Sardar Patel University Mandi

District Mandi -175001 (HP) India

www.spumandi.ac.in
(Established Under H.P. Legislative Assembly Act 03 of 2022)

Syllabus for
Bachelor of Hotel Management
(BHM) 4 Years (CBCS)
Session 2022-23 Onwards

Department of Management Studies

Sardar Patel University Mandi (HP)
 BHM- Instructions for Paper Setters

1. In Papers with 50 Marks of Theory

Part I Compulsory : ( i.e. Q 1) Comprising 4 questions of 2.5 marks each (2.5 x 4) =10 marks
Part II Comprising 4 Questions ( Q2, Q3, Q4 and Q5), 10 marks each, with Internal Choice
( 4 Qs x 10 marks )= 40 marks

Total = 50 Marks

=====================

2. In Papers with 70 Marks Theory

Part I Compulsory: (i.e Q. 1) (1-9 sub parts) Comprising 9 short answer questions of 2
marks each ( 9x2)
= 18 marks
Part II- Comprising 4 Questions ( Q2, Q3, Q4 and Q5), with long answers, 13 marks each,
with Internal Choice
( 4 Qs x 13 marks )= 52 marks

Total = 70 Marks
Bachelor in Hotel Management Four-year syllabus Total Credits 183

Students of Bachelor in Hotel management Course will undergo the course of Studies of four years
duration, which will be run on semester basis. The course curriculum of B.H.M is subject to change with
the addition of fourth year. The course will comprise 8 semesters viz. Semester I to VIII. After successful
completion of the course, students will be awarded a degree in Bachelor in Hotel Management of H.P.
University.

BHM Course Curriculum

The course will be spread over eight semesters

Semester 1 Total Marks=100 Credits

Course Theory Internal Practical
Assessment
BHM-101: Front Office Operations 50 30 20 4
BHM-102: Hotel Housekeeping I 50 30 20 4
BHM-103: Basic Food & Beverage 50 30 20 4
Service
BHM-104: Basic Food and Beverage 50 30 20 4
Production
BHM-105: Food Microbiology and 70 30 ---- 4
Nutrition
BHM-106: Communication and Soft 70 30 --- 2
Skills
BHm-107: Practical 30 70 2
(Including
Demonstration, Viva
Voce, Food
Production, F& B
Service)
Semester 1: Total Credits 24

Semester II Total Marks=100 Credits

Course Theory Internal Practical
Assessment
BHM-201: Hotel Housekeeping II 50 30 20 4
BHM-202: Fundamental of Tourism & 70 30 -- 4
Tourism Products
BHM-203: Food & Beverage Service 50 30 20 4
Operation I
BHM-204: Food & Beverage 50 30 20 4
Production I
BHM-205: Hotel Engineering 70 30 ---- 4
BHM-206: Basics of Computers 50 30 20 4
BHm-207: Practical 30 70- 2
(Including
Demonstration, Viva
Voce, Housekeeping,
Front Office,
Computers )
ENVS2AECC02-Environment Studies 100 00 -- -------
Semester II: Total Credits 26
Semester III Total Marks=100 Credits
Course Theory Internal Practical
Assessment
BHM-301: Advanced Front Office 50 30 20 4
Operations- 1
BHM-302: Hotel Housekeeping 50 30 20 4
Operations III
BHM-303: Food & Beverage Service 50 30 20 4
Operations II
BHM-304:Food and Beverage 50 30 20 4
Production II
BHM-305: Hospitality French 70 30 ------- 2
BHM-306: Hospitality Sales & 70 30 ----- 4
Marketing
BHm-307: Practical 30 70 2
(Including Viva Voce
and Role Playing,
Housekeeping)
Semester III: Total Credits 24

Semester IV Industrial Exposure Training (IET)

Duration: - Minimum 20 weeks with coverage of all major and minor departments of a full service
hotel. (can be substituted with operational training in reputed Fast Food Operations, Airlines,
Resorts and Similar Industry in accordance with course curriculum)
Suggested Training Schedule
F&B Service : 4 week
F&B Production : 4 week
Front Office : 4 week
Housekeeping : 4 week
Other : 4 week (HR, Sales & Marketing, Finance etc.)
Documents to be submitted after successful completion of IET
WTO (What to observe) Sheets
Training Log-Book (to be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for HPU & 1 for LC)
Training Certificate from the concerned Hotel Authority

Semester IV Total Marks=600 Credits

Industrial Exposure Training (IET) 12
Completed WTO sheets 100
Industrial Training Report 150
Industrial Training Log Book 100
Industrial Training Project (Report) 200
Presentation
Viva 50
Semester IV: Total Credits 12
Semester V Total Marks=100 Credits
Course Theory Internal Practical
Assessment
BHM-501: Front Office Management-I 50 30 20 4

BHM-502: Advanced Accommodation 50 30 20 4

Operations-I
BHM-503: Advanced Food & Beverage 50 30 20 4
Service Operations
BHM-504: Advanced Food & Beverage 50 30 20 4
Production-1
BHM-505: Principles of Management 70 30 -- 2
BHM-506: Hotel Accountancy 70 30 --- 4
BHm-507: Practical 30 70 2
( Including Viva Voce
Housekeeping, Front
Office)
Semester V: Total Credits 24

Semester VI Total Marks=100 Credits

Course Theory Internal Practical
Assessment
BHM-601: Front Office Management-Ii 50 30 20 4

BHM-602: Advanced Accommodation 50 30 20 4

Operations-II
BHM-603: Food & Beverage Controls 70 30 -- 4
BHM-604: Advanced Food & Beverage 50 30 20 4
Production-II
BHM-605: Hotel Law 70 30 --- 4
BHM-606: Travel Agencies and Tour 70 30 --- 2
Operator Operations
BHM-607: Practical 30 70 2
(Including
Demonstration Viva
Voce, Food
Production, F & B )
Semester VI: Total Credits 24
Semester VII Total Marks = 100 Credits

Course Course Course Title

Code Type Theory Internal Practical
Assessment
BHM701 Theory Specialization-I 50 30 20 5

BHM702 Practical Specialization-I -------- 30 70 3

BHM703 Theory Specialization-II 50 30 20 5

BHM704 Practical Specialization-II --------- 30 70 3

BHM705 Theory Principles of 70 30 ----- 3
Marketing
BHM706 Theory Personality 70 30 ----- 3
Development and
Soft skills
BHM707 Theory Entrepreneurship 70 30 ----- 3

Semester VII: Total Credits 25

SPECIALIZATION I SPECIALIZATION-II
GROUP A Food Production Management Tandoor-Principle, concept and application
GROUP B Food& Beverage Service Management Event Management
GROUP C Front Office Management Tour & Travel Management
GROUP D Accommodation Management Interior Decoration

NOTE: Student has to choose one group out of above as Specialization I and Specialization-II
The class would be given the choice to pick up one of the specialized streams and the students would
be divided in four groups. Each student will have to pick up specialization I and specialization II against
the Group Specified.

Semester VIII Total Marks = 300 Credit

Course Code Course Contact Marking Details

Title Hours Training Appraisal Log Viva Voice
Report book
Specialized 22 100 50 50 100
BHM 801 Hotel weeks
Training
Semester VIII: Total Credits 24
SEMESTER I
BHM 101: FRONT OFFICE OPERATIONSUNIT 1

Tourism
Meaning- definition and measurement of tourism.
Classification recreation, leisure, adventure, sports, health etc.
Socio economic benefits of tourism.
Adverse effects of tourism.
Basic components and infrastructure.
Itinerary, passport and visa basic information.

UNIT II

The Hospitality Industry

History and development of lodging Industry International.
History and development of lodging industry India.
Defining the term Hotel.
Reasons for

travel.UNIT III
Classification of Hotels

Based on size, Location, length of stay.

Levels of Service, Ownerships and Affiliations.
Referral Hotels, Franchise and management contracts.
Chain Hotels.
Target markets.
Alternate lodging facilities.

UNIT IV
Organizational Structure of Hotels

Small.
Medium.
Large.

Lobby Arrangements
Layout and equipment in use.
Handling VIPs.
Duty Rota and work schedules.
Uniformed Service.
UNIT V
Front office organization

Basic layout and Design.

Departmental Organizational structure.
UNIT VI

Front Office personnel.

Departmental Hierarchy.
Attitude and Attributes and salesmanship.
Job descriptions and job specifications of front Office personnel.

UNIT VII
Front Office Operations

The Front desk in use.

The guest Room Types and status terminology.
Key controls.
Tariff plans.
Types of rates.

UNIT VIII

Front Office Responsibilities

Communication internal and interdepartmental.
Guest services basic information.
Guest history maintenance and importance.
Relationship marketing.
Emergency situations.

UNIT - IX
Reservations

Need for reservations, definitions, importance of reservations.

Types of reservations.
Source and modes of reservations.
Individual and group bookings.
Booking instruments Whitney slips, Whitney racks, Density charts, Booking Diary,
Conventional charts, A & D register etc.
The reservation cycles.
Hotel reservation system, CRS, inter sell agencies, Internet applications.
 UNIT X
Telecommunications

Communication skills common phrases in use.

Conversations over telephones.

Practical Schedule
Basic Manners and Attributes for Front office Operations.
Communication skills verbal and non-verbal.
Preparation and study of countries capitals & Currency, Airlines & Flag charts,
credit cards, travel agencies etc.
Telecommunication skills.
Forms & formats related to 2nd semester.
Hotel visits WTO Sheets.
Identifications of Work Structure and structure and stationery.
Procedure of taking reservation in person and on telephones.
Converting enquiry into valid reservations.
Role play check in / check out / walk in / FIT / GIT / ETC; VIP / CIP / H.G etc
Suggestive selling

Reference Books: (For All semesters)

1) Front Office training manual Sudhir Andrews.

2) Managing Front Office Operations Kasavana & Brooks
3) Front Office Operations and management Ahmed Ismail (Thomson Delmar).
4) Managing Computers in Hospitality Industry Michael Kasavana &Cahell.
5) Front office operations Colin Dix & Chris Baird .
BHM 102: HOTEL HOUSEKEEPING 1

UNIT 1
INTRODUCTION
Introduction, Categorization, types & organization Structure of a Hotel.
Meaning, definition & Importance of Housekeeping department.
Role of House Keeping in Hospitality industry.

UNIT II
Layout & Organizational Structure
Layout of Housekeeping department.
Organizational structure of housekeeping department (small, Medium & large)
Interdepartmental relationship (Emphasis on front Office & maintenance)
Relevant sub section.

UNIT III
Staffing in Housekeeping Department

Role of key personnel in housekeeping department

Job description & job specification of housekeeping staff (Executive Housekeeper,
deputy Housekeeper, Floor supervisor, Public area Supervisor, Night supervisor,
Room Attendant, House man, Head gardener)

UNIT IV
Planning work of Housekeeping Department

Identifying Housekeeping department

Briefing & debriefing
Control desk (importance, role, coordination)
Role of control desk during emergency
Duty Rota & work schedule
Files with format used in housekeeping department.

UNIT V
Hotel Guest Room

Types of room definition

Standard layout (single, double, twin, suit)
Difference between Smoking & Non-smoking rooms
Barrier free rooms Furniture / fixture / fitting / soft furnishing / accessories /
guestSupplies / Amenities in guest room.
Layout corridor & floor pantry
UNIT VI

Cleaning Science
Characteristics of good cleaning agent
Application of cleaning agent
Types of cleaning agent
Cleaning products
Cleaning
Classification and types of equipment with diagrams (mops, dusters, pushers,
mechanical, Squeeze, vacuum cleaner, shampooing machine) with their care and
uses.
Practical schedule:
Guest Room layout
Identification of cleaning agents
Identification of cleaning equipment / cleaning cloths (types & uses)
General cleaning
Glass cleaning
Shoe polishing
Silver polish
Brass polish
Washroom cleaning

References:

1) Hotel Hostel and Hospital Housekeeping Joan C Branson & Margaret Lennox
(ELST).
2) Managing Housekeeping Operations Margaret Kappa & Aleta Nitschke
3) Hotel Housekeeping Sudhir Andrews (Tata McGraw Hill).
4) The Professional Housekeeper Tucker Schneider, VNR.
BHM 103: BASIC FOOD & BEVERAGE SERVICE

UNIT I
Introduction to the food and beverage Service Industry
The evolution of catering industry, scope for caterers in the industry.
Relationship of the catering industry to other industries.
Types of catering establishments sectors
Introduction to the food and beverage operations.

UNIT II
Food and beverage Service Areas in Hotel

Restaurants and their subdivision, Coffee shop, Room Service, Bars, Banquets,
Discotheques, Grill Room, snack bar, executive Lounges, Business Centres and night
Club.
Back areas: Still room, wash up, Hot plate, plate room, Kitchen stewarding.
UNIT III

Food and Beverage Equipment

Operating equipment, requirements, Criteria for selection quantity and types.

Classification of crockery / cutlery / glassware / hollowware / flatware /
specialequipment upkeep and maintenance of equipment.
Furniture
Linen
Disposables
UNIT IV

Food and beverage Service personnel

Staff organization the principal staff of different types of restaurants. Duties
&responsibilities of the service staff.
Duties and responsibilities of services staff Job descriptions and job
specifications.Attitude and attributes of food and beverage services personnel
personal hygiene, punctuality, personality attitude towards guests, appearance,
salesmanship, sense of urgency, customer satisfaction.
Basic Etiquettes for catering staff.
Interdepartmental relationship.
Unit V
Menus and covers

Introduction
Cover definition; different layouts.
Menu planning, considerations and constraints
 Menu terms
Menu design
French classical Menu
Classical Foods and its Accompaniments with cover
Indian regional dishes, accompaniments and service..
UNIT VI
Types of meals

Breakfast Introduction, Types, service methods a la carte, and TDH setups.

Brunch
Lunch
Hi tea
Supper
Dinner
Elevenses and others

UNIT VII

Food and beverage service Methods

Table services silver / English, Family, American, Butler / French, Russian.
Self-service Buffet and cafeteria service.
Specialized service Gueridon. Tray, trolley, lounge, room, etc.
Single point service takeaway, vending, kiosks, food Courts, Bars, Automats.

UNIT VIII
Control Methods

Billing methods Duplicate and triplicate system, KOTs and Bots, Computerized
KOTs.
Necessity and functions of control system, F&B Control Cycle and monitoring.
Food and Beverage Terminology related to the course.

Practical schedule:

Service grooming and restaurant Etiquettes.

Mis en place and mis-en-scene
Identification of equipments.
Food and beverage Service sequence.
Water pouring and seating a gues.
Laying and relaying of tablecloth.
Napkin folds.
Carrying a salver or tray.
Rules for laying table laying covers as per menus.
TDH and A la carte cover layout.
Handling service gear.
Carrying plates, glasses and other equipments
Clearing an ashtray.
Crumbling, clearance and presentation of bill.
Sideboard setup.
Silver service.
Situation handling.
Breakfast table lay-up.
Restaurants reservation system.
Hostess desk functions.
Order taking writing a food KOT, Writing a BOT.
I
BHM 104: BASIC FOOD & BEVERAGE PRODUCTION

UNIT I

Introduction to Art of cookery

Culinary History Development of the Culinary Art from the Middle ages to modern
cookery. Modern hotel kitchen, Nouvelle Cuisine, Cuisine Minceur, Indian regional
Cuisine and popular international cuisine (An introduction) of French, Italian and
Chinese Cuisine.

UNIT II
Aims & Objectives of cooking Food

Classification cooking materials& their uses

Foundation ingredients meaning, action of heat on carbohydrates, fats,
proteins,minerals and vitamins.
Fats & Oil meaning & examples of fats & oils, quality for shortenings, commonly
used fats & Oils & their sources & uses.
Raising agent functions of raising agents, chemical raising agents & yeast. Eggs
uses of eggs in cooking, characteristics of fresh eggs, deterioration of eggs, storage
ofeggs. Salt uses.
Liquid water, stock, milk, fruit juices etc. uses of liquid. Flavouring & seasoning
uses & examples
Sweetening agents uses & examples. Thickening agent.

UNIT III

Preparation of ingredients.

Washing, peeling scraping, paring, cutting terms used in vegetables cutting,

julienne, brunoise macedoine, jardinière, paysanne- grating grinding,
Mashing,sieving, milling.
Steeping, centrifuging, emulsification, evaporation, homogenization, methods
ofmixing foods.
UNIT -IV
Equipments used in kitchen.

Types of kitchen equipment diagrams, uses, maintenance, criteria for selection.

UNIT V
Kitchen organization.

Main Kitchen & satellite kitchen

Duties & responsibilities of each staff.
Cooking fuels uses & advantage of different types of cooking fuels.
 UNIT- VI

Methods of cooking

Methods of cooking food transference of heat to food by radiation, conduction

andConvention magnetrons waves meaning, Boiling, poaching, stewing, braising,
steaming, baking, roasting, grilling, frying, paper bag, microwave, pot rousing
explanations with examples.
UNIT VII

Stocks, glazes, sauces and soups

Meaning use and types of stock, points observed while making stock. Recipes for
oneliter of white, Brown and fish stock.
Glazes meaning & uses.
Sauces meaning, qualities of a good sauce, types of sauces- proprietary sauce
andmother sauces, recipe for I liter béchamel, Veloute, Espangnole., Tomato &
Hollandaise.
Derivatives of mother sauces, (only name, no recipes) recipes for known
InternationalSauces & their uses.
Soups classification of soups, meaning of each type with examples.
Basic preparations
Mise en place for bouquet garni, mirepoix, duxelle paste, batters, marinades
andgravies.
Practical schedule:

Proper usage of a kitchen knife and hand

Tools.Understanding the usage of small
equipment.
Basic hygiene practise to be observed in the kitchen.
Safety practise to be observed in the kitchen: First aid for cuts and burns.
Identification of raw materials.
Demonstrations of cooking methods.
Basic cuts of vegetables.
Basic stock preparations.
Egg cookery including classical preparations.
Basic sauce preparations and commonly used derivatives.
Preparation of basic continental cookery stews, sauces, soups.
Basic continental dishes based on vegetables and meats.
Preparation of three course simple Indian menus.
 BHM 105: FOOD MICROBIOLOGY AND NUTRITION

Introduction to microbiology.
Classification of microbes (fungi, bacteria, yeast, mold)
Effect of heating growth curve of microbial cells, thermal death time
pasteurization, sterilization and disaffection and heat resistance.
Food production based on microbiology small scale fermentation idli,
dhokla,naan, bhaturas, yogurt, pickles.
Industrial preservation- cheese, vinegar, bread, alcoholic beverages, preservation
andspoilage-asepsis, removal, anaerobic, high temperature, low temperature,
drying, preservatives, radiation.
Contamination of cereal and cereal products.
Preservation of vegetables and fruits.
Food spoilage meat, fish, egg, milk, milk products.
Kinds of food products and canned food.
Food, nutrition, nutrients.
Food groups
Food production and consumption trends in India.
Food constituents and carbohydrates, proteins, fat, vitamin and minerals, sources
andrequirements.
Post-harvest technology: perishable and semi perishable food products.
Food adulteration
Food laws.
References:

Food and nutrition Dr.M. Swaminathan.

Food Microbiology P.N. Mishra
Food Science Potter & Hotchkiss.
Fundamentals of food and nutrition Mudambi & Rajagopal 4th edition 2001
BHM 106: COMMUNICATION AND SOFT SKILLS
UNIT I
Essentials of grammar:
Parts of speech
Punctuation
Vocabulary Building
Phonetics
UNIT II
Office management:
Types of correspondence
Receipt of dispatch of mail
Filing systems
Classification of mail
Role & function of correspondence
MIS
Managing computer

UNIT III
Letter & Resume Writing:

Types of letters and formal / informal

Importance and Function
Drafting the application
Elements of structure
Preparing the resume
& of Resume
Helpful Hints
UNIT IV

Presentation skills:

Importance of presentation skills

Capturing data
Voice & picture Integration
Guidelines to make presentation Interesting
Body language
Voice Modulation
Audience Awareness
Presentation plan
Visual Aid
Forms of layout
 Styles of presentation

UNIT V
Interview preparation:
Types of Interview
Preparing for the Interview
Attending the Interview
Interview process
Employers expectations
General Etiquette
Dressing sense
Posture & Gestures
UNIT VI
Group discussion & presentation:

Definition
Process
Guidelines
Helpful expression
Evaluation

(Note: Every student shall be given 15 minutes of presentation time & 45 minutes of
discussion on his / her presentation).

The students will be evaluated on the basis of:

His / her presentation style

Feedback of faculty & students

General Etiquette

Proficiency in letter Drafting / Interview preparation

The paper is internal and at least 3 testes will be taken, best 2 of 3 shall account
forFinal grades (70% Test & 30% presentation)

References:
Business Communication K.K Sinha.
Business Communication pal &Korlahalli
Basic Grammar Wren & Martin
BHM 107: PRACTICAL

Total Marks: 70
Including demonstration viva-voce, food production, F & B service
BHM- 201: HOTEL HOUSEKEEPING II

UNIT- 1
Housekeeping Supervision
Importance of Inspection
Checklist for Inspection
Typical areas usually neglected where special attention is required.
Self-Supervision Techniques for cleaning staff
Degree of Discretion/ Delegation to cleaning staff

UNIT - II

Linen/Uniform/Tailor Room
Layout
Types of Linen, Sizes, and Linen Exchange Procedure
Selection of Linen
Storage facilities and Conditions
Par Stock: Factors affecting Par stock, Calculation of Par stock
Discard Management
Linen Inventory system
Uniform Designing: Importance, Types, Characteristics, Selection, Par stock
Function of Tailor Room
Managing Inventory
Par level of linen, uniform, guest loan items, machines & equipment,
cleaningsupplies and guest supplies
Indenting from stores.

UNIT - III

Cleaning Procedure & frequency schedules

Guest Room
Prepare to clean
Clean the guest room (bed making)
Replenishment of supplies & linen
Inspection
Deep Cleaning
Second service
Turn down service
Public Area

Lobby, Lounge, Corridors, Pool area, elevators, Health Club, F&B outlet, office areas.
VIP Handling
UNIT IV
Special Cleaning Programme
Daily, weekly, Fortnightly and Monthly Cleaning
Routine cleaning, spring cleaning, deep cleaning.
UNIT- V
Floor operations
Rules on the Guest floor
Key handling procedure types of keys (Grand master, floor master, sub master or
section or pass key, emergency key, room keys, offices and store keys),
computerizedkey cards,
Key control register issuing, return, changing of lock, key belts, unusual occurrences
Cleaning of different types of floor surfaces
Special services baby-sitting, second service, freshen up service, valet service
UNIT VI
Care and cleaning of metals
Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromium pewter, Stainless steel,
types of tarnish, cleaning agents and methods used.
Practical Schedule

Identification of Cleaning (Manual and Mechanical)

Scrubbing-Polishing-Wiping-Washing-Rinsing-Swabbing-Sweeping-Mopping-
Brushing- Buffing
Handling Different Types of Fabrics
Use of Abrasives, Polishes/Chemicals Agents
Room Cart
Bed Making
Turndown Service
Cleaning of Guestroom
Cleaning of Public area
Brass Polishing/ Silver Polishing
Cleaning of Guestroom
Cleaning of Public area
Forms and Formats related
BHM 202: FUNDAMENTALS OF TOURISM AND TOURISM PRODUCTS

UNIT-1
Introduction to tourism-
Definition and meaning or concept of tourism and tourist
Importance or significance of tourism

UNIT II
Growth of tourism
Role of various agencies in growth of tourism like central and state government
andprivate players

UNIT III

Positive and negative impact of tourism

With reference to economical, social and environmental, and geographic etc.

Unit IV
Domestic and international tourism-
Types and forms of tourism-heritage and historical, adventure, sports,
conference,convention etc

UNIT V

Tourism Product
Meaning or concept, how they are different from other consumer products.
Components of tourism product
Attraction-tourist destination or places & tourists spots having tourist value from
heritage or historical point of view or sports and recreational point of view, dance,
fairfestivals, trade fair, conference and exhibitions etc.
Religion based- Hindu, Muslim, Sikh, Buddhist, Jain and Christian
Wildlife sanctuaries- national parks, adventure, ecotourism destinations
Facilities-hotels, transport-air, rail, road, water.

UNIT VI
Travel Lingo-
Technical terminology of tourism
Reference Books:
1) Profile of Indian Tourism - Shalini Singh
2) Tourism Today Ratandeep Singh
3) Tourism Principles and practices A.K. Bhatia
4) Tourism and Cultural Heritage of India- Ram Acharya
BHM-203: FOOD & BEVERAGE SERVICE OPERATIONS -1

UNIT II
Room Service
Introduction, General Principles, loopholes and pitfalls to be avoided
Cycle of service, scheduling and staffing
Room service menu planning
Forms and formats.
Order taking, thumb rules, telephone etiquettes, noting orders, suggestive selling
andbreakfast cards.
Layout and setup of common meals, use of technology for better room service
Time management- lead time from order taking to clearance

UNIT III
Alcoholic Beverages

Introduction, definition and classification of wines

Classification
Viticulture and viticulture methods
Vinification-still, Sparkling, Aromatized and fortified wines
Vine diseases
Wines-France, Italy, Spain, Portugal, South Africa, Australia, India and California
Food and Wine harmony
Wine glasses and equipment
Storage and service of Wine

UNIT IV

Beers

Introduction
Ingredients used
Production
Types and brands, Indian International
Service of bottled, canned and draught beers.

UNIT V

Other fermented and Brewed Beverages

Sake
Cider
Perry
Alcohol free wines.
UNIT VI
Table Cheeses

Introduction
Types
Production

Brands and Service storage

Food and Beverage Terminology related to the course.

Practical Schedule:

Room service tray and trolley lay-up and service

Room service amenities, set-up in rooms
Functional and floor layouts for room service
Conducting briefing and de-briefing for F&B outlets
Beverage order-taking
Service of Beer, Sake, and other fermented and brewed beverages
Service of sparkling, aromatized, fortified, still wines.
Table set-up with wines on the menu
SEMESTER II
BHM-204: FOOD & BEVERAGE PRODUCTION-1

UNIT-1
FOOD COMMODITIES

Classification with examples and uses in Cookery

Game-meaning-types with examples
Fruits-kinds with examples
Nuts- names of nuts commonly used in cooking.
Cream-types, description and their uses
Yogurt-types
Cereals- types and uses
Pulses used in Indian cooking
Herbs-uses of herbs
Spices and condiments-uses of different spices
Coloring and flavoring agents: Name, types and uses

UNIT-II

Basic Indian Masalas & Gravies-

Garam Masala, Pulao masala, curry powder, Sambhar powder, Rasam powder, Chaat
masalatandoori marination white, red, green and yellow gravies.

UNIT III
Indian Regional Cuisine:
A detailed study on North and South Indian Regional Cuisine: Goa, Kashmir, Andhra
Pradesh, Karnataka, Tamil Nadu, Bengal, Assam, Gujarat, Punjab, Rajasthan, etc., as
regarding ingredients used, traditional preparation methods utensils and
accompaniments.
UNIT IV

Meat Cookery:

Fish Classification with examples selection and cuts of fish, cooking of fish
Poultry-selection of poultry classification bases on size, uses of each type
Butchery-selection, cuts size and uses of lamb, mutton, beef, veal and pork,
Bacon, Ham, Gammon and steaks-Description of steaks from sirloin and fillet

UNIT- V

Vegetable Cookery:

Vegetables-Classification of vegetables, importance of vegetables in diet, cooking

ofvegetables, Retention of color, flavor, and nutrients while cooking
Potatoes- styles of presenting potatoes and their description.
 Storage- principles of vegetable storage.

UNIT VI
Quantity food Production:

Introduction to large scale commercial cooking

Layout of a large kitchen, staff hierarchy and production workflows.

Practical Schedule

Preparation of basic gravies and commonly used Indian Masala

Regional Cuisines of India
Covering various States of India
Planning Elaborate Indian Menus up to 40 portions
BHM- 205: HOTEL ENGINEERNG

UNIT-1
Hotel Maintenance Management
Introduction & scope in Hotels
Classification and Types
Maintenance programmes

UNIT-II

Engineering Department

Organization and set up of the department

The Staff- duties and responsibilities
Requirement of Engineering workshops

UNIT-III

FUELS

Types of fuels available

Gases
Precautions while using them Heat parts, BTU, Thermal & Calorific values
Calculation of heat requirements, Fuel Requirements
Principle of Bunsen burner
Construction of an industrial Gas range; Parts and functions, striking back, causes
andremedies of problems.

UNIT IV

Electricity: Meaning and use, advantage as a type of energy, conductors and non-
-
their differences, advantages and disadvantages, sign and signals, closed and open circuits,
causes and danger, important of earthing,

General layout of circuits including service entrance, distribution panel

boards,calculation of power requirements, meter reading and bin calculations

UNIT V

Water Management System

Sources of water and its quality
Methods of removal of hardness, description of cold water
Supply from mains and wells, calculations of water requirements and capacity
ofstorage system
UNIT VI

Sanitary Systems
Sinks, basins
Water closet, bidets and their fittings
Use of water traps and water seals, water pipes and soil pipes
Inspection chambers-blockages and leakages and their remedies

UNIT VII

Refrigeration

Principle use of refrigeration in hotel and catering industries

Basic scientific principles
Different types of refrigeration systems and refrigerants
Walks in coolers and freezers, care and maintenance of these systems

UNIT- VIII

Air-conditioning

Classification, Types of systems, Layout of AC plant

Condition for comfort Air movement, humidity control, ventilation
How to select a suitable air-conditioning system

UNIT-IX

Transport Systems
Passenger elevators, freight elevators
Dumb waiters
Escalators and sidewalks-their operations and maintenance

UNIT-X

Fire Prevention and Protection

Different types of fires

Fire alarms
Different types of extinguishers
Fire hazards

Reference Books
Textbook of Hotel Maintenance N.C. Goyal and K.C.Goyal
SEMESTER II
BHM-206: BASICS OF COMPUTERS

UNIT-1
Introduction to computers
What is computer? Block Diagram, Components of a computer system, Generation of
computers, Programming Languages, Generation of languages, storage devices, floppy disks,

UNIT-II
Operating System
Introduction, functions, types, components, case studies- DOS, Windows

UNIT-III
Introduction to DBMS
Data, Data types, advantages, introduction to FoxPro, creating a database, searching,
sorting,indexing, writing simple programmes, overview of MS Access
UNIT-IV
Word Processing, Spreadsheet and presentations
What is word processing? Features of MS Word, Editing commands and mail merge.

What is spreadsheet, features, formulae and functions, if statement, preparing

sampleworksheet, different graphs
Features of PowerPoint

Preparing a presentation
Preparing an organization chart

UNIT-V

Introduction to Internet

What is Internet? Network, of networks, WWW, search engines, E-mail,

websites,Introduction to e-commerce

Practical Schedule

DOS, WINDOWS
MS WORD
MS EXCEL
MS POWERPOINT
FOXPRO & ACESS
INTERNET USAGE
Reference Books
1. Fundamental of Computers, Prentice Hall India

2. Mastering Microsoft Office, Lonnie.E.Moseley, BPB Publication

SEMESTER-II
BHM-207: PRACTICAL
Total marks: 70
(including demonstration, viva voce, housekeeping, front office, computers)
SEMESTER III

BHM -301: Advanced Front Office operations-1

UNIT 1

Guest Registration Cycle

Pre-registration activities
Registration
Hotel stay
Post registration activities

Unit-II

Front Office Marking and Sales

The role of front office in hotel sales and marking need for sales.
Identification of markets.
Strategy formulation for various market segments
Maximizing revenue and achieving customer satisfaction.
Training programme, incentive and evaluation.
Sales techniques personal selling, creative selling, U.S.P identification.
Telemarketing tools and techniques.

Unit-III

Front Office Accounting

Introduction
Various Front Office and Calculation Occupancy Percentage, No Show ratio,ARR,
ADR, etc.
Credit arrangements
Foreign Currency Handling.
Cashiering introduction.
Settlement of bills.
The Guest Folio, Guest Ledger, City Ledger.
Tracking transactions.
Internal Controls transcripts, cash sheet, cash banks.

Unit IV

Front Office Cash / Check out and settlement

Front Desk Cashier role and responsibilities.

Front office Cash importance, take- over and hand -over.
Check out and bill settlement individual and groups.
Unpaid account balances.
 UNIT-V

Night Audit
Importance and functions of Night Audit.
Operating models non automated, Semi- automated and automated.
The Night Audit Process.
The Night Audit reports generation and utility.
Verifying the Night Audit.

UNIT VI

Guest Complaint Handling

Process the follow up loop.

Thumb rules.
Common problems / complaints identification and solving.
Role of emotions in situation handling.

UNIT-VII

Credit Controls

Hotel Credit Policy.

Control Measures.

Practical Schedule:

Preparation of Guest Folio.

Auditing of Bill Statements
Guest Complaint Handling
Mock Situations Role Plays.
Preparation of Guest History Cards.
Filling up of Forms.
Preparation and filling up of Guest registration card.
Role play Lobby Manager, GRE, Concierge, Bell Boy, Bell Captain etc.
BHM -302 : Hotel Housekeeping operations-III

UNIT-I

Room Interiors

Ceramics
Plastics
Glass
Sanitary Fitments

UNIT-II

Interior Decoration

Importance, Definition and Types

Principles of Design
Color Color Wheel Importance and Characteristics, classification - schemes
Lighting-classification-importance- Types Application
Furniture Arrangements
Heating and Ventilation

Soft Furnishings

Curtains Loose Covers

Blinds Cushions

Bed and Beddings

Construction of Beds
Mattresses
Bedspreads
Beddings
Blankets

UNIT-III

Flower Arrangement

Concept / Importance
Types and Shapes Principals
Tools, Equipments and Accessories
UNIT-IV
Pest control and waste Disposal
Insects, Pest and Rodents
Wood Rot
Waste Rot
Waste Disposal

UNIT-V

Fibres and Fabrics

Natural Fibres / Vegetable Fibres / Animal Fibres

Manmade Fibres Regenerated / Synthetic
Fabrics Woven Fabrics Plain Twill / Satin / Damask
Fabric Finishes

Laundry Dry Cleaning and Stain Removal

Chemicals in use
Contract Cleaning

Managing on Premises Laundry

Planning the OPL

Flow of Linen Though OPL
Machines and Equipment
Valet Service

UNIT-VI

Safety, Security, and First Aid

Safety; Keys
Lost and Found Property, Valuables
Health and Safety
Accidents and Accident Prevention
Fire Classification Prevention of Fire Emergency Fire Fighting Equipments
First Aid

Practical Schedule

Stain Removal
Laundry Operations
Special Decorations
Use of Different types of Cloth
First Aid
Glass Cleaning AND Flower Arrangement
Cleaning of Ceramics and Plastics
BHM-303: FOOD AND BEVERAGES SERVICE OPERATIONS-II

UNIT-I
Non- Alcoholic Beverages

Classification
Hot Beverages Types, Production and Service
Cold Beverages Types, Production and Service

UNIT-II

Spirits Introduction to spirits - types

Production methods
Whisky Production, types and brands
Brandy Production, types and brands
Gin Production, types and brands
Rum Production, types and brands
Vodka Production, types and brands
Tequila Production, types and brands
Other alcoholic beverages Absinthe, Aquavit, Slivovitz, Arrack, Feni, Grappa,
Calvados, etc.

UNIT - III

Liqueurs Types

Production
Brands and Service Indian and International

UNIT-IV

Bar

Introduction, Bar stocks maintenance

Types, layouts, equipments used, Control methods and licenses
Staffing, Job description, Job specification.
Bar Planning and Designing, and Costing, Corkage
Bar Menus Wine list meaning and its importance, design and layout

UNIT-V

Cocktails

Introduction, History, types and Preparation

Classic Cocktails Recipes, Costing, innovative cocktails and Mock tails, Welcome
drinks, Orange beverages which have flavouring agent, juice, mixes and garnish
served in very foamy glam.
 Cocktails bar equipment, garnishes and decorative accessories.
Terms related to alcoholic beverage
Interaction with Guests suggestive selling

UNIT VI

Tobacco

Cigars - Production, types, brands, storage and service

Cigarettes Production, types, brands, storage and service

Food and Beverage Terminology related to the course

Practical Schedule
Service of spirits and liqueurs
Bar setup and operations
Cocktail and Mock tail preparations, Presentation and service
Service of Cigars and Cigarettes
Glassware used for different spirits, non-alcoholic drinks offered with different
spiritsservice procedure.
Order taking writing a BOT
Writing a menu in French
Service of hot and cold non alcoholic beverages
 BHM- 304: FOOD AND BEVERAGE PRODUCTION II

UNIT I

Menu Planning:

Introduction: Types of menus, terms and factors which affect Menu Planning.
Development of the menu.
Compiling Menus.
Nutritional Aspect of Menu Planning.

UNIT II

Meaning and Types: Single and Varies, examples for each type.
Salad Types of Salads simple and composite - Salad dressings.
Names and recipes for salad dressing only
Sandwiches types of bread used. Filling and seasoning used.
Points observed while making Sandwiches, storage of S/W different types of S/W.
Garnishes and Accompaniments.

UNIT III

Basic Bakery and confectionary:

Types of flour and their uses. Ingredients used in bakery and their role.
Yeast goods points observed while making yeast goods. Reason for faults in
yeastdough.
Recipes for bread rolls, bun, baba au rum, savarin and doughnuts.

Sugar boiling degrees of cooking sugar and their uses

Pastes types of Pastes recipes for short Pastry.

Puff Pastry, Sweet Pastry, Suet Paste and choux paste. Reasons for faults in
abovepreparation.
Products made from the Pastries (only names, no recipes)
Cakes basics mixture for small cakes, reasons for faults.
Sponges genoise sponge and chocolate sponge recipes.
Reasons for faults.
UNIT IV
INDIAN REGIONAL CUISINE

Specialty Cuisines such as Mughlai, Awadhi, Hyderabadi and Tandoor.

Indian Fast Foods.

UNIT V

Cookery.

Introduction, Definition.
Concept and Importance.

Basic Culinary Terms:

Indian, Western and International

Practical Schedule:

Regional Indian Cookery.

Preparation of Basic Bakery and Confectionery.
Biscuit Dough, Bread Dough, Cake batters, Puff Pastry Dough, Doughnuts etc.
Preparation of salads, Cold cuts and Sandwiches.
Hot continental desserts.
Preparation of basic Salads.
Preparation simple Indian Desserts.
BHM- 305: HOSPITALITY FRENCH

UNIT - I

PARTIE

Translation and comprehension reception conversation role play case study

tobe done in French.

UNIT II

Article define, indefini example, adjustifs qualificatifs caccorn adjectives

demonstrates etpossessifs.

UNIT-III

VERBS IRREGULIERS

Avoir, etre, aller, recevoirvenir, partir sortirpouvoir, vouloirouvir. PRESENT Passe

Composse future grammar exercises, composition, conversation.

UNIT- IV

AU RESTAURANT

Conversation, role play, causes study to be done in French, besides translation

andcomprehension.

UNIT V GRAMMER

Pronomspersonnels subject object direct object indirect.

Pronoms: Relatifs simples: qui, que, dont, ou. VERBS IRFEGRLIERS
Rendredescendre prendre dormircourir server plevois, falloir devoir.

UNIT VI

Impar fait plusquepargait futuranterieur.

References:
Le
Ei in Tourisme: M. Dany Jr. Laloy
 SEMESTER III
BHM 306: HOSPITALITY SALES AND MARKETING

UNIT I

Introduction to Hospitality sales and Marketing

Hospitality Trends
Globalisation
Hotel Sales and Marketing Concepts.
Expansion of legalized gambling.
Relationship Marketing.
Guest Preferences.

UNIT - II

Marketing Concept

Marketing Mix
The 8 of Marketing.
Evolution of markets global and Indian tourist market.

UNIT III

The Marketing Plan with reference to Hotel industry.

The Marketing Team

Steps in Marketing Plan.
Selecting Target markets.
Positioning the property / outlet.
Developing and implementing Marketing action plans.
Monitoring and evaluating the Marketing plan.

UNIT IV

The Sales Office

The Marketing and Sales Division.

Organising and designing a Hotel sales office.
Sales Area
Developing sales team hiring, selection, management, evaluation.
Compensation for sales force targets and achievements.
The sales office communication system.
Computerized client information records.
Sales reports and analysis.
 UNIT V
Components of a sale.
Types of sales in different departments of a Hotel.
Telemarketing.
Internal merchandising in house sales promotion.
Special services in house sales.
Sales forecasting, long term and short term.

UNIT - VI

Restaurant and Lounge sales positioning

Merchandising Food and beverage.

Promotion of restaurants and Lounge facilities.
Building Repeat Business.
Banquet and conference sales.

UNIT VII

Advertising, Public relation and Publicity

Effective hotel advertising brochures, sales material designing.

Advantages of advertising in indoor and outdoor.
Advertising agencies.
Collateral material mass media and print media.

References:

Marketing Management Philip Kotler

Marketing Management Ramaswamy
Hospitality sale and Marketing Jagmohan Negi
BHM 307: Practical

Total Marks: 70

( Including, Viva Voce, role playing, housekeeping)

 SEMESTER- IV
INDUSTRIAL EXPOSURE TRAINING (IET)
Duration: Minimum 20 weeks with coverage of all major and minor departments of a full-
service hotel. (Can be substituted with operational training in reputed Fast Food
operations,Airlines, Resorts, and similar industry in accordance with course curriculum).
Suggested Training Schedule:

F&B Service: 4 weeks

F&B Production :4 weeks
Front Office: 4 weeks
Housekeeping 4 weeks
Other: 4 weeks (HR, Sales Marketing, Finance etc)

Documents to be submitted after successful completion of

IET:

WTO (What to Observe) Sheets

Training Log-book (To be issued by learning Centre)
Department Appraisal Forms
Training Report in 2 Copies
Training Certificate from the concerned Hotel Authority.

MAXIMUM MARKS:600
Based on:
Completed WTO (What to Observe) Sheets WTO (What to Observe) Sheets

(100)
Industrial Training Report (150)
Industrial Training Log-book (100)
Industrial Training Project(report) Presentation (200)
Viva (50)

DETAILS: -
WTO SHEETS (100)

20 marks on each department trained (4 department- Front Office, F&B Service, F&B
Production& Housekeeping), Total 80 marks.
20 marks on other departments trained (Human Resources, Finance, Sales
&Marketing, Kitchen Stewarding, Purchase, Receiving &Stores, etc.

INDUSTRIAL TRAINING LOG-BOOK (100)

Daily Summary of work done & observed duly signed by the concerned supervisor
(50)
Appraisal Forms (50)
 INDUSTRIAL TARINING REPORT (150)
Contents (100): About the hotel, photographs, Formats, Charts and Diagrams,
writtenmaterial etc.
Creativity (25)
Neatness, cover layout (25)

INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION (200)

(One-to group presentation)Time:60 minutes (Maximum)To Mark on:

Communication & Presentation Skills (50)

Grooming, Uniform and Body Language (50)
Presentation Content (50)
Use of Slides, Multimedia and other presentation aids (25)
Handling of spot queries/questions from the audience (25)

VIVA (50)
Viva-voce on the presentation, conducted by the Faculty Members.

Industrial trainingWTO
During your tenure as an Industrial Training, apart from Carrying out the assigned jobs, you
are instructed to make the following observation in your department. A concise report
(preferably) Typed of these observations must be prepared and presented to the Institute
within one week of completion of training along with Industrial Training Report. These
Report, presentation and Viva will be the criterions for the award of semester marks for the
session. A viva will be conducted soon after the reports are submitted. Dates of
Presentation /Viva shall be announced after you report at Institute. Viva will be conducted
by external evaluator.

DESIRED: Reports should contain additional proformas, charts, brochures etc. the cover
page of report should contain your name, hotel, department & duration. Attach a copy of
thisWTO sheet at the beginning of your report.
 WHAT TO OBSERVE
Food and Beverage Service

BANQUETS

1. How to take a banquet booking

2. What is banqueting the need to have banquet facilities, scope, purpose, menus
andprice structure
3. Types of banquet layout
4. Types of banquet equipment, furniture and fixtures
5. Type of menus and promotional material maintained
6. Types of functions and services
7. Discounts given, and subsequent data maintained
8. Guests comments and complaints
9. Importance of function prospectus and reservations register their usage
10. To study staffing i.e. number or service personnel required for various
functions,scheduling of staff on daily basis, source of manpower
11. Liaisons maintained with excise people, liquor permit and guest control order
12. Safety practices built into departmental working
13. Cost control by reducing breakage spoilage and pilferage
14. To study different promotional ideas carried out to maximize business
15. Types of chaffing dish used their different makes and sizes
16. Par stock maintained (glasses, cutlery, crockery etc.)
17. Store room stacking and functioning
RESTAURANTS

1. Taking order, placing orders, service and clearing

2. Taking handover from the previous shift
3. Laying covers, preparation of Mise-en-place and arrangement and setting up of station
4. Per stock maintained at each side station
5. Functions performed while holding a station
6. Method and procedure of taking a guest order
7. Service of wines, champagnes and especially food items
8. Service equipment used and its maintenance
9. Study of menu items and also have a brief idea about their mode of preparation,
inputsused, preparation time accompaniment and final appearances
10. Coordination with housekeeping for soil linen exchange
11. Physical inventory monthly of crockery, cutlery, linen etc
12. Equipment, furniture and fixtures in the restaurant and their use and maintenance
13. Method of folding napkins
 14. Note proprietary sauces, cutlery, crockery and other service accessories kept at
thestation
15. K.O.T. handing, check preparation, ordering and the timely pickup

BAR

1. Bar setup, Mise-en-place preparation, storage facilities inside the bar,

Decorativearrangement to liquor bottles
2. Implications of short and over pouring
3. Types of glasses used in bar service and types of drinks served in each glass
4. Liaison with F and B controls for daily inventory
5. Spoilage and breakage procedures
6. Handling of empty bottles
7. Requisitioning procedures
8. Recipes of different cocktails and mixed drinks
9. Provision of different types of garish with different drinks
10. Processing of all guests checks as per drinks served
11. Dry days and handling of customers during the same
12. Handling of complimentary drinks
13. Bar cleaning and closing
14. Guest relation and managing of drunk guests
15. Inter bar transfer and service accessories maintained, and preparation of the
samebefore the bar opens
16. Types of garnishes and service accessories maintained, and preparation of the
samebefore the bar opens
17. To know the different brands of imported and local alcoholic and non-
alcoholicbeverages
18. Bar salesmanship
19. KOT/BOT control
20. Coordination with kitchen for warm snacks
21. Using of draught beer machine
22. Innovative drinks made by the bartender

ROOM SERVICE
1. Identifying room service Equipment
2. Importance of Menu knowledge for order-taking (RSOT functions/procedures)
 3. Food pickup procedure
4. Room service layout knowledge
5. Laying of trays for various order
6. Pantry Elevator Operations
7. Clearance procedure in Dishwashing area
8. Room service inventories and store requisitions
9. Floor plan of the guest floors
10. Serving Food and Beverages in rooms
11. Operating dispense Bars

INDUSTRIAL TRAINING

WTO

During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs,
you are instructed to make the following observations in your department. A concise

report (preferably typed) of these observations must be prepared and presented to

the Institution within one week of completion of training along with the Industrial
Training Report. These Report, Presentation and Viva will be the criterions for the
award of semester marks for the session. A viva will be conducted soon after the
reports are submitted. Dates of Presentation/Viva shall be announced after you
report at institute. Viva will be conducted by an external evaluator.

DESIRED: Reports should contain additional proformas, charts, Brochures etc. The
Cover page of the Report Should contain your name, hotel, department and
duration.Attach a Copy of this WTO sheet at the beginning of Your report

WHAT TO OBSERVE

F & B Production

There are certain shifts that are more important to be done in order to learn the
systemsand procedures of the department. You should make sure that you cover all
shifts so asunderstand the department fully.

1. Area and Layout of the kitchen

2. Study of Standard Purchase Specifications
 3. Study of Standard Recipes
4. Indenting, Receiving and Storing
5. Checking the stock in the Walk-In cooler / freezer (deep)
6. Indenting of Butchery and grocery etc.
7. Preparing of batter, marinations and seasoning
8. All cuts meat and butchery items (Mutton, poultry, beef, fish, etc.)
9. Daily procedure of handover from shift to shift
10. Recipes and methods of preparation of all sauces
11. Quantities of preparation, weekly preparations and time scheduling
12. Stock preparation and cooking time involved
13. Cutting of all garnishes
14. Temperature and proper usage of all equipment
15. Plate presentations for all room service and a la carte order
16. Cleaning and proper upkeep of hot range
17. Cleanliness and proper upkeep of kitchen area and all equipment
18. Store of ice creams and other cold desserts
19. Yield of fresh juice from sweet line / orange
20. Filling of coffee, water, milk in the dispensers
21. Storage of different mise-en-place- (Raw, Semi-Processed)
22. Usages of wines, spirits-correct quantity and method of storage
23. Bulk preparations
24. Fishing of buffet dishes
25. Recipes of least 10 fast moving dishes
26. Mise-en-place for: A la carte kitchen and Banquet kitchen
27. Reshuffle / Leftover Cooking

Industrial TrainingWTO

During your tenure as an industrial trainee, apart from carrying out the assigned jobs, you
areinstructed to make the following observations in your department. A concise report
(preferably typed) of these observations must be prepared and presented to the institute
within one week of completion of training along with the Industrial Training Report. These
reports, presentation & Viva will be criterions for the award of semester marks for the
session. A viva will be conducted soon after the reports are submitted. Dates of
presentation /viva shall be announced after you report at institute. Viva will be conducted
by an external evaluator.

DESIRED:Reports should contain additional proformas, charts, brochures etc. the cover
page of report should contain additional proformas, charts, name, hotel, department &
duration. Attach a copy of this WTO sheet at the beginning of your report.

WHAT To OBSERVE
Front office

There are certain shifts that are more important to be done to learn the systems
andprocedures of the department. You should make sure that you cover all shifts
so as to understand the department fully.
1. Greeting, meeting & escorting the guest
2. Total capacity and tariffs of the rooms
3. Location and role of status board, different types of maintained
4. Special rates and discounts applicable to groups, business houses, airlines, etc
5. Identification of kind, mode and type of reservation
6. Filing system and follow up on reservation
7. Types of plans and packages on offer
8. Forms and formats used in the department
9. Meaning of guaranteed, confirmed and waitlisted reservations
10. Reports taken out in the reservations department
11. Procedure of taking a reservation
12. Group reservation, discount and correspondence
13. How to receive and room guest
14. Room blockings
15. Size, situations and general colour schemes of rooms and suites
16. Discounts available to travel agents, tour operators, FHRAI members etc
17. Co-ordination of reception with lobby, front office cash, information, room
service,housekeeping and telephones
18. Guest registration, types of guest folios, arrival slips, c-forms and their purpose
19. How to take check-ins and check-outs on the computer
20. Various reports prepared by reception
21. Key check policy
22. Mail & message handling procedures
23. Departure control
24. Percentage of no-shows to calculate safe over booking
25. Group and crew rooming, pre-preparation and procedures
26. Scanty baggage policy
27. Housekeeping discrepancy investigation
28. Handling of Room changes / rate amendments / date amendments / joiners /
one-person departure / allowances / paid outs and all formats accompanying
them
29. Requisitioning of operating supplies
30. Handling of special situations pertaining to guest grievances, request etc
31. Bell desk / concierge function: luggage handling during check in & check out, left
luggage procedures, wakeup call procedures, scanty baggage procedure, handling of
group baggage, maintenance of records, errand made, briefings etc.
32. Travel desk: booking transfers etc.
 Industrial TrainingWTO
During your tenure as an industrial trainee, apart from carrying out the assigned jobs, you
areinstructed to make the following observations in your department. A concise report
(preferably typed) of these observations must be prepared and presented to the institute
within one week of completion of training along with the Industrial Training Report. These
reports, presentation & Viva will be criterions for the award of semester marks for the
session. A viva will be conducted soon after the reports are submitted. Dates of
presentation /viva shall be announced after you report at institute. Viva will be conducted
by an external evaluator.

DESIRED: Reports should contain additional proformas, charts, brochures etc. the cover
page of report should contain additional proformas, charts, name, hotel, department &
duration. Attach a copy of this WTO sheet at the beginning of your report.

WHAT TO OBSERVE
Housekeeping
There are certain shifts that are more important to be done in order to learn the systems
andprocedures of the department. You should make sure that you cover all shifts so as
understand the department fully.

1. LINEN & Uniform

A. Learn to identify the linen / uniform by category / size even when in fold
B. Study the pest control procedure followed and learn how the linen/uniform
ispreserved against mildew
C. Observe protection against dust
D. Observe system & quantum of linen exchange with laundry, room, and restaurants
E. Note the discard procedure and observe the percentage of
F. Observe procedure for exchange of uniform and linen
G. Note procedure followed for uniforms / linen exchange after closing hours
H. Note arrangement of linen / uniforms systematically in shelves / hangers
I. Understand the need & use of par stocks maintained
J. Study total number and variety of items

2. Rooms
A. Number of rooms cleaned in a shift
B. Time taken in making bed / toilet
C. Thoroughly observe the cleaning equipments and detergents / any other
cleaningsupplies used
D. Observe all guest supplies kept in guestroom and bathroom understand the
procedurefor procurement and replacement of guest supplies
E. Study the systematic approach in cleaning a room and bathroom and various
checksmade of all guests facilities e.g. telephone, channel music, AC, TV, etc.
F. Study the housekeeping cart and all items stocked in it. Notes your ideas on
 itsusefulness and efficiency
G. Observe how woodwork, brass work are kept spotlessly clean and polished
H. Observe procedure for handling soiled linen & procurement of fresh linen
I. Observe procedure for freshen up and turn down service
J. Observe room layout, colour themes and furnishings used in various categories
andtypes
K. Carpet burnishing and vacuum cleaning procedure
L. Windowpanes and glass cleaning procedure and frequency
M. Observe maintenance of cleanliness in the corridors and other public area on
thefloors
N. Understand policy and procedure for day to day cleaning
O. Observe methods of stain removal
P. Understand the room checklist and other formats used
Q. Observe handling of guest laundry & other services (like shoe shine etc.)

3. The control desk

A. Maintenance of log book
B. Understand the function in different shifts
C. Observe the coordination with other departments
D. Observe the area & span of control
E. Observe the handling of work during peak hours
F. Observe the formats used by the department and study various records maintained

4. Public area
A. Observe the duty and staff allocation, scheduling of work and daily briefing
B. What to look for while inspecting and checking public area
C. Importance of banquets function prospectus
D. Observes tasks carried out by the carpet crew, window cleaners and polishers
E. Note maintenance order procedure
F. Study the fire prevention and safety systems built into the department
G. Observe coordination with lobby manager, systems built into the department
H. Observe the pest control procedure and its frequency
I. Study the equipment and operating supplies used the procedure for its procurement
J. Observe policy and procedures followed for various cleaning

Industrial trainingWTO
During your tenure as an industrial trainee, apart from carrying out the assigned jobs, you
areinstructed to make the following observations in your department. A concise report
(preferably typed) of these observations must be prepared and presented to the institute
within one week of completion of training along with the Industrial Training Report. These
reports, presentation & Viva will be criterions for the award of semester marks for the
session. A viva will be conducted soon after the reports are submitted. Dates of
presentation /viva shall be announced after you report at institute. Viva will be conducted
by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. the cover
page of report should contain additional proformas, charts, name, hotel, department &
duration. Attach a copy of this WTO sheet at the beginning of your report.

WHAT TO OBSERVE
Human resource development & administration
1. Observer the layout out of the department, location in the hotel and accessibility
2. Mission statement of the organisation
3. Observer the various functions carried out by the department
4. Policies & procedures of the department
5. Organisation chart of the hotel and hierarchy of the department
6. What are the various departmental filing & how records are maintained
7. Recruitment & selection process
8. Source of recruitment
9. Any specific/specialized testing on interview during recruitment
10. Attendance & leave system of the hotel
11. Various statutory compliances (PF, ESI, Insurance etc.)
12. Wage & salary administration (CTC, Taxes applicable etc.)
13. Hotel manning Guide & employee handbook
14. Employee benefits, facilities for employees & recognition programmes
15. Performance appraisal system & job Evaluation techniques
16. Disciplinary procedures
17. Employee training, induction & development
18. A brief insight into trade unions & industrial relations
19. Management of grievances
20. Exit policies (VRS etc.)
 SEMESTER V

BHM-501: FRONT OFFICE MANAGEMENT I

UNIT-I
Planning and evaluating Front Office Operations
Room rate structure.
Criterion of establishing room rates.
The Rule of Thumb Approach.
The Hubbart Formula - introduction.
Room rate designations Rack rate, Corporate Rate, Volume Account rates, Government
rates, Seasonal rates, Weekend rates, Membership rates, industry rates, Walk-in rates,
Premium rates, Advance Purchase rates, Package rates, FIT / GIT rates, etc.

UNIT -II
Forecasting Room Availability.
Room Revenue - weekly, monthly, yearly, long term.
Daily operation reports.

UNIT - III
Yield Management
Introduction and Concepts covered.
Differential Rates.
Forecasting Bookings.
Rate availability restrictions.
Statistical representations - threshold curves.
Displacement.

UNIT-IV
Reservation Sales Management
Adequate Staffing.
Rooms Inventory.
Call management.
Motivation.
Reservation Map.
Sales strategies.
UNIT -V
Hotel Sales
Merchandising.
Direct Sales - Travel Agents, Tour Operators, Hotel Booking Agencies, and Tourist
Information Centre.

UNIT-VI
The Role of Government Agencies
Organizations - esp. directly associated to hospitality industry
Star Rating System - Committees and recommendations.
Taxes Applicable to hotel industry.

UNIT-VII
Managing Human Resources
Internal and External Recruitments.
Evaluation and Selection.
Developing HR - skills training.
Appraisals & evaluation of front office staff.

Practical Schedule:
Assignments and Projects
Yield Management Calculations
 BHM-502: ADVANCED ACCOMMODATION OPERATIONS -1

UNIT - I
Floor and Wall coverings
Types and Characteristics
General Care
Floor Finishes
Types of Wall Coverings and Ceiling

UNIT - II
Carpets
Fibres
Manufacture - Woven and Non - Woven Carpets
Size
Laying and Care of Carpets
Mats and Matting

UNIT - III
Furniture
Principles
Types of Joints
Selection

UNIT - IV
Planning Trends in Housekeeping
Planning Guest Rooms / Bathrooms / Suites / Lounges
Landscaping
Leisure Facility Planning for Guests
Boutique Hotels Concept

UNIT - V
Industrial Laundry
Process
Stages in Wash Cycle
Pitt scale and its Relevance Practical Schedule
Planning Layouts - Guest Rooms / Bathrooms / Suites / Lounges etc.
Laundry Equipment Handling
Laundry Operations - (Industrial)
Laying and Cleaning of Carpets
 BHM-503: ADVANCED FOOD & BEVERAGE SERVICE OPERATIONS

UNIT-1
service
Introduction - History, Types, Staffing
Special equipments, Care and maintenance of equipment
Ingredients used, Mise -en-place for gue'ridon. Common preparations.
Carving and jointing at the table, carving trolley, and dishes prepared on the
gue'ridon.
Flambeing, carving, salad making
Taking the order. Methods of serving a dish at the table

UNIT-II
Restaurant Planning
Introduction
Planning and operating various F&B Outlets and support / ancillary systems.
Factors - Concept, Menu, Space, Lighting, Colors and Market
Restaurant design team
Staffing in a Restaurant - points to be considered. Duty
Rotas,Staff Training.

UNIT -III
Restaurant Problems and Guest / Situation Handling - Thumb
Rules to be followed

UNIT-IV
Other Catering Operations
Off - Premises Catering - Outdoor Catering - Meaning - Preliminary survey of place
and conduct of party, hiring of service personnel - Making a list of service
equipmentsrequired for setting up of Counters - Allotting Stations.
Hospital Catering
Industrial & Institutional Catering
Airline & Railway Catering
Home Delivery
Takeaways
UNIT-V
Afternoon and High Teas
Introduction, Menu, Cover and Service

UNIT - VI
Function Catering
Introduction
Types of Functions
Function service staff and responsibilities
Service Methods in Function Caterings, instructions to the service staff - wines
service in functions.
Booking and Organization of a Function
Function menus
Banquet layouts - Tabling and seating arrangements VIP Function Handling, VIP
Drill, Procedure for Toast.

UNIT - VII
Buffet
Introduction
Types - Sit Down and Fork Buffets - Buffet Sectors - Equipments used, Factors, Space
requirements and checking Buffet Presentations, Menu Planning and Staff
Requirement
Buffet Management

Food and Beverage Terminology related to the course.Practical Schedule:

Restaurant setups of different types
Service of Afternoon and High Teas
Buffet Lay-ups, theme Buffet setups a Service of Cheese
Cocktail Parties
BHM-504: ADVANCED FOOD & BEVERAGE PRODUCTION

UNIT-I
Garde-Manger:
Importance and function of larder in main kitchen
relationship with other sections of main kitchen
duties and responsibilities of larder chef
Equipment's and tools used in larder
floor plan of layout or larder room.

UNIT-II
Cold Cuts and Sauces :
Forcemeat -meaning, uses, types and recipes
Panada -meaning uses, types and recipes
Compound butters -meaning, uses types recipes and examples
Marinades -different types and uses
- Brine -types & uses
- Aspic Jelly -uses and preparation
Chaudfroid - uses and preparation
Cold preparation -galantine, ballotine, tenine, pace, quenelles mousses,
mousselines,souffles -recipes of above.

UNIT - III
Popular International Cuisines
Features
Regional Classification
Ingredients, methods of cooking
courses of menu for Chinese, Japanese, Thai, Italian, Mexican cuisines etc.

UNIT-IV
Advanced Bakery Preparation:
Sugar Craft, Chocolate Confectionery, Cold Puddings and Sweets Appetizers:
Type and examples for each type and method of preparation.

Practical Schedule:
Cold preparations, platters and buffets.
International Cooking: recipes from various countries.
Exotic Indian Western starters, snacks and horsdoeuvres.
Advanced bakery - Rolls, Breads, Pastries, Cookies, Cakes.
BHM-505: PRINCIPLES OF MANAGEMENT
UNIT-I
Hotel Management:
An Introduction
Careers in Hospitality Today, looking for a job
Basic functions of Management - POSDCORB.

UNIT -II
Evolution of management theories
Management theories over the past.
Current Hospitality Management Practices.

UNIT-III
Hotel Administration & Organization
Hotel Administration, organizing a hotel -
Department Pattern.
Business Aims
Human Elements.
Line Management
Organization Structure for 5 Star hotel.
job in Hospitality Industry.

UNIT-IV
Management Objectives & Communication
Management Philosophy
Managing by Rules
MBO in Hotels:
Modern Objective of HR
Major Problems in Hotel Business

UNIT-V
HR Planning
Concept & Features of Manpower Planning
Objectives of HRP
UNIT - VI
Developing Human Resources
Objectives of HRD
Recruitment, Selection and Interview
Sources of Recruitment
Advertisements
Rules and Regulations
UNIT - VI

Training and Development

Training programmes for Hotel Employees
Basic Principle of Training
On Job training
How to instruct on the Job Training
Performance Evaluation and Appraisals

Reference Books:
1. Principles of Management - L.M.Prasad.
2. Marketing Management - Phillip Kotler.
3. Business Organisation - Sherlekar.
4. Marketing Management - Ramaswamy.
5. Personnel Management - C.B.Mamoria
 BHM-506: HOTEL ACCOUNTANCY

UNIT-I
Basic Concepts of accounting
Definition, objects and importance of accounting in hotel business
Classification of accounts
Accounting equations
Journalizing
Posting into ledgers and balancing of ledger accounts.

UNIT-II
Subsidiary Books of Accounts
Subsidiary journal purchase book, sales book, purchase return sales return,
Cash book (2 columns and 3 columns),
Petty cash book.
Closing of ledgers-
Trial balance preparation.

UNIT III
Accounting Statements
Bank reconciliation statement, meaning, preparation, causes for difference.
Preparation of trading, profit and loss account.
Preparation of balance sheet with adjustments- revenue and capital expenditure.

UNIT-V
Partnership
Partnership account meaning- different types of partners. Difference between
partnership and sale proprietorship- interest on capital and drawings.
Preparation of partners and capital accounts (fixed & fluctuating)

UNIT - VI
Account Posting Machines
Accounting machines and their importance in catering business, computer and
theiruses in hospitality business.
Problems involving simple calculations, additions, subtractions, multiplication and
division.
Reference Books:
1. Principles of Accounting - N. Vinayakan
2. Advanced Accounting - Shukla - Grewal
3. Double Entry Bookkeeping - T.S. Grewal
 BHM-507: PRACTICAL
Total: 70 Marks
(Including Viva Voce housekeeping, front office)
SEMESTER VI

BHM-601: FRONT OFFICE MANAGEMENT II

UNIT-I
Evaluating front office operations
Accommodation and management concepts
Tariff decisions
Cost & pricing the hubbart formula with its various schedules
Market pricing
Daily front office reports statistics analysis and evaluation
Budgeting
Preparation of departmental budget
Comparison of revenue and expenses

UNIT-II
Revenue management

Group room sales/transient sales

F&B activities
Special events local and area wise
Potential low and high demand tactics
Revenue management software awareness and usage applications

UNIT-III
Measure hotel performance

Quantifiable analysis-rev par market share

Quantifiable analysis-rate driven occupancy driven

UNIT-IV
Property management system

Introduction
Evolution and technology in PMS
Selection of PMS as per the property
Various affiliate menus of PMS & their interface with front desk system
UNIT-V
Guest service
Service standards verbal and visual
Empowerment and diversity awareness
International guests
role in guest service
Guest service training

Review of all front office operations.Practical schedule:

Calculating occupancy statistics
Package preparations-of season discounts
Forms and formats
Role play
Preparing sales letters / Business letters / Apology letters / Brochure / Tariff cards etc.
Roleplays
 BHM-602: ADVANCED ACCOMODATION OPERATIONS II

UNIT - I

Controlling expenses Budgeting

The budget process planning and operating
Using operating budget as control tool
Operating budget and income statement
Budgeting expenses
Purchasing system and control
Capital budget

UNIT - II
Special provisions for handicapped guests
Guest room
Public area

UNIT III
Situation handling and service designs

Airline crew guestrooms

Single lady guest
Children
Typical housekeeping complains / situation handling
Inter-departmental liaisoning in critical situations and during emergencies

UNIT - IV
Energy conservation and water
Introduction
Action plan for energy efficiency
Energy conservation measures
Water and environment improving water quality

UNIT - V
Housekeeper and the management of department
Planning and forecasting
Standards of housekeeping
Staffing requirements and training
Organization welfare of staff
PRACTICAL SCHEDULE

VIP Drill functions group arrivals

Situation handling mock situations
Housekeeper role-play
 BHM-603: FOOD & BEVERAGE CONTROLS

UNIT - I

F&B Control overview

Introduction objectives of F&B Control
Problems & methodology in F&B Control
Personnel management in F&B Control

UNIT - II
Cost and sales Concept

Definition, elements classification of cost

Sales defined cost/ volume / profit relationships (Breakeven analysis)

UNIT - III
Budgetary control

Introduction, objectives & types of budget

Budgetary control process
Stages in the preparation of budgets
Budgeting for F&B Operations

UNIT - IV
Food & Beverage controls

Food purchasing receiving, storage and issuing controls

Food production, food cost controls
Food sales controls
Standard yield, standard portion sizes, standard recipes
Beverages - purchasing receiving, storage and issuing controls
Beverages - production, food cost controls

UNIT- V
Frauds in F&B Control

Frauds in purchasing receiving storing issuing preparing and selling stages of F&B
control
Prevention of frauds
 UNIT- VI
Inventory control
Importance, objectives, methods, levels and techniques
Perpetual inventory, monthly inventory
Pricing of commodity
Comparison of physical and perpetual inventory

UNIT - VII
Menu management
Introduction
Types of menu
Menu planning consideration and constraints
Menu costing
Menu merchandising
Menu engineering
Manu fatigue
Menu as an in house marketing tool

UNIT - VIII
F&B Management in hotels and various F&B Outlets

Introduction
Basic policies financial marketing and catering control
Performance measurements.
 BHM-604 ADVANCED FOOD BEVERAGE PRODUCTION II

UNIT - I

Sausages salami and other forcemeats:

Types
Manufacture
Process casings

UNIT - II
Out-door catering

Concept principles
Limitations
Menus planning
Checklist and precautions

UNIT- III
Banquet preparations

Types of banquets
Themes production
Menu preparation

UNIT - IV
Miscellaneous cooking

Power breakfasts
Brunches and lunches
High teas
Cocktail snacks
Theme menus
Food festivals
UNIT- V
Convenience food
Characteristics, types of Indian and western
Advantages and disadvantages
Labour and cost saving aspect

UNIT - VI
Advanced cooking

Burgers, pizzas, hot dogs, foot longs and rolls

Types preparation and selection of spreads fillings
Classical sandwiches canapés, presentation styles with appropriate garnishes
Practical schedule:
Breakfast menus
International cookery
Bakery and confectionery chocolate cakes savory items quiches & tarts etc
Preparation of sausages salamis and other forcemeats.
Basket cooking
Food carvings and decorations
Reference books:
1. Theory of cookery Krishna arora
2. Modern cookery Tthangamphillip
3. Practical cookery kinton&cessarani
4. Larousse Gastronomique
5. Professional baking waleysgissler
6. Indian cookery Prasad
7. A taste of india madhurjaffrey
 BHM-605: HOTEL LAW

UNIT- I

Introduction to hotel law

Laws applicable to hotel and catering industry
Procurement of licenses and permits required to operate hotel restaurant and
othercatering establishments
Criterion of fixation of taxes for various tariff structures applicable to hotels
luxuryexpenditure sales surcharge service tax etc.

UNIT - II
Labour laws

Definition and importance with various provisions

Factories act 1944 working environment welfare health and safety measures
Jurisdiction of inspectors

UNIT- III
Hotel Guest relationship

Right to receive or refuse accommodation to a guest

right to privacy
Tenancy laws
Duty to protect guest
Employees and third-party threats in restrooms and parking lots

UNIT- IV
Laws governing lost and found property

liability regarding guest property unclaimed property loss of property

Hotel defenses to liability claims
Statutory limits on liability
 UNIT - V
Food legislation
Central State and local food laws
Warranty
Truth in menus and labeling laws
Food adulteration
Powers and duties of a food inspector

UNIT - VI
Liquor licenses

Independent bar operation

Dispense bar
Satellite bar
Compound license
Beer bars
 BHM-606: TRAVEL AGENCIES AND TOUR OPERATOR OPERATIONS

UNIT - I

Travel agencies
History and development of travel agencies
Role and function with Indian and international examples

UNIT- II
Travel formalities & regulations

Passports: functions, types, issuing authority, procedure for obtaining passport etc.
Visas: functions, types, issuing authority, procedure for obtaining visa. Other
travellegislations
Immigration laws

UNIT- III
Foreign exchange

Countries and currencies

Procedure for obtaining foreign exchange
Foreign exchange counters
Customs formalities
Exchange of currency during immigration

UNIT- IV
Tour operators

Inbound, outbound
Immigration companies
Operation modalities of travel agency and tour operator restricted to air tickets
Routing and itinerary
 UNIT V
Travel trade organization and associations

IATO, IATA, ASTA, PATA, TAAI, Ministry of Tourism

Reference books:
1. Profile of indian tourism Shalini singh
2. Tourism today ratandee psingh
3. Tourism principles and practices A.k. Bhatia
4. Tourism and cultural heritage of India ram acharya
 SEMESTER VI
BHM-607: PRACTICAL

Total: 70

(including, Demonstration, viva voce, food production, F & B)

 SEMESTER VII
BHM -701A - FOOD PRODUCTION MANAGEMENT
UNIT-1 INTRODUCTION
Latest Trends and Concepts
Life style cooking- Gluten free, sugar free, Vegan, slow food
movement, menu examples.
Sustainable Food & Beverage Production- Importance of
sustainability in food operations, Farm to Fork, Organic food,
sustainable culinary practices, waste disposable
Anthropology of food- Evolution of Modern Era, Food & Culture
relations (Religion, Geography, Influences)
UNIT-2 Cloud kitchens,
o Preparation of food in centralized outlet,
Advantages and disadvantage of centralizedoutlet,
Equipment required,
HACCP procedures,
Transportation and logistics
UNIT-3 Exotic Herbs / Exotic spices /marinades / condiments
o Their types of Importance of Usage in cooking,
Medicinal properties
Therapeutic properties
Food Preservation
Preservation methods using natural preservatives
Preservation methods using chemical preservatives,
Dehydration, Jams and jellies, Squash and syrups, Dehydrated
foods, Chutneys, Pickles and preserve recipes.
UNIT-4 Presentation Art Plate presentation, Garnishes
Buffet presentation, Display work
Sugar displays:
Pastillage,
Gum paste
Molding & modelling techniques,
Marzipan Bread Displays , Centre pieces,
Bread basket
Bread Art
REFERENCES
Arora, Krishna - Theory of Cookery-, Frank Bros., New Delhi 2009
Philip, Thangam E- Modern Cookery, 5th edition, Anna Salai, Chennai 2009 Bali, Parvinder: Quantity
Food Production Operations and Indian Cuisine oxford, London 2013
Aggarwal, D.K., Kitchen Equipment & Design, Aman Publications, New Delhi, 2006.
Vikas Singh, Text Boook Of food Production (BTK), Aman Pub., N. Delhi, 2011.
Mcvety, Paul J- Fundamentals of menu planning-., 3rd edition John Wiley & Sons, New Jersey
Le Rol A.Polsom. The Professional Chef Bo Friberg (2002)
Cessarani & Kinton (2007). Theory of Catering. Hodder Education
Publisher
Fuller J. Barrie & Jenkins. Accompaniments & Garnishes from walter Kinton R Cessarani V., Foskett D.
(2000) Practical Cookery (9th edition)
Hodder Education
The Professional Pastry Chef, Fourth Edition Wiley & Sons INC
BHM -702A PRACTICAL FOOD PRODUCTION MANAGEMENT

1. Practical 1: Time experiment (24 hrs., 12 hrs., 6 hrs., 2 hrs.) using sous vide or similar
techniques. Output- How long meat (Lamb loin chops) should cook for the best results.
2. Practical 2: Blast freeze/ cook freeze vegetables, sauces, and cooked food for longer shelf
life.
3. Practical 3: Vegan food and recipes including presentation, plating, and garnishing.
4. Practical 4: Dehydrate and preserve organic fruits/ pickling/ cocktail syrup making.
5. Practical 5: Processing Herbs and spices used in cooking.
6. Practical6: Dry rub and marinade output: which taste better/ differences and how they
are done.
7. Practical 7: Bread art and presentation
8. Practical 8: Buffet presentation (Can be done during events)
9. Practical 9: Gluten Free recipes and Menus
10. Practical 10: Sugar Free Recipes and menus
11. Practical 11: Recipes and Menus as per Food and Culture relations.
 BHM -703 A - TANDOOR-PRINCIPLE, CONCEPT AND APPLICATION

UNIT - 1 Evolution of Tandoori

Cuisine History of Tandoor
Phases/Era of tandoor and tandoori cookery Influence of Mughals on
tandoori cookery
Ingredients used in tandoori cookery and Identification of ingredients
Use of various spices Uses of tenderizers
Uses of herbs in tandoori cookery
Various garnishes and plate presentation in tandoori cookery
Tandoori platters
Fuels and other equipment related to tandoor
Types of fuel used in tandoor Types of tandoor
Other equipment required in tandoor cookery
UNIT - 2 Preparing of tandoor
Laying the base and floor of tandoor
Inserting the clay pot and insulation
Finishing, Firing and curing of the tandoor
Creating Marinades and Rubs
Various types of marinades used in tandoori cookery
Difference between marinades and Rubs Usefulness of marinades and rubs
Searing and sealing of food items
Methods of basting and sealing of food items
BASIC COMMODITIES OF TANDOOR MARINATION
Ingredients used in Tandoor cooking
Marinade: importance, types, uses
Accompaniments for Tandoor dishes,
Variety of vegetable and meat cuts required

UNIT - 3 Techniques to control the temperature of tandoor

Methods to control the temperature of tandoor during operational peak hours
Various techniques of controlling temperature
UNIT - 4 Paring of tandoori food with curries and beverages
Compatibility of various alcoholic beverages and non-alcoholic beverages
with tandoori food items
Hygiene and safety standards cleanliness near tandoor and kitchen
Cleaning of tandoor and disposal of fuel residue Personal hygiene of tandoor
chef
Protective clothing and gear of tandoor personal and tools
required in cleaning and safety
Location and use of fire extinguishers near tandoor and kitchen.
References https://nsdcindia.org/sites/default/files/QP_THC-Q3001_Tandoor-
Cook.pdf Tandoor: The Great Indian Barbecue Hardcover 12 November
2001 by Ranjit Rai
 BHM- 704 A - PRACTICAL - TANDOOR-PRINCIPLE, CONCEPT AND APPLICATION

Suggested Menus:

Menu 1 Menu 2

Tandoori roti, Bhakharkhani Naan

Kulcha Naan / Muslim Naan Shikampuri Kabab ,
Paneer tikka, / Murgh Tikka Phaldari Kabab
Mint chutney Mint chutney
Menu3 Menu 4

Roomali roti Khasta roti

Sheekh Kabab , Kakori Kebab
Vegetable Sheekh Kabab Mint chutney
Mint and yoghurt sauce
Menu 5 Menu 6

Sheeramal Bhakri ( Nachani, Bajra) ( Rice, Jawar)

Shammi Kabab , Ajawain Prawns / Ajawain Mushroom
Toonde kebab Chilli sauce
Mint chutney
Menu 7 Menu 8

Missi Roti Stuffed parathas vegetarian

Kalami / Tangdi kabab Boti kabab
Stuffed Hariyali Fish Mint chutney
Mint chutney
Menu 9 Menu 10

Stuffed parathas Non vegetarian Baida Roti

Tandoori Chicken Patti Peshawari Naan
Soya chaap Malai kabab (chicken, veg)
Yoghurt sauce
 BHM- 701B - FOOD AND BEVERAGES SERVICE MANAGEMENT

Unit-I Supervisory Functions:

Briefing , Allocations of tables
Checking the Mise en place and Mise en-scene
Handling Tips , Stock Taking
Indenting and maintaining par-stocks of supplies
Sales Analysis , Cost Analysis
Break Even Point calculation
Handling Complaints
Training the staff
Employee evaluating / performance appraisal.
Customer Relationship Management:
Importance of customer Relationship: Regular, Occasional, First timer
Guest Satisfaction: Menu, consistency in the quality of dishes &
service
Food safety and Hygiene
Attitude of staff
Suggestions by guests

Unit-II Specialized form of service:

Lounge service,
Butler service,
Railway catering
Airline services.
Gueridon service:
History & definition of Gueridon,
Types of trolley,
Various items to be prepared,
Advantages and disadvantages of Gueridon.
Carving & flambé service
Flambé trolleys,
Sweets trolley,
Cooking & carving at table
Unit-III Food and Beverage Management in Fast Food and Popular
catering- Introduction, Basic Policies- Financial, Marketing and
Catering, Control and performance measurements.
Food and Beverage Management in Hotels and Quality
Restaurants- Introduction, Basic Policies- Financial, Marketing and
Catering, Control and performance measurements.
Food and Beverage Management in Function Catering--
Introduction,
Basic Policies- Financial, Marketing and Catering, Control and
performance measurements.
Food and Beverage Management in Hospital Catering--
Introduction,
Basic Policies- Financial, Marketing and Catering, Control and
performance measurements.
Unit-IV Merchandising
Menu Merchandising :
Basic menu criteria,
Types of food and beverage menu,
Methods of printing menu,
Suggestive selling and up selling,
Emerging trends in the menu printing
Visual Merchandising
* Floor stands * Posters, *Wall displays, *Tent cards etc.,
Apparel Merchandising
Signage Merchandising
Brand Merchandising
Text Books: Food and beverage service by R. Singaravelavan, oxford university press, 1st
edition, (2011)
Text book of food and beverage service by S.N.Bagchi/Anita Sharma, Aman
publications, new Delhi, 3rd edition, (2010)
Bar attendant's handbook by George Ellis, global India publications pvt ltd.,
2nd edition, (2002)
The bar and beverage book by Costas Katsigris, Chris Thomas, John Wiley &
sons, 4th Edition, (2007)
BHM -702B- (PRACTICAL) FOOD AND BEVERAGES SERVICE MANAGEMENT

F&B Staff Organization

Class room Exercise (Case Study method)
Developing Organization Structure of various Food & Beverage Outlets
Determination of Staff requirements in all categories
Making Duty Roster
Preparing Job Description & Specification

Staff Organization
Class room Exercise (Case Study method)
Developing Organization Structure of various Food & Beverage Outlets
Determination of Staff requirements in all categories
Making Duty Roster
Preparing Job Description & Specification

Gueridon and Flame cooking and carving at table:

Organizing Mise-en-place for Gueridon Service
Dishes involving work on the Gueridon
Task-01 Crepe suzette Task-02 Banana au Rhum Task-03 Peach Flambe Task-04 Rum
Omelets Task-05 Steak Diane Task-06 Pepper Steak

Developing Hypothetical Business model of food and beverage outlets:

Popular catering,
Quality Restaurant, Function catering, Hospital catering.

Case study of Food and Beverage outlets:

Popular catering,
Quality Restaurant, Function catering, Hospital catering.
BHM-703B- EVENT MANAGEMENT

UNIT - 1
Events- The Concept, Nature, Definition and scope, of Events, advantage and disadvantage of
Events, Categories and Typologies, Skills required to be a good Event Planners

UNIT 2
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.

UNIT 3
Marketing & Promotion of Events: Nature of Event Marketing, Process of Event Marketing, The
Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising, Publicity and Public
Relation

UNIT - 4
Managing Events: Financial Management of Events, Staffing, Leadership. Safety and Security:
Occupational Safety and Health, Incident Reporting, Crowd Management and Evacuation

References:-
A.K. Bhatia, Sterling Publishers Pvt. Ltd. Delhi.

Coleman, Lee & Frankle, Powerhouse Conferences. Educational Institute of AHMA

Hoyle, Dorf & Jones, Meaning conventions & Group business. Educational institute of AH & MA.
Joe Jeff Goldblatt, Events: Best Practices in Modern Event Management (Hospitality,
Travel
& John Willy and Sons, New York
Leonard H. Hoyle, Jr, John Willy and Sons, New York
Lynn Van Der Wagen, Carlos, Event Management, Pearson, New Delhi.
Sanjay Singh Gaur, Sanjay V Saggere, Event Marketing Management, Vikas Publication, New Delhi
John Beech, Sebastian Kaiser, Robert Kaspar - The Business of Events Management ;Pearson
Publications
 BHM -704B - PRACTICAL

EVENT MANAGEMENT
1. Understanding the various types of events
2. Preparing Requirement forms
3. Preparing and planning schedules of various events
4. Preparing Function sheet
5. Planning the staffing for an Event
6. Understanding the various legal compliances for an event
7. Preparation of Reimbursement & Honorarium, Travel arrangement worksheet
8. Developing Recordkeeping systems
9. Designing an event
10. Planning a birthday party
11. Planning a food festival
12. Planning a corporate event
13. Planning a promotion for an event
 BHM -701C - FRONT OFFICE MANAGEMENT

UNIT - 1 Advance Cash and Credit Control:

Cash Control: Introduction, frauds & internal control, cash receipt control,
physical control measures.
Credit Control: Meaning, objective and methods, Hotel credit policy,
Control measures; during occupancy, checkout, after departure,
Prevention of Skippers: on arrival/during stay/on departure day.
UNIT - 2 Quality Guest Service:
Introduction, services provided by hotel front office, certification in
relation to quality, relationship with other divisions, managing customer
relationship through effective communication, complaint handling, latest
trends and practices followed in front office.
UNIT - 3 Budgeting:
Introduction, types, advantage and disadvantages of budgeting, budgetary
controls, The budgeting process, Planning capital budget, Planning
operation budget, Operating budget controlling expenses income
statement, Purchasing systems methods of buying, Stock records
issuing and control.
UNIT - 4 Revenue Management:
Concept and applications, Measuring yield, elements of revenue
management; using revenue Management, Economic Principles and
Demand
Forecasting, Reservations and Channels of Distribution, The Revenue
Management Team, Strategic Management and Following the RevMAP,
Tools, Tactics, and Resources.
Selling Techniques
Reception as a sales department Purpose of selling/the hotel product
selling methods
References Front Office training manual- Sudhir Andrews
Front office operations and management Jatashankar R. Tewari
Front Office Operations Colin Dix, Chris Baird
Professional Hotel Front Office Management Anutosh Bhakta
Hotel Front Office Management James. A. Bardi
Front Office Operations and Management Ahmed Ismail(Thompson
Delmar)
Front Office Operation Management S. K. Bhatnagar
 BHM -702C- PRACTICAL FRONT OFFICE MANAGEMENT
S. No. Topic
1 Handling Guest Complaints
2 Handling various modes of payment: Cash, Foreign currency, Travellers Cheques,
Travel vouchers, Credit/Debit Cards, Bill to company, etc.
3 Front Office Management Jargons
4 Role Play :-
Customer relationship management via effective communication
5. Hands on preparation of Front Office Budget
6. Latest Trends in Front Office (Assignment as PPT Presentation)
7 Mock Report Generation
8 A week as a front office manager-mock session.

BHM-703 C- TOUR & TRAVEL MANAGEMENT

UNIT - 1 Organised Travel Defining Tourist & Tourism viz: inbound, outbound,
domestic, maintenance of tourism products, Alternative tourism, Mass
tourism, Special Interest Tourism. Itinerary Development Introduction,
meaning and definition, types of itineraries, how to develop an effective
itinerary, functions of tour managers and planning tools for an itinerary.
UNIT - 2 Tour Packaging Management Concept, Origin and development of Tour
Packaging, Types of Tour, Component of a Standard Package Tour,
Factors affecting Tour Formulation, Tour Designing Process, Significance
of Package Tour, Tour Brochure.
UNIT - 3 Travel Agency Marketing, Marketing Concept, unique features of Travel
Marketing, Significance of Travel Agency Marketing, Developing a Tour
Marketing Plan, Marketing Strategy of Inbound & Outbound tours.
UNIT - 4 Travel Trade Organizations/Associations Need and Significance of Travel
Trade Association, Role and Contribution of UNWTO, IATA, PATA, IATO
and TAAI.
References Chand, Mohinder Travel Agency Management, Anmol: Delhi
Chunk, James, Dexter & Boberg, Professional Travel Agency
Management. Prentice Hall Publication
Fay Betsy, Essentials of Tour Management, New Jersey: Prentice Hall
Publication.
Negi J.M., Travel Agency and Tour Operation: Concepts and Principles,
New Delhi: Kanishka Publishers & Distributors.
BHM-704 C- PRACTICAL TOUR & TRAVEL MANAGEMENT

To prepare different Itineraries

Prepare different tour packages
Develop Tour Brochures
Develop Tour Marketing plans
Field visit of six to ten days duration specific destination during the semester period duly
approved by the Director. All students are required to submit the field study tour reports
of their field visits in the department 15 days before the second semester Viva-voce
examination. The Viva-voce shall be conducted on the basis of theory papers and field
visits and marks shall be awarded both by Internal and External examiners. The aggregate
of both the examiners shall be awarded to the candidates there upon.
 BHM -701 D- ACCOMMODATION MANAGEMENT

UNIT - 1 Detailed Flower Arrangements: Introduction, Flower arrangements in hotels,

Flower arrangements basics, Designing flower arrangements, Japanese/Oriental
Flower arrangements, common Flowers and Foliage

UNIT - 2 Horticulture: Introduction, Essential components of ho

Landscaping, Indoor plants, Bonsai in hotels
UNIT - 3 Changing Trends in Housekeeping: Introduction, Outsourcing, Training and
Motivation, New trends, Eco-friendly amenities & products, New scientific
techniques, use of information technology in housekeeping
UNIT - 4 CRISIS MANAGEMENT

a. Emergencies
Medical (respiration / burns/wounds/hemorrhage / first aid etc
During facility breakdown
Fire / natural disasters etc
Evacuation procedures
b. Security aspects
Importance,
Details of security in public area,
Monitoring of Activities in public areas.
Monitoring in Accommodation Operation Area Floor, Lobby & Rooms
Loss prevention
loss and found department - roles and procedures)
Managerial handling of the VIPS, CIPS and Travel Agent Groups
Complaint handling at the desk

References Simple Flower Arranging Hardcover by Mark Welford (Author

Wicks (Author). Penguin
The Art of Flower Arranging Hardcover by Paula Pryke , Rizzoli
Flower Arranging: The Complete Guide for Beginners Hardcover by Judith
Blacklock c&C offset
Flower School: A Practical Guide to the Art of Flower Arranging by Calvert
Crary Running Press Book Publishers
Flower Color Guide by Darroch Putnam, Michael Putnam Phaidon Press
Textbook of Horticulture By K Manibhushan Rao · 2005 Macmillan
Disaster Planning and Preparedness in the Hotel Industry By Ahmad Rasmi
Albattat, Ahmad Puad Mat Som ·, Emerald
Five Star Crisis Management - Examples of Best Practice from the Hotel Industry
By Outi Niininen ·, INtech Open
BHM -702 D - PRACTICAL ACCOMMODATION MANAGEMENT

UNIT No. Topic

1 Flower Arrangements: Identify various flowers used for various arrangements, Identify
various basic ingredients used for flower arrangements, Learn different types of Flower
arrangements, Learn different styles of Japanese and Oriental flower arrangements.
Horticulture: Understand essential components of horticulture; understand the elements
of landscaping, To know about indoor plants, Elements of Bonsai.
2 First Aid
First aid kit
Dealing with emergency situation
Maintaining records
3 Fire safety fire fighting
Safety measures
Fire drill (demonstration)
Evacuation procedures
4 Raising indents and ordering for Special decorations (Theme related to hospitality
industry)
Indenting
Costing
Planning with time split along with execution
5. Preparing rooms for special occasions/guests/VIP/CIP/Travel Agent guests
Inter departmental coordination
Situation handling at the desk in housekeeping
6 Trends and latest Energy Conservation & eco-friendly concept
 BHM -703 D- INTERIOR DECORATION

UNIT - 1 Interior Designing

Introduction
Significance of Interior Design
Types of Interiors
Fundamentals of Interior Design
Principles & Elements of Design
Designing for the physically challenged
UNIT - 2 Colour Designing
Introduction
Dimensions of colour
Prang`s colour system
Munsell colour system
Colour scheme for Lobby & Public area
Chromo Therapy
UNIT - 3 Floor Covering
Selection of floor covering
Cleaning of floor covering
Types of floor covering
Importance of floor maintenance
Modern trends of Flooring
UNIT - 4 Wall Covering
Introduction
Practical Consideration
Types of Walls
Types of wall covering
Selection of wall covering
Maintenance of wall and wall coverings
References Andrews, S. (2013). Hotel Housekeeping: A Training Manual. Tata McGraw-Hill
Education.
Raghubalan, G., & Raghubalan, S. (2014). Hotel housekeeping: operations and
management. Oxford University Press.
Burstein, H. (1980). Management of Hotel and Motel Security (Vol. 5).
CRC Press.
Jones, T. J. (2007). Professional management of housekeeping operations.
John Wiley & Sons.
Singh, M. (2012). Hotel Housekeeping. Tata McGraw-Hill Education.
Ghosal, S. (2011). Hotel Engineering. Oxford University Press.
BHM -704 D - PRACTICAL INTERIOR DECORATION

Conception and designing of guest room

Making floor plans,
Creating 3d models of guestroom/public area
Special decorations
Theme
Contrast
Merged
Practical knowledge about
the following
Carpentry joints.
Concept of furniture Layout.
Concept of Colour and Lights.
Paints, Varnishes, Distemper.
Concept of False Ceiling.
General Plumbing system.
General Sanitary fittings.
General layout of kitchen and toilets.
 BHM- 705 -PRINCIPLES OF MARKETING

Unit I : Marketing: Nature and Scope of Marketing, customer needs, wants and demand. Various
Marketing Concepts: production, product, selling, marketing and societal marketing, Analyzing
marketing environment: micro, macro environment

Unit II : Market segmentation: Need, concept, nature, basis and strategies, mass marketing vs.
Segmentation.
Marketing mix: 4Ps of products and 7Ps of services, components and factors affecting mix.

Unit III : Product decisions: Product definition, new product development process, and product
life cycle, positioning, branding, packaging and labeling decisions.
Pricing decisions: importance, objectives, designing strategies, Pricing Techniques

Unit IV : Distribution: Types of channel, factors affecting decision, Designing and Managing
Marketing Channel, Managing Retailing, physical distribution system and its components.
Product Promotion: promotion mix-introduction, importance, advantages and disadvantages of
various components and factors affecting. Designing and managing Integrated Marketing
Communications.

Suggested Readings:
1. Kotler,P., Keller, K.L. Koshy, A. and Jha, M., Marketing Management: A South Asian
Perspective, Pearson Education.
2. Etzel, M., Walker, B., Stanton, W. and Pandit, A Marketing Management, Tata McGraw
Hill.
3. Ramaswamy, V.S and Namakumari, S. Marketing Management: Global Perspective Indian
Context, Macmillan Publishers India Ltd.
4. Saxena, Rajan, Marketing Management, Fourth Edition, Tata McGraw Hill Education Pvt. Ltd.
BHM- 706- PERSONALITY DEVELOPMENT AND SOFTSKILLS

UNIT-1 SOFT SKILLS FOR HOSPITALITY INDUSTRY: Introduction, Defining

Personality, Creating First Impression, Grooming, Attire/Clothing, Basic

performance. Attitude and Behavior in Hospitality industry.

UNIT-2 BODY LANGUAGE: Introduction, Genetics and Cultural roots, Why body
language, positive body gestures, negative body gestures, leadership skills,
motivational skills, self-confidence, Attitude, Self Esteem, Time
management.
ESSENTIALS OF BODY LANGUAGE IN HOSPITALITY SECTOR:
Expression while standing, sitting, Head and Hand movement, Facial
Expression.
Importance of Body language for Hospitality Professionals.
UNIT-3 COMMUNICATION AND LISTENING SKILLS: Introduction, guidelines for
effective communications-voice modulation, Active listening skills, essentials
of active listening, ways to improve active listening skills.
PRESENTATION SKILLS: Managing presentation nerves, Six steps to
conquering your presentation nerves, planning an effective presentation,
Delivering an effective presentation.
UNIT-4 GROUP DYNAMICS AND TEAM BUILDING: Importance of groups in
organization, Interaction in group. Group decision, team building, how to
build a good team. Introduction to Motivation, relevance and types of
Motivation, Motivate the sub-ordinates, Analysis of Motivation.
REFERENCES: Personality Development by Rajiv. K. Mishra, Rupa & co.
SoftSkills,2015, Career Development Centre, Green Pearl Publication.
Personality and Body Language for Hospitality Professionals, by Dr
Neeraj Aggarwal, Aman Publication, Delhi
 BHM -707- ENTREPRENEURSHIP

UNIT - 1 Definition and Concept of Entrepreneurship, Myths about

Entrepreneurship, Entrepreneurial Traits and Motivation, Role of
Entrepreneurship in economic development. Types of Entrepreneurs.
Barriers in the way of Entrepreneurship.
Entrepreneurship Development (ED) Cycle.
UNIT - 2 The Start-up Process Project Identification Selection of the Project
Project Formulation Evaluation Feasibility Analysis, Project Report
Business Plans and reasons of failure of business plans. Micro-Small-
Medium
(MSME) Enterprise Definition Characteristics- Objectives- Advantages-
Disadvantages-Role in developing countries- Problems- steps for starting-
Government Policies
UNIT - 3 Entrepreneurial Development Programmes (EDP)
Role, Relevance and Achievements
Role of Government in organizing EDPs, Critical Evaluation
UNIT - 4 An overview on the roles of institutions/schemes in entrepreneurial
development- e.g. IDBI, SIDBI, Commercial Banks.
References Kumar,Arya(2018), Pearson, New Delhi.
Gopal,V.P.Nanda (2015), Vikas Publishing,
New Delhi.
Desai, Vasant, of Entrepreneurial Development &
Publishing House.
Khanka,S S, Entrepreneurial Development, S.Chand & Co,New Delhi.
 SEMESTER VIII

BHM 801 SPECIALIZED HOTEL TRAINING (SHT)

Outcome
The students will gain day to day on-hand practical exposure in real life business activity under
the supervision of industry experts. They will also learn to co-relate theoretical knowledge with
practical realities.

Duration:

Minimum 22 weeks with coverage of in the chosen department of a full-service hotel.

Documents to be submitted after successful completion of SHT:

Departmental Appraisal Forms
Log book
Project Report
Training Certificate from the concerned Authority.

INSTRUCTIONSFOR EXTERNAL EXAMINER

The performance of the students will be evaluated on the basis of Departmental Certificate
Issued by the Hotel assigned for Training and VIVA VOICE conducted in the college after the
completion of training. The total marks would be 300.