BSC Hospitality Hotel Administration
Bachelor of Science in Hospitality and Hotel Administration

3 – YEAR B.Sc. DEGREE

IN

HOSPITALITY & HOTEL ADMINISTRATION

CURRICULUM

JOINTLY OFFERED BY:

NATIONAL COUNCIL FOR HOTEL MANAGEMENT

AND CATERING TECHNOLOGY

NOIDA

(NCHM&CT)

AND

INDIRA GANDHI NATIONAL OPEN UNIVERSITY

(IGNOU)

SYLLABUS FOR 1ST SEMESTER

CIRCULATED – 25th JUNE 2010

SEMESTER - I (17 WEEKS)

National Council Component

MINIMUM CONTACT HOURS FOR EACH SUBJECT

No.

Subject

Subject

Contact Hours per Semester

 

code

 

Th.

 

Pr.

1

BHM111

Foundation Course in Food Production - I

30

 

120

2

BHM112

Foundation Course in Food & Beverage Service - I

30

 

60

3

BHM113

Foundation Course in Front Office - I

30

 

30

4

BHM114

Foundation Course in Accommodation Operations - I

30

 

30

5

BHM105

Application of Computers

15

 

60

6

BHM106

Hotel Engineering

60

 

-

7

BHM116

Nutrition

30

 

-

TOTAL:

 

225

 

300

GRAND TOTAL

 

 

525

 

 

WEEKLY TEACHING SCHEME (17 WEEKS)

 

 

 

 

 

 

 

 

No.

Subject

Subject

Hours per week

 

code

 

Th.

 

Pr.

1

BHM111

Foundation Course in Food Production - I

02

 

08

2

BHM112

Foundation Course in Food & Beverage Service - I

02

 

04

3

BHM113

Foundation Course in Front Office - I

02

 

02

4

BHM114

Foundation Course in Accommodation Operations - I

02

 

02

5

BHM105

Application of Computers

01

 

04

6

BHM106

Hotel Engineering

04

 

-

7

BHM116

Nutrition

02

 

-

TOTAL:

 

15

 

20

GRAND TOTAL

 

 

35

 

 

EXAMINATION SCHEME

 

 

 

 

 

 

 

 

No.

Subject

Subject

 

Term Marks*

 

code

 

Th.

 

Pr.

1

BHM111

Foundation Course in Food Production - I

100

 

100

2

BHM112

Foundation Course in Food & Beverage Service - I

100

 

100

3

BHM113

Foundation Course in Front Office - I

100

 

100

4

BHM114

Foundation Course in Accommodation Operations - I

100

 

100

5

BHM105

Application of Computers

50

 

100

6

BHM106

Hotel Engineering

100

 

-

7

BHM116

Nutrition

100

 

-

TOTAL:

 

650

 

500

GRAND TOTAL

 

 

1150

*Term marks will comprise 30% Incourse & 70% Term end exam marks.

 

 

BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

INTRODUCTION TO COOKERY

 

02

5%

 

A.

Levels of skills and experiences

 

 

 

 

B.

Attitudes and behaviour in the kitchen

 

 

 

 

C.

Personal hygiene

 

 

 

 

D.

Uniforms & protective clothing

 

 

 

 

E.

Safety procedure in handling equipment

 

 

02

CULINARY HISTORY

 

01

Intro

 

A.

Origin of modern cookery

 

 

only

 

 

 

 

03

HIERARCHY AREA OF DEPARTMENT AND KITCHEN

03

10%

 

A.

Classical Brigade

 

 

 

 

B.

Modern staffing in various category hotels

 

 

 

C.

Roles of executive chef

 

 

 

 

D.

Duties and responsibilities of various chefs

 

 

 

E.

Co-operation with other departments

 

 

 

04

CULINARY TERMS

 

02

5%

 

A.

List of culinary (common and basic) terms

 

 

 

B.

Explanation with examples

 

 

 

05

AIMS & OBJECTS OF COOKING FOOD

 

02

10%

 

A.

Aims and objectives of cooking food

 

 

 

 

B.

Various textures

 

 

 

 

C.

Various consistencies

 

 

 

 

D.

Techniques used in pre-preparation

 

 

 

 

E.

Techniques used in preparation

 

 

 

06

BASIC PRINCIPLES OF FOOD PRODUCTION - I

 

 

 

i) VEGETABLE AND FRUIT COOKERY

 

03

15%

 

A.

Introduction – classification of vegetables

 

 

 

B.

Pigments and colour changes

 

 

 

 

C.

Effects of heat on vegetables

 

 

 

 

D.

Cuts of vegetables

 

 

 

 

E.

Classification of fruits

 

 

 

 

F.

Uses of fruit in cookery

 

 

 

 

G.

Salads and salad dressings

 

 

 

 

ii) STOCKS

 

03

5%

 

A.

Definition of stock

 

 

 

 

B.

Types of stock

 

 

 

 

C.

Preparation of stock

 

 

 

 

D.

Recipes

 

 

 

 

E.

Storage of stocks

 

 

 

 

F.

Uses of stocks

 

 

 

 

G.

Care and precautions

 

 

 

 

iii) SAUCES

 

02

10%

 

 

A.

Classification of sauces

 

 

 

 

B. Recipes for mother sauces

 

 

 

 

C.

Storage & precautions

 

 

07

METHODS OF COOKING FOOD

04

15%

 

 

A.

Roasting

 

 

 

 

B.

Grilling

 

 

 

 

 

C.

Frying

 

 

 

 

 

D.

Baking

 

 

 

 

 

E.

Broiling

 

 

 

 

 

F.

Poaching

 

 

 

 

G.

Boiling

 

 

 

 

 

 

Principles of each of the above

 

 

 

 

 

Care and precautions to be taken

 

 

 

 

 

Selection of food for each type of cooking

 

 

08

SOUPS

 

 

2

10%

 

 

A.

Classification with examples

 

 

 

 

B. Basic recipes of Consommé with 10 Garnishes

 

 

09

EGG COOKERY

2

5%

 

 

A. Introduction to egg cookery

 

 

 

 

B. Structure of an egg

 

 

 

 

C.

Selection of egg

 

 

 

 

D. Uses of egg in cookery

 

 

10

COMMODITIES:

4

10%

 

i) Shortenings (Fats & Oils)

 

 

 

 

A.

Role of Shortenings

 

 

 

 

B.

Varieties of Shortenings

 

 

 

 

C. Advantages and Disadvantages of using various Shortenings

 

 

 

 

D. Fats & Oil – Types, varieties

 

 

 

ii)

Raising Agents

 

 

 

 

A. Classification of Raising Agents

 

 

 

 

B. Role of Raising Agents

 

 

 

 

C.

Actions and Reactions

 

 

 

iii)

Thickening Agents

 

 

 

 

A. Classification of thickening agents

 

 

 

 

B. Role of Thickening agents

 

 

 

iv)

Sugar

 

 

 

 

 

A.

Importance of Sugar

 

 

 

 

B.

Types of Sugar

 

 

 

 

C. Cooking of Sugar – various

 

 

TOTAL

 

 

 

 

30

100%

 

 

FOUNDATION COURSE IN FOOD PRODUCTION – I (PRACTICALS)

 

 

 

PART ‘A’ - COOKERY

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

S.No

 

Topic

 

Method

Hours

1

i) Equipments - Identification, Description, Uses & handling

Demonstrations &

 

 

ii) Hygiene - Kitchen etiquettes, Practices & knife handling

04

 

simple applications

 

iii) Safety and security in kitchen

 

 

 

 

 

 

2

i) Vegetables - classification

 

Demonstrations &

 

 

ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane,

 

 

simple applications

04

 

mignonnete, dices, cubes, shred, mirepoix

 

 

 

by students

 

 

iii) Preparation of salad dressings

 

 

 

 

 

 

3

Identification and Selection of Ingredients - Qualitative and

Market survey/tour

04

 

quantitative measures.

 

 

 

 

 

4

i) Basic Cooking methods and pre-preparations

 

 

 

 

ii) Blanching of Tomatoes and Capsicum

 

 

 

 

iii) Preparation of concasse

 

Demonstrations &

 

 

iv) Boiling (potatoes, Beans, Cauliflower, etc)

 

 

 

 

simple applications

04

 

v) Frying - (deep frying, shallow frying, sautéing)

 

by students

 

 

Aubergines, Potatoes, etc.

 

 

 

 

 

 

 

vi) Braising - Onions, Leeks, Cabbage

 

 

 

 

vii) Starch cooking (Rice, Pasta, Potatoes)

 

 

 

5

i) Stocks - Types of stocks (White and Brown stock)

Demonstrations &

 

 

ii) Fish stock

 

 

 

 

simple applications

04

 

iii) Emergency stock

 

 

 

by students

 

 

iv) Fungi stock

 

 

 

 

 

 

6

Sauces - Basic mother sauces

 

 

 

 

Béchamel

 

 

 

 

Espagnole

 

Demonstrations &

 

 

Veloute

 

04

 

 

simple applications

 

Hollandaise

 

 

 

 

 

 

 

Mayonnaise

 

 

 

 

Tomato

 

 

 

7

Egg cookery - Preparation of variety of egg dishes

 

 

 

Boiled ( Soft & Hard)

 

 

 

 

Fried ( Sunny side up, Single fried, Bull’s Eye, Double

Demonstrations &

 

 

 

fried)

 

 

 

 

simple applications

04

 

Poaches

 

 

 

by students

 

 

Scrambled

 

 

 

 

 

 

 

Omelette (Plain, Stuffed, Spanish)

 

 

 

 

En cocotte (eggs Benedict)

 

 

 

8

Demonstration & Preparation of simple menu

 

Demonstrations &

 

 

 

 

 

simple applications

04

 

 

 

 

by students

 

9

Simple Salads & Soups:

 

 

 

 

Cole slaw,

 

Demonstration by

 

 

Potato salad,

 

instructor and

28

 

Beet root salad,

 

applications by

 

 

 

 

Green salad,

 

students

 

 

Fruit salad,

 

 

 

 

Consommé

 

 

 

Simple Egg preparations:

 

 

 

Scotch egg,

 

 

 

Assorted omelletes,

 

 

 

Oeuf Florentine

 

 

 

Oeuf Benedict

 

 

 

Oeuf Farci

 

 

 

Oeuf Portugese

 

 

 

Oeuf Deur Mayonnaise

 

 

 

Simple potato preparations

 

 

 

Baked potatoes

 

 

 

Mashed potatoes

 

 

 

French fries

 

 

 

Roasted potatoes

 

 

 

Boiled potatoes

 

 

 

Lyonnaise potatoes

 

 

 

Allumettes

 

 

 

Vegetable preparations

 

 

 

Boiled vegetables

 

 

 

Glazed vegetables

 

 

 

Fried vegetables

 

 

 

Stewed vegetables.

 

 

TOTAL

 

 

 

60

 

 

 

PART ‘B’ - BAKERY & PATISSERIE

 

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

S.No

 

 

Topic

 

Method

Hours

1

 

Equipments

 

Demonstration

 

 

 

Identification

 

by instructor and

04

 

 

Uses and handling

 

applications by

 

 

 

 

 

 

Ingredients - Qualitative and quantitative measures

students

 

2

 

BREAD MAKING

 

 

 

 

 

Demonstration & Preparation of Simple and enriched

Demonstration by

 

 

 

bread recipes

 

instructor and

10

 

 

Bread Loaf (White and Brown)

 

applications by

 

 

 

 

 

 

Bread Rolls (Various shapes)

 

students

 

 

 

French Bread

 

 

 

 

 

Brioche

 

 

 

3

 

SIMPLE CAKES

 

 

 

 

 

Demonstration & Preparation of Simple and enriched

 

 

 

 

 

Cakes, recipes

 

 

 

 

 

Sponge, Genoise, Fatless, Swiss roll

 

 

10

 

 

Fruit Cake

 

 

 

 

 

Rich Cakes

 

 

 

 

 

Dundee

 

 

 

 

 

Madeira

 

 

 

4

 

SIMPLE COOKIES

 

 

 

 

 

Demonstration and Preparation of simple cookies like

 

 

 

 

Nan Khatai

 

 

 

 

 

Golden Goodies

 

Demonstration by

 

 

 

Melting moments

 

instructor and

16

 

 

Swiss tart

 

applications by

 

 

 

 

 

 

Tri colour biscuits

 

students

 

 

 

Chocolate chip

 

 

 

 

 

Cookies

 

 

 

 

 

Chocolate Cream Fingers

 

 

 

 

 

Bachelor Buttons.

 

 

 

5

 

HOT / COLD DESSERTS

 

 

 

 

 

Caramel Custard,

 

 

 

 

 

Bread and Butter Pudding

 

Demonstration by

 

 

 

Queen of Pudding

 

 

 

 

 

instructor and

 

 

 

Soufflé – Lemon / Pineapple

 

20

 

 

 

applications by

 

 

Mousse (Chocolate Coffee)

 

 

 

 

 

students

 

 

 

Bavaroise

 

 

 

 

 

 

 

 

 

Diplomat Pudding

 

 

 

 

 

Apricot Pudding

 

 

 

 

 

Steamed Pudding - Albert Pudding, Cabinet Pudding.

 

 

TOTAL

 

 

 

 

 

60

 

MARKING SCHEME FOR PRACTICAL EXAMINATION

 

MAXIMUM MARKS

100

PASS MARKS

50

DURATION

04.30 HRS

 

 

Indenting and Scullery 30 minutes before and after the practical

 

 

All menu items to be made from the prescribed syllabus only

 

Part – A (Cookery)

 

 

 

1.

One simple salad OR soup

10

 

2.

One simple sauce

 

10

 

3.

One simple egg preparation

10

 

4.

One simple vegetable or potato preparation

05

 

5.

Journal

 

05

 

 

 

 

40

 

Part – B (Bakery)

 

 

 

1.

Bread or bread rolls

 

15

 

2.

Simple cake or cookies

 

10

 

3.

One dessert hot or cold

 

10

 

4.

Journal

 

05

 

 

 

 

40

 

Part – C (General Assessment)

 

 

 

1.

Uniform & Grooming

 

05

 

2.

Indenting and plan of work

05

 

3.

Scullery, equipment cleaning and Hygiene

05

 

4.

Viva

 

05

 

 

 

 

20

 

PARAMETERS OF ASSESMENT OF EACH DISH

 

 

A) Temperature

 

20%

 

B) Texture / Consistency

 

20%

 

C) Aroma / Flavour

 

20%

 

D) Taste

 

20%

 

E) Presentation

 

20%

 

 

 

 

100%

 

NOTE:

 

 

 

 

1.Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.

2.Invigilation will be done by both internal and external persons.

3.Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted.

4.Uniform and grooming must be checked by the examiners before commencement of examination.

5.Students are not allowed to take help from books, notes, journal or any other person.

 

BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

THE HOTEL & CATERING INDUSTRY

 

06

20%

 

 

A.

Introduction to the Hotel Industry and Growth of the hotel

 

 

 

 

 

Industry in India

 

 

 

 

 

B.

Role of Catering establishment in the travel/tourism industry

 

 

 

 

C.

Types of F&B operations

 

 

 

 

 

D.

Classification of Commercial, Residential/Non-residential

 

 

 

 

E.

Welfare Catering - Industrial/Institutional/Transport such as air,

 

 

 

 

 

road, rail, sea, etc.

 

 

 

 

 

F.

Structure of the catering industry - a brief description of each

 

 

02

DEPARTMENTAL ORGANISATION & STAFFING

04

15%

 

 

A.

Organisation of F&B department of hotel

 

 

 

 

B.

Principal staff of various types of F&B operations

 

 

 

 

C.

French terms related to F&B staff

 

 

 

 

 

D.

Duties & responsibilities of F&B staff

 

 

 

 

 

E.

Attributes of a waiter

 

 

 

 

 

F.

Inter-departmental relationships

 

 

 

 

 

 

(Within F&B and other department)

 

 

 

03

I FOOD SERVICE AREAS (F & B OUTLETS)

 

06

20%

 

 

A.

Specialty Restaurants

 

 

 

 

 

B.

Coffee Shop

 

 

 

 

 

C.

Cafeteria

 

 

 

 

 

D.

Fast Food (Quick Service Restaurants)

 

 

 

 

 

E.

Grill Room

 

 

 

 

 

F.

Banquets

 

 

 

 

 

G.

Bar

 

 

 

 

 

H.

Vending Machines

 

 

 

 

 

I.

Discotheque

 

 

 

 

II ANCILLIARY DEPARTMENTS

 

04

10%

 

 

A.

Pantry

 

 

 

 

 

B.

Food pick-up area

 

 

 

 

 

C.

Store

 

 

 

 

 

D.

Linen room

 

 

 

 

 

E.

Kitchen stewarding

 

 

 

04

F & B SERVICE EQUIPMENT

 

04

15%

 

Familiarization & Selection factors of:

 

 

 

 

-

Cutlery

 

 

 

 

-

Crockery

 

 

 

 

-

Glassware

 

 

 

 

-

Flatware

 

 

 

 

-

Hollowware

 

 

 

 

- All other equipment used in F&B Service

 

 

 

French terms related to the above

01

 

05

NON-ALCOHOLIC BEVERAGES

 

 

 

 

 

01

20%

 

Classification (Nourishing, Stimulating and Refreshing beverages)

 

 

 

A. Tea

01

 

 

-

Origin & Manufacture

 

 

 

- Types & Brands

 

 

 

 

 

01

 

 

B. Coffee

 

 

 

-

Origin & Manufacture

 

 

 

- Types & Brands

01

 

 

C. Juices and Soft Drinks

 

 

 

 

 

01

 

 

D. Cocoa & Malted Beverages

 

 

 

-

Origin & Manufacture

 

 

TOTAL

 

 

30

100%

 

 

FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (PRACTICAL)

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

S.No

 

 

Topic

 

Hours

 

 

 

01

Food Service areas – Induction & Profile of the areas

04

02

Ancillary F&B Service areas – Induction & Profile of the areas

04

03

Familiarization of F&B Service equipment

 

08

04

Care & Maintenance of F&B Service equipment

 

04

05

Cleaning / polishing of EPNS items by:

 

04

 

 

-

Plate Powder method

 

 

 

 

-

Polivit method

 

 

 

 

-

Silver Dip method

 

 

 

 

-

Burnishing Machine

 

 

06

Basic Technical Skills

 

16

 

Task-01: Holding Service Spoon & Fork

 

 

 

Task-02: Carrying a Tray / Salver

 

 

 

Task-03: Laying a Table Cloth

 

 

 

Task-04: Changing a Table Cloth during service

 

 

Task-05: Placing meal plates & Clearing soiled plates

 

 

Task-06: Stocking Sideboard

 

 

 

Task-07: Service of Water

 

 

 

Task-08: Using Service Plate & Crumbing Down

 

 

Task-09: Napkin Folds

 

 

 

Task-10: Changing dirty ashtray

 

 

 

Task-11: Cleaning & polishing glassware

 

 

07

Tea – Preparation & Service

 

04

08

Coffee - Preparation & Service

 

04

09

Juices & Soft Drinks - Preparation & Service

 

08

 

Mocktails

 

 

 

Juices, Soft drinks, Mineral water, Tonic water

 

10

Cocoa & Malted Beverages – Preparation & Service

04

 

 

 

 

 

 

TOTAL

 

 

 

 

60

 

 

 

 

 

 

 

 

MARKING SCHEME FOR PRACTICAL EXAMINATION

MAXIMUM MARKS

100

PASS MARKS

50

DURATION

03.00HRS

 

 

 

 

All Technical Skills to be tested as listed in the syllabus

 

 

 

 

MARKS

1.

Uniform / Grooming

:

10

2.

Service Equipment Knowledge / Identification

:

20

3.

Care Cleaning & Polishing of service equipment

:

20

4.

Service skills / tasks

:

20

5.

Beverage service Tea / Coffee / Soft drinks

:

20

6.

Journal

 

:

10

 

 

 

 

100

NOTE:

1.The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2.During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

 

BHM113 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

 

S.No.

 

Topic

 

Hours

 

Weight

 

 

 

 

 

 

age

01

INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY

03

 

10%

 

A.

Tourism and its importance

 

 

 

 

 

B.

Hospitality and its origin

 

 

 

 

 

C.

Hotels, their evolution and growth

 

 

 

 

 

D. Brief introduction to hotel core areas with special reference to

 

 

 

 

Front Office

 

 

 

 

02

CLASSIFICATION OF HOTELS

 

05

 

15%

 

A.

Size

 

 

 

 

 

B.

Star

 

 

 

 

 

C.

Location & clientele

 

 

 

 

 

D.

Ownership basis

 

 

 

 

 

E.

Independent hotels

 

 

 

 

 

F.

Management contracted hotel

 

 

 

 

 

G.

Chains

 

 

 

 

 

H.

Franchise/Affiliated

 

 

 

 

 

I.

Supplementary accommodation

 

 

 

 

 

J.

Time shares and condominium

 

 

 

 

03

TYPES OF ROOMS

 

02

 

5%

 

A.

Single

 

 

 

 

 

B.

Double

 

 

 

 

 

C.

Twin

 

 

 

 

 

D.

Suits

 

 

 

 

04

TIME SHARE & VACATION OWNERSHIP

 

03

 

10%

 

A.

What is time share? Referral chains & condominiums

 

 

 

 

B.

How is it different from hotel business?

 

 

 

 

 

C.

Classification of timeshares

 

 

 

 

 

D.

Types of accommodation and their size

 

 

 

05

FRONT OFFICE ORGANIZATION

 

05

 

20%

 

A.

Function areas

 

 

 

 

 

B.

Front office hierarchy

 

 

 

 

 

C.

Duties and responsibilities

 

 

 

 

 

D.

Personality traits

 

 

 

 

06

HOTEL ENTRANCE, LOBBY AND FRONT OFFICE

03

 

10%

 

A.

Layout

 

 

 

 

 

B.

Front office equipment (non automated, semi automated and

 

 

 

 

 

automated)

 

 

 

 

07

BELL DESK

 

04

 

20%

 

A.

Functions

 

 

 

 

 

B.

Procedures and records

 

 

 

 

08

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

05

10%

 

A. Understanding and uses of accents, orthographic signs &

 

 

 

punctuation

 

 

 

B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal)

 

 

 

C. Days, Dates, Time, Months and Seasons

 

 

 

TOTAL

30

100

 

FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (PRACTICALS)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

Hours

1

Appraisal of front office equipment and furniture

2

2

Rack, Front desk counter & bell desk

 

2

3

Filling up of various proforma

 

4

4

Welcoming of guest

 

2

5

Telephone handling

 

4

6

Role play:

 

 

 

Reservation

 

4

 

Arrivals

 

4

 

Luggage handling

 

2

 

Message and mail handling

 

4

 

Paging

 

2

TOTAL

 

 

 

30

 

 

MARKING SCHEME FOR PRACTICAL EXAMINATION

MAXIMUM MARKS

100

PASS MARKS

50

DURATION

03.00 HRS

 

 

 

 

 

 

MARKS

1.

UNIFORM & GROOMING

:

10

2.

COURTESY & MANNERS

:

10

3.

SPEECH AND COMMUNICATION

:

10

4.

TECHNICAL KNOWLEDGE

:

20

5.

PRACTICAL SITUATION HANDLING

:

40

6.

JOURNAL

 

:

10

 

 

 

100

NOTE:

1.Speech, Communication, Courtesy and Manners should be observed throughout.

2.200 technical questions to be prepared in advance, covering the entire syllabus.

3.Practical situations – at least 25 situations be made representing all aspects of the syllabus.

 

BHM114 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION

02

5%

 

 

Role of Housekeeping in Guest Satisfaction and Repeat Business

 

 

02

ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT

08

25%

 

 

A.

Hierarchy in small, medium, large and chain hotels

 

 

 

 

B.

Identifying Housekeeping Responsibilities

 

 

 

 

C.

Personality Traits of housekeeping Management Personnel.

 

 

 

 

D.

Duties and Responsibilities of Housekeeping staff

 

 

 

 

E.

Layout of the Housekeeping Department

 

 

03

 

CLEANING ORGANISATION

 

04

15%

 

 

A.

Principles of cleaning, hygiene and safety factors in cleaning

 

 

 

 

B.

Methods of organising cleaning

 

 

 

 

 

C.

Frequency of cleaning daily, periodic, special

 

 

 

 

D.

Design features that simplify cleaning

 

 

 

 

 

E.

Use and care of Equipment

 

 

 

04

 

CLEANING AGENTS

 

05

20%

 

 

A.

General Criteria for selection

 

 

 

 

 

B.

Classification

 

 

 

 

 

C.

Polishes

 

 

 

 

 

D.

Floor seats

 

 

 

 

 

E.

Use, care and Storage

 

 

 

 

 

F.

Distribution and Controls

 

 

 

 

 

G. Use of Eco-friendly products in Housekeeping

 

 

05

COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES

05

15%

 

 

A.

Metals

 

 

 

 

 

B.

Glass

 

 

 

 

 

C.

Leather, Leatherites, Rexines

 

 

 

 

 

D.

Plastic

 

 

 

 

 

E.

Ceramics

 

 

 

 

 

F.

Wood

 

 

 

 

 

G.

Wall finishes

 

 

 

 

 

H.

Floor finishes

 

 

 

06

 

INTER DEPARTMENTAL RELATIONSHIP

 

02

10%

 

 

A.

With Front Office

 

 

 

 

 

B.

With Maintenance

 

 

 

 

 

C.

With Security

 

 

 

 

 

D.

With Stores

 

 

 

 

 

E.

With Accounts

 

 

 

 

 

F.

With Personnel

 

 

 

 

 

G. Use of Computers in House Keeping department

 

 

07

USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT

04

10

TOTAL

 

 

 

30

100%

 

FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (PRACTICAL)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

01

Sample Layout of Guest Rooms

 

02

 

Single room

 

 

 

Double room

 

 

 

Twin room

 

 

 

Suite

 

 

02

Guest Room Supplies and Position

 

04

 

Standard room

 

 

 

Suite

 

 

 

VIP room special amenities

 

 

03

Cleaning Equipment-(manual and mechanical)

 

04

 

Familiarization

 

 

 

Different parts

 

 

 

Function

 

 

 

Care and maintenance

 

 

04

Cleaning Agent

 

02

 

Familiarization according to classification

 

 

Function

 

 

05

Public Area Cleaning (Cleaning Different Surface)

14

 

A. WOOD

 

 

 

polished

 

 

 

painted

 

 

 

Laminated

 

 

 

B. SILVER/ EPNS

 

 

 

Plate powder method

 

 

 

Polivit method

 

 

 

Proprietary solution (Silvo)

 

 

 

C. BRASS

 

 

 

Traditional/ domestic 1 Method

 

 

Proprietary solution 1 (brasso)

 

 

D. GLASS

 

 

 

Glass cleanser

 

 

 

Economical method(newspaper)

 

 

E. FLOOR - Cleaning and polishing of different types

 

 

Wooden

 

 

 

Marble

 

 

 

Terrazzo/ mosaic etc.

 

 

 

F. WALL - care and maintenance of different types and parts

 

 

Skirting

 

 

 

Dado

 

 

 

Different types of paints(distemper Emulsion, oil paint etc)

 

06

 

Maid’s trolley

 

 

 

 

02

 

 

Contents

 

 

 

 

 

 

 

Trolley setup

 

 

 

 

 

07

 

Familiarizing with different types of Rooms, facilities and surfaces

 

 

02

 

 

Twin/ double

 

 

 

 

 

 

 

Suite

 

 

 

 

 

 

 

Conference etc

 

 

 

 

 

TOTAL

 

 

 

 

 

 

 

30

 

 

 

MARKING SCHEME FOR PRACTICAL EXAMINATION

 

 

 

MAXIMUM MARKS

100

PASS MARKS

50

 

DURATION

 

03.00HRS

 

 

 

 

 

 

 

 

 

 

 

MARKS

1.

 

UNIFORM & GROOMING

 

:

10

 

2.

 

GUEST ROOM SUPPLIES & POSITION

 

:

10

 

3.

 

SURFACE CLEANING (TWO DIFFERENT SURFACES)

:

30

 

4.

 

MAIDS TROLLY

 

 

:

10

 

5.

 

CARE & CLEANING OF EQUIPMENT

 

:

10

 

6.

 

VIVA

 

 

 

:

20

 

7.

 

JOURNAL

 

 

:

10

 

 

 

 

 

 

 

 

100

 

NOTE:

 

 

 

 

 

 

 

1.Time limit of the examination should be strictly adhered to.

2.Tasks should be limited to the syllabus

 

 

BHM105 - APPLICATION OF COMPUTERS – THEORY

 

 

 

HOURS ALLOTED: 15

MAXIMUM MARKS: 50

 

S.No.

 

Topic

 

Hours Weight

 

 

 

 

age

01

COMPUTER FUNDAMENTALS - THEORY

 

05

 

INFORMATION CONCEPTS AND PROCESSING

05%

 

A.

Definitions

 

 

 

B. Need, Quality and Value of Information

 

 

 

C.

Data Processing Concepts

 

 

 

ELEMENTS OF A COMPUTER SYSTEM

 

10%

 

A.

Definitions

 

 

 

B.

Characteristics of Computers

 

 

 

C.

Classification of Computers

 

 

 

D.

Limitations

 

 

 

HARDWARE FEATURES AND USES

 

10%

 

A. Components of a Computer

 

 

 

B.

Generations of Computers

 

 

 

C. Primary and Secondary Storage Concepts

 

 

D.

Data Entry Devices

 

 

 

E.

Data Output Devices

 

 

 

 

 

 

10%

SOFTWARE CONCEPTS

 

 

A.

System Software

 

 

 

 

B.

Application Software

 

 

 

 

C.

Language Classification

 

 

 

 

D.

D. Compilers and Interpreters

 

 

02

OPERATING SYSTEMS/ENVIRONMENTS - THEORY

05

 

 

BASICS OF MS-DOS

 

20%

 

 

A.

Internal commands

 

 

 

 

B.

External commands

 

 

 

INTRODUCTION TO WINDOWS

 

15%

 

 

A.

GUI/Features

 

 

 

 

B. What are Windows and Windows 95 and above?

 

 

 

 

C. Parts of a Typical Window and their Functions

 

 

03

NETWORKS – THEORY

05

35%

 

A.

Network Topology

 

 

 

 

Bus

 

 

 

 

Star

 

 

 

 

Ring

 

 

 

B.

Network Applications

 

 

 

C.

Types of Network

 

 

 

 

LAN

 

 

 

 

MAN

 

 

 

 

WAN

 

 

 

D.

Network Configuration Hardware

 

 

 

 

Server

 

 

 

 

Nodes

 

 

 

E.

Channel

 

 

 

 

Fibre optic

 

 

 

 

Twisted

 

 

 

 

Co-axial

 

 

 

F.

Hubs

 

 

 

G.

Network Interface Card

 

 

 

 

Arcnet

 

 

 

 

Ethernet

 

 

 

H.

Network Software

 

 

 

 

Novel

 

 

 

 

Windows NT

 

 

TOTAL

 

 

 

15

100%

 

 

APPLICATION OF COMPUTERS – PRACTICAL

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

S.No.

 

Topic

Hours

Weight

 

 

 

 

age

01

WINDOWS OPERATIONS

05

15%

 

A.

Creating Folders

 

 

 

B.

Creating Shortcuts

 

 

 

C.

Copying Files/Folders

 

 

 

D.

Renaming Files/Folders

 

 

 

E.

Deleting Files

 

 

 

F.

Exploring Windows

 

 

 

G.

Quick Menus

 

 

02

MS-OFFICE 2007

15

25%

 

MS WORD

 

 

CREATING A DOCUMENT

A.Entering Text

B.Saving the Document

C.Editing a Document already saved to Disk

D.Getting around the Document

E.Find and Replace Operations

F.Printing the Document

FORMATTING A DOCUMENT

A.Justifying Paragraphs

B.Changing Paragraph Indents

C.Setting Tabs and Margins

D.Formatting Pages and Documents

E.Using Bullets and Numbering

F.Headers/Footers

G. .Pagination

SPECIAL EFFECTS

A.Print Special Effects e.g. Bold, Underline, Superscripts, Subscript

B.Changing Fonts

C. .Changing Case

CUT, COPY AND PASTE OPERATION

A.Marking Blocks

B.Copying and Pasting a Block

C.Cutting and Pasting a Block

D.Deleting a Block

E.Formatting a Block

F.Using Find and Replace in a Block

USING MS-WORD TOOLS

A.Spelling and Grammar

B.Mail Merge

C. .Printing Envelops and Labels

TABLES

A.Create

B.Delete

C.Format

GRAPHICS

A.Inserting Clip arts

B.Symbols (Border/Shading)

C.Word Art

PRINT OPTIONS

 

A.

Previewing the Document

 

 

 

B. Printing a whole Document

 

 

 

C. Printing a Specific Page

 

 

 

D. Printing a selected set

 

 

 

E.

Printing Several Documents

 

 

 

F. Printing More than one Copies

 

 

03

MS OFFICE 2007

15

25%

 

MS-EXCEL

 

 

 

A.

How to use Excel

 

 

 

B.

Starting Excel

 

 

 

C.

Parts of the Excel Screen

 

 

 

D.

Parts of the Worksheet

 

 

 

E.

Navigating in a Worksheet

 

 

 

F.

Getting to know mouse pointer shapes

 

 

CREATING A SPREADSHEET

A.Starting a new worksheet

B.Entering the three different types of data in a worksheet

C.Creating simple formulas

D.Formatting data for decimal points

E.Editing data in a worksheet

F.Using AutoFill

G.Blocking data

H.Saving a worksheet

I.Exiting excel

MAKING THE WORKSHEET LOOK PRETTY

A.Selecting cells to format

B.Trimming tables with Auto Format

C.Formatting cells for:

-Currency

-Comma

-Percent

-Decimal

-Date

D.Changing columns width and row height

E.Aligning text

-Top to bottom

-Text wrap

-Re ordering Orientation F Using Borders

GOING THROUGH CHANGES

A.Opening workbook files for editing

B.Undoing the mistakes

C.Moving and copying with drag and drop

D.Copying formulas

E.Moving and Copying with Cut, Copy and Paste

F.Deleting cell entries

G.Deleting columns and rows from worksheet

H.Inserting columns and rows in a worksheet

I.Spell checking the worksheet

PRINTING THE WORKSHEET

A.Previewing pages before printing

B.Printing from the Standard toolbar

C.Printing a part of a worksheet

D.Changing the orientation of the printing

E.Printing the whole worksheet in a single pages

F.Adding a header and footer to a report

G.Inserting page breaks in a report

H.Printing the formulas in the worksheet

ADDITIONAL FEATURES OF A WORKSHEET

A.Splitting worksheet window into two four panes

B.Freezing columns and rows on-screen for worksheet title

C.Attaching comments to cells

D.Finding and replacing data in the worksheet

E.Protecting a worksheet

F.Function commands

MAINTAINING MULTIPLE WORKSHEET

A.Moving from sheet in a worksheet

B.Adding more sheets to a workbook

C.Deleting sheets from a workbook

D.Naming sheet tabs other than sheet 1, sheet 2 and so on

E.Copying or moving sheets from one worksheet to another

CREATING GRAPHICS/CHARTS

A.Using Chart wizard

B.Changing the Chart with the Chart Toolbar

C.Formatting the chart’s axes

D.Adding a text box to a chart

E.Changing the orientation of a 3-D chart

F.Using drawing tools to add graphics to chart and worksheet

G.Printing a chart with printing the rest of the worksheet data

EXCEL’s DATABASE FACILITIES

A. Setting up a database

 

B. Sorting records in the database

 

 

04

MS OFFICE 2007

20

25%

 

MS-POWER POINT

 

 

 

A. Making a simple presentation

 

 

 

B. Using Auto content Wizards and Templates

 

 

 

C. Power Points five views

 

 

 

D. Slides

 

 

 

- Creating Slides, re-arranging, modifying

 

 

 

- Inserting pictures, objects

 

 

 

- Setting up a Slide Show

 

 

 

E Creating an Organizational Chart

 

 

05

Internet & E-mail – PRACTICAL

05

10%

TOTAL

 

60

100%

 

 

MARKING SCHEME FOR PRACTICAL EXAMINATION

 

MAXIMUM MARKS

100

PASS MARKS

50

 

 

 

 

MARKS

 

1.

VIVA

 

:

20

 

2.

Typing & Printing (20 lines)

:

20

 

3.

6 tasks of 10 marks each

:

60

 

 

 

 

 

100

 

(Refer syllabus for tasks)

 

 

BHM106 - HOTEL ENGINEERING

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

MAINTENANCE:

 

03

5%

 

A.

Preventive and breakdown maintenance, comparisons

 

 

 

B.

Roll & Importance of maintenance department in the hotel industry

 

 

 

 

with emphasis on its relation with other departments of the hotel.

 

 

 

C.

Organization chart of maintenance department, duties and

 

 

 

 

responsibilities of maintenance department

 

 

02.

Fuels used in catering industry:

 

04

5%

 

A.

Types of fuel used in catering industry; calorific value; comparative

 

 

 

 

study of different fuels

 

 

 

 

B.

Calculation of amount of fuel required and cost.

 

 

03

Gas:

 

 

04

5%

 

A.

Heat terms and units; method of transfer

 

 

 

B.

LPG and its properties; principles of Bunsen and burner,

 

 

 

 

precautions to be taken while handling gas; low and high-pressure

 

 

 

 

burners, corresponding heat output.

 

 

 

 

C.

Gas bank, location, different types of manifolds

 

 

04

Electricity:

 

06

10%

 

A.

Fundamentals of electricity, insulators, conductors, current,

 

 

 

 

potential difference resistance, power, energy concepts; definitions,

 

 

 

 

their units and relationships, AC and DC; single phase and three

 

 

 

 

phase and its importance on equipment specifications

 

 

 

B.

Electric circuits, open circuits and close circuits, symbols of circuit

 

 

 

 

elements, series and parallel connections, short circuit, fuses;

 

 

 

 

MCB, earthing, reason for placing switches on live wire side.

 

 

 

C.

Electric wires and types of wiring

 

 

 

 

D.

Calculation of electric energy consumption of equipment, safety

 

 

 

 

precaution to be observed while using electric appliances.

 

 

 

E.

Types of lighting, different lighting devices, incandescent lamps,

 

 

 

 

fluorescent lamps, other gas discharged lamps, illumination, and

 

 

 

 

units of illumination.

 

 

 

 

F.

External lighting

 

 

 

 

G. Safety in handling electrical equipment.

 

 

 

05.

Water systems:

 

04

5%

 

A.

Water distribution system in a hotel

 

 

 

 

B.

Cold water systems in India

 

 

 

 

C.

Hardness of water, water softening, base exchange method

 

 

 

 

(Demonstration)

 

 

 

 

D.

Cold water cistern swimming pools

 

 

 

 

E.

Hot water supply system in hotels

 

 

 

 

F.

Flushing system, water taps, traps and closets.

 

 

 

 

 

 

 

 

06

Refrigeration & Air-conditioning:

10

15%

 

A.

Basic principles, latent heat, boiling point and its dependence on

 

 

 

 

pressure, vapour compressor system of refrigeration and

 

 

 

 

refrigerants

 

 

 

B.

Vapour absorption system, care and maintenance of refrigerators,

 

 

 

 

defrosting, types of refrigerant units, their care and maintenance.

 

 

 

 

(Demonstration)

 

 

 

C.

Conditions for comfort, relative humidity, humidification, de-

 

 

 

 

humidifying, due point control, unit of air conditioning

 

 

 

D.

Window type air conditioner, central air conditioning, preventive

 

 

 

 

maintenance

 

 

 

E.

Vertical transportation, elevators, escalators.

 

 

07

Fire prevention and fire fighting system:

04

10%

 

A.

Classes of fire, methods of extinguishing fires (Demonstration)

 

 

 

B.

Fire extinguishes, portable and stationery

 

 

 

C.

Fire detectors and alarm

 

 

 

D.

Automatic fire detectors cum extinguishing devices

 

 

 

E.

Structural protection

 

 

 

F.

Legal requirements

 

 

08

Waste disposal and pollution control:

05

10%

 

A.

Solid and liquid waste, sullage and sewage, disposal of solid waste

 

 

 

B.

Sewage treatment

 

 

 

C.

Pollution related to hotel industry

 

 

 

D.

Water pollution, sewage pollution

 

 

 

E.

Air pollution, noise pollution, thermal pollution

 

 

 

F.

Legal Requirements

 

 

09

Safety:

 

01

5%

 

A.

Accident prevention

 

 

 

B.

Slips and falls

 

 

 

C.

Other safety topics

 

 

10.

Security

01

10%

11.

Equipment replacement policy:

05

5%

 

A.

Circumstances under which equipment are replaced.

 

 

 

B.

Replacement policy of items which gradually deteriorates

 

 

 

C.

Replacement when the average annual cost is minimum

 

 

 

D.

Replacement when the present cost is minimum

 

 

 

E.

Economic replacement cycle for suddenly failing equipment

 

 

12.

Audio visual equipments:

08

10%

 

A.

Various audio visual equipment used in hotel

 

 

 

B.

Care and cleaning of overhead projector, slide projector, LCD and

 

 

 

 

power point presentation units

 

 

 

C.

Maintenance of computers:

 

 

 

D.

Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops

 

 

 

E.

Sensors – Various sensors used in different locations of a hotel –

 

 

 

 

type, uses and cost effectiveness

 

 

13.

Contract maintenance:

03

5%

 

A. Necessity of contract maintenance, advantages and disadvantages

 

 

 

of contract maintenance

 

 

 

B. Essential requirements of a contract, types of contract, their

 

 

 

comparative advantages and disadvantages.

 

 

 

C. Procedure for inviting and processing tenders, negotiating and

 

 

 

finalizing

 

 

TOTAL

 

60

100%

 

BHM116 - NUTRITION

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

Topic

Hours

Weight

 

 

 

age

01

BASIC ASPECTS

01

5%

 

A. Definition of the terms Health, Nutrition and Nutrients

 

 

B. Importance of Food – (Physiological, Psychological and Social

 

 

function of food) in maintaining good health.

 

 

C. Classification of nutrients

 

 

02

ENERGY

03

10%

 

A. Definition of Energy and Units of its measurement (Kcal)

 

 

B. Energy contribution from macronutrients (Carbohydrates, Proteins

 

 

and Fat)

 

 

 

C. Factors affecting energy requirements

 

 

 

D. Concept of BMR, SDA, Thermodynamic action of food

 

 

E. Dietary sources of energy

 

 

 

F. Concept of energy balance and the health hazards associated with

 

 

Underweight, Overweight

 

 

03MACRO NUTRIENTS

Carbohydrates

04

10%

Definition

Classification ( mono, di and polysaccharides)

Dieteary Sources

Functions

Significance of dietary fibre (Prevention/treatment of diseases)

Lipids

04

10%

Definition

Classification : Saturated and unsaturated fats

Dietary Sources

Functions

Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health

Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

Proteins

04

10%

 

Definition

Classification based upon amino acid composition

Dietary sources

Functions

Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04

MACRO NUTRIENTS

05

15%

 

A. Vitamins

 

 

 

Definition and Classification (water and fats soluble vitamins)

 

 

 

Food Sources, function and significance of:

 

 

 

 

1. Fat soluble vitamins (Vitamin A, D, E, K)

 

 

 

 

2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin,

 

 

 

 

Niacin, Cyanocobalamin Folic acid

 

 

 

B. MINERALS

03

10%

 

Definition and Classification (major and minor)

 

Food Sources, functions and significance of :

 

 

 

 

Calcium, Iron, Sodium, Iodine & Flourine

 

 

05

WATER

 

01

5%

 

Definition

 

 

 

Dietary Sources (visible, invisible)

 

 

 

Functions of water

 

 

 

Role of water in maintaining health (water balance)

 

 

06

BALANCED DIET

01

5%

 

Definition

 

 

 

Importance of balanced diet

 

 

 

RDA for various nutrients – age, gender, physiological state

 

 

07

MENU PLANNING

02

10%

 

Planning of nutritionally balanced meals based upon the three food

 

 

 

 

group system

 

 

 

Factors affecting meal planning

 

 

 

Critical evaluation of few meals served at the Institutes/Hotels

 

 

 

 

based on the principle of meal planning.

 

 

 

Calculation of nutritive value of dishes/meals.

 

 

08

MASS FOOD PRODUCTION

01

5%

 

Effect of cooking on nutritive value of food (QFP)

 

 

09

NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO

01

5%

 

NUTRITION AND HEALTH

 

 

 

Need for introducing nutritionally balanced and health specific

 

 

 

 

meals

 

 

 

Critical evaluation of fast foods

 

 

 

New products being launched in the market (nutritional evaluation)

 

 

 

 

 

 

 

TOTAL

 

 

30

100%