PROPOSED COURSE CURRICULUM FOR BACHELOR IN HOTEL ...209 Practical F&B Service-II - 3 - - 50 50 100...

1

PROPOSED COURSE CURRICULUM FOR BACHELOR IN HOTEL MA NAGEMENT

3 YEAR (BHM) PROGRAMME

The Following abbreviations have been used here under L = Lecture P= Practical T= Tutorial Internal Continuous Assessment = Class Test

First Year BHM (SEMESTER I) Subject Code

Subject Teaching Scheme (Hours

per week)

Examination Scheme Total Marks

L P T Theory Practical Sessional/ Internal

101 Basics of Room Division 3 - 1 70 - 30 100 102 Basics of Food Production 3 - 1 70 - 30 100 103 Food & Beverage Service 3 - 1 70 - 30 100 104 Fundamentals of Computers 2 2 1 70 - 30 100 105 English Communication

Skills-I 3 2 - 70 - 30 100

106 Commodities 3 - 1 70 - 30 100 107 Introduction to Tourism &

Hospitality 3 - - 70 - 30 100

108 Practical Food Production-I - 4 - - 50 50 100 109 Practical F&B Service-I - 3 - - 50 50 100 110 Practical Front Office

Operations - 2 - - 50 50 100

G.P General Proficiency - - - - - 50 50 Total 20 13 5 490 150 410 1050

First Year BHM (SEMESTER II)

Subject Code


per week)



201 Room Division Operations 3 - 1 70 - 30 100 202 Food Production Principles 3 - 1 70 - 30 100 203 Food & Beverage operations 3 - 1 70 - 30 100 204 Catering Sciences 2 - 1 70 - 30 100 205 English Communication

Skills-II 3 2 - 70 - 30 100

206 Basic Accounting 3 1 70 30 100 207 Basic French 3 - 70 - 30 100 208 Practical Food Production-II - 4 - - 50 50 100 209 Practical F&B Service-II - 3 - - 50 50 100 210 Practical Room Division

Operations - 2 - - 50 50 100


2

Second Year BHM (SEMESTER III) Subject Code


per week)



301 Accommodation Services 3 - 1 70 - 30 100 302 Advance Food Production 3 - 1 70 - 30 100 303 Food & Beverage

Operation-II 3 - 1 70 - 30 100

304 Fundamentals of Management

2 - 1 70 - 30 100

305 Fundamentals of Nutrition 3 2 - 70 - 30 100 306 Environmental studies 3 - 1 70 - 30 100 307 Engineering & Maintenance 3 - - 70 - 30 100 308 Practical Advance Food

Production-I - 4 - - 50 50 100

309 Practical F&B Operations-II - 3 - - 50 50 100 310 Practical Accommodation

Operations - 2 - - 50 50 100


Second Year BHM (SEMESTER IV)

Subject Code

Subject Examination Scheme Total Marks External Internal

401 Industrial Training (22 weeks) 100 100 200 G.P General Proficiency - 50 50

Total 100 150 250

Note: Candidate will have to submit following Documents after the completion of scheduled Industrial Training:

A) Training Report B) Log Book C) What to Observe Sheets (WTO Sheets)

Formats for Training Report, Log Book and WTO Sheets (To be collected from Institute/ College) Marks for Industrial Training will be awarded by the panel of examiners as per the below specified weightage: Internal External Training Report 25 50 Log Book 25 - WTO Sheets 25 - Viva- Voce 25 50 Total 100 100

3

Third Year BHM (SEMESTER V) Subject Code


per week)



501 Accommodation Operations 3 - 1 70 - 30 100 502 Specialized Food

Production 3 - 1 70 - 30 100

503 Speciality Food & Beverage Service

3 - 1 70 - 30 100

504 Front Office Management 3 - 1 70 - 30 100 505 Hotel Accounting 2 - 1 70 - 30 100 506 Research Methodology 3 - - 70 - 30 100 507 Facility Management 3 - 1 70 - 30 100 508 Practical Spl. Food

Production - 4 - - 50 50 100

509 Practical Spl.F&B Service - 3 - - 50 50 100 510 Practical Accommodation

Operation-II - 2 - - 50 50 100


Third Year BHM (SEMESTER VI)

Subject Code


per week)



601 Accommodation Management 3 - 1 70 - 30 100 602 Advance Food Production 3 - 1 70 - 30 100 603 Food & Beverage Service &

Management 3 - 1 70 - 30 100

604 Human Resource Management 2 - 1 70 - 30 100 605 Entrepreneurship

Development 3 2 - 70 - 30 100

606 Basics of Sales & Marketing 3 1 70 30 100 607 Financial Management 3 - 70 - 30 100 608 Practical Adv. Food

Production - 4 - - 50 50 100

609 Practical Adv. F&B Service - 3 - - 50 50 100 610 Practical Accommodation

Mgmt. - 2 - - 50 50 100

611 Project Report - - 2 - 100 100 200 Total 20 11 7 490 250 460 1100

Note: Project Report will be prepared in the specified format (To be collected from Institute) and the topic should be duly approved by the Institute. The project work is to be done under the supervision of Guide allotted to the candidate. Report will be submitted in duplicate copy.

4

PROPOSED COURSE CURRICULUM FOR BACHELOR IN HOTEL MA NAGEMENT 3 YEAR (BHM) PROGRAMME

The Following abbreviations have been used here under L = Lecture P= Practical T= Tutorial Internal Continuous Assessment = Class Test

First Year BHM (SEMESTER I) Subject Code


per week)



101 Basics of Room Division 3 - 1 70 - 30 100 102 Basics of Food Production 3 - 1 70 - 30 100 103 Food & Beverage Service 3 - 1 70 - 30 100 104 Fundamentals of Computers 2 2 1 70 - 30 100 105 English Communication

Skills-I 3 2 - 70 - 30 100

106 Commodities 3 - 1 70 - 30 100 107 Introduction to Tourism &

Hospitality 3 - - 70 - 30 100

108 Practical Food Production-I - 4 - - 50 50 100 109 Practical F&B Service-I - 3 - - 50 50 100 110 Practical Front Office

Operations - 2 - - 50 50 100


5

BHM-101 BASICS OF ROOM DIVISION

SEMESTER1. Lecture Marks 70 Unit 1. 1.1 1.2 1.3 1.4 1.5

INTRODUCTION TO HOSPITALITY INDUSTRY Classification of Hotel Types of Rooms Room Tariff Plan & Tariff fixation , Meal Plans Type of Guests Introduction to Rooms Division Management - Front Office - Housekeeping

10 15

Unit 2. 2.1 2.2 2.3 2.4 2.5 2.6

FRONT OFFICE DEPARTMENT Functions of front office Hierarchy and layout of front office Duties and responsibilities of Front Office personnel Etiquettes and Attributes of Front Office Personnel Inter-departmental coordination and communication Front Office Terminologies

06 15

Unit 3. 3.1 3.2 3.3 3.4 3.5

GUEST SERVICES Front Office Equipments Handling messages Handling room keys and types of keys Handling guest mail Guest Paging, Wake-up Call, Safety Deposit Locker

04 5

Unit 4. 4.1 4.2 4.3 4.4 4.5 4.6

GUEST CYCLE & ROOM RESERVATIONS Types of Reservation Modes of Reservation Source of Reservation Reservation confirmation and cancellation Reservation Reports The Guest Cycle

08 15

Unit 5. 5.1 5.2 5.3 5.4 5.5

REGISTRATION Pre-Registration Registration records and process Check-in Procedures Guest Room Change Handling Over-bookings

06 10

Unit 6. 6.1 6.2 6.3 6.4

INTRODUCTION TO HOUSEKEEPING Layout of Housekeeping, Housekeeping areas – Front of the house, back of the house. House, Guest Rooms, Public Areas, Maids Room, Indoor and Outdoor Areas Organization Chart Role of Housekeeping Department

06 10

Total 40

6

BHM-102 BASICS OF FOOD PRODUCTION

Lectures Mks

Unit 1 Introduction to the art of cookery 05 05 1.1 Culinary history. 1.2 Origins of modern cookery. 1.3 Aims and objectives of cooking food, Importance of cooking

food, with reference to the catering industry. Principles of a balanced and a healthy diet

Unit 2 Kitchen Hygiene and Professionalism 03 06 2.1 Personal hygiene, their importance Levels of skill, Attitude towards work Unit 3 Kitchen Organization: 05 10 3.1 Modern kitchen Brigade 3.2 Kitchen layout, Hierarchy and function, 3.3 Duties and responsibilities of Executive Chef, Sous chef and

Chef de partie

3.4 Different sections of kitchen and their responsibility 3.5 Co-operation with other departments Unit 4 Equipment and Tools 03 05 4.1 Classification of different equipments 4.2 Uses, maintenance, criteria for selection of equipments Unit 5 Basic preparations 05 06 5.1 Mise-en-place of all the basic preparations, cuts of vegetables,

mire poix , bouquet garni,

5.2 Various textures ,consistencies, Action of heat on foods-colour pigments

5.3 Raising or Leavening agents, thickening and binding agents, flavorings and seasoning.

Unit 6 Methods of Cooking 06 15 6.1 Transfer of heat 6.2 Classification of cooking methods-boiling, roasting,

poaching, braising, grilling, baking, broiling, stewing, sautéing, blanching, steaming,

6.3 Advanced methods-micro-wave, infra red, induction, Boil in bag, etc.

Unit 7 Basic Preparation 10 15 7.1 Stocks-Definition, types , preparation uses, Care & Precaution 7.2 Soups: Definitions, Classification on soups. Examples.

Consommé- preparation and precautions

7.3 Sauces: Definition, Use and importance of sauces. Mother sauces- Recipes, Derivative sauces.

7.4 Garnishes and Accompaniments Total 42 70 Suggested Reading:

• Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS • Theory of Cookery-a text book- Pranshu Chomplay, Dr.Shaliendra Singh • Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS • Herrings Dictionary of Classical & Modern Cookery, Walter Bickel • Chef Manual of Kitchen Management, Fuller, John • The Professional Chef (4th edition), Le Rol A.Polsom

7

BHM-103 Food & Beverage Service

Reference Books: Food & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw Hill Food & Beverage Service –Lillicrap & Cousins, ELBS Modern Restaurant Service –John Fuller, Hutchinson Food & Beverage Service Management-Brian Varghese Introduction F& B Service-Brown, Heppner & Deegan Professional Food & Beverage Service Management –Brian Varghese Food & Beverage Service- Bobby George Food & Beverage Service- Manoj Yadav

SEMESTER-1 Lectures Marks UNIT -1 Introduction to Food & Beverage Service Industry 03 08 1.1 Introduction to the Food & Beverage Industry 1.2 Classification and various sectors of Catering Industry

UNIT-2 Introduction to F & B Service operations: 06 10 2.1 Types of F&B Outlets - Restaurant, Coffee Shop, Room Service,

Bars, Banquets, Discotheques, Still Room, Snack Bar, executive lounges, business- Centres & Night Clubs, Bistro, Pubs, Kiosks, Casinos, Fast Foods, Take away, Buffet Restaurants, Ancillary areas.

UNIT -3 F & B Service Tools, Equipment and Furnishings: 10 12 3.1 Classification Various Tools and Equipments,

Usage of Equipment, Types, Sizes and usage of Furniture.

3.2 Linen, Napkins, Chinaware, Silverware, Glassware & Disposables 3.3 Special &Other Equipment, Tools and Furnishings - PDA’s, Electronic

Pourers, Tray Jacks, Electronic chillers, Coffee plungers, Bar Guns, Induction Warmers, Mats, Runners, Props

3.4 Care and maintenance Other new concepts of modern furnishings.

UNIT-4 Food & Beverage Service Personnel: 08 15 4.1 Basic Etiquettes for Catering staff, Attitude & Attributes of a

Food & Beverage personnel and competencies,

4.2 Food & Beverage Service Organization, 4.3 Job Descriptions & Job Specifications of F& B Service Staff, 4.4 Interdepartmental Coordination. UNIT-5 Mise-en- Scene and Mise-en- place: 02 10 5.1 Objective, Activities, checklist UNIT-6 Food & Beverage Service Methods: 12 15

6.1 Different Types of service - Table Service-Silver, English, Family, American/Pre plated, Butler/French, Russian, Self Service-Buffet & Cafeteria Specialized Service-Gueridon, ,Trolley,Lounge, Room, etc., Single Point Service-Take Away, Vending, Kiosks, Food Courts & Bars, Automats.

41 70

8

BHM-104 Fundamentals of Computer

(PRACTICAL)

1. Knowing Computer hardware 2. DOS –External and internal commands, batch files and Disc basics 3. Windows operating System 4. Brief Knowledge about MS Office Package(Word, Excel and Power point) 5. internet & E-mails 6. Handling reservation, preparing indenting and room statistics calculation on computer.

Suggested Readings: 1.) Braham. B-Computer system in hotel and catering industry: Casseu 2.) Basandra. S.K-Computer Today: Galgotia Publications, Delhi 3.) Clark, A.-Smallbusiness ComputerSystems; Hodder and Stoughton, London 4.) London K.C NAD London J.P- Management Information System: a contemporary Perspective; Macmillan

SEMESTER-1 Lectures Marks UNIT - 1: Introduction to Computers 10 15

Definition of Computers, Computer vs. human brain, Impact and versatility of computers worldwide, Role of computers in our life, types of computers, Computer Generations, Digital and Analog Signals, Introduction to Data, Data types.

Unit- 2 : Architecture and Memory of Computer 6 10

Architecture of a computer, all storage devices, CPU, Types of Memory, Security issues in Computing.

UNIT - 3 : Input & Output Devices and Data Recording Media 7 15

Input devices, Keyboard, Lightpen, datagloves etc.

OMP, OCR, MICR, Magnetictapes and discs, Printer and its type plotters, Peripheral devices.

UNIT - 4: Data Representation and Number System 8 15

Number System, Octal number system Concessions, Decimal to octal, binary to hexadecimal, hexadecimal to decimal, Alphanumeric codes, words, bytes and bits, Binary coded decimal(BCD),EBCDIC,ASCII Codes.

UNIT-5: Communication with a computer 10 15

Hardware and software overview of application software Packages, Internet, WordProcessors, Spreadsheets, Embedded Software, Classification of Computer languages, High level languages.

41 70

9

BHM-105 English Communication Skills-I

Reference books Bhaskar, W.W.S., and Prabhu,N.S.. “English through reading”, MacMillan, 1978 D’Souza Eunice and Shahani, G., “Communication Skills in English”, Noble Publishing, 1977

SEMESTER-1 Lectures Marks UNIT - 1: Language and communication 12 20

Need, purpose, nature, models, Process of communication and various factors of communication, Communication channels, Barriers to communication and overcoming these barriers, Non-verbal communication, signs, symbols and body language, language as a sign system, eye-contact, facial expressions and posture. Communication in Hospitality organisation and its effects on performance

Unit- 2 : Remedial English 10 15

Common errors and their correction in English usage with emphasis on tense, sequence, use of prepositions, phrasal verbs, reference and dictionary skills. Expressing the same idea/thought unit in different ways, Dialogue framing, conversation techniques

UNIT - 3 Skills of written English 8 20 Note making and developing notes into drafts – rewriting of

drafts. The use of cohesive devices Correspondence : letters to Class teacher, Principal, Industry, Writing bio-data, applications, complaint, Precis writing

UNIT- 4: Oral skills (listening and speaking) for effective communication 10 15

Note taking, preparing summaries and abstracts for oral presentation, Restaurant and Hotel English, polite and effective enquiries and responses, Addressing a group, essential qualities of a good speaker and listener Pronunciations, stress, accent, common phonetic difficulties, use of telephone.

40 70

10

BHM-106 Commodities

SEMESTER Lecture Marks

UNIT 1 Introduction to commodities 6 10 Definition, classification / Various groups- Types, usage, storage and

substitute.

UNIT 2. Beverages 4 10 Tea, Coffee, Coca and Milk: definition, classification and functions.

UNIT 3. Cheese 4 10 Types of cheese, purchasing and storing procedures of cheese, use of cheese.

UNIT 4. Classification of Raw Materials 10 20 Fats and oils, raising agents, eggs, salts, liquids, sweetners, thickening agents,

spices and condiments,flavoring and coloring agents

UNIT 5. Staples 6 10 Cerels: Wheat and Rice, storage process.

Millets: Barley, Maize, Oat, Semolina, Rye etc. storage of millets.

UNIT 6. Pulses Introduction and Uses 6 10 Chickpeas, black eyed peas, flageolets, haricot beans, lentils, peas, moong

beans, red kidney beans and soya beans

36 70

11

BHM-107 INTRODUCTION TO TOURISM AND HOSPITALITY IND USTRY


UNIT 1 BASICS OF TOURISM 5 15 Introduction to tourism –Definition and meaning, concept of tourism.

Types and forms of tourism Importance or significance of tourism Impact of tourism Sectors of tourism

UNIT 2. HOSPITALITY INDUSTRY –PROFILE 4 10 Meaning & definition of hospitality

Historical evolution & development Hospitality as an industry Inter relation with tourism industry and its sectors Contribution to Indian and global economy

UNIT 3. HOSPITALITY PRODUCTS & SERVICES 8 15 Hospitality accommodation-the various structured and non-structured

accommodations Food & Beverage facilities- structured and non structured Ancillary services-transport, Guide, Travel desk, Banking, Insurance.

UNIT 4. HOSPITALITY AND TOURISM ORGANIZATION 4 5 Hospitality and tourism organization- WTO, IATA, UFTTA, PATA, DOT,

ITDC, FHRAI, IH&RA. Their role & functions.

UNIT 5. HOSPITALITY DISTRIBUTION CHANNEL 4 10 Meaning & definition of distribution channel

Functions & levels of distribution channels Major hospitality distribution channel- travel agent, tour operators, consortia and reservation system, Global distribution system, Internet.

UNIT 6. CURRENT SCENARIO 5 5 Major players in the industry -5 in India and 5 worldwide

Present trends and technology in industry Emerging markets Impact of international and national events

UNIT 7. CLASSIFICATIONS OF HOTELS 4 10 Types of classifications – ownership, clientele, location, size. 34 70

12

BHM-108 FOOD PRODUCTION (PRACTICAL)

Practical

• Famliarisation and Understanding the usage of equipment and tools • Proper usage of a kitchen knife and hand tools

• Familiarisation, identification of commonly used raw material: For commodities listed in theory.

• Basic hygiene practices to be observed in the kitchen

• First aid for cuts & burns • Safety practices to be observed in the kitchen

• Demonstration of cooking methods – two items of preparation of each method: • Boiling: Potato and Rice • Poaching: Fish and Egg

• Steaming: Rice, Pudding • Blanching: Vegetable

• Stewing: Mutton and Vegetable stew • Frying: Fritters, Patties • Sautéing: Vegetable

• Roasting: Potato and Vegetable roast • Grilling: Grilled Vegetable and Fish

• Braising: Chicken • Broiling: Breads, Spices • Baking: Potato and vegetable

• Micro waving: Rice and Vegetable • Basic cuts of vegetables , Julienne, Jardinière, Brunoise, Dices, Macedoine, Payssane, Mire

poix etc. • Basic stock preparations: White and Brown

• Egg cookery including 5 classical preparations

13

BHM-109 Food & Beverage Service-I (Practical)

1. Restaurant Etiquettes

2. Restaurant Hygiene practices

3. Practicising Mis- En –Scene activities

4. Practicising Mis- En –Place activities

5. Identification of Tools, Equipments, Cutlery, Crockery, Glass & Chinaware, Flatware, Hollowware, Table Appointments, Linen etc.

6. Care and Maintenance of various Tools, Equipments, Flatware’s, Hollowware’s etc.

7. Side board Organization

8. Laying & Relaying of Table cloth

9. Practicising 7 to 10 Napkin folds

10. Rules for Laying a Basic Cover

11. Carrying a Salver/Tray

12. Service of Water

13. Handling the Service Gear

14. Carrying Plates, Glasses & other Equipments

15. Clearing an Ashtray

16. Handling precautions.

14

BHM-110 Front Office (Practical)

S.No. Session Sessions

1 Taking and Making a reservation a) F.I.T. b) Group

1

2 Welcoming a guest on his first visit & Welcome a repeat guest on arrival

1

3 Procedure for registration of a Domestic guest & Procedure for registration of an International guest

1

4 Procedure for registration of a group & Escorting a first time visit guest to his room

1

5 Handling a check in when guest room is not ready & Procedure for receiving a guest wakeup call at the reception

1

6 Process for baggage handling Procedure for scanty baggage guest Procedure in case of a mishandled baggage

1

7 Handling guest couriers or parcels Handling guest messages Handling Guest telephone messages

1

8 Guest Paging & Procedure for programming and issuing the guest key

1

9 Various forms and formats 1 TOTAL 9

15

First Year BHM (SEMESTER II) Subject Code


per week)



201 Room Division Operations 3 - 1 70 - 30 100 202 Food Production Principles 3 - 1 70 - 30 100 203 Food & Beverage operations 3 - 1 70 - 30 100 204 Catering Sciences 2 - 1 70 - 30 100 205 English Communication

Skills-II 3 2 - 70 - 30 100

206 Basic Accounting 3 1 70 30 100 207 Basic French 3 - 70 - 30 100 208 Practical Food Production-II - 4 - - 50 50 100 209 Practical F&B Service-II - 3 - - 50 50 100 210 Practical Room Division

Operations - 2 - - 50 50 100


16

BHM-201 ROOMS DIVISION OPERATIONS BHMKU – IIND SEMESTER

UNIT NO. TITLES LECTURES MARKS 70

1. CHECK OUT AND SETTLEMENT a) Departure Procedure b) Mode of Settlement of bills c) Potential check-out problems and solutions d) Handling Emergencies- Fire in the hotel, Death,

Theft, Drunken Guest, Damage to property

6 10

2. FRONT OFFICE ACCOUNTING a) Front Office Accounting cycle b) Types of Accounts c) Vouchers/Folios/Ledgers/Allowances d) Night Auditing

6 10

3. COMPUTER APPLICATIONS IN FRONT OFFICE a) Property Management System b) PMS application in Front Office c) PMS Interface with Stand-alone systems d) Different PMS

6 10

4. YIELD MANAGEMENT AND FORECASTING a) Methods of measuring hotel performance/yield b) Elements and benefits of yield management c) Challenges in Yield management d) Forecasting

6 10

5. Co-ordination of H.K. with other Departments like Front Office, Engineering, F & B, Kitchen, Security, Purchase, HRD, Accounts.

5 10

6. Sections of House Keeping Department a) Sections of the housekeeping department b) their functions c) and layout

5 10

7. Organization of Housekeeping Department a) Hierarchy in large, medium & small hotels b) Attributes of staff. c) Job Descriptions and Job Specifications

6 10

TOTAL 40

17

BHM-202 FOOD PRODUCTION PRINCIPLES

Lectures Mks UNIT 1 Breakfast preparation of traditional / classical items 03 05 1.1 Continental breakfast 1.2 English breakfast 1.3 Indian breakfast UNIT 2 Egg cookery 03 07 2.1 Structure of egg, types, cooking methods, uses in cookery Selection, purchasing and storing of eggs UNIT 3 Fish cookery 04 08 3.1 Introduction to fish Cookery- Classification of fish with

examples, Standard purchase specification

3.2 Different cuts of fish 3.3 Purchasing and storing fish UNIT 4 Meat cookery 05 08 4.1 Introduction to meat cookery-, cuts and methods of cooking of

Beef, Veal, Pork, Lamb, chicken with examples of each

4.2 Purchasing and storing of different meat UNIT 5 Vegetables and fruit cookery 06 12 5.1 Classification of vegetables and fruits with example of each 5.2 Cooking of vegetables and fruits 5.3 Purchase and storage of vegetables and fruits UNIT 8 Basic Bakery 05 08 8.1 Introduction. Principal of baking, uses of different types of oven 8.2 Principle of bread making, 8.3 Ingredients used, and role of each ingredients in baking UNIT 7 BAKERY SCIENCE: BREAD MAKING 10 20 7.1 Identification and handling of raw materials -Wheat & wheat

flour, sugar, fat, yeast, water, salt, milk etc.

7.2 Functions of ingredients in bakery products. 7.3 Method of bread making:

(i) Straight dough method, (ii) Sponge and dough method, (iii) Salt delayed method, (iv) Flying ferment method.

7.4 Bread faults and remedies: 7.5 Bread diseases 7.6 Bread varieties Total 41 70 Suggested Reading:

• Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS • Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS • Theory of Cookery, Mrs. K.Arora, Frank Brothers • The Professional Chef (4th edition), Le Rol A.Polsom

18

BHM-203 Food & Beverage Service

Lectures Marks

UNIT -1 Types of Meals 06 10

1.1 Breakfast-Introduction, Types, Service Methods

1.2 a la carte and TDH set ups

1.3 Brunch, Lunch, Hi–Tea, Dinner, Supper, Elevens and others

UNIT-2 Types of Menu: 12 20

2.1 Introduction- Origin & Definition ,Types-Ala Carte & Table D’hote

2.2 Menu Planning, considerations and constraints, Menu Terms & Menu Design

2.3 French Classical Menu- 11 , 13 and 17 courses 2.4 Classical Foods & its Accompaniments with Cover 2.5 Indian regional dishes, accompaniments and service

UNIT-3 Order taking , Service and Billing: 09 15 3.1 Handling Table reservation

KOTs & BOTs Duplicate & Triplicate System, Computerized K.O.T’s

3.2 Sequence of Food Service, Table Clearing Process

3.3 Billing Methods, Payment methods and Cash Handling

UNIT-4 Non-Alcoholic Beverages 08 15 4.1 Definition and Classification 4.2 Hot Beverages-Types- Different types of Tea and Coffee, Cocoa, Hot

Chocolate, Preparation & Service

4.3 Cold Beverages-Types- Cold Coffee, Shakes, Mock tails, Juices, Syrups, Aerated Drinks, Still & Sparkling water, Preparation and Service

UNIT-5 Customer care and Handling Situations: 06 10

5.1

5.2

Unavailability of Table/reservationWrong Order Taking, Handling Unavailability of food items,Illness & Drunken Guest, Un expectable appearance of Guest Dealing with children and Infants Handling Handicaps,Old age guest,Customer with communication difficulties Handling Special Requests

Order Delays, Spillages, Return Food, Lost and found properties

5.3 Illness,Drunken Guest, Un expectable appearance of Guest Dealing with children and InfantsHandling Handicaps, Old age guest, Customer with communication difficulties

Total 41 70

19

BHM 204 CATERING SCIENCES

SEMESTER 2 Lecture Marks

UNIT -1 Introduction 4 10

1.1 1.2 1.3

Definition and Importance of nutrition in day-to-day life. Eating habits of Indian people: Factors which affect the eating habits, Good and bad Eating habits, Effects of eating habits on the health

UNIT - 2 Nutritional Composition 8 15

2.1 2.2

Composition, classification, Sources, function, Effects of excess and deficiency of: Carbohydrates, fats, lipid, proteins, minerals and salts.

UNIT- 3 Balance Diet & Calorific value 8 10 3.1 3.2 3.3

Balanced diets, Diet for different age groups, occupation and climate, its importance and Relevance Calorific values of food, its importance and definition, Daily requirements of energy by man, Woman and children.

UNIT- 4 Micro- organisms in food and disease

8 15

4.1 4.2 4.3 4.4

Importance of Hygiene & Sanitation Introduction to different types microorganisms and factors affecting their growth in food (intrinsic and extrinsic) Common diseases caused by food borne pathogens. Preventive measures (HACCP)

UNIT- 5 Food contaminants and adulterants 6 10 5.1 5.2

Types of food contaminants Pesticides residues, Bacterial toxins or mycotoxins, Sea food toxins, Metallic contaminants, residues from packaging material) Common adulterants in food. Method of their detections( Basic Principles)

UNIT- 6 Basic Food laws and regulations (Brief Study) 4 10 6.1 6.2 6.3

National –PFA Essential commodities Act (FP, MPO,etc.) International –Codex Alimentarius, ISO Regulatory Agencies-WTO, Consumer Protection Act.

38 70 REFERENCES: 1. Handbook for safe food service management, National Assessment institute. 2. Food facts, S.Maney 1. Modern Food Microbiology by jay j. 2. Food Microbiology by Frazier and Westhoff. 3. Food Safety by Bhat and Rao. 4. Safe food handling by Jacob M. 5. Food Processing by Hobbs Betty.

20

BHM 205 English Communications Skills-II

SEMESTER 2 Lecture Marks

UNIT 1 Basics of Business communication 6 15 1.1 1.2 1.3

Need, purpose, nature, models Channels of Business communication Selection of channel

UNIT 2 Communication mode 4 10 2.1 2.2

Sender, receiver, message, channel, feedback Message conceived, message encoded, channel selected for communication, message perceived, message decoded, message understood and decoded, feedback

UNIT 3 Office Management 5 10 3.1 3.2 3.3 3.4

Types of Correspondence, Role & Function of Correspondence Classification of Mail, Receipt and Dispatch of Mail Filing Systems Managing Computer

UNIT 4 Organizational communication

20 30

4.1 4.2 4.3 4.4

Upward, downward, lateral, purpose, functions Written communications, Report, memos, circulars, notices, advertisements, press notes, writing appraisals Communicating with outside world: Business letters of different types, e-mail writing and manners Communicating within groups, nature, purpose, merits, demerits Role of wit and humor

UNIT 5 Handling meetings 5 5

5.1 5.2 5.3

Types of meetings Structuring a meeting: agenda and minutes Conducting a meeting

40 70 Reference books: 1) Communication Skills – BV Pathak 2) Business Communication- Sinha 3) Grammar and composition- Wren and Martin 4) Business Communication- Dr. S.K.Singh

21

BHM 206 BASIC ACCOUNTING


UNIT 1 INTRODUCTION TO ACCOUNTING 5 10 1.1 1.2 1.3 1.4

Meaning and Definition Types and Classification Principles of Accounting General Accepted Accounting Principles (GAAP)

UNIT 2. PRIMARY BOOKS (JOURNAL) 7 10 2.1 2.2 2.3 2.4 2.5

Meaning and Definition Format of Journal Rules of Debit and Credit Posting Journal entries Practical exercises

UNIT 3. SECONDARY BOOKS (LEDGER)

5 5

3.1 3.2 3.3 3.4

Meaning and Uses Formats Posting Practical exercises

UNIT 4. SUBSIDIARY BOOKS 7 10 4.1 4.2

Needs and Uses Classification

• Purchase Book • Sales Book • Purchase Returns • Sales Returns • Journal Proper • Practical exercises

UNIT 5. CASH BOOK 8 15 5.1 5.2 5.3 5.4 5.5

Meaning and Use Advantages Simple, Double and Three Petty Cash Book Practical exercises

UNIT 6. BANK RECONCILIATION STATEMENT 5 10 6.1 6.2 6.3

Meaning Reasons why pass book and cash book do not balance practical exercises

UNIT 7. TRIAL BALANCE 5 10 7.1 7.2 7.3 7.4

Meaning Advantage Limitations Practical exercises

42 70

22

BHM-207 BASIC FRENCH


UNIT 1 INTRODUCTION TO FRENCH GRAMMAR

8 10

1.1 1.2 1.3 1.4 1.5 1.6

The alphabets Use of Capital letter The accents in French Liason The Vowels & consonant Elision

UNIT 2. THE ARTICLES 10 20 2.1 2.2 2.3 2.4 2.5 2.6

Le, La, Les; un, une, des and their usage with common nouns e.g. the table, the chair, a wall, a window etc. Counting Numbers Ordinal & Cardinal: 1-100; 1st-100th. Common adjectives – e.g. Grand/Petit/Haut/Bas etc. Conjugation (Affirmative and Negative)–er ending regular verbs + the verbs être and avoir (present indicative tense). The verb ‘aller’; boire; server, faire, prendre, finir, voir, lire, dire. The days of the seasons, weeks & months of the year in French. Les professions (le médecin etc.); les noms de pays ( Angletterre, Allemande, Espagne, Inde, etc.)

UNIT 3. VOCBULARY & COMPREHENSION 10 15 3.1 3.2 3.3 3.4

Dialogue: Ordering breakfast; translation of French menu terms. Common greetings and frequently used phrases (Short phrases). Learning complaint handling in French Writing short phrases. Comprehensive & translation

1. Between 2 persons 2. Meals (Le repas)

UNIT 4. AU RECEPTION 6 15 Translation & comprehension - Front Office, reception – conversation,

practicing various French terms.

UNIT 5. AU RESTAURANT 6 10 Basic Conversation, practicing basic French terms

40 70

REFRENCES:

Cours de langue et de civilization francaise- G. Mauger Parlez a l hotel – A.Talukdar French for Hotel Management: Bhattacharya

23

BHM-208 Food Production-II (Practical)

• Famliarisation and Understanding the usage of equipment and tools

• Proper usage of a kitchen knife and hand tools

• Familiarisation, identification of commonly used raw material: For commodities listed in theory. • Basic hygiene practices to be observed in the kitchen • First aid for cuts & burns • Safety practices to be observed in the kitchen

• Demonstration of cooking methods – two items of preparation of each method: • Boiling: Potato and Rice

• Poaching: Fish and Egg • Steaming: Rice, Pudding • Blanching: Vegetable

• Stewing: Mutton and Vegetable stew • Frying: Fritters, Patties

• Sautéing: Vegetable • Roasting: Potato and Vegetable roast • Grilling: Grilled Vegetable and Fish

• Braising: Chicken • Broiling: Breads, Spices

• Baking: Potato and vegetable • Micro waving: Rice and Vegetable • Basic cuts of vegetables , Julienne, Jardinière, Brunoise, Dices, Macedoine, Payssane, Mire poix etc.

• Basic stock preparations: White and Brown

• Egg cookery including 5 classical preparations

24

BHM-209 FOOD & BEVERAGE SERVICE – II (Practical)

1. Writing a Menu in French & its Equivalent in English 2. Breakfast Table Lay-up. 3. TDH & A la Carte Cover 4. Restaurant Reservation System 5. Receiving the guests 6. Sequence of Service 7. Taking an Order of Food & Making a KO T. 8. Table Service 9. Clearing, Crumbing, Presenting the bill 10. Service of Cold & Hot - Non Alcoholic Beverages

25

BHM-210 ROOMS DIVISION OPERATIONS (Practical)

S.No. Session Sessions

1 Handling foreign exchange Taking authorization / pre – authorization on EDC Machine & Handling retention charges

1

2 Handling various vouchers used in cashiering 1 3 Check out procedure

a) F.I.T. b) Group

1

4 Mode of payment on check out a) Cash b) BTC c) Credit Card d) Foreign Currency

1

5 Handling late checkout Handling guest discrepancies Handling high balance

1

6 EMERGENCY SITUATIONS a) Fire b) Death c) Theft d) Drunken Guest e) Damage to property

2

7 PMS Software 2 8 Back up reports 1 8 Identification of cleaning equipments both manual and

automatic. Usage of different brushes, brooms, mops and other equipments.

1

10 Cleaning of guestroom & bathrooms (morning and evening service) with special reference to bed making.

2

TOTAL 13

Suggested Reading:

• Hotel Housekeeping Operations & Management by G. Raghubalan & Smritee Raghubalan

• Housekeeping Operation & Management by Malini Singh & Jaya B. George

PROPOSED COURSE CURRICULUM FOR BACHELOR IN HOTEL ...209 Practical F&B Service-II - 3 - - 50 50 100...

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