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

SEMESTER – II (17 WEEKS)

National Council Component

MINIMUM CONTACT HOURS FOR EACH SUBJECT

No.

Subject

Subject

Contact Hours per

 

code

 

 

Semester

 

 

 

Th.

 

Pr.

1

BHM151

Foundation Course in Food Production - II

30

 

120

2

BHM152

Foundation Course in Food & Beverage Service - II

30

 

60

3

BHM153

Foundation Course in Front Office - II

30

 

30

4

BHM154

Foundation Course in Accommodation Operations - II

30

 

30

5

BHM11

3ULQFLSOHVRI)RRG6FLHQFH

30

 

-

6

BHM108

Accountancy

60

 

-

7

BHM109

Communication

30

 

-

TOTAL:

 

240

 

240

GRAND TOTAL

 

 

480

 

 

WEEKLY TEACHING SCHEME (17 WEEKS)

 

 

 

 

 

 

 

No.

Subject

Subject

Hours per week

 

code

 

Th.

 

Pr.

1

BHM151

Foundation Course in Food Production - II

02

 

08

2

BHM152

Foundation Course in Food & Beverage Service - II

02

 

04

3

BHM153

Foundation Course in Front Office - II

02

 

02

4

BHM154

Foundation Course in Accommodation Operations - II

02

 

02

5

BHM117

Principles of Food Science

02

 

-

6

BHM108

Accountancy

04

 

-

7

BHM109

Communication

02

 

-

TOTAL:

 

16

 

16

GRAND TOTAL

 

 

32

EXAMINATION SCHEME

No.

Subject

Subject

Term Marks*

 

code

 

Th.

 

Pr.

1

BHM151

Foundation Course in Food Production - II

100

 

100

2

BHM152

Foundation Course in Food & Beverage Service – II

100

 

100

3

BHM153

Foundation Course in Front Office - II

100

 

100

4

BHM154

Foundation Course in Accommodation Operations – II

100

 

100

5

BHM117

Principles of Food Science

100

 

-

6

BHM108

Accountancy

100

 

-

7

BHM109

Communication

50

 

-

TOTAL:

 

650

 

400

GRAND TOTAL

 

 

1050

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

IGNOU Component

No.

Subject

Subject

Counselling sessions

 

code

 

 

01

BHM110

Foundation Course in Tourism

10-12 counselling sessions of two

 

 

 

hours each per group per year

 

BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

Age

01

SOUPS

 

 

 

02

10%

 

A. Basic recipes other than consommé with menu examples

 

 

 

 

Broths

 

 

 

 

 

Bouillon

 

 

 

 

 

Puree

 

 

 

 

 

Cream

 

 

 

 

 

Veloute

 

 

 

 

 

Chowder

 

 

 

 

 

Bisque etc

 

 

 

 

B.

Garnishes and accompaniments

 

 

 

 

C.

International soups

 

 

 

02

SAUCES & GRAVIES

 

03

10%

 

A. Difference between sauce and gravy

 

 

 

 

B.

Derivatives of mother sauces

 

 

 

 

C.

Contemporary & Proprietary

 

 

 

03

MEAT COOKERY

 

04

15%

 

A. Introduction to meat cookery

 

 

 

 

B.

Cuts of beef/veal

 

 

 

 

C.

Cuts of lamb/mutton

 

 

 

 

D.

Cuts of pork

 

 

 

 

E.

Variety meats (offals)

 

 

 

 

F.

Poultry

 

 

 

 

 

(With menu examples of each)

 

 

 

04

FISH COOKERY

 

03

10%

 

A. Introduction to fish cookery

 

 

 

 

B.

Classification of fish with examples

 

 

 

 

C. Cuts of fish with menu examples

 

 

 

 

D.

Selection of fish and shell fish

 

 

 

 

E.

Cooking of fish (effects of heat)

 

 

 

05

RICE, CEREALS & PULSES

 

01

5%

 

A.

Introduction

 

 

 

 

B.

Classification and identification

 

 

 

 

C. Cooking of rice, cereals and pulses

 

 

 

 

D. Varieties of rice and other cereals

 

 

 

06

i) PASTRY

 

 

02

5%

 

A.

Short crust

 

 

 

 

B.

Laminated

 

 

 

 

C.

Choux

 

 

 

 

 

D.

Hot water/Rough puff

 

 

 

 

 

Recipes and methods of preparation

 

 

 

 

Differences

 

 

 

 

 

Uses of each pastry

 

 

 

 

 

Care to be taken while preparing pastry

 

 

 

 

Role of each ingredient

 

 

 

 

 

Temperature of baking pastry

 

 

 

 

ii)

Flour

03

10%

 

 

A.

Structure of wheat

 

 

 

 

B.

Types of Wheat

 

 

 

 

C.

Types of Flour

 

 

 

 

D.

Processing of Wheat – Flour

 

 

 

 

E.

Uses of Flour in Food Production

 

 

 

 

F.

Cooking of Flour (Starch)

 

 

 

iii)

SIMPLE BREADS

 

 

 

 

A.

Principles of bread making

 

 

 

 

B.

Simple yeast breads

 

 

 

 

C.

Role of each ingredient in break making

 

 

 

 

D.

Baking temperature and its importance

 

 

07

PASTRY CREAMS

02

5%

 

 

A.

Basic pastry creams

 

 

 

 

B.

Uses in confectionery

 

 

 

 

C.

Preparation and care in production

 

 

08

BASIC COMMODITIES:

 

15%

 

i)

Milk

 

02

 

 

 

A.

Introduction

 

 

 

 

B.

Processing of Milk

 

 

 

 

C.

Pasteurisation – Homogenisation

 

 

 

 

D.

Types of Milk – Skimmed and Condensed

 

 

 

 

E.

Nutritive Value

 

 

 

ii)

Cream

01

 

 

 

A.

Introduction

 

 

 

 

B.

Processing of Cream

 

 

 

 

C.

Types of Cream

 

 

 

iii)

Cheese

02

 

 

 

A.

Introduction

 

 

 

 

B.

Processing of Cheese

 

 

 

 

C.

Types of Cheese

 

 

 

 

D.

Classification of Cheese

 

 

 

 

E.

Curing of Cheese

 

 

 

 

F.

Uses of Cheese

 

 

 

iv)

Butter

01

 

 

 

A.

Introduction

 

 

 

 

B.

Processing of Butter

 

 

 

 

C.

Types of Butter

 

 

09

BASIC INDIAN COOKERY

02

5%

 

i)

CONDIMENTS & SPICES

 

 

 

 

A.

Introduction to Indian food

 

 

 

 

B.

Spices used in Indian cookery

 

 

 

 

C.

Role of spices in Indian cookery

 

 

 

 

D.

Indian equivalent of spices (names)

 

 

 

ii) MASALAS

 

 

 

 

A.

Blending of spices

 

 

 

B.

Different masalas used in Indian cookery

 

 

 

 

Wet masalas

 

 

 

 

Dry masalas

 

 

 

C.

Composition of different masalas

 

 

 

D.

Varieties of masalas available in regional areas

 

 

 

E.

Special masala blends

 

 

10

KITCHEN ORGANIZATION AND LAYOUT

02

10%

 

A.

General layout of the kitchen in various organisations

 

 

 

B.

Layout of receiving areas

 

 

 

C.

Layout of service and wash up

 

 

TOTAL

 

 

 

30

100%

 

 

FOUNDATION COURSE IN FOOD PRODUCTION – II (PRACTICAL)

 

 

 

PART A - COOKERY

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

S.No

 

Topic

 

Method

Hours

1

Meat – Identification of various cuts, Carcass

 

 

 

 

demonstration

 

 

 

 

Preparation of basic cuts-Lamb and Pork

Demonstrations &

04

 

 

Chops , Tornado, Fillet, Steaks and Escalope

simple applications

 

 

 

Fish-Identification & Classification

 

 

 

 

Cuts and Folds of fish

 

 

 

2

Identification, Selection and processing of

Demonstrations at

 

 

 

Meat, Fish and poultry.

 

the site in local

04

 

Slaughtering and dressing

 

Area/Slaughtering

 

 

 

 

 

 

 

house/Market

 

3

Preparation of menu

 

 

 

 

Salads & soups- waldrof salad, Fruit salad, Russian

 

 

 

salad, salade nicoise,

 

 

 

 

Cream (Spinach, Vegetable, Tomato),

 

 

 

 

Puree (Lentil, Peas Carrot)

 

 

 

 

International soups

 

 

 

 

Chicken, Mutton and Fish Preparations-

 

 

 

 

Fish orly, a la anglaise, colbert, meuniere, poached,

 

 

 

baked

 

 

Demonstration by

 

 

Entrée-Lamb stew, hot pot, shepherd’s pie, grilled

instructor and

52

 

steaks & lamb/Pork chops, Roast chicken, grilled

applications by

 

 

 

chicken, Leg of Lamb, Beef

 

students

 

 

Simple potato preparations-

 

 

 

 

Basic potato dishes

 

 

 

 

Vegetable preparations-

 

 

 

 

Basic vegetable dishes

 

 

 

 

Indian cookery-

 

 

 

 

Rice dishes, Breads, Main course, Basic Vegetables,

 

 

 

Paneer Preparations

 

 

 

 

 

TOTAL

 

 

60

 

 

PART B - BAKERY & PATISSERIE

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

S.No

 

Topic

 

 

Method

Hours

1

PASTRY:

 

 

 

 

 

Demonstration and Preparation of dishes using

 

Demonstration by

 

 

varieties of Pastry

 

 

instructor and

20

 

Short Crust – Jam tarts, Turnovers

 

 

applications by

 

 

 

 

 

Laminated – Palmiers, Khara Biscuits, Danish

 

students

 

 

 

Pastry, Cream Horns

 

 

 

 

 

Choux Paste – Eclairs, Profiteroles

 

 

 

 

2

COLD SWEET

 

 

 

 

 

Honeycomb mould

 

 

 

 

 

Butterscotch sponge

 

 

Demonstration by

 

 

Coffee mousse

 

 

instructor and

20

 

Lemon sponge

 

 

applications by

 

 

 

 

 

Trifle

 

 

students

 

 

Blancmange

 

 

 

 

 

Chocolate mousse

 

 

 

 

 

Lemon soufflé

 

 

 

 

3

HOT SWEET

 

 

 

 

 

Bread & butter pudding

 

 

Demonstration by

 

 

 

 

instructor and

12

 

Caramel custard

 

 

applications by

 

 

 

 

 

Albert pudding

 

 

students

 

 

Christmas pudding

 

 

 

 

4

INDIAN SWEETS

 

 

Demonstration by

 

 

 

 

 

 

instructor and

08

 

Simple ones such as chicoti, gajjar halwa, kheer

 

applications by

 

 

 

 

 

 

 

 

students

 

 

 

TOTAL

 

 

 

60

 

152 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

MEALS & MENU PLANNING:

 

 

 

 

A.

Origin of Menu

 

01

 

 

B.

Objectives of Menu Planning

 

02

 

 

C.

Types of Menu

 

01

 

 

D.

Courses of French Classical Menu

 

05

 

 

 

Sequence

 

 

 

 

 

Examples from each course

 

 

 

 

 

Cover of each course

 

 

 

 

 

Accompaniments

 

03

 

 

E.

French Names of dishes

 

 

 

F.

Types of Meals

 

03

 

 

 

Early Morning Tea

 

 

 

 

 

Breakfast (English, American Continental, Indian)

 

 

 

 

Brunch

 

 

 

 

 

Lunch

 

 

 

 

 

Afternoon/High Tea

 

 

 

 

 

Dinner

 

 

 

 

 

Supper

 

 

 

 

 

 

 

 

02

I PREPARATION FOR SERVICE

 

02

 

 

A.

Organising Mise-en-scene

 

 

 

 

B.

Organising Mise en place

 

 

 

 

II TYPES OF FOOD SERVICE

 

04

 

 

A.

Silver service

 

 

 

 

B.

Pre-plated service

 

 

 

 

C.

Cafeteria service

 

 

 

 

D.

Room service

 

 

 

 

E.

Buffet service

 

 

 

 

F.

Gueridon service

 

 

 

 

G.

Lounge service

 

 

 

 

 

 

 

 

03

SALE CONTROL SYSTEM

 

06

 

 

A.

KOT/Bill Control System (Manual)

 

 

 

 

 

Triplicate Checking System

 

 

 

 

 

Duplicate Checking System

 

 

 

 

 

Single Order Sheet

 

 

 

 

 

Quick Service Menu & Customer Bill

 

 

 

B.

Making bill

 

 

 

 

C.

Cash handling equipment

 

 

 

 

D.

Record keeping (Restaurant Cashier)

 

 

 

04

TOBACCO

03

 

 

A.

History

 

 

 

B.

Processing for cigarettes, pipe tobacco & cigars

 

 

 

C.

Cigarettes – Types and Brand names

 

 

 

D.

Pipe Tobacco – Types and Brand names

 

 

 

E.

Cigars – shapes, sizes, colours and Brand names

 

 

 

F.

Care and Storage of cigarettes & cigars

 

 

 

 

TOTAL

30

100%

 

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

 

 

 

HOURS ALLOTED: 60

 

MAXIMUM MARKS: 100

 

S.No

 

 

 

Topic

 

Hours

 

 

 

 

 

 

01

REVIEW OF SEMESTER -1

 

 

04

 

 

 

 

 

 

02

TABLE LAY-UP & SERVICE

 

 

16

 

Task-01: A La Carte Cover

 

 

 

 

Task-02: Table d’ Hote Cover

 

 

 

 

Task-03: English Breakfast Cover

 

 

 

 

Task-04: American Breakfast Cover

 

 

 

Task-05: Continental Breakfast Cover

 

 

 

Task-06: Indian Breakfast Cover

 

 

 

 

Task-07: Afternoon Tea Cover

 

 

 

 

Task-08: High Tea Cover

 

 

 

 

TRAY/TROLLEY SET-UP & SERVICE

 

 

 

 

Task-01: Room Service Tray Setup

 

 

 

 

Task-02: Room Service Trolley Setup

 

 

03

PREPARATION FOR SERVICE (RESTAURANT)

04

 

A. Organizing Mise-en-scene

 

 

 

 

B. Organizing Mise-en-Place

 

 

 

 

C. Opening, Operating & Closing duties

 

 

04

PROCEDURE FOR SERVICE OF A MEAL

 

08

 

Task-01: Taking Guest Reservations

 

 

 

Task-02: Receiving & Seating of Guests

 

 

 

Task-03: Order taking & Recording

 

 

 

 

Task-04: Order processing (passing orders to the kitchen)

 

 

Task-05: Sequence of service

 

 

 

 

Task-06: Presentation & Encashing the Bill

 

 

 

Task-07: Presenting & collecting Guest comment cards

 

 

Task-08: Seeing off the Guests

 

 

 

05

Social Skills

 

 

04

 

Task-01: Handling Guest Complaints

 

 

 

Task-02: Telephone manners

 

 

 

 

Task-03: Dining & Service etiquettes

 

 

06

Special Food Service - (Cover, Accompaniments & Service)

12

 

Task-01: Classical Hors d’ oeuvre

 

 

 

 

Oysters

 

Snails

 

 

Caviar

 

Melon

 

 

Smoked Salmon

 

Grapefruit

 

 

Pate de Foie Gras

 

Asparagus

 

 

Task-02: Cheese

 

 

 

 

 

Task-03: Dessert (Fresh Fruit & Nuts)

 

 

 

 

 

 

 

 

 

 

Service of Tobacco

 

 

Cigarettes & Cigars

 

 

 

 

07

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

12

 

Restaurant Vocabulary (English & French)

 

 

French Classical Menu Planning

 

 

French for Receiving, Greeting & Seating Guests

 

 

French related to taking order & description of dishes

 

 

 

TOTAL

60

 

 

 

 

 

153 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (THEORY)

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

TARIFF STRUCTURE

 

04

10%

 

A.

Basis of charging

 

 

 

 

B.

Plans, competition, customer’s profile, standards of service &

 

 

 

 

amenities

 

 

 

 

C.

Hubbart formula

 

 

 

 

D.

Different types of tariffs

 

 

 

 

 

Rack Rate

 

 

 

 

 

Discounted Rates for Corporates, Airlines, Groups & Travel

 

 

 

 

 

Agents

 

 

 

02

FRONT OFFICE AND GUEST HANDLING

 

04

10%

 

Introduction to guest cycle

 

 

 

 

Pre arrival

 

 

 

 

Arrival

 

 

 

 

During guest stay

 

 

 

 

Departure

 

 

 

 

After departure

 

 

 

03

RESERVATIONS

 

07

25%

 

A.

Importance of reservation

 

 

 

 

B.

Modes of reservation

 

 

 

 

C.

Channels and sources (FITs, Travel Agents, Airlines, GITs)

 

 

 

D.

Types of reservations (Tentative, confirmed, guaranteed etc.)

 

 

 

E.

Systems (non automatic, semi automatic fully automatic)

 

 

 

F.

Cancellation

 

 

 

 

G.

Amendments

 

 

 

 

H.

Overbooking

 

 

 

04

ROOM SELLING TECHNIQUES

 

02

05%

 

A.

Up selling

 

 

 

 

B.

Discounts

 

 

 

05

ARRIVALS

 

 

05

20%

 

A.

Preparing for guest arrivals at Reservation and Front Office

 

 

 

B.

Receiving of guests

 

 

 

 

C.

Pre-registration

 

 

 

 

D.

Registration (non automatic, semi automatic and automatic)

 

 

 

E.

Relevant records for FITs, Groups, Air crews & VIPs

 

 

06

DURING THE STAY ACTIVITIES

 

06

20%

 

A.

Information services

 

 

 

 

B.

Message and Mail Handling

 

 

 

 

C.

Key Handling

 

 

 

 

D.

Room selling technique

 

 

 

 

E.

Hospitality desk

 

 

 

F.

Complaints handling

 

 

 

G.

Guest handling

 

 

 

H.

Guest history

 

 

07

FRONT OFFICE CO-ORDINATION

02

10%

 

With other departments of hotel

 

 

 

 

TOTAL

30

100

 

FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (PRACTICALS)

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

Hands on practice of computer applications on PMS.

 

 

S.No.

Suggested tasks on Fidelio

1

Hot function keys

 

2

Create and update guest profiles

 

 

 

 

3

Make FIT reservation

 

4

Send confirmation letters

 

5

Printing registration cards

 

6

Make an Add-on reservation

 

7

Amend a reservation

 

8

Cancel a reservation-with deposit and without deposit

9

Log onto cashier code

 

10

Process a reservation deposit

 

11

Pre-register a guest

 

12

Put message and locator for a guest

 

13

Put trace for guest

 

14

Check in a reserved guest

 

15

Check in day use

 

16

Check –in a walk-in guest

 

17

Maintain guest history

 

18

Issue a new key

 

19

Verify a key

 

20

Cancel a key

 

21

Issue a duplicate key

 

22

Extend a key

 

23

Programme keys continuously

 

24

Re-programme keys

 

25

Programme one key for two rooms

 

 

BHM154 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

ROOM LAYOUT AND GUEST SUPPLIES

 

04

15%

 

 

A.

Standard rooms, VIP ROOMS

 

 

 

 

 

B.

Guest’s special requests

 

 

 

02

 

AREA CLEANING

 

06

20%

 

 

A.

Guest rooms

 

 

 

 

 

B.

Front-of-the-house Areas

 

 

 

 

 

C.

Back-of-the house Areas

 

 

 

 

 

D.

Work routine and associated problems e.g. high traffic areas,

 

 

 

 

 

Façade cleaning etc.

 

 

 

03

ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING

10

35%

 

 

DEPARTMENT

 

 

 

 

 

A.

Reporting Staff placement

 

 

 

 

 

B.

Room Occupancy Report

 

 

 

 

 

C.

Guest Room Inspection

 

 

 

 

 

D.

Entering Checklists, Floor Register, Work Orders, Log Sheet.

 

 

 

 

E.

Lost and Found Register and Enquiry File

 

 

 

 

F.

Maid’s Report and Housekeeper’s Report

 

 

 

 

G.

Handover Records

 

 

 

 

 

H.

Guest’s Special Requests Register

 

 

 

 

 

I.

Record of Special Cleaning

 

 

 

 

 

J.

Call Register

 

 

 

 

 

K.

VIP Lists

 

 

 

04

TYPES OF BEDS AND MATTRESSES

 

02

5%

05

 

PEST CONTROL

 

 

20%

 

 

A.

Areas of infestation

 

03

 

 

 

B.

Preventive measures and Control measure

03

 

06

 

KEYS

 

 

02

5%

 

 

A.

Types of keys

 

 

 

 

 

B.

Computerised key cards

 

 

 

 

 

C.

Key control

 

 

 

 

 

 

 

 

 

TOTAL

 

 

 

30

100%

 

 

FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (PRACTICAL)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

01

Review of semester 1

 

2

02

Servicing guest room(checkout/ occupied and vacant)

6

 

ROOM

 

 

 

Task 1- open curtain and adjust lighting

 

 

 

Task 2-clean ash and remove trays if any

 

 

 

Task 3- strip and make bed

 

 

 

Task 4- dust and clean drawers and replenish supplies

 

 

Task 5-dust and clean furniture, clockwise or anticlockwise

 

 

Task 6- clean mirror

 

 

 

Task 7- replenish all supplies

 

 

 

Task 8-clean and replenish minibar

 

 

 

Task 9-vaccum clean carpet

 

 

 

Task 10- check for stains and spot cleaning

 

 

 

BATHROOM

 

 

 

Task 1-disposed soiled linen

 

 

 

Task 2-clean ashtray

 

 

 

Task 3-clean WC

 

 

 

Task 4-clean bath and bath area

 

 

 

Task 5-wipe and clean shower curtain

 

 

 

Task 6- clean mirror

 

 

 

Task 7-clean tooth glass

 

 

 

Task 8-clean vanitory unit

 

 

 

Task 9- replenish bath supplies

 

 

 

Task 10- mop the floor

 

 

 

 

 

 

03

Bed making supplies (day bed/ night bed)

 

8

 

Step 1-spread the first sheet(from one side)

 

 

 

Step 2-make miter corner (on both corner of your side)

 

 

Step 3- spread second sheet (upside down)

 

 

 

Step 4-spread blanket

 

 

 

Step 5- Spread crinkle sheet

 

 

 

Step 6- make two folds on head side with all three (second sheet, blanket and crinkle

 

 

sheet)

 

 

 

Step 7- tuck the folds on your side

 

 

 

Step 8- make miter corner with all three on your side

 

 

Step 9- change side and finish the bed in the same way

 

 

Step 10- spread the bed spread and place pillow

 

04

Records

 

4

 

Room occupancy report

 

 

 

Checklist

 

 

 

Floor register

 

 

 

Work/ maintenance order]

 

 

 

Lost and found

 

 

 

Maid’s report

 

 

 

Housekeeper’s report

 

 

 

Log book

 

 

 

Guest special request register

 

 

Record of special cleaning

 

 

Call register

 

 

VIP list

 

 

Floor linen book/ register

 

 

 

 

05

Guest room inspection

2

06

Minibar management

2

 

Issue

 

 

stock taking

 

 

checking expiry date

 

07

Handling room linen/ guest supplies

4

 

maintaining register/ record

 

 

replenishing floor pantry

 

 

stock taking

 

08

Guest handling

2

 

Guest request

 

 

Guest complaints

 

 

 

 

BHM - ACCOUNTANCY

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

INTRODUCTION TO ACCOUNTING

 

04

5%

 

A.

Meaning and Definition

 

 

 

 

B.

Types and Classification

 

 

 

 

C.

Principles of accounting

 

 

 

 

D.

Systems of accounting

 

 

 

 

E.

Generally Accepted Accounting Principles (GAAP)

 

 

02

PRIMARY BOOKS (JOURNAL)

 

10

15%

 

A.

Meaning and Definition

 

 

 

 

B.

Format of Journal

 

 

 

 

C.

Rules of Debit and Credit

 

 

 

 

D.

Opening entry, Simple and Compound entries

 

 

 

E.

Practicals

 

 

 

03

SECONDARY BOOK (LEDGER)

 

06

10%

 

A.

Meaning and Uses

 

 

 

 

B.

Formats

 

 

 

 

 

C.

Posting

 

 

 

 

 

D.

Practicals

 

 

 

04

SUBSIDIARY BOOKS

 

06

10%

 

A.

Need and Use

 

 

 

 

B.

Classification

 

 

 

 

 

Purchase Book

 

 

 

 

 

Sales Book

 

 

 

 

 

Purchase Returns

 

 

 

 

 

Sales Returns

 

 

 

 

 

Journal Proper

 

 

 

 

 

Practicals

 

 

 

05

CASH BOOK

 

 

10

15%

 

A.

Meaning

 

 

 

 

B.

Advantages

 

 

 

 

C.

Simple, Double and Three Column

 

 

 

 

D.

Petty Cash Book with Imprest System (simple and tabular forms)

 

 

 

E.

Practicals

 

 

 

06

BANK RECONCILIATION STATEMENT

 

04

5%

 

A.

Meaning

 

 

 

 

B.

Reasons for difference in Pass Book and Cash Book Balances

 

 

 

C.

Preparation of Bank Reconciliation Statement

 

 

 

D.

No Practicals

 

 

 

07

TRIAL BALANCE

 

06

10%

 

A.

Meaning

 

 

 

 

B.

Methods

 

 

 

C.

Advantages

 

 

 

D.

Limitations

 

 

 

E.

Practicals

 

 

08

FINAL ACCOUNTS

12

25%

 

A.

Meaning

 

 

 

B.

Procedure for preparation of Final Accounts

 

 

 

C.

Difference between Trading Accounts, Profit & Loss Accounts and

 

 

 

 

Balance Sheet

 

 

 

D.

Adjustments (Only four)

 

 

 

 

Closing Stock

 

 

 

 

Pre-paid Expenses

 

 

 

 

Outstanding Expenses

 

 

 

 

Depreciation

 

 

09

CAPITAL AND REVENUE EXPENDITURE

02

5%

 

A.

Meaning

 

 

 

B.

Definition of Capital and Revenue Expenditure

 

 

TOTAL

 

 

 

60

100%

NOTE: USE OF CALCULATORS IS PERMITTED

 

 

BHM109 - COMMUNICATION

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 50

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

BUSINESS COMMUNICATION

 

7

20%

 

A.

Need

 

 

 

 

B.

Purpose

 

 

 

 

C.

Nature

 

 

 

 

D.

Models

 

 

 

 

E.

Barriers to communication

 

 

 

 

F.

Overcoming the barriers

 

 

 

02

LISTENING ON THE JOB

 

6

20%

 

A.

Definition

 

 

 

 

B.

Levels and types of listening

 

 

 

 

C.

Listening barriers

 

 

 

 

D.

Guidelines for effective listening

 

 

 

 

E.

Listening computerization and note taking

 

 

03

EFFECTIVE SPEAKING

 

7

20%

 

A.

Restaurant and hotel English

 

 

 

 

B.

Polite and effective enquiries and responses

 

 

 

C.

Addressing a group

 

 

 

 

D.

Essential qualities of a good speaker

 

 

 

 

E.

Audience analysis

 

 

 

 

F.

Defining the purpose of a speech, organizing the ideas and

 

 

 

 

delivering the speech

 

 

 

04

NON VERBAL COMMUNICATION

 

4

15%

 

A.

Definition, its importance and its inevitability

 

 

 

B.

Kinesics: Body movements, facial expressions, posture, eye

 

 

 

 

contact etc.

 

 

 

 

C.

Protemies: The communication use of space

 

 

 

D.

Paralanguage: Vocal behaviour and its impact on verbal

 

 

 

 

communication

 

 

 

 

E.

Communicative use of artifacts – furniture, plants, colours,

 

 

 

 

architects etc.

 

 

 

05

SPEECH IMPROVEMENT

 

4

15%

 

A.

Pronunciation, stress, accent

 

 

 

 

B.

Important of speech in hotels

 

 

 

 

C.

Common phonetic difficulties

 

 

 

 

D.

Connective drills exercises

 

 

 

 

E.

Introduction to frequently used foreign sounds

 

 

06

USING THE TELEPHONE

 

2

10%

 

A.

The nature of telephone activity in the hotel industry

 

 

 

B.

The need for developing telephone skills

 

 

 

C.

Developing telephone skills

 

 

 

TOTAL

 

 

 

30

100%

FOUNDATION COURSE IN TOURISM (BHM110)

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

Syllabus

Block-1 Tourism Phenomenon

Unit

1

Understanding Tourism – I

Unit

2

Understanding Tourism – II

Unit

3

Historical Evolution and Development

Block-2

 

Tourism Industry

Unit

4

Tourism System

Unit

5

Constituents of Tourism Industry and Tourism Organisations

Unit

6

Tourism Regulations

Unit

7

Statistics and Measurements

Block-3

 

Tourism Services and Operations – 1

Unit

8

Modes of Transport

Unit

9

Tourist Accommodation

Unit

10

Informal Services in Tourism

Unit

11

Subsidiary Services: Categories and Roles

Unit

12

Shops, Emporiums and Melas (Fairs)

Block-4

 

Tourism Services and Operations – 2

Unit

13

Travel Agency

Unit

14

Tour Operators

Unit

15

Guides and Escorts

Unit

16

Tourism Information

Block-5

 

Geography and Tourism

Unit

17

India’s Biodiversity: Landscape, Environment and Ecology

Unit

18

Seasonality and Destinations

Unit

19

Map and Chart Work

Block-6

 

Tourism Marketing and Communications

Unit

20

Tourism Marketing – 1: Relevance, Product Design, Market Research

Unit

21

Tourism Marketing – 2: Promotional Events, Advertising Publicity, Selling

Unit

22

Role of Media

Unit

23

Writing for Tourism

Unit

24

Personality Development and Communicating Skills

Block-7

 

Tourism: The Cultural Heritage

Unit

25

Use of History

Unit

26

Monuments and Museums

Unit

27

Living Culture and Performing Arts

Unit

28

Religions of India

Block-8

 

Tourism: Planning and Policy

Unit

29

Tourism Policy and Planning

Unit

30

Infrastructural Development

Unit

31

Local Bodies, Officials and Tourism

Unit

32

Development, Dependency and Manila Declaration

Block-9

 

Tourism Impact

Unit

33

Economic Impact

Unit

34

Social, Environmental and Political Impacts

Unit

35

Threats and Obstacles to Tourism