B.Sc.

HS - PROGRAM STRUCTURE
Semester IV
Sl. Subject Code Title of the Course Category of Teaching SEE CIE Total Credits
N Courses Hours per Marks
o Week
(L + T + P)
1 BHSHSCN401 Food Production theory IV HM DSC – C16 3+0+0 60 40 100 3
2 BHSHSPN401 Food Production Practical IV HM DSC – C17 0+0+4 25 25 50 2
3 BHSHSCN402 F & B Service Theory IV HM DSC – C18 3+0+0 60 40 100 3
4 BHSHSPN402 F & B Service Practical III HM DSC – C19 0+0+4 25 25 50 2
5 BHSHSCN403 Accommodation Operation Theory II HM DSC – C20 3+0+0 60 40 100 3
 Green Practices in Hospitality Industry
Open Electives
6  Housekeeping Operations / OE – 3 / AECC 3+0+0 60 40 100 3
/ AECC
India & Indian Constitution
7 Language Language – I L1 – 4 3+1+0 60 40 100 3
8 Language Language – II L2 – 4 3+1+0 60 40 100 3
Financial Education & Investment SEC – 2 /
9 Skill Based Awareness / Cyber Security 2+0+0 30 20 50 2
SEC – 3
Yoga/ Health & Wellness/ Sports/
10 Value based NCC/ NSS/ R&R(S&G)/ Cultural/ VB 0+0+2 - 25 25 2
Any Other
Total Credits 26
BHSHSCN401 : FOOD PRODUCTION THEORY IV
Teaching Hours : 3 hours per week
Examination : 2 hours
Pedagogy : Lectures, Assignments, Discussions, Presentations & Audiovisual aids.

UNIT I: MEAT,POULTRY & GAME 12 hours

 Introduction  Pre-Slaughtering,Slaughtering & Post
 Classification (Based on each type) SlaughteringProcess
 Selection Factors  Preparation &Cuts of meat
 Composition of meat  Inspection & Grading
 Types (Beef, Lamb, Pork & Poultry)  Cooking & Handling
 Uses &Storage
POULTRY & GAME
 Introduction  Cuts of Poultry
 Classification  Cooking & Handling
 Selection Criteria  Storage

UNIT II: CHARCUTERIE PRODUCTS 10 hours

1. Sausages
 Introduction, Types  Seasonings used,Curing & Smoking
 Casing, Fillings & Additives  Uses & Storage
 Equipment’s used
2. Forcemeat
 Introduction&Definition  Preparation&Types  Uses & Storage

UNIT III: SALADS, SANDWICHES &CANAPES 10 hours

1. Salads
 Introduction&Composition
 Parts &Classification
 Classical salads&Salad Dressings
2. Sandwiches
 Introduction
 Parts&Classification
 Classical Sandwiches &Types / Varieties
3. Canapes
 Introduction
 Parts &Classification
 Attributes

UNIT IV: CHOCOLATE&ITS PROCESSING 08 hours

 Introduction & History
 Manufacturing Process&Tempering of Chocolate
 Types of chocolate
 Uses & Storage

REFERENCE BOOKS:
1. The art and science of culinary preparation by Jerald W. Chesser
2. Food Production operations by Pavinder S Bali
3. Theory of cookery by Pavinder S Bali
4. International Cuisine & Food Production Management
BHSHSPN401 : FOOD PRODUCTION PRACTICAL IV
Teaching Hours : 4 hours per week
Examination : 3 hours per week (End Semester Examination)
Pedagogy : Demonstration, Physical Preparation & Presentation

Menu 1 Menu 2
Herb Stuffed Eggs Oeufs Poche Florentine
Goulash soup Vichyssoise
Poulet sauté Meringue Pork Chop Charcutier
Macedoine De Legumes Mixed Coleslaw
Baba Au Rhum Fruit Mousse
Menu 3 Menu 4
Welsh Rarebit Hush Puppies
Cock a Leekie Soup Seafood Gumbo
Chicken Cordon Bleu Chicken Maryland
Glazed Vegetables Banana Fritters
Bread Pudding Diplomat Pudding
Menu 5 Menu 6
Gazpacho Seafood Bisque
Cheese Tapas Aubergine provencale
Seafood Paella Poulet / Poisson Veronique
Spanish salad Riez (Rice)
Churros Apple Pie
Menu 7 Menu 8
Ratatouille Fish Croustades
Minestrone Borscht
Chicken Lasagne Coulibiac
Italian Salad Russian Salad
Snow Eggs Lemon Cheese Cake
Practical 9 Practical 10
Barquettes de legumes Quiche Lorene
Puree Dubari Scotch Broth
Shepperd’s Pie Spaghetti Bolognaise
Almond Panacotte Rice A L'imperatrice

SCHEME OF VALUATION
Internal assessment : 25 marks
University exams : 25 marks

Personal Grooming 03 marks

Journal/ Record Book 03 marks
Four Course Menu with Accompaniment: (Dishes from the IV semester practical syllabus)
Appetizer / Salad 03 marks
Soup 03 marks
Main course 03 marks
Accompaniment 03 marks
Dessert 03 marks
Viva-Voce(Any 4 questions from the IV semester food production theory or practical Syllabus) 04 marks
Total 25marks

Note:
1. Examiner to prescribe any dishes from the IV semester practical syllabus and inform the college about the
menus one week in advance to produce required stores.
2. Students to be informed about the prescribed menu for examination 1 day in advance.
No. Students per session : 15
No. of session per day :1
Time : 3 hours

BHSHSCN402 : F & B SERVICE THEORY IV

Teaching Hours :3 hours per week
Examination :2 hours
Pedagogy : lectures, assignments, discussions, case studies.

UNIT I: FUNCTION CATERING – BANQUETS & BUFFETS 10 hours

 Types of banquets – Formal, informal.Organization of the department, sales, booking procedures
 Banquet menus, Types of buffets, planning of menus, equipment required.
 Banquet protocol – space area requirements, table plans, seating arrangements, mise-en place, service,
toasting
 Planning & organization of buffets, area requirements, checklists to be made

UNIT II: GUERIDON SERVICE & PLANNING VARIOUS F & B OUTLETS 10 hours
 GUERIDON SERVICE - Definition, general considerations, Types of trolleys and their designs, Gueridon
equipment, care and maintenance, safety Dishes served using gueridon
 PLANNING VARIOUS F & B OUTLETS - Physical layout if functional and ancillary areas, Factors to be
considered while planning Layout and seating arrangements, Ergonomics and furniture requirements
&Planning interiors.

UNIT III: MARKETING OF FOOD & BEVERAGE OPERATIONS 10 hours

 Marketing research – how customers choose which restaurant to eat in, using guest feedback
 Advertising – external selling – overview of identifying media – layout and design of advertisement
 Merchandizing: internal selling
 Promotions – food festivals, theme parties, promoting room service
 Telephone selling, waiters as salespeople – suggestive selling.
 Menu card as a sales tool – basic menu criteria – presentation, menu content, size and form, menu card
layout, designing menu cards.

UNIT IV: SERVICE MANAGEMENT, LEADERSHIP, STAFFING & TRAINING 10 hours

 Guests and moments of truth – the value of guests, the costs of guest dissatisfaction
 Identifying guests needs, maintaining guest history and records,
 Dealing with guests’ complaints (role plays, case studies)
 Providing superior services – Briefings (pre-shift meeting), services guarantee, team approach to service,
serving guests who have disabilities.
 Staffing levels and productivity - determining productivity, forecasting demand, developing a staffing guide
 Scheduling staff in work areas for quality – preparing staff rosters and schedules for restaurant, coffee
shops, banquets, ODC, room service etc.
 Staff turnover in F&B and analyzing Labour costs.
 Types of training conducted for staff, importance of training, benefits of training

REFERENCE BOOKS:
1. Food & Beverage Management, Bernard Davis and Sally Stone, Heinemann Professional
2. Food Service Operations – A Comprehensive Survey of The Catering Industry Now In Its, Peter Jones,
Cassell, 2nd Ed./1988
3. Food & Beverage Service, Ronald F. Cichy & Paul E. Wise, Eiah & La, 2nd Ed./1999
BHSHSPN402 : F & B SERVICE PRACTICALIII
Teaching Hours :4 hours per week
Examination : 3 hours
Pedagogy : Demonstration, Physical Preparation & Presentation

1. Banquet menu for state banquet for National, International dignitaries in English& French with Wines.
2. Preparing menus of 6 courses in French with wines, laying of covers and service. (at least 5 menus)
3. Preparing menus and plan of action for conducting for theme dinners food festivals.(at least 2 menus)
4. Introduction to Gueridon service – Gueridon Equipment, trolley handling etc.
5. Preparation and Presentation of - Crepe Suzette&Banana Flambé
6. Preparation and Presentation of -Irish coffee& Serpent coffee
7. Preparation and Presentation of - Steak Diane&Pepper steak
8. Preparation and Presentation of - Rum omelet&Caesar Salad

SCHEME OF VALUATION
Internal assessment : 25 marks
University exams : 25 marks

Grooming 05 marks
Journal 05 marks
Preparation of 6 course banquet menu with at least 5 options for each course 05 marks
Preparation and presentation of any one dish using Gueridon service 05 marks
(From IV Semester F & B Service Practical syllabus)
Viva-voce (Any five questions topic from IIISemester F & B Service Theory and Practical syllabus) 05 marks
Total 25 marks

No. Students per session : 15

No. of session per day :2
Time : 3 hours
BHSHSCN403 : ACCOMMODATION OPERATIONS THEORY II
Teaching Hours :3 hours per week
Examination: :2 hours
Pedagogy : lectures, assignments, discussions, case studies.

UNIT I: FLOWER ARRANGEMENT 10 hours

 Principles
 Conditioning of plant materials
 Equipment & material required
 Styles of flower arrangement (Traditional, Japanese & Modern)
 Purpose and Placement

UNIT II: LAUNDRY, DRY CLEANING & STRAINREMOVAL 10 hours

 Importance & principles
 Duties & responsibilities of laundry staff – laundry manager, head washer, laundry attendant, valet
runner, spotter cum presser.
 Flow process on premises laundry
 Laundry agents & equipment
 Ph scale & its relevance in laundry
 Dry cleaning –agents and procedure
 Guest laundry service
 Strain Removal – Definition&General rules
 Classification of stains
 Stain removal agent
 Stain removal methods

UNIT III: PEST CONTROL & SAFETY & SECURITY 10 hours

 Types and areas of infestation
 Prevention and control
 Role of housekeeping in pest control
 Safety & Security
 Meaning potentially hazardous conditions
 Emergencies and dealing with them –bomb threats illness accidents & deaths theft fire prevention and
firefighting fire detection systems
 Safety awareness & accident prevention –OSHA regulars
 MSDS (Material safety data sheet)

UNIT IV: INTERIOR DESIGN AND DECORATION 10 hours

 Basic types-structural & decorative
 Elements &Principles of design
 Designing guestrooms
 layout designing public areas
 Colour – qualities, Colour wheel, Colour combination, Role colour in Interior decoration
 Lighting: Categories of light, lighting fixtures, lighting for different areas, Role of Lighting in Interior
decoration
 Floor/Wall finishing’s
 Furniture & Accessories

REFERENCE BOOKS:
1. Hotel, Hotel & Hospital Housekeeping, John C Branson &Margatet Lennox, Arnold Heinmann,
2. House Keeping Supervision, Jane Fellow
3. Professional House Keeper, John Wiley and Sons Inc, 1999
BHSHSEN401 :BASICS IN CULINARY ARTS(Open Elective)
Teaching Hours :3 hours per week
Examination : 2 hours
Pedagogy : Lectures, assignments, discussions, case studies.

Unit I: KITCHEN ORGANIZATION 10 hours

 Hierarchy
 Duties of chiefs
 Kitchen layouts- workflow

Unit II: AIMS & OBJECTIVES OF COOKING FOOD 10 hours

 Aims and objectives of cooking
 Taste sensations
 Seasoning& Flavouring
 Condiments, Colouring& Marinades.
 Spices, herbs, Indian – Wet and dry masala
 Storage & handling

Unit III: PREPARATION OF INGREDIENTS &COMMODITIES 10 hours

PREPARATION OF INGREDIENTS
 Weights and volumes
 Mise-en-place
 Mixing methods
COMMODITIES
 Basic ingredients
 Categorizing fresh and dry provisions
 Storage & handling

Unit IV: KITCHEN EQUIPMENT 10 hours

 Different Metals
 Personal and small tools- large equipment
 Quantity cooking equipment’s

REFERENCE BOOKS:
1. Principles of Food Production by Yogesh Singh
2. Food Production operations by Pavinder S Bali
3. Theory of cookery by Krishna Arora
4. Modern cookery by Thangam E Phillip
BHSHSEN402 : BAR MANAGEMENT(Open Elective)
Teaching Hours :3 hours per week
Examination : 2 hours
Pedagogy : Lectures, assignments, discussions, case studies.

Unit I: INTRODUCTION TO BAR 10 hours

 Definition
 A brief history of bars
 Hierarchy
 Roles of the bartender - Job description.
 Basic Principles of Bartending
 Bar design, layout and location,
 Ownership types – pubs and bars

Unit II: BAR EQUIPMENT 10 hours

 Bar equipment – Large & Small
 Special Equipments
 Glassware
 Bar service equipment

Unit III: THE BAR ENVIRONMENT 10 hours

 Station Structure
 Garnish Preparation
 Bar Preparation/Keep
 Tools of the Trade
 Pouring & Free pouring

Unit IV: COCKTAILS AND MIXOLOGY 10 hours

 Cocktail History
 Cocktail Methodology
 The Structure of the Cocktail
 Cocktail Categories Explained Build and Stir, Shake and Strain, Fine Strain, Muddling and Blending &
Layering
 Classic Cocktails–1 for each base spirit

Reference Books:
1. IGD International Guide to Drinks by United Kingdom Bartenders `Guild Staff`
2. The Australian Bartenders Guide to Cocktail by The Australian Bartenders Guild
3. Bartenders Guide by Jerry Thomas
4. F & B Service by Bobby George
5. Food & Beverage Service Management by Singaravelan

QUESTION PAPER PATERN FOR ALL THE B. SC. HOSPITALITY SCIENCE PAPERS
Subject Code: ___________

____Semester B. Sc. H.S. Degree Examination MONTH _______ YEAR _____

NEP Based Semester Scheme
SUBJECT NAME ______________
Time: 2 Hours Maximum Marks: 60
Instruction:Part – A: Answer any 5out of 8 Questions
Part – B: Answer any 4out of 6 Questions
Part – C: Answer any 3out of 4 Questions

Part – A
I. Answer any Five: (5 X 2 = 10)
1. (02)
2. (02)
3. (02)
4. (02)
5. (02)
6. (02)
7. (02)
8. (02)
(Two Question from each Unit)
Part – B
II. Answer any Four: (4 X 5 = 20)
1. (05)
2. (05)
3. (05)
4. (05)
5. (05)
6. (05)
(At least One Question from each Unit)
Part – C
III. Answer any Three: (3 X 10 = 30)
1. (10)
2. (10)
3. (10)
4. (10)

(One Question from each Unit)

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