BHM Syllabus - 2023

KUMAUN UNIVERSITY, NAINITAL
PROPOSED ORDINANCE & SYLLABUS FOR: FOUR YEAR BACHELOR OF HOTEL MANAGEMENT
(BHM) PROGRAMME
1. Definition: The title of programme shall be Bachelor of Hotel Management (BHM)
2. Duration of Programme:
2.1 The duration of the Bachelor of Hotel Management Programme (BHM) shall be four academic years.
Each year shall be divided into two semesters. Thus, the BHM Programme shall comprise of eight
semesters spread over four years.
2.2 Each semester shall have at least 90 teaching days. On the completion of all the four semesters, the
students will be awarded the Bachelor’s degree in the Bachelor of Hotel Management.
2.3 A candidate can complete all the eight semesters within a maximum period of 7
years from the date of admission to the first semester of the programme.
3. Eligibility:
3.1 Admission to the first semester of the programme shall be open to candidates who have passed-
Senior secondary examination i.e. 10+2 with at least 40% marks (pass marks in case of SC/ST
candidates) in aggregate from a recognized Board of Education OR an equivalent examination.
3.2 The age of candidate at the time of admission should not be more than 24 years on 1st August of the
concerned academic year. However for reserved category students the relaxation will be as per the
Government norms and notifications.
4. Admission:
4.1 The admission to First semester of the programme will be on the basis of – Entrance examination/
Merit of the 10+2 examination.
4.2 The rules prescribed by the University time to time for admission shall over rule/ amend the criteria
laid in 4.1.
4.3 Inter Institute migrations within the University will not be permitted.
5. Attendance:
5.1 Every student is required to attend all the lectures, tutorials, practical’s and other prescribed
curricular and co-curricular activities. The attendance can be condoned up-to 25% on medical
grounds or for other genuine reasons beyond the control of students.
5.2 A further relaxation of attendance upto 15% for a student can be given by Head of institution/college
provided that he/she has been absent with prior permission of the Head of the institution /college for
the reason acceptable to him.
5.3 No student will be allowed to appear in the end semester examination if he/she does not satisfy the
overall average attendance requirements of Clause No’s 5.1, and 5.2.
5.4 The attendance shall be counted from the date of admission in the institute/college.
6. Examination:
6.1 The maximum marks allotted to subject shall consist of marks of End Semester examination (Theory
and Practical) and Sessional/ Internal marks. Scheme of evaluation is provided with the syllabus.
6.2 The performance of a student in a semester shall be evaluated through continuous class assessment
and end semester examination. The continuous assessment shall be based on class tests,
assignments/tutorials, quizzes/viva-voce and attendance. The marks for continuous assessment
(Sessional marks) shall be awarded at the end of the semester. Weightage of Internal
assessment/sessional will be as under:
a) Mid- Term Test 10 Marks.
b) Presentation/ Assignment/ Quiz 05 Marks.
c) Industrial Visit report/ Field work 05 Marks.
d) Co-curricular activities 05 Marks.
e) Attendance/ Class Participation/ Discipline 05 Marks.
6.3 The end semester examination shall be conducted by means of written papers, practical’s and/or viva-
voce, inspection of certified course work in classes and laboratories, project work, design reports or
by means of any combination of these methods.
6.4 The distribution of marks for sessional, end semester theory papers, practical’s and other
examinations, seminars, practical training and General Proficiency shall be as per the prescribed scheme of
examination.
6.5 The minimum pass marks in each theory subject (including sessional marks) shall be 40% but 30%
marks is essential in each theory paper in the end semester University examination. If there is no provision of
sessional marks in any theory subject, the minimum pass marks in that theory subject shall be 30% as
required in the end semester examination.
6.6 The minimum pass marks in a practical’s/project subject (including sessional marks) shall be 50%.
6.7 A candidate, in order to pass, must secure 50% marks in the aggregate in a particular academic year
inclusive of both semesters of the academic year.
6.8 The minimum pass marks to pass in seminar, industrial training and viva voce etc. shall be 50%.
6.9 There shall be no pass marks in General Proficiency (GP). However, marks of General Proficiency
marks shall be added for the purpose of declaring result.
7. Promotion:
7.1 A candidate satisfying all the requirements under clause 6 shall be promoted to the next academic
year of study.
7.2.1 A candidate shall be eligible for provisional promotion to the next academic year of study provided:
(i) He/she fails to satisfy the requirements of clause 6.5, 6.6 and 6.8 in not more than 4 theory
and 2 practical/project subjects on the basis of combined result of both semester examinations of a
particular academic year.
(ii) He/she fails to satisfy the requirement of clause 6.5, 6.6 and 6.8 (theory and/or
practical/project subjects) in not more than 3 theory subjects and 2 practical/project subjects in
addition he/she fails to satisfy requirement of clause 6.7 (aggregate marks) in the combined result of
both semester examinations of a particular academic year. In such a case, aggregate marks shall be
treated as one theory subject.
7.2.2. If a candidate satisfies the requirement of clause 6.5, 6.6 and 6.8 but fails to satisfy the requirement
of clause 6.7, he/she shall be eligible for provisional promotion with carry over. He/she may choose
upto a maximum of any four theory papers of that particular academic year as per his/her choice to
pass the examination of that year.
7.3. Every candidate shall be examined in the subject(s) as laid down in the concerned Scheme of
examination(s) prescribed by the Academic Council from time to time.
7.4 The external examiner(s) will set the question papers as per the criteria laid down in the
Syllabi/Scheme of examination for the concerned programme.
8. The medium of Instruction and examination shall be English ONLY.
9. The last date of receipt of admission forms and fees shall be as fixed by the University.
10. The amount of examination fee to be paid by a candidate for each semester shall be as per the decision of the
University from time to time.
11. The examination for the odd semesters shall ordinarily be held in the month of November/December and for
the even semesters in the month of May/June or on such dates as may be fixed by the Vice-Chancellor.
12. Back Paper/Supplementary examinations will be held for re-appear/failed candidates as under:
(a) First semester along with the 3rd semester
(b) Second semester along with the 4th semester
(c) Third semester along with the 5th semester
(d) Fourth semester along with the 6th semester
(e) Fifth semester along with the 7th semester
(f) Sixth semester along with subsequent to 7th/8th semester
(g) Seventh semester along with 8th semester.
(h) Eighth semester back will be treated as special back with 1 month after declaration of result.
13. The Director/Principal of the Institute/College shall forward to the Controller of examinations, as per the
schedule of examinations of the University, a list of the eligible students who have satisfied the requirements
of rules for appearing in the examination.
14. (i) As soon as possible, after the termination of the examination, the Controller of examination shall publish a
list of candidates who have passed the semester examination.
(ii) Each successful candidate shall receive a copy of the Detailed Marks Sheet on having passed the semester
examination.
14. The list of successful candidates after the eighth semester examination shall be arranged as under in two
divisions on the basis of aggregate marks obtained in the first to eighth semester examinations (for the award
of BHM Degree) taken together and the division obtained by the candidate will be stated in his degree :
a) Those who obtain 50% marks but less than 60% marks - Second Division
b) Those who obtain 60% or more marks - First Division
c) Those who pass all the semesters examination (1st to 8th) at the first attempt obtaining 80% or more
marks in the aggregate shall be declared to have passed with -DISTINCTION.
15. EVALUATION
15.1 The Director/Principal of the concerned Institute/College shall forward the Internal Assessment
marks/Workshop/Summer Internship/Practical awarded of the students, as per scheme of examinations,
wherever specified, to the controller of examinations.
15.2 The Director/Principal of the Institute/College will preserve the records on the basis of which the,
Internal Assessment awards/ Workshop/Summer Internship etc. have been prepared for inspection, if needed
by the University up to one month from the date of declaration of the semester examination results. This
record, including the attendance will be disposed off after one month.
15.3 The internal assessment/Practical/Workshop/training report/ project report awards of a candidate who
fails in any semester/ paper(s) shall be carried forward to the next examination.
15.4 Candidate(s) who has not obtained pass marks in the Internal Assessment in any paper(s)
/practical/workshop etc. will be provided an opportunity to appear before the Committee of Examiners, to be
constituted by the Director/Principal of the Institute/College, to re-assess performance of the candidate
(within three months of the declaration of result and receipt of the requests of the candidate concerned),
corresponding to schedule given for supplementary examinations in clause 12 and the Internal
Assessment/Workshop/Practical/Viva-voce given by the Committee shall be final.
15.5 A candidate who fails to obtain pass marks as specified for training report shall be given afforded
opportunity to undergo training again and the same shall be assessed by a Board of Examiners, specified in
the ordinance.
15.6 A candidate who fails to obtain pass marks in workshop/practical/ viva-voce shall have to re-appear
in that subject as per schedule specified for supplementary examination in clause 12.
16. Award of General Proficiency Marks at Institution/College level:
16.1 The marks in General Proficiency shall be awarded on the following basis:
1. Co-curricular & Extra-curricular activities 60% (Games, Sports, Cultural and Literary activities
etc.)
(To be awarded by the Officer-In-charge, Extra-Curricular Activities)
2. Discipline (Inside and Outside Institution/college campus) 40% (To be awarded by the Officer In-
charge, Discipline)
16.2 The marks of General Proficiency will be compiled by the Head of Institution/ College or his/her
nominee.
17. Award of Industrial Training & Project Marks at Institution/College level:
(a) Industrial Training:
17.1 All students shall be required to undergo 22 weeks compulsory industrial training in a reputed
Hospitality Establishment after completion of 3rd semester examination
17.2 All students shall have to submit industrial training report to the Head of Department /Director within
4 weeks after the completion of training along with a certificate of satisfactory completion of the training
from the competent authority of the concern organization/establishment.
17.3 The marks of industrial training shall be awarded as per specification in the syllabus.
(b) Project:
17.4 Each student shall be required to work on a project related to Hospitality Industry in 7th semester and
submit the Project report in duplicate to the Head of Department/Director one month before the
commencement of the end semester examination. The student has to complete a field project work in 8th
Semester. The project report will be evaluated as follows:
(i) Project report viva voce (internal & external examiners) 50%
(ii) Report content and Oral Presentation by the students 50%
Note: For completion of Field project work a student can be allowed to undergo On the Job Training in
the last Semester provided he/she is able to complete his/her academic assignment in consultation with
the assigned teachers.
18. Ex-studentship:
18.1 A candidate opting for ex-studentship shall be required to appear in all the theory and practical
subjects in the end semester examinations of both semesters of the same academic year. However, the marks
pertaining to sessional, Industrial Training, Seminar and General Proficiency shall remain the same as those
secured earlier.
18.2 A candidate opting for ex-studentship shall be required to apply to the college by paying only
examination fee within 15 days from the start of new session.
19. Re-admission in the Institution/College:

A candidate may be allowed for re-admission provided he/she satisfies one of the following conditions:
19.1 A candidate is declared fail
19.2 A candidate did not appear in a semester examination and/or he/she was granted permission for not to
appear in the examination.
19.3 A candidate has been detained by the institute and has also been permitted to take re-admission.
19.4 A candidate as an ex-student passed the examination of the academic year or qualified for carryover
system.
19.5 A candidate promoted with carryover subjects and he/she opted for re-admission.
20. Scrutiny and Revaluation:
20.1 Scrutiny shall be allowed in only theory papers as per the rule of the University.
20.2 Revaluation of theory/practical papers is not permitted.

21. Unfair means:
Cases of unfair means shall be dealt as per the rules of the University and The Uttarakhand Public
Examination (Prevention of Unfair means) Act, if any, in prevalence.
22. Cancellation of Admission:
The admission of a student at any stage of study shall be cancelled if:
(i) He/She is not found qualified as per University/State Government norms and guidelines or the
eligibility criteria prescribed by the University.
or
(ii) He/She is found unable to complete the course within the stipulated time as prescribed in clause 2.3
or
(iii) He/She is found involved in creating indiscipline in the Institution/College or in the University.
23. Other Provisions
23.1 There will be no improvement facilities available to BHM students. However, grace marks will be
allowed as per University Rules.
23.2 Notwithstanding the integrated nature of this course which is spread over more than one academic
year and the Ordinance in force at the time a student joins the course shall hold good only for the examination
held during or at the end of the academic year and nothing in this Ordinance shall be deemed to debar the
University from amending the Ordinance and the amended Ordinance, if any, shall apply to all the students
whether old or new.
23.3 Any other provision not contained in the above shall be governed by the rules and regulations framed
by the University from time to time. In case of any dispute arises the matter will be referred to the Vice-
Chancellor for interpretation, whose decision shall be final.
The Academic Council shall have the power to relax any provision provided in the ordinance in any
specific matter/situation subject to the approval of Executive Council of the University & such
decision(s) shall be reported to the Vice-Chancellor of the University.
PROPOSED COURSE CURRICULUM FOR BACHELOR IN HOTEL MANAGEMENT
4 YEAR (BHM) PROGRAMME
The Following abbreviations have been used here under
L = Lecture P= Practical T= Tutorial
Internal Continuous Assessment = Class Test
LTP AND EVALUATION SCHEME
SEMESTER-1
NO SUBJECT SUBJECT Hours Per INTERNAL UNIVERSITY TOTAL
CODE Week EXAMS EXAM MARKS
1 BHM-101 Food Production Foundation-I 4 30 70 100
2 BHM-102 Food &Beverage Service 4 30 70 100
Foundation-I
3 BHM-103 Introduction to Front Office 4 30 70 100
4 BHM-104 Introduction to 4 30 70 100

Accommodation Operations
5 BHM-105 Application of Computers 3 30 70 100
6 BHM-106 Communication Skills 4 30 70 100
7 BHM-107 Food Production Practical-I 4 50 100 150

Practical-I
9 BHM-109 Computers Operation 2 50 50 100
Practical
10 BHM-110 Personality Development 4 50 50 100
Practical –I
11 General Proficiency 50
TOTAL 36 380 720 1150
SEMESTER-II
1 BHM-201 Food Production Foundation-II 4 30 70 100
Foundation-II
3 BHM-203 Front office operations-I 4 30 70 100
4 BHM-204 Accommodation Operation-I 4 30 70 100
5 BHM-205 Commodities 3 30 70 100
6 BHM-206 Communication Skills-II 4 30 70 100
7 BHM-207 Food Production Practical-II 4 50 100 150
Practical-II
9 BHM-209 Front Office Practical-I 2 50 100 150
10 BHM-210 Accommodation Operation 3 50 100 150
Practical-I
TOTAL 36 380 820 1250
SEMESTER-III
1 BHM-301 Food Production Operations- I 4 30 70 100
2 BHM-302 Food &Beverage Operations-I 4 30 70 100
3 BHM-303 Front Office Operation-II 4 30 70 100

4 BHM-304 Accommodation Operations-II 4 30 70 100
5 BHM-305 Hotel Accounts 4 30 70 100
6 BHM-306 Food Science & Nutrition 4 30 70 100
7 BHM-307 Food Production Practical-III 4 50 100 150
Practical-III
9 BHM-309 Front Office Operations Practical 2 50 100 150
–II
Practical-II
TOTAL 36 380 820 1250
SEMESTER-IV
NO SUBJECT SUBJECT Weeks Per INTERNAL UNIVERSITY TOTAL
CODE semester EXAMS EXAM MARKS
1 BHM-401 Industrial Training 22
Report , Log Book, Attendance 100 200 300
Presentation & Viva -Voce
TOTAL 22 weeks 100 200 350
Note: Candidate will have to submit following Documents after the completion of scheduled Industrial Training:
A) Training Report
B) Log Book
C) What to Observe Sheets (WTO Sheets)
Formats for Training Report, Log Book and WTO Sheets (To be collected from Institute/ College).Marks for
Industrial Training will be awarded by the panel of examiners as per the below specified weightage:
Internal External
Training Report 25 100
Log Book 25 -
WTO Sheets 25 -
Viva- Voce 25 100
Total 100 200
SEMESTER-V
1 BHM-501 Food Production Operations- II 4 30 70 100
2 BHM-502 Food &Beverage Operations-II 4 30 70 100
3 BHM-503 Accommodation Operations-III 4 30 70 100
4 BHM-504 Fundamentals of Management 4 30 70 100
5 BHM-505 Travel & Tourism Operations 3 30 70 100
6 BHM-506 Business Communication 4 30 70 100
7 BHM-507 Food Production Practical-IV 4 50 100 150

Practical-IV
Practical-III
Practical-II
TOTAL 36 380 770 1200
SEMESTER VI
1 BHM-601 Advanced Food Production 4 30 70 100
2 BHM-602 Advanced Food & Beverage 4 30 70 100
Service and controls
3 BHM-603 Room Divisions Management 4 30 70 100
4 BHM-604 Environmental Studies 4 30 70 100
5 BHM-605 Human Resource Management 3 30 70 100
6 BHM-606 Hotel Information System 4 30 70 100
7 BHM-607 Food Production Practical-V 4 50 100 150
Practical-V
9 BHM-609 Room Divisions Management 2 50 100 150
Practical
Practical-III
TOTAL 36 380 770 1200
SEMESTER-VII
NO SUBJECT CODE SUBJECT Hours Per INTERNA UNIVERSIT TOTAL
Week L EXAMS Y EXAM MARKS
1 BHM-701/702/703 Professional Elective –I 4 30 70 100
2 BHM-704/ 705/ Open Elective-I 4 30 70 100
706/707/708
3 BHM-709 Fundamental of Hospitality 4 30 70 100
Sales & Marketing
4 BHM-710 Research Methodology 4 30 70 100
5 BHM-711 Financial Management 4 30 70 100
6 BHM -712 Facility Planning 4 30 70 100
6 BHM-713/ 714/ 715 Professional Elective -I 4 100 150 250
Practical
7 BHM-716 Project-1 4 100 150 250
TOTAL 32 380 720 1150
7th sem Professsional Electives – Food Production Management BHM 701, F&B Management BHM 702, Rooms
Division Management BHM 703 (Student will have to opt 1 out the choice).
7th sem Open Elective – Customer Relationship Management BHM 704, Entrepreneurship development BHM 705,
Organizational Behavior BHM 706, Total Quality Management BHM 707, Basic French BHM 708, (Student will
have to opt 1 out the choice).
SEMESTER-VIII
6 BHM-801 Project –II (Field Project work) 22 weeks 200 200 400
BHM 801
TOTAL - 200 200 450
Note: Students will have to select 1 area of professional elective of 7th semester and has to do a field project
work the same should be supervised by a Internal Guide. The report of the same should be submitted in
duplicate to Institute head.
Syllabus Theory
SEMESTER-I
FOOD PRODUCTION FOUNDATION – I (BHM –101)
Teaching Scheme/Week Examination Scheme

Theory Hrs Tutorial Hrs Total Theory Mks Sessional Mks Total Mks
36 7 43 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of writing, reading and speaking
English language. They must have undergone a familiarization round to an operational Kitchen.
Learning Objective: The teachers delivering lectures and demonstration in this course should understand that Food
Production is an integral part of the Hospitality Industry. To prepare the students to cater to the need of the industry, it
is important to inculcate in them sound knowledge of Food Production operations so that they can be put to use in an
efficient & effective way. The students undertaking this course should be able to understand following:
1. The different role of kitchen professionals,
2. Usage of various tools and equipments, Basic Misc-en- place & preparation methods,
3. Role of heat in cooking and methods of Heat Transfer,
4. Basic cooking methods & Basic of Vegetable, fruit and egg cooking.
Learning Outcome: The students after having studied the course should be able to perform and acquaint the
following:
1. Do the basic Misc-en –Place in operational kitchen,
2. Use the basic kitchen tools and equipments,
3. Demonstrate cooking methods in Basic vegetable, fruits and egg preparations.
Lecture Mrks
Unit 1 Introduction to the art of cookery 05 05
1.1 Culinary history.
1.2 Origins of modern cookery.
1.3 Aims and objectives of cooking food
Unit 2 Kitchen Hygiene and Professionalism 05 08
2.1 Personal hygiene, their importance
Importance of Kitchen Uniform, Attitude towards work, Safety in Kitchen,
Unit 3 Kitchen Organization 06 12
3.1 Kitchen layout,
3.2 Modern kitchen Brigade, Hierarchy and function
3.3 Duties and responsibilities of Executive Chef, Sous chef and Chef de partie
3.4 Brief Introduction to Different sections of kitchen &liaison with other sections
Unit 4 Equipment and Tools 04 09
4.1 Introduction to different Knifes & and its parts used in Kitchen and its care,
Classification of different equipments, types of ovens
4.2 Uses, maintenance, criteria for selection of equipments
Unit 5 Methods of Cooking 08 12
5.1 Transfer of heat
5.2 Basic Preparation and Planning in Kitchen.
5.3 Classification of cooking methods-boiling, roasting,
poaching, braising, grilling, baking, broiling, stewing, sautéing, blanching,
steaming,
Unit 6 Vegetables and fruit cookery 07 12
6.1 Classification of vegetables and fruits with example of each
6.2 Cooking & Storing of vegetables and fruits
6.3 Cuts of Vegetable, Pigments, Mire poix, Matignon
Unit 7 Egg cookery 06 12
7.1 Structure of egg, types, cooking methods, uses in cookery
7.2 Selection, purchasing and storing of eggs, testing of eggs.
TOTAL 36 70
Books recommended :
Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS; Theory of Catering, Victor Ceserani & Ronald
Kinton, ELBS; Theory of Cookery, Mrs. K.Arora, Frank Brothers; Chef Manual of Kitchen Management,
Fuller, John; Theory of Cookery. Dr.S.K.Singh& P.Chomplay, Aman Publication.
Syllabus Theory
FOOD & BEVERAGE SERVICE FOUNDATION –I (BHM 102)

36 6 42 70 30 100
English language. They must have undergone a familiarization round to an operational Food & Beverage service area.
Learning Objective: The teachers delivering lectures and demonstration in this course should understand that
students have a basic knowledge and develop technical skills in the basic aspects of food & beverage service
operations in the Hotel Industry. The students undertaking this course should be able to understand following:
1. The different types of Food & Beverage operations,
2. Usage of various tools and equipments, Basic Misc-en- place & Misc –en -Scene,
3. Role of F&B Professionals
4. Basics of F& B services.
following:
5. Do the basic Misc-en –Place and Misc-en –Scene in operational F&B area,
6. Use the basic tools and equipments,
7. Demonstrate Basic F&B service.
Lecture Mrks
Unit 1 The Food &Beverage Service Industry 4 5
1.1 Introduction to the Food & Beverage Industry
1.2 Classification and various sectors of Catering Industry
Unit 2 Introduction to F & B Service operations 5 10
2.1 Restaurant, Coffee Shop, Room Service, Bars, Banquets,
Discotheques, Still Room, Room, Snack Bar, executive lounges,
business centres & Night Clubs, Bistro, Pubs, Kiosks, Casinos,
Fast Foods, Take away, Buffet Restaurants, etc.
Unit 3 F & B Service Tools, Equipment and Furnishings 5 10
3.1 Classification Various Tools and Equipments
3.2 Usage of Equipment
3.3 Types, Sizes and usage of Furniture, Linen, Napkins, Chinaware,
Silverware, Glassware & Disposables,
3.4 Special &Other Equipment, Tools and Furnishings – PDA’s,
Electronic Pourers, Tray Jacks, Electronic chillers, Coffee plungers,
Bar Guns, Induction Warmers, Mats, Runners, Props, other new
concepts of modern furnishings,
Care and maintenance.
Unit 4 Food & Beverage Service Personnel 4 10
4.1 Basic Etiquettes for Catering staff, Attitude & Attributes of a Food
& Beverage personnel and competencies,
4.2 Food & Beverage Service Organization
4.3 Job Descriptions & Job Specifications of F& B Service Staff,
Interdepartmental Coordination.
Unit 5 Mise-en- Scene and Mise-en- place 4 10
5.1 In F& B operations/outlets
Unit 6 Food & Beverage Service Methods 10 15
6.1 Table Service-Silver/English, Family, American/Pre plated,
Butler/French, Russian
Self Service-Buffet & Cafeteria Specialized Service-Gueridon,
Trolley, Lounge, Room, etc., Single Point Service-Take Away,
Vending, Kiosks, Food Courts & Bars, Automats
Unit 7 Food & Beverage Terminology 4 10
7.1 Related to the inputs of the semester
36 70
Reference Books:
Food & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw Hill; Food & Beverage
Service –Lillicrap & Cousins, ELBS; Modern Restaurant Service –John Fuller, Hutchinson
Front Office Operations-I, BHM-103

36 6 42 70 30 100
English language. They must have undergone a familiarization round to an operational Hotels Front Office area.
students have a basic knowledge of Front office operations in the Hotel Industry. The students undertaking this course
should be able to understand following:
1. The different types of operational Hotels,
2. Role of Front office in Hospitality,
3. Usage of various tools and equipments & routine front office operations,
4. Role of front office personals.
5. Types of Hotel Guest and Hotel Rooms
following:
1. Classification criteria of Hotels,
2. Use the basic tools and equipments,
3. Duties and responsibilities of front office personals,
4. The front office process and
5. Handling various types of Guest.
Lecture Mrks
Unit-1 INTRODUCTION TO HOSPITALITY INDUSTRY 06 10
1.1 Hospitality and its Origin/History/Meaning & Definition
1.2 Tourism Industry and its Importance, Defining Hotel,
1.3 Hotels evolution and growth in the world & India
Unit-2 CLASSIFICATION OF HOTELS 07 15
2.1 On the basis of Size/Star/Location / Clientele/Ownership
basis/Length of stay/Level of service/Boatels/ Floatels/
Rotels/Management and Affiliation/Heritage hotels/eco
hotels/suite hotels/Resorts etc.
Unit-3 INTRODUCTION TO FRONT OFFICE 08 15
3.1 Organizational / Hierarchy Chart
3.2 Front office functional area/Ancillary areas
3.3 Front office layout & Equipments
3.4 Types of Rooms, Suites, Executive floors or Club floor
concepts
Unit-4 FRONT OFFICE ORGANIZATION 06 10
4.1 Duties and Responsibilities of F.O Persons.
4.2 F.O co-ordination with other Departments
4.3 Attributes of Front Office Personnel
Unit-5 THE GUEST 05 10
5.1 Defining Guest & Their basic requirements.
5.2 Types of Guests- F.I.T, Business Travelers, G.I.T, S.I.T,
Domestic, Foreigners.
Unit-6 GLOSSARY OF TERMS (With Reference to above topics) 04 10
Total 36 70
Reference books: Managing front office operations by M.Kasavana; Hotel F.O. Training manual by Suvradeep
Gauranga Ghosh; Front Office Management by S.k Bhatnagar; Hotel front office management by James Bardi; Hotel
Front Office- Operations & Management By- Jata Shankar. R. Tewari; Hotel Front Office- A Training Mannual By-
Sudhir Andrews; Front Operation & Administration, By- Dennis Foster; Front office procedures & Management, By-
Peter Abbot
Accommodation Operations-I, BHM-104

36 6 42 70 30 100
English language. They must have undergone a familiarization round to an operational Hotels Accommodation area.
students have a basic knowledge of Hotel operations in respect to the Accommodation Operation area. The students
undertaking this course should be able to understand following:
1. Role of Accommodation Operation in Hotels, The basic functions,
2. Usage of various tools and equipments,
3. Role of Hose keeping Professionals
4. Types of Guest Rooms and room amenities.
following:
1. Usage of tools and equipments,
2. Housekeeping basic procedures,
3. Basic room amenities and basic room setups,
4. Handling guest queries.
Lecture Mrks
Unit-1 INTRODUCTION 6 15
1.1 Meaning & Definition
1.2 Importance of Housekeeping
1.3 Responsibilities of Housekeeping Department
1.4 Organizational Structure
1.5 Housekeeping functional area/Ancillary areas
1.6 Housekeeping layout
Unit-2 HOUSEKEEPING ORGANIZATION 6 15
2.1 Duties and Responsibilities of Housekeeping Persons.
2.2 Housekeeping co-ordination with other Departments
2.3 Attributes of Housekeeping Personnel
Unit-3 HOUSEKEEPING TOOLS & Equipments 6 10
3.1 Classification of Equipments
3.2 The various Tools & its usage
3.3 Basics of Handling Cleaning equipments
Unit-4 THE HOTEL GUEST ROOMS 6 10
4.1 Types of guest rooms
4.2 Layout of guest rooms (Types)
4.3 Layout of Floor pantry
4.4 Basic Room amenities
Unit-5 House Keeping Procedures 8 15
5.1 Basics of cleaning Procedures
5.2 Housekeeping Control Desk, Importance, Role, Co-ordination
5.3 Key Handling & Control
5.4 Forms, Formats & registers used in Control Desk
5.5 Handling Guest query & requests
Unit-6 GLOSSARY OF TERMS(With reference to above topics) 2 5
TOTAL 36 70
REFRENCE BOOKS:
Hotel Housekeeping Training Manual, By- Sudhir Andrews; Housekeeping Operation & Management,
By- Malini Singh; Hotel Housekeeping Management & Operations, By- Sudhir Andrews; Hotel
Housekeeping Operations & Management, By- G. Raghubalan & Smritee Raghubalan
APPLICATION OF COMPUTERS (AOC) BHM 105

32 - 32 70 30 100
English language. They must have basic knowledge of computers and Internet.
students have a basic knowledge of computer operations. The students undertaking this course should be able to
understand following:
1. Role of Computer Operation in Hotels,
2. Usage of various input and output devices,
3. Types and usage of operating system.
following:
4. Usage of M-S office application,
5. Role and usage of Operating System,
6. Basic understanding of Network setups,
7. Net browsing and E-mailing.
Lecture Mrks
Unit 1 INTRODUCTION TO COMPUTERS 6 10
What is a computer, Components of a computer system, generation of computers,
Storage devices, CD ROM’s, Pen Drives, other external storage devices.
Unit 2 OPERATING SYSTEMS 4 10
Introduction, Functions, types and Components.
Unit 3 WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONS 10 20
What is Word Processing, Features of MS WORD, Editing Commands and Mail
merge.
Understanding spreadsheet, Features, Formulae and functions. If Statement,
preparing sample worksheets, Preparing Different graphs,
Features of POWER POINT, Preparing a presentation
Preparing an Organization chart
Unit 4 Networks & Networking 5 10
Describe the concept of connectivity, Basic understanding of various kinds of
network topologies, Identify the various types of networks and show an overview
understanding of local area network.
Unit 5 Going Online 3 10
Explain the scope of features offered by online information services, Describe
basic Internet concepts, Define “browser” and explain the basic concepts of
browsing and the operation of a browser, Describe the scope of Internet resources
and the various types of Internet applications.
Unit 6 INTRODUCTION TO INTERNET 4 10
What is Internet, Network, Network of Networks, WWW, Search Engines, e-
mail, creating web page.
32 70
Refrence books
Fundamental of Computers, S.Jain, BPB Publication; Mastering Microsoft Office, Lonnie E. Moseley &
David M. Boodey, BPB Publication
COMMUNICATION SKILLS (COMM) BHM 106

38 - 36 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of writing, reading and speaking English
language.
Learning Objective: The teachers delivering lectures in this course should understand that students have a basic
knowledge of Communication. The students undertaking this course should be able to understand following:
1. Role of Communication in Hotel Operations,
2. Importance of written and oral communication
3. Handling guest conversation in routine operations.
Learning Outcome: The students after having studied the course should be able to perform and acquaint the following:
1. Usage of English language in routine communication,
2. Basics of remedial English,
3. Note making, drafting, routine correspondence handling,
4. Demonstrate basic professional etiquettes.
Lct Mrks
Unit 1 Language and communication 8 15
Need, purpose, nature, models
Process of communication and various factors of communication
Barriers to communication and overcoming these barriers
Non-verbal communication, signs, symbols and body language, language as a
sign system, eye-contact, facial expressions and posture.
Communication in Hospitality organisation and its effects on performance
Unit 2 Remedial English 15 25
Common errors and their correction in English usage with emphasis tense
sequence, use of prepositions, phrasal verbs, reference and dictionary skills.
Expressing the same idea/thought unit in different ways
Unit 3 Skills of written English 6 15
Note making and developing notes into drafts – rewriting of drafts. The use of
cohesive devices
Correspondence : letters to Class teacher, Principal, Industry,
Writing bio-data, applications, complaint
Precis writing
Unit 4 Oral skills (listening and speaking) for effective communication 9 15
Note taking, preparing summaries and abstracts for oral presentation
Restaurant and Hotel English, polite and effective enquiries and responses
Addressing a group, essential qualities of a good speaker and listener
Pronunciations, stress, accent, common phonetic difficulties, use of telephone.
38 70
Refrence books: Bhaskar, W.W.S., and Prabhu,N.S.. “English through reading”, MacMillan, 1978
D’Souza Eunice and Shahani, G., “Communication Skills in English”, Noble Publishing, 1977
FOOD PRODUCTION PRACTICAL – BHM 107 New Syllabus
Topics
1 Familiarization and Understanding the usage of equipment and tools
2 Proper usage of a kitchen knife and hand tools
3 Familiarization & identification of commonly used raw material: For
commodities listed in theory.
4 Basic hygiene practices to be observed in the kitchen & Importance of Kitchen
Uniform.
5 First aid for cuts & burns & Safety practices to be observed in the kitchen
6 Basic cuts of vegetables: Julienne, Jardinière, Brunnoise, Macedoine, Payssane,
Chiffonade, Wedges, Mirepoix, Fluting, Turned.
7 Methods of Cooking:
A Boiling: Potato and Rice (Drain and Absorption method)
B Poaching: Egg and Fruits
C Steaming: Pudding and Vegetables
D Stewing: Vegetable stew and Bean Stew
E Frying: Fritters and Patties
F Sautéing and Stir Frying: Vegetable and Noodles
G Roasting: Potato and Vegetable roast
H Grilling: Vegetable and Cottage Cheese,
I Braising: Vegetables
J Broiling: Breads, Spices
K Baking: Potato and vegetable
8 Egg cookery including 5 classical preparations
Food & Beverage Service – I (BHM 108)
Practical:
Topics
1 Restaurant Etiquettes
2 Restaurant Hygiene practices
3 Practicising Mis- En –Scene activities
4 Practicising Mis- En –Place activities
5 Identification of Tools, Equipments, Cutlery, Crockery, Glass &
Chinaware, Flatware, Hollowware, Table Appointments, Linen etc.
6 Care and Maintenance of various Tools, Equipments, Flatware’s,
Hollowware’s etc.
7 Side board Organization
8 Laying & Relaying of Table cloth
9 Practicising 7 to 10 Napkin folds
10 Rules for Laying a basic Cover
11 Carrying a Salver/Tray
12 Service of Water
13 Handling the Service Gear
14 Carrying Plates, Glasses & other Equipments
15 Clearing an Ashtray
16 Handling precautions.
APPLICATION OF COMPUTERS (AOC-I) BHM 109
PRACTICALS
Topics
1 Operating and Connecting the computer with other devices
2 Practicing MS-OFFICE- MS WORD, MS EXCEL, MS POWERPOINT
3 INTERNET USAGE- Using Internet, Creating a mail ID, Using E-Mail
4 Basics of Practicising the internet safety.
PERSONALITY DEVELOPMENT PRACTICES-1 (BHM 110)
Topics
1 Elements of Personality Development
Understanding Elements of Personality, Advantages and Disadvantages.
2 Personality Enrichment
Grooming, Personal hygiene, Basic Etiquettes, Social, Business and Dining Etiquettes,
Body Language –use and misuse
3 Developing Communication Skills
Writing phrases, stories, short notes, news briefs
Practicing routine dialogues between –Friends (one to one, Group), Teachers,
developing class room participation.
Presentation Skills- Dressing for presentation, Preparing short notes, Using PPT.
4 Interpersonal Skills
Dealing with seniors, colleagues, juniors, teachers etc. at work place, Art of good
Conversation, Art of Intelligent Listening.
5 Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent.
SEMESTER -2 Syllabus Theory
FOOD PRODUCTION FOUNDATION – II -BHM 201
42 6 48 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Kitchen Operations and should know
basic preparations and methods of cooking.
Learning Objective: The teachers delivering lectures and demonstration in this course should understand that students
have a basic knowledge of Kitchen operations as pre-requisite. The students undertaking this course should be able to
1. Role of Advance and latest cooking methods in Kitchen Operations in Hotels,
2. Breakfast preparations
3. Fundamentals of Fish and Meat cooking,
4. Foundation of Continental cooking &
5. Basics of Baking.
1. Cook dishes using advance and latest cooking methods,
2. Handle basic fish and meat preparation and cooking procedures,
3. Prepare Stocks, Sauces, Soups & Salads,
4. Use basic baking principles during Bread making.
Lectures Mks
UNIT 1 Advanced Methods of Cooking 3 5
1.1 Advanced methods-micro-wave, infra red, induction, Boil in bag, etc.
1.2 Their Culinary Use
UNIT 2 Breakfast preparation of traditional / classical items 3 10
2.1 Continental breakfast & English breakfast
2.2 Indian breakfast
UNIT 3 Fish cookery 5 10
3.1 Introduction to fish Cookery- Classification of fish with examples,
Selection of Fish, Storing fish
3.2 Different cuts of fish, and their cooking methods
UNIT 4 Meat cookery 8 10
4.1 Introduction to meat cookery- cuts and methods of cooking of Beef, Veal,
Pork, Lamb with examples of each
4.2 Introduction to Poultry and Game with examples of each
4.3 Selection and Storing of Meats
UNIT 5 Stocks, Soups and Sauces 10 15
5.1 Stocks: Definition, Classification, Preparation and Precautions, Uses
5.2 Soups: Definition, Classification, Preparation and Precautions, Examples
of each
5.3 Sauces: Definition, Classification, Preparation and Precautions,
Derivatives of Each.
UNIT 6 Basic Salads 3 5
6.1 Parts of Salad; Types of Salad and their examples
6.2 Various dressings used: Vinaigrette and Mayonnaise based dressings
UNIT 7 Basic Bakery 10 15
7.1 Principal of baking,
7.2 Basic Bread Making: Role of Ingredients: Flour, Salt, Sugar, Yeast, Fat,
Liquid, Egg, Flavourings, Bread improvers.
7.3 Method of bread making:
(i) Straight dough method, (ii) Sponge and dough method, (iii) Salt
delayed method, (iv) Flying ferment method. Bread varieties: White Loaf,
Multi Grain Loaf, Whole Wheat Loaf, Soft Rolls and Hard Rolls.
7.4 Bread faults and remedies
Total 42 70
Reference Books :Art of Indian Cookery, Rocky Mohan, Roli;Modern Cookery (Vol-I) Philip .Thangam, Orient
Longman;Larousse Gastronomique, Paul Hamlyn; The Complete Guide to the Art of Modern Cookery, Escoffier
FOOD & BEVERAGE SERVICE OPERATION –I (BHM 202)
36 6 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of F& B operations, types of service and
role of F&B Staff.
Learning Objective: The teachers delivering lectures and demonstration in this course should understand that students
have a basic knowledge of Hotel F& B Operations. The students undertaking this course should be able to understand
following:
1. Types of meals and menu,
2. Standard F&B order taking, Service and Billing process
3. Basic classification of Beverages and knowledge of Non-Alcoholic beverage
4. Basics of Guest and Situation handling.
1. Plan menus and serve meals,
2. Handle Breakfast service, demonstrating proper order taking, service and billing process.
3. Help guest in briefing the NON-Alcoholic beverages,
4. Handle various situations of Guest handling.
Lectures Mks
UNIT 1 Types of Meals 6 10
Breakfast-Introduction, Types, Service Methods, a la carte and TDH setups
Brunch, Lunch, Hi –Tea, Dinner, Supper, Elevenses and others
UNIT 2 Types of Menu 8 20
Introduction to menu ; Types-Ala Carte & Table D’hote
Menu Planning, considerations and constraints, Menu Terms
Menu Design
French Classical Menu- 11 , 13 and 17 courses separately
Classical Foods & its Accompaniments with Cover
Indian regional dishes, accompaniments and service
UNIT 3 Order taking , Service and Billing 8 15
Handling Table reservation
KOTs & BOTs Duplicate & Triplicate System, Computerised K.O.T’s
Sequence of Food Service
Table Clearing Process
Billing Methods, Payment methods and Cash Handling
UNIT 4 Non – Alcoholic Beverages 6 15
Definition and Classification
Hot Beverages-Types- Different types of Tea and Coffee, Cocoa, Hot
Chocolate, Preparation and Service
Cold Beverages-Types- Cold Coffee, Shakes, Mock tails, Juices, Syrups,
Aerated Drinks, Preparation and Service
UNIT 5 Customer care and Handling Situations 5 5
Unavailability of Table/reservation
Wrong Order Taking, Handling Unavailability of Food items
Handling Special Requests
Order Delays, Spillages, Return Food
Lost and found properties
Illness
Drunken Guest, Un expectable appearance of Guest
Dealing with children and Infants
Handling Handicaps, Old age guest, Customer with communication
difficulties
Unit 6 Food & Beverage Terminology related to the inputs of the semester 3 5
36 70
Reference Books: Food & Beverage Service Training Manual-S. Andrews; Food & Beverage Service
–Lillicrap & Cousins; Modern Restaurant Service –John Fuller; Professional Food & Beverage Service
Management –Brian ; Food Service Operations – Peter Jones & Casse;Menu planning-J Kivela,
Front Office Operations-II, BHM-203

36 6 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Hotel operations and different
functions of Front Office operations.
students have a basic knowledge of Front Office operations in respect to the Room selling or Service selling. The
students undertaking this course should be able to understand following:
1. The basics of Room Tariff, the different types of plans and handling documentation at Front Office,
2. Handle reservations & cancellations,
3. Knowledge of complete guest cycle,
4. The registration process.
following:
1. Should know room selling process, make reservations and cancellations,
2. Complete the registration process and bell desk process,
3. Handle front office documentation.
lectures Mrks
Unit-1 ROOM TARIFF 08 14
1.1 Basis of room tariff, Tariff fixation / calculating room tariff.
1.2 Types of room tariff: Rack rate, discounted rates.
1.3 Types of Meal Plan used in the hotel industry.
1.4 Forms & Format/ Tariff Card/Brochure
Unit-2 ROOM RESERVATION 10 16
2.1 Importance & Functions of Reservation sections
2.2 Modes of reservations
2.3 Channels & sources of reservations[Direct, Travel Agent, C.R.S Intercell
agencies, GDS, Tour Operators, Airlines etc]
2.4 Types of reservation[Tentative, confirmed, Guaranteed, etc]
2.5 Systems of reservations [ non automatic, semi, fully automatic]
2.6 Cancellations and Amendments
2.7 Processing Individual & Group reservations
2.8 Forms & Formats
Unit-3 INFORMATION & BELL DESK OPERATION 08 16
3.1 Introduction of Bell desk, Equipments used in Bell desk.
3.2 Functions of Bell desk [Scanty, Left Luggage procedure].
3.3 Luggage handling, Paging, Mail and Message handling, Change of room etc
3.4 Functions of information department
3.5 Forms & Formats
Unit-4 GUEST CYCLE & FRONT OFFICE SYSTEMS 06 14
4.1 Pre-arrival
4.2 Arrival
4.3 Stay
4.4 Departure & Post Departure
4.5 Front Office Systems : Non Automated / Semi -Automated / Fully Automated.
Unit-5 REGISTRATION 07 10
5.1 Introduction to the Registration section.
5.2 Steps of registration with or without reservation.
5.3 Pre- registration activities.
5.4 Processing VIP, Foreigners & group registration.
Total 36 70
Reference books: Managing front office operations by M.Kasavana; Hotel F.O. Training manual by Suvradeep
Gauranga Ghosh; Front Office Management by S.k Bhatnagar; Hotel front office management by James Bardi;
Hotel Front Office- A Training Manual By- Sudhir Andrews; Front Operation & Administration, By- Dennis Foster;
Front office procedures & Management, By- Peter Abbot
Accommodation Operations-II, BHM-204

36 6 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge operations in Hotels Accommodation
area and types of accommodation operations functions.
students have a basic knowledge of Hotel operations in respect to the Accommodation Operation area. The students
1. Role of Accommodation Operation in Hotels, The basic functions,
2. Cleaning cycle and process for rooms.
3. Different types of surfaces and cleaning process for the same,
4. Handlings lost and found process and maintain records and filling formats for operations.
following:
1. Clean rooms, handling different surfaces and maintain records,
2. Handle Housekeeping basic procedures,
3. Prepare various reports.
Lectures Mrks
Unit-1 CLEANING ART 02 6
1.1 Principles of Cleaning
1.2 Dirt & Dust
Unit-2 CLEANING MODUS OPERANDI 12 20
2.1 Cleaning Equipments- Types, Operating Principles, Characteristics, storage,
Maintenance.
2.2 Cleaning Agents- Types, Operating Principles/applications, Characteristics, PH
scale, and storage.
Unit-3 DIFFERENT SURFACES 06 14
3.1 Metals, Glass, wood, Ceramic, Leather, Rubber, Stone.
Unit-4 CLEANING OF GUEST ROOMS 10 20
4.1 Daily Cleaning of Room.
4.2 Weekly Cleaning/ Spring Cleaning
4.3 Evening Service/ Turndown Service
4.4 Replenishment of guest supplies & amenities.
4.5 Lost and Found Procedure
Unit-5 RECORDS, REGISTERS, FORMS & FORMATS 06 10
5.1 Staff placement register, floor registers, guest special request register, Logbook,
Memo book, Carpet shampoo register, baby sitting register, lost & found
register, store indent book etc.
5.2 Room occupancy report, guest room inspection form/checklist, housekeeping
report, work order, room boys report.
Total 36 70
REFRENCE BOOKS:Hotel Housekeeping Training Manual, By- Sudhir Andrews; Housekeeping Operation &
Management, By- Malini Singh; Hotel Housekeeping Management & Operations, By- Sudhir Andrews; Hotel
Housekeeping Operations & Management, By- G. Raghubalan & Smritee Raghubalan; The Professional
Housekeeper, By- Madelim Schneider & Georgia Tucker
Commodities BHM-205

36 - 36 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Local commodity market and
should have basic idea about role of good quality commodity in food preparation and production.
Learning Objective: The teachers delivering lectures in this course should understand that students have a basic
knowledge of Commodities and its role in food production. The students undertaking this course should be able to
1. Classification of commodities and its basic characteristics,
2. Usage of various commodities,
3. Types of Staples and its influence in dietary habits,
4. Types of pulses.
following:
1. Usage of commodities according to its characteristics,
2. Planning diet as per staple influence,
3. Classify raw materials and demonstrate the role of clouring, flavoring and raising agents.
Lecture Marks
UNIT 1 Introduction to commodities 4 6
Definition, classification / Various groups- Types, usage, storage and
substitute.
UNIT 2. Beverages 4 10
Tea, Coffee, Cocoa and Milk: definition, classification and functions.
UNIT 3. Cheese 4 10
Types of cheese, purchasing and storing procedures of cheese, use of cheese.
UNIT 4. Classification of Raw Materials 10 20
Fats and oils, raising agents, eggs, salts, liquids, sweetners, thickening agents,
spices and condiments, flavoring and coloring agents
UNIT 5. Staples 6 10
Cerels: Wheat and Rice, storage process.
Millets: Barley, Maize, Oat, Semolina, Rye etc. storage of millets.
UNIT 6. Pulses Introduction and Uses 6 10
Chickpeas, black eyed peas, flageolets, haricot beans, lentils, peas, moong
beans, red kidney beans and soya beans
UNIT 7 Food Additives 2 4
Need for additives, Types of additives, Role of these additives (natural and
synthetic) in modification of appearance in food preparation
36 70
References: Food Commodities- Bernard Davis 2nd edition, Butterworth-Heinemann Ltd,

COMMUNICATION SKILLS – II BHM 206

Theory Hrs Tutorial Hrs Total Theory Mks Sessional Total Mks
Mks
36 - 36 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of writing, reading
and speaking English language. They must understand the importance of communication as
Hospitality Students. They should have knowledge of remedial English, and building communicative
dialogues.
Learning Objective: The teachers delivering lectures in this course should understand that students
have a basic knowledge English communication. The students undertaking this course should be able
to understand following:
1. Role and meaning of communication, types of communication and its channels,
2. Basic writing skills,
3. Parts of speech, articles, prepositions and tenses
4. Dialogue writing, Story writing
5. Public speaking and interview skills
Learning Outcome: The students after having studied the course should be able to perform and
acquaint the following:
1. Usage of proper English grammar in dialogue process,
2. Write formal and informal letters and write resume,
3. Deliver speech and handle interviews,
Lectures Mks
UNIT 1 COMMUNICATION 6 10
1.1 Definition of communication
1.2 Types of communication
1.3 Process of communication, Channels of communication
UNIT 2 WRITING SKILLS 5 15
2.1 Letter writing - formal and informal
2.2 Resume writing
2.3 Report writing
2.4 Note making and note taking 8 15
UNIT 3 REMEDIAL ENGLISH
3.1 Parts of speech
3.2 Articles and prepositions
3.3 Tenses
3.4 Short Story writing, Dialogue writing
UNIT 4 PUBLIC SPEAKING AND INTERVIEW SKILLS 12 20
4.1 Writing a speech, preparing speech note
4.2 Developing confidence and overcoming fear
4.3 Delivering different types of speeches
4.4 Appearance and dress ( grooming )
4.5 Interview skills, Presentations skills, planning, preparation,
practicing, presentation to different groups
4.6 Qualities of a good speaker, presenter and listener
UNIT 5 IMPORTANCE OF COMMUNICATION IN 5 10
HOSPITALITY SECTOR
5.1 Importance of communication in hospitality sector, Hotel
and restaurant English
5.2 Interdepartmental communication
5.3 Writing for Training Log Book and Report
Total 36 70
FOOD PRODUCTION PRACTICAL – II (BHM 207)
Topics
1 Revision of Vegetable Cuts and Demonstration of Stock Making
2 Demonstration of Fish Cuts and Chicken Cuts, Their Storage
techniques
3 Demonstration of Mother Sauces and their derivatives, and Storing
techniques
4 Demonstration of Preparation of Consomme with classical garnishes
5 Preparation of traditional / classical Indian, English and Continental
breakfast dishes
6 Preparation of Basic Continental Cookery: 3 Course Menus
• Soups: Puree, Crème, Broth, Consomme, Cold, Veloute, Chowder
and Bisque
• Appetizers: Classical Salads: Vinaigrette Based, Mayonnaise based
dressing salads
• Application of different meat cuts using different cooking methods
• Desserts using different cooking methods
7 Preparation of Basic Breads: White Loaf, Multi Grain Loaf, Whole
Wheat Loaf, Soft Rolls and Hard Rolls.
FOOD & BEVERAGE SERVICE Practical – II (BHM 208)
Topics
1. Writing a Menu in French & its Equivalent in English
2. Breakfast Table Lay-up.
3. TDH & A la Carte Cover
4. Restaurant Reservation System
5. Receiving the guests
6. Sequence of Service
7. Taking an Order of Food & Making a KO T.
8. Table Service
9. Clearing, Crumbing, Presenting the bill
10. Service of Cold & Hot - Non Alcoholic Beverages
FRONT OFFICE PRACTICAL-1 (FOP- 1) BHM 209
Topics
1 Basic Manners, Grooming & Hygiene Standards.
Welcoming, receiving, escorting of the guest
2 Front Office Communication –

Verbal- Practicing Reception Dialogues,
Handling Informative queries,
Briefing Tariff card to Guest,
Handing – Taking overs.
Non verbal – Preparing Telephonic Transmittal slips,
Preparing paging messages,
Handling Guest messages.
Preparing routine log books,
Writing and recording complaints.
3 Preparation and study of countries:

Capitals, currencies, airlines and flags chart
4 Telecommunication skills – telephonic situation handling

5 Practicing filling of Forms and formats
6 Identification of equipment, work structure and stationery
7 Basic manners and grooming standards required for Front Office operation
HOUSEKEEPING PRACTICAL – I (HKP –I) BHM 210
Topics
1 Famliarisation of Guest Room Layout
2 Identification of Guest Room Amenities , setup of room attendant trolley and
preparing check list
3 Identification of cleaning equipment – Manual & mechanical
4 Cleaning of different surfaces
5 Practical involving following activities- Scrubbing, polishing, wiping,
washing, rinsing, swabbing, mopping, sweeping, brushing, buffing
6 Practical activities involving usage of cloths and their types, abrasives,
polishes, chemical agents and commercially available products.
SEMESTER -3
FOOD PRODUCTION OPERATION – I -BHM 301 Syllabus
36 6 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Kitchen Operations
and should know basic preparations and methods of cooking.
Learning Objective: The teachers delivering lectures and demonstration in this course should
understand that students have a basic knowledge of Kitchen operations as pre-requisite. The students
1. Role of Indian spices and condiments,
2. Basic Indian gravies
3. Fundamentals of Regional cuisines
4. Tandoor handling and preparations
5. Regional popular dishes
1. Cook dishes using traditional Indian cooking methods,
2. Handle Tandoor preparation and cooking,
3. Prepare Popular regional dishes,
Lectures Mks
UNIT1 Indenting 3 5
Principles of Indenting for volume feeding
Portion size of various items for different types of menu
Standardizing recipes and modifying
UNIT2 Basics of Indian Cuisine 2 5
Introduction to Indian Cookery, Identification of various varieties of rice, cereals
and pulses
Simple methods of preparations and ingredient combination ratios - Rice, Dals,
Vegetables, Indian breads.
UNIT3 Indian Masalas 3 5
Blending of spices and concept of masalas
Different masalas used in Indian cookery - Dry & Wet masalas & their
composition
Masalas used in Regional Cuisine
Special masala blends
UNIT4 Indian Curries 6 15
Concept & importance of curries and gravies
Types of Indian Curries and its combination.
UNIT5 Tandoor
Understanding concept of Tandoor 6 15
Tandoor Seasoning, tools used in tandoor
Marinades used in tandoor cooking
Tandoor Breads and roasts
UNIT6 Indian Regional Cooking 16 25
Brief study of following regional Cuisine- South Indian, Goa, Hyderabad,
Bengal, Gujrat, Rajasthan, Awadh, Punjab, Kashmir & Uttarakhand
Understanding Dietary habits, role of staple food, traditional cooking methods,
popular dishes and tools used.
Total 36 70
Reference Books :Art of Indian Cookery, Rocky Mohan, Roli; Prasad - Cooking with Masters, J.
Inder Singh Kalra, A Taste of India, Madhur Jaffrey, Pavillion,; Dastarkhwan-e-Awadh, Sangeeta
Bhatnagar & R.K.Saxena, ; Zaika, SonyaAtal Sapru, HarperCollins; Punjabi Cuisine, Premjit Gill;
Hyderabadi Cuisine, Pratibha Karan, HarperCollins
BHM KU 302- Food and Beverage Service-II

40 6 46 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of F& B operations,
types of service and role of F&B Staff.
Learning Objective: The students undertaking this course should be able to understand following:
1. Operations of In Room Dining
2. Standard F&B order taking, Service and Billing process
3. Classification and Knowledge of Alcoholic beverage.
4. Knowledge of Wines.
5. Knowledge of Beer, Aperitifs, Vermouths and Tobacco
1. Plan IRD operations.
2. Explain the basics of wines.
3. Explain beer production and types of beer
4. Will be able to understand the role of Aperitifs and Vermouths.
SEMESTER-3 Lectures Marks
UNIT -1 In Room Dining Service 05 10
1.1 Introduction, general principles and types
1.2 Cycle of Service, scheduling and staffing
Forms and Formats
1.3 Order Taking, Suggestive Selling, breakfast cards
1.4 Time management- lead time from order taking to clearance
UNIT-2 Alcoholic Beverages 24 30
2.1 Definition & Classification of Alcoholic Beverages.
2.2 Types of grapes used in wine production.
Wine making - viticulture, vinification
2.3 Vinification types- Still, Sparkling, Aromatized and Fortified.
Classification of Wines.
2.4 Wine controlling terms –France, Germany, Italy, Spain, Portugal.
2.5 Wines region of France-Bordeaux, Burgundy, Loire, Rhone Alsace, Jura,
Provence
2.6 Wines of Italy, Spain, Germany, Portugal, Australia, South Africa, Chilly,
California &India
2.7 Storage of wines, glassware types, other equipments and tools associated to wines.
Important brands of wine and Service of wines- Glassware used, temperature for
service of wines.
UNIT-3 Beers 05 10
3.1 Introductions to beer
3.2 Brief introduction to Beer Production
3.3 Types and Brands – Indian and International
3.4 Other fermented and brewed beverages – Sake, Cider, Perry
UNIT-4 Aperitifs & Vermouths 03 10
4.1 Definition
Types- Wine based & spirit based
4.2 Usage and storage.
UNIT-5 Tobacco 03 10
5.1 Types – Cigars & Cigarettes
5.2 Cigar strengths and sizes
Brands – Storage and service
Total 40 70
Front Office Operations-II, BHM-303
36 6 42 70 30 100
Pre-requisite: The students undergoing this course should have knowledge of Front Office
operations and different packages.
understand that students have a basic knowledge of Front Office activities in regards to check in &
check out. The students undertaking this course should be able to understand following:
1. Computer application in Front Office Application
2 Check out Procedure
3 Control of Cash & Credit
4 Night Auditing
5 Check in Process
6 Front office & Guest Safety & security
1 Should know Property management systems.
2 Procedure required in Guest check in & Check out.
3 Night audit Process.
4 Revenue Control.
lectures Mrks
Unit-1 Computer application in Front Office Applications 06 12
1.1 Importance of Computer in Front Office, what is PMS
1.2 PMS application is Front Office (Reservation, Front Desk,
Room,Cashier, Night Audit, set up, Reporting, Back office Module)
1.3 Different PMS systems :- Amedus, IDS, Shawman, Fidelio
Unit-2 Check In Procedure 07 12
2.1 Check in Procedure in different situations like :- guest having
confirmed reservation, Walk –in Guest, Group/crew , Scanty Baggage
Guest, International Travellers.
2.2 Forms & Formats
2.3 Check in Procedure in Fully automated hotels
Unit-3 Check out Procedure 06 12
3.1 Departure activity at various desk :- Bell Desk,at lobby,Reception,
Cashier
3.2 Different Methods of Settlement :-Cash , Credit Card, Cheques,
Travels cheques, Bill to company, Combined settlement method,
3.3 Front Office Record
3.4 Check out options :- On Desk Express Check out, Self Check out
3.5 Forms & Formats
Unit-4 Control of Cash & Credit 07 12
4.1 Front office Accounting Cycle
4.2 Credit control process in various cases :- guest pay by Credit Card,
Travel agent voucher, Airlines, Scanty baggage, Credit control during
stay, credit facility to companies, check in tour group.
4.3 Problems may arise in credit control
4.4 Process required in cash Control
4.5 Handling Foreign Exchange
Unit-5 Night Auditing 07 12
5.1 Importance of Night Auditing,
5.2 Duties & Responsibility of Night Auditor
5.3 Common Revenue Centers of a Hotel
5.4 Basis steps involved in preparing Night Audit :- Complete posting,
Reconcile room status discrepancies ,verify room rates, verify no-
show reservations, Cash Deposit ,Clear & Back up the system
,Distribute report
5.5 Vouchers/Folios/Ledgers/Allowances/Reports
Total 36 70
Accommodation Operations-II, BHM-304
37 6 43 70 30 100
Pre-requisite: The Students studying this course should have clear cut knowledge of the core
functioning of housekeeping department.
understand that students have a basic knowledge of Hotel operations in respect to the Accommodation
Operation area. The students undertaking this course should be able to understand following:
1. Role of linen room, The basic functions,
2. Uniform room and process.
3. Different types of Laundry and wash cycle.
4. Flower arrangement and housekeeping in Institutions.
1. Handling linen room, Uniform importance and process,
2. Well verse with the laundry operations and procedure,
3. Prepare various flower arrangements.
4. Knowing housekeeping operations other than hotels.
Lectures Mrks
UNIT-1 Linen Room 09 15
1.1 Activities of linen room
1.2 Layout and equipments in linen room
1.3 Selection criteria for linen purchasing
1.4 Calculating linen requirement
1.5 Linen control measures, inventory handling and Discard
UNIT-2 Uniform and Sewing Room 06 08
2.1 Advantages of providing uniform, Types of uniform
2.2 Issue and exchange procedure
2.3 Layout of uniform and sewing room
2.4 Activities of sewing room and equipment used.
UNIT 3 Laundry 10 25
3.1 OPL and Contract laundry
3.2 Layout and machineries
3.3 Laundry aids and their handling
3.4 Flow process of OPL
3.5 Wash cycle
3.6 Dry cleaning and stain removal
3.7 Valet Service
UNIT 4 Flower arrangement and Indoor plants 07 15
4.1 Need and importance, Equipments& Tools required
4.2 Care and conditioning of cut flowers
4.3 Principal of design, Styles of flower arrangement
4.4 Selection and care of indoor plants
4.5 Procedure of layering the pot
UNIT 5 Housekeeping in Institution and facilities other than hotels 05 07
5.1 Hospitals, Malls, Multiplex and Airlines
TOTAL 37 70
REFRENCE BOOKS:Hotel Housekeeping Training Manual, By- Sudhir Andrews; Housekeeping
Operation & Management, By- Malini Singh; Hotel Housekeeping Management & Operations, By-
Sudhir Andrews; Hotel Housekeeping Operations & Management, By- G. Raghubalan
Hotel Accounts, BHM 305
40 6 46 70 30 100
Pre-requisite: The Students studying this course should have the basic knowledge of business, business
activities, business transactions, importance of maintaining the accounts and also having some mathematical
skills.
accounting is a very important method to record the business transactions and events not only to record but also
as documentary evidence. The students undertaking this course should be able to understand following:
1. Meaning and role of accounting.
2. Primary, secondary and subsidiary books
3. Cash book and trial balance
4. Types of audits
following:
1. What is the role of accounting in a business organization to maintain and providing business
information to the users of accounting?
2. How to prepare and handling different types of accounts.
3. Advantages and limitations of trial balance
4. Definition, importance and characteristics of audit.
S.N. Topic Lecture Marks

Unit 1 Introduction to Accounting 08 12
Meaning and definition
Types and Classification
Principles of Accounting
Introduction to Uniform System of account
Contents of Income statement
Contents of Financial statement
Practical problems of Income statement and Financial statement
Unit 2 Primary Books (Journal) 04 08
Meaning and definition
Format of journal
Rules of Debit and Credit
Practical problems
Unit 3 Secondary Books(Ledger) and Subsidiary Books 08 14
Meaning and Uses of Ledger
Format and Posting
Practical problems of ledger
Needs and uses of subsidiary Books
Classification of subsidiary Books
Purchase Book; Sales Book; Purchase Return Book; Sales Return Book;
Journal Proper & Practical Problems
Unit 4 Cash Book 06 10
Meaning and Use
Advantages
Simple, Double and Triple column cash book
Petty cash book
Practical Problems
Unit 5 Trial Balance 04 06
Meaning ; Advantages; Limitations & Practical problems
Unit 6 Bank Reconciliation Statement 04 08
Meaning
Reasons why pass book and cash book do not balance
Practical problems
Unit 7 Departmental Accounting 06 12
An introduction of departmental Accounting
Allocation and apportionment
Advantages and Drawback of allocation
Basis of allocation
Practical problems
Total 40 70
FOOD SCIENCE & NUTRITION - BHM 306 [Syllabus]

35 - 35 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of nutrition
and its importance.
understand that students have a basic knowledge of nutrients and its requirement. The students
1. Requirement of nutrition for health
2. Nutrients in different food sources
3. Functions of food
4. Importance of balanced diet
5. Changes in nutrients after cooking
1. Meal preparation with nutrients in proper amount
2. Importance of nutrition for health
3. Storage and preservation of food
Lectures Mks
Unit 1 Introduction : Food & its relation to health, Objectives in the study 4 5
of nutrition
Unit 2 Major Nutrients : Their characteristics, functions, metabolism, food 6 15
sources, deficiencies, Carbohydrates, Lipids, Proteins, Vitamins &
Minerals
Unit 3 Classification of raw materials into food groups : Cereals, Pulses, 6 15
Milk & milk products, milk borne disease and methods of
preservation, Eggs, Meat varieties, preservatives, cooking poultry
white and red meat, Fish, cooking, disease produced by fish, Fruit &
Vegetables, Nuts & dried fruits. Sweetening agents, Spices &
condiments, emulsions, colloids, flavour and browning.
Unit 4 Effect of Heat on Food: Effect of cooking on- Nutritive value of 6 10
food, Pigments and texture. Method of retention of Nutrients.
Unit 5 Water : Definition, Dietary sources (visible, invisible), functions of 5 10
water, role of water in maintaining health (water balance).
Unit 6 Balanced Diet / Menu planning: Definition, importance of balanced 8 15
diet, RDA for various nutrients – age, gender, physiological state,
planning of nutritionally balanced meals based upon the three food
group system, factors affecting meal planning, critical evaluation of
few meals served at the Institutes/Hotels based on the principle of
meal planning, calculation of nutritive value of dishes/ meals.
Basics of In-valid cookery and therapeutic diets.
35 70
Books for reference

Clinical dietetics & nutrition – F. P. Anita
Food science chemistry & experimental foods – Dr. M Swaminathan
Food & Nutrition – Dr. M. Swaminathan
A text book of Bio chemistry – A. V. S. S. Rama Rao
Catering Management an integrated approach Mohinseth, Surjeet Mulhan
Food facts & principles – Manay & Shalakshara Swamy
Food science – Sumathi Mudambi
Fundamentals of food and nutrition, Mudambi & Rajgopal 4th edition 2001
BHM 307- Food Production Practical-III
S.No Topics
1 Revising Preparation of Basic – Vegetable, Fruit, Meat, Poultry and Fish
cuts
2 Preparation of Basic egg dishes- Boiled, Poached, Fried, Baked
3 Basic Meat, Fish and Poultry preparations. Preparation & jointing of
chicken, Filleting of Fish & Identification of meat cuts and preparation
of dishes ( As per the knowledge shared in 2nd Semester)
4 Preparation of Basic gravies and commonly used Indian masala’s
5 Regional cookery of India- Karnataka, Tamilnadu, Kerala, Gujrathi,
Lucknow, Awadh, Punjabi, Bengali, Hyderabadi, Kashmiri, Uttarakhand
cuisines with proper accompaniments like chutney, Indian breads rice
preparations etc, ( minimum 1 menu each)
6 Tandoor cooking- Breads, Kababs, Roast etc.
Note: The Institutions adopting this syllabus must ensure that for all
Food Production practical sessions the list of names of preparations /
dishes, sets of menus, recipes should be specifically mentioned for
standardized teaching and evaluation. This may be done by constituting a
team of experts to compile the details keeping the local conditions in
consideration.
BHM 308- Food and Beverage Service –III Practical
S.No Topic
1 Understanding Room Service Amenities, Room Service equipments.
2 Room Service Tray & Trolley Lay-Up. Carrying Continental Tray
3 Functional Layouts for room service
4 Role play: Knocking & opening guest door, wishing the guest, placing
tray, checking order, presenting bill, greeting at exit.
5 Order taking on telephone (standard phrases)
6 Set-up for In Rooms.
7 Procedure for handling fruit basket’s (amenities) and actual practices of
placing same with finger bowl, knife on B&B plate etc. in guest room.
8 Conducting Briefing/De-Briefing for F & B outlets.
9 Taking an Order & Service of Beer, Sake and Other Fermented &
Brewed Beverages.
10 Taking an order & Service of –Sparkling, Aromatized, Fortified, Still
Wines. Order of service (starting with wine approval from host, wrapping
bottle with napkin etc.)
11 Opening different types of wine bottles. (Different types of cork screws)
12 Use of different glasses, holding & carrying glasses
13 Set up a table with Prepared Menu with wines.
14 Service of Cigars and Cigarettes.
FRONT OFFICE PRACTICAL-1 (FOP- 1) BHM 309
Topic
1 Preparing & Filling up of Registration card during Check in,
handling registration records.
2 Handling Check-In and Check-Out process
3 Filling various vouchers, folios, handling allowances and
various reports
4 Familiarization with different forms & formats such as :-
Expected arrival/ departure sheet, group/crew arrival sheet, C-
Form, Bell boy errand card, Cashier report, cashier envelop,
encashment certificate, Express C/out, High Balance Report,
Incident Report
5 Front office cashiering practices and Night audit practice
6 Role play on Check out process for: FIT, GIT (group leader),
handling cash/ credit card, foreign currency.
7 Basis phraseology used during check in, check out and

handling situations.
8 Initial practice on PMS software
ACCOMMODATION OPERATION PRACTICAL-II – BHM 310
S.No Topics
1. Practicing 2nd Semester Practical’s
2. Practicing different types of Flower arrangements

(including 6 basic arrangements)
3. Making floor plans, wall elevations and templates
4. Creating model of a guest room / public area with

interior decoration themes
5. Stain removal of 10 common stains
6. Guest Room Cleaning & handling Mini Bar
7. Bed Making & Evening Turndown

SEMESTER-V Theory
BHM- 501- FOOD PRODUCTION OPERATIONS- II

40 6 46 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Kitchen hierarchy,
functional area of kitchen. They must have undergone a familiarization round to an operational
Kitchen.
understand that Food Production is an integral part of the Hospitality Industry. To prepare the students
to cater to the need of the industry, it is important to inculcate in them sound knowledge of Food
Production operations so that they can be put to use in an efficient & effective way. The students
Unit Topics Lect Mrks

1. Operational aspect of Volume feeding
2. Principles of indenting and recipe formulation
3. Special features of various International cuisines.
4. Familiarization with classical appetizers and garnishes
5. Parts of sandwiches, types of International breads and dessert
1. Familiarization aspect with Volume feeding
2. Precaution while indenting in volume feeding
3. Familiarization with China, France, Italy, Spain, Mexico and Middle East cuisine.
4. International breads and Dessert.
Unit 1 Volume Feeding
1.1 Basic principles of menu planning- recapitulation 6 15
1.2 Points to consider in menu planning for various volume feeding outlets
1.3 Introduction to institutional and industrial catering
1.4 Classification of institutional and industrial catering
1.5 Menu planning with theme Parties
1.6 Problem associated with off premise catering
1.7 Concept of Centralized Production Unit
Unit 2 Recipe Formulation 4 8
2.1 Principles of Indenting for volume feeding
2.2 Portion size of various items for different types of volume feeding
2.3 Modifying recipes for indenting for large scale catering
Unit 3 International Cuisine 14 20
3.1 Geographic location, Historical background, Staple food with regional
influences, Equipment & Specialties: China, France, Italy, Spain,
Mexico and middle East.
Unit 4 Appetizers & Garnishes 4 6
4.1 Classification and examples of Appetizers
4.2 Traditional Garnishes with examples
Unit 5 Sandwiches 4 6
5.1 Parts of Sandwiches: Bread , Spread, Filling and Garnish with examples
5.2 Types of Sandwiches
Unit 6 Bakery and Confectionary 8 15
6.1 Introduction to International Breads and Dessert: France, Italy and
Germany
6.2 Cake making: Batter, foam and Chiffon types, Faults and remedies
6.3 Types of Pastry: Choux, Short Crust, Puff, Hot Water and Danish Pastry
40 70
References: Quantity Food Production, Planning, and Management, 3rd Edition,by John B.
Knight Baking – Martha Day, Professional Pastry Chef – Bo Friberg, John Wiley, Classical Recipes
of the world –Smith, Henry, Larousse Gastronomique – Paul Hamlyn, Art of Indian Cookery, Rocky
Mohan, Roli, Larousse Gastronomique-Cookery Encyclopedia, Paul Hamlyn, The Complete Guide to
the Art of Modern Cookery, Escoffier, Theory of Cookery, Dr.S.K.Singh & Pranshu, Modern
Cookery for Teaching & Trade, Ms. Thangam Philip, Orient Longman, Professional cookery, Bali
BHM-502-Food & Beverage Service

Mks
40 6 46 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Alcoholic
Beverages and Food & Beverage Operations.
1. Different types of Spirits and their production.
2. Types and Production of Liqueurs
3. The basics of Bar planning.
4. The basics of cocktails and production.
5. The Knowledge of Gueridon Service.
6. Knowledge of Banquets department.
1. Plan a Bar setup, do basic Bar Misc-en-place.
2. Should be able to handle bar operations, service of liquor and cocktails
3. Perform Gueridon service.
4. Handle Banquet set ups and operations.
Lectures Marks
UNIT -1 Spirits 20 30
1.1 Introduction to distillation process
1.2 Introduction to spirits (Whisky, Rum, Brandy, Vodka, Gin &
Tequila) Production in brief
1.3 Brands- Indian and International & Service
Other alcoholic beverage – Absinithe, Ouza Aquavit, Silvovitz,
Arrack, fenni, Grappa, Calvados etc
1.4 Concept of proof and its types, Gay-Lussac percentage
UNIT-2 Liqueurs 02 5
2.1 Types &Production
2.2 Brands & Service
UNIT-3 Bar 04 5
3.1 Introduction, Types & Layout, Bar displays.
3.2 Equipments used License Requirements
3.3 Staffing- Job description, Job specification
3.4 Bar planning & Designing
3.5 Bar menus
UNIT-4 Cocktails 04 10
4.1 Introduction & History
4.2 Types & preparation
Classical cocktail, recipes and garnishes
4.3 Costing, Innovative Cocktails & Mocktails
4.4 Cocktail bar, Equipment, Garnishes, Decorative accessories
4.5 Interaction with guest, Suggestive selling.
UNIT-5 Guerdion Service 02 5
5.1 Introduction, History
5.2 Staffing& Equipments used
5.3 Ingredients used, Common preparation, Flambé dishes
5.4 Carving, Salad making etc.
Trolley service – Beverages, Starters, High-tea, Desserts etc
UNIT-6 Function Catering 08 15
6.1 BANQUETS- Introduction, Types, Organization of Banquet
department.
Duties and responsibilities of the Banquet Manager.
Booking procedures., Banquet menus, Buffets
6.2 FORMAL &INFORMAL BANQUETS
Reception, Cocktail parties (Standing & Sit down),Conventions
Seminars, Exhibitions, Fashion Shows, Trade fairs, Wedding
Total 40 70
Reference Books: Food & Beverage Service Training Manual-S. Andrews; Food &
Beverage Service –Lillicrap & Cousins; Modern Restaurant Service –John Fuller;
Professional Food & Beverage Service Management –Brian ; Food Service Operations –
Peter Jones & Casse;Menu planning-J Kivela, Food & Beverage Management by John
Cousins, David Foskett F&B Mgmt by Sudhir Andrews
Restaurant Management by Robert Christie Mill Food & Beverage Service & Management by Bobby
George & Sandeep Chaterjee
Accommodation Operations-III, BHM-503

36 6 42 70 30 100
Pre-requisite: The Students studying this course should have clear cut knowledge of the core
functioning of housekeeping department.
understand that students have a basic knowledge of Hotel operations in respect to the Accommodation
Operation area. The students undertaking this course should be able to understand following:
1. Role of linen room, The basic functions,
2. Uniform room and process.
3. Importance of interior decoration.
4. Furniture and its role in the hotel.
1. SOP, inventory procedure,
2. Framing and following the budget
3. Handle job allocations,
4. Plan Interior decoration and refurbishing
Lects Mrks
UNIT-1 PLANNING AND ORGANIZING HOUSEKEEPING DEPARTMENT 12 22
1.1 Area inventory list
1.2 Frequency schedule
1.3 Performance standard and productivity standard
1.4 Time and motion study
1.5 SOP’s
1.6 Job allocation and work schedule
1.7 Calculating staff and strength
1.8 Duty roaster
1.9 Team work and leadership
1.10 Training
1.11 Inventory level for non recycled items
Purchasing system, method of buying
Stock records issue and control
UNIT-2 BUDGET 4 10
2.1 Introduction to budget
2.2 Types of budget
2.3 Budget process
2.4 Controlling expenses
2.5 Income statement
UNIT 3 INTERIOR DECORATION 2 5
3.1 Purpose and importance
3.2 Elements of design
3.3 Principals of design
UNIT 4 COLORS 3 5
4.1 Color wheel
4.2 Classification of colors
4.3 Color schemes
UNIT 5 LIGHT 3 5
5.1 Classification
5.2 Types of lighting
5.3 Importance and applications
UNIT 6 FLOOR AND WALL COVERING 3 8
6.1 Types and characteristics
6.2 Selection criteria
6.3 Care and maintenance
UNIT 7 WINDOW AND WINDOW TREATEMENT 3 5
7.1 Types of windows
7.2 Stiff window treatments
7.3 Soft window treatments
7.4 Care and maintenance
UNIT 8 FURNITURE, FITTINGS, SOFT FURNISHING AND ACCESSORIES 3 5
8.1 Types
8.2 Selection, care, use and maintenance
UNIT 9 NEW PROPERTY COUNTDOWN 3 5
9.1 Three months before the opening
9.2 Two months before the opening
9.3 Six weeks before the opening
9.4 Four weeks before the opening
9.5 One weeks before the opening
TOTAL 36 70
REFERENCE BOOKS: Hotel Housekeeping Training Manual, By- Sudhir Andrews; Housekeeping
Operation & Management, By- Malini Singh; Hotel Housekeeping Management & Operations, By-
Sudhir Andrews; Hotel Housekeeping Operations & Management, By- G. Raghubalan & Smritee
Raghubalan; The Professional Housekeeper, By- Madelim Schneider & Georgia Tucker,
Housekeeping operations and management by Margret Kappa
FUNDAMENTALS OF MANAGEMENT, BHM504

36 - 36 70 30 100
Prerequisites: Students must have a basic understanding of what management is and the importance
of management in an organization.
Learning Objectives
Understanding the:
• Management functions, skills and role of a manager.
• Various management approaches.
• Importance of planning & decision making.
• Managerial control and need for control.
• Importance of organizational culture.
Learning Outcome: After having done this course the student should know the following:
1. Managerial functions in a Hotel
2. Various process of management
3. Managerial control in a Hotel
4. Importance of Motivation
Topics Lectures Marks
UNIT 1. NATURE & FUNCTIONS 4 10
1. Importance of Management
2. Definition of Management
3. Management Functions
4. Role of a Manager
5. Management Skills
UNIT 2 DEVELOPMENT OF MANAGEMENT THOUGHT 2 4
1. Early Classical Approaches
2. Neo Classical Approaches
3. Modern Approaches
UNIT 3 PLANNING & DECISION MAKING 6 12
1. Nature & Importance of Planning
2. Types of Plans
3. Meaning of Decision
4. Types of Decisions
5. Steps in Rational Decision making
UNIT 4 ORGANISING 6 12
1. Concept, nature, significance of organizing,
2. Formal and informal 40rganization,
3. Organization chart of a 5 star hotel,
4. Types of 40rganization, functional ,
5.Line and staff relationship,
6.Delegation and Authority,
7.Centralization and Decentralization.
8.Recruitment – internal and external sources, Steps in
the process of selection, recruitment Vs selection.
UNIT 5 DIRECTING 6 10
1. Meaning, nature, significance, characteristics of
directing, chain of command, authority –
responsibility-accountability relationship
2. Elements of Direction – supervision, communication,
training and development, leadership, motivation.
3. Leadership – meaning, importance, theories and
styles.
4. Communication – meaning, significance, types,
process and barriers to communication.
5. Supervision – Meaning, nature and significance of
supervision.
UNIT 6 MANAGERIAL CONTROL 6 12
1. Meaning of Managerial Control
2. Steps in Control Process
3. Need for Control System
4. Benefits of Control
5. Control Techniques
UNIT 7 MOTIVATION 6 10
1. Meaning, nature and importance of motivation,
morale incentives,
2. Motivation and productivity relationship,
3. Types of motivation, theories of motivation –
Herzberg’s hygiene-motivation (two factor) theory,
Maslow’s theory of need hierarchy, Mc Gregory’s
theory ‘X’ and theory ‘Y’.
36 70
Reference Books: Principles of Management by PC Tripathi & PN Reddy;Principles of

Management by BS Moshal
Travel and Tourism Operations- BHM 505

36 - 36 70 30 100
Prerequisites: Students must have a basic understanding of what Tourism is and the importance of it in a Hospitality
organization.
Learning Objectives
Understanding the:
1. Tourism concept &Tourism Product.
2. Importance of tourism planning &development.
3. Tourism Marketing.
4. Importance of Tourism growth & Socio economic impacts.
Learning Outcome: After having done this course the student should know the perform following:
1. Tourism product development
2. Basic aspects of tourism marketing
3. Tourism Policies
4. Plan keeping in view the Socio economic impact of tourism
UNIT 1 Concept of Tourism 8 16
1. Origin and objectives of tourism
2. Elements of tourism; Scope of tourism; Nature of tourism
3. Travel motivations
4. Job opportunities and employment generation
5. Govt. revenue and foreign currency exchange
6. Economic growth based on tourists statistics
7. Economic benefit of tourism
UNIT 2 Tourism products and resources 6 12
1. Architectural heritage of India
2. Culture and iconography of India
3. Classical and folk arts of India
4. Fairs and festivals of India
5. Natural and other tourism resources
UNIT 3 Tourism planning and development 6 12
1. Steps of tourism planning
2. Tourism policy of India
3. Tourism in State and its policy
4. Participation of public and private sector in planning
UNIT 4 Tour Operations 6 12
1. Meaning & Definition
2. Types of Tour operator: Inbound, Outbound &Domestic.
3. Tour Packaging – definition, components of a tour package
4. Types of Package Tour: Independent Tour, Inclusive Tour, Escorted Tour,
Business Tour
5. Guides & escorts – Their role and function Qualities required to be a guide or
escort.
UNIT 5 Itinerary Planning 4 06
1. Steps to plan a Tour
2. Planning Route map
3. Transport booking – reservation
4. Accommodation – Reservation & Food facilities
5. Local guide / escort
6. Climate / seasonality
7. Shopping & cultural show
8. Tour Costing
UNIT 5 Socio Economic impact of tourism 6 12
1. International understanding and tourism
2. National integration and tourism
3. Protection of arts and folk arts
4. Improvement of human relationships
5. Infrastructure development
6. Ecological destruction; Water pollution , Air pollution ,Noise Pollution
7. Environmental hazards
8. Anti social activities
36 70
References: Tourism Development – A.K. Bhatia; Dimensions of tourism – R.N. Kaul; Tourism
Management – P.N. Seth; International Travel & Tourism- Jagmohan Negi; Tourism and travel
management – Bishwal R. Gosh; Marketing research – G.C. Beri; Dimensions of tourism – R.N. Kaul
Business Communication, BHM 506

Mks
36 - 36 70 30 100
and speaking English language in workplace. They must understand the importance of communication
in hospitality sector. They should have knowledge of writing emails and usage of phraseology in the
hospitality industry.
have a basic knowledge English communication. The students undertaking this course should be able
to understand following:
1. Role and meaning of communication, types of communication and its channels,
2. Writing for routine Business communication process.
3. Public speaking and interview skills
4. Office management
1. Usage of proper English grammar in phraseology,
2. Write formal and informal letters, emails and write resume,
3. Deliver speech and handle interviews,

UNIT 1 The communication process 6 12
Sender, receiver, message, channel, feedback
Message conceived, message encoded, channel selected for
communication, message perceived, message decoded, message
understood and decoded, feedback
UNIT 2 Office Management 8 14
Types of Correspondence, Role & Function of correspondence
Facsimile.
Filing Systems: types and importance.
E mail writing: do’s and don’ts
UNIT 3 Organizational communication 8 16
Upward, downward, lateral, purpose, functions
Written communications, Report, memos, circulars, notices,
advertisements, press notes, writing appraisals
Communicating with outside world: Business letters of different
types, e-mail writing and manners
Communicating within groups, nature, purpose, merits, demerits
Role of wit and humor
UNIT 4 Handling meetings 6 12
Types of meetings
Structuring a meeting: writing agenda and minutes
Conducting a meeting
UNIT 5 Professional Writing 8 16
Synopsis writing
Writing Business Plans
Writing proposals
Blog writing and web content writing
36 70
References: Communication Skills – BV Pathak; Business Communication- Sinha; Business
Communication- Dr. S.K.Singh
Food Production Practical, BHM 507
S.No Topic
1 Practice of a three course menu including appetizer, entrée and dessert with Traditional
accompaniment of China, France, Italy, Spain, Mexico and Middle East cuisine.
2 Practice of working lunch menu including Traditional soups and sandwiches.
3 Preparation of traditional breads from France, Italy and Germany
4 Preparation of traditional dessert from France, Italy and German
5 Application of different types of pastry into bakery products
6 Preparations of various cake and sponges
Note: The institutions adopting this syllabus must ensure that for all Food Production
practical sessions the list of names of preparations / dishes, sets of menus, recipes
should be specifically mentioned for standardized teaching and evaluation. This may
be done by constituting a team of experts to compile the details keeping the local
conditions in mind.
Food and Beverage Service Practical- IV BHM 508
S.No Topic
1 Bar set up and operations, Understanding and observing Bar Layout
2 Preparing Bar menus
3 Service of Spirits & Liqueurs
4 Cocktail/ Mocktail Preparation, presentation and service
5 Taking Bar inventory and Practicing Bar stock maintenance
6 Interaction with guest and Suggestive selling
7 Practicing Flambé dishes
8 Practicing –Carving, Salad making etc
9 Practicing Trolley service – Beverages, Starters, High-tea, Desserts etc
10 Practicing banquet booking procedure
11 Preparing Function Prospectus
12 Setting up different buffets
13 Organising different banquet functions
14 Different conference set ups
Accommodation Operation Practical- III
S.No Topic
1
2 Preparing Sample colour schemes

3 Planning Lighting schemes for Different set up
4 Caring and maintain floors
5 Window maintenance and treatment
6 Maintaining furniture and fixtures
7 Preparing purchasing SOP for room linen
8 Types of Inventories and their duration
9 Preparing duty rosters
10 Decoration according to the different event and themes.
PERSONALITY DEVELOPMENT PRACTICAL- II (BHM 510)
S.No. Topics
1. Update on current affairs
2. Self- introduction, Personal SWOT Analysis
3. Presentation skills & seminar skills
4. Practicing dialogues for customer handling at – Front Desk, Restaurant,
Bar, Rooms
5. Practicing dialogues for complaint handling
6. Practicing dialogues for interdepartmental coordination.
7. Conversation between colleagues, friends.
8. Practicing routine dialogues with seniors and faculties
9. Telephonic Conversation - Do’s and Don’ts, Telephone Etiquettes,
Practicing dialogues on phone
10. Presentation skills
11. Just a minute (JAM) sessions
12. Extempore (Standard rules, Guidelines)
13. Group Discussions (Standard rules, Guidelines)
SEMESTER-VI
ADVANCED FOOD PRODUCTION, BHM 601

40 5 45 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of kitchen layout and
speaking English language. They must have undergone a familiarization round to an operational
Kitchen.
1. Operational aspect of Larder Kitchen and Brigade
2. Charcutirie and its various application in culinary industry
3. Familiarization with Convenience Food and Fast Foods
4. Application of icing and toppings, frozen dessert, chocolate , meringue and various cooking
stages of sugar in Bakery & Confectionery.
1. Familiarization with day to day operation of larder kitchen.
2. Charcuterie and its various application
3. Convenience Food & Fast Foods
4. Application of Icing & Toppings, Frozen Dessert, Chocolate, Meringue and sugar work.
5. Cold platter and display
Lectures Mks
Unit 1 Larder 09 10
1.1 Introduction of Larder Work
Definition and Layout of larder
Importance of Larder Control and Leasing with other Departments
Equipment found in the larder
1.2 Larder Brigade
1.3 Functions, Sections of the Larder, Duties & Responsibilities of Larder Chef
Unit 2 Charcutierie 15 20
2.1 Introduction of Charcutierie
Types of forcemeats, Preparation and Uses of forcemeats
2.2 Sausage:
Sausage – Types & Varieties, Casings – Types & Varieties, Fillings – Types
& Varieties, Additives & Preservatives
2.3 Brines, Cures & Marinades
Types of Brines, Preparation of Brines, Methods of Curing, Types of
Marinades, Uses of Marinades, Difference between Brines, Cures &
Marinades
2.3 Ham, Bacon & Gammon
Cuts of ham, Bacon & Gammon
Difference between Ham, Bacon & Gammon
2.4 Aspic & Gelee 05
Definition of Aspic and jelly, their uses
2.5 Pate, Terrine, Galantine, Quenelles, Parfaits, Roulades
Introduction to Quenelles, Parfaits and Roulades, Pate, Terrine, Galantine
Unit 3 Convenience Food & Fast Foods 04 10
3.1 Definition, Characteristics, Menu examples
Equipment used, Differences
Role of convenience foods in fast food operation, Advantages &
Disadvantages of convenience Food, Labour & Cost saving aspects
Unit 4 Bakery & Confectionery 10 15
4.1 Icings & Toppings
Varieties of icing and uses of Icings
4.2 Frozen Desserts
Types and Classification of Frozen desserts
Ice Creams- Definitions, Methods of preparation
Additives and preservatives used in Ice - Creams manufacture
4.3 Chocolate
History, Manufacture & Processing of Chocolate, Types of Chocolate,
Tempering of Chocolate, Cocoa butter, white Chocolate and its Application
4.4 MERINGUES
Introduction, Types and Uses of Meringues
4.5 Sugar
Types and Various cooking stages
Unit 5 Cold platter and displays 2 5
Fruit And vegetable carvings, Centre piece , Cold Platter, New trends plate
and platter presentation
Total 40 70
References: The Larder Chef- M.J.Leto & W.h.K.Bode ,ButterWorth Heineman; Professional
Chef – Art of Garde manger- Frederic H.Semerschmid; Classical Food Preparation &
Presentation- W.H.K.Bode; The creative art of garnishes –Yvette Stachowiak; Garnishes, Lyn
Rutherfold; Professional Baking, Wayne Glasslen; Professional Chef by Arvind Saraswat, ELBS
Publisher; On Cooking, Labensky
Advanced Food & Beverage Service and Controls, BHM 602

Mks
40 5 45 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Food & Beverage
Operations.
1. Factors for planning F& B operations
2. Basics of Managerial Operations
3. Objectives of F&B Controls and Inventory Controls
4. The different costs involved in F&B.
5. Calculation of Costs and Profits.
6. The Break Even Analysis of F&B operations
7. The Budgeting of F&B operations.
1. Planning F& B operations
2. Menu Engineering, Sales promotions
3. Perform F&B Controls and Inventory Controls
4. Classification and Types of costs involved in F&B.
5. Calculation of Costs and Profits.
6. The Break Even Analysis Graph
BHM 602 SEMESTER-6 Lectures Marks
UNIT -1 Planning & operating various Food& Beverage Outlets 10 20
1.1 Physical layout of functional and ancillary areas.
Factors to be considered while planning
1.2 Calculating space requirements.
Selection and planning of heavy duty and light equipments
1.3 Quantities of crockery, cutlery and glassware required.
Planning décor, furnishings -. Factors, Concept, Menu, Space, Lighting,
Colors and Market
1.4 Standard Operating procedures
Staffing in a Restaurant – points to be considered- Duty Rota’s, Staff Training
1.5 (Night Club, Disco, Bar, Restaurant & Theme Restaurant, Coffee Shop, Room
Service, Banquet Hall)
UNIT-2 Managerial Operations 06 10
2.1 Concept of Management
2.2 Sales promotion-introduction, advertising, merchandising, public elations.
2.3 Quality aspects of restaurants and catering outlet and performance
measurement
2.4 Menu Engineering & Menu Merchandising
UNIT-3 Understanding F&B control 12 15
3.1 Introduction and objectives of F&B Control, fundamentals of control
3.2 Problems in F&B Control
F&B Controls- Purchasing, Receiving, Storage and Issuing Controls
3.3 F&B Sales Controls
3.4 Prevention of frauds and pilferage
UNIT-4 Inventory Control 05 10
4.1 Objective, Method, Levels and Technique
4.2 Perpetual Inventory, Monthly Inventory, Pricing of Commodities
4.3 Comparison of Physical and perpetual Inventory
UNIT-5 Cost Dynamics & Budgetary Control 07 15
5.1 Elements of cost, cost group
5.2 Price, Cost and Sales Concept- Definition, Elements, Classification
5.3 Volume/Profit Relationships ( Breakeven Analysis)
5.4 Budgetary Control- Introduction, Objectives & types of Budget, Budgetary
Control Process Importance
Total 40 70
Reference Books: Food & Beverage Service Training Manual-S. Andrews; Food & Beverage Service
–Lillicrap & Cousins; Modern Restaurant Service –John Fuller; Professional Food & Beverage Service
Management –Brian ; Food Service Operations – Peter Jones & Casse;Menu planning-J Kivela, Food
& Beverage Management by John Cousins, David Foskett F&B Mgmt by Sudhir Andrews
Restaurant Management by Robert Christie Mill Food & Beverage Service & Management by Bobby
George & Sandeep Chaterjee
Room Division Management, BHM-603

36 5 41 70 30 100
and speaking English language. They must have undergone a familiarization round to an operational
Hotels Front Office area.
understand that students have a basic knowledge of Front office operations in the Hotel Industry. The
1. The different types of operational Hotels,
2. Role of Front office in Hospitality,
3. Usage of various tools and equipments& routine front office operations,
4. Role of front office personals.
5. Basic functions of all front office sub-departments
1. Check out and settlement procedure
2. Hotel front office accounting process
3. Operate Property Management Systems
4. Yield management Basics and forecasting
5. How to manage front office personnel
6. Handle Emergency situations(accident, illness, theft, fire, bomb)
UNIT NO. TITLES LECTURES MARKS
1 GUEST SAFETY & SECURITY 06 10

Importance of Security systems
Control over room keys
Items kept in First aid box
Handling situations like accident, illness, theft, fire, bomb
Forms & Formats
2 ACCOMMODATION MANAGEMENT ASPECTS 10 20
Tariff Decisions
Cost and pricing – Hubbart formula
Marginal or contribution pricing
Market pricing
Inclusive / non inclusive rates
occupancy and revenue reports,
Daily Front Office reports and statistics and its
analysis
Internal & External factors affecting pricing
Pricing strategy adopted by hotels for
[Room tariff, F & B Items, Functions, Packages]
3 SALES TECHNIQUES 08 15
Various Sales Tools
Role of Front Office Personnel in maximising occupancy
Overbooking, Repeat guests, Return Reservations.
Offering Alternatives and Suggestive Selling
Internal / In-house sales promotion
Direct sales – travel agents, tour operators, hotel
booking agencies, Internet, tourist information center,
direct mail, personal calls, and selling letters
4 YIELD MANAGEMENT AND FORECASTING 08 15
Methods of measuring hotel performance/yield
Elements and benefits of yield management
Challenges in Yield management
Yield management strategies
Forecasting and various ratios
Yield Management Prospects
Statistical representations of reports
5 MANAGING FRONT OFFICE PERSONNEL 04 10
Recruiting and Selecting Employees
The Orientation Process
Training
Career Path for Front Office employees
Professional Enrichment
Total 36 70
Reference books:Managing front office operations by M.Kasavana; Hotel F.O. Training manual by
SuvradeepGaurangaGhosh; Front Office Management by S.kBhatnagar; Hotel front office
management by James Bardi; Hotel Front Office- Operations & Management By- Jata Shankar. R.
Tewari; Hotel Front Office- A Training Mannual By- Sudhir Andrews; Front Operation &
Administration, By- Dennis Foster; Front office procedures & Management, By- Peter Abbot
Environmental Studies, BHM-604

NEW SYLLABUS

32 - 32 70 30 100
and speaking English language. They must have an Idea of ecosystem and its constituents.
understand that students have a basic knowledge of Ecosystem. The students undertaking this course
should be able to understand following:
1. The different types waste & type of pollution
2. Role of recycling in Hospitality,
3. Energy management in operations.
6. Basic concept of Ecotels
1. Planning for Ecotels
2. Managing Hotel waste effectively
3. Handle Emergency situations(accident, illness, theft, fire, bomb)
UNIT1 Introduction and development of environmental message 4 5

Staff – Raise awareness build commitment, provide support, reward
efforts, celebrate success
Business partner’s coordination
Guests participation
Community – sponsorship, urban beautification, alternate energy sources
UNIT2 Waste Management & Conversion 6 15
Why manage waste
Recycling
Non-hazardous energy separation
Waste conversion measures
UNIT3 Energy Management 6 15
Introduction
Energy efficiency action plan
Assessing current performance
Energy conservation measures
Guidelines for major use areas
Making decision about investments
Evaluation of new technology
UNIT4 Water 4 5
Water and the environment
Improving water quality
UNIT5 Air Pollution 4 10
Sources
Effects
Improving indoor air quality
External air emissions
Hotels and air pollution
UNIT6 Noise Pollution 2 5
Introduction
Problems of noise & program for tackling it
UNIT7 Ecotels 6 15
Concept and meaning
Needs and importance of ecotels
Case studies India, abroad
32 70
Reference Books: Environmental Management for Hotels - Butterworth & Heinemann
HUMAN RESOURCE MANAGEMENT –BHM 605

36 - 36 70 30 100
Prerequisites: Students must have a basic idea of what HR/ HRM is and what is its importance in an
organization.
Learning Objective
• Introduction to HRM & HR Planning
• Development of HR
• Role & Importance of HR in Hospitality Industry
Learning Outcome
• Students should be able to understand:
• The difference between HR & HRM.
• HR Planning and the process of recruitment & selection.
• Various methods for development of HR.
• Relationship between HR & Hospitality.
Topics Lctrs Mrks
UNIT1 OVERVIEW OF HRM 08 14
1. Meaning & Definition
2. Functions of HRM
3. Emerging Role of HRM
4. Role of HR Executives
5. Challenges to HR Professionals
6. Organizational Structure & HRM
UNIT2 EMPLOYMENT OF HUMAN RESOURCE 08 14
1. Human Resource Planning
2. Job Analysis & Design
3. Recruitment & Selection
4. Attracting & Retaining Talent
UNIT3 MANAGEMENT & DEVELOPMENT OF HUMAN RESOURCE 08 14
1. Managing Careers
2. Performance Appraisal need and types
3. Training Need Analysis
4. Training & Development
5. Compensation Management
UNIT4 INDUSTRIAL RELATIONS 06 10
1. Industrial Relations
2. Grievance Handling
3. Disciplinary Action
4. Collective Bargaining
UNIT5 HRM AND HOSPITALITY INDUSTRY 04 10
1. Introduction to Hospitality Industry
2. Importance of HR in Hospitality Industry
3. Importance of Culture in International Hospitality Industry
4. Effects of Culture on Hospitality Industry
5. HR Issue in Hospitality Industry
UNIT6 EMPLOYEE MOTIVATION 04 08
Principles of motivation
Theories of motivation
36 70
Reference Books: Personnel Management & Industrial Relations: Dr P C Shejwalkar & Mr S R

Malegaonkar; Personnel Management: Mamoria; Pramod Verma: Personnel Management in Indian
Organisations.; Edwin b. Flippo: Personnel Management, McGraw Hill.; Human Resource
Management in the Hospitality Industry: Frank M /Mary L Monochello
HOTEL INFORMATION SYSTEM –BHM 606

36 - 36 70 30 100
Prerequisites: Students must have a basic idea of Hotel operations and role of Information system
Learning Objective
• Introduction to MIS
• Basic Idea of HIS concept and its importance
• Role & Importance of automation in Hospitality Industry
Learning Outcome
After undertaking this course the students should be able to:
1. Apply the MIS concept in a Hotel
2. Operate the online available systems
3. Generate various informatory reports
Topics Lctrs Mrks
UNIT1 MANAGEMENT INFORMATION SYSTEM 08 14
1.1 AN OVERVIEW Introduction to M.I.S. –Meaning and Role MIS
1.2 Objectives & Concept of MIS
1.3 Elements of MIS & characteristics of MIS
1.4 MIS Design & Functions
1.5 Role of Computers in MIS
UNIT2 THE HIS CONCEPT 10 18
2.1 HIS Terminology and software.
2.2 HIS Software Modules- Reservation, Guest A/C, Room Management,
F&B Management,
2.3 General Management
2.4 POS & CAS (Cash Accounting System)
2.5 Touch Screen Terminals, Immediate character Reorganization (ICR)
Terminals, POSD Printers
UNIT3 COMPUTER BASED RESERVATION SYSTEM 04 10
3.1 Global distribution system
3.2 Inter – sell agencies and central reservation (CRS)
3.3 Reservation through the internet
UNIT4 ROLE OF PER SONAL COMPUTER IN OFFICE AUTOMATION 08 14
4.1 Role of personal Computer In Office Automation
4.2 Introduction Information system activities -Word Processing, Electronic
Spread sheets, Interactive Video, Electronic Communications System,
4.3 Internet , Office Support System, Management Implications of Office
Automation
UNIT5 GENRATING REPORTS AND STATEMENTS 06 14
5.1 Preparing Reports: Daily Operation Report, Room Occupancy, Revenue
analysis,
5.2 Hotel Statement of Income, Room Division Income Statement, Room
Division Budget,
5.3 Reports, Operations Ratio and Ratio Standards, Discrepancy reports.
5.4 Merits & Demerits of Computerizing a Hotel.
36 70
References: Management Information System: A Contemporary Perspective, by London K.C.
and London JP, MacMillan.; Computer System in Hotel and Catering Industry by Bruce Grahan;
Computer System in Hotel and Catering Industry, by Braham B, Cassell, 1988;Management
Information System, by Lucey T; D.P. Publications
FOOD PRODUCTION PRACTICAL-V BHM-607
S. No Activity
1 Misc-en- place for larder and handling eqipments
2 Demonstration of preparation of forcemeat
3 Demonstration and practice sessions on vegetable and fruit carving
4 Demonstration and practice sessions on cold platter presentation
5 Practice of a three course menu including appetizer and entrée with
application of charcutiere products :
a) Quenelles,
b) Parafaits
c) Roulades,
d) Pate,
e) Terrine,
f) Galantine
6 The dessert course with application of icing, chocolate work, and
meringue
Note: The institutions adopting this syllabus must ensure that for all
Food Production practical sessions the list of names of preparations /
dishes, sets of menus, recipes should be specifically mentioned for
standardized teaching and evaluation. This may be done by constituting
a team of experts to compile the details keeping the local conditions in
mind.
BHM 608 Practical: Advance F&B services BHM
S. No Activity
1 Planning a layout for a coffee shop, specialty fine dine restaurant,
take away, cafeteria and Practicing service of these areas
2 Different types of Restaurant set ups
3 Organizing theme parties & food festivals
4 Taking inventory of store & F&B Outlets
5 Calculating costs for cafeteria & F&B outlets
6 Designing a menu for a fine dine restaurant
7 Planning Sales Promotion for a restaurant
8 Practicing Menu Merchandising
Room division Management practical –BHM 609
S.No. Session
1 Yield management calculations. Preparing statistical data based

on actual calculations
2 Role play and problem handling on different accommodation
problems, Role play of Front Office Assistants, GRE, Lobby
Manager, Bell Captain, Bell Boys, Concierge and Car Valet
3 Preparation of sales letters, brochure, tariff cards and other sales
documents
4 Role play on Check in process for : guest having confirmed
reservation, Walk –in Guest, Group/crew , Scanty Baggage
Guest, International Travelers.
5 Handling various situations
6 Computer proficiencies in all hotel computer applications – actual
computer lab hours for Property Management System
Handling one PMS Software
Generating Reports
Handling computerized Night Audit Process
TOTAL
Personality Development Practical-III BHM610

Topics
1 Basic concept of Recruitment and Selection: intent and purpose, selection
procedure, types of interviews
2 Preparing for interviews: self planning, writing resume, knowledge of
company profiles, academic and professional knowledge review, update on
current affairs and possible questions
3 Facing an interview panel: time- keeping, grooming, dress code, document
portfolio, frequently asked questions and their appropriate answers, Current
affairs (Latest international and domestic news), General Knowledge,
self- introduction, addressing panel, mental frame-work during interviews
4 Mock Interview participations and practicing group discussions
5 Presentation skills, seminar skills, addressing groups
6 Conducting / Participating - meeting, objective / agenda orientation, clarity
of thought and its expression, pre-preparation, conduct during meeting and
making minutes of the meeting
7 Team Building - Its importance and Relevance, Team building and
leadership exercises
Reference Books: 1. Personal Management and Human Resources By: C.S.Venkata Ratanam and
B.K.Srivastava Published By: Tata Mcgraw Hill Publishing Ltd. New Delhi
2. How to succeed at interviews By: Sudhir Andrews Published By: Tata Mcgraw Hill Publishing Ltd.
New Delhi
3. How to get the job you want By: Arun Agarwal Published By: Vision Books, New Delhi
4. Interviews for all competitive exams By:G.K.Puri Published By: Indian Institute of Management,
Near Masjid Road, New Delhi
Semester-7
Professional Elective Group
(Note: Students will have to opt any one subject from this group i.e. from BHM-701,
BHM 702, BHM 703)
Food Production Management- BHM 701

36 6 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of western and Indian
cuisine, kitchen layout and day to day operation of specialty and bulk operation along with speaking
English language. They must have undergone a familiarization round of all culinary basics.
1. Operational aspect kitchen and store management.
2. Knowledge of purchase function
3. Receiving procedures of perishable and non perishable
4. Various record found in Purchase and store office
5. Quality Control Procedure
Learning Outcome: The students after having studied the course should be able to perform:
1. Kitchen and store management.
2. Purchase and receiving procedure and handle various record found in Stores and Kitchen
3. Quality control procedures in kitchen
REFERENCE
1. Principle of Inventory & Material Management By Richard J Jersine, Publisher: Prentice Hall
2. Introduction to Material Management By J R Tony Arnold, Steve Chapman, Llyod M Clive,
Publisher Prentice Hall
3. Purchasing Selection & Procurement for the Hospitality Industry, Fifth Edition By Andrew
Edition Publisher : Wiley & Sons
Topics Lctrs Mrks

Unit 1 Kitchen Management 06 15
1.1 Principles of planning for quantity food production with regard to:
Space allocation, Equipments selection, Staffing
1.2 Inventory management, System Catering
Chapter 2 Stores management 06 15
2.1 Principles of storage, Types of stores, Guidelines for efficient storage
2.2 Layout of Dry and cold room, Staff Hierarchy,
2.3 Control procedures, EOQ, Re-order levels
2.4 Duties and responsibility of a store manager
Chapter 3 Purchasing 06 10
3.1 Aims and objectives of purchasing policy, central purchasing and
identifying regular suppliers
3.2 Job description of Purchase Manager
3.3 Types of Purchases/ Methods employed
Chapter 4 Receiving 06 10
4.1 Aims of Receiving and receiving procedure
4.2 Jobs description of the Receiving Manager
4.3 Equipment required for receiving
4.4 Documents required while receiving (from hotel and from supplier)
4.5 Use of Standards and Specifications while receiving
Chapter 5 Kitchen Records And Formats 04 05
5.1 Different records, registers, vouchers, formats, tags and color-coding
Chapter 6 Quality Control Procedure 08 15
6.1 Cost control, quality control, portion control, waste control and
budgetary control
Total 36 70
Food & Beverage Management BHM-702
40 6 46 70 30 100
Pre-requisite: The Students studying this course should have knowledge of Food & Beverage
Operations and syllabus taught in previous semesters.
Learning Objective: The students undertaking this course will revise the F& B operations taught in
previous and should be able to understand following:
1. The basic operation of F&B Outlets, services and role of different equipments.
2. The knowledge of Menu Management and it’s constraints.
3. Calculation of Costs and Profits, The Break Even Point of F&B operations
4. The Budgeting of F&B operations and its role in successful F&B Management.
5. The F&B control system and its usage.
6. The different beverages and production.
7. The Banquet operation and its importance in Food Industry.
Learning Outcome: The students after having studied the course should be able to perform the
following:
1. Operations of F& B outlets
2. Menu management
3. F&B costing and breakeven analysis
4. KOT control system
5. Banquet department’s role
BHM 701 SEMESTER-7 `Lectures Marks

UNIT -1 Basics of F&B Operations 10 15
1.1 Introduction to F&B Industry – Classification & Types
1.2 Types of F&b Outlets, Types of Service methods, Mis en Scene & Place
1.3 Restaurant Service cycle
1.4 Types of Meal & its Accompaniments
1.5 Menu- Types, Classical food & its accompaniments
1.6 IRD Service cycle – Scripting , Do’s & Don’ts
1.7 Classification Various Tools and Equipments, Usage of Equipment,
Types, Sizes and usage of Furniture
1.8 Linen, Napkins, Chinaware, Silverware, Glassware & Disposables
UNIT-2 Menu Management 4 5
2.1 Menu Planning
2.2 Menu designing
2.3 Menu Engineering
2.4 Menu Merchandising
UNIT-3 Cost Management & Budgeting: 8 15
3.1 Classification of Costs, Types of Costs
3.2 Profit calculation
3.3 Break Even Analysis
3.4 Budgetary Control Process
UNIT-4 Control System 3 5
4.1 KOT/Bill Control System
4.2 Making bill, Editing, Void , Re-print, Managers role
4.3 Cash handling equipment, Record keeping
4.4 Importance of billing System
UNIT-5 Beverage Management 10 20
5.1 Classification -Alcoholic & non Alcoholic
5.2 Distillation Process – Types of spirits, brand name
5.3 World of Wine-Types, Making Process, Laws
5.4 Service of beverage- Style ,patter & equipment used
5.6 Food and beverage combinations
UNIT-6 Banquet Management 5 10
6.1 Role of banquet in F&B service department
6.2 Banquet booking procedure- booking confirmation, Designing FP
6.3 Different types of banquet setups
Total 40 70
Reference Books: Food & Beverage Service Training Manual-S. Andrews; Food & Beverage Service –Lillicrap
& Cousins; Modern Restaurant Service –John Fuller; Professional Food & Beverage Service Management –Brian
; Food Service Operations – Peter Jones & Casse;Menu planning-J Kivela, Food & Beverage Management by
John Cousins, David Foskett F&B Mgmt by Sudhir Andrews
Restaurant Management by Robert Christie Mill Food & Beverage Service & Management by Bobby George &
Sandeep Chaterjee
Rooms Division Management BHM 703

40 - 40 70 30 100
Learning Objectives: This course focuses on the key principles of room’s division management within the
international hospitality industry. It provides learners with an insight into this dynamic hospitality sector and
demonstrates to them the importance of this department as a major revenue generator with the lodging
sector. It also gives the learner’s the opportunity to develop their operational and management knowledge of
this key functional department.
Learning Outcome: On successful completion of this module learners will be able to:
1. Identify the key functions of the Rooms Division department
2. Associate the role of the Rooms Division Manager with the management function of a hospitality
provider in an effective manner
3. Explain the rooms division manager/front office manager's role as leader and decision maker
4. Discuss the importance of the Rooms Division department in the service provision within the hospitality
context
5. Demonstrate the basic techniques of reservations, registration, room allocation and guest accounting
6. Examine the role of Revenue Management and its application within the Rooms Division department
7. Design standard operational procedures that can be utilised in the management of guest services
8. Identify and examine the various technology packages used in the management of the rooms division
department
9. Explain the role of Rooms Division managers in managing human resources.
`Lectures Marks
UNIT -1 Front Office Operations 10 15
1.1 The Guest Cycle, reservations, registration, legal issues, room assignment,
check in procedures, key cards etc.
1.2 Front Office Responsibilities
1.3 Front Office accounting
1.4 Check-out and settlement, the night audit, safety deposit
1.5 The use of technology in the front office department – Property Management
Systems, Reservation Technology Systems
1.6 Selling from the Front Office
UNIT-2 Room Division/Front Office Management 4 5
2.1 Planning and Evaluating Operations
2.2 Revenue Management – Statistical Reporting; Room Rate Management
2.3 Managing Human Resources
2.4 Managing Guest Services
2.5 Future trends and developments in the Rooms Division
UNIT-3 Safety & Security in Rooms Division 6 10
3.1 Work environment safety
3.2 Hotel Security Aspects and Implementation
3.3 Safety Awareness & Accident Prevention
3.4 Case Studies
UNIT-4 Opening of new Properties 5 10
4.1 Pre-Opening of Hotels
4.2 New property operations
4.3 Starting up Rooms Division
4.4 Countdown to start Hotel and Case study
UNIT-5 Evaluation of Hotel Performances, 10 20
5.1 Hotel Performance measurement
5.2 Yield Managements, element of yield Management, measuring of yield
management.
5.3 Benefit strategies and prospects of yield Management
5.4 Forecasting, data required for fore casting and benefit of forecasting
UNIT-6 Conservation of Recourses 5 10
6.1 Conservation of water
6.2 Conservation of electrical energy
6.3 Conservation of manpower
6.4 Housekeepers role in Environmental Management
Total 40 70
References: Hotel Front Office Management and operation, Dukes Peter, 3rd edition Jowa Prown,
1970.
Professional Management of Housekeeping Operations – Thomas J.A., Jones, Ed.D.R.EH, John
Wiley & Sons, Inc.
The professional housekeeper-Madelin Schneider, Georgina tucker, Mary Scoviak John Wiley &
Sons, Inc
Housekeeping Opeations Workbook, Macmillan Education Ltd. – Valerie Paul & Christine Jones.
Housekeeping Supervision Jane Fellows, Macdonald & Erans Ltd. Londan.
Housekeeping Management Margaret kappas, Aleha Nitschke, Education Institute, USA. Black Sam,
Hotel Front Office Training Manual, Andrews S., Tata Publishing Company Limited 1982.
CUSTOMER RELATIONSHIP MANAGEMENT BHM-704
38 - 38 70 30 100
Learning Objective:
After studying this course students will be able to-
- Understand Customer Relationship Management is to provide information for the students about
practical approach to understand a comprehensive view of CRM and show them how to
successfully implant an enterprise customer focused solution
- Describe CRM functionality but also gives detailed guidance of how to approach CRM in
organization
- Acquire an excellent study into what defines today’s best practices in the CRM industry
- Classify a CRM approach that is responsive, flexible and personalized to each customer
- Make use of E-Commerce in CRM.
Learning Outcome:
Students undergoing this course should be able :
1. Be a good customer relationship manager
2. Should practice customer retention strategies in operating areas
3. Should use customer information in ethical way for better practices.
Topics `Lectures Marks

UNIT -1 Customer Relationship Management 8 15
Introduction to CRM
Need, Meaning, Tools, Process, Customer marketing organizations, CRM
Success factor
UNIT-2 The Customer Service / Sales Profile 6 10
The Three Level of Service
The Shape of Customer Service
CRM Creating demand for Hospitality & Tourism
UNIT-3 Choosing your CRM Strategy 6 10
CRM Strategy Starting Point
The CRM Strategy Creation
Identify Potential Strategies
UNIT-4 Customer retention 8 15
Managing Customer Information
Ethics and legalities of Data use
Tools for capturing Customer Information
Interaction between CRM Technology
UNIT-5 Relationship marketing 8 15
Introduction, approaches and growth
CRM on Internet
Choosing the Right nechile
Rules for the Success on the road to E-commerce
UNIT-6 Case Study 2 5
Total 38 70
References:
• CRM by Kristen Anderson & Carl Kerr, Tata McGraw Hills
• The CRM Hand-book by Jill Dyche, Pearson Education Singapore
• Management & Public Relation & Communication by Shailesh Sen Gupta, Vikas Publishing House, N.D.
• Consumer Behaviour by Dr. SL Gupta, Sultan Chand & Sons
• Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi
ENTREPRENEURSHIP DEVELOPMENT- BHM 705
38 - 38 70 30 100
Learning Objectives
Upon successful completion of this course, students will be able to:
1. Explain the synergies among creativity, innovation, and entrepreneurship.
2. Describe the entrepreneurial perspective in the hospitality industry.
3. Evaluate the business environment and its importance to new business ventures.
4. Evaluate the legal requirements and processes necessary to start a new business.
5. Describe the marketing, financial, and human resource management structure of a small business.
6. Identify the importance of planning for growth and succession for a small business.
7. Describe the importance of strategic planning for a small business.
8. Prepare and present a business plan for a hospitality enterprise.
Learning Outcome: After completion of this course student should be able to:
1. Conceive idea for entrepreneurship
2. Develop an entrepreneurship proposal
3. Do the feasibility study
4. Utilize Govt. schemes and coordinate with funding agencies.
Topics `Lctrs Mrks
UNIT -1 THE BASICS OF ENTREPRENEURSHIP 8 10
The Foundations of Entrepreneurship
nside the Entrepreneurial Mind: From Ideas to Reality
Understanding new entrepreneurial concepts
Role of Innovation and creativity
UNIT-2 BUILDING THE BUSINESS PLAN: BEGINNING CONSIDERATIONS 10 20
Designing a Competitive Business Model and Building a Solid Strategic Plan.
Conducting a Feasibility Analysis and Crafting a Winning Business Plan
Present idea for a hospitality business
Forms of Hospitality Business Ownership
Franchising and its importance
Legal requirements and processes necessary to start a new business.
Buying an Existing Business
UNIT-3 BUILDING THE BUSINESS PLAN: MARKETING AND FINANCIAL 8 15
CONSIDERATIONS
Building a Powerful Marketing Plan
E-Commerce and the Entrepreneur
Pricing Strategies
Creating a Successful Financial Plan
Managing Cash Flow
UNIT-4 PUTTING THE BUSINESS PLAN TO WORK: SOURCES OF FUNDS 10 20
Sources of Financing: Government promotional schemes for new
entrepreneurship setups
Choosing the Right Location and Layout
Obtaining Technology
Global Aspects of Entrepreneurship
Planning and developing the Human Resources
Support schemes- Government& Local state Govt. Level
Role of District Industry centre
Preparing DPR
UNIT-5 Case Study 2 5
Total 38 70
References: Innovation and Entrepreneurship: Drucker P, Entrepreneurship Management: Dr. A.
Kaulgud, Entrepreneurship Development: Taneja S.
ORGANISATIONAL BEHAVIOUR BHM 706

40 - 40 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of individual &
organizational behaviour. They must understand ways to improve the personality traits and also come
out of stress.
have a basic knowledge about having the right personality for any job and need for motivation. The
1. Importance of organizational culture.
2. Importance of Human Behaviour in the Hotel industry
3. Obtaining basic knowledge of work area ethics and stress.
Learning Outcome: The student after studying the course should reflect back and use following:
1. Behavioral approaches during handling human resource
2. Resolving conflicts & handling stress.
3. Develop ethical work behaviour.
Topics Hrs Mks
Chapter 1 Introduction to Organisational Behaviour 06 10
1.1 Definition of OB, relevance and its scope.
1.2 Relationship to other fields.
1.3 Objectives of OB.
1.4 Behavioural Approach to Management.
Chapter 2 Organizational Design & Culture 08 10
2.1 Modern Organizational Design.
2.2 Delegation & Decentralization.
2.3 Organizational Culture – Definition & Characteristics.
2.4 Organizational Climate – Definition & Characteristics.
Chapter 3 Human Behaviour 07 10
3.1 Nature & Dimensions of Attitude.
3.2 Nature & Importance of Perception – Social Perception.
3.3 Personality – Meaning and Personality Traits & theories.
3.4 Group – Nature, Types, Group Dynamics, stages of group
formation and Group Decision Making.
Chapter 4 Motivation 05 10
8.1 Meaning & Importance.
8.2 Techniques.
8.3 Theories of Motivation – Maslow & McGregors.
Chapter 5 Conflict Management 06 14
5.1 Traditional Vs Present Views
5.2 Reasons for Conflicts
5.3 Conflict management & Strategies to overcome conflict
Chapter 6 Stress Management 04 08
6.1. Concepts of Stress
6.2 Sources & Effects of Stress
6.3 Strategies to overcome individual & organizational stress.
Chapter 7 Role of Ethics 04 08
Ethics & Ethical Behaviour
7.1 The impact of ethics on ”Bottom-Line” Outcomes
7.2 Sexual Harassment
7.3 Pay and promotion Discrimination
7.4 Employee Privacy Issues
Total 40 70
Reference Books: Organizational Behaviour - Stephen Robins; Organizational Behaviour – Fred
Luthans; Management of Organizational Behaviour – Paul Hersey & Kenneth H, Blanchard.
TOTAL QUALITY MANAGEMENT BHM 707

38 - 38 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of importance of
Quality within an organization. They must understand ways to improve the QUALITY within an
organisation.
Learning Objective: The students undergoing this course should understand the following:
1. Role of Quality in Service Industry
2. Concepts of TQM
3. Organisational Culture and role of leadership
4. Problem solving tools and techniques in TQM
5. TQM standards
Learning Outcome: Students after undergoing this course should be able to develop plan aligned
with TQM concepts and should be able to develop practices as per TQM standards.
Detail Hrs Mks

UNIT 1 Quality in Service Industry 02 05
Definitions, Concepts and models, Quality plans
UNIT 2 Core Concepts of TQM 06 15
Internal Customer, Right First Time, Customer Focus, Continuous
Improvement, Basics of Six Sigma
UNIT 3 Organizational culture & leadership for TQM 04 10
Commitment, Vision & Mission, Creating environment, Quality
Circle, Flow group Concept
UNIT 4 Problem solving Tools & Techniques 04 10
Brain Storming, Pareto Analysis, Fishbone Diagram
UNIT 5 Core values of Japanese Management 12 14
Group Orientation, Perfectionism, Innovation, Diligence
Kaizen & Continuous Improvement
“5 S ”Philosophy, Process Mapping & Improvement (5 W & 1 H)
UNIT 7 Cost of Quality 04 06
Failure, Appraisal, Preventive Cost
UNIT 8 Role of Communication in TQM 02 04
Language Concept, Effective Ways
UNIT 9 Service Quality Strandards 04 06
QMS – ISO 9001:2000
EMS – ISO 14001:1996
HACCP
Total 38 70
Reference Books:
1.) “Managing Quality in Science Sector” – Mike Asher 1996 – Kogan Page Ltd.
2.) “The essence of Total Quality Management” – John Bank 1996 – Prentice Hall of India Pvt. Ltd.
New Delhi.
3.) “Word of Kaizen” - A Total Quality Culture of Survival – Shyam Talawadekar – Published by
Quality Management System, Thane
4.) “Quality is Free” – and “Quality is still Free” by Philip Crosby
5.) “The Eight Core Values of Japanese Businessmen” – Yasutaka Sai – Jaico Publishing House
6.) “TQM in Action” - John Pike & Richard Barheo – Clrpure & Hall
BASIC FRENCH BHM 708

36 - 36 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge English Language and
can develop English phrases.
Learning Objectives: The students taking this course should be able to understand the basics of
French Language and should understand communicative phrases of French used in Hospitality
operations,
Detail Hrs Mks

UNIT 1 INTRODUCTION TO FRENCH GRAMMAR 08 15
(i) The alphabets
(ii) Use of Capital letter
(iii) The accents in French
(iv) Liason
(v) The Vowels & consonant
(vi) Elision
UNIT 2 THE ARTICLES 12 20
(i) Le, La, Les; un, une, des and their usage with common
nouns e.g. the table, the chair, a wall, a window etc.
(ii) Counting Numbers Ordinal & Cardinal: 1-100; 1st-100th.
(iii) Common adjectives – e.g. Grand/Petit/Haut/Bas etc.
(iv) Conjugation (Affirmative and Negative)–er ending
regular verbs + the verbs être and avoir (present indicative
tense). The verb ‘aller’; boire; server, faire, prendre, finir,
voir, lire, dire.
(v) The days of the seasons, weeks & months of the year in
French.
(vi) Les professions (le médecin etc.); les noms de pays (
Angletterre, Allemande, Espagne, Inde, etc.)
UNIT 3 VOCBULARY & COMPREHENSION 08 15
(i) Dialogue: Ordering breakfast; translation of French menu
terms.
(ii) Common greetings and frequently used phrases (Short
phrases).
(iii) Learning complaint handling in French
(iv) Writing short phrases. Comprehensive & translation
1. Between 2 persons
2. Meals (Le repas)
UNIT 4 AU RECEPTION 04 10
Translation & comprehension - Front Office , reception –
conversation, practicing various French terms.
UNIT 5 AU RESTAURANT 04 10
Basic Conversation, practicing basic French terms
Total 36 70
REFRENCES:
Cours de langue et de civilization francaise- G. Mauger
Parlez a l hotel – A.Talukdar
French for Hotel Management: Bhattacharya
HOSPITALITY SALES MARKETING BHM-709

36 - 36 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of sales & marketing.
They must understand the importance and role of marketing in Hospitality sector.
have a basic knowledge of sales and know about the increasing importance of marketing. The students
1. Role of sales & marketing in Hotel Operations,
2. Importance of effective marketing tools in the Hotel industry
3. Obtaining basic knowledge of changing market dynamics & consumer behavior.
1. Usage of marketing concepts in Hospitality sector.
2. Understand the difference between sales & marketing.
3. Becoming responsive towards changing trends of market.
4. Utilizing marketing tools effectively when needed.
Topics Hrs Mks

Chapter 1 Introduction to Marketing 06 12
1.1 Definition of Marketing
1.2 Customer Orientation & Core Concept of Marketing
1.3 Marketing Management – Definition Philosophies and pillars of
Marketing management
1.4 Introduction to 7 P’s of Marketing mix
1.5 Factors effecting business environment & changing trends of
market globally in hospitality industry.
Chapter 2 Consumer Behaviour 06 12
2.1 Concept of Consumer Behaviour
2.2 Consumer Behaviour model
2.3 Consumer decision making process
2.4 Factors affecting Consumer Behaviour – Cultural, Social,
Personal, Psychological
Chapter 3 Market Segmentation 04 08
3.1 Definition & need for market segmentation
3.2 Basis for segmentation - Geographic, Demographic, Behavioral
and Psychographics
Chapter 4 Hospitality Product 06 12
4.1 Definition
4.2 Levels of Product, Hospitality products
4.3 Branding , types of branding
4.4 New Product Development, Product Life Cycle
4.5 Product Differentiation
Chapter 5 Distribution 06 12
5.1 Definition and importance of Distribution system
5.2 Channel levels of distributions
5.3 Intermediaries for Hospitality Industry [Travel Agents, Tour
Wholesalers, Hotel representatives,
National/ regional/ local/ tourist agencies, CRS, INTERNET based
reservation systems]
5.4 Modern methods of distribution (Franchising, Alliances etc.)
5.5 Location of services
Chapter 6 Promotion 08 12
6.1 Definition and characteristics of promotion tools
6.2 5 M’s of Advertising
6.3 Various Sales promotion tools used in hotels & their application
6.4 Publicity and public relation - Tools and opportunities in the
Hotel Industry
6.5 Principles of personal selling
6.6 Direct Marketing - Telemarketing and internet
Total 36 70
Reference Books
1. Marketing for Hospitality & Tourism - Philip Kotler , Bowen & Makens Prentice- Hall
Inc
2. Hotel Marketing -S.M.Jha -Himalaya publishing House – Mumbai
3. Hospitality Marketing -Neil Wearne - Hospitality Press Pvt Ltd. - Australia
RESEARCH METHODOLOGY BHM-710

34 - 34 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Research and its
importance. They must understand the importance and role of research in Hospitality sector.
have a basic knowledge of statistics and data collection. The students undertaking this course should
be able to understand following:
1. Role of Research in Hotel Operations,
2. Importance of effective research and its tools,
3. Obtaining basic knowledge of research methods.
4. Sample collection and data collection.
1. Usage of Research tools Hospitality sector.
2. Develop research hypothesis
3. Undertake a research project and write a report with complete the data analysis.
UNIT TOPIC Lectures Marks
01 Understanding Research Methodology 04 5
Meaning & definition, scope and purpose of doing research,
types of research, areas of research, applications of research,
research process - identifying problem.
02 PROJECT THEME 05 15
Identifying the theme of project, criteria for selecting the title
of project, statement of research problem and research
objective, rationale for conducting study.
03 RESEARCH DESIGN AND DATA COLLECTION 05 15
Hypothesis - meaning and types, how to formulate a
hypothesis, Research design - meaning, types of research
design, primary research and secondary research, research
approaches - observation, experiment, survey, census survey,
sample survey, research instrument - questionnaire,
interview, mechanical, questionnaire Vs schedule.
04 SAMPLING PLAN 03 5
Meaning and types of sampling, probability sampling, non-
probability sampling, sample design, sampling unit, sampling
size, sampling media, sample selection process.
05 FIELD WORK 03 5
Planning, organizing and supervising the field work.
06 DATA ANALYSIS 04 5
Classification, Tabulation, Analysis and Interpretation of
data, Role of computers in educational research.
07 REPORT WRITING 10 20
Types of report, report format, executive summary, literature
review, findings, conclusions and recommendations,
referencing, bibliography.
34 70
References: 1. Business Research Methods – Alan Bryman & Emma Bell, Oxford University Press.
2. Research Methodology – C.R.Kothari
FINANCIAL MANAGEMENT BHM-711

Mks
42 - 42 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Accounting and its
importance. They must understand the importance and role of Finance in Hospitality sector.
have a basic knowledge of Financial Management. The students undertaking this course should be
able to understand following:
1. Role of Accounting and Finance in Hotel Operations,
2. Importance of Financial Statements,
3. Obtaining basic knowledge of Ratio Analysis.
4. Financial sources, Capital flow.
5. Budgeting and its Importance
1. Prepare and Use of Financial Statements in Hospitality sector.
2. Perform various ratio analysis
3. Prepare Budgets
Unit Details Lecture Marks
01 Financial Management 04 05
Meaning & Objective
Concept & purpose
Different approaches
02 Financial Statements 04 05
Types of Financial Management systems- meaning & objective
Financial analysis- tools for analysis
Trends and common- size analysis
Statement generation fundamentals
03 Ratio Analysis 10 15
Meaning & Objective
Classification – Profitability ratios, Financial ratios & Operational ratios
(i) Fund flow and Cash flow statements
(ii) Liquidity ratio’s:
a.i.1. Current Ratio
a.i.2. Acid test ration
(iii) Solvency Ratio’s
a.i.3. Debts – equity ratio
a.i.4. Number times interest earned ratio
a.i.5. Long term debt to Total Capitalisation ratio
a.i.6. Fixed Charge Coverage ratio
a.i.7. Operating cash flows to Total Liabilities ratio
(iv) Activity Ratio’s
(v) Profitability Ratio’s
04 Capitalisation 02 05
Meaning, over & under capitilisation
05 Sources of Finance 06 10
Short, Mid & Long term finances
Role of commercial banks
Financing Institutions
Corporate Share capital & Corporate debt
Different forms of Securities
06 Working Capital 02 05
Concept, Source, Management of working capital
07 Budgets 04 10
Meaning & Importance
Types
Steps in budgeting
Pay back period, ARR, NPV & P.Index
08 Depreciation Policies 02 05
Meaning, causes, Objectives, Determination
09 Cost – volume – profit analysis 04 10
(i) Meaning
(ii) Principles of measuring cost and benefits
(iii) Break-even analysis
(iv) Margin of safety
(v) Problems
42 70
References:
1. Hotel Accountancy & Finance- S.P Jain & K.L Narang First 1999 Kalyani Publishers
B1/1292,Rajinder Nagar, Ludhiana
2. Hotel Accounting & Financial Control - Ozi D’Cunha Gleson Ozi D’Cunha – First-2002-
Dickey Enterprises , Kandivali (W) Mumbai
3. Accountancy in the Hotel & catering Industry – Richard Kotas – Fourth –1981-
International Textbook Company
4. Elements of Hotel Accountancy- G.S.Rawat & JMS Negi – Fifth Revised – 1994- Aman
Publications, Daryaganj, New Delhi –2.
FACILITY PLANING- BHM-712

Mks
37 - 37 70 30 100
Pre-requisite: The Students studying this course should have basic knowledge of Operational areas
of hotels and allied industry and its importance. They must understand the importance proper facility
planning and management in Hospitality sector.
have a basic knowledge of Facility planning and optimizing use of resources. The students
1. Role of Facility Planning in Hotel Operations,
2. Importance of Maintenance,
3. Obtaining basic knowledge of Project Management.
4. Prevention of Hazards.
1. Prepare Facility plan for Hospitality sector.
2. Plan effective maintenance of operational areas
3. Handle Hazards.
UNIT Content Lectures Marks
01 HOTEL DESIGN 10 20
a. Design Consideration
b. Attractive Appearance
c. Efficient Plan
d. Good Location
e. Suitable material
f. Good workmanship
g. Sound financing
h. Competent Management
02 STORES –LAYOUT AND DESIGN 05 10
a. Stores layout and planning (dry, cold and bar)
b. Various equipment of the stores
c. Work flow in stores
03 CAR PARKING 02 05
Calculating of Car park area for different types of Hotel.
04 PROJECT MANAGEMENT 08 15
a. Introduction to Network analysis
b. Basic rules and procedure for network analysis
c. C.P.M and PERT
d. Comparison of CPM & PERT
e. Classroom exercises
f. Network crashing determining crash cost, normal cost
05 ENGINEERING & MAINTENANCE 12 20
a. Role & Importance of maintenance
b. Types of Maintenance- preventive maintenance,
corrective maintenance, emergency maintenance,
scheduled maintenance, condition based maintenance,
contract maintenance, hotel engineering contract
c. Basics of HVAC system
d. Fire fighting –fire prevention and fire fighting system,
classes of fire. Fire extinguishers – portable and
stationary. Fire Safety and alarm systems.
e. Energy conservation – Necessity, energy conversation
programme in hotels, Energy conservation in different
areas of hotel, energy wastage in hotel, energy
management
37 70
References:
1. Service and Maintenance for Hotels and Residential Establishments – Rosemary Hurst, Heiman Landai
2. The Management of Maintenance and engineering systems in Hospitality Industry – Frank. G.
Barsanik, John Wiley & Sons
3. Maintenance and Engineering for Lodging & Food Service Facilities – M. R. Frank D. Boronik
4 Managing Hospitality Engineering System – Michael. H. Redli and David. M. Stinky
Professional Elective Practical
(Note- Students will undergo practical in the same subject which they have selected as
Theory elective subject)
FOOD PRODUCTION MANAGEMENT PRACTICAL- BHM713
Topics
1. Menu development for 5 course Indian and International cuisine
2. Preparing Standard recipes for developed menu’s
3. Indent preparation for menu’s developed
4. Food costing for developed menu’s for 4 PAX and 100 PAX
5. Practicing Food Holding techniques and Plate Presentations
6. Practicing Buffet setup’s as per theme
7. Preparing Cold Platters and preparing charcutiere items
8. Practicing Food Carvings
9. Preparing Famous International breads
10. Practicing cake decoration
11. Practicing Sugar and Chocolate work
*The institutions adopting this syllabus must ensure that for all Food Production practical sessions the
list of names of preparations / dishes, sets of menus, recipes should be specifically mentioned for
standardized teaching and evaluation. This may be done by constituting a team of experts to compile
the details keeping the local conditions in mind.
FOOD & BEVERAGE MANAGEMENT PRACTICAL- BHM714
Topics
1. Restaurant Etiquettes
2. Practicising Mis- En Scene & Mis en Place activities
3. Identification of Tools, Equipments, Cutlery, Crockery, Glass & Chinaware,
Flatware, Hollowware, Table Appointments, Linen etc. Care and Maintenance of
various Tools, Equipments, Flatware’s.
4. Table Service
5. Service of Spirits
6. Service of Wine
7. Service in Guest Room
8. Planning menu for a Special Dinner
9. Preparing Function prospectus
10. Different types of buffet setup
ROOMS DIVISION MANAGEMENT PRACTICAL- BHM 715
Topics
1. Preparing SOP for Guest Arrival
2. Handling complete Guest Departure Procedure
3. Handling all type of Cleaning procedures
4. Handling complaints
5. Preparing operating budget for Room Division Operations
6. Calculating staff requirement for Room Division operations
7. Preparing Duty Rotas
8. Practicing yield management aspects
9. Field visit to an Ecotel to understand eco-friendly measures adopted in Hotels.
10. Assignment on new concepts adopted in Hotels
11. Practicing on software for Hotel Operations
PROJECT- I- BHM 716
OBJECTIVE OF PROJECT
The project is intended to serve the student develop ability to apply multidisciplinary
concepts, tools and techniques to deal with any subject related to hospitality industry.
Emphasis should be placed on project for selected professional elective subject area.
TYPE OF PROJECT
The project may be one of the following type:
a. Comprehensive case study of work process
b. Inter-Organizational study
c. Any other study related to Hospitality segement
PROJECT SUPERVISION
Each project shall be guided by a supervisor duly appointed by the
department/coordinator.
PROJECT PROPOSAL (SYNOPSIS): Project proposal/Synopsis of the project
should be prepared in consultation with the guide and submitted in the department. The
synopsis should clearly state the objectives and purpose of the proposed project to be
undertaken. It should have full detail of the rationale, description of universe sampling,
research instruments to be used, limitations if any and future directions for further
research etc.
PROJECT DOCUMENTATION
Content for the Project Work
1. Cover Page
2. Title Page
3. Certificate
4. Acknowledgment
5. Synopsis
6. Index
7. Content framework:
• Introduction (Aims & Objectives, History, Primary Data, Explanation of Terms)
• Research Methodology (Methods adopted for collecting Data)
• Questionaries, Interview, Mails etc.
• Data Analysis & Data Interpretation (Data is depicted with the help of Bar
• Chart, pie Chart, Graphs, Statistical formulae and interpreted)
• Conclusions and Limitations
• Suggestions
8. Annexures
9. Bibliography (List of Reference Books)
10.Questionnaire (Blank Format)
PROJECT SUBMISSION
Final draft of the project should be submitted in the department duly certified by the
concerned guide.
PROJECT PRESENTATION &EVALUATION
Formal presentation and evaluation of the project before internal and external panel
constituted by the University.
PROJECT- II- BHM 801

(Field Project Work)
OBJECTIVE OF PROJECT
The project is intended to serve the student develop ability to apply multidisciplinary
concepts, tools and techniques to deal with operational areas of hospitality industry.
Emphasis should be placed on project for selected professional elective subject area.
TYPE OF PROJECT
The project may be one of the following type:
a. Comprehensive study of departmental process
b. Inter-Organizational study
c. Field study
PROJECT SUPERVISION
Each project shall be guided by a supervisor duly appointed by the
department/coordinator.
PROJECT PROPOSAL (SYNOPSIS): Project proposal/Synopsis of the project
should be prepared in consultation with the guide and submitted in the department. The
synopsis should clearly state the objectives and purpose of the proposed project to be
undertaken. It should have full detail of the rationale, description of universe sampling,
research instruments to be used, limitations if any and future directions for further
research etc.
PROJECT DOCUMENTATION
Project report should be properly documented and will include, Executive summary,
Research/Field work design & Methodology, Literature review, Data collection and
Analysis, Conclusions and recommendations and Bibliography. In case of field study
or inter departmental operational study the chapter plan will be planned
accordingly in consultation of Guide.
PROJECT SUBMISSION
Final draft of the project should be submitted in the department duly certified by the
concerned guide.
PROJECT PRESENTATION &EVALUATION
A formal presentation and evaluation shall be done for the project before internal and
external panel constituted by the University.
*****

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KUMAUN UNIVERSITY, NAINITAL

8. The medium of Instruction and examination shall be English ONLY.

16. Award of General Proficiency Marks at Institution/College level:

17. Award of Industrial Training & Project Marks at Institution/College level:

(a) Industrial Training:

19. Re-admission in the Institution/College:

19.1 A candidate is declared fail

20. Scrutiny and Revaluation:

20.2 Revaluation of theory/practical papers is not permitted.

22. Cancellation of Admission:

The admission of a student at any stage of study shall be cancelled if:

23. Other Provisions

4 BHM-104 Introduction to 4 30 70 100

8 BHM-108 Food &Beverage Service 3 50 100 150

3 BHM-303 Front Office Operation-II 4 30 70 100

7 BHM-507 Food Production Practical-IV 4 50 100 150

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Food & Beverage Service – I (BHM 108)

PERSONALITY DEVELOPMENT PRACTICES-1 (BHM 110)

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

References: Food Commodities- Bernard Davis 2nd edition, Butterworth-Heinemann Ltd,

Teaching Scheme/Week Examination Scheme

FOOD & BEVERAGE SERVICE Practical – II (BHM 208)

Welcoming, receiving, escorting of the guest

2 Front Office Communication –

3 Preparation and study of countries:

4 Telecommunication skills – telephonic situation handling

HOUSEKEEPING PRACTICAL – I (HKP –I) BHM 210

Teaching Scheme/Week Examination Scheme

S.N. Topic Lecture Marks

Teaching Scheme/Week Examination Scheme

Books for reference

BHM 308- Food and Beverage Service –III Practical

FRONT OFFICE PRACTICAL-1 (FOP- 1) BHM 309

5 Front office cashiering practices and Night audit practice

7 Basis phraseology used during check in, check out and

ACCOMMODATION OPERATION PRACTICAL-II – BHM 310

2. Practicing different types of Flower arrangements

4. Creating model of a guest room / public area with

6. Guest Room Cleaning & handling Mini Bar

7. Bed Making & Evening Turndown

Teaching Scheme/Week Examination Scheme

undertaking this course should be able to understand following:

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Reference Books: Principles of Management by PC Tripathi & PN Reddy;Principles of

Teaching Scheme/Week Examination Scheme

Teaching Scheme/Week Examination Scheme

Topics Lectures Marks

Food Production Practical, BHM 507

Accommodation Operation Practical- III