b.sc (hospitality& hotel administration) … year teaching, examination & credit scheme...

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B.Sc (HOSPITALITY& HOTEL ADMINISTRATION) 1ST YEAR TEACHING, EXAMINATION & CREDIT SCHEME

SEMESTER-1 No. Subject

Code Subject Hours per

Week Marks Credit

1 BH&HA 101

Foundation Course in Food Production Theory 2 100 2

2 BH&HA 101A

Foundation Course in Food Production Practical 8 100 4

3 BH&HA 102

Foundation Course in Food &Beverage Service Theory 2 100 2

4 BH&HA 102A

Foundation Course in Food &Beverage Service Practical 4 100 2

5 BH&HA 103

Foundation Course in Front Office Theory 2 100 2

6 BH&HA 103A

Foundation Course in Front Office Practical 2 100 1

7 BH&HA 104

Foundation Course in Accommodation operation Theory 2 100 2

8 BH&HA 104A

Foundation Course in Accommodation operation Practical 2 100 1

9 BH&HA 105

Applications of Computers Theory 1 50 1

10 BH&HA 105A

Applications of Computers Practical 1 100 .5

12 BH&HA 106

Hotel Engineering 2 100 2

11 BH&HA 107

Nutrition 2 50 2

12 BH&HA 108

Accountancy 2 100 2

13 BH&HA 109

Communication Theory 1 100 1

14 BH&HA 110

Foundation Course in Hospitality &Tourism 2 100 2

15. BH&HA 111

Language Lab 2 - -

36 1300 26.5 • Total Practical Hours per week-17 • Total Theory Hours per week-19 • Extra Lecture on French to be conducted to make students familiar with

elementary & hotel related French. • Total Marks will comprise of 50% Internal& 50% External Term-end Exams.

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B.Sc (HOSPITALITY& HOTEL ADMINISTRATION) 1st YEAR TEACHING, EXAMINATION & CREDIT SCHEME

SEMESTER-2 No. Subject Code Subject Hours

per Week

Marks Credit

1 BH&HA 201 Foundation Course in Food Production Theory 2 100 2 2 BH&HA

201A Foundation Course in Food Production Practical

8 100 4

3 BH&HA 202 Foundation Course in Food &Beverage Service Theory

2 100 2

4 BH&HA 202A

Foundation Course in Food &Beverage Service Practical

4 100 2

5 BH&HA 203 Foundation Course in Front Office Theory 2 100 2 6 BH&HA

203A Foundation Course in Front Office Practical 2 100 2

7 BH&HA 204 Foundation Course in Accommodation operation Theory

2 100 2

8 BH&HA 204A

Foundation Course in Accommodation operation Practical

2 100 1

9 BH&HA 205 Applications of Computers Theory 1 50 1 10 BH&HA

205A Applications of Computers Practical 1 100 .5

12 BH&HA 206 Hotel Engineering 2 100 2 11 BH&HA 207 Principles of Food Science 2 50 1 14 BH&HA 208 Accountancy 2 100 2 15 BH&HA-209 Language Lab 2 - - TOTAL 34 1200 23.5

• Total Practical Hours per week-19 • Total Theory Hours per week-15 • Expert Lecture/Reference Study/Project Work-02 Hours Per Week • Extra Lecture on French to be conducted to make students familiar with

elementary & hotel related French. • Total Marks will comprise of 50% Internal& 50% External Term-end Exams.

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B.Sc (HOSPITALITY& HOTEL ADMINISTRATION) 2ND YEAR TEACHING, EXAMINATION & CREDIT SCHEME

SEMESTER-3 No. Subject Code Subject Hours

per Week

Marks Credit

1 BH&HA 301 Food Production Theory 2 100 2 2 BH&HA

301A Food Production Practical 4 100 2

3 BH&HA 302 Food &Beverage Service Theory 2 100 2 4 BH&HA

302A Food &Beverage Service Practical 4 100 2

5 BH&HA 303 Front Office Theory 2 100 2 6 BH&HA

303A Front Office Practical 2 100 1

7 BH&HA 304 Accommodation operation Theory 2 100 2 8 BH&HA

304A Accommodation operation Practical 2 100 1

9 BH&HA 305 Food &Beverage Controls 2 100 2 10 BH&HA 306 Accountancy 2 100 2 11 BH&HA 307 Food Safety &Quality 2 50 2 12 BH&HA 308 Management in Hospitality Industry 2 100 2 13 BH&HA 309 Communication Skills in English 2 100 2 14 BH&HA 310 Human Resource Management in Hospitality

Industry 2 100 2

15 BH&HA 311 Research Methodology 1 - - TOTAL 33 1350 26

• Total Practical Hours per week-12 • Total Theory Hours per week-21 • Expert Lecture/Reference Study/Project Work-02 Hours Per Week • Total Marks will comprise of 50% Internal& 50% External Term-end Exams.

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B.Sc (HOSPITALITY& HOTEL ADMINISTRATION) 2nd YEAR TEACHING, EXAMINATION & CREDIT SCHEME

SEMESTER-4 No. Subject Code Subject Hours per

Week Marks Credit

01 BH&HA 401 Industrial Training - 200 4

*Total Marks will comprise of 50% Internal& 50% External Term-end Exam *4th Semester of 2nd year B.Sc (H&HA) will comprise of 20 weeks Industrial Training Exposure in an Approved Hotel. *Out of 20 weeks; 04 Weeks each in all the four core operational Department i.e. F&B service, kitchen, Housekeeping& Front office and remaining 04 weeks in the department, student intends to specialize. * Student will required to prepare a detailed Training Report in one of the core department and do its presentation in front of a panel.

B.Sc (HOSPITALITY& HOTEL ADMINISTRATION) 3RD YEAR TEACHING, EXAMINATION & CREDIT SCHEME

SEMESTER-5 No. Subject

Code Subject Hours

per Week

Marks Credit

1 BH&HA 501

Advance Food Production Theory 2 100 2

2 BH&HA 501A

Advance Food Production Practical 8 100 4

3 BH&HA 502

Advance Food &Beverage Service Theory 2 100 2

4 BH&HA 502A

Advance Food &Beverage Service Practical 4 100 2

5 BH&HA 503

Front Office Theory 2 100 2

6 BH&HA 504

Accommodation Management 2 100 2

7 BH&HA 504A

Accommodation Management Practical 2 100 1

8 BH&HA 505

Food& Beverage Management 2 50 2

9 BH&HA 506

Strategic Management 2 50 2

10. BH&HA 507

Financial Management 2 100 2

11 - Guest Speaker/ Reference Study /Project Work/Industrial Visit

7 - -

TOTAL 35 900 21

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• Total Practical Hours per week-14 • Total Theory Hours per week-14 • Guest Speaker/ Reference Study /Project Work/Industrial Visit-07 Hours Per

Week. • Total Marks will comprise of 50% Internal& 50% External Term-end Exams.

B.Sc (HOSPITALITY& HOTEL ADMINISTRATION)

3rd YEAR TEACHING, EXAMINATION & CREDIT SCHEME SEMESTER-6

No. Subject Code

Subject Hours per Week

Marks Credit

1 BH&HA 601

Advance Food Production Theory 2 100 2

2 BH&HA 601A

Advance Food Production Practical 8 100 4

3 BH&HA 602

Advance Food &Beverage Service Theory 2 100 2

4 BH&HA 602A

Advance Food &Beverage Service Practical 4 100 2

5 BH&HA 603

Front Office Practical 2 100 1

6 BH&HA 604

Accommodation Management 2 100 2

7 BH&HA 604A

Accommodation Management Practical 2 100 1

8 BH&HA 605

Facility Planning 2 50 2

9 BH&HA 606

Research Project 2 100 2

10. BH&HA 607

Marketing in Hospitality Industry 2 100 2

11 - Guest Speaker/ Reference Study /Project Work/Industrial Visit

7 - -

TOTAL 35 950 20

• Total Practical Hours per week-16 • Total Theory Hours per week-12 • Guest Speaker/ Reference Study /Project Work/Industrial Visit-07 Hours Per

Week. • Total Marks will comprise of 50% Internal& 50% External Term-end Exams.

1ST YEAR- B.Sc (HOSPITALITY AND HOTEL ADMINISTRATION) SYLLABUS SEMESTER-1

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FOUNDATION COURSE IN FOOD PRODUCTION (BH&HA 101) THEORY Credit: 02

External Marks: 50 Internal Marks: 50

Time: 03 hrs Objective : To make student familiar with basics of cookery & bakery so that foundation is laid for developing him/her chef in hospitality industry UNIT 1 INTRODUCTION TO COOKERY A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment UNIT 2: CULINARY HISTORY

A. Origin of modern cookery B. Brief Introduction of International Cuisines i.e. Continental, Italian, Chinese, Mexican,

etc. UNIT 3: HIERARCHY AREA OF DEPARTMENT AND KITCHEN A. Classical Brigade B. Modern staffing in various category hotels C. Roles of executive chef D. Duties and responsibilities of various chefs E. Co-operation with other departments UNIT 4: KITCHEN ORGANIZATION AND LAYOUT A. Typical Kitchen layout of various organizations B. Kitchen Stewarding C. Hierarchy of Kitchen Stewarding Deptt. D. Layout of receiving areas E. Layout of service and wash up UNIT 5: EQUIPMENT AND FUEL A. Various fuels used - Advantages and disadvantages of each B. Different equipments used in food production UNIT 6: BASIC MENU PLANNING A. Types of Menu B. Menu Planning Principles UNIT 7: AIMS & OBJECTS OF COOKING FOOD A. Aims and objectives of cooking food B. Various textures C. Various consistencies D. Techniques used in pre-preparation E. Techniques used in preparation UNIT 8: BASIC PRINCIPLES OF FOOD PRODUCTION UNIT 9: VEGETABLE AND FRUIT COOKERY

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A. Cuts of vegetables B. Classification of fruits C. Uses of fruit in cookery D. Salads and salad dressings

FOOD PRODUCTION PRACTICALS (BH&HA 101 A) Credit: 04


Time: 03 hrs PRACTICALS: OBJECTIVE- To introduce students to cookery by demonstration classes & simple application by students

1) Vegetables A. Varieties of Vegetables B. Classification C. Cuts of Vegetables:

I. Julienne II. Jardinière

III. Mignonette IV. Dices V. Cubes

VI. Macédoine VII. Paysanne

VIII. Shred IX. Concasse X. Mirepoix

D. Blanching of Tomatoes & Capsicum E. Methods of Cooking Vegetables

I. Boiling (Potatoes, Beans, Cauliflower) II. Frying (Aubergine, Potatoes)

III. Steaming (cabbage) IV. Baking (potatoes, turnip) V. Braising (onion, leaks, cabbage)

2) Stocks Demonstration and preparation of:

I. White stock II. vegetable Stock

III. Brown Stock 3) Sauces Demonstration & preparation of basic mother sauces

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4) Soups

I. Classification of soups II. Preparation of basic soups

5) Basic Indian Cuisine i) Rice, cereals & pulses A. Identification of various varieties of rice, cereals and pulses B. Simple preparations such as

• Boiled rice (draining & absorption method) • Fried rice • Various simple dal preparations • Wheat products like, chappaties, parathas, phulkas, pooris

ii) Indian masala A. Composition of basic Indian masalas

• Green • White • Brown • Tandoori

Part-B -Introduction to Bakery & Patisserie 1) Bread making A. Demonstration and Preparation of Simple and enriched bread, recipes B. Bread Rolls of Various shapes C. Brioche ii) Simple Cakes Demonstration and Preparation of Simple and enriched Cakes, recipes of: Sponge, Fatless, Swiss roll Fruit Cake Swiss Roll SUGGESTIVE READING Garrett, T : Professional Cake Decorating Sharma D.D : Cold kitchen: A Guide to Garde Manger Larousse : Larousse Gastronomique Cesrani V : Advanced Practical Cookery Kinton, C : Practical Cookery Rinsky, G : The Pastry Chef’s Companion Singh, D.K : Food Presentation Figoni, P.I : How Baking Works

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Garland S : The Complete book of Herbs & Spices Werle, L : Ingredients Dubey, S.C : Basic Baking Leto, M.J : THE LARDER CHEF: Food Preperation and Presentation Manay : Food Facts and Principles FOUNDATION COURSE IN FOOD&BEVERAGE SERVICE (BH&HA-102) THEORY

Credit: 02 External Marks: 50 Internal Marks: 50

Time: 03 hrs Objective: To make student familiar with basic aspects of catering services hospitality industry so that foundation is laid for developing him/her as a food service personnel. Unit-1: THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry and Growth of the hotel Industry in India B. Role of catering establishment in the travel/tourism industry C. Types of F&B operations D. Classification of Commercial, Residential/Non-residential E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. F. Structure of the catering industry - a brief description of each Unit-2: DEPARTMENTAL ORGANISATION AND STAFFING A. Organization of F&B department of hotel B. Principal staff of various types of F&B operations C. French terms related to F&B staff D. Duties & responsibilities of F&B staff E. Attributes of a waiter F. Inter-departmental relationships (Within F&B and other department) Unit-3 FOOD SERVICE AREAS A. Specialty Restaurants B. Coffee Shop Service C. Cafeteria Service D. Fast Food Service E. Room Service F. Banquet Service G. Bar Service Unit-4 ANCILLIARY DEPARTMENTS A. Pantry B. Food pick-up area C. Store

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D. Linen room E. Kitchen stewarding FOUNDATION COURSE IN FOOD&BEVERAGE SERVICE (BHM102A) PRACTICAL


Time: 03 hrs Objective: To make student practically familiar with catering services hospitality industry so that foundation is laid for developing him/her as a food service personnel. 1)-Identification & use of F&B Equipments. 2) Different style of service

• Silver service, English service, Russian service • Specialty Restaurants, Coffee Shop Service, Cafeteria Service, Fast Food Service, Room • Service, Banquet Service, Bar Service,

SUGGESTIVE READING: Andrews, S: Textbook of Food & Beverage Management Fuller, J: The Waiter Singh, R.K: NAPKIN FOLDING Lillicrap : Food and Beverage Service Levinson C: Food & beverage operation: cost control & System Management * Labensky : Webster’s New World Dictionary of Culinary Arts Mcvety, P: Fundamentals of Menu Planning George, B: Food & Beverage Service and Management Costantino : The COCKTAIL Handbook Walton, S: The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs Strianese, A: Dining Room and Banquet Management Bagchi, S.N: Textbook of Food and Beverage Service FOUNDATION COURSE IN FRONT OFFICE OPERATIONS (BH&HA 103) THEORY

Credit: 02 External Marks: 50

Internal Marks: 50 Time: 03 hrs

Objective: To make student familiar with rooms & hospitality industry so that foundation is laid for developing him/her as hospitality professional. Unit-1 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY A) Hospitality and its origin B) Tourism and its importance

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C. Hotels, their evolution and growth D. Brief introduction to hotel core areas with special reference to Front Office Unit-2 CLASSIFICATIONS OF HOTELS A. Size B. Star C. Location & clientele D. Ownership basis E. Independent hotels F. Management contracted hotel G. Chains H. Franchise/Affiliated I. Supplementary accommodation J. Time shares and condominium Unit-3 TYPES OF ROOMS A. Single B. Double C. Twin D. Suits Unit-4 ORGANIZATION A. Function areas B. Front office hierarchy C. Duties and responsibilities D. Personality traits Unit-5 TARIFF STRUCTURE A. Basis of charging B. Plans, competition, customer’s profile, standards of service & amenities C. Hubbart formula D. Different types of tariffs Rack Rate Discounted Rates for Corporate, Airlines, Groups & Travel Agents Unit-6 HOTEL ENTRANCE, LOBBY AND FRONT OFFICE A. Layout B. Front office equipment (non automated, semi automated and automated) Unit-7 FRONT OFFICE CO-ORDINATIONS WITH OTHER DEPARTMENTS OF HOTEL FOUNDATION COURSE IN FRONT OFFICE OPERATIONS (BH&HA 103 A) PRACTICAL


Time: 03 hrs Objective: To make student familiar with basic task at Reception so that student can handle a guest at front desk

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A. Appraisal of front office equipment and furniture B. (Rack, counter bell desk) C. Filling up of various proforma D. Welcoming of guest E. Etiquettes of Telephone handling SUGGESTIVE READING Andrews, S: Textbook of Front office management and operations Bhatnagar, S.K: Front Office Management Andrews: Hotel Front Office Training Manual Kasavana, M: Managing Front office Operations Abbott, P: FRONT OFFICE: Procedures, Social Skills, Yield and Management Baker, Sue: Principle of Hotel Front Office Operations FOUNDATION COURSE IN ACCOMMODATION OPERATIONS (BH&HA 104) THEORY


Time: 03 hrs Objective: To make student familiar with basic cleaning &upkeep of hotel so that foundation is laid for developing him/her as housekeeping professional Unit-1 THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION Role of Housekeeping in Guest Satisfaction and Repeat Business Unit-2 ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT A. Hierarchy in small, medium, large and chain hotels B. Identifying Housekeeping Responsibilities C. Personality Traits of housekeeping Management Personnel. D. Duties and Responsibilities of Housekeeping staff E. Layout of the Housekeeping Department Unit-3 CLEANING ORGANISATION A. Principles of cleaning, hygiene and safety factors in cleaning B. Methods of organizing cleaning C. Frequency of cleaning daily, periodic, special D. Design features that simplify cleaning E. Use and care of Equipment Unit-4 PEST CONTROL A. Areas of infestation B. Preventive measures and Control measure Unit-5 CLEANING AGENTS A. General Criteria for selection B. Classification

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C. Polishes D. Floor seats E. Use, care and Storage F. Distribution and Controls G. Use of Eco-friendly products in Housekeeping Unit-6 COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES A. Metals B. Glass C. Leather, Leatherites, Rexines D. Plastic E. Ceramics F. Wood G. Wall finishes H. Floor finishes FOUNDATION COURSE IN ACCOMMODATION OPERATIONS PRACTICALS (BH&HA-104 A) Credit: 01


Time: 03 hrs Objective: To make student do cleaning &upkeep task of hotel so that foundation is laid for developing him/her as housekeeping professiona.l 01 Cleaning Equipment 02 Cleaning of different surfaces

• Daily • Periodic • Special tasks

03 Public Areas Cleaning 04 Bed making SUGGESTIVE READING Andrews, S: Textbook of Hotel Housekeeping Management & Operations Branson: Hotel, Hostel and Hospital Housekeeping Parimalam, P: Textbook of Interior Decoration Raghubalan, G: Hotel Housekeeping: Operations and Management Rawoerth, J: Creating Flower Displays: Easy ideas for Fresh and Lasting Arrangements Zia, S : Stain Removal Hurst, M: The Encyclopedia of FLOWER Arranging Techniques 04 Schneider: The Professional Housekeeper Kappa, M: Managing Housekeeping Operations

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APPLICATION OF COMPUTERS (BH&HA 105) THEORY


Internal Marks25 Time: 02 hrs

Objective: To make student familiar with basic concepts of computer (MS-Office) so he/she can work on computers. Unit-1 COMPUTER FUNDAMENTALS - THEORY INFORMATION CONCEPTS AND PROCESSING A. Definitions B. Need, Quality and Value of Information C. Data Processing Concepts Unit-2 ELEMENTS OF A COMPUTER SYSTEM A. Definitions B. Characteristics of Computers C. Classification of Computers D. Limitations Unit-3 HARDWARE FEATURES AND USES A. Components of a Computer B. Generations of Computers C. Primary and Secondary Storage Concepts D. Data Entry Devices E. Data Output Devices Unit-4 SOFTWARE CONCEPTS A. System Software B. Application Software C. Language Classification D. D. Compilers and Interpreters

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APPLICATION OF COMPUTERS (BH&HA 105A) PRACTICAL Credit: 0.5


Time: 03 hrs Objective: To make student practically familiar with basic concepts of computer (MS-Office) so he/she can work on computers. 01 WINDOWS OPERATIONS A. Creating Folders B. Creating Shortcuts C. Copying Files/Folders D. Renaming Files/Folders E. Deleting Files F. Exploring Windows G. Quick Menus 02 MS-OFFICE 2003 and 2007 MS WORD CREATING A DOCUMENT A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Getting around the Document E. Find and Replace Operations F. Printing the Document 03 FORMATTING A DOCUMENT A. Justifying Paragraphs B. Changing Paragraph Indents C. Setting Tabs and Margins D. Formatting Pages and Documents E. Using Bullets and Numbering F. Headers/Footers G. .Pagination 04 SPECIAL EFFECTS A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript B. Changing Fonts C. .Changing Case 05 CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying and Pasting a Block C. Cutting and Pasting a Block D. Deleting a Block E. Formatting a Block F. Using Find and Replace in a Block 06 USING MS-WORD TOOLS A. Spelling and Grammar B. Mail Merge

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C. .Printing Envelops and Labels 07 TABLES A. Create B. Delete C. Format 08 GRAPHICS A. Inserting Clip arts B. Symbols (Border/Shading) C. Word Art 09 PRINT OPTIONS A. Previewing the Document B. Printing a whole Document C. Printing a Specific Page D. Printing a selected set E. Printing Several Documents F. Printing More than one Copies. SUGGESTIVE READING Sharma, S: Textbook of Computers for Hotel Management

HOTEL ENGINEERING (BH&HA 106) THEORY Credit: 02


Time: 03 hrs Objective: To make student familiar with basic engineering concepts related to hotels. Unit-1 MAINTENANCE: A. Preventive and breakdown maintenance, comparisons B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel. C. Organization chart of maintenance department, duties and responsibilities of maintenance department Unit-2. FUELS USED IN CATERING INDUSTRY: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels B. Calculation of amount of fuel required and cost. Unit-3 GAS: A. Heat terms and units; method of transfer B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output. C. Gas bank, location, different types of manifolds

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Unit-4 ELECTRICITY: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthling, reason for placing switches on live wire side. C. Electric wires and types of wiring D. Calculation of electric energy consumption of equipment, safety, precaution to be observed while using electric appliances. E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination. F. External lighting G. Safety in handling electrical equipment. Unit-5. Water systems: A. Water distribution system in a hotel B. Cold water systems in India C. Hardness of water, water softening, base exchange method D. Cold water cistern swimming pools E. Hot water supply system in hotels F. Flushing system, water taps, traps and closets. Demonstration Unit-6 Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. C. Conditions for comfort, relative humidity, humidification, dehumidifying, due point control, unit of air conditioning D. Window type air conditioner, central air conditioning, preventive maintenance E. Vertical transportation, elevators, escalators. SUGGESTIVE READING Goyal, N.C : Textbook of Hotel Maintenance

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NUTRITION (BH&HA 107) THEORY Credit: 02


Time: 02 hrs Objective: To make student familiar with basic concepts of food& nutrition so that he/she can develop into food professional. Unit-1 BASIC ASPECT A. Definition of the terms Health, Nutrition and Nutrients B. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health. C. Classification of nutrients Unit-2 ENERGY A. Definition of Energy and Units of its measurement (Kcal) B. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat) C. Factors affecting energy requirements D. Concept of BMR, SDA, Thermodynamic action of food E. Dietary sources of energy F. Concept of energy balance and the health hazards associated with Underweight, Overweight Unit-3 MACRO NUTRIENTS Carbohydrates

A. Definition B. Classification (mono, di and polysaccharides) C. Dieteary Sources D. Functions E. Significance of dietary fibre (Prevention/treatment of diseases)

Lipids

A. Definition B. Classification : Saturated and unsaturated fats C. Dietary Sources D. Functions E. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in

maintaining health F. Cholesterol – Dietary sources and the Concept of dietary and blood Cholesterol

Proteins

A. Definition B. Classification based upon amino acid composition C. Dietary sources D. Functions

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E. Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04 MACRO NUTRIENTS A. Vitamins

A. Definition and Classification (water and fats soluble vitamins) B. Food Sources, function and significance of: C. Fat soluble vitamins (Vitamin A, D, E, K) D. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic

acid B. MINERALS

A. Definition and Classification (major and minor) B. Food Sources, functions and significance of:

Calcium, Iron, Sodium, Iodine & Flourine 05 WATER

A. Definition B. Dietary Sources (visible, invisible) C. Functions of water D. Role of water in maintaining health (water balance)

06 BALANCED DIET

A. Definition B. Importance of balanced diet C. RDA for various nutrients – age, gender, physiological state

07 MENU PLANNING

A. Planning of nutritionally balanced meals based upon the three food group system

B. Factors affecting meal planning C. Critical evaluation of few meals served at the Institutes/Hotels based on the principle of

meal planning. D. Calculation of nutritive value of dishes/meals.

08 MASS FOOD PRODUCTION

A. Effect of cooking on nutritive value of food (QFP) 09 NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH

A. Need for introducing nutritionally balanced and health specific meals B. Critical evaluation of fast foods C. New products being launched in the market (nutritional evaluation)

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SUGGESTIVE READING Mudambi, S: Fundamentals of Foods, Nutrition and Diet Therapy Peckenpaugh,N.J : Nutrition Essentials and Diet Therapy * Roday, S: Food Science & Nutrition Drummond: Nutrition for Foodservice & Culinary Professionals

ACCOUNTANCY (BH&HA 108) Credit: 02


Time: 03 hrs

Objective: To make student familiar with basic concepts of accounting related to hotels. Unit-1 INTRODUCTION TO ACCOUNTING A. Meaning and Definition B. Types and Classification C. Principles of accounting D. Systems of accounting E. Generally Accepted Accounting Principles (GAAP) Unit-2 PRIMARY BOOKS (JOURNAL) A. Meaning and Definition B. Format of Journal C. Rules of Debit and Credit D. Opening entry, Simple and Compound entries E. Practical Unit-3 SECONDARY BOOKS (LEDGER) A. Meaning and Uses B. Formats C. Posting D. Practical Unit-4 SUBSIDIARY BOOKS A. Need and Use B. Classification

• Purchase Book • Sales Book • Purchase Returns • Sales Returns • Journal Proper

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SUGGESTIVE READING Rawat : Elements of Hotel Accountancy Dick: Accounting for Hospitality Industry: Book Marrison : Cost Management Jagels, M: Hospitality Management Accounting

COMMUNICATION (BH&HA 109) THEORY Credit: 01


Time: 03 hrs Objective: To make student familiar with basic concepts of communication to enable her to become a professional hotel manager. Unit-1 BUSINESS COMMUNICATION A. Need B. Purpose C. Nature D. Models E. Barriers to communication F. Overcoming the barriers Unit-2 LISTENING ON THE JOB A. Definition B. Levels and types of listening C. Listening barriers D. Guidelines for effective listening E. Listening computerization and note taking Unit-3 EFFECTIVE SPEAKING A. Restaurant and hotel English B. Polite and effective enquiries and responses C. Addressing a group D. Essential qualities of a good speaker E. Audience analysis F. Defining the purpose of a speech, organizing the ideas and delivering the speech Unit-4 NON VERBAL COMMUNICATION A. Definition, its importance and its inevitability B. Kinesics: Body movements, facial expressions, posture, eye contact etc. C. Protemies: The communication use of space D. Paralanguage: Vocal behaviour and its impact on verbal communication E. Communicative use of artifacts – furniture, plants, colours, architects etc.

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Unit-5 SPEECH IMPROVEMENT A. Pronunciation, stress, accent B. Important of speech in hotels C. Common phonetic difficulties D. Connective drills exercises E. Introduction to frequently used foreign sounds Unit-6 USING THE TELEPHONE A. The nature of telephone activity in the hotel industry B. The need for developing telephone skills C. Developing telephone skills SUGGESTIVE READING Mohan, K : Developing Communication Skills IGNOU Study Material :EEG-3 FOUNDATION COURSE IN HOSPITALITY& TOURISM (BH&HA 110) THEORY


Time: 03 hrs Objective: To make student familiar with basic concepts of tourism to enable her to become a good hotelier. Unit-1Tourism Phenomenon Understanding Tourism – I Understanding Tourism – II Historical Evolution and Development Unit-2 Tourism Industry Tourism System Constituents of Tourism Industry and Tourism Organizations Tourism Regulations Unit-3 Tourism Services and Operations – 1 Modes of Transport Tourist Accommodation Informal Services in Tourism Subsidiary Services: Categories and Roles Shops, Emporiums and Melas (Fairs) Unit-4 Tourism Services and Operations – 2

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Travel Agency Tour Operators Guides and Escorts Unit-5 Geography and Tourism India’s Biodiversity: Landscape, Environment and Ecology Seasonality and Destinations Unit-6 Tourism: The Cultural Heritage Monuments and Museums Living Culture and Performing Arts Religions of India Unit-7 Tourism: Planning and Policy Tourism Policy and Planning Infrastructural Development Local Bodies, Officials and Tourism Unit-8 Tourism Impact Economic Impact, Social, Environmental and Political Impacts Threats and Obstacles to Turism SUGGESTIVE READING Singh, R.K: Textbook of Tourism Rastogi, A.P: Travel Agency operations Kulkarni, S: Spa and Health Tourism Singh, R.K: Textbook of Tourism IGNOU Study Material on Tourism:TS-1

B.Sc (H&HA) II SEMESTER FOUNDATION COURSE IN FOOD PRODUCTION (BH&HA 201) THEORY

Credit: 02


Time: 03 hrs

Objective: To make student familiar with basics of concepts Indian cookery so that foundation is laid for developing her chef in hospitality industry UNIT -1 I) STOCKS A. Definition of stock B. Types of stock

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C. Preparation of stock D. Recipes E. Storage of stocks F. Uses of stocks G. Care and precautions ii) SOUPS A. Classification with examples B. Basic recipes C. Consommés D. Garnishes and accompaniments iii) SAUCES A. Classification of sauces B. Recipes for mother sauces C. Derivatives iv) MEAT COOKERY A. Introduction to meat cookery B. Cuts of beef/veal C. Cuts of lamb/muttons D. Cuts of pork E. Variety meats (offals) v) EGG COOKERY A. Introduction to egg cookery B. Structure of an egg C. Selection of egg D. Uses of egg in cookery E. Methods of cooking egg vi) FISH COOKERY A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish D. Selection of fish and shell fish E. Cooking of fish (effects of heat) vii) RICE, CEREALS & PULSES A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals UNIT 2 METHODS OF COOKING FOOD A. Roasting

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B. Grilling C. Frying D. Baking E. Broiling F. Poaching G. Boiling •G Principles of each of the above •G Care and precautions to be taken •G Selection of food for each type of cooking UNIT 3 BAKERY: i) PASTRY A. Short crust B. Laminated C. Choux D. Hot water/Rough puff • Recipes and methods of preparation • Differences • Uses of each pastry • Care to be taken while preparing pastry • Role of each ingredient • Temperature of baking pastry ii) SIMPLE BREADS A. Principles of bread making B. Simple yeast breads C. Role of each ingredient in break making D. Baking temperature and its importance iii) PASTRY CREAMS A. Basic pastry creams B. Uses in confectionery C. Preparation and care in production UNIT 4. CULINARY TERMS A. List of culinary terms B. Explanation with examples UNIT 5. COMMODITIES: i) Flour A. Structure of wheat B. Types of Wheat C. Types of Flour D. Processing of Wheat – Flour E. Uses of Flour in Food Production F. Cooking of Flour (Starch)

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ii) Shortenings (Fats & Oils) A. Role of Shortenings B. Varieties of Shortenings C. Advantages and Disadvantages of using various Shortenings D. Fats & Oil – Types, varieties iii) Raising Agents A. Classification of Raising Agents B. Role of Raising Agents C. Actions and Reactions iv) Sugar A. Importance of Sugar B. Types of Sugar C. Cooking of Sugar – various D. Uses of Sugar UNIT 6. BASIC COMMODITIES: i) Milk A. Introduction B. Processing of Milk C. Pasteurisation – Homogenisation D. Types of Milk – Skimmed and Condensed E. Nutritive Value ii) Cream A. Introduction B. Processing of Cream C. Types of Cream iii) Cheese A. Introduction B. Processing of Cheese C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Introduction B. Processing of Butter Types of Butter UNIT 7. BASIC INDIAN COOKERY i) CONDIMENTS & SPICES A. Introduction to Indian food B. Spices used in Indian cookery C. Role of spices in Indian cookery

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D. Indian equivalent of spices (names) ii) MASALAS A. Blending of spices and concept of masalas B. Different masalas used in Indian cookery ��Wet masalas ��Dry masalas C. Composition of different masalas D. Varieties of masalas available in regional areas E. Special masala blends iii) INDAIN THICKENING AGENTS A. Role of thickening agents in Indian cuisine B. Types of thickening agents FOUNDATION COURSE IN FOOD PRODUCTION PRACTICAL (BH&HA 201A)


Time: 03 hrs OBJECTIVE- To imake student do simple preparations of both Indian & continental cuisine. PART - A INDIVIDUAL STUDENT PRACTICAL: COOKERY Practical classes to incorporate simple menus both Indian and Continental comprising of following dishes- A. Soups Cream – vegetable, spinach, tomato, green peas Consommé with garnishes like royale, carmen, madrilène, Clermont, Celestine International soups –Mulligatawny, Minestrone B. Potato – all basic preparation such as boiled, baked, roast, French fries, lyonnaise, mashed/creamed, parsley/parisienne C .Vegetables Boiled vegetables: cabbage, cauliflower, beans Glazed vegetables: carrot, radish, turnip Fried vegetables: aubergines Stewed vegetables: courgette provencale, baked beans, ratatouille Braised vegetables: onion, leeks, cabbage D. Salads – basic simple salads & dressings Cole slaw salade nicoise

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Russian Salad beetroot salad Potato salad fruit salad Carrot & celery waldorf salad E. Indian rice – dishes such as jeera pulao, vegetable pulao, lemon rice, aoo gobi ki thehari, khichdi.� Indian breads – chappatis, pooris, parathas, missi roti Vegetable preparation: salads, different types of raitas, foogath, thoran, bhajees, bhujjia, cucumbers, dahi wadas, preparation of paneer Part-B - Bakery & Patisserie i) Pastry A. Demonstration and Preparation of dishes using varieties of Pastry B. Short Crust – Jam tarts, Turnovers ii) Simple Cookies Demonstration and Preparation of simple cookies like Nan Khatai, Golden Goodies, Melting moments, Swiss tart, iii) Hot/Cold Desserts A. Caramel Custard, Bread and Butter Pudding, Queen of Pudding, Soufflé – Lemon/Pineapple, Mousse (Chocolate Coffee,) Bavaroise, B.Indian sweets – simple ones such as gajjar halwa, kheer

SUGGESTIVE READING Garrett, T : Professional Cake Decorating Sharma D.D: Cold kitchen: A Guide to Garde Manger Larousse: Larousse Gastronomique Cesrani V: Advanced Practical Cookery Kinton, C: Practical Cookery Rinsky, G: The Pastry Chef’s Companion Singh, D.K: Food Presentation Figoni, P.I: How Baking Works Garland S: The Complete book of Herbs & Spices Werle, L: Ingredients Dubey, S.C : Basic Baking Leto, M.J: The Larder Chef: Food Preparation and Presentation Manay : Food Facts and Principles

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FOUNDATION COURSE IN FOOD&BEVERAGE SERVICE (BH&HA202) THEORY Credit: 02


Time: 03 hrs

Objective: To make student familiar with basic concepts of restaurant service &its equipments. Unity-1 F & B SERVICE EQUIPMENT Familiarization of - Cutlery - Crockery - Glassware - Flatware - Hollowware - All other equipment used in F&B Service French terms related to F&B Srevice Unit-2 MEALS & MENU PLANNING: A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu Sequence Examples from each course Cover of each course Accompaniments E. French Names of dishes F. Types of Meals Early Morning Tea Breakfast (English, American Continental, Indian) Brunch Lunch Afternoon/High Tea Dinner Supper Unit-3 METHODS OF SERVICE -Mise-en-scene & Mise en place - Silver service, English service, Russian service& Buffet service Unit-4 SIMPLE CONTROL SYSTEM A. KOT/Bill Control System B. Making bill C. Cash handling equipment D. Record keeping

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FOUNDATION COURSE IN FOOD&BEVERAGE SERVICE (BH&HA 202A) PRACTICAL


Time: 03 hrs Objective: To make student familiar with maintenance of restaurant equipment& service basic aspects of catering services hospitality industry so that foundation is laid for developing him/her as a food service personnel. 1) Care & maintenance of equipment including cleaning/polishing of EPNS items by Plate Powder method, Polivit method, Silver dip method, burnishing machine. 2) Restaurant service A. Table laying for different meals B. Restaurant reservation C. Receiving and seating the guest D. Taking the order E. Procedure of service at table (Silver service and pre-plated service) F. Presentation & Encashing the bill G. Room Service (tray and trolley) SUGGESTIVE READING: Andrews, S: Textbook of Food & Beverage Management Fuller, J: The Waiter Singh, R.K: Napkin Folding Lillicrap : Food and Beverage Service Levinson C: Food & beverage operation: cost control & System Management Labensky : Webster’s New World Dictionary of Culinary Arts Mcvety, P: Fundamentals of Menu Planning George, B: Food & Beverage Service and Management Costantino : The Cocktail Handbook Walton, S: The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs Strianese, A: Dining Room and Banquet Management Bagchi, S.N: Textbook of Food and Beverage Service

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FOUNDATION COURSE IN FRONT OFFICE OPERATIONS (BH&HA 203) THEORY


Time: 03 hrs

Objective: To make student familiar with rooms selling & front office handling so that foundation is laid for developing her as a front office professional Unit-1 FRONT OFFICE AND GUEST HANDLING Introduction to guest cycle - Pre arrival - Arrival - Stay - Departure and after departure Unit-2 RESERVATIONS A. Importance of reservation B. Modes C. Channels and sources (FITs, Travel Agents, Airlines, GITs) D. Types of reservations (Tentative, confirmed, guaranteed etc.) E. Systems (non automatic, semi automatic fully automatic) F. Cancellation, Amendments and overbooking Unit-3 ROOM SELLING TECHNIQUES A. Up selling B. Discounts Unit-4 ARRIVALS A. Preparing for guest arrivals at Reservation and Front Office B. Receiving of guests C. Pre-registration D. Registration (non automatic, semi automatic and automatic) E. Relevant records for FITs, Groups, Air crews & VIPs Unit-5 BELL DESK A. Functions B. Procedures and records Unit-6 DURING THE STAY ACTIVITIES A. Information services B. Message and Mail Handling C. Key Handling D. Room selling technique E. Hospitality desk

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F. Complaints handling G. Guest handling H. Guest history Unit-7 GUEST ACCOUNTING (MANUAL) A. Guest Weekly Bill B. Visitors Tabular Ledger FOUNDATION COURSE IN FRONT OFFICE OPERATIONS (BH&HA-203 A) PRACTICAL


Time: 03 hrs Objective: To make do basic tasks of front office so that foundation is laid for developing him/her as a front office professional

1. Role play 2. Reservation 3. Arrivals 4. Luggage handling 5. Message and mail handling 6. Paging 7. HMS Training (In computer lab)

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM 01 HMS Training – Hot Function keys 02 How to put message 03 How to put a locator 04 How to check in a first time guest 05 How to check in an existing reservation 06 How to check in a day use 07 How to issue a new key 08 How to verify key 09 How to cancel a key 10 How to issue a duplicate key 11 How to extend a key 12 How to print and prepare registration cards for arrivals 13 How to programme keys continuously 14 How to programme one key for two rooms 15 How to re-programme a key SUGGESTIVE READING

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Andrews, S : Textbook of Front office management and operations Bhatnagar, S.K : Front Office Management Andrews : Hotel Front Office Training Manual Kasavana, M : Managing Front office Operations Abbott, P : FRONT OFFICE: Procedures, Social Skills, Yield and Management Baker, Su : Principle of Hotel Front Office Operations FOUNDATION COURSE IN ACCOMMODATION OPERATIONS (BH&HA-204) THEORY


Time: 03 hrs Objective: To make student familiar with concepts of cleaning &upkeep related to hotel rooms so that foundation is laid for developing him/her as housekeeping professional Unit-1. TYPES OF BEDS AND MATTRESSES Unit-2. KEYS A. Types of keys B. Computerized key cards C. Key control Unit-3. ROOM LAYOUT AND GUEST SUPPLIES A. Standard rooms, VIP ROOMS B. Guest’s special requests Unit-4. AREA CLEANING A. Guest rooms B. Front-of-the-house Areas C. Back-of-the house Areas D. Work routine and associated problems e.g. high traffic areas, Façade cleaning etc. Unit-5. ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT A. Reporting Staff placement B. Room Occupancy Report C. Guest Room Inspection D. Entering Checklists, Floor Register, Work Orders, Log Sheet. E. Lost and Found Register and Enquiry File F. Maid’s Report and Housekeeper’s Report G. Handover Records

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H. Guest’s Special Requests Register I. Record of Special Cleaning J. Call Register K. VIP Lists Unit-6. INTER DEPARTMENTAL RELATIONSHIP A. With Front Office B. With Maintenance C. With Security D. With Stores E. With Accounts F. With Personnel G. Use of Computers in House Keeping department FOUNDATION COURSE IN ACCOMMODATION OPERATIONS PRACTICALS (BH&HA -204 A)


Time: 03 hrs Objective: To make student do cleaning &upkeep task related to hotel rooms so that foundation is laid for developing him/her as housekeeping professional 01 Maid’s Trolley – Setting up a trolley 02 Daily cleaning of guestrooms & bathrooms 03 Room Layout and Standard Supplies 04 Guest Room Inspections SUGGESTIVE READING Andrews, S: Textbook of Hotel Housekeeping Management & Operations Branson: Hotel, Hostel and Hospital Housekeeping Parimalam, P: Textbook of Interior Decoration Raghubalan, G: Hotel Housekeeping: Operations and Management Rawoerth, J: Creating Flower Displays: Easy ideas for Fresh and Lasting Arrangements Zia, S : Stain Removal Hurst, M: The Encyclopedia of FLOWER Arranging Techniques 04 Schneider: THE PROFESSIONAL HOUSEKEEPER Kappa, M: Managing Housekeeping Operations

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APPLICATION OF COMPUTERS (BH&HA -205) THEORY


Time: 02 hrs

Objective: To make student familiar with basic concepts of computer (MS-Office) so he/she can work on computers Unit-1 OPERATING SYSTEMS/ENVIRONMENTS - THEORY BASICS OF MS-DOS A. Internal commands B. External commands Unit-2 INTRODUCTION TO WINDOWS A. GUI/Features B. What are Windows and Windows 95 and above? C. Parts of a Typical Window and their Functions Unit-3 NETWORKS – THEORY A. Network Topology Bus Star Ring B. Network Applications C. Types of Network LAN MAN WAN D. Network Configuration Hardware Server Nodes E. Channel Fibre optic Twisted Co-axial F. Hubs G. Network Interface Card Arcnet Ethernet G. Network Software Novel 04 Windows NT

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APPLICATION OF COMPUTERS (BH&HA -205A) PRACTICAL

Credit: 0.5 External Marks: 50 Internal Marks: 50

Time: 03 hrs

Objective: To make do basic tasks on computer related to MS-Office so she can work on computers in hotels. 01 MS OFFICE 97 MS-EXCEL A. How to use Excel B. Starting Excel C. Parts of the Excel Screen D. Parts of the Worksheet E. Navigating in a Worksheet F. Getting to know mouse pointer shapes CREATING A SPREADSHEET A. Starting a new worksheet B. Entering the three different types of data in a worksheet C. Creating simple formulas D. Formatting data for decimal points E. Editing data in a worksheet F. Using AutoFill G. Blocking data H. Saving a worksheet I. Exiting excel MAKING THE WORKSHEET LOOK PRETTY A. Selecting cells to format B. Trimming tables with Auto Format C. Formatting cells for: - Currency - Comma - Percent - Decimal - Date D. Changing columns width and row height E. Aligning text - Top to bottom - Text wrap - Re ordering Orientation F Using Borders

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GOING THROUGH CHANGES A. Opening workbook files for editing B. Undoing the mistakes C. Moving and copying with drag and drop D. Copying formulas E. Moving and Copying with Cut, Copy and Paste F. Deleting cell entries G. Deleting columns and rows from worksheet H. Inserting columns and rows in a worksheet I. Spell checking the worksheet PRINTING THE WORKSHEET A. Previewing pages before printing B. Printing from the Standard toolbar C. Printing a part of a worksheet D. Changing the orientation of the printing E. Printing the whole worksheet in a single pages F. Adding a header and footer to a report G. Inserting page breaks in a report H. Printing the formulas in the worksheet ADDITIONAL FEATURES OF A WORKSHEET A. Splitting worksheet window into two four panes B. Freezing columns and rows on-screen for worksheet title C. Attaching comments to cells D. Finding and replacing data in the worksheet E. Protecting a worksheet F. Function commands MAINTAINING MULTIPLE WORKSHEET A. Moving from sheet in a worksheet B. Adding more sheets to a workbook C. Deleting sheets from a workbook D. Naming sheet tabs other than sheet 1, sheet 2 and so on E. Copying or moving sheets from one worksheet to another CREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart Toolbar C. Formatting the chart’s axes D. Adding a text box to a chart E. Changing the orientation of a 3-D chart F. Using drawing tools to add graphics to chart and worksheet G. Printing a chart with printing the rest of the worksheet data

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EXCEL’s DATABASE FACILITIES A. Setting up a database B. Sorting records in the database 02MS OFFICE 97 MS-POWER POINT A. Making a simple presentation B. Using Auto content Wizards and Templates C. Power Points five views D. Slides - Creating Slides, re-arranging, modifying - Inserting pictures, objects - Setting up a Slide Show E Creating an Organizational Chart 03 Internet & E-mail SUGGESTIVE READING Sharma, S: Textbook of Computers for Hotel Management

HOTEL ENGINEERING (BHM206) THEORY Credit: 02


Time: 03 hrs Objective: To make student familiar with basic engineering concepts related to hotels. Unit-1 Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires B. Fire extinguishes, portable and stationery C. Fire detectors and alarm D. Automatic fire detectors cum extinguishing devices E. Structural protection F. Legal requirements Demonstration Unit-2 Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste B. Sewage treatment C. Pollution related to hotel industry D. Water pollution, sewage pollution E. Air pollution, noise pollution, thermal pollution F. Legal Requirements

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Unit-3 Safety: A. Accident prevention B. Slips and falls C. Other safety topics Unit-4. Security Unit-5. Equipment replacement policy: A. Circumstances under which equipment are replaced. B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum E. Economic replacement cycle for suddenly failing equipment Unit-6. Audio visual equipments: A. Various audio visual equipment used in hotel B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units C. Maintenance of computers: D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops E. Sensors – Various sensors used in different locations of a hotel – type, uses and cost effectiveness Unit-7. Contract maintenance: A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages. C. Procedure for inviting and processing tenders, negotiating and finalizing SUGGESTIVE READING Goyal, N.C : Textbook of Hotel Maintenance.

PRINCIPLES OF FOOD SCIENCE (BH&HA -207) THEORY Credit: 02


Time: 02hrs Objective: To make student familiar with basic scientific concepts related food prepared in hotels. Unit-1 Definition and scope of food science and its inter-relationship with food Chemistry, food microbiology and food processing.

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Unit-2 CARBOHYDRATES A. Introduction B. Effect of cooking (gelatinisation and retrogradation) C. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization D. Uses of carbohydrates in food preparations Unit-3 FAT & OILS A. Classification (based on the origin and degree of saturation) B. Autoxidation (factors and prevention measures) C. Flavour reversion D. Refining, Hydrogenation & winterisation E. Effect of heating on fats & oils with respect to smoke point F. Commercial uses of fats (with emphasis on shortening value of different fats) Unit-4 PROTEINS A. Basic structure and properties B. Type of proteins based on their origin (plant/animal) C. Effect of heat on proteins (Denaturation, coagulation) D. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity) E. Commercial uses of proteins in different food preparations (like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc. Unit-5 FOOD PROCESSING A. Definition B. Objectives C. Types of treatment D. Effect of factors like heat, acid, alkali on food constituents Unit-6 EVALUATION OF FOOD A. Objectives B. Sensory assessment of food quality C. Methods D. Introduction to proximate analysis of Food constituents E. Rheological aspects of food Unit-7 EMULSIONS A. Theory of emulsification B. Types of emulsions C. Emulsifying agents D. Role of emulsifying agents in food emulsions Unit-8 COLLOIDS Definition Application of colloid systems in food preparation

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Unit-9 FLAVOURS • Definition • Description of food flavours (tea, coffee, wine, meat, fish spices Unit-10 BROWNING • Types (enzymatic and non-enzymatic) • Role in food preparation • Prevention of undesirable browning SUGGESTIVE READING Ramaswamy, A: Food Science and Quality Control Mortimore, S: The HACCP Training Resource Pack Roday, S : Food Science & Nutrition Negi, J : Food & Beverage Law: Food Safety and Hygiene Srilakshmi : Food Science Srilakshmi : Dietetics

ACCOUNTANCY (BH&HA -208) Credit: 02


Time: 03 hrs Objective: To make student familiar with basic concepts of accounting related to hotels Unit-1 CASH BOOK A. Meaning B. Advantages C. Simple, Double and Three Columns D. Petty Cash Book with Imprest System (Simple and tabular forms) E. Practical Unit-2 BANK RECONCILIATION STATEMENTS A. Meaning B. Reasons for difference in Pass Book and Cash Book Balances C. Preparation of Bank Reconciliation Statement D. No Practical Unit-3 TRIAL BALANCE A. Meaning B. Methods

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C. Advantages D. Limitations E. Practical Unit-4FINAL ACCOUNTS A. Meaning B. Procedure for preparation of Final Accounts C. Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet D. Adjustments (Only four) Closing Stock Pre-paid Expenses Outstanding Expenses Depreciation Unit-5 CAPITAL AND REVENUE EXPENDITURE A. Meaning B. Definition of Capital and Revenue Expenditure SUGGESTIVE READING Rawat : Elements of Hotel Accountancy Dick: Accounting for Hospitality Industry: Book Marrison : Cost Management Jagels, M: Hospitality Management Accounting

HOTEL FRENCH (NON-CREDIT COURSE) – 01 LECTURE PER WEEK

Objective: TO MAKE STUDENTS FAMILIAR WITH HOTEL TERMINOLOGY IN FRENCH A. La material de cuisine (The kitchen and its utensils). B. Hierarchy of kitchen personnel. C. Methods of cooking. D. Egg & Farinaceous E. Cuts of vegetables F. Cuts of fish G. Cuts of Meat Lamb/Mutton Pork Beef Veal

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H. Simple menu terminology & grammar I. French for receiving and greeting the guest and seating the guest J. French related to names of cutlery, crockery, glass wares& taking order and description of dishes K. Understanding and uses of accents, orthographic signs & punctuation L. Knowledge of cardinaux & ordinaux (Ordinal & cardinal) M. Days, Dates, Time, Months and Seasons N. Expressions de politesse et les commander et Expressions d’encouragement O Basic conversation related to Front Office activities such as Reservations (personal and telephonic) Reception (Doorman, Bell Boys, Receptionist etc.) -Cleaning of Room & change of Room etc. P. Conversation with guests Providing information to guest about the hotel, city, sight seeing, car rentals, historical places, banks, airlines, travel agents, shopping centres and worship places Departure (Cashier, Bills Section and Bell Desk Suggestive Reading Mauger: French Made Easy Larousse: Larousse French-English, English-French Pocket Dictionary

SYLLABUS OF B.SC (H&HA) 3RD SEMESTER FOOD PRODUCTION OPERATIONS (BH&HA -301) THEORY

Credit: 02

EXTERNAL MARKS: 50 INTERNAL MARKS: 50

TIME: 03 HOURS Objective: To make student familiar with basics of concepts Indian cookery so that foundation is laid for developing her chef in hospitality industry Unit-1QUANTITY FOOD PRODUCTION EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacturing materials Unit-2 MENU PLANNING A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for

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School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above Unit-3 INDENTING

a) Principles of Indenting for volume feeding b) Portion sizes of various items for different types of volume feeding c) Modifying recipes for indenting for large scale catering d) Practical difficulties while indenting for volume feeding

Unit-4 PLANNING Principles of planning for quantity food production with regard to Space allocation Equipment selection Staffing Unit-5 VOLUME FEEDING A. Institutional and Industrial Catering Types of Institutional & Industrial Catering Problems associated with this type of catering Scope for development and growth B. Hospital Catering Highlights of Hospital Catering for patients, staff, visitors Diet menus and nutritional requirements C. Off Premises Catering Reasons for growth and development Menu Planning and Theme Parties Concept of a Central Production Unit Problems associated with off-premises catering D. Mobile Catering Characteristics of Rail, Airline (Flight Kitchens and Sea Catering). Branches of Mobile Catering E. Quantity Purchase & Storage Introduction to purchasing Purchasing system Purchase specifications Purchasing techniques Storage

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06 REGIONAL INDIAN CUISINE A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under: Geographic location Historical background Seasonal availability Special equipment Staple diets Specialty cuisine for festivals and special occasions STATES Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri

FOOD PRODUCTION OPERATIONS (BH&HA -301A) PRACTICAL

Credit: 04 EXTERNAL MARKS: 50 INTERNAL MARKS: 50

TIME: 03 HOURS Objective: To make do preparation of Indian cookery so that so that she can develop expertise in Indian cuisine. To formulate 20sets of menus from the following dishes and to include more dishes from the respective regions. Awadh Bengal Goa Gujarat Hyderabad Kashmiri Maharastra Punjabi Rajasthan South India (Tamilnadu, Karnatka, Kerala)

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SUGGESTIVE READING Garrett, T : Professional Cake Decorating Sharma D.D: Cold kitchen: A Guide to Garde Manger Larousse: Larousse Gastronomique Cesrani V: Advanced Practical Cookery Kinton, C: Practical Cookery Rinsky, G: The Pastry Chef’s Companion Singh, D.K: Food Presentation Figoni, P.I: How Baking Works Garland S: The Complete book of Herbs & Spices Werle, L: Ingredients Dubey, S.C : Basic Baking Leto, M.J: THE LARDER CHEF: Food Preperation and Presentation Manay : Food Facts and Principles

FOOD & BEVERAGE SERVICE OPERATIONS (BH&HA -302) THEORY


Time: 03 hrs Objective: To make student familiar with theoretical concepts of alcoholic &non-alcoholic beverages’ as well as its service. Unit-1 NON-ALCOHOLIC BEVERAGES Classification (Nourishing, Stimulating and Refreshing beverages) A. Tea - Origin & Manufacture - Types & Brands B. Coffee - Origin & Manufacture - Types & Brands C. Juices and Soft Drinks Brand Names of Juices, Soft Drinks, Mineral Water, Tonic Water D. Cocoa & Malted Beverages - Origin & Manufacture E. Mock tails & Recipe of popular mock tails Unit-2 TOBACCO A. History B. Processing for cigarettes, pipe tobacco & cigars C. Cigars – shapes/sizes/colours

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D. Storage of cigarettes & cigars Unit-3 ALCOHOLIC BEVERAGE A. Introduction and definition B. Classification Unit-4 BEER, SPIRITS (Whisky, Rum, Gin, Brandy, Vodka, Tequila), APERITIFS, LIQUEURS A. Brief Introduction, Definition& History B. Types, Brand Names, Storage Unit-5 WINES A. Definition B. Classification with examples C Food & Wine Harmony D. Storage of wines FOOD & BEVERAGE SERVICE OPERATIONS (BH&HA -302A) PRACTICAL


Time: 03 hrs Objective: i) To train student in service of both alcoholic & non-alcoholic beverages. ii) To train student in service of regional dishes.

1. Preparation & Service of different types of Tea 2. Preparation & Service of different types of coffee 3. Service of Juices and Soft Drinks 4. Preparation & Service of popular mock tails. 5. Service of Cigars & Cigarettes 6. Demonstration of service of Wines, Beer, Spirits, Aperitifs & Liqueurs.

REGIONAL CUISINE A. Menu Writing of Regional dishes B. Table Laying of Regional dishes C. Service of Regional dishes SUGGESTIVE READING: Andrews, S: Textbook of Food & Beverage Management Fuller, J: The Waiter Singh, R.K: NAPKIN FOLDING Lillicrap : Food and Beverage Service

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Levinson C: Food & beverage operation: cost control & System Management * Labensky : Webster’s New World Dictionary of Culinary Arts Mcvety, P: Fundamentals of Menu Planning George, B: Food & Beverage Service and Management Costantino : The COCKTAIL Handbook Walton, S: The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs Strianese, A: Dining Room and Banquet Management Bagchi, S.N: Textbook of Food and Beverage Service

FRONT OFFICE OPERATIONS (BH&HA -303) THEORY Credit: 02


Time: 03 hrs Objective: i) To make student familiar with software used in Front office operation. ii) To make student familiar with cash handling procedures at front desk. Unit-1 COMPUTER APPLICATION IN FRONT OFFICE OPERATION A. Fidelio B. Amadeus Unit-2 FRONT OFFICE (ACCOUNTING) A. Accounting fundamentals B. Guest and non guest accounts C. Accounting system (Non automated, semi automated and fully automated) Unit-3 CHECK OUT PROCEDURES A. Guest accounts settlement - Cash and credit - Indian currency and foreign currency - Transfer of guest accounts - Express check out Unit-4 CONTROL OF CASH AND CREDIT Unit-5 NIGHT AUDITING A. Functions B. Audit procedures (Non automated, semi automated and fully automated Unit-6 FRONT OFFICE AND GUEST SAFETY AND SECURITY A. Importance of security systems B. Safe deposit C. Key control

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D. Emergency situations (Accident, illness, theft, fire, bom FRONT OFFICE OPERATIONS (BH&HA 303- A) PRACTICAL


Time: 03 hrs Objective: i) To train student to computer software for Front office operation. ii) To train student in cash handling procedures at front desk. - Hands on practices of computer application (Hotel Management System) related to Front Office procedures such as Reservation, Registration, Guest History, Telephones, Housekeeping, Daily transactions) Front office Accounting procedures Manual accounting Machine accounting Payable, Accounts Receivable, Guest History, Yield Management -Situation Handling -Role Play -SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM 1 How to make a reservation 2 How to create and update guest profiles 3 How to update guest folio 4 How to print guest folio 5 How to make sharer reservation 6 How to feed remarks in guest history 7 How to add a sharer 8 How to make add on reservation 9 How to amend a reservation 10How to cancel a reservation 11How to make group reservation 12How to make a room change on the system 13How to log on cashier code 14How to close a bank at the end of each shift 15How to put a routing instruction 16How to process charges in 17How to process a guest check out 18How to check out a folio 19How to process deposit for arriving guest 20How to process deposit for in house guest 21How to check room rate variance report 22How to process part settlements 23How to tally allowance for the day at night 24How to tally paid outs for the day at night

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25How to tally forex for the day at night SUGGESTIVE READING Andrews, S: Textbook of Front office management and operations Bhatnagar, S.K: Front Office Management Andrews: Hotel Front Office Training Manual Kasavana, M: Managing Front office Operations Abbott, P: FRONT OFFICE: Procedures, Social Skills, Yield and Management Baker, Sue: Principle of Hotel Front Office Operations

ACCOMMODATION OPERATIONS (BH&HA-304) THEORY Credit: 02

External marks: 50 Internal marks: 50

Time: 03 hours Objective: To make familiar concepts of housekeeping operation related to –

i) Linen& Uniform and its maintenance. ii) Laundry iii) Flower arrangement & indoor plants.

Unit-1. LINEN ROOM A. Activities of the Linen Room B. Layout and equipment in the Linen Room C. Selection criteria for various Linen Items & fabrics suitable for this purpose D. Purchase of Linen E. Calculation of Linen requirements F. Linen control-procedures and records G. Stocktaking-procedures and records H. Recycling of discarded linen I. Linen Hire Unit-2. UNIFORMS A. Advantages of providing uniforms to staff B. Issuing and exchange of uniforms; type of uniforms C. Selection and designing of uniforms D. D. Layout of the Uniform room Unit- 3. SEWING ROOM A. Activities and areas to be provided B. Equipment provided Unit-4. LAUNDRY A. Commercial and On-site Laundry B. Flow process of Industrial Laundering-OPL

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C. Stages in the Wash Cycle D. Laundry Equipment and Machines E. Layout of the Laundry F. Laundry Agents G. Dry Cleaning H. Guest Laundry/Valet service I. Stain removal Unit-5. FLOWER ARRANGEMENT A. Flower arrangement in Hotels B. Equipment and material required for flower arrangement C. Conditioning of plant material D. Styles of flower arrangements E. E. Principles of design as applied to flower arrangement Unit-6. INDOOR PLANTS Selection and care

ACCOMMODATION OPERATIONS (BH&HA-304 A) PRACTICAL Credit: 01


Time: 03 hours Objective: To train student in housekeeping operation related to – i) Linen& Uniform and its maintenance. ii) Laundry iii) Flower arrangement & indoor plants Tasks 01 Layout of Linen and Uniform Room/Laundry 02 Laundry Machinery and Equipment 03 Stain Removal 04 Flower Arrangement 05 Selection and Designing of Uniforms SUGGESTIVE READING Andrews, S: Textbook of Hotel Housekeeping Management & Operations Branson: Hotel, Hostel and Hospital Housekeeping Parimalam, P: Textbook of Interior Decoration Raghubalan, G: Hotel Housekeeping: Operations and Management Rawoerth, J: Creating Flower Displays: Easy ideas for Fresh and Lasting Arrangements Zia, S : Stain Removal Hurst, M: The Encyclopedia of FLOWER Arranging Techniques 04 Schneider: THE PROFESSIONAL HOUSEKEEPER

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Kappa, M: Managing Housekeeping Operations FOOD&BEVERAGE CONTROLS (BH&HA- 305) THEORY

Credit: 02


Time: 03 hours Objective: To make student familiar with concepts of Food &Beverage control procedure used in hotels. Unit-1 FOOD COST CONTROL A. Introduction to Cost Control B. Define Cost Control C. The Objectives and Advantages of Cost Control D. Basic costing E. Food costing Unit-2 FOOD CONTROL CYCLE A. Purchasing Control B. Aims of Purchasing Policy C. Job Description of Purchase Manager/Personnel D. Types of Food Purchase E. Quality Purchasing F. Food Quality Factors for different commodities G. Definition of Yield H. Tests to arrive at standard yield I. Definition of Standard Purchase Specification J. Advantages of Standard Yield and Standard Purchase Specification K. Purchasing Procedure L. Different Methods of Food Purchasing M. Sources of Supply N. Purchasing by Contract O. Periodical Purchasing P. Open Market Purchasing Q. Standing Order Purchasing R. Centralized Purchasing S. Methods of Purchasing in Hotels T. Purchase Order Forms U. Ordering Cost V. Carrying Cost W. Economic Order Quantity X. Practical Problems Unit-3 RECEIVING CONTROL A. Aims of Receiving B. Job Description of Receiving Clerk/Personnel

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C. Equipment required for receiving D. Documents by the Supplier (including format) E. Delivery Notes F. Bills/Invoices G. Credit Notes H. Statements I. Records maintained in the Receiving Department J. Goods Received Book K. Daily Receiving Report L. Meat Tags M. Receiving Procedure N. Blind Receiving O. Assessing the performance and efficiency of receiving department P. Frauds in the Receiving Department Q. Hygiene and cleanliness of area Unit-4 STORING & ISSUING CONTROL A. Storing Control B. Aims of Store Control C. Job Description of Food Store Room Clerk/personnel D. Storing Control E. Conditions of facilities and equipment F. Arrangements of Food G. Location of Storage Facilities H. Security I. Stock Control J. Two types of foods received – direct stores (Perishables/nonperishable) K. Stock Records Maintained Bin Cards (Stock Record Cards/Books) L. Issuing Control M. Requisitions N. Transfer Notes O. Perpetual Inventory Method P. Monthly Inventory/Stock Taking Q. Pricing of Commodities R. Stock taking and comparison of actual physical inventory and Book value S. Stock levels T. Practical Problems U. Hygiene & Cleanliness of area Unit-5 PROUCTION CONTROL A. Aims and Objectives B. Forecasting C. Fixing of Standards Definition of standards (Quality & Quantity) Standard Recipe (Definition, Objectives and various tests) Standard Portion Size (Definition, Objectives and equipment used)

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Standard Portion Cost (Objectives & Cost Cards) D. Computation of staff meals Unit-6 SALES CONTROL A. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price B. Matching costs with sales C. Billing procedure – cash and credit sales D. Cashier’s Sales summary sheet SUGGESTIVE READING Miller, J.E: Food and Beverage Cost control with student workbook Feinstein, A.H: Purchasing, Selection & Procurement for the Hospitality Industry Levinson C: Food & beverage operation: cost control & System Management Mcvety, P: Fundamentals of Menu Planning Cousins, J: Food and Beverage Management

HOTEL ACCOUNTANCY (BH&HA -306) THEORY Credit: 02


Time: 03 hours Objective: To make student familiar with concepts of Uniform system of accounting used in hotels. Unit-1 UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS A. Introduction to Uniform system of accounts B. Contents of the Income Statement C. Practical Problems D. Contents of the Balance Sheet (under uniform system) E. Practical problems F. Departmental Income Statements and Expense statements (Schedules 1 to 16) G. Practical problems Unit-2 INTERNAL CONTROL A. Definition and objectives of Internal Control B. Characteristics of Internal Control C. Implementation and Review of Internal Control Unit-3 INTERNAL AUDIT AND STATUTORY AUDIT A. An introduction to Internal and Statutory Audit B. Distinction between Internal Audit and Statutory Audit C. Implementation and Review of internal audit

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Unit-4 DEPARTMENTAL ACCOUNTING A. An introduction to departmental accounting B. Allocation and apportionment of expenses C. Advantages of allocation D. Draw-backs of allocation E. Basis of allocation F. Practical problems SUGGESTIVE READING Rawat : Elements of Hotel Accountancy Dick: Accounting for Hospitality Industry: Book Marrison : Cost Management Jagels, M: Hospitality Management Accounting

FOOD SAFETY & QUALITY (BH&HA -307) THEORY

Credit: 02 External marks: 25 Internal marks: 25

Time: 02hours Objective: To make student familiar with theoretical concepts& practices of food hygiene, safety& quality. Unit-1 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene Unit- 2 MICRO-ORGANISMS IN FOOD A. General characteristics of Micro-Organisms based on their occurrence and structure. B. Factors affecting their growth in food (intrinsic and extrinsic) C. Common food borne micro-organisms: a. Bacteria (spores/capsules) b. Fungi c. Viruses d. Parasites Unit-3 FOOD SPOILAGE & FOOD PRESERVATION A. Types & Causes of spoilage B. Sources of contamination C. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products) D. Basic principles of food preservation

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E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation) Unit -4 BENEFICIAL ROLE OF MICRO-ORGANISMS A. Fermentation & Role of lactic and bacteria B. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages) C. Miscellaneous (Vineagar & anti-biotics) Unit-5 FOOD BORNE DISEASES A. Types (Infections and intoxications) B. Common diseases caused by food borne pathogens C. Preventive measures Unit-6 FOOD ADDITIVES A. Introduction B. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers) Unit-7 FOOD CONTAMINANTS & ADULTERANTS A. Introduction to Food Standards B. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material) C. Common adulterants in food D. Method of their detection (basic principle) Unit-8 FOOD LAWS AND REGULATIONS A. National – PFA Essential Commodités Act (FPO, MPO etc.) B. International – Codex Alimentarius, ISO C. Regulatory Agencies – WTO D. Consumer Protection Act Unit-9 QUALITY ASSURANCES A. Introduction to Concept of TQM, GMP and Risk Assessment B. Relevance of Microbiological standards for food safety C. HACCP (Basic Principle and implementation) Unit-10 HYGIENE AND SANITATION IN FOOD SECTOR A. General Principles of Food Hygiene B. GHP for commodities, equipment, work area and personnel C. Cleaning and disinfect ion (Methods and agents commonly used in the hospitality industry) D. Safety aspects of processing water (uses & standards) E. Waste Water & Waste disposal Unit-11 RECENT CONCERNS A. Emerging pathogens

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B. Genetically modified foods C. Food labelling D. Newer trends in food packaging and technology E. BSE (Bovine Serum Encephthalopathy) SUGGESTIVE READING: Jay. J.: Modern Food Microbiology Frazier and Westhoff: Food Microbiology Bhat & Rao.: Food Safety Jacob M.: Safe Food Handling Hobbs: Betty Food Processing Paster, T: The HACCP Food Safety Training Manual Schwartz, O: PRESERVING Negi, J : Food & Beverage Law: Food Safety and Hygiene Khetarpaul, N: Food Processing and Preservation Cichy: Quality Sanitation Management (AHMA) Mortimore, S: The HACCP Training Resource Pack PFA Rules

MANAGEMENT IN HOSPITALITY INDUSTRY (BH&HA -308) THEORY


Time: 03hours Objective: To make student familiar with Management concepts& practices used in hospitality industry. Unit -1 Understanding Entrepreneurship and Management -Management: Concept and Functions - Entrepreneurship: Concept and Functions - Corporate Forms in Tourism - Management Issues in Tourism Unit- 2 Understanding Organizational Theory - Understanding Organizations - Planning and Decision Making - Organizing - Monitoring and Controlling Unit-3 Organizational Behaviour Issues - Small Group Behaviour - Inter Personal Behaviour - Inter Group Behaviour

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- Supervisory Behaviour Unit-3 Managerial Practices in Tourism – 1 - Tour Operators - Travel Agencies - Hotels - Public Relations Unit-4 Managerial Practices in Tourism – 2 - Food Services - Tourist Transport - Airlines - Airports Unit-5 Convention Promotion and Management - Convention Industry - Planning Conventions - Management and Implementation of Conventions SUGGESTIVE READING Page, S.J: TOURISM MANAGEMENT: Managing for Change Rutherford: Hotel Management and Operations Scanlon, N: Catering Management Tesone, D.V: Hospitality Information Systems and E-Commerce Wagen. L: Event Management: For Tourism, Cultural, Business & Sporting Events Rutherford: Hotel Management and Operations IGNOU Study Material on Tourism: TS-3 COMMUNICATION SKILLS IN ENGLISH (BH&HA -309) THEORY


Time: 03hours Objective: To develop formal writing& communication skills in students in order to make them hospitality manager. Unit -1 Letters - Some Concepts in Communication - Formal Letters-1 - Formal Letters-2 - Informal Letters-1 - Informal Letters-2 Unit -2 Conversation

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- Formal Conversation:Face-to-Face-1 - Formal Conversation: Face-to-Face-2 - Informal Conversation: Face-to-Face-1 - Informal Conversation: Face-to-Face-2 - Telephone Conversation Unit -3 Other Forms of Official Communication - Memoranda - Reports-1 - Reports-2 - Minutes of Meetings - Telegrams and Telexes Unit -4 Interviews and Public Speaking - Interviews - Debates - Discussions - Speeches - Seminar Talks Unit -5 Diaries, Notes, Tables and Figures - Diaries: Private - Diaries: General - Travelogues - Notes - Tables, Charts and Graphs Unit -6 Mass Media: Print - Writing for Newspapers-1 - Writing for Newspapers-2 - Articles for Journals - Advertising-1 - Advertising-2 Unit -7 Writing for Radio - Writing for Radio-1: The Movement of Sounds - Writing for Radio-2: The Movement of Ideas - Writing for Radio-3 - Radio Drama-1 - Radio Drama-2 Unit -8 Mass Media: Television - A Television Script - Television Drama - Documentary and Feature Programmes - Interviews - Media, Contexts and Words

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Audios 1 Letters (Unit -1) 2 Conversations: Role Relation and Tone in Conversation (Unit -2) 3 Making a Public Speech (Unit -4) Videos 1 Debating Skills (Unit -4) 2 Appearing for an Interview (Unit -4) 3 Using Charts and Diagrams (Unit -5) 4 Visualising a T.V. Script: Introduction to T.V. Production Techniques (Unit -8) SUGGESTIVE READING Mohan, K: Developing Communication Skills IGNOU Study Material: EEG-3

HUMAN RESOURCE MANAGEMENT IN HOSPITALITY INDUSTRY (BH&HA -310)


Time: 03hours Objective: To student familiar with concepts of HRD in Hospitality. Unit-1 Human Resource Planning A. Micro B. Macro Unit-2 HRD applications in Hotel Industry Unit-3 Relevance of HRD in Hotel Industry Unit-4 Personnel Office A. Functions B. Operations Unit-5 Hotel Environment and Culture Unit-6 HRD System Unit-7 Job Evaluation A. Concepts B. Scope C. Limitations Unit-8 Job Analysis and Job Description Unit-9 Job Evaluation Methods Unit-10 Task Analysis Unit-11 Demand and Supply Forecasting Unit-12 Human Resource Information System Unit-13 Human Resource Audit Unit-14 Human Resource Accounting Practices Unit- 15 Recruitment and Selection

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Unit-16 Attracting and Retaining Talents Strategic Interventions Unit-17 Induction and Placement Unit-18 Staff Training and Development Unit-19 Training Methods and Evaluation Unit-20 Motivation and Productivity Unit-21 Motivation and Job Enrichment Unit-22 Career Planning Unit-23 Employee Counseling Unit-24 Performance Monitoring and Appraisal Unit-25 Transfer, Promotion and Reward Policy Unit-26 Disciplinary Issues Unit-27 Employees’ Grievance Handling Unit-28 Compensation and Salary Administration Unit-29 Employee Benefits and Welfare Schemes Unit-30 Labour Laws and Regulations Related to Hotel Industry Unit-31 Gender Sensitivities Unit-32 Emerging Trends and Perspectives Unit-33 Impacts of Mergers and Acquisitions on Human Resource Practices SUGGESTIVE READING TS-7: IGNOU Study Material on Tourism

RESEARCH METHODOLOGY BH&HA -311 (NON-CREDIT COURSE) –01 HOUR PER WEEK

Objective: Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3rd year under guidance. Unit-1 INTRODUCTION TO RESEARCH METHODOLOGY A. Meaning and objectives of Research B. Types of Research C. Research Approaches D. Significance of Research E. Research methods vs Methodology F. Research Process G. Criteria of Good Research H. Problem faced by Researches I. Techniques Involved in defining a problem

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Unit-2 RESEARCH DESIGN A. Meaning and Need for Research Design B. Features and important concepts relating to research design C. Different Research design D. Important Experimental Designs Unit-3 SAMPLE DESIGN A. Censure and sample Survey B. Implication of Sample design C. Steps in sampling design D. Criteria for selecting a sampling procedure E. Characteristics of a good sample design F. Different types of Sample design G. Measurement Scales H. Important scaling Techniques Unit-4 METHODS OF DATA COLLECTION A. Collection of Primary Data B. Collection through Questionnaire and schedule collection of secondary data C. Difference in Questionnaire and schedule D. Different methods to collect secondary data Unit-5 DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES A. Hypothesis Testing B. Basic concepts concerning Hypothesis Testing C. Procedure and flow diagram for Hypothesis Testing D. Test of Significance E. Chi-Square Analysis F. Report Presentation Techniques Suggestive Reading: Dr .Shajahan S.: Reading methods for management (4th edition) Sachdeva J.K: Business Research Methodology

SEMESTER- 4 INDUSTRIAL TRAINING EXPOSURE SCHEME (20 WEEKS; BH&HA- 401) Credit: 04 External marks: 100 Internal marks: 100 Objective:

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1) Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 20 weeks industrial training would be divided into five weeks each in the four key areas of Food Production, Food & Beverage Service, and Accommodation Operations & Front Office Operations. 2) Attendance in the 2nd year would be calculated separately for the two components of in institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 120 working days i.e. (20 weeks x 06 days = 120 days). A student can avail leave to a maximum of 15% (18 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (12 days) on production of a medical certificate. (a) Students who are unable to complete a minimum of 45 days of Industrial Training would be disallowed from appearing in the term end examinations as per University Examination Rules. (b) Students who complete more than 45 days of industrial training but are unable to complete minimum 90 days due to medical reasons may make good during the ensuing summer vacation. Such students will be treated as ‘absent’ in Industrial Training and results declared as per University Examination Rules. 3) For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a Prescribed Performance Appraisal Form (PAF). It will be the students’ responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student’s interest. A hard copy of the report will also have to be submitted to the panel. 4) Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence. 5) Once the student has been selected/deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own. 6) There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa. Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest. 1. RESPONSIBILITIES OF THE TRAINEE

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1 should be punctual. 2 should maintain the training logbook up-to-date. 3 should be attentive and careful while doing work. 4 should be keen to learn and maintain high standards and quality of work. 5 should interact positively with the hotel staff. 6 should be honest and loyal to the hotel and towards their training. 7 should get their appraisals signed regularly from the HOD’s or training manager. 8 gain maximum from the exposure given, to get maximum practical knowledge and skills. 9 should attend the training review sessions / classes regularly. 10 should be prepared for the arduous working condition and should face them positively. 11 should adhere to the prescribed training schedule. 12 should take the initiative to do the work as training is the only time where you can get maximum exposure. 13 should, on completion of Industrial Training, handover all the reports, appraisals, logbook and completion certificate to the institute. 2. RESPONSIBILITIES OF THE INSTITUTE 1 should give proper briefing to students prior to the industrial training 2 should make the students aware of the industry environment and expectations. 3 should notify the details of training schedule to all the students. 4 should coordinate regularly with the hotel especially with the training manager. 5 should visit the hotel, wherever possible, to check on the trainees. 6 should sort out any problem between the trainees and the hotel. 7 should take proper feedback from the students after the training. 8 should brief the students about the appraisals, attendance, marks, logbook and training report. 9 should ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and has accepted the offer. 10 should ensure that change of I.T. batch is not permitted. 11 should ensure trainees procure training completion certificate from the hotel before joining institute. 3. RESPONSIBILITIES OF THE HOTEL First exposure: A young trainee’s first industry exposure is likely to be the most influential in that person’s career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired, and they will develop negative attitudes towards training, industry, and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career. Hotels: 1. should give proper briefing session/orientation/induction prior to commencement of training. 2. should make a standardized training module for all trainees.

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3. should strictly follow the structured training schedule. 4. should ensure cordial working conditions for the trainee. 5. should co-ordinate with the institute regarding training programme. 6. should be strict with the trainees regarding attendance during training. 7. should check with trainees regarding appraisals, training report, log book etc. 8. should inform the institute about truant trainees. 9. should allow the students to interact with the guest. 10. should specify industrial training’s “Dos and Don’ts” for the trainee. 11. should ensure issue of completion certificate to trainees on the last day of training. Industrial Training Institutes Name Appearance Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands 5 Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands 4 Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands 3 Untidy hair, Creased ill kept uniform, Hands not clean at times 2 Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails 1 Punctuality / Attendance ( _____ days present out of 30 days) On time, Well Prepared, Ready to commence task, Attendance Excellent 100% 5 On time, Lacks some preparation but copes well, Attendance Very good 90% 4 On time, Some disorganized aspects-just copes, Attendance Regular 80% 3 Occasionally late, Disorganized approach, Attendance irregular 60% 2 Frequently late, Not prepared, Frequently absent without excuse 50% 1 Ability to Communicate (Written / Oral) Very confident, demonstrates outstanding confidence & ability both spoken/written 5 Confident, Delivers information 4 Communicates adequately, but lacks depth and confidence 3 Hesitant, lacks confidence in spoken / written communication 2 Very inanimate, unable to express in spoken or written work 1 Name of Student: ____________________ BH&HA Roll No: _____________ Institute: IHM, _____________________ Duration: 5 weeks (30 working days) Name of the Hotel: ___________________ From: _________ To: ___________ Department: F&BS / FP / HK / FO Attitude to Colleagues / Customers Wins / retains highest regard from colleagues has an outstanding rapport with clients 5 Polite, considerate and firm, well liked. 4 Gets on well with most colleagues, Handles customers well. 3 Slow to mix, weak manners, is distant has insensitive approach to customers 2 Does not mix, relate well with colleagues & customers 1 Attitude to Supervision Welcomes criticism, Acts on it, very co-operative 5 Readily accepts criticism and is noticeably willing to assist others. 4 Accepts criticism, but does not necessarily act on it. 3

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Takes criticism very personally, broods on it. 2 Persistently disregards criticism and goes own way. 1 Initiative / Motivation Very effective in analyzing situation and resourceful in solving problems demonstrates ambition to achieve progressively. Shows ready appreciation and willingness to tackle problems positively seeks to improve knowledge and performance4 Usually grasps points correctly. Shows interest in all work undertaken. 3 Slow on the uptake. Is interested only in areas of work preferred. 2 Rarely grasps points correctly. Lacks drive and commitment. 1 Reliability / Comprehension Is totally trust worthy in any working situation. Understands in detail, why and how the job is done.5 Can be depended upon to identify work requirements and willing to complete them. Readily appreciates, how and why the job is done.4 Gets on with the job in hand. Comprehends, but does’nt fully understand work in hand 3 Cannot be relied upon to work without supervision. Comprehends only after constant explanation.2 Requires constant supervision. Lacks any comprehension of the application. 1 Responsibility Actively seeks responsibility at all times. 5 Very willing to accept responsibility. 4 Accepts responsibility as it comes. 3 Inclined to refer matters upwards rather than make own decision. 2 Avoids taking responsibility. 1 Quality of Work Exceptionally accurate in work, very thorough usually unaided. 5 Maintains a high standard of quality 4 Generally good quality with some assistance. 3 Performance is uneven. 2 Inaccurate and slow at work. 1 Quantity of work Outstanding in output of work. 5 Gets through a great deal. 4 Output satisfactory. 3 Does rather less than expected. 2 Output regularly insufficient 1 Total _______/ 50 Stipend Paid: Rs. ___________ per month. Name of Appraiser: ______________________________ Signature: _______________

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Designation of Appraiser: __________________________ Date : ___________________ Signature of Student: ___________________________ Date : ___________________

3RD YEAR- B.Sc (HOSPITALITY AND HOTEL ADMINISTRATION) SYLLABUS SEMESTER-5

ADVANCE COURSE IN FOOD PRODUCTION (BH&HA -501) THEORY



Objective: To make students familiar with concepts of advance cookery& bakery. Unit-I. LARDER LAYOUT & EQUIPMENT A. Introduction of Larder Work B. Definition C. Equipment found in the larder D. Layout of a typical larder with equipment and various sections Unit-II. TERMS & LARDER CONTROL A. Common terms used in the Larder and Larder control B. Essentials of Larder Control C. Importance of Larder Control D. Devising Larder Control Systems E. Leasing with other Departments F. Yield Testing Unit-III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF A. Functions of the Larder B. Hierarchy of Larder Staff C. Sections of the Larder D. D. Duties & Responsibilities of larder Chef Unit-IV. MOUSE & MOUSSELINE A. Types of mousse B. Preparation of mousse C. Preparation of mousseline D. Difference between mousse and mousseline Unit-V. CHAUD FROID

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A. Meaning of Chaud froid B. Making of chaud frod & Precautions C. Types of chaud froid D. Uses of chaud froid Unit-VI. NON EDIBLE DISPLAYS A. Ice carvings B. Tallow sculpture C. Fruit & vegetable Displays D. Salt dough E. Pastillage F. Jelly Logo G. Thermacol work Unit-VII. ICINGS & TOPPINGS A. Varieties of icings B. Using of Icings C. Difference between icings & Toppings D. Recipes Unit-VIII FROZEN DESSERTS A. Types and classification of frozen desserts B. Ice-creams – Definitions C. Methods of preparation D. Additives and preservatives used in Ice-cream manufacture Unit-IX. MERINGUES A. Making of Meringues B. Factors affecting the stability C. Cooking Meringues D. Types of Meringues E. Uses of Meringues ADVANCE COURSE IN FOOD PRODUCTION (BH&HA-501A) PRACTICAL



Objective: To train students in preparing food from international cuisine.

COOKERY

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Three course menus to be formulated featuring International Cuisines FRENCH ORIENTAL a) Chinese b) Thai SALADS BAKERY & PATISSERIE PRACTICALS MUST INCLUDE - Decorated Cakes - Gâteaux - International Breads SUGGESTIVE READING Garrett, T : Professional Cake Decorating Sharma D.D: Cold kitchen: A Guide to Garde Manger Larousse: Larousse Gastronomique Cesrani V: Advanced Practical Cookery Kinton, C: Practical Cookery Rinsky, G: The Pastry Chef’s Companion Singh, D.K: Food Presentation Figoni, P.I: How Baking Works Garland S: The Complete book of Herbs & Spices Werle, L: Ingredients Dubey, S.C : Basic Baking Leto, M.J: THE LARDER CHEF: Food Preperation and Presentation Manay : Food Facts and Principles

ADVANCE FOOD & BEVERAGE OPERATIONS (BH&HA-502) THEORY



Objective: To make students familiar with concepts of restaurant, bar& banquet management.

Unit-1 PLANNING & OPERATING VARIOUS F&B OUTLET A. Physical layout of functional and ancillary areas B. Objective of a good layout C. Steps in planning D. Factors to be considered while planning E. Calculating space requirement F. Various set ups for seating G. Planning staff requirement H. Menu planning I. Constraints of menu planning

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J. Selecting and planning of heavy duty and light equipment K. Requirement of quantities of equipment required like crockery, Glassware, steel or silver etc. L. Suppliers & manufacturers M. Approximate cost N. Planning Décor, furnishing fixture etc. Unit-2 F & B STAFF ORGANISATION A. Categories of staff B. Hierarchy C. Job description and specification D. Duty roaster Unit-3 MANAGING F&B OUTLET A. Supervisory skills B. Developing efficiency C. Standard Operating Procedure Unit-4 BAR OPERATIONS A. Types of Bar

• Cocktail • Dispense

B. Area of Bar C. Front Bar D. Back Bar E. Under Bar (Speed Rack, Garnish Container, Ice well etc.) F. Bar Stock G. Bar Control H. Bar Staffing I. Opening and closing duties Unit-5 COCKTAILS & MIXED DRINKS A. Definition and History B. Classification C. Recipe of Popular Cocktails ADVANCE FOOD & BEVERAGE OPERATIONS (BHM502 A) PRACTICAL



Objective: To train student to do restaurant, bar & banquet management& operation.

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1. 1 Layout, Planning, & Designing Various F&B Outlet 2. Making of Duty Roster and writing job description & specification for staff of F&B

Outlet 3. Supervising F&B outlets 4. Designing and setting the bar. 5. Preparation &service of popular Cocktails

SUGGESTIVE READING: Andrews, S: Textbook of Food & Beverage Management Fuller, J: The Waiter Singh, R.K: NAPKIN FOLDING Lillicrap : Food and Beverage Service Levinson C: Food & beverage operation: cost control & System Management Labensky : Webster’s New World Dictionary of Culinary Arts Mcvety, P: Fundamentals of Menu Planning George, B: Food & Beverage Service and Management Costantino : The COCKTAIL Handbook Walton, S: The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs Strianese, A: Dining Room and Banquet Management Bagchi, S.N: Textbook of Food and Beverage Service

FRONT OFFICE MANAGEMENT (BH&HA -503) THEORY Credit: 02


Time: 03 hrs Objective: To make students familiar with concepts of front office operation & management in a hotel. Unit-1 PLANNING & EVALUATING FRONT OFFICE OPERATIONS A. Forecasting techniques B. Forecasting Room availability C. Useful forecasting data % of walking % of overstaying % of under stay D. Forecast formula E. Sample forecast forms Unit-2 BUDGETING A. Making of front office budget B. Factors affecting budget planning C. Capital operation budget for front office D. Refining budgets E. Forecasting room revenue

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Unit-3 COMPUTER APPLICATION IN FRONT OFFICE OPERATION A. Fidelio / IDS / Shawman B. Amadeus Unit-4 YI BH&HA -ELD MANAGEMENT A. Concept and importance B. Applicability to rooms division

• Capacity management • Discount allocation • Duration control

C. Measurement yield D. Potential high and low demand tactics E. Yield management software F. Yield management team SUGGESTIVE READING Andrews, S: Textbook of Front office management and operations Bhatnagar, S.K: Front Office Management Andrews: Hotel Front Office Training Manual Kasavana, M: Managing Front office Operations Abbott, P: FRONT OFFICE: Procedures, Social Skills, Yield and Management Baker, Sue: Principle of Hotel Front Office Operations

ACCOMMODATION MANAGEMENT (BH&HA -504) THEORY



Objective : To make student familiar with concepts of accommodation management in a hotel. Unit-1 PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT A. Area inventory list B. Frequency schedules C. Performance and Productivity standards D. Time and Motion study in House Keeping operations E. Standard Operating manuals – Job procedures F. Job allocation and work schedules G. Calculating staff strengths & Planning duty rosters, team work and leadership in House Keeping H. Training in HKD, devising training programmes for HK staff I. Inventory level for non recycled items

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J. Budget and budgetary controls K. The budget process L. Planning capital budget M. Planning operation budget N. Operating budget – controlling expenses – income statement O. Purchasing systems – methods of buying P. Stock records – issuing and control Unit-2 HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS Unit-3 CONTRACT SERVICES A. Types of contract services B. Guidelines for hiring contract services C. Advantages & disadvantages of contract services Unit-4 SAFETY AND SECURITY A. Safety awareness and accident prevention B. Fire safety and fire fighting C. Crime prevention and dealing with emergency situation

ACCOMMODATION MANAGEMENT (BH&HA -504 A) PRACTICAL



Objective: To train student in dealing with emergency situation & team cleaning. 01 First Aid A. First aid kit B. Dealing with emergency situation 02 Team cleaning SUGGESTIVE READING Andrews, S: Textbook of Hotel Housekeeping Management & Operations Branson: Hotel, Hostel and Hospital Housekeeping Parimalam, P: Textbook of Interior Decoration Raghubalan, G: Hotel Housekeeping: Operations and Management Rawoerth, J: Creating Flower Displays: Easy ideas for Fresh and Lasting Arrangements Zia, S : Stain Removal Hurst, M: The Encyclopedia of FLOWER Arranging Techniques Schneider: THE PROFESSIONAL HOUSEKEEPER Kappa, M: Managing Housekeeping Operations

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FOOD & BEVERAGE MANAGEMENT (BH&HA -505) THEORY



Objective: To make students familiar with concepts of Food& Beverage Management of a hotel. Unit-1 COST DYNAMICS A. Elements of Cost B. Classification of Cost Unit-2 SALES CONCEPTS A. Various Sales Concept B. Uses of Sales Concept Unit-3 INVENTORY CONTROL A. Importance B. Objective C. Method D. Levels and Technique E. Perpetual Inventory F. Monthly Inventory G. Pricing of Commodities H. Comparison of Physical and Perpetual Inventory Unit-4 BEVERAGE CONTROL A. Purchasing B. Receiving C. Storing D. Issuing E. Production Control F. Standard Recipe G. Standard Portion Size H. Bar Frauds I. Books maintained J. Beverage Control Unit-5 SALES CONTROL A. Procedure of Cash Control B. Machine System C. ECR D. NCR

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E. Preset Machines F. POS G. Reports H. Thefts I. Cash Handling Unit-6 BUDGETARY CONTROL A. Define Budget B. Define Budgetary Control C. Objectives D. Frame Work E. Key Factors F. Types of Budget G. Budgetary Control Unit-7 VARIANCE ANALYSIS A. Standard Cost B. Standard Costing C. Cost Variances D. Material Variances E. Labour Variances F. Overhead Variance G. Fixed Overhead Variance H. Sales Variance I. Profit Variance Unit-8 MENU MERCHANDISING A. Menu Control B. Menu Structure C. Planning D. Pricing of Menus E. Types of Menus F. Menu as Marketing Tool G. Layout H. Constraints of Menu Planning Unit-9. MENU ENGINEERING A. Definition and Objectives B. Methods C. Advantages Unit-10. MIS A. Reports B. Calculation of actual cost C. Daily Food Cost D. Monthly Food Cost E. Statistical Revenue Reports

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F. Cumulative and non-cumulative SUGGESTIVE READING Miller, J.E: Food and Beverage Cost control with student workbook Feinstein, A.H: Purchasing, Selection & Procurement for the Hospitality Industry Levinson C: Food & beverage operation: cost control & System Management Mcvety, P: Fundamentals of Menu Planning Cousins, J: Food and Beverage Management

STRATEGIC MANAGEMENT (BH&HA -506)



Objective: To give students input of advance management practices & policies to groom them into hospitality manager. Unit-1 ORGANISATIONAL STRATEGY A. MISSION Mission Statement Elements and its importance B. OBJECTIVES Necessity of formal objectives Objective Vs Goal C. STRATEGY DEVELOPING STRATEGIES - Adaptive Search - Intuition search - Strategic factors - Picking Niches - Entrepreneurial Approach Unit-2 ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS A. NEED FOR ENVIRONMENTAL ANALYSIS B. KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS Internal resource analysis D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES Marketing Finance Production Personnel Organisation

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Unit-3 STRATEGY FORMULATION A. STRATEGY (GENERAL) ALTERNATIVES Stability Strategies Expansion Strategies Retrench Strategies Combination Strategies B. COMBINATION STRATEGIES Forward integration Backward integration Horizontal integration Market penetration Market development Product development Concentric diversification Conglomerate diversification Horizontal diversification Joint Venture Retrenchment Divestitute Liquidation • Combination Unit-4 STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) A. FACTORS INFLUENCING CHOICE Strategy formulation B. INPUT STAGE Internal factor evaluation matrix External factor evaluation matrix ompetitive profile matrix C. MATCHING STAGE Threats opportunities – weaknesses – strengths matrix (TOWS) Strategic position and action evaluation matrix (SPACE) Boston consulting group matrix (BCGM) Internal – External matrix Grand Strategy matrix D. DECISION STAGE Quantitative Strategic Planning matrix (QSPM) Unit-5 POLICIES IN FUNCTIONAL AREAS a. Policy b. Product policies c. Personnel policies d. Financial policies e. Marketing policies f. Public relation policies

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Unit-6 STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION A. Mckinsey 7-s framework b. Leadership and management style c. Strategy review and evaluation Review underlying bases of Strategy Measure Organisational Performance Take corrective actions SUGGESTIVE READING Olsen, M : Strategic Management In The Hospitality Industry

FINANCIAL MANAGEMENT (BH&HA -507)



Objective: To give students input of advance financial & cost accounting practices to groom them into hospitality manager. Unit-1 FINANCIAL MANAGEMENT MEANING & SCOPE A. Meaning of business finance B. Meaning of financial management C. Objectives of financial management Unit-2 FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION A. Meaning and types of financial statements B. Techniques of financial analysis C. Limitations of financial analysis D. Practical problems Unit-3 RATIO ANALYSIS A. Meaning of ratio B. Classification of ratios C. Profitability ratios D. Turnover ratios E. Financial ratios F. Du Pent Control Chart G. Practical Problems Unit-4 FUNDS FLOW ANALYSIS A. Meaning of funds flow statement B. Uses of funds flow statement

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C. Preparation of funds flow statement D. Treatment of provision for taxation and proposed dividends (as noncurrent liabilities E. Practical problems Unit-5 CASH FLOW ANALYSIS A. Meaning of cash flow statement B. Preparation of cash flow statement C. Difference between cash flow and funds flow analysis D. Practical problems Unit-6 FINANCIAL PLANNING MEANING & SCOPE A. Meaning of Financial Planning B. Meaning of Financial Plan C. Capitalisation D. Practical problems Unit-7 CAPITAL EXPENDITURE A. Meaning of Capital Structure B. Factors determining capital structure C. Point of indifference D. Practical problems Unit-8 WORKING CAPITAL MANAGEMENT A. Concept of working capital B. Factors determining working capital needs C. Over trading and under trading Unit-9 BASICS OF CAPITAL BUDGETING A. Importance of Capital Budgeting B. Capital Budgeting appraising methods C. Payback period D. Average rate f return E. Net Present Value F. Profitability index G. Internal rate of return H. Practical problems SUGGESTIVE READING Negi, J : Financial & Cost Control Techniques in Hotel & Catering Industry Dick: Accounting for Hospitality Industry: Book Marrison : Cost Management

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B.Sc (H&HA) SEMESTER-6 ADVANCE COURSE IN FOOD PRODUCTION (BH&HA -601) THEORY



Objective: To make students familiar with concepts of advance cookery& bakery.

Unit-1APPETIZERS & GARNISHES A. Classification of Appetizers B. Examples of Appetizers C. Historic importance of culinary Garnishes D. Explanation of different Garnishes Unit-2 SANDWICHES A. Parts of Sandwiches B. Types of Bread C. Types of filling – classification D. Spreads and Garnishes E. Types of Sandwiches F. Making of Sandwiches G. G. Storing of Sandwiches Unit-3 USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cooking B. Classification of herbs C. C. Ideal uses of herbs in cooking Unit-4 INTERNATIONAL CUISINE A. Geographic location B. Historical background C. Staple food with regional Influences D. Specialities E. Recipes F. Equipment in relation to: Great Britain France Italy Spain & Portugal Scandinavia Germany Middle East Oriental Mexican Arabic

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Unit-5 CHINESE A. Introduction to Chinese foods B. Historical background C. Regional cooking styles D. Methods of cooking E. Equipment & utensils Unit-6 PRODUCTION MANAGEMENT A. Kitchen Organisation B. Allocation of Work-Job Description, Duty Rosters C. Production Planning D. Production Scheduling E. Production Quality & Quantity Control F. Forecasting Budgeting G. Yield Management Unit-7PRODUCT & RESEARCH DEVELOPMENT Testing new equipment Unit-8 BREAD MAKING A. Role of ingredients in bread Making B. Bread Faults C. Bread Improvers Unit-9 CHOCOLATE A. History B. Sources C. Manufacture & Processing of Chocolate D. Types of chocolate E. Tempering of chocolate F. Cocoa butter, white chocolate and its applications B. Developing new recipes C. Food Trails D. Organoleptic & Sensory Evaluation ADVANCE COURSE IN FOOD PRODUCTION (BH&HA -601 A) PRACTICAL



Objective: To train students in preparing food from international cuisine. COOKERY Three course menus to be formulated featuring International Cuisines:

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Italy, Germany, Spain, Greece, Mexican, Mediteranian and Lebanese Different types of sanwiches BAKERY & PATISSERIE PRACTICALS Must include - Sorbets, Parfaits - Hot/Cold Desserts -JUICES SUGGESTIVE READING Garrett, T : Professional Cake Decorating Sharma D.D : Cold kitchen: A Guide to Garde Manger Larousse : Larousse Gastronomique Cesrani V : Advanced Practical Cookery Kinton, C : Practical Cookery Rinsky, G : The Pastry Chef’s Companion Singh, D.K : Food Presentation Figoni, P.I : How Baking Works Garland S : The Complete book of Herbs & Spices Werle, L : Ingredients Dubey, S.C : Basic Baking Leto, M.J : THE LARDER CHEF: Food Preperation and Presentation Manay : Food Facts and Principles ADVANCE FOOD & BEVERAGE OPERATIONS (BH&HA -602) THEORY



Objective: To make students familiar with concepts of restaurant, bar& banquet management.

Unit-1 FUNCTION CATERING (BANQUETS) A. History B. Types C. Organization of Banquet department D. Duties & responsibilities E. Sales F. Booking procedure G. Banquet menus Unit-2 BANQUET PROTOCOL Space Area requirement Table plans/arrangement

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Misc-en-place Service Toasting Unit-3 INFORMAL BANQUET Réception Cocktail parties Convention Seminar Exhibition Fashion shows Trade Fair Wedding Outdoor catering Unit-4 FUNCTION CATERING BUFFETS A. Introduction B. Factors to plan buffets C. Area requirement D. Planning and organisation E. Sequence of food F. Menu planning G. Types of Buffet H. Display I. Sit down J. Fork, Finger, Cold Buffet K. Breakfast Buffets L. Equipment M. Supplies N. Check list Unit-5 GUERIDON SERVICE A. History of gueridon B. Definition C. General consideration of operations D. Advantages .Dis-advantages E. Types of trolleys F. Factor to create impulse, Buying – Trolley, open kitchen G. Gueridon equipment H. Gueridon ingredients Unit-6 KITCHEN STEWARDING A. Importance B. Opportunities in kitchen stewarding C. Record maintaining

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D. Machine used for cleaning and polishing E. Inventory ADVANCE FOOD & BEVERAGE OPERATIONS (BH&HA -602 A) PRACTICAL



Objective: To train student to do restaurant ,kitchen stewarding & banquet management& operation.

1. Calculation of Space for Banquets, Banquet Menu & Service 2. Setting of various types of Buffet & Organising various kind of Banquet Parties. 3. Preparing items on Gueridon trolley

A .Crêpe Suzette B .Banana au Rhum 4. Peach Flambé 5. Kitchen Stewarding: Using and Operating Machines

SUGGESTIVE READING: Andrews, S: Textbook of Food & Beverage Management Fuller, J: The Waiter Singh, R.K: NAPKIN FOLDING Lillicrap : Food and Beverage Service Levinson C: Food & beverage operation: cost control & System Management * Labensky : Webster’s New World Dictionary of Culinary Arts Mcvety, P: Fundamentals of Menu Planning George, B: Food & Beverage Service and Management Costantino : The COCKTAIL Handbook Walton, S: The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs Strianese, A: Dining Room and Banquet Management Bagchi, S.N: Textbook of Food and Beverage Service

FRONT OFFICE MANAGEMENT (BH&HA -603) PRACTICAL Credit: 01


Time: 03 hrs Objective: Hands on practice of computer application (Hotel Management System) related to front office procedures such as (night audit, income audit, accounts) SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM 01 HMS Training – Hot Function keys

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02 How to put message 03 How to put a locator 04 How to check in a first time guest 05 How to check in an existing reservation 06 How to check in a day use 07 How to issue a new key 08 How to verify key 09 How to cancel a key 10 How to issue a duplicate key 11 How to extend a key 12 How to print and prepare registration cards for arrivals 13 How to programme keys continuously 14 How to programme one key for two rooms 15 How to re-programme a key 16 How to make a reservation 17 How to create and update guest profiles 18 How to update guest folio 19 How to print guest folio 20 How to make sharer reservation 21 How to feed remarks in guest history 22 How to add a sharer 23 How to make add on reservation 24 How to amend a reservation 25 How to cancel a reservation 26 How to make group reservation 27 How to make a room change on the system 28 How to log on cashier code 29 How to close a bank at the end of each shift 30 How to put a routing instruction 31 How to process charges 32 How to process a guest check out 33 How to check out a folio 34 How to process deposit for arriving guest 35 How to process deposit for in house guest 36 How to check room rate variance report 37 How to process part settlements 38 How to tally allowance for the day at night 39 How to tally paid outs for the day at night 40 How to tally forex for the day at night 41 How to pre-register a guest 42 How to handle extension of guest stay 43 Handle deposit and check ins with voucher 44 How to post payment 45 How to print checked out guest folio 46 Check out using foreign currency 47 Handle settlement of city ledger balance

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48 Handle payment for room only to Travel Agents 49 Handle of banquet event deposits 50 How to prepare for sudden system shutdown 51 How to checkout standing batch totals 52 How to do a credit check report 53 How to process late charges on third party 54 How to process late charges to credit card 55 How to check out during system shut down 56 Handling part settlements for long staying guest 57 How to handle paymaster folios 58 How to handle bills on hold SUGGESTIVE READING Andrews, S: Textbook of Front office management and operations Bhatnagar, S.K: Front Office Management Andrews: Hotel Front Office Training Manual Kasavana, M: Managing Front office Operations Abbott, P: FRONT OFFICE: Procedures, Social Skills, Yield and Management Baker, Sue: Principle of Hotel Front Office Operations ACCOMMODATION MANAGEMENT (BH&HA -604) THEORY



Objective: To make student familiar with concepts & practices of Energy Conservation, Interior decoration and opening of new property.

Unit-1 ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS Unit-2 INTERIOR DECORATION A. Elements of design B. Colour and its role in décor –types of colour schemes C. Windows and window treatment D. Lighting and lighting fixtures E. Floor finishes F. Carpets G. Furniture and fittings H. Accessories Unit-3 LAYOUT OF GUEST ROOMS A. Sizes of rooms, sizes of furniture, furniture arrangement B. Principles of design

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C. Refurbishing and redecoration Unit-4 NEW PROPERTY COUNTDOWN

ACCOMMODATION MANAGEMENT (BH&HA -604 A) PRACTICAL



Objective: To train student in Interior decoration and planning for opening of new property. 01 Special Decoration 02 Layout of a guest room 03 Devising training modules/standard operating procedures/inspection check lists SUGGESTIVE READING Andrews, S : Textbook of Hotel Housekeeping Management & Operations Branson : Hotel, Hostel and Hospital Housekeeping Parimalam, P : Textbook of Interior Decoration Raghubalan, G : Hotel Housekeeping: Operations and Management Rawoerth, J : Creating Flower Displays: Easy ideas for Fresh and Lasting Arrangements Zia, S : Stain Removal Hurst, M : The Encyclopedia of FLOWER Arranging Techniques 04 Schneider : THE PROFESSIONAL HOUSEKEEPER Kappa, M : Managing Housekeeping Operations

FACILITY PLANNING (BH&HA -605) Credit: 02


Time: 02 hrs Objective: To make student familiar with concepts & practices of facility planning for opening of new property/project. Unit-1 HOTEL DESIGN A. Design Consideration - Attractive Appearance - Efficient Plan - Good location - Suitable material - Good workmanship - Sound financing

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- Competent Management Unit-2 FACILITIES PLANNING The systematic layout planning pattern (SLP) I.Planning consideration A. Flow process & Flow diagram B. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel II.Architectural consideration A. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas) B. Approximate cost of construction estimation C. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room D. Approximate requirement and Estimation of water/electrical load gas, ventilation Unit-3 STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five, four, three, two, one & heritage) Unit-4 KITCHEN A. Equipment requirement for commercial kitchen Heating - gas/electrical Cooling (for various catering establishment) B. Developing Specification for various Kitchen equipments C. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities) Unit-5 KITCHEN LAY OUT & DESIGN A. Principles of kitchen layout and design B. Areas of the various kitchens with recommended dimension C. Factors that affect kitchen design D. Placement of equipment E. Flow of work F. Space allocation G. Kitchen equipment, manufacturers and selection H. Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen) I. Budgeting for kitchen equipment Unit-6 KITCHEN STEWARDING LAYOUT AND DESIGN A. Importance of kitchen stewarding B. Kitchen stewarding department layout and design C. Equipment found in kitchen stewarding department Unit-7 STORES – LAYOUT AND DESIGN

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A. Stores layout and planning (dry, cold and bar) B. Various equipment of the stores C. Work flow in stores Unit-8CAR PARKING Calculation of car park area for different types of hotels Unit-9 PLANNING FOR PHYSICALLY CHALLENGED Unit-10 PROJECT MANAGEMENT A. Introduction to Network analysis B. Basic rules and procedure for network analysis C. C.P.M. and PERT D. Comparison of CPM and PERT E. Classroom exercises F. Network crashing determining crash cost, normal cost SUGGESTIVE READING Birchfield, J: Design and Layout of Foodservice Facilities (2nd Ed.) Campbell, B: GCSE Design & Technology for EDEXCEL: FOOD TECHNOLOGY Dharmaraj, E Food and Hotel Legislations and Policies

RESEARCH PROJECT (BH&HA -606)

Credit:02 External Marks: 50


OBJECTIVE: The purpose of research is to seek answers to problems through the application of scientific methodology, which guarantees that the information is reliable and unbiased. This information is utilized to make conclusions and recommend solutions. Good research depends on addressing key points based on a checklist approach. Some elementary factors need to be kept in mind while preparing a research and deciding the topic, these could be based on its relevance, feasibility, coverage, accuracy and research, objectivity and ethics. Based on the above principles, the research project would be prepared by a student under guidance of a faculty member, familiar with the scientific research methodology. The research would clearly spell out the objective, its findings, the methodology adopted, a conclusion and recommendations. The research project will then be presented to a panel of internal and external examiner through a report and viva voce. Two hours per week have been allocated for guiding students in undertaking the research Project Research Methodology has already been taught in the 2nd year and topic for research allotted to students. In the 3rd year the student will undertake practical field research and preparation of the project. At term end, the research project will be presented before a panel. The research project will carry weight age of 100 marks equivalent to two credits.

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MARKETING IN HOSPITALITY INDUSTRY (BH&HA -607) Credit: 02


Time: 03 hrs Objective: To make student familiar with concepts & practices marketing& sales in hospitality industry.

Unit -1 Understanding Entrepreneurship and Management - Introduction to Tourism Marketing – Approaches, Relevance and Role - Market Segmentation - Tourism Markets: International and Domestic Unit -2 Market Analysis - Marketing Research - Competitive Analysis and Strategies - Forecasting for Tourism and its Products - Role of Technology in Tourism Marketing Unit -3 Developmental Role of Marketing - Role of Public Organizations - Role of Local Bodies - Role of NGOs - Socially Responsible Marketing - Social Marketing Unit -4 Marketing Mix - Product Designing - Pricing Strategies - Promotion Strategies - Distribution Strategies - The Fifth P: People, Process and Physical Evidence Unit -5 Marketing Mix: Specific Situations - Familiarization Tours - Seasonal Marketing - Tourism Fairs and Travel Markets Unit -6 Destination Marketing - Regions, Cities, Leisure Spots - Events, Activities, Individuals - Shopping, Education and Culture - Marketing Local Foods

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Unit -7 Accommodation Marketing - Star Category Hotels - Alternate’ Accommodation - Supplementary Accommodation - Linkages in the Trade Unit -8 Transport and Travel Services Marketing - Air lines Marketing - Tourist Transport Marketing - Travel Agency Marketing - Tour Operators Marketing SUGGESTIVE READING Butler: Hotel and Foodservice Marketing Walker: Introduction to Hospitality TS-6: IGNOU Study Material on Tourism marketing IMPORTANT NOTE GUEST SPEAKERS & SELF STUDY As per the teaching scheme, two hours per week have been allocated for inviting Guest Speakers from the industry who would give a first-hand input in the operational areas of hospitality management and allied service sectors. It would be mandatory to conduct at least 15 guest lectures per academic year for the benefit of 3rd year students who are to be prepared for entry to the industry. Relevant topics may be identified for guest speakers, creating a good academic interface with the industry. Besides, student must be encouraged to undertake self-study through assignments, including inputs from internal and external libraries, Internet access, field visits, etc