course name: bachelor of science (hons.) in...
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Course Name:
Bachelor of Science (Hons.) in Hospitality Management
Mayang Plaza, Block A, No.1,
Jalan SS26/2,TamanMayang Jaya,
Kuala Lumpur, Malaysia
Tel : 603-78063478 Fax : 603-78063479
2 2017
About Lincoln University College
Lincoln University College (LUC), Petaling Jaya, established in 2002 as Lincoln College (LC) and
upgraded on 16th
August 2011. Lincoln University College is one of the premier private institutions of
higher education approved by the Ministry of Higher Education and Malaysian Qualifying Agency
(MQA). The University College is situated in the cosmopolitan town of Petaling Jaya which is 10
kilometers west of the capital city, Kuala Lumpur.
Lincoln University College is craving to be a distinguished educational institution that provides world
class education for the global market and a center of educational excellence that facilitates the
unprecedented amassing of knowledge. Aiming to ensure success for all students not only in the exams
but also in future life, this university provides quality teaching with dedicated lecturers and exceptional
faculties and programmes that are beneficial for future career.
The founders and administrators of Lincoln University College are true academicians who are
committed to helping the students to achieve their potential in the education, research and employment
world of this exciting new millennium. They bring together almost fifty years of higher education, post-
secondary education and language teaching experience. Their backgrounds include teaching, research
and professional training. Lincoln University College’s focus is student-centered and student-directed.
Our philosophy is that everyone has a claim to education in order to better their life, advance their career
and reach their desired level of personal success.
Datuk Dr. Hjh. BibiFlorinabinti Abdullah, the Pro-Chancellor of Lincoln University College, was First
Director and Registrar of Nursing Board Ministry of Health, Malaysia. She has the greatest passion in
changing the whole face of the nursing profession. During her involvement with the government sector,
she was the driving force behind the transformation of Malaysia as the country that produced between 5
to 10 thousand nurses per year compared to only a few hundred nurses in the previous years. As the
country’s Chief Nurse, she was instrumental in professionalized Nursing as a profession from the
diploma to the degree level. Undoubtedly, her passion in nursing field has been continually transformed
to Lincoln University College.
The founder and Vice-Chancellor of Lincoln University College is Dr. AmiyaBhaumik, who is purely
from field of education. He is Executive Vice President of the International Education Consulting
Group, St Louis, USA since 1999. Dr. AmiyaBhaumik was Research Fellow of UNESCO, Paris during
this tenure, Dr. Bhaumik has traveled extensively to Europe, Africa, Asia and Latin America. He has
served as professor of Business Administration in University of Lucknow, India and in University of
Malaya and many other countries.
Another significant individual who contributes to the success of this University College is Prof. Datuk
Dr. Abdul Gani Bin Mohammed Din, who is the Deputy Vice Chancellor (Academic). Previously he
was the Deputy Director General, Ministry of Health, Malaysia. He has contributed his entire careers to
make Malaysia more developed and more competitive country in health management field. As the Head
of Academic, DatukGani ensures that the courses offered are more practical and holistic. Thus, the
knowledge that the students gain from the University College has a great value and can be practiced in
the real world.
Lincoln University College is an ideal learning institution to career shifters, second degree students, and
high school seniors who are considered getting a diploma, under-graduate or post-graduate degree, will
open many doors of career opportunities. For those working adults pursuing second careers or acquiring
new skills, this University College offers the occupational and professional training they need, to go
ahead in today’s competitive marketplace.
3 2017
Lincoln University College's Vision and Mission
Vision
To be acclaimed institution of higher learning that is able to cater to the global community.
To be distinguished educational institution that provides world class education for the global market.
To be center of educational excellence that facilitates the unprecedented amassing of knowledge.
Mission
Lincoln University College, is a multilingual, diverse, multicultural institution of higher education that
ensures the intellectual, professional advancement, be free (from all types of limitations, all bondages,
all littleness), manifestation of latent power of every human being through morality based on strength
and synthesis for reverential ethical, social unity, integrity and holistic. Lincoln maintains a proud
tradition of research and scholarly activity and prepares its graduates for career opportunities in a highly
competitive, technological and rapidly changing world.
Programme Description
The Bachelor of Science (Hons) in Hospitality Management program is designed to meet the
knowledge and competencies required for those who have chosen a career in this service industry.
Students may select either hotel or tourism specialization.
The experiential learning, project-based approach and practical training components will provide
students with the necessary competencies to function effectively as leaders in the industry.
4 2017
Learning Outcomes
To give elementary knowledge about the fundamental business principles that applies to hospitality
organizations
1. The student can built the skill and think critically
2. Analyze ethical issues that impact business decisions from economic, political, legal, and
social perspectives.
3. To enable students to operate in both national and global workforce challenges with
professionalism.
4. Evaluate the application of technology as a strategy for competitive advantage in business
communication, leadership and team building skill.
5. Able to analyse and solve business problems in a real-world context
6. Conduct basic research using scholarly sources to acquire new knowledge in the business
domain.
7. Describe the ways in which diversity influences a hospitality organisation’s ability to achieve
its goals.
Programme Aims
The aims for the proposed programme are as follows:
o ability to acquire knowledge in business and economics that creates and develops well-rounded
managers and executives to enable them to compete at the global hospitality industry level;
o to produce proactive graduates who are knowledgeable and keep abreast with current issues of
business and economics;
o to produce graduates with capability to integrate and apply the latest technology in hospitality
management;
o to contribute to the country's development by producing graduates that fulfils requirements of
both private and public sectors in tourism and hospitality industry;
o to share their knowledge of business and economics to students of other schools in this university
college in order to produce well-rounded graduates
o Capability to develop a healthy body and mind and become a disciplined individual while truly
representing the hospitality industry in a professional manner.
Entry Requirement
a) Pass Foundation programs in Business & Computing Foundation; or
b) Pass STPM; or secured at least second division in the 10+2,, PCL or equivalent program
equivalent
c) Pass A level with 5 credit (English & 4 other subjects); or
d) Diploma; or
e) Professional certificate such as CIMA, CFC, CFA; or
f) Accreditation of Prior Learning based on minimum age, working experience, school levelof
education & skills certificates.
5 2017
Programme Facts
DURATION: 4 years INTAKE: 2 (November-December and May-June)
Career Opportunities
The graduates will continue their career development into middle and senior management positions in
the following employment settings:
Hotels, Resorts, Inns;
Food & Beverage services; Restaurants,
Dining Rooms, Pubs,
Institutional Food services;
Management Consulting Companies
The employment opportunities are varied:
Supervisory/Management which require advanced planning and leadership skills.
Independent entrepreneurs, there are many business opportunities in the Hospitality sector which
the graduate might pursue.
Hospitality Business Development organizations which plan, develop and operate new business.
Hospitality training organizations/Human Resources Management positions.
Sales and Marketing.
6 2017
Course Structure
First Year ----------------- First Semester
S.No. Proposed Subjects Subject
Code
Credit
Hr Status Pre Requisite
1 Introduction to Hospitality & Tourism
Management BHM6154 3 Th. None
2 Housekeeping Operation BHM6011 4 Th+ Pr None
3 Front Office Operation BHM6012 4 Th+Pr None
4 Food & Beverage Service Skill BHM6243 4 Th+Pr None
5 Fundamental of Computer in Hotel :
Concept and Application COMP101 4 Th + Pr None
6 English for Academics ENG6003 3 Th None
Total 22
First Year --------------- Second Semester
S.No Proposed Subjects Subject Code Credit
Hr Status Pre Requisite
7 Front Office Management BHM6021 4 Th+Pr BHM6012
8 Housekeeping Management BHM6022 4 Th+Pr BHM6011
9 Food Production Operations BHM6314 4 Th+Pr None
10 Food & Beverage Service
Management BHM6244 4 Th+Pr BHM6243
11 Hospitality English ENG6004 3 Th ENG6003
12 Fundamentals of Management BHM6163 3 Th None
Total 22
7 2017
Second Year ---------------- Third Semester
S.N Subjects Subject Code Credit
Hr Status Pre Requisite
13 Food Science and Nutrition BHM6301 4 Th None
14 Accounting for Hospitality BHM6302 3 Th None
15 Food Production Management BHM6316 4 Th+Pr BHM6314
16 Beverage Study BHM6120 4 Th+Pr BHM6244
17 Hospitality HRM BHM6193 3 Th BHM6163
18 Hotel French FRN 1001 3 Th None
Total 21
Second Year -------------- Fourth Semester
S.No Proposed Subjects Subject Code Credit
Hr Status Pre Requisite
19 Food and Catering Management BHM6317 4 Th+Pr. None
20 Introduction to Economics ECO6701 3 Th None
21 Organizational Behavior BHM6116 3 Th None
22 Entrepreneurship BHM6123 3 Th None
23 Restaurant Business operation/
Analysis BHM6254 4 Th+Pr BHM6120
24 Hospitality Service Marketing BHM6111 3 Th None
Total 20
Third Year ----------------- Fifth Semester
S.No Subjects Subject Code Credit
Hr Status Pre Requisite
25 Revenue Management BHM6119 3 Th BHM6302
26 Purchasing and Cost Control BHM6315 3 Th None
27 Statistics STAT0001 3 Th None
28 Public Relation BHM6118 3 Th None
29 Hospitality Training and
Development BHM6121 3 Th None
30 Hospitality Law BHM6123 3 Th None
Total 18
8 2017
Third Year ---------------- Sixth Semester
Fourth Year ------------- Seventh Semester
Fourth Year ------------- Eight Semester
S.No Subjects Subject Code Credit
Hr Status Total
30 Hotel Maintenance BHM6801 4 Th + Pr None
31 Event Management BHM6433 4 Th+Pr None
32 Tourist Behavioral Science BHM6457 3 Th BHM6116
33 Research Methodology BHM6118 3 Th None
Total 14
S.No Subjects Subject Code Credit
Hr Status Pre Requisite
34 Industrial Training/ Internship BHM6916 12 Pr I/II/III/IV/V/VI
Sem
I/II/III/IV/V/VI
Sem
Total 12
S.No Subjects Subject Code Credit
Hr Status Pre Requisite
34 Industrial Training/ Internship BHM6916 12 Pr I/II/III/IV/V/V
I Sem
35 Internship Report BHM6917 6 Th I/II/III/IV/V/V
I Sem
Total 18
9 2017
Assessment Methods and Types
The examination will be conducted and monitored by Lincoln University College, in presence of the
representative from Lincoln University College. To successfully complete a subject/ module, the student
has to achieve Pass marks in both internal assessments as well as final examination.
Type of Assessment Components of Assessment Weightings of Components (%)
Coursework Two Assignments/Practical Exam 20
Tutorial/ Quiz Attendance/ Grooming/ General Conduct 10
Examination Midterm 20
Final 50
Grading System
MARKS GRADE Value Interpretation
100 - 80 A 4.00 Distinction
79 - 75 A- 3.67 Very Good
74 - 70 B 3.33 Satisfactory
69 - 65 B- 3.00
64 - 60 C 2.67
Pass 59 - 55 C- 2.33
54 - 50 D 2.00
49 - 47 D- 1.67
Fail
46 - 44 F 1.33
43 - 40 F- 1.00
Below 40 TL, X, MITM,
TD, G, or XG 0.00
10 2017
Interpretation of the Grading System
A Distinction Showing outstanding achievement
A-, Very Good show honors achievement of a more higher than average
achievement of other students of the class
B, B – Satisfactory or
Average
Show satisfactory performance with an average performance
D Pass Showing percentage less than the average achievement of all
students in the same class
F-, F , D- FAIL Failure to demonstrate achievement
X Barred Prevented or precluded from taking the course. Removed from the
program.
TL Incomplete
Students do not complete the task by a module that required; with
the permission of the lecturer.
MITM Unsatisfactory Assignments given to modules based on "pass / fail" basis
TD Withdrawal calculation does not count toward the achievement of a semester
G Drop out from the
course
Drop the course grade with the permission of the Faculty Lecturer
week 4 to week 10 ahead before the semester ends
XG Continuing Given the symbol "XG" is not given a grade point. Not more than
one semester is completed. Neither fail nor incomplete. No notice
given but still sitting for the next semester.
Graduation Certificate
After successful completion of the course the Lincoln University College will provide the graduation
certificate to the students. Only the students who will garner the cumulative grade point average of 2.0
will be eligible for graduation. Students who cannot achieve the benchmarked summative assessment
will be given a chance to repeat the specified items.
11 2017
SEMESTER I
12 2017
1. Introduction to Hospitality and Tourism Management
NO. ITEMS DESCRIPTIONS
1. Course Name Introduction to Hospitality and Tourism Management
2. Course Code BHM 6154
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 16 21 85
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid-term Exam 10 10
Final Exam 10 10
Total 54 22 47 123
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective To present hospitality as a single interrelating industry all over the
world.
11. Course Learning
Outcomes
Having finished this module, student should be able to :
1. To present hospitality as a single interrelated industry
2. To emphasize problem-solving tools and industry-wide trends
12.
Course
Description/Synops
is
Encompassing everything from students’ concerns about their role in
the industry and operational issues to the function of management
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
13 2017
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Hospitality Today , An Introduction -6
th Edition– Rocco
M.Angelo and Andrew N.Vladimir – AHLE
14 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial ILT
1
The hospitality industry and you
What is hospitality management?
The manager’s role in the hospitality industry
Why study in a hospitality management program
Planning a career
Employment as an important part of your education
Getting a job
Employment at graduation
The outlook for hospitality
8 2 5
2
Tourism: front and center
Introduction
The importance of tourism
Travel trends
The economic significance of tourism
Businesses serving the traveler
Non-economic effects of tourism
7
2
3
3
Destinations: tourism generators
Motives and destinations
Mass market tourism
Planned play environments
Casino and gaming
Urban entertainment centers
Temporary attractions: fairs and festivals
7 2 3
4
Understanding Restaurant Industry
Today’s Restaurant Industry
Starting a new restaurant
4
2
2
5
Restaurant organization and Management
Organization for success
Restaurant Control
4
2
2
6
Understanding the world of hotels
Hotels , A dynamic Industry
Hotel Guests
Hotel Categories
Developing and Planning new hotels
5 2 2
15 2017
7
Hotel Organization and Management
How is hotel Organized
Revenue Centers
Cost Centers
Compliance with ADA
Control Systems
7
2
2
8
Ethics in Hospitality Management
What is Ethics?
Social Responsibility and Business Ethics
Ethical Issues in Hospitality
Must there be a code of ethics
6 2
2
Total 48 16 21
16 2017
2. Housekeeping Operation
NO. ITEMS DESCRIPTIONS
1. Course Name Housekeeping Operation
2. Course Code BHM 6011
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 19 20 23 126
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 25 20 55 170
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To provide students in the fundamentals of room division and
housekeeping department.
11. Course Learning
Outcomes
After finish this module, students should be able to :
Describe the role of the housekeeping department in hotel
operations
Explain the importance of effective communication between
housekeeping, the front office, and the engineering and
maintenance.
Identify typical cleaning responsibilities of the housekeeping
department
Explain how area inventory lists, frequency schedules,
performance standards, and productivity standards are used to
plan and organize the housekeeping department.
12.
Course
Description/Synops
is
Housekeeping Management course presents a systematic approach to
managing housekeeping operations and provides a thorough overview,
from the big picture of maintaining a quality staff, planning, and
organizing, to the technical details of cleaning each area of a
hospitality facility.
17 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Raghubalan, G. &Raghubalan, (2009), Hotel Housekeeping
Operations and Management (2nd
Ed), Oxford University Press,
India.
18 2017
18. Course Outline:
Unit LESSON PLAN Lecture Tutorial Practical ILT
1
Introduction of Housekeeping Department
The importance and the functions of the
housekeeping department
layout of housekeeping department
Organizational chart of housekeeping department
( Large/Medium)
Co-ordination with other departments
o Front office
o Maintenance
o Stores
o Food and Beverage
o Security
8 2 2 3
2
Duties and Responsibilities of the Housekeeping
Personnel
Attributes of the housekeeping personnel
Duties and responsibilities of different level of
Housekeeping staff
5 2 2 2
3
Guest Rooms
Importance of guest room
Types of rooms
Guest room status
Guest floor rules
5 2 2 2
4
Housekeeping Control Desk
Importance of Control desk
Co-ordination with other departments
Handling telephone calls
Paging system and methods
Form, formats, records and register
7 2 2 2
5
Cleaning Guest room
Concept and principles of cleaning
Frequency of cleaning
Cleaning of guest room ( Departure room, Stay
over room, Turndown service)
Classification of cleaning agents ( Water,
Detergents, Abrasive, Toilet cleaner)
Selection use and care of cleaning agents
Type of cleaning equipments
Storage and selection of cleaning equipments
9 3 3 3
19 2017
6
Cleaning Procedures – Room, public area and various
surfaces
Cleaning of guest room ( Departure room, Stay
over room, Turndown service)
Bed making procedure
Carpet Cleaning
Floor Cleaning
Metals, glass, ceramics stone
8 2 2 3
7
Linen and Uniform room Management
Type of linen used in hotels and there sizes
Linen , uniform storage and exchange procedure
Maintaining Par stock of
o Linen
o uniform
Linen Control
6 1 2 2
8
Basic Knowledge
Pest Control
o Type of pest
o Common pests
o Method of pest control
Key control
o Types of keys
o Method of controlling keys
Lost and found process
o Type of lost and found
o Procedure for lost and found
8 2 2 3
9
Practical’s – Bed making, glass cleaning, setting up of
maids cart trolley, public area and guest room cleaning
procedure
8 3 3 3
Total 64 19 20 23
20 2017
3. Front Office Operation
NO
. ITEMS DESCRIPTIONS
1. Course Name Front Office Operation
2. Course Code BHM6012
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7.
Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 18 14 31 127
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 24 14 63 171
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To have basic understanding in front office operations
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Different areas of front office department
2. Hierarchy and role of the front office personnel
12. Course
Description/Synopsi
s
To have an understanding of front office operations and the duties and
responsibilities of the personnel in the department.
13. Transferable Skills SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork
during assignments and
tutorial
Lecturer’s
observation – Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
21 2017
Total 100%
16. Grading Scale A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Tiwari, J.R. (2009).Hotel Front office operations and
Management(2nd
Ed), Oxford University Press, India
Andrews,S. (2007). Front Office Management and Operations.
Tata Mac. India.
Bardi,J.A.(2008).Hotel Front Office Management, Kasavana &
Brooks Front Office Procedures AHM, 047101396X
22 2017
18. Course Outline:
Unit Lesson Lecture Tutorial Practical ILT
1
Introduction to Hotel Industry:
Evolution and growth of hotel industry
Classification of hotels on the basis of-
o Star Rating
o Size
o Location
o Clientele
o Guest stay
o Level of service
Introduction of Hotel departments
o Housekeeping
o Front Office
o F&B Service
o Kitchen
o Accounts
o Engineering
9 2 5
2
Front Office Organization:
Introduction of Front Office
Basic Activities of Front Office
Different Sections of Front Office
Organization Structure of Front Office
department of a 5 star and 3 star category hotel.
Types of rooms
Types of different room plan
Duties and responsibilities of different level of
front office staff
8 3 2 4
3
Introduction of Guest Cycle:
Pre-arrival
Arrival (check-in Process)
Stay
Departure(Check –out Process)
6 2 2 3
4
Guest Services:
Role Of Information
Handling of mails
Handling of messages.
Handling of guest room keys.
Paging
Procedure of using safe deposit locker
Situation Handling
Types of Guest complaints
Handling guest complaints
8 3 2 4
23 2017
5
Telephone Handling
Role of telephone Department
Staff organization
Telephone etiquette
Transferring call
Taking message
Handling of different Types of calls
Records and forms used
Handling wake-up call
Handling DND
9 3 2 4
6
Room Reservation
Introduction
Mode of reservation
Source of reservation
Types of reservation
Cancellation and amendment
Process of reservation
Importance of reservation for the guest and hotel
8 2 2 5
7
Reception/Registration
Introduction to reception
Pre-registration
Types of registration methods/records
Check in procedure for walk in, VIP, Crew,
Scanty Baggage guest, Foreign guest
Room change procedure
8 1 2 4
8 Practical- Telephone handling, Taking Reservations ,
Check in Procedure Complaint Handling 8 2 2 2
Total 64 18 14 31
3. Food and Beverage Service Skill
NO
. ITEMS DESCRIPTIONS
1. Course Name Food and Beverage Service Skill
2. Course Code BHM 6243
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
24 2017
5. Academic Staff ------
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 13 29 22 129
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 19 29 54 172
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To get a basic knowledge in food and beverage service operations
11. Course Learning
Outcomes
1. Organization chart of food and beverage service
2. Equipments used
3. Service types
12.
Course
Description/Synopsi
s
The students will have an understanding of how the food service
operation will operate.
13. Transferable Skills
SKILLS DEVELOPMENT OF THE
SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork during
assignments and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
25 2017
17. References
Singaravelan, R. (2011), Food and Beverage Service, first Ed. Oxford
University Press, India
Bali, P. V. (2014), Food Production Operations (Second Ed.). New
Delhi: Oxford Press Publication
26 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Part-A Food Production
Culinary History:-
Egyptian
Greek
Roman
French
History of Catering:
Development of the catering industry
various sector of catering industry
5 1 1 2
2
Introduction to Cookery
Attitude and behavior in the kitchen
Personal Hygiene and food safety
Contamination of food
Personal Hygiene and its importance in the kitchen
Uniform and protective clothing
Identification of knives and how to sharpen them
Safety procedures and handling equipment -
ergonomics
8 1 1 2
3
Hierarchy of Kitchen Department
Classic Kitchen Brigade
Lean Hierarchy of Kitchen department
Duties and responsibilities of various chefs
4 1 2
4
Layout of Kitchen and its Equipment
General Kitchen layout
Layout of the kitchen and its sections
Equipment and fuels used in kitchen
Capital Equipment and its uses
5 2 2
5
Principles of Vegetable cookery
Classification of Vegetables
Pigments and color change
Cuts of vegetables
Selection and storage of vegetables
7
1
4
2
6
Methods of Cooking
Blanching
Poaching
Boiling
Steaming
Stewing
Braising
Poeling
Roasting
6 4 2
27 2017
Grilling
Sauteing
Frying
Baking
7
Additional Kitchen Practical
Breakfast Dishes:
Pancakes, Waffles, Oatmeal, Egg preparations, Hash
browns, Sauteed Mushrooms, Bacon, Sausage, Grilled
Tomatoes
4
8
Part-B Food and Beverage Service
Food Service Industry
The different sectors of Food service Industry
Types of restaurant and their characteristics
4 2 2
9
Food and Beverage staff of hotel
Function of food and beverage department
Organizational chart of the food and beverage Service
department
Duties and responsibilities of F&B personnel
Qualities required for food service staff
8 1 2
10
Food Service Equipment:
Furniture used in F&B department
Its specifications and dimensions
Linen used in F&B department
Its specifications and uses
Cutlery
Crockery
Glassware(Types, used, material and storage)
8 1 3 2
11
Ancillary Sections:
Stillroom function and its equipments
Silver or Plate room functions
Wash-up section
Hot plate
2 2 1 2
12
Styles of Food Service:
Silver Service and its procedures
American Service and its procedures
French Service
Gueridon and Russian Service with its procedures
Self Service and its classifications
Assisted Service
Factors influencing the styles of service
7
1
5
2
13
Additional Service Practical
Polishing CGS
Tray Handling
28 2017
Soiled plates and Soiled glass clearance
10 Napkin Folds
Table Setup – Breakfast, Lunch/Dinner
6
Total 64 13 29 22
29 2017
5. Fundamental of Computer in Hotel: Concept and Application
NO
. ITEMS DESCRIPTIONS
1. Course Name Fundamental of Computer in Hotel : Concept and Application
2. Course Code COMP 101
3. Status Th + Pr
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 20 9 33 126
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 26 9 65 170
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective Understand the fundamentals concepts in data communications and
computer networks.
11. Course Learning
Outcomes
Upon completion of this course students will be able to acquire the
following:
1. Work with a host of computer suites including MS Word and
MS PowerPoint
2. Develop a clear and functional presentation in which to convey
information
12.
Course
Description/Synopsi
s
The course will cover various fields of business and management,
fundamental principles of business and management, legal structure of
business, marketing principles, organizational structure, human
resources , finance , accounting, and usage of computer in
management
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment and
presentation
30 2017
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Seal, P. P. (2013); Computers in Hotels: Concepts and Applications,
Oxford University Press, India
Absolute Beginner's Guide to Computer Basics (Absolute Beginner's
Guide)
2nd Edition 2004, Michael Miller Que, 0789731754
31 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Introduction to Computers.
Evolution of computers
Data and Information
Numbering system of computer system
components of a computer system
Basic computer organization
characteristics of computer
Limitation of computers
Types of information
5 1 3
2
Software Concepts and Operating Systems
Classification of software
operating system
programming language
4 1 2
3
Microsoft Office 2010
Microsoft office suite
MS word 2010
Mail Merge
MS Excel 2010
5 1 3 2
4
Microsoft Office 2010-Cont
MS PowerPoint 2010
MIS Access2010
6 1 3 3
5
Internet
History of internet
Equipment needed to connect the internet
Basic Internet Service
Use of internet
Basic component of www
Network and data communication
Terminology used in networks
Network Topology
Classification of Networks
Wireless Technology
E-commerce
Internet Security
Antivirus Software
6 1 3 3
6
Introduction to DBMS
Database
Database Management System and its types
Database Users
Main components of DBMS
Microsoft Visual Foxpro
5
3
2
32 2017
7
Introduction to Hotel Information System
Departments in hotel
Revenue and Non-Revenue Generating
Departments
Hotel Property Management Systems
Micos
Opera Enterprise Solution
5 2 2
8
Computerized Reservation System and Room
Management
Reservation System
Computerized/Central Reservation System
Global Distribution System
Intersell Agencies
Cluster Reservation Office
Property-Direct Reservation System
Internet Distribution System
Reservation Module
Room Management Module
6
2
3
9
Account Management Module
Classification of Accounts
Types of Account
Night Audit
Account Settlement
Account Receivable Module
Account Payable Module
Payroll Module
Inventory and Purchases Modules
Inventory and Purchase Modules
6 2 3
10
Food and Beverage Management
ECR/POS Hardware Components
Computer Based Guest Bill ECR/POS Software
Recipe Management System
3 1 2
11
Property Management System Interface
Point – of-Sale Systems
Call Accounting Systems
Voice Over Internet Protocol
Electronic Locking System
Energy Management Systems
Auxiliary
Guest Operated Devices Selecting and
Implementing Computer System
5 2
3
33 2017
12
Management Information System
Management
Information
System
Management Information System
Software Development Life Cycle
Managing
Management Information System
Security Issues of Management Information
Systems
5 1 3
13 Project Create a power point presentation using slides 3 2 2
Total 64 20 9 33
34 2017
6. English for Academics
NO. ITEMS DESCRIPTIONS
1. Course Name English for Academics
2. Course Code ENG6003
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 24 25 97
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 26 51 131
8. Credit Hours 3
9. Prerequisite (if any) None
10. Course Objective Introduce students to research methods and exposed to new vocabulary
through course work.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Encourage to practical language comprehension for communicating
in today’s business environments
2. Describe the language of business in understandable terms
3. Includes recommendations for functioning in technology-based
world
4. Improves vocabulary and spelling skills
5. Provides suggestions for eliminating troublesome constructions in
written documents
12. Course
Description/Synopsis
Material concerning dictionary usage and spelling, spelling rules, parts of
speech, verbs, adverbs, adjectives, uses of nouns and pronouns, tenses of
verbs, regular and irregular verbs, prepositions, uses of punctuation
division of words, general vocabulary study for business use, and some
terms commonly used in business.
35 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork during
assignments and tutorial
Lecturer’s observation
– Rubric
Peer evaluation -
Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D
(54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
North Star 3Reading and Writing, (Intermediate level), 3nd
Edition. (2004)
Barton, Laurie, Sardinas Carolyn D., Pearson Education Press, White
Plains NY
North Star3 Listening and Speaking, (Intermediate Level), 2004) 3nd
Edition.
Schmidt, Jennifer P.L., Solorzano, Helen S, Pearson Education Press,
White Plains NY
36 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial ILT
1
―The World of Advertising‖(RW)
Predicting/ sharing information, Group work to encourage
participation, writing opinion essays
―Advertising on the Air‖(LS)
Vocabulary for comprehension, pronunciation, attention grabbers
5 2 2
2
―Going to Extremes: Sports and Obsession‖(RW)
Identify personal habits and attitudes, compare/ contrast 2 figures
from 2 texts, write a personal reflection using new vocabulary,
paragraph writing
―Pushing the Limit‖, (LS)
Predicting/ sharing information, interview classmates and report,
giving reasons.
5 2 3
3
―Miracle Cure?‖(RW)
Analyze an advertisement, locate information in text, write an
advertisement, grammar
―Too Good to Be True‖
(LS)
Vocabulary for comprehension, listening for main ideas, asking for
opinions
5 2 2
4
― The Metamorphosis‖
(RW)
Infer word meaning from context, paraphrase main ideas, compose a
short story, paraphrase the research in a report and use a graph to
describe it, critical analysis
―The Art of Storytelling‖
(LS)
Vocabulary for comprehension, sharing information in group
activities, using descriptive language
3 2 2
5
Paragraph Writing: Essentials of a paragraph, Introduction to the writing process,
writing a paragraph together
3
2
2
6
―Speaking of Gender‖ (RW)
Assess gender-typing in own culture, support a personal opinion
with examples from the text, write sentences with transitions to
compare/ contrast
―Separated by the Same Language‖ (LS)
Vocabulary for comprehension, recognizing personal biases and
stereotypes based on accents, identify chronology in stories
4 2 2
37 2017
7
―Ecotourism‖(RW)
Compare travel experiences, analyze an author’s argument, write an
opinion essay, paraphrasing meanings
―Culture and Commerce‖(LS)
Vocabulary for comprehension, Evaluate advantages/disadvantages
of tourism, take a dictation, outline rehearse and deliver a 3 minute
speech
4 2 2
8
Beginning the Essay Process:
What is an essay? Clarifying your purpose, writing a thesis. Write a
short narrative in class.
Review structure of an essay, writing an introduction, review
clauses types and methods for using them. Write an adventure story
in class
3
2
2
9 Exploration of English Language through Culture:
Read through and analyze a short play. 3 2 2
10
―Crime and Punishment‖(RW)
Compare/contrast punishment practices in different countries,
interpret bar graph and pie chart, support opinions with facts and
data, write a letter to the editor
―To Spank or Not to Spank‖ (LS)
Vocabulary for comprehension, recognize personal assumptions
about spanking, interpret a speakers intensity of opinion, conduct a
debate, tongue twisters.
4 2 2
11
―Is our climate changing‖(RW)
Understand and describe a scientific process, summarize cause –
and – effect relationship
―Personal carbon footprint‖(LS)
Vocabulary for comprehension, identify and use correct word forms,
modals of necessity
3 2 2
12
Focus on Content: Using Argumentation:
Debating opinions informally, using summary writing in
argumentation. Writing an argument together. Independent writing. 3 2 2
Total 48 24 25
38 2017
2. Introduction to Hospitality and Tourism Management
NO. ITEMS DESCRIPTIONS
1. Course Name Introduction to Hospitality and Tourism Management
2. Course Code BHM 6154
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 16 21 85
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid-term Exam 10 10
Final Exam 10 10
Total 54 22 47 123
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective To present hospitality as a single interrelating industry all over the
world.
11. Course Learning
Outcomes
Having finished this module, student should be able to :
3. To present hospitality as a single interrelated industry
4. To emphasize problem-solving tools and industry-wide trends
12.
Course
Description/Synops
is
Encompassing everything from students’ concerns about their role in
the industry and operational issues to the function of management
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
39 2017
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Hospitality Today , An Introduction -6
th Edition– Rocco
M.Angelo and Andrew N.Vladimir – AHLE
40 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial ILT
1
The hospitality industry and you
What is hospitality management?
The manager’s role in the hospitality industry
Why study in a hospitality management program
Planning a career
Employment as an important part of your education
Getting a job
Employment at graduation
The outlook for hospitality
8 2 5
2
Tourism: front and center
Introduction
The importance of tourism
Travel trends
The economic significance of tourism
Businesses serving the traveler
Non-economic effects of tourism
7
2
3
3
Destinations: tourism generators
Motives and destinations
Mass market tourism
Planned play environments
Casino and gaming
Urban entertainment centers
Temporary attractions: fairs and festivals
7 2 3
4
Understanding Restaurant Industry
Today’s Restaurant Industry
Starting a new restaurant
4
2
2
5
Restaurant organization and Management
Organization for success
Restaurant Control
4
2
2
6
Understanding the world of hotels
Hotels , A dynamic Industry
Hotel Guests
Hotel Categories
Developing and Planning new hotels
5 2 2
41 2017
7
Hotel Organization and Management
How is hotel Organized
Revenue Centers
Cost Centers
Compliance with ADA
Control Systems
7
2
2
8
Ethics in Hospitality Management
What is Ethics?
Social Responsibility and Business Ethics
Ethical Issues in Hospitality
Must there be a code of ethics
6 2
2
Total 48 16 21
42 2017
2. Housekeeping Operation
NO. ITEMS DESCRIPTIONS
1. Course Name Housekeeping Operation
2. Course Code BHM 6011
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 19 20 23 126
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 25 20 55 170
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To provide students in the fundamentals of room division and
housekeeping department.
11. Course Learning
Outcomes
After finish this module, students should be able to :
Describe the role of the housekeeping department in hotel
operations
Explain the importance of effective communication between
housekeeping, the front office, and the engineering and
maintenance.
Identify typical cleaning responsibilities of the housekeeping
department
Explain how area inventory lists, frequency schedules,
performance standards, and productivity standards are used to
plan and organize the housekeeping department.
12.
Course
Description/Synops
is
Housekeeping Management course presents a systematic approach to
managing housekeeping operations and provides a thorough overview,
from the big picture of maintaining a quality staff, planning, and
organizing, to the technical details of cleaning each area of a
hospitality facility.
43 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Raghubalan, G. &Raghubalan, (2009), Hotel Housekeeping
Operations and Management (2nd
Ed), Oxford University Press,
India.
44 2017
18. Course Outline:
Unit LESSON PLAN Lecture Tutorial Practical ILT
1
Introduction of Housekeeping Department
The importance and the functions of the
housekeeping department
layout of housekeeping department
Organizational chart of housekeeping department
( Large/Medium)
Co-ordination with other departments
o Front office
o Maintenance
o Stores
o Food and Beverage
o Security
8 2 2 3
2
Duties and Responsibilities of the Housekeeping
Personnel
Attributes of the housekeeping personnel
Duties and responsibilities of different level of
Housekeeping staff
5 2 2 2
3
Guest Rooms
Importance of guest room
Types of rooms
Guest room status
Guest floor rules
5 2 2 2
4
Housekeeping Control Desk
Importance of Control desk
Co-ordination with other departments
Handling telephone calls
Paging system and methods
Form, formats, records and register
7 2 2 2
5
Cleaning Guest room
Concept and principles of cleaning
Frequency of cleaning
Cleaning of guest room ( Departure room, Stay
over room, Turndown service)
Classification of cleaning agents ( Water,
Detergents, Abrasive, Toilet cleaner)
Selection use and care of cleaning agents
Type of cleaning equipments
Storage and selection of cleaning equipments
9 3 3 3
45 2017
6
Cleaning Procedures – Room, public area and various
surfaces
Cleaning of guest room ( Departure room, Stay
over room, Turndown service)
Bed making procedure
Carpet Cleaning
Floor Cleaning
Metals, glass, ceramics stone
8 2 2 3
7
Linen and Uniform room Management
Type of linen used in hotels and there sizes
Linen , uniform storage and exchange procedure
Maintaining Par stock of
o Linen
o uniform
Linen Control
6 1 2 2
8
Basic Knowledge
Pest Control
o Type of pest
o Common pests
o Method of pest control
Key control
o Types of keys
o Method of controlling keys
Lost and found process
o Type of lost and found
o Procedure for lost and found
8 2 2 3
9
Practical’s – Bed making, glass cleaning, setting up of
maids cart trolley, public area and guest room cleaning
procedure
8 3 3 3
Total 64 19 20 23
46 2017
3. Front Office Operation
NO
. ITEMS DESCRIPTIONS
1. Course Name Front Office Operation
2. Course Code BHM6012
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7.
Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 18 14 31 127
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 24 14 63 171
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To have basic understanding in front office operations
11. Course Learning
Outcomes
After finish this module, students should be able to :
4. Different areas of front office department
5. Hierarchy and role of the front office personnel
12. Course
Description/Synopsi
s
To have an understanding of front office operations and the duties and
responsibilities of the personnel in the department.
13. Transferable Skills SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork
during assignments and
tutorial
Lecturer’s
observation – Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
47 2017
Total 100%
16. Grading Scale A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Tiwari, J.R. (2009).Hotel Front office operations and
Management(2nd
Ed), Oxford University Press, India
Andrews,S. (2007). Front Office Management and Operations.
Tata Mac. India.
Bardi,J.A.(2008).Hotel Front Office Management, Kasavana &
Brooks Front Office Procedures AHM, 047101396X
48 2017
18. Course Outline:
Unit Lesson Lecture Tutorial Practical ILT
1
Introduction to Hotel Industry:
Evolution and growth of hotel industry
Classification of hotels on the basis of-
o Star Rating
o Size
o Location
o Clientele
o Guest stay
o Level of service
Introduction of Hotel departments
o Housekeeping
o Front Office
o F&B Service
o Kitchen
o Accounts
o Engineering
9 2 5
2
Front Office Organization:
Introduction of Front Office
Basic Activities of Front Office
Different Sections of Front Office
Organization Structure of Front Office
department of a 5 star and 3 star category hotel.
Types of rooms
Types of different room plan
Duties and responsibilities of different level of
front office staff
8 3 2 4
3
Introduction of Guest Cycle:
Pre-arrival
Arrival (check-in Process)
Stay
Departure(Check –out Process)
6 2 2 3
4
Guest Services:
Role Of Information
Handling of mails
Handling of messages.
Handling of guest room keys.
Paging
Procedure of using safe deposit locker
Situation Handling
Types of Guest complaints
Handling guest complaints
8 3 2 4
49 2017
5
Telephone Handling
Role of telephone Department
Staff organization
Telephone etiquette
Transferring call
Taking message
Handling of different Types of calls
Records and forms used
Handling wake-up call
Handling DND
9 3 2 4
6
Room Reservation
Introduction
Mode of reservation
Source of reservation
Types of reservation
Cancellation and amendment
Process of reservation
Importance of reservation for the guest and hotel
8 2 2 5
7
Reception/Registration
Introduction to reception
Pre-registration
Types of registration methods/records
Check in procedure for walk in, VIP, Crew,
Scanty Baggage guest, Foreign guest
Room change procedure
8 1 2 4
8 Practical- Telephone handling, Taking Reservations ,
Check in Procedure Complaint Handling 8 2 2 2
Total 64 18 14 31
50 2017
6. Food and Beverage Service Skill
NO
. ITEMS DESCRIPTIONS
1. Course Name Food and Beverage Service Skill
2. Course Code BHM 6243
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ------
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 13 29 22 129
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 19 29 54 172
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To get a basic knowledge in food and beverage service operations
11. Course Learning
Outcomes
4. Organization chart of food and beverage service
5. Equipments used
6. Service types
12.
Course
Description/Synopsi
s
The students will have an understanding of how the food service
operation will operate.
13. Transferable Skills
SKILLS DEVELOPMENT OF THE
SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork during
assignments and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
51 2017
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Singaravelan, R. (2011), Food and Beverage Service, first Ed. Oxford
University Press, India
Bali, P. V. (2014), Food Production Operations (Second Ed.). New
Delhi: Oxford Press Publication
52 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Part-A Food Production
Culinary History:-
Egyptian
Greek
Roman
French
History of Catering:
Development of the catering industry
various sector of catering industry
5 1 1 2
2
Introduction to Cookery
Attitude and behavior in the kitchen
Personal Hygiene and food safety
Contamination of food
Personal Hygiene and its importance in the kitchen
Uniform and protective clothing
Identification of knives and how to sharpen them
Safety procedures and handling equipment -
ergonomics
8 1 1 2
3
Hierarchy of Kitchen Department
Classic Kitchen Brigade
Lean Hierarchy of Kitchen department
Duties and responsibilities of various chefs
4 1 2
4
Layout of Kitchen and its Equipment
General Kitchen layout
Layout of the kitchen and its sections
Equipment and fuels used in kitchen
Capital Equipment and its uses
5 2 2
5
Principles of Vegetable cookery
Classification of Vegetables
Pigments and color change
Cuts of vegetables
Selection and storage of vegetables
7
1
4
2
6
Methods of Cooking
Blanching
Poaching
Boiling
Steaming
Stewing
Braising
Poeling
Roasting
6 4 2
53 2017
Grilling
Sauteing
Frying
Baking
7
Additional Kitchen Practical
Breakfast Dishes:
Pancakes, Waffles, Oatmeal, Egg preparations, Hash
browns, Sauteed Mushrooms, Bacon, Sausage, Grilled
Tomatoes
4
8
Part-B Food and Beverage Service
Food Service Industry
The different sectors of Food service Industry
Types of restaurant and their characteristics
4 2 2
9
Food and Beverage staff of hotel
Function of food and beverage department
Organizational chart of the food and beverage Service
department
Duties and responsibilities of F&B personnel
Qualities required for food service staff
8 1 2
10
Food Service Equipment:
Furniture used in F&B department
Its specifications and dimensions
Linen used in F&B department
Its specifications and uses
Cutlery
Crockery
Glassware(Types, used, material and storage)
8 1 3 2
11
Ancillary Sections:
Stillroom function and its equipments
Silver or Plate room functions
Wash-up section
Hot plate
2 2 1 2
12
Styles of Food Service:
Silver Service and its procedures
American Service and its procedures
French Service
Gueridon and Russian Service with its procedures
Self Service and its classifications
Assisted Service
Factors influencing the styles of service
7
1
5
2
13
Additional Service Practical
Polishing CGS
Tray Handling
54 2017
Soiled plates and Soiled glass clearance
10 Napkin Folds
Table Setup – Breakfast, Lunch/Dinner
6
Total 64 13 29 22
55 2017
5. Fundamental of Computer in Hotel: Concept and Application
NO
. ITEMS DESCRIPTIONS
1. Course Name Fundamental of Computer in Hotel : Concept and Application
2. Course Code COMP 101
3. Status Th + Pr
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 20 9 33 126
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 26 9 65 170
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective Understand the fundamentals concepts in data communications and
computer networks.
11. Course Learning
Outcomes
Upon completion of this course students will be able to acquire the
following:
3. Work with a host of computer suites including MS Word and
MS PowerPoint
4. Develop a clear and functional presentation in which to convey
information
12.
Course
Description/Synopsi
s
The course will cover various fields of business and management,
fundamental principles of business and management, legal structure of
business, marketing principles, organizational structure, human
resources , finance , accounting, and usage of computer in
management
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment and
presentation
56 2017
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Seal, P. P. (2013); Computers in Hotels: Concepts and Applications,
Oxford University Press, India
Absolute Beginner's Guide to Computer Basics (Absolute Beginner's
Guide)
2nd Edition 2004, Michael Miller Que, 0789731754
57 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Introduction to Computers.
Evolution of computers
Data and Information
Numbering system of computer system
components of a computer system
Basic computer organization
characteristics of computer
Limitation of computers
Types of information
5 1 3
2
Software Concepts and Operating Systems
Classification of software
operating system
programming language
4 1 2
3
Microsoft Office 2010
Microsoft office suite
MS word 2010
Mail Merge
MS Excel 2010
5 1 3 2
4
Microsoft Office 2010-Cont
MS PowerPoint 2010
MIS Access2010
6 1 3 3
5
Internet
History of internet
Equipment needed to connect the internet
Basic Internet Service
Use of internet
Basic component of www
Network and data communication
Terminology used in networks
Network Topology
Classification of Networks
Wireless Technology
E-commerce
Internet Security
Antivirus Software
6 1 3 3
6
Introduction to DBMS
Database
Database Management System and its types
Database Users
Main components of DBMS
Microsoft Visual Foxpro
5
3
2
58 2017
7
Introduction to Hotel Information System
Departments in hotel
Revenue and Non-Revenue Generating
Departments
Hotel Property Management Systems
Micos
Opera Enterprise Solution
5 2 2
8
Computerized Reservation System and Room
Management
Reservation System
Computerized/Central Reservation System
Global Distribution System
Intersell Agencies
Cluster Reservation Office
Property-Direct Reservation System
Internet Distribution System
Reservation Module
Room Management Module
6
2
3
9
Account Management Module
Classification of Accounts
Types of Account
Night Audit
Account Settlement
Account Receivable Module
Account Payable Module
Payroll Module
Inventory and Purchases Modules
Inventory and Purchase Modules
6 2 3
10
Food and Beverage Management
ECR/POS Hardware Components
Computer Based Guest Bill ECR/POS Software
Recipe Management System
3 1 2
11
Property Management System Interface
Point – of-Sale Systems
Call Accounting Systems
Voice Over Internet Protocol
Electronic Locking System
Energy Management Systems
Auxiliary
Guest Operated Devices Selecting and
Implementing Computer System
5 2
3
12 Management Information System 5 1 3
59 2017
Management
Information
System
Management Information System
Software Development Life Cycle
Managing
Management Information System
Security Issues of Management Information
Systems
13 Project Create a power point presentation using slides 3 2 2
Total 64 20 9 33
60 2017
6. English for Academics
NO. ITEMS DESCRIPTIONS
1. Course Name English for Academics
2. Course Code ENG6003
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----
6. Semester/Year Semester 1/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 24 25 97
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 26 51 131
8. Credit Hours 3
9. Prerequisite (if any) None
10. Course Objective Introduce students to research methods and exposed to new vocabulary
through course work.
11. Course Learning
Outcomes
After finish this module, students should be able to :
6. Encourage to practical language comprehension for communicating
in today’s business environments
7. Describe the language of business in understandable terms
8. Includes recommendations for functioning in technology-based
world
9. Improves vocabulary and spelling skills
10. Provides suggestions for eliminating troublesome constructions in
written documents
12. Course
Description/Synopsis
Material concerning dictionary usage and spelling, spelling rules, parts of
speech, verbs, adverbs, adjectives, uses of nouns and pronouns, tenses of
verbs, regular and irregular verbs, prepositions, uses of punctuation
division of words, general vocabulary study for business use, and some
terms commonly used in business.
61 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork during
assignments and tutorial
Lecturer’s observation
– Rubric
Peer evaluation -
Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D
(54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
North Star 3Reading and Writing, (Intermediate level), 3nd
Edition. (2004)
Barton, Laurie, Sardinas Carolyn D., Pearson Education Press, White
Plains NY
North Star3 Listening and Speaking, (Intermediate Level), 2004) 3nd
Edition.
Schmidt, Jennifer P.L., Solorzano, Helen S, Pearson Education Press,
White Plains NY
62 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial ILT
1
―The World of Advertising‖(RW)
Predicting/ sharing information, Group work to encourage
participation, writing opinion essays
―Advertising on the Air‖(LS)
Vocabulary for comprehension, pronunciation, attention grabbers
5 2 2
2
―Going to Extremes: Sports and Obsession‖(RW)
Identify personal habits and attitudes, compare/ contrast 2 figures
from 2 texts, write a personal reflection using new vocabulary,
paragraph writing
―Pushing the Limit‖, (LS)
Predicting/ sharing information, interview classmates and report,
giving reasons.
5 2 3
3
―Miracle Cure?‖(RW)
Analyze an advertisement, locate information in text, write an
advertisement, grammar
―Too Good to Be True‖
(LS)
Vocabulary for comprehension, listening for main ideas, asking for
opinions
5 2 2
4
― The Metamorphosis‖
(RW)
Infer word meaning from context, paraphrase main ideas, compose a
short story, paraphrase the research in a report and use a graph to
describe it, critical analysis
―The Art of Storytelling‖
(LS)
Vocabulary for comprehension, sharing information in group
activities, using descriptive language
3 2 2
5
Paragraph Writing: Essentials of a paragraph, Introduction to the writing process,
writing a paragraph together
3
2
2
6
―Speaking of Gender‖ (RW)
Assess gender-typing in own culture, support a personal opinion
with examples from the text, write sentences with transitions to
compare/ contrast
―Separated by the Same Language‖ (LS)
Vocabulary for comprehension, recognizing personal biases and
stereotypes based on accents, identify chronology in stories
4 2 2
63 2017
7
―Ecotourism‖(RW)
Compare travel experiences, analyze an author’s argument, write an
opinion essay, paraphrasing meanings
―Culture and Commerce‖(LS)
Vocabulary for comprehension, Evaluate advantages/disadvantages
of tourism, take a dictation, outline rehearse and deliver a 3 minute
speech
4 2 2
8
Beginning the Essay Process:
What is an essay? Clarifying your purpose, writing a thesis. Write a
short narrative in class.
Review structure of an essay, writing an introduction, review
clauses types and methods for using them. Write an adventure story
in class
3
2
2
9 Exploration of English Language through Culture:
Read through and analyze a short play. 3 2 2
10
―Crime and Punishment‖(RW)
Compare/contrast punishment practices in different countries,
interpret bar graph and pie chart, support opinions with facts and
data, write a letter to the editor
―To Spank or Not to Spank‖ (LS)
Vocabulary for comprehension, recognize personal assumptions
about spanking, interpret a speakers intensity of opinion, conduct a
debate, tongue twisters.
4 2 2
11
―Is our climate changing‖(RW)
Understand and describe a scientific process, summarize cause –
and – effect relationship
―Personal carbon footprint‖(LS)
Vocabulary for comprehension, identify and use correct word forms,
modals of necessity
3 2 2
12
Focus on Content: Using Argumentation:
Debating opinions informally, using summary writing in
argumentation. Writing an argument together. Independent writing. 3 2 2
Total 48 24 25
64 2017
SEMESTER II
65 2017
7. Front Office Management
S.
NO ITEMS DESCRIPTIONS
1. Course Name FRONT OFFICE MANAGEMENT
2. Course Code BHM 6021
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ……………………….
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 19 8 22 113
Quizzes 6 3 6 15
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 73 25 8 54 160
8. Credit Hours 4
9. Prerequisite (if any) BHM 6012
10. Course Objective To understand the skills and behaviors of the front office management
11. Course Learning
Outcomes
After finish this module, student should be able to :
5. Understand the front office management role and skills
6. Yield Management and forecasting
12. Course
Description/Synopsis An insight into the front office Management’s role
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
66 2017
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Tiwari, J.R. (2009).Hotel Front office operations and
Management(2nd
Ed), Oxford University Press, India
67 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1.
Guest Check-in, Check-out and settlement of bill
Check-in procedures
Check out procedures
Account settlement methods
Mode of settlement of bills
Foreign exchange
Check out problems
Late check outs,
Express check out, etc
8 2 1 2
2.
Property Management System in front office
Selection of PMS
PMS application in front office
Different modules of PMS
PMS interface with stand-alone system
7 1 2
2
3.
Different property management system used in
hotel industry
Knowledge and familiarization with PMS
Taking check-in and checkout from PMS
Bill settlement from PMS
5 1 2
2
4.
Room Rate
Types of rate
Factors affecting room rates
Room rate designations
Room rate methodologies
Cost base pricing
Market base pricing
8 2 1 2
5.
Forecasting
Benefits of Forecasting
Data required for forecasting
Records required for forecasting room
availability
4 2 - 2
6.
Evaluation of hotel performances
Method of measuring hotel performances
Market share index
Evaluation of hotel by guest
4 1 1 2
7.
Front Office Accounting
Types of Accounts
Front office accounting cycle
Type of Vouchers
Types of folios
4 1 2 2
8. Night Audit 3 1 1 2
68 2017
Duties and responsibilities of Night Auditor
Night Audit process
Different reports prepared by Night Auditor
9.
Yield Management
Opportunity and Analysis
Elements of yield management
Yield management Statistics
Benefits and challenges of yield management
Measuring yield
8 1 1 2
10.
Safety and Security
Hotel security staff and system
Role of front office
Security and control of room keys
Fire Safety
First Aid
Handling Unusual Events and emergency
situations
7 1 1 2
11.
Front office communication
Communication
Process of communication
Seven Cs of communication
Importance of communication
Type of communication
Barriers of communication
Interdepartmental Communication
6 1 1 2
Total 64 14 13 22
69 2017
8. Housekeeping Management
NO
. ITEMS DESCRIPTIONS
1. Course Name HOUSEKEEPING MANAGEMENT
2. Course Code BHM 6022
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ……..
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face ILT TSLT
L T P
Content 64 12 17 22 115
Quizzes 6 3 6 15
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 73 18 17 54 162
8. Credit Hours 4
9. Prerequisite (if any) BHM 6011
10. Course Objective To provide students in the fundamentals of room division and
housekeeping department.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Identify typical cleaning responsibilities of the housekeeping
department
2. Explain how area inventory lists, frequency schedules,
performance standards, and productivity standards are used to
plan and organize the housekeeping department.
12. Course
Description/Synopsis
Housekeeping Management course presents a systematic approach to
managing housekeeping operations and provides a thorough
overview, from the big picture of maintaining a quality staff,
planning, and organizing, to the technical details of cleaning each
area of a hospitality facility.
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation – Rubric
Communication Written and verbal
communication
skills
Written assignment and
presentation
70 2017
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
G.Raghubalan and SmriteeRaghubalan Hotel Housekeeping
operations and management, 2nd
Edition
Hotel Housekeeping Management and Operations by Sudhir
Andrews
71 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Laundry Operations
Types of laundry
Laundry equipment
Laundry agents and aids
Laundry process
Stain removal
Guest laundry handling procedure
8 2 1 2
2
Supervision in Housekeeping
Role of a supervisor
Supervisory post in housekeeping
Duties of supervisors
Guest room inspection
4 2 1 2
3
Outsourcing and contracting
Defining outsourcing and contracts
Contract services in housekeeping
Procedure for hiring of contract provider
Advantages and disadvantages of outsourcing
6 2 1 2
4
Housekeeping Personnel Management
Documents for personnel management
Determining staff strength
Recruiting Employees
Selecting Employees
Training of Employees
Scheduling and Duty roaster
8 2
1
2
5
Housekeeping Budget
Types of budget
Housekeeping expenses
Budgeting planning process
Inventory control and stocktaking
Purchasing
6 1 1 2
6
Floor , Ceiling and Wall
Different Types of floor, ceiling and wall
coverings
Carpets
Components of carpets
Types of Carpet
Cleaning and maintenance of carpets
5 1 2 2
7
Interior Designing
Elements of Design
Principles of Design
Color Wheel
6 1 1 2
72 2017
Color scheme
Type of curtains and blinds
8
Flower Arrangements
Basic principles and rules of flower
arrangements
Styles of flower arrangement
Japanese /Oriental flower arrangement
Horticulture
Essential components of horticulture
Indoor plants
Bonsai in hotel properties
8 1 2 2
9
Ergonomics in Housekeeping
Significance and need of Ergonomics
Analysis of risk factors in housekeeping 4 2 - 2
10
Planning Trends in Housekeeping
Area inventory list
Frequency schedules
Performance standards
Productivity standards
4 1 1 2
11
Safety and Security Management
Job Safety analysis
Three Es of safety
Potential Hazards in Housekeeping operations
Fire prevention and fire fighting
Key control
5
1
2
2
Total 64 16 13 22
73 2017
9. Food Production Operations
NO. ITEMS DESCRIPTIONS
1. Course Name FOOD PRODUCTION OPERATIONS
2. Course Code BHM 6314
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ……………………….
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 21 30 22 137
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 23 30 48 171
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective To learn basics in cookery
11. Course Learning
Outcomes
After finish this module, students should be able to :
a. Have a theoretical and practical knowledge of kitchen
operations
b. Understand how a kitchen organization work
12. Course
Description/Synopsis
To have an understanding of basic kitchen operations and to identify
equipment.
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork
during assignments and
tutorial
Lecturer’s
observation – Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
74 2017
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Bali,P.S. (2014)Food Production Operations. Second Ed. Oxford
university press, India
75 2017
18. Course Outline:
UNI
T
Lesson Plan Lectur
e
Tutorial Practical ILT
1
Basic Menu planning
Specifications in the menu
Various Functions of the menu
Different types of menu
Menu used as control tool
Menu engineering grid
Balancing menus
How to design a menu
Key points to remember while creating a menu,
Food pairing with different types of wine
8
2
1
2
2
Salads
History of salads
Composition of salad Types of salads
Classification of salads
Various types of lettuce used in salads
Various Salad dressings
Salient features of preparing good salads
6
2
3
2
3
Classification of fruits and their uses in cooking
Different types of fruits
How to select and store fruits
Points to remember while using fruits in cooking
3
2
-
2
4
Stocks
Introduction to stocks
Classification of stocks ( white and brown)
Various poaching liquids
Different types of stocks from all over the world
Stocks and its uses
Key points to remember while making any stock
6
2
3
2
5
Soups
Introduction to soups
Classification of Soups
Key points to remember while making soups
Modern trends of presenting soups
5 2 3 2
6
Sauces
Definition of a sauce
Uses of Sauces
Thickening Agent
Components of Sauce
Mother sauces
Derivatives of mother sauces and their uses
5
2
3
2
76 2017
Proprietary sauces
Contemporary sauces
Key points to remember while making a good sauce
Modern trends of making sauces
7
Accompaniments and Garnishes
Introduction
Their functions with examples of various dishes
2
1
1
2
8
Introduction to Meats
Physical and Chemical Characteristics of meat
Selecting and grading meat
Steps to follow while processing of the whole animal
Classifications of meats
Categories of meat
Yield tests
Key terms
6
2
3
2
9
Introduction to fish and shellfish
Classification of fish
Round vs. flat fish
Classification of Shellfish
Various cuts of fish
Some famous species of tuna and salmon fish
Some classic preparations of fish
Selection and storage of seafood
Common cooking methods used for seafood
Selection and storage of fish
7
2
4
2
10
Introduction to Eggs
Structure of an egg
Classifications of eggs
Candling
Grading as per US & European standards
Types of Eggs
Selection of Eggs
Storage of Eggs
Uses of Eggs ( leavening, coagulation,
emulsification)
Breakfast preparation ( pancake, waffle,
oatmeal,bakedbeans,various methods of preparing
eggs )
8 2 3
2
11
Introduction to Rice Cereals and Pulses
Various types of Pulses
Commonly used Beans
Breakfast Cereals
Rice
8
2
2
2
77 2017
Classification of Rice
- Italian rice
- Japanese rice
- Spanish rice
- Basmati rice
- Wild rice (aquatic grass)
Cooking methods of Rice(drainage and absorption)
Selection of Rice (new and aged rice)
TOTAL 64 21 26 22
78 2017
10. Food and Beverage Service Operation
NO. ITEMS DESCRIPTIONS
1. Course Name FOOD AND BEVERAGE SERVICE OPERATION
2. Course Code BHM6244
3. Status Theory + Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ……………………….
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 14 31 22 126
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 16 31 48 165
8. Credit Hours 4
9. Prerequisite (if any) BHM 6243
10.
Course Objective To learn bar operations and control. This course will also cover the
Food and Beverage service’s sales and marketing and human resource
aspects.
11.
Course Learning
Outcomes
7. To learn bar operations and control
8. Promotions through sales and marketing in food and beverage
service
9. Human resource for Food and beverage service
12.
Course
Description/Synopsis
The students will have a good understanding and knowledge about the
bar operations and control. Hiring and maintaining staff in food and
beverage department and marketing tactics in Food and Beverage
Service.
79 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation
– Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Singaravelan, R. (2014), Food and Beverage Service, Oxford
University Press, India
Food and Beverage Management by Sudhir Andrews
80 2017
18. Course Outline:
UNIT LESSON PLAN Lecture Tutorial Practical ILT
1
Menu
Origin of Menu
Functions of Menu
Types of Menu - Classification
Menu of International Catering
17 Course French Classical menu along with
description and examples
7 2 1 2
2
Menu Planning
Points considered while planning the menu
Guidelines when compiling A La Carte menu
Guidelines when compiling Table d hotel menu
Various types of menus found in hotels
5 2 2 2
3
Covers and Accompaniments for selected dishes
Oysters, Snails, Pate de Foiegras, Caviar, Prawn
Cocktail, Soups(Consommé and Thick
soup),Seafood(Fish and Shellfish), Steaks and
Roasts, Poultry, Cheese, Desserts
French and Culinary terms
10 Fruits, 10 Vegetable, 10 Seafood, 10 Service
Equipment
6 3 2
4
Preparing the restaurant before and after service
Mise en scene
Mise en place
Points to be observed while laying the cover
Cover laying procedure in a restaurant prior to
guests arrival
Cover laying procedure during service
Types of cover setups
Activities after the service completes – closing
procedure
4 2 2 2
5
Service Procedure
Rules to be observed while waiting at the table
Service procedure for a’ la carte lunch or dinner
Service procedure of table d hotel lunch or dinner
Do’ s and Don’ts of the service
6
2
4 2
6
Breakfast
Menu and cover for various breakfast
Service of Breakfast in restaurants
Breakfast service from buffet
5 2 2 2
81 2017
7
Brunch and Afternoon Tea
Brief about Brunch and sample brunch menu
Brief about Afternoon Tea and sample Afternoon
tea menu
Coffee and Tea Buffet setup
Parts of Chafing dish
6 1 2 2
8
Room Service
Equipment required for room service
Room service Telephonic Order taking
procedures
Room Service Door Knob card collection
procedure
Room Service food and beverage delivery
procedure
7 2 2 2
9
Gueridon Service
Types of Gueridon trolleys
The equipments used on a Gueridon trolley
Safety in gueridon cooking
Advantages and limitations of Gueridon service
Dishes prepared on the trolley
6 2 2 2
10
Order taking and Billing methods
Components of a KOT and BOT
Circumstantial KOTs
Computerized systems for billing
Billing types
Control Department
4 2 1 2
82 2017
11
Handling Situations
Dealing with different situation and guests in the
dining areas Dish served is spoiled
Dish dropped Accidently
Piece of cutlery is dropped
Alcohol over consumption
Lost children
Unsatisfactory appearance
Fire accident
Dealing with a suspicious item or package
Dealing with a bomb threat
Guests with special needs
Unavailability of table/reservation
Wrong order taking
Handling unavailability of food items
Handling special requests
Order delays
Return food
Lost properties
8 2 6 2
12
Additional Service Practical
Taking Reservation by telephone for a restaurant
Refill Cruet Sets
Coffee / Tea tray setups
- - 4 2
TOTAL 64 22 28 24
83 2017
11. Hospitality English
NO. ITEMS DESCRIPTIONS
1. Course Name HOSPITALITY ENGLISH
2. Course Code ENG6004
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 17 7 24 96
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 19 7 50 130
8. Credit Hours 3
9. Prerequisite (if any) ENG6003
10. Course Objective
This course is an introduction to business and professional
communication. Individual-level topics cover organizational
communication, business vocabulary, speaking and writing, preparing
and delivering presentations, and career management
11. Course Learning
Outcomes
After finishing this module, students should be able to :
1. Understand the fundamental of business communication
2. Be able to apply the three step writing.
3. Craft messages for electronic media, routine and positive
message, negative messages and persuasive messages.
4. Prepare reports and oral presentations.
5. Write employment messages.
6. Prepare for job interviews.
7. The concepts in reading, writing and grammar.
8. Write a well thought out and organized essay
9. Improved fluency in the stylistic options in writing a research
paper.
84 2017
12. Course
Description/Synopsis
The course introduces students to new vocabulary, writing styles,
reports and oral presentation along with employment messages.
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s
observation – Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
5
17. References
Business Communication Essentials 4th Edition - Bovee and
Thill – Pearson
Highly recommended student’s book pre-intermediate and
IntermediatePublisher: OxfordAuthors’ names: Trish Stott &
Alison Pohl
85 2017
18. Course Outline:
Unit LESSON PLAN Lecture Tutoria
l
Practic
al ILT
1 Taking phone calls
Dealing with incoming calls:
taking messages, dealing with
requests
Giving information to customers
Conforming details of the booking
, changing and cancelling
reservations, taking reservations
Taking restaurant bookings with
opening and closing times
5 2 - 3
2 Giving polite explanations and turning
down requests
Serving in the bar with requests and
offers
Instructions on mixing a cocktail
taking a food and beverage order
Explaining menus
Dealing with requests
7 2 2 2
3 Taking difficult phone reservations
Taking telephone requests about hotel
facilities and services
Offering help and advice in the case of an
accident
Dealing with problems and complains
5 1 - 2
4 Writing emails and letters to customers,
responding to voicemails
welcoming guests: checking guests,
giving essential information
3 1 1 2
5 know your region: giving information on
visitor attractions
explaining travel options: giving advice
about local transport and tickets
3
1 1 2
6 Meeting customer needs: customer care
and customer service
Complaints and apologies:
acknowledging and apologizing
promising action
Mistakes and problems: checking details,
finding a solution and offering
compensation
5 2 - 3
86 2017
7 Giving advice and assistance in the case
of lost luggage and lost passports,
providing first aid
Telephone communication problems:
clarifying, checking repeating and
spelling
5 2 1 2
8 Designing and Delivering Oral and Online:
Presentations
Planning a Presentation
Developing a Presentation
Enhancing Presentation with Effective
Slides
Completing a Presentation
8 4 1 5
9 Applying and Interviewing for Employment:
Exploring different cultures:
differences between cultures
Working life: talking about job
skills and routines
Job applications: personal
qualities, skills and experience,
and covering letters
Job interviews: interview
questions and answers, interview
tips
Activity Material and Language
review
Following Up After the Interview
7 2 1 3
Total 48 17 7 24
87 2017
12. Fundamentals of Management
NO
. ITEMS DESCRIPTIONS
1. Course Name FUNDAMENTALS OF MANAGEMENT
2. Course Code BHM6163
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---
6. Semester/Year Semester 2/ Year 1
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 18 18 84
Quizzes 3 3 6 12
Assignment 3 3 6 12
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 24 50 128
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective To provides students the fundamentals of business management
principles.
11. Course Learning
Outcomes
Having finished this module, students should be able to :
1. Study and analyze the management process from a general
manager’s perspective
2. Will learn about the functions of HRD
3. Understand the concepts of strategic and tactical organizational
planning
4. Managing in a global environment
12.
Course
Description/Synopsi
s
This course will cover various fields of business and management,
fundamental principles of business and management, legal structure of
business, marketing principles and organizational structure
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
88 2017
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Principles of Management, Charles W L Hill , Steven L Mc Shane,
Special Indian Edition , MC Graw Hill
89 2017
18. CourseOutline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Introduction to Management
Definition
Four management functions (planning, organizing,
leading & controlling)
Levels of Management
Management & managerial Skills
Approaches to Management
4 2 - 2
2
Business environment
The task environment
General environment
Dynamic changes in external environment
Internal environment.
How the environmental changes affect the business
scenario
6 2 - 2
3
Fundamentals of planning& decision making
Definition of Planning
Nature and Significance of planning
Types of plan
Steps in planning process
Pre-requisites for effective planning
Limitations of planning
Significance and Limitation of rational decision
making
Manager as decision makers
Decision making process
Types of Managerial decision
Certainty, Risk and Uncertainty
8 2 - 2
4.
Control systems
Establishing goals & standards & measuring
performance against goals
Comparing performance
Taking corrective actions & providing
reinforcement
Matching controls to strategy & structure
Control metrics & back channel control methods.
6 2 - 2
5.
Organization architecture
Introduction/concept of organizing
Characteristics of organizing
Benefits and principles of organizing
Approaches and Theories of organizing
Organizational structure, role and features
6 2 - 2
90 2017
Elements of organization structure
Divisions (functions, customer, product,
geography)
Authority and its delegation and decentralization
Centralization and decentralization
6.
Staffing & developing a diverse work force
HR planning, translating strategy into staffing
requirements
Staffing diverse workforce
Recruiting job applicants
Selecting applicants
Orienting and developing employees
4 2 - 2
7.
Leadership
Meaning
Characteristics and function of leadership
Key Elements of leadership
Difference between manager and a leader
Leadership styles & approaches
Approaches through quality and behavioral
leadership
4 2 - 2
8.
Motivation& rewarding employees
Meaning and importance & motivation and
behavior, MARS model
Theories of motivation Maslow's model
Motivating through extrinsic & intrinsic rewards
Motivating through drives & needs
Motivating through goals, expectations &
feedbacks
Importance and effectiveness of motivation
6 2 -
2
9.
Communication
Meaning
Significance
Communication process
Direction of communication
Communication barriers
Making communication effective
4 2 - 2
TOTAL 48 18 18
91 2017
SEMESTER III
92 2017
13. Food Science and Nutrition
NO. ITEMS DESCRIPTIONS
1. Course Name FOOD SCIENCE AND NUTRITION
2. Course Code BHM 6301
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 24 38 126
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 26 0 64 160
8. Credit Hours 4
9. Prerequisite (if any) None
10. Course Objective To have an understanding of nutrition and its importance in the food
industry
11. Course Learning
Outcomes
After finish this module, student should be able to :
7. The role of food service industry in food science
8. Planning menus with nutrition in mind
12. Course
Description/Synopsis
The students should get an understanding of how nutrition and food
science studies benefits the food service industry
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
93 2017
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References(Text
Book)
Roday, S.(2014) Food Science and Nutrition, (fifth Ed), New Delhi;
Oxford Press
94 2017
18. Course Outline:
UNIT Lesson Plan Lecture Tutorial ILT
1 Introduction to Food Science:
Need of convenience foods 3 1 3
2
Food Science Concepts:
Basic units of length, area, volume and weight
Density, temperature
Important terminologies
5 3 3
3
Carbohydrates:
Introduction
Classification of carbohydrates
Types of food starch
Cereals and cereal products
Sugar
Soluble fibers
Uses of carbohydrates in food preparation
9 4 4
4
Proteins:
Classification of protein
Milk
Eggs
Meat
Pulses
6 2 4
5
Fats and Oils:
Introduction
Structure
Rancidity
Effects of heat on fat and oil
Popular fats and oil available
Nuts and oilseeds
Commercial use of fats and oil
9 4 5
6
Introduction to Nutrition:
Relation of food and health
Food and its function
Classification of nutrients
7 2 3
7
Vitamins:
Introduction and classification
Fat soluble vitamins
Water soluble vitamins
Effects of cooking on vitamins
7 3 5
8
Balanced Diet:
Recommended dietary
allowance
8 2 5
95 2017
Basic food groups
Food pyramid
9
Menu planning and mass food production:
Introduction
Factors influencing meal planning
Planning balanced meals
Special nutritional requirement
Effect of quantity cooking and processing of nutrients
9 3 6
Total 64 24 38
96 2017
14. Accounting for Hospitality
NO
. ITEMS DESCRIPTIONS
1. Course Name Accounting for Hospitality
2. Course Code BHM 6302
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ------
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 19 0 28 95
Quizzes 6 3 6 15
Assignment 2 1 4 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 56 23 0 58 137
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective To learn basics in accounting related to hospitality sector
11. Course Learning
Outcomes
After finish this module, students should be able to :
3. Identify different types of accounting procedures followed in
hotels
4. Understand the bookkeeping procedures and basic principles in
accounting.
12.
Course
Description/Synopsi
s
This course will give students the basic knowledge of accounting and
also provide the systems the accounting department uses in hotels.
97 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation –
Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Financial Accounting for Hotels, Prasanna Kumar J.P., Linda Nalini
Daniel
MruthyunjayaV. Pagad
98 2017
18. Course Outline:
UNIT LESSON PLAN Lecture Tutorial ILT
1
Overview of Accounting:
Meaning of Bookkeeping
System of Bookkeeping
Accounting
Accounting Systems
Accounting Concepts
Accounting Conventions
Generally Accepted Accounting Principles ( GAAPs)
User of Accounting Information
Relationship between accounting and other disciplines
Accounting terminology
Account
6 2 6
2
Proof of Transactions , Nature and Usage:
Cash Bill
Credit Bill/Invoice
Receipt
Voucher
Debit Note
Credit Note
Pay in slip
4 1 2
3
Book of Accounts - Journal
Analysis of business transactions
Points to be noted while passing Journal Entries
3 2 2
4
Books for Accounts – Ledger
Need of Ledger
Distinction between Journal and Ledger
Proforma of a ledger
4 2 2
5
Books of Accounts – Subsidary Books
Purchase book
Sales Day book (Journal)
Purchase returns ( Journal) book
Sales Return (Journal) Book
Cash Book
Petty Cash Book
5 2 2
99 2017
6
Bank Reconciliation Statement
Significance of bank Reconciliation Statement
Passbook
3 2 2
7
Trial Balance
Features of Trial Balance
Objectives of Preparing Trial Balance
Errors and Classification of errors
Rectifying Entry
4 2 2
8
Final Accounts
Trading Account
Profit and Loss Account
Need for Profit and Loss Account
Balance Sheet
Types of Expenditure
Types of Assets
Grouping or Marshalling a Balance Sheet
Difference between profit and loss account and balance
sheet
Final Account and Adjustments
Integrated Final Accounts and Statements
Shortcut to Adjustments in Final Account
7 2 2
9
Accounting Systems in hotel
Introduction
Department account in hotel
Uniform system of hotel accounting (USHA)
Analysis of Income Statement
3 1 2
10
Hotel Front Office Accounting
Receiving of Advance/Deposit
Guest Billing
Methods of settlement of Guest’s Bill and Care needed
Raising of vouchers , their authorizing and posting
Visitor’s Tabular ledger (VTL)
City Ledger
Cash Summary
Front office trial balance
Basic Operational Ratios
Night Auditing
3 1 2
11 Accounting reports and formats
Introduction 3 1 2
12 Internal Check, Internal Control, internal Audit and Mechanized
Accounting 3 1 2
Total 48 19 28
100 2017
15. Food Production Management
NO
. ITEMS DESCRIPTIONS
1. Course Name FOOD PRODUCTION MANAGEMENT
2. Course Code BHM 6316
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ----
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 22 16 29 131
Quizzes 2 1 3 6
Assignment 2 1 3 6
Mid Sem Exam 10 10
Final Exam 10 10
Total 68 24 16 55 163
8. Credit Hours 4
9. Prerequisite (if any) BHM 6314
10. Course Objective To learn more detailed aspects in kitchen operation and management
skills
11. Course Learning
Outcomes
After finish this module, students should be able to :
7. Hot kitchen and its basic preparations
8. Pastry kitchen and its basic preparations
12.
Course
Description/Synopsi
s
To have an understanding of main kitchen operation and pastry
kitchen operations
101 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning in
class and teamwork
during assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Bali,P.S. (2014)Food Production Operations. Second Ed. Oxford
university press, India
Bali, P. V. (2012), International Cuisine & Food Production
Management (Second Ed.). New Delhi: Oxford Press Publication
102 2017
18. Course Outline:
UNIT Lesson Plan Lecture Tutorial Practical ILT
1
Basic Commodities used in bakery and pastry:
Flour; Structure of Wheat grain; Types of flours;
Gluten – free flour; Raising agents; Fats and Oils;
Usage of fats and oils in cooking and Baking;
Rendering the fat; Clarifying Butter; Milk and Dairy
products; Cream; Sweeteners
5 2 2
2
Bread Fabrication:
Understanding Baking
Ingredients used in Bread Making
Principles behind Bread Making
Basic faults in Bread Making
Equipments used in Bread Making
5 1 2
3
Basic Sponges and Cakes:
Pastry techniques and principles; Sifting; Creaming;
Whisking; Rubbing In; Folding In; Docking; Blind
Baking; Pinning and Rolling; Piping; Laminating;
Icing; Ingredients used in sponge making; Principles
behind making of sponge; Baking and cooking of
sponges; Basic Sponges; Points to be kept in mind
while making sponges and cakes; Equipment used in
sponge and cake making
6 2 3 3
4
Pastes, Creams , Fillings and Sauces:
Pastes; Short Crust paste; Sweet Paste; Choux Paste;
Marzipan;
Almond Paste; Touille Paste; Puff Pastry; Creams;
Pastry Cream; Crème Chantilly; Caprice Cream; Butter
Cream
Lemon Cream; Ganache; Sauces; Adding flavor to the
pastry sauces; Common fault in sauce Making
5 2
2
5
Chocolate
Introduction; History of Chocolate, Chocolate
production; types of chocolates; Tempering of
chocolate and its application, Cooling chocolate; uses
of chocolate; tools and equipment; storage of chocolate
4 1 3
6
Ice Creams and Frozen Desserts
Introduction; Types and classification of frozen
desserts/Ice Cream; commodities & equipment used in
making frozen desserts; storage and service of Frozen
Desserts
4 1 2
7
Cookies and Biscuits
Introduction; preparation of simple cookies; types of
cookies; uses of cooking; common faults in cookie
preparation
2 2 3 2
103 2017
8 Western Cuisine
Introduction; Italian Cuisine; Mexican Cuisine 5 2 3 2
9
European Cuisines
Introduction; French Cuisine; Cuisine of the UK
German Cuisine 6 2 2 2
10 Western Plated Food
Introduction; Concept of plate presentations 4 1 2 2
11 Oriental Cuisine
Introduction; Chinese Cuisine; Japanese Cuisine; Thai
Cuisine; Malaysian Cuisine
6 2 3 2
12
Communication in Kitchen
Introduction; Common terminology used in Kitchen;
Cooperation with other departments; Miscellaneous
forms used within the kitchens
4 2 2
13
Production Management
Introduction; Kitchen Organization; Allocation of work
Duty Rosters; Production planning and Scheduling
Production Quality and Quantity Control; Forecasting
and Budgeting; Yield Management
8 2 3
TOTAL 64 22 16 29
104 2017
16. Beverage Study
NO
. ITEMS DESCRIPTIONS
1. Course Name Beverage Study
2. Course Code BHM6120
3. Status Theory +Practical
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ----
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 24 16 24 128
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 30 16 50 166
8. Credit Hours 4
9. Prerequisite (if any) BHM6244
10. Course Objective
To learn bar operations and control. This course will also cover the
Food and Beverage service’s sales and marketing and human resource
aspects.
11. Course Learning
Outcomes
10. To learn bar operations and control
11. Promotions through sales and marketing in food and beverage
service
12. Human resource for Food and beverage service
12.
Course
Description/Synopsi
s
The students will have a good understanding and knowledge about the
bar operations and control. Hiring and maintaining staff in food and
beverage department and marketing tactics in Food and Beverage
Service.
105 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communicatio
n
Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Singaravelavan, R. (2014), Food and Beverage Service (Ninth
Ed.). New Delhi: Oxford Press Publication
106 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Beverage – I (Non Alcoholic Beverages)
Classification of beverages
Classification of non alcoholic beverages
Types of coffee beans
Coffee Production
Methods of preparing coffee
Varieties of coffee prepared from Espresso
method
Faults in coffee
Tea Production
Varieties of teas
Tray setup for teas and coffees in different
formats
8 2 4 2
2
Beverage – II (Alcoholic Beverages)
Classification of Alcoholic Beverages
Fermentation, types of yeast and products
derived from fermentation process
Distillation – Pot still and Patent still, products
derived
Alcoholic Strengths
6 2 2
3
Wine
Classification of Wine
Constituents of Grapes and major varieties for
wine production
Factors Influencing Character of Wine
Characteristics of Wine
Faults in Wine
Wine Tasting procedure – wine tasting wheel
Naming of Wine
Service of wine
8
2 4
2
4
Wine Making
Process of Still Winemaking (Red, White and
Rose)
Process of making Sparkling wine and
Champagne
Types of Champagne
4
2
2
107 2017
5
Fortified Wines
Types of Fortified Wines
Sherry Production
Port Production
Vermouth and Bitters
6
2
2
6
Wines of France, Italy, Germany
French wines laws and classifications of French
wines
French Wine-Producing regions
Italian Wine law and classifications
Italian Wine producing regions
German Wine classification
German wine producing regions
6 2 2
7
Food and Wine
Guidelines for pairing wine and food
Problem Dishes
Wine and food suggestion
Wine List types
3
2 2
8
Beer
Ingredients for Beer Production
Production of Beer
Beer manufacturing terms
Strength of beer
Types of beer
Faults in Beer
Storage of Beers
Cider and Perry
5 2 2
9
Brandy
Production of Brandy
Classification of Brandy 2 2 2
10
Whisky, Gin, and Rum
Production of Whisky
Classification of Whiskeys
Whisky based cocktails
Production of Gin
Classification of Gin
Gin based cocktails
Production of Rum
Classification of Rum
Rum based cocktails
6 2 2 2
108 2017
11
Vodka, Tequila, Liqueurs
Production of Vodka
Classification of Vodka
Vodka based cocktails
Production of Tequila and Mezcal
Classification of Tequila
Tequila based cocktails
Types of Liqueurs
6 2 2
2
12
Service of Alcoholic Beverage
Introduction
Service of wine
Service of Beer
Service of Liquor
Service of liqueurs and other beverage
Service of cocktails and Mocktails
Service of soft beverages
4 1 4 2
TOTAL 64 24 16 24
109 2017
17. Hospitality Human Resource Management
NO ITEMS DESCRIPTIONS
1. Course Name Hospitality Human Resource Management
2. Course Code BHM6193
3. Status and
Nature Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 16 22 86
Quizzes 3 2 3 8
Assignment 3 2 3 8
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 20 48 122
8. Credit Hours 3
9. Prerequisite (if
any) BHM6163
10. Course
Objective To provide students with fundamentals of human resource management.
11. Course Learning
Outcomes
After finish this module, students should be able to :
To address the full scope of human resources management issues for the
hospitality industry
To understand the legal restrictions and legislation applied to human
resources
12.
Course
Description/Syn
opsis
This course will cover:
Introduction to Contemporary Human Resources Management
Ethnic Diversity in the Hospitality Work Place
The Labor Market and Hospitality Recruitment
Selection, Hiring and Placement
Hospitality Orientation and Training Programs
Development Programs, Coaching and Team Building
Evaluating Performance and Employee Retention
Compensation and Benefits
Progressive Discipline, Counseling and Exiting the Organization
13. Transferable
Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
110 2017
Communicati
on
Written and verbal
communication skills
Written assignment and
presentation
14 Mode of delivery Lecture, Collaborative Learning and Tutorial
15.
Assessment
Method and
Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D
(54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Human Resource Management in the Hospitality Industry : A
Practitioner's Perspective, 2004, Dana V. Tesone, Prentice Hall,
0131100920
Introduction to Human Resource Management in the Tourism &
Hospitality
2007, NurhazaniMohdShariff, Prentice Hall, 978-983-3927—04-3
111 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Introduction to HRM( management) and HRD(
development)
Evolution
Concept& Definition of HRM
Concept and definition of HRD
HRM Vs Personnel management
Importance of human resources in the
hospitality industry
HRM Vs HRD
HRD process
Role of HRD
Objectives of modern hospitality HRD
departments
Responsibilities of HRD manager
7 2 4
2.
Human Resource Planning
Concept
Vision, mission, culture and strategy of
organization
Importance of human resource planning
Objectives of HR planning system
6 1 2
3.
Job Analysis , Job Description and Job
Specification
Concept, methods and uses of job analysis
Job description
Job specification
4 1 2
4.
Recruitment, selection and socialization
Recruitment – Definition
Recruitment policies
Recruitment- Sources in Hospitality industry
Meaning and process of selection methods
and techniques
Appointments and joining formalities
Definition, Purpose and Process of
Socialization and Orientation
6 3 3
5.
Training and Development
Concept and objectives
Training process
Training needs analysis
Training techniques in Hospitality industry
Evaluation of training
5 3 2
6. Performance Appraisal 7 2 4
112 2017
Concept, objectives and importance of
performance Appraisal
The need for Performance appraisal in
Hospitality
Types of Performance appraisal
Appraisal process
Performance counseling
Concept of reward and reward management
Types of reward
7.
Compensation and Benefits
Concept and meaning of compensation and
benefits
Types of benefits
New Compensation Strategies
Does money motivate people?
Determinants of compensation package
Competency-Based Pay
Variable Pay Plans
Fringe Benefits.
7 2 3
8.
Employee relations
Concept of employee relations in hospitality
industry
Concept and benefits of Union
Managing grievance and discipline
Employee social programmes
Employee exit
6
2
2
TOTAL 48 16 22
113 2017
18. Hotel French
NO
. ITEMS DESCRIPTIONS
1. Course Name HOTEL FRENCH
2. Course Code FRN 1001
3. Status Theory
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ----
6. Semester/Year Semester 3/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 21 25 88
Quizzes 3 3 3 9
Assignment 3 4 3 10
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 28 51 127
8. Credit Hours 3
9. Prerequisite (if
any) NONE
10. Course Objective
This course aims to enable the students to pronounce the hotel
terminology correctly, explain and write French menus, understand the
basic French Experiences / Greetings / Numerical / Etiquettes and Ethics
and converse in basic hotel French
11. Course Learning
Outcomes
After finish this module, students should be able to :
Develop skills that will enable them to communicate orally and to some
degree in writing in personal and career context with speakers of another
language and with people of other nationalities who have also learned
this language.
Express them within another framework, linguistically and culturally.
A greater understanding of people across national barriers by giving
them a sympathetic insight into the way of life and ways of thinking of
the people who speak the language they are learning.
Read another language with comprehension so that they may keep
abreast with the development in the hotel and restoration business in
France and other French speaking countries.
Increased knowledge of French culture and French cuisine vocabulary.
12.
Course
Description/Synop
sis
Introduction into written expression and intensive practice will be
provided on basic grammatical structures. The core vocabulary is
approximately 900 words.
13. Transferable Skills SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
114 2017
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment
Method and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55), D
(54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17.
Text Book Teacher Manual
References
Compulsory Reading
Escales 1, Méthode de français 2001
Jacques Blanc, Jean-Michel Cartier, Pierre Lederlin
Publisher: © CLE International/HER,
ISBN : 209-033153-4
Champion 1, Méthode de français 2001
Annie Monnerie-Goarin,
Evelyn Siréjols
Publisher: © CLE International/HER,
ISBN: 209-033671-4
Course objectives
This course aims to enable the students to pronounce the hotel terminology correctly, explain and write
French menus, understand the basic French Experiences / Greetings / Numerical / Etiquettes and Ethics
and converse in basic hotel French.
Contents
Introduction and importance of knowing French in hospitality industry , guide to pronunciation,
familiarization with French accents, hotel terminology, types of menus, layout of menus, kitchen
&restaurant staffs, vegetable & meat cuts , method of preparation ,descriptive terms of vegetables
,greetings, idiomatic expressions, etiquette , number from 1 to 1000 , months, date ,time, weather,
simple sentences with their conjugation, negative & interrogative sentences, situational conversations
for restaurant and front office.
115 2017
18. Detailed course
Unit Lesson Plan Lecture Tutorial ILT
1 Importance of knowing French in hotel industry / French
alphabets 2 1 1
2 French accents (certain signs) & their function 2 1 1
3 Pronunciation vowel /consonants /nasal sounds 4 2 2
4 Types of menu / layout of menu 2 1 1
5 French vegetables with their gender (le , la . l ' les ) 2 1 1
6 Method of preparations of food 2 1 1
7 Vegetables & meat cuts 2 1 1
8 Restaurant vocabulary using article indefinite (un ,une des ) &
dialogues 3 1 1
9 Descriptive terms of vegetables & fruits 1 1 1
10 Some useful terminology 2 1 1
11 Greetings / Basic expressions / Etiquettes 2 1 1
12 French verbs & their conjugation(Regular / Irregular) 5 1 3
13 Professions / nationality / hobbies 3 1 1
14 Simple affirmative / negative / interrogative sentences
3 1 2
15 Day / month/ date / time/ weather
5 2 3
16 Numbers from 1 to 50,000
2 1 1
17 Front office dialogue
2 1 1
18 Kitchen dialogue
2 1 1
19 Housekeeping dialogue
2 1 1
Total 48 21 25
116 2017
SEMESTER IV
117 2017
19. Food and Catering Management
NO. ITEMS DESCRIPTIONS
1. Course Name FOOD AND CATERING MANAGEMENT
2. Course Code BHM 6317
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -------------------------------
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 26 26 100
Quizzes 2 1 3 6
Assignment 2 1 3 6
Mid Sem Exam 10 10
Final Exam 10 10
Total 52 28 52 132
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
This course is designed to provide the student detailed marketing
procedure. This course is basically designed to help the students who
would like to major in marketing.
11. Course Learning
Outcomes
After finish this module, students should be able:
1. To understand different catering operations
2. To develop strategies in catering management
12. Course
Description/Synopsis
The chapters will covered :
1. Different types of catering
2. How to establish and manage a catering organization
118 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s
observation –
Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References PROFESSIONAL CATERING, Stephen B. Shiring Sr., Cengage
Learning
119 2017
18. Course Outline:
Week Lesson Plan Lecture Tutorial Practical ILT
1
TYPES OF CATERING
3 Catering Segments
On premises and off premises
Benefits of off premise catering
Home-Based catered and its
advantages
3 2 2
2
THE CATER AND THE CLIENTS
Why do clients decide on a
caterer
Social catering
Corporate catering
What experience teaches
Word of mouth vs referral
Disadvantages of social catering
4 2 2
3
ESTABLISHING THE RIGHT
KIND OF CATERING FOR YOU
Carving the catering market
Who is the caterer ( questions to
ask before hiring a caterer)
Mission statement and purpose
Stakeholders
Strategic vision
SWOT analysis
4 2 2
4
THE SEVEN FUNCTIONS OF
CATERING
Formulating the strategic plan
for the event
Executing the operational tasks
Organizing resources
Matching equipment needs to
requirements
Implementing the plan
Controlling the event by use of
financial tools and
predetermined standards
Obtaining insurance coverage
and ensuring all legal concerns
are covered by a contract
5 2
2
5
PLANNING – THE BASIC
CATERING
Formulating a catering plan
4 2 2 2
120 2017
Blue print
Menu – A tactical plan
Standardized menu
Post event meetings
Barriers of planning an event
Long term development and exit
plan
HACCP
6
OPERATIONS – EXECUTION OF
TASK
Operational tasks
Standardized recipes
Signature recipes
Base recipes
Recipe development
Flow of food through the entire
operation
Convenience foods advantages
and disadvantages
Speed scratch cooking
Field testing
Advantages of a catering menu
Branded menu items
Principal
Food preparation
5 2 2 2
7
ORGANIZING THE EVENT
Organizing tasks
Organizing the event
Catering Management Tasks
Finding the right supplier
Market intermediaries
Portion control
Ordering, receiving, storage
control and inventory
management
4 2
1
2
8
PROCURING EQUIPMENT
Tableware
Methods of obtaining
equipment
Professional Equipment
Supplier
Consultants and Architects
Cash and carry business
4 2 2
121 2017
Internet sites
Rentals
Equipment auctions (advantages
and disadvantages)
The structured buying model
9
IMPLEMENTING
Service and service standards
Creating an employee support
culture
Uniform
Types of service styles
(Russian, American , French)
Buffet service - food handling
tips
3 2 2 2
10
CONTROLLING
Prime cost
Elements of control
Multiple meanings of control
Cash flow
Pricing the event
Professional Service Companies
Code of ethics
The financial component
Accounting function
3 2 2
11
UNDERSTANDING RISK
MANAGEMENT AND LEGAL
ISSUES
Risk management
Safety and health of catering
professionals
Hazards
Safety committees
Insurance and its importance
Contracts
Banquet Event Order
3 2 2
12
BEVERAGE MANAGEMENT
Forming a beverage plan
Indoor bar
Outdoor bar
Beverage contracts
Beverage packages
Bar equipment list
3 2 2 2
122 2017
13
CONFLICT RESOLUTION
Dimensions of conflicts
Negotiation
Discussion stage
Dealing with people using
people skills
Mutual agreement
3 2 1 2
TOTAL 48 26 10 26
19. Mapping of the Course to Program Outcomes:
NO. COURSE OUTCOMES
PROGRAM OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO10
1. To understand different
catering operations
X X X
2. To develop strategies in
catering management
X X X
123 2017
20. Introduction to Economics
NO. ITEMS DESCRIPTIONS
1. Course Name INTRODUCTION TO ECONOMICS
2. Course Code ECO6701
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---------------------------
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 20 20 104
Quizzes 6 6 6 18
Assignment 6 6 6 18
Mid Sem Exam 10 10
Final Exam 10 10
Total 76 32 52 160
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective
The purpose of the course is to develop the economic way of thinking
and make the students ready to use logic and methods of economic
analysis in their further studies.
Specifically the course aims at:
- giving students a solid grasp of macroeconomic analysis at the
intermediate-level using both graphical and algebraic techniques;
- ensuring students can apply macroeconomic analysis to the study
of contemporary and historical economic problems;
- broadening the students’ knowledge in the field of
macroeconomics;
- Developed the students’ abilities to write essays and understand
and critically discuss economic literature.
11. Course Learning
Outcomes
On successful completion of this module students will be able to:
1. Use macroeconomic models to analyze the impact of various
economic changes, including those that arise from government
policy actions;
2. Produce coherent and well-argued critical explanations of and
solutions for a wide variety of macroeconomic problems;
3. Apply macroeconomic analyses to the analysis of real-world
124 2017
economic problems in economies such as those of the EU, US
and Japan;
4. identify the appropriate model to use to consider a particular
macroeconomic problem or question and to consider the
analysis critically
12. Course
Description/Synopsis
i. Introduction of Macroeconomics
ii. National Income and Product
iii. Effect of inflation
iv. Demand side of National income and Product
v. Planned investment
vi. National Income and Product
vii. Monetary Economies
viii. Creation of bank credits
ix. Inflation
x. Unemployment
xi. Issues pertaining to International economic
xii. Balance of payments
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Business Economics, K. Jothi Sivagnanam, R.Srinivasan
125 2017
18. Course Outline
UNIT Lesson Plan Lectur
e Tutorial ILT
1 Economics : An Introduction
Meaning and Definitions
Nature and Scope
Basic Economic Problems
Positive and Normative
Economics
Micro and Macro Economics
8 2 2
2 Business Economics
Nature, Scope , Role , Concepts ,
Efficiency and Time Element
6 2 2
3 Demand
Introduction
Law of Demand
6 2 2
4 Elasticity of Demand
Measurement
Factors determining Elasticity of
demand
Importance of Elasticity
6 2 2
5 Supply
Introduction
Law of supply
Elasticity of supply
Market Equilibrium
6 2 2
6 Theories of Consumer Behaviour I
Laws of diminishing marginal
utility
Laws of equi-marginal utility
Cardinal and ordinal utility
Theories of risk management
8 2 2
7 Theories of Customer Behaviour II
Indifference Curve Approach
Equilibrium Conditions
5 2 2
8 Laws of Production
Short run cost and Long run cost
Economic scales
Break Even analysis
5 2 2
9 Market Structure
Perfect Competition
Monopoly
6 2 2
126 2017
Monopolistic Competition
Duopoly
Oligopoly
10 Pricing Techniques
Pricing Discrimination
Mark up pricing
Peak load pricing
Transfer pricing
Skimming pricing
Penetration pricing
8 2 2
TOTAL 64 20 20
Mapping of the course/module to the Program Learning Outcomes:
NO. Course Outcomes
Program Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
1. Use macroeconomic models to analyze the
impact of various economic changes,
including those that arise from government
policy actions;
√ √
2. Produce coherent and well-argued critical
explanations of and solutions for a wide
variety of macroeconomic problems;
√ √
3. Apply macroeconomic analyses to the
analysis of real-world economic problems in
economies such as those of the EU, US and
Japan;
√ √ √
4. Identify the appropriate model to use to
consider a particular macroeconomic
problem or question and to consider the
analysis critically.
√
√
127 2017
21. Organizational Behaviour
NO
. ITEMS DESCRIPTIONS
1. Course Name ORGANIZATIONAL BEHAVIOR
2. Course Code BHM 6116
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 24 20 108
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 30 46 160
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective
To reflect upon student own beliefs, assumptions, and behaviors with
respect to how individuals, groups, and organizations act in order to
expand your options of approaches and increase your own
effectiveness.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Describe Organizational Behavior Essentials, explain methods
to improve cross cultural skills
2. Describe the power of teams in hospitality
3. Describe about managing time & Stress
4. Describe promoting Creativity& Goal setting
5. Describe how to managing conflict
6. Explain about Employees Counseling
7. Describe Power and Politics in Organizations
8. Explain the types of Leadership
12. Course
Description/Synopsis
This course deals with human behavior in organizations. Conceptual
frameworks, case discussions, and skill-oriented activities are applied
to course topics which include: motivation, learning and
development, group dynamics, leadership, communication, power
128 2017
and influence, change, diversity, organizational design, and culture.
Class sessions and assignments are intended to help participants
acquire skills and analytic concepts to improve organizational
relationships and effectiveness.
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Organizational Management and Organizational Behaviour
By Laurie J.Mullins
129 2017
18. Course Outline:
UNIT LESSON PLAN Lecture
Tutoria
l
Practica
l ILT
1 Working with people
The behavior of people
The meaning of work
Influences on behavior
A behavioral science approach
Understanding attitudes
Attitude measurement
The importance of cultural difference
7 3 2
2 Perception
The process of Perception
Screening and selection of stimuli
Applications within the hospitality industry
Interpersonal perception
Selective perception
The halo effect
Stereotyping
Sex stereotyping and gender
Transactional analysis
The Johari window
Frustration – induced behavior
The physiological contract
9 3 3
3 The nature of Managerial work
The nature of management
The process of management
Essential nature of managerial work
Principles of Management
Managerial roles
7 3 2
4 Managerial style and behavior
Managerial behaviour
Manager’s attitude towards people
The managerial/leadership grid
Management by objectives
Potential benefits and criticisms of MBO
Personality profile of hospitality managers
The attributes of a hospitality manager
Hard and soft skills of management
8 3 3
130 2017
5 Organizational processes and structure
The importance of organizational structure
Approaches to organization, structure and
management
The classical approach
Bureaucracy
The human relations approach
The systems approach
The contingency approach
The informal organization
8 3 3
6 Group behavior and performance
The nature of work groups
Influences over behavior
The need for teamwork
Creating team effectiveness
Formal and Informal groups
Benefits of group membership
8 2 1 2
7 Effective group development
Developing effective groups
Characteristics of a successful group
The performance of groups
Channels of communication
Membership of successful teams
Role relationship
Role conflict and role stress
Behavior of individuals in groups
8 3 2
8 Managerial leadership
The nature of leadership
Management and leadership
The leadership relationship
The qualities or trait theories
Leadership characteristics of hospitality
managers
The functional or group approach
Leadership as a behavioural category
Managerial behavior and leadership style
Transactional or transformational
leadership
9 3 3
TOTAL 64 23 1 20
131 2017
19. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO2 PO
3
PO4 PO
5
PO
6
PO
7
PO
8
PO9 PO10
1. Describe
Organizational
Behavior Essentials,
explain methods to
improve cross cultural
skills
X X X X
2. Describe the power of
teams in hospitality X X X
3. Describe about
managing time &
Stress X X X
4. Describe promoting
Creativity& Goal
setting X X X
5. Describe how to
managing conflict X X X
6. Explain about
Employees Counseling X X X X
7. Describe Power and
Politics in
Organizations X X X X
8. Explain the types of
Leadership X X X
132 2017
22. ENTREPRENEURSHIP
NO
. ITEMS DESCRIPTIONS
1. Course Name ENTREPRENEURSHIP
2. Course Code BHM 6123
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff ---------------------------
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 27 18 93
Quizzes 3 1 3 7
Assignment 3 1 3 7
Midterm Exam 10 10
Final Exam 10 10
Total 54 29 44 127
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
The Entrepreneurship course will provide the students with a
pragmatic understanding of what it takes to start a business & will
also give insight that who can become an entrepreneur.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Realistic understanding of what it takes to start a business.
2. How to develop a business plan.
3. Will learn to analyze the capital needs for a project and ways
to obtain finances for the same.
4. Will learn to foresee the impediments when planning for a
new business.
12. Course
Description/Synopsis
The course will cover entrepreneurship, & will impart the ability to
foresee the business conditions & to develop a business plan
accordingly.
133 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation – Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Fundamentals of Entrepreneurship, 2
nd edition, By H.Nandan, PHI
Learning private limited
134 2017
18. Course Outline:
UNIT Lesson Plan Lecture Tutorial Practica
l ILT
1
Concept of Entrepreneurship and
Entrepreneur
Nature & essential features of
entrepreneurship
The entrepreneur
Functions & of entrepreneur
Qualities & skills for an entrepreneur
Role of creativity & innovation in
entrepreneurship
Ethics & the entrepreneur
6 3 2
2
Different forms of Entrepreneurship
Small business entrepreneurship
Types of ownerships & choosing the form
of ownership
Franchise
Corporate entrepreneurship
Intrapreneurship
6 3 2
3
Entrepreneurship – Roles In Different
Environment
Government as entrepreneur
Entrepreneurship in service industry
GAATs
Growing importance of service industries
5 3 2
4
The Entrepreneur and The Law
Legal protection
Patents
Design
Trademarks
Copyrights
Intellectual property rights
5 3
2
5
Promotion of Venture
Opportunity analysis
SWOT analysis
Internal & external environment analysis
Technological competitiveness
Setting up new unit- legal requirements
6 3 2
6
Financing New Ventures
Investment decisions
Financing means & sources
Venture capital
5 3 2
135 2017
Govt. grants
7
Project Planning and Feasibility Studies
Project
Project life cycle-Models
Project planning
Feasibility studies
5 2
2
2
8
Product and Process Development
Product
Product development
5 3 2
9
Product Pricing
Objectives
Pricing: primary factors
Basic pricing policies
Marginal cost pricing
Break-even point
Specific strategies
5 3 2
10
Business Development Plan - - 4
TOTAL 48 26 6 18
19. Mapping of the Course to Program Outcomes:
NO. COURSE OUTCOMES
PROGRAM OUTCOMES
PO1 PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO10
1. Pragmatic understanding
of what it takes to start a
business. X X X
2. Develop a business plan X X
3. Analyze different cases
and firms and understand
the details of obtaining of
capital to finance the
venture
X X X
4. Evaluate and analyze real
business situations X X X
136 2017
23. Restaurant Business Operation/Analysis
NO. ITEMS DESCRIPTIONS
1. Course Name RESTAURANT BUSINESS OPERATION/ANALYSIS
2. Course Code BHM6254
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -----------------------------
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 30 30 124
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 36 56 162
8. Credit Hours 4
9. Prerequisite (if any) BHM 6120
10. Course Objective
The objective is to provide students with practical knowledge and
tools on how to operate a profitable small or medium-size restaurant
business.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Discuss reasons why some people open restaurant.
2. List some liabilities of restaurant operation.
3. Knowing how the restaurant operates.
12. Course
Description/Synopsis
Students will understand the importance of explicit industry analysis,
market research and business planning in a successful trade. Also a
large emphasis is put on accurate staff planning as well as motivating
the staff to achieve the best results in business.
137 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation –
Rubric
Communication Written and verbal
communication skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Restaurant Management , Customers, Operations and Employees
3rd
Edition, Robert Christie Mill, Pearson
138 2017
18. course outline:
UNIT LESSON PLAN Lecture Tutorial Practical ILT
1 Introduction
Source of information for industry trends 7 2
3
139 2017
Service and Menu price
Failure to increase sales
Menu Development
Why restaurant fail
Success factors
2
Understanding the Customers
Market categories
Trend analysis
Traditional research
Early adopters
6 3
3
3
Developing a Marketing Plan
6 Steps for developing a marketing plan
3 Parts of Marketing Audit
Selecting Target Markets
Position the Property
Determining the marketing objectives
Develop and implement action plans
Monitor and evaluate the marketing plan
8 4
4
4
Pricing and Designing the menu
Importance of Menu
Menu content
Menu pricing
Pricing methods – Factor / cost multiplier
method
Measuring menu strength – Average
Check, Range, Menu Scoring, Menu
Engineering
Menu design – Cover, Materials,
Placement, Menu Description, Typeface,
Verbal Pictures
9 2
4
4
5
Delivering High quality service
Service Problems
Service gaps – Lack of Knowledge, Lack
of Standards, Lack of Performance and
Promising too much
Plan of Attack
7 3
3
6
The Physical plant
Front of house – Layout
Front of House – Atmosphere
Back of house – space requirement
Back of house – work design
7 2
1 3
140 2017
19. Mapping of the Course to Program Outcomes:
7
Kitchen equipment and interiors : Selection ,
Maintenance and Energy management
Equipment selection
Equipment types
Interior surfaces
Equipment maintenance
Energy management
7 3
1 4
8
Sanitation and Food Safety
Role of Manager
Major sanitation problems
HACCP
Preventive procedures
Employee habits
7 3
3
9
Restaurant Manager
Industry Challenges
Industry solutions
6 3
3
TOTAL 64 25 6
30
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO2 PO
3
PO
4
PO5 PO
6
PO7 PO
8
PO
9
PO1
0
1. Discuss reasons why
some people open
restaurant. X X X
2. List some liabilities of
restaurant operation. X X
3. Knowing how the
restaurant operates. X X X
141 2017
24. Hospitality Service Marketing
NO. ITEMS DESCRIPTIONS
1. Course Name HOSPITALITY SERVICE MARKETING
2. Course Code BHM 6111
3. Status CORE
4. Level B. Sc.(Hons) Hospitality Management
5. Academic Staff -------------------------
6. Semester/Year Semester 4/ Year 2
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 27 18 93
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Exam 10 10
Final Exam 10 10
Total 54 29 44 127
8. Credit Hours 3
9. Prerequisite (if any) None
10. Course Objective
This course will provide much needed exposure to the students to
various aspects of Marketing and its importance in the hospitality
industry.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Students will have understanding that marketing and its
management plays an important role in corporate.
2. Will have understanding that service industry actually stands
on marketing strategies.
3. Students will be familiar with the concept of marketing
management and know what kind of tasks a marketing
manager/director has to perform in a hospitality company.
4. Will be able to develop new and critically evaluate existing
marketing strategies and plans.
12. Course
Description/Synopsis
This course explores marketing of services is different from
marketing of goods, and its role & contribution in national economy.
142 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s
observation – Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Marketing for Hospitality and Tourism
Philip Kotler, John T.Bowen, James C. Makens
Pearson – 5th
Edition
143 2017
18. Course Outline:
UNIT LESSON PLAN Lecture Tutorial Practical ILT
1
Marketing for hospitality and Tourism
Relevance of Marketing in hospitality
industry
Understanding the market place and
learning to convert customer’s needs into
profit
Designing & creating an atmosphere where
needs can be created for customer
Preparation of integrated marketing plan
Building profitable customer relationships
& capturing customer values
6 3
2
2
Service Characteristics of Hospitality and
Tourism Marketing
The service culture
Management strategies for service
business
4 3
2
3
Marketing Information System and Marketing
research
Marketing information and customer
insight
Marketing research & its role in a service
company
International Marketing research & use of
technology for the purpose
Ways of collecting internal & external
information
5 3
2
4
Consumer markets and consumer buying
behavior
Personal characteristics & consumer
perception affecting consumer behavior
The buyer decision process
Converging buyers perception into reality
5 3
2
5
Market segmentation, targeting and positioning
Segmentation of the market
Targeting the right segment at right
occasion
Global & local positioning
4 3
2
6
Pricing Products : Pricing considerations,
approaches and strategy
Important elements for setting the process
when setting prices
Universal pricing approaches
5 3
2
144 2017
Pricing strategies
Adjusting the Changes in pricing
7
Promoting products: Communication and
promotion policy and advertising
The promotion mix
Integrated marketing communications
Steps in developing effective
communication
Establishing the total marketing
communication budget
Advertising
Major decisions in advertising
6 3
2
8
Professional sales
Nature of hospitality sales
Sales force objective
Sales force structure and size
Organizational the sales department
Relationship marketing and strategic
alliance
Recruiting and training professional sales
force
Managing sales force
7 3
2
9
Direct and Online Marketing: Building
customer relationships
Customer database and direct marketing
Building relationships
Traditional format of direct marketing
Digital direct marketing technologies
Online Marketing
6 3
2
TOTAL
48 27 18
145 2017
19. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO
1
PO2 PO
3
PO4 PO
5
PO6 PO
7
PO
8
PO
9
PO10
1. Has an understanding
of the role of marketing
within the corporate
strategy and knows the
elements included in
the marketing strategy
X X X
2. Understands how a
service company uses
the marketing function
to create and sustain
competitive advantages
X X X
3. Student is familiar with
the concept of
marketing management
and knows what kind
of tasks a marketing
manager/director work
ing in a hospitality
company has to
perform & manage
X X
4. Will be able to develop
new plans and critically
evaluate existing
marketing strategies
X X X
146 2017
SEMESTER V
147 2017
25. Revenue Management
NO. ITEMS DESCRIPTIONS
1. Course Name REVENUE MANAGEMENT
2. Course Code BHM6119
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff --------------
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 22 17 87
Quizzes 4 2 3 9
Assignment 4 2 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 56 26 43 125
8. Credit Hours 3
9. Prerequisite (if any) BHM 6302
10. Course Objective
The objective is to provide understanding and tools of pricing and
revenue management. Enhance students’ capabilities to use these
methodologies to drive the efficiency, profitability and
competitiveness of a service company.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Understand that a successful business requires adequate
revenues and a positive operational cash flow to generate
profits
2. Pinpoint potential customer segments, anticipate needs and
wants of customers, understand consumer behavior and their
how these affect the business potential
3. Identify capacity bottlenecks and make adjustments to the
business accordingly
4. Be able to utilize ecommerce to support sales and marketing
5. Recognize the strategic impact of revenues to the business,
organize resources accordingly and follow thru key strategic
business decisions.
6. Use good interpersonal communication skills to communicate
148 2017
effectively
7. Be interested to put more emphasis on the commercial
business development of a service entity
8. Understand revenue and profitability financials cause and
effects and can discuss about these in a professional matter
with all key stakeholders
12. Course
Description/Synopsis
The course provides an introduction to the principles of pricing and
revenue management. Core of the course is correct capacity
management, right pricing actions and optimum multi-channel
approach. Issues like how to support other functions to succeed with
good pricing and revenue management in the global market place,
how an organization can create and sustain competitive advantage,
how to understand the business environment will be dealt with.
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication
skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Introduction to Revenue Management for the Hospitality Industry:
Principles and Practices for the Real World,
Kimberly A.Tranter, Trevor Stuart-Hill &Juston Parker, Pearson
149 2017
18. Course Outline :
UNIT LESSON PLAN LECTURE TUTORIAL PRACTICAL ILT
1
Internal Assessment and
Competitive analysis
Identifying the competition
Competitive intelligence
Competitive Advantage
The SWOT analysis
Competitive SWOT Analysis
Positioning
Developing strategies based on
SWOT analysis
9 4 3
2
Dynamic value based Pricing
Price/ Value
Value based approach
Product/Service life cycle
Customer loyalty and Brand
Equality
Price Transparency
Price Positioning
The impact of demand on price
Best available rates
9 4 3
3
Channel and Inventory
Management
Hospitality Inventory
Warehouse
Non Electronic channel
management
Electronic channel
management
Competitive analysis of price
and inventory
7 3 3
4
The Revenue Management team
Compensation – salaries and
bonuses
Roles and Responsibilities
Revenue management
meetings
6 3 2
150 2017
19. Mapping of the Course to Program Outcomes:
5
Strategic Management and
following the RevMAP
Identifying the goals and
objectives
The external environment
The internal environment
Execution of strategies and
tactics
Analysis, evaluation and
adjustment
8 4 3
6
Tools Tactics and Resources
Customer Knowledge
Market Segmentation and
selection
Internal Assessment
Competitive Analysis
Demand Forecasting
Channel Analysis Selection
Dynamic value based pricing
9 4 3
TOTAL 48 22 17
NO. COURSE OUTCOMES
PROGRAM OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO6 PO
7
PO
8
PO
9
PO10
1. Understand that a
successful business
requires adequate
revenues and a positive
operational cash flow to
generate profits
X X X
2. Pinpoint potential
customer segments,
anticipate needs and
wants of customers,
understand consumer
behavior and their how
these affect the business
potential
X X X
3. Identify capacity
bottlenecks and make
adjustments to the
business accordingly
X X X
151 2017
4. Be able to utilize
ecommerce to support
sales and marketing X X X
5. Recognize the strategic
impact of revenues to the
business, organize
resources accordingly and
follow thru key strategic
business decisions.
X X X X
6. Use good interpersonal
communication skills to
communicate effectively X X X X X
7. Be interested to put more
emphasis on the
commercial business
development of a service
entity
X X X
8. Understand revenue and
profitability financials
cause and effects and can
discuss about these in a
professional matter with
all key stakeholders
X X X X
152 2017
26. Purchasing and Cost Control
NO. ITEMS DESCRIPTIONS
1. Course Name PURCHASING AND COST CONTROL
2. Course Code BHM6315
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 21 17 86
Quizzes 4 2 3 9
Assignment 4 2 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 56 25 43 124
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective Conduct a yield and cost comparison test of pre-fabricated products
and on premise fabricated products
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Describe the flow of goods in a typical food service operation
2. Analyze market fluctuations and product costs
3. Cost and price menu items; calculate food cost percentages
4. Determine food cost value based on sales, purchases and
inventory value
5. Conduct a yield and cost comparison test of pre-fabricated
products and on premise fabricated products
12. Course
Description/Synopsis
An introduction to the food distribution system and purchasing
procedures. Topics include the function of the purchasing agent,
product selection, purchasing procedures, inventory control, menu
pricing, food cost, sales, inventory levels, spoilage, waste inventory
values and menu analysis.
153 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during assignments
and tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication
skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Cost Control in the Hospitality Industry
Agnes L.DeFranco , Pender B.M. Noriega
Prentice Hall
154 2017
18. Course Outline :
UNIT LESSON PLAN LECTURE TUTORIAL ILT
1
The Control Function
Business plan
Market, Competition and Economics
Setting Standards
Menu selection and Pricing
Purchasing
Receiving
Storing
Issuing
9 4 3
2
The menu as a control tool
Menus
Structure of Menus
Types of Menus
Other Considerations
7 4 3
3
Sales and Cash Control
Guest Checks
Cash register/ POS system
Method of Payment
6 3 2
4
Sales Analysis
Pertinent Information
Sales Analysis and Pricing
Sales or Menu mix
Wait staff performance
Guest counts
Items sold
Other useful measurements
9 3 3
5
Controllable and Non Controllable expenses
Direct operating expenses
Music and Entertainment
Marketing
Utilities
Administrative and General
Repairs and Maintenance
Occupational
Depreciation
Interest
9 4 3
155 2017
19. Mapping of the Course to Program Outcomes:
6
Forecasting and Budgeting
Forecasting the volume of business
The particulars of forecasting
Preparing a budget
Measuring success and budgetary
8 3 3
TOTAL 48 21 17
NO. COURSE OUTCOMES
PROGRAM OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO6 PO
7
PO
8
PO
9
PO1
0
1. Describe the flow of
goods in a typical food
service operation X X X
2. Analyze market
fluctuations and product
costs X X
3. Cost and price menu items
calculate food cost
percentages X X X
4. Determine food cost value
based on sales, purchases
and inventory value. X X X X
5. Conduct a yield and cost
comparison test of pre-
fabricated products and on
premise fabricated
products
X X X
156 2017
27. Statistics
NO. ITEMS DESCRIPTIONS
1. Course Name STATISTICS
2. Course Code STAT0001
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 18 18 84
Quizzes 3 3 3 9
Assignment 3 3 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 24 44 122
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
At the end of semester students will be able to acquire knowledge on
quantitative methods which can be utilized in decision making
process
11. Course Learning
Outcomes
At the end of this course, student will be able to:
Apply calculation in any given cases
Use algebraic methods
Construct and use: graphs, charts and diagram.
12. Course
Description/Synopsis
This module is designed to cover various quantitative methods which
is often used in management decision making process
157 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during assignments
and tutorial
Lecturer’s
observation –
Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication
skills
Written
assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Stats to Go, A guide to statistics for hospitality, leisure and tourism
John Buglear, Publisher : Elsevier – Butterworth Heinemann
158 2017
18. Course outline:
Unit Lesson Plan Lecture Tutorial ILT
1 Starting Out
Numbers in hospitality and Tourism industries 2 1 2
2
Presenting Data
Types of data
Displaying qualitative and quantitative data
6 2 2
3
Summarizing univariate data
Measures of location (Mode, Median, Mean)
Measures of spread (range, quartiles, S.D.)
8 3 2
4
Summarizing bivariate data
Correlation
Simple linear Regression analysis
7 3 3
5
Assessing Risk
Measuring probability
Different types of probabilities
The rules of probability
Tree diagrams
8 3 3
7
Simulating populations
Normal distributions
Standard normal distributions
Sampling distributions
8 3 3
8
Statistical Decision making
Estimation
Hypothesis testing (hypothesis testing without
σ, hypothesis testing with small samples,
hypothesis testing using computer software)
9 3 3
TOTAL 48 18 18
19. Mapping of the Course to Program Outcomes:
Course Outcome Program Outcomes
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8
Apply calculation in any given
cases √
√
Use algebraic methods √
√
Construct and use: graphs,
charts and diagram.
√
√
159 2017
28. Public Relation
NO. ITEMS DESCRIPTIONS
1. Course Name PUBLIC RELATION
2. Course Code BHM 6118
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff ----------------------------
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 21 17 86
Quizzes 4 2 3 9
Assignment 4 2 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 56 25 43 124
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
To provide students with a set of management, supervisory, and
technical functions that fosters an organization's ability to
strategically listen to, appreciate, and respond to those persons
whose mutually beneficial relationships with the organization are
necessary if it is to achieve its missions and values
11. Course Learning
Outcomes
After finishing this module, students should be able to :
1. Will be able to manage the flow of information between
organization & public.
2. Exposure to those places with credible third-party outlets, it
offers a third-party legitimacy over the advertising.
Will have the ability to build rapport with employees, customers,
investors, voters, and/or the general public
12. Course
Description/Synopsis
1. Essential functions of public relations include research,
planning, communications dialogue and evaluation
2. Essentially it is a management function that focuses on two-way
communication and fostering of mutually beneficial
relationships between an organization and its publics
160 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during assignments
and tutorial
Lecturer’s
observation –
Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication
skills
Written
assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General
Conduct Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
TRAVEL AND TOURISM PUBLIC RELATIONS – AN
INTRODUCTARY GUIDE TO HOSPITALITY MANAGERS
Dennis E. Deischl
Publisher : Routledge – Taylor and Fransis ( London and New York)
161 2017
19. Course Outline:
UNIT LESSON PLAN Lecture Tutorial ILT
1
The Travel and Tourism industry and the PR’s
Role in it
PR tools & special audiences/public
Factors leading to PR’s prominence in the
industry
What PR is, and what it is not.
PR is different from publicity, propaganda, and
marketing & advertising.
9 3 3
2
PR at hotels and lodging establishments
PR tools and audiences
Special hotel PR public
More PR tools
Abundant messages/ news hooks
6 3 3
3
Restaurant Public Relations
Fast food vs. individual restaurants
Long term PR efforts
Critical reviews
Typical messages & media targets
Communicating in the language of food &
beverage
9 4 3
4
Transportation Public Relations
Air line PR
Cruise line PR
6 3 2
5
Destination and Tourism Attraction PR
Domestic travelers & international visitors
CVBs & state tourism offices
Working with travel writers
New ―niche‖ travel market
Importance of truth in crisis communications
Tour operators & while sellers
―Niche‖ tourism
PR for amusement /theme parks & attractions
9 4 3
6
What Travel and Tourism should understand about PR
Value of PR
Hiring in house practitioner
Employing outside PR firms/ consultants
RPF process & selecting best process for your
org.
PR firm compensation & a promising future
9 4 3
TOTAL 48 21 17
162 2017
19. Mapping of the Course to Program Outcomes:
N
O COURSE OUTCOMES
PROGRAM OUTCOMES
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO8 PO9 PO10
1. To the practice of
managing the flow of
information between an
organization and its
publics
X X X X
2. To places exposure in
credible third-party
outlets, it offers a third-
party legitimacy that
advertising does not have
X X X
3. To used to build rapport
with employees,
customers, investors,
voters, or the general
public
X X X
163 2017
29. Hospitality Training and Development
NO. ITEMS DESCRIPTIONS
1. Course Name HOSPITALITY TRAINING AND DEVELOPMENT
2. Course Code BHM 6121
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff ---------------
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 21 20 89
Quizzes 3 1 3 7
Assignment 3 1 3 7
Mid Sem Exam 10 10
Final Exam 10 10
Total 54 23 46 123
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
At the end of the program, graduates should be able to be:
1. Develop an understanding of organizational training and
development;
2. Learn how to plan, develop, and deliver needed training;
3. Learn how to assess training needs and how to evaluate results.
4. Learn how to track ongoing follow-through.
11. Course Learning
Outcomes
Modules are a combination of formal lectures and tutorials delivered
by Lincoln University College using the lesson plan. Each module is
designed assuming 120 hours of student effort. As a guide the effort
hours may be subdivided as follows:
Attendance including tutorial work and preparation for
examination 25 hours
Reading course notes 25-30
hours
Background reading 25-30
hours
Undertaking assignments 20 hours
Revision, preparation and sitting examination 20 hours
164 2017
12. Course
Description/Synopsis
The chapters will covered :
3. Different types of catering
4. How to establish and manage a catering organisation
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General
Conduct Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
SUPERVISION AND LEADERSHIP ( IN TOURISM AND
HOSPITALITY)
Authors : Lynn Van Der Wagen& Christine Davies
Publisher : Cassell
165 2017
18. Course Outline:
UNIT LESSON PLAN Lecture Tutorial ILT
1
THE CURRENT ENVIRONMENT
Growth in the services sector and in employment
Characteristics of service – based organization
Changes in service orientated environments
Recent change in the role of the supervisor
5 3 2
2
MOTIVATION,TRAINING AND ASSESSMENT
Definition of motivation
Symptoms of poor morale and lack of motivation
Identifying the need for training
Four-step training
Competency standards
Holistic and atomistic assessment
Evaluating your training assessment
7 3 3
3
WORKFLOW, DELEGATION AND CONTROL
Workflow planning
Planning techniques
Measuring operational efficiency and customer
Giving orders
Delegation and control
Appraising performance
Managing discipline issues
7 3 3
4
DECISION MAKING AND PROBLEM – SOLVING
Turning problems into opportunities
Stages in problem solving
Variables in decision- making and problem -
solving
5 2 3
5
STAFF ADMINISTRATION AND STAFF
SCHEDULING
Tourism and hospitality organizations
Organizational charts
Administering staff
Effects of awards and agreements
Assessing levels of business
Considering staff needs
Maintaining staff records
Monitoring labour costs
7 3 3
6
WRITTEN COMMUNICATION
Inter- office memorandums
Business letters
Agendas and minutes
Business reports
6 2 2
166 2017
Electronic – mail
7
QUALITY MANAGEMENT
Evolution of total quality management
Total quality management technique and tools
Documentation and certification
4 2 2
8
SECURITY
Security liability
Protecting guests and their property
Ensuring security of establishment and staff
property
Lost and found property procedures
Emergency procedures
Preventing fraud
Recording security incidents
7 3 2
TOTAL 48 21 20
19. Mapping of the Course to Program Outcomes:
Mapping of the course / module to the Program Aims
Course / Module Program Aims
Topics to be covered in the teaching process i ii iii
1 Introduction to Employee Training &
Development √
2 Transfer of Training
Training Evaluation √
3 E-Learning and Use of Technology in
Training √
4
Employee Development
Special Issues in Training & Employee
Development
√ √
5 The Future of Training and Development √
167 2017
30. Hospitality Law
NO. ITEMS DESCRIPTIONS
1. Course Name HOSPITALITY LAW
2. Course Code BHM 6123
3. Status Theory
4. Level B. Sc.(Hons) in Hospitality Management
5. Academic Staff
6. Semester/Year Semester 5/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 21 16 85
Quizzes 4 2 3 9
Assignment 4 2 3 9
Mid Sem Exam 10 10
Final Exam 10 10
Total 56 25 42 123
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
The aim of this module is to allow the learner to develop a practical
understanding of the legislation relating to the management of
licensed premises. Learners are not expected to have in-depth
knowledge of legislation, but need to develop their understanding of
the implications of various aspects of law for licensed premises from
a management perspective.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Investigate consumer protection
2. Review the implications of health, safety and hygiene
legislation
3. Examine the legislative responsibilities of employers in
relation to staff
12. Course
Description/Synopsis
Chapters will covered the licensing legislation, including different
types of license and licensed premises, the procedures involved in
applying for a license, licensing hours and the conduct of licensed
premises. They will also investigate consumer protection, including
weights and measures, employer liability and issues relating to
misleading information. Learners will also focus on health and safety
168 2017
legislation and regulations and the duties and responsibilities of the
licensee, as well as the legislative responsibilities of employers in
relation to their staff.
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during
assignments and
tutorial
Lecturer’s observation –
Rubric
Peer evaluation - Rubric
Communication Written and verbal
communication
skills
Written assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Hospitality Law, Amitabh Devendra, Oxford Higher
Education
Acts, Rules, By-laws, Constitution of concerned country
169 2017
18. Course Outline: (For each chapter, follow the country-specific laws, regulations, Acts,
wherever possible)
UNIT Lesson Plan Lecture Tutorial ILT
1
Introduction to Hotel Laws
Role of Legislative, Executive and Judiciary
Classification of laws
Origin of hotel laws
The judicial process
9 3 3
2
Hotel Licenses and Regulations
Project Stage
Operating Stage
Food and Beverage Operations
Personnel Department
Accounts Department
9 4 3
3
Labour laws
Constitutional Provisions
Labour Act
Categorization of labour laws
Categorization of Industry
Categorization of Employees
7 4 3
4
Hospitality Laws
Introduction
Hotel, Lodge, Restaurant, Bar and Tourist Guide Rules
Duties of Hotelier towards guests
7 3 2
5
Food Legislation
Food Act
Important Legal terms
Recommended food safety management plan
7 3 2
6
Liquor Licensing
Liquor Act
Liquor licensing procedures
Procedure of acquiring liquor license
Service of alcoholic beverages
Behavioral traits of an intoxicated person
9 4 3
TOTAL 48 21 16
170 2017
19. Mapping of the Course to Program Outcomes:
N
O
COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO
2
PO3 PO
4
PO
5
PO
6
PO
7
PO
8
PO9 PO10
1. Investigate consumer
protection X X X
2. Review the implications
of health, safety and
hygiene legislation X X
3. Examine the legislative
responsibilities of
employers in relation to
staff
X X X X
171 2017
SEMESTER VI
172 2017
31. Hotel Maintenance
NO. ITEMS DESCRIPTIONS
1. Course Name HOTEL MAINTENANCE
2. Course Code BHM6801
3. Status Theory
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff ----------------
6. Semester/Year Semester 6/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 30 30 124
Quizzes 3 5 5 13
Assignment 3 5 5 13
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 40 60 170
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective
It is designed as an interactive learning experience assisting
physicians in building their knowledge base in the diagnosis,
management and maintaining of hotel assets and product.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Describe the role of the hotelier in hotel operations, & explain
the importance of effective communication between
housekeeping, the front office, the engineering &
maintenance division.
2. Develop procedures to ensure efficient & cost-effective use of
work & supplies in relation to cleaning of the guestrooms.
3. Develop procedures for public area & other types of cleaning.
4. Develop selection criteria for beds, linens, & uniforms.
5. Understand the basics of carpet & floor constructions, the
types of equipment used for carpet & floor care, & typical
carpet & floor cleaning methods.
12. Course
Description/Synopsis
This module is an introduction, with a management perspective, to
maintenance and engineering for hotel and foodservice managers-in-
training
173 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s
observation –
Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication
skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Hotel Facility Planning, Tarun Bansal, Oxford Higher Education
174 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Hotel Classification and Guidelines
Introduction
Types of hotels
Architecture, features , facilities and
service in star hotels
9 3 3
2
Hotel Design
Design considerations
Systematic layout planning
Thumb rule for allocation of space in
a hotel
9 3 3
3
Restaurant Design
Type of restaurant and their themes
Designing and planning a restaurant
Bar design
9 3 3
4
Kitchen Design
Layout
Area required
Commercial kitchen configurations
Environmental conditions
Designing and planning a kitchen
12 3 3
5
Specifications for equipment and kitchen
safety
Features of good kitchen
Maintenance of kitchen equipment
Kitchen equipment specifications
9 3 3
6
Storage facilities
Layout and design
Food store
Beverage Storage
9 3 3
7
Energy
Major Energy resource
Energy conservation
7 3 3
Total 64 21 21
9. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO
1
PO
2
PO3 PO4 PO
5
PO
6
PO
7
PO
8
PO
9
PO10
1. Describe the role of the
hotelier in hotel
operations, & explain X X X
175 2017
the importance of
effective
communication between
housekeeping, the front
office, the engineering
& maintenance division.
2. Develop procedures to
ensure efficient & cost-
effective use of work &
supplies in relation to
cleaning of the
guestrooms
X X X X
3. Develop procedures for
public area & other
types of cleaning. X X X
4. Develop selection
criteria for beds, linens,
& uniforms. X X X X
5. Understand the basics
of carpet & floor
constructions, the types
of equipment used for
carpet & floor care, &
typical carpet & floor
cleaning methods.
X X X X
176 2017
32. Event Management
NO. ITEMS DESCRIPTIONS
1. Course Name EVENT MANAGEMENT
2. Course Code BHM 6433
3. Status CORE
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff -------------------------
6. Semester/Year Semester 6/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 64 30 21 115
Quizzes 3 5 5 13
Assignment 3 5 5 13
Mid Sem Exam 10 10
Final Exam 10 10
Total 70 40 51 161
8. Credit Hours 4
9. Prerequisite (if any) NONE
10. Course Objective Give exposure to the students about attractive places in tourism, and
also conducting and organizing several events.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. Understand the fundamentals of organizing an event
2. To give exposure to the students about attractive places in
tourism
12. Course
Description/Synopsis
Expose the students to real life situation in organizing event; see how
students manage to cope with upcoming problems while preparing to
organize event / tour.
177 2017
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class and
teamwork during
assignments and
tutorial
Lecturer’s observation
– Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References Donald Getz (2008), Event Studies - Theory, research & policy for
planned events. Elsevier
178 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1
Introduction to event study
What is event study?
Understanding and creating planned
events
Why study planned events?
5 2 2
2
Overview of Event studies
Sub division of event studies
Forces, trends and issues
6 3 2
3
Events
Classify events
Planned versus unplanned events
6 3 2
4
The Event experience
Defining experience
Generic and specific types of planned
event experience
6 3 2
5
Event Design
Introduction
Designing the setting
Service design and quality (service
blueprinting and mapping, importance
performance measurement, experience
factor model)
8 3 2
6
Event Theme
Planning the theme for the event
Program planning
Scripting and choreography
Programmic elements of style
Program quality
7 3 2 2
7
Planning and decision making
Decision making
Planning Theory
Planning project
Business planning
Strategic planning
8 3 2
8
Resource and Financial management
Sponsorship and other sources
Return on Investment
Resources and dependency
Yield Management
6 3 2
179 2017
9
Outcomes and the impacted
Personal Outcomes
Social, cultural and political outcomes
Economic outcomes
6 3 2
10
Event worth
Revenue
Economic
Existence value
Media value
6 3 3
Total 64 29 2 21
9. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO2 PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9 PO10
1. Understand the
fundamentals of
organizing an event X X X
2. To give exposure to the
students about
attractive places in
tourism
X X X X
180 2017
33. Tourist Behavioral Science
NO. ITEMS DESCRIPTIONS
1. Course Name TOURIST BEHAVIORIAL SCIENCE
2. Course Code BHM 6457
3. Status CORE
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff --------------------------
6. Semester/Year Semester 6/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 14 16 78
Quizzes 5 5 5 15
Assignment 5 5 5 15
Mid Sem Exam 10 10
Final Exam 10 10
Total 58 24 46 128
8. Credit Hours 3
9. Prerequisite (if any) BHM 6116
10. Course Objective Learn and understand from a tourist’s perspective and know the
implications of cross-culture
11. Course Learning
Outcomes
After finish this module, students should be able to :
9. Understand a tourist’s behavior
10. Learn about cultures
11. How best to interact without barriers
12. Perceptions
13. Cross Cultural analysis
12. Course
Description/Synopsis
This course deals with tourist behavior. An effort to understand the
clientele better as a hospitality professional and serve them better.
Patterns are studied for better preparations.
181 2017
13. Transferable Skills
SKILLS DEVELOPMENT OF
THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative learning
in class and teamwork
during assignments
and tutorial
Lecturer’s
observation – Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication skills
Written assignment
and presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References CROSS CULTURAL BEHAVIOUR IN TOURISM : CONCEPTS
AND ANALYSIS, YVETTE REISINGER & LINDSAY W.TURNER
182 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial ILT
1
Culture – Introduction
Concept and definition
Purpose of culture
Characteristics of culture
Cultural Dimensions
Tourism cross cultural studies
Culture and Marketing management -tourism
8 2 2
2
Culture – Impact
Sub Cultures
Cultural Differences
Cultural Dimensions
6 1 2
3
Social contract
Interaction difficulties in inter- and cross- culture
tourist and host
Culture shock
6 2 2
4
Values
Values and culture
Relationship between values and other concepts
5 2 2
5
Values and its impact
Types of values
Measurement of values
5 1 2
6
Perception
Relation between culture , social interaction and
perception
Measurement of perception
6 2 2
7
Perception and its impact
Perception versus attitudes, image and attribution
Stereotyping
Ethnocentrism
7 2 2
8
Satisfaction
Satisfaction versus customer service quality
Measurement of satisfaction
5 2 2
Total 48 14 16
9. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO2 PO3 PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO10
1. Describe
Organizational X X X X
183 2017
Behavior Essentials,
explain methods to
improve cross cultural
skills
2. Describe the power of
teams in hospitality X X X
3. Describe about
managing time &
Stress X X X
4. Describe promoting
Creativity& Goal
setting X X X
5. Describe how to
managing conflict X X X
6. Explain about
Employees Counseling X X X X
7. Describe Power and
Politics in
Organizations X X X X
8. Explain the types of
Leadership X X X
184 2017
34. Research Methodology
NO. ITEMS DESCRIPTIONS
1. Course Name RESEARCH METHODOLOGY
2. Course Code BHM6118
3. Status CORE
4. Level B. Sc.(Hons) in hospitality Management
5. Academic Staff ------------------------
6. Semester/Year Semester 6/ Year 3
7. Total Student
Learning Time
Course Face to face
ILT
TSLT L T P
Content 48 13 22 83
Quizzes 5 5 5 15
Assignment 5 5 5 15
Mid Sem Exam 10 10
Final Exam 10 10
Total 58 23 52 133
8. Credit Hours 3
9. Prerequisite (if any) NONE
10. Course Objective
Students will develop understanding the meaning of research and
will practice various research techniques such as writing of short
reports, use of statistical tools in oral presentations, preparation of
effective tables, graphs, and diagrams as well as bibliographical
references. Ethical aspects of research will be emphasized.
11. Course Learning
Outcomes
After finish this module, students should be able to :
1. To discuss, in oral and written form, key philosophies of
science and intellectual currents underlying the domain(s)of
study,
2. To develop the ability to critically read and evaluate the research
of others.
3. To define and describe essential characteristics of the major
positivist, quantitative research methods covered in the
course,
4. To identify potential research designs and articulateonethat will
obtain desired results under specified circumstances,
5. To formulate research design, data analysis, and evaluation
techniques for research projects
185 2017
12. Course
Description/Synopsis
The course concludes with writing a research proposal which
combines all the business research elements that are studied during
the semester.
13. Transferable Skills
SKILLS DEVELOPMENT
OF THE SKILLS
SKILLS
ASSESSMENT
Teamwork Collaborative
learning in class
and teamwork
during assignments
and tutorial
Lecturer’s
observation –
Rubric
Peer evaluation -
Rubric
Communication Written and verbal
communication
skills
Written
assignment and
presentation
14. Mode of delivery Lecture, Collaborative Learning and Tutorial
15. Assessment Method
and Types
Tutorial/ Quiz-Attendance/ Grooming/ General Conduct
Coursework-Two Assignments
Midterms - Examination
Final Examination
10%
20%
20%
50%
Total 100%
16. Grading Scale
A (100-80), A- (79-75), B (74 -70), B-(69-65), C (64-60), C- (59-55),
D (54-50), D-(49-47), F (46-44), F-(43-40)
Grade D-, F & F- is equivalent to "Fail"
17. References
Kothari, C. R. (2004), Research Methodology; Methods and
Techniques, New Age International (P) Limited, Publishers: ISBN
(13) : 978-81-224-2488-1
186 2017
18. Course Outline:
Unit Lesson Plan Lecture Tutorial Practical ILT
1 Research Methodology:
An Introduction
Meaning of Research
Objectives of Research
Types of Research
Research Approaches
Significance of Research
Research Methods versus Methodology
Research and Scientific Method Research
Process Criteria of Good Research
Problems Encountered by Researchers in
Hospitality Industry
7 2 2
2 Defining the Research Problem
What is a Research Problem?
Selecting the Problem
Necessity of Defining the Problem
Technique Involved in Defining a Problem
4 1 2
3 Research Design
Meaning of Research Design
Need for Research Design
Features of a Good Design Different
Research Designs
3 1 2
4 Sampling Design
Census and Sample Survey
Implications of a Sample
Design Steps in Sample
Design Criteria of Selecting a Sampling
Procedure
Characteristics of a Good Sample Design
Different Types of Sample Designs
How to Select a Random Sample?
Random Sample from an Infinite Universe
7 2 2
5 Measurement and Scaling Techniques
Measurement in Research Measurement
Scales Sources of Error in Measurement
Technique of Developing Measurement
Tools Scaling Scale Classification
Bases Scale Construction Techniques
3 1 2
6 Methods of Data Collection
Collection of Primary Data
Interview Method
7 1 2
187 2017
Observation Method
Collection of Data Through Questionnaires
Collection of Data Through Schedules
Some
Other Methods of Data Collection
Collection of Secondary Data
Selection of Appropriate Method for Data
Collection Case Study Method
7 Processing and Analysis of Data
Processing Operations
Some Problems in Processing
Elements/Types of Analysis Statistics in
Research
4 1 2
8 Sampling Fundamentals
Need For Sampling Some Fundamental
Definitions Sampling Theory
2 1 2
9 Introduction to Hypothesis
What is a Hypothesis?
Basic Concepts Concerning Testing of
Hypotheses
Tests of Hypotheses
Limitations of The Tests of Hypotheses
3 1 2
10 Interpretation and Report Writing
Meaning of Interpretation
Why Interpretation? Technique of
Interpretation
Precautions in Interpretation Significance
of Report Writing
Different Steps in Writing Report
Layout of The Research Report
Types of Reports Oral Presentation
Mechanics of Writing a Research Report
Precautions for Writing Research Reports
8 2 6 2
Total 48 13 6 20
19. Mapping of the Course to Program Outcomes:
NO. COURSE
OUTCOMES
PROGRAM OUTCOMES
PO1 PO2 PO3 PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO10
1. To discuss, in oral and
written form, key
philosophies of science
and intellectual
currents underlying the
X X X X
188 2017
domain(s) of study,
2. To develop the ability
to critically read and
evaluate the research of
others
X X X
3. To define and describe
essential characteristics
of the major positivist,
quantitative research
methods covered in the
course
X X X
4. To identify potential
research designs and
articulate one that will
obtain desired results
under specified
circumstances
X X X
5. To formulate research
design, data analysis,
and evaluation
techniques for research
projects
X X X
189 2017
SEMESTER VII
190 2017
191 2017
SEMESTER VIII
192 2017