1 Faculty of Management Sciences Bachelor of Hotel Management (BHM) REGULATION I. Course Objectives 1. To develop young men and women in to professional experts to manage Hospitality Industry in general and Hotels in particular. 2. To equip youngsters with conceptual and interpersonal skills and social purpose for managerial decision making and its execution in hospitality related industries. 3. To develop and encourage the entrepreneurial capabilities of young generation to make them effective change agents. 4. To meet the demand for trained and professional people in the country at the top level management of business and industrial organizations in the light of new economic and industrial policy of the country. II. Title of the Programme This degree shall be called Bachelor of Hotel Management. III. Course Duration The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall be spread in to Four year duration with eight semesters. Each semester shall comprise of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact hours 450). Continuous Internal evaluation during the course period and university examination at the end of the each semester shall be conducted. There shall be a semester break of 15 days each in addition to the usual Onam, X’Mas holidays. There will be no Summer Vacations. IV. Medium of Instructions The medium of instruction and examinations shall be English V. Eligibility for Admission 1. A pass in the higher secondary or equivalent examinations conducted by boards/departments recognized by the University with a mark not less than 50% in aggregate including language.
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Faculty of Management Sciences Bachelor of Hotel Management (BHM)
REGULATION
I. Course Objectives
1. To develop young men and women in to professional experts to manage Hospitality
Industry in general and Hotels in particular.
2. To equip youngsters with conceptual and interpersonal skills and social purpose for
managerial decision making and its execution in hospitality related industries.
3. To develop and encourage the entrepreneurial capabilities of young generation to
make them effective change agents.
4. To meet the demand for trained and professional people in the country at the top
level management of business and industrial organizations in the light of new
economic and industrial policy of the country.
II. Title of the Programme
This degree shall be called Bachelor of Hotel Management.
III. Course Duration
The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall
be spread in to Four year duration with eight semesters. Each semester shall comprise
of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact
hours 450). Continuous Internal evaluation during the course period and university
examination at the end of the each semester shall be conducted. There shall be a
semester break of 15 days each in addition to the usual Onam, X’Mas holidays. There
will be no Summer Vacations.
IV. Medium of Instructions
The medium of instruction and examinations shall be English
V. Eligibility for Admission
1. A pass in the higher secondary or equivalent examinations conducted by
boards/departments recognized by the University with a mark not less than 50% in
aggregate including language.
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2. Usual concession for minimum marks as stipulated by University and the State
Government from time to time shall apply to SC/ST, OBC, and Other Categories of
candidates.
VI. Admission Procedure:
50% of the total seats for Admission to BHM programme shall be on merit and the
remaining 50% shall be the management Quota. Merit is based on a Common Entrance
Test conducted by the University assigning 50% weightage for entrance examination
and 50% for academic performance at +2 level. The rules for reservation stipulated by
university and govt. of Kerala from time to time for professional courses shall be strictly
followed.
a. Admission notification should be made in the month of April/May in every year.
Individual announcement can be made by the respective institutions only after the
course announcement of the university.
b. Merit seat shall be filled by admitting strictly the order of the rank list giving due
representation to the reserved category. Management quota shall be filled by
admitting candidates from the rank list.
c. An admission Committee should be constituted at college level for administering the
admission for BHM every year subject to the approval of honorable Vice -
Chancellor. This committee shall consist of 5 members. College Principal will be the
Chairman and Head of the department will be the member secretary. Among the
other three Dean, faculty of Management Sciences, an eminent industrialist in the
hospitality industry and one faculty member from the respective department will be
included. The entire admission process will be monitored by the committee.
The rank list is prepared by the University assigned 50% weightage for Academic
performance.
The rank shall be based on the following three components.
a. Qualifying examination at Plus two level – 50% of total marks.
b. Test Score – 80% of 50
c. Interview – 20% of 50
If sufficient candidates are not joining in the merit quota seats, the college shall report
the matter to the university and with the written permission of the university the college
3. Lab/ Class room participation, attendance punctuality and discipline- 10% (4
marks)
Classification of Results
Each candidate shall secure a minimum of 50% marks in aggregate (i.e. marks of internal assessment and external examination for each course) for a pass. Classification of results:- Below 50% - Fail Above 50% and below 60% - Second Class Above 60% and below 75% - First Class Above 75% - First Class with Distinction
The internal assessment marks shall be awarded by the concerned faculty
member in charge of the course based on the guide lines as follows.
a. Each faculty shall maintain record of performance of each candidate and it shall be made available to the Principal/Head of the Department at the end of each semester.
The same should be put on the notice board and students can make their representations if any. However the student shall file an appeal to the Head of the Department on his grievances in awarding the internal assessment marks within 3 days from the date of display of internal marks on the notice board. Head of the Department should take an appropriate decision within 5 days from the date of receipt of such appeal.
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b. The internal marks should be communicated to the Controller of Examinations along with attendance certificate within two weeks from the last day of class in each academic year.
II. In case a candidate fails to secure the required minimum of 50% marks in internal assessment, both theory and practical he may secure it by repeating the course altogether in a regular class or by taking the course with a faculty member assigned by the head of the department in a subsequent semester provided that the candidate has failed to obtain the 50% marks in the first instance, but such improvement in sessionals in the same paper cannot be attempted more than once.
Candidate for BHM degree course shall be eligible to undergo the course of study in the next semester and take examination of that semester irrespective of the results of the examination of the previous semester provided they have completed all the formalities of attendance, payment of all fees due to the University and registration for the examinations in the earlier semesters. No candidate shall be allowed to take external examination more than thrice for each course. A candidate shall register for all the courses in a year to appear for examination in the respective year. Part appearance shall not be allowed. Eligibility for appearing in examination A candidate shall attend 75% of the number of classes actually held for each of the courses in a semester will be eligible for appearing for examinations conducted by the university. If the candidate has shortage of minimum attendance he/she should repeat the course along with the immediate junior batch. There should be no supplementary examinations. Candidate shall be allowed to improve the results of any subjects along with the examinations of their immediate junior batch. Transparency about the Internal Assessment
Each faculty shall maintain record of performance of each candidate and it shall be
made available to the Principal/Head of the Department in case of dispute. These
records of performance of each candidate duly counter signed by the Head of the
Department and shall be made available to the Principal/University Authorities in case of
dispute.
X Registration for each Semester
Every candidate should register for all subjects of the end semester examination of
each semester. A candidate who does not register will not be permitted to attend the
end semester examinations. He/she shall not be promoted to attend the next semester.
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XI Improvement of marks.
1. A student is permitted to take improvement examination only during the chance
immediately after the first appearance. There will be no supplementary
examinations.
2. No candidate shall be permitted to improve the marks for practical/Internal
examination.
3. A candidate shall be allowed to with draw from the whole examination of a year in
accordance with the rules for cancellation of examinations of the university.
XII Examination Monitoring Cell
Head of the Institution should constitute as examination monitoring cell at the
institution for supervising all examinations especially the internal examinations. This cell
with a senior faculty member as convener shall consist of minimum three faculty
members (one shall be a lady). A clerical staff having computer Skill shall be assigned
for assisting the examination monitoring cell.
Following are the collective responsibilities of the examination monitoring cell.
1. Schedule and conduct all internal examinations.
2. Act as the examination Squad to keep a vigil on all internal and University
Examinations.
3. To receive any complaints from students regarding issues like out of syllabus
questions, printing mistakes etc. The cell shall investigate these complaints and if
necessary forward to University with specific comments.
4. To receive any complaints from students regarding internal examinations, award of
marks and any allegation of victimization. Enquire such incidents and give a report
to head of Institutions for necessary action.
5. To function as a wing of the office of the Controller of the Examinations of the
University at Institution level.
XIII Repetition of the course:
Students are permitted to avail repetition of the course only once in a semester.
XIV Industrial Exposure Training Report
1. Every student should undergo Industrial Exposure training for a period not less than
twenty four weeks. This training will start during the sixth semester. Student should
choose a star hotel (not below a four star hotel) for this training. A certificate from the
respective organization stating the completion of training shall be incorporated in the
report. The report will be evaluated by two examiners and one of the examiner is duly
appointed by the university from outside. If there is a variation of 20 marks in the
internal and external evaluation of the report, it will be evaluated by a third external
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examiner and marks awarded by him shall be considered as final. If any student failed
to secure minimum of 50% marks for project report he/she shall resubmit the revised
project training report along with the immediate junior batch.
XV General
For matters not covered by the provisions contained in the regulation, the university
rules in force from time to time shall be reckoned with the rules and regulations
applicable for the conduct of university programmes for professional courses at the
under graduate level.
SYLLABUS OF FIRST SEMESTER BHM
LIST OF SUBJECTS WITH CODE
1. BHMCC01 BUSINESS ENGLISH
1. BHMCC02 FOOD AND BEVERAGE PRODUCTION-I
1.BHMCC45 FOOD AND BEVERAGE PRODUCTION-I PRACTICAL
1. BHMCC03 FOOD AND BEVERAGE SERVICE-I
1.BHMCC46 FOOD AND BEVERAGE SERVICE-I PRACTICAL
1. BHMCC04 FRONT OFFICE OPERATIONS-I
1.BHMCC47 FRONT OFFICE OPERATIONS-I PRACTICAL
1. BHMCC05 HOUSE KEEPING-I
1.BHMCC48 HOUSE KEEPING-I PRACTICAL
1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES
FIRST SEMESTER
Module – 1
Functional English Grammar and Comprehension
Parts of speech / Articles / Prepositions
Modals / Tenses / Active – Passive Forms.
Question Tags, Common Errors, Effective Sentences, Sentences Structures, Use of
Connectives
Module – 2
Reading and Language Comprehension
Reading Skills, Active and Passive Reading
Recognizing Main Ideas, Vocabulary Skills.
1.BHMCC01 BUSINESS ENGLISH
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Module – 3
Summarizing and Paraphrasing
Summarizing Techniques, Selection and Rejection, Substitution
Outlining and Paraphrasing.
Module – 4
Professional Writing - Resume – CV- Reference and recommendation letter
Accounting for depreciation - meaning - importance - methods of providing depreciation
(Straight line, diminishing, annuity) - reserves and provisions
Module 4 : Final accounts
Final Accounts of sole trader- manufacturing, trading, and profit and loss account,
balance sheet
Module 5 : Bill of exchange
Bill of Exchange: meaning, definition and importance-,, promissory note,,- recording bill
transaction (honoring, dishonoring, discounting)
Books for Reference :
1. M. P. Pandikumar, Management Accounting - theory and practice - Excel Books -
First edition 2007
2. S. N. Maheshwari, S. K. Maheshwari - An Introduction To Accountancy Vikas
Publishing House Pvt Ltd - Nineth edition
3. S. P.Jain & K.L.Narang Advanced Accountancy Kalyani Publishers,Tenth edition
4. Roshna Vargheese and K Sreeranganathan Accounting Standards in Indian
Companies
5. K. Sreeranganadhan and others- Key to Elements of Book Keeping and
Accountancy.
2.BHMCC12 BUSINESS ETHICS & HUMAN RIGHTS
Module I
Introduction to ethical principles of society - Universal moral principles - general moral
issues engulfing modern society - corruption - ecological concerns discrimination
Module II
Ethical issues in capitalism and market - socially responsible business behaviour -role of
ethics in business success - ethical business practices in different countries.
Module III
Corporate governance – corporate social responsibility – Ethics and government
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Module IV
Building and maintaining ethical climate in business - role of ethical leadership
Module V
Human Rights – concepts new approach in human rights concepts- Human rights in
democracy.
Books for Reference
1. Chakraborthy. S.K, Foundations of Managerial Work - Contributions from Indian
Thought, Himalaya Publishing, Delhi.
2. Drucker, Peter F., Managing in Turbulent Times, Pan Books, London
3. A.C. Fernando, Business ethics, Pearson Education
4. Laura P Hartman, Abha Chatterjee, Perspectives in bUsiness ethics, 3rd Edition , Mc
Graw Hill
SYLLABUS OF THIRD SEMESTER BHM
LIST OF SUBJECTS WITH CODE
3. BHMCC13 French
3. BHMCC14 Food & Beverage Production - III
3. BHMCC52 Food & Beverage Production – III Practical
3. BHMCC15 Food & Beverage Service-III
3. BHMCC53 Food & Beverage Service-III Practical
3. BHMCC16 Housekeeping-II
3. BHMCC54 Housekeeping-II Practical
3. BHMCC17 Nutrition & Food Science
3. BHMCC18 Financial Management
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THIRD SEMESTER
3.BHMCC13 FRENCH
I - Introduction to the Language
Letters of the alphabet and their pronunciation, distinction between vowels and
consonant words and the use of different accents.
II - Self – Introduction
Presenting and introducing another person greetings – how to greet and reply to a
greeting.
Name
Of professions, countries and nationalities, fruits and vegetables introduction to the
number and gender of nouns and adjectives.
III - Numerical from 1 to 100
Lecture
Practical would include reciting the numerical to a common tune and a game with numbers. IV - The time of the day
Lecture
Orally making the students read the time in French
V - Members of the family
Lecture
Role-playing Home work: write 5-10 simple sentences on “ my family ”. Suggested Book : French Companion [ Part I & II] By Prof.T.K.Thamby Publisher : Polyglot House, Chennai
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Module 1: Bakery and Confectionary:
• Principles – use of different types of ovens – role of ingredients used – menu
examples.
• Material used in Bakery – Wheat and wheat products. Sugar, fat, eggs & flavoring
agents
• Types of dough – fermented and pastry.
• Leavening Agents & Shortening Agents
• Types batters – cakes, pancakes.
Module 2: Examples of bakery and confectionary products
• Departure procedure – methods of settlement, late check-out
• Updating F/O records
• Late charges.
Module 5 : The Front Office Audit
• Job description – night auditor.
• Establishing and of day/day end process
• Guest credit monitoring
• Transcript daily sales recapitulation sheet
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Books for reference:
1. An introduction to hospitality – Dennil L Foster 2. Managing front office operations – Michael I Kasavana & Richard M brooks 3. Principles of hotel front office operations – Sue Baker, Pam Bradley & J H 4. Hotels for Tourism Development – Dr Jagmohan Negi 5. Profiles of Indian Tourism – Shalini Singh 6. Tourism Today – Ratandeep singh 7. Dynamics of Tourism – Pushpinder S Gill 8. Hotel Reception – White & Beckley 9. Hotel front Office Training – Sudhir Andrews 10. Hotel front Office Operations – Colin Dix & Chris Baird
Hotel Front Office – James Bardi 4. BHMCC57 FRONT OFFICE OPERATIONS-III PRACTICAL
Module 3 : Human resource management in House Keeping
• Manpower planning
• Recruiting
• Orientation
• Training
• Duty Rota & allocation of work
• Time and Motion study
• Evaluation & performance appraisal
• Motivation ( promoting team work/incentives)
Module 4 : Safety Awareness & Safeguarding of assets - Forms and Formats -
Contract Services
• Accidents ( effect/causes/procedure/report)
• Concern for safety and security in house keeping operations
• Concept of safeguarding assets.
• Theft – employee & guest
• Security of hotel guest rooms.
• Introduction
• Complete program
• Special/periodic
• Pricing a contract
• Pest Control
• Chandelier cleaning
Module 5: Latest Trend in House Keeping – Eco-friendly Concept in House
Keeping – Managerial Functions of a House Keeper
• Budgets ( capital/operating/pre opening ).
• Purchasing- Indending-Storing of various amenities
Books for reference 1. House keeping Operations dosing & management-Malini Singh & Jaya B
George-Jaico Books 2. Hotel House keeping operations & management-G Raghubalan &Smiritee
Raghubalan-Oxford University Press .
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5BHMCC 60 HOUSE KEEPING – III PRACTICAL
Practical :
Supervision by using check list
Preparation of snagging list
Preparation of mock budget
Preparation of a Duty Rota for a large / medium, Small hotel
Case studies & situation handling
Forms and formats
Assignment on textiles ( min of 10)
Handling First Aid
PRACTICAL EXAMINATION PATTERN
External Examiner:
1. Supervision by using checklist/preparation of Snagging list – 20
Marks
A. Supervision
• Students are required to fill out a printed checklist (provided) of a guest bed
room
• All supplies (at least 30) available in a standard room and bathroom of a hotel
to be provided
• Supplies to be reduced /replaced for every student
B. OR snagging list
• snagging list of a given area to be written town by the student
• Segregated and submitted for evaluation.
Time Allotted: 15 minutes
2. Case studies/Situation handling – 15 Marks
• A student will be asked to respond to the case of situation which may be in
written format
• The student is evaluated on understanding, reasoning and resolving the issue
3. Telephone handling – 15 Marks
• The student is required to respond the mock telephone call regarding one
situation
• The call is to be handled and posted to the relevant folio/register
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• Marking is done on correct response, and correct posting.
4. Viva (Pertaining to the semester 5 syllabus) – 10 Marks
Internal Examiner:
1. Assignment on textiles – 10 Marks 2. Forms and format students are required to draw any one of the forms /format
taught - 5 Marks 3. Preparation of duty Rota for a large/medium/ small hotel – 10 Marks
4. Journal -the student is required to present a neat and covered certified journal containing the entire practical done during the semester. – 15 Marks
Module : 1 Maintenance:
• Preventive & breakdown maintenance
Role and importance of Maintenance department in hotel industry with emphasis on its
relation with other departments of the hotel
• Organization chart of maintenance department
• Duties and responsibilities of maintenance Department
• Role of maintenance department in Hotel Engineering
Module 2 : Gas
• Heat terms and units, methods of transfer.
• LPG and its properties : principle of Bunsen burner
• Precautions to be taken while handling gas
• Low and high pressure burners, corresponding heat output.
Module 3 : Electricity
• Fundamentals of electricity, insulators, conductors, current, potential difference
resistance, power, energy concepts: definitions, their units and relationships, AC
and DC, single phase and 3 phase and its importance on equipment
specifications.
• Electric circuits, open circuits and closed circuits, symbols of circuit elements,
series and parallel connection, short circuit, fuses, MCB, earthlings, reason for
placing switches on live wire side.
• Electrical wires and types of wiring
5. BHMCC29 HOTEL ENGINEERING
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• Calculation of electric energy consumption of equipment, safety precautions to be
observed while using electric appliances
• Types of lighting, different lighting devices, incandescent lamps, florescent lamps,
other gas discharge lamps, illumination, units of illumination.
• Types of fuels used in catering industry, calorific value.
Water systems
• Cold water systems in swimming pools
• Hot water supply systems in hotels
• Flushing cisterns, water taps, traps and closets
Module 4 : Refrigeration and Air conditioning
• Basic principles, care and maintenance of refrigerators : the types of refrigerant
units, their care and maintenance
• Conditions for comfort, relative humidification, dehumidifying, dew point control,
unit of air conditioning
• Window type air conditioner: central air conditioning, preventive maintenance.
Module 5 : Fire prevention and fire fighting system
• Classes of fire methods of extinguishing fires
• Fire extinguishers, portable and stationery
• Fire detectors and alarms
• Automatic fire detectors-cum-extinguishing devices
• Structural protection
List of Practical Assignments
I. Electrical
1. Study of wiring cables, electrical accessories (Switches, Fuses, MCB, ELCB etc) and
Earthing.
2. Testing of ON/OFF condition using a tester, test lamp and location of phase and
neutral, identification of faults and measurement of voltage & current using digital
multi-meters.
3. One lamp controlled by one SPST switch.
4. Plug point controlled by a switch
5. Calling bell wiring with ON/OFF control.
6. One lamp controlled by two switches.
7. Fluorescent Tube Wiring
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8. Connection of AC Fan and regulator
9. Fan trouble shooting –Common faults in fans, identification of faults and its
rectification
10. Study of DB wiring with MCB, ELCB
II. Mechanical
1. To find the COP of Vapour Compression Refrigeration System
2. Determination of dew point temperature using dry and wet bulb temperature
3. Determination of Humidity
4. Study and maintenance of air compressor ( Single and multi stage)
5. Study and maintenance of various air conditioners.
Books for Reference :
1. Hospitality Facilities Management & Design – David M.Stipanuk, Harold Roffmann,
Educational institute AHMA
2. The Management of Maintenance & Engineering systems in Hospitality Industry.
Frank D.Borsenik & Allen T.Stutts, John Wiley & Sons inc. NYS
5.BHMCC30 HUMAN RESOURCES MANAGEMENT
Module I Introduction to human resource management - definition and scope of
Personal Management and Human Resource Management- human
administration - employee welfare and benefit schemes
Module IV Industrial relations - introduction to IR - concept and approaches - role of
government, employers and trade unions in Industrial Relations -
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employer employee relation - union management relations - industrial
disputes - causes and effects
Module V Employee grievance handling and redressel - complaint and grievance -
grievance handling machinery and procedure - employee discipline -
standing orders - suspension, retrenchment and dismissal - participative
management
Books for Reference:
1. Monappa Arun and Saiyadain Misra S., Personnel Management , Tata Mcgraw Hill
(2nd Edition).
2. Flioop Edwin B., Principles of Personnel Management, McGraw Hill-Kogak
Strauss George and Sayles Leonard R., Personnel-The Human Problems of Management,
Prentice Hall of India
SYLLABUS OF SIXTH SEMESTER BHM
LIST OF SUBJECT WITH CODE
6. BHMCC31 Industrial Exposure Training
SIXTH SEMESTER
OBJECTIVE Students of VI semester BHM have to undergo an industrial training for a period of 24 weeks. The objective of the industrial exposure training is to help the student understand the working of a Hotel and be able to analyse its strengths, weakness, opportunities and the threats. TYPE OF REPORT The report should be base on to compulsory 24 weeks of training to be completed during the sixth semester in a hotel repute (preferable 4 star or a 5 star property) A student’s log-book should be maintained by every student during the training period. The student should note down on a daily basis the tasks performed/ observed, methodology involved and points to note and assessed daily by the supervisor/manager. Using the information contained in the log book and under the
6. BHMCC 31 INDUSTRIAL EXPOSURE TRAINING
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guidance of a faculty member of the college in which the student is studying, the student should cover the entire operation of the hotel and an inter-organisation SWOT (Strength, Weakness, opportunities, and Threats) analysis. FORMULATION The length of the report may be about 150 to 160 double spaced typed, printed (black & white). A-4 size pages (excluding appendices and exhibits). 10% variation on either side is permissible. GUIDELINES
LIST OF CONTENTS OF THE REPORT
Table of contents A copy of the training certificate attested by the principal of the college Acknowledgement Project preface Chapter1-Introduction Chapter2- Scope, objective, Methodology& limitations Chapter3-Profile of the Place and Hotel Chapter4- Departmental Classification of Hotel Chapter5- Operations of each department of the Hotel Chapter 6- SWOT analysis of the Hotel Chapter7- Conclusion Bibliography List of Annexure/exhibits
SUBMISSION OF REPORT
The typed (duly signed by the Faculty Guide and Principal of the college) copy of the
report is to be submitted in person, by the student to the examiner at the time of viva-
voce.The project report submitted later than will not be accepted. Students must also
bring the following.
1. Original Training Certificate
2. University copy and student copy of the Project Report(duly signed by the Faculty
Guide and Principal of the college)
3. Student’s Log Book(duly signed by the Faculty Guide)
4. Examination Hall Ticket
5. College Identity Card
6. Dress Code: College Uniform
Students who do not conform to the above will not be examined.
PROJECT EVALUATION
The Project Report will be valued by an external examiner appointed by the University.
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MODE OF EVALUATION
Internal Examiner
Log book 50 Marks
Presentation 50 Marks
External Examiner
Project Report (Data & Analysis) 75 Marks
Viva-voce 25 Marks
TOTAL MARKS 100 Marks
Note: Total time allotted for evaluation should not exceed 10 minutes
SYLLABUS OF SEVENTH SEMESTER BHM
LIST OF SUBJECTS WITH CODE
* Any one core subject from Food and Beverage Production/ Food and