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Faculty of Management Sciences Bachelor of Hotel Management (BHM) REGULATION I. Course Objectives 1. To develop young men and women in to professional experts to manage Hospitality Industry in general and Hotels in particular. 2. To equip youngsters with conceptual and interpersonal skills and social purpose for managerial decision making and its execution in hospitality related industries. 3. To develop and encourage the entrepreneurial capabilities of young generation to make them effective change agents. 4. To meet the demand for trained and professional people in the country at the top level management of business and industrial organizations in the light of new economic and industrial policy of the country. II. Title of the Programme This degree shall be called Bachelor of Hotel Management. III. Course Duration The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall be spread in to Four year duration with eight semesters. Each semester shall comprise of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact hours 450). Continuous Internal evaluation during the course period and university examination at the end of the each semester shall be conducted. There shall be a semester break of 15 days each in addition to the usual Onam, X’Mas holidays. There will be no Summer Vacations. IV. Medium of Instructions The medium of instruction and examinations shall be English V. Eligibility for Admission 1. A pass in the higher secondary or equivalent examinations conducted by boards/departments recognized by the University with a mark not less than 50% in aggregate including language.

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2.

Usual concession for minimum marks as stipulated by University and the State Government from time to time shall apply to SC/ST, OBC, and Other Categories of candidates.

VI. Admission Procedure: 50% of the total seats for Admission to BHM programme shall be on merit and the remaining 50% shall be the management Quota. Merit is based on a Common Entrance Test conducted by the University assigning 50% weightage for entrance examination and 50% for academic performance at +2 level. The rules for reservation stipulated by university and govt. of Kerala from time to time for professional courses shall be strictly followed. a. Admission notification should be made in the month of April/May in every year. Individual announcement can be made by the respective institutions only after the course announcement of the university. b. Merit seat shall be filled by admitting strictly the order of the rank list giving due representation to the reserved category. Management quota shall be filled by admitting candidates from the rank list. c. An admission Committee should be constituted at college level for administering the admission for BHM every year subject to the approval of honorable Vice Chancellor. This committee shall consist of 5 members. College Principal will be the Chairman and Head of the department will be the member secretary. Among the other three Dean, faculty of Management Sciences, an eminent industrialist in the hospitality industry and one faculty member from the respective department will be included. The entire admission process will be monitored by the committee. The rank list is prepared by the University assigned 50% weightage for Academic performance. The rank shall be based on the following three components. a. Qualifying examination at Plus two level – 50% of total marks. b. Test Score – 80% of 50 c. Interview – 20% of 50 If sufficient candidates are not joining in the merit quota seats, the college shall report the matter to the university and with the written permission of the university the college management may fill the seats.

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List of courses for BHM Programme Course Title code

Internal External Total Evaluatio Evaluatio marks n marks n Marks (3) (4) (5)

(1) Semester -1 BHMCC01 BHMCC02 BHMCC45 Business English

(2)

40 40 40

60 60 60

100 100 100

Food & Beverage Production -I Food & Beverage Production –I Practical Food & Beverage Service-I Food & Beverage Service-I Practical Front Office operations - I Front Office operations – I Practical Housekeeping-I Housekeeping-I Practical Basics of Management Principles

BHMCC03 BHMCC46 BHMCC04 BHMCC47 BHMCC05 BHMCC48 BHMCC06

40 40 40 40 40 40 40 400

60 60 60 60 60 60 60 600

100 100 100 100 100 100 100 1000

Semester-2 BHMCC07 BHMCC08 BHMCC49 BHMCC09 BHMCC50 BHMCC10 BHMCC51 Information Processing Using Systems -I Food & Beverage Production-II Food & Beverage Production-II Practical Food & Beverage Service-II Food & Beverage Service-II Practical Front Office operations - II Front Office operations – II Practical 40 40 40 40 40 40 40 60 60 60 60 60 60 60 100 100 100 100 100 100 100

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BHMCC11 BHMCC12

Basic Financial Accounting Business Ethics & Human Rights

40 40

60 60

100 100

360 Semester -3 BHMCC13 BHMCC14 BHMCC52 BHMCC15 BHMCC53 BHMCC16 BHMCC54 BHMCC17 BHMCC18 French Food & Beverage Production – III Food & Beverage Production – III Practical Food & Beverage Service-III Food & Beverage Service-III Practical Housekeeping-II Housekeeping-II Practical Nutrition & Food Science Financial Management 40 40 40 40 40 40 40 40 40 360 Semester – 4 BHMCC19 BHMCC20 BHMCC55 BHMCC21 BHMCC56 BHMCC22 BHMCC57 BHMCC23 BHMCC24 Information Processing System –II Food & Beverage Production – IV Food & Beverage Production – IV Practical Food & Beverage Service-IV Food & Beverage Service-IV Practical Front Office Operations -III Front Office Operations –III Practical Business Law Research Methodology & Quantitative Techniques 40 40 40 40 40 40 40 40 40 360

540

900

60 60 60 60 60 60 60 60 60 540

100 100 100 100 100 100 100 100 100 900

60 60 60 60 60 60 60 60 60 540

100 100 100 100 100 100 100 100 100 900

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Semester -5 BHMCC25 BHMCC26 BHMCC58 Organizational Behavior Food & Beverage Production -V Food & Beverage Production –V Practical Food & Beverage Service-V Food & Beverage Service-V Practical Housekeeping -III Housekeeping -III Practical Hotel Engineering Human Resource Management 40 40 40 60 60 60 100 100 100

BHMCC27 BHMCC59 BHMCC28 BHMCC60 BHMCC29 BHMCC30

40 40 40 40 40 40 360

60 60 60 60 60 60 540

100 100 100 100 100 100 900

Semester-6 BHMCC31 Industrial Exposure Training (20 weeks) 100 (Log book & presentati on) 100 200 (Proje ct Repor t &Viva -voce)

100 Semester-7 BHMCC32 BHMCC33 BHMCC34 Food & Beverage Management Accommodation Management Marketing management 40 40 40

100

200

60 60 60

100 100 100

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BHMCC35 BHMCC36 BHMCC37

Event Management Services Marketing Elective *

40 40 40 240

60 60 60 360

100 100 100 600

*Any one core subject from Food and Beverage Production/ Food and Beverage Service/Front Office Operations/Housekeeping. Semester -8 BHMCC38 BHMCC39 BHMCC40 BHMCC41 Public Relations Travel & Tourism Management Strategic Management Costing for Hospitality 40 40 40 40 60 60 60 60 100 100 100 100

BHMCC42 BHMCC43 BHMCC44

Entrepreneurial Development Project Management Comprehensive Viva voce

40 40

60 60 100

100 100 100 700

240

460

VII Course Calendar Date of announcement of course will be done by the university. The course calendar published by the university shall be followed for ensuring timely conduct of the course, examination and publication of results. VIII Scheme of the course 1. BHM will have 8 semesters each having 18 work weeks. Each semester have 6 full courses except 6th Semester. Each Course carry 100 marks (Internal 40 and external 60) excepting for training and Project Report. An internal viva voce examination will conduct at the end of the 8th semester. In sixth semester there will be training for a period not less than 24 weeks.

Total marks for all the 8 semesters will be 6100

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IX Scheme of examination and Results Assessment of students for each course will be done by continuous evaluation both internal and external. Internal evaluation shall be conducted by the faculty handling the course. End semester examinations of all subjects will be conducted by the university. I. There shall be four sets of examinations to be conducted at the end of each semester of 3 hours duration for each course. a. The marks required for a pass is 50%. There is separate minimum for all courses and for internal and university examinations. b. No student shall be permitted to appear for the university examinations unless he/ she secures at least 50% marks in the internal evaluation in each course. c. The distribution of internal assessment marks will be as follows. 1. Periodical tests (subject to a minimum 3 tests for each course) - 60% (24 marks) 2. Practical’s / Assignments/ seminars/ Term Projects - 30% (12 marks) 3. Lab/ Class room participation, attendance punctuality and discipline- 10% (4 marks) Classification of Results Each candidate shall secure a minimum of 50% marks in aggregate (i.e. marks of internal assessment and external examination for each course) for a pass. Classification of results:Below 50% - Fail Above 50% and below 60% - Second Class Above 60% and below 75% - First Class Above 75% - First Class with Distinction The internal assessment marks shall be awarded by the concerned faculty member in charge of the course based on the guide lines as follows. a. Each faculty shall maintain record of performance of each candidate and it shall be made available to the Principal/Head of the Department at the end of each semester. The same should be put on the notice board and students can make their representations if any. However the student shall file an appeal to the Head of the Department on his grievances in awarding the internal assessment marks within 3 days from the date of display of internal marks on the notice board. Head of the Department should take an appropriate decision within 5 days from the date of receipt of such appeal.

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b. The internal marks should be communicated to the Controller of Examinations along with attendance certificate within two weeks from the last day of class in each academic year. II. In case a candidate fails to secure the required minimum of 50% marks in internal assessment, both theory and practical he may secure it by repeating the course altogether in a regular class or by taking the course with a faculty member assigned by the head of the department in a subsequent semester provided that the candidate has failed to obtain the 50% marks in the first instance, but such improvement in sessionals in the same paper cannot be attempted more than once. Candidate for BHM degree course shall be eligible to undergo the course of study in the next semester and take examination of that semester irrespective of the results of the examination of the previous semester provided they have completed all the formalities of attendance, payment of all fees due to the University and registration for the examinations in the earlier semesters. No candidate shall be allowed to take external examination more than thrice for each course. A candidate shall register for all the courses in a year to appear for examination in the respective year. Part appearance shall not be allowed. Eligibility for appearing in examination A candidate shall attend 75% of the number of classes actually held for each of the courses in a semester will be eligible for appearing for examinations conducted by the university. If the candidate has shortage of minimum attendance he/she should repeat the course along with the immediate junior batch. There should be no supplementary examinations. Candidate shall be allowed to improve the results of any subjects along with the examinations of their immediate junior batch. Transparency about the Internal Assessment Each faculty shall maintain record of performance of each candidate and it shall be made available to the Principal/Head of the Department in case of dispute. These records of performance of each candidate duly counter signed by the Head of the Department and shall be made available to the Principal/University Authorities in case of dispute. X Registration for each Semester Every candidate should register for all subjects of the end semester examination of each semester. A candidate who does not register will not be permitted to attend the end semester examinations. He/she shall not be promoted to attend the next semester.

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XI Improvement of marks. 1. A student is permitted to take improvement examination only during the chance immediately after the first appearance. There will be no supplementary examinations. 2. No candidate shall be permitted to improve the marks for practical/Internal examination. 3. A candidate shall be allowed to with draw from the whole examination of a year in accordance with the rules for cancellation of examinations of the university. XII Examination Monitoring Cell Head of the Institution should constitute as examination monitoring cell at the institution for supervising all examinations especially the internal examinations. This cell with a senior faculty member as convener shall consist of minimum three faculty members (one shall be a lady). A clerical staff having computer Skill shall be assigned for assisting the examination monitoring cell. Following are the collective responsibilities of the examination monitoring cell. 1. Schedule and conduct all internal examinations. 2. Act as the examination Squad to keep a vigil on all internal and University Examinations. 3. To receive any complaints from students regarding issues like out of syllabus questions, printing mistakes etc. The cell shall investigate these complaints and if necessary forward to University with specific comments. 4. To receive any complaints from students regarding internal examinations, award of marks and any allegation of victimization. Enquire such incidents and give a report to head of Institutions for necessary action. 5. To function as a wing of the office of the Controller of the Examinations of the University at Institution level. XIII Repetition of the course: Students are permitted to avail repetition of the course only once in a semester. XIV Industrial Exposure Training Report 1. Every student should undergo Industrial Exposure training for a period not less than twenty four weeks. This training will start during the sixth semester. Student should choose a star hotel (not below a four star hotel) for this training. A certificate from the respective organization stating the completion of training shall be incorporated in the report. The report will be evaluated by two examiners and one of the examiner is duly appointed by the university from outside. If there is a variation of 20 marks in the internal and external evaluation of the report, it will be evaluated by a third external

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examiner and marks awarded by him shall be considered as final. If any student failed to secure minimum of 50% marks for project report he/she shall resubmit the revised project training report along with the immediate junior batch. XV General For matters not covered by the provisions contained in the regulation, the university rules in force from time to time shall be reckoned with the rules and regulations applicable for the conduct of university programmes for professional courses at the under graduate level.

SYLLABUS OF FIRST SEMESTER BHM

LIST OF SUBJECTS WITH CODE
1. BHMCC01 1. BHMCC02 1.BHMCC45 1. BHMCC03 1.BHMCC46 1. BHMCC04 1.BHMCC47 1. BHMCC05 1.BHMCC48 1. BHMCC06 BUSINESS ENGLISH FOOD AND BEVERAGE PRODUCTION-I FOOD AND BEVERAGE PRODUCTION-I PRACTICAL FOOD AND BEVERAGE SERVICE-I FOOD AND BEVERAGE SERVICE-I PRACTICAL FRONT OFFICE OPERATIONS-I FRONT OFFICE OPERATIONS-I PRACTICAL HOUSE KEEPING-I HOUSE KEEPING-I PRACTICAL BASICS OF MANAGEMENT PRINCIPLES

FIRST SEMESTER

1.BHMCC01 BUSINESS ENGLISH
Module – 1 Functional English Grammar and Comprehension Parts of speech / Articles / Prepositions Modals / Tenses / Active – Passive Forms. Question Tags, Common Errors, Effective Sentences, Sentences Structures, Use of Connectives Module – 2 Reading and Language Comprehension Reading Skills, Active and Passive Reading Recognizing Main Ideas, Vocabulary Skills.

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Module – 3 Summarizing and Paraphrasing Summarizing Techniques, Selection and Rejection, Substitution Outlining and Paraphrasing. Module – 4 Professional Writing - Resume – CV- Reference and recommendation letter Employment letters – Online application – Soft skill Business letters – Parts and layout of business letters – Business enquiry letters-Offers and quotation – Orders and executionGrievances and redressals. Sales letters-Follow-ups letters-Circular letters-Status enquiry collection letters, use of E-Devices in Communication – video conferencing. Translation Techniques, Press release – writing of theme for press release. Module – 5 Comprehension of Technical Material Reading Instruction and Technical Material Reading and Grasping Graphic Information E – mail Message and Telephonic Conversation. Books for Reference 1. Sharma R.C, and Mohan.K, “Business Correspondence and Report Writing,” Tata McGraw Hill, 1994. 2. Gartside L, “Model Business Letters.” Pitman, 1992. 3. Communication in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality Press. 4. D’Souza Eunice and Shahani.G, “Communication Skills in English”, Noble Publishing, 1997.

1. BHMCC02 FOOD & BEVERAGE PRODUCTION – I
Module 1 : Introduction To The Catering Industry : • An overview of the Global Hospitality Industry and Catering Services. • Introduction to Art of Cookery. • Culinary History – Development of Culinary Art from the Middle Ages to Modern Cookery. • Nouvolle Cuisine, Fusion Cuisine, Cuisine Minceur, Popular International Cuisine. • Characteristics, menu terms, names of dishes. • Basic culinary terms: Indian – Oriental – Western

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Module 2 : Kitchen Organization – Layout And Hierarchy : • Section of the kitchen with layout and functions – receiving area, storage area dry and cold butchery and vegetable preparation area, cooking area – Hot kitchen, cold kitchen, bakery and confectionary. • The classical kitchen brigade – the partie system – the job description and job specification. Module 3 : Kitchen Equipment And Cooking Fuels: • Classification – Heat generating, refrigerating, Kitchen machinery, storage, tables hand tools, weighing and measuring, pot wash, holding utensils stillroom. • Diagrams, uses, care, maintenance, criteria selection. • Types, differences between types, uses. • Advantages and disadvantages • Safety precautions Module 4 : Food Commodities: • Classification with examples and uses in cookery • Cereals, Pulses, vegetables and fruits, eggs, seafood and fresh water fish, red and white meat, dairy products nuts and oilseeds, fats and oils, sweetening agents, spices and condiments, leavening agents, herbs, essences and flavors, food colouring agents. • Foundation ingredients- Characteristics and uses in cookery. • Flour, eggs, sugar, fats and oils, liquids, salt, yeast, baking powder. • Use of Convenience foods. Module 5 : Aims And Objectives Of Cooking Food With Specific To The Catering Industry : Reference

• Importance of cooking food • Principles of balanced and healthy diet • Action of heat on food – effects of heat while processing the following commodities: o Carbohydrate rich food like cereals, pulses, starchy vegetables, sweetening agents. o Protein- rich food like meat, fish, eggs, dairy products. o Fat- rich food like dairy fat, vegetable oils and fats, animal fat, nuts and oilseeds. o Vitamin- rich food like green leafy vegetables, orange, vegetable. o Mineral- rich foods.

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Books for Reference: 1) 2) 3) 4) 5) 6) 7) 8) Modern cookery for teaching and the trade – Vol. I & II – Thangam E. Philip Cooking with Indian Masters – Prasad Theory of Catering - Kinton and Cesarani Practical Cookery – Kinton and Cesarani The complete Indian Cookbook – Mridula Baljekar Theory of cooking – Krishna Arora Basic Cookery – Martland and Welsby An approach to professional cookery – Henry F. Wood. FOOD & BEVERAGE PRODUCTION – I PRACTICAL

1. BHMCC45

PRACTICAL • Identifying and using different kitchen equipment with emphasis on care, maintenance and precautions • Identifying raw materials-collect samples from the market-quantity and quality points • Different methods of cutting and cooking vegetables • Handling knives and peelers • Preparation of stocks-vegetables and meat-white, blond and brown • Preparation of basic sauces- béchamel, espagnole, veloute, tomato, hollandaise and mayonnaise.

PRACTICAL EXAMINATION PATTERN Internal Examiner • Grooming -5 Marks • Identifying and using different kitchen equipments- 10 Marks • Identification of raw materials -10 Marks • Journal-The student is required to present a neat and covered certified journal containing the entire practical done during the semester.15 Marks External Examiner • Different methods of cutting vegetables-15- Marks • Preparation of stocks-vegetable and meat - 15 Marks • Preparation of basic sauces- 20 Marks • Viva voce( pertaining to the 1st semester syllabus) - 10 Marks

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1. BHMCC03 FOOD & BEVERAGE SERVICE - I
Theory : Module 1 : Food & Beverage Service Industry • Introduction, • Types of catering operations. Module 2 : Attributes Of Food & Beverage Service Personnel Module 3 : Food & Beverage Service Organization • Organization Hierarchy of the F & B Department • Job specifications for the F & B Department • Job Descriptions (Restaurant Manager, Sr. Captain, Station Waiter, Busboy, Hostess, Sommelier, RSOT, Chef d’ etage). Module 4 : Food & Beverage Service Areas • • • • • Specialty Restaurant, Coffee shop Room Service Bar Banquets

Module 5 : Introduction To French Classical Menu • The 13 courses of Classical French Menu in English : Appetizers, Soup, Egg, Farinaceous, Fish , First Meat Course, Main Meat, Rest, Vegetables, Sweet, Savoury ( inclusive of Cheese) and Dessert. • Brief descriptions and examples of each type in every course. Books for Reference : 1. Food & Beverage Service training Manuel - Sudhir Andrews, Tata Mc Graw Hill 2. Food & Beverage Service – Lillicrap & Cousins ELBS. 3. Modern Restaurant Service – John Fuller Hutchinson’s 4. Food & Beverage service Management – Brian Varghese 5. Introduction F & B service – Brown, Hepper & Deeyan 6. Professional food and Beverage service Management – Brain Varghese 7. The waiter – John Fuller and A.J.Cuvrie-Hutchinson 8. Food & Beverage Service-Bobby George-Jaico books

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9. Food & Beverage Service Management Bobby George & Sandeep Chatterjee-Jaico books 1. BHMCC46 FOOD & BEVERAGE SERVICE - I PRACTICAL

Practical : • • • • • • • • • • Restaurant Etiquette Mise-en-Scene/ Mise-en-Place Laying and relaying of a table cloth Rules for laying a cover Napkin folds Service of Water/Aerated Water Handling of Cigar Clearing of Ashtrays Silver service 3 course menu compiling in English

PRACTICAL EXAMINATION PATTERN

External examiner • Compiling a three course menu in English Starter Main course Dessert • cover set up (Table d’ hote) minimum two covers • Laying and relaying of table cloth • Napkin folding (Three types) • Service of Water and other aerated Beverages • Restaurant Etiquettes • Clearing plates • Bread crumbing • Viva Voice (Pertaining to first semester ) 10 Marks 5Marks 5Marks 5Marks 5Marks 5 Marks 5Marks 10 Marks 10 Marks

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Internal Examiner • Personnel Hygiene & Grooming (Uniforms, nails, shaving, Shoes, socks , hair and waiters kit) 5Marks • Handling Service Gear Carrying Two plates ,Three plates ,Glassware - 5Marks • Polishing cutleries, glassware and crockery’s 5Marks • Clearing ashtrays • Journal -15Marks The student is required to present a neat and covered certified journal
Containing the entire practical done during the semester

- 5Marks

-5Marks

1. BHMCC04 FRONT OFFICE OPERATIONS – I
Module 1 : Origin, History, Growth, Development, Categorization Of Hotel Industry. Classification And

Module 2 : Hotel Organization: • • • • • • Introduction of Front Office. Basic Activities of Front Office. F/O Layout & Equipment. Various sections of Front Office. Organization structure of Star hotels and the FO department. Qualities and Attributes of FO Personnel.

Module 3 : • Job Description and Specifications: FOM, LM, GRE Receptionist/ Information Assistant

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Reservation Assistant Bell captain, Bell Boy Telephone Operator • Lobby & Bell Desk Operations: Layout of a lobby Role of LM & GRE Uniformed services – Concierge, Bell Boy, Doorman & Parking Valet Layout and equipment of Bell Desk Function of Bell Desk Luggage handling procedure on guest arrival and departure. (For FIT’s, VIP’s, Groups etc ….) Departure procedures, Left luggage procedure, Scanty Baggage procedures Paging Miscellaneous services Module 4 : Reservations • • • • • • • Sources and modes Types ( Guaranteed & Non guaranteed) Reservation record Method of receiving a reservation Confirmation / Cancellation numbers Reservation charts Modification and cancellation of reservations

Module 5 : Reception : • • • • • • • • Introduction to Reception Coordination between FO and other departments Types of keys and their control Room change procedures Preparation of other documents Preparation of Guest History card Departure procedure Day / Night Reception GLOSSARY(Terms from I semester portions)

Books for reference: 1) Hotel Front Office Training – Sudhir Andrews

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2) 3) 4) 5) 6) 7) 8) 9) 10 11

Hotel Front Office Operations – Colin Dix & Chris Baird Hotel front Office – James Bardi An introduction of hospitality – Dennis L. Foster Managing Front Office Operations – Michael L. Kasarana & Richard Brooks. Principles of Hotel front Office Operations – Sue Baker, Pam Bradley & J.H. Hotels for Tourism Development – Dr. Jagmohan Negi Hotel Reception – White & Beckley Dynamics of Tourism – Pushpinder S. Gill ) Tourism Today – Ratandeep Singh )Profiles of Indian Tourism – Shalini Singh

1. BHMCC47 Practical : • • • • • • •

FRONT OFFICE OPERATIONS –I PRACTICAL

Grooming & Hospitality Etiquette. Countries – Capitals, currencies, airlines & official airlines of the world. Preparation of room Status Report / Discrepancy Report. Handling Telephones – telephone etiquette & manners. Taking Reservations. Knowledge of FO layout. Basic FO situation handling.

Filling up forms concerning to all the topics covered in the theory of 1st semester. PRACTICAL EXAMINATION PATTERN INTERNAL EXAMINER 1. Telephone etiquette - 5 Marks • Greetings • Collecting information 2. Assignment-Countries, Capital, Currencies, and official airlines of the world (Power Point Presentation)-15 Marks. The students will be given a test in the form of fill in the blanks/Match the following. 3. Journal-The student is required to present a neat and covered certified journal containing the entire practical done during the semester.- 15 Marks 4. Grooming- 5 Marks

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EXTERNAL EXAMINER 1. Reservations – 25 Marks • Taking reservations(FIT/FFIT/Corporate guest, and group)- Drawing the reservation form and mock handling of a reservation on telephone. • Modifying the reservations 2. Basic Front office situations - 15 Marks • Fire • Death • Natural Disasters-Floods, Earthquake, etc. • Accidents • Lost & Found • Damage to hotel property • Vandalism • Drunk Guest • Scanty Baggage • Theft • Sick Guest • Bomb Threat 3. Preparation of forms and Formats-– 10 Marks • Room Status Report • Discrepancy Report • VIP Amenities Voucher • Expected Arrival List • Guest History Card • Scanty Baggage Register • Bell Boy’s Errand Card • Lobby Control Sheet 4. Viva –voce(Pertaining the first semester syllabus) -10 Marks

1. BHMCC 05 HOUSE KEEPING – I
MODULE – 1: Introduction - House Keeping Department • Meaning and Definition • Importance of House Keeping • Responsibilities of House Keeping

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Application of House Keeping in other areas A career in House Keeping Organizational frame work of the department (large/medium/small). Role of key personnel in House Keeping Job description and job specification of staff in the department Attributes and qualities of the house keeping staff Skills of a good house keeper ( Managerial/Technical/Conceptual) The ideal House Keeper. Inter- departmental coordination with more emphasis on front office and maintenance. • Department and the relevant sub sections. • • • • • • • • • MODULE – 2: Hotel Guest Room: • • • • Types of Guest Rooms. Layout of guest rooms (types) Layout of floor pantry Furniture/fixture/fittings/guest supplies/amenities in a guest room ( to be dealt in brief only)

MODULE – 3: Cleaning Equipment – Public Areas – Cleaning Of Guest Rooms: • • • • • • Types of equipments Operating principles of equipments Characteristics of good equipment ( mechanical/manual) Storage/upkeep/maintenance of equipment. Cleaning Process Cleaning and upkeep of public areas (lobby)/cloak rooms/restaurants/bar/banquet halls/ administration offices/lifts and elevators/staircases/back areas/front areas/ corridors. Daily cleaning of occupied/departure/vacant/under repair/VIP rooms. Weekly cleaning/spring/cleaning. Evening Service. Systems and procedures involved.

• • • •

MODULE – 4: House Keeping Control Desk • • • • • Important/role/co-ordination/check list. Forms, formats & registers used in the desk reports Paging systems and methods Telephone handling skills Role of computers

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MODULE – 5: Basic Controls In House Keeping - Linen/Uniform/Tailor Room: • • • • • • • • • • • • Lost and Found Key control Gate pass Indenting from stores Lay Out. Types of linen/sizes/linen exchange procedures. Storage facilities and conditions Par stock/factor affecting par stock/calculation of par stock. Discard procedure/re-use of discard Inventory system Functions of Uniform Room. Functions of Tailor Room. GLOSSARY (Terms from I semester portions)

Books for reference : 1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill 2. The professional House Keeper, Tucker Sehneider, VNR 3. Professional Management of House Keeping Operations, Martin Jones, Wiley 4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann 5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox ELBS. 6. Accomodation & Cleaning Service Vol I & II, David Allen, Hutchinson. 7. Managing House Keeping Operations, Margaeat Kappa & Aleta Nitschke 8. First Aid, St John Ambulance Association, New Delhi 9. Housekeeping Operations-Design & Management –Malini Singh & Jaya B George -Jaico books 10. Hotel Housekeeping Operations & Management-G.Raghubalan & Smirtee Raghubalan-Oxford University press 1. BHMCC 48 HOUSE KEEPING – I PRACTICAL PRACTICALS 1. 2. 3. 4. 5. 6. Bed making Personal Hygiene in House Keeping Greeting of customers-In rooms and public areas Identification of Equipments-Manual and Mechanical Sweeping/Scrubbing/Mopping Process Wet Dusting & Dry Dusting

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7. Public Areas ( restaurants/office/corridors, etc) 8. Spring Cleaning 9. Cleaning of Restaurant during peak hours. 10. Cleaning of Coffee shop during peak hours. 11. Cleaning of Mirrors/Glass/Window Panes 12. High ceiling cleaning/Cobweb removing 13. Brassoing 14. Silver Polishing 15. Preparation of hot and cold face towels ( demo only) 16. Report on Cleaning Equipments. PRACTICAL EXAMINATION PATTERN INTERNAL EXAMINER 1.Forms and formats – 5 Marks Students are required to draw one of the following form/format I. Occupancy slip II. Gate pass III. Key register folio IV. Lost and found register folio 2. Journal – 15 Marks The student is required to present a neat and covered certified journal containing the entire practical done during the first semester. 3 . Assignment -5 Marks • Student is required to present a topic and present if on a power point • Students will be quizzed on the same • Time allotted for presentation and Q/A session - 5+ 1 Min.each 4 . Grooming -5 Marks EXTERNAL EXAMINER 1. Bed making- 25 Marks Students are required to make a traditional single bed without the bed covers within five minutes. Evaluation is done on a correct usage of linen, neatness and time taken.

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2. Brass Polishing- 10 Marks Students are required to present a polished medium sized brass article. Care to be taken to provide one unpolished brass item to each student. Time limit-20 minutes. 3 . Cleaning of rooms / public area -15 Marks 4. Viva-voce -10 Marks a) Introduction b) Housekeeping Department c) Hotel Guest rooms d) Cleaning Equipments e) Public Areas f) Cleaning of Guest rooms g) House keeping Control Desk h) Basic Controls in Housekeeping i) Linen Room j) Glossary

1 Question 1 Question 1 Question 1 Question 1 Question 1 Question 1 Question 1 Question 1 Question 1 Question

1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES

Module 1 : Management Introduction, Meaning, nature and Scope of management.- Characteristics and functional areas of management. - Management as a science and art or profession. Management & administration - Principles of management. Module 2 : Management Functions : Planning. Definition meaning, importance - steps in planning - characteristics - types of plans - missions - objectives - strategies - policies - procedures - rules -programmes - Decision making Definition, meaning, importance - objectives steps in rational decision making * types of decisions

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Module 3 : Organizing' : Meaning, importance, process of organizing - organizational structure - types of organizational structure - line organization, line and staff organization, functional organization, committees scientific management. Module 4 : Staffing - Meaning - delegation of authority - significance of delegation, process of delegation. centralisation & decentralisation of authority - Directing: meaning, importance, elements of directing, span of control. Module 5 : Co- ordination - Definition - need for co ordination need for control, steps in control process. Books for Reference : 1. Harold Koontz, Heinz weihrich & Ramachandra Achari , Principles of Management, Tata MC Graw Hill Publishing Co., "New Delhi 2. R. S.Gupta; B.D Sharma andN. S Bhalla, Principles and Practices of Management Kalyani Publishers, New Delhi Controlling: Definition,

SYLLABUS OF SECOND SEMESTER BHM

LIST OF SUBJECTS WITH CODE
2. BHMCC07 Information processing using systems-I Food & Beverage production-II Food & Beverage production-II Practical Food &Beverage service-II Food &Beverage service-II Practical Front Office Operations-II

2. BHMCC08 2. BHMCC49

2. BHMCC09 2. BHMCC50 2. BHMCC10

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2. BHMCC51 2. BHMCC11 2. BHMCC12 SECOND SEMESTER

Front Office Operations-II Practical Basics of Financial Accounting Business Ethics & Human Rights

2.BHMCC07 INFORMATION PROCESSING USING SYSTEMS - I

Module I Introduction to computers – overview computer architecture, Input, Output and storage devices-Secondary storage device-magnetic and optical media input and output unit OMR, OCR, MICR, scanner, mouse, Modem . Module II Data storage and retrieval – operating systems – WINDOWS – computer

virus, antivirus and computer security. Element of MS dos and window OS. Computer arithmetic, binary, octal and hexadecimal number system. Algorithm and flow chart. Illustrations elements of database and its applications. creating graphs using spreadsheet – creating macros and menus – importing of data. Module III Text processing using word – introduction to the concept of spreadsheet – creation of spread sheets .An overview of MS Word, MS Excel and MS Power Point element of basic Programming simple illustration. Module IV Data communications and computer networks – LANs and WANs – Network topologies – world wide web and business community, communication through computer networks – Module V E – Commerce, EFT and e-mail.

Books for Reference : 1. Peter Norton, Introduction to Computers 2. Rajaraman V., Fundamental of Computers, prentice hall of India 3. Jain Satish, Computer Fundamentals for ‘O’ level Examination (Module-I), BPB Publications, New Delhi 4. Simkins Mark G., Computer Information System, S.Chand & Co. (2nd Reprint)

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2. BHMCC 08 FOODS & BEVERAGE PRODUCTION – II

• Module 1 : Basic Preparations: • Cleaning and basic pre-preparation of all the commodities – Bouquet garni, mirepoix, roux, stocks, aspic and glaze, marinades, pastes, masalas, batters dough. Module 2 : • Classification, selection, cuts, storage of beef, Mutton, pork, lamb, poultry, game & game birds. Module 3 : Methods of Cooking : • • • • • • Classification Principles Equipments required Commodities that can be used Menu examples Boiling, steaming, poaching, blanching, sautéing, grilling, roasting, baking, braising, broiling, micro waving, frying.

Module 4 : Soups , Sauces & Gravies: • • • • • Classification of soup Principles of making soups Garnishing soups Popular international soups & accompaniments Basic sauces and its derivatives

Module 5 : Professional Standard For Food Handlers: • Personal hygiene • General Kitchen hygiene and sanitation practice • Attitude towards work in the kitchen. Glossary of Technical Terms Books For Reference: 1. Modern Cookery for the teaching and the trade – Volume I & II 2. Cookery with Indian masters – Prasad 3. Theory of catering – Kinton and Cesarani 4. Practical cookery –Kinton & Cesarani

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5. The complete Indian Cookbook – Mridula Baljekar 6. Theory of cooking – Krinshna Arora 7. Basic Cookery – Martland and Welsby 8. An approach professional Cookery – Henry F.Wood 2. BHMCC 49 Practical : • Demonstration of different methods of cooking.Different methods of cooking cereals and pulses. Different methods of cooking eggs. Preparation of basic gravies. Preparation of simple soups – thin and thick Demonstration of cuts of meat and fish Cooking of simple three course menus – both Indian and Western. The student should prepare a minimum of 12 Menus. PRACTICAL EXAMINATION PATTERN Internal Examiner • Grooming - 5 Marks • Journal – 15 Marks • Using of different kitchen equipments-10 Marks • Check the quality of raw materials(both Indian and Western) – 10 Marks External examiner Evaluation of a simple three course menu: • Soups/Starter 10 Marks • Main Course 20 Marks • Accompaniment 5 Marks • Dessert 15 Marks • Scullery 5 Marks • Viva-Voce 5 Marks FOOD & BEVERAGE PRODUCTION-II PRACTICAL

2. BHMCC09 FOOD & BEVERAGE SERVICE – II
Module 1 : F & B Service Equipment • • • • • Furniture Linen Chinaware Silverware ( Flatware, Hollowware) Glassware

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• Disposables • Special Equipment ( Trolleys, Electrical equipment, etc) • Personal equipments. Module 2 : Rules for laying a table • Side table Module 3 : Rules for waiting at a table • The service sequence Module 4 : Types of Service and menus • • • • • Table Service – French, Russian, English, American, Silver Assisted Service – Carvery Self Service – Buffet, Cafeteria Specialized Service – Gueridon, Automated, tray, Trolley, etc Menus – a la carte, table d’ hote, Californian, cyclic, etc

Module 5 : Non alcoholic Beverages • • • • Classification Types Service Brand names

Books of Reference : 1. Food & Beverage Service Training Mannual – Sudhir Andrews 2. Food & Beverage Service – Lillicrap & Cousins 3. Modern Restaurant service – John Fuller 4. Food & Beverage Management – Brain Varghese 5. Introduction to Food & Beverage Service – Brown, Heppe & Deegan 6. Professional food & Beverage service Management – Brain Varghese. 7. The world of wines, spirits & Beers- H.Berberoglu. 8. Beverage Book-Andrew, Dunkin & Cousins 9. Professional guide to Alcoholic Beverages-Lipinski 10 . Alcoholic Beverages-Lipinski & Lipinski 11 Food & Beverage Service and management-Bobby George & Sandeep Chatterjee –Jaico books 12 Food & Beverage Service-Bobby George-Jaico books

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2. BHMCC50 Practical:

FOOD & BEVERAGE SERVICE-II PRACTICAL

• Silver Service • Service sequence, • A la Carte and Table d’hote Menu • Service of hot beverages • Service of Cigarettes. • Equipments identifications PRACTICAL EXAMINATION PATTERN External examiner • Side table setup (Dummy waiter) • Cover setup a’ la carte and table d’ hote 5Marks • Equipments identification (The student is required to identify minimum 10Marks Ten items) • Table service and clearance (French, American, English and Silver ) 20Marks • Service of Hot Beverages (Tea, coffee etc) 10Marks • Viva -voce 10Marks Internal examiner • Mise- en- place and Mise- en- scene -10Marks • Personnel Hygiene - 5 Marks • Restaurant reservation and seating plan -5 Marks • Service of cigarettes -5 Marks • Journal -15 Marks -5Marks -

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The student is required to present a neat and covered certified journal Containing the entire practical done during the semester

2. BHMCC10 FRONT OFFICE OPERATIONS – II
Module 1 : Information • • • • • • • Role of information section Handling of mails registered post, parcels etc Handling of messages Handling of guest room key Paging Providing information to the guest Aids used

Module 2: Handling of Front Office Operation – Front Office Organization • Guest cycle (pre-arrival, arrival, occupancy and departure phases for FITs, FFITs, VIPs, Groups, Crews, etc) • F/O equipments • Duty rosiers and work schedule – front desk and bell desk for a 100, 250, and 500 rooms property business class Module 3: Reservation • • • • • • • • Reservation and sales Reservation inquiry – CRS, intersell agencies, GDS, property direct. Reservations through internet Group reservations Overbooking Forecasting Upselling Reservation considerations – legal implications, waiting list, packages, potential reservation problems, coordination with travel agencies.

Module 4 : Reception • • • • • Preparing night clerk’s report calculations Calculation of rook position No-show Management Upselling Departure procedures

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Module 5 : Registration • • • • • • Objectives Legal obligations Pre-registration Various types of registration methods/records Documents generated during the registration process. Registration procedure – FIT, FFIT, VIPs, Groups, Crews, Scanty Baggage, guest, corporate guests, walk-ins, etc Glossary of Technical terms

Books for reference: 1) An introduction to hospitality – Dennil L Foster 2) Managing front office operations – Michael I Kasavana & Richard M Brooks 3) Principle of hotel front office operations – Sue Baker, Pam Bradley & J H 4) Hotels for Tourism Development – Dr Jagmohan Negi 5) Profiles of Indian Tourism – Shalini Singh 6) Tourism Today – Ratandeep singh 7) Dynamics of Tourism – Pushpinder S Gill 8) Hotel Reception – White & Beckley 9) Hotel front Office Training – Sudhir Andrews 10) Hotel front office Operations – Colin Dix & Chris Baird 11) Hotel Front Office – James Bardi 2. BHMCC 51 FRONT OFFICE OPERATIONS –II PRACTICAL Practical : Handling registration – FIT, FFIT, VIP & Group/CREW. Assignment – Brochure designing Check-in procedures – FIT, FFIT,VIPs, Groups, Crews, Scanty Baggage, guest, corporate guests, Walk-ins Up selling techniques. Passport & VISA regulations for foreigners Filling up forms and formatsC-Form Message Slip Arrival List Daily V.I.P movement list Guest History card

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PRACTICAL EXAMINATION PATTERN INTERNAL EXAMINER 1. Assignment- Brochure designing – 10 Marks. Design a hotel brochure with all details. No cut and paste or print outs from websites of Name, address, logo, facility information and map will be accepted. The entire designing should be original and hand written. Pictures of location, building elevation, facilities available and restaurants can be used, without any original names and addresses visible. 2. Role play -10 Marks • Handling messages • Providing information’s to the guest • Journal-The student is required to present a neat and covered certified journal containing the entire practical done during the semester.- 15 Marks 3. Grooming- 5 Marks EXTERNAL EXAMINER 1. Registration (To be done practically) --25 Marks • Registration process of FIT, FFIT, VIP/regular, Corporate, Group, Crew guest, Scanty baggage, Walk-in. Drawing and filling of registration forms for the above mentioned guests. 2. Basic Front office situations - 20 Marks • Up-selling • Potential reservation problems 3. Viva –voce -15Marks Check-in procedure –FIT, FFIT, VIP’s, Groups, Crews, Scanty Baggage Guest, Corporate guests, Walk-in. Visa and statutory regulations for foreigners. Glossary of Technical terms pertaining to second semester.

2. BHMCC11 BASICS OF FINANCIAL ACCOUNTING

Module 1 : Introduction Accounting: Origin – accounting concepts & conventions, meaning, definition - need and importance - functions - limitations - accounting principles - General Accepted Accounting Principles - accounting equation -double entry system.

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Module 2 : Recording Transactions Journal - ledger - trial balance - cash book (single column, double column), Analytical petty cash book - bank reconciliation statement Module 3 : Depreciation Accounting for depreciation - meaning - importance - methods of providing depreciation (Straight line, diminishing, annuity) - reserves and provisions Module 4 : Final accounts Final Accounts of sole trader- manufacturing, trading, and profit and loss account, balance sheet Module 5 : Bill of exchange Bill of Exchange: meaning, definition and importance-,, promissory note,,- recording bill transaction (honoring, dishonoring, discounting) Books for Reference : 1. M. P. Pandikumar, Management Accounting - theory and practice - Excel Books First edition 2007 2. S. N. Maheshwari, S. K. Maheshwari - An Introduction To Accountancy Vikas Publishing House Pvt Ltd - Nineth edition 3. S. P.Jain & K.L.Narang Advanced Accountancy Kalyani Publishers,Tenth edition 4. Roshna Vargheese and K Sreeranganathan Accounting Standards in Indian Companies 5. K. Sreeranganadhan and others- Key to Elements of Book Keeping and Accountancy.

2.BHMCC12 BUSINESS ETHICS & HUMAN RIGHTS

Module I Introduction to ethical principles of society - Universal moral principles - general moral issues engulfing modern society - corruption - ecological concerns discrimination Module II Ethical issues in capitalism and market - socially responsible business behaviour -role of ethics in business success - ethical business practices in different countries. Module III Corporate governance – corporate social responsibility – Ethics and government

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Module IV Building and maintaining ethical climate in business - role of ethical leadership Module V Human Rights – concepts new approach in human rights concepts- Human rights in democracy. Books for Reference
1. Chakraborthy. S.K, Foundations of Managerial Work - Contributions from Indian

Thought, Himalaya Publishing, Delhi.
2. Drucker, Peter F., Managing in Turbulent Times, Pan Books, London 3. A.C. Fernando, Business ethics, Pearson Education 4. Laura P Hartman, Abha Chatterjee, Perspectives in bUsiness ethics, 3rd Edition , Mc

Graw Hill SYLLABUS OF THIRD SEMESTER BHM

LIST OF SUBJECTS WITH CODE
3. BHMCC13 3. BHMCC14 3. BHMCC52 French Food & Beverage Production - III Food & Beverage Production – III Practical Food & Beverage Service-III Food & Beverage Service-III Practical Housekeeping-II Housekeeping-II Practical Nutrition & Food Science Financial Management

3. BHMCC15 3. BHMCC53

3. BHMCC16 3. BHMCC54 3. BHMCC17 3. BHMCC18

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THIRD SEMESTER 3.BHMCC13 FRENCH

I - Introduction to the Language Letters of the alphabet and their pronunciation, distinction between vowels and consonant words and the use of different accents. II - Self – Introduction Presenting and introducing another person greetings – how to greet and reply to a greeting. Name Of professions, countries and nationalities, fruits and vegetables introduction number and gender of nouns and adjectives. III - Numerical from 1 to 100 Lecture Practical would include reciting the numerical to a common tune and a game with numbers. IV - The time of the day Lecture Orally making the students read the time in French V - Members of the family Lecture Role-playing Home work: write 5-10 simple sentences on “ my family ”. Suggested Book : French Companion [ Part I & II] By Prof.T.K.Thamby Publisher : Polyglot House, Chennai to the

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3. BHMCC14 - FOOD & BEVERAGE PRODUCTION - III
Module 1: Bakery and Confectionary: • Principles – use of different types of ovens – role of ingredients used – menu examples. • Material used in Bakery – Wheat and wheat products. Sugar, fat, eggs & flavoring agents • Types of dough – fermented and pastry. • Leavening Agents & Shortening Agents • Types batters – cakes, pancakes. Module 2: Examples of bakery and confectionary products • Names and descriptions. • Breakfast breads – Rolls, Danish pastry, croissants, muffins, brioches, rich yeast breads, doughnuts, plain white and brown bread for toast, bread & breadfruits. • Pastry – puff pastry, flaky pastry, short crust pastry, sweet pastry, choux pastry, croissant dough, Danish pastry. • Lunch/dinner breads - white brown whole wheat simple yeast breads brad rolls. • Light snacks – savoury snacks made from puff pastry short crust and yeast doughs. • Heavy snacks – burger rolls, hot dog rolls, sandwich bread, pitta roll, pizza bases, advanced confectionary. Module 3: Sponge cakes – fatless, Genoese rich : • Gateaux – fresh cream cakes, butter cream cakes, custards cakes, assorted. • Types of icing : fondant fresh cream, butter cream, American frosting royal truffle ganache. • Desserts – hot cheese cakes, soufflés, pancakes and custards, cold custards, bavarois, soufflés, mousses and triffles. • Assorted chocolates and biscuits. • Petits fours – marzipan marshmallows, jujubes. Module 4: Introduction to menu planning: • • • • • Types of menus French classical menu , Menu planning Other international menus. New menu terms.
Popular menus in Indian hotels.

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Module 5: Quantity Food Production: • • • • • • • Introduction to large scale commercial cooking Contract catering, industrial catering, institutional catering, Layout of a large quantity kitchen staff hierarchy. Production workflow. Planning workflow. Planning banquet menus and canteen menus. Indenting costing forecasting recipes pre-preparation cooking techniques.

Books for reference: 1. Modern cookery for the teaching and trade – Vol. I & II 2. Cooking with Indian masters – Prasad 3. Theory of catering – Kinton & Cesarani 4. Practical cookery – Kinton & Cesarani 5. The complete Indian cookbook - Krishan Arora 6. Basic Cookery – Martland and welsby 7. An approach to professional cookery – Henry F Wood 8. Bakery Technology & Engineering – Samuel Amat 3. BHMCC 52 FOOD & BEVERAGE PRODUCTION –III PRACTICAL Practicals • Bread(Bread Loaf-White and Brown), bread rolls (Various shapes) ,French bread. • Different types of pastries-puff pastry, Short crust pastry, Choux pastry, Danish pastry & Hot water pastry. • Different types of cakes(Sponge, Genoese, Fatless, Swiss roll, Fruit cake )and cookies • Light and heavy snacks • Students should attend practical classes on quantity food production Practical Examination Pattern Internal examiner Grooming- 5 Marks Practical journals-15 Marks Assignments on bakery products (Should be spiral bounded) - 20 Marks External examiner • Preparation of Bread, bread rolls and other bread products -20 Marks • Preparation of different pastries- 10 Marks • Preparation of cakes and cookies - 10 Marks

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• Preparation of light and heavy snacks - 10 Marks • Scullery -5 Marks • Presentation - 5 Marks

3. BHMCC15 FOOD & BEVERAGE SERVICE – III

Module 1 : Menu Planning • • • • • • • Introduction Types of menus Rules to be observed while planning menus French Classical Menu Menu terms Food and its accompaniments with cover Menu design

Module 2 : Breakfast • • • • Types – Continental, English and American Buffet Breakfast Breakfast Menu Breakfast cover set up and service

Module 3 : Room Service • • • • • Hierarchy Layout and design Cycle of room service Forms and formats used Pantry & still room

Module 4 : Cheese • Introduction • Types – based on source, countries • Cover set up and service of cheese Module 5 : Banquets and Buffet Forms and Formats • Types of Banquet functions, types of menus, table and seating plans, booking procedures, banquet seating calculation, BFP

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• Factors affecting buffer set up, parts of buffet, types of buffet set up, types of buffet services – finger, fork, sit down buffet. • Buffet themes. • Buffet equipments.

Books for Reference 1. Food & Beverage Service Training Manual – Sudhir Andrews 2. Food & Beverage Service – Lillicrap & Cousins 3. Modern Restaurant service – John Fuller 4. Food & Beverage Management – Brain Varghese 5. Introduction to Food & Beverage Service – Brown, Heppe & Deegan 6. Professional food & Beverage service Management – Brain Varghese. 7. The world of wines, spirits & Beers- H.Berberoglu. 8. Beverage Book-Andrew, Dunkin & Cousins 9. Professional guide to Alcoholic Beverages-Lipinski 10. . Alcoholic Beverages-Lipinski & Lipinski 11. Food & Beverage Service and Management-Bobby George & Sandeep Chatterjee-Jaico books 3. BHMCC 53 FOOD & BEVERAGE SERVICE-III PRACTICAL Practical: Taking Food Orders. Compiling a Menu in French and English. Breakfast Table Layout. Room service Tray and Trolley Layups. Briefing/ De-briefing. Service of Cheese. Service of Cigarettes. PRACTICAL EXAMINATIONS PATTERN External examiner Menu card Presentation and order taking Three course menu compiling in French and cover set up and service Breakfast table Setup Room service order taking over telephone 05 05 05 15

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Room service tray Setup Cover set up and Service of Cheese BFP filling Viva voice Internal A la carte Menu card Doorknob menu card Briefing/Debriefing Personnel Hygiene Buffet Set Up Journal 05 05 05 05 05 15

05 05 10 10

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

3. BHMCC16 HOUSE KEEPING – II
Containing the entire practical done during the semester

Module 1 : INTERIOR DECORATION – COLOUR - LIGHT • • • • • • • • • • • • • • Introduction Definition Design Elements of design. Principles of design. Introduction Colour Wheel Importance Classification, characteristics. Colour Schemes. Layout of room lighting plan Types / Classification Sources Uses

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Module 2 : FURNITURE – WALL COVERINGS • • • • • • • • • • Introduction Types of furniture Principles of furniture arrangement Accessories Types of Joints. Types Selection Care Types of windows Window treatment

Module 3 : FLOOR FINISHES - SOFT FURNISHING • • • • • • Types ( hard/semi hard/soft) Advantages & disadvantages Carpets ( types/uses/selection/care) Types Use Care

Module 4 :– CLEANING SCIENCE - Cleaning principles. • PH scale and cleaning agent with their application. • Types of cleaning agents • Cleaning products • Characteristics of a good cleaning agent • Types • Principles • Points to be remembered FLOWER ARRANGEMENT • Identification of flowers • Types of arrangement • Principles of arrangement • Arrangements by location • Points to be remembered Module 5 : - LAUNDRY - REFURBISHMENT & REDECORATION • In- house Vs Contractual • Layout

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• Flow Process • Equipment • Stain removal ( tea/coffee/lipstick/nail - polish/ curry/ shoe polish/ wax/ alcohol/ cream/blood) • Definition • Factors • Procedures and task involved • Snagging list. Books for Reference: 1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill 2. The professional House Keeper, Tucker Sehneider, VNR 3. Professional Management of House Keeping Operations, Martin Jones, Wiley 4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann 5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox ELBS. 6. Accommodation & Cleaning Service Vol I & II, David Allen, Hutchinson. 7. Managing House Keeping Operations, Margaret Kappa & Aleta Nitschke 8. First Aid, St John Ambulance Association, New Delhi 9. House keeping Operations-Design and Management-Malini Singh & Jaya B George-Jaico books 10. Hotel House Keeping operations & Management-G.Raghubalan & Smirtee Raghubalan-Oxford University Press.

3. BHMCC 54

HOUSE KEEPING – II PRACTICAL

House keeping Practical for III Semester BHM: Bed making with turn down and foot fold. Flower arrangement Laundry ( Stain removal/ironing/starching/washing machine explanation) Setting of Chamber Maid’s trolley Assignment on Identification light. PRACTICAL EXAMINATION PATTERN INTERNAL EXAMINER 1. Sewing – 10 Marks

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A 10’’ x 10’’ piece of fabric is provided which is sewn on two edges along with a hook and a button 2. Identification of Cleaning Chemicals – 10 Marks A student is required to identify any five of the chemicals taught along with its usage. 3. Journal and Grooming – 15 Marks The student is required to present a neat and covered certified journal containing the entire practical done during the third semester. 4. Assignment -5 Marks • Student is required to present a topic pertaining to the current semester and present it on a power point. • Students will be quizzed on the same • Time allotted for presentation and Q/A session - 5+ 1 Min.each

EXTERNAL EXAMINER 1. Bed making – 25 Marks A student is required to make a bed with turn down service and foot fold using single sheet covering and duvet. Time allotted: five minutes each. 2. Maids Trolley Setup – 10 Marks A student is required to arrange a maid’s trolley with supplies and linen provided. 3. Flower Arrangement- 15 Marks A student is required to make a flower arrangement (Circular, horizontal, Vertical, Triangular, Ikebana) from lots. 3. Viva-voce (Pertaining the third semester syllabus)- 10 Marks

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3. BHMCC17 NUTRITION & FOOD SCIENCES

Module 1 : Introduction • • • Food and its relation to health. Major Nutrients – functions, effect of heat. Food sources of carbohydrates, proteins, lipids, vitamins, minerals.

Module 2 : Diet Planning • • • • Low and high caloric diet. Carbohydrate, protein, fat diet Diet for invalid infants, pre-scholars, growing children, teenagers, adults, pregnant women, lactating women, senior citizen Diet for specific illness – diabetics, hepatitis, obesity, and cardiac..

Module 3 : Food Preservations • • • Physical and chemical agents in food preservation. Use of low temperatures drying in preservations. Preservations of meat, fish, egg, dairy products

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Module : 4: Food Adulteration and Additives • • • Definition. Common adulterants, Detection. Classification of additives and its role.

Module 5 : Factors influencing Food Intake & food Habits – Food Microbiology-– Food Standards • • • • • • • • Various factors that determine food intake. Behavioural factors influencing food acceptance. Those that bring food spoilage. Micro organisms that bring useful changes in food. Food poisoning & Food infections.. Need. Prevention. Various Laws governing them.

Books for reference: 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) Clinical Diets & Nutrition – F P Antia Food Science Chemistry & experimental foods – Dr M Swaminathan. Normal & therapeutic nutrition – H Robinson Microbiology – Anna K Joshna Food & nutrition – Dr M swaminathan Nutritive value of Indian foods – G Gopalan A text v book of Bio-Chemistry – A V S Rama Rao Food Facts & Principles – Shakuntala Mania Food Science – Sumantha Mudambi Catering Management an integrated approach – Mohni Seth Surjeet Mathan

3.BHMCC18 FINANCIAL MANAGEMENT

Module I

Role of financial functions in management of an enterprise - nature of financial decisions - goals of financial management - concept of value and return - time value of money - risk and return.

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Module II

Cost of capital - meaning - estimation of cost of capital of different components - weighted average cost of capital -

Module III Capital structure, meaning and importance - decisions - optimum capital structure - financial and operating leverage. Dividend theories - dividend policy - forms of dividend - practical considerations in dividend decision. Module IV Working capital - importance in the success of a firm - determinants of working capital - factors affecting working capital requirements – Trading on Equity - concept of operating cycle - managing receivables - credit policy and standards - inventory management - managing payables managing cash Module V Short term and long term sources of finance; commercial papers factoring - inter corporate deposits - accruals - working capital loans -fixed deposits - shares - debentures - term loans – role of financial institutions Books for Reference 1. Van Home James C., "Financial Management Policy", Prentice Hall of India, (9th Edition). 2. Pandey I. M., "Financial Management", Vikas Publications House, (7th Edition). 3. Khan M.Y. & Jain P.K., "Financial Management", Tata McGraw Hill. 4. Roshna Vargheese and K Sreeranganathan - “Corporate Disclosure by Indian Companies.” – Serials Publications. 5. Dr. Benson Kunjukunju, “Capital Market”, Kalyani Publishers, Ludhiana SYLLABUS OF FOURTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE

4. BHMCC19 4. BHMCC20

Information Processing Systems - II Food & Beverage Production - IV

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4. BHMCC55

Food & Beverage Production – IV Practical Food & Beverage Service - IV Food & Beverage Service – IV Practical Front Office Operations - III Front Office Operations – III Practical Business Law Research Methodology & Quantitative Techniques

4. BHMCC21 4. BHMCC56 4. BHMCC22 4. BHMCC57 4. BHMCC23 4. BHMCC24 FOURTH SEMESTER

4. BHMCC19 INFORMATION PROCESSING SYSTEM -II

Module 1: Introduction to E-Commerce – digital economy – economic and social impact of electronic business – opportunities and challenges Module 2: Web technology – communications – services offered in the internet Module 3: Multimedia technologies – multimedia elements – principles of animation Module 4: Internet marketing – advertising in internet – internet marketing plans Module 5: Mobile Commerce – cyber laws – impact of cyber laws in India Books for Reference: 1. Rajaraman V., Fundamental of computers, Prentice Hall of India

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2. Jain Satish, Computer Fundamentals for ‘O’ level Examination (Module-I), BPB Publications, New Delhi 3. Simkins Mark G., Computer Information system, S.Chand & Co, (2nd Reprint).

4. BHMCC20. FOOD AND BEVERAGE PRODUCTION-IV

Popular international Cuisine-Future, Regional classification, Ineradience, Methods of Cooking-Coerces of the menu( French/ Italian/ Mexican/ Chinese/ Japanese/ Spanish) II. Accompaniments and Garnishes-for all coerces of the French classical menu, Classical Vegetable accompaniments, Potato preparations, Garnishes and accompaniments of all international popular dishes. III. Purchasing and store management-Principles of purchase methods of purchasing standard purchase, specification, selecting the supplier, Purchase procedures, Procedures of issuing- Control systems. Emenity procedures, forms and formats used storage, Principles of storage, types of storage, layout of dry and cold storage-Functions of storage manager-Banqueting-Principles of food storage. IV. Food preservation-Evaluation of recipe V. Catering systems -general problems (staff, food, Equipment, Energy, overheads, space. Standards of hygiene, refrigeration production equipment-purpose of chilling hood, cook chill contains quality control. Employs service, cook pre systems- over all benefits of cook/ cook pre systems Books for Reference 1. Modern cookery for the teaching and trade-Volume I & II 2. Cooking with Indian masters Prashad 3. Practical cookery- Kinton and Cesarani ELBS 4. Theory of catering - Kinton and Cesarani ELBS 5. Theory of cookery Krishana Arora

I.

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4. BHMCC 55

FOOD & BEVERAGE PRODUCTION-IV PRACTICAL

Students should at attend a practical of five course menus in Mexican Chinese, Spanish, Thai, and Italian. (a minimum of 3 menus)

PRACTICAL EXAMINATION PATTERN Internal examiner • grooming – 5 Marks • journal – 15 Marks • assignments (Should be spiral bound) – 10 Marks • Indent and Plan of work – 10 Marks External examiner • 5course menus-a minimum of 3 menus in the following cuisines • Mexican • Chinese • Spanish • Thai • Italian Evaluation of a five course menu: • Starter/Soup 5 Marks • Main course 15 Marks • Cereal/Pasta 10 Marks • Vegetable/Filler course 5 Marks • Dessert 12 Marks • Presentation(Internal+ External) 5 Marks • Scullery 3 Marks • Viva-voce 5 Marks 4.BHMCC21 FOOD AND BEVERAGE SERVICE-IV

I. Alcoholic Beverages-Conception-benefits, abuse, sensible drinking. Responsible alcoholic services- license, hours, guest handling. Introduction and alcoholic beverages.

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II. Wines, wine and food harmony-wine-family, grape composition, prooning, siclo harvest, factors affecting quality. Classification of wines-control of quality, France Italy, German. Wine manufacture- red, white, rose III. Wine producing countries and regions-wine labels- France, Italy, Germany. Champagne-manufacture types and shippers. Fortified wines-shery, hot, Madeira. Aromatized wines-vermouth and other aromatized wines. Service of wines-Red white, sparkling, fortified, wine and food harmony. IV. Beer – Introduction, incrediance, manufacture, classification and styles, service V. Other alcoholic beverages- cider, perry, sake, toddy. Books for Reference:

1. Food & Beverage Service Training Manual – Sudhir Andrews 2. Food & Beverage Service – Lillicrap & Cousins 3. Modern Restaurant service – John Fuller 4. Food & Beverage Management – Brain Varghese 5. Introduction to Food & Beverage Service – Brown, Heppe & Deegan 6. Professional food & Beverage service Management – Brain Varghese. 7. The world of wines, spirits & Beers- H.Berberoglu. 8. Beverage Book-Andrew, Dunkin & Cousins 9. Professional guide to Alcoholic Beverages-Lipinski 10. . Alcoholic Beverages-Lipinski & Lipinski 11. Food & Beverage Service and Management-Bobby George & Sandeep Chatterjee-Jaico books 4BHMCC 56 FOOD & BEVERAGE SERVICE-IV PRACTICAL • Five course menu compilation • Cover set-up • Food Service • Taking beverage orders, • preparation of wine service of different courses of menus with accompanying alcoholic beverages

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PRACTICAL EXAMINATION PATTERN External examiner Five course menu compiling with wine pairing, cover set up and Food service 20 Service of Champagne and Sparkling wine Service of red wine Service of White wine Beverage order taking Service of bottle beer and Draft beer Service of aromatized and Fortified wines Viva Voce Internal Wine List (it should contain region, country, grape variety and characteristics) 10 Wine decanting Service of Sake/Cider/Perry/Toddy Personnel hygiene Journal The student is required to present a neat and covered certified journal Containing the entire practical done during the semeste 05 05 05 15 05 05 05 05 05 05 10

4. BHMCC22 FRONT OFFICE OPERATIONS – III

Module 1 : Front Office Product & Reservations - Telephone • • • • • • Types of Rooms Types of Room Rates Types of Plans Types of Clientele Room Status definitions Role of the telephone department in the hotel industry

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• • • •

Staff Organization Telephone etiquette. Coordination with other departments, Internal & External Customers. Records and forms used.

Module 2: F.O. Cash • • • • • • • • • • Role at FO Cash Section. Job description – FOC. Role of FOC – pre arrival, arrival, occupancy and departure. Departure procedures Security deposit box handling Credit card handling procedure Foreign currency exchange procedure Hotel credit Charges and credits – cash sheet, cash advances and receipts. Preparing the cashier’s report.

Module 3 : Front Office Accounting • Accounting fundamentals – accounts, folios, vouchers, POS, ledgers, FO accounting cycle. • Creation and maintenance of accounts • Tracking transactions – cash payment, charge purchase, account correction, account allowance, account transfer, cash advance. • Processing allowance vouchers • MCO, VPO, VTL, & GWB • Internal control – cash bank Module 4 : Check-out and settlement • • • • Check-out and account settlement. Departure procedure – methods of settlement, late check-out Updating F/O records Late charges.

Module 5 : The Front Office Audit • • • • Job description – night auditor. Establishing and of day/day end process Guest credit monitoring Transcript daily sales recapitulation sheet

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

4. BHMCC57 FRONT OFFICE OPERATIONS-III PRACTICAL Practical : Calculation of various occupancies and revenue. Calculation of Plan Grid. Preparation of Guest FolioCheck-out procedures – FIT, FFIT, VIPs,/Groups, Crews, Scanty Baggage, Guest Corporate Guests, and Walk-ins. Filling up of following forms and formats: • Advance receipt • Credit card charge record • Visitors paid out voucher • Safe deposit locker form • Allowance voucher • Correction voucher • Front office cashiers report Assignment – Package designing. Procedures for handling – credit card, traveler’s cheque & foreign currency FO situation handling – advanced operational problems Note: Apart from the above mentioned practical, the faculty member should go through the assignments, case studies, situation handling, role plays, quiz, group discussions, public speaking, etc to enhance the student’s personality. PRACTICAL EXAMINATION PATTERN INTERNAL EXAMINER 1. Assignment- Package designing-10 Marks Evaluation pattern for a package design: • Presentation(Visual Appeal)

• Contents

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• Hand written • Features of the package • Own hotel logo and its relevance 2. Journal and grooming - The student is required to present a neat and covered certified journal containing the entire practical done during the semester.- 15 Marks 3. Filling up forms and formats - 5 Marks 4. Procedures for handling – credit card & foreign currency- 10 Marks EXTERNAL EXAMINER 1. Calculation of room occupancy percentages and room positions- 15 Marks 2. Calculation of plan grid- 10 Marks 3. Preparation of guest folio (Guest folio drawing and up-dating entries) 15Marks. 4. Front Office situation handling- 10 Marks • Up-selling • Complaint handling 5. Viva –voce(Pertaining the fourth semester syllabus)-10 Marks

4.BHMCC23 BUSINESS LAW Module 1 : Indian Contract Act -Contract Law – General Principles – Essentials of a valid contract, consideration – Capacity of Parties – different types of contracts – void and voidable contracts Performance contract – discharge of contracts – breech of contracts – law of agency Module 2: Registration and approval of hotel and restaurant –Laws relating to registration and approval- Types of licenses-Application for a license-Grant of license-Structure of premises Bar and liquor licenses – Liquor licensing laws-licensed premises-General permitted hours-Quantities and measures-Billiards and similar games-Music and dancing licenses-

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Performing right- Late night refreshment house-Tobacco and cigars-Betting, gaming and gaming machines-copyrights Module 3: Food legislation- Prevention of Food adulteration Act:-Objectives-definition-Adulterated and Misbranded Food-Provisions-Appointment and Powers of Food Inspector under the act-procedure for taking a sample-Food Standards: PFA, FPO, AGMARK and Indian Standards Module 4: Indian Partnership Act – admission – death and retirement of partners – dissolution of partnership firms Negotiable Instrument Act – cheque, bill of exchange, promissory note, dishonor of Negotiable Instruments – consequences Module 5: Consumer Protection Act – FEMA – Consumer redressal mechanisms – Cyber Laws in India .Shops and establishment act- Introduction-definitions-adult-family-commercial

establishments-employer-employee exemption-registration-daily and weekly working hours-overtime-annual leave with wages. Books for Reference: 1) Mercantile Law - N D Kapoor 2) Mercantile Law - S P lyenger 3) Principles of Business Law - Aswathappa

4) Business Law - M C Kuchal
5) Bare acts of respective legislation 6) Shops and establishment act.

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7) Hotel and Tourism Laws- Dr Jagmohan Negi

4.BHMCC24 RESERCH METHOLDOLOGY & QUANTITATIVE TECHNIQUES Module 1 Research-Meaning-Definition-Business Research-Types of Research (Pure, Applied, Exploratory, Descriptive, Empirical, Analytical, Qualitative and Quantitative)- Research process- Primary and Secondary Data-Methods of data Collection- Census and Sampling-methods (Probability sampling and non probability sampling) Classification & Tabulation Module 2 Correlation (Ungrouped data Only) - Concept- Types of Correlation methods- Karl Pearson's Co-efficient of correlation-Spearman's Rank correlation coefficient- probable error-Regression analysis (Ungrouped data Only)- Concepts- lines of Regression- Regression Equation under Algebraic method and standard error. Module 3 Probability-Meaning-Definition- Basic terms-concepts-Approaches to assigning probability-Permutation and combination-Theorems of

Probability-Addition Theorem-Multiplication – Sampling distributions Module 4 Testing of Hypotheses- Procedure- Null hypotheses- Alternative HypothesesLevel of significance- Degrees of freedom-Type 1 Error-Type II Error (theory only)-Chi- Squere test-simple regression analysis - coefficient of correlation - Anova Module 5 Report writing-Integral part of report-Characteristics of a good report Contents of a report-Bibliography. Books for Reference 1. C. R. Kothari, Research methodology - methods and techniques, New Age International Publishers, Revised Second Edition 2. Gupta, S.P, Statistical Methods. 3. Gupta, S.C, Fundamentals of Statistics.

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

SYLLABUS OF FIFTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE
5. BHM CC25 5. BHMCC26 5. BHMCC58 5. BHMCC27 5. BHMCC59 5. BHMCC28 5. BHMCC60 5. BHMCC29 5. BHMCC30 FIFTH SEMESTER Organizational Behavior Food & Beverage Production-V Food & Beverage Production-V Practical Food & Beverage Service-V Food & Beverage Service-V Practical Housekeeping-III Housekeeping-III Practical Hotel Engineering Human Resources Management

5. BHMCC25 ORGANIZATIONAL BEHAVIOUR

Module 1: Organizational Behaviour Organization - meaning and significance., Study of Organizational Behaviour Definition, Scope, Organization Structure Module 2: Perception and Motivation Meaning, need, perceptual Mechanism, Factors influencing perception, Inter-personal Perception. Meaning, nature, process. Theories- Maslow and Herzberg. McGregor. Non-financial incentives, Job enrichment.

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Module 3: Attitudes and Learning Meaning, characteristics, components, Attitude and Behaviour, Attitude formation and measurement of Attitudes, Learning and behavioural modification. Reinforcement, Observational learning, cognitive learning, Organizational behavioural modification, Steps in OB. Modification Process. Module 4: Personality and Leadership Determinants - Biological, Cultural, family, Social, Situational, Personality attributes influencing OB, Interactive behaviour and inter personal conflict., Formal and informal leadership, Characteristics of leadership, Styles Autocratic. Democratic. Free-rein. Leadership styles and Management activities. Module 5 : Group Dynamics and Organisational change Meaning, Types of Groups, Functions of small Groups, Group Size, Status. Management implications, Group Behaviour. Group Norms. Group Cohesiveness, Group Thinking, types of change, factors influencing change, organizational development Books for Reference: 1. Organizational Behaviour - Robbins 2. Organizational Behaviour - John W Newstrom & Kieth Davis 3. Organizational Behaviour - Fred Luthans 4. Organizational Behaviour - K. Aswathappa 5. Organizational Behaviour - M. Gangadhar, V S P Rao, and P S Narayan

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5. BHMCC26 Food and Beverage Production- V
Module 1 : Indian Cuisine : • History, characteristics, ingredients used, regional differences, equipments used, cooking methods, religious influences, north and south Indian cuisine. • Indian sweets: milk based – hot: Kheers, payasams, phirnee, gulab jamun. • Cold sweets: Shrikhand kulfi rabri. • Cereal and pulse based sweet: halwa, laddoos, jalebi, balushahi. • Vegetable based sweets : gajar halwa, doodhi halwa. Module 2 : Garde Manager: • Definition, functions, role, importance of Garde manger and butchery. • Staff organization in Garde Manger. • Buffets-Principle of buffet presentation, buffet themes, types of buffet, set up, smorgasbord. • Salads -Classification, principles of salad making, ingredients used, parts of salad. • Vegetable, meat, sea food, fish, cereals, pastas, pulses, eggs, salad dressings garnishes, types of salads, classical salads. • Hors d’oeuvres – definition, classification, variety and classical hors d’oeuvres, presentation, accompaniments. • Sandwiches - Parts, types, principles, preparation. • Bulk preparation, classic sandwiches, preparation and rules to be followed while making accompaniments. • Specialty meats – farces, terrines, pates, galantines, ballotines, mousses, quenelles – definition, methods of preparation, examples. Module 3 : • Cold Sauces : dips, choudfroids, aspics – methods of preparation, examples. • Charcutiere – sausage – types (fresh, semi cooked, semi dry) popular sausages, selection points, cooking methods, casings, storage problems. • Bacon and cured pork – preparation methods, uses, menu examples. • Ham – common types of raw ham, cooked ham selection, points storage. • Cold cuts – types, smoked and cured meats, menu examples. Module 4 : Cheese • Types based on ingredients used • Uses in the kitchen • Manufacture of cheese

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• Classification of cheese based on the country of origin • Description of the famous cheese of the world. Module 5 • Fast food – convenient food • Rechauffe cooking – Effective use of leftovers • Principle of food storage

Books for reference: 1) 2) 3) 4) 5) 6) 7) Modern cookery for the teaching and the trade – Vol. I & II Cooking with Indian masters – Prasad Theory of catering – Kinton & Cesarani Practical cookery – Kinton & Cesarani The complete Indian cookbook – Krishna Arora Basic Cookery – Martland and Welsby An approach to professional cookery – Henry F Wood.

5. BHMCC 58 Practical :

FOOD & BEVERAGE PRODUCTION-V PRACTICAL

• Cooking of 5 course Indian and French menus with necessary accompaniments. • A minimum of 15 menus to be prepared by the student. PRACTICAL EXAMINATION PATTERN Internal examiner • Grooming -5Marks • Journals – 15 Marks • Assignments- Research on any particular cuisine 10 Marks • Indent and Plan of work – 10 Marks External examiner • Cooking of 5 course Indian and French menus with necessary accompaniments • Evaluation of menu: • Starter/Soup 5 Marks • Main course 15 Marks

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• • • • • •

Cereal/Pasta/Rice 10 Marks Vegetable/Filler course 5 Marks Dessert 12 Marks Presentation(Internal+ External) 5 Marks Scullery 3 Marks Viva-voce 5 Marks

5.BHMCC27 FOOD & BEVERAGE SERVICE-V
Module 1: Alcoholic Beverage-Part I • Distillation-pot and patent stills, proof systems. • Whisky-Introduction • Scotch-manufacturing, types, regions, brands • Irish-history, manufacture, brands. • American-history, manufacture, types, brands • Brand names-Canadian, Indian Brandy -History • Cognac-Manufacturing, region, types, brands • Other brandies-Armagnac, Marc/Grappa, Calvados Module 2: Alcoholic Beverage-part II • • • • • Rum-Hasty, manufacture, styles, brand names with countries. Vodka-history, manufacture, brand names Tequila-history, manufacture, brand names Other spirits-absinthe, Ouzo, Slivovits, Aquavit, Feni, Arrack, Schnapps, Pastis Liqueurs-Introduction, manufacture, brand names with base, colour, flavor, countries

Module 3: Bar • • • • • Introduction Legal regulations and licensing Types of bar Design, parts, layout equipment and ingredients, staffing Basic controls-stock and revenue

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• Cocktails-introduction, parts (base, modifier etc), methods (stir, shaken, etc) families (cups, daisies, crustas, etc), terms (dash, zest, on the rocks, naked etc) popular cocktails (classic, modern, variations) Module 4: Gueridon service • History and development • Advantages and disadvantages • Equipment-trolleys, small equipment. • Recipes Module 5: Tobacco • • • • Health hazards Manufacture and varieties Cigar-manufacture, parts, colours, shapes, storage, brands, and service Cigarettes-brands and service

Books for reference : 1. Food and Beverage Service & management, Bobby George & Sandeep Chatterjee-Jaico books 2. Food and Beverage Service, Bobby George –Jaico books 5. BHMCC 59 FOOD & BEVERAGE SERVICE-V PRACTICAL Practical • Bar setup • Cocktail preparation and presentation • Gueridon service • Service of spirits and liqueurs • Service of Cigar PRACTICAL EXAMINATION PATTERN External examiner Cocktail Preparation Classical Cocktail Innovative Cocktail Mocktail 15

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Gueridon Service Praparation, Coverset up and Service Bar Set up Service of Cigar Viva Voce 10 05 10 20

Internal Beverage List 10 05

Service of Spirits – Whisky, Brandy, Cognac, Rum, Gin, Vodka and Tequila Service of Liqueurs Personnel Hygiene Journal 05 05 15

5. BHMCC28 HOUSE KEEPING – III

Module 1: Supervision in House Keeping • • • • • Role of Supervisor (various types) Supervisors check list. Lost and found procedure Guest complaints and guest handling VIP room checking.

Module 2 : Textiles - Uniform Designing • • • • • • • Fiber(natural/manmade/characteristics/ advantages/disadvantages). Weaves plain/twill/jacquard/damask/satin) Finishing processes. Importance Types & Characteristics. Selection. Par stock.

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Module 3 : Human resource management in House Keeping • • • • • • • • Manpower planning Recruiting Orientation Training Duty Rota & allocation of work Time and Motion study Evaluation & performance appraisal Motivation ( promoting team work/incentives)

Module 4 : Safety Awareness & Safeguarding of assets - Forms and Formats Contract Services • • • • • • • • • • • Accidents ( effect/causes/procedure/report) Concern for safety and security in house keeping operations Concept of safeguarding assets. Theft – employee & guest Security of hotel guest rooms. Introduction Complete program Special/periodic Pricing a contract Pest Control Chandelier cleaning

Module 5: Latest Trend in House Keeping – Eco-friendly Concept in House Keeping – Managerial Functions of a House Keeper • Budgets ( capital/operating/pre opening ). • Purchasing- Indending-Storing of various amenities Books for reference 1. House keeping Operations dosing & management-Malini Singh & Jaya B George-Jaico Books 2. Hotel House keeping operations & management-G Raghubalan &Smiritee Raghubalan-Oxford University Press .

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5BHMCC 60 HOUSE KEEPING – III PRACTICAL Practical : Supervision by using check list Preparation of snagging list Preparation of mock budget Preparation of a Duty Rota for a large / medium, Small hotel Case studies & situation handling Forms and formats Assignment on textiles ( min of 10) Handling First Aid

PRACTICAL EXAMINATION PATTERN External Examiner: 1. Supervision by using checklist/preparation of Snagging list – 20 Marks A. Supervision • Students are required to fill out a printed checklist (provided) of a guest bed room • All supplies (at least 30) available in a standard room and bathroom of a hotel to be provided • Supplies to be reduced /replaced for every student B.OR snagging list • snagging list of a given area to be written town by the student • Segregated and submitted for evaluation. Time Allotted: 15 minutes

2. Case studies/Situation handling – 15 Marks • A student will be asked to respond to the case of situation which may be in written format • The student is evaluated on understanding, reasoning and resolving the issue 3. Telephone handling – 15 Marks • The student is required to respond the mock telephone call regarding one situation • The call is to be handled and posted to the relevant folio/register

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• Marking is done on correct response, and correct posting. 4. Viva (Pertaining to the semester 5 syllabus) – 10 Marks Internal Examiner: 1. Assignment on textiles – 10 Marks 2. Forms and format students are required to draw any one of the forms /format taught - 5 Marks 3. Preparation of duty Rota for a large/medium/ small hotel – 10 Marks 4. Journal -the student is required to present a neat and covered certified journal containing the entire practical done during the semester. – 15 Marks

5. BHMCC29 HOTEL ENGINEERING
Module : 1 Maintenance: • Preventive & breakdown maintenance Role and importance of Maintenance department in hotel industry with emphasis on its relation with other departments of the hotel • Organization chart of maintenance department • Duties and responsibilities of maintenance Department • Role of maintenance department in Hotel Engineering Module 2 : Gas • • • • Heat terms and units, methods of transfer. LPG and its properties : principle of Bunsen burner Precautions to be taken while handling gas Low and high pressure burners, corresponding heat output.

Module 3 : Electricity • Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts: definitions, their units and relationships, AC and DC, single phase and 3 phase and its importance on equipment specifications. • Electric circuits, open circuits and closed circuits, symbols of circuit elements, series and parallel connection, short circuit, fuses, MCB, earthlings, reason for placing switches on live wire side. • Electrical wires and types of wiring

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• Calculation of electric energy consumption of equipment, safety precautions to be observed while using electric appliances • Types of lighting, different lighting devices, incandescent lamps, florescent lamps, other gas discharge lamps, illumination, units of illumination. • Types of fuels used in catering industry, calorific value. Water systems • Cold water systems in swimming pools • Hot water supply systems in hotels • Flushing cisterns, water taps, traps and closets

Module 4 : Refrigeration and Air conditioning • Basic principles, care and maintenance of refrigerators : the types of refrigerant units, their care and maintenance • Conditions for comfort, relative humidification, dehumidifying, dew point control, unit of air conditioning • Window type air conditioner: central air conditioning, preventive maintenance. Module 5 : Fire prevention and fire fighting system • Classes of fire methods of extinguishing fires • Fire extinguishers, portable and stationery • Fire detectors and alarms • Automatic fire detectors-cum-extinguishing devices • Structural protection List of Practical Assignments I. Electrical 1. Study of wiring cables, electrical accessories (Switches, Fuses, MCB, ELCB etc) and Earthing. 2. Testing of ON/OFF condition using a tester, test lamp and location of phase and neutral, identification of faults and measurement of voltage & current using digital multi-meters. 3. One lamp controlled by one SPST switch. 4. Plug point controlled by a switch 5. Calling bell wiring with ON/OFF control. 6. One lamp controlled by two switches. 7. Fluorescent Tube Wiring

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8. Connection of AC Fan and regulator 9. Fan trouble shooting –Common faults in fans, identification of faults and its rectification 10. Study of DB wiring with MCB, ELCB II. Mechanical 1. To find the COP of Vapour Compression Refrigeration System 2. Determination of dew point temperature using dry and wet bulb temperature 3. Determination of Humidity 4. Study and maintenance of air compressor ( Single and multi stage) 5. Study and maintenance of various air conditioners. Books for Reference : 1. Hospitality Facilities Management & Design – David M.Stipanuk, Harold Roffmann, Educational institute AHMA The Management of Maintenance & Engineering systems in Hospitality Industry. 2. Frank D.Borsenik & Allen T.Stutts, John Wiley & Sons inc. NYS

5.BHMCC30 HUMAN RESOURCES MANAGEMENT

Module I

Introduction to human resource management - definition and scope of Personal Management and Human Resource Management- human resources planning - concept, aims and objectives - job analysis - job description and job specification - recruitment - sources of manpower supply - selection - test, interview and reference - induction and placement promotion and transfer.

Module II

Training and development - assessment of training needs and training methodologies - evaluation of training schemes - management development programmes and career planning - performance appraisal

Module III Compensation - wage and salary administration - executive compensation packages - job evaluation - incentive schemes and bonus - welfare administration - employee welfare and benefit schemes Module IV Industrial relations - introduction to IR - concept and approaches - role of government, employers and trade unions in Industrial Relations -

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employer employee relation - union management relations - industrial disputes - causes and effects Module V Employee grievance handling and redressel - complaint and grievance grievance handling machinery and procedure - employee discipline standing orders - suspension, retrenchment and dismissal - participative management Books for Reference: 1. Monappa Arun and Saiyadain Misra S., Personnel Management , Tata Mcgraw Hill (2nd Edition). 2. Flioop Edwin B., Principles of Personnel Management, McGraw Hill-Kogak Strauss George and Sayles Leonard R., Personnel-The Human Problems of Management, Prentice Hall of India

SYLLABUS OF SIXTH SEMESTER BHM

LIST OF SUBJECT WITH CODE
6. BHMCC31 Industrial Exposure Training

SIXTH SEMESTER

6. BHMCC 31 INDUSTRIAL EXPOSURE TRAINING
OBJECTIVE Students of VI semester BHM have to undergo an industrial training for a period of 24 weeks. The objective of the industrial exposure training is to help the student understand the working of a Hotel and be able to analyse its strengths, weakness, opportunities and the threats. TYPE OF REPORT The report should be base on to compulsory 24 weeks of training to be completed during the sixth semester in a hotel repute (preferable 4 star or a 5 star property) A student’s log-book should be maintained by every student during the training period. The student should note down on a daily basis the tasks performed/ observed, methodology involved and points to note and assessed daily by the supervisor/manager. Using the information contained in the log book and under the

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guidance of a faculty member of the college in which the student is studying, the student should cover the entire operation of the hotel and an inter-organisation SWOT (Strength, Weakness, opportunities, and Threats) analysis. FORMULATION The length of the report may be about 150 to 160 double spaced typed, printed (black & white). A-4 size pages (excluding appendices and exhibits). 10% variation on either side is permissible. GUIDELINES LIST OF CONTENTS OF THE REPORT Table of contents A copy of the training certificate attested by the principal of the college Acknowledgement Project preface Chapter1-Introduction Chapter2- Scope, objective, Methodology& limitations Chapter3-Profile of the Place and Hotel Chapter4- Departmental Classification of Hotel Chapter5- Operations of each department of the Hotel Chapter 6- SWOT analysis of the Hotel Chapter7- Conclusion Bibliography List of Annexure/exhibits

SUBMISSION OF REPORT The typed (duly signed by the Faculty Guide and Principal of the college) copy of the report is to be submitted in person, by the student to the examiner at the time of vivavoce.The project report submitted later than will not be accepted. Students must also bring the following. 1. Original Training Certificate 2. University copy and student copy of the Project Report(duly signed by the Faculty Guide and Principal of the college) 3. Student’s Log Book(duly signed by the Faculty Guide) 4. Examination Hall Ticket 5. College Identity Card 6. Dress Code: College Uniform Students who do not conform to the above will not be examined. PROJECT EVALUATION The Project Report will be valued by an external examiner appointed by the University.

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MODE OF EVALUATION Internal Examiner Log book Presentation External Examiner Project Report (Data & Analysis) Viva-voce 75 Marks 25 Marks 50 Marks 50 Marks

TOTAL MARKS

100 Marks

Note: Total time allotted for evaluation should not exceed 10 minutes

SYLLABUS OF SEVENTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE
7. BHMCC32 7. BHMCC33 7. BHMCC34 7. BHMCC35 7. BHMCC36 7. BHMCC37 Food and Beverage Management Accommodation Management Marketing Management Event Management Services Marketing Elective *

* Any one core subject from Food and Beverage Production/ Food and Beverage Service/Front Office Operations/Housekeeping

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SEVENTH SEMESTER

7. BHMCC32 FOOD AND BEVERAGE MANAGEMENT

Module:1 Structure – Scope and feature of the catering industry-changing trends in modern food and beverage department Module:2 Food and Beverage control operation – purchasing, sealing, storing & issuingproduction sales. Module:3 Planning and design of service area-planning process-functions of design and layout Module:4 Planning and design of production are-planning process, functions of design and layout-cons trance in the planning process. Module:5 Managing food and beverage operations-forecasting- menu analysis, Engineering, marketing and merchandizing techniques. Books for Reference 1. Food and beverage management-Bernard Davis and Sallystone. 2. Book Beverage cooperation cost control and systems management-Prentesal. 3. Catering Management-Safe and manthan Wiley and Easten.

7. BHMCC33 ACCOMMODATION MANAGEMENT
Module 1 : Computer in Front Office & Trends in the Hotel Industry • Introduction • Role of computers in front office operations • Room reservations through computers • Other technological development and changing trends • New hotel chains and concepts world wide • Time share concepts • Palace on wheels • Changing trends in front office and house keeping

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Module 2 : Yield Management in Front Office & Market Segmentation • Occupancy percentage • Average daily rate • History of yield management • Use of yield management • Components of yield management • Applications of yield management • Definition relevance of study market segmentation to the hospitality industry • Bases for market segmentation Module 3 : Human Resource Management for Accommodation • Concept of recruitment selection and training • Source of recruitment • Selection methods • Training methods on the job and off the job • Performance appraisals techniques • Employee separation • Employee counseling • Principles of human relation Module 4 : Management in Hospitality and Inter-Personal Skills and Handling Conflicts • The role of general manager • Challenges to general manager • A strategy to achieve excellence in service ethics in hospitality management • Communication skills for general manager • Transaction analysis • Ego status • Life positions Module 5 : Planning Trends in House Keeping • Planning guest rooms • Bathrooms • Suites • Lounges • Entrance food service outlets back of the house • Planning for the provision of leisure • Facilities for the guest

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Books for Reference : 1) 2) 3) 4) 5) 6) 7) 8) 9) Front office management in hotels – B K Chakraborthy Front office operations – Colin Dix & Chris Baird Hotel Front office Management – James Bardi Professional house keeper – Madeline Schneider & Georgina Tucker Commercial house keeping and maintenance – Iris Jones & Cynthia Philips Hotel,Hostel & Hospital Housekeeping – Joan C Branson & Margaret Lennox Human Resource management – Dr Aswathappa Hospitaility Management Introduction – Kurn Bekey & Jeremy Huyton Marketing for Hospitality Industry – Roberto

7. BHMCC34 MARKETING MANAGEMENT
Module 1: Nature and scope of marketing – marketing environment scanning – societal marketing and relationship marketing Module 2: Marketing research – marketing intelligent system – mass marketing – customized marketing and target marketing Module 3: Product decisions – product mix – product life cycle strategies – brand management Module 4: Pricing in marketing – pricing strategies – retailers and wholesalers – marketing channels Module 5: Role of promotion in marketing – promotion mix – sales promotion – direct selling – green marketing Books for Reference: 1. Kotler Philip, Marketing Management, Prentice Hall of India, Millennium Edition. 2. Stanton William, Fundamentals of Marketing, McGraw Hill (2nd Edition)

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3. Sen Gupta Subrato, Brand Positining, Tata McGraw Hill.

7. BHMCC35 EVENT MANAGEMENT
Module 1: Events – nature, definition and scope – various needs addressed by events Module 2: Elements of events – target audience - organizers – venue – media activities – segmentation and marketing of market events Module 3: Events as a product – methods of pricing events Module 4: Evaluation of event performance – measuring performance and corrective deviations Module 5: Strategic market planning – development and assessment of market plan Books for Reference: 1. Events Management, R.K.Singh, “Aman Publications” 2. Meeting,Conference,Association,Event and Destination Management, Ratandeep Singh. “Kanishka Publishers”

7. BHMCC36 SERVICES MARKETING
Module 1: Services marketing and goods marketing – differences – services marketing thought Module 2: Role of quality in services – critical service encounters Module 3: Competitive advantages in service marketing and competitive strategy

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Module 4: Managing customer expectations through branding – employees role in service delivery Module 5: The customer experience – customer defined service standard – creating and delivering services Books for reference: 1. Woodruffe Helen, Services Marketing, Pitaman Publn., London, 2. Rust Ronald T. Services Marketing, Addison Wesley Publications, Co. 3. Ramneek Kappor Justin Paul, Biplab Halder-Services Marekting, Tata McGraw Hill. 4. Valarie A Zeithmal, May Jo Bither, Dwayre D Gemler, Ajay Pandit-Services Marketing-Tata McGraw Hill

7. BHMCC37 ELECTIVE
1 FOOD AND BEVERAGE PRODUCTION SPECIALIZATION PRACTICAL Practical examination Pattern 1 External examiner 60marks

• The student makes an a la carte menu during the course of the semester based on the cuisine of his choice. The menu should have a minimum choice of 5 items in each course. The necessary mis-en-place could be made in the previous day • Preparation of anyone of live counter dish from the following-Grapefruit Cocktail, Shrimp cocktail, Strawberry, Romanoff, Non veg club sandwich, Grilled (Bacon, Lettuce and tomato), Pasta carbonara, pasta Napolitaine, walodorf salad and mark the following parameters. Taste Presentation Time Hygiene

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• In case of specialization in Bakery & confectionery, the choice of categories are as follows. Breads, Bread rolls (one from each region and from different doughs) Pastry-Puff, short crust Cakes and Cookies Gateaux • In case of same cuisine chosen by more than one student, the dishes should be different. Practical testing on the choice of cuisine is split into Starter Main course Accompaniments Dessert Innovative dish Internal examiner • An analytical report concerning food cost, popularity index, purchase indenting with a minimums of 10 pages • An assignment based on a visit to an outlet kitchen cuisine of their specialization. II FOOD AND BEVERAGE SERVICE SPECIALIZATION A detail study on Food and Beverage service department and submit a report on any one of the following Food and Beverage service out lets Internal marks Restaurant Bar Banquet 40 40 marks standard recipes,

corresponding to the

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Room service Coffeshop • The student is required to prepare the following The staffing-ratio Duty chart for a month Compliant handling of guest and staff-case study Material store requisition-forms and format Food store requisition Sales report Budgeting for 3 years Standard operational procedure of out let Compling menu cards and Beverage list Determining porting size in relation to selling prize External 60 marks Practical • Compling a 5 course menu with wine pairing • Cover set up • Bar set up- Innovative cocktail and a classical cocktail • Filling up of Banquet function prospectus on a situation provided • Room service tray set up • Viva Note: Report should be printed and spiral bounded

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III FRONT OFFICE OPERATION SPECIALIZATION PRACTICAL Practical examination pattern I External examiner • Calculation of fair market share and actual Market share of Minimum 5 hotels with the difference and potting a bar graph and pie chart – 10 Marks • Drafting a letter-Interdepartmental communication, circulars, Memos, Promotional letters, welcome letters, Invites etc. -5 Marks • Calculation of Rev PAR & Rev PAC of a single hotel – 10 Marks • Prepare a sales and Marketing strategy for a 5 star hotel/resort – 10 Marks • Assignment of competitive analysis between two hotels of same category -10 Marks • Viva-voce question comprising of all the topics from front office operation general knowledge, Hospitality and Tourism knowledge and current affairs.-15 Marks II Internal examiner • Report on any front office topic- 20 Marks • Telephone handling skills- 10 Marks • Room occupancy calculation – 10 Marks Note: All reports to be printed and spiral bounded IV HOUSEKEEPING SPECIALIZATION PRACTICAL External Examiner • Eye for detail: - 10 Marks The supervisors checklist drawn by the student (time allotted for drawing is 30 minutes and for checking the room is 10 minutes) • Flower Arrangement – 10 Marks One flower arrangement to be made by the student. Time allotted: 1 hour • Telephone handling – 5Marks

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Telephones or substitutes to be made available marked-desk, guest, executives, other departments, front office. Calls to be made by the examiner and students’ attending the call have to make entries in the right books available at the desk. • Par stock calculation – 10 Marks • Situation Handling - 10 Marks Fire in the hotel Theft Lost laundry Absenteeism Death Accident Terror attack Guest Mis-behaving Unexpected group check in Loss of linen Guest Misbehaving-Sexual harassment • Viva-voce: Questions comprising of all the topics from housekeeping, General knowledge, Hospitality & tourism knowledge and current Affairs – 15 Marks Internal Examiner • Report on a visit on any facility of housekeeping with viva. – 20 Marks Students will have to visit any facility related to housekeeping and make a report of a maximum of 20 pages printed, 1.5 lined and stapled. Facilities can include hotel housekeeping, laundry, contract cleaning companies etc. • Duty chart – 20 Marks Students are required to prepare duty chart for rooms not more than 200. Note: all reports to be printed & spiral bounded

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SYLLABUS OF EIGHTH SEMESTER BHM

LIST OF SUBJECTS WITH CODE
8. BHMCC38 Public Relations

8. BHMCC49 8. BHMCC40

Travel & Tourism Management Strategic Management

8. BHMCC41 8. BHMCC42

Costing for Hospitality Industry Entrepreneurial Development

8. BHMCC43 8. BHMCC44

Project Management Comprehensive Viva-voce

EIGHTH SEMESTER

8. BHMCC38 PUBLIC RELATIONS
Module: I Meaning nature and scope sources of public relations – role and functions of PRO. Module: I Setting up of PRO office-operation of PRO office. Use of new technology in Public Relation. Module: III Communication in Public Relation – Media and Media relations-Working with media persons. Module: IV Press Conferences-media events .Video Conferencing. Module: V Sponsorship – Exhibitions-other events – VIP visits-Royal visits-Crisis Public Relations. Books for Reference: 1. Public Relations -Philip Henslowe. 2. Successful Public Relations -Jim Dull

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8. BHMCC38 TRAVEL AND TOURISM MANAGEMENT
Module 1 : Tourism phenomenon • • • • • • • Understanding tourism Origin of tourism Growth & development of tourism India’s Bio-diversity Landscape Environment & Ecology Main center of tourism interest in India

Module 2 : Transport Systems & Travel Agencies • • • • • • Air Transport Railways Road Sea & waterways History of Travel agencies Role & functions of travel agencies

Module 3 : Tourism Organistations – Assocations & Types • • • • • • • • • Role & functions of WTO, ASTA Role & functions of UFTAA, Role & functions of PATA, & IATA Importance of tour operations Major national and international tour operators Importance & role of tourist guides Accommodation Supplementary accommodation Types of Tourism Resources – Sports, Cultural, Nature Based, Historical & Adventure

Module 4 : Heritage of India • • • • • A glimpse of Indian architectural history India’s historical monuments Indian philosophy Religion & its relevance in cultural diversity Performance arts – dance & music

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• Fairs & festivals of India Module 5 : Travel formalities & regulations • • • • Passports : functions, types, issuing authority, procedures for obtaining them. VISAs : functions, types, issuing authority, procedures for obtaining them Immigration Travel insurance health certificates.

Foreign Exchange • Countries & Currencies • Procedure for obtaining foreign exchange • Foreign exchange counters. Books for reference: 1. Hotel for Tourism Development – Dr. Jogmohan Negi 2. Profiles of India Tourism – Shalini Singh 3. Tourism Today – Ratandeep Singh 4. Dynamics of Tourism – Pushpinder S Gill 5. Introduction of Tourism – Seth 6. Tourism Past, Present & Future – Bukhart 7. Tourism Principles and policies - A. K Bhatia

8. BHMCC40 STRATEGIC MANAGEMENT
Module 1: Business policy as a field of study Module 2: Vision – mission – objectives and policies Module 3: Environmental analysis – impact matrix Module 4: Industry analysis – BCG matrix Module 5:

84

Concept of value chain – frame work for analyzing completion – competitive advantage of a firm. Books for Reference: 1. Jauch Lawrance R. and Glueck William F., Business Policy and Strategic Management, Mcgraw Hill Co. (5th Edition) 2. Johson grely and Schole S Kevan, Exploring Corporate Strategy, Prentice Hall of India (4th Edition). 3. Pearce II John A & Robbinson Jr Richarl B., Strategic Management. 4. A zhar Kazmi-Businers Policy and Strategic Management, Tata McGraw Hill. 8.BHMCC41 COSTING FOR HOSPITALITY INDUSTRY Module 1: Concept of cost, Elements of cost. cost sheet - Food cost percentage analysis. Module 2 : Budget - meaning, definition, and types. Module 3 : Stores purchase order, Stores requisition, stores ledger, menu costing Banquet costing Daily food cost sheet Hubbard's formula. Module 4 : Break even analysis, CVP analysis and application, Control techniques; stock taking bill control fraud, Waste measurement performance, yardstick trouble shooting, internal check, internal control and audit procedure. Module 5: Cost audit . Difference between financial accounting and cost accounting in hospitality industry Books for Reference: 1 S.P.Jain, K.L. Narang, Simmi Agrawal, Cost and Management Accounting, Kalyani Publishers. 2 R.K.Sharma, Shashi K. Gupta, Management Accounting Principles and Practice, Kalyani

Publishers.

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3 S.N. Maheshwar, Fundamentals of Cost Accounting, Sultan Chand & Sons Educational Publishers New Delhi. 4 T.R Sikka, Fundamentals of Cost Accounting fifth Edition, Viva Books Private Limited 8.BHMCC42 ENTREPRENERIAL DEVELOPMENT Module 1 Entrepreneur – Meaning – Types and functions – Growth of Entrepreneurs in India – Training and development of entrepreneurs – Entrepreneurial Development Programmes Module 2 Business ideas – Project identification – Feasibility studies – project appraisal – Project design – Network analysis – financial analysis Module 3 Financing Entrepreneurs – Institutional financing – role of different organizations and commercial banks – applying for loan from commercial banks and financial institutions Module 4 Promotion of enterprise, small scale industries, incentives and consessions for units, sickness in small industries – causes and remedies Module 5 Developing women and rural entrepreneurs, Entrepreneurial guidance – incentives and subsidies Books for Reference: • Developing Entrepreneurship-Udai Parker and TV Rao • Developing Entrepreneurship issues and problems-SVS Sharma • A practical guide to industrial entrepreneurs-Srinivasa • Entrepreneur development-Bharusali • Management of small scale industry-Vasanth Desai • Problems and prospects of Small scale Industry-Vasanth Desai • Entrepreneurship Development-CSV Murthy • Entrepreneurship Management-Aruna Kaulgud

86

• Entrepreneur Development-Dr. Anil Kumar, SC Poornima, Minni K. Abraham, Jayashree 8.BHMCC43 PROJECT MANAGEMENT

Module 1: Project – theoretical frame work – risk analysis Module 2: Project identification – Preliminary screening – financial analysis – technical analysis – social cost benefit analysis Module 3: Role of financial institutions in project financing Module 4: Project evaluation – CPM and PERT – role of project management Module 5: Project implementation – project planning and scheduling – project control Books for Reference: 1. Chandra Prasanna, Projects: Planning, Analysis, Selection, Implementation and Review, Tata McGraw Hill (4th Edition). 2. Devin, Quantitative Approaches to Management, McGraw Hill (8th Edition). 3. Kotler Philip, Marketing Management, Prentice Hall of India (10th Edition). 4. Chandra Prasanna, Financial Management, Tata McGraw Hill (3rd Edition). 8. BHMCC44 COMPREHENSIVE VIVA-VOCE Objective: It is designed to test the student knowledge gained in the previous three years and also to enable him/her to prepare for the industry. To achieve this aim the following guidelines are recommended. 1.The viva-voce questions from the following subjects should be asked to test the complete knowledge of the subject.

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• Food & Beverage Production • Food & Beverage Service • Front Office Operations • Housekeeping • General Knowledge and Current Affairs

20Marks 20Marks 20Marks 20Marks 20Marks

2. Preferably a minimum of 10 questions per subject should be asked. The desired answers to the questions should not exceed two sentences. Additional questions asked to clarify any points should not be counted.

Course Structure of Bachelor’s Degree in Hotel Management (BHM) First Semester
Course Code Subjects Internal Evaluation mark Theory Practical 40 _ 40 Viva University Examination mark Theory Practical 60 _ 60 Total mark 100 100 Time Duration Theory 3 3 Practical No of Hours /Week Theory 4 5 Practical 2 -

BHMCC01 BHMCC02

Business English Food & Beverage Production - I Food & Beverage Production - I

_ -

BHMCC45

-

40

-

-

60

100

-

4

-

4

Practical
BHMCC03 Food & Beverage Service-I Food & Beverage Service-I 40 _ 60 100 3 4 -

BHMCC46

-

40

-

-

60

100

-

3

-

4

Practical
BHMCC04 Front Office Operations - I Front Office Operations - I 40 _ 60 100 3 4 -

BHMCC47

-

40

-

-

60

100

-

3

-

3

Practical
BHMCC05 BHMCC48 BHMCC06 Housekeeping-I Housekeeping-I 40 40 240 40 _ 160 _ 60 60 360 60 _ 240 100 100 100 1000 3 3 18 3 13 4 5 26 3 16

Practical
Basic of Management Principles

Total Marks

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Second Semester
Course Code Subjects Internal Evaluation mark Theory Practical 40 _ Viva University Examination mark Theory Practical 60 _ Total mark Time Duration Theory 100 3 Practical No of Hours /Week Theory 4 Practical 3

BHMCC07

Information Processing using Systems-I Food & Beverage Production-II Food & Beverage Production-II

_

BHMCC08

40

-

_

60

-

100

3

-

5

-

BHMCC49

-

40

-

-

60

100

-

4

-

4

Practical
BHMCC09 Food & Beverage Service-II Food & Beverage Service-II 40 _ 60 100 3 5 -

BHMCC50

-

40

-

-

60

100

-

3

-

4

Practical
BHMCC10 Front Office Operations-II Front Office Operations-II 40 _ 60 100 3 5 -

BHMCC51

-

40

-

-

60

100

-

3

-

3

Practical
BHMCC11 Basic of Financial Accounting BHMCC12 Business ethics & Human rights Total Marks 40 40 240 _ 120 _ _ 60 60 360 _ _ 180 100 100 900 3 3 18 10 5 4 28 14

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Third Semester
Course Code Subjects Internal Evaluation mark Theory Practical 40 40 Viva University Exam Mark Theory Practical 60 _ 60 Total mark 100 100 Time Duration Theory 3 3 Practical No of Hours /Week Theory 5 5 Practical 2 -

BHMCC13 BHMCC14

French Food & Beverage Production - III Food & Beverage Production - III

_ _

BHMCC52

-

40

-

-

60

100

-

4

-

4

Practical
BHMCC15 Food & Beverage Service - III Food & Beverage Service - III 40 _ 60 100 3 5 -

BHMCC53

-

40

-

-

60

100

-

3

-

4

Practical
BHMCC16 BHMCC54 BHMCC17 BHMCC18 House Keeping - II House Keeping - II 40 40 40 240 40 120 _ _ _ 60 60 60 360 60 _ _ 180 100 100 100 100 900 3 3 3 18 3 10 5 4 5 29 3 13

Practical
Nutrition & Food Science Financial Management

Total Marks

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Fourth Semester
Course Code Subjects Internal Evaluation mark Theory Practical 40 Viva University Examination mark Theory Practical 60 _ Total mark 100 Time Duration Theory 3 Practical No of Hours /Week Theory Practical 4 3

BHMCC19

Information Processing Systems - II Food & Beverage Production - IV Food & Beverage Production - IV

_

BHMCC20

40

-

_

60

-

100

3

-

5

-

BHMCC55

-

40

-

-

60

100

-

4

-

4

Practical
BHMCC21 Food & Beverage Service – IV Food & Beverage Service – IV 40 _ 60 100 3 5 -

BHMCC56

-

40

-

-

60

100

-

3

-

4

Practical
BHMCC22 Front Office Operations - III Front Office Operations - III 40 _ 60 100 3 4 -

BHMCC57

-

40

-

-

60

100

-

3

-

3

Practical
BHMCC23 BHMCC24 Business Law Research Methodology & Quantitative Techniques Total Marks 40 40 _ _ 60 60 _ _ 100 100 3 3 5 5 -

240

120

-

360

180

900

18

10

28

14

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Fifth Semester
Course Code Subjects Internal Evaluation mark Theory Practical 40 Viva University Examination mark Theory Practical 60 _ Total mark 100 Time Duration Theory 3 Practical No of Hours /Week Theory 4 Practical -

BHM CC25

Organizational Behavior Food & Beverage Production -V Food & Beverage Production -V

_

BHMCC26

40

-

_

60

-

100

3

-

5

-

BHMCC58

-

40

-

-

60

100

-

4

-

4

Practical
BHMCC27 Food & Beverage Service -V Food & Beverage Service -V 40 _ 60 100 3 5 -

BHMCC59

-

40

-

-

60

100

-

3

-

4

Practical
BHMCC28 BHMCC60 BHMCC29 BHMCC30 House Keeping-III House Keeping-III 40 40 40 40 _ _ _ _ 60 60 60 60 _ _ 100 100 100 100 3 3 3 3 5 4 5 3 3 -

Practical
Hotel Engineering Human Resources Management Total Marks

240

120

-

360

180

900

18

10

28

14

Course Structure of Bachelor’s Degree in Hotel Management (BHM)

Sixth Semester

Course Code BHMCC31

Subjects

Industrial Exposure Training (24weeks) Total

Internal Evaluation mark Theory Practical 100 100

University Examination Mark Theory Practical 100 100 -

Total Mark 200

Time Duration Theory Practical -

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Seventh Semester

Course Code

Subjects

BHMCC32

Food & Beverage Management Accommodation Management Marketing Management

Internal Evaluation mark Theory Practical 40 _

Viva

_

University Examination Mark Theory Practical 60 _

Total Mark 100

Time Duration Theory 3 Practical -

No of Hours /Week Theory 6 Practical -

BHMCC33

40

-

_

60

_

100

3

-

6

-

BHMCC34 BHMCC35 BHMCC36 BHMCC37

40 40 40 200

_ 40 40

_ _ _ _ -

60 60 60 300

_ _ _ 60 60

100 100 100 100 600

3 3 3 15

4 4

6 5 5 28

14 14

Event Management Services Marketing Elective *

Total Marks

*Any one core subject from Food and Beverage Production/ Food and Beverage Service/Front Office Operations/Housekeeping.

Course Structure of Bachelor’s Degree in Hotel Management (BHM) Eighth Semester

Course Code

Subjects

BHMCC38 BHMCC39

Public Relations

Internal Evaluation mark Theory Practical 40 40 -

Viva

_ _

University Examination Mark Theory Practical 60 60 -

Total Mark 100 100

Time Duration Theory 3 3 Practical -

No of Hours /Week Theory 4 5 Practical -

Travel & Tourism Management Strategic Management

BHMCC40 BHMCC41 BHMCC42

40 40 40

_ _ -

_ _ _

60 60 60

_ _ -

100 100 100

3 3 3

-

5 6 5

-

Costing for Hospitality

Entrepreneurial Development Project Management Comprehensive Viva Voce

BHMCC43 BHMCC45

40 _ _

60 100 -

100 100

3 -

-

5 4

8

Total Marks

240

-

-

460

700

18

-

34

8

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