Home |  About Us |  Principal’s Desk |  Governing Body |  Courses |  Infrastructure |  Fee Structure |  Training |  Photo Gallery |  Student Zone |  HSRT  | RTI Act  |   | Contact Us

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
Gallery Images by WOWSlider.com v4.2
 
CURRICULUM - DEGREE COURSE
 

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

 
SYLLABUS

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
• Principles of each of the above
• Care and precautions to be taken
• Selection of food for each type of cooking
04 15%
08 SOUPS
A. Classification with examples
B. Basic recipes of Consommé 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, jardinière, 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, sautéing) 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
• Béchamel
• Espagnole
• Veloute
• Hollandaise
• Mayonnaise
• Tomato
Demonstrations & simple applications 04
07 Egg cookery - Preparation of variety of egg dishes
• Boiled ( Soft & Hard)
• Fried ( Sunny side up, Single fried, Bull's  
   Eye, Double fried)
• Poaches
• Scrambled
• Omelette (Plain, Stuffed, Spanish)
• En cocotte (eggs Benedict)
Demonstrations & simple applications by students 04
08 Demonstration & Preparation of simple menu Demonstrations & simple applications by students 04
09 Simple Salads & Soups:
• Cole slaw,
• Potato salad,
• Beet root salad,
• Green salad,
• Fruit salad,
• Consommé

Simple Egg preparations:
• Scotch egg,
• Assorted omelletes,
• Oeuf Florentine
• Oeuf Benedict
• Oeuf Farci
• Oeuf Portugese
• Oeuf Deur Mayonnaise

Simple potato preparations
• Baked potatoes
• Mashed potatoes
• French fries
• Roasted potatoes
• Boiled potatoes
• Lyonnaise potatoes
• Allumettes

Vegetable preparations
• Boiled vegetables
• Glazed vegetables
• Fried vegetables
• Stewed vegetables.
  28

Total

60
 

PART ‘B' - BAKERY & PATISSERIE
Hours Alloted : 60                                 Maximum Marks : 50

S.
No.
Topic Method Hours

01

Equipments
• Identification
• Uses and handling
Ingredients - Qualitative and quantitative measures
Demonstration by instructor and applications by students 04
02 BREAD MAKING

• Demonstration & Preparation of Simple and enriched bread recipes
• Bread Loaf (White and Brown)
• Bread Rolls (Various shapes)
• French Bread
• Brioche
Demonstration by instructor and applications by students 10
03 SIMPLE CAKES

• Demonstration & Preparation of Simple and enriched Cakes, recipes
• Sponge, Genoise, Fatless, Swiss roll
• Fruit Cake
• Rich Cakes
• Dundee
• Madeira
  10
04 SIMPLE COOKIES

• Demonstration and Preparation of simple cookies like
• Nan Khatai
• Golden Goodies
• Melting moments
• Swiss tart
• Tri colour biscuits
• Chocolate chip
• Cookies
• Chocolate Cream Fingers
• Bachelor Buttons.
Demonstration by instructor and applications by students 16
05 HOT / COLD DESSERTS

• Caramel Custard,
• Bread and Butter Pudding
• Queen of Pudding
• Soufflé – Lemon / Pineapple
• Mousse (Chocolate Coffee)
• Bavaroise
• Diplomat Pudding
• Apricot Pudding
• Steamed Pudding - Albert Pudding, Cabinet Pudding.
Demonstration by instructor and applications by students 20

Total

60
 

MARKING SCHEME FOR PRACTICAL EXAMINATION
 
Maximum Marks : 100                                                          Pass Marks : 50
Durations 04.30Hrs                                                                                       
Indenting and Scullery 30 minutes before and after the practical
              

All menu items to be made from the prescribed syllabus only

Part A Cookery
1. One simple salad OR soup
2. One simple sauce
3. One simple egg preparation
4. One simple vegetable or potato preparation
5. Journal

10
10
10
05
05
40
Part – B (Bakery)
1. Bread or bread rolls
2. Simple cake or cookies
3. One dessert hot or cold
4. Journal

15
10
10
05
40
Part – C (General Assessment)
1. Uniform & Grooming 05
2. Indenting and plan of work 05
3. Scullery, equipment cleaning and Hygiene 05
4. Viva 05

05
05
05
05
20
PARAMETERS OF ASSESMENT OF EACH DISH
A) Temperature
B) Texture / Consistency
C) Aroma / Flavour
D) Taste
E) Presentation

20%
20%
20%
20%
20%
100%
NOTE:
1.   Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
2.   Invigilation will be done by both internal and external persons.
3.   Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted.
4.   Uniform and grooming must be checked by the examiners before commencement of examination.
5.   Students are not allowed to take help from books, notes, journal or any other person.
 

BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I : THEORY
Hours Alloted : 30                                 Maximum Marks : 100

S.
No.
Topic Hours Weight age

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 FOOD SERVICE AREAS (F & B OUTLETS)

A. Specialty Restaurants
B. Coffee Shop
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque

II ANCILLIARY DEPARTMENTS

A. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding
06

 

 

 

 

04

20%

 

 

 

 

10%

04 F & B SERVICE EQUIPMENT

Familiarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware
- Hollowware
- All other equipment used in F&B Service

• French terms related to the above

04

 

 

 


01

15%
05 NON-ALCOHOLIC BEVERAGES

Classification (Nourishing, Stimulating and Refreshing beverages)

A. Tea
- Origin & Manufacture
- Types & Brands

B. Coffee
- Origin & Manufacture
- Types & Brands

C. Juices and Soft Drinks

D. Cocoa & Malted Beverages
- Origin & Manufacture

01

 

01

 

01

 

01

01

20%

Total

30 100%
 

FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I : PRACTICAL
Hours Alloted : 60                                                   Maximum Marks : 100

S.
No.
Topic Hours

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:
- Plate Powder method
- Polivit method
- Silver Dip method
- Burnishing Machine
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
• Mocktails
• Juices, Soft drinks, Mineral water, Tonic water
08
10 Cocoa & Malted Beverages – Preparation & Service 04

Total

60

MARKING SCHEME FOR PRACTICAL EXAMINATION
Maximum Marks : 100                                                        Pass Marks :  50
Duration 03.00Hrs                                                                                         

All Technical Skills to be tested as listed in the syllabus

 

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:
• Reservation
• Arrivals
• Luggage handling
• Message and mail handling
• Paging

4
4
2
4
2

Total

30
 

MARKING SCHEME FOR PRACTICAL EXAMINATION
Maximum Marks :
100                                                        Pass Marks :  50
Duration 03.00Hrs                                                                                         

 

Marks

1. UNIFORM & GROOMING
2. COURTESY & MANNERS
3. SPEECH AND COMMUNICATION
4. TECHNICAL KNOWLEDGE
5. PRACTICAL SITUATION HANDLING
6. JOURNAL

10
10
10
20
40
10
100

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

BHM114-FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I : THEORY
Hours Alloted : 30                                                                 Maximum Marks : 100

S.
No.
Topic Hours Weight age

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
• Single room
• Double room
• Twin room
• Suite
02
02 Guest Room Supplies and Position
• Standard room
• Suite
• VIP room special amenities
04
03 Cleaning Equipment-(manual and mechanical)
• Familiarization
• Different parts
• Function
• Care and maintenance
04
04 Cleaning Agent
• Familiarization according to classification
• Function
02
05 Public Area Cleaning (Cleaning Different Surface)
A. WOOD
• polished
• painted
• Laminated

B. SILVER/ EPNS
• Plate powder method
• Polivit method
• Proprietary solution (Silvo)

C. BRASS
• Traditional/ domestic 1 Method
• Proprietary solution 1 (brasso)

D. GLASS
• Glass cleanser
• Economical method(newspaper)

E. FLOOR - Cleaning and polishing of different types
• Wooden
• Marble
• Terrazzo/ mosaic etc.

F. WALL - care and maintenance of different types and parts
• Skirting
• Dado
• Different types of paints(distemper Emulsion, oil paint etc)
14
06 Maid's trolley
• Contents
• Trolley setup
02
07 Familiarizing with different types of Rooms, facilities and surfaces
• Twin/ double
• Suite
• Conference etc
02

Total

30
 

MARKING SCHEME FOR PRACTICAL EXAMINATION
Maximum Marks :
100                                                        Pass Marks :  50
Duration 03.00Hrs                                                                                         

  Marks
1. UNIFORM & GROOMING
2. GUEST ROOM SUPPLIES & POSITION
3. SURFACE CLEANING (TWO DIFFERENT SURFACES)
4. MAIDS TROLLY
5. CARE & CLEANING OF EQUIPMENT
6. VIVA
7. JOURNAL

10
10
30
10
10
20
10
100

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

BHM105 - APPLICATION OF COMPUTERS – THEORY
Hours Alloted : 15                     Maximum Marks : 50

S.
No.
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
• Bus
• Star
• Ring

B. Network Applications

C. Types of Network
• LAN
• MAN
• WAN

D. Network Configuration Hardware
• Server
• Nodes

E. Channel
• Fibre optic
• Twisted
• Co-axial

F. Hubs

G. Network Interface Card
• Arcnet
• Ethernet

H. Network Software
• Novel
• Windows NT
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:
- Currency
- Comma
- Percent
- Decimal
- Date
D. Changing columns width and row height
E. Aligning text
- Top to bottom
- Text wrap
- Re ordering Orientation
F Using Borders

GOING THROUGH CHANGES
A. Opening workbook files for editing
B. Undoing the mistakes
C. Moving and copying with drag and drop
D. Copying formulas
E. Moving and Copying with Cut, Copy and Paste
F. Deleting cell entries
G. Deleting columns and rows from worksheet
H. Inserting columns and rows in a worksheet
I. Spell checking the worksheet

PRINTING THE WORKSHEET
A. Previewing pages before printing
B. Printing from the Standard toolbar
C. Printing a part of a worksheet
D. Changing the orientation of the printing
E. Printing the whole worksheet in a single pages
F. Adding a header and footer to a report
G. Inserting page breaks in a report
H. Printing the formulas in the worksheet

ADDITIONAL FEATURES OF A WORKSHEET
A. Splitting worksheet window into two four panes
B. Freezing columns and rows on-screen for worksheet title
C. Attaching comments to cells
D. Finding and replacing data in the worksheet
E. Protecting a worksheet
F. Function commands

MAINTAINING MULTIPLE WORKSHEET
A. Moving from sheet in a worksheet
B. Adding more sheets to a workbook
C. Deleting sheets from a workbook
D. Naming sheet tabs other than sheet 1, sheet 2 and so on
E. Copying or moving sheets from one worksheet to another

CREATING GRAPHICS/CHARTS
A. Using Chart wizard
B. Changing the Chart with the Chart Toolbar
C. Formatting the chart's axes
D. Adding a text box to a chart
E. Changing the orientation of a 3-D chart
F. Using drawing tools to add graphics to chart and worksheet
G. Printing a chart with printing the rest of the worksheet data

EXCEL's DATABASE FACILITIES
A. Setting up a database
B. Sorting records in the database
15 25%
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
- Creating Slides, re-arranging, modifying
- Inserting pictures, objects
- Setting up a Slide Show
E Creating an Organizational Chart
20 25%
05 Internet & E-mail – PRACTICAL 05 10%

Total

60 100%

MARKING SCHEME FOR PRACTICAL EXAMINATION
Maximum Marks :
100                                         Pass Marks : 50

  Marks
1. VIVA
2. Typing & Printing (20 lines)
3. 6 tasks of 10 marks each
 

20
20
60
100

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

BHM106 - HOTEL ENGINEERING
Hours Alloted : 60      Maximum Marks : 100

S.
No.
Topic Hours Weight age

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
• Definition
• Classification ( mono, di and polysaccharides)
• Dieteary Sources
• Functions
• Significance of dietary fibre (Prevention/treatment of diseases)
Lipids
• Definition
• Classification : Saturated and unsaturated fats
• Dietary Sources
• Functions
• Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
• Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol
Proteins
• Definition
• Classification based upon amino acid composition
• Dietary sources
• Functions
• Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

 
 

04

 

 


04

 

 

 


04

 

10%

 

 


10%

 

 

 


10%

04 MACRO NUTRIENTS
A. Vitamins

• Definition and Classification (water and fats soluble vitamins)
• Food Sources, function and significance of:
1. Fat soluble vitamins (Vitamin A, D, E, K)
2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

B. MINERALS
• Definition and Classification (major and minor)
• Food Sources, functions and significance of :
Calcium, Iron, Sodium, Iodine & Flourine
 
 


05

 

 


03

 


15%

 

 


10%

05 WATER

• Definition
• Dietary Sources (visible, invisible)
• Functions of water
• Role of water in maintaining health (water balance)
01 5%
06 BALANCED DIET

• Definition
• Importance of balanced diet
• RDA for various nutrients – age, gender, physiological state
01 5%
07 MENU PLANNING

• Planning of nutritionally balanced meals based upon the three food group system
• Factors affecting meal planning
• Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
• Calculation of nutritive value of dishes/meals.
02 10%
08 MASS FOOD PRODUCTION

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

• Need for introducing nutritionally balanced and health specific meals
• Critical evaluation of fast foods
• New products being launched in the market (nutritional evaluation)
1 5%

TOTAL

30 100%
SEMESTER - II : 17 WEEKS
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

Weekly Teaching Scheme : 17 Weeks

No. Subject code Subject

 Hours per Week

Theory

Practical

1 BHM151 Foundation Course in Food Production - II 02 08
2 BHM152 Foundation Course in Food & Beverage Service - II 02 04
3 BHM153 Foundation Course in Front Office - II 02 02
4 BHM154 Foundation Course in Accommodation Operations - II 02 02
5 BHM116 Nutrition 02 -
6 BHM108 Accountancy 04 -
7 BHM109 Communication 02 -
Total 16 16
Grand Total

32

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 : THEORY
Hours Alloted : 30                                                Maximum Marks : 100

S.
No.
Topic Hours Weight age

01

SOUPS
A. Basic recipes other than consommé with menu examples
• Broths
• Bouillon
• Puree
• Cream
• Veloute
• Chowder
• Bisque etc
B. Garnishes and accompaniments
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
        • Recipes and methods of preparation
        • Differences
        • Uses of each pastry
        • Care to be taken while preparing pastry
        • Role of each ingredient
        • Temperature of baking pastry
02 5%
  ii) Flour
A. Structure of wheat
B. Types of Wheat
C. Types of Flour
D. Processing of Wheat – Flour
E. Uses of Flour in Food Production
F. Cooking of Flour (Starch)

iii)
SIMPLE BREADS
A. Principles of bread making
B. Simple yeast breads
C. Role of each ingredient in break making
D. Baking temperature and its importance
03 10%
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




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
• Wet masalas
• Dry masalas
C. Composition of different masalas
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

• Meat – Identification of various cuts, Carcass demonstration
• Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope
• Fish-Identification & Classification
• Cuts and Folds of fish
Demonstrations & simple applications 04
02 • Identification, Selection and processing of Meat, Fish and poultry.
• Slaughtering and dressing
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
Entrée-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
• Short Crust – Jam tarts, Turnovers
• Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns
• Choux Paste – Eclairs, Profiteroles
Demonstration by instructor and applications by students 20
02 COLD SWEET

• Honeycomb mould
• Butterscotch sponge
• Coffee mousse
• Lemon sponge
• Trifle
• Blancmange
• Chocolate mousse
• Lemon soufflé
Demonstration by instructor and applications by students 20
03 HOT SWEET

• Bread & butter pudding
• Caramel custard
• Albert pudding
• Christmas pudding
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
• Sequence
• Examples from each course
• Cover of each course
• Accompaniments
E. French Names of dishes
F. Types of Meals
• Early Morning Tea
• Breakfast (English, American Continental, Indian)
• Brunch
• Lunch
• Afternoon/High Tea
• Dinner
• Supper


01
02
01
05




03
03
5%
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)
• Triplicate Checking System
• Duplicate Checking System
• Single Order Sheet
• Quick Service Menu & Customer Bill
B. Making bill
C. Cash handling equipment
D. Record keeping (Restaurant Cashier)
02 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
• Oysters
• Caviar
• Smoked Salmon
• Pate de Foie Gras
• Snails
• Melon
• Grapefruit
• Asparagus
Task-02: Cheese
Task-03: Dessert (Fresh Fruit & Nuts)

Service of Tobacco

• Cigarettes & Cigars
 
07

Restaurant French: To be taught by a professional French language teacher.

  • Restaurant Vocabulary (English & French)
  • French Classical Menu Planning
  • French for Receiving, Greeting & Seating Guests

French related to taking order & description of dishes

12
  Total 60

153 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II : THEORY
Hours Alloted : 30                                                     Maximum Marks : 100

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

• Introduction to guest cycle
• Pre arrival
• Arrival
• During guest stay
• Departure
• After departure
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, Façade 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
• Room occupancy report
• Checklist
• Floor register
• Work/ maintenance order]
• Lost and found
• Maid's report
• Housekeeper's report
• Log book
• Guest special request register
• Record of special cleaning
• Call register
• VIP list
• Floor linen book/ register
04
05 Guest room  inspection 02
06 Minibar management
• Issue
• stock taking
• checking expiry date
02
07 Handling room linen/ guest supplies
• maintaining register/ record
• replenishing floor pantry
• stock taking
04
08 Guest handling
• Guest request
• Guest complaints
02
 

BHM117: PRINCIPLES OF FOOD SCIENCE
Hours Alloted : 30                     Maximum Marks : 100

S.
No.
Topic Hours Weight age
01

• Definition and scope of food science and
• It is inter-relationship with food chemistry, food microbiology and food processing

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 soufflés, 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
• Definition
• Application of colloid systems in food preparation

02 5%
09

FLAVOR
• Definition
• Description of food flavours (tea, coffee, wine, meat, fish, spices)
 

02 5%
10

BROWNING
• Types (enzymatic and non-enzymatic)
• Role in food preparation
• prevention of undesirable 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
• Purchase Book
• Sales Book
• Purchase Returns
• Sales Returns
• Journal Proper
• Practicals

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)
• Closing Stock
• Pre-paid Expenses
• Outstanding Expenses
• Depreciation

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
FOUNDATION COURSE IN TOURISM (BHM110)
Tourism has been acknowledged as one of the most rapidly growing industries in recent years. Yet it has not received adequate attention as an academic discipline which it rightly deserves. This course has been designed with the objective of making up for this lacuna by introducing to you some foundational concepts of tourism studies. The emphasis here has been on the situation obtaining in India, though we have not been unduly different about borrowing concepts and terms from similar studies undertaken in other parts of the world. You will thus find details on the historical evolution of tourism along with core definitions of tourism industry in this course. Tourism services and operations, planning and policy, and marketing and communications form other Blocks of the course. Finally we have also dealt with the geography and tourism and the relationship between cultural heritage and tourism development in this course.
Syllabus

Block-1
Unit 1
Unit 2
Unit 3

Tourism Phenomenon
Understanding Tourism – I
Understanding Tourism – II
Unit 3 Historical Evolution and Development

Block-2
Unit 4
Unit 5
Unit 6
Unit 7

Tourism Industry
Tourism System
Constituents of Tourism Industry and Tourism Organisations
Tourism Regulations
Statistics and Measurements

Block-3
Unit 8
Unit 9
Unit 10
Unit 11
Unit 12

Tourism Services and Operations – 1
Modes of Transport
Tourist Accommodation
Informal Services in Tourism
Subsidiary Services: Categories and Roles
Shops, Emporiums and Melas (Fairs)

Block-4
Unit 13
Unit 14
Unit 15
Unit 16

Tourism Services and Operations – 2
Travel Agency
Tour Operators
Guides and Escorts
Tourism Information

Block-5
Unit 17
Unit 18
Unit 19

Geography and Tourism
India's Biodiversity: Landscape, Environment and Ecology
Seasonality and Destinations
Map and Chart Work

Block-6
Unit 20
Unit 21
Unit 22
Unit 23
Unit 24

Tourism Marketing and Communications
Tourism Marketing – 1: Relevance, Product Design, Market Research
Tourism Marketing – 2: Promotional Events, Advertising Publicity, Selling
Role of Media
Writing for Tourism
Personality Development and Communicating Skills

Block-7
Unit 25
Unit 26
Unit 27
Unit 28

Tourism: The Cultural Heritage
Use of History
Monuments and Museums
Living Culture and Performing Arts
Religions of India

Block-8
Unit 29
Unit 30
Unit 31
Unit 32

Tourism: Planning and Policy
Tourism Policy and Planning
Infrastructural Development
Local Bodies, Officials and Tourism
Development, Dependency and Manila Declaration

Block-9
Unit 33
Unit 34
Unit 35

Tourism Impact
Economic Impact
Social, Environmental and Political Impacts
Threats and Obstacles to Tourism

ACADEMIC CALENDAR 2012-2013 (2nd Year)

Semester III
(Industrial Training)
Monday 02 July 2012 to Sunday 25 Nov 2012 21 weeks
Term End Examinations Monday 26 Nov 2012 to Sunday 02 Dec 2012 01 weeks
Semester IV Monday 03 Dec 2012 to Sunday 23 Dec 2012 03 weeks
Vacation Monday 24 Dec 2012 to Sunday 06 Jan 2013 02 weeks
Semester IV Contd. Monday 07 Jan 2013 to Sunday 14 Apr 2013

14 weeks

Term End Examinations Monday 15 Apr 2013 to Sunday 05 May 2013

03 weeks

 
Semester III (17 Weeks): Teaching & Examination Scheme

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
1   should be punctual.
2   should maintain the training logbook up-to-date.
3   should be attentive and careful while doing work.
4   should be keen to learn and maintain high standards and quality of work.
5   should interact positively with the hotel staff.
6   should be honest and loyal to the hotel and towards their training.
7   should get their appraisals signed regularly from the HOD's or
     trainingmanager.
8   gain maximum from the exposure given, to get maximum practical knowledge
     and skills.
9   should attend the training review sessions / classes regularly.
10 should be prepared for the arduous working condition and should face them 
     positively.
11 should adhere to the prescribed training schedule.
12 should take the initiative to do the work as training is the only time where you
     can get maximum exposure.
13 should, on completion of Industrial Training, handover all the reports,
     appraisals, logbook and completion certificate to the institute.

02 RESPONSIBILITIES OF THE INSTITUTE
1   should give proper briefing to students prior to the industrial training
2   should make the students aware of the industry environment and 
     expectations.
3   should notify the details of training schedule to all the students.
4   should coordinate regularly with the hotel especially with the training
     manager.
5   should visit the hotel, wherever possible, to check on the trainees .
6   should sort out any problem between the trainees and the hotel.
7   should take proper feedback from the students after the training.
8   should brief the students about the appraisals , attendance, marks, logbook
     and training report.
9   should ensure that change of I.T. hotel is not permitted once the student has  
     been interviewed, selected and has accepted the offer.
10 should ensure that change of I.T. batch is not permitted.
11 should ensure trainees procure training completion certificate from the hotel
     before joining 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:
1.   should give proper briefing session/orientation/induction prior to
      commencement of training.
2.   should make a standardized training module for all trainees.
3.   should strictly follow the structured training schedule.
4.   should ensure cordial working conditions for the trainee.
5.   should co-ordinate with the institute regarding training programme.
6.   should be strict with the trainees regarding attendance during training.
7.   should check with trainees regarding appraisals, training report, log book
      etc.
8.   should inform the institute about truant trainees.
9.   should allow the students to interact with the guest.
10. should specify industrial training's “Dos and Don'ts” for the trainee.
11. should ensure issue of completion certificate to trainees on the last day of  
      training.

Industrial Training
PERFORMANCE APPRAISAL FORM (PAF)
Institutes of Hotel Management & Catering Technology

Name of Student: ____________________ NCHM&CT Roll No: _____________
Institute: IHM, _____________________ Duration: 4 weeks (24 working days)
Name of the Hotel: ___________________ From:_________ To: ___________ Department: F&BS / FP / HK / FO

Appearance

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

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
    • School/college students
    • Industrial workers
    • Hospitals
    • Outdoor parties
    • Theme dinners
    • Transport facilities, cruise lines, airlines, railway
D. Nutritional factors for the above

INDENTING
   
• Principles of Indenting for volume feeding
    • Portion sizes of various items for different types of
      volume feeding
    • Modifying recipes for indenting for large scale catering
    • Practical difficulties while indenting for volume feeding

PLANNING
Principles of planning for quantity food production with regard to
    • Space allocation
    • Equipment selection
    • Staffing

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
    • Highlights of Hospital Catering for patients, staff, visitors
    • Diet menus and nutritional requirements

C. Off Premises Catering
    • Reasons for growth and development
    • Menu Planning and Theme Parties
    • Concept of a Central Production Unit
    • Problems associated with off-premises catering

D. Mobile Catering
    • Characteristics of Rail, Airline
       (Flight Kitchens and Sea Catering)
    • Branches of Mobile Catering

E. Quantity Purchase & Storage
    • Introduction to purchasing
    • Purchasing system
    • Purchase specifications
    • Purchasing techniques
    • 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:
    • Geographic location
    • Historical background
    • Seasonal availability
    • Special equipment
    • Staple diets
    • Specialty cuisine for festivals and special occasions

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.
  • Awadh
  • Bengal
  • Goa
  • Gujarat
  • Hyderabad
  • Kashmiri
  • Maharastra
  • Punjabi
  • Rajasthan
  • South India (Tamilnadu, Karnataka, Kerala)
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





MENU 02

 

Yakhni Pulao
Mughlai Paratha
Gosht Do Piaza
Badin Jaan
Kulfi with Falooda

Galouti Kebab
Bakarkhani
Gosht Korma
Paneer Pasanda
Muzzafar

BENGALI

MENU 01





MENU 02





MENU 03




MENU 04



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





MENU 04

 



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
 

 


MENU 02



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
    • Fermentation process
    • Distillation process
C. Classification with examples

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
    • Table/Still/Natural
    • Sparkling
    • Fortified
    • Aromatized
C. Production of each classification
D. Old World wines (Principal wine regions, wine laws, grape  varieties, production and brand names)
    • France
    • Germany
    • Italy
    • Spain
    • Portugal
E. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names)
    • USA
    • Australia
    • India
    • Chile
    • South Africa
    • Algeria
    • New Zealand
F. Food & Wine Harmony
G. Storage of wines
H. Wine terminology (English & French)
08 30%






 

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
    • Pot-still method
    • Patent still method

C. Production of
    • Whisky
    • Rum
    • Gin
    • Brandy
    • Vodka
    • Tequilla

D. Different Proof Spirits
    • American Proof
    • British Proof (Sikes scale)
    • Gay Lussac (OIML Scale)

07 25%

06

APERITIFS
A. Introduction and Definition
B. Types of Aperitifs

  • Vermouth (Definition, Types & Brand names)
  • Bitters (Definition, Types & Brand names)
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
    • Continental Cuisine
    • Indian Regional Cuisine
Task-02 Table laying & Service of menu with accompanying Wines
    • Continental Cuisine
    • Indian Regional Cuisine
04

Total

30

BHM 203 FRONT OFFICE OPERATIONS – THEORY
Hours Alloted : 30                  Maximum Marks : 100

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
    • Non automated – Guest weekly bill, Visitors tabular
      ledger
    • Semi automated
    • Fully automated
06 20%
 

03

CHECK OUT PROCEDURES
    • Guest accounts settlement
- Cash and credit
- 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
    • Reservations (personal and telephonic)
    • Reception (Doorman, Bell Boys, Receptionist etc.)
    • Cleaning of Room & change of Room etc.
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
    • Reservation,
    • Registration,
    • Guest History,
    • Telephones,
    • Housekeeping,
    • Daily transactions
B. Front office accounting procedures
    • Manual accounting
    • Machine accounting
    • Payable, Accounts Receivable, Guest History, Yield Management
C. Role Play
D. Situation Handling

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

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
    • Definition of standards (Quality & Quantity)
    • Standard Recipe (Definition, Objectives and various
       tests)
    • Standard Portion Size (Definition, Objectives and  
      equipment used)
    • Standard Portion Cost (Objectives & Cost Cards)
D. Computation of staff meals

04 15%

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 Commodités 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

 

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

 

1) Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations.

2) Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate.

3) For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students' responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student's interest. A hard copy of the report will also have to be submitted to the panel.

4) Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence.

5) Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own.

6) There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa.

 

 

MANAGEMENT IN TOURISM (BHM209)

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

Block-1 Understanding Entrepreneurship and Management
Unit 1 Management: Concept and Functions
Unit 2 Entrepreneurship: Concept and Functions
Unit 3 Corporate Forms in Tourism
Unit 4 Management Issues in Tourism

Block-2 Understanding Organizational Theory
Unit 5 Understanding Organizations
Unit 6 Planning and Decision Making
Unit 7 Organizing
Unit 8 Monitoring and Controlling

Block-3 Organizational Behaviour Issues
Unit 9 Small Group Behaviour
Unit 10 Inter Personal Behaviour
Unit 11 Inter Group Behaviour
Unit 12 Supervisory Behaviour

Block-4 Management Functions
Unit 13 Human Resource Management
Unit 14 Financial Management
Unit 15 Operations Management
Unit 16 Marketing Management
Unit 17 Information Technology and Management

Block-5 Managing Financial Operations
Unit 18 Understanding P & L Statements
Unit 19 Understanding Balance Sheet
Unit 20 Profitability Analysis
Unit 21 Project Formulation and Appraisal

Block-6 Managerial Practices in Tourism – 1
Unit 22 Tour Operators
Unit 23 Travel Agencies
Unit 24 Hotels
Unit 25 Public Relations National

Block-7 Managerial Practices in Tourism – 2
Unit 26 Food Services
Unit 27 Tourist Transport
Unit 28 Airlines
Unit 29 Airports

Block-8 Convention Promotion and Management
Unit 30 Convention Industry
Unit 31 Planning Conventions
Unit 32 Management and Implementation of Conventions

 

 

COMMUNICATION SKILLS IN ENGLISH (BHM210)

 

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

Syllabus

Block-1 Letters
Unit 1 Some Concepts in Communication
Unit 2 Formal Letters-1
Unit 3 Formal Letters-2
Unit 4 Informal Letters-1
Unit 5 Informal Letters-2

Block-2 Conversation
Unit 6 Formal Conversation:
Face-to-Face-1
Unit 7 Formal Conversation:
Face-to-Face-2
Unit 8 Informal Conversation:
Face-to-Face-1
Unit 9 Informal Conversation:
Face-to-Face-2
Discussions
Unit 10 Telephone Conversation

Block-3 Other Forms of Official Communication
Unit 11 Memoranda
Unit 12 Reports-1
Unit 13 Reports-2
Unit 14 Minutes of Meetings
Unit 15 Telegrams and Telexes

Block-4 Interviews and Public Speaking
Unit 16 Interviews
Unit 17 Debates
Unit 18 Discussions
Unit 19 Speeches
Unit 20 Seminar Talks National Council for Hotel Management & Catering Technology, Noida. 31

Block-5 Diaries, Notes, Tables and Figures
Unit 21 Diaries: Private
Unit 22 Diaries: General
Unit 23 Travelogues
Unit 24 Notes
Unit 25 Tables, Charts and Graphs

Block-6 Mass Media: Print
Unit 26 Writing for Newspapers-1
Unit 27 Writing for Newspapers-2
Unit 28 Articles for Journals
Unit 29 Advertising-1
Unit 30 Advertising-2

Block-7 Writing for Radio
Unit 31 Writing for Radio-1
The Movement of Sounds
Unit 32 Writing for Radio-2
The Movement of Ideas
Unit 33 Writing for Radio-3
Unit 34 Radio Drama-1
Unit 35 Radio Drama-2

Block-8 Mass Media: Television
Unit 36 A Television Script
Unit 37 Television Drama
Unit 38 Documentary and Feature Programmes
Unit 39 Interviews
Unit 40 Media, Contexts and Words

Audios 1 Letters (Block-1)
            2 Conversations: Role Relation and Tone in Conversation (Block-2)
            3 Making a Public Speech (Block-4)

Videos 1 Debating Skills (Block-4)
            2 Appearing for an Interview (Block-4)
            3 Using Charts and Diagrams (Block-5)
            4 Visualising a T.V. Script: Introduction to T.V. Production Techniques
               (Block-8)

 

 

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
    • Strategic Interventions
17 Induction and Placement
18 Staff Training and Development
19 Training Methods and Evaluation
20 Motivation and Productivity
21 Motivation and Job Enrichment
22 Career Planning
23 Employee Counselling
24 Performance Monitoring and Appraisal
25 Transfer, Promotion and Reward Policy
26 Disciplinary Issues
27 Employees' Grievance Handling
28 Compensation and Salary Administration
29 Employee Benefits and Welfare Schemes
30 Labour Laws and Regulations Related to Hotel Industry
31 Gender Sensitivities
32 Emerging Trends and Perspectives
33 Impacts of Mergers and Acquisitions on Human Resource Practices
 
ACADEMIC CALENDAR 2012-2013 (3rd Year)
Semester V Monday 16 July 2012 to Sunday 11 Nov 2012 17 weeks
Term End Examinations Monday 12 Nov 2012 to Sunday 02 Dec 2012 03 weeks
Semester VI Monday 03 Dec 2012 to Sunday 23 Dec 2012 03 weeks
Vacation Monday 24 Dec 2012 to Sunday 06 Jan 2013 02 weeks
Semester VI Contd. Monday 07 Jan 2013 to Sunday 14 Apr 2013 14 weeks
Term End Examinations Monday 15 Apr 2013 to Sunday 05 May 2013

03 weeks

 

Top

 

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.

 

Top

 

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%

Top

BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL)PART A – COOKERY
Hours Alloted : 60                                                     Maximum Marks : 50

Topic

Contact hours
MENU 01
• Consommé Carmen
• Poulet Sauté Chasseur
• Pommes Loretta
• Haricots Verts
04
MENU 02
• Bisque D'écrevisse
• Escalope De Veau viennoise
• Pommes Batailles
• Epinards au Gratin
04
MENU 03
• Crème Du Barry
• Darne De Saumon Grille
• Sauce paloise
• Pommes Fondant
• Petits Pois A La Flamande
04
MENU 04
• Veloute Dame Blanche
• Cote De Porc Charcuterie
• Pommes De Terre A La Crème
• Carottes Glace Au Gingembre
04
MENU 05
• Cabbage Chowder
• Poulet A La Rex
• Pommes Marguises
• Ratatouille
04
MENU 06
• Barquettes Assortis
• Stroganoff De Boeuf
• Pommes Persilles
• Riz Pilaf
04
MENU 07
• Duchesse Nantua
• Poulet Maryland
• Croquette Potatoes
• Banana fritters
• Corn gallets
04
MENU 08
• Kromeskies
• Filet De Sols Walweska
• Pommes Lyonnaise
• Funghi Marirati
04
MENU 09
• Vol-Au-Vent De Volaille Et Jambon
• Poulet a la kiev
• Creamy Mashed Potatoes
• Butter tossed green peas
04
MENU 10
• Quiche Lorraine
• Roast Lamb
• Mint sauce
• Pommes Parisienne
04
Plus 5 Buffets
• Cold Buffet
• Hot Continental
• Hot Indian
• Buffet Desserts
• Bread Displays
20
TOTAL

60

Top

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
Crêpe Suzette
4
5 Harlequin Bread
Chocolate Cream Puffs
4
6 Foccacia
Crème Brûlée
4
7 Vienna Rolls
Mousse Au Chocolat
4
8 Bread Sticks
Souffle Milanaise
4
9 Brown Bread
Pâte 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

Top

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 Décor, 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
• Space Area requirement
• Table plans/arrangement
• Misc-en-place
• Service
• Toast & Toast procedures

INFORMAL BANQUET
• Réception
• Cocktail parties
• Convention
• Seminar
• Exhibition
• Fashion shows
• Trade Fair
• Wedding
• Outdoor catering
 
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%

Top

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

• Developing Hypothetical Business Model of Food & Beverage Outlets
• Case study of Food & Beverage outlets - Hotels & Restaurants
 

08

02 Function Catering – Banquets

• Planning & organizing Formal & Informal Banquets
• Planning & organizing Outdoor caterings
 
08
03 Function Catering – Buffets
Planning & organizing various types of Buffet
 
04
04 Gueridon Service
• Organizing Mise-en-place for Gueridon Service
• Dishes involving work on the Gueridon
Task-01 Crepe suzette
Task-02 Banana au Rhum
Task-03 Peach Flambe
Task-04 Rum Omelette
Task-05 Steak Diane
Task-06 Pepper Steak
 
08
05 Kitchen Stewarding
• Using & operating Machines
• Exercise – physical inventory
02

TOTAL

30

Top

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

• % of walking
• % of overstaying
• % of under stay

E. Forecast formula
F. Types of forecast
G. Sample forecast forms
H. Factors for evaluating front office operations
12 40%
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%

Top

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:
    • Night audit,
    • Income audit,
    • Accounts
    • Situation handling – handling guests & internal situations requiring management
      tactics/strategies

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

Top

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%

Top

BHM314 - ACCOMMODATION MANAGEMENT – I (PRACTICAL)
Hours Alloted : 30                                    Maximum Marks : 100

S. No.

Topic

Hours

01

Team cleaning
• Planning
• Organizing
• Executing
• Evaluating

4

02 Inspection checklist 2
03 Time and motion study
• Steps of bed making
• Steps in servicing a guest room etc
12
04 Devising/ designing training module
• Refresher training (5 days)
• Induction training (2 days)
• Remedial training (5 days)
12

TOTAL

30

BHM307 - FINANCIAL MANAGEMENT
Hours Alloted : 60                                    Maximum Marks : 100

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%

Top

BHM308 - STRATEGIC MANAGEMENT
Hours Alloted : 30                                    Maximum Marks : 50

S. No. Topic Hours Weight age
01

ORGANISATIONAL STRATEGY
A. MISSION
• Mission Statement Elements and its importance
B. OBJECTIVES
• Necessity of formal objectives
• Objective Vs Goal
C. STRATEGY
• DEVELOPING STRATEGIES
- Adaptive Search
- Intuition search
- Strategic factors
- Picking Niches
- Entrepreneurial Approach

04 15%
02 ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS
A. NEED FOR ENVIRONMENTAL ANALYSIS
B. KEY ENVIRONMENTAL VARIABLE FACTORS
C. OPPORTUNITIES AND THREATS
• Internal resource analysis
D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX

E. STRENGTHS AND WEAKNESSES
• Marketing
• Finance
• Production
• Personnel
• Organisation
 
05 15%
03 STRATEGY FORMULATION
A. STRATEGY (GENERAL) ALTERNATIVES
• Stability Strategies
• Expansion Strategies
• Retrench Strategies
• Combination Strategies

B. COMBINATION STRATEGIES
• Forward integration
• Backward integration
• Horizontal integration
• Market penetration
• Market development
• Product development
• Concentric diversification
• Conglomerate diversification
• Horizontal diversification
• Joint Venture
• Retrenchment
• Divestitute
• Liquidation
• Combination
08 25%
04 STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES)
A. FACTORS INFLUENCING CHOICE
• Strategy formulation
B. INPUT STAGE
• Internal factor evaluation matrix
• External factor evaluation matrix
• Competitive profile matrix
C. MATCHING STAGE
• Threats opportunities – weaknesses – strengths matrix (TOWS)
• Strategic position and action evaluation matrix (SPACE)
• Boston consulting group matrix (BCGM)
• Internal – External matrix
• Grand Strategy matrix
D. DECISION STAGE
• Quantitative Strategic Planning matrix (QSPM)
06 20%
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
• Review underlying bases of Strategy
• Measure Organisational Performance
• Take corrective actions
04 15%
TOTAL 30 100%

RESEARCH PROJECT (BHM309)
HOURS ALLOTED 15

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

In the SEM V, students will work closely with their supervisor and develop mutually working relationship to initiate the research which would involve preparing an outline and preliminary collection of data. The supervisor will guide the student in framing and planning the research project and the methodology to be adopted in collection of data, through interviews, telephones, mailers etc. while the student on their part will expose themselves to research of the topic through meetings, interviews, internet search, library etc. The student should generally produce all material in word processed or typed format so that the presentation is neat and legible. Student must inform their supervisor or other people with whom their work is being discussed. The research should be planned to minimise time wastage and a clear time scale should be put in place. The research should really spell out the objective, its findings, the methodology adopted, its conclusions and recommendations. The student and supervisor will work together to prepare synopsis of the research.

One hour per week has been allocated for the purpose and students alongwith the supervisor must regularly interact during this period. The final preparation and presentation would be done during SEM VI before a panel of internal and external examiners through a report and viva voce.

COVERAGE OF SPECIAL TOPICS
USING EXTERNAL GUEST AND EXPERT SPEAKERS
HOURS ALLOTED: 30

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

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 NCHMCT.

Top

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

Top

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.

Top

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:
• Great Britain
• France
• Italy
• Spain & Portugal
• Scandinavia
• Germany
• Middle East
• Oriental
• Mexican
• Arabic

CHINESE
A. Introduction to Chinese foods
B. Historical background
C. Regional cooking styles
D. Methods of cooking
E. Equipment & utensils

12

 

 

 

 

 

 


04

40%

 

 

 

 

 

 


15%

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

 

 


02

 

 

01

 

 


02

 


02

5%

 

 


5%

 

 

5%
 

 



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

• Culinary French
• Classical recipes (recettes classique)
• Historical Background of Classical Garnishes
• Offals/Game
• Larder terminology and vocabulary

Note: Should be taught along with the relevant topics
   

TOTAL

30 100%

Top

BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II
(COOKERY PRACTICAL)

Hours Alloted : 60                            Maximum Marks : 50

Menu

Hours

CHINESE

 

MENU 01

• Prawn Ball Soup
• Fried Wantons
• Sweet & Sour Pork
• Hakka Noddles

04
MENU 02

• Hot & Sour soup
• Beans Sichwan
• Stir Fried Chicken & Peppers
• Chinese Fried Rice
04
MENU 03

• Sweet Corn Soup
• Shao Mai
• Tung-Po Mutton
• Yangchow Fried Rice
04
MENU 04

• Wanton Soup
• Spring Rolls
• Stir Fried Beef & Celery
• Chow Mein
04
MENU 05

• Prawns in Garlic Sauce
• Fish Szechwan
• Hot & Sour Cabbage
• Steamed Noddles
04

INTERNATIONAL
SPAIN

 
MENU 06

• Gazpacho
• Pollo En Pepitoria
• Paella
• Fritata De Patata
• Pastel De Mazaana
04

ITALY

 
MENU 07

• Minestrone
• Ravioli Arabeata
• Fettocine Carbonara
• Pollo Alla Cacciatore
• Medanzane Parmigiane
04

GERMANY

 
MENU 08

• Linsensuppe
• Sauerbaaten
• Spatzale
• German Potato Salad
04

U.K.

 
MENU 09

• Scotch Broth
• Roast Beef
• Yorkshire Pudding
• Glazed Carrots & Turnips
• Roast Potato
04

GREECE

 
MENU 10

• Soupe Avogolemeno
• Moussaka A La Greque
• Dolmas
• Tzaziki
04
DEMONSTRATION OF

• Charcuterie Galantines
• Pate
• Terrines
• Mousselines
New Plating Techniques

20

TOTAL

60

BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II
(BAKERY PRACTICAL)
Hours Alloted : 60                                                Maximum Marks : 50

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

Top

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
• Cocktail
• Dispense
B. Area of Bar
C. Front Bar
D. Back Bar
E. Under Bar (Speed Rack, Garnish Container, Ice well etc.)
F. Bar Stock
G. Bar Control
H. Bar Staffing
I. Opening and closing duties
06 25%
04 COCKTAILS & MIXED DRINKS
A. Definition and History
B. Classification
C. Recipe, Preparation and Service of Popular Cocktails
- Martini – Dry & Sweet
- Manhattan – Dry & Sweet
- Dubonnet
- Roy-Roy
- Bronx
- White Lady
- Pink Lady
- Side Car
- Bacardi
- Alexandra
- John Collins
- Tom Collins
- Gin FIZZ
- Pimm's Cup – no. 1,2,3,4,5
- Flips
- Noggs
- Champagne Cocktail
 -Between the Sheets
- Daiquiri
- Bloody Mary
- Screw Driver
- Tequilla Sunrise
- Gin-Sling
- Planters Punch
- Singapore Sling
- Pinacolada
- Rusty Nail
- B&B
- Black Russian
- Margarita
- Gimlet – Dry & Sweet
- Cuba Libre
- Whisky Sour
- Blue Lagoon
- Harvey Wall Banger
- Bombay Cocktail
10 25%
TOTAL 30 100%

Top

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
• Capacity management
• Discount allocation
• Duration control
C. Measurement yield
D. Potential high and low demand tactics
E. Yield management software
F. Yield management team
14 50%
02 TIMESHARE & VACATION OWNERSHIP
• Definition and types of timeshare options
• Difficulties faced in marketing timeshare business
• Advantages & disadvantages of timeshare business
• Exchange companies -Resort Condominium International, Intervals International
• How to improve the timeshare / referral/condominium concept in India- Government's role/industry role
10 40%
03 FRENCH
Conversation with guests
• Providing information to guest about the hotel, city, sight seeing, car rentals, historical places, banks, airlines, travel agents, shopping centres and worship places etc.
• Departure (Cashier, Bills Section and Bell Desk)
06 10%
TOTAL 30 100%

BHM353 - FRONT OFFICE MANAGEMENT – II (PRACTICAL
Hours Alloted : 30                            Maximum Marks : 100

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

• Night audit,
• Income audit,
• Accounts
• Yield Management
• Situation handling – handling guests & internal situations requiring management tactics/strategies

Top

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

Top

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 décor –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
• skill oriented task (e.g. cleaning and polishing glass, brass etc)

04
02 First aid
• first aid kit
• dealing with emergency situation
• maintaining records
04
03 Fire safety fire fighting
• safety measures
• fire drill (demo)
04
04 Special decoration (theme related to hospitality industry)
• indenting
• costing
• planning with time split
• executing
06
05 Layout of guest room

• to the scale
• earmark pillars
• specification of colours, furniture, fixture, fitting, soft furnishing and accessories etc used
12

TOTAL

30

BHM305 - FOOD & BEVERAGE MANAGEMENT
Hours Alloted : 60        Maximum Marks : 100

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%

Top

BHM306 - FACILITY PLANNING
Hours Alloted : 60        Maximum Marks : 100

S. No. Topic Hours Weight age

01

HOTEL DESIGN
A. Design Consideration
- Attractive Appearance
- Efficient Plan
- Good location
- Suitable material
- Good workmanship
- Sound financing
- Competent Management
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
• Heating - gas/electrical
• Cooling (for various catering establishment)
B. Developing Specification for various Kitchen equipments
C. Planning of various support services
(pot wash, wet grinding, chef room, larder, store & other staff facilities)

02


02

02
 

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%

Top

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.

Top

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 NCHMCT.
  ©2013 , IHM Panipat, All rights reserved.                                                                                                                                   Website designed by consult4web.com