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

6th SEMESTER TEACHING & EXAMINATION SCHEME

National Council Component

No.

Subject

Subject

Hours per week

Term Marks*

 

code

 

Th.

 

Pr.

Th.

 

Pr.

1

BHM351

Advance Food Production Operations - II

02

 

08

100

 

100

2

BHM352

Advance F&B Operations - II

02

 

02

100

 

100

3

BHM353

Front Office Management - II

02

 

02

100

 

100

4

BHM354

Accommodation Management - II

02

 

02

100

 

100

5

BHM305

Food & Beverage Management

04

 

-

100

 

-

6

BHM306

Facility Planning

04

 

-

100

 

-

7

BHM309

Research Project

-

 

03

-

 

100

8

--

Special topics/Guest speakers

02

 

-

-

 

-

TOTAL:

 

18

 

17

600

 

500

GRAND TOTAL

 

 

35

 

1100

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

 

BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

INTERNATIONAL CUISINE

 

12

40%

 

A.

Geographic location

 

 

 

 

B.

Historical background

 

 

 

 

C.

Staple food with regional Influences

 

 

 

 

D.

Specialities

 

 

 

 

E.

Recipes

 

 

 

 

 

F.

Equipment in relation to:

 

 

 

 

 

Great Britain

 

 

 

 

 

France

 

 

 

 

 

Italy

 

 

 

 

 

Spain & Portugal

 

 

 

 

 

Scandinavia

 

 

 

 

 

Germany

 

 

 

 

 

Middle East

 

 

 

 

 

Oriental

 

 

 

 

 

Mexican

 

 

 

 

 

Arabic

 

 

 

 

CHINESE

 

 

 

 

 

A. Introduction to Chinese foods

 

04

15%

 

 

 

 

 

B.

Historical background

 

 

 

 

C.

Regional cooking styles

 

 

 

 

D.

Methods of cooking

 

 

 

 

E.

Equipment & utensils

 

 

 

02

BAKERY & CONFECTIONERY

 

 

 

 

I. ICINGS & TOPPINGS

 

02

05%

 

A.

Varieties of icings

 

 

 

 

B.

Using of Icings

 

 

 

 

C.

Difference between icings & Toppings

 

 

 

 

D.

Recipes

 

 

 

 

 

II. FROZEN DESSERTS

 

02

05%

 

A. Types and classification of Frozen desserts

 

 

 

B. Ice-creams – Definitions

 

 

 

 

C.

Methods of preparation

 

 

 

 

D.

Additives and preservatives used in Ice-cream manufacture

 

 

 

III. MERINGUES

 

01

05%

 

A.

Making of Meringues

 

 

 

 

B.

Factors affecting the stability

 

 

 

C.

Cooking Meringues

 

 

 

D.

Types of Meringues

 

 

 

E.

Uses of Meringues

 

 

 

IV. BREAD MAKING

02

05%

 

A.

Role of ingredients in bread Making

 

 

 

B.

Bread Faults

 

 

 

C.

Bread Improvers

 

 

 

V. CHOCOLATE

02

05%

 

A.

History

 

 

 

B.

Sources

 

 

 

C.

Manufacture & Processing of Chocolate

 

 

 

D.

Types of chocolate

 

 

 

E.

Tempering of chocolate

 

 

 

F.

Cocoa butter, white chocolate and its applications

 

 

03

PRODUCTION MANAGEMENT

03

15%

 

A.

Kitchen Organisation

 

 

 

B.

Allocation of Work - Job Description, Duty Rosters

 

 

 

C.

Production Planning

 

 

 

D.

Production Scheduling

 

 

 

E.

Production Quality & Quantity Control

 

 

 

F.

Forecasting & Budgeting

 

 

 

G. Yield Management

 

 

 

PRODUCT & RESEARCH DEVELOPMENT

02

05%

 

A.

Testing new equipment,

 

 

 

B.

Developing new recipes

 

 

 

C.

Food Trails

 

 

 

D.

Organoleptic & Sensory Evaluation

 

 

04

FRENCH

 

 

 

Culinary French

 

 

 

Classical recipes (recettes classique)

 

 

 

Historical Background of Classical Garnishes

 

 

 

Offals/Game

 

 

 

Larder terminology and vocabulary

 

 

 

Note: Should be taught along with the relevant topics

 

 

 

 

TOTAL

30

100%

 

BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL)

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

 

 

 

 

 

Menu

 

Hours

 

CHINESE

 

4

MENU 01

 

 

Prawn Ball Soup

 

 

Fried Wantons

 

 

Sweet & Sour Pork

 

 

Hakka Noddles

 

 

 

 

 

MENU 02

 

4

Hot & Sour soup

 

 

Beans Sichwan

 

 

Stir Fried Chicken & Peppers

 

 

Chinese Fried Rice

 

 

 

 

 

MENU 03

 

4

Sweet Corn Soup

 

 

Shao Mai

 

 

Tung-Po Mutton

 

 

Yangchow Fried Rice

 

 

 

 

 

MENU 04

 

4

Wanton Soup

 

 

Spring Rolls

 

 

Stir Fried Beef & Celery

 

 

Chow Mein

 

 

 

 

 

MENU 05

 

4

Prawns in Garlic Sauce

 

 

Fish Szechwan

 

 

Hot & Sour Cabbage

 

 

Steamed Noddles

 

 

 

 

 

 

INTERNATIONAL

4

 

SPAIN

 

 

MENU 06

 

 

Gazpacho

 

 

Pollo En Pepitoria

 

 

Paella

 

 

Fritata De Patata

 

 

Pastel De Mazaana

 

 

 

 

 

 

5

MENU 07

 

Minestrone

 

Ravioli Arabeata

 

Fettocine Carbonara

 

Pollo Alla Cacciatore

 

Medanzane Parmigiane

 

 

 

 

 

GERMANY

4

MENU 08

 

Linsensuppe

 

Sauerbaaten

 

Spatzale

 

German Potato Salad

 

 

 

 

 

 

 

U.K.

4

MENU 09

 

Scotch Broth

 

Roast Beef

 

Yorkshire Pudding

 

Glazed Carrots & Turnips

 

Roast Potato

 

 

 

 

 

GREECE

4

MENU 10

 

Soupe Avogolemeno

 

Moussaka A La Greque

 

Dolmas

 

Tzaziki

 

 

 

DEMONSTRATION OF

20

Charcuterie Galantines

 

Pate

 

Terrines

 

Mousselines

 

New Plating Techniques

 

 

 

 

 

TOTAL

60

 

BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (BAKERY PRACTICAL)

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 50

 

 

 

 

 

 

 

S.No.

 

 

 

Topic

Hours

1

 

Grissini

 

 

4

 

 

Tiramisu

 

 

2

 

Pumpernickle

 

4

 

 

Apfel Strudel

 

 

3

 

Yorkshire Curd Tart

 

4

 

 

Crusty Bread

 

 

4

 

Baklava

 

 

4

 

 

Harlequin Bread

 

 

5

 

Baugette

 

4

 

 

Crepe Normandy

 

 

6

 

Crossiants

 

4

 

 

Black Forest Cake

 

 

7

 

Pizza base

 

4

 

 

Honey Praline Parfait

 

 

8

 

Danish Pastry

 

4

 

 

Cold Cheese Cake

 

 

9

 

Soup Rolls

 

4

 

 

Chocolate Truffle cake

 

 

10

 

Ginger Bread

 

4

 

 

Blancmange

 

 

11

 

Lavash

 

 

4

 

 

Chocolate Parfait

 

 

12

 

Cinnamon & Raisin Rolls

 

4

 

 

Souffle Chaud Vanille

 

 

13

 

Fruit Bread

 

4

 

 

Plum Pudding

 

 

14

 

Demonstration of

 

4

 

 

Meringues

 

 

 

 

Icings & Topings

 

 

15

 

Demonstration of

 

4

 

 

Wedding Cake & Ornamental cakes

 

 

 

 

TOTAL

60

 

BHM352 - ADVANCE FOOD & BEVERAGE OPERATIONS – II (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

FOOD & BEVERAGE STAFF ORGANISATION

08

25%

 

A.

Categories of staff

 

 

 

 

B.

Hierarchy

 

 

 

 

C. Job description and specification

 

 

 

 

D.

Duty roaster

 

 

 

02

MANAGING FOOD & BEVERAGE OUTLET

 

06

25%

 

A.

Supervisory skills

 

 

 

 

B.

Developing efficiency

 

 

 

 

C.

Standard Operating Procedure

 

 

 

03

BAR OPERATIONS

 

06

25%

 

A.

Types of Bar

 

 

 

 

 

Cocktail

 

 

 

 

 

Dispense

 

 

 

 

B.

Area of Bar

 

 

 

 

C.

Front Bar

 

 

 

 

D.

Back Bar

 

 

 

 

E. Under Bar (Speed Rack, Garnish Container, Ice well etc.)

 

 

 

F.

Bar Stock

 

 

 

 

G.

Bar Control

 

 

 

 

H.

Bar Staffing

 

 

 

 

I. Opening and closing duties

 

 

 

08

COCKTAILS & MIXED DRINKS

 

10

25%

 

A.

Definition and History

 

 

 

 

B.

Classification

 

 

 

 

C. Recipe, Preparation and Service of Popular Cocktails

 

 

 

 

- Martini – Dry & Sweet

 

 

 

 

 

- Manhattan – Dry & Sweet

 

 

 

 

 

- Dubonnet

 

 

 

 

 

- Roy-Roy

 

 

 

 

 

- Bronx

 

 

 

 

 

 

- White Lady

 

 

 

 

 

- Pink Lady

 

 

 

 

 

- Side Car

 

 

 

 

 

- Bacardi

 

 

 

 

 

- Alexandra

 

 

 

 

 

- John Collins

 

 

 

 

 

- Tom Collins

 

 

 

 

 

- Gin FIZZ

 

 

 

 

 

- Pimm’s Cup – no. 1,2,3,4,5

 

 

 

 

 

- Flips

 

 

 

 

 

 

- Noggs

 

 

 

 

 

 

- Champagne Cocktail

 

 

 

 

- Between the Sheets

 

 

 

- Daiquiri

 

 

 

- Bloody Mary

 

 

 

- Screw Driver

 

 

 

- Tequilla Sunrise

 

 

 

- Gin-Sling

 

 

 

- Planters Punch

 

 

 

- Singapore Sling

 

 

 

- Pinacolada

 

 

 

- Rusty Nail

 

 

 

- B&B

 

 

 

- Black Russian

 

 

 

- Margarita

 

 

 

- Gimlet – Dry & Sweet

 

 

 

- Cuba Libre

 

 

 

- Whisky Sour

 

 

 

- Blue Lagoon

 

 

 

- Harvey Wall Banger

 

 

 

- Bombay Cocktail

 

 

 

TOTAL

30

100%

 

BHM352 - ADVANCE FOOD & BEVERAGE OPERATIONS – II (PRACTICAL)

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

 

 

 

 

S.No.

 

Topic

 

Hours

 

 

 

 

01

F&B Staff Organization

 

08

 

Class room Exercise (Case Study method)

 

 

 

Developing Organization Structure of various Food & Beverage Outlets

 

 

Determination of Staff requirements in all categories

 

 

Making Duty Roster

 

 

 

Preparing Job Description & Specification

 

02

Supervisory Skills

 

12

 

Conducting Briefing & Debriefing

 

 

 

- Restaurant, Bar, Banquets & Special events

 

 

Drafting Standard Operating Systems (SOPs) for various F & B Outlets

 

 

Supervising Food & Beverage operations

 

 

Preparing Restaurant Log

 

 

03

Bar Operations

 

10

 

Designing & Setting the bar

 

 

 

Preparation & Service of Cocktail & Mixed Drinks

 

 

 

TOTAL

 

30

 

 

 

 

 

 

 

BHM353 - FRONT OFFICE MANAGEMENT – II (THEORY)

 

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

YIELD MANAGEMENT

 

14

50%

 

A.

Concept and importance

 

 

 

 

B.

Applicability to rooms division

 

 

 

 

 

Capacity management

 

 

 

 

 

Discount allocation

 

 

 

 

 

Duration control

 

 

 

 

C.

Measurement yield

 

 

 

 

D.

Potential high and low demand tactics

 

 

 

 

E.

Yield management software

 

 

 

 

F.

Yield management team

 

 

 

02

TIMESHARE & VACATION OWNERSHIP

 

10

40%

 

Definition and types of timeshare options

 

 

 

Difficulties faced in marketing timeshare business

 

 

 

Advantages & disadvantages of timeshare business

 

 

 

Exchange companies -Resort Condominium International, Intervals

 

 

 

 

International

 

 

 

 

How to improve the timeshare / referral/condominium concept in

 

 

 

 

India- Government’s role/industry role

 

 

 

03

FRENCH

 

 

06

10%

 

Conversation with guests

 

 

 

 

Providing information to guest about the hotel, city, sight seeing, car

 

 

 

 

rentals, historical places, banks, airlines, travel agents, shopping

 

 

 

 

centres and worship places etc.

 

 

 

 

Departure (Cashier, Bills Section and Bell Desk)

 

 

 

 

 

TOTAL

 

30

100%

BHM353 - FRONT OFFICE MANAGEMENT – II (PRACTICAL)

HOURS ALLOTED: 30 MAXIMUM MARKS: 100

Hands on practice of computer application (Hotel Management System) related to front office procedures such as

Night audit,

Income audit,

Accounts

Yield Management

Situation handling – handling guests & internal situations requiring management tactics/strategies

 

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

 

 

S.No.

Topic

01

HMS Training – Hot Function keys

02

How to put message

03

How to put a locator

04

How to check in a first time guest

05

How to check in an existing reservation

06

How to check in a day use

07

How to issue a new key

08

How to verify key

09

How to cancel a key

10

How to issue a duplicate key

11

How to extend a key

12

How to print and prepare registration cards for arrivals

13

How to programme keys continuously

14

How to programme one key for two rooms

15

How to re-programme a key

16

How to make a reservation

17

How to create and update guest profiles

18

How to update guest folio

19

How to print guest folio

20

How to make sharer reservation

21

How to feed remarks in guest history

22

How to add a sharer

23

How to make add on reservation

24

How to amend a reservation

25

How to cancel a reservation

26

How to make group reservation

27

How to make a room change on the system

28

How to log on cashier code

29

How to close a bank at the end of each shift

30

How to put a routing instruction

31

How to process charges

32

How to process a guest check out

33

How to check out a folio

34

How to process deposit for arriving guest

35

How to process deposit for in house guest

36

How to check room rate variance report

37

How to process part settlements

38

How to tally allowance for the day at night

39

How to tally paid outs for the day at night

40

How to tally forex for the day at night

41

How to pre-register a guest

42

How to handle extension of guest stay

43

Handle deposit and check ins with voucher

44

How to post payment

45

How to print checked out guest folio

46

Check out using foreign currency

47

Handle settlement of city ledger balance

48

Handle payment for room only to Travel Agents

49

Handle of banquet event deposits

50

How to prepare for sudden system shutdown

51

How to checkout standing batch totals

52

How to do a credit check report

53

How to process late charges on third party

54

How to process late charges to credit card

55

How to check out during system shut down

56

Handling part settlements for long staying guest

57

How to handle paymaster folios

58

How to handle bills on hold

 

 

BHM354 - ACCOMMODATION MANAGEMENT – II (THEORY)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

SAFETY AND SECURITY

 

06

20%

 

A.

Safety awareness and accident prevention

 

 

 

B.

Fire safety and fire fighting

 

 

 

 

C.

Crime prevention and dealing with emergency situation

 

 

02

INTERIOR DECORATION

 

15

50%

 

A.

Elements of design

 

 

 

 

B.

Colour and its role in décor –types of colour schemes

 

 

 

C.

Windows and window treatment

 

 

 

 

D.

Lighting and lighting fixtures

 

 

 

 

E.

Floor finishes

 

 

 

 

F.

Carpets

 

 

 

 

G.

Furniture and fittings

 

 

 

 

H.

Accessories

 

 

 

03

LAYOUT OF GUEST ROOMS

 

06

20%

 

A.

Sizes of rooms, sizes of furniture, furniture arrangement

 

 

 

B.

Principles of design

 

 

 

 

C.

Refurbishing and redecoration

 

 

 

04

NEW PROPERTY COUNTDOWN

 

03

10%

 

 

TOTAL

 

30

100%

 

 

BHM354 - ACCOMMODATION MANAGEMENT – II (PRACTICAL)

 

 

 

HOURS ALLOTED: 30

MAXIMUM MARKS: 100

 

S.No.

 

Topics

 

Hours

1

Standard operating procedure

 

4

 

skill oriented task (e.g. cleaning and polishing glass, brass etc)

 

2

First aid

 

 

4

 

first aid kit

 

 

 

dealing with emergency situation

 

 

 

maintaining records

 

 

3

Fire safety fire fighting

 

4

 

safety measures

 

 

 

fire drill (demo)

 

 

4

Special decoration (theme related to hospitality industry)

6

 

indenting

 

 

 

costing

 

 

 

planning with time split

 

 

 

executing

 

 

5

Layout of guest room

 

12

 

to the scale

 

 

 

earmark pillars

 

 

 

 

specification of colours, furniture, fixture, fitting, soft furnishing and

 

 

 

accessories etc used

 

 

 

 

Total

 

30

 

 

BHM305 - FOOD & BEVERAGE MANAGEMENT

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

 

 

 

 

 

 

S.No.

 

Topic

 

Hours

Weight

 

 

 

 

 

age

01

COST DYNAMICS

 

02

05%

 

A.

Elements of Cost

 

 

 

 

B.

Classification of Cost

 

 

 

02

SALES CONCEPTS

 

02

05%

 

A.

Various Sales Concept

 

 

 

 

B.

Uses of Sales Concept

 

 

 

03

INVENTORY CONTROL

 

10

15%

 

A.

Importance

 

 

 

 

B.

Objective

 

 

 

 

C.

Method

 

 

 

 

D.

Levels and Technique

 

 

 

 

E.

Perpetual Inventory

 

 

 

 

F.

Monthly Inventory

 

 

 

 

G.

Pricing of Commodities

 

 

 

 

H.

Comparison of Physical and Perpetual Inventory

 

 

04

BEVERAGE CONTROL

 

10

15%

 

A.

Purchasing

 

 

 

 

B.

Receiving

 

 

 

 

C.

Storing

 

 

 

 

D.

Issuing

 

 

 

 

E.

Production Control

 

 

 

 

F.

Standard Recipe

 

 

 

 

G.

Standard Portion Size

 

 

 

 

H.

Bar Frauds

 

 

 

 

I.

Books maintained

 

 

 

 

J.

Beverage Control

 

 

 

05

SALES CONTROL

 

05

10%

 

A.

Procedure of Cash Control

 

 

 

 

B.

Machine System

 

 

 

 

C.

ECR

 

 

 

 

D.

NCR

 

 

 

 

E.

Preset Machines

 

 

 

 

F.

POS

 

 

 

 

G.

Reports

 

 

 

 

H.

Thefts

 

 

 

 

I.

Cash Handling

 

 

 

06

BUDGETARY CONTROL

 

05

10%

 

A.

Define Budget

 

 

 

 

B.

Define Budgetary Control

 

 

 

 

C.

Objectives

 

 

 

D.

Frame Work

 

 

 

E.

Key Factors

 

 

 

F.

Types of Budget

 

 

 

G.

Budgetary Control

 

 

07

VARIANCE ANALYSIS

05

10%

 

A.

Standard Cost

 

 

 

B.

Standard Costing

 

 

 

C.

Cost Variances

 

 

 

D.

Material Variances

 

 

 

E.

Labour Variances

 

 

 

F.

Overhead Variance

 

 

 

G.

Fixed Overhead Variance

 

 

 

H.

Sales Variance

 

 

 

I.

Profit Variance

 

 

08

BREAKEVEN ANALYSIS

07

10%

 

A.

Breakeven Chart

 

 

 

B.

P V Ratio

 

 

 

C.

Contribution

 

 

 

D.

Marginal Cost

 

 

 

E.

Graphs

 

 

09

MENU MERCHANDISING

05

10%

 

A.

Menu Control

 

 

 

B.

Menu Structure

 

 

 

C.

Planning

 

 

 

D.

Pricing of Menus

 

 

 

E.

Types of Menus

 

 

 

F.

Menu as Marketing Tool

 

 

 

G.

Layout

 

 

 

H.

Constraints of Menu Planning

 

 

10.

MENU ENGINEERING

05

05%

 

A.

Definition and Objectives

 

 

 

B.

Methods

 

 

 

C.

Advantages

 

 

11.

MIS

 

04

05%

 

A.

Reports

 

 

 

B. Calculation of actual cost

 

 

 

C.

Daily Food Cost

 

 

 

D.

Monthly Food Cost

 

 

 

E.

Statistical Revenue Reports

 

 

 

F. Cumulative and non-cumulative

 

 

 

 

TOTAL

60

100%

 

 

 

BHM306 - FACILITY PLANNING

 

 

 

 

 

HOURS ALLOTED: 60

MAXIMUM MARKS: 100

 

 

S.No.

 

 

Topic

 

Hours

Weight

 

 

 

 

 

 

age

01

HOTEL DESIGN

 

04

10%

 

A. Design Consideration

 

 

 

 

-

Attractive Appearance

 

 

 

 

-

Efficient Plan

 

 

 

 

-

Good location

 

 

 

 

-

Suitable material

 

 

 

 

-

Good workmanship

 

 

 

 

-

Sound financing

 

 

 

 

-

Competent Management

 

 

 

02

FACILITIES PLANNING

 

02

05%

 

The systematic layout planning pattern (SLP)

 

 

 

 

Planning consideration

 

04

05%

 

A. Flow process & Flow diagram

 

 

 

 

B. Procedure for determining space considering the guiding factors

 

 

 

for guest room/ public facilities, support facilities & services, hotel

 

 

 

administration, internal roads/budget hotel/5 star hotel

 

 

 

Architectural consideration

 

05

10%

 

A. Difference between carpet area plinth area and super built area,

 

 

 

their relationships, reading of blue print (plumbing, electrical, AC,

 

 

 

ventilation, FSI, FAR, public Areas)

 

 

 

 

B. Approximate cost of construction estimation

 

 

 

C. Approximate operating areas in budget type/5 star type hotel

 

 

 

approximate other operating areas per guest room

 

 

 

D. Approximate requirement and Estimation of water/electrical load

 

 

 

gas, ventilation

 

 

 

03

STAR CLASSIFICATION OF HOTEL

 

 

 

 

Criteria for star classification of hotel

 

04

05%

 

(Five, four, three, two, one & heritage)

 

 

 

04

KITCHEN

 

 

 

 

 

 

A. Equipment requirement for commercial kitchen

02

05%

 

 

Heating - gas/electrical

 

 

 

 

 

Cooling (for various catering establishment)

02

05%

 

B. Developing Specification for various Kitchen equipments

 

C. Planning of various support services

 

02

05%

 

(pot wash, wet grinding, chef room, larder, store & other staff

 

 

 

facilities)

 

 

 

 

 

05

KITCHEN LAY OUT & DESIGN

 

10

15%

 

A. Principles of kitchen layout and design

 

 

 

 

B.

Areas of the various kitchens with recommended dimension

 

 

 

C.

Factors that affect kitchen design

 

 

 

D.

Placement of equipment

 

 

 

E.

Flow of work

 

 

 

F.

Space allocation

 

 

 

G.

Kitchen equipment, manufacturers and selection

 

 

 

H.

Layout of commercial kitchen (types, drawing a layout of a

 

 

 

 

Commercial kitchen)

 

 

 

I.

Budgeting for kitchen equipment

 

 

06

KITCHEN STEWARDING LAYOUT AND DESIGN

04

05%

 

A.

Importance of kitchen stewarding

 

 

 

B.

Kitchen stewarding department layout and design

 

 

 

C.

Equipment found in kitchen stewarding department

 

 

07

STORES – LAYOUT AND DESIGN

04

05%

 

A.

Stores layout and planning (dry, cold and bar)

 

 

 

B.

Various equipment of the stores

 

 

 

C.

Work flow in stores

 

 

08

ENERGY CONSERVATION

 

05%

 

A.

Necessity for energy conservation

01

 

 

B.

Methods of conserving energy in different area of operation of a

01

 

 

 

hotel

02

 

 

C.

Developing and implementing energy conservation program for a

 

 

 

 

hotel

 

 

09

CAR PARKING

01

02%

 

Calculation of car park area for different types of hotels

 

 

10

PLANNING FOR PHYSICALLY CHALLENGED

02

03%

11

PROJECT MANAGEMENT

 

15%

 

A.

Introduction to Network analysis

01

 

 

B.

Basic rules and procedure for network analysis

02

 

 

C.

C.P.M. and PERT

02

 

 

D.

Comparison of CPM and PERT

01

 

 

E.

Classroom exercises

02

 

 

F.

Network crashing determining crash cost, normal cost

02

 

 

 

TOTAL

60

100%

BHM309 - RESEARCH PROJECT (PRACTICAL)

HOURS ALLOTED: 45

MAXIMUM MARKS: 100

Once you have finalised the first draft or synopsis in consultation with your supervisor during SEM-V, plan to writing the final research paper during SEM-VI. Keep in mind the following:

1.Statement of purpose: tell the reader what you’re going to say.

2.Main body of the paper: say it

3.Summary and conclusion: tell the reader what you’ve said.

4.Stick to the point, avoid digression. State each major idea quickly and then develop it through examples and explanations.

5.Include concrete examples, illustrations, and factual details to back up your generalizations.

6.Criticize, evaluate, illustrate, attack, or defend where appropriate to your topic. Show you’ve been thinking.

7.As you write, indicate your information source (by # of card or author’s name) in the margin beside ideas. You can return later to complete the documenting of your references.

8.Unless your professor has specified otherwise, be sure to introduce quotations and show how they fit in with your position. Don’t use them as filler.

9.Read it out loud to check for flow and awkward language. Read for clarity and logical progression and smooth transitions.

10.Find alternate words for ones you are using too often (check a Thesaurus).

11.Check for mechanical errors such as misspelled words, inaccurate punctuation, incorrect grammar, etc.

12.Watch carefully to prevent plagiarism. Be absolutely certain that your documentation gives full credit for all materials used not only in quotations but in paraphrased form.

13.Revise and polish your tentative draft for final project

14.Type the final version of your report. Double space and allow for proper margins.

15.Follow the exact format prescribed by your instructor for the title page, bibliography and documentation. This may vary from topic to topic, so be sure to check if you’re in doubt.

16.Double check your documentation against your alphabetized bibliography. Make certain that all of your documentation is accurately tied to the references listed in your bibliography.

17.After typing, be sure to proofread for typos and other errors.

18.Hand your paper in!!

Remember all research is expected to show originality as it provides significant contribution to enhancing knowledge. Do give reference of ideas, quotes etc. in your paper from wherever it has been borrowed. The research paper must be accompanied by a certificate to the affect that it is an original piece of work. If at any stage it is found that the research paper has been copied, in part or full, it is likely to be cancelled and the student failed in the subject.

COVERAGE OF SPECIAL TOPICS

USING EXTERNAL GUEST AND EXPERT SPEAKERS

HOURS ALLOTED: 30

As per teaching scheme, two hours per week have been allocated for External Guests as Expert Speakers to create a good academic interface with the industry. This is an important activity to complement our existing faculty through inviting renowned industry experts to address specialised disciplines and investigate emerging business trends, techniques and innovative case-studies.

GUIDELINES FOR USING EXTERNAL EXPERT SPEAKERS

1.Before inviting the Speaker, make sure that they really are experts in the relevant subject.

2.Invite, if possible, Speakers who are not only experts in subjects but are also capable speakers.

3.If, although they are eminently suitable because of their expertise, they have poor presentation skills, offer them support.

4.Inform them in writing, and in clear unambiguous terms, of the aims and objectives of the session.

5.Discuss with them, then confirm in writing, specifically what you want them to cover: exactly

how long they have to speak: and what questioning techniques will be employed – during and after the session.

6.Give them full information, in writing, about the starting time, the location, and the size and level of the participants.

7.Confirm whether they will use aids and, if so, of what type(s) and how many. Do they already have them, are they of acceptable quality: do they want any help in procuring them: do they want to use aids available with you.

8.Confirm whether they intend to use hand-outs: do they have them available: do they want any

support in their production: when do they intent to use them.

9.Seek and confirm their views on the room layout – what type they would prefer or whether they have to accept the existing room layout.

10.Arrange a feed-back session with the participants – as you may want to use them again.

Maintain a record of the date, duration of the session and contact details of the Guest Speakers for future references which may be required by your institute and the NCHMCT.

*****