Curriculum Degree Course

Curriculum Degree Course

Semester I (17 Weeks): Teaching & Examination Scheme

No.Subject codeSubject
Contact Hours per Semester
1BHM111Foundation Course in Food Production I
30
120
2BHM112Foundation Course in Food & Beverage Service I
30
60
3BHM113 Foundation Course in Front Office I
30
30
4 BHM114 Foundation Course in Accommodation Operations I
30
30
5 BHM105 Application of Computers
15
60
6 BHM106 Hotel Engineering
60
-
7 BHM116 Nutrition
30
-
TOTAL  
225
300
GRAND TOTAL  
525

No.Subject codeSubject
Contact Hours per Semester
 
Theory
Practical
1BHM111Foundation Course in Food Production I
02
08
2BHM112Foundation Course in Food & Beverage Service I
02
04
3BHM113 Foundation Course in Front Office I
02
02
4 BHM114 Foundation Course in Accommodation Operations I
02
02
5 BHM105 Application of Computers
01
04
6 BHM106 Hotel Engineering
04
-
7 BHM116 Nutrition
02
-
TOTAL  
15
20
GRAND TOTAL  
35

No.Subject codeSubject
Term Marks*
 
Theory
Practical
1BHM111Foundation Course in Food Production I
100
100
2BHM112Foundation Course in Food & Beverage Service I
100
100
3BHM113 Foundation Course in Front Office I
100
100
4 BHM114 Foundation Course in Accommodation Operations I
100
100
5 BHM105 Application of Computers
50
100
6 BHM106 Hotel Engineering
100
-
7 BHM116 Nutrition
100
-
TOTAL  
650
500
GRAND TOTAL  
1150

*Term marks will comprise 30% in-course & 70% Term end Exam Marks

BHM111 - Foundation Course in Food Production - I (Theory)

Hours Alloted : 30 | Maximum Marks : 100
S. No.Topic
Hours
Weight age
1
INTRODUCTION TO COOKERY


A. Levels of skills and experiences

B. Attitudes and behaviour in the kitchen

C. Personal hygiene

D. Uniforms & protective clothing

E. Safety procedure in handling equipment
02
5%
2
CULINARY HISTORY


A. Origin of modern cookery
01
Intro Only
3
HIERARCHY AREA OF DEPARTMENT AND KITCHEN



A. Classical Brigade

B. Modern staffing in various category hotels

C. Roles of executive chef

D. Duties and responsibilities of various chefs

E. Co-operation with other departments
03
10%
4
CULINARY TERMS


A. List of culinary (common and basic) terms

B. Explanation with examples
02
5%
5
AIMS & OBJECTS OF COOKING FOOD


A. Aims and objectives of cooking food

B. Various textures

C. Various consistencies

D. Techniques used in pre-preparation

E. Techniques used in preparation
02
10%
6
BASIC PRINCIPLES OF FOOD PRODUCTION - I



i) VEGETABLE AND FRUIT COOKERY

A. Introduction - classification of vegetables

B. Pigments and colour changes

C. Effects of heat on vegetables

D. Cuts of vegetables

E. Classification of fruits

F. Uses of fruit in cookery

G. Salads and salad dressings


ii) STOCKS

A. Definition of stock

B. Types of stock

C. Preparation of stock

D. Recipes

E. Storage of stocks

F. Uses of stocks

G. Care and precautions


iii) SAUCES

A. Classification of sauces

B. Recipes for mother sauces

C. Storage & precautions




03

















03

















02




15%

















05%

















10%
7
METHODS OF COOKING FOOD


A. Roasting

B. Grilling

C. Frying

D. Baking

E. Broiling

F. Poaching

G. Boiling
  • Principles of each of the above

  • Care and precautions to be taken

  • Selection of food for each type of cooking
  • 04
    15%
    8
    SOUPS

    A. Classification with examples

    B. Basic recipes of Consomme with 10 Garnishes
    02
    10%
    9
    EGG COOKERY


    A. Introduction to egg cookery

    B. Structure of an egg

    C. Selection of egg

    D. Uses of egg in cookery
    02
    5%
    10
    COMMODITIES:


    i) Shortenings (Fats & Oils)

    A. Role of Shortenings

    B. Varieties of Shortenings

    C. Advantages and Disadvantages of using various Shortenings

    D. Fats & Oil - Types, varieties


    ii) Raising Agents

    A. Classification of Raising Agents

    B. Role of Raising Agents

    C. Actions and Reactions


    iii) Thickening Agents

    A. Classification of thickening agents

    B. Role of Thickening agents


    iv) Sugar

    A. Importance of Sugar

    B. Types of Sugar

    C. Cooking of Sugar - various
    04
    10%
    TOTAL
    30
    100%


    FOUNDATION COURSE IN FOOD PRODUCTION - I (PRACTICAL)

    PART 'A' - COOKERY

    Hours Alloted : 60 | Maximum Marks : 50
    S. No.Topic
    Method
    Hours
    1
    i) Equipments - Identification, Description, Uses handling

    ii) Hygiene - Kitchen etiquettes, Practices & knife handling

    iii) Safety and security in kitchen
    Demonstrations & simple applications
    04
    2
    i) Vegetables - classification

    ii) Cuts - julienne, jardiniere, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix

    iii) Preparation of salad dressings
    Demonstrations & simple applications by students
    04
    3
    Identification and Selection of Ingredients - Qualitative and quantitative measures.
    Market survey / tour
    04
    4
    i) Basic Cooking methods and pre-preparations

    ii) Blanching of Tomatoes and Capsicum

    iii) Preparation of concasse

    iv) Boiling (potatoes, Beans, Cauliflower, etc)

    v) Frying - (deep frying, shallow frying, sauteing) Aubergines, Potatoes, etc.

    vi) Braising - Onions, Leeks, Cabbage

    vii) Starch cooking (Rice, Pasta, Potatoes)
    Demonstrations & simple applications by students
    04
    5
    i) Stocks - Types of stocks

    (White and Brown stock)

    ii) Fish stock

    iii) Emergency stock

    iv) Fungi stock
    Demonstrations & simple applications by students
    04
    6
    Sauces - Basic mother sauces
  • Bechamel

  • Espagnole

  • Veloute

  • Hollandaise

  • Mayonnaise

  • Tomato
  • Demonstrations & simple applications

    04



    7
    Egg cookery - Preparation of variety of egg dishes

  • Boiled (Soft & Hard)

  • Fried ( Sunny side up, Single fried, Bull's Eye, Double fried)

  • Poaches

  • Scrambled

  • Omelette (Plain, Stuffed, Spanish)

  • En cocotte (eggs Benedict)
  • Demonstrations & simple applications by students
    04
    8
    Demonstration & Preparation of simple menu
    Demonstrations & simple applications by students
    04
    9
    Simple Salads & Soups:
  • Cole slaw,

  • Potato salad,

  • Beet root salad,

  • Green salad,

  • Fruit salad,

  • Consomme



  • Simple Egg preparations:
  • Scotch egg,

  • Assorted omelletes,

  • Oeuf Florentine

  • Oeuf Benedict

  • Oeuf Farci

  • Oeuf Portugese

  • Oeuf Deur Mayonnaise



  • Simple potato preparations
  • Baked potatoes

  • Mashed potatoes

  • French fries

  • Roasted potatoes

  • Boiled potatoes

  • Lyonnaise potatoes

  • Allumettes



  • Vegetable preparations
  • Boiled vegetables

  • Glazed vegetables

  • Fried vegetables

  • Stewed vegetables.
  • 28
    TOTAL
    60

    PART 'B' - BAKERY & PATISSERIE

    Hours Alloted : 60 | Maximum Marks : 50
    S. No.Topic
    Method
    Hours
    1Equipments

  • Identification

  • Uses and handling

  • Ingredients - Qualitative and quantitative measures
    Demonstration by instructor and applications by students04
    2
    BREAD MAKING

  • Demonstration & Preparation of Simple and enriched bread recipes

  • Bread Loaf (White and Brown)

  • Bread Rolls (Various shapes)

  • French Bread

  • Brioche

  • Demonstration by instructor and applications by students10
    3SIMPLE CAKES

  • Demonstration & Preparation of Simple and enriched Cakes, recipes

  • Sponge, Genoise, Fatless, Swiss roll

  • Fruit Cake

  • Rich Cakes

  • Dundee

  • Madeira
  • 10
    4 SIMPLE COOKIES

  • Demonstration and Preparation of simple cookies like

  • Nan Khatai

  • Golden Goodies

  • Melting moments

  • Swiss tart

  • Tri colour biscuits

  • Chocolate chip

  • Cookies

  • Chocolate Cream Fingers

  • Bachelor Buttons.
  • Demonstration by instructor and applications by students16
    5HOT / COLD DESSERTS

  • Caramel Custard,

  • Bread and Butter Pudding

  • Queen of Pudding

  • Souffle - Lemon / Pineapple

  • Mousse (Chocolate Coffee)

  • Bavaroise

  • Diplomat Pudding

  • Apricot Pudding

  • Steamed Pudding - Albert Pudding, Cabinet Pudding.
  • Demonstration by instructor and applications by students20
    TOTAL 60

    MARKING SCHEME FOR PRACTICAL EXAMINATION

    Maximum Marks : 100 | Pass Marks : 50
    Durations 04.30Hrs

    Indenting and Scullery 30 minutes before and after the practical
    All menu items to be made from the prescribed syllabus only
    Part A Cookery

    1. One simple salad OR soup

    2. One simple sauce

    3. One simple egg preparation

    4. One simple vegetable or potato preparation

    5. Journal
    10

    10

    10

    05

    05

    40
    Part - B (Bakery)

    1. Bread or bread rolls

    2. Simple cake or cookies

    3. One dessert hot or cold

    4. Journal
    15

    10

    10

    05

    40
    Part - C (General Assessment)

    1. Uniform & Grooming 05

    2. Indenting and plan of work 05

    3. Scullery, equipment cleaning and Hygiene 05

    4. Viva 05
    05

    05

    05

    05

    20
    PARAMETERS OF ASSESMENT OF EACH DISH

    A) Temperature

    B) Texture / Consistency

    C) Aroma / Flavour

    D) Taste

    E) Presentation
    20%

    20%

    20%

    20%

    20%

    100%

     

    NOTE:

    1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
    2. Invigilation will be done by both internal and external persons.
    3. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted.
    4. Uniform and grooming must be checked by the examiners before commencement of examination.
    5. Students are not allowed to take help from books, notes, journal or any other person.

    BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE - I : THEORY

    Hours Alloted : 30 | Maximum Marks : 100
    S. No.Topic
    Hours
    Weight age
    1
    THE HOTEL & CATERING INDUSTRY


    A. Introduction to the Hotel Industry and Growth of the hotel Industry in India

    B. Role of Catering establishment in the travel/tourism industry

    C. Types of F&B operations

    D. Classification of Commercial, Residential/Non-residential

    E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.

    F. Structure of the catering industry - a brief description of each
    06
    20%
    2
    DEPARTMENTAL ORGANISATION & STAFFING


    A. Organisation of F&B department of hotel

    B. Principal staff of various types of F&B operations

    C. French terms related to F&B staff

    D. Duties & responsibilities of F&B staff

    E. Attributes of a waiter

    F. Inter-departmental relationships

    (Within F&B and other department)
    04
    15%
    3
    I FOOD SERVICE AREAS (F & B OUTLETS)



    A. Specialty Restaurants

    B. Coffee Shop

    C. Cafeteria

    D. Fast Food (Quick Service Restaurants)

    E. Grill Room

    F. Banquets

    G. Bar

    H. Vending Machines

    I. Discotheque


    II ANCILLIARY DEPARTMENTS

    A. Pantry

    B. Food pick-up area

    C. Store

    D. Linen room

    E. Kitchen stewarding
    06























    04
    10
    4
    F & B SERVICE EQUIPMENT

    Familiarization & Selection factors of:

    - Cutlery

    - Crockery

    - Glassware

    - Flatware

    - Hollowware

    - All other equipment used in F&B Service
  • French terms related to the above
  • 06















    04
    15%
    5
    NON-ALCOHOLIC BEVERAGES

    Classification (Nourishing, Stimulating and Refreshing beverages)



    A. Tea

    - Origin & Manufacture

    - Types & Brands


    B. Coffee

    - Origin & Manufacture

    - Types & Brands


    C. Juices and Soft Drinks


    D. Cocoa & Malted Beverages

    - Origin & Manufacture

    01







    01









    01



    01





    01
    20%
    TOTAL
    30
    100%

    FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE - I : PRACTICAL

    Hours Alloted : 60 | Maximum Marks : 100
    S. No.Topic
    Hours
    1
    Food Service areas - Induction & Profile of the areas
    04
    2
    Ancillary F&B Service areas - Induction & Profile of the areas
    04
    3
    Familiarization of F&B Service equipment
    08
    4
    Care & Maintenance of F&B Service equipment
    04
    5
    Cleaning / polishing of EPNS items by:

    - Plate Powder method

    - Polivit method

    - Silver Dip method

    - Burnishing Machine
    04
    6
    Basic Technical Skills

    Task-01: Holding Service Spoon & Fork

    Task-02: Carrying a Tray / Salver

    Task-03: Laying a Table Cloth

    Task-04: Changing a Table Cloth during service

    Task-05: Placing meal plates & Clearing soiled plates

    Task-06: Stocking Sideboard

    Task-07: Service of Water

    Task-08: Using Service Plate & Crumbing Down

    Task-09: Napkin Folds

    Task-10: Changing dirty ashtray

    Task-11: Cleaning & polishing glassware
    16
    7
    Tea - Preparation & Service
    04
    8
    Coffee - Preparation & Service
    04
    9
    Juices & Soft Drinks - Preparation & Service

  • Mocktails

  • Juices, Soft drinks, Mineral water, Tonic water
  • 08
    10
    Cocoa & Malted Beverages - Preparation & Service

    04
    TOTAL60

    MARKING SCHEME FOR PRACTICAL EXAMINATION

    Maximum Marks : 100 | Pass Marks : 50
    Duration 03.00Hrs
    All Technical Skills to be tested as listed in the syllabus
    1. Uniform / Grooming

    2. Service Equipment Knowledge / Identification

    3. Care Cleaning & Polishing of service equipment

    4. Service skills / tasks

    5. Beverage service Tea / Coffee / Soft drinks

    6. Journal
    10

    20

    20

    20

    20

    10

    100

    NOTE:
    1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.
    2. During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

    BHM113 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS - I : THEORY

    Hours Alloted : 30 | Maximum Marks : 100
    S. No.TopicHoursWeight age
    01 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY



    A. Tourism and its importance

    B. Hospitality and its origin

    C. Hotels, their evolution and growth

    D. Brief introduction to hotel core areas with special reference
    to Front Office
    03
    10%
    02 CLASSIFICATION OF HOTELS


    A. Size

    B. Star

    C. Location & clientele

    D. Ownership basis

    E. Independent hotels

    F. Management contracted hotel

    G. Chains

    H. Franchise/Affiliated

    I. Supplementary accommodation

    J. Time shares and condominium
    05
    15%
    03TYPES OF ROOMS


    A. Single

    B. Double

    C. Twin

    D. Suits
    02
    5%
    04TIME SHARE & VACATION OWNERSHIP


    A. What is time share? Referral chains & condominiums

    B. How is it different from hotel business?

    C. Classification of timeshares

    D. Types of accommodation and their size
    03
    10%
    05FRONT OFFICE ORGANIZATION


    A. Function areas

    B. Front office hierarchy

    C. Duties and responsibilities

    D. Personality traits
    05
    20%
    06HOTEL ENTRANCE, LOBBY AND FRONT OFFICE


    A. Layout

    B. Front office equipment (non automated, semi automated and automated)
    03
    10%
    07BELL DESK


    A. Functions

    B. Procedures and records
    04
    20%
    08 FRENCH: To be taught by a professional French language teacher.



    A. Understanding and uses of accents, orthographic signs &
    punctuation

    B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal)

    C. Days, Dates, Time, Months and Seasons
    06
    10%
    Total
    30
    100%

    FOUNDATION COURSE IN FRONT OFFICE OPERATIONS - I : PRACTICALS

    Hours Alloted : 30 | Maximum Marks : 100
    S.No. Topic Hours
    01Appraisal of front office equipment and furniture2
    02Rack, Front desk counter & bell desk2
    03 Filling up of various proforma4
    04 Welcoming of guest2
    05 Telephone handling4
    06Role play:
  • Reservation

  • Arrivals

  • Luggage handling

  • Message and mail handling

  • Paging


  • 4

    4

    2

    4

    2
    Total 30

    MARKING SCHEME FOR PRACTICAL EXAMINATION

    Maximum Marks :100 | Pass Marks :  50
    Duration 03.00Hrs 
     Marks
    1. UNIFORM & GROOMING

    2. COURTESY & MANNERS

    3. SPEECH AND COMMUNICATION

    4. TECHNICAL KNOWLEDGE

    5. PRACTICAL SITUATION HANDLING

    6. JOURNAL
    10

    10

    10

    20

    40

    10

    100

    NOTE:
    1. Speech, Communication, Courtesy and Manners should be observed throughout.
    2. 200 technical questions to be prepared in advance, covering the entire syllabus.
    3. Practical situations - at least 25 situations be made representing all aspects of the syllabus

    BHM114-FOUNDATION COURSE IN ACCOMMODATION OPERATIONS - I : THEORY

    Hours Alloted : 30 | Maximum Marks : 100
    S. No.Topic
    Hours
    Weight age
    01THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION


    Role of Housekeeping in Guest Satisfaction and Repeat Business
    02
    5%
    02
    ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT

    A. Hierarchy in small, medium, large and chain hotels

    B. Identifying Housekeeping Responsibilities

    C. Personality Traits of housekeeping Management Personnel.

    D. Duties and Responsibilities of Housekeeping staff

    E. Layout of the Housekeeping Department
    08
    25%
    03CLEANING ORGANISATION

    A. Principles of cleaning, hygiene and safety factors in cleaning

    B. Methods of organising cleaning

    C. Frequency of cleaning daily, periodic, special

    D. Design features that simplify cleaning

    E. Use and care of Equipment
    04
    15%
    04CLEANING AGENTS

    A. General Criteria for selection

    B. Classification

    C. Polishes

    D. Floor seats

    E. Use, care and Storage

    F. Distribution and Controls

    G. Use of Eco-friendly products in Housekeeping
    05
    20%
    05 COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES

    A. Metals

    B. Glass

    C. Leather, Leatherites, Rexines

    D. Plastic

    E. Ceramics

    F. Wood

    G. Wall finishes

    H. Floor finishes
    05
    15%
    06INTER DEPARTMENTAL RELATIONSHIP

    A. With Front Office

    B. With Maintenance

    C. With Security

    D. With Stores

    E. With Accounts

    F. With Personnel

    G. Use of Computers in House Keeping department
    02
    10%
    07USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT
    04
    10%
    Total
    30
    100%

    FOUNDATION COURSE IN ACCOMMODATION OPERATIONS - I: PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100
    S. No.TopicHours
    01 Sample Layout of Guest Rooms

  • Single room

  • Double room

  • Twin room

  • Suite
  • 02
    02Guest Room Supplies and Position
  • Standard room

  • Suite

  • VIP room special amenities
  • 04
    03 Cleaning Equipment-(manual and mechanical)

  • Familiarization

  • Different parts

  • Function

  • Care and maintenance
  • 04
    04 Cleaning Agent

  • Familiarization according to classification

  • Function
  • 02
    05 Public Area Cleaning (Cleaning Different Surface)

    A. WOOD

  • polished

  • painted

  • Laminated



  • B. SILVER/ EPNS

  • Plate powder method

  • Polivit method

  • Proprietary solution (Silvo)



  • C. BRASS

  • Traditional/ domestic 1 Method

  • Proprietary solution 1 (brasso)



  • D. GLASS

  • Glass cleanser

  • Economical method(newspaper)



  • E. FLOOR - Cleaning and polishing of different types

  • Wooden

  • Marble

  • Terrazzo/ mosaic etc.



  • F. WALL - care and maintenance of different types and parts

  • Skirting

  • Dado

  • Different types of paints(distemper Emulsion, oil paint etc).
  • 14
    06 Maid's trolley
  • Contents

  • Trolley setup
  • 02
    07 Familiarizing with different types of Rooms, facilities and surfaces

  • Twin/ double

  • Suite

  • Conference etc
  • 02
    Total30

    MARKING SCHEME FOR PRACTICAL EXAMINATION

    Maximum Marks :100 | Pass Marks : 50
     
    Duration 03.00Hrs
    Marks
    1. UNIFORM & GROOMING

    2. GUEST ROOM SUPPLIES & POSITION

    3. SURFACE CLEANING (TWO DIFFERENT SURFACES)

    4. MAIDS TROLLY

    5. CARE & CLEANING OF EQUIPMENT

    6. VIVA

    7. JOURNAL
    10

    10

    30

    10

    10

    20

    10

    100

    NOTE:
    1. Time limit of the examination should be strictly adhered to.
    2. Tasks should be limited to the syllabus

    BHM105 - APPLICATION OF COMPUTERS - THEORY

    Hours Alloted : 15 | Maximum Marks : 50
    S. No.
    TopicHoursWeight age
    COMPUTER FUNDAMENTALS - THEORY


    INFORMATION CONCEPTS AND PROCESSING


    A. Definitions

    B. Need, Quality and Value of Information

    C. Data Processing Concepts


    ELEMENTS OF A COMPUTER SYSTEM


    A. Definitions

    B. Characteristics of Computers

    C. Classification of Computers

    D. Limitations


    HARDWARE FEATURES AND USES


    A. Components of a Computer

    B. Generations of Computers

    C. Primary and Secondary Storage Concepts

    D. Data Entry Devices

    E. Data Output Devices


    SOFTWARE CONCEPTS


    A. System Software

    B. Application Software

    C. Language Classification

    D. D. Compilers and Interpreters
    05  

    5%


     


    10%


     


     


    10%


     




     


    10%

    02 OPERATING SYSTEMS/ENVIRONMENTS - THEORY


    BASICS OF MS-DOS

    A. Internal commands

    B. External commands


    INTRODUCTION TO WINDOWS

    A. GUI/Features

    B. What are Windows and Windows 95 and above?

    C. Parts of a Typical Window and their Functions
    05  

    20%


     


    15%

    03 NETWORKS - THEORY


    A. Network Topology
  • Bus

  • Star

  • Ring



  • B. Network Applications


    C. Types of Network
  • LAN

  • MAN

  • WAN



  • D. Network Configuration Hardware
  • Server

  • Nodes



  • E. Channel
  • Fibre optic

  • Twisted

  • Co-axial



  • F. Hubs


    G. Network Interface Card
  • Arcnet

  • Ethernet



  • H. Network Software
  • Novel

  • Windows NT
  • 0535%
    Total15100%

    APPLICATION OF COMPUTERS - PRACTICAL

    Hours Alloted : 60 | Maximum Marks : 100
    S.

    No.
    Topic
    Hours
    Weight age
    01 WINDOWS OPERATIONS

    A. Creating Folders

    B. Creating Shortcuts

    C. Copying Files/Folders

    D. Renaming Files/Folders

    E. Deleting Files

    F. Exploring Windows

    G. Quick Menus
    05
    15%
    02 MS-OFFICE 2007

    MS WORD


    CREATING A DOCUMENT

    A. Entering Text

    B. Saving the Document

    C. Editing a Document already saved to Disk

    D. Getting around the Document

    E. Find and Replace Operations

    F. Printing the Document


    FORMATTING A DOCUMENT

    A. Justifying Paragraphs

    B. Changing Paragraph Indents

    C. Setting Tabs and Margins

    D. Formatting Pages and Documents

    E. Using Bullets and Numbering

    F. Headers/Footers

    G. .Pagination


    SPECIAL EFFECTS

    A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript

    B. Changing Fonts

    C. .Changing Case


    CUT, COPY AND PASTE OPERATION

    A. Marking Blocks

    B. Copying and Pasting a Block

    C. Cutting and Pasting a Block

    D. Deleting a Block

    E. Formatting a Block

    F. Using Find and Replace in a Block


    USING MS-WORD TOOLS

    A. Spelling and Grammar

    B. Mail Merge

    C. .Printing Envelops and Labels


    TABLES

    A. Create

    B. Delete

    C. Format


    GRAPHICS

    A. Inserting Clip arts

    B. Symbols (Border/Shading)

    C. Word Art


    PRINT OPTIONS

    A. Previewing the Document

    B. Printing a whole Document

    C. Printing a Specific Page

    D. Printing a selected set

    E. Printing Several Documents

    F. Printing More than one Copies
    15
    25%
    03MS OFFICE 2007

    MS-EXCEL


    A. How to use Excel

    B. Starting Excel

    C. Parts of the Excel Screen

    D. Parts of the Worksheet

    E. Navigating in a Worksheet

    F. Getting to know mouse pointer shapes


    CREATING A SPREADSHEET

    A. Starting a new worksheet

    B. Entering the three different types of data in a worksheet

    C. Creating simple formulas

    D. Formatting data for decimal points

    E. Editing data in a worksheet

    F. Using AutoFill

    G. Blocking data

    H. Saving a worksheet

    I. Exiting excel


    MAKING THE WORKSHEET LOOK PRETTY

    A. Selecting cells to format

    B. Trimming tables with Auto Format

    C. Formatting cells for:

    - Currency

    - Comma

    - Percent

    - Decimal

    - Date

    D. Changing columns width and row height

    E. Aligning text

    - Top to bottom

    - Text wrap

    - Re ordering Orientation

    F Using Borders


    GOING THROUGH CHANGES

    A. Opening workbook files for editing

    B. Undoing the mistakes

    C. Moving and copying with drag and drop

    D. Copying formulas

    E. Moving and Copying with Cut, Copy and Paste

    F. Deleting cell entries

    G. Deleting columns and rows from worksheet

    H. Inserting columns and rows in a worksheet

    I. Spell checking the worksheet


    PRINTING THE WORKSHEET

    A. Previewing pages before printing

    B. Printing from the Standard toolbar

    C. Printing a part of a worksheet

    D. Changing the orientation of the printing

    E. Printing the whole worksheet in a single pages

    F. Adding a header and footer to a report

    G. Inserting page breaks in a report

    H. Printing the formulas in the worksheet


    ADDITIONAL FEATURES OF A WORKSHEET

    A. Splitting worksheet window into two four panes

    B. Freezing columns and rows on-screen for worksheet title

    C. Attaching comments to cells

    D. Finding and replacing data in the worksheet

    E. Protecting a worksheet

    F. Function commands


    MAINTAINING MULTIPLE WORKSHEET

    A. Moving from sheet in a worksheet

    B. Adding more sheets to a workbook

    C. Deleting sheets from a workbook

    D. Naming sheet tabs other than sheet 1, sheet 2 and so on

    E. Copying or moving sheets from one worksheet to another



    CREATING GRAPHICS/CHARTS

    A. Using Chart wizard

    B. Changing the Chart with the Chart Toolbar

    C. Formatting the chart's axes

    D. Adding a text box to a chart

    E. Changing the orientation of a 3-D chart

    F. Using drawing tools to add graphics to chart and worksheet

    G. Printing a chart with printing the rest of the worksheet data



    EXCEL's DATABASE FACILITIES

    A. Setting up a database

    B. Sorting records in the database
    15
    25%
    04MS OFFICE 2007

    MS-POWER POINT

    A. Making a simple presentation

    B. Using Auto content Wizards and Templates

    C. Power Points five views

    D. Slides

    - Creating Slides, re-arranging, modifying

    - Inserting pictures, objects

    - Setting up a Slide Show

    E Creating an Organizational Chart
    20
    25%
    05 Internet & E-mail - PRACTICAL
    05
    10%
    Total 
    60
    100%

    MARKING SCHEME FOR PRACTICAL EXAMINATION

    Maximum Marks :100 | Pass Marks : 50
     
    Marks
    1. VIVA

    2. Typing & Printing (20 lines)

    3. 6 tasks of 10 marks each
    20

    20

    60

    100

    NOTE:
    1. Time limit of the examination should be strictly adhered to.
    2. Tasks should be limited to the syllabus

    BHM106 - HOTEL ENGINEERING

    Hours Alloted : 60 | Maximum Marks : 100
    S. No.
    Topic
    Hours
    Weight age
    01MAINTENANCE:


    A. Preventive and breakdown maintenance, comparisons

    B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel.

    C. Organization chart of maintenance department, duties and responsibilities of maintenance department
    03
    5%
    02Fuels used in catering industry:


    A. Types of fuel used in catering industry; calorific value; comparative study of different fuels

    B. Calculation of amount of fuel required and cost.
    04
    5%
    03Gas:


    A. Heat terms and units; method of transfer

    B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output.

    C. Gas bank, location, different types of manifolds>
    04
    5%
    04Electricity:


    A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications

    B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side.

    C. Electric wires and types of wiring

    D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using electric appliances.

    E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination.

    F. External lighting

    G. Safety in handling electrical equipment.
    06
    10%
    05Water systems:


    A. Water distribution system in a hotel

    B. Cold water systems in India

    C. Hardness of water, water softening, base exchange method (Demonstration)

    D. Cold water cistern swimming pools

    E. Hot water supply system in hotels

    F. Flushing system, water taps, traps and closets.
    04
    5%
    06Refrigeration & Air-conditioning:


    A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants

    B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration)

    C. Conditions for comfort, relative humidity, humidification, de-humidifying, due point control, unit of air conditioning

    D. Window type air conditioner, central air conditioning, preventive maintenance

    E. Vertical transportation, elevators, escalators.
    10
    15%
    07Fire prevention and fire fighting system:


    A. Classes of fire, methods of extinguishing fires (Demonstration)

    B. Fire extinguishes, portable and stationery

    C. Fire detectors and alarm

    D. Automatic fire detectors cum extinguishing devices

    E. Structural protection

    F. Legal requirements
    04
    10%
    08
    Waste disposal and pollution control:


    A. Solid and liquid waste, sullage and sewage, disposal of solid waste

    B. Sewage treatment

    C. Pollution related to hotel industry

    D. Water pollution, sewage pollution

    E. Air pollution, noise pollution, thermal pollution

    F. Legal Requirements
    05
    10%
    09
    Safety:

    A. Accident prevention

    B. Slips and falls

    C. Other safety topics
    01
    5%
    10
    Security
    01
    10%
    11
    Equipment replacement policy:


    A. Circumstances under which equipment are replaced.

    B. Replacement policy of items which gradually deteriorates

    C. Replacement when the average annual cost is minimum

    D. Replacement when the present cost is minimum

    E. Economic replacement cycle for suddenly failing equipment
    05
    5%
    12
    Audio visual equipments:


    A. Various audio visual equipment used in hotel

    B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units

    C. Maintenance of computers:

    D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops

    E. Sensors - Various sensors used in different locations of a
    hotel - type, uses and cost effectiveness
    08
    10%
    13
    Contract maintenance:

    A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance

    B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages.

    C. Procedure for inviting and processing tenders, negotiating and finalizing
    03
    5%
    Total
    60
    100%

    BHM116: NUTRITION

    Hours Alloted : 30 | Maximum Marks : 100
    S.No.
    Topic
    Hours
    Weight age
    01BASIC ASPECTS


    A. Definition of the terms Health, Nutrition and Nutrients

    B. Importance of Food - (Physiological, Psychological and Social function of food) in maintaining good health.

    C. Classification of nutrients
    01
    5%
    02ENERGY


    A. Definition of Energy and Units of its measurement (Kcal)

    B. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)

    C. Factors affecting energy requirements

    D. Concept of BMR, SDA, Thermodynamic action of food

    E. Dietary sources of energy

    F. Concept of energy balance and the health hazards associated with Underweight, Overweight
    03
    10%
    03MACRO NUTRIENTS


    Carbohydrates
  • Definition

  • Classification ( mono, di and polysaccharides)

  • Dieteary Sources

  • Functions

  • Significance of dietary fibre (Prevention/treatment of diseases)

    Lipids

  • Definition

  • Classification : Saturated and unsaturated fats

  • Dietary Sources

  • Functions

  • Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining
    health

  • Cholesterol - Dietary sources and the Concept
    of dietary and blood cholesterol

    Proteins

  • Definition

  • Classification based upon amino acid composition

  • Dietary sources

  • Functions

  • Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)



     
  •  

    04


     


     




    04


     


     


     




    04

     

    10%


     


     




    10%


     


     


     




    10%


    04 MACRO NUTRIENTS

    A. Vitamins


  • Definition and Classification (water and fats soluble vitamins)

  • Food Sources, function and significance of:

  • 1. Fat soluble vitamins (Vitamin A, D, E, K)

    2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid


    B. MINERALS
  • Definition and Classification (major and minor)

  • Food Sources, functions and significance of :

    Calcium, Iron, Sodium, Iodine & Flourine

     
  •  



    05


     


     




    03

     

     


     


     




    10%


    05WATER

  • Definition

  • Dietary Sources (visible, invisible)

  • Functions of water

  • Role of water in maintaining health (water balance)
  • 01
    5%
    06BALANCED DIET


  • Definition

  • Importance of balanced diet

  • RDA for various nutrients - age, gender, physiological state
  • 01
    5%
    07MENU PLANNING


  • Planning of nutritionally balanced
    meals based upon the three food group system

  • Factors affecting meal planning

  • Critical evaluation of few meals served at the Institutes/Hotels
    based on the principle of meal planning.

  • Calculation of nutritive value of dishes/meals.
  • 02
    10%
    08MASS FOOD PRODUCTION

  • Effect of cooking on nutritive
    value of food (QFP)
  • 1
    5%
    09NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH


  • Need for introducing nutritionally balanced and health specific meals

  • Critical evaluation of fast foods

  • New products being launched in the market (nutritional evaluation)
  • 1
    5%
    TOTAL
    30
    100%

    SEMESTER - II : 17 WEEKS Teaching & Examination Scheme

    No.
    Subject code
    Subject
    Hours per Week
     
    Theory
    Practical
    1
    BHM151
    Foundation Course in Food Production - II
    30
    120
    2
    BHM152
    Foundation Course in Food & Beverage Service - II
    30
    60
    3
    BHM153
    Foundation Course in Front Office - II
    30
    30
    4
    BHM154
    Foundation Course in Accommodation Operations - II
    30
    30
    5
    BHM116
    Nutrition
    130
    -
    6
    BHM108
    Accountancy
    60
    -
    7
    BHM109
    Communication
    30
    -
    Total
     
    240
    240
    Grand Total
     
    480

    No.
    Subject code
    Subject
    Hours per Week
     
    Theory
    Practical
    1
    BHM151
    Foundation Course in Food Production - II
    02
    08
    2
    BHM152
    Foundation Course in Food & Beverage Service - II
    02
    04
    3
    BHM153
    Foundation Course in Front Office - II
    02
    02
    4
    BHM154
    Foundation Course in Accommodation Operations - II
    02
    02
    5
    BHM116
    Nutrition
    02
    -
    6
    BHM108
    Accountancy
    04
    -
    7
    BHM109
    Communication
    02
    -
    Total
     
    16
    16
    Grand Total
     
    32

    No.
    Subject code
    Subject
    Hours per Week
     
    Theory
    Practical
    1
    BHM151
    Foundation Course in Food Production - II
    100
    100
    2
    BHM152
    Foundation Course in Food & Beverage Service - II
    100
    100
    3
    BHM153
    Foundation Course in Front Office - II
    100
    100
    4
    BHM154
    Foundation Course in Accommodation Operations - II
    100
    100
    5
    BHM116
    Nutrition
    100
    -
    6
    BHM108
    Accountancy
    100
    -
    7
    BHM109
    Communication
    50
    -
    Total
     
    650
    400
    Grand Total 
    1550

    * Term marks will comprise 30% In course & 70% Term end exam marks.

     

    No.
    Subject code
    Subject
    Counselling
    sessions
    01
    BHM110
    Foundation Course in Tourism
    10-12 counselling sessions of
    two hours each per group per year

    BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION - II : THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    SOUPS

    A. Basic recipes other than consomme with menu examples

  • Broths

  • Bouillon

  • Puree

  • Cream

  • Veloute

  • Chowder

  • Bisque etc

  • B. Garnishes and accompaniments

    C. International soups
    02
    10%
    2
    SAUCES & GRAVIES

    A. Difference between sauce and gravy

    B. Derivatives of mother sauces

    C. Contemporary & Proprietary
    03
    10%
    3
    MEAT COOKERY

    A. Introduction to meat cookery

    B. Cuts of beef/veal

    C. Cuts of lamb/mutton

    D. Cuts of pork

    E. Variety meats (offals)

    F. Poultry

    (With menu examples of each)
    04
    15%
    4
    FISH COOKERY

    A. Introduction to fish cookery

    B. Classification of fish with examples

    C. Cuts of fish with menu examples

    D. Selection of fish and shell fish

    E. Cooking of fish (effects of heat)
    03
    10%
    5
    RICE, CEREALS & PULSES

    A. Introduction

    B. Classification and identification

    C. Cooking of rice, cereals and pulses

    D. Varieties of rice and other cereals
    01
    5%
    6
    i) PASTRY

    A. Short crust

    B. Laminated

    C. Choux

    D. Hot water/Rough puff

  • Recipes and methods of preparation

  • Differences

  • Uses of each pastry

  • Care to be taken while preparing pastry

  • Role of each ingredient

  • Temperature of baking pastry
  • 02
    5%
     ii) Flour

    A. Structure of wheat

    B. Types of Wheat

    C. Types of Flour

    D. Processing of Wheat - Flour

    E. Uses of Flour in Food Production

    F. Cooking of Flour (Starch)
    iii) SIMPLE
    BREADS

    A. Principles of bread making

    B. Simple yeast breads

    C. Role of each ingredient in break making

    D. Baking temperature and its importance
    03
    10%
    7
    PASTRY CREAMS

    A. Basic pastry creams

    B. Uses in confectionery

    C. Preparation and care in production
    02
    5%
    8
    BASIC COMMODITIES:

    i) Milk

    A. Introduction

    B. Processing of Milk

    C. Pasteurisation - Homogenisation

    D. Types of Milk - Skimmed and Condensed

    E. Nutritive Value

    ii) Cream

    A. Introduction

    B. Processing of Cream

    C. Types of Cream



    iii) Cheese

    A. Introduction

    B. Processing of Cheese

    C. Types of Cheese

    D. Classification of Cheese

    E. Curing of Cheese

    F. Uses of Cheese



    iv) Butter

    A. Introduction

    B. Processing of Butter

    C. Types of Butter





    02













    01











    02

















    01
    15%
    9
    BASIC INDIAN COOKERY

    i) CONDIMENTS & SPICES

    A. Introduction to Indian food

    B. Spices used in Indian cookery

    C. Role of spices in Indian cookery

    D. Indian equivalent of spices (names)

    ii) MASALAS

    A. Blending of spices

    B. Different masalas used in Indian cookery
  • Wet masalas

  • Dry masalas

  • C. Composition of different masalas

    D. Varieties of masalas available in regional areas

    E. Special masala blends

    02
    5%
    10
    KITCHEN ORGANIZATION AND LAYOUT

    A. General layout of the kitchen in various organisations

    B. Layout of receiving areas

    C. Layout of service and wash up
    02
    10%
    Total
     
    30
    100

    FOUNDATION COURSE IN FOOD PRODUCTION - II : PRACTICAL PART A - COOKERY

    Hours Alloted : 60 | Maximum Marks : 50

    No.
    Topic
    Method
    Hours
    1
  • Meat - Identification of various cuts, Carcass demonstration

  • Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet,
    Steaks and Escalope

  • Fish-Identification & Classification

  • Cuts and Folds of fish
  • Demonstrations & simple applications
    04
    2

  • Identification, Selection and processing of Meat, Fish and
    poultry.

  • Slaughtering and dressing

  • Demonstrations at the site in local Area/Slaughtering
    house/Market
    04
    3
    Preparation of menu



    Salads & soups- waldrof salad, Fruit salad, Russian salad,
    salade nicoise,

    Cream (Spinach, Vegetable, Tomato),

    Puree (Lentil, Peas Carrot)

    International soups



    Chicken, Mutton and Fish Preparations-

    Fish orly, a la anglaise, colbert, meuniere, poached, baked

    Entree-Lamb stew, hot pot, shepherd's pie, grilled steaks &
    lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb,
    Beef



    Simple potato preparations-

    Basic potato dishes



    Vegetable preparations-

    Basic vegetable dishes



    Indian cookery-

    Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations
    Demonstration by instructor and applications
    by students
    52
    Total
     
    60

    PART B - BAKERY & PATISSERIE


    Hours Alloted : 60 | Maximum Marks : 50

    No.
    Topic
    Method
    Hours
    1
    PASTRY:

    Demonstration and Preparation of dishes using varieties of Pastry

  • Short Crust - Jam tarts, Turnovers

  • Laminated - Palmiers, Khara Biscuits, Danish Pastry, Cream
    Horns

  • Choux Paste - Eclairs, Profiteroles
  • Demonstration by instructor and applications
    by students
    20
    2
    COLD SWEET



  • Honeycomb mould

  • Butterscotch sponge

  • Coffee mousse

  • Lemon sponge

  • Trifle

  • Blancmange

  • Chocolate mousse

  • Lemon souffle

  • Demonstration by instructor and applications
    by students
    20
    3
    HOT SWEET

  • Bread & butter pudding

  • Caramel custard

  • Albert pudding

  • Christmas pudding
  • Demonstration by instructor and applications
    by students
    12
    4
    INDIAN SWEETS

    Simple ones such as chicoti, gajjar halwa, kheer
    Demonstration by instructor and applications
    by students
    08
    Total
     
    60

    152 - FOUNDATION COURSE IN
    FOOD & BEVERAGE SERVICE - II : THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    MEALS & MENU PLANNING: A. Origin of Menu

    B. Objectives of Menu Planning

    C. Types of Menu


    D. Courses of French Classical Menu
  • Sequence

  • Examples from each course

  • Cover of each course

  • Accompaniments

  • E. French Names of dishes


    F. Types of Meals
  • Early Morning Tea

  • Breakfast (English, American Continental, Indian)

  • Brunch

  • Lunch

  • Afternoon/High Tea

  • Dinner

  • Supper
  • 01





    02





    01





    05




    03





    03


    5%
    2
    I PREPARATION FOR SERVICE



    A. Organising Mise-en-scene

    B. Organising Mise en place






    II TYPES OF FOOD SERVICE

    A. Silver service

    B. Pre-plated service

    C. Cafeteria service

    D. Room service

    E. Buffet service

    F. Gueridon service

    G. Lounge service
    02
    15%
    3
    SALE CONTROL SYSTEM

    A. KOT/Bill Control System (Manual)
  • Triplicate Checking
    System

  • Duplicate Checking System

  • Single Order Sheet

  • Quick Service Menu & Customer Bill

  • B. Making bill

    C. Cash handling equipment

    D. Record keeping (Restaurant Cashier)

    02
    5%
    4
    TOBACCO


    A. History

    B. Processing for cigarettes, pipe tobacco & cigars

    C. Cigarettes - Types and Brand names

    D. Pipe Tobacco - Types and Brand names

    E. Cigars - shapes, sizes, colours and Brand names

    F. Care and Storage of cigarettes & cigars
    02
    10%
    Total
     
    30
    100%

    FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE - II : PRACTICAL

    Hours Alloted : 60 | Maximum Marks : 100

    No.
    Topic

    Hours
    1
    REVIEW OF SEMESTER -1
    04
    2
    TABLE LAY-UP & SERVICE



    Task-01: A La Carte Cover

    Task-02: Table d' Hote Cover

    Task-03: English Breakfast Cover

    Task-04: American Breakfast Cover

    Task-05: Continental Breakfast Cover

    Task-06: Indian Breakfast Cover

    Task-07: Afternoon Tea Cover

    Task-08: High Tea Cover



    TRAY/TROLLEY SET-UP & SERVICE

    Task-01: Room Service Tray Setup

    Task-02: Room Service Trolley Setup
    16
    3
    PREPARATION FOR SERVICE (RESTAURANT)


    A. Organizing Mise-en-scene

    B. Organizing Mise-en-Place

    C. Opening, Operating & Closing duties
    04
    4
    PROCEDURE FOR SERVICE OF A MEAL


    Task-01: Taking Guest Reservations

    Task-02: Receiving & Seating of Guests

    Task-03: Order taking & Recording

    Task-04: Order processing (passing orders to the kitchen)

    Task-05: Sequence of service

    Task-06: Presentation & Encashing the Bill

    Task-07: Presenting & collecting Guest comment cards

    Task-08: Seeing off the Guests
    08
    5
    Social Skills


    Task-01: Handling Guest Complaints

    Task-02: Telephone manners

    Task-03: Dining & Service etiquettes
    04
    6
    Special Food Service - (Cover, Accompaniments &
    Service)

    Task-01: Classical Hors d' oeuvre
    12
  • Oysters

  • Caviar

  • Smoked Salmon

  • Pate de Foie Gras
  • Snails

  • Melon

  • Grapefruit

  • Asparagus
  • Task-02: Cheese

    Task-03: Dessert (Fresh Fruit & Nuts)


    Service of Tobacco

  • Cigarettes & Cigars
  • 7
    Restaurant French: To be taught
    by a professional French language teacher.

  • Restaurant
    Vocabulary (English & French)

  • French Classical Menu Planning

  • French for Receiving, Greeting & Seating Guests

  • French related to taking order & description of dishes
    12
    Total
     
    60

    153 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS - II : THEORY

    Hours Alloted : 30 | Maximum Marks : 100

     
    No.
    Topic

    Hours
    1
    TARIFF STRUCTURE


    A. Basis of charging

    B. Plans, competition, customer's profile, standards of service
    & amenities

    C. Hubbart formula

    D. Different types of tariffs
  • Rack Rate

  • Discounted Rates for Corporates, Airlines, Groups & Travel
    Agents
  • 04
    10%
    2
    FRONT OFFICE AND GUEST HANDLING




  • Introduction to guest cycle

  • Pre arrival

  • Arrival

  • During guest stay

  • Departure

  • After departure

  • 04
    10%
    3
    RESERVATIONS


    A. Importance of reservation

    B. Modes of reservation

    C. Channels and sources (FITs, Travel Agents, Airlines, GITs)

    D. Types of reservations (Tentative, confirmed, guaranteed etc.)

    E. Systems (non automatic, semi automatic fully automatic)

    F. Cancellation

    G. Amendments

    H. Overbooking
    07
    25%
    4
    ROOM SELLING TECHNIQUES

    A. Up selling

    B. Discounts

    02
    5%
    5
    ARRIVALS


    A. Preparing for guest arrivals at Reservation and Front Office

    B. Receiving of guests

    C. Pre-registration

    D. Registration (non automatic, semi automatic and automatic)

    E. Relevant records for FITs, Groups, Air crews & VIPs
    05
    20%
    6
    DURING THE STAY ACTIVITIES


    A. Information services

    B. Message and Mail Handling

    C. Key Handling

    D. Room selling technique

    E. Hospitality desk

    F. Complaints handling

    G. Guest handling

    H. Guest history
    06
    20%
    7
    FRONT OFFICE CO-ORDINATION With other departments
    of hotel
    02
    10%
    Total
     
    30
    100%

    FOUNDATION COURSE IN FRONT OFFICE OPERATIONS - II : PRACTICALS

    Hours Alloted : 30 | Maximum Marks : 100



    Hands on practice of computer applications on PMS.

    S. No.
    Suggested
    tasks on Fidelio
    1
    Hot function keys
    2
    Create and update guest profiles
    3
    Make FIT reservation
    4
    Send confirmation letters
    5
    Printing registration cards
    6
    Make an Add-on reservation
    7
    Amend a reservation
    8
    Cancel a reservation-with deposit and without deposit
    9
    Log onto cashier code
    10
    Process a reservation deposit
    11
    Pre-register a guest
    12
    Put message and locator for a guest
    13
    Put trace for guest
    14
    Check in a reserved guest
    15
    Check in day use
    16
    Check -in a walk-in guest
    17
    Maintain guest history
    18
    Issue a new key
    19
    Verify a key
    20
    Cancel a key
    21
    Issue a duplicate key
    22
    Extend a key
    23
    Programme keys continuously
    24
    Re-programme keys
    25
    Programme one key for two rooms

    BHM154 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS - II (THEORY)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight age
    1
    ROOM LAYOUT AND GUEST SUPPLIES


    A. Standard rooms, VIP ROOMS

    B. Guest's special requests
    04
    15%
    2
    AREA CLEANING



    A. Guest rooms

    B. Front-of-the-house Areas

    C. Back-of-the house Areas

    D. Work routine and associated problems e.g. high traffic areas,
    Facade cleaning etc.
    06
    20%
    3
    ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT



    A. Reporting Staff placement

    B. Room Occupancy Report

    C. Guest Room Inspection

    D. Entering Checklists, Floor Register, Work Orders, Log Sheet.

    E. Lost and Found Register and Enquiry File

    F. Maid's Report and Housekeeper's Report

    G. Handover Records

    H. Guest's Special Requests Register

    I. Record of Special Cleaning

    J. Call Register

    K. VIP Lists
    10
    35%
    4
    TYPES OF BEDS AND MATTRESSES
    02
    5%
    5
    PEST CONTROL


    A. Areas of infestation

    B. Preventive measures and Control measure





    03

    03


    20%
    6
    KEYS

    A. Types of keys

    B. Computerised key cards

    C. Key control
    02
    5%
    Total
    30
    100%

    FOUNDATION COURSE IN ACCOMMODATION OPERATIONS - II : PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    1
    Review of semester 1
    02
    2
    Servicing guest room(checkout/
    occupied and vacant)

    ROOM

    Task 1- open curtain and adjust lighting

    Task 2-clean ash and remove trays if any

    Task 3- strip and make bed

    Task 4- dust and clean drawers and replenish supplies

    Task 5-dust and clean furniture, clockwise or anticlockwise


    Task 6- clean mirror

    Task 7- replenish all supplies

    Task 8-clean and replenish minibar

    Task 9-vaccum clean carpet

    Task 10- check for stains and spot cleaning

    BATHROOM

    Task 1-disposed soiled linen

    Task 2-clean ashtray

    Task 3-clean WC

    Task 4-clean bath and bath area

    Task 5-wipe and clean shower curtain

    Task 6- clean mirror

    Task 7-clean tooth glass

    Task 8-clean vanitory unit

    Task 9- replenish bath supplies

    Task 10- mop the floor
    06
    3
    Bed making supplies (day bed/ night bed)

    Step 1-spread the first sheet (from one side)

    Step 2-make miter corner (on both corner of your side)

    Step 3- spread second sheet (upside down)

    Step 4-spread blanket

    Step 5- Spread crinkle sheet

    Step 6- make two folds on head side with all three (second sheet,
    blanket and crinkle sheet)

    Step 7- tuck the folds on your side

    Step 8- make miter corner with all three on your side

    Step 9- change side and finish the bed in the same way

    Step 10- spread the bed spread and place pillow
    08
    4
    Records
  • Room occupancy report

  • Checklist

  • Floor register

  • Work/ maintenance order

  • Lost and found

  • Maid's report

  • Housekeeper's report

  • Log book

  • Guest special request register

  • Record of special cleaning

  • Call register

  • VIP list

  • Floor linen book/ register
  • 04
    5
    Guest room inspection
    02
    6
    Minibar management
  • Issue

  • stock taking

  • checking expiry date
  • 02
    7
    Handling room linen/ guest supplies
  • maintaining
    register/ record

  • replenishing floor pantry

  • stock taking
  • 04
    8
    Guest handling
  • Guest request

  • Guest complaints
  • 02

    BHM117: PRINCIPLES OF FOOD SCIENCE

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight age
    1
  • Definition and scope of food science and

  • It is inter-relationship with food chemistry, food microbiology
    and food processing
  • 02
    5%
    2
    CARBOHYDRATES



    A. Introduction

    B. Effect of cooking (gelatinization and retrogradation)

    C. Factors affecting texture of carbohydrates (Stiffness of
    CHO get & dextrinization)

    D. Uses of carbohydrates in food preparations
    04
    15%
    3
    FAT & OILS


    A. Classification (based on the origin and degree of saturation)


    B. Autoxidation (factors and prevention measures)

    C. Flavour reversion

    D. Refining, Hydrogenation & winterisation

    E. Effect of heating on fats & oils with respect to smoke
    point

    F. Commercial uses of fats (with emphasis on shortening value
    of different fats).
    05
    20%
    4
    PROTEINS


    A. Basic structure and properties

    B. Type of proteins based on their origin (plant / animal)

    C. Effect of heat on proteins (denaturation, coagulation)

    D. Functional properties of proteins (gelation, emulsification,
    foamability, viscosity)

    E. Commercial uses of proteins in different food preparations
    (like egg gels, gelatin gels, cakes, confectionery items, meringues
    souffles, custards, soups, curries etc.)
    04
    15%
    5
    FOOD PROCESSING


    A. Definition

    B. Objectives

    C. Types of treatment

    D. Effect of factors like hea

    E. tr, acid, alkali on food constituents
    03
    10%
    6
    EMULSIONS


    A. Theory of emulsification

    B. Types of emulsions

    C. Emulsifying agents

    D. Role of emulsifying agents in food emulsions
    03
    10%
    7
    COLLOIDS

  • Definition

  • Application of colloid systems in food preparation
  • 03
    10%
    8
    FLAVOR

  • Definition

  • Description of food flavours (tea, coffee, wine, meat, fish,
    spices)
  • 02
    5%
    9
    BROWNING

    Types (enzymatic and non-enzymatic)
    Role in food preparation prevention of undesirable
    browning
    02
    5%
    10
    Guest handling

  • Guest request

  • Guest complaints
  • 02
    5%
    Total
    30
    100%

    BHM108 - ACCOUNTANCY

    Hours Alloted : 60 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight age
    1
    INTRODUCTION TO ACCOUNTING


    A. Meaning and Definition

    B. Types and Classification

    C. Principles of accounting

    D. Systems of accounting

    E. Generally Accepted Accounting Principles (GAAP >
    04
    5%
    2
    PRIMARY BOOKS (JOURNAL)



    A. Meaning and Definition

    B. Format of Journal

    C. Rules of Debit and Credit

    D. Opening entry, Simple and Compound entries

    E. Practicals
    10
    15%
    3
    SECONDARY BOOK (LEDGER)


    A. Meaning and Uses

    B. Formats

    C. Posting

    D. Practicals
    06
    10%
    4
    SUBSIDIARY BOOKS


    A. Need and Use

    B. Classification
  • Purchase Book

  • Sales Book

  • Purchase Returns

  • Sales Returns

  • Journal Proper

  • Practicals
  • 06
    10%
    5
    CASH BOOK


    A. Meaning

    B. Advantages

    C. Simple, Double and Three Column

    D. Petty Cash Book with Imprest System (simple and tabular forms)

    E. Practicals
    10
    15%
    6
    BANK RECONCILIATION STATEMENT


    A. Meaning

    B. Reasons for difference in Pass Book and Cash Book Balances

    C. Preparation of Bank Reconciliation Statement

    D. No Practicals
    04
    5%
    7
    TRIAL BALANCE


    A. Meaning

    B. Methods

    C. Advantages

    D. Limitations

    E. Practicals
    06
    10%
    8
    FINAL ACCOUNTS


    A. Meaning

    B. Procedure for preparation of Final Accounts

    C. Difference between Trading Accounts, Profit & Loss Accounts
    and Balance Sheet

    D. Adjustments (Only four)
  • Closing Stock

  • Pre-paid Expenses

  • Outstanding Expenses

  • Depreciation
  • 12
    25%
    9
    CAPITAL AND REVENUE EXPENDITURE


    A. Meaning

    B. Definition of Capital and Revenue Expenditure
    12
    5%
    Total60100%

    NOTE: USE OF CALCULATORS IS PERMITTED

    BHM109 - COMMUNICATION

    Hours Alloted : 30 | Maximum Marks : 50

    No.
    Topic

    Hours
    Weight age
    1
    BUSINESS COMMUNICATION

    A. Need

    B. Purpose

    C. Nature

    D. Models

    E. Barriers to communication

    F. Overcoming the barriers
    07
    20%
    2
    LISTENING ON THE JOB



    A. Definition

    B. Levels and types of listening

    C. Listening barriers

    D. Guidelines for effective listening

    E. Listening computerization and note taking
    06
    20%
    3
    EFFECTIVE SPEAKING

    A. Restaurant and hotel English

    B. Polite and effective enquiries and responses

    C. Addressing a group

    D. Essential qualities of a good speaker

    E. Audience analysis

    F. Defining the purpose of a speech, organizing the ideas and
    delivering the speech
    07
    20%
    4
    NON VERBAL COMMUNICATION

    A. Definition, its importance and its inevitability

    B. Kinesics: Body movements, facial expressions, posture, eye
    contact etc.

    C. Protemies: The communication use of space

    D. Paralanguage: Vocal behaviour and its impact on verbal communication

    E. Communicative use of artifacts - furniture, plants, colours,
    architects etc.
    04
    15%
    5
    SPEECH IMPROVEMENT

    A. Pronunciation, stress, accent

    B. Important of speech in hotels

    C. Common phonetic difficulties

    D. Connective drills exercises

    E. Introduction to frequently used foreign sounds
    04
    15%
    6
    USING THE TELEPHONE

    A. The nature of telephone activity in the hotel industry

    B. The need for developing telephone skills

    C. Developing telephone skills
    02
    10%
    Total
    30
    100%

    NOTE: USE OF CALCULATORS IS PERMITTED

    Tourism has been acknowledged as one of the most rapidly growing industries in recent years. Yet it has not received adequate attention as an academic discipline which it rightly deserves. This course has been designed with the objective of making up for this lacuna by introducing to you some foundational concepts of tourism studies. The emphasis here has been on the situation obtaining in India, though we have not been unduly different about borrowing concepts and terms from similar studies undertaken in other parts of the world. You will thus find details on the historical evolution of tourism along with core definitions of tourism industry in this course. Tourism services and operations, planning and policy, and marketing and communications form other Blocks of the course. Finally we have also dealt with the geography and tourism and the relationship between cultural heritage and tourism development in this course.

    SYLLABUS

    Block-1

    Unit 1

    Unit 2

    Unit 3
    Tourism Phenomenon

    Understanding Tourism - I

    Understanding Tourism - II

    Unit 3 Historical Evolution and Development
    Block-2

    Unit 4

    Unit 5

    Unit 6

    Unit 7
    Tourism Industry

    Tourism System

    Constituents of Tourism Industry and Tourism Organisations

    Tourism Regulations

    Statistics and Measurements
    Block-3

    Unit 8

    Unit 9

    Unit 10

    Unit 11

    Unit 12
    Tourism Services and Operations
    - 1


    Modes of Transport

    Tourist Accommodation

    Informal Services in Tourism

    Subsidiary Services: Categories and Roles

    Shops, Emporiums and Melas (Fairs)
    Block-4

    Unit 13

    Unit 14

    Unit 15

    Unit 16
    Tourism Services and Operations - 2

    Travel Agency

    Tour Operators

    Guides and Escorts

    Tourism Information
    Block-5

    Unit 17

    Unit 18

    Unit 19
    Geography and Tourism

    India's Biodiversity: Landscape, Environment and Ecology

    Seasonality and Destinations

    Map and Chart Work
    Block-6

    Unit 20

    Unit 21

    Unit 22

    Unit 23

    Unit 24
    Tourism Marketing and Communications

    Tourism Marketing - 1: Relevance, Product Design, Market Research

    Tourism Marketing - 2: Promotional Events, Advertising Publicity,
    Selling

    Role of Media

    Writing for Tourism

    Personality Development and Communicating Skills
    Block-7

    Unit 25

    Unit 26

    Unit 27

    Unit 28
    Tourism: The Cultural Heritage

    Use of History

    Monuments and Museums

    Living Culture and Performing Arts

    Religions of India
    Block-8

    Unit 29

    Unit 30

    Unit 31

    Unit 32
    Tourism: Planning and Policy

    Tourism Policy and Planning

    Infrastructural Development

    Local Bodies, Officials and Tourism

    Development, Dependency and Manila Declaration
    Block-9

    Unit 33

    Unit 34

    Unit 35
    Tourism Impact

    Economic Impact

    Social, Environmental and Political Impacts

    Threats and Obstacles to Tourism

    ACADEMIC CALENDAR 2012-2013 (2nd Year)
    Semester III (Industrial
    Training)
    Monday 02 July 2012 to Sunday 25 Nov 2012
    21 weeks
    Term End Examinations
    Monday 26 Nov 2012 to Sunday 02 Dec 2012
    01 weeks
    Semester IV
    Monday 03 Dec 2012 to Sunday 23 Dec 2012
    03 weeks
    VacationMonday 24 Dec 2012 to Sunday 06 Jan 2013
    02 weeks
    Semester IV Contd.
    Monday 07 Jan 2013 to Sunday 14 Apr 2013
    14 weeks
    Term End Examinations
    Monday 15 Apr 2013 to Sunday 05 May 2013
    03 weeks

    Semester III (17 Weeks): Teaching & Examination Scheme

    No.
    Subject codeSubject
    Marks
    01
    BHM 208
    Industrial Training ( 17 weeks)
    200
    Total

    200

    INDUSTRIAL TRAINING SCHEME (BHM208) (17 Weeks)
    1Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations.
    2Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate.
    3For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students' responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student's interest. A hard copy of the report will also have to be submitted to the panel.
    4Responsibilities of the institute, hotel, and the student/trainee with aims & objectives have been prescribed for adherence.
    5Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own.
    6There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa.

    INDUSTRIAL TRAINING
    Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest.
    1RESPONSIBILITIES OF THE TRAINEE

    a) should be punctual.

    b) should maintain the training logbook up-to-date.

    c) should be attentive and careful while doing work.

    d) should be keen to learn and maintain high standards and quality of work.

    e) should interact positively with the hotel staff.

    f) should be honest and loyal to the hotel and towards their training.

    g) should get their appraisals signed regularly from the HOD's or training manager.

    h) gain maximum from the exposure given, to get maximum practical knowledge and skills.

    i) should attend the training review sessions / classes regularly.

    j) should be prepared for the arduous working condition and should face them positively.

    k) should adhere to the prescribed training schedule.

    l) should take the initiative to do the work as training is the only time where you can get maximum exposure.

    m) should, on completion of Industrial Training, handover all the reports, appraisals, logbook and completion certificate to the institute.
    2RESPONSIBILITIES OF THE INSTITUTE

    a) should give proper briefing to students prior to the industrial training

    b) should make the students aware of the industry environment and expectations.

    c) should notify the details of training schedule to all the students.

    d) should coordinate regularly with the hotel especially with the training manager.

    e) should visit the hotel, wherever possible, to check on the trainees.

    f) should sort out any problem between the trainees and the hotel.

    g) should take proper feedback from the students after the training.

    h) should brief the students about the appraisals, attendance, marks, logbook and training report.

    i) should ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and has accepted the offer.

    j) should ensure that change of I.T. batch is not permitted.

    k) should ensure trainees procure training completion certificate from the hotel before joining institute.
    3RESPONSIBILITIES OF THE HOTEL

    First exposure: A young trainee's first industry exposure is likely to be the most influential in that person's career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired, and they will develop negative attitudes towards training, industry, and - in all probability - their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career.
    4Hotels:

    a) should give proper briefing session/orientation/induction prior to commencement of training.

    b) should make a standardized training module for all trainees.

    c) should strictly follow the structured training schedule.

    d) should ensure cordial working conditions for the trainee.

    e) should co-ordinate with the institute regarding training programme.

    f) should be strict with the trainees regarding attendance during training.

    g) should check with trainees regarding appraisals, training report, log book etc.

    h) should inform the institute about truant trainees.

    i) should allow the students to interact with the guest.

    j) should specify industrial training's "Dos and Don'ts" for the trainee.

    k) should ensure issue of completion certificate to trainees on the last day of training.

    Industrial Training

    PERFORMANCE APPRAISAL FORM (PAF)

    Institutes of Hotel Management & Catering Technology

    Name of Student: _____________________________   

    NCHM&CT Roll No:   _____________________________

    Institute: IHM, _____________________ Duration: 4 weeks (24 working days)

    Name of the Hotel: ___________________________________

    From:_________ To: ___________ Department: F&BS / FP / HK / FO

    Appearance

    Immaculate Appearance, Spotless
    uniform, Well groomed hair, Clean nails & hands



    Smart Appearance, Crisp uniform, Acceptable hair, Clean nails
    and hands



    Well Presented, Clean Uniform, Acceptable hair, Clean nails
    & hands



    Untidy hair, Creased ill kept uniform, Hands not clean at times



    Dirty / dishevelled, Long / unkempt hair, Dirty hands &
    long nails
    5


    4


    3


    2


    1
     
     

    Punctuality / Attendance ( _____ days present out of 30 days)

    On time, Well Prepared, Ready
    to commence task, Attendance Excellent 100%



    On time, Lacks some preparation but copes well, Attendance Very
    good 90%



    On time, Some disorganized aspects-just copes, Attendance Regular
    80%



    Occasionally late, Disorganized approach, Attendance irregular
    60%



    Frequently late, Not prepared, Frequently absent without excuse
    5


    4


    3


    2


    1
     
     

    Ability to Communicate (Written / Oral)

    Very confident, demonstrates outstanding
    confidence & ability both spoken/written



    Confident, Delivers information.



    Communicates adequately, but lacks depth and confidence .



    Hesitant, lacks confidence in spoken / written communication
    .



    Very inanimate, unable to express in spoken or written work.
    5


    4


    3


    2


    1
     
     

    Attitude to Colleagues / Customers

    Wins / retains highest regard
    from colleagues has an outstanding rapport with clients



    Polite, considerate and firm, well liked.



    Gets on well with most colleagues, Handles customers well.



    Slow to mix, weak manners, is distant has insensitive approach
    to customers.



    Does not mix, relate well with colleagues & customers
    5


    4


    3


    2


    1
     
     

    Attitude to Supervision

    Welcomes criticism, Acts on it,
    very co-operative .



    Readily accepts criticism and is noticeably willing to assist
    others.



    Accepts criticism, but does not necessarily act on it.



    Takes criticism very personally, broods on it.



    Persistently disregards criticism and goes own way.
    5


    4


    3


    2


    1
     
     

    Initiative / Motivation

    Very effective in analyzing situation and resourceful
    in solving problems.


    Shows ready appreciation and willingness to tackle problems.



    Usually grasps points correctly.


    Slow on the uptake.


    Rarely grasps points correctly.
    Demonstrates ambition to achieve progressively.




    Positively seeks to improve knowledge and performance.


    Shows interest in all work undertaken.


    Is interested only in areas of work preferred.


    Lacks drive and commitment.
    5



    4


    3


    2


    1
     

    Reliability / Comprehension

    Is totally trust worthy in any
    working situation? Understands in detail, why and how the job
    is done.



    Can be depended upon to identify work requirements and willing
    to complete them. Readily appreciates, how and why the job is
    done.



    Gets on with the job in hand. Comprehends, but doesn't fully
    understand work in hand. Cannot be relied upon to work without
    supervision.



    Comprehends only after constant explanation. Requires constant
    supervision. Lacks any comprehension of the application.



    Requires constant supervision. Lacks any comprehension of the
    application.
    5


    4



    3



    2


    1
     
     

    Responsibility

    Actively seeks responsibility
    at all times.



    Very willing to accept responsibility.



    Accepts responsibility as it comes.



    Inclined to refer matters upwards rather than make own decision.



    Avoids taking responsibility.
    5


    4


    3


    2


    1
     
     

    Quality of Work

    Exceptionally accurate in work,
    very thorough usually unaided.



    Maintains a high standard of quality.



    Generally good quality with some assistance.



    Performance is uneven.



    Inaccurate and slow at work.
    5


    4


    3


    2


    1
     
    TOTAL 50 

    Stipend Paid: Rs. ______________________________________________ per month.

    Name of Appraiser: _________________________________

    Signature: ______________________________

    Designation of Appraiser: _____________________________

    Date : _________________________________

    Signature of Student: ________________________________

    Date : __________________________________

    Semester IV (17 Weeks): Teaching & Examination Scheme

    No.
    Subject Code
    Subject
    Hours per Semester
    Term Marks*
      
    Th.
    Pr.
    Th.
    Pr.
    1
    BHM201Food Production Operations
    02
    08
    100
    100
    2
    BHM202
    Food & Beverage Operations
    02
    02
    100
    100
    3
    BHM203Front Office Operations
    02
    02
    100
    100
    4
    BHM204Accommodation Operations
    02
    02
    100
    100
    5
    BHM205Food & Beverage Controls
    02
    -
    100
    -
    6
    BHM206
    Hotel Accountancy
    02
    -
    100
    -
    7
    BHM207
    Food Safety & Quality
    02
    -
    50
    -
    8
    --
    Research Methodology
    01
    -
    -
    -
    Total
    15
    14
    650
    400
      
    Grand Total
    29
    1050

    * Term marks comprise 30% In-course & 70% Term End Exam.

    No.
    Subject Code

    Subject
    Counselling
    sessions
    1
    BHM209
    Management in Tourism
    10-12 counselling sessions of
    two hours each per group per year
    2
    BHM210
    Communication Skills in English
    10-12 counselling sessions of
    two hours each per group per year
    3
    BHM211
    Human Resource Management
    10-12 counselling sessions of
    two hours each per group per year

    BHM201 - FOOD PRODUCTION OPERATIONS - THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight age
    1
    QUANTITY FOOD PRODUCTION

    EQUIPMENT

    A. Equipment required for mass/volume feeding

    B. Heat and cold generating equipment

    C. Care and maintenance of this equipment

    D. Modern developments in equipment manufacture
    07
    5%
     MENU PLANNING

    A. Basic principles of menu planning - recapitulation

    B. Points to consider in menu planning for various volume feeding
    outlets such as Industrial, Institutional, Mobile Catering Units


    C. Planning menus for
  • School/college students

  • Industrial workers

  • Hospitals

  • Outdoor parties

  • Theme dinners

  • Transport facilities, cruise lines, airlines, railway

  • D. Nutritional factors for the above
     
    10%
     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
  •  
    5%
     PLANNING

    Principles of planning for quantity food production with regard
    to
  • Space allocation

  • Equipment selection

  • Staffing
  •  
    5%
    2
    VOLUME FEEDING

    A. Institutional and Industrial Catering

    Types of Institutional & Industrial Catering

    Problems associated with this type of catering

    Scope for development and growth
    07
    5%
     B. Hospital Catering
  • Highlights of Hospital
    Catering for patients, staff, visitors

  • Diet menus and nutritional requirements
  •  
    5%
     C. Off Premises Catering
  • Reasons for growth
    and development

  • Menu Planning and Theme Parties

  • Concept of a Central Production Unit

  • Problems associated with off-premises catering
  •  
    5%
     D. Mobile Catering
  • Characteristics of Rail,
    Airline (Flight Kitchens and Sea Catering)

  • Branches of Mobile Catering
  •  
    5%
     E. Quantity Purchase & Storage
  • Introduction
    to purchasing

  • Purchasing system

  • Purchase specifications

  • Purchasing techniques

  • Storage
  •  
    5%
    3
    REGIONAL INDIAN CUISINE


    A. Introduction to Regional Indian Cuisine

    B. Heritage of Indian Cuisine

    C. Factors that affect eating habits in different parts of the
    country

    D. Cuisine and its highlights of different states/regions/communities
    to be discussed under:
  • Geographic location

  • Historical background

  • Seasonal availability

  • Special equipment

  • Staple diets

  • Specialty cuisine for festivals and special occasions
  • 16
    15%
     STATES

    Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala,
    Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan,
    Tamil Nadu and Uttar Pradesh/Uttaranchal
    25%
     COMMUNITIES

    Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian
    Christian and Bohri
    10%
      DISCUSSIONS

    Indian Breads, Indian Sweets, Indian Snacks
    Total
    30
    100%

    BHM201: FOOD PRODUCTION OPERATIONS - PRACTICAL

    Hours Alloted : 120 | Maximum Marks : 100

    Each institute to formulate
    36 set of menus from the following cuisines.


  • Awadh

  • Bengal

  • Goa

  • Gujarat

  • Hyderabad

  • Kashmiri

  • Maharastra

  • Punjabi

  • Rajasthan

  • South India (Tamilnadu, Karnataka, Kerala)

  • SUGGESTED MENUS
     MAHARASTRIAN


    MENU 01




    Masala Bhat

    Kolhapuri Mutton

    Batata Bhajee

    Masala Poori

    Koshimbir

    Coconut Poli
    MENU 02Moong Dal Khichdee

    Patrani Macchi

    Tomato Saar

    Tilgul Chapatti

    Amti

    Basundi
    AWADH


    MENU 01



    Yakhni Pulao

    Mughlai Paratha

    Gosht Do Piaza

    Badin Jaan

    Kulfi with Falooda
    MENU 02Galouti Kebab

    Bakarkhani

    Gosht Korma

    Paneer Pasanda

    Muzzafar
    BENGALI


    MENU 01



    Ghee Bhat

    Macher Jhol

    Aloo Posto

    Misti Doi
    MENU 02Doi Mach

    Tikoni Pratha

    Baigun Bhaja

    Payesh
     MENU 03Mach Bhape

    Luchi

    Sukto

    Kala Jamun
     MENU 04Prawan Pulao

    Mutton Vidalloo

    Beans Foogath

    Dodol
     GOAN



    MENU 01



    Arroz

    Galina Xacutti

    Toor Dal Sorak

    Alle Belle
     MENU 02Coconut Pulao

    Fish Caldeen

    Cabbage Foogath

    Bibinca
     PUNJABI


    MENU 01
    Rada Meat

    Matar Pulao

    Kadhi

    Punjabi Gobhi

    Kheer
     MENU 02Amritsari Macchi

    Rajmah Masala

    Pindi Chana

    Bhaturas

    Row Di Kheer
     MENU 03Sarson Da Saag

    Makki Di Roti

    Peshawari Chole

    Motia Pulao

    Sooji Da Halwa
     MENU 04Tandoori Roti

    Tandoori Murg

    Dal Makhani

    Pudinia Chutny

    Baingan Bhartha

    Savian
     SOUTH INDIAN


    MENU 01



    Meen Poriyal

    Curd Rice

    Thoran

    Rasam

    Pal Payasam
     MENU 02Line Rice

    Meen Moilee

    Olan

    Malabari Pratha

    Parappu Payasam
     MENU 03Tamarind Rice

    Kori Gashi

    Kalan

    Sambhar

    Savian Payasam
     MENU 04Coconut Rice

    Chicken Chettinad

    Avial

    Huli

    Mysore Pak
     RAJASTHANI


    MENU 01



    Gatte Ka Pulao

    Lal Maas

    Makki Ka Soweta

    Chutny (Garlic)

    Dal Halwa
     MENU 02Dal

    Batti

    Churma

    Besan Ke Gatte

    Ratalu Ki Subzi

    Safed Mass
     GUJRATI


    MENU 01
    Sarki

    Brown Rice

    Salli Murg

    Gujrati Dal

    Methi Thepla

    Shrikhand
     MENU 02Gujrati Khichadi

    Oondhiyu


    Batata Nu Tomato

    Osaman

    Jeera Poori

    Mohanthal
     HYDERABADI


    MENU 01



    Sofyani Biryani

    Methi Murg

    Tomato Kut

    Hare Piaz ka Raita

    Double Ka Meetha
     MENU 02Kachi Biryani

    Dalcha

    Mirchi Ka Salan

    Mix Veg. Raita

    Khumani Ka Meetha
     KASHMIRI

    Two menus may be formed out of the Dishes given as under:
     Rice and Bread Preparations:

    Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas
     Meat Preparations:

    Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya,
    Tabak Maaz, Rogon Josh
     Vegetables and Potato:

    Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum
    Aloo Kashmiri ,Nader Palak, Razma Gogji
     Sweet Dishes:

    Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat
    Flour Phirni), Halwa
     Chutneys:

    Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin
    chutney)
     Note:

    In addition to above each institute to formulate 08 (eight) set
    of regional menus including snacks, sweets etc.

    BHM 202 : FOOD & BEVERAGE
    SERVICE OPERATIONS - THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight age
    1
    ALCOHOLIC BEVERAGE

    A. Introduction and definition

    B. Production of Alcohol
  • Fermentation process

  • Distillation process

  • C. Classification with examples
    03
    7%
    2
    DISPENSE BAR

    A. Introduction and definition

    B. Bar layout - physical layout of bar

    C. Bar stock - alcohol & non alcoholic beverages

    D. Bar equipment
    02
    7%
    3
    WINES

    A. Definition & History

    B. Classification with examples
  • Table/Still/Natural

  • Sparkling

  • Fortified

  • Aromatized

  • C. Production of each classification

    D. Old World wines (Principal wine regions, wine laws, grape varieties,
    production and brand names)
  • France

  • Germany

  • Italy

  • Spain

  • Portugal

  • E. New World Wines (Principal wine regions, wine laws, grape varieties,
    production and brand names)
  • USA

  • Australia

  • India

  • Chile

  • South Africa

  • Algeria

  • New Zealand

  • F. Food & Wine Harmony

    G. Storage of wines

    H. Wine terminology (English & French)
    08
    30%
    4
    BEER

    A. Introduction & Definition

    B. Types of Beer

    C. Production of Beer

    D. Storage
    04
    15%
    5
    SPIRITS

    A. Introduction & Definition

    B. Production of Spirit

  • Pot-still method

  • Patent still method



  • C. Production of

  • Whisky

  • Rum

  • Gin

  • Brandy

  • Vodka

  • Tequilla



  • D. Different Proof Spirits

  • American Proof

  • British Proof (Sikes scale)

  • Gay Lussac (OIML Scale)

  • 07
    25%
    6
    APERITIFS

    A. Introduction and Definition

    B. Types of Aperitifs

    Vermouth (Definition, Types & Brand names)

    Bitters (Definition, Types & Brand names)
    03
    8%
    7
    LIQUEURS

    A. Definition & History

    B. Production of Liqueurs

    C. Broad Categories of Liqueurs

    (Herb, Citrus, Fruit/Egg, Bean & Kernel)

    D. Popular Liqueurs

    (Name, colour, predominant flavour & country of origin)
    03
    8%
    Total
    30
    100%

    FOOD & BEVERAGE SERVICE OPERATIONS - PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    1
    Dispense Bar - Organizing Mise-en-place


    Task-01 Wine service equipment

    Task-02 Beer service equipment

    Task-03 Cocktail bar equipment

    Task-04 Liqueur / Wine Trolley

    Task-05 Bar stock - alcoholic & non-alcoholic beverages

    Task-06 Bar accompaniments & garnishes

    Task-07 Bar accessories & disposables
    05
    2
    Service of Wines

    Task-01 Service of Red Wine

    Task-02 Service of White/Rose Wine

    Task-03 Service of Sparkling Wines

    Task-04 Service of Fortified Wines

    Task-05 Service of Aromatized Wines

    Task-06 Service of Cider, Perry & Sake
    05
    3
    Service of Aperitifs

    Task-01 Service of Bitters

    Task-02 Service of Vermouths
    03
    4
    Service of Beer

    Task-01 Service of Bottled & canned Beers

    Task-02 Service of Draught Beers
    02
    5
    Service of Spirits

    Task-01 Service styles - neat/on-the-rocks/with appropriate mixers


    Task-02 Service of Whisky

    Task-03 Service of Vodka

    Task-04 Service of Rum

    Task-05 Service of Gin

    Task-06 Service of Brandy

    Task-07 Service of Tequila
    04
    6
    Service of Liqueurs

    Task-01 Service styles - neat/on-the-rocks/with cream/en frappe


    Task-02 Service from the Bar

    Task-03 Service from Liqueur Trolley
    03
    7
    Wine & Drinks List

    Task-01 Wine Bar

    Task-02 Beer Bar

    Task-03 Cocktail Bar
    04
    8
    Matching Wines with Food

    Task-01 Menu Planning with accompanying Wines
  • Continental
    Cuisine

  • Indian Regional Cuisine

  • Task-02 Table laying & Service of menu with accompanying Wines

  • Continental Cuisine

  • Indian Regional Cuisine
  • 04
     
    Total
    30

    BHM 203 FRONT OFFICE OPERATIONS - THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight

    age
    1
    COMPUTER APPLICATION IN FRONT OFFICE OPERATION


    A. Role of information technology in the hospitality industry


    B. Factors for need of a PMS in the hotel

    C. Factors for purchase of PMS by the hotel

    D. Introduction to Fidelio & Amadeus
    02
    5%
    2
    FRONT OFFICE (ACCOUNTING)

    A. Accounting Fundamentals

    B. Guest and non guest accounts

    C. Accounting system
  • Non automated - Guest weekly bill,
    Visitors tabular

    ledger

  • Semi automated

  • Fully automated
  • 06
    20%
    3
    CHECK OUT PROCEDURES
  • Guest
    accounts settlement

  • - Cash and credit

    - Indian currency and foreign currency

    - Transfer of guest accounts

    - Express check out
    04
    20%
    4
    CONTROL OF CASH AND CREDIT
    04
    15%
    5
    NIGHT AUDITING

    A. Functions

    B. Audit procedures (Non automated, semi automated and fully automated)
    09
    25%
    6
    FRONT OFFICE & GUEST SAFETY AND SECURITY


    A. Importance of security systems

    B. Safe deposit

    C. Key control

    D. Emergency situations

    (Accident, illness, theft, fire, bomb)
    05
    20%
    7
    FRENCH

    A. Expressions de politesse et les commander et Expressions d'encouragement


    B. Basic conversation related to Front Office activities such
    as
  • Reservations (personal and telephonic)

  • Reception (Doorman, Bell Boys, Receptionist etc.)

  • Cleaning of Room & change of Room etc.
  • 05
    5%
     
    Total
    30
    100%

    FRONT OFFICE OPERATIONS - PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100

    A.
    Hands on practice of computer applications
    related to Front Office procedures such as

  • Reservation,

  • Registration,

  • Guest History,

  • Telephones,

  • Housekeeping,

  • Daily transactions
  • B.
    Front office accounting procedures
  • Manual
    accounting

  • Machine accounting

  • Payable, Accounts Receivable, Guest History, Yield Management
  • C.
    Role Play
    D
    Situation Handling

    SUGGESTIVE LIST OF TASKS FOR
    FRONT OFFICE OPERATION SYSTEM

    Hours Alloted : 30 | Maximum Marks : 100

    S. No.
    Topics
    1
    Hot function keys
    2
    Create and update guest profiles
    3
    Send confirmation letters
    4
    Print registration cards
    5
    Make FIT reservation & group reservation
    6
    Make an Add-on reservation
    7
    Amend a reservation
    8
    Cancel a reservation-with deposit and without deposit
    9
    Log onto cahier code
    10
    Process a reservation deposit
    11
    Pre-register a guest
    12
    Put message and locator for a guest
    13
    Put trace for guest
    14
    Check in a reserved guest
    15
    Check in day use
    16
    Check - in a walk-in guest
    17
    Maintain guest history
    18
    Make sharer reservation
    19
    Add a sharer to a reservation
    20
    Make A/R account
    21
    Take reservation through Travel Agent/Company/ Individual or
    Source
    22
    Make room change
    23
    Make check and update guest folios
    24
    Process charges for in-house guests and non-resident guests.
    25
    Handle allowances and discounts and packages
    26
    Process advance for in-house guest
    27
    Put routing instructions
    28
    Print guest folios during stay
    29
    Processing foreign currency exchange/ cheque exchange
    30
    Process guest check out by cash and credit card
    31
    Check out without closing folio-Skipper accounts
    32
    Handle paymaster folios
    33
    Check out using city ledger
    34
    Print guest folio during check out
    35
    Close bank at end of each shift
    36
    Check room rate and variance report
    37
    Tally Allowances for the day at night
    38
    Tally paid outs for the day at night
    39
    Tally forex for the day at night
    40
    Credit check report

    BHM 204 : ACCOMMODATION OPERATIONS - THEORY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight

    age
    1
    LINEN ROOM

    A. Activities of the Linen Room

    B. Layout and equipment in the Linen Room

    C. Selection criteria for various Linen Items & fabrics suitable
    for this purpose

    D. Purchase of Linen

    E. Calculation of Linen requirements

    F. Linen control-procedures and records

    G. Stocktaking-procedures and records

    H. Recycling of discarded linen

    I. Linen Hire
    10
    35%
    2
    UNIFORMS

    A. Advantages of providing uniforms to staff

    B. Issuing and exchange of uniforms; type of uniforms

    C. Selection and designing of uniforms

    D. Layout of the Uniform room
    03
    10%
    3
    SEWING ROOM

    A. Activities and areas to be provided

    B. Equipment provided
    02
    5%
    4
    LAUNDRY

    A. Commercial and On-site Laundry

    B. Flow process of Industrial Laundering-OPL

    C. Stages in the Wash Cycle

    D. Laundry Equipment and Machines

    E. Layout of the Laundry

    F. Laundry Agents

    G. Dry Cleaning

    H. Guest Laundry/Valet service

    I. Stain removal
    10
    35%
    5
    FLOWER ARRANGEMENT

    A. Flower arrangement in Hotels

    B. Equipment and material required for flower arrangement

    C. Conditioning of plant material

    D. Styles of flower arrangements

    E. Principles of design as applied to flower arrangement
    03
    10%
    6
    INDOOR PLANTS

    Selection and care
    02
    5%
     
    Total
    30
    100%

    ACCOMMODATION OPERATIONS -
    PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours

    1
    Layout of Linen and Uniform Room/Laundry
    03
    2
    Laundry Machinery and Equipment
    10
    3
    Stain Removal
    06
    4
    Flower Arrangement
    08
    5
    Selection and Designing of Uniforms
    03

    BHM 205 : FOOD & BEVERAGE CONTROLS

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight

    age
    1
    FOOD COST CONTROL

    A. Introduction to Cost Control

    B. Define Cost Control

    C. The Objectives and Advantages of Cost Control

    D. Basic costing

    E. Food costing
    02
    5%
    2
    FOOD CONTROL CYCLE

    A. Purchasing Control

    B. Aims of Purchasing Policy

    C. Job Description of Purchase Manager/Personnel

    D. Types of Food Purchase

    E. Quality Purchasing

    F. Food Quality Factors for different commodities

    G. Definition of Yield

    H. Tests to arrive at standard yield

    I. Definition of Standard Purchase Specification

    J. Advantages of Standard Yield and Standard Purchase Specification


    K. Purchasing Procedure

    L. Different Methods of Food Purchasing

    M. Sources of Supply

    N. Purchasing by Contract

    O. Periodical Purchasing

    P. Open Market Purchasing

    Q. Standing Order Purchasing

    R. Centralised Purchasing

    S. Methods of Purchasing in Hotels

    T. Purchase Order Forms

    U. Ordering Cost

    V. Carrying Cost

    W. Economic Order Quantity

    X. Practical Problems
    07
    25%
    3
    RECEIVING CONTROL

    A. Aims of Receiving

    B. Job Description of Receiving Clerk/Personnel

    C. Equipment required for receiving

    D. Documents by the Supplier (including format)

    E. Delivery Notes

    F. Bills/Invoices

    G. Credit Notes

    H. Statements

    I. Records maintained in the Receiving Department

    J. Goods Received Book

    K. Daily Receiving Report

    L. Meat Tags

    M. Receiving Procedure

    N. Blind Receiving

    O. Assessing the performance and efficiency of receiving department


    P. Frauds in the Receiving Department

    Q. Hygiene and cleanliness of area
    05
    15%
    4
    STORING & ISSUING CONTROL

    A. Storing Control

    B. Aims of Store Control

    C. Job Description of Food Store Room Clerk/personnel

    D. Storing Control

    E. Conditions of facilities and equipment

    F. Arrangements of Food

    G. Location of Storage Facilities

    H. Security

    I. Stock Control

    J. Two types of foods received - direct stores (Perishables/non-perishables)


    K. Stock Records Maintained Bin Cards (Stock Record Cards/Books)


    L. Issuing Control

    M. Requisitions

    N. Transfer Notes

    O. Perpetual Inventory Method

    P. Monthly Inventory/Stock Taking

    Q. Pricing of Commodities

    R. Stock taking and comparison of actual physical inventory and
    Book value

    S. Stock levels

    T. Practical Problems

    U. Hygiene & Cleanliness of area
    08
    25%
    5
    PRODUCTION CONTROL

    A. Aims and Objectives

    B. Forecasting

    C. Fixing of Standards
  • Definition of standards (Quality
    & Quantity)

  • Standard Recipe (Definition, Objectives and various

  • tests)
  • Standard Portion Size (Definition, Objectives
    and

  • equipment used)
  • Standard Portion Cost (Objectives &
    Cost Cards)

  • D. Computation of staff meals
    04
    15%
    6
    SALES CONTROL

    A. Sales - ways of expressing selling, determining sales price,
    Calculation of selling price, factors to be considered while fixing
    selling price

    B. Matching costs with sales

    C. Billing procedure - cash and credit sales

    D. Cashier's Sales summary sheet
    04
    15%
     
    Total
    30
    100%

    BHM 206: HOTEL ACCOUNTANCY

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic

    Hours
    Weight

    age
    1
    UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS

    A. Introduction to Uniform system of accounts

    B. Contents of the Income Statement

    C. Practical Problems

    D. Contents of the Balance Sheet (under uniform system)

    E. Practical problems

    F. Departmental Income Statements and Expense statements (Schedules
    1 to 16)

    G. Practical problems
    10
    35%
    2
    INTERNAL CONTROL

    A. Definition and objectives of Internal Control

    B. Characteristics of Internal Control

    C. Implementation and Review of Internal Control
    06
    20%
    3
    INTERNAL AUDIT AND STATUTORY AUDIT


    A. An introduction to Internal and Statutory Audit

    B. Distinction between Internal Audit and Statutory Audit

    C. Implementation and Review of internal audit
    06
    20%
    4
    DEPARTMENTAL ACCOUNTING

    A. An introduction to departmental accounting

    B. Allocation and apportionment of expenses

    C. Advantages of allocation

    D. Draw-backs of allocation

    E. Basis of allocation

    F. Practical problems
    08
    25%
     
    Total
    30
    100%

    BHM 207: FOOD SAFETY &
    QUALITY

    Hours Alloted : 30 | Maximum Marks : 50

    No.
    Topic

    Hours
    Weight

    age
    1
    Basic Introduction to Food Safety, Food Hazards
    & Risks, Contaminants and Food Hygiene
    01
    Intro
    2
    MICRO-ORGANISMS IN FOOD

    A. General characteristics of Micro-Organisms based on their occurrence
    and structure.

    B. Factors affecting their growth in food (intrinsic and extrinsic)


    C. Common food borne micro-organisms:

    a. Bacteria (spores/capsules)

    b. Fungi

    c. Viruses

    d. Parasite
    02
    10%
    3
    FOOD SPOILAGE & FOOD PRESERVATION

    A. Types & Causes of spoilage

    B. Sources of contamination

    C. Spoilage of different products (milk and milk products, cereals
    and cereal products, meat, eggs, fruits and vegetables, canned
    products)

    D. Basic principles of food preservation

    E. Methods of preservation (High Temperature, Low Temperature,
    Drying, Preservatives & Irradiation)
    04
    15%
    4
    BENEFICIAL ROLE OF MICRO-ORGANISMS

    A. Fermentation & Role of lactic and bacteria

    B. Fermentation in Foods (Dairy foods, vegetable, Indian foods,
    Bakery products and alcoholic beverages)

    C. Miscellaneous (Vinegar & anti-biotics)
    02
    5%
    5
    FOOD BORNE DISEASES

    A. Types (Infections and intoxications)

    B. Common diseases caused by food borne pathogens

    C. Preventive measures
    02
    5%
    6
    FOOD ADDITIVES

    A. Introduction

    B. Types (Preservatives, anti-oxidants, sweeteners, food colours
    and flavours, stabilizers and emulsifiers)
    02
    5%
    7
    FOOD CONTAMINANTS & ADULTERANTS

    A. Introduction to Food Standards

    B. Types of Food contaminants (Pesticide residues, bacterial toxins
    mycotoxins, seafood toxins, metallic contaminants, residues from
    packaging material)

    C. Common adulterants in food

    D. Method of their detection (basic principle) 04 15%
    04
    15%
    8
    FOOD LAWS AND REGULATIONS

    A. National - PFA Essential Commodites Act (FPO, MPO etc.)

    B. International - Codex Alimentarius, ISO

    C. Regulatory Agencies - WTO

    D. Consumer Protection Act
    03
    10%
    9
    QUALITY ASSURANCE

    A. Introduction to Concept of TQM, GMP and Risk Assessment

    B. Relevance of Microbiological standards for food safety

    C. HACCP (Basic Principle and implementation)
    04
    10%
    10
    HYGIENE AND SANITATION IN FOOD SECTOR

    A. General Principles of Food Hygiene

    B. GHP for commodities, equipment, work area and personnel

    C. Cleaning and disinfect ion (Methods and agents commonly used
    in the hospitality industry)

    D. Safety aspects of processing water (uses & standards)

    E. Waste Water & Waste disposal
    04
    15%
    11
    RECENT CONCERNS

    A. Emerging pathogens

    B. Genetically modified foods

    C. Food labelling

    D. Newer trends in food packaging and technology

    E. BSE (Bovine Serum Encephthalopathy)
    02
    10%
     
    Total
    30
    100%

    RECENT CONCERNS
    A. Emerging pathogens
    B. Genetically modified foods
    C. Food labelling
    D. Newer trends in food packaging and technology
    E. BSE (Bovine Serum Encephthalopathy

    Hours Alloted : 15

    Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3rd year under guidance.

    No.
    Topic
      
    1
    INTRODUCTION TO RESEARCH METHODOLOGY

    A. Meaning and objectives of Research

    B. Types of Research

    C. Research Approaches

    D. Significance of Research

    E. Research methods vs Methodology

    F. Research Process

    G. Criteria of Good Research

    H. Problem faced by Researches

    I. Techniques Involved in defining a problem
    01
    Intro
    2
    RESEARCH DESIGN

    A. Meaning and Need for Research Design

    B. Features and important concepts relating to research design


    C. Different Research design

    D. Important Experimental Designs
    02
    10%
    3
    SAMPLE DESIGN

    A. Censure and sample Survey

    B. Implication of Sample design

    C. Steps in sampling design

    D. Criteria for selecting a sampling procedure

    E. Characteristics of a good sample design

    F. Different types of Sample design

    G. Measurement Scales

    H. Important scaling Techniques
    04
    15%
    4
    METHODS OF DATA COLLECTION

    A. Collection of Primary Data

    B. Collection through Questionnaire and schedule collection of
    secondary data

    C. Difference in Questionnaire and schedule

    D. Different methods to collect secondary data
    02
    5%
    5
    DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES


    A. Hypothesis Testing

    B. Basic concepts concerning Hypothesis Testing

    C. Procedure and flow diagram for Hypothesis Testing

    D. Test of Significance

    E. Chi-Square Analysis

    F. Report Presentation Techniques
    02
    5%
     
    Total
    30
    100%

    SECOND YEAR - INDUSTRIAL TRAINING
    SCHEME (BHM208) (17 Weeks)

    1
    Exposure to Industrial Training is an
    integral part of the 2nd year curriculum. The class would be divided
    into two groups or as the case may be. The 17 weeks industrial
    training would be divided into four/five weeks each in the four
    key areas of Food Production, Food & Beverage Service, Accommodation
    Operations & Front Office Operations.
    2
    Attendance in the 2nd year would be calculated separately
    for the two components of in-institute training and industrial
    training as per NCHMCT rules. Industrial Training will require
    an input of 102 working days i.e. (17 weeks x 06 days = 102 days).
    A student can avail leave to a maximum of 15% (15 days) only with
    prior permission of the hotel authorities. Similarly, the institute
    Principal can condone an additional 10% (10 days) on production
    of a medical certificate.
    3
    For award of marks, 20% marks of IT would be on
    the basis of feed-back from the industry in a prescribed Performance
    Appraisal Form (PAF). It will be the students' responsibility
    to get this feed-back/assessment form completed from all the four
    departments of the hotel for submission to the institute at the
    end of Industrial Training. For the remaining 80% marks, students
    would be assessed on the basis of seminar/presentation before
    a select panel. The presentation would be limited to only one
    key area of the student's interest. A hard copy of the report
    will also have to be submitted to the panel.
    4
    Responsibilities of institute, hotel and the student/trainee
    with aims & objectives have been prescribed for adherence.
    5
    Once the student has been selected / deputed for
    Industrial Training by the institute, he/she shall not be permitted
    to undergo IT elsewhere. In case students make direct arrangements
    with the hotel for Industrial Training, these will necessarily
    have to be approved by the institute. Students selected through
    campus interviews will not seek Industrial Training on their own.
    6
    There will be no inter change of candidates from
    one batch to another i.e. winter batch to summer batch and vice
    versa.

    MANAGEMENT IN TOURISM (BHM209)

    The course has been designed to familiarise
    the learners with the Management concepts, functions and skills
    keeping in view their applicability in tourism.



    Syllabus



    Block-1 Understanding Entrepreneurship
    and Management


    Unit 1 Management: Concept and Functions

    Unit 2 Entrepreneurship: Concept and Functions

    Unit 3 Corporate Forms in Tourism

    Unit 4 Management Issues in Tourism

    Block-2 Understanding Organizational Theory

    Unit 5 Understanding Organizations

    Unit 6 Planning and Decision Making

    Unit 7 Organizing

    Unit 8 Monitoring and Controlling
    Block-3 Organizational
    Behaviour Issues


    Unit 9 Small Group Behaviour

    Unit 10 Inter Personal Behaviour

    Unit 11 Inter Group Behaviour

    Unit 12 Supervisory Behaviour

    Block-4 Management Functions

    Unit 13 Human Resource Management

    Unit 14 Financial Management

    Unit 15 Operations Management

    Unit 16 Marketing Management

    Unit 17 Information Technology and Management
    Block-5 Managing Financial Operations


    Unit 18 Understanding P & L Statements

    Unit 19 Understanding Balance Sheet

    Unit 20 Profitability Analysis

    Unit 21 Project Formulation and Appraisal

    Block-6 Managerial Practices in Tourism
    - 1


    Unit 22 Tour Operators

    Unit 23 Travel Agencies

    Unit 24 Hotels

    Unit 25 Public Relations National
    Block-7 Managerial Practices in Tourism - 2

    Unit 26 Food Services

    Unit 27 Tourist Transport

    Unit 28 Airlines

    Unit 29 Airports
    Block-8 Convention Promotion and Management

    Unit 30 Convention Industry

    Unit 31 Planning Conventions

    Unit 32 Management and Implementation of Conventions

    COMMUNICATION SKILLS IN ENGLISH
    (BHM210)

    This course is assigned 8 credits
    and requires about 240 hours of study on your part. It aims
    at making you aware of how a communicative situation influences
    the choice of sentence structure and vocabulary. This course
    is divided into 8 blocks of 5 units each, and includes the basic
    concepts in communication, formal and informal conversation,
    official communication, diaries, notes and use of English for
    the media i.e. Print, T.V. and Radio



    Syllabus



    Block-1 Letters

    Unit 1 Some Concepts in Communication

    Unit 2 Formal Letters-1

    Unit 3 Formal Letters-2

    Unit 4 Informal Letters-1

    Unit 5 Informal Letters-2

    Block-2 Conversation

    Unit 6 Formal Conversation:

    Face-to-Face-1

    Unit 7 Formal Conversation:

    Face-to-Face-2

    Unit 8 Informal Conversation:

    Face-to-Face-1

    Unit 9 Informal Conversation:

    Face-to-Face-2

    Discussions

    Unit 10 Telephone Conversation
    Block-3 Other Forms
    of Official Communication

    Unit 11 Memoranda

    Unit 12 Reports-1

    Unit 13 Reports-2

    Unit 14 Minutes of Meetings

    Unit 15 Telegrams and Telexes

    Block-4 Interviews and Public Speaking

    Unit 16 Interviews

    Unit 17 Debates

    Unit 18 Discussions

    Unit 19 Speeches

    Unit 20 Seminar Talks National Council for Hotel Management &
    Catering Technology, Noida. 31
    Block-5 Diaries, Notes, Tables
    and Figures

    Unit 21 Diaries: Private

    Unit 22 Diaries: General

    Unit 23 Travelogues

    Unit 24 Notes

    Unit 25 Tables, Charts and Graphs
    Block-6 Mass Media: Print

    Unit 26 Writing for Newspapers-1

    Unit 27 Writing for Newspapers-2

    Unit 28 Articles for Journals

    Unit 29 Advertising-1

    Unit 30 Advertising-2
    Block-7 Writing for Radio

    Unit 31 Writing for Radio-1

    The Movement of Sounds

    Unit 32 Writing for Radio-2

    The Movement of Ideas

    Unit 33 Writing for Radio-3

    Unit 34 Radio Drama-1

    Unit 35 Radio Drama-2
    Block-8 Mass Media: Television

    Unit 36 A Television Script

    Unit 37 Television Drama

    Unit 38 Documentary and Feature Programmes

    Unit 39 Interviews

    Unit 40 Media, Contexts and Words
    Audios
    1 Letters (Block-1)

    2 Conversations: Role Relation and Tone in Conversation (Block-2)


    3 Making a Public Speech (Block-4)
    Videos
    1 Debating Skills (Block-4)

    2 Appearing for an Interview (Block-4)

    3 Using Charts and Diagrams (Block-5)

    4 Visualising a T.V. Script: Introduction to T.V. Production Techniques


    (Block-8)

    COMMUNICATION SKILLS
    IN ENGLISH (BHM210)

    S. N.

    Topics
    1
    Human Resource Planning

    A. Micro

    B. Macro
    2
    HRD applications in Hotel Industry
    3
    Relevance of HRD in Hotel Industry
    4
    Personnel Office

    A. Functions

    B. Operations
    5
    Hotel Environment and Culture
    6
    HRD System
    7
    Job Evaluation

    A. Concepts

    B. Scope

    C. Limitations
    8
    Job Analysis and Job Description
    9
    Job Evaluation Methods
    10
    Task Analysis
    11
    Demand and Supply Forecasting
    12
    Human Resource Information System
    13
    Human Resource Audit
    14
    Human Resource Accounting Practices
    15
    Recruitment and Selection
    16
    Attracting and Retaining Talents
  • Strategic Interventions
  • 17
    Induction and Placement
    18
    Staff Training and Development
    19
    Training Methods and Evaluation
    20
    Motivation and Productivity
    21
    Motivation and Job Enrichment
    22
    Career Planning
    23
    Employee Counselling
    24
    Performance Monitoring and Appraisal
    25
    Transfer, Promotion and Reward Policy
    26
    Disciplinary Issues
    27
    Employees' Grievance Handling
    28
    Compensation and Salary Administration
    29
    Employee Benefits and Welfare Schemes
    30
    Labour Laws and Regulations Related to Hotel Industry
    31
    Gender Sensitivities
    32
    Emerging Trends and Perspectives
    33
    Emerging Trends and Perspectives

    ACADEMIC CALENDAR 2012-2013
    (3rd Year)

    Semester V
    Monday 16 July 2012 to Sunday 11 Nov 201217 weeks
    Term End ExaminationsMonday 12 Nov 2012 to Sunday 02 Dec 201203 weeks
    Semester VIMonday 03 Dec 2012 to Sunday 23 Dec 201203 weeks
    VacationMonday 24 Dec 2012 to Sunday 06 Jan 201302 weeks
    Semester VI Contd. Monday 07 Jan 2013 to Sunday 14 Apr 201314 weeks
    Term End ExaminationsMonday 15 Apr 2013 to Sunday 05 May 201303 weeks

    Semester V (17 Weeks): Teaching & Examination Scheme

      
    Th.
    Pr.
    Th.
    Pr.
    1
    BHM311Advance Food Production Operations - I
    02
    08
    100
    100
    2
    BHM312
    Advance Food & Beverage Operations - I
    02
    02
    100
    100
    3
    BHM313Front Office Management - I
    02
    02
    100
    100
    4
    BHM314Accommodation Management - I
    02
    02
    100
    100
    5
    BHM307Financial Management
    04
    -
    100
    -
    6
    BHM308
    Strategic Management
    02
    -
    50
    -
    7
    BHM309
    Research Project
    -
    01
    -
    -
    8
    --
    Special topics/Guest speakers
    02
    -
    -
    -
    Total
    16
    15
    550
    400
      
    Grand Total
    31
    1050

    * Term marks will comprise 30% In course & 70% Term end exam marks.

    IGNOU Component

    1
    TS-6
    Tourism Marketing
    10-12 counseling sessions of two hours each

    BHM311 - ADVANCE FOOD PRODUCTION
    OPERATIONS - I (THEORY)

    Hours Alloted :30 | Maximum Marks : 100

    No.
    Topic
    HoursWeight age
    1
    LARDER

    I. LAYOUT & EQUIPMENT

    A. Introduction of Larder Work

    B. Definition

    C. Equipment found in the larder

    D. Layout of a typical larder with equipment and various sections
    02
    5%
    II. TERMS & LARDER CONTROL

    A. Common terms used in the Larder and Larder control

    B. Essentials of Larder Control

    C. Importance of Larder Control

    D. Devising Larder Control Systems

    E. Leasing with other Departments

    F. Yield Testing
    03
    5%
    III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF


    A. Functions of the Larder

    B. Hierarchy of Larder Staff

    C. Sections of the Larder

    D. Duties & Responsibilities of larder Chef
    03
    5%
    2
    CHARCUTIERIE

    I. SAUSAGE

    A. Introduction to charcutierie

    B. Sausage - Types & Varieties

    C. Casings - Types & Varieties

    D. Fillings - Types & Varieties

    E. Additives & Preservatives
    02
    5%
    II. FORCEMEATS

    A. Types of forcemeats

    B. Preparation of forcemeats

    C. Uses of forcemeats
    02
    5%
    III. BRINES, CURES & MARINADES

    A. Types of Brines

    B. Preparation of Brines

    C. Methods of Curing

    D. Types of Marinades

    E. Uses of Marinades

    F. Difference between Brines, Cures & Marinades
    02
    5%
    IV. HAM, BACON & GAMMON

    A. Cuts of Ham, Bacon & Gammon.

    B. Differences between Ham, Bacon & Gammon

    C. Processing of Ham & Bacon

    D. Green Bacon

    E. Uses of different cuts
    02
    5%
    V. GALANTINES

    A. Making of galantines

    B. Types of Galantine

    C. Ballotines
    01
    5%
    VI. PATES

    A. Types of Pate

    B. Pate de foie gras

    C. Making of Pate

    D. Commerical pate and Pate Maison

    E. Truffle - sources, Cultivation and uses and Types of truffle.
    01
    5%
    VII. MOUSE & MOUSSELINE

    A. Types of mousse

    B. Preparation of mousse

    C. Preparation of mousseline

    D. Difference between mousse and mousseline
    01
    5%
    VIII. CHAUD FROID

    A. Meaning of Chaud froid

    B. Making of chaud frod & Precautions

    C. Types of chaud froid

    D. Uses of chaud froid
    01
    5%
    IX. ASPIC & GELEE

    A. Definition of Aspic and Gelee

    B. Difference between the two

    C. Making of Aspic and Gelee

    D. Uses of Aspic and Gelee
    01
    5%
    X. QUENELLES, PARFAITS, ROULADES

    Preparation of Quenelles, Parfaits and Roulades
    01
    5%
    XI. NON EDIBLE DISPLAYS

    A. Ice carvings

    B. Tallow sculpture

    C. Fruit & vegetable Displays

    D. Salt dough

    E. Pastillage

    F. Jelly Logo

    G. Thermacol work
    03
    10%
    3
    APPETIZERS & GARNISHES

    A. Classification of Appetizers

    B. Examples of Appetizers

    C. Historic importance of culinary Garnishes

    D. Explanation of different Garnishes
    02
    5%
    4
    SANDWICHES

    A. Parts of Sandwiches

    B. Types of Bread

    C. Types of filling - classification

    D. Spreads and Garnishes

    E. Types of Sandwiches

    F. Making of Sandwiches

    G. Storing of Sandwiches
    02
    5%
    5
    USE OF WINE AND HERBS IN COOKING

    A. Ideal uses of wine in cooking

    B. Classification of herbs

    C. Ideal uses of herbs in cooking
    01
    5%
     
    Total
    30
    100%

    BHM311 - ADVANCE FOOD PRODUCTION
    OPERATIONS - I (PRACTICAL)PART A - COOKERY

    Hours Alloted : 60 | Maximum Marks : 50

    Topic
    Contact hours

    MENU 01

  • Consomme Carmen

  • Poulet Saute Chasseur

  • Pommes Loretta

  • Haricots Verts

  • 04
    MENU 02

  • Bisque D'ecrevisse

  • Escalope De Veau viennoise

  • Pommes Batailles

  • Epinards au Gratin

  • 04
    MENU 03

  • Creme Du Barry

  • Darne De Saumon Grille

  • Sauce paloise

  • Pommes Fondant

  • Petits Pois A La Flamande

  • 04
    MENU 04

  • Veloute Dame Blanche

  • Cote De Porc Charcuterie

  • Pommes De Terre A La Creme

  • Carottes Glace Au Gingembre

  • 04
    MENU 05

  • Cabbage Chowder

  • Poulet A La Rex

  • Pommes Marguises

  • Ratatouille

  • 04
    MENU 06
  • Barquettes Assortis

  • Stroganoff De Boeuf

  • Pommes Persilles

  • Riz Pilaf
  • 04
    MENU 07
  • Duchesse Nantua

  • Poulet Maryland

  • Croquette Potatoes

  • Banana fritters

  • Corn gallets
  • 04
    MENU 08
  • Kromeskies

  • Filet De Sols Walweska

  • Pommes Lyonnaise

  • Funghi Marirati
  • 04
    MENU 09
  • Vol-Au-Vent De Volaille Et
    Jambon

  • Poulet a la kiev

  • Creamy Mashed Potatoes

  • Butter tossed green peas
  • 04
    MENU 10
  • Quiche Lorraine

  • Roast Lamb

  • Mint sauce

  • Pommes Parisienne
  • 04
    Plus 5 Buffets
  • Cold Buffet

  • Hot Continental

  • Hot Indian

  • Buffet Desserts

  • Bread Displays
  • 20
    TOTAL
    60

    BHM311 - ADVANCE FOOD PRODUCTION
    OPERATIONS - I (PRACTICAL)

    PART B - BAKERY & PATISSERIE

    Hours Alloted : 60 | Maximum Marks : 50

     TopicContact hours
    1
    Brioche

    Baba au Rhum
    04
    2
    Soft Rolls

    Chocolate Parfait
    04
    3
    French Bread

    Tarte Tartin
    04
    4
    Garlic Rolls

    Crepe Suzette
    04
    5
    Harlequin Bread

    Chocolate Cream Puffs
    04
    6
    Foccacia

    Creme Brulee
    04
    7
    Vienna Rolls

    Mousse Au Chocolat
    04
    8
    Bread Sticks

    Souffle Milanaise
    04
    9
    Brown Bread

    Pate Des Pommes
    04
    10
    Clover Leaf Rolls

    Savarin des fruits
    04
    11
    Whole Wheat Bread

    Charlotte Royal
    04
    12
    Herb & Potato Loaf

    Doughnuts
    04
    13
    Milk Bread

    Gateaux des Peache
    04
    14
    Ciabatta

    Chocolate Brownie
    04
    15
    Buffet desserts

    Modern Plating Styles
    04
    Total
    60

    BHM312 - ADVANCE FOOD &
    BEVERAGE OPERATIONS - I (THEORY)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    HoursWeight age
    1
    PLANNING & OPERATING VARIOUS F&B OUTLET

    A. Physical layout of functional and ancillary areas

    B. Objective of a good layout

    C. Steps in planning

    D. Factors to be considered while planning

    E. Calculating space requirement

    F. Various set ups for seating

    G. Planning staff requirement

    H. Menu planning

    I. Constraints of menu planning

    J. Selecting and planning of heavy duty and light equipment

    K. Requirement of quantities of equipment required like crockery,
    Glassware, Cutlery - steel or silver etc.

    L. Suppliers & manufacturers

    M. Approximate cost

    N. Planning Decor, furnishing fixture etc.
    08
    25%
    2
    FUNCTION CATERING BANQUETS

    A. History

    B. Types

    C. Organisation of Banquet department

    D. Duties & responsibilities

    E. Sales

    F. Booking procedure

    G. Banquet menus
    08
    25%
    BANQUET PROTOCOL
  • Space Area requirement

  • Table plans/arrangement

  • Misc-en-place

  • Service

  • Toast & Toast procedures
  • 03
    5%
     INFORMAL BANQUET
  • Reception

  • Cocktail parties

  • Convention

  • Seminar

  • Exhibition

  • Fashion shows

  • Trade Fair

  • Wedding

  • Outdoor catering
  •   
    3
    FUNCTION CATERING BUFFETS

    A. Introduction

    B. Factors to plan buffets

    C. Area requirement

    D. Planning and organisation

    E. Sequence of food

    F. Menu planning

    G. Types of Buffet

    H. Display

    I. Sit down

    J. Fork, Finger, Cold Buffet

    K. Breakfast Buffets

    L. Equipment

    M. Supplies

    N. Check list
    08
    30%
    4
    GUERIDON SERVICE

    A. History of gueridon

    B. Definition

    C. General consideration of operations

    D. Advantages & Dis-advantages

    E. Types of trolleys

    F. Factor to create impulse, Buying - Trolley, open kitchen

    G. Gueridon equipment

    H. Gueridon ingredients
    04
    15%
    5
    KITCHEN STEWARDING

    A. Importance

    B. Opportunities in kitchen stewarding

    C. Record maintaining

    D. Machine used for cleaning and polishing

    E. Inventory
    02
    5%
     
    Total
    30
    100%

    BHM312 - ADVANCE FOOD &
    BEVERAGE OPERATIONS - I (PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    1
    Planning & Operating Food & Beverage Outlets


    Class room Exercise

  • Developing Hypothetical
    Business Model of Food & Beverage Outlets

  • Case study of Food & Beverage outlets - Hotels & Restaurants
  • 08
    2
    Function Catering - Banquets
  • Planning
    & organizing Formal & Informal Banquets

  • Planning & organizing Outdoor caterings
  • 08
    3
    Function Catering - Buffets

    Planning & organizing various types of Buffet
    04
    4
    Gueridon Service
  • Organizing Mise-en-place for Gueridon
    Service

  • Dishes involving work on the Gueridon

    Task-01 Crepe suzette

    Task-02 Banana au Rhum

    Task-03 Peach Flambe

    Task-04 Rum Omelette

    Task-05 Steak Diane

    Task-06 Pepper Steak
  • 05
    5
    Kitchen Stewarding

  • Using & operating Machines
  • Exercise - physical inventory
  • 02
     
    Total
    30

    BHM313 - FRONT OFFICE MANAGEMENT
    - I (THEORY)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    HoursWeight age
    1
    PLANNING & EVALUATING FRONT OFFICE OPERATIONS

    A. Setting Room Rates (Details/Calculations thereof)

    - Hubbart Formula, market condition approach & Thumb Rule


    - Types of discounted rates - corporate, rack etc.


    B. Forecasting techniques

    C. Forecasting Room availability

    D. Useful forecasting data

  • % of walking

  • % of overstaying

  • % of under stay



  • E. Forecast formula

    F. Types of forecast

    G. Sample forecast forms

    H. Factors for evaluating front office operations
    12
    40%
    2
    BUDGETING

    A. Types of budget & budget cycle

    B. Making front office budget

    C. Factors affecting budget planning

    D. Capital & operations budget for front office

    E. Refining budgets, budgetary control

    F. Forecasting room revenue

    G. Advantages & Disadvantages of budgeting
    12
    40%
    3
    PROPERTY MANAGEMENT SYSTEM

    A. Fidelio / IDS / Shawman

    B. Amadeus
    06
    20%
     
    Total
    30
    100%

    BHM313 - FRONT OFFICE MANAGEMENT
    - I (PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    Hands on practice of computer applications on PMS front office
    procedures such as:

    a) Night audit,
    b) Income audit,

    c) Accounts

    d) Situation handling - handling guests & internal situations
    requiring management
    tactics/strategies

    SUGGESTIVE LIST OF TASKS FOR
    FRONT OFFICE OPERATION SYSTEM

    Hours Alloted : 30 | Maximum Marks : 100

    S. NO.
    Topic
    1
    HMS Training - Hot Function keys
    2
    How to put message
    3
    How to put a locator
    4
    How to check in a first time guest
    5
    How to check in an existing reservation
    6
    How to check in a day use
    7
    How to issue a new key
    8
    How to verify key
    9
    How to cancel a key
    10
    How to issue a duplicate key
    11
    How to extend a key
    12
    How to print and prepare registration cards for arrivals
    13
    How to programme keys continuously
    14
    How to programme one key for two rooms
    15
    How to re-programme a key
    16
    How to make a reservation
    17
    How to create and update guest profiles
    18
    How to update guest folio
    19
    How to print guest folio
    20
    How to make sharer reservation
    21
    How to feed remarks in guest history
    22
    How to add a sharer
    23
    How to make add on reservation
    24
    How to amend a reservation
    25
    How to cancel a reservation
    26
    How to make group reservation
    27
    How to make a room change on the system
    28
    How to log on cashier code
    29
    How to close a bank at the end of each shift
    30
    How to put a routing instruction
    31
    How to process charges
    32
    How to process a guest check out
    33
    How to check out a folio
    34
    How to process deposit for arriving guest
    35
    How to process deposit for in house guest
    36
    How to check room rate variance report
    37
    How to process part settlements
    38
    How to tally allowance for the day at night
    39
    How to tally paid outs for the day at night
    40
    How to tally forex for the day at night
    41
    How to pre-register a guest
    42
    How to handle extension of guest stay
    43
    Handle deposit and check ins with voucher
    44
    How to post payment
    45
    How to print checked out guest folio
    46
    Check out using foreign currency
    47
    Handle settlement of city ledger balance
    48
    Handle payment for room only to Travel Agents
    49
    Handle of banquet event deposits
    50
    How to prepare for sudden system shutdown
    51
    How to checkout standing batch totals
    52
    How to do a credit check report
    53
    How to process late charges on third party
    54
    How to process late charges to credit card
    55
    How to check out during system shut down
    56
    Handling part settlements for long staying guest
    57
    How to handle paymaster folios
    58
    How to handle bills on hold

    BHM313 - FRONT OFFICE
    MANAGEMENT - I (THEORY)


    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT


    A. Area inventory list

    B. Frequency schedules

    C. Performance and Productivity standards

    D. Time and Motion study in House Keeping operations

    E. Standard Operating manuals - Job procedures

    F. Job allocation and work schedules

    G. Calculating staff strengths & Planning duty rosters, team
    work and leadership in House Keeping

    H. Training in HKD, devising training programmes for HK staff


    I. Inventory level for non recycled items

    J. Budget and budgetary controls

    K. The budget process

    L. Planning capital budget

    M. Planning operation budget

    N. Operating budget - controlling expenses - income statement


    O. Purchasing systems - methods of buying

    P. Stock records - issuing and control
    15
    50%
    2
    HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER
    THAN HOTELS
    04
    15%
    3
    CONTRACT SERVICES

    A. Types of contract services

    B. Guidelines for hiring contract services

    C. Advantages & disadvantages of contract services
    04
    15%
    4
    ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS
    05
    15%
    5
    FIRST AID
    02
    05%
     
    Total
    30
    100%

    BHM314 - ACCOMMODATION MANAGEMENT
    - I (PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    1
    Team cleaning
  • Planning

  • Organizing

  • Executing

  • Evaluating
  • 04
    2
    Inspection checklist
    02
    3
    Time and motion study
  • Steps of bed
    making

  • Steps in servicing a guest room etc
  • 12
    4
    Devising/ designing training module
  • Refresher
    training (5 days)

  • Induction training (2 days)

  • Remedial training (5 days)
  • 12
     
    Total
    30

    BHM307 - FINANCIAL MANAGEMENT

    Hours Alloted : 60 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    FINANCIAL MANAGEMENT

    MEANING & SCOPE


    A. Meaning of business finance

    B. Meaning of financial management

    C. Objectives of financial management
    02
    5%
    2
    FINANCIAL STATEMENT

    ANALYSIS AND INTERPRETATION


    A. Meaning and types of financial statements

    B. Techniques of financial analysis

    C. Limitations of financial analysis

    D. Practical problems
    07
    10%
    3
    RATIO ANALYSIS

    A. Meaning of ratio

    B. Classification of ratios

    C. Profitability ratios

    D. Turnover ratios

    E. Financial ratios

    F. Du Pent Control Chart

    G. Practical Problems
    12
    20%
    4
    FUNDS FLOW ANALYSIS

    A. Meaning of funds flow statement

    B. Uses of funds flow statement

    C. Preparation of funds flow statement

    D. Treatment of provision for taxation and proposed dividends
    (as non-current liabilities

    E. Practical problems
    10
    15%
    5
    CASH FLOW ANALYSIS

    A. Meaning of cash flow statement

    B. Preparation of cash flow statement

    C. Difference between cash flow and funds flow analysis

    D. Practical problems
    10
    15%
    6
    FINANCIAL PLANNING

    MEANING & SCOPE


    A. Meaning of Financial Planning

    B. Meaning of Financial Plan

    C. Capitalisation

    D. Practical problems
    05
    10%
    7
    CAPITAL EXPENDITURE

    A. Meaning of Capital Structure

    B. Factors determining capital structure

    C. Point of indifference

    D. Practical problems
    05
    10%
    8
    WORKING CAPITAL MANAGEMENT

    A. Concept of working capital

    B. Factors determining working capital needs

    C. Over trading and under trading
    02
    5%
    9
    BASICS OF CAPITAL BUDGETING

    A. Importance of Capital Budgeting

    B. Capital Budgeting appraising methods

    C. Payback period

    D. Average rate f return

    E. Net Present Value

    F. Profitability index

    G. Internal rate of return

    H. Practical problems
    07
    10%
    Total
    60
    100%

    BHM308 - STRATEGIC MANAGEMENT

    Hours Alloted : 30 | Maximum Marks : 50

    No.
    Topic
    Hours
    Weight age
    1
    ORGANISATIONAL STRATEGY

    A. MISSION
  • Mission Statement Elements and its importance

  • B. OBJECTIVES
  • Necessity of formal objectives

  • Objective Vs Goal

  • C. STRATEGY
  • DEVELOPING STRATEGIES

  • - Adaptive Search

    - Intuition search

    - Strategic factors

    - Picking Niches

    - Entrepreneurial Approach
    04
    15%
    2
    ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS

    A. NEED FOR ENVIRONMENTAL ANALYSIS

    B. KEY ENVIRONMENTAL VARIABLE FACTORS

    C. OPPORTUNITIES AND THREATS
  • Internal resource analysis

  • D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX

    E. STRENGTHS AND WEAKNESSES
  • Marketing

  • Finance

  • Production

  • Personnel

  • Organisation
  • 05
    15%
    3
    STRATEGY FORMULATION

    A. STRATEGY (GENERAL) ALTERNATIVES
  • Stability Strategies

  • Expansion Strategies

  • Retrench Strategies

  • Combination Strategies



  • B. COMBINATION STRATEGIES
  • Forward integration

  • Backward integration

  • Horizontal integration

  • Market penetration

  • Market development

  • Product development

  • Concentric diversification

  • Conglomerate diversification

  • Horizontal diversification

  • Joint Venture

  • Retrenchment

  • Divestitute

  • Liquidation

  • Combination
  • 08
    25%
    4
    STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES)

    A. FACTORS INFLUENCING CHOICE

  • Strategy formulation

    B. INPUT STAGE

  • Internal factor evaluation matrix

  • External factor evaluation matrix

  • Competitive profile matrix

  • C. MATCHING STAGE
  • Threats opportunities - weaknesses
    - strengths matrix (TOWS)

  • Strategic position and action evaluation matrix (SPACE)

  • Boston consulting group matrix (BCGM)

  • Internal - External matrix

  • Grand Strategy matrix

  • D. DECISION STAGE
  • Quantitative Strategic Planning matrix
    (QSPM)
  • 06
    20%
    5
    POLICIES IN FUNCTIONAL AREAS

    A. POLICY

    B. PRODUCT POLICIES

    C. PERSONNEL POLICIES

    D. FINANCIAL POLICIES

    E. MARKETING POLICIES

    F. PUBLIC RELATION POLICIES
    03
    10%
    6
    STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION



    A. MCKINSEY 7-S FRAMEWORK

    B. LEADERSHIP AND MANAGEMENT STYLE

    C. STRATEGY REVIEW AND EVALUATION
  • Review underlying
    bases of Strategy

  • Measure Organisational Performance

  • Take corrective actions
  • 04
    15%
    Total
    30
    100%

    RESEARCH PROJECT (BHM309)

    HOURS ALLOTED 15

    The objective of research is to seek answers
    to problems through application of scientific methodology which
    guarantees that information collected is reliable and unbiased.
    This information is utilised to make conclusions and recommend
    solutions. The elements that are to be kept in mind while undertaking
    research is deciding a relevant topic, feasibility, coverage,
    accuracy and research, objectivity and ethics.

    In the SEM V, students will work closely with their supervisor
    and develop mutually working relationship to initiate the research
    which would involve preparing an outline and preliminary collection
    of data. The supervisor will guide the student in framing and
    planning the research project and the methodology to be adopted
    in collection of data, through interviews, telephones, mailers
    etc. while the student on their part will expose themselves to
    research of the topic through meetings, interviews, internet search,
    library etc. The student should generally produce all material
    in word processed or typed format so that the presentation is
    neat and legible. Student must inform their supervisor or other
    people with whom their work is being discussed. The research should
    be planned to minimise time wastage and a clear time scale should
    be put in place. The research should really spell out the objective,
    its findings, the methodology adopted, its conclusions and recommendations.
    The student and supervisor will work together to prepare synopsis
    of the research.
    One hour per week has been allocated for the purpose and students
    alongwith the supervisor must regularly interact during this period.
    The final preparation and presentation would be done during SEM
    VI before a panel of internal and external examiners through a
    report and viva voce.

    COVERAGE OF SPECIAL TOPICS USING
    EXTERNAL GUEST AND EXPERT SPEAKERS

    HOURS ALLOTED 30

    As per teaching scheme, two hours per
    week have been allocated for External Guests as Expert Speakers
    to create a good academic interface with the industry. This
    is an important activity to complement our existing faculty
    through inviting renowned industry experts to address specialised
    disciplines and investigate emerging business trends, techniques
    and innovative case-studies.

    1. Before inviting the Speaker, make sure that they really are
    experts in the relevant subject.


    2. Invite, if possible, Speakers who are not only experts in subjects
    but are also capable speakers.


    3. If, although they are eminently suitable because of their expertise,
    they have poor presentation skills, offer them support.


    4. Inform them in writing, and in clear unambiguous terms, of
    the aims and objectives of the session.


    5. Discuss with them, then confirm in writing, specifically what
    you want them to cover: exactly how long they have to speak: and
    what questioning techniques will be employed - during and after
    the session.


    6. Give them full information, in writing, about the starting
    time, the location, and the size and level of the participants.



    7. Confirm whether they will use aids and, if so, of what type(s)
    and how many. Do they already have them, are they of acceptable
    quality: do they want any help in procuring them: do they want
    to use aids available with you.


    8. Confirm whether they intend to use hand-outs: do they have
    them available: do they want any support in their production:
    when do they intent to use them.


    9. Seek and confirm their views on the room layout - what type
    they would prefer or whether they have to accept the existing
    room layout.


    10. Arrange a feed-back session with the participants - as you
    may want to use them again.
    Maintain a record of the date, duration of the session and contact
    details of the Guest Speakers for future references which may
    be required by your institute and the NCHMCT.

    TOURISM MARKETING (TS-6)

    This course familiarises the students
    with Marketing concepts, techniques and skills as required
    in the marketing of tourism products and attractions.
    Syllabus
    Block-1 Understanding Entrepreneurship and Management

    Unit 1 Introduction to Tourism Marketing - Approaches, Relevance
    and Role

    Unit 2 Market Segmentation

    Unit 3 Tourism Markets: International and Domestic
    Block-2 Market Analysis

    Unit 4 Marketing Research

    Unit 5 Competitive Analysis and Strategies

    Unit 6 Forecasting for Tourism and its Products

    Unit 7 Role of Technology in Tourism Marketing
    Block-3 Developmental Role of Marketing

    Unit 8 Role of Public Organizations

    Unit 9 Role of Local Bodies

    Unit 10 Role of NGOs

    Unit 11 Socially Responsible Marketing

    Unit 12 Social Marketing
    Block-4 Marketing Mix

    Unit 13 Product Designing

    Unit 14 Pricing Strategies

    Unit 15 Promotion Strategies

    Unit 16 Distribution Strategies

    Unit 17 The Fifth P: People, Process and Physical Evidence
    Block-5 Marketing Mix: Specific Situations

    Unit 18 Familiarization Tours

    Unit 19 Seasonal Marketing

    Unit 20 Tourism Fairs and Travel Markets
    Block-6 Destination Marketing

    Unit 21 Regions, Cities, Leisure Spots

    Unit 22 Events, Activities, Individuals

    Unit 23 Shopping, Education and Culture

    Unit 24 Marketing Local Foods
    Block-7 Accommodation Marketing

    Unit 25 Star Category Hotels

    Unit 26 Alternate' Accommodation

    Unit 27 Supplementary Accommodations

    Unit 28 Linkages in the Trade
    Block-8 Transport and Travel Services Marketing

    Unit 29 Air lines Marketing

    Unit 30 Tourist Transport Marketing

    Unit 31 Travel Agency Marketing

    Unit 32 Tour Operators Marketing

    Semester VI (17 Weeks): Teaching & Examination Scheme

    Semester VI (17 Weeks): Teaching
    & Examination Scheme

    No.
    Subject Code
    Subject
    Hours per Semester
    Term Marks*
      
    Th.
    Pr.
    Th.
    Pr.
    1
    BHM351Advance Food Production Operations - II
    02
    08
    100
    100
    2
    BHM352
    Advance F&B Operations - II
    02
    02
    100
    100
    3
    BHM353Front Office Management - II
    02
    02
    100
    100
    4
    BHM354Accommodation Management - II
    02
    02
    100
    100
    5
    BHM305Food & Beverage Management
    04
    -
    100
    -
    6
    BHM306
    Facility Planning
    04
    -
    100
    -
    7
    BHM309
    Research Project
    -
    03
    -
    100
    8
    --
    Special topics/Guest speakers
    02
    -
    -
    -
    Total
    18
    17
    600
    500
      
    Grand Total
    35
    1100

    * Term marks will comprise 30% In course & 70% Term end exam marks.

    BHM351 - ADVANCE FOOD PRODUCTION
    OPERATIONS - II (THEORY)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    INTERNATIONAL CUISINE

    A. Geographic location

    B. Historical background

    C. Staple food with regional Influences

    D. Specialities

    E. Recipes

    F. Equipment in relation to:
  • Great Britain

  • France

  • Italy

  • Spain & Portugal

  • Scandinavia

  • Germany

  • Middle East

  • Oriental

  • Mexican

  • Arabic
  • 12
    40%
    CHINESE

    A. Introduction to Chinese foods

    B. Historical background

    C. Regional cooking styles

    D. Methods of cooking

    E. Equipment & utensils
    04
    15%
    2
    BAKERY & CONFECTIONERY

    I.
    ICINGS & TOPPINGS


    A. Varieties of icings

    B. Using of Icings

    C. Difference between icings & Toppings

    D. Recipes
    02
    5%
    II. FROZEN DESSERTS

    A. Types and classification of Frozen desserts

    B. Ice-creams - Definitions

    C. Methods of preparation

    D. Additives and preservatives used in Ice-cream manufacture
    02
    5%
    III. MERINGUES

    A. Making of Meringues

    B. Factors affecting the stability

    C. Cooking Meringues

    D. Types of Meringues

    E. Uses of Meringues
    01
    5%
    IV. BREAD MAKING

    A. Role of ingredients in bread Making

    B. Bread Faults

    C. Bread Improvers
    02
    5%
    V. CHOCOLATE

    A. History

    B. Sources

    C. Manufacture & Processing of Chocolate

    D. Types of chocolate

    E. Tempering of chocolate

    F. Cocoa butter, white chocolate and its applications
    02
    5%
    3
    PRODUCTION MANAGEMENT

    A. Kitchen Organisation

    B. Allocation of Work - Job Description, Duty Rosters

    C. Production Planning

    D. Production Scheduling

    E. Production Quality & Quantity Control

    F. Forecasting & Budgeting

    G. Yield Management
    03
    15%
    PRODUCT & RESEARCH DEVELOPMENT

    A. Testing new equipment,

    B. Developing new recipes

    C. Food Trails

    D. Organoleptic & Sensory Evaluation
    4
    FRENCH
  • Culinary French

  • Classical recipes (recettes classique)

  • Historical Background of Classical Garnishes

  • Offals/Game

  • Larder terminology and vocabulary


  • Note: Should be taught along with the relevant topics
    02
    5%
    Total
    30
    100%

    BHM351 - ADVANCE FOOD PRODUCTION
    OPERATIONS - II

    (COOKERY PRACTICAL)

    Hours Alloted : 60 | Maximum Marks : 50


    Menu
    Hours
    CHINESE
    MENU 01

  • Prawn Ball Soup

  • Fried Wantons

  • Sweet & Sour Pork

  • Hakka Noddles

  • 04
    MENU 02
  • Hot & Sour soup

  • Beans Sichwan

  • Stir Fried Chicken & Peppers

  • Chinese Fried Rice
  • 04
    MENU 03
  • Sweet Corn Soup

  • Shao Mai

  • Tung-Po Mutton

  • Yangchow Fried Rice
  • 04
    MENU 04
  • Wanton Soup

  • Spring Rolls

  • Stir Fried Beef & Celery

  • Chow Mein
  • 04
    MENU 05
  • Prawns in Garlic Sauce

  • Fish Szechwan

  • Hot & Sour Cabbage

  • Steamed Noddles
  • 04
     
    INTERNATIONAL
    SPAIN 
    MENU 06
  • Gazpacho

  • Pollo En Pepitoria

  • Paella

  • Fritata De Patata

  • Pastel De Mazaana
  • 04
    ITALY 
    MENU 07
  • Minestrone

  • Ravioli Arabeata

  • Fettocine Carbonara

  • Pollo Alla Cacciatore

  • Medanzane Parmigiane
  • 04
    GERMANY 
    MENU 08
  • Linsensuppe

  • Sauerbaaten

  • Spatzale

  • German Potato Salad
  • 04
    U.K.
    MENU 09
  • Scotch Broth

  • Roast Beef

  • Yorkshire Pudding

  • Glazed Carrots & Turnips

  • Roast Potato
  • 04
    GREECE
    MENU 10
  • Soupe Avogolemeno

  • Moussaka A La Greque

  • Dolmas

  • Tzaziki
  • 04
    DEMONSTRATION OF
  • Charcuterie Galantines

  • Pate

  • Terrines

  • Mousselines

  • New Plating Techniques
  • 20
    Total
    60

    BHM351 - ADVANCE FOOD PRODUCTION
    OPERATIONS - II

    (BAKERY PRACTICAL)

    Hours Alloted : 60 | Maximum Marks : 50

    No.
    Topic
    Hours
    1
    Grissini

    Tiramisu
    04
    2
    Pumpernickle

    Apfel Strudel
    04
    3
    Yorkshire Curd Tart

    Crusty Bread
    04
    4
    Baklava

    Harlequin Bread
    04
    5
    Baugette

    Crepe Normandy
    04
    6
    Crossiants

    Black Forest Cake
    04
    7
    Pizza base

    Honey Praline Parfait
    04
    8
    Danish Pastry

    Cold Cheese Cake
    04
    9
    Soup Rolls

    Chocolate Truffle cake
    04
    10
    Ginger Bread

    Blancmange
    04
    11
    Lavash

    Chocolate Parfait
    04
    12
    Cinnamon & Raisin Rolls

    Souffle Chaud Vanille
    04
    13
    Fruit Bread

    Plum Pudding
    04
    14
    Demonstration of
  • Meringues

  • Icings & Topings
  • 04
    15
    Demonstration of
  • Wedding Cake & Ornamental cakes
  • 04
     
    Total
    60

    BHM352 - ADVANCE FOOD &
    BEVERAGE OPERATIONS - II (THEORY)

    PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    FOOD & BEVERAGE STAFF ORGANISATION

    A. Categories of staff

    B. Hierarchy

    C. Job description and specification

    D. Duty roaster

    08
    25%
    2
    MANAGING FOOD & BEVERAGE OUTLET

    A. Supervisory skills

    B. Developing efficiency

    C. Standard Operating Procedure
    06
    25%
    3
    BAR OPERATIONS

    A. Types of Bar
  • Cocktail

  • Dispense

  • B. Area of Bar

    C. Front Bar

    D. Back Bar

    E. Under Bar (Speed Rack, Garnish Container, Ice well etc.)

    F. Bar Stock

    G. Bar Control

    H. Bar Staffing

    I. Opening and closing duties
    06
    25%
    4
    COCKTAILS & MIXED DRINKS

    A. Definition and History

    B. Classification

    C. Recipe, Preparation and Service of Popular Cocktails

    - Martini - Dry & Sweet

    - Manhattan - Dry & Sweet

    - Dubonnet

    - Roy-Roy

    - Bronx

    - White Lady

    - Pink Lady

    - Side Car

    - Bacardi

    - Alexandra

    - John Collins

    - Tom Collins

    - Gin FIZZ

    - Pimm's Cup - no. 1,2,3,4,5

    - Flips

    - Noggs

    - Champagne Cocktail

    -Between the Sheets

    - Daiquiri

    - Bloody Mary

    - Screw Driver

    - Tequilla Sunrise

    - Gin-Sling

    - Planters Punch

    - Singapore Sling

    - Pinacolada

    - Rusty Nail

    - B&B

    - Black Russian

    - Margarita

    - Gimlet - Dry & Sweet

    - Cuba Libre

    - Whisky Sour

    - Blue Lagoon

    - Harvey Wall Banger

    - Bombay Cocktail
    10
    25%
    Total
    30
    100%

    BHM353 - FRONT OFFICE MANAGEMENT
    - II (THEORY)

    PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    YIELD MANAGEMENT

    A. Concept and importance

    B. Applicability to rooms division
  • Capacity management

  • Discount allocation

  • Duration control

  • C. Measurement yield

    D. Potential high and low demand tactics

    E. Yield management software

    F. Yield management team

    14
    50%
    2
    TIMESHARE & VACATION OWNERSHIP

  • Definition and types of timeshare options

  • Difficulties faced in marketing timeshare business

  • Advantages & disadvantages of timeshare business

  • Exchange companies -Resort Condominium International, Intervals
    International

  • How to improve the timeshare / referral/condominium concept
    in India- Government's role/industry role
  • 10
    40%
    3
    FRENCH

    Conversation with guests
  • Providing information to guest
    about the hotel, city, sight seeing, car rentals, historical
    places, banks, airlines, travel agents, shopping centres and
    worship places etc.

  • Departure (Cashier, Bills Section and Bell Desk)
  • 06
    10%
    Total
    30
    100%

    BHM353 - FRONT OFFICE MANAGEMENT
    - II (PRACTICAL

    Hours Alloted : 30 | Maximum Marks : 100

    Hands on practice of computer application (Hotel Management System)
    related to front office procedures such as

    Night audit,

    Income audit,

    Accounts

    Yield Management

    Situation handling - handling guests & internal situations
    requiring management tactics/strategies

    SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

    S. No.Topics
    1
    HMS Training - Hot Function keys
    2
    How to put message
    3
    How to put a locator
    4
    How to check in a first time guest
    5
    How to check in an existing reservation
    6
    How to check in a day use
    7
    How to issue a new key
    8
    How to verify key
    9
    How to cancel a key
    10
    How to issue a duplicate key
    11
    How to extend a key
    12
    How to print and prepare registration cards for arrivals
    13
    How to programme keys continuously
    14
    How to programme one key for two rooms
    15
    How to re-programme a key
    16
    How to make a reservation
    17
    How to create and update guest profiles
    18
    How to update guest folio
    19
    How to print guest folio
    20
    How to make sharer reservation
    21
    How to feed remarks in guest history
    22
    How to add a sharer
    23
    How to make add on reservation
    24
    How to amend a reservation
    25
    How to cancel a reservation
    26
    How to make group reservation
    27
    How to make a room change on the system
    28
    How to log on cashier code
    29
    How to close a bank at the end of each shift
    30
    How to put a routing instruction
    31
    How to process charges
    32
    How to process a guest check out
    33
    How to check out a folio
    34
    How to process deposit for arriving guest
    35
    How to process deposit for in house guest
    36
    How to check room rate variance report
    37
    How to process part settlements
    38
    How to tally allowance for the day at night
    39
    How to tally paid outs for the day at night
    40
    How to tally forex for the day at night
    41
    How to pre-register a guest
    42
    How to handle extension of guest stay

    BHM354 - ACCOMMODATION MANAGEMENT
    - II (THEORY)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    SAFETY AND SECURITY

    A. Safety awareness and accident prevention

    B. Fire safety and fire fighting

    C. Crime prevention and dealing with emergency situation

    06
    20%
    2
    INTERIOR DECORATION

    A. Elements of design

    B. Colour and its role in decor - types of colour schemes

    C. Windows and window treatment

    D. Lighting and lighting fixtures

    E. Floor finishes

    F. Carpets

    G. Furniture and fittings

    H. Accessories
    05
    50%
    3
    LAYOUT OF GUEST ROOMS

    A. Sizes of rooms, sizes of furniture, furniture arrangement

    B. Principles of design

    C. Refurbishing and redecoration
    06
    20%
    4
    NEW PROPERTY COUNTDOWN
    03
    10%
    Total
    30
    100%

    BHM354 - ACCOMMODATION MANAGEMENT
    - II (PRACTICAL)

    Hours Alloted : 30 | Maximum Marks : 100

    No.
    Topic
    Hours
    1
    Standard operating procedure
  • skill
    oriented task (e.g. cleaning and polishing glass, brass etc)
  • 04
    2
    First aid
  • first aid kit

  • dealing with emergency situation

  • maintaining records
  • 04
    3
    Fire safety fire fighting
  • safety
    measures

  • fire drill (demo)
  • 04
    4
    Special decoration (theme related to hospitality industry)

  • indenting

  • costing

  • planning with time split

  • executing
  • 06
    5
    Layout of guest room

  • to the
    scale

  • earmark pillars

  • specification of colours, furniture, fixture, fitting, soft
    furnishing and accessories etc used
  • 12
     
    Total
    30

    BHM305 - FOOD & BEVERAGE
    MANAGEMENT

    Hours Alloted : 60 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    COST DYNAMICS

    A. Elements of Cost

    B. Classification of Cost

    02
    5%
    2
    SALES CONCEPTS

    A. Various Sales Concept

    B. Uses of Sales Concept
    02
    5%
    3
    INVENTORY CONTROL

    A. Importance

    B. Objective

    C. Method

    D. Levels and Technique

    E. Perpetual Inventory

    F. Monthly Inventory

    G. Pricing of Commodities

    H. Comparison of Physical and Perpetual Inventory
    10
    15%
    4
    BEVERAGE CONTROL

    A. Purchasing

    B. Receiving

    C. Storing

    D. Issuing

    E. Production Control

    F. Standard Recipe

    G. Standard Portion Size

    H. Bar Frauds

    I. Books maintained

    J. Beverage Control
    10
    15%
    5
    SALES CONTROL

    A. Procedure of Cash Control

    B. Machine System

    C. ECR

    D. NCR

    E. Preset Machines

    F. POS

    G. Reports

    H. Thefts

    I. Cash Handling
    05
    10%
    6
    BUDGETARY CONTROL

    A. Define Budget

    B. Define Budgetary Control

    C. Objectives

    D. Frame Work

    E. Key Factors

    F. Types of Budget

    G. Budgetary Control
    05
    10%
    7
    VARIANCE ANALYSIS

    A. Standard Cost

    B. Standard Costing

    C. Cost Variances

    D. Material Variances

    E. Labour Variances

    F. Overhead Variance

    G. Fixed Overhead Variance

    H. Sales Variance

    I. Profit Variance
    05
    10%
    8
    BREAKEVEN ANALYSIS

    A. Breakeven Chart

    B. P V Ratio

    C. Contribution

    D. Marginal Cost

    E. Graphs
    07
    10%
    9
    MENU MERCHANDISING

    A. Menu Control

    B. Menu Structure

    C. Planning

    D. Pricing of Menus

    E. Types of Menus

    F. Menu as Marketing Tool

    G. Layout

    H. Constraints of Menu Planning
    05
    10%
    10
    MENU ENGINEERING

    A. Definition and Objectives

    B. Methods

    C. Advantages
    05
    5%
    11
    MIS

    A. Reports

    B. Calculation of actual cost

    C. Daily Food Cost

    D. Monthly Food Cost

    E. Statistical Revenue Reports

    F. Cumulative and non-cumulative
    04
    5%
     
    Total
    60
    100%

    BHM306 - FACILITY PLANNING

    Hours Alloted : 60 | Maximum Marks : 100

    No.
    Topic
    Hours
    Weight age
    1
    HOTEL DESIGN

    A. Design Consideration

    - Attractive Appearance

    - Efficient Plan

    - Good location

    - Suitable material

    - Good workmanship

    - Sound financing

    - Competent Management

    04
    10%
    2
    FACILITIES PLANNING

    The systematic layout planning pattern (SLP)


    Planning consideration

    A. Flow process & Flow diagram

    B. Procedure for determining space considering the guiding factors
    for guest room/ public facilities, support facilities & services,
    hotel administration, internal roads/budget hotel/5 star hotel

    02







    04
    5%







    5%
     Architectural consideration

    A. Difference between carpet area plinth area and super built
    area, their relationships, reading of blue print (plumbing, electrical,
    AC, ventilation, FSI, FAR, public Areas)

    B. Approximate cost of construction estimation

    C. Approximate operating areas in budget type/5 star type hotel
    approximate other operating areas per guest room

    D. Approximate requirement and Estimation of water/electrical
    load gas, ventilation
    05
    10%
    3
    STAR CLASSIFICATION OF HOTEL

    Criteria for star classification of hotel

    (Five, four, three, two, one & heritage)
    04
    5%
    4
    KITCHEN

    A. Equipment requirement for commercial kitchen
  • Heating
    - gas/electrical

  • Cooling (for various catering establishment)

  • B. Developing Specification for various Kitchen equipments

    C. Planning of various support services

    (pot wash, wet grinding, chef room, larder, store & other
    staff facilities)
    02



    02



    02

    5%


    5%



    5%


    5
    KITCHEN LAY OUT & DESIGN

    A. Principles of kitchen layout and design

    B. Areas of the various kitchens with recommended dimension

    C. Factors that affect kitchen design

    D. Placement of equipment

    E. Flow of work

    F. Space allocation

    G. Kitchen equipment, manufacturers and selection

    H. Layout of commercial kitchen (types, drawing a layout of a
    Commercial kitchen)

    I. Budgeting for kitchen equipment
    10
    15%
    6
    KITCHEN STEWARDING LAYOUT AND DESIGN

    A. Importance of kitchen stewarding

    B. Kitchen stewarding department layout and design

    C. Equipment found in kitchen stewarding department
    04
    5%
    7
    STORES - LAYOUT AND DESIGN

    A. Stores layout and planning (dry, cold and bar)

    B. Various equipment of the stores

    C. Work flow in stores
    04
    5%
    8
    ENERGY CONSERVATION

    A. Necessity for energy conservation

    B. Methods of conserving energy in different area of operation
    of a hotel

    C. Developing and implementing energy conservation program for
    a hotel
    01

    01

    02
    5%
    9
    CAR PARKING

    Calculation of car park area for different types of hotels
    01
    2%
    10
    PLANNING FOR PHYSICALLY CHALLENGED
    02
    3%
    11
    PROJECT MANAGEMENT

    A. Introduction to Network analysis

    B. Basic rules and procedure for network analysis

    C. C.P.M. and PERT

    D. Comparison of CPM and PERT

    E. Classroom exercises

    F. Network crashing determining crash cost, normal cost


    01

    02

    02

    01

    02

    02
    15%
     
    Total
    60
    100%

    BHM309 - RESEARCH PROJECT (PRACTICAL)

    Hours Alloted : 60 | Maximum Marks : 100

    Once you have finalised the
    first draft or synopsis in consultation with your supervisor
    during SEM-V, plan to writing the final research paper during
    SEM-VI. Keep in mind the following:

    1
    Statement of purpose: tell the reader what you're
    going to say.
    2
    Main body of the paper: 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, evaluate, illustrate, 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 all materials 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 your documentation 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 paper in!!


    Remember all research is expected to show originality as it provides
    significant contribution to enhancing knowledge. Do give reference
    of ideas, quotes etc. in your paper from wherever it has been
    borrowed. The research paper must be accompanied by a certificate
    to the affect that it is an original piece of work. If at any
    stage it is found that the research paper has been copied, in
    part or full, it is likely to be cancelled and the student failed
    in the subject.

    COVERAGE OF SPECIAL TOPICS

    USING EXTERNAL GUEST AND EXPERT SPEAKERS

    Hours Alloted : 60

    As per teaching scheme, two
    hours per week have been allocated for External Guests as Expert
    Speakers to create a good academic interface with the industry.
    This is an important activity to complement our existing faculty
    through inviting renowned industry experts to address specialised
    disciplines and investigate emerging business trends, techniques
    and innovative case-studies.

    GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS

    1
    Before inviting the Speaker, make sure that they
    really are experts in the relevant subject.
    2
    Invite, if possible, Speakers who are not only experts in subjects
    but are also capable speakers.
    3
    If, although they are eminently suitable because of their expertise,
    they have poor presentation skills, offer them support.
    4
    Inform them in writing, and in clear unambiguous terms, of the
    aims and objectives of the session.
    5
    Discuss with them, then confirm in writing, specifically what
    you want them to cover: exactly how long they have to speak: and
    what questioning techniques will be employed - during and after
    the session.
    6
    Give them full information, in writing, about the starting time,
    the location, and the size and level of the participants.
    7
    Confirm whether they will use aids and, if so, of what type(s)
    and how many. Do they already have them, are they of acceptable
    quality: do they want any help in procuring them: do they want
    to use aids available with you.
    8
    Confirm whether they intend to use hand-outs: do they have them
    available: do they want any support in their production: when
    do they intent to use them.
    9
    Seek and confirm their views on the room layout - what type
    they would prefer or whether they have to accept the existing
    room layout.
    10
    Arrange a feed-back session with the participants - as you may
    want to use them again.
    11
    Maintain a record of the date, duration of the session and contact
    details of the Guest Speakers for future references which may
    be required by your institute and the NCHMCT.
    Watch carefully to prevent plagiarism.
    Be absolutely certain that your documentation gives full credit
    for all materials used not only in quotations but in paraphrased
    form.

    NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY
    A-34, Sector 62, NOIDA 201309

     

    CURRICULUM
    3 Years B.Sc Degree in Hospitality and Hotel Administration: 2012-13
    (NCHMCT & IGNOU)