sir padampat singhania university udaipur 2017-21 280817.pdf · preparation of mother sauces, ......

SPSU/SOM/Management/BHM/2017 Ver. 1.0 1

SIR PADAMPAT SINGHANIA UNIVERSITY

Udaipur

SCHOOL OF MANAGEMENT

Course Curriculum of 4-Year BHM Degree Programme

(BACHELOR OF HOTEL MANAGEMENT)

(Batch-2017-21)

Credit Structure

BHM Core BHM Elective

Category Credits Category Credits

Ability Enhancement Compulsory Course (AECC)

13 Discipline Specific Electives (DSE)

18

Skill Enhancement Compulsory Course (SEC)

05 Generic Course 09

Core Course 115

Total 133 Total 27

Grand Total 160


Distribution of Total Credits & Contact Hours in all Semesters

S. No. Semester Number Credits/Semester Contact hours/week

1 I 25 32

2 II 23 29

3 III 10 Industry(5 Months)

4 IV 23 29

5 V 24 26

6 VI 20 23

7 VII 25 28

8 VIII 10 Industry(5 Months)

Total 160 -


Course Structure: BHM 2017-21

Semester - I

S. No. Course Code

Course Title L T P Credit(s)

1 HM-151 Food Production Foundation - I 4 0 2 6

2 HM-152 Food & Beverage Service Foundation - I

4 0 2 6

3 HM-153 Front Office Operations Foundation - I

2 0 1 3

4 HM-154 Accommodation Operations Foundation - I

2 0 1 3

5 HM-155 Application of Computers in Hotel Industry

2 0 1 3

6 HU-155

Professional Grooming &

Mannerisms 0 2 0 2

7 CH-153 Environmental Science 2 0 0 2

Total Credits 25

8 EP-199 Endeavour Project (Beyond the Syllabus)

Total Contact hours/week 32


Semester - II

Semester – III

S. No. Course Code


1 HM-156 Food Production Foundation - II 4 0 2 6

2 HM-157 Food & Beverage Service Foundation - II

4 0 2 6

3 HM-158 Front Office Operations Foundation - II

2 0 1 3

4 HM-159 Accommodation Operation Foundation - II

2 0 1 3

5 BM-188 Business Policy 3 0 0 3

6 HU-156 Interpersonal Communication - I

0 2 0 2

Total Credits 23

7 EP-199 Endeavour Project(Beyond the Syllabus) 3


S. No. Course Code


1 HM-250 Industry Exposure - I 0 0 10 10

Total Credits 10

2 EP-299 Endeavour Project(Beyond the Syllabus)


Semester – IV

S. No. Course Code


1 HM-255 Introduction to Indian Cookery 4 0 2 6

2 HM-256 Food & Beverage Service Operation - I

4 0 2 6

3 HM-257 Front Office Operations 2 0 1 3

4. HM-258 Accommodation Operations 2 0 1 3

4 HM-258 Food Safety & Hygiene 3 0 0 3

5 HU-253 Interpersonal Communication - II

0 2 0 2

Total Credits 23




Semester - V

List of Discipline Specific Elective(s) - III

Semester - V

S. No Course Code


1 HM-351 Regional Cuisines of India - I 4 0 2 6

2 HM-352 Food & Beverage Service Management - I

4 0 2 6

3 HM-353 Accommodation Management - I 4 0 2 6

S. No. Course Code Course Title L T P Credit(s)

1 HM-XXX D S E XXX (Any One from List) 4 0 2 6

2 HM-354 Researching For Hospitality & Tourism

5 1 0 6

3 HM-355 Hospitality Laws 5 1 0 6

4 HM-356

Hotel Economics 2 0 0 2

5 HM-357 Hotel Engineering 2 0 0 2

6 HU-353 Managerial Communication - I

1 1 0 2

Total Credits 24




Semester - VI

List of Discipline Specific Elective(s) - III

Semester – VI

S. No. Course Code


1 HM-360 Regional Cuisines of India - II 4 0 2 6

2 HM-361 Food & Beverage Service Management - II

4 0 2 6

3 HM-362 Accommodation Management - II 4 0 2 6

S. No. Course Code


1 HM-XXX D S E XXX (Any one from List) 4 0 2 6

2 HM-363 Basic of Finance 2 0 0 2

3 HM-364 Principles of Nutrition and Food Science

2 0 0 2

4 HM-365 Hospitality Marketing 5 1 0 6

5 HM-366 Application of Accountancy in Hotel Industry

1 0 1 2

6 HU-354 Managerial Communication - II

0 2 0 2

Total Credits 20




SEMESTER - VII

List of Discipline Specific Elective(s) - IX

Semester – VII

S. No. Course Code

Course Title L T P Credit

1 HM-455 Retail Management 5 1 0 6

2 HM-456 Event Management 5 1 0 6

3 HM-457 Laundry Management 4 0 2 6

4 HM-458 F & B Service Management 4 0 2 6

5 HM-459 Accommodation Management 4 0 2 6

6 HM-460 Culinary Management 4 0 2 6

7 HM-461 Bakery Management 4 0 2 6

8 HM-462 Front Office Management 4 0 2 6

9 HM-463 Foreign Cuisine 4 0 2 6

S. No. Course Code

Course Title L T P Credit

1 HM-451 Web Applications in Hospitality & Tourism

2 0 1 3

2 HM-452 Human Resource Management 5 1 0 6

3 HM-453 Safety ,Security & Travel Documentation

5 0 1 6

4 HM-454 Facility Planning 3 0 0 3

5 HU-451 Interview Skills 0 0 1 1

6 HM-XXX DSE XXX (Select one from the list)

5 1 0 6

Total Credits 25




Semester – VIII

S. No. Course Code


1 HM-470 Industry Exposure - II 0 0 10 10

Total Credits 10



Detailed Syllabus for BHM Degree Programme

Semester - I

(Core Course) HM151 LTPC

Food Production Foundation – I 4026 Objective: The course provides introductory framework for the Department of Food

Production, its origin and development, hierarchy and concept of raw materials used.

Course Content

Professional Kitchen & Cooking: - Introduction, Definition, and its importance; Personal

& Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and Show

kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern

Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their

attributes; coordination of kitchen with other departments.

Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification,

Description,Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care &

Maintenance, Workstations, Safety Procedures, Fuel – Types, Usage and Precautions.

Fire - Introduction, Types and handling fires and usage of extinguishers; Basic First Aid-

Burns, Scalds, Cuts Ingredients used in cooking: Herbs & Spices, Cereals and Pulses,

Fruits and Vegetables, and Salt, Sweeteners, Fat, Milk and Milk Products: -

Introduction, Types, Purchasing, Storing Considerations and their key uses in kitchen

Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage,

Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents,

Preparation of Mother Sauces, Understanding their derivatives, propriety sauces,

making of good sauce, emerging trends, Soups: Introduction, Classification,

Preparation, Salient Features, Care and precautions, trends in soup presentation.

Salads: Introduction, compositions, types, dressings, emerging trends.


List of Practical

1. Understanding Personal Hygiene & Kitchen Hygiene

2. Grooming for Professional Kitchen – Do’s & Don’ts

3. Understanding kitchen Layouts.

4. Familiarization with kitchen equipment and tools

5. Fuels –Their usage and precautions

6. Kitchen First Aid

7. Handling Fire

8. Familiarization, identification of commonly used ingredients in kitchen

9. Preparation of Stocks, Mother Sauces and at least two derivatives each.

10. Preparation of Soups (Minestrone, Consommés, Cream Soups, Puree Soups,

Clear Soups, Bisques, Cold Soups, Chowders and others)

Text/ Reference Books

1. Food Production Operations: Parvinder S Bali, Oxford University Press 2014. 2. Larder Chef: M. J .Leto & W. K. H. Bode Publisher: Butterworth- Heinemann,3rd

Edition.1989. 3. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient

Blackswan Private Limited, 2014 4. Practical Cookery: Kinton & Cessarani, Hodder Education; 11 edition. 2007 5. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning

Vocational; 3rd Revised edition,1992 6. Professional Cooking by Wayne Gislen, Le Cordon Bleu; March 2014, ©2014 7. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,

Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd. 2004

8. Theory of Catering; Kinton & Cessarani, Hodder Education; 11 edition,2007. 9. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub), 2008.



Semester - I

(Core Course) HM152 LTPC

Food and Beverage Service Foundation - I 4026 Objective: The course provides preliminary knowledge for the Department of Food

and Beverage Service, its origin and development, hierarchy and knowledge of non

alcoholic beverages.

Course Content

Food and Beverage Services: - Introduction, Concept, and Classification of Catering

Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards,

F&B Service Outlets & Familiarisation with their Layouts(Tea Lounge, Coffee Shop,

Restaurant, Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B

Service Brigade, Modern Staffing in various hotels, Duties & Responsibilities of various

employees in F&B Service, their attributes; coordination of F&B Service with other

departments.

Food Service Equipments, Fuels & Safety: Food Service Equipments, Classification,

Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care &

Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions

while Food Service. Fire, Safety & Emergency Procedures – Introduction, Types and

handling fires and dealing with emergencies.

Food Service -1: Table Crockery, Cutlery, Glassware (Bar Glassware not included)

Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs,

Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving

and Greeting the Guests.

Food Service-II: Introduction, Classification of Services, Usage and Service Methods,

Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting

up of station, Par stocks maintained at each side station, Functions performed while


holding a station, Method and procedure of taking a guest order, emerging trends in

Food Services and salient features.

List of Practical 1. Understanding Personal Hygiene & Food Service Hygiene

2. Grooming for Professional Food Service – Do’s & Don’ts

3. Understanding Food Service Outlets.

4. Familiarization with Food Service equipments and tools

5. Fuels –Their usage and precautions while dealing with them in F&B Outlets

6. Handling Fire and Emergency Procedures

7. Familiarization, identification of crockery, cutlery, hollowware, flatware and

tableware in F&B Outlets

8. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear

Soups, Bisques,

9. Cold Soups, Chowders and others)

10. Understanding Service Methods, Setting up of Side Station, Table Layouts,

Napkin Folding and Presenting Menus.


1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition, 2014

2. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016

3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3e edition, 2013

4. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback-July 2011 5. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition,1983. 6. Professional Food & Beverage Service Management – Brian Varghese, Laxmi

Publications, 2015. 7. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.



Semester - I

(Core Course) HM153 LTPC Front Office Operations Foundations - I 2013 Objective: The course provides basic idea of the Department of Front Office, its role in

hotel operation.

Course Content

Hotel Front Office : Front Office Introduction, Functions and its importance, Different

sections of the front office department and their layout and importance – Reservation,

Reception, Concierge, Bell desk, Lobby, Telephones, Cashier, Inter and Intra-

department coordination. Organization structure of Front Office, Key Responsibilities,

Job Descriptions, Attributes of Front Office Personnel, Uniform and Grooming

Standards.

List of Practical

1. Understanding Personal Hygiene Grooming Standards

2. Understanding Layouts of Front Office and Housekeeping.

3. Familiarization with equipment and tools

4. Rooms layout and standard supplies. (Amenities)

5. DO’S and Don’ts for new entrants/employees in the front office

6. Hotel terminology


1. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2 edition, 2006.

2. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited. 2nd edition, 2008.

3. Managing Front Office Operations – Kasavana & Brooks; Educational Institution AHMA, 2009

4. Front Office – Operations and management – Ahmed Ismail. Cengage Learning; 1 edition, 2001


5. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford, 2009

6. Front. Office Operation Management- Bhatnagar S.K.- Frank Brothers and Company-2009



Semester - I

(Core Course) HM154 LTPC Accommodation Operations Foundations - I 2013 Objective: The course provides basic idea of the Department of Housekeeping, its

role in maintaining the cleanliness of the hotel operational areas.

Course Content Accommodation Sector: - Introduction, Concept, and its importance; Types &

Classification of Hotels on different basis; Star Categorization, Heritage Hotels and

others in India, Organization Structure of Hotels; Origin, growth and development of

Hotel Sector in India.(ITC, The Taj Group, The Oberoi Group), Foreign Hotel Chains in

India – Hilton, Marriott, Hyatt

The Guest Accommodation: Guest Rooms, Types, Layouts, Salient Features,

Description, Guest Room amenities, supplies and services, Floors, Room Name List

Patterns, Guest Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety

Procedures during Fire, emergencies

Hotel Housekeeping: Introduction, Meaning and definition Importance of Housekeeping,

Sections of Housekeeping, Responsibilities of the Housekeeping department, a career

in the Housekeeping department. Housekeeping Department: Organizational framework

of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in

Housekeeping, Job Description and Job Specification of staff in the department,

Attributes and Qualities of the Housekeeping staff – skills of a good Housekeeper, Inter

departmental Coordination with more emphasis on Front office and the Maintenance

department, Hygiene and Grooming Standards of Housekeeping Personnel

List of Practical

1. Sample Layout of Guest Rooms; Single room, Double room, Twin room, Suite


2. Guest Room Supplies and Position; Standard room, Suite, VIP room special

amenities

3. Cleaning Equipment-(manual and mechanical); Familiarization, Different parts,

Function, Care and maintenance

4. Cleaning Agent; Familiarization according to classification, Function

5. Public Area Cleaning (Cleaning Different Surface); Wood(polished, painted,

laminated),SILVER/ EPNS, (Plate powder method, Polivit method, Proprietary

solution- Silvo), BRASS (Traditional/ domestic 1 Method, Proprietary solution 1

brasso), GLASS (Glass cleanser, Economical method-newspaper), FLOOR -

Cleaning and polishing of different types (Wooden, Marble, Terrazzo/ mosaic

etc). WALL- care and maintenance of different types and parts (Skirting, Dado,

Different types of paints(Distemper Emulsion, oil paint etc)

6. Maid’s trolley; Contents, Trolley setup

7. Familiarizing with different types of Rooms, facilities and surfaces; Twin/ double,

Suite, Conference etc


1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S, 1990

2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3rd edition 2013.

3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press, 2009.

4. Housekeeping and Front Office – Jones, Edward Arnold H&S 1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2

edition, 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th

Revised edition, 1998.



Semester - I

(Skill Enhancement Compulsory Course) HM-155 L-T-P-C Application of Computers in Hotel Industry 2-0-1-3

Objective: The objective of this course is to familiarize the students with the basic

concepts of computers and Information technology with special emphasis on its

application. It also aims to acquaint the students with commonly used office software

which are required in the day to day managerial functioning.

Course Content Information Concepts and Processing - Definitions, Need, Quality attributes and Value

of Information, Data Processing Concepts

Elements of A Computer System - Definitions, Characteristics of Computers,

Classification of Computers and features, Components of a Computer, Generations of

Computers, Primary and Secondary Storage Concepts, Data Input Devices, Data

Output Devices

Software Concepts - System Software, Application Software, Language Classification,

Compilers and Interpreters

Internet and Web applications:Introduction to Networking, telecommunications, Types of

Telecommunication Networks, Intranets and Extranets, The Internet Revolution,History,

World Wide Web, Web Browsers, Domain names and IP addresses, Application of

Internet in Hospitality, Role of Social media, Introduction to e-commerce, online booking

systems, electronic point of sale systems, marketing technologies, Internet threats and

security related issues.

Wordprocessor: Introduction, Working with Documents, Editing Data, Opening and

Printing Documents, Formatting Text, Page Formatting Options, Drawing Simple

Graphs and Diagrams, Inserting Objects, Table Basics, Creating, and formatting Tables.

Letters and Mail Merge


Spreadsheet Software: Description about Workbook, Worksheet and Cells, Cell

references, Formatting Worksheet. Searching and Replacing, Page Setup and Page

Breaks, Operators and Operands, Creating Formula for Calculating Values, Calculating

Operations using Function Wizard, Conditional formatting, cell merging, text wrapping,

Designing Charts for the Data, Working with Data, Filtering of Data in a List, Sorting the

data, Working and Using Pivot Table, Creating, Working and Using Pivot Chart,

Generating Charts from Pivot Table.

Presentation Software: Introduction, Adding New Slides, Viewing a Presentation,

Adding and Manipulating of Text and Word Art, Formatting, Slide Master, Applying Slide

Transition, Applying Custom Animation, Using Slide Sorter, Working with Images and

Inserting Clip Art, Using Charts. Linked Files, Sound, Video Clips and Photos, Selecting

and Deleting Objects, Moving, Rotating, Grouping and Ungrouping of Objects.On-

screen Presentation, Navigating during the Presentation.

List of Practical

1. Creating, editing and formatting documents

2. Inserting objects, smart art and tables

3. Creating letters and mail merge

4. Exercises on creating, editing & formatting spreadsheets

5. Creating different types of charts on given data

6. Creating spreadsheets to apply formula using relative & absolute references

7. Creating spreadsheets to apply different categories of functions: text,

mathematical, statistical, date & time, database, financial & logical

8. Conditional formatting, filtering & sorting the data

9. Creating, editing and viewing presentations

10. Applying slide transition and animations.

Text/ Reference Books 1. Introduction to Information Systems. James A.O’Brien. Tata McGraw Hill Pub.

2010 2. Introduction to information technology. Turban, Rainer & Potter. John Wiley &

sons. 2009. 3. Foundation of Computing. Sinha, P.K., Priti Sinha.BPBPublications. 2007. 4. Introduction to Information Technology. Rajaraman V. PHI. 2013.



Semester - I

(Ability Enhancement Compulsory Course)

HU-155 L-T-P-C Professional Grooming & Mannerisms 0-2-0-2 Objective: To help students enhance their personality.

Course Content Personality Development: Personality types & Traits; Attitude; Assertive & Empathetic

behaviour; Traits of a leader; Teamwork & Networking; Ethics, Integrity & Trust, Power

Dressing & Grooming

Non Verbal Communication: Kinesics, Proxemics, Paralanguage, Chronemics

Time & Stress Management: Planning, Scheduling & Prioritizing, Multitasking,

Delegating; Saying no assertively; Stress & its causes, Handling stress.

Vocabulary Building: Usage of words in different contexts; Commonly used foreign

phrases & words

Text/ Reference Books 1. Personality Development and Soft Skills. Mitra B. Oxford University Press.

2011. 2. Attitude. Chapman E. and Mcknight W. Viva Books. 2012. 3. Body Language: Your Success Mantra. Verma S. S. Chand. 2005 4. Improving English Usage with Good Words. Sequeira W. Infinity Books. 2011.



Semester - I

(Ability-Enhancement Compulsory Course)

CH-153 L-T-P-C

Environmental Science 2-0-0-2

Objective: This paper introduces the students to the basics of Environmental science.

Major issues like renewable & non-renewable sources of energy, pollution problems &

social impact of the environment are discussed from a scientific perspective. This

course also provides an insight on management of natural resources. Global issues like

acid rain, ozone depletion, climate changes & population explosion are also discussed.

Course Content

Ecosystems: Concept of an ecosystem. - Structure & function of an ecosystem. -

Producers, consumers & decomposers. - Energy flow in the ecosystem - Ecological

succession. - Food chains, food webs & ecological pyramids. . Forest ecosystem Grass

& ecosystem, Desert ecosystem, Aquatic ecosystems (ponds, streams, lakes, rivers,

oceans, estuaries), Introduction, types, characteristic features, structure & function.

Biodiversity & its conservation: definition, magnitude of diversity, levels of biodiversity

(genetic, species, community & ecosystems)Air pollution- Introduction, classification of

air pollutants, Characteristics & biochemical effects of some air pollutants, effects of air

pollutants on man & the environment, air monitoring, atmospheric sampling, analytical &

instrumental techniques used in the estimation of atmospheric pollutant & methods used

for the control of air pollutants. Water Pollution- Introduction, classification of water

pollutant, organic waste, sewage & agricultural runoff, inorganic pollutant, suspended

solids, water quality standards, Sources, characteristics & effects of water pollutant form

textile industry, paper & pulp industry, fertilizer industry, soaps & detergents, Chemical

pollution- Chemical pollution through fertilizers, pesticides, detergents & toxic metals in

industrial waste Hg, Cd, Pb, Cr, Zn, Cu, As, Ni, Se, Sn, Sb, F, Be etcThermal pollution -


Introduction, Sources of thermal pollution, fundamentals of radiations, types of

radiations, sources of radioactive pollution & effects of radioactive pollution (somatic &

genetic effects)Marine pollution- Introduction, nature & effects of marine pollution,

sources of marine pollution & control of marine pollution. Marine pollution in India, Noise

pollution-Sources of noise pollution (industrial source, transport, household, public

address system, agricultural machines, defense equipment’s), effects of noise pollution

& control of noise pollution,. Global warming & greenhouse effect, Acid rain, Ozone its

importance & depletion of ozone layer, Eutrophication, PAN formation & its disaster.

Disaster management: floods, earthquake, cyclone & landslides. Solid waste

Management: Causes, effects & control measures of urban & industrial wastes. Social

Issues & the Environment: From Unsustainable to Sustainable development -Urban

problems related to energy -Water conservation, rain water harvesting, water shed

management -Resettlement & rehabilitation of people; its problems & concerns. Case

Studies -Environmental ethics: Issues & possible solutions. Waste land reclamation. –

Consumerism & waste products. -Environment Protection Act. -Air (Prevention &

Control of Pollution) Act. -Water (Prevention & control of Pollution) Act -Wildlife

Protection Act -Forest Conservation Act -Issues involved in enforcement of

environmental legislation. -Public awareness. Human Population & the Environment:

Population growth, variation among nations. Population explosion - Family Welfare

Programme, Field work- visit to local area to document environmental assests- river,

forest, grassland/hill/mountain.

Text/ Reference Books 1. Environmental Sciences towards sustainable future. Wright R. Prentice Hall of

India. 2007. 2. Essentials of Ecology & Environmental sciences. Rana S.V.S. 3rd Ed. Prentice

Hall of India. 2007. 3. Ecology. Subrahmanyam S & Sambamurty S. S. 2nd Ed. Narosa Publishing

House. 2007. 4. Concepts of Ecology. Kormondy E. J. 4th Ed. Prentice Hall of India Pvt. Ltd.

2007. 5. Textbook of Environmental Studies for Undergraduate Courses. Bharucha E. 2nd

Ed. University Grants Commission. New Delhi. 2004.



EP-199/EP-299/EP-399/ EP-499 L-T-P-C Endeavour Project (Beyond the Syllabus) 0-0-0-3 Our University is continuously looking at innovative ways to deliver knowledge to our

students, making learning & delivery mechanism innovative, interesting & easy with truly

‘out of the box’ teaching-learning process. This beyond the syllabus initiative uses all

working second Saturdays as class days.

Endeavour is a compulsory interdisciplinary project for all students of the University.

Respective Heads of the Department shall select students & form groups. Each project

shall be supervised by a faculty member.

The faculty of SPSU will select a contemporary topic, which is preferably industry

relevant & associate a company or professional who can provide application-oriented

perspective. The topic chosen may be from wide range of subjects. For example: -

Biodiversity, Social subjects, Media & advertisement, Environment, Scientific, Technical,

Management, Architecture, Tourism or any other subject or their combination.

The project is evaluated in two phases: Internal Evaluation & External Evaluation. This

ensures descriptive assessment of the projects performance & challenges faced during

the implementation of the project. The project will be spread over two semesters

beginning from the odd semester (July to November) & ending in the even semester

(December to May) every year. The grade obtained in this course may be used to

improve the student’s semester grade point average.

The final report should include the reasons for the choice of the title, the concept, the

structure, the results with working models/drawings etc. & its practicality. The role &

responsibility of every individual of the group should be indicated clearly. The report

should be written in the prescribed format/guidelines, certified by the faculty member &

presented as a seminar.

The project is evaluated as per the approved procedure & marks obtained are

computed in the even semester.



Semester - II

(Core Course) HM156 LTPC Food Production Foundations - II 4026 Objective: To make the students understand the various methods of Cooking with

respect to Vegetarian and Non Vegetarian food items.

Course Content Methods of Cooking: - Introduction, Definition, and its importance; Types- Baking,

Broiling, Grilling, Frying, Steaming, Stewing, Poaching, Poeling, Roasting, Frying,

Sautéing, Braising Cooking with Microwave, Ovens, Gas, Induction Plates and other

such media. HACCP Standards and Professional Kitchens.

Eggs, Poultry and Meat: Eggs – Introduction, Usage in Kitchen, Structure of Egg,

Classification, Grading of Eggs, Types, Selection, Storage and preparation of breakfast

dishes with eggs. Poultry and Game: Introduction, Classification, Selection Criterion,

Cuts of Poultry, Yield and simple Indian preparations. Meat: Characteristics, selection

and grading, Classification ( Bovines, Ovines and Swines), Categories, Cuts of Meat,

Storage and handling.

Fishes in cooking: Introduction, Types, Purchasing, Storing Considerations, Fish &

Shellfish, Their Classification, Cuts of Fish, Popular Species of Fish, Classical

Preparations of Fish, Common cooking methods used for sea food.

Vegetable, Cuts & Cookery: Introduction, Vegetables, Pigment and Colour Changes,

Effect of Heat on vegetables, Cuts of Vegetables, nutritional and hygiene aspects.

Some Indian Cuts on vegetables: Broccoli, Cabbage, Potatoes, Onions, Spinach,

Cucumber, Tomatoes, avocado. Beetroot, French Beans, Gourd, Bottle Gourd,

Pumpkin, Okra, Colocasia, Spinach, Carrot, Turnips

List of Practical 1. Understanding Methods of Cooking & HACCP Standards

2. Cooking in Professional Kitchen – Do’s & Don’t’s


3. Understanding Eggs and their simple Breakfast Preparations ;Preparation of:

Hard & soft boiled eggs. Fried eggs. Poached eggs. Scrambled eggs. Omelet’s

(Plain, Spanish, Stuffed)

4. Familiarization with, Poultry, Meats & Fishes – Their Simple Cuts and Cooking

5. Vegetables –Their usage and cooking precautions

Cuts of vegetables · Julienne· Jardiniere· Dices· Cubes· Macedoine· Paysanne

Shredding· Mire- poix

6. Blanching of Tomatoes and Capsicum.

7. Cooking vegetables: Boiling (potatoes, peas) Frying (Aubergine, Potatoes)

Steaming (Cabbage) Braising (Potatoes) Braising (Onions, cabbage)

8. Simple Vegetable and Meat Cookery

9. Identification of types of rice varieties & pulses.

10. Simple preparation of Boiled rice (Draining & Absorption) method.

Fired rice.

11. Simple dal preparation

12. Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.

13. Simple Breakfast Preparations: Preparation of Puri/ Bhaji, Alu Paratha, Chola

Bhatura,

14. Preparation of Continental Breakfast


1. Food Production Operations: Parvinder S Bali, Oxford University Press.2014. 2. Larder Chef: M. J .Leto & W. K. H. Bode Publisher: Butterworth- Heinemann

(1989), 3rd Edition, 1989 3. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient

Blackswan Private Limited, 2014. 4. Practical Cookery By Kinton & Cessarani, Hodder Education; 11 edition, 2007 5. Practical Professional Cookery By Kauffman & Cracknell, Cengage Learning

Vocational; 3rd Revised edition, 1992. 6. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014 7. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,

Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd. 2004.

8. Theory of Cookery; Arora K, Publisher: Frank Brothers & Company (Pub) Pvt. Ltd.. 2008.



Semester - II

(Core Course) HM157 LTPC Food and Beverage Service Foundations - II 4026 Objective: To introduce the concept of various Food & Beverage Service Outlets and

the knowledge of Non Alcoholic Beverages.

Course Content Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated

Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular

brands, presentation and service tools and techniques. Mocktails – Introduction, Types,

Brief Descriptions, Preparation and Service Techniques

Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure,

Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for

Breakfast Services, Mise-en-place and Mise-en-scene, arrangement and setting up of

tables/ trays, Functions performed while on Breakfast service, Method and procedure of

taking a guest order, emerging trends in Breakfast Services and salient features.

Food and Beverage Services in Restaurants: - Introduction, Concept of Restaurant,

Types of Restaurants, their salient features; Set up of Restaurants and their Layouts,

Restaurant Teams Organizational Structure, Modern Staffing in various hotels, Method

and procedure of receiving guests, taking guest orders, Service equipment used and its

maintenance, Coordination with housekeeping for soil linen exchange, Physical

inventory monthly of crockery, cutlery, linen etc., Equipment, furniture and fixtures used

in the restaurant and their use and maintenance, Theme and Specialty Restaurants,

Celebrity Restaurants.

Room Service/ In Room Dinning: Introduction, Concept of Room Service/ In Room

Dinning, Their Salient Features, Understanding Guest expectations in Room Service,

Room Service Equipments, Set up of Trays & Trolleys, Upkeep and Storage, Service


Tools, Clearance, Presentation of Bills, Room Service Dos & Don’ts. Mini Bar

Management in Guest Rooms, Guest Interaction – Have and Have not’s.

List of Practical 1. Understanding Non Alcoholic Beverages, Types & Service Techniques

2. Guest Interactions while on Food Service – Do’s & Don’t’s

3. Understanding Mocktails, Their Presentation and Services ( At least ten types of

Mocktails)

4. Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services,

Clearance & Acknowledging guests.

5. Familiarisation with Food Service in Restaurants ( Receiving Guests, Table

Layouts, Complimenting them, Presentation of Bills, Dealing with in house/

residential guests)

6. Restaurant Services – Their salient features, Table Layouts, Presenting Menus,

precautions while dealing with guests, Commitments with guests, Food Pickup

Procedures, Clearance and Dishwashing Procedures

7. Room Service Practical, Taking of Orders, Delivery of Food Services, Identifying

Room Service Equipment, Importance of Menu Knowledge for Order-taking (RSOT

functions/procedures), Food Pickup Procedure, Room service Layout Knowledge,

Laying of trays for various orders, Pantry Elevator Operations, Clearance

Procedure in Dishwashing area, Room service Inventories and store Requisitions


1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition, 2014.

2. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016.

3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3rd edition, 2013.

4. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback 2011. 5. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition.1983 6. Professional Food & Beverage Service Management – Brian Varghese, Laxmi

Publications.2015 7. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.



Semester - II

(Core Course) HM158 LTPC Front Office Operations Foundations - II 2013 Objective: The course provides basic idea of the Department of Front Office, its role in

hotel operation. The main objective is to impart knowledge of the basic operation of the

Front Office Department.

Course Content Basic Front Office Operations: Front desk operations & functions, Equipments used at

front office – Room Rack, Mail Message, and Key Rack, Reservation Racks,

Information Rack, Folio Trays, Account Posting Machine, Voucher Rack, Cash Register

Support Devices, Telecommunications Equipments, rooms and plans, Basis of Room

charging, Tariff fixation, Introduction to the guest cycle, Reservation: Concept,

importance, types, channels and systems, Procedure of taking reservation,

Overbooking, amendments and cancellations, Group Reservation: Sources, issues in

handling groups. Procedure for guest check in, and baggage handling,

List of Practical

1. Identification and familiarization with front desk equipments and Performa’s.

2. Skill to handle front desk operations i.e, guest reservations, guest arrival (FIT and

groups) including baggage handling

3. Skills to handle to telephones at the reception- receive/ record messages.

4. Skills to handle guest departure (fits and groups)

5. Preparation and study of countries, capitals, currencies, airlines and flags chart

6. Role play:

a. At the porch, Guest driving in Doorman opening the door and saluting

guest; Calling bell boy

b. At the Front Desk: Guest arriving; greeting & offering welcome drink and

guest interactions.


Text/ Reference Books 1. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2

edition.2006. 2. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill

Education Private Limited. 2nd edition. 2008. 3. Managing Front Office Operations – Kasavana & Brooks; Educational Institution

AHMA.2009. 4. Front Office – Operations and management – Ahmed Ismail. Cengage Learning;

1 edition 2001. 5. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford,

2009. 6. Front Office Operation Management- Bhatnagar S.K.- Frank Brothers and

Company.2009.



Semester - II

(Core Course) HM159 LTPC Accommodation Operation Foundations - II 2013 Objective: To understand the Cleaning Science and procedures to be followed in

House Keeping department.

Course Content The Guest Room Servicing: Cleaning of Guest Rooms & Bathrooms: Daily cleaning of

(Occupied/ Departure/ Vacant/ Under Maintenance/VIP rooms (Systematic Procedures),

Special Cleaning, Weekly Cleaning /Spring Cleaning, Evening service/ Turn Down

Service, System & procedures involved, Forms and Formats, Replenishment of Guest

supplies and amenities, Use of Maids Cart & Caddy.

Cleaning Science: Cleaning Agents, Characteristics of a good cleaning agent, PH scale,

Types of cleaning agent, cleaning products (Domestic and Industrial), Cleaning

Equipment: Types of Equipment, Operating Principles, Characteristics of Good

equipment(Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment,

Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic,

Wood, Wall and floor covering, Stain Removal.

Housekeeping Procedures: Cleaning Schedules, Cleaning Methods, Briefing,

Debriefing, Proceeding for Days work, Keys & Their Classification, Inventory of

Housekeeping Items, Indenting from Stores, Housekeeping control desk: Importance,

Role, Co-ordination, check list, key control. Handling Lost and Found, Forms, Forms

and registers used in the Control Desk, Paging systems and methods, Handling of

Guest Requests, General operations of control desk


List of Practical

Review of semester 1

Servicing guest room(checkout/ occupied and vacant)

1. Identification and familiarization with cleaning equipment and agents.

2. Cleaning of different surfaces e.g. windows, tabletops, picture frames under beds, on

carpet, metal surfaces, tiles, marble and granite tops.

3. Develop an understanding about basic Housekeeping procedures like Briefing, De

Briefing, dealing with Lost & Found, Key Control, Forms & Registers at Control desk of

Housekeeping

4. Servicing of guestrooms, placing/ replacing guest supplies and soiled linen


1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S. 1990


3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press. 2009.

4. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2

edition. 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th

Revised edition. 1998. 7. Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke

Educational Inst. of the American Hotel; 3 Revised edition.2008. 8. Professional Management of Housekeeping Operations – Robert J. Martin &

Thomas, John Wiley & Sons; 2nd Edition edition. 1992.



Semester –II

(Core Course)

BM-188 L-T-P-C Business Policy 3-0-0-3 Objective: To provide knowledge about different aspects of business policy

determination like strategy management process, environment analysis & policy

planning in diversification & business expansion. Hotels.

Course Content Introduction: Understanding Business goals, Business Policy, Different aspects of

Business Policy determination, Business Policy as a part of Business Strategy,

Business strategy: Traditional & Modern concept, Strategic Management Process.

Strategy formation approaches, Level & types of Strategies

Business Vision & Mission: Meaning, elements, formulation of vision & mission,

Assessing vision & mission for organization performance, How vision & mission help

Business firms, Examples of Indian business having vision & mission & their analysis

Policy Planning: Policy planning & modern industrial system, Strategic Decisions &

Characteristics, situation analysis, External environment analysis: assessing

competitive opportunities & threats, Industry analysis, Internal environment analysis:

assessing competitive advantage, value chain analysis, SWOT, portfolio analysis-

BCG matrix.

Business Policy Formulation in relation to: Mergers & acquisitions, vertical integration,

Takeovers, Joint ventures, strategic alliances, business expansion policy, Diversification

policy, Porter generic strategies

Text/Reference Books

1. Business Policy and Strategic Management. G. V. Satya Sekha. IK International . 2009. 2. Fundamentals of Strategic Management. R Parthasarthy. Biztantra. 2009


3. Implanting Strategic Management. Ansoff, H Igor. Englewood Cliffs. PHI. 1984 4. Strategic Management and Business Policy. William Glueck. 3rd Ed. McGraw -

Hill. 2004 5. Strategy Safari. Mintzberg A and Lampel. Pearson.2008



Semester - II


HU-156 L-T-P-C Interpersonal Communication - I 0-2-0-2 Objective: To develop the art of effective conversation.

Course Content

Conversation Skills: Essentials & Challenges of an effective conversation; Conversation

Climate; Articulation: Saying things the right way; Small Talk; Telephonic conversations.

Guest & Departmental Communication: Greeting the guests; Holding a conversation;

Polite & effective inquiries & responses; Addressing a group; Handling difficult situations

& complaints; Accepting & Giving Feedback: words & phrases that make a difference.

Phonetics: Pronunciation & Stress accent; Common phonetic challenges; British English

versus American English.

Word Power: Essential hotel vocabulary; Words often misspelt; One word substitute;

Use of idiomatic expressions & phrases.

Text/ Reference Books 1. Effective Speaking Skills. Brian T. Rupa Publishing House. 2011.

2. The Best Service is no Service. Price B. and Jaffe D. Brilliance, Corp. 2008

3. English Pronouncing Dictionary. Jones D. 18th Ed. Cambridge University Press. 2012.

4. Word Power Made Easy. Lewis N. 2nd Ed.Goyal Publisher. 2011.


Detailed Syllabus for BHM Degree Program

Semester - III

(Core Course)

HM-250 L-T-P-C Industry Exposure - I 0-0-10-10 Industry Exposure offer students personal and real world spirits and exposes to an

actual working life, an experiential foundation to their career choices and the chance to

build valuable business network. Under this programme, each student undergoes

training in all Departments of a Hotel for a minimum period of 5 months soon after

completion of the II Semester Examination. Through training students are expected to

get exposure with the various managerial procedures and correlate with the knowledge

they gained in the classroom. After completion of the internship, students are required

to prepare a report on the basis of the activities performed during the internship, as per

the prescribed format/ guidelines. The report, duly certified by the supervisor, should be

submitted to the Head of the Department. The report should also be presented in the

form of a seminar in the III Semester.

`



Semester - IV

(Core Course) HM-255 L-T-P-C Introduction to Indian Cookery 4-0-2-6 Objective: To impart basic idea about spices, condiment, herbs, masalas, paste, gravy

and other commodities used in Indian Cooking.

Course Content Indian Cooking: - Introduction, Philosophy of Indian Food, The great Indian Cuisine –

Key features, Regional influences on Indian Food, Popular foods of India (At least one

simple three course menu from each region of India , North, East, South, Seat and

Central India its salient features and cooking).

Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments, Herbs

and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf,

Cardamom, Cinnamon, Cloves, Coriander seeds, Cumin, Chilli, Fenugreek, Mace,

Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry

Leaf, Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red

Chilli, Rock Salt) Various ways of using spices, their storage and usage tips.

Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,

Types, Blending of Spices, Concept of Dry and Wet Masalas, Pastes used in Indian

Cooking, Purchasing, Storing Considerations. Basic Indian Gravies: Introduction,

Gravies and Curries, Regional Gravies, Gravy Preparations.

Commodities and their usage in Indian Kitchens: Introduction, Souring Agents,

Colouring Agents, Thickening Agents, Tendering Agents, Flavouring and Aromatic

Agents, Spicing Agents in Indian Kitchens


List of Practical 1. Understanding Indian Cooking and Preparation of simple popular foods of India

(At least one simple three course menu from each region of India , North, East,

South, Seat and Central India its salient features and cooking).

2. Condiments, Herbs & Spices in Indian Kitchen – Do’s &Don’t’s

3. Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen

Preparation of:

(i) Makhni Gravy

(ii) Green Gravy

(iii) White Gravy

(iv) Lababdar Gravy

(v) Kadhai Gravy

(vi) Achari Gravy

(vii) MalaiKofta Gravy

(viii) Yakhni Gravy

(ix) Yellow Gravy

(x) Korma Gravy

4. Familiarisation with, commodities and their usage in Indian Kitchens with the help

of simple dishes preparations indicating their usage.


1. Food Production Operations: Parvinder S Bali, Oxford University Press. 2014 2. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient

Blackswan Private Limited, 2014. 3. Practical Cookery By Kinton & Cessarani, Hodder Education; 11 edition, 2007. 4. Practical Professional Cookery By Kauffman & Cracknell, Cengage Learning

Vocational; 3rd Revised edition,1992. 5. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014. 6. The Professional Chef : The Art of Fine Cooking, Indian, French, Italian,

Chinese, Bakery & Confectionary, Kitchen Management; Arvind Saraswat; Ubs Publishers' Distributors (P) Ltd.. 2004;

7. Theory of Cookery; Arora K, Publisher: Frank Brothers & Company (Pub) Pvt. Ltd. 2008.



Semester - IV

(Core Course)

HM-256 L-T-P-C

Food and Beverage Service Operations - II 4-0-2-6

Objective: To impart knowledge about Planning and Controlling the operation of

Restaurant and Buffet Service.

Course content Restaurant Planning: Introduction, Planning & Operating various F & B Outlets and

support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colors and Market,

Restaurant Design team. Restaurant Problems and Guest Situation Handling – (thumb

rules), Hosting Theme Functions/ Lunches/Events, Preparation of Flamb’es&Gueridon

Service

Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space

requirements & Checklist, Buffet Presentation, menu planning, staff requirement, Buffet

Management. Function Catering: Introduction, Types of Function, Function

Administration & Organization-Booking Procedure, Menus, Function contracts, Seating

Arrangements. Other Catering Operations: Off- Premises Catering, Hospital Catering,

Industrial & Institutional Catering, Airline & Railway catering, Home Delivery, Take

away, Afternoon & High Teas: Introduction, Menu, Cover & Service.

F & B Control- Overview: Introduction, Objectives of F & B Control, Problems in F & B

Control, Methodology of F & B Control, Personnel Management in F & B Control. Cost &

Sales Concepts: Definition of Cost, Elements of Cost, Classification of Cost, Sale

defined, Ways of expressing sales concepts. Cost Volume/ Profit Relationships (Bread-

even analysis).

Budgetary Control: Introduction, Objectives, Kinds of Budget, Budgetary Control

Process, Stages in the preparation of Budgets. Budgeting for F & B Operations


Food & Beverage Control: Purchasing Control, Receiving Control, Storing and Issuing

Control, Menu Management: Introduction, Types of Menu Planning Considerations &

Constraints, Menu Costing and Pricing, Menu Merchandising, Menu Engineering, Menu

Fatigue, Menu as a In- House Marketing, Tool.

List of Practical

1. Restaurant Set –ups of different types & services

2. Service of Afternoon & High teas

3. Buffet Lay –up, theme Buffets set up

4. Theme Parties

5. Role Plays & Situation handling in Restaurant

6. Gueridon Service


1. Financial & Cost Control Techniques in Hotel & Catering Industry – Dr. J.M.S. Negi. 2nd edition 2000.

2. Food & Beverage Control : Richard Kotas and Bernard Davis; Glasgow : International Textbook Co., 1981.

3. Food & Beverage Cost Control- Lea R Dopson; John Wiley & Sons . 5th Revised edition. 2010

4. Food & Beverage Management : Bernard Davis & Stone; Oxford, [England] ; Boston : Butterworth-Heinemann, 1998.

5. Food & Beverage Service – Dennis Lillicrap & John A. Cousins. Publisher: Hodder Education; 9th edition. 2014.

6. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3rd edition. 2013.

8. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition.2016

9. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback. 2011. 10. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition.1983. 11. Professional Food & Beverage Service Management – Brian Varghese, Laxmi

Publications, 2015. 12. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition, 1996.



Semester - IV

(Core Course) HM-257 L-T-P-C Front Office Operations 2-0-1-3

Objective: The objective is to acquaint students with Guest stay and departure services.

Course Content The Guest Stay with Hotel: Registration: concept, systems and its procedure,

Registration form and C Form, No Shows, Rooming of Guests, Message Handling,

Dealing with Guests Requests and Complaints, Travel Desk and Concierge: functions;

luggage, paging, message and left luggage handling procedure, foreign currency

handling, Room selling techniques, Communicating with guests.

The Guest Departure and Post Departure Services at Front Desk: The guest

accounting, the guest ledgers, city ledger, tips and advances, front office cash sheet,

paid out, bank net receipts, over and shorts, settlement of bills, credit card handling,

handling vouchers of – room rate, food sales, laundry, other guest services,

miscellaneous charges, credit security measures, cash and credit control, express

check out, early and late check outs, group departures, post departure courtesy

services

List of Practical

1. Identification and familiarization with cleaning of Public Areas in Hotels.

2. Develop an understanding about requirements of different guests, with children,

business travellers, single woman traveller, differently abled travellers and acquaint

the learners with procedures like expression about sharing of hotel services and

facilities to guests, employees as brand ambassadors of hotels, managing guest

interactions effectively.

3. Handling guest Check - In , Registration, Facilitation during stay at Hotel, Billing,

Related Performa’s.


4. Skills to handle guest accounting and departure (fits and groups)

5. Role play: In ref to the theory syllabus

Note: For focused inputs of accommodation the practical hours may be split up i.e

first Two for Front Office and next Two for Housekeeping, thus completing 4

practical lab hours per week of two credit equivalence.


1. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited. 2nd edition. 2008.

2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA. 2009.

3. Front Office – Operations and management – Ahmed Ismail. Cengage Learning; 1 edition. 2001.

4. Front Office Operations – Colin Dix & Chris Baird. Longman; 4 edition. 1998 5. Front Office Operation Management- Bhatnagar S.K.- Frank Brothers and

Company-2009 6. Hotel Front Office Operations and Management- Tewari Jatashankar, Oxford-.27

August 2009



Semester - IV

(Core Course) HM-258 L-T-P-C Accommodation Operations 2-0-1-3 Objective: To depict rules for cleaning, safety, security and first aid facilities in Hotels. Course content Cleaning of Public Areas: Cleaning of Public Areas: Cleaning Process, Cleaning and

upkeep of Public areas, (Lobby, Cloak rooms/ Restaurant/ bar/ banquet Halls/

Administration offices/ Lifts and Elevators/ Staircase/ back areas/ Front areas/ Corridor),

Pest Control: Types of pests, Control procedures, Safeguarding Assets: Concerns for

safety and security in Housekeeping operations, Concept of Safeguarding assets.

Special Provisions for Guests, Safety, Security and First Aid: Guest room features for

differently abled – added features and modifications, Public Areas: Wash – rooms,

restaurants, main entrance etc. added features and modifications. Situation Handling/

Service Design, for typical Market Segment (Safety, security & Comfort); Airlines crew

guest rooms, single lady guests, Children. The Concept and Importance, Safety:

Accidents, Fires (Cause, Procedure, Accident report form), Security: Security of Guest/

Staff/ Public areas/ Rooms/ Back office areas, First Aid: Concept and Emergency

Procedures (Heart Attack, Fits, Burns, Fainting, Fractures, Scalds, Artificial respiration

Linen Room: Activities of the Linen Room, Layout and equipment in the Linen Room,

Selection criteria for various Linen Items & fabrics suitable for this purpose, Purchase of

Linen, Calculation of Linen requirements, Linen control-procedures and records,

Stocktaking-procedures and records, Recycling of discarded linen, Linen Hire

Uniforms: Advantages of providing uniforms to staff, Issuing and exchange of uniforms;

type of uniforms, Selection and designing of uniforms, Layout of the Uniform room

Sewing Room: Activities and areas to be provided, Equipment provided


Laundry: Commercial and On-site Laundry, Flow process of Industrial Laundering-OPL,

Stages in the Wash Cycle, Laundry Equipment and Machines, Layout of the Laundry,

Laundry Agents, Dry Cleaning

Guest Laundry/Valet service, Stain removal

Flower Arrangement: Flower arrangement in Hotels, Equipment and material required

for flower arrangement, Conditioning of plant material, Styles of flower arrangements,

Principles of design as applied to flower arrangement

Indoor Plants: Selection and care

List of Practical 1. Layout of Linen and Uniform Room/Laundry

2. Laundry Machinery and Equipment

3. Stain Removal

4. Flower Arrangement

5. Selection and Designing of Uniforms


1. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox; Hodder Arnold H&S, 1990

2. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private Limited; 3e edition 2013

3. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press, 2009.

4. Housekeeping and Front Office – Jones, Edward Arnold H&S. 1986. 5. Security Operations Management; Robert D. McCrie; Butterworth-Heinemann; 2

edition. 2006. 6. The Professional Housekeeper – Tucker Schneider,; John Wiley & Sons, 4th

Revised edition. 1998 7. Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke

Educational Inst. of the American Hotel; 3 Revised edition. 2008 8. Professional Management of Housekeeping Operations – Robert J. Martin &

Thomas, John Wiley & Sons; 2nd Edition edition. 1992



Semester - IV

(Core Course) HM-259 L-T-P-C Food Safety & Hygiene 3-0-0-3 Objective: Exposure to a healthy food, food hazards, spoilage, preservation etc.is the main objective of this paper. Course content Basic Introduction to: Food Safety, Food Hazards & Risks, Contaminants and Food

Hygiene

Micro-organisms in Food: General characteristics of Micro-Organisms based on their

occurrence and structure, Factors affecting their growth in food (intrinsic and extrinsic),

Common food borne micro-organisms: Bacteria (spores/capsules), Fungi, Viruses,

Parasites

Food Spoilage& Food Preservation: Types & Causes of spoilage, Sources of

contamination, Spoilage of different products (milk and milk products, cereals and

cereal products, meat, eggs, fruits and vegetables, canned products), Basic principles

of food preservation, Methods of preservation (High Temperature, Low Temperature,

Drying, Preservatives & Irradiation)

Beneficial Role of Micro-organisms: Fermentation & Role of lactic and bacteria,

Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and

alcoholic beverages), Miscellaneous (Vinegar & anti-biotics)

Food Borne Diseases: Types (Infections and intoxications), Common diseases caused

by food borne pathogens, Preventive measures

Food Additives: Introduction, Types (Preservatives, anti-oxidants, sweeteners, food

colours and flavours, stabilizers and emulsifiers)

Food Contaminants and Adulterants: Introduction to Food Standards, Types of Food

contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic


contaminants, residues from packaging material), Common adulterants in food, Method

of their detection (basic principle)

Food Laws and Regulations: National – PFA Essential Commodities Act (FPO, MPO

etc.), International – Codex Alimentarius, ISO, Regulatory Agencies – WTO, Consumer

Protection Act

Quality Assurance: Introduction to Concept of TQM, GMP and Risk Assessment,

Relevance of Microbiological standards for food safety, HACCP (Basic Principle and

implementation)

Hygiene and Sanitation in Food Sector: General Principles of Food Hygiene, GHP for

commodities, equipment, work area and personnel, Cleaning and disinfect ion (Methods

and agents commonly used in the hospitality industry), Safety aspects of processing

water (uses & standards), Waste Water & Waste disposal

Recent Concerns: Emerging pathogens, Genetically modified foods, Food labelling,

Newer trends in food packaging and technology, BSE (Bovine Serum

Encephthalopathy)

Text/ Reference Books 1. Modern Food Microbiology : Jay. J.; Springer; 7th ed. 2004. Corr. 2nd printing

2006 edition. 2006.

2. Food Microbiology : Frazier and Westhoff, : McGraw Hill Education; Fifth edition. 2013.



Semester - IV


HU-253 L-T-P-C Interpersonal Communication - II 0-2-0-2 Objective: To develop communicative competence.

Course Content

Communication: Importance of effective communication skills, Objectives & Process of

communication; Types of communication: Verbal & non-verbal; Channels of

communication, Media of communication; Seven Cs of effective communication;

Barriers to communication: Physical, Psychological, Mechanical, Linguistic & Cultural.

Listening: Process & types of listening; Principles of effective listening; Barriers to

listening.

Interpersonal Conflict Resolution: Role& Reasons of conflict in an organization; Conflict

management styles - Competing, Collaborating, Avoiding & Accommodating

Cross Cultural Communication: Opportunities & challenges of communication in a

diverse world; Sensitivity to culture and diversity; Need for attitude change & benefits.

Text/ Reference Books 1. Technical Communication. Raman M. and Sharma S. Oxford University Press.

2004. 2. Conflict Management: Resolving Disagreement at Work. Kindler H. Viva Books.

2012. 3. Intercultural Communication in the Global Workplace. Varner I and Beamer L. 4th

Ed. Tata McGraw Hill.2011.



Semester – V

(Discipline Specific Elective)

HM-351 L-T-P-C Regional Cuisines of India - I 4-0-2-6 Objective: To have an insight of the various Cuisines of India. Course Content Cuisines of Kashmir, Himachal & Uttarakhand: Introduction, Geographical Perspectives,

Brief Historical Background, Characteristics & Salient Features of Cuisine ,Key

Ingredients, Popular Foods, Seasonal Foods, Special Equipment, Staple Diets,

Specialties during Festivals and Other Occasions, Community Foods.

Cuisines of Punjab, Haryana & Delhi: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients,

Popular Foods, Seasonal Foods, Special equipment, Staple Diets, specialties during

Festivals and Other Occasions, Community Foods.

Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine ,Key Ingredients,

Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during


Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine ,Key Ingredients,



List of Practical

1. Two Menus about 3-5 dishes per menu per state.

Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a

part of activity based learning. .


Text/ Reference Books 1. Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford

University Press 2014 2. A Taste of India- Madhur Jafferey – Pavilion Books- 1992. 3. Food of Haryana: The Great Chutneys – Dr. Ashish Dahiya, Intellectual

Foundation India in association with IHTM MD University Press. 2012. 4. Secrets of Indian Gastronomy – Manjit Gill, Shubhi Publications 2014 5. Food of Haryana: The Great Desserts – Dr. Ashish Dahiya, Intellectual

Foundation India in association with IHTM MD University Press. 2012. 6. My Great Indian Cookbook – Vikas Khanna; Penguin UK 2012 7. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient

Blackswan Private Limited, 2014 1. Practical Cookery By Kinton & Cessarani; Hodder Education; 11 edition 2007 8. Hymns from the Soil: A Vegetarian Saga; Bloomsbury Publishing India Private

Limited .2014 9. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning

Vocational; 3rd Revised edition 1992. 10. Professional Cooking by Wayne Gislen, Le Cordon Bleu; March 2014. 11. Theory of Catering by Kinton & Cessarani; Hodder Education; 11 edition 2007 12. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub) Pvt.

Ltd. 2008.



Semester – V


HM-352 L-T-P-C Food & Beverage Service Management - I 4-0-2-6 Objective: To impart knowledge about Beer, Spirits and basic Bar operation. Course content Bar – Introduction, Importance, and Types, Organization Structure, Layout, equipment

used and BOT & Bar Menus.

Alcoholic Beverages: Wines – Introduction, Classification, Brief Description, about

manufacturing process, storage and its service. Major Indian and International Brands.

glasses and equipment, Storage and service of wine

Beers: Introduction, Ingredients Used, Production, Types and brands, Indian and

International. Services, bottled, canned and drought beers. Other Fermented & Brewed

Beverages: Sake, Cider, Perry, Alcohol Free Wines.

Spirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits-

Types, Production, Brands Indian and International & Service, Other Alcoholic

Beverages- Liqueurs & Tobacco: Types, Production, Brands & Service – Indian and

International.

List of Practical

1. Service of Alcoholic Beverages: Wines, Spirits.

2. Opening & closing of wines corks (Champagne, Red & White wines)

3. Service of Spirits & Liqueurs

4. Bar setup and operations

5. Cocktail Mock tail Preparation, presentation and service

6. Service of Cigars & cigarettes

7. Conduction Briefing/ De- Briefing for F & B outlets

8. Service of Beer, Snake and Other Fermented & Brewed Beverages

9. Service of Sparkling, Aromatized, Fortified, Still Wines.


10. Set up a table with Prepared Menu with wines


1. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition 2014.

2. The Restaurant ( From Concept to Operation)- John R. Walker; John Wiley & Sons; 5th revised edition, 2007.

3. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition, 2016.

4. Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill Education Private Limited; 3e edition, 2013

5. Food and Beverage Service – R. Singaravelavan, Oxford, Paperback 2011. 6. Modern Restaurant Service- John Fuller; Copp Clark Pitman; 4th edition, 1983 7. Professional Food & Beverage Service Management – Brian Varghese, Laxmi

Publications, 2015 8. The Waiter Handbook By Grahm Brown, Hospitality Press; 1st edition ,1996.



Semester – V

(Discipline Specific Elective) HM-353 L-T-P-C Accommodation Management - I 4-0-2-6 Objective: To impart knowledge about Planning, Supervising, Budgeting of

Housekeeping services and Accounting and Night Auditing of Front Office department.

Course Content Housekeeping Supervision: Importance of inspection, Check- list for inspection, Typical

areas usually neglected where special attention is required, Self- supervision

techniques for cleaning staff, Degree of discretion/ delegation to cleaning staff., staffing

matrix, duty roasters, staff appraisals.

Planning Trends in Housekeeping: Planning Guest rooms, Bathrooms, Suites, Lounges,

landscaping, planning for the provision of Leisure facilities for the guest, Boutique hotel

concept. Planning and Organizing in the House Keeping: Area Inventory list, Frequency

schedules, Performance standards, Productivity Standards, Inventory Levels, Standard

Operating Procedures & Manuals, Job Allocation, Manpower Planning, Planning duty

roster.

Budgeting: Budget and budgetary controls, The budget process, Planning capital

budget, Planning operation budget, Operating budget – controlling expenses – income

statement, Purchasing systems – methods of buying, Stock records – issuing and

control

Front Office Accounting and Night Auditing: Introduction to Accounting fundamentals,

Guest and non guest accounts, Accounting system, Non automated, semi automated

and fully automated), Night Auditing: Introduction, Objective and job description of Night

Auditor Night Audit process, Preparing night audit reports

List of Practical 1. Preparing Guestroom and public area checklists


2. Preparing Duty Roasters, Understanding Staff Matrix.

3. Planning layouts of Guest Rooms, Boutique hotels, PowerPoint’s on salient

features in respect to accommodation of Hotels.

4. Understanding Hotel Accommodation Budgets

5. Preparing for Interviews of Assistants as Supervisors and Facing Supervisors

Interviews.

Text/ Reference Books 1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S (20 February

1992) 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;

Hodder Arnold H&S, 1st February 1990 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private

Limited; 3rd edition (25 February 2013) 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;

Educational Inst of the Amer Hotel; 2nd edition (1 January 1997) 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University

Press(30 July 2009) 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;

Nelson Thornes Ltd (1 February 1984) 7. Housekeeping and Front Office – Jones, Edward Arnold H&S (1 October 1986)



Semester – V

(Core Course) HM-354 L-T-P-C Researching for Hospitality & Tourism Management 5-1-0-6 Objective: Hospitality and tourism are service industry .Students must be conversant

with a better system of service for which research is necessary. Objective is to equip

students with tool of research.

Course Content Introduction to research methodology: Meaning, definition, characteristics and types of

research, Methodology of research, formulation of research problem Research Design:

Meaning, characteristics of research design, steps in research design. Concept of

Hypothesis

Sampling Design and Data Collection: Meaning of sampling, aims in selection a sample,

Types of sample design. Data collection –Meaning, types of data, methods of collecting

primary data-observation, interview and questionnaire, Sources of secondary data.

Processing and Analysis of data: Editing, Coding, Classification and tabulation,

Graphical presentation of Data-Bar-chart, pie-chart and curves Interpretation of Data

meaning, methods of data analysis

Report Writing: Meaning, types and steps involved in writing report, layout of the

research report, mechanics of writing a research report, challenges of a good writing

Text/ Reference Books 1. Research Methodology: A Step by Step Guide for Beginners- Kumar Ranjit: Sage

Publication Ltd, 4th Revised edition. 2014.. 2. Research Methodology, Kothari C.R. New Age International, 2013. 3. Research Methodology, Thanulingom N : Himalaya Publishing House-New Delhi

.2014. 4. Research Methodology, Gupta Hitesh and Gupta S. L. -International Book

House Pvt. Ltd, 2011. 5. Travel, Tourism, and Hospitality Research: J. R. Brent Ritchie, Charles R.

Goeldner: John Wiley and Sons; 2nd Revised edition. 1994.


6. Researching Tourism, Leisure and Hospitality for your Dissertation; Peter Mason: Good Fellow Publishers Ltd, UK. 2011.



Semester – V

(Core Course)

HM-355 L-T-P-C Hospitality Laws 5-1-0-6 Objective: There are stringent laws, .Labour Laws which need a careful implementation

in hotel industry. Exposure to these laws is the main objective of this course.

Course Content Introduction to Indian Hospitality & Related Laws in India Introduction, Legal

Perspectives, Key Issues, The legal requirements Prior and at the time of doing Hotel

Business.

Laws Related to Hotel Operations in India: Doing Hotel Business in India, Business

Contracts, Hotel Licenses and Regulations, Hotel Insurance Laws Related to

Employees, Guests, Public Health & Safety: Introduction and Overview Of Labour Laws,

Hospitality Laws, Public Health and Environmental Laws Laws Related to Food &

Beverage Services: Food Legislation and Liquor Licensing


1. Hotel Law by Amitabh Devendra , Oxford University Press. 2013 2. Hotel & Tourism Laws by Jagmohan Negi; Frank Brothers & Company (pub) Pvt

Ltd. 2007



Semester – V

(Core Course) HM-356 L-T-P-C Hotel Economics 2-0-0-2 Objective: To educate students about minimization of cost and maximize profits for

Hotel industry.

Course Content What is Hotel Economics. Economics of All Hotel Departments, their cost analysis.

Managerial Decisions for Production in Food and Beverages & Pricing:

Importance of Pricing. General Theory of Price determination by demand &

supply, Importance of Time Element in Price determination, Production of

Food & Beverages: –Laws of returns & Law of Variable Proportions. Managerial

Decision Making & Hotel Profits: Cost Concepts, Types of Costs including

opportunity cost, short period & long period cost, Revenue, Revenue under

different market structures, Theory of Firm – Profit Maximization. Loss

minimization & shut down point, Concept of Equilibrium of a Hotel, Output

Super normal profit, Normal Profit & Loss determination under Perfect

Competition, Non Price Competition, Monopoly, Discriminative Monopoly,

Oligopoly.

Theoretical Concept of Pricing compared with Price Policies in Practice: Pricing of

Multiple Products.

Text/ Reference Books 1. Managerial Economics. Dean .J.- Prentice Hall India Learning Pvt. Ltd. 1979. 2. Managerial Economics. Maheshwari. Y- Prentice Hall India Learning Pvt. Ltd. 3rd

edition. 2012. 3. Managerial Economics. Chopra O.P. Prentice Hall.2001. 4. Business Economics. Adhikary. M - Excel Books. 2000.



Semester – V

(Core Course) HM-357 L-T-P-C Hotel Engineering 2-0-0-2 Objective: To impart knowledge about maintenance of Hotel equipments and their

effective use.

Course content Maintenance - Preventive & Breakdown Maintenance, Role and importance of

Maintenance department in hotel Industry with emphasis on its relation with other

departments of the hotel. Organization chart of maintenance department .Duties and

responsibilities of maintenance Department

Gas: Heat terms and units, method of transfer, LPG and its props/ties; principle of

Bunsen burner, · Precautions to be taken while handling gas, Low and high pressure

burners, Corresponding heat output,

Electricity: Fundamentals of electricity, insulators, conductors, current, potential

difference resistance, power, energy concepts definitions, their units and relationships,

AC and DC, single phase and 3 phase and its importance on equipment specifications,

Electric circuits, open circuits and closed circuits, symbols of circuit elements, series

and parallel connection, short circuit, fuses, MCB, earthing, reason for placing switches

on live wire side, Electric wires and types of wiring, Calculation of electric energy

consumption of equipment, safety precautions to be observed while using electric

appliances, Types of lighting, different lighting devices, incandescent lamps, florescent

lamps, other gas discharge lamps illumination, units of illumination.

Fuels used in catering industry: Types of fuels used in catering industry calorific value,

Comparative study of different fuels, Calculation of amount of fuel required and cost.

Refrigeration and Air Conditioning: Basic principles, latent heat, boiling point and its

dependence on pressure, vapour Compression system of refrigeration and refrigerants,

Vapour absorption system, care and maintenance of refrigerators; defrosting; types of


refrigerant units, their care and maintenance, Conditions for comfort, relative humidity

Humidification, dehumidifying, dew point control, unit of air

Conditioning, Window type air conditioner, central air conditioning. preventive

maintenance, Fire Prevention and Fire Fighting Systems, Classes of fire methods of

extinguishing fires, Fire extinguishers, portable and stationery, Fire detectors and alarm,

Automatic fire detectors-cum-extinguishing devices, Structural Protection

Energy Conservation: General tips for energy conservation and water conservation

methods in hotel


1. Hotel Engineering; Sujit Ghosal, Oxford University Press. 2010 2. Hotel Engineering; Tarun Bansal ; Aman Publications 2011. 3. Hotel Engineering; N.C. Chaudhary; Vrinda Publications (P) Ltd. 2014.



Semester - V


HU-353 L-T-P-C Managerial Communication - I 1-1-0-2 Objective: To develop professional writing skills.

Course Content

Letter Writing: Essentials of an effective business letter; Format and elements of a

letter; AIDA approach to writing business letters; Thank you letter; Responding to

Complaint Letters.

Business Meeting: Agenda, Meetings & Minutes of a meeting.

Memorandum: Functions, Types, Characteristics of an effective memorandum;

Structure & layout of a memorandum.

E-Writing: E-Mail Etiquette, Advantages & Problems in e-mail communication.

Writing Skills through Guided and Free Compositions: Clear & coherent development of

ideas in a composition through an understanding of the process of writing from pre-

writing through revision

Text/Reference Books 1. Essentials of Business Communication. Pal R. and Korlahalli J. Sultan Chand

and Sons. 2011. 2. E-Writing: 21st Century Tools for Effective Communication. Booher D. 1st Ed.

Macmillan Publishers India Ltd. 2006.



Semester – VI


HM-360 L-T-P-C Regional Cuisines of India - II 4-0-2-6 Objective: To teach diversified cuisines of India to prepare them to serve different

people from different states.

Course Content Cuisines of Andhra Pradesh, Tamil Nadu & Kerala: Introduction, Geographical

Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine

Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,

Specialities during Festivals and Other Occasions, Community Foods.

Cuisines of Awadh, Bengal & Odisha: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,



Indian Sweets & Desserts: Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features ,Key Ingredients, Popular Sweets,

Seasonal Sweets, Special Equipments, Specialties during Festivals and Other

Occasions.

Food of India :Jain Food, Parsi Food, Home Style Cooking, Tandoori Foods, Dum Style

of Cooking, Traditional Cooking Delights, North Eastern Indian Foods, Food of Madhya

Pradesh

List of Practical

1. Two Menus about 3-5 dishes per menu per state covering all units.

Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a

part of activity based learning. .



1. The Essential Kerala Cookbook Paperback-- Vijayan Kannampilly; Penguin India, 1st edition. 2003

2. Flavours of the Spice Coast – K M Mathew-Penguin India.2002 3. Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford

University Press.2014. 4. A Taste of India- Madhur Jafferey – Pavilion Books 1992. 5. Food of Haryana: The Great Chutneys – Dr. Ashish Dahiya, Intellectual

Foundation India in association with IHTM MD University Press. 1st edition. 2012. 6. Secrets of Indian Gastronomy – Manjit Gill, Shubhi Publications .2014 7. Food of Haryana: The Great Desserts – Dr. Ashish Dahiya, Intellectual

Foundation India in association with IHTM MD University Press. 1st edition 2012. 8. My Great Indian Cookbook – Vikas Khanna; Penguin UK. 2012 9. Modern Cookery for Teaching and Trade (Vol- I): Philip E. Thangam; Orient

Blackswan Private Limited. 2014 10. Practical Cookery By Kinton & Cessarani; Hodder Education; 11 edition.2007 11. Hymns from the Soil: A Vegetarian Saga; Bloomsbury Publishing India Private

Limited. 2014 12. Practical Professional Cookery: Kauffman & Cracknell, Cengage Learning

Vocational; 3rd Revised edition. 1992 13. Professional Cooking by Wayne Gislen, Le Cordon Bleu. 2014 14. Theory of Catering by Kinton & Cessarani; Hodder Education; 11 edition. 2007 15. Theory of Cookery; K Arora, Publisher: Frank Brothers & Company (Pub) Pvt.

Ltd. .2008



Semester – VI

(Discipline Specific Elective) HM-361 L-T-P-C Food & Beverage Service Management - II 4-0-2-6 Objective: To study the Wines of various Wine producing countries of the world and

how to manage a Bar.

Course Content Wines -I Definition, Classification with examples, - Table/Still/Natural, Sparkling,

Fortified, Aromatized, Production of each classification, Principal wine regions and

wines of France, Germany, Italy, Spain,

Wines –II Principal wine regions and wines of Portugal, USA, Australia; New World

Wines (brand names) India, Chile, South Africa, Algeria, New Zealand, Food & Wine

Harmony, Storage of wines, Wine terminology (English & French)

The Beverage Industry: Introduction, Yesterday & Today, Responsible Alcohol Service,

Creating and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects,

Professional Services.

Bar Management: Introduction, Purchasing, Storing, Receiving, Issuing; Controlling,

marketing Beverage Products Responsibly, Employee Management, Art of Mixology,

Planning for Profits, Bar Menus

List of Practical 1. Bar Setups of different types & services

2. Service of Wines & Bar Menus

3. Reading Wine Labels,

4. Cocktail parties

5. Role Plays & Situation handling in Bar



1. Food & Beverage Control : Richard Kotas and Bernard Davis; Kluwer Academic Publishers; New edition edition. 1995

2. Food & Beverage Cost Control- Lea R Dopson, John Wiley & Sons; 5th Revised edition edition. 2010

3. Food & Beverage Management : Bernard Davis & Sally Stone; Butterworth-Heinemann Ltd; 2nd Revised edition edition. 1991

4. Hotel & Catering Costing & Budgets, RD. Boardman, Butterworth-Heinemann Ltd; 3rd Revised edition. 1978.

5. The Bar and Beverage Book - Costas Katsigris, Chris Thomas, John Wiley & Sons; 4th Revised edition 2006

6. Principles and Practices of Bar and Beverage Management – James Murphy; Goodfellow Publishers Limited 2013

7. Food & Beverage Service – Dennis Lillicrap. & John A. Cousins. Publisher: Hodder Education; 9 edition 2014

8. The Restaurant ( From Concept to Operation)- John R. Walker; John Wiley & Sons; 5th revised edition , 2007.

9. Food & Beverage Service Management – Brian Varghes, Oxford University Press; Second edition .2016



Semester – VI

(Discipline Specific Elective) HM-362 L-T-P-C Accommodation Management - II 4-0-2-6 Objective: To impart knowledge about Interior decoration, colour schemes, floor

coverings and Yield Management.

Course content Interior Decoration: Importance, Definition & Types, Classification, Principles of Design:

Harmony, Rhythm, Balance, Proportion, Emphasis, Elements of Design: Line, Form,

Colors, Texture, Flower Arrangement: Concept & Importance, Types & Shapes and

Principles , Equipment and material required for flower arrangement, Conditioning of

plant material, Indoor Plants care and role of housekeeping.

Colors: Color Wheel, Importance & Characteristics, Classification of colors, Color

Schemes.

Lighting: Classification, Types & Importance, Applications. Furniture Arrangements:

Principles, Types of Joints, Selection.

Floor & Wall Covering: Types and Characteristics, Carpets: Selection, types,

Characteristics, Care and Maintenance. Windows, Curtains, and Blinds Soft Furnishings

and Accessories: Types, use and care of Soft furnishing, Types of Accessories:

Functional and Decorative, Computer Applications in Hotel Accommodation:

Introduction to Hotel Software’s, Operating Procedures, Salient Features Merits &

Challenges, Handling Guest and non guest accounts, Preparing reports, Giving

Maintenances, Planning & Evaluating Front Office

Operations: Forecasting techniques, Forecasting Room availability, Useful forecasting

data, (• % of walking, • % of overstaying, • % of under stay) Forecast formula, Sample

forecast forms; Yield Management - Concept and importance, Applicability to rooms

division (Capacity management, Discount allocation, Duration control, Measurement


yield, Potential high and low demand tactics, Yield management software, Yield

management team

List of Practical

1. Hands on practice of computer application (Hotel Management System) related

to Rooms Division procedures as covered in syllabus

2. Presentations on Interior Decorations

3. Flower Arrangements Workshops

4. Visit to Local Resources


1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S. 1992 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;

Hodder Arnold H&S. 1990 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private

Limited; 3rd edition. 2013 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;

Educational Inst of the Amer Hotel; 2nd edition. 1997 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University

Press. 2009 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;

Nelson Thornes Ltd. 1984 7. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986. 8. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill

Education Private Limited. 2nd edition. 2008 9. Hotel Front Office Management by James Bardi ; John Wiley .2007 10. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall;

3rd Revised edition. 1988 11. Managing Front Office Operations by Kasavana & Books; Educational Inst of the

Amer Hotel; 8 edition, 2009



Semester – VI

(Core Course)

HM-363 L-T-P-C Basics of Finance 2-0-0-2 Objective: To create financial wisdom among students to achieve objective of

maximization of profits.

Course Content

Concept of Finance: Corporate Finance, Finance Functions & other functions,

Structures of the Financial System.

Time value of money: future value & present value for a single sum & annuity, loan

amortization & loan schedule.

Capital Budgeting: Nature & Significance, Methods of evaluating Capital

Expenditure proposals, discounting & nondiscounting techniques in Capital

Budgeting.

Long Term Financing: sources of long term finance, raising long term finance, IPO,

right issue

Working Capital Management: Nature of Working Capital Management, Need for

working capital, operating cycle, estimation of working capital requirement,

Management of Cash & Receivables, Cash Budget, Inventory management.


1. Financial Management. Pandey I.M. 10th Ed. Vikas Pub. 2014. 2. Financial Management Theory & Practice. Prasanna C. TMH. 2013 3. Financial Management: Text & Problems. Khan M. Y. & Jain P. K. Tata McGraw

Hill. 2014. 4. Financial management. Shrivastava R. & Mishra A. 3rd Ed. Oxford publications.

2009.



Semester - VI

(Core Course) HM364 LTPC Principles of Nutrition and Food Science 2-0-0-2 Objective: To enlighten students with various aspects of nutrition. Course Content Basic Aspect - Definition of the terms Health, Nutrition and Nutrients, Importance of

Food – (Physiological, Psychological and Social function of food) in maintaining good

health, Classification of nutrients

Energy - Definition of Energy and Units of its measurement, Energy contribution from

macronutrients (Carbohydrates, Proteins and Fat), Factors affecting energy

requirements, Concept of BMR, SDA, Thermodynamic action of food, Dietary sources of

energy, Concept of energy balance and the health hazards associated with

Underweight, Overweight

Macro Nutrients - Carbohydrates, Definition and Classification (mono, di and

polysaccharides), Dieteary Sources, Functions, Significance of dietary fibre

(Prevention/treatment of diseases), Lipids, Definition and Classification : Saturated and

unsaturated fats, Dietary Sources, Functions, Significance of Fatty acids (PUFAs,

MUFAs, SFAs, EFA) in maintaining health, Cholesterol – Dietary sources and the

Concept of dietary and blood Cholesterol Proteins, Classification based upon amino

acid composition, Dietary sources and Functions, Methods of improving quality of

protein in food (special emphasis on Soya proteins and whey proteins)

Micro Nutrients: Vitamins, Definition and Classification (water and fats soluble vitamins),

Food Sources, function and significance of Fat soluble vitamins (Vitamin A, D, E, K),

Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic

acid, MINERALS - Definition and Classification (major and minor), Food Sources,

functions and significance of Calcium, Iron, Sodium, Iodine & Flourine


Water - Dietary Sources (visible, invisible), Functions of water, Role of water in

maintaining health (water balance), BALANCED DIET - Importance of balanced diet,

RDA for various nutrients – age, gender, physiological state

Menu Planning - Planning of nutritionally balanced meals based upon the three food

group system, Factors affecting meal planning, Critical evaluation of few meals served

at the Institutes/Hotels based on the principle of meal planning, Calculation of nutritive

value of dishes/meals.

Mass Food Production - Effect of cooking on nutritive value of food (QFP), NEWER

TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND

HEALTH - Need for introducing nutritionally balanced and health specific meals, Critical

evaluation of fast foods, New products being launched in the market (nutritional

evaluation)

Text/ Reference Books 1. Fundamentals of Foods, Nutrition and Diet Therapy, Mudambi, S: New Age

International Private Limited; 6 edition,2010.

2. Hand Book of Food and Nutrition, M. Swaminathan, Bappco. 2010

3. Food Science & Nutrition, Roday Sunetra , Oxford; Second edition. 2012

4. Food and Nutrition; Shrinandan Bansal; All India Publishers & Distributors, Wholesale & Retail Booksellers. 2010



Semester – VI

(Core Course) HM-365 L-T-P-C Hospitality Marketing 5-1-0-6 Objective: To impart knowledge about marketing and sales promotion required in Hotel

Industry .

Course Content Introduction to Marketing: Needs, Wants and Demands; Products and Services;

Markets; Marketing; The Production Concept, The Product Concept, The Selling

Concept, The Marketing Concept, The Societal Marketing Concept; The Marketing

Process, Service Characteristic of Hospitality and Tourism Business

Marketing Environment, Consumer Markets and Consumer Buyer Behavior

Micro and Micro Environment, Characteristics, Factors Affecting Consumer Behaviour,

Buying Decision Behaviour, The Buyer Decision Process.

Distribution Channels, Product Pricing and Services Strategy Nature and Importance of

Distribution System, Marketing Intermediaries, What is Product, Product Classification,

Individual Product Decisions, Product Life Cycle, Approaches to hospitality service

pricing.

Public Relations, Sales Promotions and Integrated Marketing Communication

The Marketing Communications Mix, The Changing Face of Marketing

Communications, Integrated Marketing Communications, Socially Responsible

Marketing Communication, Advertising, Sales Promotion, Public Relations, The Public

Relation Process, Personnel Selling, Direct Marketing, Technology and its applications

in Marketing.

Text/ Reference Books 1. Services Marketing – Ravishankar; Excel Books 2002 2. Marketing Management, Philip Kotler, Pearson Education India; Fifteenth edition,

2015


3. Hospitality & Travel Marketing, Alastair M. Morrison- Cengage Learning; 3rd Edition, 2007

4. Strategic Hotel and Motel Marketing – Hart & Troy; Educational Institute of the American Hotel & Motel Association; Revised edition. 1986

5. Marketing for Hospitality Industry – John Roberts; Hodder Education. 1993 6. Marketing: Concepts and Cases – B. J. Walker Michael J. Etzel, Tata McGraw

Hill Education; 8Th E edition. 2004 7. Tourism Marketing – Manjula Chaudhary, Oxford University Press; First Edition.

2010

http://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=B.+J.+Walker+Michael+J.+Etzel&search-alias=stripbooks



Semester – VI

(Skill Enhancement Compulsory Course)

HM-366 L-T-P-C Application of Accountancy in Hotel Industry 1-0-1-2 Objective: To give basics of accountancy and financial statements. Course Content Accounting: Business Transaction and Basic Terminology, Need to Study Accounting,

Accounting functions, Purpose of Accounting Records, Accounting Principles –

Concepts and Conventions.

Account Records: Principles of Double Entry System, Journal Entries, Ledger,

Subsidiary Books – Cash, Sales & Purchase books, Bank Reconciliation statement.

Financial Statement: Basic Financial Statements, Trial Balance, Preparation of Final

Accounts, Basic Adjustments to final Accounts, Methods of Presenting Final Accounts

Practical Problem, Depreciation Reserves and Provisions – Meaning, basic Methods,

Computer Application- Preparation of Records and Financial Statements

Text/ Reference Books 1. Hospitality Management Accounting, Michael M. Coltman; John Wiley & Sons;

6th Edition .2000 2. Elements of Hotel Accountancy – Rawat G.S. & Negi J. M. S. ; Aman

Publications; 7th edition 2011. 3. Principles and Practice of Cost Accounting, Prentice Hall India Learning Private

Limited; 3rd edition. 2004. 4. Hospitality Financial Accounting By Jerry J Weygandt, Publisher Wiley & sons 5. Accounting in Hotel & Catering Industry – Richard Kotas- Cengage Learning

EMEA; 4th Revised edition edition.1981 6. Introduction to Accountancy, T.S. Grewal & S. C. Gupta; S. Chand Publishing.

2016



Semester – VI


HU-354 L-T-P-C Managerial Communication - II 0-2-0-2 Objective: To develop persuasive & professional competence

Course Content

Presentation Skills: Types of presentation; Effective strategies for oral presentations -

Audience Analysis; Organizing contents and Use of media; Awareness of body

language, Time & Space; Tone,Variety of pitch, Rate, Volume&Articulation.

Technical Report Writing: Characteristics &structure of a formal report; Classification &

types of reports; Organization, Analysis & Interpretation of data; Revising &Editing

especially in areas like abstracting/summarizing as well as in citations, references &

bibliographies, Check list for reports.

Text/ Reference Books 1. How to Prepare, Stage and Deliver Winning Presentations. Leech T. 2nd Ed.

Prentice Hall. 2004. 2. How to Write Reports and Proposals. Forsyth P. 2nd Ed. Kogan Page. 2010. 3. Business Communication Today. Boove C and Thill J. 11th Ed. Prentice Hall.

2011.



Semester – VII

(Generic Course) HM-451 L-T-P-C Web Applications in Hospitality 2-0-1-3 Objective: To give insight into Hotel websites of major players. Course Content Introduction to Web Applications, Understanding the concepts with Hotel Websites like

of Taj, Oberoi's, Lalit, Hilton etc. Concept of e - Commerce, e - Tourism, e- Business,

Roleof a website and e tools like Multimedia: Multimedia devices, components of

multimedia systems, authoring tools, creating multimedia, video-capturing, video on

demand. Data compression : Need for data compression, non-lossy and lossy

compressions for images, color, gray scale and still-video image, video image, and

audio compression JPEG standard, MPEG standard, DVI Technology, MIDI, brief

survey of speech recognition and generation.

Data and file format standards, Multimedia applications design :Application classes,

types of Multimedia systems; Distributed multimedia systems: Components, distributed

multimedia Databases.Introduction to Web design: Web development process, site

types and architectures,navigation theory and practice. Introduction to Page: Page

sizes, page types, web design tools; introduction to text: Fonts and text layout,

formatting tags, text design issues for the web. Each student would be required to

develop at least one website.


1. Multimedia Systems, Buford, Pearson Education India, 1st edition .2002 2. Multimedia Making IT Work, Vaughan Tay, McGraw Hill Education. 2016 3. Multimedia: An Introduction, Villamil and Molina, Pearson Education Ltd.;

Pap/Cdr edition. 1997 4. Multimedia in Action, Shuman, Cengage Learning; 01 edition. 2007



Semester – VII

(Generic Course) HM-452 L-T-P-C Human Resource Management 5-1-0-6 Objective: To analyze all aspects of HRM which enhance productivity and efficiency of

human resources in an organization.

Course Content Introduction to Human Resource Management: Introduction, Definition & Concept,

Growth Drivers in India, Importance of HRM, Hospitality Industry Characteristics,

HumanResource Roles, HR Challenges. Manpower Planning, Process, Managing

Workers, Recruitments, Learning & Development, Performance Appraisal:

Recruitments, Introduction, Concept, Sources, What to look for in prospective

candidates, Recruitments Policy and Techniques. Learning & Development,

Introduction, Concept, Functions, Training Cycle, Evaluation, Methods, Organisational

Culture & Training. Performance Appraisal - Introduction, Purpose, Process,

Challenges, Underlying Theories, Balance Score Card, The360 Degree Feedback

System, Managing Employee Performance Employee Motivation, Compensation &

Benefit Management: Employee Motivation, Concept, Various Motivation Theories

(Maslow's Theory, Herzberg's Theory, Adam's Equity Theory, B.F Skinners

Reinforcement Theory), Motivating Employees & Measurement.

Compensation & Benefits: Policy, Components, Determinants, Theories, Employee

Compensation Practices in India Job Satisfaction, Organisational Culture, Disciplinary

Action: Introduction, Theories of Motivation, Correlates of Job Satisfaction, Importance

of Job Satisfaction, Measuring Job Satisfaction.Organisational Culture: Introduction,

Observational Aspects, Functions, Cultural Models, Positive or Negative Organisational

Cultures, Managing and Changing Organisational Cultures. Disciplinary Action:

Introduction, Principles of Natural Justice, Counselling, Disciplinary Guidelines,

Disciplinary Process, Charge Sheet


Text/ Reference Books 1. Human Resource Development & Management in the Hotel Industry – Negi J. M.

Frank Brothers; 1 edition.2002 2. Human Resource Management in Hospitality – Malay Biswas; Oxford University

Press .2012.



Semester – VII

(Core Course) HM-453 L-T-P-C Safety, Security and Travel Documentation 5-1-0-6 Objective: To provide knowledge to students about safety measures in keeping travel

documents safe and also safety measures in Hotel and tourist destinations.

Course Content Safety Security and Hotels: Understanding Safety & Security, Differentiation between

safety and security, Best Practices in Indian Hotels, The Case of Ta j& Oberoi at

Mumbai, Security Departments in Hotels, Guidelines for Security in Hotels, Dealing with

Emergencies - Fire, Death, Crisis Management, Disaster Management.

Safety Security and Tourist Destinations: Understanding the destination images from

tourist perspective, the role of the media in influencing consumer perceptions of travel

safety Understanding Tourist Security, its importance and impact of tourism industry.

Role of Media in influencing tourist perceptions, consumer awareness of travel

advisories and their influence on behaviour. Common problems & Challenges with hotel

& tourism destinations security. Security issues at airports, railway stations, single

woman travelers in India, Tourist Police & Its Role, Role of Ministry of Govt of India,

UNWTO Guidelines/ Advises on Safety and Security, International Issues on Tourist

Security, the role of insurance in the travel industry

Travel Documentation: Introduction to Travel Documentation, Documentation required

while leaving and entering into India. Passport its types and procedures to obtain an

Indian passport, Currency Regulations and concept of Basic Travel Quota (BTQ),

Custom Regulations, Health Certificates, Insurance and Immigration

Understanding VISA and Permits

Understanding the concept of VISA its types, Categories in which India give Visa to

foreign tourists. Visa Requirements and procedure to obtain tourist visa for Singapore,


UK, USA and Australia. Restricts and Special area permits for foreign tourists in India

and their procedures to obtain. VISA on Arrival Scheme of Govt of India


1. Tourism Security: Strategies for Effectively Managing Travel Risk and Safety- Peter Tarlow; Butterworth-Heinemann; 1 edition,2014.

2. Safety and Security in Tourism Relationships, Management and Marketing By C. Michael Hall and Dallen J. Timothy; Routledge . 2004

3. Tourism, Security and Safety (The Management of Hospitality and Tourism Enterprises) -Yoel Mansfeld & Abraham Pizam; A Butterworth-Heinemann Title 2005.



Semester – VII

(Core Course) HM-454 L-T-P-C Facility Planning 3-0-0-3 Objective: To give exposure about construction, layout planning, star classification of

Hotels , kitchen and other departments of a Hotel

Course Content Facilities Planning

The systematic layout planning pattern (SLP)

Planning consideration

A. Flow process & Flow diagram

B. Procedure for determining space considering the guiding factors for guest room/

public facilities, support facilities & services, hotel administration, internal roads/budget

hotel/5 star hotel

Architectural consideration

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

reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)

B. Approximate cost of construction estimation

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

operating areas per guest room

D. Approximate requirement and Estimation of water/electrical load gas, ventilation

Star Classification of Hotel

Criteria for star classification of hotel

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

Kitchen

A. Equipment requirement for commercial kitchen

• Heating - gas/electrical

• Cooling (for various catering establishment)


B. Developing Specification for various Kitchen equipments

C. Planning of various support services

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

Kitchen Lay Out & Design

A. Principles of kitchen layout and design

B. Areas of the various kitchens with recommended dimension

C. Factors that affect kitchen design

D. Placement of equipment

E. Flow of work

F. Space allocation

G. Kitchen equipment, manufacturers and selection

H. Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen)

I. Budgeting for kitchen equipment

Stores – Layout and Design

A. Stores layout and planning (dry, cold and bar)

B. Various equipment of the stores

C. Work flow in stores

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

Car Parking

Calculation of car park area for different types of hotels

Planning For Physically Challenged

Text/ Reference Books 1. Hotel Facility Planning – Tarun Bansal; Oxford University Press.2010

2. Environmental and Facilities Planning in Hotel Industry- Singh D. K. Naman Publisher & Distributors. 2011.

https://www.amazon.com/Tarun-Bansal/e/B005J4U4BC/ref=dp_byline_cont_book_1



Semester - VII


HU-451 L-T-P-C Interview Skills 0-0-1-1 Objective: To understand the intricacies of interview & develop skills to perform

satisfactorily.

Course Content

SWOT Analysis

Significance of Etiquette, Grooming, Kinesics, Paralanguage and Proxemics in

interviews

Résumé, Cover letter, Thank you Letter, Job Acceptance Letter

Interview types, Open-ended, Behavioural and Hypothetical questions, FAQs

Group Discussion & Interview sessions

Text/ Reference Books 1. How to Succeed in Group Discussions and Personal Interviews; Mandal S. -Jaico

Publishing House. 2004. 2. Cover Letters; Fein R. -Jaico Publishing House. 2005. 3. Definitive Book of Body Language. Pease A. and Pease B. Manjul Publishing

House. 2008



Semester - VII

(Discipline Specific Elective) HM-455 L-T-P-C Retail Management 5-1-0-6 Objective: The main objective of this paper is to explain retail business with different

models and retail operations.

Course Contents The Business of Retail: Retailing- Definition, Concept Importance, Functions of a

retailer, Relationship between retail and Marketing, Retail as a career. Retail in India-

Evolution, changes in the retail sector, The Wheel of Retailing, The Accordion, The

Retail Life Cycle, Emerging Trends in Retailing, Retail Scenario in India, Retail

Competition, Retail Formats.

Retail Models and Theories of Retail Development- Theories of retail development,

concept of life cycle in retails, Business models in retails, Airport Retailing, Services

retailing. Information Gathering in Retailing, Retail Strategic Planning and Operation

Management, Retail Financial Strategy, Target Market Selection and Retail Location,

Store Design and Layout, Visual Merchandising and Displays.

Merchandise Planning, Buying and Handling, Merchandise Pricing, Retail

Communication Mix, Promotional Strategy, Retail Human Resources Management,

Customer Service, The GAPs Model, Customer Relationship Management.

Retail Operating Skills: Pre-Check, Opening the Sale, Probing, Demonstration, Trial ,

Close Handling Objections, Closing, Confirmations & Invitations. Retail Management

Information Systems, Retail Audits, Online Retailing, Global Retailing, Legal and Ethical

Issues in Retailing.

Note: A visit to retail mart may be organised to supplement learning of students.


Text/ Reference Books 1. Retailing Management, Levy M. and Weitz B. McGraw Hill Education; 8 edition

2012 2. Retail Management; Berman B. Evans J. R. Penguin Books Ltd. 2007 3. Retail Management, Bajaj C; Tuli R., Srivanstava N.V. Oxford; 2 edition 2010. 4. Retailing; Dunne P.M, Lusch R.F. and Carver J. R. Cengage Learning India

Private Limited; 8 edition. 2015 5. Retailing Management: Text and Cases; Pradhan Swapna McGraw Hill

Education; 4 edition. 2012



Semester - VII

(Discipline Specific Elective) HM-456 L-T-P-C Event Management 5-1-0-6 Objective: Event management has gained importance in the recent past and hotel

industry has more occasions to organize events. The objective of this paper is to give

exposure to organizing, marketing and promotion of events.

Course content Events- The Concept, Nature, Definition and scope, C’s of Events, advantage and

disadvantage of Events, Categories and Typologies, Skills required to be a good Event

Planners.

Organizing & Designing of Events, key elements of Events, Event Infrastructure, core

concept, core people, core talent, core structure, Setting Objectives for the Event,

Negotiating Contracts with event Organizers, Venue, Media.

Marketing & Promotion of Events: Nature of Event Marketing, Process of Event

Marketing, The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising,

Publicity and Public Relation.

Managing Events: Financial Management of Events, Staffing, Leadership. Safety and

Security: Occupational Safety and Health, Incident Reporting, Crowd Management and

Evacuation.

Note: An Event such as Conference/ Seminar may be planned and organised to

supplement learning of students.


1. A.K. Bhatia, ‘Event Management’, Sterling Publishers Pvt. Ltd. Delhi. 2. Successful Event Management ; Anton Shone & Bryn Parry; Cengage Learning,

2013 3. Special Events: Best Practices in Modern Event Management; Joe Jeff Goldblatt;

John Willy and Sons.1997. 4. Event Marketing; Leonard H. Hoyle; John Willy and Sons. 2002


5. Event Management; Lynn Van Der Wagen & Carlos; Pearson, New Delhi; 4th impression 2009.

6. Event Marketing Management ; Sanjay Singh Gaur, Sanjay V Saggere, , Vikas Publication, New Delhi. 2009

7. The Business of Events Management; John Beech, Sebastian Kaiser, Robert Kaspar- Pearson Education Ltd. 2014

8. Event Planning & Management; Sharma Diwakar ; Deep & Deep Publications Pvt. Ltd. Reprinted. 2009.

http://jainbookagency.com/newdetails.aspx?id=20223



Semester – VII


HM-457 L-T-P-C Laundry Management 4-0-2-6 Objective: Hotel industry has to plan for attachment of Laundry facility and therefore,

an exposure to this aspect is the objective of this paper.

Course Contents Laundry: The Concept, Importance, Organization Structure, Key Roles & People,

Functions of a Laundry, Professional Laundry Set Up, Linen Room, Uniform Room,

Tailor Room, Setups & Functions, Equipments Used in laundry, Their Salient Features,

Laundry Chemicals, Laundry Do's and Don’ts, On Premises Laundry, Off Premises

Laundry, Commencing the Day's Work - Briefing, De Briefing, Day Schedules.

Laundry Planning & Operations: The Space, Requirements, Water and Energy Supply &

provisions, Financial Aspects, Staff Patterns, Target Clientele, Location, Design, The

Laundry Cycle: The collection of linen, sorting, tagging, washing, drying, ironing, storing,

mending, discarding, process and precautions. Hotel Laundry Services, Records &

Registers Managing Guest Laundry: Valet Services: Collecting Guest laundry and

returns, Do's and Dont's; Handling guests Linens, Stains & Removals, Wash Care

Instructions, Ironing and Dry Cleaning Instructions & Practices, Mending and Repairs,

Damages and Colour Bleedings, Pricing, Guest Communication & interactions,

Promotional Strategy, Effective Customer Service.

Emerging Trends in laundry: Best Practices, Environmental Aspects, Energy

Conservation, Ergonomics, Effective Communications & Coordination, Applications of

Technology Out Sourcing, New Techniques , Information Systems, Inventories and

Audits, Global Practices, Legal and Ethical Issues in Laundry Services, Quality

Assurance.


List of Practical 1. Layout of Linen and Uniform Room/Laundry

2. Laundry Machinery and Equipment

3. Stain Removal

4. Selection and Designing of Uniforms

5. Visit to a professional Laundry


1. Accommodation & Cleaning Services, Vol. I & II, David, Allen, Stanley Thornes, 1983


3. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke; Educational Inst of the Amer Hotel; 2nd edition.1997

4. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press .2009.

5. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones; Nelson Thornes Ltd 1984.

6. Managing Housekeeping Custodial Operation – Edwin B. Feldman 7. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;

Hodder Arnold H&S 1990. 8. The Professional Housekeeper - Madelin Schneider, Georgina Tucker & Mary

Scoviak; John Wiley & Sons. 1998



Semester - VII

(Discipline Specific Elective) HM-458 L-T-P-C Food Service Management 4-0-2-6 Objective: To enlighten students to know principles of management and principles of

food service with application of management principles.

Course contents The Foundations: The Foodservice Industry, The Systems Approach, The

Fundamentals, Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu

The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production,

Beverage Provision, Food and Beverage Service, Events Conferencing & Banqueting,

Apprising Performance, Strategic Decisions,

The Facilities: Facilities Planning And Design, Equipment And Furnishings,

Environmental Management

The Management Functions: Organizational Design, Leadership, Human Resource

Management, Performance Improvement, Financial Management, Marketing List of Practical Note: An Event may be planned to supplement learning of students and practical may

be conducted

in view of theory syllabus to provide practical inputs to learners.

· Layout of Food Service Outlets & Organisations

· Food Service Operations

· Conferencing & Banqueting

· Equipment and Furnishings, Environmental Management in Food Service Operations

· Visit to a professional Food Service Outlet

Text/ reference Books

1. Food & Beverage Management ;John Cousins, David Foskett & Cailien Gillespie; Pearson 2nd impression. 2007.


2. Foodservice Management: Principles and Practices; June Payne, Palacio and Monica Theis; Prentice Hall.2015.

3. Foodservice Management Fundamentals; Dennis R. Reynolds; Wiley Publishers 2013



Semester - VII

(Discipline Specific Elective) HM-459 L-T-P-C Accommodations Management 4-0-2-6 Objective: An exposure to Housekeeping, safety, inventory in Hotel is the objective of

teaching this paper.

Course Contents The Housekeeping Department in Hotel Operations, The Executive Housekeeper as

Department Manager. Structural Planning of the Housekeeping Department. Current

Trends & Practices

Management of Inventory and Equipment. Characteristics of Housekeeping Equipment

and Supplies. The Cleaning Function, Personnel Administration, Controlling

Housekeeping Operations, Supervision and Management Practices in Housekeeping

Safety, Security and Infectious Diseases in Property Operations. Energy Conservation

in Lodging Properties, Environmental and Sustainability Issues.

Opening New Hotels & Role of Housekeeping, Linen Management, Guest Laundry

Services, Valet Services, Managing Pests Control, Out Source Management Practices

in Housekeeping, Housekeeping Beyond hotels i.e Libraries, Hospitals, Airports and

others, Entrepreneurship Opportunities in Housekeeping

List of Practical Note: An Event may be planned to supplement learning of students and practical may

be conducted in view of theory syllabus to provide practical inputs to learners.

· Layout of Housekeeping Outlets & Organizations

· Housekeeping Operations

· Safety & Security Practices & Housekeeping

· Equipment and Furnishings, Environmental Management in Housekeeping Operations

· Visit to a professional Housekeeping Services/ Units



1. Hotel and Catering Studies – Ursula Jones; Hodder Arnold H&S 1992. 2. Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox;

Hodder Arnold H&S,1990. 3. Hotel House Keeping – Sudhir Andrews, Tata McGraw Hill Education Private

Limited; 3rd edition . 2013 4. Housekeeping management – Margaret M. Leappa & Aleta Netschke;

Educational Inst of the Amer Hotel; 2nd edition .1997. 5. Hotel Housekeeping Operations & Management – Raghubalan, Oxford University

Press.2009. 6. Commercial Housekeeping & Maintenance – Cynthia Phillips & Iris Jones;

Nelson Thornes Ltd.1984. 7. Housekeeping and Front Office – Jones, Edward Arnold H&S.1986 8. Hotel Front Office- A Training manual – Sudhir Andrews, Tata Mc Graw Hill

Education Private Limited. 2nd edition.2008 9. Hotel Front Office Management by James Bardi ; John Wiley. 2007 10. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall;

3rd Revised edition1988. 11. Managing Front Office Operations by Kasavana & Books; Educational Inst of the

Amer Hotel; 8 edition 2009.



Semester - VII

(Discipline Specific Elective) HM-460 L-T-P-C Culinary Management 4-0-2-6 Objective: To teach details about menu preparation, sanitation and use of tools and

equipment in Hotels.

Course Contents The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment,

Menus,

Recipes, and Cost Management, Food Nutrition, Staff Structure & Trends

Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces,

Soups, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains,

Pasta, and Other Starches

Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game,

Cooking Meats and Game, Understanding Poultry and Game Birds their cooking,

Understanding Fish and Shellfish, their cooking techniques Salad Dressings and

Salads, Preservation of Food, Sandwiches, Breakfast Preparation,

Dairy and Beverages, Cooking for Vegetarian Diets, Health foods, Sausages and Cured

Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation

List of Practical

1. Menu Planning – The Chefs Role

2. Professional Kitchen Layout & Organization

3. Culinary Operations : Menu Preparations to supplement theory syllabus

4. Safety & Security Practices & Kitchen

5. Equipment and Furnishings, Environmental Management in Culinary Operations


1. Professional Cooking; Wayne Gisslen, Wiley Global Education, 2014


2. The Professional Chef; Culinary Institute of America; Wiley Global Education, 2011



Semester - VII

(Discipline Specific Elective) HM-461 L-T-P-C Bakery Management 4-0-2-6 Objective: To give insight into preparation of bakery, milk, egg, chocolate products. Course Contents Bakery Introductions: Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours;

Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and

Flavourings; Cocoa and Chocolate; Fruits. Professional Bakery Equipments& Tools,

Production Factors; Staling;

Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ;

Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls;

Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft

Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread;

Raisin Bread; Cheese Bread; Indigenous Breads of India; Middle Eastern Pita Bread;

Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products;

Specialty Rolls and Yeast-Raised Cakes; Croissants; Doughnuts and Crullers:

Preparation

for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake

Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems with

Doughnuts and Crullers.

Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries;

Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream

Cheese Dough Products; Icings and Cream and Whipped Toppings: Icings; Cream

Toppings; Whipped Toppings. Cakes and Cake Specialties: Cake Production; Common

Problems with Cake Production; Creamed Cakes; Common Problems with Creamed

Cakes; Whipped Cakes;

Common Problems with Sponge Cakes;


List of Practical 1. Bakery Planning – The Chefs Role

2. Professional Bakery Layout & Organizations

3. Bakery Operations : Dishes Preparations to supplement theory syllabus

4. Safety & Security Practices & Bakery

5. Equipment and Tools, Hygiene Management in Bakery Operations


1. Practical Baking-5th Edition; William J. Sultan; Wiley Publications 1989 2. Baking and Pastry: Mastering the Art; The Culinary Institute of America, Wiley

Publications- 3rd edition 2015. 3. The Golden Book of Baking; Rachel Lane, Ting Morris, Carla Bardi; Apple Press,

2010

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Rachel+Lane%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Ting+Morris%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Carla+Bardi%22



Semester - VII

(Discipline Specific Elective) HM-462 L-T-P-C Front Office Management 4-0-2-6 Objective: Front office is the most important department of the hotel industry and

therefore objective is to give full exposure to working of this department.

Course Content Hotel Front Office and Role in Hotel Revenue Generations, Preparing for Guest

Services, Relationship & Coordination with Housekeeping and other Divisions, The

Hotel Organization and the front office manager, Effective interdepartmental

communications, Front Office Structures, layouts Trends & Practices.

Managing Guests from Check in to Check Out – Role of Front Office, Property

management systems, System wide reservations, Guest registration, Managing the

financials, Guest checkout, Procedures Forms & Formats

Revenue Management : An Introduction, Customers’ Knowledge and Consumer

Behavior, Internal Assessment and Competitive Analysis, Economic Principles and

Demand

Forecasting, Reservations and Channels of Distribution, Dynamic Value-Based Pricing,

Channel and Inventory Management, The Revenue Management Team, Strategic

Management and Following the RevMAP, Tools, Tactics, and Resources

Staffing Challenges, Recruitments & Training, Managing Hospitality, Promoting in house

sales, It is going to happen- Handling Emergencies, Managing Guest Safety & security

Gearing for Interviews, The role of Supervisor and Managers Responsibilities.

List of Practical

1. Front Office Planning – The FOM’s Role

2. Professional Front Office Layout &Organisations

3. Front Office Operations : Activities, Records & Regulations to supplement theory

syllabus


4. Safety & Security Practices & Role of Hotel Front Office

5. Revenue Management in Front Office Operations


1. Hotel Front Office Management ; James A Bardi ; John Wiley & Sons, Incorporated, 2010.

2. Front office operations by Colin Dix & Chirs Baird; Financial Times Prentice Hall; 3rd Revised edition 1988.

3. Managing Front Office Operations by Kasavana & Books; Educational Inst of the Amer Hotel; 8 edition 2009.



Semester - VII

(Discipline Specific Elective) HM-463 L-T-P-C Foreign Cuisines (Chinese & Italian) 4-0-2-6 Objective: To teach cuisines of China and Italy as a subject with specialization. Course Contents Cuisine of China- I: - Introduction to Chinese Cuisine, Historical Background, Regions &

Regional Cooking Styles, Staple food with regional Influences

Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes

Cuisine of Italy - I: - Introduction to Italian Cuisine, Historical Background, Regions &

Regional Cooking Styles, Staple food with regional Influences

Cuisine of Italy - II: Methods of cooking, Equipment & utensils, Ingredients & Dishes

List of Practical May be planned in accordance to theory (Suggested Menus include)

1. MENU 01 Prawn Ball Soup, Fried Wantons, Sweet & Sour Pork Hakka Noodles

2. MENU 02 Hot & Sour soup, Beans Sichwan, Stir Fried Chicken & Peppers

Chinese Fried Rice

3. MENU 03 Sweet Corn Soup, Shao Mai, Tung-Po Mutton, Yangchow Fried Rice,

4. MENU 04 Wanton Soup, Spring Rolls, Stir Fried Preparations & Celery Chow

Mein,

5. MENU 05 Prawns in Garlic Sauce, Fish Szechwan, Hot & Sour Cabbage,

Steamed Noodles


1. Italian Vegetarian Cookery; Nita Mehta ; Snab Publishers. 2009 2. Italian Cooking; Sanjeev Kapoor; Popular Prakashan Pvt. Ltd.. 2009 3. Chinese Cookery; Ken Hom; BBC Books. 1984. 4. The Revolutionary Chinese Cookbook ; Funchsia Dunlop; Ebury Press 2006. 5. Mastering the Art of Chinese Cooking ; Eileen Yin-Fei Lo; Chronicle Books. 2009.


6. Chinese Cuisine ; Su Huei Huang, Lai Yen-Jen; Wei-Chuan Publishing Co Pvt Ltd. 1993

7. The Food of China ; E N Anderson; University of Pennsylvania Press 2014 8. International Cuisine & Food Production ; Parvinder S Bali; Oxford University

Press .2012.



Semester - VIII

(Core Course) HM-470 L-T-P-C Industrial exposure - II 0-0-10-10 (On the Job Training) The objective of Industrial Exposure is to facilitate learners with skills & practices of

trade so as to supplement their theory and practical inputs of semester VII and enable

them to be Industry Ready.

The Industry Exposure in VIII semester necessarily needs to be in an approved hotel

Equivalent to three star of above/ Heritage or other such good property related to

Hospitality, Travel, Tourism, Recreation, Leisure or other such organization. After

completion of the internship, students are required to prepare a report on the basis of

the activities performed during the internship, as per the prescribed format/ guidelines.

The report, duly certified by the supervisor, should be submitted to the Head of the

Department. The report should also be presented in the form of a seminar in the VIII

Semester.