BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT SEMESTER 1 st COURSE CODE BHM 101 COURSE TITLE FOUNDATION COURSE IN FOOD PRODUCTION-1 CONTACT HOURS L:4 T:1 P:0 OBJECTIVE This course gives an introduction to kitchen with all the basic requirements to work in a professional kitchen the basic preparations like soups, stocks and sauces which form the basis of culinary procedures COURSE OUTCOME CO1 Understand the basic operations of a professional kitchen with regard to safety procedures and hygiene and claim an insight into the basic hierarchy in the kitchen and their placement in the brigade with regard to their skills and experiences. CO2 Identify different types of equipment and their safety operating procedures and also to know the various kinds of modern cooking equipment’s and their uses in the kitchen. CO3 Familiarize with various cooking methods with regard to taste and texture and to know the utensils and equipment used in various cooking methods CO4 Identify types of vegetables, their selection, storage criteria, pigments and their effects on heat and also to list the cuts of vegetables and their uses in cookery. CO5 Comprehend various types of stocks, and sauces; to know their preparation, storage criteria and their uses in the kitchen. Mapping Course Outcom e Program Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 M L CO2 L CO3 M CO4 L CO5 M COURSE DETAILS Module no Topic Hour s 1. Professional Kitchen & Cooking Introduction Definition Importance 10
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BHM SYLLABUS-FIRST SEMESTER · BHM SYLLABUS-FIRST SEMESTER Personal & Kitchen Hygiene Uniform, Protective clothing Kitchen Layouts (Basic, Bulk and Show kitchens), Hierarchy of Kitchen
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BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHM 101
COURSE TITLE FOUNDATION COURSE IN FOOD PRODUCTION-1
CONTACT
HOURS
L:4 T:1 P:0
OBJECTIVE This course gives an introduction to kitchen with all the basic
requirements to work in a professional kitchen the basic preparations
like soups, stocks and sauces which form the basis of culinary procedures
COURSE
OUTCOME
CO1 Understand the basic operations of a professional kitchen with
regard to safety procedures and hygiene and claim an insight into the
basic hierarchy in the kitchen and their placement in the brigade with
regard to their skills and experiences.
CO2 Identify different types of equipment and their safety operating
procedures and also to know the various kinds of modern cooking
equipment’s and their uses in the kitchen.
CO3 Familiarize with various cooking methods with regard to taste and
texture and to know the utensils and equipment used in various cooking methods
CO4 Identify types of vegetables, their selection, storage criteria,
pigments and their effects on heat and also to list the cuts of vegetables
and their uses in cookery.
CO5 Comprehend various types of stocks, and sauces; to know their
preparation, storage criteria and their uses in the kitchen.
Mapping
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Professional Kitchen & Cooking Introduction
Definition
Importance
10
BHM SYLLABUS-FIRST SEMESTER
Personal & Kitchen Hygiene
Uniform, Protective clothing
Kitchen Layouts (Basic, Bulk and Show kitchens),
Hierarchy of Kitchen Department, Classical Kitchen Brigade.
Organizational Structure, Modern Staffing in various
hotels, Duties & Responsibilities of various chefs in
Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding and Presenting Menus
BHM SYLLABUS-FIRST SEMESTER
Total hours 48
SUGGESTED READING
NIL
BHM SYLLABUS-FIRST SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 1st
COURSE CODE BHM-107
COURSE TITLE ACCOMMODATION & FRONT OFFICE OPERATION FOUNDATION – 1
Practical
CONTACT
HOURS
: L: 0 T: 0 P: 4
OBJECTIVE This course help students understand personnel hygiene and grooming
standards that have to be followed in hotel. They will understand about the layout structure of both front office and housekeeping department,
and about various facilities hotel provides to guest.
COURSE
OUTCOME
CO1. Understand the evolution, meaning and classifications of Hotel.
CO2. Understand the various layouts of Front office in the Hotel.
CO3. He would become aware of attributes and hierarchy of front office staff.
CO4. Understand and able to classify Hotels
CO 5: Basic Terminologies of front office
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4 M
CO 5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Personal Hygiene Grooming Standards
Understanding Layouts of Front Office and Housekeeping.
Familiarization with equipments and tools
Rooms layout and standard supplies. (Amenities)
DO’S and Don’ts for new entrants/employees in the front office
Hotel terminology Note: For focused inputs of accommodation
the practical hours may be split up i.e first Two for Front Office and next Two for
Housekeeping, thus completing 4 practical lab
hours per week of two credit equivalence.
Total hours 48
SUGGESTED
READING
BHM SYLLABUS-FIRST SEMESTER
SEMINAR, BHM-108
Objective of seminar To inculcate, self-learning and communication skills ,the students are expected to prepare and conduct presentation on allotted topic from core or ancillary subjects which they have studied during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHM 109
Objective of General Proficiency General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other Personality Development activities.
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 nd
COURSE CODE BHM 201
COURSE TITLE FOOD PRODUCTION FOUNDATION-II
CONTACT
HOURS
L: 04 T: 00 P: 0
OBJECTIVE This course gives an insight into the basic processes used in cooking
with egg, meat and fish cookery. Understanding vegetable cookery
COURSE
OUTCOME CO1:Learning methods of cooking applied in kitchen
CO2:Understanding egg cookery, poultry and meat.
CO3:Understanding fish and seafood cookery.
CO4 : Understanding vegetable cuts and cooking vegetables.
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHP 206
COURSE TITLE FOOD PRODUCTION FOUNDATION-II PRACTICAL
CONTACT
HOURS
L: 00 T: 00 P: 4
OBJECTIVE This course gives an insight into egg preparations, fish and meat cookery
and vegetable preparations with Indian breakfast dishes.
Course
OUTCOME
A student who successfully completes the course, student will have
skills in: CO1Learning egg cookery.
CO2 Understanding methods of cooking.
CO3Understanding vegetable cuts and cooking vegetables.
CO4 Preparation of Indian breakfast dishes.
CO5 : Hygine and Sanitation
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Understanding methods of cooking & HACCP standards
Cooking in professional kitchen – do’s & don’t’s
Understanding eggs and their simple breakfast preparations:
Hard & soft boiled eggs. Fried eggs.
Poached eggs.
Scrambled eggs.
Omelet’s (plain, spanish, stuffed)
Familiarisation with, poultry, meats & fishes – their simple cuts and cooking
Vegetables –their usage and cooking precautions
Cuts of vegetables Julienne, jardinière, dices, cubes, macedoine,
paysanne,shredding, mire-poix
• blanching of tomatoes and capsicum.
• cooking vegetables: boiling (potatoes, peas)
frying (aubergine, potatoes)
steaming (cabbage)
braising (potatoes, onion and cabbage)
BHM SYLLABUS-SECOND SEMESTER
• Simple Vegetable and Meat Cookery
• Identification of types of rice varieties & pulses.
• Simple preparation of Boiled rice (Draining &
Absorption) method.
• Fired rice.
• Simple dal preparation
• Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.
• Simple Breakfast Preparations:
• Preparation of Puri/ Bhaji, Aloo Paratha, Chola Bhatura,
• Preparation of Continental Breakfast
Total Hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHP 207
COURSE TITLE FOOD & BEVERAGE SERVICE FOUNDATION –II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course focuses on providing information about non-alcoholic
beverages & understanding widely used commodities like Tea, Coffee,
Cheese, Pasta& Tobacco. It also makes the students familiar with various meals served in a Five Star Hotel and the art of preparing
different menu’s for each meal period.
COURSE
OUTCOME
A student who successfully completes the course, student will have
skills in:
CO1: Understand the classification Beverage and there importance with
the standards of serving the same. CO2 Be able to prepare various menu’s for different occasions keeping in
mind the standards of menu making
CO 3Be aware of various meals to be served in a day and will be able to
make necessary arrangements for each meal types
CO4 Be able to understand the process of food and beverage control
through various forms and formats used in restaurants CO 5 French Classical Menu covers setup
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Understanding Non Alcoholic Beverages, Types & Service Techniques
Guest Interactions while on Food Service – Do’s & Don’ts
Non Alcoholic Beverage Presentation and Services
Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services, Clearance
&Acknowledging guests.
Identification and service of various types of Cheese & Pasta
Service of Cigars & cigarettes
French Classical Menu covers setup
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 208
COURSE TITLE FRONT OFFICE OPERATION FOUNDATION II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course help students understand front office equipments and their
uses, filling up of front office forms and formats, welcoming the guest, telephone handling different role plays, message and mail handling and
paging.
COURSE
OUTCOME
A student who successfully fulfils the course will
CO1: Understanding different front office equipment and furniture.
CO 2: Filling different types of front office forms and formats. CO 3 Greeting and welcoming guest.
CO 3 Different role plays.
CO 4 Different types of reservation
CO 5 Luggage handling during arrival and departure.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction of front office equipment and furniture (Rack, counter bell desk)
Filling up of various proforma.
Welcoming of guest
Telephone handling
Role play
Reservation
Arrivals
Luggage handling
Message and mail handling
Paging
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 209
COURSE TITLE ACCOMMODATION OPERATION FOUNDATION II PRACTICAL
CONTACT
HOURS
L: 04 T: 01 P: 0
OBJECTIVE This course gives students basic idea of how to handle the guest call at
the control desk. Also they learn how to fill different forms and
formats used in the control desk. They will also understand the importance of different types of mechanical and manual equipment. They
will also understand the concept of cleaning agents and their use on
different surface.
COURSE
OUTCOME
A student who successfully completes the course will understand:
CO 1:The layout of different types of a guest room
CO 2Different types of Manual and mechanical cleaning equipments CO 3 Storage and maintenance of different of different cleaning
equipment
CO 4Different forms and format used at the control desk.
Co 5 Different types of cleaning agents and their use on different surface
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
Understanding Guest Room Layout (Double,
Twin, suite room)
Identification of cleaning equipment – Manual &
mechanical Operation,maintenance and storage of cleaning
equipments.(manual and mechanical)
Setting up of maid’s cart trolley.
Usage of different types of cleaning
agents,polishes,detergent,acids etc
Cleaning stains from different types of surfaces like wood ,glass,plastic,Ceramic etc
Handling Desk Control (preparing form and
formats)
Total hours 48
SUGGESTED
READING
NIL
BHM SYLLABUS-SECOND SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 2 th
COURSE CODE BHM 210
COURSE TITLE HEALTHY LIVING & FITNESS
CONTACT
HOURS
L: 03 T: 01 P: 0
OBJECTIVE This course gives the idea of important organs of a human body. It
covers the concept of balanced diet,ill effect of wrong lifestyle and
diseases related to it. The importance of yoga and exercise, addictions caused due to chewing, drinking and smoking are also covered. It also
explains the concept of mental health and commonly encounters mental
disease alongwith first aid procedures
COURSE
OUTCOME
CO1: To study human body and its physiology.
CO2: Analyses of balanced diet and harmful effect of junk food.
CO3: To find and explain different type of addiction and ways to
overcome them.
CO4: To examine the benefits of yoga and exercise along with stress
management.
CO5: To describe the commonly encountered diseases and first aid for
emergency situation.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5
CO1
CO2
CO3 M
CO4 M
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
BHM SYLLABUS-SECOND SEMESTER
1.
Human body
Awareness of important body organs, their
location and broad function
2
2.
Diet and Health
Importance of breakfast fruits ,whole grain
knowledge about constituent of diet ( Protein, fats, carbohydrates, vitamin and mineral)
importance of fiber
4
3.
Lifestyle diseases
Harmful effect of junk/processed foods
Dangers of obesity
Disease ensuing because of lifestyle e.g diabetes heart diseases etc
6
4.
Exercise
Benefits of yoga and exercise
3
5. Addictions
Chewing
Drinking
Smoking
3
6. Importance of mental health
Stress management
Anxiety and depression
Awareness of commonly encountered diseases ailments.
3
7. First Aid First aid in commonly encountered emergency
3
Total hours 24
SUGGESTED
READING
Corbin.Charles Beetal. C.A., (2004) Concepts of Fitness and Welfare Boston McGraw Hill.
Puri. K.Chandra.S.S. (2005). Health and Physical Education. New Delhi: Surjeet Publications
Principles of Physical Education: Com. Philadelphia: .B.SoundersB.C.Rai Health Education and Hygiene Published by
Prakashan Kendra
SEMINAR, BHM-211
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify
reliable sources, organize the information and communicate it effectively to peers using
available information technology tools GENERAL PROFICIENCY, BHM 212
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 301
COURSE TITLE FOOD PRODUCTION OPERATION- INDUSTRY EXPOSURE –
PRACTICAL-1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE Objective of doing the Industrial Training is to learn various section and
types of food production areas.
COURSE OUTCOME
CO 1Through the Industrial training students shall be able to learn various sections of kitchen.
CO 2 Types of kitchen available in star hotel.
CO 3 Different types of cuisine offered in kitchen. And also the students
shall learn the art of cooking food.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
1.
WHAT TO OBSERVE- Food Production
Area & Layout of the Kitchen
Study of Standard Recipes
Indenting, Receiving & Storing
Preparing of batters, marinations and seasonings
All cuts of meat and butchery items (Mutton, poultry, beef, fish etc.)
Daily procedure of handover from shift to shift
Recipes and methods of preparation of all sauces
Quantities of preparation, weekly preparations and time scheduling
Stock preparation and cooking time involved
Cutting of all garnishes
Temperatures and proper usage of all equipment
Plate presentations for all room service and a la cart orders
Finishing of buffet dishes
Recipes of at least 10 fast moving dishes
Mise-en-place for: A la Carte Kitchen & Banquet Kitchen
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 302
COURSE TITLE FOOD AND BEVERAGE SERVICE OPERATION- INDUSTRY
EXPOSURE–PRACTICAL 1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE The basic ideology of doing the Industrial Training in food and beverage
service area is to learn and observe various sections and types of food and beverage areas.
COURSE
OUTCOME
CO 1 Types of restaurant available in hotel.
CO 2 The type of services provided to the guests.
CO 3 customer handling skills can be learned during the training period.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE -FOOD & BEVERAGE
SERVICE
Banquets
What is banqueting – the need to have banquet facilities, scope purpose, menus and
price
structures
Types of banquet layouts
Types of banquet equipment, furniture and fixtures
Types of menus and promotional material maintained
Types of functions and services
To study staffing i.e. number of service personnel required for various functions.
Safety practices built into departmental working
Cost control by reducing breakage, spoilage and pilferage
To study different promotional ideas carried out to maximize business
Types of chafing dish used- their different makes sizes
Par stock maintained (glasses, cutlery, crockery etc)
Store room – stacking and functioning Restaurants
Taking orders, placing orders, service and
BHM SYLLABUS-THIRD SEMESTER
clearing
Taking handover form the previous shift
Laying covers, preparation of mise-en-place and arrangement and setting up of station
Par stocks maintained at each side station
Functions performed while holding a station
Method and procedure of taking a guest order
Service of wines, champagnes and especially food items
Service equipment used and its maintenance
Coordination with housekeeping for soil linen exchange
Physical inventory monthly of crockery, cutlery, linen etc.
Equipment, furniture and fixtures used in the restaurant and their use and maintenance
Method of folding napkins
Note proprietary sauces, cutlery, crockery and the timely pickup
Bar
Bar setup, Mise-en-place preparation, Storage facilities inside the bar, Decorative
arrangement to
liquor bottles
Types of glasses used in bar service and types of drinks served in each glass
Liaison with f & b controls for daily inventory
Spoilage and breakage procedures
Handling of empty bottles
Requisitioning procedures
Recipes of different cocktails and mixed drinks
Provisions of different types of garnish with different drinks
Dry days and handling of customers during the same
Handling of complimentary drinks
Bar cleaning and closing
Guest relations and managing of drunk guests
Inter bar transfer and service accessories maintained, and preparation of the same
before the bar
opens
Types of garnishes and service accessories maintained, and preparation of the same
before the
bar opens
To know the different brands of imported and local alcoholic and non-alcoholic beverages
Bar salesmanship
KOT/BOT control
Coordination with kitchen for warm snacks
BHM SYLLABUS-THIRD SEMESTER
Using of draught beer machine
Innovative drink made by the bar tender
Room Service/In room Dinning
Identifying Room Service Equipment
Importance of Menu Knowledge for Order-taking (RSOT functions/procedures)
Food Pickup Procedure
Room service Layout Knowledge
Laying of trays for various orders
Pantry Elevator Operations
Clearance Procedure in Dishwashing area
Room service Inventories and store requisitions
Floor Plan of the guest floors
Serving Food and Beverages
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 303
COURSE TITLE ACCOMODATION & FRONT OFFICE OPERATIONS INDUSTRY
EXPOSURE –PRACTICAL-1
CONTACT
HOURS
L: 0 T: 0 P:12
OBJECTIVE The concept of doing the Industrial Training in room division is to learn
and observe various types of rooms & sections in room division.
COURSE OUTCOME
CO1: To understand different types of rooms and their facility. CO2: To understand room cleaning and maintenance of the hotel.
CO3: To learn Operational Areas work.
CO4: To learn control desk task.
CO5: To observe front desk operation.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE-ACCOMMODATION
OPERATIONS Rooms
Number of rooms cleaned in a shift
Time taken in making bed
Thoroughly observe the cleaning equipments and detergents / any other cleaning supplies
used
Observe all guest supplies kept in guestroom bathroom. Understand the procedure for
Procurement and replenishment of guest supplies.
Study the systematic approach in cleaning a room and bathroom and the various checks made of
all guest facilities e.g. telephone, channel music, A/C , T.V.etc
Study the Housekeeping cart and all items stocked in it. Note your ideas on its
usefulness and
efficiency
Observe how woodwork, brass work are kept spotlessly clean and polished
BHM SYLLABUS-THIRD SEMESTER
Observe procedure for handling soiled linen & Procurement of fresh linen
Observe the procedure for Freshen up and Turn down service
Observe room layout, color themes and furnishings used in various categories and
types
Carpet brushing and vacuum cleaning procedure
Windowpanes and glass cleaning procedure and frequency
Observe maintenance of cleaning procedure and frequency
Understand policy and procedure for day-to-day cleaning
Observe methods of stain removal
Understand the room attendant’s checklist and other formats used
Observe handling of guest laundry & other service (like shoe shine etc.)
The Control Desk
Maintenance of Log Book
Understand the functions in different shifts
Observe the coordination with other departments
Observe the area & span of control
Observe the handing of work during peak hours
Observe the formats used by department and study various records maintained
Public Area
Observe the duty and staff allocation, scheduling of work and daily briefing
What to look for while inspecting and checking Public Area
Importance of Banquets function prospectus
Observes tasks carried out by the carpet crew, window cleaners and polishers
Note Maintenance Order procedure
Study the fire prevention and safety systems built into the department
Observe coordination with Lobby Manager, Security and other departments
Observe the pest control procedure and its frequency
Study the equipment and operating supplies used the procedure for its procurement
Observe Policy and procedures followed for various cleaning
WHAT TO OBSERVE-front office
BHM SYLLABUS-THIRD SEMESTER
Greeting, meeting & escorting the guest
Location and role of status board, different types of status’s maintained
Special rates and discounts applicable to groups, business houses, airlines, VIP’s etc.
Identification of kind, mode and type of reservation
Filing systems and follow-up on reservations
Types of plans and packages on offer
Forms and formats used in the department
Procedure of taking a reservation
Group reservations, discounts and correspondence
Size, situations and general color schemes of rooms and suites
Discounts available to travel agents, tour operators, FHRAI members etc
Co-ordination of reception with lobby, front office cash, information, room service,
housekeeping
and telephones
Bell Disk / Concierge Functions: luggage handling during check-in & check-out, left
luggage procedures, wake-up call procedure, scanty baggage procedure, handling of group
Baggage, maintenance of records, Errands made, briefings etc.
Layout of Room
Cleaning Equipment & Usage
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 3 rd
COURSE CODE BHP 304
COURSE TITLE PERSONALITY SKILLS FOR HOSPITALITY (LEARNING FROM
INDUSTRY)
CONTACT
HOURS
L: 0 T: 0 P: 4
OBJECTIVE The basic ideology of doing the course is to develop personality skills by
observing and doing during Industrial Training
COURSE OUTCOME
CO1 Develop personality skills that are required to be a successful hospitality
CO2Oral Communication
CO 3Presentation Skills
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
COURSE
DETAILS
Module
no
Topic Hour
s
1.
WHAT TO OBSERVE
(a) Personality Enrichment
Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language,
Art of good Conversation, Art of Intelligent Listening
(b) Etiquettes & Manners
Social & Business Dinning Etiquettes, Social &Travel
Etiquettes (c) Personality Development Strategies
Communication Skills, Presentation Skills, Public
Speaking, Extempore Speaking,
importance and art of ‘Small Talk’ before serious
business
(d) Interpersonal Skills Dealing with seniors, colleagues, juniors, customers,
suppliers, contract workers, owners etc
at work place
(e) Group Discussion
Team Behavior, how to effectively conduct yourself
during GD, do’s and don’ts, clarity of thoughts and its expression
(f) Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts,
manners and accent
(g) Presentation Presentation skills, seminars skills role – plays
(h) Electronic Communication Techniques: E mail,
Fax,
SUGGESTED
READING
NIL
BHM SYLLABUS-THIRD SEMESTER
SEMINAR, BHM 305
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have observed
during industrial exposure .It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 306
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
NOTE ON INDUSTRIAL EXPOSURE (SEMESTER – III)
Duration of Exposure: 15-18 weeks
Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days
medical leave supported by a medical certificate. Leave taken must be made up by doing
double shifts or working on weekly offs. Attendance in the training would be calculated on the
basis of Certificate issued by Training
Manager/ HR Manager/ Concerned Officer of the unit trained in. Industrial Exposure will
require an input of90-100 working days (15 weeks x 06 days = 90 days). Students who are
unable to complete a minimum of 45 days of industrial training would be disallowed from
appearing in the term and examinations. Students who complete more than 45 days of
industrial exposure but are unable to complete minimum 90 days due to medical reasons may
make good during the vacations. Such students will be treated as ‘absent’ in industrial training
and results. The training in III semester necessarily needs to be in an approved hotel
equivalent to three star of above/ Heritage or other such good property. Prior written approval
needs to be taken from the placement coordinator/ H.O.D for Industrial exposure from parent
Institute
Training Schedule: III Semester
Housekeeping: 3-4 weeks; Front Office: 2-3 weeks; Food and Beverage Service:4- 5 weeks
Food Production: 4-5 weeks; others (In the areas of Interest) Floating weeks may be availed
Total weeks: 15-18 weeks. The Units imparting industrial exposure shall conduct formal
induction sessions and emphasis on personality skills while acquainting the learners with
skills of trade. It may please be noted that for this semester the number of credits assigned is
20. Being practical oriented the number of hours input per week comes as 40 hours per week.
BHM SYLLABUS-THIRD SEMESTER Academic Credits for training shall be based on following:
Log books and attendance, Appraisals, Report and presentation, as applicable.
All trainees must ensure that the log books and appraisals are signed by the
departmental/ sectional heads as soon as training in a particular department or section
is completed. Trainees are also advised to make are port in all four departments in III
semester on completion of training in that respective department. A Power Point
presentation (based on the report) Should be make. This will be presented in front of a
select panel from the institute and the industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The presentation should express the student’s
experiences in the department and what has he learned/ observed.
The Training Report will be submitted in the form specified as under:
a) The typing should be done on both sides of the paper (instead of single side printing)
b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line spacing.
d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation may be bound in paper- and submitted to the approved authority.
Students have to submit the following on completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.; 2. Appraisal;
3. A copy of the training certificate.
4. IT Report in all four Departments.
5. Power Point presentation on a CD, based on the training report.
6. Attendance sheet. 7. Leave card.
BHM SYLLABUS-FOURTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4th
COURSE CODE BHM 401
COURSE TITLE INTRODUCTION TO INDIAN COOKERY
CONTACT
HOURS
L: 4 T:0 P:0
OBJECTIVE This course gives an introduction to Indian kitchen with
understanding spices and condiments ,masala ,pastes and gravies
used in kitchen
COURSE OUTCOME
CO1:Introduction to Indian cookery. CO2:Understanding condiments herbs and spices used in Indian cookery
CO 3:Understanding masalas, pastes and gravies used in cooking.
CO 4Identifying commodities and their use in the kitchen
CO 5 : Herbs and Spices
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M L
CO2 L
CO3 M
CO4 L
CO5 M
COURSE DETAILS
Module no
Topic Hours
1.
INDIAN COOKING
Introduction, Philosophy of Indian Food, The great
Indian Cuisine – Key features, Regional influences on
Indian Food, Popular foods of India (At least one simple three course menu from each region of India ,
North, East, South, Seat and Central India its salient
features and cooking).
12
2.
CONDIMENTS, HERBS AND SPICES USED IN
INDIA CUISINE
Introduction, Condiments, Herbs and Spices used in
Indian Cuisine (All spice, Ajwaine, Aniseed, Asafetida, Bay leaf,
Cardamom, Cinnamon, Cloves, Coriander seeds,
Cumin, Chilli, Fenugreek, Mace, Nutmeg, Mustard,
Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric,
Celery, Curry Leaf, Marjoram, Pomegranate Seeds, Stone Flowers, Basil,
Betel Root, Black Salt, Red Chilli, Rock Salt) Various
ways of using spices, their storage and usage tips.
8
3.
MASALAS, PASTES AND GRAVIES IN INDIAN
COOKING
Masalas and Pastes: Introduction,Types, Blending of
Spices, Concept of Dry and Wet Masalas, Pastes used in Indian
Procedure, Menus, Function Contracts, Seating Arrangements.
10
BHM SYLLABUS-FOURTH SEMESTER
3.
F&B Control
Overview: Introduction, Objectives of F & B Control,
Problems in F & B Control, Personnel Management in
F & B Control. Cost & Sales Concepts: Definition of Cost, Elements
of Cost, Classification of Cost, Sale defined, Ways of
expressing sales concepts. Cost Volume/ Profit
Relationships (Break even analysis).
10
4.
Budgetary Control
Introduction, Objectives, Kinds of Budget, Budgetary
Control Process, Stages in the preparation of Budgets.
Food & Beverage Control: Purchasing Control,
Receiving Control, Storing and Issuing Control,
Menu Management: Introduction, Types of Menu
Planning Considerations & Constraints, Menu Costing and Pricing, Menu
Merchandising, Menu Engineering, Menu Fatigue,
Menu as a In- House Marketing,
Tool.
12
5.
Total hours 42
SUGGESTED
READING
Financial & Cost control techniques in hotel &
Catering Industry – Dr J.M.S. Negi
Food & Beverage Control By: Richard Kotas and Bernard Davis
Food & Beverage Cost Control- Lea R Dopson,
Wiley Publishers.
Food & Beverage Service –Vijay Dhawan
BHM SYLLABUS-FOURTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE
BHM403
COURSE TITLE
FRONT OFFICE OPERATION II
CONTACT HOURS
L: 4 T:0 P:4
OBJECTIVE This course gives idea of how different types of safety and Security systems are used in the hotel, for guest and staff.It covers the detail Of cash handling in the hotel, also how complete night
auditing is done. It Also covers the selling techniques used by hotel for up selling of product with A basic knowledge of all the software used in the hotel for smooth running
COURSE OUTCOME
A student who successfully fulfils the course will CO1 Understand the role of hotel staff in ensuring the safety and security of guest. CO2 The security of guest room – maintaining strict control on room keys. CO3 Fire fighting, preventing accidents and providing first aid. CO4 Dealing with unusual events and emergency situations like bomb threats, robbery, theft, and drunken guests. CO5 Front office accounting and its function.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Front office Guest Security & Safety
Introduction to security systems
Types of security
Key control
Safe deposit, lost & found
Handling emergency situations
06
BHM SYLLABUS-FOURTH SEMESTER
2.
Cash & Accounts
Introduction to cash
Functions of cash sections
Various modes of payment by the guest
Guest ledger, city ledger, Guest weekly
bill, V.T.L
10
3.
The Night Audit
Importance & functions of night audit
Operating modes : non automated, semi-automated, automated
Night audit process
The night audit reports –generations& utility.
Verifying the night audit
10
4.
Room Selling Techniques
Targeting the Market
Front Office selling tips
Selling Techniques
Up selling ,
Discounts
06
5. Front Office Computer Operation
Basic of computers
P.M.S, G.D.S, C.R.S
Front office software application – Reservation Management software , Room Management Software, Guest Accounting Management Software, General Management Software
04
Total hours 36
SUGGESTED READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FOURTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 4 th
COURSE CODE BHM404
COURSE TITLE ACCOMMODATION OPERATION II
CONTACT
HOURS
L: 4 T:0 P:4
OBJECTIVE This course gives the idea of cleaning a guest room on the basis of the
occupancy of the guest room. This also gives the ideas of cleaning
different public area. The course explains the function of the linen,
uniform and tailors room. It also gives the idea of laundry and its
function. It explains the concept of the safety awareness and first aid. Importance of pest control and waste disposal is also discussed.
COURSE
OUTCOME
A student who successfully fulfils the course will understand.
CO1 Procedure of cleaning different types of guest room
CO2 various function of linen room and uniform room
CO3 laundry operations and stain removal
CO4 Concept and importance of safety awareness
CO5 First aid concept and importance
Course Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M M
CO2 H
CO3 M
CO4 L
CO5 M
COURSE
DETAILS
Module
no
Topic Hours
1.
CLEANING OF GUEST ROOMS
Daily cleaning of (Occupied/Departure/Vacant/Under repair/VIP
rooms
Weekly cleaning/spring cleaning
Evening service
Systems & procedures involved
Forms and Formats
Guest room cleaning – Replenishment of Guest
supplies and amenities
06
2.
CLEANING OF PUBLIC AREAS
Cleaning process
Cleaning and upkeep of Public areas
(Lobby, Cloak rooms/Restaurant/bar/banquet Halls/Administration offices/Lifts and
Cleaning of guest rooms – departure, occupied, vacant
Inspection of guest rooms & public areas with the help of checklist
Total hours 48
SUGGESTED
READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
BHM SYLLABUS-FOURTH SEMESTER
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
SEMINAR, BHS -410
Objective of seminar
To inculcate, self-learning and communication skills students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which will help to develop competencies in information retrieval, identify reliable sources, organize the information and
communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHG -411
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-501(A)
COURSE TITLE FOREIGN LANGUAGES SKILL I –(FRENCH)
CONTACT
HOURS
L: 02 T: 0 P: 0
OBJECTIVE The course is aimed at developing foreign language skills in hospitality
students. The student would be able to understand basic pronunciation,
self introduction & vocabulary describing family in French language.
COURSE OUTCOME
At the end of this course student would be able to understand: CO 1Pronunciation of French alphabets & counting.
CO 2Self Introduction.
CO3Names of fruits & vegetables
CO 4 Simple translation from English to French.
CO 5 Conversation in French by different Role-plays.
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 L
CO5 H
COURSE DETAILS
Module no
Topic Hours
1.
Pronunciation - The Alphabet - The Accents;
‘Formules de politesse’; The numbers: Cardinal
Ordinal; Time (only 24 hr clock); Weights &
Measures; The subjective pronouns; Auxiliary verbs : etre and avoir, common greetings, & titles
06
2.
Self introduction; presenting and introducing other
person; Name of vegetables and fruits; Conjugation
of first group of verbs; Days of the week; Months of
the year; Date; The definite and indefinite articles
06
3.
Name of the Countries and their Nationalities;
Conjugation of second group of verbs; Adjectives of
place; Preposition of place; Describing a place (your city/ tourist place).
10
4.
Vocabulary describing family; Describe your
family; Name of dairy products and Cereals;
Negation; Conjugation of irregular verbs : venir,
aller; regular and irregular adjectives ,Demonstrative
Adjectives Simple translation.
10
5. Oral: Role-playing of different situations Understanding questions.Conversation Picture
composition
04
Total hours 36
SUGGESTED Levy IM. And Weitz B.A (2004), Retailing Management, 5th ed.,
BHM SYLLABUS-FIFTH SEMESTER
READING
Tata McGraw Hill.
Berman B. Evans J. R. (2004), Retail Management, 9th Edition, Pearson Education.
Bajaj C; Tuli R., Srivanstava N.V. (2005),
Retail Management, Oxford University - Press, Delhi. - Dunne P.M, Lusch R.F. and David A. (2002), Retailing, 4th ed., South-
Western, - Thomson Learning Inc.
Pradhan, Swapna; Retaling Management; Tata McGraw Hill; New Delhi
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM 502( A)
COURSE TITLE REGIONAL CUISINE OF INDIA-1
CONTACT
HOURS
L: 03 T: 0 P: 0
OBJECTIVE At the end of the course the students will able to understand the
different types of cuisines, methods of cooking, key ingredients, methods
& style of preparation.
COURSE OUTCOME
CO1 Get an insight of quite a vast description on the culture, eating habits, preparation of popular dishes from the cuisines of India.
CO2 Understand the meaning of volume catering and the nuances of it.
CO3 Design and visit to a large scale food production kitchen.
CO4 To analyze and taste the flavors of certain Indian Regional cuisine
with an emphasis to house flavors CO5 Students should be able to demonstrate knowledge of a variety of
contemporary cuisines.
MAPPING
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 L
CO2 M
CO3 L
CO4 M
CO5 M
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Cuisines of Kashmir, Himachal & Uttarakhand
Introduction, Geographical Perspectives,
Brief Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,
Popular Foods, Seasonal Foods, Special Equipments,
Staple Diets, Specialties during Festivals and Other
Occasions, Community Foods.
10
2.
Cuisines of Punjab, Haryana & Delhi
Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods,
Introduction, Types- Whisky, Brandy, Rum, Vodka, Gin & Tequila, Production, Brands Indian and
International & Service, Other Alcoholic Beverages-
Liqueurs & Aperitifs
12
Total hours 38
BHM SYLLABUS-FIFTH SEMESTER SUGGESTED
READING
Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Varghese
Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
Food &Beverage Service Lillicrap & Cousins, ELBS
Introduction F& B Service – Brown, Heppner & Deegan
Menu Planning – Jaksa Kivela, Hospitality Press
Modern Restaurant Service – John Fuller, Hutchinson
Professional Food & Beverage Service Management – Brian Varghese
The Restaurant ( From Concept to Operation)
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-502 ( C )
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT
HOURS
L: 3 T: 0 P: 0
OBJECTIVE This course gives idea of front office sales and marketing and their
different aspects. Of cash handling in the hotel, also how complete night
auditing is done. It also covers the selling techniques used by hotel for up selling of product, credit card procedure, yield management and its
concept, meaning of travel and tourism and its importance.
COURSE
OUTCOME At the end of this course students will have to know about:
CO 1 Describe Fundamental principles of Hospitality sales of Sales and
Marketing
CO 2 Classifying and identifying various credit control measures CO 3 Recognizing the concept of Yield Management and its importance
CO4 Identify various ethical Principles related to occupancy ratio
CO5 . Understanding and communicating various forms and types of
Tourism
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 L
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
F.O. - Sales & Marketing
Hotel Marketing
Elements of marketing
Room Selling Techniques – Up selling , Down selling
Room availability Forecast
10
2.
Control of Cash and Credit
Introduction
Objectives of credit control Measures
Procedure of Handling Credit card
Foreign currency transaction
10
BHM SYLLABUS-FIFTH SEMESTER
3.
Yield management
Introduction & concept
Yield management team
Measuring yield
Objectives and Benefits of Yield Management
Potential average single rate,
Potential average double rate
Identical yield, Rev PAR
Occupancy ratio
10
4.
Introduction to Travel and Tourism
• Meaning of Tourism
• Origin of Tourism
• Five A’s of Tourism
• Motivation of Travel • Types of Tourism
06
Total hours 36
SUGGESTED READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann
The Professional Housekeeper – Tucker Schneider,; Wiley Publications
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-502(D)
COURSE TITLE ACCOMMODATION MANAGEMENT-I
CONTACT
HOURS
L: 3 T: 0 P: 0
OBJECTIVE This course gives the idea of planning and organising the housekeeping
department. It covers the detail of planning and implementing trends at
the housekeeping department. Also explains the concept of contract services. The budget and budgetary control are also discussed with the
starting up of new property is also discussed.
COURSE
OUTCOME
CO 1.Plan their work schedule and staff job allocation.
CO 2Forecast and prepare departmental budget.
CO 3Track the purchasing and buying methods used in hotels. CO4Analyse the different type of contract services.
CO5 Analyze types of training in the housekeeping department
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 L
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
PLANNING AND ORGNISING THE HOUESKEEPING
DEPARTMENT-
Planning process
Area Inventory List
Frequency Schedule
Performance and Productivity standard
Time and motion study
Standard Operating Manual
Job Allocation and Work Schedules
Calculating staff strength and duty roaster
Teamwork and leadership
Training in Housekeeping
Inventory Level for Non Recycle Items
10
2.
Planning Trends in Housekeeping
Planning Guest Rooms, Bathrooms ,suites ,Lounges
Planning fir the Provision of Leisure Facilities For the uest
10
BHM SYLLABUS-FIFTH SEMESTER
Boutique Hotel Concept
Special Provision for Physically Challenged Guest
3.
CONTRACT SERVICES-
Types of contract
Guidelines for hiring contracts
Advantages and disadvantages
06
4.
BUDGET-
Budget and budgetary control
Budget process
Methods of buying
Stock record issuing and control
06
5. NEW PROPERTY OPERATIONS
Starting Up Housekeeping Countdown
04
Total hours 36
SUGGESTED
READING
Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann
The Professional Housekeeper – Tucker Schneider,; Wiley Publications
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-503
COURSE TITLE RESEARCHING FOR HOSPITALITY &TOURISM MANAGEMENT
CONTACT
HOURS
L: 6 T: 0 P: 0
OBJECTIVE At the end of the course the students will be able to understand
meaning & importance of research methodology in the field of tourism &
hospitality.
COURSE OUTCOME
CO1. Apply the fundamental principles of research and objectives of doing research.
CO2. Identify the different types of research process and research
designs.
CO3. Design and develop learning other kinds of research sampling.
CO4. Conducting various surveys through basic knowledge on qualitative research techniques.
CO5. Recognize the detailed information on measurement and scaling
techniques.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction to research methodology: Meaning,
definition, characteristics and types of research,
Methodology of research, formulation of research problem Research Design:
Meaning, characteristics of research design, steps in
research design. Concept of Hypothesis
10
2.
Sampling Design and Data Collection: Meaning of
sampling, aims in selection a sample, Types of
sample design. Data collection –Meaning, types of
data, methods of collecting primary data-observation, interview and questionnaire, Sources of secondary
data.
15
3.
Processing and Analysis of data: Editing, Coding,
Classification and tabulation, Graphical presentation
of Data-Bar-chart, pie-chart and curves
10
BHM SYLLABUS-FIFTH SEMESTER
Interpretation of Data meaning, methods of data
analysis
4.
Report Writing: Meaning, types and steps involved in writing report, layout of the research report,
mechanics of writing a research report, challenges of
a good writing
10
Total hours 45
SUGGESTED
READING
• Kothari C.R. : Research Methodology, New Age International, 2011.
• Shajahan S. : Research Methods for Management, 2004.
• Mustafa A. : Research Methodology, 2010.
• Thanulingom N : Research Methodology, Himalaya Publishing
• C. Rajendar Kumar : Research Methodology , APH Publishing • Gupta Hitesh and Gupta S. L. : Research Methodology, International
Book
House, 2011.
• J. R. Brent Ritchie, Charles R. Goeldner : Travel, Tourism, and
Hospitality Research: A Handbook for Managers and Researchers, Wiley
Publishers
• Peter Mason: Researching Tourism, Leisure and Hospitality for your
Dissertation; Good Fellow Publishers Ltd, UK
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-504
COURSE TITLE HOSPITALITY LAW
CONTACT
HOURS
L: 6 T: 0 P: 0
OBJECTIVE This course gives idea of how law is enforced in hotel industry, what are
the different types of licences required to open a hotel, legal perspectives,
and law related to public safety.
COURSE
OUTCOME
A student who successfully completes the course will :
CO1:Understand the legal prospective and key issues related to hotel
industry.
CO2:Student will learn about doing hotel business in India, business
contracts. CO3Labor law, and public laws, health and environment laws.
CO4Law related to food and beverage and food legislation
CO5:Relation of these law in regards to Industry
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction to Indian Hospitality & Related
Laws in India Introduction, Legal Perspectives,
Key Issues, The legal requirements Prior and at the time of doing Hotel Business.
06
2.
Laws Related to Hotel Operations in India:
Doing Hotel Business in India, Business
Contracts, Hotel Licenses and Regulations, Hotel
Insurance.
10
3.
Laws Related to Employees, Guests, Public
Health & Safety: Introduction and Overview of
Labour Laws, Hospitality Laws, Public Health and Environmental Laws.
10
4.
Laws Related to Food & Beverage Services: Food
Legislation and Liquor Licensing.
10
Total hours 36
BHM SYLLABUS-FIFTH SEMESTER SUGGESTED
READING
Hotel Law by Amitabh Devendra , Oxford University Press
Hotel & Tourism Laws by Jagmohan Negi –
Related Guidelines & Reports from Ministry of Tourism, Govt of India
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-505
COURSE TITLE CATERING SCIENCE
CONTACT
HOURS
L:6 T: 0 P: 0
OBJECTIVE At the end of the course the students will be able to understand the
importance of nutrition, eating habits, calorific value of food, balanced
diet, constituents, types of food contaminants.
COURSE OUTCOME
A student who successfully completes the course will : CO1: Importance of Nutrition in day to day life.
CO2:Nutritional composition, calorific value of food.
CO3:Daily requirement by men, women, children.
CO4: Balanced Diet & its Constituents.
CO5:Types of micro-organisms
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Introduction
Definition and Importance of nutrition in day-to-day life.
Eating habits of Indian people: Factors which affect the eating habits, Good and bad Eating
habits, Effects of eating habits on the health
3
2.
Calorific value
Calorific values of food , its importance and definition , Daily requirements of energy by man,
Woman and children.
2
BHM SYLLABUS-FIFTH SEMESTER
3.
Nutritional Composition
Composition, classification, Sources, function, effects of excess and deficiency of :
Carbohydrates, fats, lipid, proteins, minerals and
salts.
4
4.
Balance Diet
Balanced diets, Diet for different age groups, occupation and climate, its importance and relevance.
3
5. Micro- organisms in food and disease
Introduction to different types microorganisms and factors affecting their growth in food (intrinsic
and extrinsic)
Common diseases caused by food borne pathogens.
Preventive measures (HACCP)
6
6. Food contaminants and adulterants :
Types of food contaminants Pesticides residues,
Bacterial toxins or mycotoxins, Sea food toxins, Metallic contaminants, residues from packaging
material)
Common adulterants in food. Method of their detections( Basic Principles)
6
Total hours 30
SUGGESTED
READING
Handbook for safe food service management, National Assessment Institute.
Food facts, S.Maney
Modern Food Microbiology by Jay J.
Food Microbiology by Frazier and Westhoff
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHM-506
COURSE TITLE CAREER SKILL
CONTACT
HOURS
L:3 T: 0 P: 0
OBJECTIVE At the end of the course the students will able to know the correct usage
of speech, tenses, active & passive voice, synonyms, antonyms, report
writing, essay writing.
COURSE OUTCOME
CO1:To describe and explain the use of Functional grammar and correct
usage of parts of speech.
CO2:To discuss the use and parts of Tenses, Active and Passive voice
with the corrective usage of Punctuations.
CO3:To solve different jumbled sentences and learn to construct and
compose sentences in correct grammatical order.
CO4: To analyse, apply and create various exercises related to
Vocabulary building using Synonyms, antonyms, homonyms, idioms and
phrase and one word substitution.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 L
CO4 L
CO5 L
H = Highly Related; M = Medium L = Low
COURSE DETAILS
Module no
Topic Hours
1.
Functional grammar
Correct usage of parts of speech[syntax]
Parts of speech
Agreement of verb with the subject
Active and Passive Voice
Tenses
Punctuations
6
BHM SYLLABUS-FIFTH SEMESTER
Sentence completion
Jumbled sentence
2.
Vocabulary building
One word substitution
Synonyms
Antonyms
Phrasal verbs
Homonyms
Idioms and phrase
10
3.
Reading comprehension
Skimming
Scanning
4
4.
Writing skills
Paragraphing
Letters and Emails
Report writing
Essay writing
6
Total hours 30
SUGGESTED
READING
Kitty o. Locker and Stephen Kyo keczmarck(2007). Business communication: building critical skills,
3/e,tmh.New Delhi
Randolph h. Hudson & Benard J.Selzler,(2006) . Business communication :Concept and application in Electronic
Age, 5/e, Jaico Reprint, Jaico, New Delhi
Booher , Dianna(2001).E- writing : 21st Century tool for effective communication. New york: Poket Books, Division of Simon & Schuster, Inc.
Guffey,Mary Ellen (2006),E book Business communication : Process and Product. 5/e Cincinnatiohio: South Western
College Publishing/Thomson.
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (A)
COURSE TITLE REGIONAL CUISINE OF INDIA-1 PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE To enhance culinary skills on food diversity of India, characteristics and
techniques in Indian regional cookery
COURSE OUTCOME
CO1. Get an insight of quite a vast description on the culture, eating habits, preparation of popular dishes from the cuisines of India.
CO2 Understand the meaning of volume catering and the nuances of it.
CO3 Design and visit to a large scale food production kitchen
CO4: Introduction To Regional Cuisine
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Two Menus about 3-5 dishes per menu per Indian
State
48
Total hours
SUGGESTED
READING
• Quantity Food Production Op. and Indian Cuisine –
Parvinder S Bali, Oxford University Press
• A Taste of India By Madhur Jafferey - John Wiley &
Sons
• Food of Haryana: The Great Chutneys – Dr Ashish Dahiya, University Press, MDU
• Indian Gastronomy – Manjit Gill, DK Publishers
• Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU
• Punjabi Cuisine – Manjit Gill
• My Great India Cook Book – Vikas Khanna
• Modern Cookery (Vol –I) By Philip E. Thangam,
Publishers: Orient Longman
• Practical Cookery By Kinton & Cessarani
• Hymns from the Soil: A Vegetarian Saga
• Practical Professional Cookery By Kauffman &
Cracknell
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (B)
COURSE TITLE FOOD & BEVERAGE SERVICE MANAGEMENT –I PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE This course focuses on providing knowledge about Bar operations,
various types and classification of equipment’s used in bars. It further
provides knowledge about various alcoholic beverages like – Wine, Beer, and Whiskey & Rum with their manufacturing, uses and service
technique to be applied
COURSE
OUTCOME
A student who successfully completes the course will :
CO1: Understand various types of Bar &equipments used in modern
outlets.
CO2: Be able to classify various types of wine, there manufacturing
process and service.
CO3:Be able to classify various beer types there service and
manufacturing process
CO4: Be able to identify various distilled beverages there manufacturing
process and style of service.
CO5: Role Plays
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 L
CO4
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
• Service of Alcoholic Beverages:
Wines, Spirits.
• Opening & closing of wines corks
(Champagne, Red & White wines)
BHM SYLLABUS-FIFTH SEMESTER
• Service of Spirits & Liqueurs
• Bar setup and operations
• Cocktail Preparation, presentation
and service
• Service of Beer, Sake and Other Fermented & Brewed Beverages
• Service of Sparkling, Aromatized,
Fortified, Still Wines.
Total hours 48
SUGGESTED
READING
Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Varghese
Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill.
Modern Restaurant Service – John Fuller, Hutchinson
Professional Food & Beverage Service Management – Brian Varghese
The Restaurant ( From Concept to Operation)
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 th
COURSE CODE BHP 507 (C)
COURSE TITLE FRONT OFFICE MANAGEMENT -1 PRACTICAL
CONTACT
HOURS
L:0 T: 0 P: 4
OBJECTIVE This course give students basic idea of yield management calculation,
preparing statistical data, preparation of sales letter, brochure tariff
card, computer proficiency, mock practise of direct sales.
COURSE OUTCOME
CO1:Yield management calculation, practising statistical data based on
actual calculation.
CO2:Preparation of different official letters and documents related to
sales.
CO3:Different front office software.
CO4:Demostrating various internet procedures for direct sales.
CO5 : Role Plays MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Yield management calculations, preparing statistical data based on actual calculations
Preparation of sales letter, brochure, tariff cards & other sales documents
Computer proficiency in all hotel computer applications – actual computer lab hours
Internet practice for direct sales
Total hours 48
SUGGESTED READING
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill
Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA - Front Office
BHM SYLLABUS-FIFTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 5 TH
COURSE CODE BHP 507 (D)
COURSE TITLE ACCOMMODATION MANAGEMENT-I PRACTICAL
CONTACT HOURS
L:0 T: 0 P: 4
OBJECTIVE At the end of the course the students will be able to understand
preparation of duty roaster, calculation of time & motion study, planning
of guest rooms.
COURSE
OUTCOME
CO 1 Preparation of duty roaster-Advantage & Disadvantage
CO 2 Calculation of Time, Motion Study
CO3 Calculation of staff strength
CO4 Planning of guest rooms, bath rooms, suites etc. CO5 Analyse budget
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
1.
Inventory Control
Preparing Duty Roaster
Calculation of Frequency Schedule
Calculation of Time and motion Study
Calculation of Staff strength
Planning of Guest Rooms , Bathrooms, suites Lounges
Steps for Preparing Budget
Total hours 48
SUGGESTED
READING
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann The
Professional Housekeeper – Tucker Schneider,; Wiley Publications
BHM SYLLABUS-FIFTH SEMESTER
SEMINAR, BHM-508
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 509
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM-601(A)
COURSE TITLE FOREIGN LANGUAGES SKILL II –(-FRENCH)
CONTACT
HOURS
L: 02 T: 0 P: 0
OBJECTIVE The course is aimed at developing foreign language skills in hospitality
students. The student would be able to understand basic hotel and
restaurant conversations & vocabulary describing kitchen brigade, French wines and hospitality term language.
COURSE
OUTCOME
CO1:French terminology at hotels
CO2Restaurant vocabulary in French.
CO3 French wines, classical menu
CO4 Conversation in French by different Role-plays.
CO 5 : Oral Conversation MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module no
Topic Hour
s
Restaurant Brigade: Hotel language and
terminology; Name of herbs and spices; Plural of Nouns; Possessive adjectives; Conversation basic:
Introducing each other, Short Guest Interactions
06
Kitchen Brigade; Name of Meat, Poultry and
Game; Conjugation of irregular verbs : partir,
faire, prendre, sortir, voir, vouloir, pouvoir
conjugation of verbs „ servir‟ & „boire‟. The interrogation with <est-ce que, qu‟est-ce que
et qui est-ce> ; Conversation basic : In the
restaurant (how to place/take order, billing etc.)
06
Name of French wines , French/Spanish/
German cheese and seasonings; Reading a wine
lable ; The recent past tense ; The immediate
future tense ; Conversation basic: hotel room reservation (to make/cancel the reservation)
regions of france‟ ( wine producing).
10
The French Classical Menu with classic -
examples of each course; Hot plate language and
terminology; Interrogation; Conversation basic:
Making/Cancelling reservation (in train/on flight)
READING Hotel Hostel and Hospital Housekeeping – Joan C Branson &
Margaret Lennox (ELBS). –
Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill. –
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. –
Housekeeping and Front Office – Jones - Security Operations By Robert Mc Crie, Publishe: Butterworth – Heinemann –
The Professional Housekeeper – Tucker Schneider,; Wiley Publications –
Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill –
Managing Front Office Operations – Kasavana & Brooks Educational
Institution AHMA - Front Office
BHM SYLLABUS-SIXTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHP 606 (D)
COURSE TITLE ACCOMMODATION MANAGEMENT II PRACTICAL
CONTACT
HOURS
L: 0 T: 06 P:0
OBJECTIVE This course gives students basic idea of different types of fabric. They
will learn to prepare first aid box. Different situation handling. Different
types of eco-friendly products
COURSE OUTCOME
Describe various emergency Procedure Role Plays of various Positions
Explain the Importance of First Aid
OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H M
COURSE
DETAILS
Module
no
Topic Hour
s
1) Handling emergency situation
through role plays
2) Preparing first aid box
3) Role play of a supervisor.
8
Total hours 8
SUGGESTED
READING
NIL
BHM SYLLABUS-SIXTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 6 TH
COURSE CODE BHM 607
COURSE TITLE PROJECT WORK
CONTACT
HOURS
L: 3 T: 0 P:0
OBJECTIVE Project work is aimed at sharpening the research skills, develop a
practical
Understanding of the Hospitality system, attain some field experience etc
COURSE
OUTCOME
CO 1 Discuses about the allotted subject keeping in mind the further
study of subject.
CO 2 Demonstrate the ability to describe in detail about the hospitality
related issues.
CO 3 Understand the research skills to solve complex situations. CO 4 Identify the problems and the solution of the given situations to
meet out hospitality standards.
CO 5 Justify the need of the subject study on which he or she is
preparing project.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 M
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Keeping in view the diverse nature of tourism &
hospitality industry & its long- term implications on
the economy, society, culture & environment, It is
mandatory to do some project work so as to sharpen
the research skills, develop a practical understanding of the Hospitality system, attain some field experience
etc. Students are required to prepare a project on a
topic of their choice approved from Faculty from
Institute/Head of Department (F.O/ F&Bs/ F.P/
Acco.op.) Computer Typed {Times New Roman}
compiled & Hard bound copy (Two print Copies) and One soft copy in C.D.,and submit it to the concerned.
The Project should include:-
O6
BHM SYLLABUS-SIXTH SEMESTER
• The First page should include Name of The
Institute / University, Project undertaken, Roll
Number &
Name. • Certificate by Candidate of genuine work.
• Acknowledgement.
• Certificate of approval.
• Introduction to the topic.
• Problem Definition
- Need of study - Problem Definition
- Research objective
- List of Information
• Research Methodology
- Research design - Source of data
- Instrumentation of data collection
- Sampling Design
• Analysis, Findings & Interpretation.
• Suggestions & Recommendations.
• Conclusion or Salient Findings • Limitation
• Bibliography
• Annexure
Selecting a topic:- Selecting a topic is the first issue. About the only
thing you will be sure of should be that do you want
to write on a subject that directly relates to Hotels or
is associated with tourism. A lot of thinking &
creativity is required at planning stage.
Sample themes of Research are:-
Accommodation Management-- “Technology in Hotel
Accommodation Services:- A case study of Hotel-
ABC.”
Various topics can be selected suggested themes are- - Surveying of Guest Behavior
- Surveying of Environment Conservation
- Surveying of Negative impacts of System
Total hours 06
SUGGESTED
READING
NIL
BHM SYLLABUS-SIXTH SEMESTER
SEMINAR, BHM-608
Objective of seminar
To inculcate, self-learning and communication skills ,the students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which they have studied
during the semester. It will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using
available information technology tools
GENERAL PROFICIENCY, BHM 609
Objective of General Proficiency
General Proficiency is aimed at developing student‟s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other
Personality Development activities.
BHM SYLLABUS -SEVENTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (A)
COURSE TITLE SKILL ENHANCEMENT FOR MEDIA AND JOURNALISM
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an over view of role played be media and communication channels in enhancing service product, also states the importance of social media as a tool of marketing in hospitality industry.
COURSE OUTCOME
CO 1Understand the importance of media and journalism in promoting and marketing service product CO2Be able to identify various job opportunities in the field of hospitality journalism and will be able to take a leap in career CO 3Be aware about the media cycle major contributors and there historical contribution. CO 4Be able to understand the role played by various media units in enhancing and promoting hospitality product worldwide. CO 5 :Role Of Media In Promotion of Tourism
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1.
Journalism, Hospitality & Tourism: Introduction to Journalism, Definition of a Journalist, Nature & Scope of Journalism, Journalism - Hospitality & Tourism: Careers & Opportunities, Familiarization with tasks and profile of a Journalist, Ethics for Journalists, Current Issues for Journalists, Travel, Tourism & Hospitality Writing, Types of Travel Writing.
06
2.
Pioneers in Hospitality & Tourism Journalism & Media: Pioneers in Travel Writing, Great travel stories of Marcho Polo, Hiuen Tsang, Iban Batuta, Al Baruni, V.S. Naipaul,Rahul Sankratayan, William Darlympal, Today's
10
BHM SYLLABUS -SEVENTH SEMESTER
Hospitality Pioneers - Studio Food Promoters - Chef Sanjeev Kapoor, Chef Vikas Khanna, David Rocco
3.
Creative Travel, Tourism & Hospitality Writing: : Introduction to creative writing, information collection, writing for hospitality, tourism and travel magazines, Writing for online magazines, Studies from Hospitality Biz India, Travel Biz Monitor and Express Hospitality Magazines, Travel web searching (browsing).
10
4.
Media Applications for Hospitality: Introduction Media, Its Role in Hospitality Promotion, Televisions, Food Food Channel, TLC Channel, Food & Travel Shows, Social Media-Creating Pages and Profiles, Merits/Demerits of Social Media. Developing promotional Literature, Travel & Hospitality Photography, New Trends
10
Total hours 36
SUGGESTED READING
Magazines of Airlines, Hotels & Tourism Organizations.
Hand Book of Journalism & Mass Communications by V.S. Gupta, Vir Bala Aggarwal, concept
Publishers, New Delhi.
Hospitality Biz India, Travel Biz Monitor
Hotel Promotional Literatures
Mass Communication Theory & Practice by Uma Narula, Hiranand Publication, New Delhi.
Mass Communication, Wilbur Schram
Outlook Traveler
The Art of Travel : Essays on Travel Writing, Dodel, Philip
Travel in the ancient world, Cason, Leonell, George Allen
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (B)
COURSE TITLE APPLICATION OF COMPUTER IN TOURISM AND HOSPITALITY
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives about the basics of computers and basic software used by computers such as MS. Office, MS Excel, MS Power point. Course would also enlighten students on the use of social media and internet practices
COURSE OUTCOME
CO1 : Explore the basics of computer operations. CO2 : Compare and contrast the various components and classification of computers. CO3 : Classify the types of software with their suitability to the operations. CO4 : Justify the applicability of computer software in hotels. CO5 : Have a deep insight of Internet and its applications.
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Computers: Introduction to Computer: Classification, Generations, Organization, Capabilities Characteristics & Limitations, Application of Computer in Hotels, Familiarization with Components of Computers – Hardware: Hardware elements – input, storage, processing & output devices. Block diagram of computer,
06
2. Introduction to Computers Software: Types of Software, System Software, Application Software, Utility Software’s, Use of MS- Office: Basics of MS- Word. MS- Excel and MSPower Point
10
3. Internet & Applications: Introduction to Internet: Definition of networks, concepts of web page, website and web searching (browsing). Benefits, Application, Working, Hardware and Software requirements, World
10
BHM SYLLABUS -SEVENTH SEMESTER
Wide Web, Web Browser, URL, Search Engine
4. Social Media Applications and Hospitality: Introduction to Social Media, Its Role in Hospitality Promotion, Facebook – Creating Pages and Profiles, Merits/Demerits of Social Media, Linked In, Twitter and Other Social Media Applications.
10
Total hours 36
SUGGESTED READING
Leon & Lion, Introduction to Computers, Vikas Publishing House, New Delhi ·
June Jamrich Parsons, Computer Concepts 7th Edition, Thomson Learning, Bombay.
Comer 4e, Computer networks and Internet, Pearson Education
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 701 (C)
COURSE TITLE WEB APPLICATION IN HOSPITALITY & TOURISM
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea different web application modules used in Front Office, it also identifies various measures related to data compression, and It also enlightens the students on the concept of web designing.
COURSE OUTCOME
CO 1Student will be able to understand the important concept of web application in the field of tourism and hospitality. CO 2Need and importance of data compression. CO 3Web designing. CO 4 Multimedia Co 5 Importance of Web Application
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Web Applications: Understanding the concepts with Hotel Websites like of Taj, Oberoi's, Lalit, Hilton etc. Concept of e - Commerce, e - Tourism, e- Business, Role of a website and e tools like Multimedia: Multimedia devices, components of multimedia systems, authoring tools, creating multimedia, video-capturing, video on demand.
10
2. Data compression : Need for data compression, non-lossy and lossy compressions for images, color, gray scale and still-video image, video image, and audio compression JPEG standard, MPEG standard, DVI Technology, MIDI, brief survey of speech recognition and generation.
10
3. Data and file format standards, Multimedia applications design: Application classes, types of Multimedia systems; Distributed multimedia systems: Components, distributed
8
BHM SYLLABUS -SEVENTH SEMESTER
multimedia Databases.
4. Introduction to Web design: Web development process, site types and architectures, navigation theory and practice. Introduction to Page: Page sizes, page types, web design tools; introduction to text: Fonts and text layout, formatting tags, text design issues for the web. Each student would be required to develop at least one website.
10
Total hours 38
SUGGESTED READING
Vaughan, Multimedia Making IT Work, Tata McGraw Hill
Villamil and Molina, Multimedia: An Introduction, Prentice-Hall of India
Shuman, Multimedia in Action, Vikas Publishing House, New Delhi
Senclair, Multimedia on the PC, BPB Publications.
Rosch, Multimedia Bible, Sams Publishing
Powell, Web Design The Complete Reference, Tata McGraw Hill, New Delhi
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 702
COURSE TITLE HUMAN RESOURCE MANAGEMENT
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course reveals how Human Resource Management works in hotel through various training and recruitment practices adopted by Human resource department in the hotel. it elaborate on the employee’s motivational & different theories that have been applied in this field.
COURSE OUTCOME
CO1 : Explore the concept and importance of Human resource management. CO2 : Compare and contrast the various recruitment policies. CO3 : Justify the applicability of the theories of Human resource management. CO4 : Have a deep insight of complete Employee behaviour and lead a team. CO5 : Have knowledge of theories related to employee motivation, compensation and benefit management to solve complex hospitality problems
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Introduction to Human Resource Management: Introduction, Definition & Concept, Growth Drivers in India, Importance of HRM, Hospitality Industry Characteristics, Human Resource Roles, HR Challenges. Manpower Planning, Process, Managing Workers,
06
2. Recruitments, Learning & Development, Performance Appraisal: Recruitments, Introduction, Concept, Sources, What to look for in prospective candidates, Recruitments Policy and Techniques. Learning & Development, Introduction, Concept, Functions, Training Cycle, Evaluation, Methods, Organizational Culture & Training. Performance Appraisal -Introduction, Purpose, Process, Challenges, Underlying Theories, Balance Score Card, The360 Degree Feedback System, Managing Employee
4. Job Satisfaction, Organizational Culture, Disciplinary Action: Introduction, Theories of Motivation, Correlates of Job Satisfaction, Importance of Job Satisfaction, Measuring Job Satisfaction. Organizational Culture: Introduction, Observational Aspects, Functions, Cultural Models, Positive or Negative Organizational Cultures, Managing and Changing Organizational Cultures. Disciplinary Action: Introduction, Principles of Natural Justice, Counseling, Disciplinary Guidelines, Disciplinary Process, Charge Sheet
10
Total hours 36
SUGGESTED READING
Human Resource Development & Management in the Hotel Industry – S.K. Bhatia, Nirmal Singh
Principal and Techniques of Personnel Management Human Resource Management – Dr. Jagmohan Negi
Human Resource Development Practice in Travel and Tourism – S.C. Bagri
Human Resource Management in Hospitality – Malay Biswas
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 703
COURSE TITLE SAFETY SECURITY AND TRAVEL DOCUMENTATION
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course provides the basic knowledge about Safety Security practices at hotels, tourist destinations, requirement of travel documents and various permits required for travels
COURSE OUTCOME
A student who successfully completes the course will be able to understand :
CO 1The importance of Safety Security best practices at hotels, tourist destinations, requirement CO 2Need , concept and procedure for various travel documentation CO 3 Understanding the concept of VISA its types and categories CO 4 Describing the Importance Of Pass Port CO 5 Various Forms and Format
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Safety Security and Hotels: Understanding Safety & Security, Differentiation between safety and security, Best Practices in Indian Hotels, The Case of Taj & Oberoi at Mumbai, Security Departments in Hotels, Guidelines for Security in Hotels, Dealing with Emergencies - Fire, Death, Crisis Management, Disaster Management.,
06
2. Safety Security and Tourist Destinations: Understanding the destination images from tourist perspective, the role of the media in influencing consumer perceptions of travel safety Understanding Tourist Security, its importance and impact of tourism industry. Role of Media in influencing tourist perceptions, consumer awareness of travel advisories
10
BHM SYLLABUS -SEVENTH SEMESTER
and their influence on behaviour. Common problems & Challenges with hotel & tourism destinations security. Security issues at airports, railway stations, single woman travellers in India, Tourist Police & Its Role, Role of Ministry of Govt of India, UNWTO Guidelines/ Advises on Safety and Security, International Issues on Tourist Security, the role of insurance in the travel industry
3. Travel Documentation: Introduction to Travel Documentation, Documentation required while leaving and entering into India. Passport its types and procedures to obtain an Indian passport, Currency Regulations and concept of Basic Travel Quota (BTQ), Custom Regulations, Health Certificates, Insurance and Immigration
10
4. Understanding VISA and Permits Understanding the concept of VISA its types, Categories in which India give Visa to foreign tourists. Visa Requirements and procedure to obtain tourist visa for Singapore, UK, USA and Australia. Restricts and Special area permits for foreign tourists in India and their procedures to obtain. VISA on Arrival Scheme of Govt of India.
10
Total hours 36
SUGGESTED READING
Tourism Security: Strategies for Effective Managing Travel Risk
Safety By Peter Tarlow
Safety and Security in Tourism Relationships,
Management and Marketing By C. Michael Hall, Dallen J. Timothy and David Timothy Duval. –
Tourism, Security and Safety (The Management of Hospitality and Tourism Enterprises) –
Yoel Mansfeld & Abraham Pizam
Websites of UK, USA, Canada and Australia
Websites of Indian ministries and offices related to foreign exchange
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (A)
COURSE TITLE CULINARY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives knowledge about basic preparations in the kitchen with emphasis on vegetable, meat and cold food preparations
COURSE OUTCOME
CO 1 To enable students about the managerial aspects
CO 2 To teach students about quality and Portion control.
CO 3 To master the students in particular area of culinary skill
CO4 Learn about the Cold Kitchen
CO5To train the students in terms of menu planning
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT
OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment, Menus, Recipes, and Cost Management, Nutrition, Staff Structure & Trends
8
2. Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces, Soups, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta, and Other Starches
10
3. Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game, Cooking Meats and Game, Understanding Poultry and Game Birds their cooking, Understanding Fish and Shellfish, their cooking techniques
12
4. Salad Dressings and Salads, Sandwiches, Breakfast Preparation, Dairy and Beverages, Cooking for Vegetarian Diets, Health foods, Sausages and Cured Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation
10
BHM SYLLABUS -SEVENTH SEMESTER
Total hours 40
SUGGESTED READING
Professional Cooking by Wayne Gisslen, Wiley Publications
The Professional Chef by Culinary Institute of America
Cold Kitchen: A Guide to Garde Manger - Sharma, D.D.
Professional Garde Manger: A Guide to the art of Buffet - Larousse, David Paul
Professional charcuterie – John Kinsella and David T, Harvey
The Art of Garde Manager – Frederic H. Sonneschmidt, John F. Nicolas.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (B)
COURSE TITLE BAKERY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea about basic preparations in the kitchen with emphasis on preparation of breads, sweet breads and French pastries
LEARNING OUTCOME
A student who successfully completes the course will CO1 Identify basic ingredients used in bakery like flour, milk, sugar, yeast . CO2 Understanding of breads and roll CO3 To master the students in particular area of bakery CO4 Learn about the French pastries and rectification of cake faults.
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
COURSE DETAILS Module no
Topic Hours
1. Bakery Introductions: Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours; Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and Flavourings; Cocoa and Chocolate; Fruits. Professional Bakery Equipments & Tools, Production Factors; Staling
10
2. Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ; Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls; Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cheese Bread; Indigenous Breads of India; Middle Eastern Pita Bread
10
3. Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products; Specialty Rolls and Yeast-Raised Cakes; Croissants; Doughnuts and Crullers: Preparation for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems with
10
BHM SYLLABUS -SEVENTH SEMESTER
Doughnuts and Crullers.
4. Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough Products; Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped Toppings. Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Whipped Cakes; Common Problems with Sponge Cakes
10
Total hours 40
SUGGESTED READING
• Practical Baking, 5th Edition by William J. Sultan Wiley Publications • Baking and Pastry: Mastering the Art by The Culinary Institute of
America, Wiley Publications • In the Hands of a Baker http://www.ciaprochef.com/ • Baking by Marha Dey • www.hermehouse.com
OBJECTIVE This course gives idea about basic preparations in the kitchen with emphasis on preparation of Chinese and Italian cuisine
COURSE OUTCOME
A student who successfully completes the course will CO1 Understanding about international cuisines . CO2 Learn about Chinese and Italian cuisine CO3 Understanding cooking methods and equipments used. CO4 Learn about various local dishes ,ingredients and geographical features
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 L
CO3 M
CO4 L
COURSE DETAILS Module no
Topic Hours
1. Cuisine of China- I: - Introduction to Chinese Cuisine, Historical Background, Regions &Regional Cooking Styles, Staple food with regional Influences
10
2. Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
12
3. Cuisine of Italy - I: - Introduction to Italian Cuisine, Historical Background, Regions &Regional Cooking Styles, Staple food with regional Influences
10
4. Cuisine of Italy - II: Methods of cooking, Equipment & utensils, Ingredients & Dishes
12
Total hours 44
SUGGESTED READING
• Nita Mehta – Italian Vegetarian Cookery, Snab Publishers. • Alberto Capatti - Arts and Traditions of the Table: Perspectives on
Culinary History, Columbia • University Press • Italian Cooking by Sanjeev Kapoor • Ken Hom – Chinese Cookery, BBC Books • Funchsia Dunlop - The Revolutionary Chinese Cookbook, Ebury Press • Eileen Yin-Fei Lo – Mastering the Art of Chinese Cooking, Chronicle
Books
BHM SYLLABUS -SEVENTH SEMESTER
• Su Huei Huang, Lai Yen-Jen – Chinese Cuisine, Wei-Chuan Publishing • E N Anderson – The Food of China, Yale University Press • Parvinder S Bali – International Cuisine & Food Production – Oxford
University Press.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (D)
COURSE TITLE FOOD SERVICE MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course keeps an emphasis on managerial functions like- planning, organising, controlling and other operational functions. Makes student understand the market trends and frequent history of food &beverage sector in India & abroad. It also describes the detailed control process and points of coordination with purchase and store departments
COURSE OUTCOME
A student who successfully completes the course will : CO1Be able to classify food and beverage sectors in various group and will understand important factors in running each group. CO2Be able to classify various controlling actions like – Purchasing , receiving and store management and co ordination CO3Facilities Planning And Design, Equipment And Furnishings, Environmental Management CO4Be able understand the core of facility management and upkeep. CO5Will be able to perform and understood the role of an ideal manager
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
•
COURSE DETAILS Module no
Topic Hours
1. The Foundations The Foodservice Industry, The Systems Approach, The Fundamentals, Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu
08
2. The Operational Functions Purchasing, Receiving, Storage, And Inventory, Production, Beverage Provision, Food and Beverage Service, Events Conferencing & Banqueting, Apprising Performance, Strategic Decisions
10
BHM SYLLABUS -SEVENTH SEMESTER
3. The Facilities Facilities Planning And Design, Equipment And Furnishings, Environmental Management
08
4. The Management Functions Organizational Design, Leadership, Human Resource Management, Performance Improvement, Financial Management, Marketing
08
Total hours 34
SUGGESTED READING
Food & Beverage Management 3/e John Cousins, David Foskett & Andrew Pennington, Good
Foodservice Management: Principles and Practices by June Payne-Palacio Ph.D.
Foodservice Management Fundamentals by Dennis R. Reynolds; Wiley Publishers
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (E)
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives idea of role of front office in revenue generation, co ordination of front office with other departments, check in and checkout procedure, about revenue management and staffing required for duty.
COURSE OUTCOME
A student who successfully fulfils the course will : • Understand the different revenue generation techniques. • Relationship and coordination with other department. • Different types of reservation software. • Revenue management. • Staffing requirement, challenges, recruiting.
COURSE DETAILS Module no
Topic Hours
1. Hotel Front Office and Role in Hotel Revenue Generations, Preparing for Guest Services, Relationship & Coordination with Housekeeping and other Divisions, The Hotel Organization and the front office manager, Effective interdepartmental communications, Front Office Structures, layouts Trends & Practices.
10
2. Managing Guests from Check in to Check Out – Role of Front Office, Property management systems, System wide reservations, Guest registration, Managing the financials, Guest checkout, Procedures Forms & Formats
08
3. Revenue Management : An Introduction, Customers’ Knowledge and Consumer Behavior, Internal Assessment and Competitive Analysis, Economic Principles and Demand Forecasting, Reservations and Channels of
10
BHM SYLLABUS -SEVENTH SEMESTER
Distribution, Dynamic Value-Based Pricing, Channel and Inventory Management, The Revenue Management Team, Strategic Management and Following the RevPAR, Tools, Tactics, and Resources
4. Staffing Challenges, Recruitments & Training, Managing Hospitality, Promoting in house sales, It is going to happen- Handling Emergencies, Managing Guest Safety & security Gearing for Interviews, The role of Supervisor and Managers Responsibilities.
08
Total hours 36
SUGGESTED READING
• Front office Management by S.K.Bhatnagar. • Front Office Management & Operations by Sudhir Andrews • Effective Front Office Operations by Michael. L. Kasavana • Hotel Front Office -A Training Manual by Sudhir Andrews • Professional front Office Management by Robert. H. Woods, Jack. D.
Niemeyer, • David. K. Hayes, Michele .A. Austin • Front Office Operations & Management by Ahmad Ismail • Hotel Front Office Operations & Management by Jatashankar. R.Tewari • Hotel Front Office Management by James Bardi. • Front Office Management & Operations by LinsleyDeveau, Patricia. M.
Deveau,Nestor. D.J. Portocarrero, Marcel Escoffier • Check – in Check – out by Gary. K.Vallen
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (F)
COURSE TITLE ACCOMMODATION MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an idea about the organisational structure of the housekeeping department and the duties and responsibility of the housekeeping staff. It also explains the different management practices for the smooth function of the department. It also explains about the safety and environmental issue. It also explains about the importance of housekeeping on a larger scale.
COURSE OUTCOME
CO1: The duties and responsibility of the Executive Housekeeper. CO2: The latest trends and practices followed in the hotel. CO3: Importance of the inventory control CO4: The concept Supervision and management practices in the hotel. CO5: Importance of energy conservation in the hotel & Dealing with infectious diseases on the property
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Organization in Housekeeping
The Housekeeping Department in Hotel Operations,
The Executive Housekeeper as Department Manager. Structural Planning of the
Housekeeping Department. Current Trends& practices.
9
2. Management Practices
Management of Inventory and Equipment.
Characteristics of Housekeeping Equipment and Supplies.
The Cleaning Function, Personnel Administration,
9
BHM SYLLABUS -SEVENTH SEMESTER
Controlling
Housekeeping Operations, Supervision and Management Practices in Housekeeping
3. Safety & Environment
Safety, Security and Infectious Diseases in Property Operations.
Energy Conservation in Lodging Properties, E
Environmental and Sustainability Issues.
8
4. Pre-Requisites In Housekeeping
Opening New Hotels & Role of Housekeeping,
Linen Management, Guest Laundry Services, Valet Services,
Managing Pests Control, Out Source
Management Practices in Housekeeping,
Housekeeping Beyond hotels i.e Libraries, Hospitals, Airports and others,
Entrepreneurship Opportunities in Housekeeping
10
Total hours 36
SUGGESTED READING
Accommodation & Cleaning Services, Vol. I & II, David, Allen, Hutchinson Hotel House Keeping – Sudhir Andrews Publisher: Tata Mc Graw Hill
House Keeping Management for Hotels, Rosemary Hurst, Heinemann
Housekeeping Management – Margaret M. Leappa & Aleta Nitschke
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (G)
COURSE TITLE LAUNDRY MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE This course gives an idea about the concept, importance, and function of the laundry. This will also help the students to understand the planning process behind a commercial laundry and the operating procedure for it. It will also make the students understand the concept and procedure for handling the guest laundry.
COURSE OUTCOME
CO1: To study laundry organization and set up. CO2: To explain planning of laundry operation. CO3: To analyze managing and servicing guest laundry CO4: To find emerging trends of laundry operations. CO5: To describe inventories, audits and global practices.
MAPPING COURSE OUTCOMES LEADING TO THE
ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE DETAILS Module no
Topic Hours
1. Laundry:
The Concept, Importance, Organization Structure, Key Roles & People
Functions of a Laundry, Professional Laundry Set Up
The Professional Housekeeper-- Madelin Schneider, Georgina Tucker & Mary Scoviak.
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (H)
COURSE TITLE RETAIL MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE The objectives of this course is to make student learn concept of retail management, how it works, what are the different models and theories and how did retail management evolve in Indian scenario. The student will build up knowledge related to merchandizing and understand skills set required to build retailing operations
COURSE OUTCOME
A student who successfully completes the course will understand:
Student will understand the concept, development and evolution of
retailing in India
Will be aware of various retailing theories and models along with store
design, layout and visual merchandizing.
Student will understand the concept of merchandizing along with
human resource management and comer relationship management.
Will learn retail operation skills for effective retail management
COURSE DETAILS Module no
Topic Hours
1. The Business of Retail: Retailing- Definition, Concept Importance, Functions of a retailer, Relationship between retail and Marketing, Retail as a career. Retail in India- Evolution, changes in the retail sector, The Wheel of Retailing, The Accordion, The Retail Life Cycle, Emerging Trends in Retailing, Retail Scenario in India, Retail Competition, Retail Formats..
06
2. Retail Models and Theories of Retail Development- Theories of retail development, concept of life cycle in retails, Business models in retails, Airport Retailing, Services retailing. Information Gathering in Retailing, Retail Strategic Planning and Operation Management, Retail Financial Strategy, Target Market Selection and Retail Location, Store Design and Layout, Visual Merchandising and Displays.
10
3. Merchandise : Planning, Buying and Handling, Merchandise Pricing, Retail Communication Mix, Promotional Strategy, Retail Human Resources Management, Customer Service, The GAPs Model, Customer Relationship Management.
10
4. Retail Operating Skills: Pre-Check, Opening the Sale, Probing, Demonstration, Trial , Close Handling Objections, Closing, Confirmations & Invitations. Retail
10
BHM SYLLABUS -SEVENTH SEMESTER
Management Information Systems, Retail Audits, Online Retailing, Global Retailing, Legal and Ethical Issues in Retailing.
Total hours 36
SUGGESTED READING
Levy IM. And Weitz B.A (2004), Retailing Management, 5th ed., Tata McGraw Hill. –
Berman B. Evans J. R. (2004), Retail Management, 9th Edition, Pearson Education.
Bajaj C; Tuli R., Srivanstava N.V. (2005),
Retail Management, Oxford University - Press, Delhi. - Dunne P.M, Lusch R.F. and David A. (2002), Retailing, 4th ed., South-Western, - Thomson Learning Inc. –
Pradhan, Swapna; Retaling Management; Tata McGraw Hill; New Delhi
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 704 (I)
COURSE TITLE EVENT MANAGEMENT
CONTACT HOURS L: 04 T: 0 P: 0
OBJECTIVE The objectives of this course is to make student learn concept of Event management and the skill required, organizing and designing of event , marketing , promotions and management of events
COURSE OUTCOME
A student who successfully completes the course will understand:
Student will understand the concept and skill requirements for event management
Learner will understand the concepts of organizing and designing of events.
Student will understand the concept of marketing and promotions of events
Student will learn managing of events covering financial , human resource and crowd management
COURSE DETAILS Module no
Topic Hours
Events The Concept, Nature, Definition and scope, C’s of Events, advantage and disadvantage of Events, Categories and Typologies, Skills required to be a good Event Planners
08
Organizing & Designing of Events Key elements of Events, Event Infrastructure, core concept, core people, core talent, core structure, Setting Objectives for the Event, Negotiating Contracts with event Organizers, Venue, Media.
10
Marketing & Promotion of Events Nature of Event Marketing, Process of Event Marketing, The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising, Publicity and Public Relation
08
Managing Events Financial Management of Events, Staffing, Leadership. Safety and Security: Occupational Safety and Health, Incident Reporting, Crowd Management and Evacuation.
10
Total hours 36
SUGGESTED READING
A.K. Bhatia, ‘Event Management’, Sterling Publishers Pvt. Ltd. Delhi.
Anton Shone & Bryn Parry, ‘Successful Event ;2Management
Coleman, Lee & Frankle, Powerhouse Conferences. Educational Institute of AHMA
BHM SYLLABUS -SEVENTH SEMESTER
PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 7 th
COURSE CODE BHM 705
COURSE TITLE DISASTER MANAGEMENT IN TOURISM
CONTACT HOURS L: 06 T: 0 P: 0
OBJECTIVE This course gives an introduction to the concept and classification of the disaster. It also gives a brief description about the inter-relation between disaster and the development. It elaborates the disaster management at different stages. This course also covers the disaster management laws and policies in India.
COURSE OUTCOME
A student who successfully completes the course will understand:
Concept of disaster and relationship between disaster and development
Stages in disaster management
Disaster management laws in India
COURSE DETAILS Module no
Topic Hours
1. Introduction, Definitions and classification:
Concepts and definition –Disaster, Hazard, Vulnerability, Resilience, Risks.
Natural disasters; Cloud bursts, earth quakes, Tsunami, snow, avalanches, landslides, forest fires, diversion of river routes (ex. Kosi river), Floods, Drought, Cyclones, volcanic hazards/ disasters (Mud volcanoes): causes and distribution, hazardous effects and environmental impacts of natural disasters, mitigation measures, natural disaster prone areas in India, major natural disasters in India with special reference to Uttarakhand.
10
2. Inter-relationship between Disasters and Development
Factors affecting vulnerabilities, differential impacts, impacts of development projects such as dams, embankments, changes in land use etc., climate change adaption, relevance of indigenous knowledge, appropriate technology and local resources, sustainable development and its role in disaster mitigation, roles and responsibilities of – community, panchayat raj institutions/urban local bodies, state, centre and other stake holders in disaster mitigation
10
3. Disaster Management (Pre-disaster stage, Emergency stage and Post disaster stage)
Preparing disaster preparedness plan, Land use zoning, Preparedness through (IEC) Information, education & Communication; Pre-disaster stage (mitigation), Disaster resistant house construction, Population reduction in vulnerable areas, Awareness.
2. Emergency Stage: Rescue training for search & operation at national & regional level, immediate relief, assessment surveys
3. Post Disaster stage-Rehabilitation and reconstruction of disaster affected areas; urban disaster mitigation: Political and administrative aspects, social aspects, economic aspects, environmental aspects.
4. Disaster Management Laws and Policies in India
Environmental legislations related to disaster management in India: Disaster Management Act, 2005
Environmental policies & programmes in India- institutions & national centres for natural disaster mitigation
National Disaster Management Authority (NDMA): structure and functional responsibilities, National Disaster Response Force (NDRF): Role and responsibilities, National Institute of Disaster Management (NIDM): Role and responsibilities.
06
Total hours 36
SUGGESTED READING
Disaster Management B.Narayan 2009
Disaster Management Dr. S.L.Goel & Dr. Ram Kumar2001
Objective of seminar To inculcate, self-learning and communication skills students are expected to prepare and conduct presentation on allotted topic from core or ancillary subjects which will help to develop competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
GENERAL PROFICIENCY, BHG -707
Objective of General Proficiency General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other Personality Development activities.
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 801 (A/B/C)
COURSE TITLE WRITING SKILLS FOR HOSPITALITY/HOSPITALITY OPERATION
SOFTWARE /TRADE PRESENTATION SKILL
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop writing skills for
hospitality/hospitality operation software /trade presentation skills in real time scenario through industrial job training exposure.
COURSE
OUTCOME
CO1: Writing Report of Industrial Training
CO 2 : write a detailed note on learning outcomes
CO3; List down various what to be observe sheet
Co 4 : Describing various presentation skills
CO 5 : Explaining various learning MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing Skills for Hospitality (Writing of Industrial Reports/
Hospitality Operation Software Skills/ Trade
Presentation Skills Management Practices while
acquainting the learners with skills of trade of their
choice Log books and attendance, Appraisals, Report and
presentation, as applicable
All candidates must ensure that the log books and
appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on
the report) Should be made. This will be presented in
front of a select panel from the institute and the
industry. It should be made for duration of 10 minutes. Marks will be
awarded on this. The presentation should express the
BHM SYLLABUS-EIGHTH SEMESTER
student’s experiences in the department and what
has he learned/ observed
The Report will be submitted in the form
specified as under: a) The typing should be done on both sides of the
paper (instead of single side printing)
b) The font size should be 12 with Times New Roman
font.
c) The Training Report may be typed in 1.5 line
spacing. d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the
approved authority.
Students have to submit the following on completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.;
2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate. 4. Report in view of requirements of VIII semester.
5. Power Point presentation on a CD, based on the
report.
6. Attendance sheet.
7. Leave card
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 802
COURSE TITLE HUMAN RESOURCE PRACTICES (INDUSTRIAL EXPOSURE )
CONTACT
HOURS
L: 0 T: 0 P: 0
OBJECTIVE This course gives students basic idea of how to develop human resource
management skills in real time scenario through industrial job training
exposure.
COURSE OUTCOME
CO1: Elaborating the importance of Human Resource CO 2 : Write a detailed note on learning outcomes
CO3; List down various Human Resource practices
Co 4 : Describing various presentation skills
CO 5 : Explaining various learning through training department
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 H
CO5 M
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing
Skills for Human Resources Practices Writing of Industrial Skills Management Practices while
acquainting the learners with skills of
Log books and attendance, Appraisals, Report and
presentation, as applicable
All candidates must ensure that the log books and appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to
make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on
the report) Should be made. This will be presented in front of a select panel from the institute and the
industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The
presentation should express the student’s
experiences in the department and what has he learned/ observed
The Report will be submitted in the form
BHM SYLLABUS-EIGHTH SEMESTER
specified as under:
a) The typing should be done on both sides of the
paper (instead of single side printing)
b) The font size should be 12 with Times New Roman font.
c) The Training Report may be typed in 1.5 line
spacing.
d) The paper should be A-4 size.
e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the approved authority.
Students have to submit the following on
completion of industrial training to the faculty
coordinator at the institute:
1. Logbook.; 2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate.
4. Report in view of requirements of VIII semester.
5. Power Point presentation on a CD, based on the
report. 6. Attendance sheet.
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 803
COURSE TITLE SAFETY SECURITY AND TRAVEL DOCUMENTATION FACILITATION
MANAGEMENT PRACTICES (INDUSTRIAL EXPOSURE )
CONTACT
HOURS
L:0 T:0 P:0
OBJECTIVE This course gives students basic idea of how to develop safety security
and travel documentation facilitation management skills in real time scenario through industrial job training exposure.
COURSE
OUTCOME
CO 1 :Elaborate need and Importance of Safety and Security
CO 2: Describe Various travel documentation
CO 3 : Explaining the role of Travel agency in Hotel business
C04 : Defining various travel related glossary
CO5: Describing entire concept through travel documentation MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Course
Outcome
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 M
CO4 L
CO5 H
H = Highly Related; M = Medium L = Low
COURSE
DETAILS
Module
no
Topic Hour
s
The Units imparting industrial exposure shall
conduct formal Induction sessions and emphasis on
personality skills to facilitate the learners on Writing Skills for Safety Security and Travel Documentation
Writing of Industrial Skills Management Practices
while acquainting the learners with skills of
Log books and attendance, Appraisals, Report and
presentation, as applicable. All candidates must ensure that the log books and
appraisals are signed by the departmental/ sectional
heads as soon as training in a particular department
or section is completed. They are also advised to
make a report in accordance to their curriculum for
VIII Semester. A PowerPoint presentation (based on the report) should be made. This will be presented in
front of a select panel from the institute and the
industry. It should be made for duration of 10
minutes. Marks will be awarded on this. The
presentation should express the student’s experiences in the department and what has he
learned/ observed
BHM SYLLABUS-EIGHTH SEMESTER
The Report will be submitted in the form
specified as under:
a) The typing should be done on both sides of the paper (instead of single side printing)
b) The font size should be 12 with Times New Roman
font.
c) The Training Report may be typed in 1.5 line
spacing.
d) The paper should be A-4 size. e) Two copies meant for the purpose of evaluation
may be bound in paper- and submitted to the
approved authority.
Students have to submit the following on
completion of industrial training to the faculty coordinator at the institute:
1. Logbook.;
2. Appraisal;
3. A copy of the offer letter and industry exposure/
Job Training Certificate.
4. Report in view of requirements of VIII semester. 5. Power Point presentation on a CD, based on the
report.
6. Attendance sheet.
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (A)
COURSE TITLE CULINARY MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to culinary management in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF
PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H
CO4 H
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE
1. Source of Manpower
2. Area/Layout of kitchen 3. Indenting/Receiving/Storing Procedure
4. Standard formats/Certificate required for
Institution
5. Various equipment (Small/Large) required for
dept.
6. Types of Menu/Cuisine 7. Procurement of Raw Material.
8. Standard Recipes
9. Preparation Technologies
10. Waste Management
11. Type of Cooking method 12. Standard serving /preparation timing
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (B)
COURSE TITLE BAKERY MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to bakery management in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- List down the equipment used. CO2- Identify the equipments required.
CO3- Develop working skills.
CO4- List down the ingredients used.
CO5- Compile menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Course
Outcom
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 H
CO2 M
CO3 H
CO4 H
CO5 M
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Area/Layout
2. Equipments required
3. Various preparation/Menu
4. Operation hours 5. Standard Recipe
6. Issuing/Receiving Procurements
7. Standard Receiving/sale procedure
8. Waste Management
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (C )
COURSE TITLE INTERNATIONAL CUISINES
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to international cuisines in real time scenario through industrial
job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Experts foe cuisine
2. Availability of Raw Material
A. Bases of Cuisines B. Base of spices
C. Base of popular
D. Base of Food/Dishes
E. Seasonal Dishes
3. Availability of Equipments
4. Understand the Language/Mark 5. Operating hours
6. Standard Recipes
7. Availability of Manpower
8. Setting up of Menu
9. Local ethics/ Religious Requirement
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804(D)
COURSE TITLE FOOD SERVICE MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of how to develop various skills
related to food service management in real time scenario through
industrial job training exposure.
COURSE OUTCOME
CO1- Identify the source of Manpower. CO2- Explore themselves to the real time situations.
CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
Cou
rse
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 M
CO3 H M
CO4 H
CO5 H
COURSE DETAILS
Module no
Topic Hours
WHAT TO OBSERVE
1. Technology used by Management
2. Management Techniques
3. Inventory/Issuing/Receiving System 4. Billing/ Ordering Procedure
5. Types of Meal & Timing
6. Responsibility of staff
7. Procurements Techniques
8. Cover/ Person that are accommodated during meal
hours 9. Structure of Institution
10. Cleaning / Maintenance procedure
11. Timing of operation
12. Standard Service Timing
13. Waste Management 14. Type of Equipment used/Specification
Total hours
SUGGESTED
READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (E)
COURSE TITLE FRONT OFFICE MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of front office and its actual
operation in hotel industry.
COURSE
OUTCOME
CO1- Identify the source of Manpower.
CO2- Explore themselves to the real time situations. CO3- List down the Food Items Procurement Procedures.
CO4- Compile Menus.
CO5- Compare different menus.
MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES:
16. Discount/Compensation facility or authority 17. Standard/signature products
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 804 (I)
COURSE TITLE EVENT MANAGEMENT
CONTACT
HOURS
OBJECTIVE This course gives students basic idea of event management operations in
real time scenario
COURSE
OUTCOME
CO1- Defining the concept of Event Management .
CO2- Preparing various checklist of different events CO3- Adoption of various marketing agencies for different events
CO4- Organization structure and duties and responsibilities of staff
CO5- Employee Retaining strategies
Cou
rse Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
WHAT TO OBSERVE 1. Source of Events/Business
2. Duties &n Responsibilities of staff
3. Marketing Techniques
4. Procedure for planning events
5. Various check list 6. Stores/Storage of Equipments
7. Sources of Manpower
8. Handling/Communication Procedure
9. Products/Brands use by the company
10. Working hours/Environment
11. Best Practices followed by company 12. Finance Handling
Total hours
SUGGESTED READING
NIL
BHM SYLLABUS-EIGHTH SEMESTER PROGRAMME BACHELOR IN HOTEL MANAGEMENT
SEMESTER 8 th
COURSE CODE BHM 805
COURSE TITLE COMPREHENSIVE VIVA VOCE
CONTACT
HOURS
OBJECTIVE The comprehensive viva voce is aimed at evaluating the learning
observation of the student post on the job training exposure and making
the student industry ready
COURSE OUTCOME
CO1- Explaining various leaning at from different section CO2- Explain major key terms used in Department
CO3- Organization structure of department
CO4- Coordination of with other departments
CO5- Duty Roasters
Course
Out
com
e
Program Outcome
PO1 PO2 PO3 PO4 PO5 PO6 PO7
CO1 M
CO2 H
CO3 M
CO4 M
CO5 H
COURSE
DETAILS
Module
no
Topic Hour
s
Student after completion of on the job industrial
exposure would appear for viva-voce on his on the
Job Training
Total hours
SUGGESTED
READING
NIL
SEMINAR, BHS -806
Objective of seminar
To inculcate, self-learning and communication skills students are expected to prepare and
conduct presentation on allotted topic from core or ancillary subjects which will help to develop
competencies in information retrieval, identify reliable sources, organize the information and communicate it effectively to peers using available information technology tools
BHM SYLLABUS-EIGHTH SEMESTER
GENERAL PROFICIENCY, BHG -807
Objective of General Proficiency
General Proficiency is aimed at developing student’s ability to handle all the tasks associated with the overall development; the marks will be awarded through interview and other