BHM Ordnance Wd Syllabi_Final_ Till 4th Sem

8/12/2019 BHM Ordnance Wd Syllabi_Final_ Till 4th Sem

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UTTARAKHAND TECHNICAL UNIVERSITY

PROPOSED ORDINANCE & SYLLABUS FOR: THREE YEAR BACHELOR OF

HOTEL MANAGEMENT (BHM) PROGRAMME

(w.e.f. Academic Session 2011-12)

1. Definition: The title of programme shall he Bachelor of Hotel Management (BHM) 2

Duration of Programme:

2.1 The duration of the Bachelor of Hotel Management Programme shall be three

academic years. Each year shall be divided into two semesters. Thus, the BHM

Programme shall comprise of six semesters spread over three years.

2.2 Each semester shall have at least 90 teaching days. On the completion of all the six semesters,

the students will be awarded the Bachelor's degree in the Bachelor of Hotel Management.

2.3 A candidate can complete all the six semesters within a maximum period of 5 years

from the date of admission to the first semester of the programme.

3. Eligibility

3.1 Admission to the first semester of the programme shall be open to candidateswho have

passed- Senior secondary examination i.e. 10+2 with pass % in aggregate from a

recognized Board of Education OR an equivalent examination.

3.2 The age of candidate at the time of admission should not be more than 24 years on

1st August of the concerned academic year. However for reserved category students the

relaxation will be as per the Government. University norms and notifications.

4. Admission

4.1 The admission to First semester of the programme will be on the basis of Entrance

examination/ Merit of the 10+2 examination.

4.2 The rules prescribed by the University time to time for admission shall over rule/amend the

criteria laid in 4. 1

4.3 Inter institute migrations within the University will not be permitted.

5. Attendance :

5.1 Every student is required in attend all the lectures, tutorials practicals and other prescribed

curricular and co-curricular activities. The attendance can be condoned up-to 25% on

medical grounds or for other genuine reasons beyond the control of students,

5.2 A Further relaxation of attendance up to 15% for a student can be given by Head of

institution/college provided that he/she has been absent with prior permission of the Head of

the institution/college for the reason acceptable to him.

5.3 No student will be allowed to appear in the end semester examination if he/she does not

satisfy the overall average attendance requirements of clause No's 5.1 and 5.2

5.4 The attendance shall be counted the date of admissionin the institute/college.
http://ito/http://ito/


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6. Examination:

6.1 The maximum marks allotted to subject shall consist or marks of' End Semester

examination theory and Practical) and Sessional/ Internal marks. Scheme ofevaluation is provided with the syllabus.

6.2 The performance of a student in a semester shall be evaluated through continuous

class assessment and end semester examination. The continuous assessment shall be

based on class tests, assignments/tutorials, quizzes/viva-voce and attendance. The

marks for continuous assessment (Sessional marks) shall be awarded at the e nd of the

semester. Weight age of Internal assessment/sessional will be as under

a)Mid-TermTest 10 Marks.b)Presentation/ Assignment/ Quiz 05 Marks.

c)Industrial Visit report/ Field work 05 Marks.d)Co-curriettlar activities 05 Markse) Attendance/ Class Participation/ Discipline 05 Marks.

6.3 The end semester examination shall be conducted as per prescribed scheme of

curriculum.

6.4 The distribution of marks for sessional, end semester theory papers. practical's and

other examinations, seminars. practical training and General Proficiency shall be as per

the prescribed scheme of examination.

6.5 The minimum pass marks in each theory subject (including sessional marks) shall be

40% but 30% marks is essential in each theory paper in the end semester University

examination. There is no provision of sessional marks in any theory subject, theminimum pass marks in that theory subject shall be 30% as required in the end

semester examination. The candidate shall be eligible for provisional promotion

with carry over. He/she may choose up to a maximum or an) six subj ect s of th at

particular academic year as per his/her choice to pass the examination of that

year.

6.6 The minimum pass marks in a practical's /project subject including sessional m arks)

shall be 50%.

6.7 A candidate, in order to pass, must secure 40% marks in the aggregate in a particular

academic year inclusive of both semesters of the academic year.

6.8 The minimum pass marks to pass in seminar, industrial training and educational tour,viva voce etc. shall be 50%.

6.9 There shall be no pass marks in General Proficiency (GP). However, General

proficiency marks shall be added for the purpose of declaring result.

6.10 Every candidate shall be examined in the subject(s) as laid down in the concerned

scheme of examination(s) prescribed by the Academic Council from time to time

6.11 The external examiner(s) will set the question papers as per the criteria laid down in

the Syllabi/Scheme of examination .for the concerned programme.


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7. Promotion:

7.1 A candidate satisfying all the requirements under clause 6 shall be promoted to the

next academic year of study.

8 The medium of Instruction and examination shall be English ONLY.

9. The last date of receipt of admission forms and fees shall be as fixed by the university.

10. The amount of examination fee to be paid by a candidate for each semester shall be as

per the decision of the University from time to time.

11. The examination for the odd semesters shall ordinarily be held in the month

November /December and for the even semes te rs in the month of Ma y/June or on

such dates as may be fixed by the Vice-Chancellor.

12. Back Paper/Supplementary examinations wil l be held fo r re-appear/ fai led candidates as under:

a) First semester Along with the 3rd semester

b) Second semester Along with the 4th semester

c) Third semester Along with the 5th semester

d) Fourth semester Along with the 6th semester

e) Fifth semester Along with the 1st /3rd semester

f) Sixth semester Along with subsequent to 5th semester

13. The Director/Principal of the Institute/College shall forward to the Controller

of examinations, as per the schedule of examinations of the University, a list of the

eligible students who have satisfied the requirements of rules for appearing, in the

examination.

14 . i) As soon as possible, after the t ermination of the examination. The .Controller of

examination shall publish a list of candidates who have passed the semester examination.

ii) Each successful candidate shall receive a copy of the Detailed Marks Sheet on

having pa passed the semester examination.

15. The list of successful candidates after the s4th .semester examination shall be

arranged as under in three divisions on the basis of aggregate marks obtained in the first tosixth semester examinations (for the award of BHM Degree) taken together and

the division obta in ed by the candidate will be stated in his degree

a) Those who obtain 40% marks but less than 50% marks- Third. Division

b) Those who obtain 50% marks hut less than 60% marks - Second Division

c) Those who obtain 60% or more marks - First Division

d) Those who pass all the semesters examination (1st to 6th) at the first attempt

obtaining 75% or more marks in the aggregate shall be declared to have passed

with DISTINCTION.


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16 EVALUATION

16.1 The Director/Principal of the concerned Institute/College shall forward the

Internal Assessment marks/Workshop/Summer Internship/Practical awarded of the

students, as per scheme of examinations, wherever specified, to the controller of

examinations within 15 days of completion of semester examination.

16.2 The Director/Principal of the Institute/College will preserve the records on the

basis of .which the, Internal Assessment awards/ Workshop/Summer Internship/

attendance etc. have been prepared for inspection, if needed by the University up to

one month from the date of declaration of the semester examination results. This

record, including the attendance will be disposed off after One month.

16.3 The internal assessment/Practical/Workshop/training report/ project report

awards of a candidate who fails in any semester/ paper(s) shall be carried forward to

the next examination.

16.4 Candidate(s) who has not obtained pass marks in the Internal Assessment in artypaper(s)/practical/workshop etc. will be provided an opportunity to appear beam: the

Committee of Examiners, to be constituted by the Director/Principal of the

Institute/College, to reassess performance of the candidate (within three months of the

declaration of result and receipt of the requests of the candidate concerned). Corresponding

to schedule given for supplementary examinations in clause 12 and the Internal

Assessment/Workshop/Practical/Viva-voce given by the Committee shall he

17. Award of General Proficiency Marks at institution/College level:

17.1 The marks in General Proficiency shall be awarded on the following basis:

1. Co-curricular & Extra-curricular activities 60% (Games, Sports, Cultural and

Literary activities etc.)

(To be awarded by the Officer-In-charge, Extra-Curricular Activities)

2. Discipline (Inside and Outside Insti tution/college campus) 40% (To be awarded by

the Officer 1n-charge, Discipline)

The marks of general proficiency will be compiled by the Head of Institution college or

his/her nominee and submitted along with the internal assessment marks

18 Award of Industrial Training & Project Marks at Institution/College level

Industrial Training:

18.1 All students shall be required to undergo 20 weeks compulsory industrial training in a

reputed Hospitality Establishment after completion of III semester examination

18.2 All students shall have to submit industrial training report to the Head of

Department/Director within 4 weeks after the completion of training along with a


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22. Scrutiny and Revaluation:

22.1 Scrutiny shall be allowed in only theory papers as per the rule of the University.

22.2 Revaluation of theory/practical papers is not permitted.

23 Unfair means:Cases of unfair means shal l he deal t as per the rules of the Universi ty and

the Uttarakhand Public Examination (Prevention of Unfair means) Act, ii any, in

prevalence.

24. Cancellation of Admission:

The admission of a student at any stage of study shall be cancelled if:

i) He/She is not found qualified as per University/State Government norms and

guidelines or the eligibility criteria prescribed by the University.Or

ii) He/She is found unable to complete the course within the stipulated time asprescribed in clause 2.3Or

iii) He/She is found involved in creating indiscipl ine in the Institution/College or in the

University.

Other Provisions

25.1 There will be no improvement facilities available to BHM students. However grace

marks will he allowed as per University Rules.

25.2 Notwithstanding the integrated nature of this course which is spread over more than

one academic year and the Ordinance in force at the time a student joins the course

shall hold good only for the examination held during or at the end of the academic year

and nothing in this Ordinance shall he deemed to debar the University from amending the

Ordinance and the amended Ordinance, if any shall apply to all the students whether old or

new,

25.3 Any other provision not contained in the above shall be governed by the rules

and regulations framed by the University from time to time. In case of any disputearises the matter will be referred to the Vice-Chancellor. Whose decision shall be

final.

The Academic Council shall have the power to relax any provision provided in the

ordinance in any specific matter/situation subject to the approval of Executive Council of

the University & such decision(s) shall be reported to the Vice-Chancellor of the University.


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COURSE CURRICULUM FOR

(B.H.M.Bachelor Of Hotel Management)

3-Year Degree, 6- semester syllabi

SUBJECT STRUCTURE AND MARKS SCHEME

Ist Year

Ist Semester

Module

No.

Title of Course Internal

Assessment

University

Exam

Practical Total

101 Foundation Course in Food Production 30 70 100 200

102 Foundation Course in F&B Service 30 70 100 200

103 Foundation Course in Front Office 30 70 100 200

104 Foundation Course in Housekeeping 30 70 100 200

105 Introduction to Computer Applications 30 70 100 100

106 Business communication 30 70 100

Total 180 420 500 1100

IInd Semester

ModuleNo.

Title of Course InternalAssessment

UniversityExam

Practical Total

201 Food Production operations -I 30 70 100 200

202 F&B Service operations -I 30 70 100 200

203 Front Office operationI 30 70 100 200

204 Foundation Course in Housekeeping-II 30 70 100 200

205 Food Science & Nutrition 30 70 100

206 Tourism Concepts and Linkages 30 70 100

Total 180 420 400 1000


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2ND Year

IIIrd Semester

Module

No.


Assessment

University

Exam

Practical Total

301 Food Production operations -II 30 70 100 200

302 F&B Service operations -II 30 70 100 200

303 Front Office operations -II 30 70 100 200

304 Housekeeping operations -II 30 70 100 200

305 Basics of Hotel Accountancy 30 70 100

306 Foreign Language- French 30 70 100

Total 180 420 400 1000

IVth. Semester

On the Job Training (Twenty Two Weeks : from JANUARY TO JUNE)

Each candidate will have to prepare a log book and training report of the day to day activities of his sixmonths on the job training duly supported by charts, diagrams, photos and tables. The report will be

submitted in duplicate copy to the head of department at least one month before the commencement

of the IVth Semester Practical examinations supported by the certificate of competent authority of the

training institute for the evaluation by a panel of experts comprising of one internal and one external

examiner. The viva-voce of the IVth Semester would be based on the training report as well as other

applied assignments the candidate has undertaken during on the of training. The report should be

neatly typed or hand-written and duly forwarded by head of department to the controller examination

(professional courses) for further evaluation.

The semester examinations shall be based on the following practical examination.

Module

No.


Assessment

University

Practical/Viva-Voce

Exam

Total

401 Food & Beverage Production 50 150 200

402 Food & Beverage Services 50 150 200

403 Housekeeping Operations 50 150 200

404 Front Office Operations 50 150 200

405 Log Book and Training Report 50 150 200

Total 250 750 1000


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3rd YEAR

Vth Semester

Module

No.


Assessment

University

Exam

Practical Total

501 Food Production-IV (Advance) 30 70 100 200502 F&B Service & Control-IV

(Advance)

30 70 100 200

503 Front Office-IV (Advance) 30 70 100 200

504 Housekeeping-IV (Advance) 30 70 100 200

505 Business Ethics & Organizational

Behavior

30 70 100

506 Facility Planning 30 70 100

Total 180 420 400 1000

3rd

YEAR

VI Semester

Module

No.


Assessment

University

Exam

Practical Total

601 PROFESSIONAL ELECTIVE

SUBJECT

30 x 70 100

602 Introduction to Management 30 70 100

603 Financial Management 30 70 100

604 Human Resource Management 30 70 100

605 Environmental Studies 30 70 100

606 Hotel Laws 30 70 100

Total 180 350 70 600

PROFESSIONAL ELECTIVE

IN THE 6THSEMESTER, A STUDENT WILL HAVE TO CHOOSE ANY ONE OF 3

SUBJECT-GROUPS AND SPECIALISE IN THE SAME. THERE-AFTER A

VIVA-VOCE(PRACTICAL) WILL BE HELD BY ONE INTERNAL

AND ONE EXTERNAL EXAMINER WHO WILL ALLOCATE MARKS IN THE PARTICULAR

GROUP CHOSEN.

GROUP-1: PAPER CODE: BHM-601-A: FOOD PRODUCTION & KITCHEN

MANAGEMENT

GROUP-2: PAPER CODE: BHM-601-B: F00D & BEVERAGE SERVICE AND MANAGEMENT

GROUP-3: PAPER CODE : BHM-601-C; ACCOMODATION OPERATIONS & FRONT OFFICE

MANAGEMENT


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Year One

BHM101

Foundation Course in Food Production

Objective : To impart technical skills of food production among students and to familiarize the

students with day to day working atmosphere of food production dept. in a 5-Star

Hotel.

Unit-I:History of Culinary Sector. Introduction to organization of food production dept. in different

category hotels. Factors affecting Kitchen organisation, Kitchen stewarding department,

various sections in food production dept. organizational structure, duties & responsibilities of

entire staff.

Unit-II Raw materials used in F&B (Production) department: salt, liquids, sweetening, raising orleavening agents, thickening agents, binding agents, flavorings and seasonings.

Unit III Aims & Objective of cooking food, affect of heat on food, cooking methods, Boiling,

Poaching, Steaming, Stewing, Braising, Roasting, Grilling, Baking, Frying, Griddling, or

Broiling. Special methods of cooking food , soar cooking, microwave, infrared. Application of

these methods in actual Cooking. Chinese & Indian methods of cooking Food.

UnitIV Mise-en-place : Washing, Peeling, Paring, Cutting, Mire-poix, Mincing, Meringue,

Macedoine, shredding, slicing, slitting, grating, Grinding, Mashing, Pureeing, Kneading,

Marinating, Stirring, Whipping, Blending etc. Eggs, its uses, methods of cooking eggs &

structure of egg. Place of hygiene in the catering industry, personal hygiene for staff members

in the food production areas and those coming in contact with the guest. Food poisoning and

food infections.

Unit -V Introduction& classification of different cooking equipment, their cleaning, maintenance

& storage. Different types of Ovens & Modern Kitchen equipments.

Suggested Readings:

1. Arora Krishna : Theory of Cookery : Frank Bros & Co.

2. Philip E. Thangam : Modern Cookery Vol. 1 and Vol. 2 : Orient Longman.3. Klinton & Cesarani : Practical Cookery : Arnold Heinemann.

4. Fuller J. Barrie & Jenkins : Accompaniments & Garnishes from waiter; CommunicaEuropea


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BHM102

Foundation Course in Food & Beverage Service

Objective : To impart an overview of entire food and beverage service department and to make students

familiar with the working procedures and skill required in managing this department.

Unit1: An introduction of food and beverage Industry, types of food and beverage operations.Organizational structure of food and beverage department in different kinds of hotels i.e, 5 Star, 3

Star and unapproved category etc.,

Classification of catering Establishment

Unit II: F & B service department hierarchy, Attributes of food and beverage (service) staff . Personal

hygiene, appearance, attitude, Etiquettes and salesmanship. F & B Service method (different

types).

Unit III : Department coordination : A study of various department to which Food and Beverage (service)

department interacts e.g. front office, housekeeping, and sales and marketing department etc.

Unit IV :Food and Beverage (Services) areas: Study of different food and beverage (service) areas like still

room, silver room, wash up, hot plate, dispense bar and their equipments their use and

maintenance procedure.

UNIT V :Study of F&B equipments i.e. furniture, linen, chinaware, table ware and glass ware.

.

F&B Terminology.

Suggested Readings1. Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7thedition)

2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.

3. Larousse Gastarnomique: Hamlyn

4. Food & Beverage Service- management- Bagchi


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BHM103

Foundation course in Front Office Operation

Unit 1. Introduction to Front office

Classification of Hotels: Norms and Standards, Procedure, Classification/ Types

Classifying bodies. Various forms of ownership- Franchise, Chain Concept, Time Share,

Management Contract.

Front office operationsDifferent SECTIONS, The various ancillary areas. , Layout of Front

Office

Unit 2. Front office Organisation

Organization chart, staffing, scheduling, work shifts, Job specifications & job descriptions of Front

office personnel (FOM, LM, GRE, Concierge, Receptionist, and Bell Boy)

Unit 3. The Guest:

Defining Guest, Types of Guest and their basic requirementsFIT, Business travelers, GIT,

Special Interest Tours, domestic, foreigners, The Guest Cycle

Unit 4. Front Office Operations

Front office systems, Front office forms, The front desk, Front office equipments,

Telecommunication

Unit 5. The Accommodation Product

Need for hotel product brochures, tariff cards ,Types of guest rooms and suites, executive floors or

club floor concept ,Types of room rates, basis for charging room rates, Various plans and Packages

Types, needs and use of such plans and Packages- CVGR, Meal Plans, Corporate Plans etc.

Reference Books :

1. Front office operations by Colin Dix & Chirs Baird

2. Hotel Front office management by James Bardi, VNR

3. Managing front office operations by Kasavana & Brooks

4. Front office training manual by Sudhir Andrews, Tata McGraw Hill

5. Managerial accounting and hospitality accounting by Raymond S Schmidgall

6. Managing computers in hospitality industry by Michael Kasavana and Cahell

7. Effective Front Office Operation, Michael Kasavana, CBI-VNR

8. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann Professional

9. Accommodation OperationFront Office, Colin Dix, Pitman

10. Principles of Hotel Front Office Operations , Sue Baker& Jeremy Huyton, Continuum11. Front Office Procedures, Social Skills and Management, Peter Abott & Sue Lewry,

Butterworth Heinemann


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B.H.M.104

Foundation course in House Keeping Operation

Unit I : Role of HKG : Importance & role in achieving guest satisfaction & repeat business,

Responsibility of HK dept

Unit II : Introduction to house Keeping: layout, Organization Chart applicable to categories of

hotels, Role of key personnel of the dept. job description of H.K. Personnel, Co-ordination

with other department. Qualities of H.K. Staff.

Unit III : Rooms and floors : Knowledge of Rooms, Rules of Guest Floor, Maids Carts, Maids

Services Room / floor party, procedure for cleaning of guest rooms (Vacant Room, Check

out Room, occupied room), Under Repair room, Special and periodical cleaning of Rooms,

second service, turn down service, replenishment of supplies and amenities, Housekeeping

Supervision (Importance of Inspection, checklist, dirty dozen)

Unit IV: Care and Cleaning of Different Surfaces:Metal, Glass, Ceramic, glass, wood, marble,

leather.

Unit V.: Cleaning Agents:

Criteria for selection, classification, care & storage

Unit VI: Cleaning Equipments: Criteria for selection; Equipments used,(manual/mechanical),care,

maintenance & storage.

Glossary of terms.

Suggested Readings :

1. Andrews Sudhir, Hotel Housekeeping Manual, Tata Mc Graw hill.

2. Branson & lennox, Hotel housekeeping, Hodder & stoughton.

3. A.C. David, Hotel and Institutional HOusekeeping.

4. Wellek, Hotel Housekeeping.

5. Housekeeping Management- Margaret Kappa.


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B.H.M. - 105

Introduction to Computer Application

Objectives: This module is prescribed in the course to impart knowledge of computers and its

application.

Unit 1. INTRODUCTION TO COMPUTERSWhat is a computer, Components of a computer system, generation of computers,

storage devices, CD ROMs, Pen Drives, other external storage devices.

Unit 2. OPERATING SYSTEMS

Introduction, Functions, types, Components, - DOS, Windows, Linux etc.

Unit 3. INTRODUCTION TO DBMS

Understanding Data, Data types, Advantages, Creating a database, Searching, Sorting,

Indexing, overview of MS Access.

Unit 4. WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONSWhat is Word Processing, Features of MS WORD, Editing Commands and Mail merge.

Understanding spreadsheet, Features, Formulae and functions. If Statement, preparing sample

worksheets, Different graphs, Features of POWER POINT, Preparing a presentation

Preparing an Organization chart

Unit 5. INTRODUCTION TO INTERNET

What is Internet, Network, Network of Networks, WWW, Search Engines, e-mail, websites,

Introduction

Suggested Readings:

1- Braham, B. Computer System in Hotel and Catering Industry, Casseu.2- Basandra, S.K. Computer Today, New Delhi: Galgotia Public Cations.3- Clark, A Small Business Computer Systems, Hodder and Stoughton4- London, K.C. and London, J.P. Management System Information System - a contemporary

perspective, Mc. Milan.....


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B.H.M106

Business Communication

Objective : To develop communication skills of the student, self expression, verbal and written,

objective reporting, to make students think creatively and analytically and to develop in the Correct

pronunciations.

Course Contents :

Unit I

Communication process, types of communication, effective communication.

Elements of English grammar; common errors in sentences.

Unit II

Essays : report writing, precise, comprehension of passage.

Unit III

Basic letter writing, memorandums, official letters.

Unit V

Writing a bio-data for job interviews, job description, letter of application and resignations.Suggested Readings :

1. 30 Minutes to succeed in Business Writings-Graham Hart.

2. Kaul, Asha, Business Communication, Prentice Hall (India), New Delhi.

3. Sinha: Business communication; Bhaskar and Prabhu;

4. Bhaskar and Prabhu :English through reading;

5. DSouza and Shahani: Communication Skills in English.


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BHM-101-P

FOOD PRODUCTION PRACTICALS

FIRST YEAR, FIRST SEMESTER

01 EGG COOKERY

Preparation of :(i) Hard & soft boiled eggs.

(ii) Fried eggs.

(iii) Poached eggs.

(iv) Scrambled eggs.

(v) Omlelet's (Plain, Spanish, Stuffed)

02 PREPARATION OF VEGETABLES

(I) Cuts of vegetables Julienne

Jardinere

Dices

Cubes

Macedoine

Paysanne

Shredding

Concasse

Mire-poix

(ii) Blanching of Tomatoes

(ii) Cooking vegetable : Boiling (potatoes, peas)

Frying (Aubergine, Potatoes)

Potatoes

Steaming (Cabbage)

Braising

Braising (Onions, cabbage)


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BHM- 102-P

FIRST YEAR ,FIRST SEMESTER

FOOD & BEVERAGE SERVICE PRACTICALS

FAMILIARISATION OF:-a) Cutlery, Crockery, Glassware, Flatware, Holloware.

b) French terms related to the above.

Mis -en- scene & Mis-en-place ;- Dusting, vacumning, arranging tables and chairs, linen

replenishment, accompaniments, condiments, side board, silver cleaning laying of tables according to

the covers.

TECHNICAL SKILLS:-Holding and using service gear , carrying plates using salver and tray, using

service plate, carrying glasses.

01 Care and maintenance of EPNS items.

ACTUAL SERVICE PRACTICAL

a) English/ Silver Service.

b) Pre-plated service

c) Taking the order

d) Taking restaurant reservations/ Bookings

e) Receiving & Seating guests.

f) Setting Room Service tray for different meals

g) Laying the table covers.

h) Napkin folding (10 folds)


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BHM-103-P

FRONT OFFICE,

FIRST YEAR , FIRST SEMESTER

PRACTICAL

01 I) Identification of F.O. equipment.ii) Filling up a Reservation form

iii) Glossary of Front Office terms

iv) Telephone handling at Reservations and Standard phrases.

v) Using computer to display reservations menu, blocking

accommodation, checking availability and making an

amendment/cancellation.

02 (i) Role play : At the porch, Guest driving in. Doorman opening the door

and saluting guest; Calling belloy.

(ii) At the Front Desk : Guest arriving ; greeting & offering welcome

drink, Checking if there is a booking.


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BHM-104-P

HOUSEKEEPING-1 PRACTICALS


01 Rooms layout and standard supplies. (amenities)

02 Identification of cleaning equipments both manual and . Mechanical use

of diff. Brushes, brooms, mops, identification of cleaning agents.

03 Maids Trolley : Set Up , Stocking and usage.

04 Bed making :

- Identifying of linen.

- step by step procedure for making bed/ Turn downservice .

05 Cleaning guestrooms (Vacant occupied, departure), placing/ replacing

guest supplies and soiled linen.

06 Cleaning of different surfaces

07. How to do a guest room inspection :

- Use of check list.

BHM 105-P

INTRODUCTION TO COMPUTERS PRACTICALS


1. Operating and Connecting the computer with other devices

2. Practicing MS-OFFICE- MS WORD, MS EXCEL, MS POWERPOINT

3. Basics of Developing a Web Page

4. INTERNET USAGE- Using Internet, Creating a mail ID, Using E-Mail

5. Basics of Practicising the internet safety.


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Second Semester

B.H.M201

Food Production operations-I

Objective : To manage the entire skills and procedure of the food production. To develop certain

technical skills to build up successful professional in the catering industry.

Unit I Classification of Vegetables & fruits, its composition, storage, Plant pigments, cuts of

vegetables & its selection factors.

Unit II Kitchen layout planning, factors affecting kitchen layout, working triangle, flow of activity,

Human engineering in the kitchen. Structural consideration in the kitchen, trends in the layout

planning of modern kitchens, types of kitchen layout.

Unit III Menu Planning. Factors affecting menu planning &types of menu. Planning for children's,

Railways, air lines, canteens.

Unit IV Stocks, Preparation of different stocks, Precautions taken while preparing stocks, glazes and

choud Froid & its various kinds, Mother sauces and its derivatives. Purpose of sauces, Faults

in sauce making, Rectification of Mayonnaise & Hollandaise. Classification of soups,

international soups.

Unit VIntroduction to Principles of Baking: Study of different equipment and ingredients used in

Bakery Role Play of various ingredients, fermentation of dough by yeast, dough, sponge &

batters for cakes and biscuits. Basic Pastes, Short crust, puff, sweet, and Choux.


1. Arrora Krishna : Theory of Cookery, Frank Bros & Co.

2. Philip e. Thangom : Modern Cookery vol. 1 and Vol2; Orient Longman.

3. Klinton & Cesarani : Practical Cookery; Arnold Heineman.

4.. Fuller J. Barrie & Jenkins : Accompaniments & Garnishes from waiter.

communica Europa


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Second Semester

B.H.M202

Food and Beverage Service Operations -I

Objectives : To develop a thorough knowledge of all food and beverage outlets and all specialised

services offered in a luxury hotel.

Unit I :The Restaurant : Different types of restaurant, Organizational hierarchy of a restaurant, Basic

etiquette of restaurant staff, briefing and debriefing, duties and Responsibility of F & B staff.

Unit II : Different types of Meals : Breakfast, brunch, lunch, high tea/ afternoon tea, dinner/ supper.

Mise-en-Scene and Mis-en-place : Meaning, works to be done for mise-en- scene and

mise-en-place in a restaurant (Light decor, Furniture, chair, tables side board, lines).

Unit III : The menu : Introduction, types of menu, menu designing, menu planning, French Classical

Menu (11 and 17 course). Food and accompaniment . Indian, Continental, Chinese

.........menu compilation.

Unit IV : Non alcoholic beverages : Classification, Tea- producing countries, purchasing brand,

storage, making of tea, and different types of tea. Coffee. brand ,grinding storage,

characteristics, making and kinds of coffee. Cold beverages, mineral water, cordial &

squashes, syrups.


1.Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7thedition)

2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.3. Text Book of Food & Beverage Service : S.N.Bagchi / Anita Sharma (Aman Publication).

4. Professional Food and Beverage Service Management: Brian Verghese (Macmillan)


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Second Semester

B.H.M203

Front Office Operation-I

UNIT-1 Reservation Process

Concept of Reservation, Methods of Reservation, Processing Reservation enquiry, ReservationRecords, Reservation confirmation, Reservation records, Reservation consideration and

cancellation, Group Reservation.

UNIT -2 Lobby Operations

Understanding the Lobby layout & various sections, Staffing in Lobby, Various operations-

Concierge, GRE, Check-in, Check-out, Coordination with various other sections

UNIT-3 Registration Process

Defining Registration, Pre- registration activities, Registration Process, Registration Records,

Room and Rate assignments- FITs, Group, Corporate, Crew- Indian and Foreigners, Methods of

Payment during Settlement, Issuing Room Keys, Fulfilling special request , VIP Registration,

Change of Room, Handling Over- bookings

UNIT- 4 Guest Cycle

Handling check in and checkout procedure

.

UNIT - 5 Introduction to Property management systems

Terminologies and Abbreviations related to above topics

Suggested Readings:

1. Andrews, Sudhir: Hotel Front Office, Tata Mc Graw Hill, New Delhi.

2. Malik, S Profile of Hotel and Catering Industry, Heineman.

3. S.K Bhattacharya Front Office Management;

4. Michael Kasavana: Managing Front Office operations


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Second Semester

B.H.M204

Housekeeping Operation-I

Objective : To enable the student to understand works performed over control desk, linen room and

public areas.

Unit IHousekeeping procedures: HK control desk, Role and importance of C.D., types of registers,

ledgers and files to be maintained, handling of Lost & found.

Unit II Linen Room/ Tailor Room: Layout, equipment's used types of linen & sizes, Procedure for

getting fresh linen. Storage tips, quantity of linen (PAR STOCK) and control of linen,

recycling of discarded linen, linen hire, buying linen, Activities performed and equipments

used in Tailor room.

Unit III Public Area Cleaning Cleaning of Back of the House areas & front of the house areas(Lobby, cloak Rooms, Restaurants, Bar, banquet halls, lifts/ elevators, staircase, corridor, back

areas.)

Unit IV:Flower Arrangement in Rooms: Hints and guidelines on preserving freshness of natural

flowers, types/ styles of Flower Arrangement, equipments used for F.A.

Unit V : Laundry : OPL/ In- house laundry, flow process of Laundry through OPL, wash cycle,

laundry agents, equipments used in laundry, valet service, Dry cleaning, stain Removal.

Unit VI: Housekeeping Practices : Pest Control: Types of pests, control measures, Contract Services

Glossary of Terms :


1. Andrews Sudhir, Hotel, Housekeeping Manual, Tata, Mc Graw Hill.

2.Branson & Lennox: Hotel Housekeeping,Hodder & Stroghton

3. Wellek: Hotel Housekeeping.

4. A.C David; Hotel & Institutional Housekeeping.


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Second Semester

B.H.M205

Food Science & Nutrition

Objective: To make students aware with fundamentals of Nutrition. To provide information

regarding contaminated food causes of contamination and sanitary techniques for prevention.

Unit I Introduction: Definition of food, nutrition, health, diet and malnutrition. Importance of

nutrition in day-to-day life, Functions of food, Interrelationship of food, nutrition and health.

Unit II Calorific values of food: Energy, its units. Factors affecting energy content of food. Daily

requirements of energy by man, woman and children.

Unit III Nutrients: Brief introduction to functions, sources and deficiency of carbohydrates, fats,

proteins, vitamins (A, D, E, K, B1, B2, B3 and C) and minerals (calcium, iron and iodine)

Unit IV Balanced diets: Definition, importance, planning of nutritionally balanced meals on the basisof principles of meal planning and food groups by ICMR. Sample diets for adult man and

woman.

Unit V Water: Definition, Dietary sources (visible, invisible), functions of water, role of water

in maintaining health (water balance).

Suggested Readings:

Food science and nutritionS Roday

Essentials of NutritionSwaminathan M

Microbiology- A.K Joshna


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B.H.M206

Tourism : Concepts and Linkages

Unit I : An Historical Overview : Travel in ancient times and in the middle ages, the Grand Tour,

Travel and Tourism in the 19

th

century and after independence; major changes anddevelopment, Definition Of tourism.

Unit II:Transport system: air, railways, road, water

Unit III: Determinants and Motivations in Tourism: Factors stimulating the growth of tourism

(determinants), why people wish to travel (motivations)

Unit IV:TRAVEL AGENCY: History & development, Functions

Unit V:The tourist Industry : Definition, Characteristics of purchase and consumption of touristservices, kinds of goods and services, sectors of the tourism industry,

Unit VI: Tourism and Travel organizations, WTO, PATA, IATA

Unit VII: Travel Formalities: Passport, Function, Types, Issuing Authority, Procedure for Obtaining

Passport. VISA: Function, Types, Issuing Authority, Procedure for Obtaining Passport.


1. Bhatia, A.K. : Tourism Development, Principles & practices, Sterline

Publishing ltd.

2. Burkart and Madlik : Tourism : Past, Present and Future, Heinemann,

EIBS.

3. Cooper, Fletcher et al : Tourism Principles and Practices, Pitman.

4. Bagri, SC tourism trends in India, Bishan Singh and Mahindra Pal

Dehradun.


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B.H.M- 201-P

FOOD PRODUCTION PRACTICALS

FIRST YEAR, SECOND SEMESTER

01 PREPERATION OF STOCKS

(I) Demonstration & preparation of : white stock, brown stock and fish

stock

02 PREPARATION OF SOUPS

(I) Cream Soups (spinach, tomato, vegetable)

(ii) Puree soups (Lentil, peas, carrot)

(iii) Cut vegetable soups (Broth, minestrone)

(iv) Veloute (princess, Volaille, etc)(v) National soups (Mulligatawny, French Oinon)

(vi) Consmme (Royal, Julienne, Xavier)

03 SAUCES

Demonstration & preparation of :

(i) Sauce Bechamel + Derivatives (Mornary, Mustard)

(ii) Espagnole + Derivatives (Lyonnaise, Maderia)

(iv) Veloute+ Derivative (Supreme, Allemande)

(v) HOllandaise + Derivative (Bearnaise)

(vi) Mayonnise + derivative (Tartare, Cocktail)

04 a) ENGLISH AND CONTINENTAL

BREAKFAST(Preparation)

b) Preparation of a 3 course Indian menu- to include Regional

cuisine as studied in Theory (Bengal, Goa, Kashmir, Punjab)

c) Preparation of Indian Snacks for high tea (Veg. + Non. Veg)

05 BREAD MAKING(I) Preparation of simple & enriched bread/recipes.

(ii) Bread rolls (different shapes)

(iii) Bread loaf (Brown & white)

(iv) Croissant, Brioche preparation

06 PREPARATION OF SIMPLE CAKES

(I) Genoise

(ii) Sponge

(iii) Fruit Cake


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B.H.M-202-P

F & B services-II, PRACTICALS


01 METHODS OF SERVICES AND CLEARENCE

i) Table laying for different meals & Re laying

ii) Set up & Service of water, juices, soft, drinks squashes ,syrups.

iii) Table d hote cover and A la carte cover.

iv) Services of Food:-Soup, Meat, Fish, Potatoes, Vegetables,

Sweets, Cheese.

v) Service of Tea & Coffee, including accompaniments.

vi) Services of cigars & cigarettes

vii) Changing of dirty Ash tray.

02 REGIONAL CUISINS PRACTICAL

(I) Menu writing of Regional dishes

(ii) Table Laying for regional dishes

(iii) Services of regional dishes

03 BREAKFAST SERVICES PRACTICAL

(I) Laying Of Difference type of breakfast cover with all table

appointments like butter dish, supreme bowl (for service of grape fruit

etc)

(ii) Laying a room service tray for bed tea and breakfast (Continental &English)


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B.H.M-203-P

FRONT OFFICE PRACTICALS


01 REGISTRATION OF GUEST

(i) Pre registration procedure

(ii) Filling up a guest registration card

(iii) Determining Room Availability (Room Position) Formula

(iv) Errand card Key card, Electronic Key cutting replacement of lost

electronic key card, issue of lost electronic key card, issue of duplicate)

(v) Arrival & departure intimation to housekeeping etc.

02 FAMILIRISATION WITH RECORD BOOKS, LISTS &

FORMS SUCH AS :

(i) Arrival/ departure register

(ii) Departure intimation

(iii) Arrival/ Departure list

(iv) No show/ cancellation report

(v) VIP List

(vi) Fruits & Flowers requisition

(vii) Left luggage register

(viii) Bell boy movement control sheet

(ix) Scanty Baggage Register

(x) Arrival & Departure errands cards

(xi) Expected arrival/ departure list


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B.H.M-204-P

HOUSE KEEPING PRACTICALS-11


S.No Topic

01 (i) Layout of linen room and uniform room

(ii) Cleaning of Public Areas & Inspection of public areas(lobby, Restaurant, staircase, cloak rooms, corridor,

offices, Back areas)

(iii) Stain Removal :different types of stains to be removed by

hand using different chemicals

(vi) Flower Arrangement Practice of making fresh flower & dried

flower arrangement.


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Second Year- III Semester

B.H.M301

Food Production operationsII

Objective : To develop knowledge of professional cookery in hotel and catering industry. To induce

professional competence among all the professionals.

Unit 1 Meat, Poultry and fish; - Definition of meat, factors that make meat tender. Methods of

cooking used with approx. internal temperature. To judge the quality of various meats i.e.

Beef, Veal, Lamb and pork

Study of Lamb/Mutton (Le Mouton) pork (Le proc), Beef (Le Bouef) Knowledge of average

weights of joints and preparation of mutton, pork and beef. A brief study relating to steaks and

sausages.

Poultry: Classification according to the age and weight, quality points for purchasing,

preparation of poultry. Popular chicken dishes

Fish: Classification of fish, Special points to be considered while choosing fish. Cuts of

fish.Brief study of popular Indian fish and their source. Common cooking methods andpopular fish dishes.

Unit II Milk & Milk Products, composition of milk , types of milk. Cream & its types, yoghort,

cheese, manufacturing process of cheese classification of cheese , Ice Creams, Manufacturing

process of Ice cream & types of Ice cream.

Unit III Quantity food production systems. Quantity food production Introduction to Industrial and

Institutional catering, Staff organization, Processing and Storage of necessary Food stuffs,

Menu planning in quantity food production, Kitchen layouts of different types of catering

organisation.

Unit IV Appetizers:-Cocktails, Canapes, Horsdeoeuvres, Petite Salads and Zakuski. Recipes of few

popular appetizers.

Salads:- As a main dish, as an accompaniment or as salad course. Types of salads, parts of

salads, preparation of some popular vegetable based, meat based, fish based and fruit based

salad.

Unit V Points to be kept in mind white working in bakery basic bread Dough, Different types of

pastries Short crust, Puff, Sweet and Choux, sponge mixture, biscuit mixture, and puddings.

Mousses & souffls.


1. Arora Krishna : Theory of Cookery : Frank Bros & Co.

2. Philip E. Thangom : Modern Cookery Vol. 1 and Vol 2; Orient

Longman.

3. Klinton & Cesarani : Practical Cookery; Arnold Heineman.

4. Fuller J. Barrie & Jenkins: Accompaniments & Garnishes from waiter; communica Europa.


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B.H.M302

Food and Beverage Services operations -II

Objective : To perfect the student and techniques in the operational and control activities of food and

beverage service particularly in relation to wine sprit and service of food prepared in the kitchen

.Unit I Room service & operation. Hierarchy. Duties responsibility of room service staff.

mis-en-place for diff. Type of breakfast. Situation handling. Co-ordination with other

departments.

Unit IIWine: Introduction. Types of wine, History, factors influencing quality, classification of

wine and reading a wine label. Viticulture & Vinification. Wines from different

countries :- France, Germany, Italy, Spain, Australia, USA, service and storage of wine.

Unit III Spirits : Different types of spirits such as Rum, Gin, Vodka, Whisky, Brandy, Tequila, their

manufacturing methods and their service with popular brands and measurement of

alcoholic strength.

Unit IV :Tobacco :TypesCigars & Cigarettes , Cigar strengths and sizes , Brands , Storage andservice


1.Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7thedition)

2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.

3. Text Book of Food & Beverage Service : S.N.Bagchi / Anita Sharma (Aman Publication).4.Professional Food and Beverage Service Management: Brian Verghese (Macmillan)


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B.H.M303

Front Office OperationsII

Objective : This module is prescribed to appraise students about emergencies. Allowances, guest

folio etc. in the hotels.

UNIT -1

Front Office Communication , Inter Departmental communication , Guest Services , Guest

Relations , Handling emergencies-Medical, Death, Theft, Robbery, Fire, Bomb Threats, Terrorist

attacks, Vandalism etc.

UNIT-2

Basics of Computer Operations for Hotels, Concept and Applications of Property Management

System , ,Handling Computerized Reservations & Registrations , Computerized cashiering , Night

Auditing

UNIT- 3Role of Front Office in Hotel Security, Coordination for Security

Unit 4

Types of guest folio, Restaurant/bar check, telephone charge disputes, call voucher, room

rate change notice, miscellaneous charge voucher; responsibilities of the Front Office

Cashier.

Unit 5

Allowance : Processing allowance vouchers, front officer cashier report, paid out voucher,

discount procedures.

Suggested Readings :1. Andrews, Sudhir : Hotel Front Office, Tata MC Graw Hill, new Delhi.

2. Malik, S. Profile of Hotel and Catering Industry, Heineman.

3. Colin Dix: Front Office Operations

4. J.Bardi: Hotel Front Office Management;


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B.H.M304

Housekeeping OperationsII

Objective : To further familiarize students with security, floorings carpet, fabrics and soft furnishings

to be used in a laundry.

Unit ISecurity, Safety and First aid: Handling of keys in H.K. department, different types of keys,

and security measures adopted by different hotels, Procedures to handle key thefts, lost

property and other valuables.

Safety: Accidents, fires {cause, procedure, accident report form}

First Aid: Emergency procedures for heart attack, fits, burns, fainting,

Fractures, artificial respiration.

Unit II

Bed & Beddings: Construction of beds, mattresses, care and cleaning of beds, Bedding-

Pillow, bolsters, bed linen.

Unit III

Fabrics : Selection points, types of fibers , construction , types of fabrics and finish given to

fabrics.

Unit IV

Soft furnishings : Curtains, Characteristics of curtains for different parts of hotel, care and

cleaning, pelmets, valances, swags, blinds, loose covers and cushions. Quilts . Wall covering

: type of wall coverings, care and cleaning

Unit V

Budgeting : The budget Process, Operating & Capital Budget, controlling expenses.

Unit VI

Planning & Organizing In HK : Area Inventory list, frequency schedules, performance

standards, Productivity standards, Inventory levels, SOPs & , Manuals, Job allocation, man

Power planning, Duty roster planning

Glossary of Terms

Suggested Reading:-

Branson & Lennox:Hotel Housekeeping-Hodder & Stroughton.

A.C David-Hotel & Institutional Housekeeping

Sudhir Andrews; Hotel Housekeeping manual: Tata McGraw Hill.

M.Kappa; Managing House Keeping Operations


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B.H.M-305Basics of Hotel Accountancy

UNIT-1 Accounting Theory: Business Transaction and Basic Terminology ,Need To Study Accounting,

Accounting functions , Purpose of Accounting Records ,Accounting Principles - Concepts andConventions.

UNIT-2 Account Records: Principles of Double Entry System , Journal & Ledger Entries , Subsidiary

Books - Cash, Sales & Purchase books, Bank Reconciliation statement.

UNIT-3 Depreciation Reserves and Provisions :Meaning, Basic Methods.

UNIT 4-Departmental Accounting: Meaning and purpose,Methods, allocation of expenses

,Departmental accounting

UNIT 5- Visitors Tabular Ledger: Meaning & Purpose, Basic of auditing in hotels

UNIT 6- Costing: Fundamental of Costing ,Marginal costing techniques ,Basic standard costing

techniques , Standards for material & labour variance only.

Reference Books: -

1. Hotel Accounting, earnest B. Horwarth & Luis Toth

2. Hospitality Management Accounting, Michael M Coltman

3. Uniform System of Accounts, Educational Institute of American Hotel & Lodging

Association, USA

4. Hospitality Accounting, Richard Kotas & Michael Conlan, International Thomson

Business Press

Hotel & Catering costing & Budgets, R.D. Boardman, Heinemann


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B.H.M306

Foreign Language -French

Objective : To enable the student to understand basic elements of grammar & written

comprehension with relation to hospitality terms& conversation.

Unit IArticles dfinis et indfinis genre et nombres des noms . Intrrogation et

negation-conjugaison du presentverbs prominaux-er;les verbs

tre,avoir,boire,servir,faire,prendre,lire,dire,sappeller,vouloir et pouvoir.

Unit II

le nombres cardinaux 1-100, larticle contracte, jours de la semaine et, les mois de lanne.

Unit III

Basic Front office and F & B terminology-fruits, vegetables, Meats Fish & Shellfish & Front

office terms. Conversation comprehension in a restaurant & reception : How to greet(comment saluer) .

Unit IV

Les professions ; Les noms de pays; les regions de la France. Les adjectifs.

Suggested readings :

Le nouveru sans frontiers I, Philippe dominique Jacky Girardet, Michele Verdelhan.

Parlez l' htel- Anil Talukdar - Aman Publications New Delhi

Bhattacharya; French for Hotel Management

Mauger.G: Les Francais et la vie.


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BHM-301-P

FOOD PRODUCTION

SECOND YEAR, THIRD SEMESTER

PRACTICALS

01 BASIC INDIAN BREADS

- Puri

- Nan

- Kulcha

- Phulka

- Parotha

- Roomali Roti

02

FISH PREPRATION (CONTINENTAL)

(I) Fish Orly

(ii) Fish a L' anglaise

(iii) Fish meuniere

(iv) Grilled fish Florentine

(v) Baked fish mornay

03 ENTREE DISHES

(I) Lamb stew

(ii) Hamburgers

(iii) Shepherd's pie

(iv) Pork Chops

(v) Roast Chicken

04 POTATO PREPARATION

(I) Pommes Frits (French Fries)

(ii) Pommes lyonnaise

(iii) Mashed Potato

(iv) Pommes Parisienne

05 BAKERY & CONFECTIONARYPreparation of Rich Cakes & Puddings

(i) Black Forest Gateau

(ii) Cheese Cake

(iii) Bread & Butter pudding

(iv) Creme Caramel

(v) Lemon Tart

(vi) Bavarois


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B.H.M-302-P

F&B SERVICE-111 PRACTICALS


1. Service of Alcoholic Beverages :- Wines, Spirits.

Opening & closing of wines corks ( Champagne, Red & White wines )2. Room Service :- Trolley Tray Breakfast set up and service for rooms.

Room Service of Alcoholic beverages

Billing Method :- K.O.T, B.O.T, Inventory

B.H.M-303-P

FRONT OFFICE-III, PRACTICALS


01 HANDS ON PRACTICAL OF COMPUTER APPLICATION ON

'OPERA' SOFTWARE, STUDENTS SHOULD BE ABLE TO :(I) Register- in a reservation

(ii) Register an arrival

(iii) Amend a reservation

(iv) Cancel a reservation

(v) Post a charge

(vi) Make a group reservation

(vii) Make a folio

(viii) Make a room change(ix) Show a departure/ checkout

(x) Print a folio

(xi) Print reports such as expected arrivals and departure for

the day.

02 General knowledge about countries currencies capitals, national airlines;

also places of tourist interest in Uttaranchal and major attractions in

Indian (Quiz may be organized in class)

03 Credit card settlement practical by demo. Students should be able to reada credit card to determine its acceptability.

B.H.M- 304-P

HOUSE KEEPING OPERATIONS PRACTICALS


01 TEAM CLEANING { VARIOUS AREAS }

02 FIRST AID

Familiarization of basic medicines and bandaging, Covering cuts and

wounds,


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IVth. Semester

SECOND YEAROn the Job Training (Twenty Two Weeks : from JANUARY TO JUNE)

Each candidate will have to prepare a log book and training report of the day to day activities of his six

months on the job training duly supported by charts, diagrams, photos and tables. The report will be

submitted in duplicate copy to the head of department at least one month before the commencement

of the IVth Semester Practical examinations supported by the certificate of competent authority of thetraining institute for the evaluation by a panel of experts comprising of one internal and one external

examiner. The viva-voce of the IVth Semester would be based on the training report as well as other

applied assignments the candidate has undertaken during on the of training. The report should be

neatly typed or hand-written and duly forwarded by head of department to the controller examination

(professional courses) for further evaluation.

The semester examinations shall be based on the following practical examination.

Module

No.


Assessment

University

Practical/Viva-Voce

Exam

Total

501 Food & Beverage Production 50 150 200

502 Food & Beverage Services 50 150 200

503 Housekeeping Operations 50 150 200

504 Front Office Operations 50 150 200

505 Log Book and Training Report 50 150 200

Total 250 750 1000

BHM Ordnance Wd Syllabi_Final_ Till 4th Sem

Documents

Transcript of BHM Ordnance Wd Syllabi_Final_ Till 4th Sem