BHMCT

SCHOOL
OF
HOSPITALITY MANAGEMENT
(SHM)
Bachelor of Hotel management and Catering
Technology
(BHMCT)
Duration - 4 Years (8 Semesters)
Maximum Duration - 8 Years
Curriculum Structure
(Academic Session 2019-20 Onwards)

Om Sterling Global University
Bachelor of Hotel Management and Catering
Technology (BHMCT)
PROGRAM OBJECTIVES
The objective of the program is to familiarize the students with the Hospitality, Tourism Business
& Management. The program also helps in developing a professional attitude & skills for trade in
Hospitality and Tourism sector. The program aims to inculcate professional values & ethics with
focus on Hospitality, Tourism management & Operations.
LEARNING OUTCOMES
The program will enable the students to practice and exhibit in depth industry integrated
operational knowledge, technical skills regarding front office, housekeeping, F&B service
and food production in hospitality industry.
It provides the platform to the learners/students to become familiar with the practical aspects
of the hospitality industry. The program an avenue to the students, to move into hotels,
resorts, banquets, hospitals, airlines and catering. Academia is also an option open to them as
a career.
The program will give operational experience in industry through the way of industrial
training.
Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 2

Common Instructions and Guideline for all semesters and subjects
1 Question Paper Pattern
(i) Where the End Term Examination is of Maximum 60 Marks

Section A: MCQ/Fill in blanks/Short answer questions (up to 25 words) 5 x2 marks = 10
marks. All five questions are compulsory.
Section B: Analytical/Problem Solving questions (up to 100 words) 4 x 5 marks = 20
marks. Candidate has to answer any four questions out of five.
Section C: Descriptive/ Analytical/Problem solving question 2 x 15 marks = 30 marks.
Candidates have to answer two questions out of three.
(ii) Where the End Term Examination is of Maximum 30 Marks
Section A: MCQ/Fill in blanks/Short answer questions (up to 25 words) 5 x1 marks = 5

marks. All five questions are compulsory.
Section B: Analytical/Problem Solving questions (up to 100 words) 4 x 2.5 marks = 10
marks. Candidate has to answer any four questions out of five.
Section C: Descriptive/ Analytical/Problem solving question 2 x 7.5 marks = 15 marks.
Candidates have to answer two questions out of three.
2.Continuous Assessment: All courses undertaken by students are evaluated during the
semester using internal system of continuous assessment. The students are evaluated on class
/tutorial participation, assignment work, Practical work, class tests, mid-term tests, quizzes
and end semester examinations, which contribute to the final grade awarded for the subject.
Students will be notified at the commencement of each courses about the evaluation methods
being used for the courses and weightages given to the different assignments and evaluated
activities. Here marks obtained in the internal assessment and end semester examination are
added together and a 10-point grading system will be used to award the student with on
overall letter grade for the course (subject).
Distribution of Marks
(i) Courses without Practical Components

(a) Attendance Class participat ion - 05 Marks
(b) Assignment s, Class Tests, Quizzes, Projects, Seminar etc. - 15Marks 

  40 Marks
(c) Midterm Test I - 10 Marks 
(d) Midterm Test II - 10Marks 
(e) End –Term Examination - } 60 Marks

__________________________________________
Total 100 Marks

(ii)Courses with Practical Components only
Internal Practical Examination and Continuous Progress- 50

End –Term Examination (Practical) - 50
Total : 100
Grade distribution in a course/Subject

To assess the performance of a student the grading & grade point system as given below in the
table.
Sr. % of Marks Performance Letter Grade Grade Point

No.
1 ≥ 90% & ≤100% Outstanding O 10
2 ≥ 80% & <90% Excellent A+ 9
3 ≥ 70% & <80% Very Good A 8
4 ≥ 60% & <70% Good B+ 7
5 ≥ 50% & <60% Above B 6

Average
6 ≥ 45% & <50% Average C 5
7 ≥ 40% & <45% Pass D 4
8 < 40% Fail F 0
9 Absent Fail Ab 0
1. A student has to obtain minimum ‘D’ grade in theory & practical to pass in a course/subject
and to earn credit for that subject.
2. For award the Grade in a course/subject, marks obtained in Internal Assessment and
External Assessment are added together provided the student has obtained a minimum of
40% marks in Internal Assessment as well as External Assessment separately and
Combined Grade is awarded in the course/subject as per grading system given above. In
case a student fails to secure a minimum of 40% marks in Internal Assessment or
External Assessment or in both Internal Assessment and External Assessment, the
Combined Grade awarded is Grade F (Fail).
3. Student has to reappear in the external examination or internal examination or both of
theory & practical, if he/she has been awarded ‘F’ grade or Absent (Ab) in any
course/subject.
4. For non credit course only Satisfactory or Unsatisfactory shall be indicated instead of
letter grade and this will not be counted for computation of SGPA or CGPA.
5. Semester Grade Point Average (SGPA)
SGPA for a semester is calculated as under, after the student has passed in all the
courses/subjects of a semester.
k k
SGPA    Credits of Subject i  Grade Points for Subject i    Credits of Subject i 
i 1 i 1
Where k = No. of Courses/Subjects in Semester.

6. Cumulative Grade Point Average (CGPA)
CGPA is calculated as under, after the student has passed in all the courses/subjects of all
the semesters of the program as per prescribed scheme of studies.
N N
CGPA    Credits of Semester j  SGPA of Semester j    Total Credits of Semester j 
j 1 j 1
Where N = Total Number of Semester in the Program.

7. Conversion of Grade Point Average Into Percentage of Marks
For conversion of Grade point Value of CGPA for all the semester, into percentage of
marks; the CGPA is to be multiplied by 10
(% Marks= 10 X CGPA).
8. Award of Division (Course/Subject to earning of total prescribed credit of all the
semester):
1 7.5 ≤ CGPA I Division with Distinction
2 6 ≤ CGPA < 7.5 I Division
3 5 ≤ CGPA < 6 II Division
4 4.5 ≤ CGPA < 5 Pass
Calculation of SGPA and CGPA:
Example:
Table 2
Courses Credits Letter Grade Credit Grade

Grade Value Value Points
A 3 B+ 7 3x7 21
B 3 A 8 3x8 24
C 3 A+ 9 3x9 27
D 2 A 8 2x8 16
TOTAL 11 88
In this case SGPA= Total Grade Points 88 = 8.0
Credits 11
Suppose the SGPA in two successive semesters are 7.0 and 8.0 with 26 and 24 respective course
credits, then the
CGPA = 7x26+8x24 = 374 = 7.48

26+24 50

BHMCT 1st Semester
Evaluation Scheme
Teaching Total Exam
Course Schedule Hours
Sr. No Course Title Credit Hours
Code
L T P Internal External Total
Foundation Course in BTHM-
1 Food Production-I 101 3 1 0 4 4 40 60 100 3
Foundation Course in
2 Food and Beverage BTHM- 3 1 0 4 4 40 60 100 3
Service-I 102
Foundation Course in BTHM-

3 Front Office - I 103 3 0 0 3 3 40 60 100 3
4 Accommodation BTHM- 3 0 0 3 3 40 60 100 3
Operation - I 104
Principle of Food BTHM-

5 Science 105 2 0 0 2 2 40 60 100 3
Computer
6 Applications BTCS-151 2 0 0 2 2 20 30 50 3
7 Food Production-I BTHM- 0 0 4 4 2 50 50 100 3
Practical 121
8 Food and Beverage BTHM- 0 0 2 2 1 50 50 100 3
Service-I (Practical) 122
9 Front Office – I BTHM- 0 0 2 2 1 50 50 100 3
Practical 123
Accommodation
10 Operation – I BTHM- 0 0 2 2 1 50 50 100 3
Practical 124
Computer
11 Applications- 0 0 2 2 1 25 25 50 3
Practical BTCS-121
Life Skill-
12 Communication Skill BTHM- 0 0 4 4 0 50 50 100 3
(Non- Gradial) 125
Total 16 2 16 34 24 495 605 1100

BHMCT 2nd Semester
Evaluation Scheme
Teaching Total
Course Exam
Sr. No Course Title Schedule Hours Credit
Code Hours
Foundation Course
in Food Production- BTHM-
1 3 1 0 4 4 40 60 100 3
II 201
Foundation Course
in Food and BTHM-
2 3 1 0 4 4 40 60 100 3
Beverage Service-II 202
Foundation Course BTHM-

3 in Front Office – II 203 3 0 0 3 3 40 60 100 3
Foundation Course
in Accommodation BTHM-
4 3 0 0 3 3 40 60 100 3
Operation - II 204
BTHM-
5 Accountancy 205 2 0 0 2 2 40 60 100 3
Communication BTHM-
6 Skills 206 2 0 0 2 2 40 60 100 3
Foundation Course
in Food Production- BTHM-
7 0 0 4 4 2 50 50 100 3
II Practical 221
Foundation Course
in Food and
8 Beverage Service-II BTHM- 0 0 2 2 1 50 50 100 3
Practical 222
Foundation Course
in Front Office – II BTHM-
9 0 0 2 2 1 50 50 100 3
Practical 223
Foundation Course
in Accommodation
10 Operation – II BTHM- 0 0 2 2 1 50 50 100 3
Practical 224
Total 16 2 10 28 23 440 560 1000

BHMCT 3rd Semester
Evaluation Scheme
Teaching Total
Exam
Sr. No Course Title Course Code Schedule Hours Credit
Hours
Advance Food
1 Production 3 1 0 4 4 40 60 100 3
Operations BTHM-301
Advance Food
2 and Beverage 2 1 0 3 3 40 60 100 3
Service BTHM-302
Advance Front
3 Office 2 1 0 3 3 40 60 100 3
Operations BTHM-303
Advance
4 Housekeeping BTHM-304 2 1 0 3 3 40 60 100 3
Research
5 Methodology BTHM-306 2 0 0 2 2 40 60 100 3
Environment
6 Studies BSES-151 3 0 0 3 3 40 60 100 3
Advance Food
Production
7 Operations 0 0 4 4 2 50 50 100 3
Practical BTHM- 321
Advance Food
and Beverage
8 Service - 0 0 2 2 1 50 50 100 3
Practical BTHM- 322
Advance Front
Office
9 Operations- 0 0 2 2 1 50 50 100 3
Practical BTHM- 323
Advance
10 Housekeeping- 0 0 2 2 1 50 50 100 3
Practical BTHM- 324
Total 14 4 10 28 23 440 560 1000

BHMCT 4th Semester
Evaluation Scheme
Teaching Total
Exam
Sr. No Course Title Course Code Schedule Hours Credit
Hours
Advance Food
1 Production BTHM-401 3 1 0 4 4 40 60 100 3
Advance Food
and Beverage
2 Service 3 1 0 4 4 40 60 100 3
Operations BTHM-402
Advance Front
3 Office BTHM-403 3 1 0 4 4 40 60 100 3
Advance
4 Accommodation 3 1 0 4 4 40 60 100 3
Operation BTHM-404
Hospitality
5 Marketing BTHM-405 2 0 0 2 2 40 60 100 3
Facility
6 Planning BTHM-406 2 0 0 2 2 40 60 100 3
Advance Food
7 Production - 0 0 4 4 2 50 50 100 3
Practical BTHM-421
Advance Food
and Beverage
8 Service 0 0 2 2 1 50 50 100 3
Operations-
Practical BTHM-422
Advance Front
9 Office- Practical BTHM-423 0 0 2 2 1 50 50 100 3
Advance
Accommodation
9 Operation- 0 0 2 2 1 50 50 100 3
Practical BTHM-424
Total 16 4 10 30 25 440 560 1000

BHMCT 5th Semester
Teaching
Sr. Course Total Evaluation Scheme
Course Title Schedule Credit
No Code Hours Exam
L T P Internal External Total Hours
Industrial BTHM-
1 Training 0 0 48 48 24 500 500 1000 3
521
(22 weeks)
Total 0 0 48 48 24 500 500 1000

BHMCT 6th Semester
Teaching
Sr. Course Total Evaluation Scheme Exam
No. Code Hours Hours
Food
1 Production & BTHM- 601 3 1 0 4 4 40 60 100 3
Patisserie
Food &
2 Beverage BTHM- 602 3 1 0 4 4 40 60 100 3
Control
Human
Resource
3 BTHM- 603 2 0 0 2 2 40 60 100 3
Management
for Hospitality
Finance and
4 Accounting for BTHM- 604 3 1 0 4 4 40 60 100 3
Hospitality
5 BTHM- 605 2 0 0 2 2 40 60 100 3

Hotel Law
Disaster BTHM- 606
6 2 0 0 2 2 40 60 100 3
Management
Program
Electives: BTHM- 661
Room Division
Management
7 3 1 0 4 4 40 60 100 3
Or
Food Division BTHM- 662
Management
Food
Production & BTHM- 621
8 0 0 4 4 2 50 50 100 3
Patisserie -
Practical
Research BTHM- 622
9 0 0 2 2 1 50 50 100 3
Project
Total 18 4 6 28 25 380 520 900

BHMCT 7th Semester
Teaching Exam
Sr. Course Total Evaluation Scheme Hours
No Code Hours
On Job Training BTHM-721 0 0 48 48 24

1 500 500 1000 3
Total 0 0 48 48 24 500 500 1000

BHMCT 8th Semester
Teaching Exam
Sr. Course Total Evaluation Scheme Hour
No Code Hours
1 On Job Training BTHM-821 0 0 48 48 24 500 500 1000 3
Total 0 0 48 48 24 500 500 1000

BHMCT
First Semester
BTHM-101: Foundation Course in Food Production-I
Credit: 04 Max. Marks: 100 (Internal: 40, External: 60)
3L+1T+0P End Term Exam: 3 Hours
Unit-I
Culinary History, Development of the culinary art from the middle ages to modern cookery,
Modern hotel kitchen, Understanding various operational areas of kitchen. Basic introduction
to nouvelle cuisine, Indian, French, Italian, Chinese cuisines.
Unit-II
Objectives of cooking food, Importance of cooking foods ,Heat transfer methods ,Effect of
heat on foods (proteins, carbohydrates ,fats etc),Principles of balanced and healthy diet.
Unit-III
Methods of cooking, Classifications using basic food chart with examples and uses in
cookery, Principles of cooking, Kitchen Equipment: Different types of the kitchen equipment,
Special equipments used during cooking.
Unit-IV
Classification, Cereals, pulses, vegetables, fruits, eggs, flour, salt, sugar, fat, cheese, Major
nutrients- functions, sources and deficiency of carbohydrate protein fat, vitamin and mineral,
Thickening and binding agents, Leavening agents- their characteristics and their use in
cookery, Food and its relation to health. Kitchen hygiene, Personal hygiene and its
importance, Food handling and storage care, sanitation practices, Fumigation, HACCP -
Practices in food handling & storage, Conversion tables: American, British measures and its
equivalents.
Text & Reference Books:
1. K .Arora,Theory of Cookery publisher:Frank brothers
2. Philip E.Thangam, Modern cookery (vol-I)Publisher:Orient Longman
3. M J Leto and WKH Bode Larder Chef Publisher: Butterworth-Heinemann

BTHM-102: Foundation Course in Food and Beverage -I
Unit-I
Introduction to Food and Beverage Service, Types of catering operations– commercial,
welfare, Food and Beverage Service outlets.
Unit-II
Organization of F&B service department of hotel, Duties & responsibilities of F&B staff- Job
Descriptions, Attributes of Service personnel, Inter-departmental relationships.
Unit-III
Cutlery, Crockery, Glassware, Flatware, Furniture, Linen, Special Equipment (Trolleys,
Electrical equipment etc).
Unit-IV
Pantry, Still Room, Food Pickup areas, Stores, Kitchen Stewarding, Accounts, Table Service –
English / Silver, American, French, Russian, Self Service – Buffet & Cafeteria
Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc, Single Point Service – Take
Away, Vending, Kiosks, Food Courts & Bars, Automats, Mis-en-place & Mis-en-scene.

1. Andrews Sudhir: Food & Beverage Service Training Manual; Tata McGraw Hill.
2. John Fuller Essential Table Service for Restaurants
3. Lillicrap Dennis, Cousins John & Smith Robert: Food & Beverage Services; Hodder &
Stoughton Educational

BTHM-103: Foundation Course in Front Office-I
Unit-I
Brief overview of hotel industry, Definition and introduction of Front office in hotel,
Importance and functions of front office, Different sections of the Front Office and their
importance, Coordination of front office with other departments
Unit-II
Classification based on various categories -Size, Clientele, Location, Ownership, Length of
stay, Affiliation, Time Share & condominiums, Meal plans, Star classification & Hotel chain,
Supplementary accommodation etc., Different types of rooms, Front Office information.
Unit-III
Front Office Hierarchy chart: Small, Medium and Large Hotels, Layout of the front office, Job
description & Job Specification of front office personnel, Duties and Responsibilities of
different front office personnel, Attributes of front office personnel.
Unit-IV
Marginal productivity theory of factor pricing, Classical and modern theory of wage
determination. Rent-concept; Ricardian and modern theories of rent; Quasi-rent. Interest-
Concept and theories of interest; Profit: nature, concepts and theories of profit. Functional
planning of front office, Types of keys and key rack, Front office forms and formats, Front
office equipments, Telephone exchange

1. Sudhir Andrews Front Office Training manual –. Publisher: Tata Mac Graw Hill
2. S.K Bhatnagar Front office Operation -Publisher: Frank Brothers
3. Kasavana Educational Institution Managing Front Office Operations & Brooks
4. Ahmed Ismail (Thomson Delmar).Front Office – operations and management
Michael Kasavana & Cahell. Managing Computers in Hospitality Industry

BTHM-104: Foundation Course in Accommodation Operations-I
Unit-I
Meaning and definition of Housekeeping, Importance of Housekeeping, Responsibility of the
Housekeeping department, Organizational hierarchy of the Department (Large/Medium/Small
Hotel), Coordination with other departments.
Unit-II
Role' of Key Personnel in Housekeeping, Job Description, Job Specification, Attributes and
Qualities of the Housekeeping staff
Unit-III
Types & Layout of guest rooms, Layout of corridor and floor pantry, Rules of Guest Floor,
Maids Carts, Guest room, Guest public area, Furniture, Fixtures, Fittings, Furnishings soft :-(
FFFF), Accessories/Guest Supplies/Amenities in a guest room (to be dealt in brief only).
Unit-IV
Briefing & Debriefing, Indenting from stores, Inventory of Housekeeping Items, House keeping
control desk and its Importance& Role, Lost & Found procedure, Handling of Guest queries &
problem.

1. Sudhir Andrews Publisher Hotel House Keeping: Tata McGraw Hill.
2. Raghubalan Hotel Housekeeping Operations & Management, Oxford University Press
3. Joan C Branson & Margaret Lennox (ELBS) Hotel Hostel and Hospital Housekeeping
4. Matt A. Casado; Wiley Publications House Keeping Management

BTHM-105: Principle of Food Science
Unit-I
Meaning and importance of Food science, Nutrition, Malnutrition, Food Science scope and
significance, Food chemistry, food microbiology & processing.
Unit-II
Harmful effects and factors effecting growth of bacteria; food spoilage and Putrefaction.
Food borne Illnesses, food poisoning and Food Spoilage. And antibiotics. Yeast: uses, role and
significance, Moulds, meaning and purpose; beneficial effects; cheese making.
Unit-III
Types, Dietary sources, functions, Daily dietary requirements; affects of dietary, Deficiency
and excess of carbohydrates, lipids, protein, vitamins, minerals and water, Balanced diet and
nutrition in Hotels, Definition and scope of therapeutic nutrition.
Unit-IV
Need and scope of food preservation in Hotel Kitchen, Methods of preservation low
temperature treatment (refrigeration, freezing), Thermal preservation (pasteurization,
sterilizing, canning), Dehydration Chemical preservatives, Irradiation etc, Food Packaging:
types and functions, Food standards; food adulteration, adulterants and control measures, Food
Additives-Usage and importance, Ethical, legal and regulatory framework of food standard in
Hotels, HACCP in Hotels.
Text Books & Reference Books

1. H. Robinson Normal and therapeutic nutrition
2. Anna K Joshna Microbiology
3. Dr. M. Swaminathan Food & Nutrition

BTCS-151: Computer Applications
Unit-1
Introduction of Computers- Generations, Operating Systems, Types of Computers, Block
Diagram of Computers, Classifications of Computers, Memory & its types, Input devices,
output devices & memory devices, Applications of Computers
Unit-II
Number Systems, Positional & Non Positional Number System, binary number system,
octal number system, hexadecimal number system & their conversions. Operating System,
types of operating system, Networking, its types & applications, Virus & firewalls.
Network topologies, FTP. HTTP.
Unit-III
Introduction to windows, working with windows. Understanding MS Office, Word
Processing Basics, opening & closing document, working with its Menus. Introduction to
MS Excel, working with MS Excel
Unit-IV
Introduction to MS Power point, creation of slides, working with its menus. Introduction to
MS Access, creating tables & working with Tables.

1. P.K.Singh, Computer Fundamentals, BPB Publications
2. B.Ram, Computer Fundamentals, New Age Publications.
3. Sandra Cable, MS Office 365 & Office 2019.

BTHM-121: Foundation Course in Food Production- I Practical
List of Practical
1. Proper usage of a kitchen knife & hand tools,
2. Understanding the usage of small equipments.
3. Familiarization, identification of commonly used raw material and commodities.
4. Usage of Basic hygiene practices in the kitchen,
5. First aid for cuts & burns.
6. Preparation of all Indian breakfasts
7. Basic Cuts of vegetables.
8. Demonstration of sanitation practices & Fumigation.
9. Preparation and Composition of basic Indian Masalas, Curries and gravies.
10. Demonstration of all cooking methods.

BTHM-122: Foundation Course in Food & Beverage Service- I
Practical
List of Practical
1. Briefing/debriefing
2. Identification of Tools, Equipment- Cutlery, Crockery, Glass & Chinaware, Flatware,
Hollowware, Table Appointments, Linen.
3. Laying and relaying a table cloth, Napkin folds- 7 to 10.
4. Rules for Laying a Basic Cover
5. Restaurant Etiquettes
6. Mis-En-Place & Mis-En–Scene
7. Carrying a Salver / Tray
8. Service of Water
9. Handling the Service Gear
10. Carrying Plates, Glasses & other Equipments

BTHM-123: Foundation Course in Front Office –I Practical

List of Practical
1. Communication skills - verbal, non verbal.
2. Preparation and study of countries, capitals, currencies, airlines and flags chart.
3. Identification of F.O. equipment.
4. Telephone handling.
5. Role plays of front office personnel.
6. Role play at Reception
7. Role play at Bell Desk
8. Role Play at Lobby
9. Role Play at Travel Desk
10. Room Key Handling.

BTHM-124: Foundation Course in Accommodation Operations-I
Practical
List of Practical
1. Practice of Rooms layout and placement at guest room
standard
2. Identification of cleaning equipments both manual and mechanical.
3. Uses of different Brushes, brooms, mops, identification of cleaning agents.
4. Maids Trolley: Set Up, Stocking and usage.
5. Planning of room Boucher and accessories.
6. Display of forms and formats.
7. Process of handling guest queries.
8. Display and types of cleaning.
9. Layout of Guest Room.
10. Placing of Guest Room Supplies.

BTCS-121: Computer Applications (Practical)
List of Practical’s
1. Working with Windows, Changing system Date & Time.
2. Changing Display Properties, To Add or Remove, Changing Mouse
Properties.
3. Working with MS Word,
4. Prepare Document by using various menus.
5. Working on Mail merge.
6. Introduction of MS Excel.
7. Prepare Mark sheet using MS Excel.
8. Introduction to MS Power Point.
9. Prepare Presentation by applying Formatting tools.
10. Prepare Presentation by inserting various Design animations.
11. Working with various menus of PowerPoint
12. Introduction to MS Access.
13. Creating tables using MS Access.
14. Working with various Menus of MS Access

BTHM-125: Life Skill- Communication Skill
(Non- Gradial)

BHMCT
Second Semester
BTHM-201: Foundation Course in Food Production-II
Unit-I
Kitchen layout and functions, Layout of receiving area, storage area, Cold kitchen, cold
butchery, and garde manger, Main kitchen, bakery and confectionery, Kitchen brigade,
Duties, responsibilities and job description of the kitchen personnel.
Unit-II
Mise-en-place, Sub division and fractionalization, Combining and mixing in the preparation
of food, Vegetable cuts, Thickening, binding and leavening agents, Herbs and spices
Unit-III
Stocks – definition, Preparation of stocks, Soups - classification of soups and international
soups, Soup garnishes and accompaniments, Sauces- classification of mother sauce and their
importance, and their derivatives, Thickening agents & rectification of faulty sauces.
Unit-IV
Introduction to egg cookery, Structure of an egg, Selection of eggs and grades, Uses of eggs in
cookery, Various types of methods of cooking egg (poached, scrambled, fried, en cocotte
etc.), Bakery ingredients and their role, yeast, shortening (fats and oil) sugar& salt, raising
agents, Principles of bread making, role of each ingredient in bread making, Bread faults and
bread improvers, temperature variation, Traditional breads, Equipments and utensils used in
bakery.
Text Book and Reference Books:

1. Philip E. Thangam Modern Cookery (Vol-I-, Orient Longman Larousse
Gastronomique
2. By Philip E. Thangam Modern Cookery (Vol-II), Publisher: Orient
Longman

BTHM- 202: Foundation Course in Food and Beverage Service-II
Unit-I
Breakfast – Introduction, Types, Service, Brunch– Introduction, Types, Service, Lunch –
Introduction, Types, Service, Hi Tea– Introduction, Types, Service, Dinner– Introduction,
Types, Service, Supper– Introduction, Types, Service.
Unit-II
Introduction of Menu, Types –Ala Carte & Table D’hôte, Rules to be observed while planning
menus, Classical French Menu- 11 to 17 Course, Classical Foods & its Accompaniments with
Cover.
Unit-III
Handling Table reservation, KOTs & BOTs Duplicate & Triplicate System, Computerized
K.O.T‟s, Billing Methods, Payment methods and Cash Handling, Cycle of service, Table
Clearing Process.
Unit-IV
Classification of Non alcoholic Beverage & Uses, Tea - Origin, Manufacturing, Types &Brand
names, Coffee - Origin, Manufacturing, Types & Brand names, Juices, Soft Drinks & Health
Drinks – Introduction, Brand names, Service of Hot and Cold beverages, History & Uses,
Processing for cigarettes, pipe tobacco & cigars, Cigarettes – Types and Brand names, Pipe
Tobacco – Types and Brand names, Cigars & cigarettes – shapes, sizes, colors, Brand names,
Care and Storage.

1. Lillicrap Dennis, Cousins John & Smith Robert: Food & Beverage
2. Andrews Sudhir: Food & Beverage Service Training Manual

BTHM-203: Foundation Course in Front Office-II
Unit-I
Importance and Types of reservation, Channels and sources of reservation, Group reservation,
Reservation reports, Cancellation, Amendments and overbooking, room retention charges.
Unit-II
Records and forms used in registration process, Procedure for VIP & FIT arrival, Procedure for
group arrival, Registration process, Over-booking.
Unit-III
Information services and Hospitality desk, Message and mail handling, Key Handling, Guest
handling, Guest history, Change of room, Guest services and Guest relations.
Unit-IV
Departure process – steps, Tasks performed at bell desk, cashier and reception, Role of Front desk
cashier, Checkout and account settlement, Modes of payment, Application of property
management system, Basics of computer operations for hotels, Handling computerized
reservations and registrations, Computerized cashiering, Role of Computers (IT) in hotels

1. Sudhir Andrews Front Office Training manual. Publisher: TatA Mac Graw Hill
2. S.K Bhatnagar, Front office Operation Management Publisher: Frank Brothers
3. Kasavana & Brooks Managing Front Office Operations
4. Michael Kasavana & Cahell Managing Computers in Hospitality Industry

BTHM-204: Foundation Course in Accommodation Operations-II
Unit-I
Different types of Surfaces, Cleaning of Wall and floor covering, Care and Cleaning of
surfaces, Cleaning agents used to clean different surfaces, Cleaning equipments used to clean
different surfaces.
Unit-II
Cleaning of Public Areas: Cleaning process, Cleaning and upkeep of Public areas, Types of
Pest Control, Control procedures.
Unit-III
Process & procedures (Occupied/Departure/ vacant/Under Repair/VIP rooms), Weekly
cleaning and spring cleaning, Turn down service/Evening service & Second service, Forms
and Formats used in cleaning process, Replenishment of guest room supplies, process closing
down after cleaning.
Unit-IV
Linen/Uniform Room: Layout, Planning the linen & uniform room, Types of Linen, Sizes of
linens and Linen exchange procedure, Selection of linen, Storage Facilities and conditions,
Par stock and calculation, Discard procedure and reuse of discard, Linen Inventory system,
Functions of uniform room: Importance, types, characteristics, selection, Tailor room.

1. Joan C Branson & Margaret Lennox Hotel Hostel and Hospital Housekeeping
2. Sudhir Andrews Publisher Hotel House Keeping: Tata McGraw Hill.G. Raghubalan
Hotel Housekeeping – Operations & Management

BTHM-205: Accountancy
Unit-I
Meaning and Definition, Types and Classification, Principles of accounting, Systems of
accounting, Generally Accepted Accounting Principles (GAAP)
Unit-II
Meaning and Definition, Format of Journal, Rules of Debit and Credit, Opening entry, Simple
and Compound entries, Practical.
Unit-III
Meaning and Uses, Formats, Posting, Practical
Unit-IV
Need and Use, Classification, Purchase Book, Sales Book, Purchase Returns, Sales Returns,
Journal Proper, Practical.

1. Financial accounting : Maheshwari, S.N. (Vikas Publishing House)
2. Financial accounting: Tulsian, P.C.(Pearson)

BTHM-206: Communication Skills
Unit-I
Business Communication – meaning & importance. Defining Communication, Purpose,
Process, elements, difficulties in communication, and conditions for successful
communication. Basic forms of Communication, Barriers to effective communication, basic
models & communication, 7C’s of for effective business communication
Unit-II
Organizational Communication: Importance of communication in management, Formal and
Informal Communication, Grapevine and how to handle it. Developing positive personal
attitudes, Communication training for managers, Communication structure in an
organization, Corporate Communication, PR skills.
Unit-III
Presentation Skills: Presentation on any chosen topic, oral presentations, principles of oral
presentations, factors affecting presentations, sales presentation.
Unit-IV
Business Etiquette: Understanding etiquette, Cross-cultural etiquette, Business manners,
Business to business etiquette. Effective customer care.

1. Business Communication: Chaturvedi, P.D.; Chaturvedi, Mukesh, Pearson Education

BTHM-221: Foundation Course in Food Production-II– Practical
List of Practical
1- Demonstration of all stocks,

2- Sauces
3- Demonstration and Preparation of Five derivatives of all Mother sauces.
4- National & International soups.
5- Demonstration of Soup Garnishes
6- Soup Accompaniments (at least five of each)
7- Egg cookery-All the preparation
8- Preparation of Breads at least 5 bread.
9- Preparation of at least 5 course menu- Indian
10- Preparation of at least 5 course menu- International

BTHM-222: Foundation Course in Food and Beverage Service–II (Practical)
List of Practicals
1. Arrangement of Silverware on the table and sideboards

2. Mise-en-place for Brunch, Lunch, Hi-Tea, Dinner and Supper.
3. Service Sequence of Brunch, Lunch, Hi-Tea , Dinner and Supper
4. Breakfast Table Layout.
5. TDH & A la Carte Cover
6. Taking an Order of Food & Making a KO T.
7. Clearing & Crumbing Procedure
8. Presenting the bill
9. Service of Cold & Hot - Non Alcoholic Beverages
10. Compiling of a Breakfast, Lunch, and Dinner menu in French.

BTHM-223: Foundation Course in Front Office-II Practical
List of Practical
1. Registration of Guest:
2. Pre registration procedure
3. Filling up a guest registration card
4. Determining Room Avai Practicalility (Room Position) Formula
5. Errand card, Key card, Electronic Key, cutting replacement of lost electronic key
card, issue of duplicate)
6. Arrival & departure intimation to housekeeping and other departments
7. Step to step Taking Room Reservation On Telephone:
8. Practical of computer application on software, students should be able to:
9. Register- in a reservation, Amend a reservation, Cancel a reservation, Make a group
reservation
10. Register an arrival Post a charge Make a folio Make a room change Show a
departure/ checkout Print a folio Print reports such as expected arrivals and
departures for the day.

BTHM-224: Foundation Course in Accommodation Operations–II (Practical)
List of Practical
1. Procedure and demonstration of keeping linen in linen & uniform room
2. Procedure and demonstration of keeping uniform in linen & uniform room
3. Steps involve in cleaning of Public Areas.
4. Procedure of cleaning guestrooms (Vacant occupied, departure).
5. Placing/ Replacing guest Supplies and soiled linen.
6. Procedure of Cleaning of different surfaces e.g. windows, tabletops, and picture
7. Procedure of Cleaning frames, Under Beds, carpet, metal surfaces, tiles, marble and granite
tops
8. Procedure of Weekly cleaning and spring cleaning.
9. Discard procedure and reuse of discard,
10. Linen Inventory system

BHMCT
SEMESTER- 3
BTHM-301: Advance Food Production Operations
Unit-I
Equipment required for mass/volume feeding, Heat and cold generating equipment, Care
and maintenance of this equipment, Modern developments in equipment manufacture.
Unit-II
Basic principles of menu planning – recapitulation, Points to consider in menu planning for
various volume feeding, Outlets such as Industrial, Institutional, Mobile Catering Units,.
Transport facilities, cruise lines, airlines, railway, and Nutritional factors for the above.
Unit-III
Indenting: Principles of Indenting for volume feeding, Portion sizes of various items for
different types of volume feeding, modifying recipes for indenting for large scale catering
,Practical difficulties while indenting for volume feeding, Planning: Principles of planning
for quantity food production with regard to, Space allocation, Equipment selection,
Staffing.
Unit-IV
Introduction to Regional Indian Cuisine, Heritage of Indian Cuisine, Factors that affect
eating habits in different parts of the country, Cuisine and its highlights of different
states/regions/communities to be discussed under: Geographic location, Historical
background, Seasonal avai Practicalility, Special equipment, Staple diets, Specialty cuisine
for festivals and special occasions
1. Philip E. Thangam Modern Cookery (Vol-I-, Orient Longman Larousse Gastronomique-

2. M J Leto & W K H Bode Larder Chef Publisher: Butterworth- Heinemann.

BTHM-302: Advance Food & Beverage Service
Unit-I
Introduction and definition, Production of Alcohol, Fermentation process, Distillation process,
Classification with examples.
Unit-II
Introduction and definition, Bar layout – physical layout of bar, Bar stock – alcohol & non
alcoholic beverages, Bar equipment.
Unit-III
Definition &History, Classification with examples, Table/Still/Natural, Sparkling, Fortified,
Aromatized, Production of each classification, Old World wines (Principal wine regions, wine
laws, grape varieties, production and brand names),France, German, Italy, Spain, Portugal.
Unit-IV
New World Wines (Principal wine regions, wine laws, grape varieties, production and brand
names), USA, Australia, India, Chile, South Africa, Algeria, New Zealand, Food & Wine
Harmony. Storage of wines Wine terminology (English & French), Introduction & Definition,
Types of Beer, Production of Beer, Storage.

1. Andrews Sudhir: Food & Beverage Service Training Manual; Tata McGraw Hill.
2. John Fuller Essential Table Service for Restaurants

BTHM-303: Advance Front Office Operations

Unit-I
Role of information technology in the hospitality industry, Factors for need of a PMS in the
hotel, Factors for purchase of PMS by the hotel, Introduction to Fidelio & Amadeus
Unit-II
Accounting Fundamentals, Guest and non guest accounts, Accounting system, on automated
– Guest weekly bill, Visitors tabular ledger, Semi automated, Fully automated.
Unit-III
Guest accounts settlement, Cash and credit, Indian currency and foreign currency, Transfer
of guest accounts, Express check out.
Unit-IV
Functions, Audit procedures (Non automated, semi automated and fully automated),
Importance of security systems, Safe deposit, Key control, Emergency situations (Accident,
illness, theft, fire, bomb).

1. Sudhir Andrews Front Office Training manual –. Publisher: Tata Mac Grew Hill
2. S.K Bhatnagar Front office Operation -Publisher: Frank Brothers

BTHM-304: Advance Housekeeping
Unit-I
Activities of the Linen Room, Layout and equipment in the Linen Room, Selection criteria
for various Linen Items & fabrics suitable for this purpose, Purchase of Linen, Calculation of
Linen requirements, Linen control-procedures and records, Stock-taking procedures and
records, Recycling of discarded linen, Linen Hire
Unit-II
Advantages of providing uniforms to staff, Issuing and exchange of uniforms; type of
uniforms, Selection and designing of uniforms, Layout of the Uniform room
Unit-III
Commercial and On-site Laundry, Flow process of Industrial Laundering-OPL, Stages in the
Wash Cycle, Laundry Equipment and Machines, Layout of the Laundry, Laundry Agents,
Dry Cleaning, Guest Laundry/Valet service, Stain removal
Unit-IV
Flower arrangement in Hotels, Equipment and material required for flower arrangement,
Conditioning of plant material, Styles of flower arrangements, Principles of design as applied
to flower arrangement, Indoor Plants-Selection and care, Sewing Room-Activities and areas
to be provided, Equipments provided.

1. Sudhir Andrews Housekeeping Training Manual Tata McGraw Hills
2. Brenscon &Lenox Hotel, Hostel & Hospital Housekeeping

BTHM-305: Research Methodology
Unit-I
Meaning and objectives of Research ,Types of Research ,Research Approaches Significance
of Research, Research methods vs. Methodology ,Research Process ,Criteria of Good
Research.
Unit-II
Meaning and Need for Research Design, Features and important concepts relating to research
design, Different Research design, Important Experimental Designs.
Unit-III
Censure and sample Survey, Implication of Sample design, Steps in sampling design ,Criteria
for selecting a sampling procedure, Characteristics of a good sample design ,Different types
of Sample design, Measurement Scales ,Important scaling Techniques.
Unit-IV
Collection of Primary Data ,Collection through Questionnaire and schedule collection of
secondary data, Difference in Questionnaire and schedule, Different methods to collect
secondary data, Hypothesis Testing ,Basic concepts concerning Hypothesis Testing
,Procedure and flow diagram for Hypothesis Testing ,Test of Significance ,Chi-Square
Analysis ,Report Presentation Techniques.
1. D K Bhattacharyya :-Research Methodology

BSES-151: Environmental Studies and Disaster Management
Unit-I
The Multi-disciplinary nature of Environmental Studies/Science, Definition, Scope, Importance,
and Need for public awareness.
Dams and their effects on forests and tribal people, Use and over-utilization of surface and
ground water, floods, drought, conflicts over water, Dams: Benefits and problems,
Environmental effects of extracting and using mineral resources, Effects of modern agriculture,
fertilizer-pesticide problems, water logging, salinity, case studies, Renewable and non-renewable
energy sources, use of alternate energy sources.
Ecosystems, Concept of an ecosystem, Structure and function of an ecosystem; producers,
consumers and decomposers, Energy flow in the ecosystem, Ecological succession, Food chains,
food webs and ecological pyramids.
Biodiversity and its conservation, Hot-spots of biodiversity, Threats to biodiversity,
Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity
Unit-II
Environmental Pollution: Definition, causes, effects and control measures of: Air pollution,
Water pollution, Soil pollution, Marine pollution, Noise pollution, Thermal pollution, Nuclear
hazards.
Solid waste Management: Causes, effects and control measures of urban and industrial wastes.
Fireworks, their impacts and hazards
Pollution case studies
Unit-III
Social Issues and the Environment, From Unsustainable to Sustainable development, Urban
problems related to energy, Water conservation, rain water harvesting, watershed management,
Resettlement and rehabilitation of people; its problems and concerns, Environmental ethics:
Issues and possible solutions, Consumerism and waste products, Environmental Legislation
(Acts and Laws), Issues involved in enforcement of environmental legislation
Human Population and the Environment, Population growth, variation among nations with case
studies, Population explosion – Family Welfare Programmes and Family Planning Programmes,
Human Rights, Value Education, Women and Child Welfare.

Unit-IV
Disaster management: floods, earthquake, cyclone and landslides. Man-made Disaster: such as
Fire, Industrial Pollution,Nuclear Disaster, Biological Disasters, Accidents (Air, Sea,Rail &
Road), Structural failures (Building and Bridge) War & Terrorism etc.Causes, effects and
practical examples for all disasters.
Prediction, Early Warnings and Safety Measures of Disaster.
Role of Information, Education, Communication, and Training in disaster management

1. Environmental Science: G. Tyler Miller
2. Environmental Laws: Universal Law Series
3. Earth and Atmospheric Disaster Management : Nature and Manmade: C. K. Rajan, Navale Pandharinath

BTHM-321: Advance Food Production Operations- Practical
List of Practicals
Formulate 36 set of menus from the following cuisines.

1. Awadh
2. Bengal
3. Goa
4. Gujarat
5. Hyderabad
6. Kashmir
7. Maharashtra
8. Punjab
9. Rajasthan
10. South India (Tamil Nadu, Karnataka, Kerala)

BTHM-322: Advance Food and Beverage Service- Practical
List of Practicals
Task-01 Wine service equipment

Task-02 Beer service equipment
Task-03 Cocktail bar equipment
Task-04 Liqueur / Wine Trolley
Task-05 Bar stock - alcoholic & non-alcoholic beverages
Task-06 Bar accompaniments & garnishes
Task-07 Bar accessories & disposables

BTHM-323: Advance Front Office Operations- Practical
List of Practicals
1. Hot function keys

2 .Create and update guest profiles
3.Send confirmation letters
4.Print registration cards
5.Make FIT reservation & group reservation, Make an Add-on reservation, Amend a reservation
6.Cancel a reservation-with deposit and without deposit
7.Process a deposit for reservation
8.Pre-register a guest
9.Put message and locator for a guest
10.Check in a reserved guest ,Check in day use, Check –in a walk-in guest

BTHM-324: Advance Housekeeping- Practical
List of Practical
1.Layout of Linen Room

2.Layout of Uniform Room
3.Layout of Laundry
4.Laundry Machinery and Equipment
5.Stain Removal
6.Flower Arrangement
7.Selection and Designing of Uniforms
8.Identification of fabrics
9. Valet Service.
10.Dry Cleaning

BHMCT
Fourth Semester
BTHM-401: Advance Food Production
Unit-I
Cuisines of Kashmir, Himachal & Uttarakhand : Introduction, Geographical Perspectives,
Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
Unit-II
Cuisines of Punjab, Haryana & Delhi : Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during
Festivals and Other Occasions, Community Foods.
Unit-III
Cuisines of Rajasthan: Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular
Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during Festivals and
Other Occasions, Community Foods.
Unit-IV
Cuisines of Gujarat: Introduction, Geographical Perspectives, Brief Historical Background,
Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods, Seasonal
Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions,
Community Foods.

1. Indian Gastronomy – Manjit Gill, DK Publishers
2. Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU, Punjabi
Cuisine – Manjit Gill
3. DeCenzo, David A, and Stephan P. Robbins.

BTHM-402: Advance Food & Beverage Service Operations
Unit-I
Introduction to Spirits, Whisky - Types, Production, Brands Indian and International &
Service
Unit-II
Brandy &Rum : Types, Production, Brands Indian and International & Service
Unit-III
Vodka, Gin: Types, Production, Brands Indian and International & Service
Unit-IV
Tequila : Types, Production, Brands Indian and International & Service, Liqueurs : Types,
Production, Brands & Service – Indian and International

1. Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
2. Food & Beverage Service Management- Brian Varghese
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
4. Introduction F& B Service – Brown, Heppner & Deegan

BTHM-403: Advance Accommodation Operations

Unit-I
Importance of inspection, Check- list for inspection, Typical areas usually neglected where
special attention is required, Self- supervision techniques for cleaning staff, Degree of
discretion/ delegation to cleaning staff., staffing matrix, duty roasters, staff appraisals.
Unit-II
Planning Guest rooms, Bathrooms, Suites, Lounges, landscaping, plan for the provision of
Leisure facilities for the guest, Boutique hotel concept. Planning and Organizing in the House
Keeping: Area Inventory list, Frequency schedules, Performance standards, Productivity
Standards, Inventory Levels, Standard Operating Procedures & Manuals, Job Allocation,
Manpower Planning, Planning duty roster.
Unit-III
Budget and budgetary controls, The budget process, Planning capital budget, Planning
operation budget, Operating budget – controlling expenses – income statement, Purchasing
systems – methods of buying, Stock records – issuing and control
Unit-IV
Types of contract services, Guidelines for hiring contract services, Advantages &
disadvantages of contract services.
1. Accommodation & Cleaning Services, Vol. I & II, David, Allen, Hutchinson.
2. Hotel and Catering Studies – Ursula Jones.
3. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
4. Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill.

BTHM-404: Advance Front Office

Unit-I
Importance of inspection, Check- list for inspection, Typical areas usually neglected where
special attention is required, Self- supervision techniques for cleaning staff, Degree of
discretion/ delegation to cleaning staff., staffing matrix, duty roasters, staff appraisals.
Unit-II
Planning Guest rooms, Bathrooms, Suites, Lounges, landscaping, plan for the provision of Leisure
facilities for the guest, Boutique hotel concept. Planning and Organizing in the House Keeping:
Area Inventory list, Frequency schedules, Performance standards, Productivity Standards,
Inventory Levels, Standard Operating Procedures & Manuals, Job Allocation, Manpower
Planning, Planning duty roster.
Unit-III
Budget and budgetary controls, The budget process, Planning capital budget, Planning operation
budget, Operating budget – controlling expenses – income statement, Purchasing systems –
methods of buying, Stock records – issuing and control.
Unit-IV
Setting Room Rates (Details/Calculations thereof) - Hubbart Formula, market condition approach
& Thumb Rule - Types of discounted rates – corporate, rack etc, Forecasting techniques,
Forecasting Room avai Practicalility, Useful forecasting data % of walking % of overstaying %
of under stay, Forecast formula, Types of forecast , Sample forecast forms, Factors for evaluating
front office operations.

1. House Keeping Management by Dr. D.K. Agarwal
2. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press

BTHM-405: Hospitality Marketing
Unit-I
Introduction to Marketing: Needs, Wants and Demands; Products and Services; Markets;
Marketing; The Production Concept, The Product Concept, The Selling Concept, The
Marketing Concept, The Societal Marketing Concept; The Marketing Process, Service
Characteristic of Hospitality and Tourism Business.
Unit-II
Marketing Environment, Consumer Markets and Consumer Buyer Behavior: Micro and Micro
Environment, Characteristics, Factors Affecting Consumer Behavior, Buying Decision
Behavior, The Buyer Decision Process.
Unit-III
Nature and Importance of Distribution System, Marketing Intermediaries, What is Product,
Product Classification, Individual Product Decisions, Product Life Cycle and Approaches to
hospitality service pricing.
Unit-IV
The Marketing Communications Mix, The Changing Face of Marketing Communications,
Integrated Marketing Communications, Socially Responsible Marketing Communication,
Advertising, Sales Promotion, Public Relations, The Public Relation Process, Personnel Selling,
Direct Marketing, Technology and its applications in Marketing.

1. Services Marketing – Ravishankar
2. Foundation and Practices Marketing of Services – Strategies for Success, Harsh V.
Verma, Professional Manager’s Library, Global Business Press
3. Marketing Management, Philip Kotler, Prentice – Hall of India, New Delhi

BTHM-406: Facility Planning
Unit-I
Introduction, Hotel Classifications, Design Considerations, Facility Guidelines for Physically
Challenge, Blue Print, Parking, walks and drives
Unit-II
Types and their themes of Restaurant, Designing and planning a Restaurant &Bar, Layout of
Kitchen & Area required, Commercial kitchen Shapes & Environmental Conditions, Features
of Good Kitchen, Care and maintenance of Kitchen Equipment, Kitchen Stewarding
Unit-III
Food store Definition, Types Layout, Role of Store Keeper, Beverage Storage Facilities
(cellar), Energy conservation programme in hotel industry; Introduction, Major Resources of
Energy, Energy Conservation.
Unit-IV
Introduction, Duties and Responsibilities of Project Manager, Network Models(CPM/PERT),
Network Design, Cost Analysis

1. Oxford University Press: Hotel facility planning by Tarun Bansal

BTHM-421: Advance Food Production- Practical
List of Practicals
1. Cuisines of Kashmir.
Two Menus about 3-5 dishes per menu per state.
2.Cuisines of Himachal
3.Cuisines of Uttarakhand
4.Cuisines of Punjab
5.Cuisines of Haryana
Two Menus about 3-5 dishes per menu per state
6.Cuisines of Delhi
7.Cuisines of Rajasthan
8.Cuisines of Gujarat
9.Cuisines of Maharashtra
10.Cuisines of Goa

BTHM-422: Advance Food & Beverage Service Operations-
Practical
List of Practical’s
1. Service of Alcoholic Beverages: Wines, Spirits.
2. Opening & closing of wines corks (Champagne, Red & White wines)
3. Service of Spirits & Liqueurs
4. Bar setup and operations
5. Cocktail Mock tail Preparation, presentation and service
6. Service of Cigars & cigarettes
7. Conduction Briefing/ De- Briefing for F & B outlets
8. Service of Beer, Snake and Other Fermented & Brewed Beverages
9. Service of Sparkling, Aromatized, Fortified, Still Wines.
10. Set up a table with Prepared Menu with wines

BTHM-423: Advance Front Office- Practical
List of Practical
1. Preparing Guestroom
2. Public area checklists
3. Preparing Duty Roasters, Understanding Staff Matrix.
4. Planning layouts of Guest Rooms.
5. Boutique hotels
6. PowerPoint’s on salient features in respect to accommodation of Hotels.
7. Understanding Hotel Accommodation Budgets
8. Preparing for Interviews of Assistants as Supervisors and Facing Supervisors Interviews.
9. Complete guest cycle process in Software.
10. Night Audit Process.

BTHM-423: Advance Accommodation Operation- Practical
List of Practicals
1. Preparing Guestroom
2. Public area checklists
3. Preparing Duty Roasters, Understanding Staff Matrix.
4. Planning layouts of Guest Rooms.
5. Boutique hotels
6. PowerPoint’s on salient features in respect to accommodation of Hotels.
7. Understanding Hotel Accommodation Budgets
8. Preparing for Interviews of Assistants as Supervisors and Facing Supervisors Interviews.
9. Complete guest cycle process in Software.
10. Night Audit Process.

BHMCT
Fifth Semester
BTHM-521: Industrial Training
Credit: 24 Max. Marks: 1000 (Internal:-500, External: 500)
Duration of Exposure:22 Weeks

Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days
medical leave Supported by a medical certificate. Leave taken must be made up by doing
double shifts or working on Weekly offs. Attendance in the training would be calculated on the
basis of Certificate issued by Training Manager/ HR Manager/ Concerned Officer of the unit
trained in. Industrial Exposure will require an input of 132 working days (22 weeks x 06 days
=132 days). Students who are unable to complete a minimum of
114 days of industrial training would be disallowed from appearing in the term and
examinations. Students who complete less than 114 days of industrial Training such students
will be treated as ‘absent’ in industrial Training and results. The training in III semester
necessarily needs to be in an approved hotel equivalent to Three star of above/ Heritage or
other such good property. Prior written approval needs to be taken from the Programmer
coordinator/ Convener/ H.O.D for Industrial exposure.
5TH Semester Training Schedule:
Housekeeping: 5 weeks;
Front Office: 5 weeks;
Food and Beverage Service:6 weeks
Food Production: 6 weeks; others (In the areas of Interest) Floating weeks may be availed.
Total weeks: 22. The Units imparting industrial exposure shall conduct formal induction sessions
And emphasis on personality skills while acquainting the learners with skills of trade. It may
please be noted That for this semester the number of credits assigned is 25. Being practical
oriented the number of hours Input per week comes as 48 hours per week.
Academic Credits for training shall be based on following
Log books and attendance, Appraisals, Report and presentation, as applicable
All trainees must ensure that the log books and appraisals are signed by the departmental/
sectional heads as soon as training in a particular department or section is completed.
Trainees are also advised to make a Report in all four departments in III semester on
completion of training in that respective department. A PowerPoint presentation (based on
the report) should be made. It should be made for duration of 10 Minutes. Marks will be
awarded on this jointly by a panel of one internal and one external examiner. The
presentation should express the student’s experiences in the department and what has he
learned/ Observed. (Refer to What to Observe Sheets for more details.)
The Training Report will be submitted in the form specified as under:
a) The typing should be done on both sides of the Course (instead of single side printing)

b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line spacing.
d) The Course should be A-4 size.
e) Two copies meant for the purpose of evaluation may be bound in Course- and
submitted to the approved authority.
Students have to submit the following on completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.;
2. Appraisal;
3. A copy of the training certificate.
4. IT Report in all four Departments.
5. Power Point presentation on a CD, based on the training report.
6. Attendance sheet.
7. Leave card.

BHMCT
Sixth Semester
BTHM-601: Food Production and Patisserie
Unit-I
International Cuisine : Geographic Location, Historical Background, Staple food with regional
influences, Specialties, Recipes, Equipment in relation to: Great Britain, France, Italy, Spain &
Portugal, Scandinavia, Germany, Middle East Oriental, Mexican, Arabic, Chinese:Introduction to
Chinese foods, Historical background, Regional cooking styles, Methods of cooking, Equipment &
utensils.
Unit-II
Bakery & Confectionery: Icings & Toppings - Varieties of icings, Using of Icings, Difference
between icings & Toppings, Recipes, Frozen Desserts - Types and classification of Frozen desserts,
Ice-creams – Definitions, Methods of preparation, Additives and preservatives used in Ice-cream
manufacture, Meringues - Making of Meringues, Factors affecting the stability, Cooking
Meringues, Types of Meringues, Uses of Meringues, Bread Making - Role of ingredients in bread
Making, Bread Faults, Bread Improvers, Chocolate – History, Sources, Manufacture & Processing
of Chocolate, Types of chocolate, Tempering of chocolate, Cocoa butter, white chocolate and its
applications.
Unit-III
Production Management : Kitchen Organization, Allocation of Work - Job Description, Duty
Rosters, Production Planning, Production Scheduling, Production Quality & Quantity Control,
Forecasting & Budgeting, Yield Management, Product & Research Development, Testing new
equipment, Developing new recipes, Food Trails, Organoleptic & Sensory Evaluation.
Unit-IV
Culinary French, Classical recipes (recettes classique), Historical Background of Classical
Garnishes, Offals/Game, Larder terminology and vocabulary.

1. M J Leto& W K H Bode Larder Chef Publisher: Butterworth- Heinemann
2. By Philip E. Thangam Modern Cookery (Vol-II), Publisher: Orient Longman

BTHM-602: Food and Beverage Control
Unit-I
The Beverage Industry`: Introduction, Yesterday & Today, Responsible Alcohol Service, Creating
and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects, Professional Services
Unit-II
Bar Management: Introduction, Purchasing, Storing, Receiving, Issuing; Controlling, marketing
Beverage Products Responsibly, Employee Management, Art of Mixology, Planning for Profits,
Bar Menus.
Unit-III
Food & Beverage Control: Definition of control, Objectives of F & B control, F & B control
cycle, Problems in F & B control, Methodology of F & B control, Personnel management in F &
B control.
Unit-IV
Cost Concept: cost concept, control Practicalle and non-control Practicalle cost, sales concept,
cost to sales ratio, classification of cost, cost/volume/profit relationship, break even point,
Budgeting: budgeting, objectives, types of budget, advantages of budgeting, disadvantages of
budgeting, budgetary control process, budgeting for food & beverage operations, development of
sales budget, budgeted profit & loss account, Practical our cost budget, factors considered in
preparation of Practical our cost budget.

1. Financial & Cost control techniques in hotel & Catering Industry – Dr J.M.S. Negi
2. Food & Beverage Control By: Richard Kotas and Bernard Davis
3. Food & Beverage Cost Control- Lea R Dopson, Wiley Publishers.
4. Food & Beverage Management By: Bernard Davis & Stone
5. Food & Beverage Service- Dennis R. Lillicrap. & John.A. Cousins. Publisher: ELBS

BTHM-603: Human Resource Management for Hospitality

Unit-I
Introduction to Human Resource Management: Introduction, Definition & Concept, Growth
Drivers in India, Importance of HRM, Hospitality Industry Characteristics, Human Resource
Roles, HR Challenges. Manpower Planning, Process, Managing Workers.
Unit-II
Recruitments, Learning & Development: Recruitments, Introduction, Concept, Sources, What to
look for in prospective candidates, Recruitments Policy and Techniques. Learning &
Development, Introduction, Concept, Functions, Training Cycle, Evaluation, Methods,
Organisational Culture & Training.
Unit-III
Performance Appraisal: Introduction, Purpose, Process, Challenges, Underlying Theories,
Balance Score Card, The 360 Degree Feedback System, Managing Employee Performance.
Unit-IV
Employee Motivation, Compensation & Benefit Management: Employee Motivation,
Concept, Various Motivation Theories (Maslow's Theory, Herzberg's Theory, Adam's Equity
Theory, B.F Skinners Reinforcement Theory), Motivating Employees & Measurement.
Compensation & Benefits: Policy, Components, Determinants, Theories, Employee
Compensation Practices in India.

1. Human Resource Development & Management in the Hotel Industry – S.K. Bhatia,
Nirmal Singh
2. Principal and Techniques of Personnel Management Human Resource Management –
Dr. Jagmohan Negi

BTHM-604: Finance and Accounting for Hospitality
Unit-I
Accounting: Needs, Wants and Demands; Products and Services; Markets; Marketing; The
Production Concept, The Product Concept, The Selling Concept, The Marketing Concept, The
Societal Marketing Concept; The Marketing Process, Service Characteristic of Hospitality and
Tourism Business.
Unit-II
Account Records: Principles of Double Entry System, Journal Entries, Ledger
Unit-III
Subsidiary Books: Cash, Sales & Purchase books, Bank Reconciliation statement.
Unit-IV
Funds Flow Statement, Cash Flow Statement Selecting and shutting a Company; Backup and
Restore data of a Company, Financial Statement: Basic Financial Statements, Trial Balance,
Preparation of Final Accounts, Basic Adjustments to final Accounts, Methods of Presenting
Final Accounts Practical Problem, Depreciation Reserves and Provisions : Meaning, basic
Methods, Computer Application- Preparation of Records and Financial Statements.

1. Hospitality Management Accounting, Michael M Coltman
2. Hotel Accountancy & Finance – S.P. Jain & K.L. Narang, Kalyani Publisher Ludhiana
3. Hotel Accounting Earnest B. Horwath & Luis Toth
4. Hotel Accounting & Financial Control By Ozi A.D’ Cunha & Gleson O. D’ Cunha
Publisher: Dicky,s Enterprize, Kandivali, Mumbai

BTHM-605: Hotel Law
Unit-I
Introduction, Legal Perspectives, Key Issues, The legal requirements Prior and at the time of
doing Hotel Business.
Unit-II
Doing Hotel Business in India, Business Contracts, Hotel Licenses and Regulations, Hotel
Insurance.
Unit-III
Introduction and Overview of Practicalor Laws, Hospitality Laws, Public Health and
Environmental Laws, Food Legislation and Liquor Licensing
Unit-IV
Credit Card Laws, Catering Contracts, No Smoking Laws, and Restriction in playing recorded
music in guestrooms/ public areas.

1. Hotel Law by Amitabh Devendra , Oxford University Press
2. Hotel & Tourism Laws by Jagmohan Negi
3. Related Guidelines & Reports from Ministry of Tourism, Govt of India

BTHM-606: Disaster Management
Unit-I
Introduction on Disaster : Different Types of Disaster : A) Natural Disaster: such as Flood,
Cyclone, Earthquakes, Landslides etc B) Man-made Disaster: such as Fire, Industrial Pollution,
Nuclear Disaster, Biological Disasters, Accidents (Air, Sea, Rail and Road), Structural
failures(Building and Bridge), War and Terrorism etc. Causes, effects and practical examples for
all disasters.
Unit-II
Risk and Vulnerability Analysis: Risk: 1. Its concept and analysis 2. Risk Reduction 3.
Vulnerability: Its concept and analysis 4. Strategic Development for Vulnerability Reduction
Unit-III
Disaster Preparedness : Disaster Preparedness: Concept and Nature, Disaster Preparedness Plan
Prediction, Early Warnings and Safety Measures of Disaster, Role of Information, Education,
Communication, and Training, Role of Government, International and NGO Bodies, Role of IT in
Disaster Preparedness. Role of Engineers on Disaster Management.
Unit-IV
Disaster Response: Introduction Disaster Response Plan Communication, Participation, and
Activation of Emergency Preparedness Plan Search, Rescue, Evacuation and Logistic
Management Role of Government, International and NGO Bodies Psychological Response and
Management (Trauma, Stress, Rumor and Panic). Relief and Recovery Medical Health
Response to Different Disasters, Rehabilitation, Reconstruction and Recovery: Reconstruction
and Rehabilitation as a Means of Development. Damage Assessment Post Disaster effects and
Remedial Measures. Creation of Long-term Job Opportunities and Livelihood Options, Disaster
Resistant House Construction Sanitation and Hygiene Education and Awareness, Dealing with
Victims’ Psychology, Long-term Counter Disaster Planning Role of Educational Institute.

1. Bhattacharya, Disaster Science and Management, McGraw Hill Education Pvt. Ltd.
2. Dr. Mrinalini Pandey, Disaster Management, Wiley India Pvt. Ltd.
3. Jagbir Singh, Disaster Management: Future Challenges and Opportunities, K W Publishers
Pvt. Ltd.

BTHM-661: Room Division Management
Unit-I
Yield Management : Concept and importance, Applicability to rooms division - Capacity
management, Discount allocation, Duration control, Measurement yield, Potential high and low
demand tactics, Yield management software, Yield management team.
Unit-II
Definition and types of timeshare options, Difficulties faced in marketing timeshare business,
Advantages & disadvantages of timeshare business, Exchange companies- Resort Condominium
International, Intervals International, How to improve the timeshare / referral/condominium
concept in India- Government’s role/industry role.
Unit-III
Sizes of rooms, sizes of furniture, furniture arrangement, Principles of design, Refurbishing and
redecoration.
Unit-IV
Safety awareness and accident prevention, Fire safety and fire fighting, Crime prevention and
dealing with emergency situation.

1. Accommodation & Cleaning Services, Vol. I & II, David, Allen, Hutchinson
2. Hotel and Catering Studies – Ursula Jones
3. Room Division and Hospital Housekeeping – Joan C Branson & Margaret Lennox
(ELBS)
4. Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill

BTHM-662: Food Division Management
Unit-I
Cost Dynamics: Elements of Cost, Classification of Cost
Unit-II
Sales Concepts: Various Sales Concept, Uses of Sales Concept
Unit-III
Inventory Control: Importance, Objective, Method, Levels and Technique, Perpetual Inventory,
Monthly Inventory, Pricing of Commodities, Comparison of Physical and Perpetual Inventory.
Unit-IV
Demat Trading: Meaning and Significance; SEBI Guidelines and other Regulations Relating to
Demat Trading; Procedure of Demat Trading; Role of Depositories and Custodial Services,
Beverage Control : Purchasing, Receiving, Storing, Issuing, Production Control, Standard
Recipe, Standard Portion Size, Bar Frauds, Books maintained, Beverage Control.

1. Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
2. Food & Beverage Service Management- Brian Varghese
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc
Graw Hill.
4. Introduction F& B Service – Brown, Heppner & Deegan

BTHM-621: Food Production and Patisserie- Practical
List of Practical
Chinese
MENU 01
Prawn Ball Soup
Fried Wantons
Stir Fried Chicken & Peppers
Chinese Fried Rice
MENU 02
Hot & Sour soup
Beans Sichwan
Tung-Po Mutton
Hakka Noddles
MENU 03
Wanton Soup
Spring Rolls
Stir Fried Beef & Celery
Chow Mein
INTERNATIONAL
MENU 04
Spain
Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Mazaana
MENU 05
Minestrone
Ravioli Arabeata
Fettocine Carbonara
Pollo Alla Cacciatore
Medanzane Parmigiane
U.K.
Scotch Broth
Roast Beef
Yorkshire Pudding
Glazed Carrots & Turnips
Roast Potato
Five Demonstrations of Four Hour Each

Charcuterie Galantines
Pate
Terrines
Mousselines and new plating techniques.

BTHM-622: Research Project

1. Statement of purpose: tell the reader what you’re going to say.

2. Main body of the Course: say it
3. Summary and conclusion: tell the reader what you’ve said.
4. Stick to the point, avoid digression. State each major idea quickly and then develop it
through examples and explanations.
5. Include concrete examples, illustrations, and factual details to back up your
generalizations.
6. Criticize, attack, or defend where appropriate to your topic. Show you’ve been thinking.
7. As you write, indicate your information source (by # of card or author’s name) in the margin
beside ideas. You can return later to complete the documenting of your references.
8. Unless your professor has specified otherwise, be sure to introduce quotations and show
how they fit in with your position. Don’t use them as filler.
9. Read it out loud to check for flow and awkward language. Read for clarity and logical
progression and smooth transitions.
10. Find alternate words for ones you are using too often (check a Thesaurus).
11. Check for mechanical errors such as misspelled words, inaccurate punctuation,
incorrect grammar, etc.
12. Watch carefully to prevent plagiarism. Be absolutely certain that your documentation
gives full credit for allmaterials used not only in quotations but in paraphrased form.
13. Revise and polish your tentative draft for final project
14. Type the final version of your report. Double space and allow for proper margins.
15. Follow the exact format prescribed by your instructor for the title page, bibliography and
documentation. This may vary from topic to topic, so be sure to check if you’re in doubt.
16. Double check against your alphabetized bibliography. Make certain that all of your
documentation is accurately tied to the references listed in your bibliography.
17. After typing, be sure to proofread for typos and other errors.
18. Hand your Coursein!!

BHMCT
Seventh Semester
BTHM-721: On Job Training
0L+0T+48P End Term Exam.: 3 Hours
Duration of Exposure: 22 Weeks

Leave Formalities: I weekly off and festivals and national holidays given by the hotel
10 days medical leave Supported by a medical certificate. Leave taken must be made
up by doing double shifts or working on Weekly offs. Attendance in the training would
be calculated on the basis of Certificate issued by Training Manager/ HR Manager/
Concerned Officer of the unit trained in.
The training in 7th semester necessarily needs to be in an approved hotel equivalent to
Three star of above/ Heritage or other such good property. Prior written approval needs
to be taken from the Programmer coordinator/ Convener/ H.O.D for Industrial
exposure.
7TH Semester Training Schedule:
All trainees must ensure that the log books and appraisals are signed by the
departmental/ sectional heads as soon as training in a particular department or
section is completed. Trainees are also advised to make a Report in all four
departments in III semester on completion of training in that respective department.
A PowerPoint presentation (based on the report) should be made. It should be made
for duration of 10 Minutes. Marks will be awarded on this jointly by a panel of one
internal and one external examiner. The presentation should express the student’s
experiences in the department and what has he learned/ Observed. (Refer to What to
Observe Sheets for more details.)
f) The typing should be done on both sides of the Course (instead of single side printing)
g) The font size should be 12 with Times New Roman font.
h) The Training Report may be typed in 1.5 line spacing.
i) The Course should be A-4 size.
j) Two copies meant for the purpose of evaluation may be bound in
Course- and submitted to the approved authority.
Students have to submit the following on completion of industrial training to the
faculty coordinator at the institute:
8. Logbook.;
9. Appraisal;
11. Report in all four Departments.

14. Leave card.

BHMCT
Eighth Semester
BTHM-821: On Job Training
0L+0T+48P End Term Exam.: 3 Hours
Duration of Exposure: 22 Weeks

Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days
medical leave Supported by a medical certificate. Leave taken must be made up by doing double
shifts or working on Weekly offs. Attendance in the training would be calculated on the basis of
Certificate issued by Training Manager/ HR Manager/ Concerned Officer of the unit trained
in.The training in 8th semester necessarily needs to be in an approved hotel equivalent to Three
star of above/ Heritage or other such good property. Prior written approval needs to be taken
from the Programmer coordinator/ Convener/ H.O.D for Industrial exposure.
8th Semester Training Schedule:
All trainees must ensure that the log books and appraisals are signed by the departmental/
sectional heads as soon as training in a particular department or section is completed. Trainees
are also advised to make a Report in all four departments in III semester on completion of
training in that respective department. A PowerPoint presentation (based on the report) should be
made. It should be made for duration of 10 Minutes. Marks will be awarded on this jointly by a
panel of one internal and one external examiner. The presentation should express the student’s
experiences in the department and what has he learned/ Observed. (Refer to What to Observe
Sheets for more details.)
k) The typing should be done on both sides of the Course (instead of single side printing)
l) The font size should be 12 with Times New Roman font.
m) The Training Report may be typed in 1.5 line spacing.
n) The Course should be A-4 size.
o) Two copies meant for the purpose of evaluation may be bound in
Course- and submitted to the approved authority.
Students have to submit the following on completion of industrial training to the
faculty coordinator at the institute:
15. Logbook.;
17. Report in all four Departments.
20. Leave card.

BHMCT

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SCHOOL

(Academic Session 2019-20 Onwards)

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 2

(i) Where the End Term Examination is of Maximum 60 Marks

(ii) Where the End Term Examination is of Maximum 30 Marks

Section A: MCQ/Fill in blanks/Short answer questions (up to 25 words) 5 x1 marks = 5

(i) Courses without Practical Components

(e) End –Term Examination - } 60 Marks

Total 100 Marks

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 3

Internal Practical Examination and Continuous Progress- 50

Grade distribution in a course/Subject

Sr. % of Marks Performance Letter Grade Grade Point

1 ≥ 90% & ≤100% Outstanding O 10

2 ≥ 80% & <90% Excellent A+ 9

3 ≥ 70% & <80% Very Good A 8

4 ≥ 60% & <70% Good B+ 7

5 ≥ 50% & <60% Above B 6

6 ≥ 45% & <50% Average C 5

7 ≥ 40% & <45% Pass D 4

8 < 40% Fail F 0

Where k = No. of Courses/Subjects in Semester.

Where N = Total Number of Semester in the Program.

Courses Credits Letter Grade Credit Grade

In this case SGPA= Total Grade Points 88 = 8.0

CGPA = 7x26+8x24 = 374 = 7.48

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 5

Foundation Course in BTHM-

Principle of Food BTHM-

Total 16 2 16 34 24 495 605 1100

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 6

Foundation Course BTHM-

Total 16 2 10 28 23 440 560 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 7

Total 14 4 10 28 23 440 560 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 8

Total 16 4 10 30 25 440 560 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 9

Total 0 0 48 48 24 500 500 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 10

5 BTHM- 605 2 0 0 2 2 40 60 100 3

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 11

On Job Training BTHM-721 0 0 48 48 24

Total 0 0 48 48 24 500 500 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 12

1 On Job Training BTHM-821 0 0 48 48 24 500 500 1000 3

Total 0 0 48 48 24 500 500 1000

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 13

Text & Reference Books:

1. K .Arora,Theory of Cookery publisher:Frank brothers

2. Philip E.Thangam, Modern cookery (vol-I)Publisher:Orient Longman

3. M J Leto and WKH Bode Larder Chef Publisher: Butterworth-Heinemann

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 14

Text & Reference Books:

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 15

Text & Reference Books:

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 16

Text & Reference Books:

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 17

Text Books & Reference Books

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 18

2L+0T+0P End Term Exam: 3 Hours

Text & Reference Books:

Scheme & Syllabus of BHMCT For Session 2019-20 onwards Page 19