SYLLABUS OF
[BHMCT]
BACHELOR’S OF HOTEL MANAGEMENT
AND CATERING & TECHNOLOGY
GYAN VIHAR SCHOOL OF
HOTEL MANAGEMENT
EDITION - 2014
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
1
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition 2014
I-YEAR
S.
No.
Course
Code
1
2
3
4
5
6
7
HM 101/001
HM 103
HM 105
HM 107
HM 109/005
HM 111/007
HS 111
8
9
HM 151/051
HM 153
10
HM 155
11
12
HM 157
HM 159/055
13
DC 101
I-SEMESTER
Course Name
A. Theory
Foundation Course of Food Production
Foundation Course of Food & Beverage Service
Foundation Course of Accommodation Operations
Foundation Course of Front Office Operations
Application of Computer- I
Nutrition, Hygiene & Sanitation
Employability Skills-I
B. Practical
Pra. - Foundation Course of Food Production
Pra. - Foundation Course of Food & Beverage
Service
Pra. - Foundation Course of Accommodation
Operation
Pra. - Foundation Course of Front Office Operation
Pra. – Application of Computer – I
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – I
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Course Code
1
2
3
4
5
6
7
8
HM 102/002
HM 104
HM 106
HM 108
HM 110/006
HM 112/008
HS 112
ES 102
9
10
11
12
13
HM 152/052
HM 154
HM 156
HM 158
HM 160/056
14
DC 102
Weight age
(in %)
CE
ESE
3
3
2
2
2
2
3
3
2
2
2
2
2
3
1
-
-
3
3
3
3
3
3
3
30
30
30
30
30
30
30
70
70
70
70
70
70
70
3
2
-
-
6
3
4
4
60
60
40
40
1
-
-
2
4
60
40
2
1
-
-
3
1
4
4
60
60
40
40
2
28
16
32
1
15
-
100
-
I-YEAR
S.
No.
Exam
Hrs.
II-SEMESTER
Course Name
A. Theory
Fundamental of Food Production
Fundamental of Food & Beverage Service
Fundamental of Accommodation Operations
Fundamental of Front Office Operations
Application of Computer.- II
Food Safety & Quality
Employability Skills-II
Environmental Studies
B. Practical
Pra. - Fundamental of Food Production
Pra. - Fundamental of Food & Beverage Service
Pra. - Fundamental of Accommodation Operations
Pra. - Fundamental of Front Office Operations
Pra. – Application of Computer – II
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – II
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Exam
Hrs.
Weight age
(in %)
CE
ESE
2
2
2
2
2
2
3
2
2
2
2
2
2
2
3
2
-
-
3
3
3
3
3
3
3
3
30
30
30
30
30
30
30
30
70
70
70
70
70
70
70
70
3
2
1
2
1
-
-
6
3
2
3
1
4
4
4
4
4
60
60
60
60
60
40
40
40
40
40
2
28
17
32
-
15
-
100
-
L = Lecture
T = Tutorial
CE = Continuous Evaluation
S = Seminar
P = Practical
ESE = End Semester Examination
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
2
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program )
Edition 2014
II-YEAR
S.
No.
Course
Code
1
2
3
4
5
6
7
8
HM 201
HM 203
HM 205
HM 207
HM 209
HM 211
HM 213
HS 211
9
10
11
12
HM 251
HM 253
HM 255
HM 257
13
DC 201
III-SEMESTER
Course Name
A. Theory
Food Production Quantity
Food & Beverage Banquet Service
Accommodation Operations – I
Front Office Operations – I
Management Technique-I
Hotel Accounts
Hotel Engineering
Employability Skills-III
B. Practical Project
Pra. – Food Production Quantity
Pra. – Food & Beverage Banquet Service
Pra. – Accommodation Operations- I
Pra. – Front Office Operations – I
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – III
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Course
Code
1
2
3
4
5
6
7
8
HM 202/316
HM 204/303
HM 206/305
HM 208/307
HM 210
HM 212
HM 214
HS 212
9
10
11
12
HM 252/360
HM 254/363
HM 256/365
HM 258/367
13
DC 202
Weight age
(in %)
CE
ESE
3
2
2
2
2
2
2
3
3
2
2
2
2
2
2
3
-
-
3
3
3
3
3
3
3
3
30
30
30
30
30
30
30
30
70
70
70
70
70
70
70
70
3
2
1
2
-
-
6
3
2
3
4
4
4
4
60
60
60
60
40
40
40
40
2
28
18
32
-
14
-
100
-
II-YEAR
S.
No.
Exam
Hrs.
IV-SEMESTER
Course Name
A. Theory
Adv. Food Production
Food & Beverage Thematic Service
Accommodation Operations – II
Front Office Operation – II
Management Technique – II
Management Concept & Organizational Behaviour
Food & Beverage Control – I
Employability Skills-IV
B. Practical Project
Pra. - Adv. Food Production
Pra. – Food & Beverage Thematic Service
Pra. – Accommodation Operations– II
Pra. – Front Office Operation. – II
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – III
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Exam
Hrs.
Weight age
(in %)
CE
ESE
3
2
2
2
2
2
2
3
3
2
2
2
2
2
2
3
-
-
3
3
3
3
3
3
3
3
30
30
30
30
30
30
30
30
70
70
70
70
70
70
70
70
3
2
1
2
-
-
6
3
2
3
4
4
4
4
60
60
60
60
40
40
40
40
2
28
18
32
-
14
-
100
-
L = Lecture
T = Tutorial
CE = Continuous Evaluation
S = Seminar
P = Practical
ESE = End Semester Examination
NOTE:
(I)
(II)
(III)
The students of third year will be divided into two groups Group I and Group II.
In 5th Semester, Group I will go for Pra. I.T. while Group II will attend regular Classes of III Year
In 6th Semester, Group II will go for Pra. I.T. while Group I will attend regular Classes of III Year
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
3
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition 2014
III-YEAR
S.
No.
Course
Code
1
2
4
3
5
HM 351
HM 353
HM 355
HM 357
HM 359
6
DC 301
V/VI-SEMESTER
Course Name
Credits
A. Practical I.T.
I.T. on Food Production
I.T. on Food & Beverage Service
I.T. on Accommodation Operation
I.T. on Front Office Operation
I.T. on Log Book
B. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – V
Total
Total weeks
Group
Contact
Hrs/Wk.
L
T/S
P
Exam
Hrs.
Weight age
(in %)
CE
ESE
6
6
6
6
6
-
-
-
3
3
3
3
3
100
100
100
100
100
2
32
0
0
0
0
-
100
I.T.
Academic Input
Group-I (summer batch)
1st June to 31st October
15th November onwards
Group-II (winter batch)
16th Nov to 8th April
25th April onwards
III-YEAR
S.
No.
Course
Code
1
2
3
4
5
6
7
8
HM 301
HM 304
HM 306
HM 308
HM 309
HM 311
HM 314
HS 312
9
10
11
12
HM 352
HM 354
HM 356
HM 358
13
DC 302
-
V/VI-SEMESTER
Course Name
A. Theory
Food Production Regional
Adv. Food & Beverage Service
Adv. Accommodation Operations
Adv. Front Office Operation.
Financial Management
Strategic Management
F&B Control – II
Employability Skills-VI
B. Practical Project
Pra. – Food Production Regional
Pra. - Adv. Food & Beverage Service
Pra. - Adv. Accommodation Operations
Pra. - Adv. Front Office Operation
C. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
Discipline and Co- Curricular Activities – VI
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Exam
Hrs.
Weight age
(in %)
CE
ESE
3
2
2
2
2
2
2
3
3
2
2
2
2
2
2
3
-
-
3
3
3
3
3
3
3
3
30
30
30
30
30
30
30
30
70
70
70
70
70
70
70
70
3
2
1
2
-
-
6
3
2
3
4
4
4
4
60
60
60
60
40
40
40
40
2
28
18
32
-
14
-
100
-
L = Lecture
T = Tutorial
CE = Continuous Evaluation
S = Seminar
P = Practical
ESE = End Semester Examination
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
4
GYAN VIHAR SCHOOL OF HOTEL MGT.
Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)
Edition -2014
IV-YEAR
S.
No.
Course
Code
1
2
3
4
HM 401
HM 403
HM 405
HM 407
1
2
3
4
HM 409
HM 411
HM 413
HM 415
5
6
7
8
HM 417
HM 419
HM 421
HS 411
9
10
HM 451
HM 453
9
10
HM 455
HM 457
11
HM 459
12
DC 401
VII-SEMESTER
Course Name
A. Professional Electives (Select any one Group)
Group-1
Food Production –Specialization
Food Production – Management
Food & Beverage Service – Specialization
Food & Beverage Service – Management
Group-2
Accommodation Operations – Specialization
Accommodation Operations – Management
Front Office Operation – Specialization
Front Office Operation – Management
Compulsory Course
Sales and Marketing
Facility Planning
Introduction to Tourism and Travel
Employability Skills-VII
B. Practical
Group-1
Pra. – Food Production (Specialization & Management)
Pra. – Food & Beverage Service (Specialization & Management)
Group-2
Pra. – Accommodation Operations (Specialization & Management)
Pra. – Front Office Operation (Specialization & Management)
C. Compulsory Course
Management Information System
D. DISCIPLINE & CO- CURRICULAR ACTIVITIES
Discipline and Co- Curricular Activities – VII
Total
Total Teaching Load
Credits
Contact
Hrs/Wk.
L
T/S
P
Course
Code
1
2
3
4
HM 402
HM 404
HM 406
HM 408
1
2
3
4
HM 410
HM 412
HM 414
HM 416
5
6
7
8
HM 418
HM 420
HM 422
HS 412
9
10
HM 452
HM 454
9
10
HM 456
HM 458
11
HM 460
2
2
2
2
1
1
-
-
3
3
3
3
30
30
30
30
70
70
70
70
3
2
3
2
2
2
2
2
1
1
-
-
3
3
3
3
30
30
30
30
70
70
70
70
2
2
2
3
2
2
2
3
-
-
3
3
3
3
30
30
30
30
70
70
70
70
3
3
-
-
6
6
4
4
60
60
40
40
3
3
-
-
6
6
4
4
60
60
40
40
1
-
-
1
4
60
40
2
28
17
32
2
13
-
100
-
VIII-SEMESTER
Course Name
A. Professional Electives (Select any one Group)
Group-1
Food Production – Research
Food Production –Development
Food & Beverage Service –Research
Food & Beverage Service.- Project
Group-2
Accommodation Operations– Research
Accommodation Operations- Project
Front Office Operation – Research
Front Office Operation.- Project
Compulsory Course
Industrial & Food Law
Entrepreneurship Development
Human Resource Mgt.
Employability Skills-VIII
B. Practical
Group-1
Pra. – Food Production – Research& Development
Pra. – Food & Beverage Service- Research & Project
Group-2
Pra. – Accommodation Operations- Research & Project
Pra. – Front Office Operation- Research & Project
C. Compulsory Course
Dissertation
Total
Total Teaching Load
L = Lecture
S = Seminar
Weight age
(in %)
CE
ESE
3
2
3
2
IV-YEAR
S.
No.
Exam
Hrs.
T = Tutorial
P = Practical
Syllabus BHMCT 2014-15
Credits
Contact
Hrs/Wk.
L
T/S
P
Exam
Hrs.
Weight age
(in %)
CE
ESE
3
2
3
2
2
2
2
2
1
1
-
-
3
3
3
3
30
30
30
30
70
70
70
70
3
2
3
2
2
2
2
2
1
1
-
-
3
3
3
3
30
30
30
30
70
70
70
70
2
2
2
3
2
2
2
3
-
-
3
3
3
3
30
30
30
30
70
70
70
70
3
3
-
-
6
6
4
4
60
60
40
40
3
3
-
-
6
6
4
4
60
60
40
40
1
-
-
1
4
100
--
26
17
32
2
13
CE = Continuous Evaluation
ESE = End Semester Examination
GVSHM, SGVU, Jaipur
5
GYAN VIHAR SCHOOL OF HOTEL MGT.
LIST OF COURSES OFFERED
Course
Code
HM 101/001
HM 102/002
HM 103
HM 104
HM 105
HM 106
HM 107
HM 108
HM 109/005
HM 110/006
HM 111/007
HM 112/008
HM 151/051
HM 152/052
HM 153
HM 154
HM 155
HM 156
HM 157
HM 158
HM 159/055
HM 160/056
HM 201
HM 202/316
HM 203
HM 204/303
HM 205
HM 206/305
HM 207
HM 208/307
HM 209
HM 210
HM 211
HM 212
HM 213
HM 214
HM 251
HM 252/360
HM 253
HM 254/363
HM 255
HM 256/365
HM 257
HM 258/367
HM 301
HM 304
HM 306
HM 308
HM 309
HM 311
HM 314
HM 351
HM 352
HM 353
HM 354
HM 355
HM 356
HM 357
HM 358
HM 359
HM 401
HM 402
HM 403
HM 404
HM 405
HM 406
HM 407
Course Name
Foundation Course of Food Production
Fundamental of Food Production
Foundation Course of Food & Beverage Service
Fundamental of Food & Beverage Service
Foundation Course of Accommodation Operations
Fundamental of Accommodation Operations
Foundation Course of Front Office Operations
Fundamental of Front Office Operations
Application of Computer- I
Application of Computer.- II
Nutrition, Hygiene & Sanitation
Food Safety & Quality
Pra. - Foundation Course of Food Production
Pra. - Fundamental of Food Production
Pra. - Foundation Course of Food & Beverage Service
Pra. - Fundamental of Food & Beverage Service
Pra. - Foundation Course of Accommodation Operation
Pra. - Fundamental of Accommodation Operations
Pra. - Foundation Course of Front Office Operation
Pra. - Fundamental of Front Office Operations
Pra. – Application of Computer – I
Pra. – Application of Computer – II
Food Production Quantity
Adv. Food Production
Food & Beverage Banquet Service
Food & Beverage Thematic Service
Accommodation Operations – I
Accommodation Operations – II
Front Office Operations – I
Front Office Operation – II
Management Technique-I
Management Technique – II
Hotel Accounts
Management Concept & Organizational Behaviour
Hotel Engineering
Food & Beverage Control – I
Pra. – Food Production Quantity
Pra. - Adv. Food Production
Pra. – Food & Beverage Banquet Service
Pra. – Food & Beverage Thematic Service
Pra. – Accommodation Operations- I
Pra. – Accommodation Operations– II
Pra. – Front Office Operations – I
Pra. – Front Office Operation. – II
Food Production Regional
Adv. Food & Beverage Service
Adv. Accommodation Operations
Adv. Front Office Operation.
Financial Management
Strategic Management
F&B Control – II
I.T. on Food Production
Pra. – Food Production Regional
I.T. on Food & Beverage Service
Pra. - Adv. Food & Beverage Service
I.T. on Accommodation Operation
Pra. - Adv. Accommodation Operations
I.T. on Front Office Operation
Pra. - Adv. Front Office Operation
I.T. on Log Book
Food Production –Specialization
Food Production – Research
Food Production – Management
Food Production –Development
Food & Beverage Service – Specialization
Food & Beverage Service –Research
Food & Beverage Service – Management
Syllabus BHMCT 2014-15
Credits
3
2
3
2
2
2
2
2
2
2
2
2
3
3
2
2
1
1
2
2
1
1
3
3
2
2
2
2
2
2
2
2
2
2
2
2
3
3
2
2
1
1
2
2
3
2
2
2
2
2
2
6
3
6
2
6
1
6
2
6
3
3
2
2
3
3
2
Contact
Hrs/Wk.
L
T/S
P
3
2
2
2
2
2
2
2
2
2
2
2
3
3
2
2
2
2
2
2
2
2
2
2
2
2
3
2
2
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
1
-
6
6
3
3
2
2
3
2
1
1
6
6
3
3
2
2
3
3
6
3
2
3
-
Exam
Hrs.
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
3
3
3
3
3
3
3
3
4
3
4
3
4
3
4
3
3
3
3
3
3
3
3
Weight age
(in %)
CE
ESE
30
30
30
30
30
30
30
30
30
30
30
30
60
60
60
60
60
60
60
60
60
60
30
30
30
30
30
30
30
30
30
30
30
30
30
30
60
60
60
60
60
60
60
60
30
30
30
30
30
30
30
100
60
100
60
100
60
100
60
100
30
30
30
30
30
30
30
GVSHM, SGVU, Jaipur
70
70
70
70
70
70
70
70
70
70
70
70
40
40
40
40
40
40
40
40
40
40
70
70
70
70
70
70
70
70
70
70
70
70
70
70
40
40
40
40
40
40
40
40
70
70
70
70
70
70
70
40
40
40
40
70
70
70
70
70
70
70
6
HM 408
HM 409
HM 410
HM 411
HM 412
HM 413
HM 414
HM 415
HM 416
HM 417
HM 418
HM 419
HM 420
HM 421
HM 422
HM 451
HM 452
HM 453
HM 454
Food & Beverage Service.- Project
Accommodation Operations – Specialization
Accommodation Operations– Research
Accommodation Operations – Management
Accommodation Operations- Project
Front Office Operation – Specialization
Front Office Operation – Research
Front Office Operation – Management
Front Office Operation.- Project
Sales and Marketing
Industrial & Food Law
Facility Planning
Entrepreneurship Development
Introduction to Tourism and Travel
Human Resource Mgt.
Pra. – Food Production (Specialization & Management)
Pra. – Food Production – Research& Development
Pra. – Food & Beverage Service (Specialization & Management)
Pra. – Food & Beverage Service- Research & Project
2
3
3
2
2
3
3
2
2
2
2
2
2
2
2
3
3
3
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
-
1
1
1
-
6
6
6
6
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
30
30
30
30
30
30
30
30
30
30
30
30
30
30
30
60
60
60
60
70
70
70
70
70
70
70
70
70
70
70
70
70
70
70
40
40
40
40
HM 455
Pra. – Accommodation Operations (Specialization & Management)
3
HM 456
HM 457
HM 458
Pra. – Accommodation Operations- Research & Project
Pra. – Front Office Operation (Specialization & Management)
Pra. – Front Office Operation- Research & Project
3
3
3
-
-
6
4
60
40
-
-
6
6
6
4
4
4
60
60
60
40
40
40
HM 459
Management Information System
1
-
-
1
4
60
40
HM 460
Dissertation
HS 111
Employability Skills-I
1
-
-
1
4
100
--
3
3
-
-
3
30
70
HS 112
Employability Skills-II
3
3
-
-
3
30
70
HS 211
Employability Skills-III
3
3
-
-
3
30
70
HS 212
Employability Skills-IV
3
3
-
-
3
30
70
HS 312
Employability Skills-VI
3
3
-
-
3
30
70
HS 411
Employability Skills-VII
3
3
-
-
3
30
70
HS 412
Employability Skills-VIII
3
3
-
-
3
30
70
1
ES 102
Environmental Studies
2
2
-
-
3
30
70
DC 101
Discipline and Co- Curricular Activities – I
2
-
-
-
-
100
-
DC 102
Discipline and Co- Curricular Activities – II
2
-
-
-
-
100
-
DC 201
Discipline and Co- Curricular Activities – III
2
-
-
-
-
100
-
DC 202
Discipline and Co- Curricular Activities – IV
2
-
-
-
-
100
-
DC 301
Discipline and Co- Curricular Activities – V
2
-
-
-
-
100
-
DC 302
Discipline and Co- Curricular Activities – VI
2
-
-
-
-
100
-
DC 401
Discipline and Co- Curricular Activities – VII
2
-
-
-
-
100
-
DC 402
Discipline and Co- Curricular Activities – VIII
2
-
-
-
-
100
-
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
7
HM 101
FOUNDATION COURSE OF FOOD PRODUCTION
C (L, T, P) = 3 (3, 0, 0)
Unit
Course Contents
Hours
Intro. to Cookery:  Level of Skills and experience Attitudes and Behavior in the kitchen (different qualities of chef)
7
I
 Personal hygiene,kitchen hygiene, Uniforms, Safety Procedure in handling equipment.
 Origin of Modern Cookery,( culinary history)
Hierarchy and department Staffing:  Modern Staffing in various category hotels ( kitchen organization chat of of various category hotels)
 Role of Executive Chef, Duties & Responsibility of various chefs (sous chef , cdp, dcdp. Commis ,)
7
II
 Co-operation with other departments. ( coordination with fo, hk, f&b service , maintance dept
ETC..)
Aims and Objectives of Cooking & Method of Cooking: Importance of cooking food with reference to the catering industry
 Various Textures, Consistencies
 Action of heat on foods-Color Pigments, Flour, Meats
7
III
 Basic Principles of F.P. (Conduction/Convection/Radiation)
 Medium of cooking (fat/Moisture/Dry)
 Method of Cooking-(Boiling,roasting,Poaching,braising,grilling,baking,broling,
Stewing, Sautéing, Blanching, Steaming, Micro-Wave etc.)
Basic Preparation & Method of Cooking:  Knife handling, Technique used in preparation
 Classification of Vegetables, Vegetables Cuts, (Mire Poix, Bouquet garni,jadinere , paysane macedoin
)
 Classification of fruits & their uses in cookery
7
IV
 Stocks- Definition,Types ,Care and precautions in stock making
 Recipes, storage of stock
 Use of stock
V
Bakery & Confectionary:  Principle of Baking, Uses of different types of Oven
 Role of Ingredients and menu example
 Principle of bread making ingredients used,
 Steps & different method of bread making
 Temperature variation and Its importance
 Cookies:-Introduction to cookies,Types of cookies,Care & precaution.
8
Total
36
HM 102
FUNDAMENTAL COURSE OF FOOD PRODUCTION
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Kitchen Organization layout and hierarchy:  Kitchen layout and function
 Receiving area, Storage area, and Vegetable mise en place area, Cold & hot kitchen, Bakery &
I
Confectionery.
 Kitchen brigade. (Classical kitchen hierarchy )
Basic Principles of Food Production:  Salads:  Different parts of salad(base,body,dressing &garnishing)
 Types (compound salads and simple salads etc)
 salad dressings(French ,vinaigrette , mayonnaise, etc )
 Soups:  Classification with examples(Soup classification Chart)
 Basic recipes
 Consommés
II
 Garnishes and accompaniments for soups(Classical and French garnishes)
 Sauces:  Classification of sauces(Hot, Cold, Warm and Dessert Sauce )
 Mother sauces :-definition and types of mother sauces along with Recipes for mother sauces
 Derivatives of basic sauce (béchamel, espagnol, volute, hollandaise, mayonnaise, tomato etc.)
 Rice, Cereals and pulses:  Introduction,
 Classification & Identification,
 Cooking of rice & other cereals
 Meat Cookery:  Introduction to meat cookery
 Cuts of Beef/Veal
 Cuts of Lamb/Mutton
 Cuts of Pork
III
 Variety meats (Offal’s)
 Fish Cookery:  Introduction to fish mongery
 Classification of fish with examples
 Cuts of fish, Selection of fish & Shellfish
Syllabus BHMCT 2014-15
Hours
5
5
5
GVSHM, SGVU, Jaipur
8



IV


V
HM 103
Unit
I
II
III
IV
V
 Cooking of fish effects of heat
Egg Cookery:  Introduction to Egg cookery
 Structure of an egg
 Selection of egg
 Uses of egg in cookery
 Methods of cooking egg
Breakfast:  International and Indian breakfast menus
 Preparations of different types of breakfast items
 Traditional/Classical items – Power breakfast- & Brunch- concept
Indian Cookery:  History
 Characteristics
 Different ingredients used
 Regional differences
 Equipments used
 Cooking methods ( boiling , frying , roasting , tandoor , dum )
 Religious influences
Culinary Terms (Cookery): List of culinary (Common & basic) terms
 Explanation with examples
Bakery:  Sponge and pastry

Introduction of sponge, types of sponge(fat, without fat and eggless sponge )

Care and precaution for sponge making process,

Faults of sponge.

Define pastry, types of pastry(Discussed and preparation of short crust
&choux pastry)
FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE
5
C (L, T, P) = 3 (2, 1, 0)
Course Contents
The F&B Ser. Industry
 Introduction
 Types of catering establishment
 Introduction to F&B Operation
F&B areas in hotel:  Restaurant
 Coffee Shop
 Room Ser.
 Bar, Banquets
 Discotheque
 Still Room
 Grill Room
 Snack Bar
 Executive lounge
 Business Centre and night Clubs
F&B Equipments:  Usage and types of equipments criteria for selection
 Requirements and quantity of furniture
 Linen, China ware (types)
 Silverware & Glassware Disposables
 Other equipments
 Care & Maintenance
F&B Ser. Personnel:  F&B Ser. Organization,
 Job Description & Specification of F & B Ser.
 Staff attitude & Attributes of F&B Personnel,
 Competences Basic etiquettes for catering staff Interdepartmental relationship.
F&B Ser.:  Table Ser.- Silver, American, French, Russian
 Self Ser.- Buffet & Cafeteria
 Specialized Ser. – Tray, Trolley, Lounge, Room
 Single Point Ser. – Take away wending, Kiosks, Food courts & Bars, Automats.
 Simple Control Systems (KOT & BOT)
Total
Syllabus BHMCT 2014-15
5
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
9
HM 104
Unit
I
II
III
IV
V
FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE
Course Contents
Non-Alcoholic Beverages:  Classification
 Origin & Manufacture
 Types and Brands
 Preparation & Service
Meals and Menu Planning with Service Procedure:  Origin of Menu
 Types of meal & Types of Menu (A-la-carte & Table-de-hote)
 Mise-en-scene & Mise-en-place including arrangement of side boards
 Laying tables for different meals and menu including laying, Relaying table cloths and folding
Serviettes & sizes of linen
 Restaurant reservation, Receiving the guest
Simple Control Systems:  Necessity and functions
 F & B Control cycle – KOT & BOT
 Making bills cash handling equipment
 Theft control procedures
 Various Forms, Formats and Records
Tobacco:  History
 Processing of cigarettes
 Cigars-Shape, Size Colour
 Storage & Service of Cigars and Cigarettes
Room Service:  Types of Room Service
 Room Service Organization
 House rules for room service staff
 Tray and trolley set up & Mise-en-place
 Room Service equipments
Total
HM 105
FOUNDATION COURSE OF ACCOMMODATION OPERATIONS
Unit
I
II
III
IV
V
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Hours
Intro.to house-keeping department:  Introduction
 Meaning and Importance
 Type of establishment
 Organizational structure
 Co-ordination of housekeeping with other department
 Qualities and responsibilities and house keeping personnel, Personality traits
Organization of House-keeping department:  Specification
 Job and description of job
 Recruitments and interview
 Layout of house-keeping department
 Briefing, Debriefing
Cleaning and maintenance of equipment:  Cleaning equipment
 Selection
 Use mechanism care and maintenance
 Cleaning agents
 Selection
 Classification, use, care and storage
 Cleaning of Public area
 Floor terraces, elevators, lobbies, corridors, guest room, Ser. elevator
 Keys- types and key control
Composition, care and cleaning of different surface:  Metal
 Glass
 Leather
 Plastic
 Wood
 Painted surface
Total
Syllabus BHMCT 2014-15
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
10
HM 106
Unit
I
II
III
IV
V
I
II
III
IV
V
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Rooms & Floors – Practices & Procedures:  Types of rooms
 Rules on a guest floor
 Types of cleaning – special cleaning spring cleaning and public area cleaning
 Making up of a guest – room, the maids cart
 Content of a guest room and bathroom supplies
 Turn down service and second service
Housekeeping Control Desk:  Role of Control Desk
 Types of Registers & Files maintained
Key control, Types of Formats:  Types of Keys

Check List, Lost & Found, Maintenance Report, Occupancy & Housekeeping Report. etc.
 Housekeeping Key Terms
Pest control:  Types of Rests found in different areas of Hotels
 Eradication and their control
 Integrated Pest Management
 Waste Disposal
Fire Prevention:  Types of Fires, Fire Extinguishers
 Prevention of Fire
 Fire Warning System
 Fire Doors, Fire Drills
 Fire Protection check list
Total
HM 107
Unit
FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS
FOUNDATION COURSE OF FRONT OFFICE OPERATION
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Intro.to the Hospitality Industry: Meaning & Definition
 Historical Background
 Intro.of Hotel Industry
 Over-view of accommodation Industry in perspective of Travel & Tourism Industry
 Modern-trends that accelerate the growth hotel industry
Hospitality Product & Ser.:  Hospitality Accommodation
 F&B Facility
 Ancillary & Support Ser.
Classification of hotels on basis of size, location, Ser., Mgt..
Types of Rooms:  Single
 Double
 Studio
 Suite
 Cabana5
 Lanai etc.
Basis of Room Tariff & Various types of plans.
 Classifying function areas
 F.O. Org.
 Job Description of F.O. Staff
 Attribute of F.O. Staff
F.O. Operation & Terminology:  Guest Cycle
 Reservation
 Registration
 Log book
 Walk-in
 No-Show
 Occupancy
 Check in – Check out
Total
Syllabus BHMCT 2014-15
Hours
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
11
HM 108
Unit
I
II
III
IV
V
FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION
C (L, T, P) = 2 (2, 0, 0)
Course Contents
 Major Hospitality distribution channel.
 Inter-relation ship & Co-ordination between different dept. of hotel.
Types of Reservation:  Source of Reservation
 Modes of Reservation
 Reservation Charts & Records
 Computerized System
 Cancellation & Amendment
 Reservation Problems
Registration & Security:  Pre-Registration Activities
 Selling Techniques
 Room Change
 Types of Key’s
 Self Registration
 Safe – Deposit Boxes
 Lost & Found.
 Emergency Procedure
 Telephone Handling
 Lay-out of Lobby-Location & Jobs
Marketing & Public Relation:  Guest Relation
 Complaint Handling
 Impact of International & National events on Hospitality Industry
Hours
5
5
5
5
5
Total
HM 109
Unit
I
II
III
IV
V
25
APPLICATION OF COMPUTER-I
Course Contents
COMPUTER FND.
Information concepts and Processing
 Definitions
 Need, Quality and Value of Information
 Data Processing Concepts
Elements of a computer System:  Definitions
 Characteristics of Computers
 Classification of Computers
 Limitations
Hardware Features and Uses & Input/Output Devices:  Components of a computer
 Generations of computers
 Primary and Secondary Storage Concepts
 Data Entry Devices
 Data Output Devices
Software Concepts:  Operating Software
 Application Software
 Language Classification
 Compilers and Interpreters
OPERATING SYSTEMS/ENVIRONMENTS
MS-DOS & File Mgt. Operations:  Basic of MS-DOS Version 6.0
 Intro.to Windows:  What are Windows and Window 98
 Starting windows 3.1
 Parts of a Typical Window and Their functions
 Different Options in Main Group
 Copying Files/Folders
 Renaming Files/Folders
 Deleting Files/Folders
 Creating Folders
Total
Syllabus BHMCT 2014-15
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
12
HM 110
Unit
I
II
III
IV
V
APPLICATION OF COMPUTER-II
Course Contents
C (L, T, P) = 2 (2, 0, 0)
Hours
WINDOWS OPERATIONS
A. Creating & Copying Folder
B. Creating Shortcuts
C. Renaming & Deleting Folder
D. Exploring Windows
E. Quick Menus
MS-OFFICE 2007 - MS WORD
A. Entering Text
B. Saving the Document
C. Editing a Document already saved to Disk D. Printing the Document.
FORMATTING A DOCUMENT
A. Justifying & Changing Paragraph Indents
B. Setting Tabs & Margins
C. Formatting Pages & Documents
D. Using Bullets & Numbering
E. Headers/Footers
SPECIAL EFFECTS
A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript
B. Changing Fonts
CUT, COPY AND PASTE OPERATION
A. Marking Blocks
B. Copying, Cutting and Pasting a Block
C. Deleting & Formatting a Block
D. Using Find & Replace in a Block
USING MS-WORD TOOLS
A. Spelling & Grammar
B. Printing Envelops & Labels
TABLES
A.Create, Delete & Format
GRAPHICS
A. Inserting Clip & Word arts
B. Symbols (Border/Shading)
PRINT OPTIONS
A. Previewing the Document
B. Printing a whole Document
C. Printing a Specific Page & selected set
D. Printing Several Documents & More than one Copies
MS OFFICE 2007 (MS-EXCEL )
A. How to use Excel
B. Starting Excel
C. Parts of the Excel Screen
D. Parts of the Worksheet
E. Navigating in a Worksheet
F. Getting to know mouse pointer shapes
CREATING A SPREADSHEET
A.Starting a new worksheet
B. Entering the three different types of data in a worksheet
C.Creating simple formulas
D. Formatting data for decimal points
E.Editing data in a worksheet
F. Using AutoFill
G. Blocking data
H. Saving a worksheet
I. Exiting excel
MAKING THE WORKSHEET LOOK PRETTY
A. Selecting cells to format
B.Trimming tables with Auto Format
C.Formatting cells for : - Currency - Comma - Percent - Decimal - Date
D.Changing columns width and row height
E. Aligning text : - Top to bottom - Text wrap - Re ordering Orientation
F..Using Borders
GOING THROUGH CHANGES
A. Opening workbook files for editing
B.Undoing the mistakes
C. Moving & copying with drag & drop
D. Copying formulas
E. Moving & Copying with Cut, Copy and Paste
F.Deleting cell entries
G. Deleting columns & rows, Inserting columns rows in a worksheet
I. Spell checking the worksheet
PRINTING THE WORKSHEET
A. Previewing page
B. Printing from the standard toolbar
C. Printing a part of a worksheet
D.Changing the orientation of the printing
E.Printing the whole worksheet in a single pages
F.Adding a header & footer to a report
G Inserting page breaks in a report
ADDITIONAL FEATURES OF A WORKSHEET
A. Splitting worksheet window into two four panes B. Freezing columns & rows on-screen for worksheet
C. Attaching comments to cells
D. Finding & replacing data in the worksheet
E. Protecting a worksheet
F. Function commands
MAINTAINING MULTIPLE WORKSHEET
A. Moving, Adding & Deleting sheets from a workbook
D. Naming sheet tabs other than sheet 1, sheet 2 and so on.
E. Copying or moving sheets from one worksheet to another
CREATING GRAPHICS/CHARTS
A.Using Chart wizard
B.Changing the Chart with the Chart Toolbar
C. Formatting the chart’s axes D. Adding a text box to a chart
E. Changing the orientation of a 3-D chart
F. Using drawing tools to add graphics to chart and worksheet
G. Printing a chart with printing the rest of the worksheet data
EXCEL’s DATABASE FACILITIES
A. Setting up a database
B. Sorting records in the database
MS OFFICE 2007 (MS-POWER POINT)
A. Making a simple presentation. B.Using Auto content Wizards & Templates .
C. Power Points five views
D. Slides - Creating Slides, re-arranging, modifying - Inserting pictures, objects - Setting up a Slide Show
E Creating an Organizational Chart
Internet & E-mail
Total
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
13
HM 111
NUTRITION, HYGIENE & SANITATION
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Nutrition
1. Fundamentals. of Nutrition:  Introduction .to nutrition
 Nutrition and class of nutrients
 Calories
 Digestion
I
 Absorption and metabolism
 Recommended dietary allowances
 Food and function of food.
2. Minerals:
 Classification
 Function sources from CA, Fe, Na, I, Fl.
1. Carbohydrates:  Composition classification
 Function, sources, requirement, excess and deficiency
2. Fats:  Composition
 Classification
 Function, sources
II
 Effect of heating hydrogenation.
3. Vitamin: (A,B,C,D,&K)
 Classification
 Function sources
 Deficiency
Requirement
1. Protein:  Composition
 Classification function
 Sources
2. Energy:  Calorie deficiency
 BMR
 SDA
III
3. Dietetics:
 Planning balanced diet
 Special diet (children, adult, old adolescence)
 Overweight
 Low calorie diet
 Fiber restricted diet and high fiber diet
 Factors influencing food intake and food habits.
Hygiene and Sanitation and Hygiene in storage of raw & cooked foods :
Personal Hygiene:
 Standard of personal hygiene, general health and reporting of illness
 Protective clothing
 Importance
Hygiene in storage of raw & cooked foods:
 Food storage conditions use of refrigeration work in coolers
 Reach in refrigerators
 Thawing of frozen food
 Rules for handling frozen meat and poultry
IV
 Equipment and temperature used for holding of cooked foods
 Importance of Stock Rotation FIFO/LIFO
Hygiene in the kitchen Dishwashing and Garbage Disposal
Keeping plant and equipment clear cleaning methods
 Cleaning of kitchen equipment and kitchen
 Pot washing
 Manual dishwashing
V
 Mechanical dishwashing
 Classification of garbage
 Storage of garbage
 Disposal of garbage
 Waste disposal units
Total
Reference Books:1. Nutrition, Hygiene (Sanitation) S. Srilaxmi
2. Sanitation for good Ser. Workers by Richardson & Nicodenis
3. Nutritive Value of Indian Food – ICMR New Delhi
Syllabus BHMCT 2014-15
Hours
5
6
6
5
3
25
GVSHM, SGVU, Jaipur
14
HM 112
Unit
FOOD SAFETY & QUALITY
Course Contents
C (L, T, P) = 2 (2, 0, 0)
Hours
 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
MICRO-ORGANISMS IN FOOD:  General characteristics of Micro-Organisms based on their occurrence and structure.
 Factors affecting their growth in food (intrinsic and extrinsic)
 Common food borne micro-organisms:
o
Bacteria (spores/capsules)
o
Fungi
o
Viruses
o
Parasites
FOOD SPOILAGE & FOOD PRESERVATION
 Types & Causes of spoilage
 Sources of contamination
 Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables,
canned products)
 Basic principles of food preservation
 E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)
BENEFICIAL ROLE OF MICRO-ORGANISMS
 Fermentation & Role of lactic and bacteria
 Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages)
 Miscellaneous (Vinegar & anti-biotics)
FOOD BORNE DISEASES
 Types (Infections and intoxications)
 Common diseases caused by food borne pathogens
 Preventive measures
FOOD CONTAMINANTS & ADULTERANTS
 Introduction to Food Standards
 Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants,
residues from packaging material)
 Common adulterants in food
 Method of their detection (basic principle)
FOOD ADDITIVES
 Introduction
 Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)
FOOD LAWS AND REGULATIONS
 National – PFA Essential Commodities Act (FPO, MPO etc.) B. International – Codex Alimentarius, ISO
 C. Regulatory Agencies – WTO D. Consumer Protection Act
I
II
III
IV
V
5
5
5
5
5
25
Total
HM 151
PRA. – FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents
Hours
Identification of Vegetables:  Varieties of vegetables
 Classification
 Cuts of Vegetable Julienne, Jardinière, Mignonette, Dices, Cubes, Macedonia, Pays Anne, Lozenge, Shreds, Concusses,
Mirepoix
 Blanching of tomato capsicum
 Methods of cooking vegetables:- Boiling (Potatoes, beans, cauliflower) Frying :- ( aubergines, Potatoes) Steaming- Cabbage
Preparation of Stocks & Sauces:  Demonstration + Preparation of White Stock, Brown Stock, Fish Stock
 Demonstration+ Preparation of basic mother sauces & 2-3 derivatives of each.
Bakery & Confectionary:  Demonstration + Preparation of simple and enriched bread recipes
 Bread loaf (white & brown)
 Bread rolls (various shapes)
 French bread
 Brioche
Bakery- Simple Cakes:  Demonstration + Preparation of simple cake recipes
 Sponge, Genoese, Fatless, Swiss Roll
 Fruit Cakes, Rich Cakes
Identification of various varieties of rice cereals and pulses:  Preparation of simple preparation such as
 Boiled rice (draining & absorption method)
 Fried Rice
 Simple various dal preparations
 Wheat products like
 Chapaties
 Parathas
 Phulkas
 Poories
Total
I
II
III
IV
V
14
14
14
14
12
68
Recommended Books
1.
2.
3.
4.
5.
6.
7.
8.
Professional Chef – Le Rol A Poson
A Taste of India – Jaffery Madhur
Food Commodities – Benard Davis
Cookery an Intro.– Ceserani & Kinton
Modern Cookery – Philip E Thangan
Professional Baking – Wayne Glasslen
Professional Naking – Crrisslen Wayhe
Theory of Cookery – Krishna Arora
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
15
HM 152
PRA.- FUNDAMENTAL COURSE OF FOOD PRODUCTION
C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents
Preparation of Soups:  Classification of soups
I
 Preparation of basic soups
 Consomme, cream, Puree, Cut Vegetable, Veloutes, National soups, Bisque
Egg Cookery:  Preparation of varieties of egg dishes
 Fried (sunny side up double fried)
 Poached
II
 Fried
 Omelet’s (plain, stuffed)
 En cocotte
Identification and Preparation of Fish:  Identification & classification of fish
III
 Cuts of fish such as fillet, darne, troncon, paupiette, goujon
 Preparation of simple fish dishes
Identification and preparation of Poultry:  Cuts of poultry
 Preparation and joining of chicken
 Preparation of simple dishes
IV
Identification & Preparation of Meat:  Identification of various cuts
 Preparation of basic cuts such as lamb & pork chops tournedos, fillet steak & escalope roast leg of lamb
Bakery – Pastry:  Demonstration +Preparation of dishes using varieties of pastry
 Jam, Tarts, Turnovers, Khari Biscuits etc.
V
Bakery – Simple Cookies:  Demonstration & preparation of simple cookies like Nankhatai, Majestic Golden Goodies
 Melting Moments, Swiss Tarts, Tri Colour Biscuits, Chocolate Chip Cookies, Chocolate Cream
Fingers, Bachelor Buttons
Total
Recommended Books
1. Professional Chef – Le Rol A Poson
2. A Taste Of India – Jaffery Madhur
3. Food Commodities – Benard Davis
4. Cookery an Intro.– Ceserani & Kinton
5. Modern Cookrey – Philip E Thangan
6. Professional Baking – Wayne Glasslen
7. Professional Naking – Crrisslen Wayhe
8. Theory of Cookrey – Krishna Arora
HM 153
Hours
14
14
14
14
12
68
PRA. – FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)
Unit
Course Contents
Hours
Identifying operating equipments
6
I
Knowledge of sideboards
6
II
Basic etiquettes (Briefing & De-briefing)
6
III
Laying & relaying table cloth
6
IV
Cover laying for B/F, Lunch and Diner
6
V
Total
30
Reference Books:1. F & B Ser. Training manual – Sudhir Andrews
2. F&B Ser. – Lillicrap & Cousins
3. F & B Ser. – Vijay Dhawan
4. Intro.to F & B Ser. – Brown, Heeper, Beegan
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
16
HM 154
PRA.- FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE
Unit
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Hours
Reservation & Receiving Guest
I
6
II
KOT & Billing
6
III
Sequence of Service & Kitchen Stewarding
6
IV
Taking order in R/Service
6
Tray/Trolley Set-up
V
6
Total
30
Reference Books:F & B Ser. Training manual – Sudhir Androws
Food & Beverage Ser. – Lillicrap & Cousins
F & B Ser. – Vijay Dhawan
Intro.to F & B Ser. – Brown, Heeper, Beegan
PRA. – FOUNDATION COURSE OF ACCOMMODATION OPERATIONS
HM 155
Unit
Course Contents
C (L, T, P) = 1 (0, 0, 2)
Hours
I
Bed making procedure
5
II
Guest room cleaning – dusting, mopping, (routine, periodic and spring)
5
III
Content of a guest room – amenities and supplies
5
IV
Turn down Ser.
5
V
Cleaning of public area
5
Total
Reference Books:1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill
2. The Professional Housekeeper Tucker – Schneider, VNR
3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley
4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman
5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
HM 156
Unit
I
II
III
IV
V
PRA.- FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS
Course Contents
Cleaning of different surfaces and materials
25
C (L, T, P) = 1 (0, 0, 2)
Hours
5
Maid’s trolley
5
Bathroom cleaning and Bed making
5
Handling emergencies – sickness, fire alarm, theft,
5
Use of Housekeeping Formats
5
Total
25
Reference Books:1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill
2. The Professional Housekeeper Tucker – Schneider, VNR
3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley
4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman
5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
17
HM 157
Unit
PRA. – FOUNDATION COURSE OF FRONT OFFICE OPERATION
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Different types of conversation at F.O.
Hours
6
I
Coordination with other departments
II
6
Taking reservation
III
6
Guest registration
IV
6
Welcome procedure & Bell Desk Operation
V
6
Total
30
Reference Books:1. Principle of Hotel F.O. Operation By: Sue Baker
2. Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA
3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort
4. F O Training Manual By Sudhir Andrews
HM 158
PRA.- FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION
Unit
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Hours
I
Telephone handling & Case Study
6
II
Projects & Assignments
6
IV
Check-In Procedure:  Guaranteed Reservation
 Non-Guaranteed Reservation
 Walk-in
 Group Checking
 Individual Checking
Formats & Different types of Bill Settlements
V
Role play
6
Total
30
III
6
6
Reference Books:1. Principle of Hotel F.O. Operation By: Sue Baker
2. Managing F.O. Operation By: Michael L. Kasvana Published by Education Institute AHXNA
3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort
4. F O Training Manual By Sudhir Andrews
5. Professional Hotel Mgt. Concept By Jagmohan Negi
HM 159
PRA. – APPLICATION OF COMPUTER-I
Unit
Course Contents
C (L, T, P) = 1 (0, 0, 1)
Hours
I
Making of Files in MS-Word
3
II
Creating & Deleting Folders
3
III
Copying & Renaming Files & Folders
3
IV
Basic knowledge of various Hardware & Software
3
V
Finding of Files & Folders
3
Total
Reference Books:1. Fnd. of Computers – V Rajaraman
2. Mastering Microsoft Office, Lonnie E. Moseley – David M Booder
Syllabus BHMCT 2014-15
15
GVSHM, SGVU, Jaipur
18
HM 160
Unit
I
II
III
IV
V
PRA.-APPLICATION OF COMPUTER-II
C (L, T, P) = 1 (0, 0,1)
Course Contents
Making of Files in MS-Word
Creating & Deleting Folders
Copying & Renaming Files & Folders
Basic knowledge of various Hardware & Software
Finding of Files & Folders
DOS – External and Internal Commands, Batch Files
Windows Operating Systems – Start Menus, Different Bars, Window explorer
My Computer, Recycle Bin, Printing of Documents
Window based packages – word processing, spread sheets, presentations internet-browsing the web, sending and
receiving E-mail
Project: Three Presentations on Academic Slides
Three Presentations on Corporate Slides
Three Presentations on Marketing Slides
Hours
3
3
3
3
3
Total
15
Reference Books:Fnd. of Computers – V Rajaraman
Mastering Microsoft Office, Lonnie E. Moseley – David M Booder
HM 201
Unit
I
II
III
IV
V
FOOD PRODUCTION QUANTITY
C (L, T, P) = 3 (3, 0, 0)
Course Contents
Basic Masala:  Intro.to spices
 Role of spices in Indian cookery( anie seeds , asafetida , bayleaves , cumin seeds, cardemon , cinnamon ,
cloves , coriander , fennel seeds , nutmeg , peppercorn , red chilli , star annies , turmeric etc)
 Different masala used
 Dry and wet masala
 Composition of basic Indian masala
Quantity F.P.:  Intro.to volume feeding
 Industrial and Institutional catering
 Staff organization, Kitchen layout
 Kitchen equipment and utensils
 Planning menu for volume feeding
 Volume forecasting
Regional Indian Cuisine: 
Detail study on regional food of North, South, East and West Cuisine

Staple food, Dishes of region

Traditional preparation methods

Utensils and accompaniments

Indian Sweets (Chena sweets, besan sweets and mawa sweets, hawlava )

Indian breads(parathas , Chappatties, poories roties and litti etc)
Hours
Indian Gravies:  Composition of basic gravies
 Different types of gravies
Banquet Menus:  Planning
 Indenting and costing
 Forecasting
 Pre-Preparation and cooking techniques
Total
Syllabus BHMCT 2014-15
7
7
7
7
7
35
GVSHM, SGVU, Jaipur
19
HM 202/316
Unit
I
II
III
IV
V
ADV. FOOD PRODUCTION
Course Contents
Appetizers and Garnishes:  Appetizers: - Definition,
 Classification
 Standard accompaniments,
 Uses with menu examples
 Garnishes: - Definition, Classical Garnishes and Uses with menu examples.
International Cuisine:  Geographic location (Great britan ,france ,spain & Portugal ,germany oriental , Mexican ,Chinese)
 Historical background
 Staple food with regional influences
 Specialties
 Recipes
 In Relation to the following cuisines: - France, Italy, Spain, Portugal, Germany, Middle eastern,
Mexican, Arabic, Chinese etc.
Uses of Herbs and Wines in cookery:  Difference between cooking wine and table wines
 Ideal use of wine in cooking
 Herbs and Spices: - Classification and ideal use of herbs and spices in cooking (Leeks , basil , thyme ,
rosemerry , oregano , dill )
Icings and Meringues:  Icings: - Types, Uses, Methods of Preparation, Recipes and Difference between icings and toppings
 Meringues: - Definition, Types, Preparation methods, Factors affecting stability, Cooking of meringues
Cakes and Gateaux:  Definition
 Types
 Regional Specialties
 Role of different ingredients used
 Faults and remedies
 Care and Precautions
HM 203
FOOD & BEVERAGE BANQUET SERVICE
Unit
I
II
C (L, T, P) = 3 (3, 0, 0)
Course Contents
Hours
7
7
7
7
7
C (L, T, P) = 2 (2, 0, 0)
Hours
In Room Dining :  Introduction
 Scheduling and staffing, Cycle of service
 Forms and formats, Order taking
 Breakfast cards
 Use of modern technology
 Time management
Introduction to Wines:




5
Introduction, Definitions & Classification of wines
Vinification of still, Sparkling, Aromatized & Fortified wines
Vine Diseases
New World Wines and Old World Wines.
5
Alcoholic Beverages(World Wines ): III
IV
V
 Wines of France, Italy, Spain, Portugal, Australia, Germany & India
 Storage and Service of wine
 Wine and Dine
Beer:  Introduction
 Making Process
 Types of Beer
 International & Indian Beer
 Service of bottled, Canned and draught beers
Other fermented beverages:  Sake
 Cider
 Perry
 Food & Beverage Terminology
5
5
5
Total
Syllabus BHMCT 2014-15
25
GVSHM, SGVU, Jaipur
20
HM 204/303
Unit
I
II
III
IV
V
I
II
III
IV
V
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Spirits:  Introduction & types of distilled spirits (Gin, Rum, Whiskey, Vodka, Brandy, Tequila)
 Brands of distilled spirits
 Service of spirits
 Introduction to other alcoholic beverages like – Absinthe, Grappa, Aquavit, Arrack, Fene
Liqueurs:  Introduction
 Types
 Production and Storage
 Brands & Service
Bar:  Introduction, Types, Layout
 Bar stock maintenance
 Bar equipment
 Bar frauds and control methods
 Staffing
 Bar planning, Bar menus
 Costing in bar & corkage
Cocktail:  Introduction, History, Types & Preparation
 Recipes for classic cocktails & mock tails
 Cocktail and Mocktail Garnishes & accessories.
 Cocktail bar equipment
Tobacco:  Types, Production
 Brands storage & service
 Food & Beverage terminology
Total
HM 205
Unit
FOOD & BEVERAGE THEMATIC SERVICE
ACCOMMODATION OPERATIONS-I
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Principles of Cleaning:  Cleaning procedures
 Cleaning of public area: 1. Cleaning Processor
2. Cleaning & upkeep of public area
3. Lobby, Cloak Room, Restaurant, Bar, Banquet Halls, Administration Offices, Lifts and Elevators,
Staircase, Back area, Front area & Corridors
Safety awareness & first aid:  Concept & Importance
 Safety – Accidents, Fires (Cause & Procedure)
 Security – Security of Guest Room & Public area
 First Aid – Concept & Emergency Procedures
Safeguarding assets:  Concept of Safeguarding Assets
 Theft – Employee, Guest, External Person
Floors & Floor Finishes:  Types and their care
Carpets:  Classification
 Selection
 Carpet Laying
 Cleaning of Carpets
Total
Syllabus BHMCT 2014-15
Hours
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
21
HM 206/305
ACCOMMODATION OPERATIONS -II
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Fabrics & Fibers:  Classification
 Characteristics of Fibers.
I
 Fabric Construction (weaving, knitting, bonding etc.)
 Types of Fabrics
 Usages
 Printing & Finishes of Fabrics
Linen / Uniform / Tailor Room:  Layout
 Types of linen, Sizes
 Storage facilities
II
 Par-stock
 Discard Management
 Linen Inventory System
Uniform:  Management of uniform
 Making Monogram
III
 Issuing Procedure
 Production of uniform and factors
 Uniform room layout
Laundry Management:  Lay out
 Flow Process
IV
 Equipments (Washing Machine, Hydro-Extractor, Tumbler)
 Laundry Agents and Reagents
Stain Removal:  Definition
 Rules of Stain Removal
V
 Classification of Stains
 Removal Method
Total
HM 207
Unit
I
II
III
IV
V
FRONT OFFICE OPERATION-I
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
F.O. Ope.:  Reservation
 Types of Reservation
 Cancellation
 Amendment
 Overbooking
 Reservation Record / copy
 Registration – Pre-registration, Individual Registration, Group Registration work responsibly, F.O.
manager, Reservation Mgt., lobby manager (GRF) bell desk, attendant, door man
F.O. Sales man ship:  Up selling – Reservation, Reception as a sales tool marketing for different type of travelers
F.O. Calculation:  House Count
 Room Count
 Average Room Revenue (ARR)
 Single, Double occupancy percentage, No show walk-in percentage
F.O. accounting:  Importance, Function of F.O. accounting
 Posting of bills
 Guest Folio
 Cashier report
 Guest charge
 Guest Accounting cycle
 Foreign exchange, passport, visa, city ledge, night auditing, Bill settlement by credit card, Exchange
order, Letter of authority
Yield Mgt.:  Intro.& Concept
Total
Hours
5
5
5
5
5
25
Reference Books:1. Principle of Hotel F.O. Operation By: Sue Baker.
2. Managing F.O. Operation By: Michael L. Kasvana,Published by Education Institute AHXNA.
3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort.
4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand.
5. Hotel F.O. Mgt. By: James Bardi.
6. F.O. Training manual By: Sudhir Andrews.
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
22
HM 208/307
Unit
I
FRONT OFFICE OPERATION-II
C (L, T, P) = 2 (2, 0, 0)
Course Contents
F.O. computer operation:  Basic of computer
 Application in Reservation, Registration, Cashiering, Night auditing
Hours
5
Credit control:  Credit control measures at check-in, during occupancy & check-out

F.O. security function & Crisis Mgt.:  Role of F.O. in Hotel security
 Check in – use of metal detector, Scanty Baggage handling
 Key Control – Electronic Lock System, Grand Master / Master key, use of keycard
 Guest & staff movement & access control
 Fire, Sabotage, VIP’s security problems, Drunken Guest, Bomb threat, typical guest situation –
death
II
III
5
5
F.O. Statistics Report:  Flash report, occupancy report, Total ,Revenue report, Housekeeping discrepancy report,
movement list, forecast report, future budgeting & planning of F.O.
IV
5
Back office operations:  Various enquiries and reports, Account payable, A/c receivable credit controlling, high balance
report
V
5
Total
25
HM 209
MANAGEMENT TECHNIQUE-I
Unit
Course Contents
C (L, T, P) = 2 (2, 0, 0)
Hours
Research Methodology: I
II
 Meaning & Importance of Research
 Types of Research
 Collection of data analysis through graphs, tables etc.
 Introduction to PERT AND CPM
Effective Management: 



5
Leadership qualities
Organizational culture
Communication skills
Multitasking Skills
5
Understanding Motivation:-
III



What is Motivation?
Motivational Theories (Maslows Law, Hertzberg etc.)
Implications for managers.
5
Project on Managing a Hotel and giving presentation as if: -
IV




Hotel Manager
F. O. Manager
F & B Manager
Housekeeping Manager
5
Future Planning: V



Budgeting & Types
Trend analysis
Analysis of Risk and Uncertainty
5
Total
Syllabus BHMCT 2014-15
25
GVSHM, SGVU, Jaipur
23
HM 210
MANAGEMENT TECHNIQUES-II
Course Contents
Management concept & significance:  Meaning & definition of management
 Levels of management
I
 Management and Administration
 Characteristics of Management
Management Process:  Process of Management
II
 Managerial skills & roles Importance of POM
Planning:
 Nature of Planning
 Importance of Planning
III
 Forms of Planning
 Limitations of Planning
Coordination:  Meaning & Definition
IV
 Difference between cooperation & coordination
Decision making:  Meaning , Nature & Definition
V
 Importance of Decision making
 Process & Classification
Total
Reference Books:1. Mgt. By: Stoner & Wanicet.
2. Organization Behaviour By: K. Aswattappa.
3. Essentials of Organization Behaviour By: Stephons Robbins.
4. Principles of Mgt. By: L.M. Prasad.
5. Mgt. By: Storen & Freeman.
HM 211
HOTEL ACCOUNTS
Unit
Course Contents
Accounting meaning & objectives:  Need for accounting in Hotel
I
 Definition & function of accounting in Hotel
 Basic Accounting Terms
Theory base of accounting:  Meaning & Need of accounting theory
 Accounting principles
 Accounting concepts
 Accounting rules
II
 Rules of debit & credit
 Practical problems
 Ledger rules
 Posting
Uniform system of accounts for hotel
 Intro .to uniform system of accounts
III
 Contents on income statement
Final accounting:  Contents of balance sheet(Under uniform system )
IV
 Department income statement & expenses statement
 Pra. problems
Departmental accounting

 Intro to department al accounting
 Allocation & apportionment of expenses
V
 Advantages of allocations
 Drawback of allocation
 Basics of allocation
 Practical problem
Total
C (L, T, P) = 2 (2, 0, 0)
Unit
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
Reference Books:1. Book Keeping – T.S. Grewal
2. Intro.to accountancy –T.S. Grewal
3. Principal Of Accounting – S.N. Maheshwari
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
24
HM 212
Unit
I
II
III
IV
V
MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Application of Management:  Defining planning, Organizing Staffing, Coordination & Controlling
 Practical approaches in hospitality industry
Hours
5
Organization –
 Meaning and Definition
 Types of organizations.
 Organizational Structures.
5
Introduction to Organizational Behaviour:
 Understanding the need
 Disciplines of OB
 Importance of OB
5
The Individuals in the organizations: Attitudes,
 Personality and
 Perception
5
Managerial Economics:  Importance & Understanding the economy
 Cost & Demand Analysis
5
Total
25
Reference Books:1. Principles & Practices of Mgt. in the Hospitality Industry By: James R. Keise
2. Mgt. of organizational behaviour By: Paul Hersy & Mennerh Blanchard
3. Mgt. a Global perspective By: Helnz, Wlihrich & Harold Koonty
4. The Managers handbook By: Arther Young
HM 213
Unit
I
II
HOTEL ENGINEERING
Course Contents
C (L, T, P) = 2 (2, 0, 0)
Hours
MAINTENANCE:
A. Preventive and breakdown maintenance, comparisons
B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation
with other departments of the hotel.
C. Organization chart of maintenance department, duties and responsibilities of maintenance
department
Fuels used in catering industry:
A. Types of fuel used in catering industry; calorific value; comparative study of different fuels
B. Calculation of amount of fuel required and cost.
Gas:
A. Heat terms and units; method of transfer
B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while
handling gas; low and high-pressure burners, corresponding heat output.
C. Gas bank, location, different types of manifolds
Electricity:
A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance,
power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three
phase and its importance on equipment specifications
B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel
connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side.
C. Electric wires and types of wiring
D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using
electric appliances.
E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas
discharged lamps, illumination, and units of illumination.
F. External lighting
G. Safety in handling electrical equipment.
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
5
5
25
III
IV
V
Water systems:
A. Water distribution system in a hotel
B. Cold water systems in India
C. Hardness of water, water softening, base exchange method
(Demonstration)
D. Cold water cistern swimming pools
E. Hot water supply system in hotels
F. Flushing system, water taps, traps and closets.
Fire prevention and fire fighting system:
A. Classes of fire, methods of extinguishing fires (Demonstration)
B. Fire extinguishes, portable and stationery
C. Fire detectors and alarm
D. Automatic fire detectors cum extinguishing devices
E. Structural protection
F. Legal requirements
Refrigeration & Air-conditioning:
A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor
system of refrigeration and refrigerants
B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant
units, their care and maintenance. (Demonstration)
C. Conditions for comfort, relative humidity, humidification, de- humidifying, due point control, unit of
air conditioning
D. Window type air conditioner, central air conditioning, preventive maintenance
E. Vertical transportation, elevators, escalators.
Audio visual equipments:
A. Various audio visual equipment used in hotel
B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units
C. Maintenance of computers:
D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
E. Sensors – Various sensors used in different locations of a hotel –
type, uses and cost effectiveness
Waste disposal and pollution control:
A. Solid and liquid waste, sullage and sewage, disposal of solid waste
B. Sewage treatment
C. Pollution related to hotel industry
D. Water pollution, sewage pollution
E. Air pollution, noise pollution, thermal pollution
F. Legal Requirements
Safety:
A. Accident prevention
B. Slips and falls
C. Other safety topics
Equipment replacement policy:
A. Circumstances under which equipment are replaced.
B. Replacement policy of items which gradually deteriorates
C. Replacement when the average annual cost is minimum
D. Replacement when the present cost is minimum
E. Economic replacement cycle for suddenly failing equipment
Security
Total
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
5
5
5
25
26
HM 214
Unit
F&B CONTROL-I
C (L, T, P) = 2 (2, 0, 0)
Course Contents
F&B Control – overview I-Semester:  Introduction
 Objectives of F & B Control
 Problems in F & B Control
F&B Control – Advance overview:  Methodology of F & B Control
 Personal Mgt. in F&B Control
Cost and Sales Concepts:  Definition of Cost
 Elements of Cost
 Classification of Cost
 Sales defined
 Ways of expressing sales concept
 Cost / Volume / Profit relationship (Breakeven analysis)
Budgetary Control:  Intro.
 Objectives
 Kinds of Budget
Budgetary Control:  Budgetary Control Process
 Stages in the preparation & budgets
 Budgeting ….. F & B Operation
Total
I
II
III
IV
V
Hours
5
5
5
5
5
25
Reference Books:1. Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi
2. Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi,
3. Food and Beverages Mgt. By: Bernard Davis and Sally Stone
4. Food and Beverage Control By: Richard Kotas & Bernard Devis
5. Principles of food, beverage and labour cost control By: Paul R. Dittmer
HM 251
Unit
I
II
III
IV
V
PRA. – FOOD PRODUCTION QUANTITY
Gaurav Manoher
C (L, T, P) = 3 (0, 0, 6)
Course Contents
Preparation of gravies and commonly used Indian Masala.
Hours
14
Regional cookery of North, South, East & West with accompaniment like chutney
Indian bread, Rice and dessert preparations.
14
Tandoor cooking
Planning elaborate Indian menus up to 100 portions according to quantity F.P..
14
12
Total
68
14
HM 252/360
PRA. - ADV. FOOD PRODUCTION
C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents
Three Cors. menu of International Cuisine (France, Italy, Spain, Portugal, Germany)
I
Hours
II
III
Three Cors. menu of International Cuisine (Middle eastern, Mexican, Arabic, Chinese etc.)
Making of Cakes and Gateaux
14
14
IV
V
Different Icings and Meringues
Calculation of Nutritive value of recipes
14
12
Total
68
14
Reference Books:1. The creative art of garnishes by –
2. Complete Indian cook book by Mridula Badrekar
3. Le Repertoire de la cuisine by louij Jaulmier
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
27
HM 253
PRA. –FOOD & BEVERAGE BANQUET SERRVICE C (L, T, P) = 2 (0, 0, 3)
Unit
I
II
III
IV
V
Course Contents
Hours
To Revise and Practice the Syllabus in I & II Sem.
Room Service tray & trolley set-up and service
Conducting Briefing & De-briefing
Service of fermented & distilled alcoholic beverages
Tasting of Alcoholic Beverages (All types of wines and beers)
Total
Reference Books:1. F & B Ser. Training manual – Sudhir Androws
2. Food & Beverage Ser. – Lillicrap & Cousins
3. F&B Ser. Mgt. – Brian Verghase
4. Beverage Mgt. – Michael Coltman
HM 254/ 363
PRA.- FOOD & BEVERAGE THEMATIC SERVICE
Unit
7
7
7
7
7
35
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Hours
Service of spirits & liqueurs
Bar set-up & operations
Cocktail & Mocktail preparation
Presentation of spirits & liqueurs
IV
and cigars & cigarettes
Service of cigars & cigarettes
V
Total
Reference Books:1. F&B Ser. training manual – Sudhir Andrews
2. F&B Ser. – Lillicrop & Cousins
3. F&B Ser. Mgt. – Brian Vergheese
4. Beverage Mgt. – Michael Cottman
5. F&B Ser. – Vijay Dhawan
7
7
7
I
II
III
PRA. – ACCOMMODATION OPERATION-I
HM 255
Unit
7
35
C (L, T, P) = 1 (0, 0, 2)
Course Contents
I
II
Room attendant trolley
Room Cleaning (Daily , Weekly)
III
IV
Spring cleaning of various areas
Inspection of guest room and public area with help of check list
V
7
Hours
5
5
5
5
First Aid, Roller & Triangular Bandages
5
Total
25
Reference Books:1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill
2. The Professional Housekeeper Tucker – Schneider, VNR
3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley
4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman
5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
HM 256/365
PRA. – ACCOMMODATION OPERATION-II
Unit
I
II
III
IV
V
C (L, T, P) = 1 (0, 0, 2)
Course Contents
Hours
Revision of practical of II and III Semester
Linen room procedure & Exchange of linen room procedure with other department
Uniform room procedure and Pest Control Procedures
Laundry of Bed Linen / Table Linen (Cotton, Silk, Wool)
Stain Removal Method
Total
Reference Books:1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill
2. The Professional Housekeeper Tucker – Schneider, VNR
3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley
4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman
5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
28
HM 257
PRA. – FRONT OFFICE OPERATION-I
Unit
C (L, T, P) = 2 (0 0, 3)
Course Contents
Hours
I
All the Pra. function of I & II Semester
7
II
III
Know the process of Room Calculation
Reservation methods
7
7
IV
V
Group reservation
Reservation reports
7
7
Total
35
HM 258/367
Unit
PRA. – FRONT OFFICE OPERATION-II
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Hours
I
II
Revision of III Semester
Various Statistical Reports like housekeeping discrepancy report, Daily statistics
7
7
III
IV
V
Currency and Credit Card handling
Basics of Computer
7
7
7
35
Role Plays
Total
Reference Books:1. Principle of Hotel F.O. Operation By: Sue Baker
2. Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA
3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort
4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand
5. Hotel F.O. Mgt. By: James Bardi
6. F.O. Training manual By: Sudhir Andrews
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
29
HM 301
Unit
I
II
III
IV
V
I
II
III
IV
V
C (L, T, P) = 3 (3, 0, 0)
Hours
Quantity Purchase and Storage:  Introduction to the purchase ( purchase of raw materials)
 Purchasing System
 Purchase specification ( meats , vegetables , fruits , fish & sea foods)
 Purchase techniques
 Storage of raw materials , temp.
Convenience food and fast food:  Role of convenience food in fast food operations
 Advantage and disadvantage of convenience food
 Labour and cost saving aspect.
Sandwiches:  Sandwiches: - Definition , history .
 Types (open, closed, grilled, etc.)
 Parts, ( base .spreads , filling, and garnishes)
 Types of Bread use in sandwich making
 Used different fillings and their classification
 Spreads and garnishes
 Making and Storing of Sandwiches
International breads: Introduction to International Classical Breads
 Role of key regional ingredients
 Bread Improvers: - uses and types etc.
Standardization of Recipes :  Planning of New Recipes
 Hospital catering
 Effects of various food items on health system
 Specialized dishes for heart patients, diabetic patients & other patients.
Total
HM 304
Unit
FOOD PRODUCTION REGIONAL
Course Contents
ADV. FOOD & BEVERAGE SERVICE
Course Contents
Restaurant Operations:  Introduction and planning
 Factors affecting operation of restaurant
 Complaints during operation and handling
 Set-up of Restaurant
 Thumb rules
Other Catering Operations:  Hospital catering
 Industrial & Institutional catering
 Airline & Railway Catering
 Take away
 Home delivery
Banquets:  Introduction
 Types, Space requirement
 Sitting arrangement, Types
 Banquet Management
Cheese:  Introduction – Types
 Production – Brands
 Storage & Service
Gueridon Service
 Introduction
 Types
 Flambe Dishes and Service
 Food & Beverage Terminology
Total
Syllabus BHMCT 2014-15
7
7
7
7
7
35
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
30
HM 306
Unit
II
III
IV
V
HM 308
Unit
II
III
IV
V
C (L, T, P) = 2 (2, 0, 0)
Hours
Interior Designing :  Importance, Definition
 Principles of design
 Elements of design
 Lighting – Types & Classification
 Latest Planning trends in Hotels.
Colour:  Colour wheel
 Importance & Characteristics
 Classifications of Colours
 Colour Scheme
Furniture Arrangements:  Principles
 Types of Joints
 Selection
Flower Arrangements:  Concept & Importance
 Types & Shapes
 Principles
 Tools, Equipments
Furnishings:  Types & care
 Uses & Accessories
 Windows & curtains
 Floor & wall covering
Total
I
I
ADV. ACCOMMODATION OPERATIONS
Course Contents
ADV. FRONT OFFICE OPERATION
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
F.O. computer operations:  Basics of computer
 Application of property mgt. system – Reservations, Registrations, Cashiering & Night Auditing
F.O. securities functions:  Role of F.O. in Hotel security
 Check in – use of metal detectors
 Scanty baggage handling
 Key Control Electronic Locking System (ELS)
 Grand master key
 Master key
 Lost & Found.
 Protection of safe deposit boxes
Night Auditing:  Functions of Night Audit
 Operating Module
 Non automated & automated night audit process
Guest complaint handling:  Common complaints / situations handling
Credit control:  Meaning / Objective
 Hotel audit policy, regarding guaranteed booking / corporate a/c holders / credit card users
 Control measures during the guest cycle
Total
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
31
HM 309
Unit
I
II
III
IV
V
Unit
II
III
C (L, T, P) = 2 (2, 0, 0)
Hours
Working capital:  Concept & Sources
 Mgt. of working capital
Budgets:  Meaning & Importance
 Types of Budgets
 Steps in Budgeting
 Cash Budget
 Basic capital budgeting
 Pay back period
 ARR, NPV & P. Index
 Problems
Cash flow Mgt.:  Concept & Sources of cash flow
Fund Flow Statement:  Meaning
 Uses
 Preparation
Depreciation/Policies:  Meaning
 Causes
 Objectives
 Determination
Total
Reference Books:1. Financial Mgt. By: I.M. Pandey
2. Financial Mgt. By: Khan and Jain
3. Financial Mgt. By: S.N. Maheshwari
HM 311
I
FINANCIAL MANAGEMENT
Course Contents
5
5
5
5
5
25
STRATEGIC MANAGEMENT
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Hours
ORGANISATIONAL STRATEGY
 MISSION
o Mission Statement Elements and its importance
 OBJECTIVES
o Necessity of formal objectives
o Objective Vs Goal
 STRATEGY
o DEVELOPING STRATEGIES

Adaptive Search

Intuition search

Strategic factors

Picking Niches
 Entrepreneurial Approach
ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS
 NEED FOR ENVIRONMENTAL ANALYSIS
 KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES
AND THREATS
o Internal resource analysis
 FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND
WEAKNESSES
o Marketing
o Finance
o Production
o Personnel
o Organisation
STRATEGY FORMULATION
 STRATEGY (GENERAL) ALTERNATIVES
o Stability Strategies
o Expansion Strategies
o Retrench Strategies
o Combination Strategies
 COMBINATION STRATEGIES
o Forward integration
o Backward integration
o Horizontal integration
o Market penetration
o Market development
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
5
5
5
32


IV





V





o Product development
o Concentric diversification
o Conglomerate diversification
o Horizontal diversification
o
Joint Venture
o Retrenchment
o Divestitute
o Liquidation
o
Combination
STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES)
FACTORS INFLUENCING CHOICE
o Strategy formulation
INPUT STAGE
o Internal factor evaluation matrix
o External factor evaluation matrix
o Competitive profile matrix
MATCHING STAGE
o Threats opportunities – weaknesses – strengths matrix (TOWS)
o Strategic position and action evaluation matrix (SPACE)
o Boston consulting group matrix (BCGM)
o Internal – External matrix
o Grand Strategy matrix
DECISION STAGE
o Quantitative Strategic Planning matrix (QSPM)
POLICIES IN FUNCTIONAL AREAS
POLICY
PRODUCT POLICIES
PERSONNEL POLICIES D. FINANCIAL
POLICIES
MARKETING POLICIES
PUBLIC RELATION POLICIES
STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION
MCKINSEY 7-S FRAMEWORK
LEADERSHIP AND MANAGEMENT STYLE
STRATEGY REVIEW AND EVALUATION
o
Review underlying bases of Strategy
o
Measure Organizational Performance
o
Take corrective actions
Total
HM 314
Unit
I
II
III
IV
V
F&B CONTROL-II
Course Contents
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Hours
Food Control:  Food Purchasing Control
 Food Receiving Control
 Food Storing and Issuing Control
 F.P. Control
 Food Cost Control
Food Control:  Food Sales Control
 Standard yield
 Standard Portion Sizes
 Standard Recipes
Beverage Control:  Beverage Purchasing Control
 Beverage Receiving Control
 Beverage Storing and Issuing Control
 Beverage Production Control
 Beverage Cost Control
 Beverage Sales Control
Frauds in F&B Control:  Frauds in purchasing
 Receiving
 Storing
 Issuing
 Preparing and selling stages & F&B Control
 Prevention & Frauds
Inventory Control:  Importance
 Objectives
Syllabus BHMCT 2014-15
5
5
5
5
5
GVSHM, SGVU, Jaipur
33
 Methods
 Level and Technique
 Perpetual inventory
 Monthly inventory
 Pricing of commodity
 Comparison of Physical and perpetual inventory
Total
Reference Books:1. Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi
2. Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi,
3. Food and Beverages Mgt. By: Bernard Davis & Sally Stone
4. Food and Beverage Control By: Richard Kotas and Bernard Davis
5. Principles of food, beverage and labour cost control By: Paul R. Dittmer
IIIrd year BHMCT
25
Gaurav Manoher
V/VI-Semester
I.T. is an important component of V & VI Semester of 4 year Mgt. degree to be imparted by Suresh Gyan Vihar University.
The main objectives of I.T. are: 1.
2.
3.
To strengthen theoretical inputs through exposure in Star Hotels.
To develop understanding of industry concept and encourage independence of thought for handling the range of
Hospitality situations.
To master social and leadership skills.
All the students of III-Year will be divided in two groups i.e. 30 in each group, i.e. Group-I (summer batch), Group-II (winter
batch).
The schedule for the above batches as follows: Batch
I.T.
Academic Input
Group-I (summer batch)
1st June to 31st October
15th November onwards
(S. No.- 1 to 30)
16th Nov to 18th April
Group-II (winter batch)
25th April onwards
(S. No.- 31 to 60)
Each Students will undergo the following schedule of I.T. in Hotel: S. No.
Course Code
1
2
4
3
5
HM 351
HM 353
HM 355
HM 357
HM 359
12
DE 301
Course Name / Area
NO. OF WEEKS
A. Pra. I.T.
I.T. on F.P.
I.T. on F&B Ser.
I.T. on A.O.
I.T. on F.O. Ope.
I.T. on Floating
B. DISCIPLINE & CO- CURRICULAR
ACTIVITIES
DISCIPLINE & CO- CURRICULAR ACTIVITIES – V
Total
Total weeks
Total weeks
=
22
Marks
=
600
6 weeks
4 weeks
4 weeks
4 weeks
4 weeks
22 weeks
All the students will be submitting I.T. Report after the completion of training (within 2 weeks) to the Principal/HOD.
Note: -
1.
2.
Both batches will take their theory exam for VI Semester in month of may i.e. end of session.
Pra. exam will be taken after end of academic semester (VI-Semester) before/after going for I.T..
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
34
The Pra. training report will be made separately for all 4 areas & the marks will be given as per the following: Unit
I
II
III
IV
V
Subject
F.P.
F&B Ser.
F.O. Ope.
A.O.
Log Book
Contains
40
40
40
40
40
Total = 500
Viva
40
40
40
40
40
500
Presentation
20
20
20
20
20
Written report marks will be awarded by a faculty committee constituted by the Dean.In case students fail to complete training
within prescribed period or remain absent for more than 4 weeks for any reason his training will be treated as canceled for the
session & his marks will not be sent to the university & will not be promoted to next semester & will have to repeat the semester.
PRA. – FOOD PRODUCTION REGIONAL
HM 352
Unit
Course Contents
Planning of Indian fast food menus according to different regions (North & South)
I
II
III
IV
V
14
14
14
14
12
90
Preparation of International breads, Cake batters, Puff pastry and hot and cold bakery desserts.
Calculation of Nutritive value of recipes.
Total
Reference Books:1. A Taste of Indian (Madhur Jaffrey)
2. Kebab and Chutney (Rocky Mohan)
3. Baking (Marthaday)
4. Professional Pastry Chef (Bo Friberg and John Hlileg)
PRA. - ADV. FOOD & BEVERAGE SERVICE
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Different types of Restaurant set-up
Service of Blue, Hard and Soft cheese
Theme Parties
Types of Buffet and Banquet Setups
Gueridon Service
Total
Reference Books:1. F&B Ser. training manual – Sudhir Andrews
2. F&B Ser. – Lillicrap & Cousins
3. Modern Restaurant Ser. – John Fuller
4. Larouse Gastronomique
HM 356
Unit
I
II
III
IV
V
Hours
Planning of Indian fast food menus according to different regions (East & West)
Making of different Sandwiches
HM 354
Unit
I
II
III
IV
V
C (L, T, P) = 3 (0, 0, 6)
Hours
7
7
7
7
7
35
PRA - ADV. ACCOMMODATION OPERATION
C (L, T, P) = 1 (0, 0, 2)
Course Contents
Revision of IV & V Semester
Flower Arrangement (Western & Eastern)
Flower Arrangement (Abstract & Free Style)
Interior Decoration - Planning of Latest Colour Schemes and related Designing.
Furniture Arrangement
Total
Reference Books:1. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lonnox, ELBS
2. Managing House Keeping Operation – Margaret Kappa & Aleta Nitschke
3. First-aid – St. John Ambulance Association, New Delhi
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
35
HM 358
PRA -ADV. FRONT OFFICE OPERATION
Unit
C (L, T, P) = 2 (0, 0, 3)
Course Contents
Hours
I
Identification of lobby layout & all equipments
7
II
Preparation of guest folio
7
III
Posting of guest charge, accounting & totaling in non automated / automated system
7
IV
PMS system
7
V
Role play
7
Total
35
Reference Books:1. Principle of Hotel F.O. Operation By: Sue Baker
2. Managing F.O. Operation By: Michael L. Kasvana,Published by Education Institute AHXNA
3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort
4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand
5. Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews
HM 401
Unit
I
II
III
FOOD PRODUCTION- SPECIALIZATION
Course Contents
Larder:  Intro.to Larder
 Definition
 Equipments Used
 Layout of larder section
 Common terms used in Larder
 Larder controls function of Larder
 Duties & responsibilities of larder chef
Charcutiere: -
C (L, T, P) = 3 (2, 1, 0)
Hours
5
Introduction to Charcutiere:
Sausages:
 Types & varities
 Casing – types & varieties
 Fillings – types & varities
 Additives & preservatives used in making sausages
Force meats:
 Types of forcemeats
 Preparation of forcemeats
 Uses of forcemeats
Bacon, Ham, Gammon:
 Cuts of ham , bacon , & gammon
 Different between ham , bacon & gammon
 Processing of ham & bacon
Galantines:
 Definition & making of galantine
 Types of gallentine
Pate & Terrines:
 Types of pate
 Pate de foie gras
 Making of pate
Mousse & Mousse lines:
 Types of mousse
 Preparation of mousse
 Preparation of mousselines
 Difference between mousse & mousseline
Cold Sauce & Marinades: Marinades, Cures & Brines:
 Types of brines
 Preparation of brines
 Method of curing
 Types of marinades
 Use of marinades
 Different between brines , cures , & marinades.
Aspic Gellee:
Syllabus BHMCT 2014-15
5
5
GVSHM, SGVU, Jaipur
36







IV
V
Definition of aspic & gellee
Difference between the two
Making of aspic & gellee
Use of aspic & gellee
Chaudfroid :
Meaning of chaudfroid
Making of chaudfroind & precaution
Types of chaudfroid & their uses
Frozen Desserts:  Type & Classification
 Ice-Creams,
 Definitions
 Method of Preparation
 Role of Stabilizers
 Over Run
 Additives & Preservatives used
Chocolates:  Definition
 History
 Types
 Manufacturing & Processing
Total
HM 402
Unit
I
II
III
IV
V
FOOD PRODUCTION - RESEARCH
5
5
25
C (L, T, P) = 3 (2, 1, 0)
Course Contents
Characteristics of Food:  Types of food; What is quality?
 Foods recommended for use in canteens
 Pasta (Conchiglie, Farfalle, Lasagna, Taglia Telli, Tortelline, Vermicelli, Canelloni, rigationi)
Food Purchasing:  Dealing from suppliers
 Store Mgt.
Safety:  Accident from structural in adequacies
 Accident due to nature & behaviour of people at work
 Some useful safety devices
 Legal responsibility of a food Ser. Manager
Catering management:  yield
 Standard recipe
 Standard portion & wastage control.
 Ordering management
 Taste
Mgt. of Resources:  Money
 Space
 Materials
 Staff
 Time
 Energy
Total
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
37
HM 403
FOOD PRODUCTION - MANAGEMENT
Unit
Course Contents
Organization of Spaces:  Kitchen Spaces
 Storage Spaces
I
 Selection & Placement of Equipments
 Budget
Kitchen stewarding:  Importance of Kitchen Stewarding
II
 Garbage Disposal
 Work Flow
Commodities:  Organic food & environment friendly F.P.
 Condiments
III
 Conveniences Food
 Game
Principles of Mgt.:  Division of work
IV
 Authority & Responsibility
 Discipline
Catering Calculation & Costing:  Measurement System
 Food Costing
 The Cost of Sales
V
 Value Added Tax
 Food Control
 Computers & Food Control
Total
C (L, T, P) = 2 (2, 0, 0)
HM 404
FOOD PRODUCTION - DEVELOPMENT
Unit
Course Contents
Production Mgt.:  Allocation of work, Duty Roaster
I
 Quality & Quantity Control
 Cors. content of different menus
Product development:  Testing New Recipes
II
 Developing New Recipes
 Food Trails
Function of Mgt.:  Planning
 Directing
 Organizing
III
 Co-ordinating
 Controlling
 Evaluating
Personnel Mgt.:  Development & Policies
 Recruitment, Selections & Induction
IV
 Employee Facilities & Benefits
 Training & Development
Bakery & Confectionary: -display of Edible and non Edible
 Salted dough
 Pastillage and gum paste
V
 Margarine
 Jelly logo & ice carving
Total
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
C (L, T, P) = 2(2, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
38
HM 405
FOOD & BEVERAGE SERVICE - SPECIALIZATION
Unit
Course Contents
II
III
IV
V
HM 406
Unit
II
III
IV
V
Hours
Catering Establishments:  Hotel
 Hospitals
 Institutions
 Railways
 Transport
 Airlines
 Employee
F&B Ser. Outlets:  Restaurants
 Bars
 Pubs
 Discotheques
 Banquets
 Room Ser.
 Mise-en-place & Mise-en-scene
Ser. of Meals:  Breakfast
 Lunch
 Brunch
 High Tea
 Dinner
Non-Alcoholic Beverages:  Types and Ser. of –
 Tea
 Coffee
 Soft Beverages (Aerated drink)
Classification of Alcoholic Beverages:  Types
 Definition
 Intro.
Total
I
I
C (L, T, P) = 3 (2, 1, 0)
FOOD & BEVERAGE SERVICE –RESEARCH
Course Contents
Fermented Beverages:  Types (Wine, Beer, Sake, Cider & Perry)
 Production
 Ser.
Fermented & Distilled Beverages:  Types (Whisky, Brandy, Gin, Rum & Vodka)
 Production
 Ser.
Fermented, Distilled and Compound Beverages:  Liqueurs
 Types & Description
 Production
Mocktails & Cocktails:  Types of Mixing methods
 Types of Cocktails
 Types of Mocktails
 Making of Mocktails & Cocktails
 Garnishing
 Bar
 Types
 Layout
 Parts of Bar
 Equipments
 Hierarchy
Total
Syllabus BHMCT 2014-15
5
5
5
5
5
25
C (L, T, P) = 3 (2, 1, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
39
HM 407
Unit
I
II
III
IV
V
FOOD & BEVERAGE SERVICE - MANAGEMENT
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Menu Mgt.:  Menu merchandising-Menu Planning
 Types of Menus
 Pricing of Menu
 Menu as a Marketing tool
 Constraints of Menu Planning
Restaurant Mgt.:  Points to be consider for Ser. of Restaurant
 Manager’s Responsibility
 Mise-en-place & Mise-en-scene
 Restaurant sale
 At closing of the restaurant – duties and responsibilities of Manager.
Inventory Mgt.:  Importance, Objectives & Methods
 Levels and Techniques
 Monthly & Perpetual Inventory
 Pricing of Commodities
Labour Mgt.:  Staffing
 Payroll
 Overtime
 Salaries & Wages
Break Even Analysis:  Break even chart, P/V ratio, Contribution
 Marginal Cost, Graphs
Total
HM 408
FOOD & BEVERAGE SERVICE - PROJECT
Unit
Course Contents
Beverage Mgt. (Cellar Mgt.):  Purchasing, Receiving, Storing & Issuing
 Production Control, Standard Recipe & SPS
I
 Bar Frauds
 Cellar Control
Sales Control:  Cash Control
 Machine Systems
II
 POS, Reports, Thefts
 Cash Mgt. (handling)
Budgetary Control:  Definition, Objectives
 Key factors
III
 Types of Budget
 Limitations of Budgetary Control
Variance Analysis:  Standard Costing
 Cost Variances
IV
 Material Variance, Labour Variance, Fixed Overhead Variance
 Sales Variance, Profit Variance
Mgt. Information System:  Reports
 Calculation of actual cost
V
 Different Food costs
 Revenue Reports
 Working Environment & System
Total
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
40
HM 409 ACCOMMODATION OPERATIONS - SPECIALIZATION
C (L, T, P) = 3 (2, 1, 0)
Unit
Course Contents
Planning & Organizing the House Keeping Department:  Layout of House Keeping Department
I
 Formats – Area Inventory List, Frequency Schedule, Performance & Productivity Standard.
 Work Study Principles (Time & Motion Study in House Keeping Operations).
 Standard Operating Manuals – Job Procedures
 Work Schedules
II
 Calculating Staff Strength
 Planning Duty Posters, Team Work
 Housekeeping in Institutions other then Hotels
Contract Ser.:  Types of Contract Ser.
III
 Guidelines for Hiring Contract Ser.
 Advantages & Disadvantage of Contract Ser.
Safety & Security:  Safety awareness & accident prevention
IV
 Fire Safety & Fire Fighting
 Crime Prevention & Dealing with Emergency
Layout of Guest Rooms (Twin, Double & Suits):  Sizes of Room, Sizes of Furniture
 Furniture Arrangement
V
 Principles of Design
 Special features for Disabled
Total
HM 410 ACCOMMODATION OPERATIONS - RESEARCH
C (L, T, P) = 3 (2, 1, 0)
Unit
Course Contents
 Opening of New Hotel – Advance Housekeeping Planning in Steps.
I
 Maintenance – Types, Advantages and Refurbishing
 Beds & Bedding
 Soft furnishings – Curtains & Blinds
II
 Calculating fabrics for curtains and sofa
 Energy & water conservation in Housekeeping operations
III
 Carpets – Types, Installation care & upkeep
IV
 Application of lighting fixtures and floor types in Hotels
 Indoor Plants
 Abstract Flower Arrangements – Theme based
V
 Ikebana – Basic Styles
Total
HM 411
Unit
I
II
III
IV
V















Total
ACCOMMODATION OPERATIONS - MANAGEMENT
Course Contents
Job Description & Job Specification of Housekeeping Personnel.
Recruitment & Selection
Training in Housekeeping Department
Devising Training Programme for Housekeeping Staff.
Classification of Fabrics.
Planning & Designing of Uniforms for Various Departments.
Linen Room Mgt. (Layout & Procedures)
Laundry Mgt. (Layouts of Small & Large Laundries)
Equipment & Laundry Agents.
Budget & Budgetary Control
Planning Capital & Operation Budget
Operating Budget – Controlling expenses
Purchasing System – Methods of Buying
Stock Records – Issue & Control
Inventory level for Recycled & Non-recycled items.
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
41
HM 412 ACCOMMODATION OPERATION- PROJECT
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Application of Modern Planning Trends:  Guest Rooms & Bathrooms (Layouts)
I
 Floor surfaces, Furniture and soft Furnishings
The Housekeeper & The Mgt. of her Department:  Cleanliness of Premises
II
 A comfortable & Safe environment for the guest
 A contribution of the profitability, reputation & smooth running of the establishment.
 First Aid Treatments for emergencies, Shock, Poisoning, Wounds & Hemorrhage.
III
 Artificial Respiration Methods
 Use of Natural & manmade fabrics in Hotel Industry
 Types of weaves
IV
 Finishes given to fabrics
 Waste Disposal in the Control of Pests
V
 Dry waste, liquid waste & kitchen wash disposal
Total
HM 413
FRONT OFFICE OPERATION – SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)
Unit
Course Contents
Managing Hospitality Delivery:  Mgt. Role
 Ser. Strategy Statement
 Developing Ser. Mgt. Programme
I
 Moments of Truth in Ser. Mgt.
 Employee By-In Concept
 Screening of employee who delivers the hospitality
Evaluating Ser. Mgt. Programme & Follow through Maintenance of Comprehensive Data of Guest:  Self Check In, Self Check Out, Express Check-In and Check-Out
II
 Uniform Ser., levels of Ser. in Hotels & Automation of F.O. Mgt.
 Forecasting of Room availability
 Useful forecasting data
III
 Percentage of overstay & under stay
Budgeting:  Forecasting of Room Revenue
IV
 Estimating expenses
 Daily operation report, Occupancy ratio
Evaluating of F.O. Ope.: Total Quality Mgt. (TQM)
V
Customer Relationship Mgt. (CRM)
Total
HM 414
FRONT OFFICE OPERATION - RESEARCH
C (L, T, P) = 3 (2, 1, 0)
Unit
Course Contents
Tourism Infrastructure:  Importance of Tourism & Contribution to National, Social, Cultural and Economical growth
I
 Impact of National Events on Tourism
Cultural heritage of India: II
 Religion, Fair, Festivals & Folk Dances
F.O. Organizational Structure and Hierarchy in Large Hotel: III
 Job Description & Job Specification of F.O. Personnel
Establishing Room Rates: IV
 Thumb Rule & Hubbart Formulae
V
Mail/lost & Found. and left luggage handling by F.O.
Total
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
Hours
5
5
5
5
5
25
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
42
HM 415 FRONT OFFICE OPERATION- MANAGEMENT
Unit
I
II
III
IV
V
Course Contents
Yield Mgt.:  Capacity Mgt.
 Measuring yield & using yield Mgt.
 Potential high & low demand tactics
 Yield Mgt. computer software system
Human Resource Mgt.:  Forecasting & assessing personnel needs
 Determining employees qualities – Formats
 Method of Recruitments Selection , Hiring
 Training & Motivation of Personnel (Promotions, Transfers, Increments etc.)
Night Auditing;  Importance and functions and process of Night Auditing
Automation System of Night Auditing & Up date
Total
HM 416
Unit
I
II
III
IV
V
C (L, T, P) = 2 (2, 0, 0)
FRONT OFFICE OPERATION -PROJECT
Hours
5
5
5
5
5
25
C (L, T, P) = 2 (2, 0, 0)
Course Contents
Hotel Sales:  Internal/In Home Sales Promotion
 Selling Concept
 Direct Sales – Travel Agents, Tour Operators, Internet, Direct mail, Personal Calls & Selling letters
Role of F.O. in Marketing & Sales:  Planning a point of sales
 Set objectives
Training Programs of a point of sale for F.O.
Tourism Ser. & Operations:  Mode of Transports
 Travel agency’s Role & Function
 Informal and Subsidiary Ser. in Tourism
 Marginal & Contribution Pricing
 Inclusive & Non-Inclusive Rates
Total
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
43
HM 417
Unit
I
II
III
IV
V
SALES & MARKETING
Course Contents
Marketing:  Marketing in Hospitality industry
 Marketing Mgt. Philosophies
 Transaction, value and satisfaction in Hospitality Industry
 Mgt. for Ser. Business
Marketing environment:  Need and trend analysis & marketing effectiveness
 SWOT analysis for Hospitality Industry
 Challenges & environment analysis of Hotel Industry
Product:  Defining hospitality as a product
 Difference between goods & Ser. product
 Levels of product generic, expected, Augmented & Potential
Branding:  Basic concept
 Brand equity
 Brand decisions
 Branding Hotels, Airlines & Tours Related Ser.
Pricing:  Concept & methodology
 Pricing considerations, Approaches & Strategy
Integrated marketing communication:  Effective communication plan
 Communication mix
 Direct marketing, Tele marketing & Advertising
 Sales, Promotion, PR & Publicity
Destination marketing:  Globalization concept
 Tourism marketing & Strategies
 National & International Destination Mgt.
Total
C (L, T, P) = 2 (2, 0, 0)
Hours
5
5
5
5
5
25
Reference Books:1. Marketing Mgt. By: Philip Cotler
2. Marketing Mgt. By: Rama Swami & Rama Kumari
3. Marketing Mgt. By: S.A. Sherlelas
4. Hospitality & Travel Marketing By: Alastais M. Monison
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
44
HM 418
INDUSTRIAL AND FOOD LAW
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Law relating to Hotel – Guest Relationship, Hotel and Lodging Rates Control:  Definition – Fair rate, Hotel and Lodging house, Manager of a Hotel, Owner of a lodging house, Paying
guest, Premises, Tenant and Tenement.
 Refusal of accommodation
I
 Eviction of a guest from hotel room
 Duties, rights and responsibilities of innkeeper towards6guest
 Innkeep6rs Lien
Food Legislation: The Prevention of Food Adulteration Act 1954:  Definition – adulterant, adulterated food, public analyst, central food laboratory
 The central committee for food standards
 Food inspectors and their powers and duties
II
 Procedure to be followed by food inspectors
 Report of public analyst
 Notification of food poisoning
Industrial Acts: 1. Industrial Dispute Act 1947:  Definitions – Industry, Industrial dispute, Layoff, Lockout, National tribunal, Retrenchment, Settlement
 Authorities under the Act, their power and duties & Procedure
2. Trade Union Act 1926:  Scope
 Eligibility
 Fund
 Register
III
 Rights on the part of the employer and employee
3. Workmen’s Compensation Act 1984:  Nature and scope of the Act
 Partial disablement, Total disablement
 Employer’s liability for disablement arising out of and in the Cors. of the employment
4. Industrial Employment Standing Order Act 1946:  Model Standing Order, Showcase Notice, Charge sheet Domestic enquiry, Discharge and dismissal of
employee
Contract of Insurance:  Nature & Principles of contract of insurance
IV
 Reinsurance, double insurance Sabrogation and contribution
Essential Commodities Act 1955:  Main Provisions of the Act
V
Negotiable instrument Act 1881:  Credit instruments Cheques, Bill of exchanges, promissory notes, Travelers Cheques, Credit Cards
Total
Reference Books:1. A Manual of Mercantile Law by M.C. Shukla
2. Aspect of Labour Welfare and social security by Dr. A.N. Sharma
3. Labour Laws of India by B.K. Chakraborthi
4. The Industrial Law by P.L. Malik
5. Mercantile Law including Industrial Law by S.R. Davar
6. Indian Labour Laws Published by All India Mgt. Association by B.R.Seth
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
45
HM 419
FACILITY PLANNING
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Hotel Design:  Design Consideration

Attractive appearance

Efficient plan

Good location

Suitable material
I

Good workmanship

Sound financing

Competent Mgt.
 Evaluation of accommodational needs thumb rules
 Ensuring that the hotel must combine the integrated function of housing feeding, entertainment, rentals,
Ser., maintenance and light manufactures
Facilities Planning:  The systematic layout planning pattern (SLP), Planning consideration.
 Flow process and flow diagram
 Procedure for determining space, ways of determining space requirement, space relationship
 Architectural consideration
II
 Difference between carpet area and plinth area
 Approximate operating areas in budget type / 5 star type hotel, approximate other operating areas per
guest room.
 Approximate water / electrical load requirement – estimation
Star Classification of Hotel: III
 Criteria for star classification of Hotel
Kitchen:  Equipment requirement for commercial kitchen
 Specification of different equipments
IV
 Layout of commercial kitchen
 Planning of various supporting Ser.
Project Mgt.:  Network analysis
 Basic rules and procedure for network analysis
 CPM
V
 PERT
 Comparison of CPM and PERT
 Network crashing determining crash cost, normal cost
 Classroom exercise
Total
Reference Books:1
Systematic layout planning by Richard Muther
2
Food Ser. Planning : Layout and Equipment by Lendal H Motschevar
3
Mgt. Operations and Resrch: N Satynarayana Lalitha Raman
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
46
HM 420
ENTREPRENEURSHIP DEVELOPMENT
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Introduction:  Definition & Structure
I
 Concepts, Theories & Classification
 Types of Entrepreneurship
Entrepreneurship:  Traits
 Qualities
II
 Entrepreneurial Environment
 Entrepreneurship motivations
Entrepreneurship Development in India:  History
 Support
III
 Objections
 Entrepreneurship Development & Training
Business Idea/ plan:  Establishment of Entrepreneurship
 Sources of Ideas
 Processing
IV
 Technical assistance
 Market Assistance
 Sickness of units &Remedial Assistance
Issues in Hospitality Industry:  Starting up a new venture scope
 Scope of fund
V
 Raising to start up a new venture
 Current technology
Total
HM 421
INTRODUCTION TO TOURISM & TRAVEL
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Tourism Phenomenon
 Concept
 Definition
 Historical Evaluation
 Development
I
Transport Systems:  Air Transport
 Railways
 Road
 Sea and waterways, Indian and International examples
Travel Agencies:  History and Development of Travel Agencies
 Role and function. Indian and International examples
Tourism Organization and Associations: II
 Role and function of –
 Word tourism organization
 ASTA, UFTAA, PATA, IATA etc.
 Basic concept for International Tourism
Tourism Industry:  Major Minor components
 Types of tourism resources of sports, cultural, historical, nature based, sports.
III
Types of Tours:  Importance of tour operations
 Major national and international tour operators
 Importance and role of tourist guides
Travel formalities and regulations:  Passports
 Functions,
 Types
 Issuing authority
IV
 Procedure for obtaining passport etc.
 VISAS: functions, type, issuing authority
 Procedure for obtaining VISA
 Other travel legislations
Foreign Exchange:  Countries and currencies
 Procedure for obtaining foreign exchange counters
V
 Customs formalities
 Immigration etc.
Total
Reference Books:-
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
47
1
2
3
4
5
6
7
8
9
10
11
12
Hotels for tourism development – Dr. Jagmohan Negi, Metropolitan
Profile of Indian tourism – Shalinin Singh
Tourism today – Ratandeep Singh
Dynamics of tourism – Pushpinder S. Gill
Intro.to tourism – Seth. P.N., Sterling
Tourism, past, present and future – Bukhart
Tourism principles and policies – A.K. Bhatia, Sterling
Travel agents and tourism – Merrisen James
Tourism and cultural heritage of India – Acharaya Ram
Culture and art of India – Mukerjee. A
International Tourism, Francois Vellas & Lionel Bickerel, Macmillan Business
Tourism – The state of Art, edited by Seaton, Wood etc.- John Wiley
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
48
HM 422
HUMAN RESOURCE MANAGEMENT
C (L, T, P) = 2 (2, 0, 0)
Unit
Course Contents
Human Resource Development in Ser. Industry:  Objectives
 Intro.
 The Ser. Sector
 Importance and Role of HRD in the Ser. Sector
 Defined Goals of HRD
 HRD Philosophy
I
 HRD Interventions
 HRD in the Tourism Sector
Human Resource Information Systems:  Information; Some basic guidelines
 Human Resource Information at Micro Level
 Effective Human Resource Information System; Some Approaches
 Computer Applications in Human Resource Mgt.; An Overview
Training and Development:  Objectives
 Introduction
 Training & Development Specialist
II
 Planning the Strategies
 Organizing the programmes
 Budgeting
 Controlling
Gender and Other Related Issues in Tourism:  Objectives
 Introduction
 Position of Women in Tourism
 Managers Responsibilities
III
 What is Sexual Harassment?
 Code of conduct
 Conducting enquiry by the complaints committee
 Child Labour Human Rights and Consumer Protection
Laws & Rules Governing Employee Benefits and Welfare:  Objectives
 Intro.
 The Concept of Fringe Benefits & Labour Welfare
IV
 Objectives of Labour Welfare
 Statutory Welfare Provisions
 Voluntary Welfare Amenities
 Social Security; Concept & Evolution
Human Resource Audit:  Objectives
 Introduction
 Audit
V
 The Need & Purpose of Formal Human Resource Audit
 Scope of and Approach to Human Resource Audit
 Auditing Process: Essential Steps in Human Resource Audit
Total
HM 451
Unit
I
II
III
IV
V
PRA. – FOOD PRODUCTION (Specialization & Management)
Course Contents
Demonstration of basic characterizes items like pate, Terriens, Mousse etc.
Making of sizzlers & pickles, chutney & murrabs & Jams.
Popular Regional Cuisine
Decorated cakes, Parfaits, Hot & Cold Desserts & Chocolate, Handling & Molding.
Demonstration of non-edible displays & calculation of nutritive value.
Total
Reference Books:1 Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhon
2 Principles in Catering – Fredictt
3 Professional Chef – Seierschnid & Ferndez
4 Principles of Catering – Jhon F. Nicolas
5 Modern Cookery II Edition
6 Pra. Cooking Thai & Chinese – Star Fire
7 Italian Cuisine – Honos Verlag
8 Theory of Catering – K. Arora
9 Theory of Catering – Kinon Cesarani
10 Encyclopedia of Indian Cookery by Hussain & Frendez
Syllabus BHMCT 2014-15
Hours
5
5
5
5
5
25
C (L, T, P) = 3 (0, 0, 6)
Hours
14
14
14
14
12
68
GVSHM, SGVU, Jaipur
49
HM 452
PRA. – FOOD PRODUCTION (RESEARCH & DEVELOPMENT)
Unit
Course Contents
Demonstration & Making of ethnic cookery: - Tandoori, Dum Pukht Cooking.
I
Demonstration & Making of Indian Sweet.
II
Festive Cooking
III
Demonstration & Making of Indian & Continental Snacks with accompaniments.
IV
Barbecue Cooking
V
Total
Reference Books:a. Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhon
b. Principles in Catering – Fredictt
c. Professional Chef – Seierschnid & Ferndez
d. Principles of Catering – Jhon F. Nicolas
e. Modern Cookery II Edition
f. Pra. Cooking Thai & Chinese – Star Fire
g. Italian Cuisine – Honos Verlag
h. Theory of Catering – K. Arora
i.
Theory of Catering – Kinon Cesarani
j.
Encyclopedia of Indian Cookery by Hussain & Frendez
C (L, T, P) = 3 (0, 0, 6)
Hours
14
14
14
14
12
68
HM 453
PRA. – FOOD & BEVERAGE SERVICE (Specialization & Management)
Unit
Course Contents
Different types of Set-up:  Tray and Trolley set-up for Breakfast, Lunch & Dinner
I
 Room Ser. Tray-Trolley Set-up
Phone Handling:  While taking an order
II
 While taking reservation in restaurant & banquets
 Napkin folding
 Ser. of Non-Alcoholic Beverage like Tea, Coffee & Aerated Beverage
III
 Preparation and set-up of the Restaurant with Mise-en-place & Mise-en-scene
IV
 Guest handling techniques
 Crumbing
V
 Standard procedure for clearance of table
Total
Reference Books: F&B Mgt. – Sudhir Andrews
 F&B Mgt. – Jag Mohan Negi
 Financial Mgt. – I.M. Pandey
 F&B Ser. – Lilicrap & Cousins
 F&B Ser. – Vijay Dhawan
 F&B Ser. – Sudhir Andrews
 F&B Ser. – Lilicrap & Cousins
HM 454
Unit
PRA. FOOD & BEVERAGE SERVICE (RESEARCH & PROJECT)
Course Contents
Ser. of Wines:  White Wine
I
 Red Wine
 Port Wine
Ser. of Spirits:  Whiskey
II
 Liqueurs
Ser. of Mocktails & Cocktails
III
Ser. from the Bar Counter: IV
 Guest handling techniques at Bar Counter
Specialized Ser.:  Flambé
 Gueridon
V
 Pre-plated
 Theme Parties
Total
Reference Books: Beverage Mgt. – Michael M. Coltman
 F&B Ser. – Lilicrap & Cousins
 F&B Ser. – Vijay Dhawan
 F&B Mgt. – Jagmohan Negi
 F&B Mgt. – Sudhir Andrews
Syllabus BHMCT 2014-15
C (L, T, P) =3 (0, 0, 6)
Hours
14
14
14
14
12
68
C (L, T, P) = 3 (0, 0, 6)
Hours
14
14
14
14
12
68
GVSHM, SGVU, Jaipur
50
HM 455
PRA. –ACCOMMODATION OPERATIONS (SPECIALIZATION & MANAGEMENT)
C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents
Team work: I
Cleaning & Servicing of Guest Room as per standards of 5 Star Hotels. Use of check list & formats.
Layout of Guest Rooms (Twin, Double, Suite & Duplex)
II
Theme Decoration of Public Areas
III
Flower Arrangement for Public Areas (Various Styles)
IV
First Aid Kit - Roller & Triangular Bandages
V
Total
Reference Books:1. The Profession Housekeeper – Tucker Schneider, VNR
2. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS
3. Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson
4. Housekeeping Mgt. Vol. V A.H.L.A.
HM 456
PRA. – ACCOMMODATION OPERATIONS (RESEARCH & PROJECT)
Unit
Hours
14
14
14
14
12
68
C (L, T, P) = 3 (0, 0, 6)
Course Contents
Hours
I
Planning of Refurnishing of Guest Room Suggesting Colour Scheme of Room.
14
II
Preparing Three Dimensional Views of Room Set-ups with Colour Scheme.
14
III
Colour Scheme – Theme Decoration for Guest Room.
14
IV
Flower Arrangements as per Theme Decorations.
14
V
Laundry & Linen Room Operation.
12
Total
Reference Books:1. The Profession Housekeeper – Tucker Schneider, VNR
2. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS
3. Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson
4. Housekeeping Mgt. Vol. V A.H.L.A.
HM 457
68
PRA. – FRONT OFFICE OPERATION (SPECIALIZATION & MANAGEMENT)
C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents
I
Revision of previous (VI) Semester
Hours
14
II
Foreign currency & Credit Card handling
14
III
IV
Dealing with group arrival & departures
Planning of Itinerary (Domestic & International)
14
14
V
Handling of Guest Complaints, Enquiries & Requests
12
Total
68
HM 458
PRA. – FRONT OFFICE OPERATION (RESEARCH & PROJECT)
Unit
Course Contents
C (L, T, P) = 3 (0, 0, 6)
Hours
I
Application of Previous Pra. of all semester
14
II
V.I.P. handling, Dealing with over booking
14
III
Forecasting of Room availability
14
IV
Handling emergency situations
14
V
Role plays & case studies
12
Total
68
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
51
HM 459 PRA. - MANAGEMENT INFORMATION SYSTEM
Unit
I
II
III
IV
V
C (L, T, P) = 1 (0, 0, 1)
Course Contents
An Mgt. Information System Perspective:  Objectives
 Introduction
 Mgt. Information Systems
 Status of MIS in Organization
 Framework for understanding MIS
Mgt. of Information Resources & Control System:  Objectives
 Introduction
 Information, Organization and the System view
 Concept, Structure and MIS Growth
 Strategic Planning for MIS
 Role of MIS at Various Mgt. Levels
 Desirable Characteristics of MIS
 Information Requirements, Analysis & Critical success Factor (CSF) Method
Generation of Information: Modes & Forms
 Objectives
 Introduction
 Information: 
Needs & Concept

Differentiation from data, Knowledge, Intelligence etc.

Information & Communication

Characteristics of Information
 Generation of Information
 Modes of Information Generation
 Forms of Information
Information Technologies and Tourism:  Objectives
 Introduction
 Travel Ser. and Computers
 Tour Ser. and Computers
 Hotel Ser. and Computers
 Media: An Information Tool of Tourism
 Internet: Key to Future Tourism
Information Needs and its Economics:  Objectives
 Introduction
 Growing Need for Information
 Information Classification
 Information From Data: 
Data life cycle

Data processing method
 Information Economics: 
Cost of Information

Value of Information

Bias and Error

Value of Perfect Information
Total
HM 460
DISSERTATION
Hours
3
3
3
3
3
15
C (L, T, P) = 1 (0, 0, 1)
Note – The Dissertation will be submitted as per the Specialization option.
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
52
HS 111
Unit
EMPLOYABILITY SKILLS-I
C (L, T, P) = 3 (3, 0, 0)
Course Contents
Unit
1. Personality Development :-Personality Profile:  Personality and self-concept
 Elements of Personality
I
 Determinants of Personality
 Causes of Deranged Personality
 Personality Analysis
Personality Enrichment & Stress Mgt.:  Grooming
 Personal hygiene
Social and Business and dining Etiquettes
 Body Language-use and misuse
II
 Art of good Conversation
 Art of intelligent Listening
 Meaning
 Purpose
 Techniques
2. Hospitality English : - Communication & Listening on the Job:  Need purpose
 Nature
 Models
 Barriers to Communication overcoming the barriers
III
 Definition levels and types of the listening
 Listening barriers
 Guidelines for effective listening
 Listening computerization and note taking
Effective Speaking:  Restaurant and Hotel English
 Polite and effective enquiries and responses addressing a group
 Essential qualities of a good speaker
IV
 Audience analysis
 Defining the purpose of a speech
 Organizing the ideas
 Delivering the speech
3. French :- Intro.to the Languages, Self Intro.& Names:  Letters of alphabets and their pronunciation
 Distinction between vowels and consonant word and the use of different accent
 Presenting and introducing another person
 Greetings how to greet and reply to a greeting
 Conversation at the reception of a Hotel
V
 Conversation in the Restaurant
 Professions
 Countries and nationalities
 Fruits and vegetables
 Numbers and Gender of nouns and Adjectives
Total
Reference Books:1. You Can win – Shiv Khera
2. 8 Habits – Stephen’s Covey
3. I am OK You are OK – Thomas A. Harris
4. How to Succed at Interviews – Sudhir Andrews
Syllabus BHMCT 2014-15
Hours
GVSHM, SGVU, Jaipur
5
5
5
5
5
25
53
HS 112
EMPLOYABILITY SKILLS-II
C (L, T, P) = 3 (3, 0, 0)
Unit
Course Contents
1. Personality Development
Personality Development Strategies:  Communication Skills
 Presentation Skills
I
 Public Speaking
 Extempore Speaking
 Importance and art of –small talk- before serious business
Interpersonal Skills, Group Discussion & Telephone conversation:  Dealing with seniors, Colleagues, juniors, Customers, Suppliers, Contract Workers, Owners etc. at work
place
II
 Team behaviour, How a effectively conduct yourself during GD, Do’s and don’ts, Clarity of thoughts
and its expression
 Thumb rules, Voice modulation, Tone, Do’s & don’ts, Manners and accent
2. Communication
Non-verbal communication:  Definition, its importance, its inevitability Kinesics: body movements, facial expression. Posture, eyeIII
contact etc. Protemies: The communicative use of space. Paralanguage: Vocal Behaviour and its impact
on verbal communication. Communicative use of artifacts – furniture, plants, colours architects etc.
Speech improvement & Using the Telephone:  Pronunciation, stress accent importance of speech in hotels, common phonetic difficulties, Connective
IV
drills, exercises, Intro.to frequently used foreign sounds.
 The nature of telephone activity in the Hotel Industry. Three need for developing telephone skills.
3. French
 Numerical from 1 to 100, Time of the Day, Members of the family
 Hotel and Kitchen Personnel: V
 French terms and duties involved
 Various terms in kitchen procedure and the utensil used, Basic recipes
 International Terminology
Total
Hours
5
5
5
5
5
25
Reference Books:1. You Can win – Shiv Khera
2. 8 Habits – Stephen’s Covey
3. I am OK You are OK – Thomas A. Harris
4. How to Succed at Interviews – Sudhir Andrews
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
54
HS 211
Employability Skills
Unit
Cors. Contents
Listening Skills : Types of Listening (Theory & Definition)
 Tips for effective listening
I
 Listening to talks & presentation
 Listening to announcement (Transit & In Transit)
 Listening skills (How to improve listening skills)
Telephonic Skills:  Basic of Telephonic Conversation (Teleconference Handling)
 How to Handle Calls ( Telephone Manners )
II
 Leaving a message
 Basic Etiquettes
 Listening for Tone/ Mood & Attitude of the caller
Writing Skills :  Standard Business Letters
 Report writing
III
 Email drafting & ethics
 Preparing agenda & writing minutes of meeting
 Case writing & Documentation
Career Skills:  Applying for Job’
 Cover Letter
IV
 Resume & Effective profiling
 Interview
 Group Discussion
Soft Skills: Empathy
 Interpersonal & Intrapersonal skills
 Problem solving
V
 Reflecting thinking
 Critical Thinking
 Negotiation skills
Total
C (L, T, P) = 3 (3, 0, 0)
Hours
5
5
5
5
5
25
Reference Book:
1. Effective Telephone Skills: Thomas. J Farrell
2. Ace of Soft Skills: Gopalaswamy Ramesh, Mahadevan Ramesh
3. Writing tools: Roy Peter
4. Effective Listening Skills: Dennis Kratz
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
55
HS 212
EMPLOYABILITY SKILLS-IV
Unit
Cors. Contents
Attitude : Concept
 Significance
I
 Factor affecting attitude
 Positive & Negative
 Pros & Cons
Motivation:  Definition & Its Importance
 Theories (Maslow’s Need Theory & HERZBERG'S Theory)
II
 Motivational Factors
 How you Motivate yourself & others
 Advantages
Leadership Qualities :  Definition & Concepts
 Types of leader
III
 Leadership qualities
 Difference between managers & leaders
 Leadership traits, styles, attributes & principles
Goals & Objectives:  Definition
 Types of goals & objectives
IV
 Importance of goals
 Difference between goals & objectives
 Do’s & Don’ts
Performance Management: Definition
 How to improve performance
V
 Conducting performance review
 Providing feedback
 Identify source or Poor performance
Total
C (L, T, P) = 3 (3, 0, 0)
Hours
5
5
5
5
5
25
Reference Book:
1. The Power of Positive Thinking: Norman Vincent Peale
2. Motivation: Theory, Research, and Applications: L. Petri, John M. Govern
3. Performance Management: Robert Bacal
4. Transformational Leadership:Gary Vurnum
5. Goals and Objectives: Gary Vurnum
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
56
HS 312
Unit
EMPLOYABILITY SKILLS -VI
Cors. Contents
C (L, T, P) = 3 (3, 0, 0)
Hours
Presentation skills : Introduction
 Objectives
I
 Use humor to advantage
 Handling Audience
 Manage time
Stress Management:  Definition
 Level of stress
II
 Sign & symptoms of stress
 EUSTRESS & DISTRESS
 Handling stress
Effective Writing:  Prescriptive grammar, Editing, Spelling & Vocabulary
 Types of written communication
III
 Organizing your thoughts
 Tone
 Structuring paragraph & sentences
Time Management: Concept of time management
 Objectives & Principles
IV
 Benefits of time management
 Obstacles to effective time management
 How to use your waiting time
Conflict Management: Meaning
 Sources & types of conflict
V
 Causes & effect of conflict
 Blake and Mouton’s Conflict Grid
 Tips to manage conflict
Total
Reference Book:
Effective Time Management: John Adair
Resolving Everyday Conflict: Kevin Johnson, Ken Sande
The Stress Management Handbook: Lori A. Leyden-Rubenstein
Effective Presentation Skills: Steve Mandel
On Writing: Stephen King
Syllabus BHMCT 2014-15
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
57
HS 411
EMPLOYABILITY SKILLS - VII
Unit
Cors. Contents
Behavior
 Introduction
 Decision Making
I
 Dealing with embarrassment
 Self Management
 Theory X & Y
Emotional Intelligence
 Introduction
 Branches of Emotional intelligence
 Five domains
II
 Aspects
 How to reduce stress & panic
 Measurement & Traits
Body language
 Introduction & Importance
 Gestures
III
 Table Etiquettes & Manners
 Hand shake
 Reading of Body Language (Head to Toes)
Working Culture
 Ethics for work place
 Safe Environment
IV
 Creating an open culture
 Cross culture training
 Tools for enhance working culture
Public Relation Management
 Introduction & Scope
 Methods & Tools
V
 Public Speaking
 Networking
 Answering a complaint
Total
C (L, T, P) = 3 (3, 0, 0)
Hours
5
5
5
5
5
25
Organizations: behavior, structure, processes: McGraw Hil
Safety & Health at work: ILO-CIS
Public Relation Management: Carter McNamara
The Definitive Book of Body Language: Allan Pease
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
58
HS 412
EMPLOYABILITY SKILLS-VIII
Unit
Cors. Contents
Interview
 Introduction
 Types of interview
I
 Skills & Techniques
 50 common interview question
 Practical (Demo)
Art of Salesmanship
 Showmanship
 Aspects of salesmanship
II
 Snowball effect & Types of customer
 Up-selling & suggestive selling
 Practical (Demo)
MICE
 Meetings
 Incentive
III
 Conference
 Events
 Importance of MICE in global market
Critical Thinking
 Introduction
 Objectives
IV
 PERT & CPM
 Handling situation
 Practical
SWOT Analysis
 Strength
 Weakness
V
 Opportunity
 Threats
 Importance of SWOT
Total
Reference Book:
Critical Thinking: Richard Paul
The Interview Rehearsal Book: Deb Gottesman
Marketing Management: Philip Kotler
Syllabus BHMCT 2014-15
C (L, T, P) = 3 (3, 0, 0)
Hours
5
5
5
5
5
25
GVSHM, SGVU, Jaipur
59
ES102
ENVIRONMENTAL STUDIES
C (L, T, P) = 2 (2, 0, 0)
Unit
Contents of the Course
Hours
s
I
Man & Environment: Definition of Environment & its various components. Ecosystem concepts. Dependence of
6
Man on nature for its various various needs. Human population growth & its impacts on environment.
Environment & human health. Environmental concerns including climate change, Global warming, Acid Rain,
Ozone layer Depletion etc. Environmental ethics. Traditional ways of utilising various components of
environment. Sustainable developments.
II
Natural Resources: Forest resources, Mining , Dams & their effects on forests & tribal people. Water resources6
over utilization of water, floods, droughts and conflicts over water resources. Mineral Resources- Use of various
minerals for Human welfare & environmental effects of mining. Food resources -World food problem. Impacts of
changing Agriculture practices on Environment. Energy Resources-Renewable and non renewable energy
Resources & exploration of alternative energy sources. Land Resources- land degradation, soil erosion,
desertification & soil contamination.
III
Ecosystems: Structure & function, energy flow, food chains, food webs, Ecological pyramids. Basics of forest
6
grasslands, desert & aquatic ecosystem (Ponds, Streams, Lakes, Rivers, Oceans & Estuaries)
IV
Biological Diversity: Genetic, species & ecosystem diversity, Values of Biodiversity, Global, National & Local
6
Biodiversity. Hot-spots of Biodiversity, threat to biodiversity. Endangered & endemic species of India.
Conservation of biodiversity in situ & ex-situ
V
Environment pollution: Causes, effects & control of- Air pollution, Water pollution, Soil pollution, Noise
6
Pollution, Thermal pollution & Nuclear Hazards. Solid wastes & their Management. Disaster Management-Flood,
Drought, Earthquake, Land slides etc.
Total
30
References
1. Agarwal KC, 2001. Environmental Biology, Nidi Publishers Ltd. Bikaner.
2. Bharucha Erach, 2003. The Biodiversity of India, Mapin Publishing Pvt. Ltd, Ahmedabad – 380013, India. Email:
mapin@icenet.net
3. Brunner RC, 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480pgs.
4. Clark RS, Marine Pollution, Clanderson Press, Oxofrd (TB).
5. Cunningham WP, Cooper TH, Gorhani E & Hepworth MT, 2001. Environmental Encyclopaedia, Jaico Publishing House,
Mumbai, 1196pgs.
6. De AK, Environmental Chemistry, Wiley Eastern Ltd.
7. Down to Earth, Center for Science and Environment (R)
8. Gleick HP, 1993. Water in Crisis, Pacific Institute for Studies in Development, Environment and Security. Stockholm
Environmental Institute, Oxford University Press, 473pgs.
9. Hawkins RE, Encyclopedia of Indian Natural History, Bombay Natural History Society, Bombay (R)
10. Heywood VH, and Watson RT, 1995. global Biodiversity Assessment. Cambridge University Press 1140pgs.
11. Jadhav H and Bhosale VM, 1995. Environmental Protection and Laws. Himalaya Publishing House, Delhi 284pgs.
12. Mckinney ML and Schoch RM, 1996. Environmental Science Systems and Solutions. Web enhanced edition, 639pgs.
13. Mhaskar AK, Matter Hazardous, Techno-Science Publications (TB)
14. Miller TG, Jr. Environmental Science, Wadsworth Publishing CO. (TB)
15. Odum EP, 1971. Fundamentals of Ecology. WB Saunders Co. USA, 574pgs
Syllabus BHMCT 2014-15
GVSHM, SGVU, Jaipur
60