

French Bread, Tarte Tartin

4.

Garlic Rolls,Crêpe Suzette

5.

Harlequin Bread, Chocolate Cream Puffs

6.

Foccacia, Crème Brûlée

7.

Vienna Roll, Mousse Au Chocolat

University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

8.

Bread Sticks, Souffle Milanaise

9.

Brown Bread, Pâte Des Pommes

10.

Clover Leaf Rolls, Savarin des fruits

11.

Whole Wheat Bread, Charlotte Royal

12.

Herb & Potato Loaf, Doughnuts

13.

Milk Bread, Gateaux des Peache

14.

Ciabatta, Chocolate Brownie

15.

Buffet desserts, Modern Plating Styles

COURSE CODE:
COURSE TITLE:
COURSE
OBJECTIVES:
EVALUATION:

INSTRUCTIONS
FOR PAPER
SETTING:

BHM-352
ADVANCED FOOD & BEVERAGE OPERATION (Theory)
The course aims to inculcate knowledge of food service principles, functions,
procedures among trainees
The performance of the students will be evaluated on the basis of class
participation, house tests, regularity and assignments carrying 30 percent of the
total credit and rest through semester end examination of 3 hours duration.
The paper will be divided in two parts
Part A: There will be ten short answer questions covering whole syllabus of
course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one question from
each unit with one internal choice. All questions will carry equal marks (10 marks
each). Each Unit will contain two questions and there may be short notes in these
questions.

University Institute of Hotel Management and Tourism; Panjab University; Chandigarh

Chandigarh . Hutchinson Professional Food & Beverage Service Management -Brian Varghese The Waiter Handbook By Grahm Brown. Selecting and planning of heavy duty and light equipment. Opportunities in kitchen stewarding Record maintaining.Lillicrap. Factors to plan buffets. Types of Buffet. Constraints of menu planning. Booking procedure. KITCHEN STEWARDING Importance. Food & Beverage Service Lillicrap & Cousins. Gueridon equipment . Machine used for cleaning and polishing.Trolley. Cold Buffet. Fashion shows. Sequence of food. Objective of a good layout. Glassware. open kitchen. Types. Food & Beverage Service . Cutlery .BANQUETS History. Planning staff requirement. Suppliers & manufacturers. Cousins. Exhibition. Convention.Course Curriculum: B. Advantages & Dis-advantages. Factor to create impulse. Sales. & John . Seminar. Planning and organisation. Planning Décor. Table plans/arrangement. INFORMAL BANQUET Réception. Factors to be considered while planning.BUFFETS Introduction. Area requirement. Definition. Banquet menus. Gueridon ingredients.A. Steps in planning. Menu planning. Approximate cost. Wedding. Requirement of quantities of equipment required like crockery.steel or silver etc. (Hospitality and Hotel Administration) UNIT-1 UNIT-2 UNIT-3 UNIT-4 REFERENCES: COURSE CODE: PLANNING & OPERATING VARIOUS F&B OUTLET Physical layout of functional and ancillary areas. Service. Buying . Publisher: ELBS Food & Beverage Service Training Manual . Inventory . Cocktail parties. Toast & Toast procedures. Outdoor catering FUNCTION CATERING:. Sit down. Duties & responsibilities. Types of trolleys. Display. Equipment.Dennis R. Tata McGraw Hill. General consideration of operations. Organisation of Banquet department. furnishing fixture etc. Various set ups for seating. Fork.Sudhir Andrews. ELBS Modern Restaurant Service – John Fuller. Check list GUERIDON SERVICE History of gueridon. FUNCTION CATERING :. Menu planning. Panjab University.Sc. Publisher: Global Books & BHM-352 University Institute of Hotel Management and Tourism. Breakfast Buffets. Supplies. Trade Fair. Calculating space requirement. Finger. BANQUET PROTOCOL Space Area requirement. Miscen-place.

Hotels & Restaurants 02 Function Catering .Banquets Planning & organizing Formal & Informal Banquets Planning & organizing Outdoor caterings 03 Function Catering .Buffets • Planning & organizing various types of Buffet 04 Gueridon Service • Organizing Mise-en-place for Gueridon Service • Dishes involving work on the Gueridon Task-01 Crepe suzette Task-02 Banana au Rhum Task-03 Peach Flambe Task-04 Rum Omelette Task-05 Steak Diane Task-06 Pepper Steak 05 Kitchen Stewarding Using & operating Machines Exercise .Course Curriculum: B.No Topic 01 Planning & Operating Food & Beverage Outlets Class room Exercise Developing Hypothetical Business Model of Food & Beverage Outlets Case study of Food & Beverage outlets . (Hospitality and Hotel Administration) COURSE TITLE: ADVANCED FOOD & BEVERAGE OPERATION (Practical) S. Panjab University.physical inventory University Institute of Hotel Management and Tourism.Sc. Chandigarh .

Types of discounted rates . Forecasting room revenue. Chandigarh .% of overstaying. budgetary control. Forecasting Room availability. All questions will carry equal marks (10 marks each). Sample forecast forms. Advantages & Disadvantages of budgeting PROPERTY MANAGEMENT SYSTEM: Fidelio / IDS / Shawman. Each Unit will contain two questions and there may be short notes in these questions. Types of forecast. Capital & operations budget for front office. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Refining budgets. Factors affecting budget planning. Panjab University. The performance of the students will be evaluated on the basis of class participation. Forecasting techniques. Part B: Students will have to attempt four questions in total. one question from each unit with one internal choice. Special efforts will be made to inculcate practical skills. market condition approach & Thumb Rule. The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. rack etc. PLANNING & EVALUATING FRONT OFFICE OPERATIONS Setting Room Rates (Details/Calculations thereof). ) Forecast formula. Making front office budget. Hubbart Formula. Useful forecasting data (% of walking.Course Curriculum: B.corporate. Amadeus University Institute of Hotel Management and Tourism. This part will be of 30 marks. house tests. Factors for evaluating front office operations BUDGETING Types of budget & budget cycle. (Hospitality and Hotel Administration) COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: EVALUATION: INSTRUCTIONS FOR PAPER SETTING: UNIT-1 UNIT-2 UNIT-3 UNIT-4 BHM-353 Front Office Management (Theory) The course is aimed at familiarizing the students with various functions of front office and to develop work ethics towards customer care and satisfaction.% of under stay.Sc.

Course Curriculum: B.Hot Function keys 2.No. Accounts Situation handling . Topic Hands on practice of computer applications on PMS front office procedures such as: Night audit. Front Office Operations – Colin Dix & Chris Baird. Panjab University. How to put a locator University Institute of Hotel Management and Tourism. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell. Continum Check in Check out.handling guests & internal situations requiring management tactics/strategies 1.Jerome Vallen Hotel Front Office Management. 4th Edition by James Socrates Bardi. Front office Operation Management. How to put message 3. Chandigarh . Publisher: Frank Brothers Managing Front Office Operations By Kasavana & Brooks Principles of Hotel Front Office Operations.S. HMS Training . Sue Baker & Jermy Huyton. Publisher: Tata Mac Graw Hill Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA Front Office – operations and management – Ahmed Ismail (Thomson Delmar).K Bhatnagar. Income audit. (Hospitality and Hotel Administration) REFERENCES: Front Office Training manual – Sudhir Andrews. Wiley International COURSE CODE: COURSE TITLE: BHM-353 Front Office Management (Practical) S.Sc.

How to extend a key 12. How to re-programme a key 16. How to amend a reservation 25.Sc. How to check in a day use 7. How to issue a new key 8.Course Curriculum: B. How to make a reservation 17. How to update guest folio 19. How to create and update guest profiles 18. How to check in a first time guest 5. Chandigarh . How to feed remarks in guest history 22. (Hospitality and Hotel Administration) 4. How to check in an existing reservation 6. How to cancel a reservation 26. How to make group reservation University Institute of Hotel Management and Tourism. How to cancel a key 10. How to programme keys continuously 14. How to verify key 9. How to add a sharer 23. How to make sharer reservation 21. Panjab University. How to programme one key for two rooms 15. How to print and prepare registration cards for arrivals 13. How to make add on reservation 24. How to issue a duplicate key 11. How to print guest folio 20.

Handle settlement of city ledger balance 48. How to pre-register a guest 42. How to close a bank at the end of each shift 30. How to post payment 45.Sc. Handle payment for room only to Travel Agents 49. How to make a room change on the system 28.Course Curriculum: B. (Hospitality and Hotel Administration) 27. How to log on cashier code 29. Handle deposit and check ins with voucher 44. Check out using foreign currency 47. How to tally allowance for the day at night 39. Handle of banquet event deposits University Institute of Hotel Management and Tourism. How to check out a folio 34. How to put a routing instruction 31. How to tally forex for the day at night 41. How to check room rate variance report 37. How to handle extension of guest stay 43. How to print checked out guest folio 46. Chandigarh . Panjab University. How to process a guest check out 33. How to tally paid outs for the day at night 40. How to process charges 32. How to process part settlements 38. How to process deposit for in house guest 36. How to process deposit for arriving guest 35.

Handling part settlements for long staying guest 57. Chandigarh . one question from each unit with one internal choice. house tests. Each Unit will contain two questions and there may be short notes in these University Institute of Hotel Management and Tourism.Course Curriculum: B. How to handle paymaster folios 58. How to prepare for sudden system shutdown 51. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Panjab University. How to check out during system shut down 56. its systems and functions. (Hospitality and Hotel Administration) 50. How to checkout standing batch totals 52. All questions will carry equal marks (10 marks each). How to process late charges on third party 54. EVALUATION: The performance of the students will be evaluated on the basis of class participation. How to do a credit check report 53. This part will be of 30 marks. A blend of theory and practical will be used to develop sensitivity and high work ethics towards guest care and cleanliness. How to handle bills on hold COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: BHM-354 ACCOMMODATION MANAGEMENT (Theory) The course familiarizes students with the organisation of housekeeping. Part B: Students will have to attempt four questions in total. How to process late charges to credit card 55. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.Sc.

Job procedures. Calculating staff strengths & Planning duty rosters. HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS.controlling expenses . FIRST AID UNIT-4 CONTRACT SERVICES Types of contract services. Planning capital budget.Sc. Panjab University.issuing and control UNIT-3 ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS. Standard Operating manuals . Frequency schedules . (Hospitality and Hotel Administration) questions.Performance and Productivity standards.income statement.Course Curriculum: B. Operating budget . Guidelines for hiring contract services Advantages & disadvantages of contract services University Institute of Hotel Management and Tourism. Chandigarh . UNIT-1 PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT Area inventory list. Stock records .Time and Motion study in House Keeping operations. Job allocation and work schedules. Budget and budgetary controls The budget process. Planning operation budget. team work and leadership in House Keeping UNIT-2 BUDGETING Inventory level for non recycled items. Purchasing systems methods of buying.

Chandigarh . Martin & Thomas J. ELBS with Hodder & Stoughten Ltd. Panjab University.Sc. Tata McGraw Hill publishing company limited New Delhi.No. CRC Punlisher. Oxford University Press. Topic 01 Team cleaning • Planning • Organizing • Executing • Evaluating 02 03 Inspection checklist Time and motion study • Steps of bed making • Steps in servicing a guest room etc University Institute of Hotel Management and Tourism. Hotel House Keeping A Training Manual by Sudhir Andrews. Burstein. Wiley Publications Professional management of Housekeeping by Manoj Madhukar. Management of Hotel & Motel Security (Occupational Safety and Health) by H.A. Wiley Publications The Professional Housekeeper by Tucker Schneider. Jones. Hotel Housekeeping Operations & Management by Raghubalan. Professional Management of Housekeeping Operations (II Edn. Rajat Publications BHM-354 ACCOMMODATION MANAGEMENT (Practical) S. (Hospitality and Hotel Administration) REFERENCES: COURSE CODE: COURSE TITLE: Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret Lennox.) by Robert J.Course Curriculum: B.

Course Curriculum: B.Sc. Chandigarh . (Hospitality and Hotel Administration) 04 Devising/ designing training module Refresher training(5 days) Induction training(2 days) Remedial training(5 days) University Institute of Hotel Management and Tourism. Panjab University.

Practical problems. Practical problems RATIO ANALYSIS meaning of ratio. Classification of ratios. Objectives of financial management. Profitability ratios. Du Pent Control Chart. Meaning of Financial Plan. Turnover ratios. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Financial ratios. Practical problems University Institute of Hotel Management and Tourism. Panjab University. EVALUATION: The performance of the students will be evaluated on the basis of class participation. UNIT-1 UNIT-2 UNIT-3 FINANCIAL MANAGEMENT MEANING & SCOPE: Meaning of business finance. Treatment of provision for taxation and proposed dividends (as non-current liabilities). Part B: Students will have to attempt four questions in total. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. one question from each unit with one internal choice. FINANCIAL PLANNING MEANING & SCOPE: Meaning of Financial Planning. This part will be of 30 marks. Practical problems CASH FLOW ANALYSIS: Meaning of cash flow statement. (Hospitality and Hotel Administration) COURSE CODE: BHM-355 COURSE TITLE: FINANCIAL MANAGEMENT (Theory) COURSE OBJECTIVES: This course shall prepare students to get well versed with various financial decisions to be taken in a business. Meaning of financial management. Techniques of financial analysis. Preparation of funds flow statement.Course Curriculum: B. house tests. Preparation of cash flow statement. FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION: Meaning and types of financial statements. Limitations of financial analysis. Difference between cash flow and funds flow analysis. Chandigarh . Uses of funds flow statement. Capitalization. Each Unit will contain two questions and there may be short notes in these questions. Practical Problems. FUNDS FLOW ANALYSIS Meaning of funds flow statement. All questions will carry equal marks (10 marks each).Sc.

Strategic factors Picking Niches. Part B: Students will have to attempt four questions in total. Intuition search. Practical problems.M. Panjab University. Sutton. Point of indifference. EVALUATION: The performance of the students will be evaluated on the basis of class participation. Capital Budgeting appraising methods. STRATEGY DEVELOPING STRATEGIES. OBJECTIVES Necessity of formal objectives. This part will be of 7 marks.Sc. Entrepreneurial Approach. one question from each unit with one internal choice. Factors determining capital structure. INSTRUCTIONS FOR The paper will be divided in two parts PAPER SETTING: Part A: There will be seven short answer questions covering whole syllabus of course. New Delhi • Financial Management by Khan & Jain. UNIT-1 ORGANISATIONAL STRATEGY: MISSION. ENVIRONMENTAL AND University Institute of Hotel Management and Tourism. Payback period. Profitability index. New Delhi COURSE CODE: BHM-356 COURSE TITLE: STRATEGIC MANAGEMENT (Theory) COURSE OBJECTIVES: This Course will help a student to understand about the importance of strategies in an organization. Practical problems • Donald F. Average rate of return. Heinemann. 1986 : Financial Management in Hotel and Catering. Chandigarh . Mission Statement Elements and its importance. (Hospitality and Hotel Administration) UNIT-4 REFERENCES: CAPITAL Structure: Meaning of Capital Structure. house tests. Objective Vs Goal. BASICS OF CAPITAL BUDGETING: Importance of Capital Budgeting. Net Present Value. London • Financial Management by I. Factors determining working capital needs. All questions will carry equal marks (07 marks each). regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. WORKING CAPITAL MANAGEMENT: Concept of working capital. Vikas Publishing House. Adaptive Search. Tata Mc Graw Hill.Course Curriculum: B. Internal rate of return. Pandey. Each Unit will contain two questions and there may be short notes in these questions.

Conglomerate diversification. Quantitative Strategic Planning matrix (QSPM) POLICIES IN FUNCTIONAL AREAS: Policy. Take corrective actions University Institute of Hotel Management and Tourism. Functional Areas Resource Development Matrix. Strategic position and action evaluation matrix (SPACE). Horizontal diversification. DECISION STAGE. Product development .weaknesses . STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES): FACTORS INFLUENCING CHOICE Strategy formulation. Grand Strategy matrix. Retrench Strategies. Market development. Competitive profile matrix.Sc. Financial Policies. Personnel. Production. Measure Organisational Performance. Boston consulting group matrix (BCGM). COMBINATION STRATEGIES Forward integration. Liquidation. Panjab University. Key Environmental Variable Factors. UNIT-2 UNIT-3 UNIT-4 STRATEGY FORMULATION: STRATEGY (GENERAL) ALTERNATIVES. Expansion Strategies. Opportunities And Threats. Internal Resource Analysis. Combination. MATCHING STAGE Threats opportunities . Stability Strategies. Combination Strategies. Review underlying bases of Strategy. Personnel Policies. Market penetration. Leadership And Management Style. Marketing Policies. Backward integration. Public Relation Policies STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION: Mckinsey 7-S Framework. External factor evaluation matrix. Strengths And Weaknesses Marketing. Horizontal integration. Joint Venture.strengths matrix (TOWS). (Hospitality and Hotel Administration) INTERNAL RESOURCE ANALYSIS: Need For Environmental Analysis. Retrenchment. Organisation. Concentric diversification. INPUT STAGE Internal factor evaluation matrix. Chandigarh . Strategy Review And Evaluation.Course Curriculum: B. Finance. Product Policies. Internal .External matrix. Divestitute.

Michel and Kaye. Panjab University. Lamb Robert Boyden.Approaches. (Hospitality and Hotel Administration) REFERENCES: COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: EVALUATION: INSTRUCTIONS FOR PAPER SETTING: Competitive Strategic Management. one question from each unit with one internal choice. Tourism Markets: International and Domestic. John Wiley and sons 1997 BHM-357 TOURISM MARKETING (Theory) This course familiarizes the students with Marketing concepts. Englewood Clifffs. by Allison.Course Curriculum: B. UNIT-1 Understanding Tourism Marketing: Introduction to Tourism Marketing . NJ. Part B: Students will have to attempt four questions in total. Chandigarh . Relevance and Role. Each Unit will contain two questions and there may be short notes in these questions. Concepts and Cases. house tests. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. All questions will carry equal marks (10 marks each). 12th Edition Delhi PHI Why Plan? Strategic Planning for non profit organizations. Fred David.Sc. The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Market Analysis: Marketing University Institute of Hotel Management and Tourism. Prenice-Hall Strategic Management. techniques and skills as required in the marketing of tourism products and services The performance of the students will be evaluated on the basis of class participation. Jude. This part will be of 30 marks. Market Segmentation.

Makens. V.T. Heinemann. Supplementary Accommodation. Activities. Destination Marketing: Regions. Role of Technology in Tourism Marketing UNIT-2 Developmental Role of Marketing: Role of Public Organizations. Brown. Education and Culture. Marketing Local Foods UNIT-4 Accommodation Marketing: Star Category Hotels. Chandigarh . Oxford. Role of NGOs. Role of Local Bodies. Process and Physical Evidence UNIT-3 Marketing Mix: Specific Situations: Familiarization Tours. Events. The Fifth P: People. Tour Operators Marketing REFERENCES: Marketing Management by Philip Kotler. Abraham Koshey & Mithileshwar Jha. Tourism Marketing. Cities. Chaudhary Manjula. Pricing Strategies. Travel Agency Marketing. Pearson Marketing for hospitality and tourism. Tourism Fairs and Travel Markets. Competitive Analysis and Strategies. Forecasting for Tourism and its Products. Promotion Strategies. P. Linkages in the Trade. Distribution Strategies. (Hospitality and Hotel Administration) Research. Kevin Keller. Marketing in Travel and Tourism.Course Curriculum: B. Panjab University. Leisure Spots. University Institute of Hotel Management and Tourism. Socially Responsible Marketing. Tourist Transport Marketing. Oxford New Delhi.C. by Kotler. Middleton. Individuals. Upper Saddle River NJ. J. Alternate’ Accommodation. Marketing Mix: Product Designing. Transport and Travel Services Marketing: Air lines Marketing. Social Marketing. and J. Shopping.Sc. Seasonal Marketing.

(Hospitality and Hotel Administration) Session: 2014-15 Semester-VI University Institute of Hotel Management and Tourism. Chandigarh .Course Curriculum: B.Sc. Panjab University.Sc. (Hospitality and Hotel Administration) COURSE CURRICULUM B.

Sc. (Hospitality and Hotel Administration) UNIVERSITY INSTITUTE OF HOTEL MANAGEMENT AND TOURISM (UIHMT) PANJAB UNIVERSITY. Chandigarh . Panjab University.Sc.Practical Advanced Food & Beverage Operation (Theory) 30 70 100 30 70 100 30 70 100 University Institute of Hotel Management and Tourism. CHANDIGARH Course structure for B.Course Curriculum: B.VI AssessAssess ment ment Course Code Course Title l InternaExterna l Total BHM-361 BHM-361 BHM-362 Advanced Food Production Operations (Theory) Advanced Food Production Operations . (Hospitality and Hotel Administration) Semester .

(Hospitality and Hotel Administration) BHM-362 COURSE CODE: COURSE TITLE: 30 70 100 BHM-363 Advanced Food & Beverage Operation .Practical 30 70 100 BHM-364 30 70 100 BHM-364 Accommodation Management (Theory) Accommodation Management - 30 70 100 BHM-365 Practical Food and Beverage Management 30 70 100 BHM-366 Facility Planning 30 70 100 BHM-367 Research Project(Viva-voce) 100 100 Special topics/Guest speakers Non Accredited course Total 300 800 1100 BHM-361 ADVANCED FOOD PRODUCTION OPERATIONS (Theory) University Institute of Hotel Management and Tourism. Chandigarh .Course Curriculum: B.Practical Front Office Management (Theory) 30 70 100 BHM-363 Front Office Management .Sc. Panjab University.

regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. knowledge of various stocks. INTERNATIONAL CUISINE Geographic location. Bread Improvers. one question from each unit with one internal choice. Manufacture & Processing of Chocolate. Methods of cooking. Mexican. Using of Icings. Historical background. various cuts of vegetables. techniques of pre-preparation and cooking. Chandigarh . Middle East. Types of Meringues. All questions will carry equal marks (10 marks each). Equipment & utensils BAKERY & CONFECTIONERY: ICINGS & TOPPINGS Varieties of icings. objectives. CHINESE Introduction to Chinese foods. white chocolate and its applications University Institute of Hotel Management and Tourism. sauces and soups. Tempering of chocolate. This part will be of 30 marks.Course Curriculum: B. Oriental. Additives and preservatives used in Ice-cream manufacture. Historical background. Recipes. different kinds of ingredients. Germany. Staple food with regional Influences. Cocoa butter. Uses of Meringues. EVALUATION: The performance of the students will be evaluated on the basis of class participation. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts UNIT-1 UNIT-2 Part A: There will be ten short answer questions covering whole syllabus of course. France. (Hospitality and Hotel Administration) COURSE OBJECTIVES: This paper will give the basic knowledge of cooking to the beginners. Regional cooking styles. Each Unit will contain two questions and there may be short notes in these questions. Part B: Students will have to attempt four questions in total. Scandinavia. Spain & Portugal. Difference between icings & Toppings. Cooking Meringues. CHOCOLATE History. Methods of preparation. Arabic. Factors affecting the stability. Sources. aims. Italy.Sc. house tests. MERINGUES Making of Meringues. FROZEN DESSERTS Types and classification of Frozen desserts. Types of chocolate. BREAD MAKING Role of ingredients in bread Making. kitchen organisation structure. Recipes Equipment in relation to: Great Britain. Ice-creams – Definitions. Panjab University. Bread Faults. Specialities. They will get versed with meaning.

Fettocine Carbonara. Developing new recipes.K. Publisher: Frank Brothers Accompaniments & Garnishes from waiter. Pollo En Pepitoria. Communicate: Fuller J. Fried Wantons. Production Quality & Quantity Control. Pastel De Mazaana ITALY MENU 07 Minestrone. Publisher: Socity of Indian Bakers Modern Cookery (Vol-I) By Philip E. Fritata De Patata. Spring Rolls.Job Description. German Potato Salad U. Fish Szechwan. Food Trails. C Dubey. Barrie & Jenkins Bakery & Confectionery By S. Shao Mai. Sauerbaaten. Production Scheduling. (Hospitality and Hotel Administration) UNIT-3 PRODUCTION MANAGEMENT Kitchen Organisation. Beans Sichwan. Stir Fried Beef & Celery Chow Mein MENU 05 Prawns in Garlic Sauce. Allocation of Work . Chandigarh . Medanzane Parmigiane GERMANY MENU 08 Linsensuppe. PRODUCT & RESEARCH DEVELOPMENT Testing new equipment. Steamed Noddles SPAIN MENU 06 . Thangam. Tung-Po Mutton. Glazed Carrots & Turnips. Ravioli Arabeata. Hakka Noddles MENU 02 Hot & Sour soup.Sc. Spatzale. Paella.Course Curriculum: B. Hot & Sour Cabbage. Stir Fried Chicken & Peppers. UNIT-4 FRENCH: Culinary French. Production Planning. Yangchow Fried Rice MENU 04 Wanton Soup. Roast Beef. Sweet & Sour Pork. Organoleptic & Sensory Evaluation. Larder terminology and vocabulary REFERENCES: The Professional Chef (4th Edition) By Le Rol A. Yield Management.Polsom The Professional Pastry Chef. Fourth Edition By Bo Friberg Publisher: Wiley & Sons INC Theory of Catering By Kinton & Cessarani Theory of Cookery By K Arora. Duty Rosters. Chinese Fried Rice CHINESE MENU 03 Sweet Corn Soup. Publisher: Orient Longman • Practical Cookery By Kinton & Cessarani COURSE CODE: BHM-361 COURSE TITLE: ADVANCED FOOD PRODUCTION OPERATIONS (Practical) COUNTRY Topic MENU 01 Prawn Ball Soup. Offals/Game. Panjab University. MENU 09 Scotch Broth. Roast Potato University Institute of Hotel Management and Tourism. Historical Background of Classical Garnishes. Classical recipes (recettes classique). Forecasting & Budgeting. Yorkshire Pudding .Gazpacho. Pollo Alla Cacciatore.

Soup Rolls. Dolmas. Yorkshire Curd Tart.Course Curriculum: B. Baugette. Lavash. Grissini. Demonstration of: Meringues. Tiramisu 2. Honey Praline Parfait 8. Demonstration of: Wedding Cake & Ornamental cakes COURSE CODE: COURSE TITLE: BHM-362 ADVANCED FOOD & BEVERAGE OPERATION (THEORY) University Institute of Hotel Management and Tourism. Pumpernickle. Souffle Chaud Vanille 13. Icings & Topings 15.Crusty Bread 4. Chocolate Parfait 12. Cold Cheese Cake 9.No Topic 1. Harlequin Bread 5. Blancmange 11. Black Forest Cake 7. Baklava. Pizza base. Fruit Bread. Crepe Normandy 6. Crossiants. Terrines. Danish Pastry. Mousselines New Plating Techniques Part ‘B’ . Tzaziki Charcuterie Galantines. Pate. Plum Pudding 14.Bakery & patisserie (Practical) S. (Hospitality and Hotel Administration) GREECE DEMONSTRATION OF MENU 10 Soupe Avogolemeno. Chocolate Truffle cake 10. Panjab University. Moussaka A La Greque. Ginger Bread. Apfel Strudel 3. Chandigarh .Sc. Cinnamon & Raisin Rolls.

). White Lady. B&B. Pinacolada.5. procedures among trainees The performance of the students will be evaluated on the basis of class participation. Hierarchy. Bar Control. Planters Punch. Duty roaster MANAGING FOOD & BEVERAGE OUTLET: Supervisory skills. Area of Bar. Garnish Container. Gimlet . Bronx. All questions will carry equal marks (10 marks each). Manhattan Dry & Sweet. Daiquiri.Sc. Harvey Wall Banger. Rusty Nail. Opening and closing duties. 1.Course Curriculum: B. Under Bar (Speed Rack. Job description and specification. Front Bar.2. Preparation and Service of Popular Cocktails. Bar Staffing. Blue Lagoon. Developing efficiency. Dubonnet. Pink Lady.Dry & Sweet. Panjab University. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Roy-Roy. functions. Classification. Dispense). Champagne Cocktail. house tests. Part B: Students will have to attempt four questions in total. Bacardi.no.3. Pimm’s Cup .Dry & Sweet. Flips.4. COCKTAILS & MIXED DRINKS: Definition and History. Gin-Sling. Recipe. Back Bar. one question from each unit with one internal choice. Bloody Mary. Between the Sheets. Cuba Libre. Each Unit will contain two questions and there may be short notes in these questions. Black Russian. Screw Driver. Whisky Sour. Martini . John Collins. Bar Stock. Bombay Cocktail University Institute of Hotel Management and Tourism. Chandigarh . Side Car. (Hospitality and Hotel Administration) COURSE OBJECTIVES: EVALUATION: INSTRUCTIONS FOR PAPER SETTING: UNIT-1 UNIT-2 UNIT-3 UNIT-4 The course aims to inculcate knowledge of food service principles. FOOD & BEVERAGE STAFF ORGANISATION: Categories of staff. Noggs. Tom Collins Gin FIZZ. This part will be of 30 marks. Tequilla Sunrise. Alexandra. Singapore Sling. The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Ice well etc. Standard Operating Procedure BAR OPERATIONS: Types of Bar (Cocktail. Margarita.

Chandigarh . Publisher: ELBS Food & Beverage Service Training Manual . & John . Panjab University. Banquets & Special events Drafting Standard Operating Systems (SOPs) for various F & B Outlets Supervising Food & Beverage operations Preparing Restaurant Log 03 Bar Operations Designing & Setting the bar Preparation & Service of Cocktail & Mixed Drinks University Institute of Hotel Management and Tourism. Hutchinson Professional Food & Beverage Service Management -Brian Varghese The Waiter Handbook By Grahm Brown.A.Sc. Food & Beverage Service Lillicrap & Cousins.No Topic 01 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 02 Supervisory Skills Conducting Briefing & Debriefing . (Hospitality and Hotel Administration) REFERENCES: Food & Beverage Service .Sudhir Andrews. Bar. Publisher: Global Books & Subscription Services New Delhi Food and Beverage Service – Vijay Dhawan COURSE CODE: COURSE TITLE: BHM-362 ADVANCED FOOD & BEVERAGE OPERATION (Practical) S.Dennis R. Tata McGraw Hill.Lillicrap. ELBS Modern Restaurant Service – John Fuller.Restaurant.Course Curriculum: B. Cousins.

Sc. Panjab University. The performance of the students will be evaluated on the basis of class participation. (Hospitality and Hotel Administration) COURSE CODE: COURSE TITLE: COURSE OBJECTIVES: EVALUATION: BHM-363 Front Office Management (Theory) The course is aimed at familiarizing the students with various functions of front office and to develop work ethics towards customer care and satisfaction. Special efforts will be made to inculcate practical skills. house tests. Chandigarh . regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. University Institute of Hotel Management and Tourism.Course Curriculum: B.

city. Yield management software. Part B: Students will have to attempt four questions in total. Potential high and low demand tactics. sight seeing. YIELD MANAGEMENT: Concept and importance. car rentals. All questions will carry equal marks (10 marks each). Providing information to guest about the hotel. Exchange companies -Resort Condominium International. Yield management team TIMESHARE & VACATION OWNERSHIP: Definition and types of timeshare options.Sc. travel agents. banks. Applicability to rooms division. Bills Section and Bell Desk) University Institute of Hotel Management and Tourism. This part will be of 30 marks. one question from each unit with one internal choice.Course Curriculum: B. historical places. Each Unit will contain two questions and there may be short notes in these questions. Measurement yield. Difficulties faced in marketing timeshare business Advantages & disadvantages of timeshare business. Chandigarh . airlines. Intervals International How to improve the timeshare / referral/condominium concept in IndiaGovernment’s role/industry role FRENCH Conversation with guests. Departure (Cashier. Duration control. Capacity management. Discount allocation. Panjab University. shopping centres and worship places etc. (Hospitality and Hotel Administration) INSTRUCTIONS FOR PAPER SETTING: UNIT-1 UNIT-2 UNIT-3 UNIT-4 The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course.

(Hospitality and Hotel Administration) REFERENCES: Front Office Training manual – Sudhir Andrews.K Bhatnagar. Sue Baker & Jermy Huyton. Panjab University. Chandigarh . Topic University Institute of Hotel Management and Tourism. Continum Check in Check out. Publisher: Frank Brothers Managing Front Office Operations By Kasavana & Brooks Principles of Hotel Front Office Operations.Course Curriculum: B. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell. Front office Operation Management. 4th Edition by James Socrates Bardi.No. Front Office Operations – Colin Dix & Chris Baird.Jerome Vallen Hotel Front Office Management.S.Sc. Publisher: Tata Mac Graw Hill Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA Front Office – operations and management – Ahmed Ismail (Thomson Delmar). Wiley COURSE CODE: BHM-363 COURSE TITLE: Front Office Management (Practical) S.

18. 11. Income audit.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 University Institute of Hotel Management and Tourism. 22. 23. 13. 15. 9. 16. 14.handling guests & internal situations requiring management tactics/strategies 1. Panjab University. 12. 7. Chandigarh . 19. 2. 20. 10. (Hospitality and Hotel Administration) Hands on practice of computer application (Hotel Management System) related to front office procedures such as Night audit. 8. 3. Accounts Yield Management Situation handling . 17.Sc. 6. 5. 4. HMS Training . 21.Course Curriculum: B.

44. 27. 32.Sc. 25. 29. Panjab University. 30. 31. 51. Chandigarh . 46. 41. 36. 33. 53.Course Curriculum: B. 48. 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 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 University Institute of Hotel Management and Tourism. 43. 54. 50. 47. 39. 34. 49. 42. 38. 52. 45. 26. 40. (Hospitality and Hotel Administration) 24. 35. 28. 37.

Sc. Chandigarh .Course Curriculum: B. (Hospitality and Hotel Administration) 55. 56. 58. Panjab University. 57. 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 COURSE CODE: BHM-364 COURSE TITLE: ACCOMMODATION MANAGEMENT (Theory) University Institute of Hotel Management and Tourism.

EVALUATION: The performance of the students will be evaluated on the basis of class participation. Principles of design. its systems and functions. Fire safety and fire fighting. sizes of furniture. UNIT-1 SAFETY AND SECURITY Safety awareness and accident prevention. This part will be of 30 marks. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration.Course Curriculum: B. house tests. Refurbishing and redecoration UNIT-4 NEW PROPERTY COUNTDOWN University Institute of Hotel Management and Tourism. Each Unit will contain two questions and there may be short notes in these questions. one question from each unit with one internal choice. Windows and window treatment Lighting and lighting fixtures. Colour and its role in décor -types of colour schemes. Accessories UNIT-3 LAYOUT OF GUEST ROOMS Sizes of rooms. All questions will carry equal marks (10 marks each). Furniture and fittings. (Hospitality and Hotel Administration) COURSE OBJECTIVES: The course familiarizes students with the organisation of housekeeping. Carpets. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Crime prevention and dealing with emergency situation UNIT-2 INTERIOR DECORATION Elements of design. Panjab University. A blend of theory and practical will be used to develop sensitivity and high work ethics towards guest care and cleanliness. Floor finishes.Sc. Part B: Students will have to attempt four questions in total. furniture arrangement. Chandigarh .

Course Curriculum: B. CRC Punlisher. Management of Hotel & Motel Security (Occupational Safety and Health) by H. Tata McGraw Hill publishing company limited New Delhi. Martin & Thomas J. Chandigarh . Burstein.Sc.) by Robert J.g.No. Rajat Publications COURSE CODE: BHM-364 COURSE TITLE: ACCOMMODATION MANAGEMENT (Practical) S. brass etc) First aid first aid kit dealing with emergency situation maintaining records University Institute of Hotel Management and Tourism. Panjab University. ELBS with Hodder & Stoughten Ltd. Wiley Publications The Professional Housekeeper by Tucker Schneider. Professional Management of Housekeeping Operations (II Edn. Hotel Housekeeping Operations & Management by Raghubalan. Oxford University Press. Hotel House Keeping A Training Manual by Sudhir Andrews. cleaning and polishing glass.A. Wiley Publications Professional management of Housekeeping by Manoj Madhukar. Topic 01 Standard operating procedure 02 • skill oriented task (e. (Hospitality and Hotel Administration) REFERENCES: Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret Lennox. Jones.

Panjab University. (Hospitality and Hotel Administration) 03 Fire safety fire fighting • • 04 safety measures fire drill (demo) Special decoration (theme related to hospitality industry) indenting costing planning with time split executing 05 Layout of guest room to the scale earmark pillars specification of colours.Sc. fitting. furniture. Chandigarh .Course Curriculum: B. soft furnishing and accessories etc used University Institute of Hotel Management and Tourism. fixture.

Objective. Chandigarh . Beverage Control. Preset Machines.INVENTORY CONTROL: Importance. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. Standard Portion Size. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Classification of Cost. Reports. Each Unit will contain two questions and there may be short notes in these questions. Key Factors. Uses of Sales Concept . Define Budgetary Control. Levels and Technique. SALES CONCEPTS: Various Sales Concept. Method. Perpetual Inventory. Machine System. POS. Comparison of Physical and Perpetual Inventory UNIT-2 BEVERAGE CONTROL: Purchasing. NCR. Receiving. Production Control. Part B: Students will have to attempt four questions in total. This part will be of 30 marks. Types of Budget. Thefts. EVALUATION: The performance of the students will be evaluated on the basis of class participation. Panjab University.Sc. Issuing. Budgetary Control University Institute of Hotel Management and Tourism. Pricing of Commodities. house tests. UNIT-1 COST DYNAMICS: Elements of Cost. Standard Recipe. one question from each unit with one internal choice. Cash Handling BUDGETARY CONTROL: Define Budget. Bar Frauds. All questions will carry equal marks (10 marks each). Objectives. Books maintained. Frame Work. Monthly Inventory. SALES CONTROL: Procedure of Cash Control. (Hospitality and Hotel Administration) COURSE CODE: BHM-365 COURSE TITLE: FOOD & BEVERAGE MANAGEMENT (Theory) COURSE OBJECTIVES: The course helps the students to understand the cost dynamics and various measures and controls which can be implemented to cut down on the cost of an institution. Storing. ECR.Course Curriculum: B.

Overhead Variance. by Jagmohan Singh Negi. MIS: Reports. Methods. Types of Menus.Course Curriculum: B. University Institute of Hotel Management and Tourism. Statistical Revenue Reports. Profit Variance. by Sudhir Andrews. Planning. Contribution. P V Ratio. Panjab University. regularity and assignments carrying 30 percent of the total credit and rest through semester end examination of 3 hours duration. Graphs. Food and Beverage Management Cost Control. Standard Costing. Monthly Food Cost. Layout. Chandigarh . Kanishka Publishers and Distributor New Delhi. by Kamal Manaktola and Alok Prasad. MENU MERCHANDISING: Menu Control.Sc. Fixed Overhead Variance Sales Variance. Daily Food Cost. house tests. EVALUATION: The performance of the students will be evaluated on the basis of class participation. Advantages. Tata Mc Graw Hill Education Private Limited New Delhi Food and Beverage Comprehensive Cost Control System Management. Menu Structure. Marginal Cost. Material Variances. Menu as Marketing Tool. (Hospitality and Hotel Administration) UNIT-3 UNIT-4 REFERENCES: VARIANCE ANALYSIS: Standard Cost. BREAKEVEN ANALYSIS: Breakeven Chart. Constraints of Menu Planning MENU ENGINEERING: Definition and Objectives. Cumulative and noncumulative Text Book of Food and Beverage Management. Kanishka Publishers and Distributors New Delhi. COURSE CODE: BHM-366 COURSE TITLE: FACILITY PLANNING (Theory) COURSE OBJECTIVES: This course familiarizes a student in understanding the core concepts that need to be kept in mind while opening a hotel. Labour Variances. Calculation of actual cost. Cost Variances. Pricing of Menus.

All questions will carry equal marks (10 marks each). University Institute of Hotel Management and Tourism. FACILITIES PLANNING: The systematic layout planning pattern (SLP). public Areas). reading of blue print (plumbing. Good location. Panjab University.Course Curriculum: B. Good workmanship. internal roads/budget hotel/5 star hotel Architectural consideration. AC. Planning consideration. Suitable material. Chandigarh .Procedure for determining space considering the guiding factors for guest room/ public facilities. ventilation.Sc. hotel administration. FSI. Competent Management. (Hospitality and Hotel Administration) INSTRUCTIONS FOR The paper will be divided in two parts PAPER SETTING: Part A: There will be ten short answer questions covering whole syllabus of course. FAR. Difference between carpet area plinth area and super built area. Each Unit will contain two questions and there may be short notes in these questions. one question from each unit with one internal choice. Attractive Appearance. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room. Approximate requirement and Estimation of water/electrical load gas. their relationships. UNIT-1 HOTEL DESIGN: Design Consideration. support facilities & services. ventilation. Efficient Plan. This part will be of 30 marks. Flow process & Flow diagram . Approximate cost of construction estimation. Part B: Students will have to attempt four questions in total. electrical. Sound financing.

Factors that affect kitchen design. Principles of kitchen layout and design. Planning of various support services (pot wash. Oxford University Press. Cooling (for various catering establishment). two. manufacturers and selection. Classroom exercises.P. four. New Delhi University Institute of Hotel Management and Tourism. Areas of the various kitchens with recommended dimension. Work flow in stores. C. PLANNING FOR PHYSICALLY CHALLENGED PROJECT MANAGEMENT Introduction to Network analysis. Kitchen equipment.gas/electrical. Layout of commercial kitchen (types. store & other staff facilities). Heating . KITCHEN: Equipment requirement for commercial kitchen.M. Budgeting for kitchen equipment UNIT-3 KITCHEN STEWARDING LAYOUT AND DESIGN: Importance of kitchen stewarding. Comparison of CPM and PERT. normal cost REFERENCES: • Hotel Facility Planning. Network crashing determining crash cost. Kitchen stewarding department layout and design Equipment found in kitchen stewarding department. KITCHEN LAY OUT & DESIGN.Course Curriculum: B. three. Placement of equipment. Basic rules and procedure for network analysis. drawing a layout of a Commercial kitchen). Developing Specification for various Kitchen equipments. STORES . Space allocation. (Hospitality and Hotel Administration) UNIT-2 STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five. Flow of work. larder. Chandigarh . wet grinding. one & heritage). ENERGY CONSERVATION Necessity for energy conservation Methods of conserving energy in different area of operation of a hotel UNIT-4 CAR PARKING: Calculation of car park area for different types of hotels. and PERT. chef room. Panjab University.Sc. cold and bar) Various equipment of the stores.LAYOUT AND DESIGN Stores layout and planning (dry. by Tarun Dayal.

Chandigarh .Sc. (Hospitality and Hotel Administration) University Institute of Hotel Management and Tourism.Course Curriculum: B. Panjab University.