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 3RD / 4TH SEMESTER

CIRCULATED – 18th JUNE 2010

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS)

National Council Component

No.

Subject

Subject

Hours per

Term Marks*

 

code

 

Semester

 

 

 

 

 

 

Th.

 

Pr.

Th.

 

Pr.

1

BHM201

Food Production Operations

02

 

08

100

 

100

2

BHM202

Food & Beverage Operations

02

 

02

100

 

100

3

BHM203

Front Office Operations

02

 

02

100

 

100

4

BHM204

Accommodation Operations

02

 

02

100

 

100

5

BHM205

Food & Beverage Controls

02

 

-

100

 

-

6

BHM206

Hotel Accountancy

02

 

-

100

 

-

7

BHM207

Food Safety & Quality

02

 

-

50

 

-

8

--

Research Methodology

01

 

-

-

 

-

 

TOTAL:

 

15

 

14

650

 

400

GRAND TOTAL

 

 

29

 

1050

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

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME

No.

Subject

Subject

 

Marks

 

code

 

 

 

01

BHM208

Industrial Training (17 weeks)

 

200

TOTAL:

 

 

200

IGNOU Component

 

 

 

 

 

 

No.

Subject

Subject

Counselling sessions

 

code

 

 

 

01

BHM209

Management in Tourism

10-12 counselling sessions of two hours

 

 

 

each per group per year

02

BHM210

Communication Skills in English

10-12 counselling sessions of two hours

 

 

 

each per group per year

03

BHM211

Human Resource Management

10-12 counselling sessions of two hours

 

 

 

each per group per year

 

BHM201 - FOOD PRODUCTION OPERATIONS – THEORY

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

Topic

Hours

Weight

 

 

 

age

01

QUANTITY FOOD PRODUCTION

07

05%

 

EQUIPMENT

 

 

A.Equipment required for mass/volume feeding

B.Heat and cold generating equipment

C.Care and maintenance of this equipment

D.Modern developments in equipment manufacture

MENU PLANNING

10%

A.Basic principles of menu planning – recapitulation

B.Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units

C.Planning menus for

School/college students

Industrial workers

Hospitals

Outdoor parties

Theme dinners

Transport facilities, cruise lines, airlines, railway

D.Nutritional factors for the above

 

INDENTING

 

05%

 

 

 

 

Principles of Indenting for volume feeding

 

 

Portion sizes of various items for different types of volume

 

 

feeding

 

 

Modifying recipes for indenting for large scale catering

 

 

Practical difficulties while indenting for volume feeding

 

 

PLANNING

 

05%

 

 

 

 

Principles of planning for quantity food production with regard to

 

 

Space allocation

 

 

Equipment selection

 

 

Staffing

 

 

 

 

02

VOLUME FEEDING

07

 

A. Institutional and Industrial Catering

5%

 

Types of Institutional & Industrial Catering

 

 

Problems associated with this type of catering

 

 

Scope for development and growth

 

 

B. Hospital Catering

5%

 

Highlights of Hospital Catering for patients, staff, visitors

 

 

 

 

 

Diet menus and nutritional requirements

 

 

 

 

C.

Off Premises Catering

 

5%

 

 

 

 

Reasons for growth and development

 

 

 

 

 

 

Menu Planning and Theme Parties

 

 

 

 

 

 

Concept of a Central Production Unit

 

 

 

 

 

 

Problems associated with off-premises catering

 

 

 

 

D.

Mobile Catering

 

5%

 

 

 

 

 

 

 

 

Characteristics of Rail, Airline (Flight Kitchens and Sea

 

 

 

 

 

 

Catering)

 

 

 

 

 

 

Branches of Mobile Catering

 

 

 

 

E. Quantity Purchase & Storage

 

5%

 

 

 

 

 

 

 

Introduction to purchasing

 

 

 

 

 

Purchasing system

 

 

 

 

 

Purchase specifications

 

 

 

 

 

Purchasing techniques

 

 

 

 

 

Storage

 

 

03

 

REGIONAL INDIAN CUISINE

16

15%

 

 

A. Introduction to Regional Indian Cuisine

 

 

 

 

B. Heritage of Indian Cuisine

 

 

 

 

C. Factors that affect eating habits in different parts of the country

 

 

 

 

D. Cuisine and its highlights of different states/regions/communities to

 

 

 

 

 

be discussed under:

 

 

 

 

 

Geographic location

 

 

 

 

 

Historical background

 

 

 

 

 

Seasonal availability

 

 

 

 

 

Special equipment

 

 

 

 

 

Staple diets

 

 

 

 

 

Specialty cuisine for festivals and special occasions

 

 

 

 

STATES

 

 

 

25%

 

 

 

 

 

 

 

 

Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala,

 

 

 

 

Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan,

 

 

 

 

Tamil Nadu and Uttar Pradesh/Uttaranchal

 

 

 

 

COMMUNITIES

 

 

10%

 

 

 

 

 

 

 

Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian

 

 

 

 

and Bohri

 

 

 

 

 

 

DISCUSSIONS

 

 

 

 

 

Indian Breads, Indian Sweets, Indian Snacks

 

 

TOTAL

 

 

 

 

 

30

100%

FOOD PRODUCTION OPERATIONS – PRACTICAL

HOURS ALLOTED: 120 MAXIMUM MARKS: 100

Each institute to formulate 36 set of menus from the following cuisines.

Awadh

Bengal

Goa

Gujarat

Hyderabad

Kashmiri

Maharastra

Punjabi

Rajasthan

South India (Tamilnadu, Karnataka, Kerala)

SUGGESTED MENUS

MAHARASTRIAN

MENU 01

Masala Bhat

 

Kolhapuri Mutton

 

Batata Bhajee

 

Masala Poori

 

Koshimbir

 

Coconut Poli

MENU 02

Moong Dal Khichdee

 

Patrani Macchi

 

Tomato Saar

 

Tilgul Chapatti

 

Amti

 

Basundi

AWADH

 

MENU 01

Yakhni Pulao

 

Mughlai Paratha

 

Gosht Do Piaza

 

Badin Jaan

 

Kulfi with Falooda

MENU 02

Galouti Kebab

 

Bakarkhani

 

Gosht Korma

 

Paneer Pasanda

 

Muzzafar

BENGALI

 

MENU 01

Ghee Bhat

 

Macher Jhol

 

Aloo Posto

 

Misti Doi

MENU 02

Doi Mach

 

Tikoni Pratha

 

Baigun Bhaja

 

Payesh

MENU 03

Mach Bhape

 

Luchi

 

Sukto

 

Kala Jamun

MENU 04

Prawan Pulao

 

Mutton Vidalloo

 

Beans Foogath

 

Dodol

GOAN

 

MENU 01

Arroz

 

Galina Xacutti

 

Toor Dal Sorak

 

Alle Belle

MENU 02

Coconut Pulao

 

Fish Caldeen

 

Cabbage Foogath

 

Bibinca

PUNJABI

 

MENU 01

Rada Meat

 

Matar Pulao

 

Kadhi

 

Punjabi Gobhi

 

Kheer

MENU 02

Amritsari Macchi

 

Rajmah Masala

 

Pindi Chana

 

Bhaturas

 

Row Di Kheer

MENU 03

Sarson Da Saag

 

Makki Di Roti

 

Peshawari Chole

 

Motia Pulao

 

Sooji Da Halwa

MENU 04

Tandoori Roti

 

Tandoori Murg

 

Dal Makhani

 

Pudinia Chutny

 

Baingan Bhartha

 

Savian

SOUTH INDIAN

 

MENU 01

Meen Poriyal

 

Curd Rice

 

Thoran

 

Rasam

 

Pal Payasam

MENU 02

Line Rice

 

Meen Moilee

 

Olan

 

Malabari Pratha

 

Parappu Payasam

MENU 03

Tamarind Rice

 

Kori Gashi

 

Kalan

 

Sambhar

 

Savian Payasam

MENU 04

Coconut Rice

 

Chicken Chettinad

 

Avial

 

Huli

 

Mysore Pak

RAJASTHANI

 

MENU 01

Gatte Ka Pulao

 

Lal Maas

 

Makki Ka Soweta

 

Chutny (Garlic)

 

Dal Halwa

MENU 02

Dal

 

Batti

 

Churma

 

Besan Ke Gatte

 

Ratalu Ki Subzi

 

Safed Mass

GUJRATI

 

MENU 01

Sarki

 

Brown Rice

 

Salli Murg

 

Gujrati Dal

 

Methi Thepla

 

Shrikhand

MENU 02

Gujrati Khichadi

 

Oondhiyu

 

Batata Nu Tomato

 

Osaman

 

Jeera Poori

 

Mohanthal

HYDERABADI

 

MENU 01

Sofyani Biryani

 

Methi Murg

 

Tomato Kut

 

Hare Piaz ka Raita

 

Double Ka Meetha

MENU 02

Kachi Biryani

 

Dalcha

 

Mirchi Ka Salan

 

Mix Veg. Raita

 

Khumani Ka Meetha

KASHMIRI

Two menus may be formed out of the Dishes given as under:

Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas

Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh

Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji

Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa

Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney)

Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc.

 

 

 

BHM202 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

ALCOHOLIC BEVERAGE

 

03

7%

 

A.

Introduction and definition

 

 

 

 

B.

Production of Alcohol

 

 

 

 

 

Fermentation process

 

 

 

 

 

Distillation process

 

 

 

 

C.

Classification with examples

 

 

 

02

DISPENSE BAR

 

02

07%

 

A.

Introduction and definition

 

 

 

 

B.

Bar layout – physical layout of bar

 

 

 

 

C.

Bar stock – alcohol & non alcoholic beverages

 

 

 

D.

Bar equipment

 

 

 

03

WINES

 

 

 

08

30%

 

A.

Definition & History

 

 

 

 

B.

Classification with examples

 

 

 

 

 

Table/Still/Natural

 

 

 

 

 

Sparkling

 

 

 

 

 

Fortified

 

 

 

 

 

Aromatized

 

 

 

 

C.

Production of each classification

 

 

 

 

D.

Old World wines (Principal wine regions, wine laws, grape varieties,

 

 

 

 

production and brand names)

 

 

 

 

 

France

 

 

 

 

 

Germany

 

 

 

 

 

Italy

 

 

 

 

 

Spain

 

 

 

 

 

Portugal

 

 

 

 

E.

New World Wines (Principal wine regions, wine laws, grape

 

 

 

 

varieties, production and brand names)

 

 

 

 

 

USA

 

 

 

 

 

Australia

 

 

 

 

 

India

 

 

 

 

 

Chile

 

 

 

 

 

South Africa

 

 

 

 

 

Algeria

 

 

 

 

 

New Zealand

 

 

 

 

F.

Food & Wine Harmony

 

 

 

 

G.

Storage of wines

 

 

 

 

H.

Wine terminology (English & French)

 

 

 

04

BEER

 

 

 

04

15%

 

A.

Introduction & Definition

 

 

 

 

B.

Types of Beer

 

 

 

 

C.

Production of Beer

 

 

 

 

D.

Storage

 

 

 

05

SPIRITS

 

 

07

25

10

 

A.

Introduction & Definition

 

 

 

B.

Production of Spirit

 

 

 

 

Pot-still method

 

 

 

 

Patent still method

 

 

 

C.

Production of

 

 

 

 

Whisky

 

 

 

 

Rum

 

 

 

 

Gin

 

 

 

 

Brandy

 

 

 

 

Vodka

 

 

 

 

Tequilla

 

 

 

D.

Different Proof Spirits

 

 

 

 

American Proof

 

 

 

 

British Proof (Sikes scale)

 

 

 

 

Gay Lussac (OIML Scale)

 

 

06

APERITIFS

 

03

08%

 

A.

Introduction and Definition

 

 

 

B.

Types of Aperitifs

 

 

 

 

Vermouth (Definition, Types & Brand names)

 

 

 

 

Bitters (Definition, Types & Brand names)

 

 

07

LIQUEURS

 

03

08%

 

A.

Definition & History

 

 

 

B.

Production of Liqueurs

 

 

 

C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean &

 

 

 

 

Kernel)

 

 

 

D. Popular Liqueurs (Name, colour, predominant flavour & country of

 

 

 

 

origin)

 

 

TOTAL

 

 

 

30

100%

 

 

FOOD & BEVERAGE SERVICE OPERATIONS - PRACTICAL

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

S.No

 

Topic

 

Hours

 

 

 

 

01

Dispense Bar – Organizing Mise-en-place

 

05

 

Task-01 Wine service equipment

 

 

 

Task-02 Beer service equipment

 

 

 

Task-03 Cocktail bar equipment

 

 

 

Task-04 Liqueur / Wine Trolley

 

 

 

Task-05 Bar stock - alcoholic & non-alcoholic beverages

 

 

Task-06 Bar accompaniments & garnishes

 

 

 

Task-07 Bar accessories & disposables

 

 

02

Service of Wines

 

05

 

Task-01 Service of Red Wine

 

 

 

Task-02 Service of White/Rose Wine

 

 

 

Task-03 Service of Sparkling Wines

 

 

 

Task-04 Service of Fortified Wines

 

 

 

Task-05 Service of Aromatized Wines

 

 

 

Task-06 Service of Cider, Perry & Sake

 

 

03

Service of Aperitifs

 

03

 

Task-01 Service of Bitters

 

 

 

Task-02 Service of Vermouths

 

 

04

Service of Beer

 

02

 

Task-01 Service of Bottled & canned Beers

 

 

 

Task-02 Service of Draught Beers

 

 

05

Service of Spirits

 

04

 

Task-01 Service styles – neat/on-the-rocks/with appropriate mixers

 

 

Task-02 Service of Whisky

 

 

 

Task-03 Service of Vodka

 

 

 

Task-04 Service of Rum

 

 

 

Task-05 Service of Gin

 

 

 

Task-06 Service of Brandy

 

 

 

Task-07 Service of Tequila

 

 

06

Service of Liqueurs

 

03

 

Task-01 Service styles – neat/on-the-rocks/with cream/en frappe

 

 

Task-02 Service from the Bar

 

 

 

Task-03 Service from Liqueur Trolley

 

 

07

Wine & Drinks List

 

04

 

Task-01 Wine Bar

 

 

 

Task-02 Beer Bar

 

 

 

Task-03 Cocktail Bar

 

 

08

Matching Wines with Food

 

04

 

Task-01 Menu Planning with accompanying Wines

 

 

Continental Cuisine

 

 

 

Indian Regional Cuisine

 

 

 

Task-02 Table laying & Service of menu with accompanying Wines

 

 

Continental Cuisine

 

 

 

Indian Regional Cuisine

 

 

 

 

TOTAL

 

30

 

 

 

 

 

 

 

 

BHM203 - FRONT OFFICE OPERATIONS – THEORY

 

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

COMPUTER APPLICATION IN FRONT OFFICE OPERATION

02

5%

 

A.

Role of information technology in the hospitality industry

 

 

 

B.

Factors for need of a PMS in the hotel

 

 

 

 

C.

Factors for purchase of PMS by the hotel

 

 

 

 

D.

Introduction to Fidelio & Amadeus

 

 

 

02

FRONT OFFICE (ACCOUNTING)

 

06

20%

 

A.

Accounting Fundamentals

 

 

 

 

B.

Guest and non guest accounts

 

 

 

 

C.

Accounting system

 

 

 

 

 

Non automated – Guest weekly bill, Visitors tabular ledger

 

 

 

 

Semi automated

 

 

 

 

 

Fully automated

 

 

 

03

CHECK OUT PROCEDURES

 

04

20%

 

Guest accounts settlement

 

 

 

 

 

-

Cash and credit

 

 

 

 

 

- Indian currency and foreign currency

 

 

 

 

 

- Transfer of guest accounts

 

 

 

 

 

-

Express check out

 

 

 

04

CONTROL OF CASH AND CREDIT

 

04

15%

05

NIGHT AUDITING

 

04

15%

 

A.

Functions

 

 

 

 

B.

Audit procedures (Non automated, semi automated and fully

 

 

 

 

automated)

 

 

 

06

FRONT OFFICE & GUEST SAFETY AND SECURITY

05

20%

 

A.

Importance of security systems

 

 

 

 

B.

Safe deposit

 

 

 

 

C.

Key control

 

 

 

 

D.

Emergency situations (Accident, illness, theft, fire, bomb)

 

 

07

FRENCH

 

 

05

5%

 

A.

Expressions de politesse et les commander et Expressions

 

 

 

 

d’encouragement

 

 

 

 

B.

Basic conversation related to Front Office activities such as

 

 

 

 

Reservations (personal and telephonic)

 

 

 

 

Reception (Doorman, Bell Boys, Receptionist etc.)

 

 

 

 

Cleaning of Room & change of Room etc.

 

 

TOTAL

 

 

 

 

30

100%

FRONT OFFICE OPERATIONS - PRACTICAL

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

A.Hands on practice of computer applications related to Front Office procedures such as

Reservation,

Registration,

Guest History,

Telephones,

Housekeeping,

Daily transactions

B.Front office accounting procedures

oManual accounting o Machine accounting

o Payable, Accounts Receivable, Guest History, Yield Management

C.Role Play

D.Situation Handling

 

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

 

 

S.No

Topic

1

Hot function keys

2

Create and update guest profiles

3

Send confirmation letters

4

Print registration cards

5

Make FIT reservation & group reservation

6

Make an Add-on reservation

7

Amend a reservation

8

Cancel a reservation-with deposit and without deposit

9

Log onto cahier 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

Make sharer reservation

19

Add a sharer to a reservation

20

Make A/R account

21

Take reservation through Travel Agent/Company/ Individual or Source

22

Make room change

23

Make check and update guest folios

24

Process charges for in-house guests and non-resident guests.

25

Handle allowances and discounts and packages

26

Process advance for in-house guest

27

Put routing instructions

28

Print guest folios during stay

29

Processing foreign currency exchange/ cheque exchange

30

Process guest check out by cash and credit card

31

Check out without closing folio-Skipper accounts

32

Handle paymaster folios

33

Check out using city ledger

34

Print guest folio during check out

35

Close bank at end of each shift

36

Check room rate and variance report

37

Tally Allowances for the day at night

38

Tally paid outs for the day at night

39

Tally forex for the day at night

40

Credit check report

 

 

BHM204 - ACCOMMODATION OPERATIONS - THEORY

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01.

LINEN ROOM

 

10

35%

 

A.

Activities of the Linen Room

 

 

 

 

B.

Layout and equipment in the Linen Room

 

 

 

C.

Selection criteria for various Linen Items & fabrics suitable for this

 

 

 

 

purpose

 

 

 

 

D.

Purchase of Linen

 

 

 

 

E.

Calculation of Linen requirements

 

 

 

 

F.

Linen control-procedures and records

 

 

 

 

G.

Stocktaking-procedures and records

 

 

 

 

H.

Recycling of discarded linen

 

 

 

 

I.

Linen Hire

 

 

 

02.

UNIFORMS

 

03

10%

 

A.

Advantages of providing uniforms to staff

 

 

 

B.

Issuing and exchange of uniforms; type of uniforms

 

 

 

C.

Selection and designing of uniforms

 

 

 

 

D. Layout of the Uniform room

 

 

 

03.

SEWING ROOM

 

02

5%

 

A.

Activities and areas to be provided

 

 

 

 

B.

Equipment provided

 

 

 

04.

LAUNDRY

 

10

35%

 

A.

Commercial and On-site Laundry

 

 

 

 

B.

Flow process of Industrial Laundering-OPL

 

 

 

C.

Stages in the Wash Cycle

 

 

 

 

D.

Laundry Equipment and Machines

 

 

 

 

E.

Layout of the Laundry

 

 

 

 

F.

Laundry Agents

 

 

 

 

G.

Dry Cleaning

 

 

 

 

H.

Guest Laundry/Valet service

 

 

 

 

I.

Stain removal

 

 

 

05.

FLOWER ARRANGEMENT

 

03

10%

 

A.

Flower arrangement in Hotels

 

 

 

 

B.

Equipment and material required for flower arrangement

 

 

 

C.

Conditioning of plant material

 

 

 

 

D.

Styles of flower arrangements

 

 

 

 

E.

Principles of design as applied to flower arrangement

 

 

06.

INDOOR PLANTS

 

02

5%

 

Selection and care

 

 

 

 

 

TOTAL

 

30

100%

 

ACCOMMODATION OPERATIONS - PRACTICAL

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

S.No.

Topic

 

Hours

 

 

 

 

01

Layout of Linen and Uniform Room/Laundry

 

03

02

Laundry Machinery and Equipment

 

10

03

Stain Removal

 

06

04

Flower Arrangement

 

08

05

Selection and Designing of Uniforms

 

03

 

 

BHM205 - FOOD & BEVERAGE CONTROLS

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

FOOD COST CONTROL

 

02

5%

 

A.

Introduction to Cost Control

 

 

 

 

B.

Define Cost Control

 

 

 

 

C.

The Objectives and Advantages of Cost Control

 

 

 

D.

Basic costing

 

 

 

 

E.

Food costing

 

 

 

02

FOOD CONTROL CYCLE

 

07

25%

 

A.

Purchasing Control

 

 

 

 

B.

Aims of Purchasing Policy

 

 

 

 

C.

Job Description of Purchase Manager/Personnel

 

 

 

D.

Types of Food Purchase

 

 

 

 

E.

Quality Purchasing

 

 

 

 

F.

Food Quality Factors for different commodities

 

 

 

G.

Definition of Yield

 

 

 

 

H.

Tests to arrive at standard yield

 

 

 

 

I.

Definition of Standard Purchase Specification

 

 

 

J.

Advantages of Standard Yield and Standard Purchase

 

 

 

 

Specification

 

 

 

 

K.

Purchasing Procedure

 

 

 

 

L.

Different Methods of Food Purchasing

 

 

 

 

M.

Sources of Supply

 

 

 

 

N.

Purchasing by Contract

 

 

 

 

O.

Periodical Purchasing

 

 

 

 

P.

Open Market Purchasing

 

 

 

 

Q.

Standing Order Purchasing

 

 

 

 

R.

Centralised Purchasing

 

 

 

 

S.

Methods of Purchasing in Hotels

 

 

 

 

T.

Purchase Order Forms

 

 

 

 

U.

Ordering Cost

 

 

 

 

V.

Carrying Cost

 

 

 

 

W.

Economic Order Quantity

 

 

 

 

X.

Practical Problems

 

 

 

03

RECEIVING CONTROL

 

05

15

 

A.

Aims of Receiving

 

 

 

 

B.

Job Description of Receiving Clerk/Personnel

 

 

 

C.

Equipment required for receiving

 

 

 

 

D.

Documents by the Supplier (including format)

 

 

 

E.

Delivery Notes

 

 

 

 

F.

Bills/Invoices

 

 

 

 

G.

Credit Notes

 

 

 

 

H.

Statements

 

 

 

 

I.

Records maintained in the Receiving Department

 

 

 

J.

Goods Received Book

 

 

 

 

K.

Daily Receiving Report

 

 

 

 

L.

Meat Tags

 

 

 

 

M.

Receiving Procedure

 

 

 

 

 

 

 

 

 

 

N.

Blind Receiving

 

 

 

 

O.

Assessing the performance and efficiency of receiving department

 

 

 

P.

Frauds in the Receiving Department

 

 

 

Q.

Hygiene and cleanliness of area

 

 

04

STORING & ISSUING CONTROL

 

08

25

 

A.

Storing Control

 

 

 

 

B.

Aims of Store Control

 

 

 

 

C.

Job Description of Food Store Room Clerk/personnel

 

 

 

D.

Storing Control

 

 

 

 

E.

Conditions of facilities and equipment

 

 

 

F.

Arrangements of Food

 

 

 

 

G.

Location of Storage Facilities

 

 

 

 

H.

Security

 

 

 

 

 

I.

Stock Control

 

 

 

 

J.

Two types of foods received – direct stores (Perishables/non-

 

 

 

 

perishables)

 

 

 

 

K.

Stock Records Maintained Bin Cards (Stock Record Cards/Books)

 

 

 

L.

Issuing Control

 

 

 

 

M.

Requisitions

 

 

 

 

N.

Transfer Notes

 

 

 

 

O.

Perpetual Inventory Method

 

 

 

 

P.

Monthly Inventory/Stock Taking

 

 

 

 

Q.

Pricing of Commodities

 

 

 

 

R.

Stock taking and comparison of actual physical inventory and Book

 

 

 

 

value

 

 

 

 

 

S.

Stock levels

 

 

 

 

T.

Practical Problems

 

 

 

 

U.

Hygiene & Cleanliness of area

 

 

 

05

PROUCTION CONTROL

 

04

15

 

A.

Aims and Objectives

 

 

 

 

B.

Forecasting

 

 

 

 

C.

Fixing of Standards

 

 

 

 

 

Definition of standards (Quality & Quantity)

 

 

 

 

Standard Recipe (Definition, Objectives and various tests)

 

 

 

 

Standard Portion Size (Definition, Objectives and

 

 

 

 

 

equipment used)

 

 

 

 

 

Standard Portion Cost

(Objectives & Cost Cards)

 

 

 

D.

Computation of staff meals

 

 

 

06

SALES CONTROL

 

04

15

 

A.

Sales – ways of expressing selling, determining sales price,

 

 

 

 

Calculation of selling price, factors to be considered while fixing

 

 

 

 

selling price

 

 

 

 

B.

Matching costs with sales

 

 

 

 

C.

Billing procedure – cash and credit sales

 

 

 

D.

Cashier’s Sales summary sheet

 

 

 

 

 

 

TOTAL

 

30

100%

 

 

BHM206 - HOTEL ACCOUNTANCY

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS

10

35%

 

A.

Introduction to Uniform system of accounts

 

 

 

B.

Contents of the Income Statement

 

 

 

 

C.

Practical Problems

 

 

 

 

D.

Contents of the Balance Sheet (under uniform system)

 

 

 

E.

Practical problems

 

 

 

 

F.

Departmental Income Statements and Expense statements

 

 

 

 

(Schedules 1 to 16)

 

 

 

 

G.

Practical problems

 

 

 

02

INTERNAL CONTROL

 

06

20%

 

A.

Definition and objectives of Internal Control

 

 

 

B.

Characteristics of Internal Control

 

 

 

 

C.

Implementation and Review of Internal Control

 

 

03

INTERNAL AUDIT AND STATUTORY AUDIT

 

06

20%

 

A.

An introduction to Internal and Statutory Audit

 

 

 

B.

Distinction between Internal Audit and Statutory Audit

 

 

 

C.

Implementation and Review of internal audit

 

 

04

DEPARTMENTAL ACCOUNTING

 

08

25%

 

A.

An introduction to departmental accounting

 

 

 

B.

Allocation and apportionment of expenses

 

 

 

C.

Advantages of allocation

 

 

 

 

D.

Draw-backs of allocation

 

 

 

 

E.

Basis of allocation

 

 

 

 

F.

Practical problems

 

 

 

 

 

TOTAL

 

30

100%

 

 

BHM207 - FOOD SAFETY & QUALITY

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 50

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants

01

Intro

 

and Food Hygiene

 

 

 

02

MICRO-ORGANISMS IN FOOD

 

02

10%

 

A. General characteristics of Micro-Organisms based on their

 

 

 

occurrence and structure.

 

 

 

 

B. Factors affecting their growth in food (intrinsic and extrinsic)

 

 

 

C. Common food borne micro-organisms:

 

 

 

 

a.

Bacteria (spores/capsules)

 

 

 

 

b.

Fungi

 

 

 

 

c.

Viruses

 

 

 

 

d.

Parasites

 

 

 

03

FOOD SPOILAGE & FOOD PRESERVATION

 

04

15%

 

A. Types & Causes of spoilage

 

 

 

 

B. Sources of contamination

 

 

 

 

C. Spoilage of different products (milk and milk products, cereals and

 

 

 

cereal products, meat, eggs, fruits and vegetables, canned products)

 

 

 

D. Basic principles of food preservation

 

 

 

 

E. Methods of preservation (High Temperature, Low Temperature,

 

 

 

Drying, Preservatives & Irradiation)

 

 

 

04

BENEFICIAL ROLE OF MICRO-ORGANISMS

 

02

5%

 

A. Fermentation & Role of lactic and bacteria

 

 

 

B. Fermentation in Foods (Dairy foods, vegetable, Indian foods,

 

 

 

Bakery products and alcoholic beverages)

 

 

 

C. Miscellaneous (Vinegar & anti-biotics)

 

 

 

05

FOOD BORNE DISEASES

 

02

5%

 

A. Types (Infections and intoxications)

 

 

 

 

B. Common diseases caused by food borne pathogens

 

 

 

C. Preventive measures

 

 

 

06

FOOD ADDITIVES

 

02

5%

 

A. Introduction

 

 

 

 

B. Types (Preservatives, anti-oxidants, sweeteners, food colours and

 

 

 

flavours, stabilizers and emulsifiers)

 

 

 

07

FOOD CONTAMINANTS & ADULTERANTS

 

04

15%

 

A. Introduction to Food Standards

 

 

 

 

B. Types of Food contaminants (Pesticide residues, bacterial toxins

 

 

 

mycotoxins, seafood toxins, metallic contaminants, residues from

 

 

 

packaging material)

 

 

 

 

C. Common adulterants in food

 

 

 

 

D. Method of their detection (basic principle)

 

 

 

08

FOOD LAWS AND REGULATIONS

 

03

10%

 

A. National – PFA Essential Commodités Act (FPO, MPO etc.)

 

 

 

B. International – Codex Alimentarius, ISO

 

 

 

 

C. Regulatory Agencies – WTO

 

 

 

 

D. Consumer Protection Act

 

 

 

 

 

 

 

09

QUALITY ASSURANCE

04

10%

 

A. Introduction to Concept of TQM, GMP and Risk Assessment

 

 

 

B. Relevance of Microbiological standards for food safety

 

 

 

C. HACCP (Basic Principle and implementation)

 

 

10

HYGIENE AND SANITATION IN FOOD SECTOR

04

15%

 

A. General Principles of Food Hygiene

 

 

 

B. GHP for commodities, equipment, work area and personnel

 

 

 

C. Cleaning and disinfect ion (Methods and agents commonly used in

 

 

 

 

the hospitality industry)

 

 

 

D. Safety aspects of processing water (uses & standards)

 

 

 

E. Waste Water & Waste disposal

 

 

11

RECENT CONCERNS

02

10%

 

A.

Emerging pathogens

 

 

 

B.

Genetically modified foods

 

 

 

C.

Food labelling

 

 

 

D. Newer trends in food packaging and technology

 

 

 

E. BSE (Bovine Serum Encephthalopathy)

 

 

 

 

TOTAL

30

100%

REFERENCES:

i.Modern Food Microbiology by Jay. J.

ii.Food Microbiology by Frazier and Westhoff

iii.Food Safety by Bhat & Rao

iv.Safe Food Handling by Jacob M.

v.Food Processing by Hobbs Betty

vi.PFA Rules

RESEARCH METHODOLOGY

HOURS ALLOTED: 15

Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3rd year under guidance.

S.No.

 

Topic

01

INTRODUCTION TO RESEARCH METHODOLOGY

 

A.

Meaning and objectives of Research

 

B.

Types of Research

 

C.

Research Approaches

 

D.

Significance of Research

 

E.

Research methods vs Methodology

 

F.

Research Process

 

G.

Criteria of Good Research

 

H.

Problem faced by Researches

 

I.

Techniques Involved in defining a problem

02

RESEARCH DESIGN

 

A.

Meaning and Need for Research Design

 

B.

Features and important concepts relating to research design

 

C.

Different Research design

 

D.

Important Experimental Designs

03

SAMPLE DESIGN

 

A.

Censure and sample Survey

 

B.

Implication of Sample design

 

C.

Steps in sampling design

 

D.

Criteria for selecting a sampling procedure

 

E.

Characteristics of a good sample design

 

F.

Different types of Sample design

 

G.

Measurement Scales

 

H.

Important scaling Techniques

04

METHODS OF DATA COLLECTION

 

A.

Collection of Primary Data

 

B.

Collection through Questionnaire and schedule collection of secondary data

 

C.

Difference in Questionnaire and schedule

 

D.

Different methods to collect secondary data

05

DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES

 

A.

Hypothesis Testing

 

B.

Basic concepts concerning Hypothesis Testing

 

C.

Procedure and flow diagram for Hypothesis Testing

 

D.

Test of Significance

 

E.

Chi-Square Analysis

 

F.

Report Presentation Techniques

SECOND YEAR – INDUSTRIAL TRAINING SCHEME (BHM208) (17 Weeks)

1)Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations.

2)Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate.

3)For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students’ responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student’s interest. A hard copy of the report will also have to be submitted to the panel.

4)Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence.

5)Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own.

6)There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa.

*******

Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest.

1.RESPONSIBILITIES OF THE TRAINEE

1should be punctual.

2should maintain the training logbook up-to-date.

3should be attentive and careful while doing work.

4should be keen to learn and maintain high standards and quality of work.

5should interact positively with the hotel staff.

6should be honest and loyal to the hotel and towards their training.

7should get their appraisals signed regularly from the HOD’s or training manager.

8gain maximum from the exposure given, to get maximum practical knowledge and skills.

9should attend the training review sessions / classes regularly.

10should be prepared for the arduous working condition and should face them positively.

11should adhere to the prescribed training schedule.

12should take the initiative to do the work as training is the only time where you can get maximum exposure.

13should, on completion of Industrial Training, handover all the reports, appraisals, logbook and completion certificate to the institute.

2.RESPONSIBILITIES OF THE INSTITUTE

1should give proper briefing to students prior to the industrial training

2should make the students aware of the industry environment and expectations.

3should notify the details of training schedule to all the students.

4should coordinate regularly with the hotel especially with the training manager.

5should visit the hotel, wherever possible, to check on the trainees .

6should sort out any problem between the trainees and the hotel.

7should take proper feedback from the students after the training.

8should brief the students about the appraisals , attendance, marks, logbook and training report.

9should ensure that change of I.T. hotel is not permitted once the student has been

interviewed, selected and has accepted the offer.

10should ensure that change of I.T. batch is not permitted.

11should ensure trainees procure training completion certificate from the hotel before joining institute.

3.RESPONSIBILITIES OF THE HOTEL

First exposure: A young trainee’s first industry exposure is likely to be the most influential in that person’s career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired, and they will develop negative attitudes towards training, industry, and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career.

Hotels:

1.should give proper briefing session/orientation/induction prior to commencement of training.

2.should make a standardized training module for all trainees.

3.should strictly follow the structured training schedule.

4.should ensure cordial working conditions for the trainee.

5.should co-ordinate with the institute regarding training programme.

6.should be strict with the trainees regarding attendance during training.

7.should check with trainees regarding appraisals, training report, log book etc.

8.should inform the institute about truant trainees.

9.should allow the students to interact with the guest.

10.should specify industrial training’s “Dos and Don’ts” for the trainee.

11.should ensure issue of completion certificate to trainees on the last day of training.

** * * *

Industrial Training

Institutes of Hotel Management & Catering Technology

Name of Student: ____________________

NCHM&CT Roll No: _____________

 

Institute: IHM, _____________________

Duration: 4 weeks (24 working days)

 

Name of the Hotel: ___________________

From:_________ To: ___________

 

Department: F&BS / FP / HK / FO

 

 

 

 

 

Appearance

 

 

Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands

 

5

Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands

 

4

Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands

 

3

Untidy hair, Creased ill kept uniform, Hands not clean at times

 

2

Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails

 

1

Punctuality / Attendance ( _____ days present out of 30 days)

 

On time, Well Prepared, Ready to commence task, Attendance Excellent

100%

5

On time, Lacks some preparation but copes well, Attendance Very good

90%

4

On time, Some disorganized aspects-just copes, Attendance Regular

80%

3

Occasionally late, Disorganized approach, Attendance irregular

60%

2

Frequently late, Not prepared, Frequently absent without excuse

50%

1

Ability to Communicate (Written / Oral)

 

 

Very confident, demonstrates outstanding confidence & ability both spoken/written

 

5

Confident, Delivers information

 

 

4

Communicates adequately, but lacks depth and confidence

 

3

Hesitant, lacks confidence in spoken / written communication

 

2

Very inanimate, unable to express in spoken or written work

 

1

Attitude to Colleagues / Customers

 

 

Wins / retains highest regard from colleagues has an outstanding rapport with clients

 

5

Polite, considerate and firm, well liked.

 

 

4

Gets on well with most colleagues, Handles customers well.

 

3

Slow to mix, weak manners, is distant has insensitive approach to customers

 

2

Does not mix, relate well with colleagues & customers

 

 

1

Attitude to Supervision

 

 

Welcomes criticism, Acts on it, very co-operative

 

 

5

Readily accepts criticism and is noticeably willing to assist others.

 

4

Accepts criticism, but does not necessarily act on it.

 

 

3

Takes criticism very personally, broods on it.

 

 

2

Persistently disregards criticism and goes own way.

 

 

1

Initiative / Motivation

 

 

Very effective in analyzing situation and

Demonstrates ambition to achieve

5

 

resourceful in solving problems

progressively.

 

 

Shows ready appreciation and willingness to

Positively seeks to improve knowledge and

4

 

tackle problems

performance

 

 

 

Usually grasps points correctly.

Shows interest in all work undertaken.

3

 

Slow on the uptake.

Is interested only in areas of work preferred.

2

 

Rarely grasps points correctly.

Lacks drive and commitment.

1

 

Reliability / Comprehension

 

 

Is totally trust worthy in any working situation?

 

 

5

 

Understands in detail, why and how the job is done.

 

 

 

Can be depended upon to identify work requirements and willing to complete them. Readily

4

 

appreciates, how and why the job is done.

 

 

 

 

Gets on with the job in hand. Comprehends, but doesn’t fully understand work in hand

3

 

Cannot be relied upon to work without supervision.

 

2

 

Comprehends only after constant explanation.

 

 

 

 

Requires constant supervision. Lacks any comprehension of the application.

1

 

Responsibility

 

 

 

Actively seeks responsibility at all times.

 

 

5

 

Very willing to accept responsibility.

 

 

4

 

Accepts responsibility as it comes.

 

 

3

 

Inclined to refer matters upwards rather than make own decision.

2

 

Avoids taking responsibility.

 

 

1

 

Quality of Work

 

 

 

Exceptionally accurate in work, very thorough usually unaided.

5

 

Maintains a high standard of quality

 

 

4

 

Generally good quality with some assistance.

 

 

3

 

Performance is uneven.

 

 

2

 

Inaccurate and slow at work.

 

 

1

 

Quantity of work

 

 

 

Outstanding in output of work.

 

 

5

 

Gets through a great deal.

 

 

4

 

Output satisfactory.

 

 

3

 

Does rather less than expected.

 

 

2

 

Output regularly insufficient

 

 

1

 

 

 

Total _______/ 50

 

 

Stipend Paid: Rs. ___________ per month.

 

 

 

 

Name of Appraiser: ______________________________ Signature: _______________

 

 

Designation of Appraiser: __________________________ Date : ___________________

 

 

Signature of Student: ___________________________

Date : ___________________

 

 

MANAGEMENT IN TOURISM (BHM209)

The course has been designed to familiarise the learners with the Management concepts, functions and skills keeping in view their applicability in tourism.

Syllabus

 

Block-1

 

Understanding Entrepreneurship and Management

Unit

1

Management: Concept and Functions

Unit

2

Entrepreneurship: Concept and Functions

Unit

3

Corporate Forms in Tourism

Unit

4

Management Issues in Tourism

Block-2

 

Understanding Organizational Theory

Unit

5

Understanding Organizations

Unit

6

Planning and Decision Making

Unit

7

Organizing

Unit

8

Monitoring and Controlling

Block-3

 

Organizational Behaviour Issues

Unit

9

Small Group Behaviour

Unit

10

Inter Personal Behaviour

Unit

11

Inter Group Behaviour

Unit

12

Supervisory Behaviour

Block-4

 

Management Functions

Unit

13

Human Resource Management

Unit

14

Financial Management

Unit

15

Operations Management

Unit

16

Marketing Management

Unit

17

Information Technology and Management

Block-5

 

Managing Financial Operations

Unit

18

Understanding P & L Statements

Unit

19

Understanding Balance Sheet

Unit

20

Profitability Analysis

Unit

21

Project Formulation and Appraisal

Block-6

 

Managerial Practices in Tourism – 1

Unit

22

Tour Operators

Unit

23

Travel Agencies

Unit

24

Hotels

Unit

25

Public Relations

Block-7

 

Managerial Practices in Tourism – 2

Unit

26

Food Services

Unit

27

Tourist Transport

Unit

28

Airlines

Unit

29

Airports

Block-8

 

Convention Promotion and Management

Unit

30

Convention Industry

Unit

31

Planning Conventions

Unit

32

Management and Implementation of Conventions

COMMUNICATION SKILLS IN ENGLISH (BHM210)

This course is assigned 8 credits and requires about 240 hours of study on your part. It aims at making you aware of how a communicative situation influences the choice of sentence structure and vocabulary. This course is divided into 8 blocks of 5 units each, and includes the basic concepts in communication, formal and informal conversation, official communication, diaries, notes and use of English for the media i.e. Print, T.V. and Radio.

Syllabus

 

Block-1

 

Letters

Unit

1

Some Concepts in Communication

Unit

2

Formal Letters-1

Unit

3

Formal Letters-2

Unit

4

Informal Letters-1

Unit

5

Informal Letters-2

Block-2

 

Conversation

Unit

6

Formal Conversation:

 

 

Face-to-Face-1

Unit

7

Formal Conversation:

 

 

Face-to-Face-2

Unit

8

Informal Conversation:

 

 

Face-to-Face-1

Unit

9

Informal Conversation:

 

 

Face-to-Face-2

 

 

Discussions

Unit

10

Telephone Conversation

Block-3

 

Other Forms of Official Communication

Unit

11

Memoranda

Unit

12

Reports-1

Unit

13

Reports-2

Unit

14

Minutes of Meetings

Unit

15

Telegrams and Telexes

Block-4

 

Interviews and Public Speaking

Unit

16

Interviews

Unit

17

Debates

Unit

18

Discussions

Unit

19

Speeches

Unit

20

Seminar Talks

Block-5

 

Diaries, Notes, Tables and Figures

Unit

21

Diaries: Private

Unit

22

Diaries: General

Unit

23

Travelogues

Unit

24

Notes

Unit

25

Tables, Charts and Graphs

Block-6

 

Mass Media: Print

Unit

26

Writing for Newspapers-1

Unit

27

Writing for Newspapers-2

Unit

28

Articles for Journals

Unit

29

Advertising-1

Unit

30

Advertising-2

Block-7

 

Writing for Radio

Unit

31

Writing for Radio-1

 

 

The Movement of Sounds

Unit

32

Writing for Radio-2

 

 

The Movement of Ideas

Unit

33

Writing for Radio-3

Unit

34

Radio Drama-1

Unit

35

Radio Drama-2

Block-8

 

Mass Media: Television

Unit

36

A Television Script

Unit

37

Television Drama

Unit

38

Documentary and Feature Programmes

Unit

39

Interviews

Unit

40

Media, Contexts and Words

Audios 1 Letters (Block-1)

2Conversations: Role Relation and Tone in Conversation (Block-2)

3Making a Public Speech (Block-4)

Videos 1 Debating Skills (Block-4)

2Appearing for an Interview (Block-4)

3Using Charts and Diagrams (Block-5)

4Visualising a T.V. Script: Introduction to T.V. Production Techniques (Block-8)

 

 

HUMAN RESOURCE MANAGEMENT (BHM211)

 

 

 

S.No.

 

Topic

01

Human Resource Planning

 

A.

Micro

 

B.

Macro

02

HRD applications in Hotel Industry

03

Relevance of HRD in Hotel Industry

04

Personnel Office

 

A.

Functions

 

B.

Operations

05

Hotel Environment and Culture

06

HRD System

07

Job Evaluation

 

A.

Concepts

 

B.

Scope

 

C.

Limitations

08

Job Analysis and Job Description

09

Job Evaluation Methods

10

Task Analysis

11

Demand and Supply Forecasting

12

Human Resource Information System

13

Human Resource Audit

14

Human Resource Accounting Practices

15

Recruitment and Selection

16

Attracting and Retaining Talents

 

Strategic Interventions

17

Induction and Placement

18

Staff Training and Development

19

Training Methods and Evaluation

20

Motivation and Productivity

21

Motivation and Job Enrichment

22

Career Planning

23

Employee Counselling

24

Performance Monitoring and Appraisal

25

Transfer, Promotion and Reward Policy

26

Disciplinary Issues

27

Employees’ Grievance Handling

28

Compensation and Salary Administration

29

Employee Benefits and Welfare Schemes

30

Labour Laws and Regulations Related to Hotel Industry

31

Gender Sensitivities

32

Emerging Trends and Perspectives

33

Impacts of Mergers and Acquisitions on Human Resource Practices