SEMESTER - I |
||
Teaching | 17 weeks | |
Preparatory / Practical | 01 week | |
Term-End Examinations | 04 weeks | |
Winter Break | 02 weeks | |
SEMESTER - II |
||
Teaching | 17 weeks | |
Preparatory / Practical | 01 week | |
Term-End Examinations |
Semester I (17 Weeks):
Teaching & Examination Scheme |
||||
NATIONAL COUNCIL COMPONENT |
||||
MINIMUM CONTACT HOURS
FOR EACH SUBJECT |
||||
No. |
Subject code |
Subject |
Contact Hours per Semester |
|
1 |
BHM111 |
Foundation Course in Food Production I | 30 |
120 |
2 |
BHM112 |
Foundation Course in Food & Beverage Service I | 30 |
60 |
3 |
BHM113 |
Foundation Course in Front Office I | 30 |
30 |
4 |
BHM114 |
Foundation Course in Accommodation Operations I | 30 |
30 |
5 |
BHM105 |
Application of Computers | 15 |
60 |
6 |
BHM106 |
Hotel Engineering | 60 |
- |
7 |
BHM116 |
Nutrition | 30 |
- |
TOTAL |
225 |
300 |
||
GRAND TOTAL |
525 |
WEEKLY TEACHING SCHEME
(17 WEEKS) |
||||
No. |
Subject code |
Subject |
Hours per Week |
|
Theory |
Practical |
|||
1 |
BHM111 |
Foundation Course in Food Production I |
02 |
08 |
2 |
BHM112 |
Foundation Course in Food & Beverage Service
I |
02 |
04 |
3 |
BHM113 |
Foundation Course in Front Office I |
02 |
02 |
4 |
BHM114 |
Foundation Course in Accommodation Operations
I |
02 |
02 |
5 |
BHM105 |
Application of Computers |
01 |
04 |
6 |
BHM106 |
Hotel Engineering |
04 |
- |
7 |
BHM116 |
Nutrition |
02 |
- |
Total |
15 |
20 |
||
Grand Total |
35 |
Examination Scheme |
||||
No. |
Subject code |
Subject | Term Marks* |
|
Theory |
Practical |
|||
1 |
BHM111 |
Foundation Course in Food Production - I | 100 |
100 |
2 |
BHM112 |
Foundation Course in Food & Beverage Service - I | 100 |
100 |
3 |
BHM113 |
Foundation Course in Front Office - I | 100 |
100 |
4 |
BHM114 |
Foundation Course in Accommodation Operations - I | 100 |
100 |
5 |
BHM105 |
Application of Computers | 50 |
100 |
6 |
BHM106 |
Hotel Engineering | 100 |
- |
7 |
BHM116 |
Nutrition | 100 |
- |
Total |
650 |
500 |
||
Grand Total |
1150 |
|||
*Term marks will comprise 30% in-course & 70% Term end Exam Marks |
BHM111 - Foundation
Course in Food Production - I (Theory) | |||
Hours Alloted : 30 | Maximum Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
INTRODUCTION TO COOKERY A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment |
02 |
5% |
02 |
CULINARY HISTORY A. Origin of modern cookery |
01 |
Intro Only |
03 |
HIERARCHY AREA OF DEPARTMENT AND KITCHEN A. Classical Brigade B. Modern staffing in various category hotels C. Roles of executive chef D. Duties and responsibilities of various chefs E. Co-operation with other departments |
03 |
10% |
04 |
CULINARY TERMS A. List of culinary (common and basic) terms B. Explanation with examples |
02 |
5% |
05 |
AIMS & OBJECTS OF COOKING FOOD A. Aims and objectives of cooking food B. Various textures C. Various consistencies D. Techniques used in pre-preparation E. Techniques used in preparation |
02 |
10% |
06 |
BASIC PRINCIPLES OF FOOD PRODUCTION - I i) VEGETABLE AND FRUIT COOKERY A. Introduction - classification of vegetables B. Pigments and colour changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruit in cookery G. Salads and salad dressings ii) STOCKS A. Definition of stock B. Types of stock C. Preparation of stock D. Recipes E. Storage of stocks F. Uses of stocks G. Care and precautions iii) SAUCES A. Classification of sauces B. Recipes for mother sauces C. Storage & precautions |
03 03 02 |
15% 5% 10% |
07 |
METHODS OF COOKING FOOD A. Roasting B. Grilling C. Frying D. Baking E. Broiling F. Poaching G. Boiling |
04 |
15% |
08 |
SOUPS A. Classification with examples B. Basic recipes of Consomme with 10 Garnishes |
02 |
10% |
09 |
EGG COOKERY A. Introduction to egg cookery B. Structure of an egg C. Selection of egg D. Uses of egg in cookery |
02 |
5% |
10 |
COMMODITIES: i) Shortenings (Fats & Oils) A. Role of Shortenings B. Varieties of Shortenings C. Advantages and Disadvantages of using various Shortenings D. Fats & Oil - Types, varieties ii) Raising Agents A. Classification of Raising Agents B. Role of Raising Agents C. Actions and Reactions iii) Thickening Agents A. Classification of thickening agents B. Role of Thickening agents iv) Sugar A. Importance of Sugar B. Types of Sugar C. Cooking of Sugar - various |
04 |
10% |
Total
|
30 |
100% |
FOUNDATION COURSE IN FOOD
PRODUCTION - I (PRACTICAL) PART 'A' - COOKERY |
|||
Hours Alloted : 60 Maximum
Marks : 50
|
|||
S. No. |
Topic | Method |
Hours |
01 |
i) Equipments - Identification, Description, Uses & handling ii) Hygiene - Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen |
Demonstrations & simple applications |
04 |
02 |
i) Vegetables - classification ii) Cuts - julienne, jardiniere, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix iii) Preparation of salad dressings |
Demonstrations & simple applications
by students |
04 |
03 |
Identification and Selection of Ingredients - Qualitative and quantitative measures. | Market survey / tour |
04 |
04 |
i) Basic Cooking methods and pre-preparations ii) Blanching of Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying - (deep frying, shallow frying, sauteing) Aubergines, Potatoes, etc. vi) Braising - Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes) |
Demonstrations & simple applications
by students |
04 |
05 |
i) Stocks - Types of stocks (White and Brown stock) ii) Fish stock iii) Emergency stock iv) Fungi stock |
Demonstrations & simple applications
by students |
04 |
06 |
Sauces - Basic mother sauces |
Demonstrations & simple applications |
04 |
07 |
Egg cookery - Preparation of variety of egg dishes |
Demonstrations & simple applications
by students |
04 |
08 |
Demonstration & Preparation of simple menu | Demonstrations & simple applications
by students |
04 |
09 |
Simple Salads & Soups: Simple Egg preparations: Simple potato preparations Vegetable preparations |
28 |
|
Total |
60 |
PART 'B' - BAKERY &
PATISSERIE |
|||
Hours Alloted : 60 Maximum
Marks : 50
|
|||
S. No. |
Topic | Method |
Hours |
01 |
Equipments |
Demonstration by instructor and applications
by students |
04 |
02 |
BREAD MAKING |
Demonstration by instructor and applications
by students |
10 |
03 |
SIMPLE CAKES |
10 |
|
04 |
SIMPLE COOKIES |
Demonstration by instructor and applications
by students |
16 |
05 |
HOT / COLD DESSERTS |
Demonstration by instructor and applications
by students |
20 |
Total |
60 |
BHM112 - FOUNDATION COURSE
IN FOOD & BEVERAGE SERVICE - I : THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
|
01 |
THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry and Growth of the hotel Industry in India B. Role of Catering establishment in the travel/tourism industry C. Types of F&B operations D. Classification of Commercial, Residential/Non-residential E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. F. Structure of the catering industry - a brief description of each |
06 |
20% |
02 |
DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F&B operations C. French terms related to F&B staff D. Duties & responsibilities of F&B staff E. Attributes of a waiter F. Inter-departmental relationships (Within F&B and other department) |
04 |
15% |
03 |
I (F & B OUTLETS) A. Specialty Restaurants B. Coffee Shop C. Cafeteria D. Fast Food (Quick Service Restaurants) E. Grill Room F. Banquets G. Bar H. Vending Machines I. Discotheque II ANCILLIARY DEPARTMENTS A. Pantry B. Food pick-up area C. Store D. Linen room E. Kitchen stewarding |
06
04 |
20%
10% |
04 |
F & B SERVICE EQUIPMENT
Familiarization & Selection factors of: |
04
|
15% |
05 |
NON-ALCOHOLIC BEVERAGES Classification (Nourishing, Stimulating and Refreshing beverages) A. Tea B. Coffee C. Juices and Soft Drinks D. Cocoa & Malted Beverages |
01
01
01
01 01 |
20% |
Total |
30 |
100% |
MARKING SCHEME FOR PRACTICAL
EXAMINATION |
|
Maximum Marks : 100 Durations
04.30Hrs Pass Marks : 50 |
|
Indenting and Scullery 30 minutes before and after the practical | |
All menu items to be made from the prescribed syllabus only | |
Part A Cookery 1. One simple salad OR soup 2. One simple sauce 3. One simple egg preparation 4. One simple vegetable or potato preparation 5. Journal |
10 10 10 05 05 40 |
Part B (Bakery) 1. Bread or bread rolls 2. Simple cake or cookies 3. One dessert hot or cold 4. Journal |
15 10 10 05 40 |
Part C (General Assessment) 1. Uniform & Grooming 05 2. Indenting and plan of work 05 3. Scullery, equipment cleaning and Hygiene 05 4. Viva 05 |
05 05 05 05 20 |
PARAMETERS OF ASSESMENT OF EACH DISH A) Temperature B) Texture / Consistency C) Aroma / Flavour D) Taste E) Presentation |
20% 20% 20% 20% 20% 100% |
NOTE: 1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination. 2. Invigilation will be done by both internal and external persons. 3. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted. 4. Uniform and grooming must be checked by the examiners before commencement of examination. 5. Students are not allowed to take help from books, notes, journal or any other person. |
FOUNDATION COURSE IN FOOD
& BEVERAGE SERVICE - I : PRACTICAL |
||
Hours Alloted : 60 Maximum
Marks : 100 |
||
S. No. |
Topic | Hours |
01 |
Food Service areas - Induction & Profile of the areas | 04 |
02 |
Ancillary F&B Service areas - Induction & Profile of the areas | 04 |
03 |
Familiarization of F&B Service equipment | 08 |
04 |
Care & Maintenance of F&B Service equipment | 04 |
05 |
Cleaning / polishing of EPNS items by: |
04 |
06 |
Basic Technical Skills Task-01: Holding Service Spoon & Fork Task-02: Carrying a Tray / Salver Task-03: Laying a Table Cloth Task-04: Changing a Table Cloth during service Task-05: Placing meal plates & Clearing soiled plates Task-06: Stocking Sideboard Task-07: Service of Water Task-08: Using Service Plate & Crumbing Down Task-09: Napkin Folds Task-10: Changing dirty ashtray Task-11: Cleaning & polishing glassware |
16 |
07 |
Tea - Preparation & Service | 04 |
08 |
Coffee - Preparation & Service | 04 |
09 |
Juices & Soft Drinks - Preparation & Service |
08 |
10 |
Cocoa & Malted Beverages - Preparation & Service | 04 |
Total |
60 |
MARKING SCHEME FOR PRACTICAL
EXAMINATION |
|
Maximum Marks : 100 Duration
03.00Hrs Pass Marks : 50 |
|
All Technical Skills to be tested as listed in the syllabus | |
Marks |
|
1. Uniform / Grooming 2. Service Equipment Knowledge / Identification 3. Care Cleaning & Polishing of service equipment 4. Service skills / tasks 5. Beverage service Tea / Coffee / Soft drinks 6. Journal |
10 20 20 20 20 10 100 |
NOTE: 1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category. 2. During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service. |
BHM113 - FOUNDATION
COURSE IN FRONT OFFICE OPERATIONS - I : THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S No. |
Topic | Hours |
Weight age |
01 |
INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY A. Tourism and its importance B. Hospitality and its origin C. Hotels, their evolution and growth D. Brief introduction to hotel core areas with special reference to Front Office |
03 |
10% |
02 |
CLASSIFICATION OF HOTELS A. Size B. Star C. Location & clientele D. Ownership basis E. Independent hotels F. Management contracted hotel G. Chains H. Franchise/Affiliated I. Supplementary accommodation J. Time shares and condominium |
05 |
15% |
03 |
TYPES OF ROOMS A. Single B. Double C. Twin D. Suits |
02 |
5% |
04 |
TIME SHARE & VACATION OWNERSHIP A. What is time share? Referral chains & condominiums B. How is it different from hotel business? C. Classification of timeshares D. Types of accommodation and their size |
03 |
10% |
05 |
FRONT OFFICE ORGANIZATION A. Function areas B. Front office hierarchy C. Duties and responsibilities D. Personality traits |
05 |
20% |
06 |
HOTEL ENTRANCE, LOBBY AND FRONT OFFICE A. Layout B. Front office equipment (non automated, semi automated and automated) |
03 |
10% |
07 |
BELL DESK A. Functions B. Procedures and records |
04 |
20% |
08 |
FRENCH: To be taught by a professional French
language teacher. A. Understanding and uses of accents, orthographic signs & punctuation B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal) C. Days, Dates, Time, Months and Seasons |
06 |
10% |
Total |
30 |
100% |
FOUNDATION COURSE IN
FRONT OFFICE OPERATIONS -I : PRACTICALS |
||
Hours Alloted : 30 Maximum
Marks : 100 |
||
S. No. |
Topic |
Hours |
01 |
Appraisal of front office equipment and furniture | 2 |
02 |
Rack, Front desk counter & bell desk | 2 |
03 |
Filling up of various proforma | 4 |
04 |
Welcoming of guest | 2 |
05 |
Telephone handling | 4 |
06 |
Role play: |
4 4 2 4 2 |
Total |
30 |
MARKING SCHEME FOR PRACTICAL
EXAMINATION |
|
Maximum Marks : 100
Duration 03.00Hrs Pass Marks : 50 |
|
1. UNIFORM & GROOMING 2. COURTESY & MANNERS 3. SPEECH AND COMMUNICATION 4. TECHNICAL KNOWLEDGE 5. PRACTICAL SITUATION HANDLING 6. JOURNAL |
10 10 10 20 40 10 100 |
NOTE: 1. Speech, Communication, Courtesy and Manners should be observed throughout. 2. 200 technical questions to be prepared in advance, covering the entire syllabus. 3. Practical situations - at least 25 situations be made representing all aspects of the syllabus |
BHM114-FOUNDATION COURSE
IN ACCOMMODATION OPERATIONS - I : THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION Role of Housekeeping in Guest Satisfaction and Repeat Business |
02 |
5% |
02 |
ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT A. Hierarchy in small, medium, large and chain hotels B. Identifying Housekeeping Responsibilities C. Personality Traits of housekeeping Management Personnel. D. Duties and Responsibilities of Housekeeping staff E. Layout of the Housekeeping Department |
08 |
25% |
03 |
CLEANING ORGANISATION A. Principles of cleaning, hygiene and safety factors in cleaning B. Methods of organising cleaning C. Frequency of cleaning daily, periodic, special D. Design features that simplify cleaning E. Use and care of Equipment |
04 |
15% |
04 |
CLEANING AGENTS A. General Criteria for selection B. Classification C. Polishes D. Floor seats E. Use, care and Storage F. Distribution and Controls G. Use of Eco-friendly products in Housekeeping |
05 |
20% |
05 |
COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES A. Metals B. Glass C. Leather, Leatherites, Rexines D. Plastic E. Ceramics F. Wood G. Wall finishes H. Floor finishes |
05 |
15% |
06 |
INTER DEPARTMENTAL RELATIONSHIP A. With Front Office B. With Maintenance C. With Security D. With Stores E. With Accounts F. With Personnel G. Use of Computers in House Keeping department |
02 |
10% |
07 |
USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT | 04 |
10% |
Total |
30 |
100% |
FOUNDATION COURSE IN
ACCOMMODATION OPERATIONS - I : PRACTICAL |
||
Hours Alloted : 30 Maximum
Marks : 100 |
||
S. No. |
Topic | Hours |
01 |
Sample Layout of Guest Rooms |
02 |
02 |
Guest Room Supplies and Position |
04 |
03 |
Cleaning Equipment-(manual and mechanical) |
04 |
04 |
Cleaning Agent |
02 |
05 |
Public Area Cleaning (Cleaning Different Surface)
A. WOOD B. SILVER/ EPNS C. BRASS D. GLASS E. FLOOR - Cleaning and polishing of different types F. WALL - care and maintenance of different types and parts |
14 |
06 |
Maid's trolley |
02 |
07 |
Familiarizing with different types of Rooms, facilities
and surfaces |
02 |
Total |
30 |
MARKING SCHEME FOR PRACTICAL
EXAMINATION |
|
Maximum Marks : 100 Duration:
03.00Hrs
Pass Marks : 50 |
|
Marks |
|
1. UNIFORM & GROOMING 2. GUEST ROOM SUPPLIES & POSITION
3. SURFACE CLEANING (TWO DIFFERENT SURFACES) 4. MAIDS TROLLY 5. CARE & CLEANING OF EQUIPMENT 6. VIVA 7. JOURNAL |
10 10 30 10 10 20 10 100 |
NOTE: 1. Time limit of the examination should be strictly adhered to. 2. Tasks should be limited to the syllabus |
BHM105 - APPLICATION
OF COMPUTERS - THEORY |
|||
Hours Alloted : 15 Maximum
Marks : 50
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
COMPUTER FUNDAMENTALS - THEORY INFORMATION CONCEPTS AND PROCESSING A. Definitions B. Need, Quality and Value of Information C. Data Processing Concepts ELEMENTS OF A COMPUTER SYSTEM A. Definitions B. Characteristics of Computers C. Classification of Computers D. Limitations HARDWARE FEATURES AND USES A. Components of a Computer B. Generations of Computers C. Primary and Secondary Storage Concepts D. Data Entry Devices E. Data Output Devices SOFTWARE CONCEPTS A. System Software B. Application Software C. Language Classification D. D. Compilers and Interpreters |
05 |
5%
10%
10%
10% |
02 |
OPERATING SYSTEMS/ENVIRONMENTS - THEORY BASICS OF MS-DOS A. Internal commands B. External commands INTRODUCTION TO WINDOWS A. GUI/Features B. What are Windows and Windows 95 and above? C. Parts of a Typical Window and their Functions |
05 |
20%
15% |
03 |
NETWORKS - THEORY A. Network Topology B. Network Applications C. Types of Network D. Network Configuration Hardware E. Channel F. Hubs G. Network Interface Card H. Network Software |
05 |
35% |
Total |
15 |
100% |
APPLICATION OF COMPUTERS
- PRACTICAL |
|||
Hours Alloted : 60 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
WINDOWS OPERATIONS A. Creating Folders B. Creating Shortcuts C. Copying Files/Folders D. Renaming Files/Folders E. Deleting Files F. Exploring Windows G. Quick Menus |
05 |
15% |
02 |
MS-OFFICE 2007 MS WORD CREATING A DOCUMENT A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Getting around the Document E. Find and Replace Operations F. Printing the Document FORMATTING A DOCUMENT A. Justifying Paragraphs B. Changing Paragraph Indents C. Setting Tabs and Margins D. Formatting Pages and Documents E. Using Bullets and Numbering F. Headers/Footers G. .Pagination SPECIAL EFFECTS A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript B. Changing Fonts C. Changing Case CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying and Pasting a Block C. Cutting and Pasting a Block D. Deleting a Block E. Formatting a Block F. Using Find and Replace in a Block USING MS-WORD TOOLS A. Spelling and Grammar B. Mail Merge C. .Printing Envelops and Labels TABLES A. Create B. Delete C. Format GRAPHICS A. Inserting Clip arts B. Symbols (Border/Shading) C. Word Art PRINT OPTIONS A. Previewing the Document B. Printing a whole Document C. Printing a Specific Page D. Printing a selected set E. Printing Several Documents F. Printing More than one Copies |
15 |
25% |
03 |
MS OFFICE 2007 MS-EXCEL A. How to use Excel B. Starting Excel C. Parts of the Excel Screen D. Parts of the Worksheet E. Navigating in a Worksheet F. Getting to know mouse pointer shapes CREATING A SPREADSHEET A. Starting a new worksheet B. Entering the three different types of data in a worksheet C. Creating simple formulas D. Formatting data for decimal points E. Editing data in a worksheet F. Using AutoFill G. Blocking data H. Saving a worksheet I. Exiting excel MAKING THE WORKSHEET LOOK PRETTY A. Selecting cells to format B. Trimming tables with Auto Format C. Formatting cells for: E. Aligning text GOING THROUGH CHANGES A. Opening workbook files for editing B. Undoing the mistakes C. Moving and copying with drag and drop D. Copying formulas E. Moving and Copying with Cut, Copy and Paste F. Deleting cell entries G. Deleting columns and rows from worksheet H. Inserting columns and rows in a worksheet I. Spell checking the worksheet PRINTING THE WORKSHEET A. Previewing pages before printing B. Printing from the Standard toolbar C. Printing a part of a worksheet D. Changing the orientation of the printing E. Printing the whole worksheet in a single pages F. Adding a header and footer to a report G. Inserting page breaks in a report H. Printing the formulas in the worksheet ADDITIONAL FEATURES OF A WORKSHEET A. Splitting worksheet window into two four panes B. Freezing columns and rows on-screen for worksheet title C. Attaching comments to cells D. Finding and replacing data in the worksheet E. Protecting a worksheet F. Function commands MAINTAINING MULTIPLE WORKSHEET A. Moving from sheet in a worksheet B. Adding more sheets to a workbook C. Deleting sheets from a workbook D. Naming sheet tabs other than sheet 1, sheet 2 and so on E. Copying or moving sheets from one worksheet to another CREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart Toolbar C. Formatting the chart's axes D. Adding a text box to a chart E. Changing the orientation of a 3-D chart F. Using drawing tools to add graphics to chart and worksheet G. Printing a chart with printing the rest of the worksheet data EXCEL's DATABASE FACILITIES A. Setting up a database B. Sorting records in the database |
15 |
25% |
04 |
MS OFFICE 2007 MS-POWER POINT A. Making a simple presentation B. Using Auto content Wizards and Templates C. Power Points five views D. Slides |
20 |
25% |
05 |
Internet & E-mail - PRACTICAL | 05 |
10% |
Total |
60 |
100% |
MARKING SCHEME FOR PRACTICAL
EXAMINATION |
|
Maximum Marks :100 Pass
Marks : 50 |
|
Marks |
|
1. VIVA 2. Typing & Printing (20 lines) 3. 6 tasks of 10 marks each |
20 20 60 100 |
NOTE: 1. Time limit of the examination should be strictly adhered to. 2. Tasks should be limited to the syllabus |
BHM106 - HOTEL ENGINEERING |
|||
Hours Alloted : 60 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
MAINTENANCE: A. Preventive and breakdown maintenance, comparisons B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel. C. Organization chart of maintenance department, duties and responsibilities of maintenance department |
03 |
5% |
02 |
Fuels used in catering industry: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels B. Calculation of amount of fuel required and cost. |
04 |
5% |
03 |
Gas: A. Heat terms and units; method of transfer B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output. C. Gas bank, location, different types of manifolds |
04 |
5% |
04 |
Electricity: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side. C. Electric wires and types of wiring D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using electric appliances. E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination. F. External lighting G. Safety in handling electrical equipment. |
06 |
10% |
05 |
Water systems: A. Water distribution system in a hotel B. Cold water systems in India C. Hardness of water, water softening, base exchange method (Demonstration) D. Cold water cistern swimming pools E. Hot water supply system in hotels F. Flushing system, water taps, traps and closets. |
04 |
5% |
06 |
Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration) C. Conditions for comfort, relative humidity, humidification, de-humidifying, due point control, unit of air conditioning D. Window type air conditioner, central air conditioning, preventive maintenance E. Vertical transportation, elevators, escalators. |
10 |
15% |
07 |
Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires (Demonstration) B. Fire extinguishes, portable and stationery C. Fire detectors and alarm D. Automatic fire detectors cum extinguishing devices E. Structural protection F. Legal requirements |
04 |
10% |
08 |
Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste B. Sewage treatment C. Pollution related to hotel industry D. Water pollution, sewage pollution E. Air pollution, noise pollution, thermal pollution F. Legal Requirements |
05 |
10% |
09 |
Safety: A. Accident prevention B. Slips and falls C. Other safety topics |
01 |
5% |
10 |
Security | 01 |
10% |
11 |
Equipment replacement policy: A. Circumstances under which equipment are replaced. B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum E. Economic replacement cycle for suddenly failing equipment |
05 |
5% |
12 |
Audio visual equipments: A. Various audio visual equipment used in hotel B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units C. Maintenance of computers: D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops E. Sensors - Various sensors used in different locations of a hotel - type, uses and cost effectiveness |
08 |
10% |
13 |
Contract maintenance: A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages. C. Procedure for inviting and processing tenders, negotiating and finalizing |
03 |
5% |
Total |
60 |
100% |
BHM116: NUTRITION |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S.No. |
Topic | Hours |
Weight age |
01 |
BASIC ASPECTS A. Definition of the terms Health, Nutrition and Nutrients B. Importance of Food - (Physiological, Psychological and Social function of food) in maintaining good health. C. Classification of nutrients |
01 |
5% |
02 |
ENERGY A. Definition of Energy and Units of its measurement (Kcal) B. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat) C. Factors affecting energy requirements D. Concept of BMR, SDA, Thermodynamic action of food E. Dietary sources of energy F. Concept of energy balance and the health hazards associated with Underweight, Overweight |
03 |
10% |
03 |
MACRO NUTRIENTS Carbohydrates |
04
|
10%
|
04 |
MACRO NUTRIENTS A. Vitamins 2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid B. MINERALS Calcium, Iron, Sodium, Iodine & Flourine |
05
|
15%
|
05 |
WATER |
01 |
5% |
06 |
BALANCED DIET |
01 |
5% |
07 |
MENU PLANNING |
02 |
10% |
08 |
MASS FOOD PRODUCTION |
1 |
5% |
09 |
NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE
TO NUTRITION AND HEALTH |
1 |
5% |
TOTAL |
30 |
100% |
Minimum Contact Hours
for Each Subject |
||||
No. |
Subject code |
Subject | Contact Hours per
Semester |
|
Theory |
Practical |
|||
1 |
BHM151 |
Foundation Course in Food Production - II | 30 |
120 |
2 |
BHM152 |
Foundation Course in Food & Beverage Service - II | 30 |
60 |
3 |
BHM153 |
Foundation Course in Front Office - II | 30 |
30 |
4 |
BHM154 |
Foundation Course in Accommodation Operations - II | 30 |
30 |
5 |
BHM116 |
Nutrition | 30 |
- |
6 |
BHM108 |
Accountancy | 60 |
- |
7 |
BHM109 |
Communication | 30 |
- |
Total |
240 |
240 |
||
Grand Total |
480 |
Examination Scheme |
||||
No. |
Subject code |
Subject | Term Marks* |
|
Theory | Practical | |||
1 |
BHM151 |
Foundation Course in Food Production - II | 100 |
100 |
2 |
BHM152 |
Foundation Course in Food & Beverage Service - II | 100 |
100 |
3 |
BHM153 |
Foundation Course in Front Office - II | 100 |
100 |
4 |
BHM154 |
Foundation Course in Accommodation Operations - II | 100 |
100 |
5 |
BHM116 |
Nutrition | 100 |
- |
6 |
BHM108 |
Accountancy | 100 |
- |
7 |
BHM109 |
Communication | 50 |
- |
Total |
650 |
400 |
||
Grand Total |
1050 |
|||
* Term marks will comprise 30% In course & 70% Term end exam marks. |
IGNOU Component |
|||
No. |
Subject code |
Subject | Counselling sessions |
01 |
BHM110 |
Foundation Course in Tourism | 10-12 counselling sessions of two hours each per group per year |
BHM151 - FOUNDATION
COURSE IN FOOD PRODUCTION - II : THEOR |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
SOUPS A. Basic recipes other than consomme with menu examples C. International soups |
02 |
10% |
02 |
SAUCES & GRAVIES A. Difference between sauce and gravy B. Derivatives of mother sauces C. Contemporary & Proprietary |
03 |
10% |
03 |
MEAT COOKERY A. Introduction to meat cookery B. Cuts of beef/veal C. Cuts of lamb/mutton D. Cuts of pork E. Variety meats (offals) F. Poultry (With menu examples of each) |
04 |
15% |
04 |
FISH COOKERY A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish with menu examples D. Selection of fish and shell fish E. Cooking of fish (effects of heat) |
03 |
10% |
05 |
RICE, CEREALS & PULSES A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals |
01 |
5% |
06 |
i) PASTRY A. Short crust B. Laminated C. Choux D. Hot water/Rough puff |
02 |
5% |
ii)Flour A. Structure of wheat B. Types of Wheat C. Types of Flour D. Processing of Wheat - Flour E. Uses of Flour in Food Production F. Cooking of Flour (Starch) iii) SIMPLE BREADS A. Principles of bread making B. Simple yeast breads C. Role of each ingredient in break making D. Baking temperature and its importance |
03 |
10% |
|
07 |
PASTRY CREAMS A. Basic pastry creams B. Uses in confectionery C. Preparation and care in production |
02 |
5% |
08 |
BASIC COMMODITIES: i) Milk A. Introduction B. Processing of Milk C. Pasteurisation - Homogenisation D. Types of Milk - Skimmed and Condensed E. Nutritive Value ii) Cream A. Introduction B. Processing of Cream C. Types of Cream iii) Cheese A. Introduction B. Processing of Cheese C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Introduction B. Processing of Butter C. Types of Butter |
02
01
|
15% |
09 |
BASIC INDIAN COOKERY i) CONDIMENTS & SPICES A. Introduction to Indian food B. Spices used in Indian cookery C. Role of spices in Indian cookery D. Indian equivalent of spices (names) ii) MASALAS A. Blending of spices B. Different masalas used in Indian cookery D. Varieties of masalas available in regional areas E. Special masala blends |
02 |
05% |
10 |
KITCHEN ORGANIZATION AND LAYOUT A. General layout of the kitchen in various organisations B. Layout of receiving areas C. Layout of service and wash up |
02 |
10% |
Total |
30 |
100% |
FOUNDATION COURSE IN
FOOD PRODUCTION - II : PRACTICAL PART A - COOKERY |
|||
Hours Alloted : 60 Maximum
Marks : 50 |
|||
S. No. |
Topic | Method | Hours |
01 |
|
Demonstrations & simple applications | 04 |
02 |
|
Demonstrations at the site in local Area/Slaughtering house/Market | 04 |
03 |
Preparation of menu Salads & soups- waldrof salad, Fruit salad, Russian salad, salade nicoise, Cream (Spinach, Vegetable, Tomato), Puree (Lentil, Peas Carrot) International soups Chicken, Mutton and Fish Preparations- Fish orly, a la anglaise, colbert, meuniere, poached, baked Entree - Lamb stew, hot pot, shepherd's pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef Simple potato preparations- Basic potato dishes Vegetable preparations- Basic vegetable dishes Indian cookery- Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations |
Demonstration by instructor and applications by students | 52 |
Total |
60 |
PART B - BAKERY &
PATISSERIE |
|||
Hours Alloted :60 Maximum
Marks : 50
|
|||
S. No. |
Topic | Method |
Hours |
01 |
PASTRY: Demonstration and Preparation of dishes using varieties of Pastry |
Demonstration by instructor and applications
by students |
20 |
02 |
COLD SWEET |
Demonstration by instructor and applications
by students |
20 |
03 |
HOT SWEET |
Demonstration by instructor and applications
by students |
12 |
04 |
INDIAN SWEETS Simple ones such as chicoti, gajjar halwa, kheer |
Demonstration by instructor and applications
by students |
08 |
Total |
60 |
152 - FOUNDATION COURSE
IN FOOD & BEVERAGE SERVICE - II : THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
MEALS & MENU PLANNING: A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu F. Types of Meals |
01 02 01 05 03 03 |
5% |
02 |
I PREPARATION FOR SERVICE A. Organising Mise-en-scene B. Organising Mise en place II TYPES OF FOOD SERVICE A. Silver service B. Pre-plated service C. Cafeteria service D. Room service E. Buffet service F. Gueridon service G. Lounge service |
02 |
15% |
03 |
SALE CONTROL SYSTEM A. KOT/Bill Control System (Manual) C. Cash handling equipment D. Record keeping (Restaurant Cashier) |
02 |
05% |
04 |
TOBACCO A. History B. Processing for cigarettes, pipe tobacco & cigars C. Cigarettes - Types and Brand names D. Pipe Tobacco - Types and Brand names E. Cigars - shapes, sizes, colours and Brand names F. Care and Storage of cigarettes & cigars |
02 |
10% |
Total |
30 |
100% |
FOUNDATION COURSE IN
FOOD & BEVERAGE SERVICE - II : PRACTICAL |
|||
Hours Alloted : 60 Maximum
Marks : 100 |
|||
S.No |
Topic | Hours |
|
01 |
REVIEW OF SEMESTER -1 | 04 |
|
02 |
TABLE LAY-UP & SERVICE Task-01: A La Carte Cover Task-02: Table d Hote Cover Task-03: English Breakfast Cover Task-04: American Breakfast Cover Task-05: Continental Breakfast Cover Task-06: Indian Breakfast Cover Task-07: Afternoon Tea Cover Task-08: High Tea Cover TRAY/TROLLEY SET-UP & SERVICE Task-01: Room Service Tray Setup Task-02: Room Service Trolley Setup |
16 |
|
03 |
PREPARATION FOR SERVICE (RESTAURANT) A. Organizing Mise-en-scene B. Organizing Mise-en-Place C. Opening, Operating & Closing duties |
04 |
|
04 |
PROCEDURE FOR SERVICE OF A MEAL Task-01: Taking Guest Reservations Task-02: Receiving & Seating of Guests Task-03: Order taking & Recording Task-04: Order processing (passing orders to the kitchen) Task-05: Sequence of service Task-06: Presentation & Encashing the Bill Task-07: Presenting & collecting Guest comment cards Task-08: Seeing off the Guests |
08 |
|
05 |
Social Skills Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes |
04 |
|
06 |
Special Food Service - (Cover, Accompaniments &
Service) Task-01: Classical Hors d' oeuvre |
12 |
|
|
|
||
Task-02: Cheese Task-03: Dessert (Fresh Fruit & Nuts) Service of Tobacco |
|||
07 |
Restaurant French: To be taught by a professional
French language teacher. French related to taking order & description of dishes |
12 |
|
Total |
60 |
153 - FOUNDATION COURSE
IN FRONT OFFICE OPERATIONS - II : THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
TARIFF STRUCTURE A. Basis of charging B. Plans, competition, customer's profile, standards of service & amenities C. Hubbart formula D. Different types of tariffs |
04 |
10% |
02 |
FRONT OFFICE AND GUEST HANDLING |
04 |
10% |
03 |
RESERVATIONS A. Importance of reservation B. Modes of reservation C. Channels and sources (FITs, Travel Agents, Airlines, GITs) D. Types of reservations (Tentative, confirmed, guaranteed etc.) E. Systems (non automatic, semi automatic fully automatic) F. Cancellation G. Amendments H. Overbooking |
07 |
25% |
04 |
ROOM SELLING TECHNIQUES A. Up selling B. Discounts |
02 |
5% |
05 |
ARRIVALS A. Preparing for guest arrivals at Reservation and Front Office B. Receiving of guests C. Pre-registration D. Registration (non automatic, semi automatic and automatic) E. Relevant records for FITs, Groups, Air crews & VIPs |
05 |
20% |
06 |
DURING THE STAY ACTIVITIES A. Information services B. Message and Mail Handling C. Key Handling D. Room selling technique E. Hospitality desk F. Complaints handling G. Guest handling H. Guest history |
06 |
20% |
07 |
FRONT OFFICE CO-ORDINATION With other departments of hotel |
02 |
10% |
Total |
30 |
100% |
FOUNDATION COURSE IN FRONT
OFFICE OPERATIONS - II : PRACTICALS |
|
Hours Alloted : 30
Maximum Marks : 100 |
|
Hands on practice of computer
applications on PMS. |
|
S.No. |
Suggested tasks on Fidelio |
01 |
Hot function keys |
02 |
Create and update guest profiles |
03 |
Make FIT reservation |
04 |
Send confirmation letters |
05 |
Printing registration cards |
06 |
Make an Add-on reservation |
07 |
Amend a reservation |
08 |
Cancel a reservation-with deposit and without deposit |
09 |
Log onto cashier code |
10 |
Process a reservation deposit |
11 |
Pre-register a guest |
12 |
Put message and locator for a guest |
13 |
Put trace for guest |
14 |
Check in a reserved guest |
15 |
Check in day use |
16 |
Check - in a walk-in guest |
17 |
Maintain guest history |
18 |
Issue a new key |
19 |
Verify a key |
20 |
Cancel a key |
21 |
Issue a duplicate key |
22 |
Extend a key |
23 |
Programme keys continuously |
24 |
Re-programme keys |
25 |
Programme one key for two rooms |
BHM154 - FOUNDATION
COURSE IN ACCOMMODATION OPERATIONS - II (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
ROOM LAYOUT AND GUEST SUPPLIES A. Standard rooms, VIP ROOMS B. Guest's special requests |
04 |
15% |
02 |
AREA CLEANING A. Guest rooms B. Front-of-the-house Areas C. Back-of-the house Areas D. Work routine and associated problems e.g. high traffic areas, Facade cleaning etc. |
06 |
20% |
03 |
ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT A. Reporting Staff placement B. Room Occupancy Report C. Guest Room Inspection D. Entering Checklists, Floor Register, Work Orders, Log Sheet. E. Lost and Found Register and Enquiry File F. Maid's Report and Housekeeper's Report G. Handover Records H. Guest's Special Requests Register I. Record of Special Cleaning J. Call Register K. VIP Lists |
10 |
35% |
04 |
TYPES OF BEDS AND MATTRESSES | 02 |
5% |
05 |
PEST CONTROL A. Areas of infestation B. Preventive measures and Control measure |
03 03 |
20% |
06 |
KEYS A. Types of keys B. Computerised key cards C. Key control |
02 |
5% |
Total |
30 |
100% |
FOUNDATION COURSE IN
ACCOMMODATION OPERATIONS - II : PRACTICAL |
||
Hours Alloted : 30 Maximum
Marks : 100
|
||
S.No. |
Topic | Hours |
01 |
Review of semester 1 | 02 |
02 |
Servicing guest room(checkout/ occupied and vacant) ROOM Task 1- open curtain and adjust lighting Task 2-clean ash and remove trays if any Task 3- strip and make bed Task 4- dust and clean drawers and replenish supplies Task 5-dust and clean furniture, clockwise or anticlockwise Task 6- clean mirror Task 7- replenish all supplies Task 8-clean and replenish minibar Task 9-vaccum clean carpet Task 10- check for stains and spot cleaning BATHROOM Task 1-disposed soiled linen Task 2-clean ashtray Task 3-clean WC Task 4-clean bath and bath area Task 5-wipe and clean shower curtain Task 6- clean mirror Task 7-clean tooth glass Task 8-clean vanitory unit Task 9- replenish bath supplies Task 10- mop the floor |
06 |
03 |
Bed making supplies (day bed/ night bed) Step 1-spread the first sheet (from one side) Step 2-make miter corner (on both corner of your side) Step 3- spread second sheet (upside down) Step 4-spread blanket Step 5- Spread crinkle sheet Step 6- make two folds on head side with all three (second sheet, blanket and crinkle sheet) Step 7- tuck the folds on your side Step 8- make miter corner with all three on your side Step 9- change side and finish the bed in the same way Step 10- spread the bed spread and place pillow |
08 |
04 |
Records |
04 |
05 |
Guest room inspection | 02 |
06 |
Minibar management |
02 |
07 |
Handling room linen/ guest supplies |
04 |
08 |
Guest handling |
02 |
BHM117: PRINCIPLES OF
FOOD SCIENCE |
|||
Hours Alloted : 30 Maximum Marks : 100 |
|||
S. No. |
Topic | Hours | Weight age |
01 |
02 | 5% | |
02 |
CARBOHYDRATES A. Introduction B. Effect of cooking (gelatinization and retrogradation) C. Factors affecting texture of carbohydrates (Stiffness of CHO get & dextrinization) D. Uses of carbohydrates in food preparations |
04 | 15% |
03 |
FAT & OILS A. Classification (based on the origin and degree of saturation) B. Autoxidation (factors and prevention measures) C. Flavour reversion D. Refining, Hydrogenation & winterisation E. Effect of heating on fats & oils with respect to smoke point F. Commercial uses of fats (with emphasis on shortening value of different fats). |
05 | 20% |
04 |
PROTEINS A. Basic structure and properties B. Type of proteins based on their origin (plant / animal) C. Effect of heat on proteins (denaturation, coagulation) D. Functional properties of proteins (gelation, emulsification, foamability, viscosity) E. Commercial uses of proteins in different food preparations (like egg gels, gelatin gels, cakes, confectionery items, meringues souffles, custards, soups, curries etc.) |
04 | 15% |
05 |
FOOD PROCESSING A. Definition B. Objectives C. Types of treatment D. Effect of factors like hea E. tr, acid, alkali on food constituents |
03 | 10% |
06 |
EVALUATION OF FOOD A. Objectives B. Senson / assessment of food quality C. Methods D. Introduction to proximate analysis of food constituents E. Rheological aspects of food |
03 | 10% |
07 |
EMULSIONS A. Theory of emulsification B. Types of emulsions C. Emulsifying agents D. Role of emulsifying agents in food emulsions |
03 | 10% |
08 |
COLLOIDS |
02 | 5% |
09 |
FLAVOR |
02 | 5% |
10 |
BROWNING |
02 | 5% |
Total |
30 | 100% |
BHM108 - ACCOUNTANCY |
|||
Hours Alloted : 60 Maximum
Marks : 100
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
INTRODUCTION TO ACCOUNTING A. Meaning and Definition B. Types and Classification C. Principles of accounting D. Systems of accounting E. Generally Accepted Accounting Principles (GAAP) |
04 |
5% |
02 |
PRIMARY BOOKS (JOURNAL) A. Meaning and Definition B. Format of Journal C. Rules of Debit and Credit D. Opening entry, Simple and Compound entries E. Practicals |
10 |
15% |
03 |
SECONDARY BOOK (LEDGER) A. Meaning and Uses B. Formats C. Posting D. Practicals |
06 |
10% |
04 |
SUBSIDIARY BOOKS A. Need and Use B. Classification |
06 |
10% |
05 |
CASH BOOK A. Meaning B. Advantages C. Simple, Double and Three Column D. Petty Cash Book with Imprest System (simple and tabular forms) E. Practicals |
10 |
15% |
06 |
BANK RECONCILIATION STATEMENT A. Meaning B. Reasons for difference in Pass Book and Cash Book Balances C. Preparation of Bank Reconciliation Statement D. No Practicals |
04 |
5% |
07 |
TRIAL BALANCE A. Meaning B. Methods C. Advantages D. Limitations E. Practicals |
06 |
10% |
08 |
FINAL ACCOUNTS A. Meaning B. Procedure for preparation of Final Accounts C. Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet D. Adjustments (Only four) |
12 |
25% |
09 |
CAPITAL AND REVENUE EXPENDITURE A. Meaning B. Definition of Capital and Revenue Expenditure |
02 |
5% |
Total |
60 |
100% |
|
NOTE: Use of calculators is permitted |
BHM109 - COMMUNICATION |
|||
Hours Alloted : 30 Maximum
Marks : 50
|
|||
S. No. |
Topic | Hours |
Weight age |
01 |
BUSINESS COMMUNICATION A. Need B. Purpose C. Nature D. Models E. Barriers to communication F. Overcoming the barriers |
07 |
20% |
02 |
LISTENING ON THE JOB A. Definition B. Levels and types of listening C. Listening barriers D. Guidelines for effective listening E. Listening computerization and note taking |
06 |
20% |
03 |
EFFECTIVE SPEAKING A. Restaurant and hotel English B. Polite and effective enquiries and responses C. Addressing a group D. Essential qualities of a good speaker E. Audience analysis F. Defining the purpose of a speech, organizing the ideas and delivering the speech |
07 |
20% |
04 |
NON VERBAL COMMUNICATION A. Definition, its importance and its inevitability B. Kinesics: Body movements, facial expressions, posture, eye contact etc. C. Protemies: The communication use of space D. Paralanguage: Vocal behaviour and its impact on verbal communication E. Communicative use of artifacts - furniture, plants, colours, architects etc. |
04 |
15% |
05 |
SPEECH IMPROVEMENT A. Pronunciation, stress, accent B. Important of speech in hotels C. Common phonetic difficulties D. Connective drills exercises E. Introduction to frequently used foreign sounds |
04 |
15% |
06 |
USING THE TELEPHONE A. The nature of telephone activity in the hotel industry B. The need for developing telephone skills C. Developing telephone skills |
02 |
10% |
Total |
30 |
100% |
|
NOTE: USE OF CALCULATORS IS PERMITTED |
Tourism has been acknowledged as one of the most rapidly growing industries in recent years. Yet it has not received adequate attention as an academic discipline which it rightly deserves. This course has been designed with the objective of making up for this lacuna by introducing to you some foundational concepts of tourism studies. The emphasis here has been on the situation obtaining in India, though we have not been unduly different about borrowing concepts and terms from similar studies undertaken in other parts of the world. You will thus find details on the historical evolution of tourism along with core definitions of tourism industry in this course. Tourism services and operations, planning and policy, and marketing and communications form other Blocks of the course. Finally we have also dealt with the geography and tourism and the relationship between cultural heritage and tourism development in this course.
Block-1 Unit 1 Unit 2 Unit 3 |
Tourism Phenomenon Understanding Tourism - I Understanding Tourism - II Unit 3 Historical Evolution and Development |
Block-2 Unit 4 Unit 5 Unit 6 Unit 7 |
Tourism Industry Tourism System Constituents of Tourism Industry and Tourism Organisations Tourism Regulations Statistics and Measurements |
Block-3 Unit 8 Unit 9 Unit 10 Unit 11 Unit 12 |
Tourism Services and Operations - 1 Modes of Transport Tourist Accommodation Informal Services in Tourism Subsidiary Services: Categories and Roles Shops, Emporiums and Melas (Fairs) |
Block-4 Unit 13 Unit 14 Unit 15 Unit 16 |
Tourism Services and Operations - 2 Travel Agency Tour Operators Guides and Escorts Tourism Information |
Block-5 Unit 17 Unit 18 Unit 19 |
Geography and Tourism India's Biodiversity: Landscape, Environment and Ecology Seasonality and Destinations Map and Chart Work |
Block-6 Unit 20 Unit 21 Unit 22 Unit 23 Unit 24 |
Tourism Marketing and Communications Tourism Marketing - 1: Relevance, Product Design, Market Research Tourism Marketing - 2: Promotional Events, Advertising Publicity, Selling Role of Media Writing for Tourism Personality Development and Communicating Skills |
Block-7 Unit 25 Unit 26 Unit 27 Unit 28 |
Tourism: The Cultural Heritage Use of History Monuments and Museums Living Culture and Performing Arts Religions of India |
Block-8 Unit 29 Unit 30 Unit 31 Unit 32 |
Tourism: Planning and Policy Tourism Policy and Planning Infrastructural Development Local Bodies, Officials and Tourism Development, Dependency and Manila Declaration |
Block-9 Unit 33 Unit 34 Unit 35 |
Tourism Impact Economic Impact Social, Environmental and Political Impacts Threats and Obstacles to Tourism |
NATIONAL COUNCIL COMPONENT |
|||
No. |
Subject code |
Subject | Marks |
01 |
BHM 208 |
Industrial Training ( 17 weeks) | 200 |
TOTAL |
200 |
INDUSTRIAL TRAINING SCHEME
(BHM208) (17 Weeks) |
|
01 |
Exposure to Industrial Training is an integral
part of the 2nd year curriculum. The class would be divided into
two groups or as the case may be. The 17 weeks industrial training
would be divided into four/five weeks each in the four key areas
of Food Production, Food & Beverage Service, Accommodation
Operations & Front Office Operations. |
02 |
Attendance in the 2nd year would be calculated
separately for the two components of in-institute training and
industrial training as per NCHMCT rules. Industrial Training will
require an input of 102 working days i.e. (17 weeks x 06 days
= 102 days). A student can avail leave to a maximum of 15% (15
days) only with prior permission of the hotel authorities. Similarly,
the institute Principal can condone an additional 10% (10 days)
on production of a medical certificate. |
03 |
For award of marks, 20% marks of IT would
be on the basis of feed-back from the industry in a prescribed
Performance Appraisal Form (PAF). It will be the students responsibility
to get this feed-back/assessment form completed from all the four
departments of the hotel for submission to the institute at the
end of Industrial Training. For the remaining 80% marks, students
would be assessed on the basis of seminar/presentation before
a select panel. The presentation would be limited to only one
key area of the student's interest. A hard copy of the report
will also have to be submitted to the panel. |
04 |
Responsibilities of institute, hotel
and the student/trainee with aims & objectives have been prescribed
for adherence. |
05 |
Once the student has been selected / deputed
for Industrial Training by the institute, he/she shall not be
permitted to undergo IT elsewhere. In case students make direct
arrangements with the hotel for Industrial Training, these will
necessarily have to be approved by the institute. Students selected
through campus interviews will not seek Industrial Training on
their own. |
06 |
There will be no inter change of candidates
from one batch to another i.e. winter batch to summer batch and
vice versa. |
INDUSTRIAL TRAINING |
|
Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest. | |
01 |
RESPONSIBILITIES OF THE TRAINEE
|
02 |
RESPONSIBILITIES OF THE INSTITUTE
|
03 |
RESPONSIBILITIES OF THE HOTEL First exposure: A young trainee's first industry exposure is likely to be the most influential in that person's career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired, and they will develop negative attitudes towards training, industry, and - in all probability - their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career. |
Hotels: |
|
Name of Student: ____________________
NCHM&CT Roll No: _____________ Institute: IHM, _____________________ Duration: 4 weeks (24 working days) Name of the Hotel: ___________________ From:_________ To: _______________ Department: F&BS / FP / HK / FO |
Appearance |
|
Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands | 5 |
Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands | 4 |
Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands | 3 |
Untidy hair, Creased ill kept uniform, Hands not clean at times | 2 |
Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails | 1 |
Punctuality / Attendance
( _____ days present out of 30 days) |
|
On time, Well Prepared, Ready to commence task, Attendance Excellent 100% | 5 |
On time, Lacks some preparation but copes well, Attendance Very good 90% | 4 |
On time, Some disorganized aspects-just copes, Attendance Regular 80% | 3 |
Occasionally late, Disorganized approach, Attendance irregular 60% | 2 |
Frequently late, Not prepared, Frequently absent without excuse | 1 |
Ability to Communicate
(Written / Oral) |
|
Very confident, demonstrates outstanding confidence & ability both spoken/ written | 5 |
Confident, Delivers information. | 4 |
Communicates adequately, but lacks depth and confidence . | 3 |
Hesitant, lacks confidence in spoken / written communication . | 2 |
Very inanimate, unable to express in spoken or written work. | 1 |
Attitude to Colleagues
/ Customers |
|
Wins / retains highest regard from colleagues has an outstanding rapport with clients | 5 |
Polite, considerate and firm, well liked. | 4 |
Gets on well with most colleagues, Handles customers well. | 3 |
Slow to mix, weak manners, is distant has insensitive approach to customers | 2 |
Does not mix, relate well with colleagues & customers | 1 |
Attitude to Supervision |
|
Welcomes criticism, Acts on it, very co-operative . | 5 |
Readily accepts criticism and is noticeably willing to assist others. | 4 |
Accepts criticism, but does not necessarily act on it. | 3 |
Takes criticism very personally, broods on it. | 2 |
Persistently disregards criticism and goes own way. | 1 |
Initiative / Motivation |
||
Very effective in analyzing situation and resourceful in solving problems. | Demonstrates ambition to achieve progressively. | 5 |
Shows ready appreciation and willingness to tackle problems. | Positively seeks to improve knowledge and performance. | 4 |
Usually grasps points correctly. | Shows interest in all work undertaken. | 3 |
Slow on the uptake. | Is interested only in areas of work preferred. | 2 |
Rarely grasps points correctly. | Lacks drive and commitment. | 1 |
Reliability / Comprehension |
|
Is totally trust worthy in any working situation? Understands in detail, why and how the job is done. | 5 |
Can be depended upon to identify work requirements and willing to complete them. Readily appreciates, how and why the job is done. | 4 |
Gets on with the job in hand. Comprehends, but doesn't fully understand work in hand. | 3 |
Cannot be relied upon to work without supervision. Comprehends only after constant explanation. | 2 |
Requires constant supervision. Lacks any comprehension of the application. | 1 |
Responsibility |
|
Actively seeks responsibility at all times. | 5 |
Very willing to accept responsibility. | 4 |
Accepts responsibility as it comes. | 3 |
Inclined to refer matters upwards rather than make own decision. | 2 |
Avoids taking responsibility. | 1 |
Quality of Work |
|
Exceptionally accurate in work, very thorough usually unaided. | 5 |
Maintains a high standard of quality. | 4 |
Generally good quality with some assistance. | 3 |
Performance is uneven. | 2 |
Inaccurate and slow at work. | 1 |
Quantity of work |
|
Outstanding in output of work. | 5 |
Gets through a great deal. | 4 |
Output satisfactory. | 3 |
Does rather less than expected. | 2 |
Output regularly insufficient | 1 |
Total | 50 |
Stipend Paid: Rs. ___________ per month. Name of Appraiser: ____________________________Signature: _____________ Designation of Appraiser: _______________________ Date : _______________ Signature of Student: __________________________ Date : _______________ |
4TH SEMESTER TEACHING
& EXAMINATION SCHEME (17 WEEKS) |
||||||
National Council Component |
||||||
No. |
Subject code |
Subject | Hours per Semester |
Term Marks* |
||
Th. |
Pr. |
Th. |
Pr. |
|||
1 |
BHM201 |
Food Production Operations | 02 |
08 |
100 |
100 |
2 |
BHM202 |
Food & Beverage Operations | 02 |
02 |
100 |
100 |
3 |
BHM203 |
Front Office Operations | 02 |
02 |
100 |
100 |
4 |
BHM204 |
Accommodation Operations | 02 |
02 |
100 |
100 |
5 |
BHM205 |
Food & Beverage Controls | 02 |
- |
100 |
- |
6 |
BHM206 |
Hotel Accountancy | 02 |
- |
100 |
- |
7 |
BHM207 |
Food Safety & Quality | 02 |
- |
50 |
- |
8 |
-- |
Research Methodology | 01 |
- |
- |
- |
Total |
15 |
14 |
650 |
400 |
||
Grand Total |
29 |
1050 |
||||
* Term marks comprise 30% In-course & 70% Term End Exam. |
IGNOU Component |
|||
No. |
Subject code |
Subject | Counselling sessions |
01 |
BHM209 |
Management in Tourism | 10-12 counselling sessions of two hours each per group per year |
02 |
BHM210 |
Communication Skills in English | 10-12 counselling sessions of two hours each per group per year |
03 |
BHM211 |
Human Resource Management | 10-12 counselling sessions of two hours each per group per year |
BHM201 - FOOD PRODUCTION
OPERATIONS - THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No |
Topic | Hours |
Weight age |
01 |
QUANTITY FOOD PRODUCTION EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING A. Basic principles of menu planning - recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for INDENTING PLANNING Principles of planning for quantity food production with regard to |
07 |
05% 10% 05% 05% |
02 |
VOLUME FEEDING A. Institutional and Industrial Catering Types of Institutional & Industrial Catering Problems associated with this type of catering Scope for development and growth B. Hospital Catering D. Mobile Catering E. Quantity Purchase & Storage |
07 |
5%
5% 5% 5% 5% |
03 |
REGIONAL INDIAN CUISINE A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under: STATES Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks |
16 |
15% 25% 10% |
Total |
30 |
100% |
BHM201: FOOD PRODUCTION
OPERATIONS - PRACTICAL |
|
Hours Alloted : 120 Maximum Marks : 100 |
|
Each institute to formulate 36 set of
menus from the following cuisines.
|
|
SUGGESTED MENUS |
|
MAHARASTRIAN MENU 01 MENU 02 |
Masala Bhat Kolhapuri Mutton Batata Bhajee Masala Poori Koshimbir Coconut Poli Moong Dal Khichdee Patrani Macchi Tomato Saar Tilgul Chapatti Amti Basundi |
AWADH
MENU 01 |
Yakhni Pulao Mughlai Paratha Gosht Do Piaza Badin Jaan Kulfi with Falooda Galouti Kebab Bakarkhani Gosht Korma Paneer Pasanda Muzzafar |
BENGALI
MENU 01 |
Ghee Bhat Macher Jhol Aloo Posto Misti Doi Doi Mach Tikoni Pratha Baigun Bhaja Payesh Mach Bhape Luchi Sukto Kala Jamun Prawan Pulao Mutton Vidalloo Beans Foogath Dodol |
GOAN MENU 01 MENU 02 |
Arroz Galina Xacutti Toor Dal Sorak Alle Belle Coconut Pulao Fish Caldeen Cabbage Foogath Bibinca |
PUNJABI MENU 01 MENU 02
MENU 03 |
Rada Meat Matar Pulao Kadhi Punjabi Gobhi Kheer Amritsari Macchi Rajmah Masala Pindi Chana Bhaturas Row Di Kheer Sarson Da Saag Makki Di Roti Peshawari Chole Motia Pulao Sooji Da Halwa Tandoori Roti Tandoori Murg Dal Makhani Pudinia Chutny Baingan Bhartha Savian |
SOUTH INDIAN MENU 01 MENU 02 MENU 03 MENU 04 |
Meen Poriyal Curd Rice Thoran Rasam Pal Payasam Line Rice Meen Moilee Olan Malabari Pratha Parappu Payasam Tamarind Rice Kori Gashi Kalan Sambhar Savian Payasam Coconut Rice Chicken Chettinad Avial Huli Mysore Pak |
RAJASTHANI MENU 01
|
Gatte Ka Pulao Lal Maas Makki Ka Soweta Chutny (Garlic) Dal Halwa Dal Batti Churma Besan Ke Gatte Ratalu Ki Subzi Safed Mass |
GUJRATI MENU 01 MENU 02 |
Sarki Brown Rice Salli Murg Gujrati Dal Methi Thepla Shrikhand Gujrati Khichadi Oondhiyu Batata Nu Tomato Osaman Jeera Poori Mohanthal |
HYDERABADI MENU 01 MENU 02 |
Sofyani Biryani Methi Murg Tomato Kut Hare Piaz ka Raita Double Ka Meetha Kachi Biryani Dalcha Mirchi Ka Salan Mix Veg. Raita Khumani Ka Meetha |
KASHMIRI Two menus may be formed out of the Dishes given as under: Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney) Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc. |
BHM 202 : FOOD & BEVERAGE
SERVICE OPERATIONS - THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No |
Topic | Hours |
Weight age |
01 |
ALCOHOLIC BEVERAGE A. Introduction and definition B. Production of Alcohol |
03 |
07% |
02 |
DISPENSE BAR A. Introduction and definition B. Bar layout - physical layout of bar C. Bar stock - alcohol & non alcoholic beverages D. Bar equipment |
02 |
7% |
03 |
WINES A. Definition & History B. Classification with examples D. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names) G. Storage of wines H. Wine terminology (English & French) |
08 |
30% |
04 |
BEER A. Introduction & Definition B. Types of Beer C. Production of Beer D. Storage |
04 |
15% |
05 |
SPIRITS A. Introduction & Definition B. Production of Spirit C. Production of D. Different Proof Spirits |
07 |
25% |
06 |
APERITIFS A. Introduction and Definition B. Types of Aperitifs
|
03 |
08% |
07 |
LIQUEURS A. Definition & History B. Production of Liqueurs C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel) D. Popular Liqueurs (Name, colour, predominant flavour & country of origin) |
03 |
08% |
Total |
30 |
100% |
FOOD & BEVERAGE SERVICE
OPERATIONS - PRACTICAL |
||
Hours Alloted : 30 Maximum
Marks : 100 |
||
S. No |
Topic | Hours |
01 |
Dispense Bar - Organizing Mise-en-place Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock - alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables |
05 |
02 |
Service of Wines Task-01 Service of Red Wine Task-02 Service of White/Rose Wine Task-03 Service of Sparkling Wines Task-04 Service of Fortified Wines Task-05 Service of Aromatized Wines Task-06 Service of Cider, Perry & Sake |
05 |
03 |
Service of Aperitifs Task-01 Service of Bitters Task-02 Service of Vermouths |
03 |
04 |
Service of Beer Task-01 Service of Bottled & canned Beers Task-02 Service of Draught Beers |
02 |
05 |
Service of Spirits Task-01 Service styles - neat/on-the-rocks/with appropriate mixers Task-02 Service of Whisky Task-03 Service of Vodka Task-04 Service of Rum Task-05 Service of Gin Task-06 Service of Brandy Task-07 Service of Tequila |
04 |
06 |
Service of Liqueurs Task-01 Service styles - neat/on-the-rocks/with cream/en frappe Task-02 Service from the Bar Task-03 Service from Liqueur Trolley |
03 |
07 |
Wine & Drinks List Task-01 Wine Bar Task-02 Beer Bar Task-03 Cocktail Bar |
04 |
08 |
Matching Wines with Food Task-01 Menu Planning with accompanying Wines |
04 |
Total |
30 |
BHM 203 - FRONT OFFICE
OPERATIONS - THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No |
Topic | Hours |
Weight age |
01 |
COMPUTER APPLICATION IN FRONT OFFICE OPERATION A. Role of information technology in the hospitality industry B. Factors for need of a PMS in the hotel C. Factors for purchase of PMS by the hotel D. Introduction to Fidelio & Amadeus |
02 |
05% |
02 |
FRONT OFFICE (ACCOUNTING) A. Accounting Fundamentals B. Guest and non guest accounts C. Accounting system |
06 |
20%
|
03 |
CHECK OUT PROCEDURES - Indian currency and foreign currency - Transfer of guest accounts - Express check out |
04 |
20% |
04 |
CONTROL OF CASH AND CREDIT | 04 |
15% |
05 |
NIGHT AUDITING A. Functions B. Audit procedures (Non automated, semi automated and fully automated) |
07 |
25% |
06 |
FRONT OFFICE & GUEST SAFETY AND SECURITY A. Importance of security systems B. Safe deposit C. Key control D. Emergency situations (Accident, illness, theft, fire, bomb) |
05 |
20% |
07 |
FRENCH A. Expressions de politesse et les commander et Expressions d'encouragement B. Basic conversation related to Front Office activities such as |
05 |
05% |
Total |
30 |
100% |
FRONT OFFICE OPERATIONS
- PRACTICAL |
|
Hours Alloted : 30 Maximum
Marks : 100 |
|
A. |
Hands on practice of computer applications related to Front Office
procedures such as |
B. |
Front office accounting procedures |
C. |
Role Play |
D. |
Situation Handling |
SUGGESTIVE LIST OF TASKS
FOR FRONT OFFICE OPERATION SYSTEM |
|
S. No |
Topics |
1 |
Hot function keys |
2 |
Create and update guest profiles |
3 |
Send confirmation letters |
4 |
Print registration cards |
5 |
Make FIT reservation & group reservation |
6 |
Make an Add-on reservation |
7 |
Amend a reservation |
8 |
Cancel a reservation-with deposit and without deposit |
9 |
Log onto cahier code |
10 |
Process a reservation deposit |
11 |
Pre-register a guest |
12 |
Put message and locator for a guest |
13 |
Put trace for guest |
14 |
Check in a reserved guest |
15 |
Check in day use |
16 |
Check - in a walk-in guest |
17 |
Maintain guest history |
18 |
Make sharer reservation |
19 |
Add a sharer to a reservation |
20 |
Make A/R account |
21 |
Take reservation through Travel Agent/Company/ Individual or Source |
22 |
Make room change |
23 |
Make check and update guest folios |
24 |
Process charges for in-house guests and non-resident guests. |
25 |
Handle allowances and discounts and packages |
26 |
Process advance for in-house guest |
27 |
Put routing instructions |
28 |
Print guest folios during stay |
29 |
Processing foreign currency exchange/ cheque exchange |
30 |
Process guest check out by cash and credit card |
31 |
Check out without closing folio-Skipper accounts |
32 |
Handle paymaster folios |
33 |
Check out using city ledger |
34 |
Print guest folio during check out |
35 |
Close bank at end of each shift |
36 |
Check room rate and variance report |
37 |
Tally Allowances for the day at night |
38 |
Tally paid outs for the day at night |
39 |
Tally forex for the day at night |
40 |
Credit check report |
BHM 204 : ACCOMMODATION
OPERATIONS - THEORY |
|||
Hours Alloted : 30 Maximum
Marks : 100
|
|||
S. No |
Topic | Hours |
Weight age |
01 |
LINEN ROOM A. Activities of the Linen Room B. Layout and equipment in the Linen Room C. Selection criteria for various Linen Items & fabrics suitable for this purpose D. Purchase of Linen E. Calculation of Linen requirements F. Linen control-procedures and records G. Stocktaking-procedures and records H. Recycling of discarded linen I. Linen Hire |
10 |
35% |
02 |
UNIFORMS A. Advantages of providing uniforms to staff B. Issuing and exchange of uniforms; type of uniforms C. Selection and designing of uniforms D. Layout of the Uniform room |
03 |
10% |
03 |
SEWING ROOM A. Activities and areas to be provided B. Equipment provided |
02 |
5% |
04 |
LAUNDRY A. Commercial and On-site Laundry B. Flow process of Industrial Laundering-OPL C. Stages in the Wash Cycle D. Laundry Equipment and Machines E. Layout of the Laundry F. Laundry Agents G. Dry Cleaning H. Guest Laundry/Valet service I. Stain removal |
10 |
35% |
05 |
FLOWER ARRANGEMENT A. Flower arrangement in Hotels B. Equipment and material required for flower arrangement C. Conditioning of plant material D. Styles of flower arrangements E. Principles of design as applied to flower arrangement |
03 |
10% |
06 |
INDOOR PLANTS Selection and care |
02 |
5% |
Total | 30 |
100% |
ACCOMMODATION OPERATIONS
- PRACTICAL |
||
Hours Alloted : 30 Maximum
Marks : 100
|
||
S. No |
Topic | Hours |
01 |
Layout of Linen and Uniform Room/Laundry | 03 |
02 |
Laundry Machinery and Equipment | 10 |
03 |
Stain Removal | 06 |
04 |
Flower Arrangement | 08 |
05 |
Selection and Designing of Uniforms | 03 |
BHM 205 : FOOD & BEVERAGE
CONTROLS |
|||
Hours Alloted : 30
Maximum
Marks : 100
|
|||
S. No |
Topic | Hours |
Weight age |
01 |
FOOD COST CONTROL A. Introduction to Cost Control B. Define Cost Control C. The Objectives and Advantages of Cost Control D. Basic costing E. Food costing |
02 |
5% |
02 |
FOOD CONTROL CYCLE A. Purchasing Control B. Aims of Purchasing Policy C. Job Description of Purchase Manager/Personnel D. Types of Food Purchase E. Quality Purchasing F. Food Quality Factors for different commodities G. Definition of Yield H. Tests to arrive at standard yield I. Definition of Standard Purchase Specification J. Advantages of Standard Yield and Standard Purchase Specification K. Purchasing Procedure L. Different Methods of Food Purchasing M. Sources of Supply N. Purchasing by Contract O. Periodical Purchasing P. Open Market Purchasing Q. Standing Order Purchasing R. Centralised Purchasing S. Methods of Purchasing in Hotels T. Purchase Order Forms U. Ordering Cost V. Carrying Cost W. Economic Order Quantity X. Practical Problems |
07 |
25% |
03 |
RECEIVING CONTROL A. Aims of Receiving B. Job Description of Receiving Clerk/Personnel C. Equipment required for receiving D. Documents by the Supplier (including format) E. Delivery Notes F. Bills/Invoices G. Credit Notes H. Statements I. Records maintained in the Receiving Department J. Goods Received Book K. Daily Receiving Report L. Meat Tags M. Receiving Procedure N. Blind Receiving O. Assessing the performance and efficiency of receiving department P. Frauds in the Receiving Department Q. Hygiene and cleanliness of area |
05 |
15% |
04 |
STORING & ISSUING CONTROL A. Storing Control B. Aims of Store Control C. Job Description of Food Store Room Clerk/personnel D. Storing Control E. Conditions of facilities and equipment F. Arrangements of Food G. Location of Storage Facilities H. Security I. Stock Control J. Two types of foods received - direct stores (Perishables/non-perishables) K. Stock Records Maintained Bin Cards (Stock Record Cards/Books) L. Issuing Control M. Requisitions N. Transfer Notes O. Perpetual Inventory Method P. Monthly Inventory/Stock Taking Q. Pricing of Commodities R. Stock taking and comparison of actual physical inventory and Book value S. Stock levels T. Practical Problems U. Hygiene & Cleanliness of area |
08 |
25% |
05 |
PRODUCTION CONTROL A. Aims and Objectives B. Forecasting C. Fixing of Standards |
04 |
15% |
06 |
SALES CONTROL A. Sales - ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price B. Matching costs with sales C. Billing procedure - cash and credit sales D. Cashier's Sales summary sheet |
04 |
15% |
Total |
30 |
100% |
BHM 206: HOTEL ACCOUNTANCY |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No |
Topic | Hours |
Weight age |
01 |
UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS A. Introduction to Uniform system of accounts B. Contents of the Income Statement C. Practical Problems D. Contents of the Balance Sheet (under uniform system) E. Practical problems F. Departmental Income Statements and Expense statements (Schedules 1 to 16) G. Practical problems |
10 |
35% |
02 |
INTERNAL CONTROL A. Definition and objectives of Internal Control B. Characteristics of Internal Control C. Implementation and Review of Internal Control |
06 |
20% |
03 |
INTERNAL AUDIT AND STATUTORY AUDIT A. An introduction to Internal and Statutory Audit B. Distinction between Internal Audit and Statutory Audit C. Implementation and Review of internal audit |
06 |
20% |
04 |
DEPARTMENTAL ACCOUNTING A. An introduction to departmental accounting B. Allocation and apportionment of expenses C. Advantages of allocation D. Draw-backs of allocation E. Basis of allocation F. Practical problems |
08 |
25% |
Total |
30 |
100% |
BHM 207: FOOD SAFETY
& QUALITY |
|||
Hours Alloted : 30 Maximum
Marks : 50
|
|||
S. No |
Topic | Hours |
Weight age |
01 |
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene | 01 |
Intro |
02 |
MICRO-ORGANISMS IN FOOD A. General characteristics of Micro-Organisms based on their occurrence and structure. B. Factors affecting their growth in food (intrinsic and extrinsic) C. Common food borne micro-organisms: a. Bacteria (spores/capsules) b. Fungi c. Viruses d. Parasite |
02 |
10% |
03 |
FOOD SPOILAGE & FOOD PRESERVATION A. Types & Causes of spoilage B. Sources of contamination C. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products) D. Basic principles of food preservation E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation) |
04 |
15% |
04 |
BENEFICIAL ROLE OF MICRO-ORGANISMS A. Fermentation & Role of lactic and bacteria B. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages) C. Miscellaneous (Vinegar & anti-biotics) |
02 |
5% |
05 |
FOOD BORNE DISEASES A. Types (Infections and intoxications) B. Common diseases caused by food borne pathogens C. Preventive measures |
02 |
5% |
06 |
FOOD ADDITIVES A. Introduction B. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers) |
02 |
5% |
07 |
FOOD CONTAMINANTS & ADULTERANTS A. Introduction to Food Standards B. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material) C. Common adulterants in food D. Method of their detection (basic principle) 04 15% |
04 |
15% |
08 |
FOOD LAWS AND REGULATIONS A. National - PFA Essential Commodites Act (FPO, MPO etc.) B. International - Codex Alimentarius, ISO C. Regulatory Agencies - WTO D. Consumer Protection Act |
03 |
10% |
09 |
QUALITY ASSURANCE A. Introduction to Concept of TQM, GMP and Risk Assessment B. Relevance of Microbiological standards for food safety C. HACCP (Basic Principle and implementation) |
04 |
10% |
10 |
HYGIENE AND SANITATION IN FOOD SECTOR A. General Principles of Food Hygiene B. GHP for commodities, equipment, work area and personnel C. Cleaning and disinfect ion (Methods and agents commonly used in the hospitality industry) D. Safety aspects of processing water (uses & standards) E. Waste Water & Waste disposal |
04 |
15% |
11 |
RECENT CONCERNS A. Emerging pathogens B. Genetically modified foods C. Food labelling D. Newer trends in food packaging and technology E. BSE (Bovine Serum Encephthalopathy) |
02 |
10% |
Total |
30 |
100% |
|
REFERENCES: i. Modern Food Microbiology by Jay. J. ii. Food Microbiology by Frazier and Westhoff iii. Food Safety by Bhat & Rao iv. Safe Food Handling by Jacob M. v. Food Processing by Hobbs Betty vi. PFA Rules |
RESEARCH METHODOLOGY Hours Alloted : 15 |
|
Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3rd year under guidance | |
S. No |
Topic |
01 |
INTRODUCTION TO RESEARCH METHODOLOGY A. Meaning and objectives of Research B. Types of Research C. Research Approaches D. Significance of Research E. Research methods vs Methodology F. Research Process G. Criteria of Good Research H. Problem faced by Researches I. Techniques Involved in defining a problem |
02 |
RESEARCH DESIGN A. Meaning and Need for Research Design B. Features and important concepts relating to research design C. Different Research design D. Important Experimental Designs |
03 |
SAMPLE DESIGN A. Censure and sample Survey B. Implication of Sample design C. Steps in sampling design D. Criteria for selecting a sampling procedure E. Characteristics of a good sample design F. Different types of Sample design G. Measurement Scales H. Important scaling Techniques |
04 |
METHODS OF DATA COLLECTION A. Collection of Primary Data B. Collection through Questionnaire and schedule collection of secondary data C. Difference in Questionnaire and schedule D. Different methods to collect secondary data |
05 |
DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES
A. Hypothesis Testing B. Basic concepts concerning Hypothesis Testing C. Procedure and flow diagram for Hypothesis Testing D. Test of Significance E. Chi-Square Analysis F. Report Presentation Techniques |
1) Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations. |
2) Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate. |
3) For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students' responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student's interest. A hard copy of the report will also have to be submitted to the panel. |
4) Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence. |
5) Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own. |
6) There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa. |
MANAGEMENT IN TOURISM (BHM209) |
The course has been designed
to familiarise the learners with the Management concepts, functions
and skills keeping in view their applicability in tourism. |
Syllabus |
Block-1 Understanding Entrepreneurship and Management
Unit 1 Management: Concept and Functions Unit 2 Entrepreneurship: Concept and Functions Unit 3 Corporate Forms in Tourism Unit 4 Management Issues in Tourism |
Block-2 Understanding Organizational Theory Unit 5 Understanding Organizations Unit 6 Planning and Decision Making Unit 7 Organizing Unit 8 Monitoring and Controlling |
Block-3 Organizational Behaviour Issues Unit 9 Small Group Behaviour Unit 10 Inter Personal Behaviour Unit 11 Inter Group Behaviour Unit 12 Supervisory Behaviour |
Block-4 Management Functions Unit 13 Human Resource Management Unit 14 Financial Management Unit 15 Operations Management Unit 16 Marketing Management Unit 17 Information Technology and Management |
Block-5 Managing Financial Operations Unit 18 Understanding P & L Statements Unit 19 Understanding Balance Sheet Unit 20 Profitability Analysis Unit 21 Project Formulation and Appraisal |
Block-6 Managerial Practices in Tourism - 1 Unit 22 Tour Operators Unit 23 Travel Agencies Unit 24 Hotels Unit 25 Public Relations National
|
Block-7 Managerial Practices in Tourism - 2 Unit 26 Food Services Unit 27 Tourist Transport Unit 28 Airlines Unit 29 Airports |
Block-8 Convention Promotion and Management Unit 30 Convention Industry Unit 31 Planning Conventions Unit 32 Management and Implementation of Conventions |
COMMUNICATION SKILLS IN ENGLISH (BHM210) |
This course is assigned
8 credits and requires about 240 hours of study on your part.
It aims at making you aware of how a communicative situation influences
the choice of sentence structure and vocabulary. This course is
divided into 8 blocks of 5 units each, and includes the basic
concepts in communication, formal and informal conversation, official
communication, diaries, notes and use of English for the media
i.e. Print, T.V. and Radio |
Syllabus |
Block-1 Letters Unit 1 Some Concepts in Communication Unit 2 Formal Letters-1 Unit 3 Formal Letters-2 Unit 4 Informal Letters-1 Unit 5 Informal Letters-2 |
Block-2 Conversation Unit 6 Formal Conversation: Face-to-Face-1 Unit 7 Formal Conversation: Face-to-Face-2 Unit 8 Informal Conversation: Face-to-Face-1 Unit 9 Informal Conversation: Face-to-Face-2 Discussions Unit 10 Telephone Conversation |
Block-3 Other Forms of Official Communication
Unit 11 Memoranda Unit 12 Reports-1 Unit 13 Reports-2 Unit 14 Minutes of Meetings Unit 15 Telegrams and Telexes |
Block-4 Interviews and Public Speaking Unit 16 Interviews Unit 17 Debates Unit 18 Discussions Unit 19 Speeches Unit 20 Seminar Talks National Council for Hotel Management & Catering Technology, Noida. 31 |
Block-5 Diaries, Notes, Tables and Figures Unit 21 Diaries: Private Unit 22 Diaries: General Unit 23 Travelogues Unit 24 Notes Unit 25 Tables, Charts and Graphs |
Block-6 Mass Media: Print Unit 26 Writing for Newspapers-1 Unit 27 Writing for Newspapers-2 Unit 28 Articles for Journals Unit 29 Advertising-1 Unit 30 Advertising-2 |
Block-7 Writing for Radio Unit 31 Writing for Radio-1 The Movement of Sounds Unit 32 Writing for Radio-2 The Movement of Ideas Unit 33 Writing for Radio-3 Unit 34 Radio Drama-1 Unit 35 Radio Drama-2 |
Block-8 Mass Media: Television Unit 36 A Television Script Unit 37 Television Drama Unit 38 Documentary and Feature Programmes Unit 39 Interviews Unit 40 Media, Contexts and Words |
Audios 1 Letters (Block-1) 2 Conversations: Role Relation and Tone in Conversation (Block-2) 3 Making a Public Speech (Block-4) |
Videos 1 Debating Skills (Block-4) 2 Appearing for an Interview (Block-4) 3 Using Charts and Diagrams (Block-5) 4 Visualising a T.V. Script: Introduction to T.V. Production Techniques (Block-8) |
HUMAN RESOURCE MANAGEMENT
(BHM211) |
|
S No |
Topic |
01 |
Human Resource Planning A. Micro B. Macro |
02 |
HRD applications in Hotel Industry |
03 |
Relevance of HRD in Hotel Industry |
04 |
Personnel Office A. Functions B. Operations |
05 |
Hotel Environment and Culture |
06 |
HRD System |
07 |
Job Evaluation A. Concepts B. Scope C. Limitations |
08 |
Job Analysis and Job Description |
09 |
Job Evaluation Methods |
10 |
Task Analysis |
11 |
Demand and Supply Forecasting |
12 |
Human Resource Information System |
13 |
Human Resource Audit |
14 |
Human Resource Accounting Practices |
15 |
Recruitment and Selection |
16 |
Attracting and Retaining Talents
|
17 |
Induction and Placement |
18 |
Staff Training and Development |
19 |
Training Methods and Evaluation |
20 |
Motivation and Productivity |
21 |
Motivation and Job Enrichment |
22 |
Career Planning |
23 |
Employee Counselling |
24 |
Performance Monitoring and Appraisal |
25 |
Transfer, Promotion and Reward Policy |
26 |
Disciplinary Issues |
27 |
Employees' Grievance Handling |
28 |
Compensation and Salary Administration |
29 |
Employee Benefits and Welfare Schemes |
30 |
Labour Laws and Regulations Related to Hotel Industry |
31 |
Gender Sensitivities |
32 |
Emerging Trends and Perspectives |
33 |
Impacts of Mergers and Acquisitions on Human Resource Practices |
ACADEMIC CALENDAR -3rd Year |
||
SEMESTER - V |
||
Teaching | 17 weeks | |
Preparatory / Practical | 02 weeks | |
Term-End Examinations | 03 weeks | |
Winter Break | 02 weeks | |
SEMESTER - VI |
||
Teaching | 17 weeks | |
Preparatory / Practical | 01 week | |
Term-End Examinations | 03 weeks |
Semester V (17 Weeks):
Teaching & Examination Scheme |
||||||
NATIONAL COUNCIL COMPONENT |
||||||
MINIMUM CONTACT HOURS
FOR EACH SUBJECT |
||||||
No. |
Subject code |
Subject | Hours per week |
Term Marks* |
||
Th. |
Pr. |
Th. |
Pr. |
|||
1 |
BHM311 |
Advance Food Production Operations - I | 02 |
08 |
100 |
100 |
2 |
BHM312 |
Advance Food & Beverage Operations - I | 02 |
02 |
100 |
100 |
3 |
BHM313 |
Front Office Management - I | 02 |
02 |
100 |
100 |
4 |
BHM314 |
Accommodation Management - I | 02 |
02 |
100 |
100 |
5 |
BHM307 |
Financial Management | 04 |
- |
100 |
- |
6 |
BHM308 |
Strategic Management | 02 |
- |
50 |
- |
7 |
BHM309 |
Research Project | -- |
01 |
- |
- |
8 |
-- |
Special topics/Guest speakers | 02 |
- |
- |
- |
TOTAL |
16 |
15 |
550 |
400 |
||
GRAND TOTAL |
31 |
950 |
||||
* Term marks will comprise 30% In course & 70% Term end exam marks. |
IGNOU Component |
|||
No. |
Subject code |
Subject |
Counseling sessions |
01 |
TS-6 |
Tourism Marketing |
10-12 counseling sessions of two hours each |
BHM311 - ADVANCE FOOD
PRODUCTION OPERATIONS - I(THEORY) | |||
Hours Alloted : 30 | Maximum Marks : 100 |
||
S. No. |
Topic | Hours |
Weight age |
01 |
LARDER I. LAYOUT & EQUIPMENT A. Introduction of Larder Work B. Definition C. Equipment found in the larder D. Layout of a typical larder with equipment and various sections II. TERMS & LARDER CONTROL A. Common terms used in the Larder and Larder control B. Essentials of Larder Control C. Importance of Larder Control D. Devising Larder Control Systems E. Leasing with other Departments F. Yield Testing III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF A. Functions of the Larder B. Hierarchy of Larder Staff C. Sections of the Larder D. Duties & Responsibilities of larder Chef |
02 03 03 |
5% 10% 10% |
02 |
CHARCUTIERIE I. SAUSAGE A. Introduction to charcutierie B. Sausage - Types & Varieties C. Casings - Types & Varieties D. Fillings - Types & Varieties E. Additives & Preservatives II. FORCEMEATS A. Types of forcemeats B. Preparation of forcemeats C. Uses of forcemeats III. BRINES, CURES & MARINADES A. Types of Brines B. Preparation of Brines C. Methods of Curing D. Types of Marinades E. Uses of Marinades F. Difference between Brines, Cures & Marinades IV. HAM, BACON & GAMMON A. Cuts of Ham, Bacon & Gammon. B. Differences between Ham, Bacon & Gammon C. Processing of Ham & Bacon D. Green Bacon E. Uses of different cuts V. GALANTINES A. Making of galantines B. Types of Galantine C. Ballotines VI. PATES A. Types of Pate B. Pate de foie gras C. Making of Pate D. Commerical pate and Pate Maison E. Truffle - sources, Cultivation and uses and Types of truffle. VII. MOUSE & MOUSSELINE A. Types of mousse B. Preparation of mousse C. Preparation of mousseline D. Difference between mousse and mousseline VIII. CHAUD FROID A. Meaning of Chaud froid B. Making of chaud frod & Precautions C. Types of chaud froid D. Uses of chaud froid IX. ASPIC & GELEE A. Definition of Aspic and Gelee B. Difference between the two C. Making of Aspic and Gelee D. Uses of Aspic and Gelee X. QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades XI. NON EDIBLE DISPLAYS A. Ice carvings B. Tallow sculpture C. Fruit & vegetable Displays D. Salt dough E. Pastillage F. Jelly Logo G. Thermacol work |
02 02 02 02 01 01 01 01 01 01 03 |
05%
05% 05% 05% 05% 05% 05% 05% 05% 05% 10% |
03 |
APPETIZERS & GARNISHES A. Classification of Appetizers B. Examples of Appetizers C. Historic importance of culinary Garnishes D. Explanation of different Garnishes |
02 |
5% |
04 |
SANDWICHES A. Parts of Sandwiches B. Types of Bread C. Types of filling - classification D. Spreads and Garnishes E. Types of Sandwiches F. Making of Sandwiches G. Storing of Sandwiches |
02 |
5% |
05 |
USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cooking B. Classification of herbs C. Ideal uses of herbs in cooking |
01 |
5% |
TOTAL |
30 |
100% |
BHM311 - ADVANCE FOOD
PRODUCTION OPERATIONS - I (PRACTICAL) PART A - COOKERY |
|
Hours Alloted : 60 Maximum
Marks : 50 |
|
Topic | Contact hours |
MENU 01 |
04 |
MENU 02 |
04 |
MENU 03 |
04 |
MENU 04 |
04 |
MENU 05 |
04 |
MENU 06 |
04 |
MENU 07 |
04 |
MENU 08 |
04 |
MENU 09 |
04 |
MENU 10 |
04 |
Plus 5 Buffets |
20 |
TOTAL |
60 |
BHM311 - ADVANCE FOOD
PRODUCTION OPERATIONS - I (PRACTICAL) PART B - BAKERY & PATISSERIE |
||
Hours Alloted : 60 Maximum
Marks : 50 |
||
S. No. |
Topic | Contact hours |
1 |
Brioche Baba au Rhum |
4 |
2 |
Soft Rolls Chocolate Parfait |
4 |
3 |
French Bread Tarte Tartin |
4 |
4 |
Garlic Rolls Crepe Suzette |
4 |
5 |
Harlequin Bread Chocolate Cream Puffs |
4 |
6 |
Foccacia Creme Brulee |
4 |
7 |
Vienna Rolls Mousse Au Chocolat |
4 |
8 |
Bread Sticks Souffle Milanaise |
4 |
9 |
Brown Bread Pate Des Pommes |
4 |
10 |
Clover Leaf Rolls Savarin des fruits |
4 |
11 |
Whole Wheat Bread Charlotte Royal |
4 |
12 |
Herb & Potato Loaf Doughnuts |
4 |
13 |
Milk Bread Gateaux des Peache |
4 |
14 |
Ciabatta Chocolate Brownie |
4 |
15 |
Buffet desserts Modern Plating Styles |
4 |
TOTAL |
60 |
BHM312 - ADVANCE FOOD
& BEVERAGE OPERATIONS - I (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
PLANNING & OPERATING VARIOUS F&B OUTLET A. Physical layout of functional and ancillary areas B. Objective of a good layout C. Steps in planning D. Factors to be considered while planning E. Calculating space requirement F. Various set ups for seating G. Planning staff requirement H. Menu planning I. Constraints of menu planning J. Selecting and planning of heavy duty and light equipment K. Requirement of quantities of equipment required like crockery, Glassware, Cutlery - steel or silver etc. L. Suppliers & manufacturers M. Approximate cost N. Planning Decor, furnishing fixture etc. |
08 |
25% |
02 |
FUNCTION CATERING BANQUETS A. History B. Types C. Organisation of Banquet department D. Duties & responsibilities E. Sales F. Booking procedure G. Banquet menus BANQUET PROTOCOL INFORMAL BANQUET |
08 |
25% |
03 |
FUNCTION CATERING BUFFETS A. Introduction B. Factors to plan buffets C. Area requirement D. Planning and organisation E. Sequence of food F. Menu planning G. Types of Buffet H. Display I. Sit down J. Fork, Finger, Cold Buffet K. Breakfast Buffets L. Equipment M. Supplies N. Check list |
08 |
30% |
04 |
GUERIDON SERVICE A. History of gueridon B. Definition C. General consideration of operations D. Advantages & Dis - advantages E. Types of trolleys F. Factor to create impulse, Buying - Trolley, open kitchen G. Gueridon equipment H. Gueridon ingredients |
04 |
15% |
05 |
KITCHEN STEWARDING A. Importance B. Opportunities in kitchen stewarding C. Record maintaining D. Machine used for cleaning and polishing E. Inventory |
02 |
5% |
TOTAL |
30 |
100% |
BHM312 - ADVANCE FOOD
& BEVERAGE OPERATIONS - I (PRACTICAL) |
||
Hours Alloted : 30 Maximum
Marks : 100 |
||
S. No |
Topic | Hours |
01 |
Planning & Operating Food & Beverage Outlets Class room Exercise |
08 |
02 |
Function Catering - Banquets |
08 |
03 |
Function Catering - Buffets Planning & organizing various types of Buffet |
04 |
04 |
Gueridon Service Task-02 Banana au Rhum Task-03 Peach Flambe Task-04 Rum Omelette Task-05 Steak Diane Task-06 Pepper Steak |
08 |
05 |
Kitchen Stewarding |
02 |
TOTAL |
30 |
BHM313 - FRONT OFFICE
MANAGEMENT - I (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
PLANNING & EVALUATING FRONT OFFICE OPERATIONS A. Setting Room Rates (Details/Calculations thereof) - Hubbart Formula, market condition approach & Thumb Rule -Types of discounted rates - corporate, rack etc. B. Forecasting techniques C. Forecasting Room availability D. Useful forecasting data E. Forecast formula F. Types of forecast G. Sample forecast forms H. Factors for evaluating front office operations |
12 |
40% |
02 |
BUDGETING A. Types of budget & budget cycle B. Making front office budget C. Factors affecting budget planning D. Capital & operations budget for front office E. Refining budgets, budgetary control F. Forecasting room revenue G. Advantages & Disadvantages of budgeting |
12 |
40% |
03 |
PROPERTY MANAGEMENT SYSTEM A. Fidelio / IDS / Shawman B. Amadeus |
06 |
20% |
TOTAL |
30 |
100% |
BHM313 - FRONT OFFICE MANAGEMENT - I (PRACTICAL) |
Hours Alloted : 30 Maximum Marks : 100 |
Hands
on practice of computer applications on PMS front
office procedures such as: |
BHM313 - FRONT OFFICE MANAGEMENT - I (PRACTICAL) |
Hours Alloted : 30 Maximum Marks : 100 |
Hands
on practice of computer applications on PMS front
office procedures such as: |
SUGGESTIVE LIST OF TASKS
FOR FRONT OFFICE OPERATION SYSTEM |
|
S.No. |
Topic |
01 |
HMS Training - Hot Function keys |
02 |
How to put message |
03 |
How to put a locator |
04 |
How to check in a first time guest |
05 |
How to check in an existing reservation |
06 |
How to check in a day use |
07 |
How to issue a new key |
08 |
How to verify key |
09 |
How to cancel a key |
10 |
How to issue a duplicate key |
11 |
How to extend a key |
12 |
How to print and prepare registration cards for arrivals |
13 |
How to programme keys continuously |
14 |
How to programme one key for two rooms |
15 |
How to re-programme a key |
16 |
How to make a reservation |
17 |
How to create and update guest profiles |
18 |
How to update guest folio |
19 |
How to print guest folio |
20 |
How to make sharer reservation |
21 |
How to feed remarks in guest history |
22 |
How to add a sharer |
23 |
How to make add on reservation |
24 |
How to amend a reservation |
25 |
How to cancel a reservation |
26 |
How to make group reservation |
27 |
How to make a room change on the system |
28 |
How to log on cashier code |
29 |
How to close a bank at the end of each shift |
30 |
How to put a routing instruction |
31 |
How to process charges |
32 |
How to process a guest check out |
33 |
How to check out a folio |
34 |
How to process deposit for arriving guest |
35 |
How to process deposit for in house guest |
36 |
How to check room rate variance report |
37 |
How to process part settlements |
38 |
How to tally allowance for the day at night |
39 |
How to tally paid outs for the day at night |
40 |
How to tally forex for the day at night |
41 |
How to pre-register a guest |
42 |
How to handle extension of guest stay |
43 |
Handle deposit and check ins with voucher |
44 |
How to post payment |
45 |
How to print checked out guest folio |
46 |
Check out using foreign currency |
47 |
Handle settlement of city ledger balance |
48 |
Handle payment for room only to Travel Agents |
49 |
Handle of banquet event deposits |
50 |
How to prepare for sudden system shutdown |
51 |
How to checkout standing batch totals |
52 |
How to do a credit check report |
53 |
How to process late charges on third party |
54 |
How to process late charges to credit card |
55 |
How to check out during system shut down |
56 |
Handling part settlements for long staying guest |
57 |
How to handle paymaster folios |
58 |
How to handle bills on hold |
BHM314 - ACCOMMODATION
MANAGEMENT - I (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT A. Area inventory list B. Frequency schedules C. Performance and Productivity standards D. Time and Motion study in House Keeping operations E. Standard Operating manuals - Job procedures F. Job allocation and work schedules G. Calculating staff strengths & Planning duty rosters, team work and leadership in House Keeping H. Training in HKD, devising training programmes for HK staff I. Inventory level for non recycled items J. Budget and budgetary controls K. The budget process L. Planning capital budget M. Planning operation budget N. Operating budget - controlling expenses - income statement O. Purchasing systems - methods of buying P. Stock records - issuing and control |
15 |
50% |
02 |
HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS | 04 |
15% |
03 |
CONTRACT SERVICES A. Types of contract services B. Guidelines for hiring contract services C. Advantages & disadvantages of contract services |
04 |
15% |
04 |
ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS | 05 |
15% |
05 |
FIRST AID | 02 |
5% |
TOTAL |
30 |
100% |
BHM314 - ACCOMMODATION
MANAGEMENT - I (PRACTICAL) |
||
Hours Alloted : 30 &nbnbsp; Maximum
Marks : 100 |
||
S. No. |
Topic | Hours |
01 |
Team cleaning
|
4 |
02 |
Inspection checklist | 2 |
03 |
Time and motion study |
12 |
04 |
Devising/ designing training module |
12 |
TOTAL |
30 |
BHM307 - FINANCIAL MANAGEMENT |
|||
Hours Alloted : 60 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
FINANCIAL MANAGEMENT MEANING & SCOPE A. Meaning of business finance B. Meaning of financial management C. Objectives of financial management |
02 |
5% |
02 |
FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION A. Meaning and types of financial statements B. Techniques of financial analysis C. Limitations of financial analysis D. Practical problems |
07 |
10% |
03 |
RATIO ANALYSIS A. Meaning of ratio B. Classification of ratios C. Profitability ratios D. Turnover ratios E. Financial ratios F. Du Pent Control Chart G. Practical Problems |
12 |
20% |
04 |
FUNDS FLOW ANALYSIS A. Meaning of funds flow statement B. Uses of funds flow statement C. Preparation of funds flow statement D. Treatment of provision for taxation and proposed dividends (as non-current liabilities E. Practical problems |
10 |
15% |
05 |
CASH FLOW ANALYSIS A. Meaning of cash flow statement B. Preparation of cash flow statement C. Difference between cash flow and funds flow analysis D. Practical problems |
10 |
15% |
06 |
FINANCIAL PLANNING MEANING & SCOPE A. Meaning of Financial Planning B. Meaning of Financial Plan C. Capitalisation D. Practical problems |
05 |
10% |
07 |
CAPITAL EXPENDITURE A. Meaning of Capital Structure B. Factors determining capital structure C. Point of indifference D. Practical problems |
05 |
10% |
08 |
WORKING CAPITAL MANAGEMENT A. Concept of working capital B. Factors determining working capital needs C. Over trading and under trading |
02 |
5% |
09 |
BASICS OF CAPITAL BUDGETING A. Importance of Capital Budgeting B. Capital Budgeting appraising methods C. Payback period D. Average rate f return E. Net Present Value F. Profitability index G. Internal rate of return H. Practical problems |
07 |
10% |
TOTAL |
60 |
100% |
BHM308 - STRATEGIC MANAGEMENT |
|||
Hours Alloted : 30 Maximum
Marks : 50 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
ORGANISATIONAL STRATEGY B. OBJECTIVES |
04 |
15% |
02 |
ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS A. NEED FOR ENVIRONMENTAL ANALYSIS B. KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES |
05 |
15% |
03 |
STRATEGY FORMULATION A. STRATEGY (GENERAL) ALTERNATIVES B. COMBINATION STRATEGIES |
08 |
25% |
04 |
STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) A. FACTORS INFLUENCING CHOICE |
06 |
20% |
05 |
POLICIES IN FUNCTIONAL AREAS A. POLICY B. PRODUCT POLICIES C. PERSONNEL POLICIES D. FINANCIAL POLICIES E. MARKETING POLICIES F. PUBLIC RELATION POLICIES |
03 |
10% |
06 |
STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION A. MCKINSEY 7-S FRAMEWORK B. LEADERSHIP AND MANAGEMENT STYLE C. STRATEGY REVIEW AND EVALUATION |
04 |
15% |
TOTAL |
30 |
100% |
RESEARCH PROJECT (BHM309) HOURS ALLOTED 15 |
The objective of research
is to seek answers to problems through application of scientific
methodology which guarantees that information collected is reliable
and unbiased. This information is utilised to make conclusions
and recommend solutions. The elements that are to be kept in mind
while undertaking research is deciding a relevant topic, feasibility,
coverage, accuracy and research, objectivity and ethics. In the SEM V, students will work closely with their supervisor and develop mutually working relationship to initiate the research which would involve preparing an outline and preliminary collection of data. The supervisor will guide the student in framing and planning the research project and the methodology to be adopted in collection of data, through interviews, telephones, mailers etc. while the student on their part will expose themselves to research of the topic through meetings, interviews, internet search, library etc. The student should generally produce all material in word processed or typed format so that the presentation is neat and legible. Student must inform their supervisor or other people with whom their work is being discussed. The research should be planned to minimise time wastage and a clear time scale should be put in place. The research should really spell out the objective, its findings, the methodology adopted, its conclusions and recommendations. The student and supervisor will work together to prepare synopsis of the research. One hour per week has been allocated for the purpose and students alongwith the supervisor must regularly interact during this period. The final preparation and presentation would be done during SEM VI before a panel of internal and external examiners through a report and viva voce. |
COVERAGE OF SPECIAL TOPICS USING EXTERNAL GUEST AND EXPERT SPEAKERS HOURS ALLOTED: 30 |
As per teaching scheme,
two hours per week have been allocated for External Guests as
Expert Speakers to create a good academic interface with the industry.
This is an important activity to complement our existing faculty
through inviting renowned industry experts to address specialised
disciplines and investigate emerging business trends, techniques
and innovative case-studies. GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS Maintain a record of the date, duration of the session and contact details of the Guest Speakers for future references which may be required by your institute and the NCHMCT. |
TOURISM MARKETING (TS-6) |
This
course familiarises the students with Marketing
concepts, techniques and skills as required in the
marketing of tourism products and attractions. Syllabus Block-1 Understanding Entrepreneurship and Management Unit 1 Introduction to Tourism Marketing - Approaches, Relevance and Role Unit 2 Market Segmentation Unit 3 Tourism Markets: International and Domestic Block-2 Market Analysis Unit 4 Marketing Research Unit 5 Competitive Analysis and Strategies Unit 6 Forecasting for Tourism and its Products Unit 7 Role of Technology in Tourism Marketing Block-3 Developmental Role of Marketing Unit 8 Role of Public Organizations Unit 9 Role of Local Bodies Unit 10 Role of NGOs Unit 11 Socially Responsible Marketing Unit 12 Social Marketing Block-4 Marketing Mix Unit 13 Product Designing Unit 14 Pricing Strategies Unit 15 Promotion Strategies Unit 16 Distribution Strategies Unit 17 The Fifth P: People, Process and Physical Evidence Block-5 Marketing Mix: Specific Situations Unit 18 Familiarization Tours Unit 19 Seasonal Marketing Unit 20 Tourism Fairs and Travel Markets Block-6 Destination Marketing Unit 21 Regions, Cities, Leisure Spots Unit 22 Events, Activities, Individuals Unit 23 Shopping, Education and Culture Unit 24 Marketing Local Foods Block-7 Accommodation Marketing Unit 25 Star Category Hotels Unit 26 Alternate' Accommodation Unit 27 Supplementary Accommodations Unit 28 Linkages in the Trade Block-8 Transport and Travel Services Marketing Unit 29 Air lines Marketing Unit 30 Tourist Transport Marketing Unit 31 Travel Agency Marketing Unit 32 Tour Operators Marketing |
Semester VI (17 Weeks):
Teaching & Examination Scheme |
||||||
NATIONAL COUNCIL COMPONENT |
||||||
MINIMUM CONTACT HOURS
FOR EACH SUBJECT |
||||||
No. |
Subject code |
Subject | Hours per week |
Term Marks* |
||
Th. |
Pr. |
Th. |
Pr. |
|||
01 |
BHM351 |
Advance Food Production Operations - II | 02 |
08 |
100 |
100 |
02 |
BHM352 |
Advance F&B Operations - II | 02 |
02 |
100 |
100 |
03 |
BHM353 |
Front Office Management - II | 02 |
02 |
100 |
100 |
04 |
BHM354 |
Accommodation Management - II | 02 |
02 |
100 |
100 |
05 |
BHM305 |
Food & Beverage Management | 04 |
-- |
100 |
-- |
06 |
BHM306 |
Facility Planning | 04 |
-- |
100 |
-- |
07 |
BHM309 |
Research Project | -- |
03 |
-- |
100 |
08 |
-- |
Special topics/Guest speakers | 02 |
-- |
-- |
-- |
TOTAL |
18 |
17 |
600 |
500 |
||
GRAND TOTAL |
35 |
1100 |
||||
* Term marks will comprise 30% In course & 70% Term end exam marks. |
BHM351 - ADVANCE FOOD
PRODUCTION OPERATIONS - II (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 10 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
INTERNATIONAL CUISINE A. Geographic location B. Historical background C. Staple food with regional Influences D. Specialities E. Recipes F. Equipment in relation to: CHINESE A. Introduction to Chinese foods B. Historical background C. Regional cooking styles D. Methods of cooking E. Equipment & utensils |
12
|
40%
|
02 |
BAKERY & CONFECTIONERY I. ICINGS & TOPPINGS A. Varieties of icings B. Using of Icings C. Difference between icings & Toppings D. Recipes II. FROZEN DESSERTS A. Types and classification of Frozen desserts B. Ice-creams - Definitions C. Methods of preparation D. Additives and preservatives used in Ice-cream manufacture III. MERINGUES A. Making of Meringues B. Factors affecting the stability C. Cooking Meringues D. Types of Meringues E. Uses of Meringues IV. BREAD MAKING A. Role of ingredients in bread Making B. Bread Faults C. Bread Improvers V. CHOCOLATE A. History B. Sources C. Manufacture & Processing of Chocolate D. Types of chocolate E. Tempering of chocolate F. Cocoa butter, white chocolate and its applications |
02
01
|
5%
5%
|
03 |
PRODUCTION MANAGEMENT A. Kitchen Organisation B. Allocation of Work - Job Description, Duty Rosters C. Production Planning D. Production Scheduling E. Production Quality & Quantity Control F. Forecasting & Budgeting G. Yield Management PRODUCT & RESEARCH DEVELOPMENT A. Testing new equipment, B. Developing new recipes C. Food Trails D. Organoleptic & Sensory Evaluation |
03 02 |
15% 05% |
04 |
FRENCH Note: Should be taught along with the relevant topics |
||
TOTAL |
30 |
100% |
BHM351 - ADVANCE FOOD
PRODUCTION OPERATIONS - II (COOKERY PRACTICAL) |
|
Hours Alloted : 60 Maximum
Marks : 50 |
|
Menu | Hours |
CHINESE |
|
MENU 01 |
04 |
MENU 02 |
04 |
MENU 03 |
04 |
MENU 04 |
04 |
MENU 05 |
04 |
INTERNATIONAL SPAIN |
|
MENU 06 |
04 |
ITALY |
|
MENU 07 |
04 |
GERMANY |
|
MENU 08 |
04 |
U.K. |
|
MENU 09 |
04 |
GREECE |
|
MENU 10 |
04 |
DEMONSTRATION OF |
20 |
TOTAL |
60 |
BHM351 - ADVANCE FOOD
PRODUCTION OPERATIONS - II (BAKERY PRACTICAL) |
|||
Hours Alloted : 60 Maximum
Marks : 50 |
|||
S. No. |
Topic | Hours |
|
01 |
Grissini Tiramisu |
04 |
|
02 |
Pumpernickle Apfel Strudel |
04 |
|
03 |
Yorkshire Curd Tart Crusty Bread |
04 |
|
04 |
Baklava Harlequin Bread |
04 |
|
05 |
Baugette Crepe Normandy |
04 |
|
06 |
Crossiants Black Forest Cake |
04 |
|
07 |
Pizza base Honey Praline Parfait |
04 |
|
08 |
Danish Pastry Cold Cheese Cake |
04 |
|
09 |
Soup Rolls Chocolate Truffle cake |
04 |
|
10 |
Ginger Bread Blancmange |
04 |
|
11 |
Lavash Chocolate Parfait |
04 |
|
12 |
Cinnamon & Raisin Rolls Souffle Chaud Vanille |
04 |
|
13 |
Fruit Bread Plum Pudding |
04 |
|
14 |
Demonstration of |
04 |
|
15 |
Demonstration of |
04 |
|
TOTAL |
60 |
BHM352 - ADVANCE FOOD
& BEVERAGE OPERATIONS - II (THEORY) PRACTICAL) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
FOOD & BEVERAGE STAFF ORGANISATION A. Categories of staff B. Hierarchy C. Job description and specification D. Duty roaster |
08 |
25% |
02 |
MANAGING FOOD & BEVERAGE OUTLET A. Supervisory skills B. Developing efficiency C. Standard Operating Procedure |
06 |
25% |
03 |
BAR OPERATIONS A. Types of Bar C. Front Bar D. Back Bar E. Under Bar (Speed Rack, Garnish Container, Ice well etc.) F. Bar Stock G. Bar Control H. Bar Staffing I. Opening and closing duties |
06 |
25% |
04 |
COCKTAILS & MIXED DRINKS A. Definition and History B. Classification C. Recipe, Preparation and Service of Popular Cocktails |
10 |
25% |
TOTAL |
30 |
100% |
BHM353 - FRONT OFFICE
MANAGEMENT - II (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
YIELD MANAGEMENT A. Concept and importance B. Applicability to rooms division D. Potential high and low demand tactics E. Yield management software F. Yield management team |
14 |
50% |
02 |
TIMESHARE & VACATION OWNERSHIP |
10 |
40% |
03 |
FRENCH Conversation with guests |
06 |
10% |
TOTAL |
30 |
100% |
BHM353 - FRONT OFFICE MANAGEMENT - II (PRACTICAL |
Hours Alloted : 30 Maximum
Marks : 100 |
Hands on practice of computer application (Hotel Management
System) related to front office procedures such as |
SUGGESTIVE LIST OF TASKS
FOR FRONT OFFICE OPERATION SYSTEM |
|
S. No. |
Topic |
01 |
HMS Training - Hot Function keys |
02 |
How to put message |
03 |
How to put a locator |
04 |
How to check in a first time guest |
05 |
How to check in an existing reservation |
06 |
How to check in a day use |
07 |
How to issue a new key |
08 |
How to verify key |
09 |
How to cancel a key |
10 |
How to issue a duplicate key |
11 |
How to extend a key |
12 |
How to print and prepare registration cards for arrivals |
13 |
How to programme keys continuously |
14 |
How to programme one key for two rooms |
15 |
How to re-programme a key |
16 |
How to make a reservation |
17 |
How to create and update guest profiles |
18 |
How to update guest folio |
19 |
How to print guest folio |
20 |
How to make sharer reservation |
21 |
How to feed remarks in guest history |
22 |
How to add a sharer |
23 |
How to make add on reservation |
24 |
How to amend a reservation |
25 |
How to cancel a reservation |
26 |
How to make group reservation |
27 |
How to make a room change on the system |
28 |
How to log on cashier code |
29 |
How to close a bank at the end of each shift |
30 |
How to put a routing instruction |
31 |
How to process charges |
32 |
How to process a guest check out |
33 |
How to check out a folio |
34 |
How to process deposit for arriving guest |
35 |
How to process deposit for in house guest |
36 |
How to check room rate variance report |
37 |
How to process part settlements |
38 |
How to tally allowance for the day at night |
39 |
How to tally paid outs for the day at night |
40 |
How to tally forex for the day at night |
41 |
How to pre-register a guest |
42 |
How to handle extension of guest stay |
BHM354 - ACCOMMODATION
MANAGEMENT - II (THEORY) |
|||
Hours Alloted : 30 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
SAFETY AND SECURITY A. Safety awareness and accident prevention B. Fire safety and fire fighting C. Crime prevention and dealing with emergency situation |
06 |
20% |
02 |
INTERIOR DECORATION A. Elements of design B. Colour and its role in decor - types of colour schemes C. Windows and window treatment D. Lighting and lighting fixtures E. Floor finishes F. Carpets G. Furniture and fittings H. Accessories |
15 |
50% |
03 |
LAYOUT OF GUEST ROOMS A. Sizes of rooms, sizes of furniture, furniture arrangement B. Principles of design C. Refurbishing and redecoration |
06 |
20% |
04 |
NEW PROPERTY COUNTDOWN | 03 |
10% |
TOTAL |
30 |
100% |
BHM354 - ACCOMMODATION
MANAGEMENT - II (PRACTICAL) |
||
Hours Alloted : 30 Maximum
Marks : 100 |
||
S. No. |
Topics | Hours |
01 |
Standard operating procedure |
04 |
02 |
First aid |
04 |
03 |
Fire safety fire fighting |
04 |
04 |
Special decoration (theme related to hospitality industry)
|
06 |
05 |
Layout of guest room |
12 |
TOTAL |
30 |
BHM305 - FOOD & BEVERAGE
MANAGEMENT |
|||
Hours Alloted : 60 Maximum
Marks : 100 |
|||
S. No. |
Topic | Hours |
Weight age |
01 |
COST DYNAMICS A. Elements of Cost B. Classification of Cost |
02 |
5% |
02 |
SALES CONCEPTS A. Various Sales Concept B. Uses of Sales Concept |
02 |
5% |
03 |
INVENTORY CONTROL A. Importance B. Objective C. Method D. Levels and Technique E. Perpetual Inventory F. Monthly Inventory G. Pricing of Commodities H. Comparison of Physical and Perpetual Inventory |
10 |
15% |
04 |
BEVERAGE CONTROL A. Purchasing B. Receiving C. Storing D. Issuing E. Production Control F. Standard Recipe G. Standard Portion Size H. Bar Frauds I. Books maintained J. Beverage Control |
10 |
15%` |
05 |
SALES CONTROL A. Procedure of Cash Control B. Machine System C. ECR D. NCR E. Preset Machines F. POS G. Reports H. Thefts I. Cash Handling |
05 |
10% |
06 |
BUDGETARY CONTROL A. Define Budget B. Define Budgetary Control C. Objectives D. Frame Work E. Key Factors F. Types of Budget G. Budgetary Control |
05 |
10% |
07 |
VARIANCE ANALYSIS A. Standard Cost B. Standard Costing C. Cost Variances D. Material Variances E. Labour Variances F. Overhead Variance G. Fixed Overhead Variance H. Sales Variance I. Profit Variance |
05 |
10% |
08 |
BREAKEVEN ANALYSIS A. Breakeven Chart B. P V Ratio C. Contribution D. Marginal Cost E. Graphs |
07 |
10% |
09 |
MENU MERCHANDISING A. Menu Control B. Menu Structure C. Planning D. Pricing of Menus E. Types of Menus F. Menu as Marketing Tool G. Layout H. Constraints of Menu Planning |
05 |
10% |
10 |
MENU ENGINEERING A. Definition and Objectives B. Methods C. Advantages |
05 |
5% |
11 |
MIS A. Reports B. Calculation of actual cost C. Daily Food Cost D. Monthly Food Cost E. Statistical Revenue Reports F. Cumulative and non-cumulative |
04 |
5% |
TOTAL |
60 |
100% |
BHM306 - FACILITY PLANNING |
|||
Hours Alloted : 60 Maximum
Marks : 100 |
|||
S. No. | Topic | Hours | Weight age |
01 | HOTEL DESIGN A. Design Consideration |
04 | 10% |
02 | FACILITIES PLANNING The systematic layout planning pattern (SLP) Planning consideration A. Flow process & Flow diagram B. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel Architectural consideration A. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas) B. Approximate cost of construction estimation C. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room D. Approximate requirement and Estimation of water/electrical load gas, ventilation |
02 04 05 |
05% 05% 10% |
03 | STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five, four, three, two, one & heritage) |
04 | 5% |
04 | KITCHEN A. Equipment requirement for commercial kitchen C. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities) |
02 02 02 |
05% 05% 05% |
05 | KITCHEN LAY OUT & DESIGN A. Principles of kitchen layout and design B. Areas of the various kitchens with recommended dimension C. Factors that affect kitchen design D. Placement of equipment E. Flow of work F. Space allocation G. Kitchen equipment, manufacturers and selection H. Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen) I. Budgeting for kitchen equipment |
10 | 15% |
06 | KITCHEN STEWARDING LAYOUT AND DESIGN A. Importance of kitchen stewarding B. Kitchen stewarding department layout and design C. Equipment found in kitchen stewarding department |
04 | 5% |
07 | STORES - LAYOUT AND DESIGN A. Stores layout and planning (dry, cold and bar) B. Various equipment of the stores C. Work flow in stores |
04 | 5% |
08 | ENERGY CONSERVATION A. Necessity for energy conservation B. Methods of conserving energy in different area of operation of a hotel C. Developing and implementing energy conservation program for a hotel |
01 01 02 |
5% |
09 | CAR PARKING Calculation of car park area for different types of hotels |
01 | 2% |
10 | PLANNING FOR PHYSICALLY CHALLENGED | 02 | 3% |
11 | PROJECT MANAGEMENT A. Introduction to Network analysis B. Basic rules and procedure for network analysis C. C.P.M. and PERT D. Comparison of CPM and PERT E. Classroom exercises F. Network crashing determining crash cost, normal cost |
01 02 02 01 02 02 |
15% |
TOTAL | 60 | 100% |
BHM309 - RESEARCH PROJECT (PRACTICAL) |
|
Hours Alloted : 60
Maximum Marks : 100 |
|
Once you have finalised the first draft or synopsis in consultation with your supervisor during SEM-V, plan to writing the final research paper during SEM-VI. Keep in mind the following: | |
1. | Statement of purpose: tell the reader what you're going to say. |
2. | Main body of the paper: say it |
3. | Summary and conclusion: tell the reader what you've said. |
4. | Stick to the point, avoid digression. State each major idea quickly and then develop it through examples and explanations. |
5. | Include concrete examples, illustrations, and factual details to back up your generalizations. |
6. | Criticize, evaluate, illustrate, attack, or defend where appropriate to your topic. Show you've been thinking. |
7. | As you write, indicate your information source (by # of card or author's name) in the margin beside ideas. You can return later to complete the documenting of your references. |
8. | Unless your professor has specified otherwise, be sure to introduce quotations and show how they fit in with your position. Don't use them as filler. |
9. | Read it out loud to check for flow and awkward language. Read for clarity and logical progression and smooth transitions. |
10. | Find alternate words for ones you are using too often (check a Thesaurus). |
11. | Check for mechanical errors such as misspelled words, inaccurate punctuation, incorrect grammar, etc. |
12. | Watch carefully to prevent plagiarism. Be absolutely certain that your documentation gives full credit for all materials used not only in quotations but in paraphrased form. |
13. | Revise and polish your tentative draft for final project |
14. | Type the final version of your report. Double space and allow for proper margins |
15. | Follow the exact format prescribed by your instructor for the title page, bibliography and documentation. This may vary from topic to topic, so be sure to check if you're in doubt. |
16. | Double check your documentation against your alphabetized bibliography. Make certain that all of your documentation is accurately tied to the references listed in your bibliography. |
17. | After typing, be sure to proofread for typos and other errors. |
18. | Hand your paper in!! |
Remember all research is expected to show
originality as it provides significant contribution to enhancing
knowledge. Do give reference of ideas, quotes etc. in your paper
from wherever it has been borrowed. The research paper must be
accompanied by a certificate to the affect that it is an original
piece of work. If at any stage it is found that the research paper
has been copied, in part or full, it is likely to be cancelled
and the student failed in the subject. |
COVERAGE OF SPECIAL TOPICS USING EXTERNAL GUEST AND EXPERT SPEAKERS Hours Alloted : 60 |
|
As per teaching
scheme, two hours per week have been allocated for External Guests
as Expert Speakers to create a good academic interface with the
industry. This is an important activity to complement our existing
faculty through inviting renowned industry experts to address
specialised disciplines and investigate emerging business trends,
techniques and innovative case - studies. |
|
GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS |
|
1. | Before inviting the Speaker, make sure that they really are experts in the relevant subject. |
2. | Invite, if possible, Speakers who are not only experts in subjects but are also capable speakers. |
3. | If, although they
are eminently suitable because of their expertise, they have poor
presentation skills, offer them support. |
4. | Inform them in writing,
and in clear unambiguous terms, of the aims and objectives of
the session. |
5. | Discuss with them, then confirm in writing,
specifically what you want them to cover: exactly how long they
have to speak: and what questioning techniques will be employed
- during and after the session. |
6. | Give them full information,
in writing, about the starting time, the location, and the size
and level of the participants. |
7. | Confirm whether they will use aids and,
if so, of what type(s) and how many. Do they already have them,
are they of acceptable quality: do they want any help in procuring
them: do they want to use aids available with you. |
8. | Confirm whether they intend to use hand-outs:
do they have them available: do they want any support in their
production: when do they intent to use them. |
9. | Seek and confirm their
views on the room layout - what type they would prefer or whether
they have to accept the existing room layout. |
10. | Arrange a feed-back session with the participants - as you may want to use them again. |
Maintain a record of the date,
duration of the session and contact details of the Guest Speakers
for future references which may be required by your institute
and the IHM. |