COURSE INFORMATION SHEET
Course code: HM 7213
Course title: HOSPITALITY MARKETING
Pre-requisite(s) (If Any):
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Develop the concept of marketing and illustrate the features of hospitality
marketing.
2. Classify and interpret the market segmentation in the field of hospitality
industry.
3. Conceptualize the importance of marketing mix with the help of hospitality
elements.
4. Apply the marketing concept and manage in hotels and other hospitality sectors.
Syllabus:
MODULE – I
Basic of Marketing
The development of concept: - definition of marketing; concept of exchange- needs and wants;
Evolution of marketing- production era, sales era and marketing era. Hotel marketing:- Difference
between goods and services; Features of Hospitality marketing; Customer expectation from
Hospitality services; Value chain linkage in hotel industry. Marketing Mix in services marketing
(7 Ps).
MODULE – II
Market Segmentation
Need for segmentation, market segmentation level- segment marketing, individual marketing, nice
marketing and local marketing. Selection of segmentation variables- criteria for segmenting
consumer market, criteria for segmenting organizational market, Effective segmentation-
measurable, sustainable and accessible.
MODULE – III
Product
Hospitality products: - rooms, food and beverage and value-added products like recreation &
health, shops, car rental service, gymnasium etc; Travel agency and tour operator’s products. New
service product development, levels of product. Brand name, quality, safety and packaging.
MODULE – IV
Price
Services pricing policy, Approaches, Methods, Factors influencing pricing policy
MODULE – V
Promotion
Marketing communication mix-Advertising, sales promotion, personal selling- negotiation,
publicity, Public relations in hotel industry.
MODULE – VI
Place (Distribution)
Channels of distribution, selection criterion of channel, Channels members like-Agents, brokers,
etc. Order processing, transportation and reverse logistics
MODULE – VII
Extended Ps
People: - Role of employees in service delivery; Recruitment, selection and training of employees;
Relationship marketing. Physical evidence: - Elements of Physical evidence, Maintenance of physical
evidence, role of physical evidence. Process: - Service blueprint, benefits of service blueprint,
building a blue print; Process and steps in service delivery, Level of customer involvement.
Text Book:
1. Marketing for Hospitality & Tourism, Philip Kotler, Pearson India Publications
2. Marketing for Hospitality and Tourism Services, Prasanna Kumar, Tata McGraw Hill
Publications.
Reference Books:
1. Hospitality Marketing Management, Robert D. Reid, Wiley Publications.
2. Hospitality Marketing, Manjula Chaudhary, Oxford Publications.
3. Tourism Marketing, Devashish Dasgupta, Pearson India Publications.
4. Services Marketing, Govind Apte, Oxford Publications.
LECTURE PLAN
Department: HMCT
Course: HM 7213 Hospitality Marketing
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Nishikant Kumar
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1,2 Explain the concept, evolution and
development of marketing
CD 1,2
6
2. 3 Distinguish between needs & wants,
Difference between services and goods
CD 1
3. 4,5 Interpret the value chain linkage in hotel
Industry, Customer expectation from
hospitality services.
CD 1,2
4. 6 Explain the features of hospitality marketing. CD 1
5. II 7,8 Differentiate the meaning and need for
segmentation, level of market segmentation.
CD 1, 2,
4
5
6. 9 Compare niche and local marketing. CD 1
7. 10,11 Interpret the selection of segmentation
variables, Effective segmentation.
CD 1,
2,4
8. III 12, 13 Explain the concept of hospitality product.
Value added products
CD 1, 2 8
9. 14,15 Calculate hospitality products of various B2B
provider.
CD 1, 2
10. 16 Detect new service product development. CD 1, 2
11. 17,18 Compare branding and packaging of product. CD 1, 2,
4
12. IV 19,20 Explain about pricing, Services pricing
policy.
CD 1, 2 6
13. 21, 22 Compare the various service pricing
approaches.
CD 1, 2
14. 23 24 Calculate pricing method, Factors influencing
pricing policy.
CD 1, 2,
4
15. V 25, 26 Explain the concept of promotion,
communication mix-advertising
CD 1, 2 6
16. 27, 28 Explain concept of sales promotion and
personal selling negotiation, Publicity.
CD 2, 4
17. 29, 30 Interpret public relations in hotel industry. CD 2, 4
18. VI 31, 32 Explain the concept of distribution. Channel
of distribution.
CD 1, 2 6
19. 33, 34 Interpret the selection criterion of channel. CD 1, 2
20. 35, 36 Detect channel members, Order processing,
transportation and reverse logistics.
CD 1, 2
21. VII 37, 38 Explain people - role of employees in service
industry. Recruitment, selection and training
of employees
CD 1, 2 5
22. 39, 40 Explain physical evidence: - Elements of
Physical evidence, Maintenance of physical
evidence, role of physical evidence
T1, R2 CD 1, 2,
4
23. 41, 42 Explain process: - Service blueprint, benefits
of service blueprint, building a blue print;
Process and steps in service delivery, Level of
customer involvement.
T1 CD 1, 2
Mapping Between ILOs and Course outcome (CO)
ILO
CO1 CO2 CO3 CO4
1. H - M H
2. - H - M
3. H - H M
4. L M - H
5. - M - H
6. - - M H
7. - H M -
8. - - H M
9. H - M H
10. - H - M
11. H - H M
12. H - M H
13. - H - M
14. H - H M
15. L M - H
16. - M - H
17. - - M H
18. H - M H
19. - H - M
20. H - H M
21. L M - H
22. - M - H
23. - - M H
Course delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods CO1 CO2 CO3 CO4
CD1 √ √ √ √
CD2 √ √ √ √
CD3 √
CD4 √ √
CD5 √
CD6
CD7 √ √
CD8
CD9
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 H - - - - M - - M M - H
2 H H M H H H - - - M M H
3 H - - - M M M - M H - H
4 H - - - M M M - H H - H
Course Outcome
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Sem Examination Marks 25
End Sem Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7111
Course title: Research Project Design & Methodology
Pre-requisite(s): Completed higher secondary and enrolled for a professional course
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Outline the concept meaning of research project, its scope, procedure and
application.
2. Describe different research design and data collection methods.
3. Illustrate different sampling design.
4. Analyze and interpret of doing data analysis.
5 Describe the concept of report writing
Syllabus:
MODULE-1
Meaning and definition, scope and purpose of doing research, areas of research, research
procedure, applications of research, problems of conducting research
MODULE-II
Identifying theme of project, Selection of Totle, Description of universe, Executive
summary, statement of research problem and research objectives, rationale for conducting
study.
MODULE-III
Research Design & Data Collection Method
Primary research, Secondary research, research approaches – Observation, Experiment,
Survey, Research instrument – Questionnaire, mechanical
MODULE-IV
Sampling Unit, Sample Size, Sample selection process, sampling media
MODULE-V
Field Work
Planning, Organizing and supervising fieldwork
MODULE-VI
Classification, Tabulation, Analysis and Interpretation, Parametric Test and Non
Parametric Test.
MODULE-VII
Report format, Executive summary, Literature review, findings, Conclusion and
Recommendation
Text Book:
1.Research Methodology, C.R. Kothari.
Reference Books:
1. Marketing Management, Philip Kotler, Prentice- Hall of India, New Delhi
2. Hospitality & Travel Marketing, Alstair M. Morrison Delmar Publishing Inc.
3. Marketing Research, Harper W. Boyd Richard D. Irwin, INC., All India Traveller
|Book Seller, Delhi
LECTURE PLAN
Department: Hotel Management and Catering Technology
Course: HM 7111 Research Project Design & Methodology
Academic Year: 2017-18
Class: HMCT
Semester: VII
Course Coordinator: Rajeshwari Chatterjee
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning
Outcome
(Student will be able to)
Preferred
Books
CD Total
no. of
Lecture
Hrs
1
1
1 Identify pre-requisites,
objectives cum outcomes
of the course and define
the meaning and scope of
research.
T1 C2,7
4
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning
Outcome
(Student will be able to)
Preferred
Books
CD Total
no. of
Lecture
Hrs
2
2 Describe areas of research
and its application.
T1 C1,3,7
3
3,4 Illustrate research
procedure and problems
of conducting research
T1 C1,2,3,7
4
II
5 Define and describe
theme of project.
T1 C1,7
5
5 6 State the project title and
describe universe.
T1 C2,7
6 7 Define and outline the
nature research objective.
T1 C2,7
7 8 Explain the rationale for
conducting research.
T1 C1,2,3,7
8
III
9 Define and distinguish
primary and secondary
data.
T1 C2,3,7
7
9
10 Explain different
approaches of data
collection like interview
methods.
T1 C1,2,3,7
10
11,12 Explain different types of
observation methods of
data collection.
T1 C1,2,3,7
11
13,14 Make questionnaire and
distinguish between
questionnaire and
schedule.
T1 C1,2,3,7
12
IV
15,16 Explain sampling unit T1 C2,3,7
9
13 17,18 Determine sample size T1 C2,7
14
19,20 Define and differentiate
sampling and its various
types.
T1 C1,3,7
15 21,22 Illustrate sample selection
process.
T1 C2,3,7
16 23 Describe sampling media. T1 C1,2,3,7
17 V
24,25 Workout the planning of
field work
T1 C1,2,3,7
3
18 26,27 Supervise field work T1 C1,2,3,7
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning
Outcome
(Student will be able to)
Preferred
Books
CD Total
no. of
Lecture
Hrs
19
VI
28 Classify parametric and
non-parametric data.
T1 C2,3,7
20 29,30 Solve problems based on
parametric data.
T1 C2,3,7
7
21 31,32 Solve problems based on
non-parametric data.
T1 C2,3,7
22 33,34 Analyse and interpret
data.
T1 C1,2,3,7
23
VII
35 Illustrate the format of
report writing.
T1 C2,3,7
6
24 36,37 Outline the concepts of
literature review.
T1 C2,4,7
25
38 Reproduce report writing
and different references
styles.
T1 C2,4,7
26
39,40 Solve measures of
inflation. and describe
effects of inflation.
T1 C1,2,4,7
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H
2. H
3. H
4. M H
5. M H
6. M H
7. M H
8. M H
9. M H
10. M H
11. M H
12. M H
13. M H
14. M
15. H
16. H
17. H
18. H
19. H
20. H
21. H
22. H
23. H
24. H
25. H
26. H
Course Delivery Methods
Course Delivery Methods
CD1 Lecture by use of boards
CD2 LCD projectors
CD3 Assignments
CD4 Case study
CD5 Mini projects
CD6 Role play
CD7 Self- learning such as internets
CD8 Simulation
CD9 Lab Experimental Learning
Mapping between COs and Course Delivery (CD) methods
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 H H H H H M M H H
2 M M M M H
Course
Delivery
(CD)
methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ √ √
CD2 √ √ √ √ √
CD3 √ √ √ √ √
CD4
CD5
CD6
CD7 √ √ √ √ √
CD8
CD9
3 H H H H H H H H
4 H H H H H H H H
5 H H H H M M M H H H
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Sem Examination Marks 25
End Sem Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7220
Course title: PERSONALITY DEVELOPMENT PRACTICAL - II
Pre-requisite(s) (If Any):
Credits: L T P C
0 0 3 3
Class schedule per week: 1 Lab per week (3 Lecture Hr.)
Course Outcomes : After completion of the course, the learners will be able to:
1. Develop to build positive self-esteem and positive attitude which is important
for the hospitality industry.
2. Design the qualities that make a student successful and develop positive
relationships.
3. Apply the technique of SWOT analysis useful in recruitment process.
4. Conceptualize the importance of group discussion, debate and how to face an
interview.
5. Illustrate and equipped with current affairs and general awareness.
Syllabus:
Lab I
Understand Self Esteem
Steps to building positive self-esteem through role modal games. Factors that determine our
attitude, Benefits of a positive attitude and consequences of a negative attitude, Steps to building
a positive attitude.
Lab II
Success
Qualities that make a person successful, Reasons for failure, Interpersonal skills, dealing with
seniors, colleagues, juniors, customers, suppliers at the work place, Factors that prevent building
and maintaining positive relationships.
Lab III
SWOT Analysis
Recruiter expectations, Career counselling, Conduct of a SWOT analysis on self so as to commit
oneself to certain areas of development, Application of the technique of brainstorming,
Understanding and improving body language through self-analysis and colleague.
Lab IV
Group Discussion & Extempore
Extempore speaking practices, Preparation for and participation in a group discussion. Case study
analysis. Time management applied. Participating in a debate.
Lab V
General Awareness
Historical event connected with general awareness, Geographical general awareness, Science
related awareness. Quiz related to general awareness.
Lab VI
Personal Interview
Facing an interview panel, self-introduction, handling FAQs and stress questions). Conduct of
seminar (questioning techniques, recording of the content of the seminar), Making short
presentations on current hospitality topics using trade magazines and journals as resources to be
followed by a Q&A session.
Text Book :
1. Personality Development, Wallace and Masters, Cengage Learning Publications.
2. Personality Development and Soft Skills, Barun K Mitra, Oxford Publications
Reference Books:
1. English for the Hotel Industry, Viswamohan, Pearson
2. Personality Development, Hurlock, McGraw Hill
3. English Phonetics for Indian Students, Balasubramanian, Trinity
4. Business Communication, R K Madhukar, Vikas Publication
PRACTICAL PLAN
Department: HMCT
Course: HM 7220 PERSONALITY DEVELOPMENT PRACTICAL - II
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Nishikant Kumar
Sl.
no.
Module
no.
Practical Hr.
Serial no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1, 2, 3,4,5,6 Interpret on self-introduction, develop
positive self-esteem through role play
and case studies.
T1, R2 CD 2,
6, 9.
6
2. II 7,8,9,10,11,12 Distinguish between success and failure,
interpersonal skills and learn to deal with
peers, seniors etc.
T1, R2 CD 2,
6, 9.
6
3. III 13,14,15,16,17,
18,19,20,21
Calculate the quantum SWOT analysis
through role play, brainstorming
exercise, Body-language analysis.
T1, R2,
R3
CD 2,
6, 7, 9.
9
4. IV 22, 23, 24,25.
26,27
Differentiate among group discussion,
debate, public speaking and case study.
Learn to apply time management in daily
routine.
T1, R2,
R3
CD 2,6,
7,9
6
5. V 28,29,30,31,32,
33, 34, 35, 36
Demonstrate the ability to know about
the surroundings with the help of current
affairs and general awareness. Quiz and
other brainstorming exercises.
T1, R2,
R4
CD 2,
6, 7, 9
9
6. VI 37, 38, 39, 40,
41, 42
Exhibit the ability to present in front of
recruitment panel.
T2, R2,
R3,
CD 2,
6, 7, 9
6
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H M - - -
2. H - H - -
3. H - H M -
4. H M - H -
5. H - - - H
6. H - - - -
Course Delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1
CD2 √ √ √ √ √
CD3
CD4
CD5
CD6 √ √ √ √ √
CD7 √ √ √ √
CD8
CD9 √ √ √ √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 H - - - - - H M H M - M
2 H - - - - H M M - M - H
3 H - - - - - M - M M - M
4 H - - - - M - M - H - M
5 H M M - - - - M - M - H
Course Outcome
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Progressive Evaluation 60
End Sem Viva 40
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7031
Course title: Food Production Management & Advanced Bakery
Pre-requisite(s) (If Any):
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Explain purchasing and receiving systems followed in hotels.
2. Classify catering system and menu used in food business.
3. Develop production and kitchen planning techniques for different catering
systems.
4. Explain different types of bakery and confectionery items.
5. Illustrate different types of sugar and chocolate work.
Syllabus:
Module I
Purchasing and receiving: Purchase policy, factors influencing food purchase specifications,
purchase methods, risk purchase, emergency purchase etc., Purchase process- specification and
requirement, requisition, check specification – price venders, purchase plan, source of selection,
finalization of terms and condition, purchase order, supplier acceptance, delivery of material,
receipt of material, maintaining records.
Module II
Catering System and Menu: Catering System – Planning, controlling, Sub systems – physical
subsystem, process subsystem, quality subsystem; Developing SOP for Food Production, Menu –
sales menu and working Menu, menu engineering.
Module III
Production planning and control: Production and service systems – make to stock, assemble to
order, and make to order, catering information system, stages of operational planning and control
– preproduction stage, production stage, post production stage, standard recipes and projected
sales mix, portion size, recipe explosion and indenting. Production planning and control.
Module IV
Kitchen Planning: Layout; area required and location of the kitchen – location of kitchen,
hygienic design; work and method study – flow of work, traffic lanes and work aisles; basic
layout and work center- passage and ancillary offices and facilities, good receiving facilities;
storage; preparation area; cooking areas; food service area; dishwashing area; ventilation; water
supplies; drainage; flooring; walls; lighting; color; ceiling, staff facilities; computer assisted
design.
Module V
Dough and batter: Bread dough – yeast, effects of ingredients in baking, method of preparation
of bread varieties; Pastry- Pastry dough, Ingredients used, preparation of sweet dough, Danish
pastry, puff pastry, pastry and pies, pie crust, cookie dough, types of cookie dough, baking
cookies, Tarts and tartlets; cakes- ingredients used, types of cakes (Batter cakes, Foam cakes,
chiffon cakes), Preparation of cakes – Mixing, baking Cooling.
Module VI
Sugar Craft: Safety in sugar boiling, sugar confectionery, Boiled sugar – piping and spinning,
sugar pulling, poured sugar (sugar casting), cake covertures with frosting icing, royal icing,
marshmallow, fondant, gum paste preparation, flowers and sculptures.
Module VII
Chocolate and chocolate craft: Types of chocolate, composition and uses, method of
preparation, tempering of coverture, handling precautions, storage, chocolate decorations and
uses, molding, piping chocolate, ganache, coated canters, petit.
Text Books:
1. The Theory of Catering by Foskett, Ceserani & Kinton, Hodder Arnold.
2. Practical Cookery by Foskett, Ceserani & Kinton, Hodder Arnold.
3. Basic Pastry Work Technique by Nicolello & Dinsdale, Hodder & Staughton.
4. Bakery & Confectionery by Yogambal, PHI.
Reference Books:
1. Food around the World by McWilliams, Pearson.
2. European Cookery by Grigson, Michael Joseph.
3. Food Production Operations by P.S.Bali, Oxford University Press.
4. Quantity Food Production Operations by P.S.Bali, Oxford University Press.
5. The Indian Cuisine by Dubey, PHI.
6. The concise Larousse Gastronomique by Larousse, Hamlyn.
7. Modern Cookery Volume I & II by T.E.Philip, Orient Black Swan.
8. Vegetarian Recipe for Healthy Living by T.E.Philip, Orient Black Swan.
9. Theory of Cookery by K.Arora, Frank Brothers.
10. Juicing for Life by Calboam & Keane, Health Harmony.
11. The Kitchen Hand by A.Telford, A&U.
12. Budget Meals by M.Patten, Hamlyn.
LECTURE PLAN
Department: HMCT
Course: HM 7031 Food Production Management & Advanced Bakery
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Gautam Shandilya
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs.
1. I 1 Identify pre requisites, objectives
cum outcomes of the course.
CD1 8
2. 2 Interpret purchasing policy. T1,T2,R3 CD1,2,3,7
3. 3 Identify factors influencing food
purchase.
T1,T2,R3 CD1,2,3,7
4. 4,5,6 Explain the purchase process. T1,T2,R3, CD1,2,3,7
5. 7,8 Explain receiving procedure and
dispatch of food to stores.
T1,T2,R3 CD1,2,3,7
6. II 9,10 Explain different catering systems
and their subsystems used in food
industry.
T1,T2 CD1,2,3,7 5
7. 11 Describe standard operating
procedure for food production.
T1,T2 CD1,2,3,7
8. 12,13 Apply menu engineering for better
sales.
T1,T2 CD1,2,3,7
9. III 14,15 Identify different production and
service systems.
T1,R3,R9 CD1,2,3,7 6
10. 16,17 Distinguish between different
stages of production planning and
control.
T1,R3,R9 CD1,2,3,7
11. 18,19 Explain various production control
methods.
T1,R3,R9 CD1,2,3,7
12. IV 20,21 Prepare basic kitchen layouts and
work centres.
T1,R3,R9 CD1,2,3,7 6
13. 22,23 Calculate area required for kitchen
as per operation, menu and pax.
T1,R3,R9 CD1,2,3,7
14. 24,25 Explain work and method study of
kitchen.
T1,R3,R9 CD1,2,3,7
15. V 26,27 Explain basic dough used in
bakery.
T3,T4,R3 CD1,2,7,9 6
16. 28,29 Explain different pastry used in
bakery.
T3,T4,R3 CD1,2,7,9
17. 30,31 Demonstrate preparation of various
types of cakes.
T3,T4,R3 CD1,2,7,9
18. VI 32,33 Explain the art and science of sugar
craft.
T3,T4,R3 CD1,2,7,9 4
19. 34,35 Demonstrate various types of icing
used as cake coverture.
T3,T4,R3 CD1,2,7,9
20. VII 36,37,38 Explain chocolate- types, uses,
composition, preparation, storage.
T3,T4,R3 CD1,2,7,9 5
21. 39,40 Explain the art and science of
chocolate craft.
T3,T4,R3 CD1,2,7,9
Mapping between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. - - - - -
2. H L L - -
3. H L L - -
4. H L L - -
5. H L L - -
6. L H L - -
7. L H L - -
8. L H L - -
9. L L H - -
10. L L H - -
11. L L H - -
12. L L H - -
13. L L H - -
14. L L H - -
15. - - - H L
16. - - - H L
17. - - - H L
18. - - - L H
19. - - - L H
20. - - - L H
21. - - - L H
Course delivery Methods
Course Delivery
methods
CD1 Lecture by use of board
CD2 LCD projector
CD3 Tutorials/Assignments
CD4 Case study
CD5 Mini projects
CD6 Role play
CD7 Self- learning such as use of NPTEL materials and internet
CD8 Simulation
CD9 Lab experiment
Mapping between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ √ √
CD2 √ √ √ √ √
CD3 √ √ √
CD4
CD5
CD6
CD7 √ √ √ √ √
CD8
CD9 √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 H H H H H H H - M - M -
2 H H H H H H H - M - M -
3 H - H - H - H H - - H -
4 M M M M M M - - - - - -
5 H - H - H - - H - - H -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Semester Examination Marks 25
End Semester Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7002
Course title: FOOD PRODUCTION MANAGEMENT AND ADVANCED BAKERY
PRACTICAL
Pre-requisite(s) (If Any):
Credits: L T P C
0 0 3 2
Class schedule per week: 1 Lab per week (3 Lecture Hr.)
Course Outcomes : After completion of the course, the learners will be able to:
1. Demonstrate French, Italian cuisine and Indian tandoori preparation.
2. Prepare different types of cold cuts, carvings, and cakes.
3. Design kitchen layout and planning,
4. Create sugar craft chocolate preparations and bread display and preparations.
Syllabus:
Lab I
• Classical preparation of French and Italian cuisine
Lab II
• Cold cuts – pate, terrines, galantine, ballotines, quenelles
• Chaudfroid, aspic, dips
Lab III
• Kitchen planning and layout with scale
LAB IV
• Indian Tandoor preparations
• Ice carving and vegetable carving
LAB V
• Cakes – theme based cakes – anniversary, wedding etc. special occasion cakes
• Hot& cold desserts
LAB VI
Sugar craft, chocolate preparation, Marzipan preparation – (flowers, fruits, cake
coating)
LAB VII
• Bread display & preparation – Bread baskets, fancy breads – crocodile, tortoise etc
TEXT BOOKS:
1.INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT- Parvinder S.
Bali.
References:
1.Basic pastry work : LG Nicolello and J. Dinsdale
2.Basic Bakery and confectionary : B.S. Yogambal
3.Kitchen planning and Management: John fuller and David Kirk
4.The smart approach to kitchen design: Susan Maney Lovett
LECTURE PLAN
Department: HMCT
Course: HMCT
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Pratima Ekka
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Pre
ferr
ed
Boo
k(s)
CD Total
no. of
Lecture
Hrs
1.
I
1, 2, 3, 4,
5, 6
Demonstrate the French and Italian cuisine. T1,
9 6
2. II 7, 8, 9,
10,11,12
Prepare cold cuts TI 2, 9 6
3. III 13,14,15,
16,17,18
Explain kitchen planning and layout T 1,
R 3,
4
1,2, 9 6
4. IV 19, 20, 21,
22,23,24
Demonstrate the tandoori preparation and
carving (ice &vegetable).
T 1 9 6
5. V 25,26,27
28, 29, 30
Prepare different types of cakes& hot and
cold desserts.
T 1,
2
R
2, 3
2,, 9 6
6. VI 31,32,33
34, 35, 36.
Demonstrate sugar craft, chocolate
preparation, and marzipan preparation.
T 1,
R1,
2
2, 9 6
7. VII 37,38,39
40, 41, 42
Design bread display & preparation
(Bread basket, fancy bread –crocodile,
tortoise etc.)
T 1,
2
R
3,4
2, 9 6
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4
1. H - - -
2. H - -
3. - H H -
4. H H -
5. - H
6. - - - H
7. - - - H
Course Delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4
CD1 - - √ -
CD2 √ √ √ √
CD3 - - - -
CD4 - - - -
CD5 - - - -
CD6 - -
CD7
CD8 - - - -
CD9 √ √ √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 L - - - - - - - - - -
2 - - - - - - - - - - -
3 H - - - - - - - - - - -
4 H - - - - - - - - - - -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Progressive Evaluation 60
End Sem Viva 40
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
FORMAT FOR PREPARING SYLLABUS AS PER NBA REQUIRMENT
COURSE INFORMATION SHEET
Course code: HM 7033
Course title: FOOD & BRVERAGE SERVICE MANAGEMENT
Pre-requisite(s) (If Any):
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Classify planning and operating various f & b outlets such as coffee shop,
specialty restaurant, fast food, pub, discotheque, room service, flight kitchen,
their physical layout, staff requirement, selection of equipments etc.
2. Explain principles of menu management such as menu engineering ,menu
merchandising, menu analysis, menu life cycle, menu layout & printing, menu
planning etc.
3. Manage internal control & keeping records & its implications, daily sales
record, operating budget, cost & expense forecasting, budgeting & analyzing
sales & food cost.
4. Design Promoting products and services , impact on selling quality
management, top down/bottom up/ suggestive/lateral/benefit/informational
selling, quality standards and audit procedures.
5. Apply different marketing restaurant services, interpersonal employee
relationship and international dimensions of service industry like marketing
mix, product life cycle, interpersonal communication, managerial leadership,
cultural barriers and ways of overcoming impact of globalization,
International trends etc.
Syllabus:
1. Planning & Operating Various F&B Outlets:
(Coffee shop, Specialty restaurant, Fast food, Pubs, Discotheque, Room Service, Flight Kitchen,
Industrial Canteen)
Physical lay-out of functional & ancillary areas\, Objectives of a good lay-out, Steps in planning,
Factors to be considered while planning, Calculating space requirement, Various set-up for
sitting, Planning staff requirement, Menu planning, Selection of equipments , lighting, fixtures,
crockery, cutlery etc., Planning interior and exterior decoration
2. Principles of Menu management:
Menu engineering, Menu merchandising, Menu analysis, Menu as a management tool Menu life
cycle: Concept, Growth, Maintenance, Maturity, Decline, Transition. Relationship of menu with
planning, facility, layout and design. Menu layout and printing, Banquet and special occasion
event menu planning.
3. Internal Control:
Keeping records and its implication. Processing daily sales records in to profits.
Developing an operating budget, Forecasting costs and expenses, Budgeting food cost,
Analyzing sales & cost.
4. Promoting Products & services:
Developing product/service knowledge, legal issues impact on selling, Quality management. Top
down selling, Bottom up selling, Suggestive selling, Lateral selling, Benefit selling,
Informational selling. Feedback for improvement, Quality standards & audit procedures,
Implementing quality procedures.
5. Marketing Restaurant Services:
Restaurant differentiation, Restaurant marketing mix, Product, atmospheric, development,
Product life cycle.
Product: concept, Place (location)
Price: Cost based pricing, Competitive pricing, Contributing pricing, Price & quality
Promotion: Goal of promotion campaign, Role of promotion, In house advertising, Filling in the
periods of low demand.
6. Interpersonal Employee relationship:
Interpersonal communication: Employee and guest.
Employee relations, Managerial leadership, Individual motivation, Group dynamics, Team work,
Conflict: Individual and group, Conflict Resolution Technique, Managing change.
Complaints: Causes, Types of complaints, Procedure for handling complaints, case studies.
Creating learning organization.
7. International dimensions of Service Industry:
Introduction, Context, Concepts, Culture, Planning, Operation, Building, Maintenance, Safety
& health. Cultural barriers and ways of overcoming. Impact of Globalization, free trade and
economic policy and International environment. Role of destination image, International trends.
Text Book :
1. Professional Food & Beverage Service Management -Brian Varghese
2. The Restaurant (From Concept to Operation)-Lipinski
3. Professional Food Service- Sergio Andrioli & Peter Douglas, Heinemann
4. Menu planning-Jaksa Kivela, Hospitality Press
5. Profitable Menu Planning -John Drysale
6. Menu Planning for The Hospitality Industry – Jakasa Kirela
7. The Restaurant – John R. Walker, Walker & Lundberg
8. Introduction to Hospitality – J. R. Walker
9. Marketing for Hospitality & Tourism – P. Kotler, Bowens and Makens
10. HRD&M – Jagmohan Negi
Reference Books:
1.TheComplete Restaurant Management – Robert T. Gordon, Mark H. Brezinski
2. Professional Hospitality – Van Der Wagen.
3. Welcome To Hospitality – Kye-Sung Chu, Rajmond T. Sparrowe
LECTURE PLAN
Department: HMCT
Course: HM 7033 Food and Beverage Service Management
Academic Year: 2017-18
Class: BHMCT
Semester: I
Course Coordinator: Dr. Amit Saran
Sl.
no.
Module
no.
Lecture
Hr.
Serial no’s
Instructional Learning
Outcome
(Student will be able to
…)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1 Identify Prerequisite
objective cum outcomes
of the course.
T8 CD1,2 6
2. 2,3,4, Interpret planning and
operating various f & b
outlets such as coffee
shop, specialty restaurant,
fast food, pubs,
discotheque, room
service, flight kitchen,
Industrial canteen etc in a
hotel.
T2,T7,R1 CD1,2,7,8
3. 5,6 Explain physical layout
of functional & ancillary
area, objective of a good
lay out, calculating space
requirement, sitting set
T1,T8,T9,R2 CD1,2,3,7.8
ups, staff requirement
planning, menu planning,
equipment selection,
interior & exterior
decoration.
4. II 7 Explain principles of
menu management such
as menu engineering,
merchandising , analysis.
T4 CD1,2,7.8 6
5. 8 Interpret menu as a
management tool
T6,R1 CD1,2,7,8
6. 9,10 Explain menu life cycle
their concept, growth,
maintenance, maturity,
decline, transition
T4,T5,T6 CD1,2,7,8
7. 11,12 Distinguish between
relationship of menu with
planning, facility, lay out
& design, printing,
special occasion event
menu planning.
T5,T6,R2 CD1,2,3,7,8
8. III 13 Explain Internal control
like record keeping ,
implication
T10,R1 CD1,2,7,8 5
9. 14 Calculate daily sales
record into profit.
T10 CD1,2,7,8
10. 15,16 Explain an operating
budget, forecasting costs
& expenses.
T1,R2 CD1,2,7,8
11. 17 Interpret budgeting food
cost, analyzing sales &
cost.
T1,T9 CD1,2,8
12. IV 18,19 Explain
promoting/developing
products & services.
T1,R2,R3 CD1,2,7,8 7
13. 20 Interpret legal issues,
impact on selling, quality
management etc.
T9,T10 CD1,2,7,8
14.
21,22 Differentiate between top
down / bottom up /
suggestive/ lateral/
benefit/ informational
selling etc.
T9 CD1,2,7,8
15.
23,24 Detect feedback for
improvement, quality
standards & audit
procedures,
implementing quality
procedures
T10 CD1,2,7,8
16. V 25,26 Explain marketing
restaurant services such
as restaurant
differentiation, product
development, product life
cycle.
T1,T3,T7 CD1,2,7,8 7
17. 27 Distinguish between
product, price,
promotion.
T9 CD1,2,7,8
18. 28,29,30 Explain product concept,
place, cost based pricing,
competitive pricing,
contributing pricing,
price & quality, goal of
promotion campaign, role
of promotion, in house
advertising.
T1,T3,T7,R2 CD1,2,7,8
19. 31 Explain the filling in the
period of low demand.
T2,T7,R1 CD1,2,7,8
20. VI 32 Interpret interpersonal
employee relationship
such as interpersonal
communication :
employee & guest.
T10 CD1,2,7,8 8
21. 33,34 Explain employee
relations, managerial
leadership, individual
motivation, group
dynamics.
T10,R2 CD1,2,7,8
22. 35,36 Explain team work such
as conflict: individual &
group, conflict resolution
technique, managing
change.
T10,R3 CD1,2,7,8
23 37,38,39 Detect complaint their
cause, types of
complaint, procedure for
handling complaint, case
studies and creating
learning organization.
T9,T10,R2 CD1,2,3,7,8
24 VII 40,41 Explain International
dimensions of service
industry such as
introduction ,context,
concepts, culture,
planning, operation,
building maintenance
,safety & health
T8,T9,R2 CD1,2,7,8 3
25. 42 Interpret cultural barriers,
impact of globalization,
free trade & economic
policy, international
trends etc.
T9,R3 CD1,2,7,8
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H - - - -
2. H - - - -
3. H - - - -
4. L H - - -
5. L H - - -
6. - H - - -
7. - H - - -
8. - H - - -
9. - H - - -
10. - H - - -
11. - H - - -
12. - - H - -
13. - - H - -
14. H - M - -
15. - - H - -
16. - - H - -
17. - - H - -
18. - - H - -
19. - - - H -
20. - - - H -
21. - - - H -
22. - - - H -
23. - - - - H
24. - - - - H
25. - - - - H
Course delivery Methods
Course Delivery
Methods
CD1 Lecture by use of boards
CD2 LCD projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role play
CD7 Self Learning such as Internet
CD8 Simulation
CD9 Lab Experiment
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ √ √
CD2 √ √ √ √ √
CD3
CD4
CD5
CD6
CD7
CD8 √ √ √ √ √
CD9 √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv V vi vii Viii Ix x Xi xii
1 H H L - - - - - - - - -
2 H H L L - - - - - - - -
3 H H H H M - - - - - - M
4 H H M L - - - - - - - L
5 M M M L - H - - - - - H
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Sem Examination Marks 25
End Sem Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7004
Course title: FOOD AND BEVERAGE SERVICE MANAGEMENT PRACTICAL
Pre-requisite(s) (If Any):
Credits: L T P C
0 0 3 2
Class schedule per week: 1 Lab per week (3 Lecture Hr.)
Course Outcomes : After completion of the course, the learners will be able to:
1. Demonstrate practical ability to set-up various types of restaurants in a
professional manner for service.
2. Design and analyze menu for food service establishments.
3. Calculate the cost of menu items.
4. Apply social skill to handle guest complaints and different telephonic
situation in hotel industry.
5. Organize various types of theme parties.
Syllabus:
Lab I
Restaurant Set-ups of different types.
Lab II
Menu Designing, Planning, Costing.
Lab III
Set up a table with Prepared Menu with wines.
Lab IV
Social Skills:
Handling guest complaints, telephone manners, dinning & service etiquettes.
Lab V
Buffet Layup, theme Buffets set up.
Lab VI
Indian themes and food festivals, Cocktail parties.
Lab VII
Case Studies.
Text Book:
1. Food and Beverage Service, R. Singaravelavan, Publisher: Oxford University Press
2. Food & Beverage Management- Sudhir Andrews, McGraw Hill Education
3. Food & Beverage Service - Lillicrap & Cousins, ELBS
Reference Books:
1. Menu Engineering: A Practical Guide to Menu Analysis, Michael L. Kasavana,
Donald I. Smith, Hospitality Pub
2. Management by Menu, Lendal H. Kotschevar, Diane Withrow, Wiley Publication
3. Food & Beverage: F&B Simplified, Vara Prasad & R. Gopi Krishna, Pearson.
LECTURE PLAN
Department: HMCT
Course: HM 4204 FOOD AND BEVERAGE PRACTICAL - IV
Academic Year: 2017-18
Class: BHMCT
Semester: IV
Course Coordinator: Abhisek Jana
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1, 2, 3 Demonstrate the practical ability to
set up fine dining restaurant for
service.
T1, T2,
T3, R3
2, 7, 9 6
2. 4,5,6 Demonstrate the practical ability to
set up coffee shop for service.
T1, T2,
T3, R3
2, 7, 9
3. II 7, 8, 9 Design various types of menu. T1, T2,
R1, R2
1, 2, 7,
9
9
4. 10, 11, 12 Calculate food cost & food cost
percentage.
T1, T2,
R1, R2
1, 2, 7,
9
5. 13, 14, 15 Perform menu engineering. T1, T2,
R1, R2
1, 2, 7,
9
6. III
16, 17, 18
Set-up a cover for a la carte and table
d'hote menu.
T1, T2,
T3, R3
2, 7, 9 3
7. IV 19 Identify the range of needs of the
guests.
T1, T2,
R3
4, 6 6
8. 20, 21 Address the guest complaints
effective and efficiently.
T1, T2,
R3
4, 6
9. 22, 23,24 Apply verbal communication skill in
business communication.
T1, T2,
R3
4, 6
10. V 25, 26, 27 Demonstrate the practical ability to
make lay-out and set up various
types of buffet.
T1, T2,
T3, R3
2, 7, 9 3
11. VI 28, 29, 30 Develop ideas of various types of
theme parties.
T1, T2,
T3, R3
2, 5, 7 6
12. 31, 32, 33 Organize various types of theme
parties.
T1, T2,
T3, R3
2, 5, 7,
9
13. VII 34, 35, 36
37, 38, 39
Solve the problems emerged in
hospitality industry related to food &
beverage sector.
4, 6 6
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H - - - M
2. H - - - M
3. - H - - M
4. - H H - M
5. - H H - -
6. H - - - M
7. - - H - -
8. - - H - -
9. - - H - -
10. H - - - M
11. - - - - H
12. - - - - H
13. L - - H -
Course Delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 - √ √ - -
CD2 √ √ √ - √
CD3 - - - - -
CD4 - - - √ -
CD5 - - - - √
CD6 - - - √ -
CD7 √ √ √ - √
CD8 - - - - -
CD9 √ √ √ - √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix x xi xii
1 H - L - H - L M H - L -
2 H H - H H H - - - - M -
3 H H - H H H - - - - M -
4 - - H - - L L - - - - -
5 H H H L M L H M L - L -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Progressive Evaluation 60
End Sem Viva 40
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7037
Course title: FRONT OFFICE MANAGEMENT
Pre-requisite(s) (If Any):
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Develop Quality service and its importance in hotel operations.
2. Illustrate the role of Front office manager in forecasting room demand.
3. Explain the concept of revenue management and develop tools for department
effectiveness.
4. Conceptualize the management of Distribution channels in hotel industry.
5. Identify legal obligations in Front office department.
Syllabus:
1. Quality service in Front office
Lodging as a guest service business, developing a quality culture, planning guest service process
– recognizing basic concerns, determining guest service expectations, Delivering guest service
through employees.
2. Managing Forecast Data
Tracking room demand, predictive data sources, managing occupancy forecast report – pick up
report, ten day forecast, extended forecast, Other forecast issues – impact on pricing
3. Revenue Management
Room rate management, room rate economics – rate types, rate determination, revenue
management tool, revenue management essentials.
4. Front office Property Management System
Four Rs of Front office information management – Reservation Management, Rooms
Management, revenue Management, Record and Account management, PMS report
development, distribution and analysis.
5. Distribution Channel Management
Overview of distribution channels- brief history of distribution channels, use of intermediaries,
current distribution channels. Management of distribution channels – walk in guest, Group sales
department, Global Distribution system, Central reservation system, Internet, Telephone, Fax etc.
Challenges of distribution channel management.
6. Management of Data Generating Front office subsystems
Overview of front office data subsystem, Management of interfaced subsystem – telephone,
recordable locks, pay per view service, in room vending Management of non-interfaced
subsystems – telephone, internet access, pay per view, in room vending, guest laundry.
7. Front office and Laws
Overview of legal obligation, front office contracts for guest accommodation, front desk and legal
concern, other legal concerns – guest privacy, guest removal, guest property, guest nonpayment.
Text Book:
1. Managing front office operations by Kasavana & Brooks, AHLA
2. Front Office Management by Sushil Kumar Bhatnagar, Fran Bros. & Co.
3. Hotel Front office operation and management by Jatashanker R. Tewari
4. Professional Front office Management by Robert H.Woods,David K Hayes.
Reference Books:
1. Front office operations by Colin Dix & Chirs Baird
2. Hotel Front office management by James Bardi, VNR
3. Front office training manual by Sudhir Andrews, Tata McGraw Hill.
4. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann
LECTURE PLAN
Department: HMCT
Course: HM 7037 Front office Management
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Pranjal Kumar
Sl.
no.
Module
no.
Lecture
Hr.
Serial no’s
Instructional Learning
Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1 Identify pre requisites,
objectives cum outcome of the
course.
T2,T3,T4R1 CD1,2,8 6
2. 2,3 Explain quality and ways to
develop quality culture.
T1, T2,T4 CD1,2,8
3. 4,5 Explain the ways to plan guest
service process
T1, T2,T4 CD1,2,8
4 6 Develop ways to deliver guest
services through employees.
T1,T4,R2 CD1,2
5 II 7 Detect ways to track room
demand.
T1,T4,R1,R2 CD1,2,8 4
6 8,9 Develop tools to manage
occupancy forecast report.
T2,T4, R2 CD1,2,8
7 10 Explain other forecasting issues
and its impact on pricing.
T2,T4,R1,
R2
CD1,2,8
8. III 11 Explain the concept of room
rate management.
T2,T4 CD1,2,8 4
9. 12,13 Develop revenue management
tools.
T2,T4,R2 CD1,2,8
10. 14 Explain revenue management
essentials.
T1,T4 CD1,2,8
11. IV 15,16 Explain 4R’s of front office
information management.
T1, T2,T4 CD1,2,8 5
12. 17,18 Develop PMS report
development tools.
T1,T4 CD1,2,8
13 19 Explain the importance of PMS
report distribution and analysis.
T2,T4 CD1,2,8
14 V 20 Explain brief history of
distribution channels
T2,T4, R2 CD1,2 5
15 21,22 Explain the different types of
distribution channels for the
hotels.
T2,T4, R2 CD1,2,8
16 23 Illustrate ways of managing
different distribution channels
in hotels.
T2, T4 CD1,2,8
17 24 Interpret challenges of
distribution channel
management.
T1,T4,R3 CD1,2
19. VI 25,26 Explain the importance of front
office data subsystem.
T1,T4 CD1,2,8 5
20. 27,28,29 Differentiate between interfaced
and non-interfaced data
subsystems.
T1,T4 CD1,2,8
21 VII 30 Explain the importance of legal
obligations in front office.
T1,T4 CD1,2
9
22 31,32 Illustrate the concept of front
office contracts for guest
accommodation.
T1,T4 CD1,2
8,9
23 33,34 Explain about the legal concern
for front desk.
T1,T4 CD1,2
8
24 35,36,37,38 Explain about the other legal
concerns related to guest
property, guest privacy, guest
non-payment
T1,T4 CD1,2
8
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H H H H H
2. H - - - -
3. H - - - -
4. H - - - -
5. - H L - -
6. - H - - -
7. - H - - -
8. - - H L -
9. - - H - -
10. - - H - -
11. - H L -
12. - - H L -
13. - - H - -
14. - - - H -
15. - - - H -
16. - - - H -
17. - - - H -
18. - - H - -
19. - - - M -
20. - - - M -
21. - - - - H
22. - - - - H
23. - - - - H
24. - - - - H
Course delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards/LCD projectors/OHP projectors
CD2 Tutorials/Assignments
CD3 Seminars
CD4 Mini projects/Projects
CD5 Laboratory experiments/teaching aids
CD6 Industrial/guest lectures
CD7 Industrial visits/in-plant training
CD8 Self- learning such as use of NPTEL materials and internets
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ √ √
CD2 √ √ √ √ √
CD3
CD4
CD5
CD6
CD7
CD8 √ √ √ √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
I ii Iii iv v vi vii viii ix x xi xii
1 H H H L - L - - H M - -
2 H H L L - - - - - - - -
3 H H H H M - - - - H - -
4 H H M L - - - - - - - L
5 H L M L - H - H - - - -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Sem Examination Marks 25
End Sem Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7008
Course title: FRONT OFFICE MANAGEMENT PRACTICAL
Pre-requisite(s) (If Any):
Credits: L T P C
0 0 3 2
Class schedule per week: 1 Lab per week (3 Lecture Hr.)
Course Outcomes : After completion of the course, the learners will be able to:
1. Interpret Occupancy and availability forecast from the given data.
2. Calculate room rate by applying Hubbart formula and one per 1000 approach.
3. Illustrate guest room reservation in fully automated system.
4. Illustrate guest room management in fully automated system.
5. Illustrate guest account management in fully automated system.
Syllabus:
Lab I
Computation of occupancy forecast percentage and availability forecast percentage.
Lab II
Computation of room rate by applying Hubbaart Formula.
Lab III
Computation of room rate by 1 per 1000 approach
Lab IV
PMS Lab for reservation management
Lab V
PMS lab for room management
Lab VI
PMS Lab for account management
Text Book :
1. Managing front office operations by Kasavana & Brooks, AHLA
2. Front Office Management by Sushil Kumar Bhatnagar, Fran Bros. & Co.
Reference Books:
1. Front office operations by Colin Dix & Chirs Baird
2. Hotel Front office management by James Bardi, VNR
3. Front office Training Manual by Sudhir Andrews, Tata McGraw Hill.
4. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann
LECTURE PLAN
Department: HMCT
Course: HM 4208 Front office Practical - II
Academic Year: 2017-18
Class: BHMCT
Semester: IV
Course Coordinator: Praveen Srivastava
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1, 2, 3
4, 5, 6
Calculate various occupancy
percentage of a hotel from given data.
T1, 2,
R1
1,2,7,9 12
7, 8, 9
10, 11, 12
Calculate the number of room to be
sold in future date from given data.
T1,2,
R1
1,2,7,9
2. II 13, 14, 15
16, 17, 18
Apply Hubbart formula to find the
room rate of a given room.
T1
R2
1,2,7,9 6
3. III 19, 20, 21, Calculate room rate using 1 per 1000
formula.
T1,
R2
1,2,7,9 3
4. IV 22, 23, 24,
25, 26, 27
Illustrate use of computer based
Property Management System like
IDS to perform Room Reservation for
a guest.
T1
R 3,4
2,7,8,9 6
5. V 28, 29, 30,
31, 32, 33
Illustrate use of computer based
Property Management System like
IDS to perform Room Management
for a guest.
T1,
R 3, 4
2,7,8,9 6
6. VI 34, 35, 36,
37, 38, 39
Illustrate use of computer based
Property Management System like
IDS to perform Guest Account
Management.
T1
R3, 4
2,7,8,9 6
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H L - - -
2. L H - - -
3. L H - - -
4. - - H M M
5. - - M H M
6. - - M M H
Course Delivery Methods
Course Delivery
Methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ - - -
CD2 √ √ √ √ √
CD3 - - - - -
CD4 - - - - -
CD5 - - - - -
CD6 - - - - -
CD7 √ √ √ √ √
CD8 - - √ √ √
CD9 √ √ √ √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
I ii iii iv v vi vii viii ix x xi xii
1 L - - M H - - - - - -
2 L - - H - - - - - - -
3 H - - - L - - - - - - -
4 H - - - L - - - - - - -
5 H - - - L - - - - - -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Progressive Evaluation 60
End Sem Viva 40
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7035
Course title: ACCOMMODATION MANAGEMENT
Pre-requisite(s) (If Any):
Credits: L T P C
3 0 0 3
Class schedule per week: 3 lectures
Course Outcomes : After completion of the course, the learners will be able to:
1. Explain the concept and importance of budgeting and housekeeping expenses
of a hotel.
2. Conceptualize the planning trends in housekeeping including special provisions
for handicapped guests.
3. Explain planning and organizing concept in housekeeping department of a hotel
and design service for typical market segment.
4. Conceptualize the concept of eco-hotel and environment friendly
housekeeping.
5. Explain the role of housekeeping in hospitals.
Syllabus:
MODULE – I
Housekeeping Budgeting
Concept & Importance, The Budget process, Operational and capital budget
Housekeeping Room cost, Housekeeping Expenses.
MODULE – II
Planning Trends in Housekeeping
Planning Guest rooms, Bathrooms, Suites, Lounges, landscaping, Planning for the provision of
Leisure facilities for the guest, Boutique hotel concept.
MODULE – III
Planning and Organizing in The House keeping Department
Area Inventory list, Frequency schedules, Performance standards, Productivity Standards,
Inventory Levels, Standard Operating Procedures & Manuals, Job Allocation, Manpower
planning, Planning duty roster.
MODULE – IV
Special Provisions for Handicapped Guests
Guest room - added features and modifications, Public areas: Wash - rooms, restaurants, main
entrance etc. added features and Modifications.
MODULE – V
Ecotel
Ecotel certification, Energy conservation, Water conservation, Environment friendly
housekeeping.
MODULE – VI
Situation Handling / Service Design for Typical Market Segment
Airlines crew guest rooms, Single lady guests, Children, Typical house-keeping complaints /
situations handling, Inter-departmental coordination specially with Room-service, Maintenance,
Telephone, security and front desk.
MODULE – VII
Hospital Housekeeping
Role of housekeeping in hospital, Infection Control – Fumigation, Deep cleaning, Waste
disposal.
Text Book :
1. Hotel Housekeeping, G. Raghubalan & smritee Raghubalan
2. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill
3. Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox,
Reference Books:
1. The Professional Housekeeper, Tucker Schneider, VNR
2. Professional Management of Housekeeping Operations, Martin Jones, Wiley
3. House Keeping Management for Hotels, Rosemary Hurst, Heinemann
4. Managing House Keeping Operation, Margaret Kappa & Aleta Nitschke
LECTURE PLAN
Department: HMCT
Course: HM 7035 ACCOMMODATION MANAGEMENT
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Sanjiv Kumar Srivastava
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1 Explain the concept and importance of
budgeting.
T1, R1 CD1,2,8 5
2. 2,3 Explain the budget process, types of
budget.
T1, T2 CD1,2,8
3. 4,5 Calculate the housekeeping room cost
and housekeeping expenses.
T1 CD1,2,8
4. II 6,7,8 Explain the planning trends of guest
rooms, bathrooms, lounges,
landscaping, suites.
T1 CD1,2,8 6
5. 9,10 Identify the provision of leisure
facilities.
T1, T2 CD1,2,8
6. 11 Explain the concept of Boutique hotel. T1, R2 CD1,2,8
7. III 12,13 Identify and prepare area inventory
list, frequency schedule, performance
standard, productivity standard.
T1 CD1,2,8 8
8. 14 Explain standard operating procedure
and importance of manual.
T1, T2 CD1,2,8
9. 15,16 Identify inventory level and plan job
allocation and duty roaster.
T1 CD1,2,8
10. 17,18,19 Explain and apply the concept,
importance and objective of
manpower planning
T1, T2 CD1,2,8
11. IV 20 Explain the special provisions for the
handicapped guest in a hotel.
T1 CD1,2,8 5
12. 21,22 Apply the added features in the
guestroom and bathroom for
handicapped guests in the hotel.
T1, T2 CD1,2,8
13. 23,24 Apply added features and
modification in the public areas like
main entrance, wash rooms and
restaurants.
T1, T2 CD1,2,8
14. V 25,26 Conceptualize the concept of eco-
hotel and explain the criteria for ecotel
certification.
T1 CD1,2,8 7
15. 27,28,29 Explain the concept of energy
conservation and water conservation
in the hotel.
T1 CD1,2,8
16. 30,31 Illustrate eco-friendly housekeeping
concept in the hotel.
T1 CD1,2,8
17. VI 32,33 Apply service design for typical
market segment like guest rooms for
airline crews, single lady, children.
T1 CD1,2,8 5
18. 34 Explain typical housekeeping
complaints and ways to handle them.
T1, T2 CD1,2,8
19. 35,36 Explain inter-departmental
coordination specially with front
office, room service, maintenance,
telephone and security.
T1, T2 CD1,2,8
20. VII 37 Explain the role of housekeeping in
the hospital.
T3 CD1,2
8
4
21. 38 Manage infection control in the
hospital.
T1, T3 CD1,2
8,
22. 39 Apply deep cleaning in hospital. T3 CD1,2
8,
23. 40 Explain the concept and importance of
waste disposal system in hospital.
T1, T3 CD1,2
8
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H - - - -
2. H - - - -
3. H - - - -
4. L H - - -
5. L H - - -
6. - H - - -
7. - H - -
8. - H - -
9. - H - -
10. - H - -
11. - H - - -
12. - H - -
13. - H - -
14. H - H -
15. - - H -
16. - - H -
17. - - H - -
18. - - H - -
19. - - H -
20. - - - H
21. - - - H
22. - - - H H
23. - - - H H
Course delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards/LCD projectors/OHP projectors
CD2 Tutorials/Assignments
CD3 Seminars
CD4 Mini projects/Projects
CD5 Laboratory experiments/teaching aids
CD6 Industrial/guest lectures
CD7 Industrial visits/in-plant training
CD8 Self- learning such as use of NPTEL materials and internets
CD9 Simulation
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ √ √
CD2 √ √ √ √ √
CD3
CD4
CD5
CD6
CD7
CD8 √ √ √ √ √
CD9
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii Ix X xi xii
1 H L - M - H - - M - M -
2 H M H - - - - M H - - -
3 H H H - M M - M H M H M
4 H L H - - - - H H H - L
5 - - - - - - M H M - - -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Mid Sem Examination Marks 25
End Sem Examination Marks 60
Assignment 15
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
COURSE INFORMATION SHEET
Course code: HM 7006
Course title: ACCOMMODATION MANAGEMENT PRACTICAL
Pre-requisite(s) (If Any):
Credits: L T P C
0 0 3 2
Class schedule per week: 1 Lab per week (3 Lecture Hr.)
Course Outcomes : After completion of the course, the learners will be able to:
1. Explain the concept of landscaping and apply the knowledge in landscaping.
2. Design the layout of boutique, leisure and Eco-tel.
3. Conceptualize the concept of deep cleaning.
4. Develop area inventory list for housekeeping areas.
5. Develop art of handling various situation through case studies.
Syllabus:
Lab I
Landscaping.
Lab II
Layout design-Boutique hotel, Leisure hotel, Eco-tel.
Lab III
Deep cleaning.
Lab IV
Area inventory.
Lab V
Situation handling.
Text Book :
1. Hotel Housekeeping, G. Raghubalan & Smritee Raghubalan
2. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill
Reference Books:
1. The Professional Housekeeper, Tucker Schneider, VNR.
2. Professional Management of Housekeeping Operations, Martin Jones, Wiley.
3. House Keeping Management for Hotels, Rosemary Hurst, Heinemann.
4. Landscape Design: A Cultural and Architectural History, Elizabeth B. Rogers.
LECTURE PLAN
Department: HMCT
Course: HM 7006 ACCOMMODATION MANAGEMENT PRACTICAL
Academic Year: 2017-18
Class: BHMCT
Semester: VII
Course Coordinator: Sanjiv Kumar Srivastava
Sl.
no.
Module
no.
Lecture
Hr.
Serial
no’s
Instructional Learning Outcome
(Student will be able to …)
Preferred
Book(s)
CD Total
no. of
Lecture
Hrs
1.
I
1, 2, 3, 4,
5, 6,7,8,9
Explain the concept of landscaping
and create design for landscaping.
T1
R 4
1,2,3,7 9
2. II
10,11,12
13,14,15
Design layout of boutique, leisure
hotel and Eco-tel.
T 1
1,2,3,7 6
3. III 16,17,18,
19,20,21
Explain and apply the concept of deep
cleaning procedure.
T 1, 2
R 3, 4
1,2,3, 7,
9
6
4. IV 22,23,24,
25,26,27
Identify housekeeping areas and
prepare area inventory list.
T 1 2, 7, 9 6
5. V
28,29,30,
31,32,33
Develop the skill of handling difficult
situation.
T 1, 2
R 1, 2, 3
2,4,6,7 6
Mapping Between ILOs and Course outcome (CO)
ILO Course Outcomes
CO1 CO2 CO3 CO4 CO5
1. H M - - -
2. L H - - -
3. - - H - L
4. - - - H -
5. - - - - H
Course Delivery Methods
Course Delivery
methods
CD1 Lecture by use of boards
CD2 LCD Projectors
CD3 Assignment
CD4 Case Study
CD5 Mini Project
CD6 Role Play
CD7 Self-Learning such as Internet
CD8 Simulation
CD9 Lab Experimental Learning
Mapping Between COs and Course Delivery (CD) methods
Course Delivery
(CD) methods
Course Outcomes
CO1 CO2 CO3 CO4 CO5
CD1 √ √ √ - -
CD2 √ √ √ √ √
CD3 √ √ √ - -
CD4 - - - - √
CD5 - - - - -
CD6 - - - - -
CD7 √ √ √ √ √
CD8 - - - - -
CD9 - - √ √ √
Mapping of Course Outcomes onto Program Outcomes
Course
Outcome
Program Outcomes
i ii iii iv v vi vii viii ix X Xi xii
1 - - L - - - - - - - - M
2 M - M - - - L - - - - H
3 - - - - - - - - H - - -
4 L - - H - M - - - - - -
5 M - - - - - - - - - H -
Course Outcome (CO) Attainment Assessment tools & Evaluation procedure
Direct Assessment
Assessment Tool % Contribution during CO Assessment
Progressive Evaluation 60
End Sem Viva 40
Indirect Assessment
1. Student Feedback on Faculty
2. Student Feedback on Course Outcome
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