elective courses...food science, b. srilakshmi additional references: food & nutrition for...

Elective Courses

School of Hospitality & Tourism

Hospitality & Tourism

B.Sc. Hotel Management( 2018-2019)

School Academic Year

Program Name

Program Code

SemNew Codes

to be Generated

Course Code

Core / Elective

Course Credit%

Revision

Focussed OnYear of

Introduction

Activities with direct bearing on

Employability/ Entrepreneurship/ Skill development

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 1 BSCN1009 BSCN100

9 Elective-1

First Aid in Handling Medical

Emergencies in Kitchen Lab

0 Skill Development

2012-2013

The students will learn how the

student will handle various medical emergencies in

Kitchen and allied areas

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 2 BSCH1025 BSCH102

5 Elective-1 Hotel Engineering 0 Employability 2012-

2013

Basic understanding of equipments and

its working especially in hotels

like A/c, Fridge. Also from

environmental point of view the working

of bio gas plant, water treatment

plant and ways to reduce carbon

footprint by hotels.

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 2 BSCH1023 BSCH102

3 Elective-1 Nutrition & Food Science 0 Entrepreneurs

hip2012-2013

The course enables students to learn the

various aspect of nutrition and food

science

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 5 BHM318 BHM318 Elective-1

Facility Planning and Management

0 Employability 2014-2015

The students will be exposed to the

planning of kitchen

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 5 BHM316 BHM316 Elective-1

Hospitality Marketing

Management0 Skill

Development2014-2015

This enables the students to learn the various aspects of

marketing in Hospitality

SOHT 2018-2019

B. Sc. - Hotel

Management

GSOH101 5 SOBO100

1 BHM319 Elective-1Hospitality

Service Sales and Marketing

0 Skill Development

2014-2015

The students will learn the art of sales

and service in Hopsitality Sector

School of Hospitality

B.Sc Hotel Management Session 2018-19, Semester-I

BSCH1009 First Aid in Handling Medical Emergencies(Lab) L T P C

Version1.02 0 0 2 1

Pre-requisites//Exposure Basic understanding of the English language and also dedication and hard work

Co-requisites

Course Description This course is designed to help the students to meet the emergency scenarios in the various hospitality industries, and also prepare the students actively respond to meet the emergency. The core purpose of the course is to help the establishment meet their necessary health & safety requirements and place themselves in a position of preparedness where the health and safety of their staff and guest are concerned. UNIT (I)3Hrs.. Definition of first aid, scope, principles and essentials, methods of approach and qualifications of a first aider. UNIT (II).3Hrs.. First field dressing, routine dressing. UNIT(III).2Hrs.. Fractures - Varieties, general signs and symptoms, general rules for treatment, padding of splints,. UNIT(IV).4Hrs.. Management of manual handling tasks such as lifting heavy objects, placing objects, falls while carrying heavy objects. UNIT(v)..8Hrs. a. Wounds – Types, first aid and treatment. b.Haemorrhage - Varieties, arrest of external haemorrhage, arrest of haemorrhage from special regions, mouth nose and ear. c.Effects of heat and cold. d.Management of Injuries occur during the usage of powered and nonpowered equipement such as slicers,mincers,knives,mixers,. UNIT(vi). .6Hrs a.Introduction of Burns.. b.Management of Burn, happened during cooking food,Taking foods from the ovens, using of heating equipements,steamers, c. Handling of Electrical burns, shock.. Fainting ,,seizures UNIT(Vii)..3.Hrs.. a. Artificial respiration. CPR Technique, b. BLS guidelines..

Elergies & antidotes

Bites –Snake ,dog, monkey

If hair, dust, particles ,spices – first aid


BSCH1024 Hotel Engineering L T P C

B.Sc. Hotel Management 2 0 2

Pre-requisites//Exposure 12th Level Physics

Co-requisites

Course Objectives

The primary objective of this course is to provide students with an introduction to, and a basic knowledge of,

building-structures, their component mechanical, electrical and plumbing systems and related staff and

service functions as they affect operations, expenditures and resources of the property.

Course Outcomes

At the end of the semester students will be able to understand and explain-

- Importance of maintenance & engineering in Hospitality Industry. - The effective management of energy in the Hospitality sector. - Duties and responsibilities of a chief engineer. - Organization of maintenance & engineering department in a hotel. - The safety, security & hygiene procedure in the hospitality industry - Maintenance procedure in the hotel

Text Books

SujitGhosal- Hotel Engineering

Dr K.C Arora- Hotel Maintenance

Reference Books

R.K Trivedi- Handbook of environmental laws, rules guidelines

Journals:

Journal of Hospitality and Tourism Research

Magazines / Websites / Newspapers:

FRAI Magazine

Hotel Association of India

Course Content

Unit I: Maintenance 3lecture hours

Preventive and breakdown maintenance, comparisons, Role & importance of maintenance department

in the hotel industry with emphasis on its relation with other departments of the hotel .

Organization chart of hotel and maintenance department, different theories of organization .

Unit II: Fuels used in catering industry 2lecture hours

Types of fuel used in catering industry, calorific value; comparative study of different fuels.

Unit III: Safety 3 lecture hours


Accident prevention ,slips and falls, Types of fire, types of extinguishers, safety precautions, bomb

threat, theft,other safety topics.

Unit IV: Electricity 5 lecture hours

Fundamentals of electricity,Insulators, conductors, current, potential difference, resistance, energy

concepts, Electric wiring and lighting system.

Unit V: Waste disposal and pollution control 4 lecture hours

Solid & liquid waste, sullage & sewage, Disposal of solid waste, sewage treatment, bio gas plant,

rain water harvesting, Pollution related to hotel industry - Water pollution, Air pollution, Noise

pollution,Legal requirements.

Unit VI: Refrigeration and Airconditioning 4lecture hours

Basic principles Latent heat, boiling point and its dependence on pressure, Vapor compressor

system of refrigeration and refrigerants, their care and maintenance.

Mode of Evaluation:

CAT Continuous Evaluation Marks

I 50 15

II 50 15

3 Quizzes 5 (each) 15

Assignment 5 5

Semester and evaluation (SEE) Centralised Evaluation 100 50

Total 100


BSCH1023 Nutrition and Food Science L T P C

Version1.02 2 0 0 2

Pre-requisites//Exposure Basic understanding of the first semester course

Co-requisites

Course Description In the increasingly demanding environment of food production, food technology and food related industry, the knowledge of nutrition is very important. To give a introduction to the world of food science which is an integral part of the Food and therefore the Hotel industry. This course is in tune with the dietary requirements of the hospital and other catering establishments, which will at the end of the course give a job impetus to the budding hoteliers. Course Objectives: The objective of the course is to: 2.1 Provide an understanding of the basic food groups. 2.2 Facilitate the students in understanding the various nutrients present in food ingredients. 2.3 To make the students understand the various chemical changes that occur naturally or manmade & the effect on food. 2.4 Understand the evaluation of food &the various sensory assessments. 2.5 Provide the knowledge of BMR, the total energy required by a person and the SDA, dietary sources of energy. 2.6 Understand the Balanced diet and develop menu(menu planning for the various categories of people, diabetic, high B.P., Low B.P. overweight, underweight, kids, marriages, etc.

Course Pre-requisite – Basic knowledge of science specifically biology or interested in learning from the basic. Course Outcomes: On the successful completion of the course, the student would be able to:

Understand the food science and nutrition.

Design and plan a menu for the various categories of people, patients included

Understand food production better, cooking would be more logical and understood as the chemical changes and physical changes can be seen.

Prescribed Text: Food Science, b. Srilakshmi

Additional References:

Food & Nutrition for Nurses, Ruma Singh

Textbook of nutrition for Nurses, Molly Sam & N. Geetha

Nutrition & Bio chemistry for Nurses, Jacob Anthikad

Magazines/ Websites/ Newspapers:

Food & Beverage-Hammer Publication

Hospitality Biz

Hindustan times- Brunch

Health magazines

Good Housekeeping


Health column in The Times of India

Other science magazines Pedagogy:

The course will use the following pedagogical tools –

Lectures and discussions on concepts and issues

Assignment (PPT)

Making of journals and correcting it weekly.

Internet search on the advances made

Video/visuals.

Quiz.

Field Assignment -

Picture of various food groups and drawing a chart showing the Food Pyramid. Time-line for assignment: 5th Lecture: Brief the assignment to students and form groups 10th Lecture: Follow-up the assignment 14th Lecture: Submission of assignment Mode of Evaluation: The theory performances of students are evaluated separately.

Theory

Components Internal ETE

Marks 50 50

Total Marks 100

Detailed Outline of the Course: SESSION WISE INSTRUCTION PLAN *Considering 50 mins lecture time.

Unit Module Topics Core Reading

Additional Reference

Unit I

Food Science

Food Science-Definition and scope of food science.

B. Srilakshmi 12 th std NCERT book(Science)

Nutrition & Nutrients

Introduction of the topic

What is nutrition?

Types of nutrients-Macro & Micro

Names of the nutrients.

Dietary sources of the nutrients

Effect of cooking on the nutrient

Uses in various food preparation

Food Pyramid

B. Srilakshmi

NIOS Home Science Books


Dextrinization

Auto-oxidation-Factors and prevention measures

Flavor reversion

Refining, Hydrogenation & Winterization

Gelation, Emulsification,

Foamability, Viscosity

Browning-Enzymatic and Non Enzymatic

B. Srilakshmi

Unit II Food processing

Definition

Objective

Types of treatment

Effect of heat, acid, alkali

B. Srilakshmi

Unit III Evaluation of food

Objectives

Sensory assessment of food quality

Methods of analysis of food

B. Srilakshmi

Theory of emulsion and colloids

Types of emulsion

Emulsifying agents

Role of emulsifying agents

B. Srilakshmi

Unit IV Definition

Description of food flavours- tea, coffee, wine, meat, fish, spices

B. Srilakshmi

Definition of energy and units of measurement(KCAL)

Energy contribution from macronutrients

Factors affecting energy requirements

Concept of BMR, SDA< Thermodynamics action of food.

Dietary sources of energy

Concept of energy balance and health hazards associated with overweight and underweight

B. Srilakshmi

Unit V Balanced diet

Definition

Importance of balanced diet

RDA for –age, gender, physiological state

B. Srilakshmi


Menu planning

Planning of nutritionally balanced meals based upon the three food groups system

Factors affecting meal planning

Critical evaluation of few meals

Principle of meal planning

Calculation of nutritive value of dishes/meals.

B. Srilakshmi

Revision Revise the syllabus Syllabus has been squeezed. 30 classes are required.

NOTE: 30 classes as per the credits, will be distributed by the concern faculty


BHM-318 Facility Planning & Management L

3

T

0

P

0

C

3

B.SC. HOTEL MANAGEMENT

/BHM

Session: 2015-16 Version: Sem: 5

Pre-requisites//Exposure

Co-Requisite

1.0 Course Description This course provides an overview of the operation of hospitality facilities, including operating costs for various types of facilities, types and characteristics of major building systems, sustainable aspects of building equipment and management, and the responsibilities of the engineering maintenance department. The renovation needs and key managerial aspects of hospitality facility renovation projects are examined.

2.0 Course Objectives: The objective of the course is to:

1. Explain & understand hotel design, aspects of facility planning, star classification, kitchen layout and design and architectural aspects.

2. At the end of the semester project management, kitchen stewarding layout and design and equipment planning and methods of energy conservation.

- 3.0 Course Outcomes: On the successful completion of the course, the student should be able to:

1. Understand the functioning of all the hospitality departments. 2. Understand the role of planning and designing in the Hotel Industry in the development of

tourism Industry. 3. Learn different Layouts and designs for different types of hotel kitchens and other areas. 4. He/ She must develop an understanding on different design aspects.

4.0 Prescribed Text:

Facilities management hand book – third edition by Frank Booty, Published by Butterworth – Heinemann USA

5.0 Additional References:

Management Operations & Research by N. Satyanarayan & Latika Raman, Himalaya Publishing House, New Delhi

Systematic Layout Planning by Richard Muther, Cahners Books Division of Sahners Publishing Company Inc.9 Franklin Street, USA

Food Service Planning – Layout Equipment by Lendal H. Kotschevar & Margrat E.Terrell

Facility Management by Dheeraj Maan, Published by Global India Publiction


5.1 Journals:

Total Facility Management by Brain Atkins & Adrian Books, Published by John Wiley & Sons, 2000, ISBN 0632054719, 9780632054718

5.2 Magazines/ Websites/ Newspapers :

6.0 Pedagogy: The course will use the following pedagogical tools –

Lectures and discussions on concepts and issues

Field assignment

Case discussion covering a cross section of decision situations

Interactive exercises

Assignments/quizzes/reviewing research papers Field Assignment - Assignment: Time-line for assignment: nth Lecture: Brief the assignment to students and form groups nth Lecture: Follow-up the assignment nth Lecture: Submission of assignment

7.0 Evaluation Scheme:

MODE OF

EVALUATION

Type of Evaluation

Exam conducted for

Max. Marks

Marks converted to

Max Marks

CAT - I 50 marks 15 marks

CAT-II 50 marks 15 marks

CAT - III 50 Marks 15 Marks

Of the three CATs, best 2 CAT’s Marks ( 30 marks) will be added for the Final Totaling

3 Quizzes

Each quiz will be conducted for a

minimum of 20 marks

15 marks

(5 marks from each

quiz)

Assignment

In the form of a report, seminar,

presentation, quiz, experiment, GD, etc.

as defined in the course syllabus/ course

plan OR decided by the teacher

5 marks

SEE (Theory without

lab component)

100 marks 50 marks


Total 100 marks

8.0 Detailed Outline of the Course: SESSION WISE INSTRUCTION PLAN

Sessions Required

Module Topics Core Reading

Additional Reference

Session 1 – 4

I WEIGHT

AGE 10%

HOTEL DESIGN - Design Consideration - Attractive Appearance - Efficient Plan - Good location - Suitable material - Good workmanship - Sound financing - Competent Management

Session 5 – 9

II WEIGHT

AGE 10%

Facilities Planning The Systematic Layout Planning Pattern (SLP) for hotel Planning Consideration, Flow Process and Flow Diagram Procedure for determining space considering, the guiding factors for the guest Room/public facilities, support facilities and services, hotel administration

Session 10 – 12

III WEIGHT

AGE 10%

STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five, four, three, two, one & heritage)

Session 13 – 22

IV WEIGHT

AGE 30%

KITCHEN LAY OUT & DESIGN: A. Principles of kitchen layout and design B. Areas of the various kitchens with recommended

dimension C. Planning of various support services (pot wash,

wet grinding, chef room, larder, store & other staff facilities)

D. Factors that affect kitchen design E. Placement of equipment F. Flow of work G. Space allocation H. Kitchen equipment, manufacturers and selection I. Developing Specification for various Kitchen

equipments J. Layout of commercial kitchen (types, drawing a

layout of a Commercial kitchen) K. Budgeting for kitchen equipment


Session 22 – 25

VI WEIGHT

AGE 15%

KITCHEN STEWARDING LAYOUT AND DESIGN A. Importance of kitchen stewarding B. Kitchen stewarding department layout and design C. Equipment found in kitchen stewarding department

Session 26 – 27

VII WEIGHT

AGE10%

STORES – LAYOUT AND DESIGN A. Stores layout and planning (dry, cold and bar) B. Various equipment of the stores C. Work flow in stores

Session 28 – 30

VIII WEIGHT

AGE 15%

ENERGY CONSERVATION A. Necessity for energy conservation B. Methods of conserving energy in different area of operation of a hotel C. Developing and implementing energy conservation program for a hotel

31-33 IX Project Management

Introduction of Network analysis

Basic rules and procedures for Network analysis

C.P. M. and PERT

Classroom exercise

Network crashing determining crash cost, normal cost

34-36 X Revision and Question Session

Faculty Contact Hour: Will be announced according to the time-table.


BHM319 HOSPITALITY SERVICE SALES & MARKETING L

2

T

0

P

C

2

B.SC. HOTEL

MANAGEMENT

Session : 2019-20 Version: Sem: 5

Pre-

requisites//Exposure

co-requisites

HOSPITALITY SERVICE SALES & MARKETING Course Code : BHM -319- L-2 T/P-0 Credits- 2 UNIT - I INTRODUCTION TO HOSPITALITY SALES AND MARKETING

Today’s Hospitality Trends - Guest Preferences, Relationship Marketing. Marketing and Sales - Marketing vs./Sales, The Marketing Mix Management’s Role in Marketing & Sales -The General Manager, The Director of marketing, The Director of Sales The Importance of Sales - Sales as a Career and the challenges. UNIT - II MARKETING PLAN

The Marketing Team, Steps of Marketing Plan, Conducting a Marketing Performance, Audit, Selection Target Market, Positioning of the Hotel / Food facility, Determining Marketing Objectives, Developing and Implementing Action Plans, Monitoring and Evaluating the Marketing plan. UNIT - III THE SALES OFFICE Sales Office Communication System - Sales meeting, Sales Records, Filling System, Performance audit of head of the sales department. Computerized Client Information, List Reports and Analysis, Yield Management. UNIT - IV PERSONNEL AND TELEPHONE SELLING TECHNIQUE

Personality traits Preparing for the Presentation Sales Call - Pre-presentation Planning, The Sales Kit, Basic of Telephone Communication -Telephone Etiquettes, Telephone Communication Skill,

School of Hospitality Listening Skill. Out Going Calls - Prospects and Qualifying Calls, Appointment Calls, Sales, Promotional Call, Service Calls, Public Relation Calls. In Coming Calls - Reservations, Response to Advertising, Inquiries. Telephone Sales Operation - Telephone Sales Blitzes, Tele Marketing Operations. UNIT - V RESTAURANT, BANQUET AND MEETING ROOM SALES Promoting Restaurants -Types of Promotions, Planning Effective Promotions. Building Repeat Business - The Importance of Employees, Guest Follow Up. Merchandising Food & Beverages -Creating Menus that sell, Other F&B Merchandising Methods. Room Service sales, Banquet Sales - Developing Leads, Selling to Clients, Planning the Function, Management Function, Following up the Accounts. Special Function, Off Premises Catering. Meeting Room Sales - Type of Meeting Rooms, Meeting Room Setup, Meeting Room, Booking Meeting Rooms, Managing Meetings.

Text Books : 1.Marketing Management: Concept and Cases-Dr. Raj Kumar and Nidhi Goel. Published by UDH Books 2.A textbook of Tourism and Hospitality Management –KCK Rakesh Kadam,VRK Shaifalee and VRK Chainickaa. Published by UDH Books Reference Books: 1. Hotel & Food Service Marketing- Francis Buttle 2. Marketing Hospitality, By Cathy H.C. Hsu and Tom Powers Published By Wiley 3. Hospitality Sales A Marketing Approach By Margaret Shaw Published By Wiley

elective courses...food science, b. srilakshmi additional references: food & nutrition for...

Documents