Bachelor of Science in Hospitality and Hotel Administration

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

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

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%

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%

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