B. Sc. HMCT
COMPLETE
SYLLABUS
2011-14
BACHELOR
OF
SCIENCES
IN
HOTEL MANAGEMENT
&
CATERING
TECHNOLOGY
BHM-101
Introduction to Hospitality & Tourism Industry
L T P C
2 - 2 3
Unit-1
Introduction to Tourism, Hospitality & Hotel Industry
 Definition, meaning, Growth & Development of Tourism
 Basis of Origin of Tourism
 Tourism and its importance
Unit-2
Infrastructure of Tourism
 Accommodation
 Transportation
 Other facilities & Supporting Services
Unit-3
Impacts of Tourism
 Economic Impacts of Tourism
 Social & Cultural Impact
 Environmental & Ecological Effect
Unit-4
Hospitality
 Origin& Development Of Hospitality Industry
 History of Hotels – Taj, Oberoi’s, ITC, Leela, Carlson’s, Hilton, Marriott, Hyatt, others
 Development & Growth in India
 History & development of fast foods. Mc. Donald’s, KFC, Dominos, Pizza hut
Unit-5
Hotels
 Hotel Business
 Hotel Services
 Various dept., sub dept., sections
Unit-6
Classification of Hotels
 Size
 Location
 Star Classification
 Ownership basis
 Food Plans
 Use of Abbreviations, Symbols & Signs
Unit-7
Layout of Front Office Department
 Sections and Layout of FO
 Identification of Furniture &equipment’s used in FO
 FO Terminology
1
Unit-8
Types of Rooms
 Single
 Double
 Twin
 Suites
 Others
Unit-9
Organization
 Function areas
 Front office hierarchy
 Duties and responsibilities / Job Description / Job Specification of FO Staff
 Personality traits
 House Rules
Introduction to Hospitality & Tourism Industry (Practical)
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Appraisal Of Front Office Equipment And Furniture
Rack, Front Desk Counter And Bell Desk
Filling Up Of Various Performa’s
Welcoming Of Guests
Telephone Handling- To include (taking reservations, transferring calls, putting a call on
hold, etc.)
Situation Handling- Including Case Studies and Group Discussions:
- Taking reservations,
- handling guest queries,
- giving information to guests,
- handling demanding guests,
- guests arriving with less luggage,
- guests paying in cash,
- guests paying in credit card,
- guests with requests for foreign currency exchange,
- Complaint management.
Role Plays: Include standard phrases to be used (getting acquainted with the technical
terms)
Reservations
Arrivals
Check- in
Check out
Luggage Handlings
Message And Mail Handling
(adding messages, traces and locators)
Paging
2
BHM 102
Introduction to Basic Food Production
L T P C
2 - 4 4
Unit-1
Introduction to Cookery
 Culinary History
 Origin of modern cookery
 Modern development in equipment’s& technology
Unit-2
Hierarchy Area of Department and Kitchen
 Classical Brigade
 Modern staffing in various category hotels
 Roles of executive chef
 Duties and responsibilities of various chefs
 Attitudes and behavior in the kitchen
 Personal hygiene
 Uniforms & protective clothing
 Co-operation with other departments
 French Terms related to F&B Prod. Staff
Unit-3
Kitchen Organizations and Layout
 General layout of the kitchen in various organizations
 Layout of receiving areas
 Layout of service and wash up
Unit-4
Aims & Objects of Cooking Food
 Aims and objectives of cooking food
 Various textures
 Various consistencies
 Techniques used in pre-preparation
 Techniques used in preparation
 Fuel- use & related advantages & disadvantages of
Gas, Charcoal, Electricity, Energy conservation & Necessary safety precautions
Unit-5
Methods of Cooking Food
 Roasting
 Grilling
 Frying
 Baking
 Broiling
 Poaching
 Boiling
 Simmering
 Stewing
 Braising
 Steaming
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Conduction
Convection
Radiation
 Principles of each of the above
 Care and precautions to be taken
 Selection of food for each type of cooking
Unit-6
Classification of Raw Material
 Foundation of material
 Salt
 Liquids
 Flavors
 Seasonings
Unit-7
Kitchen Equipment
 Introduction to different equipment’s
 Cooking equipment’s
 Processing equipment’s
 Holding & Storage equipment
 Measuring devices
 Knives, hand tools & Small equipment’s
 Care & Maintenance of Equipment
Unit-8
Basic Principles of Food Production – 1
i) Vegetable and Fruit Cookery
 Introduction – classification of vegetables
 Pigments and color changes
 Cuts of vegetables
 Classification of fruits
 Uses of fruit in cookery
ii) Stocks
 Definition of stock
 Types of stock
 Preparation of stock
 Recipes
 Storage of stocks
 Uses of stocks
 Care and precautions
Unit-9
Egg Cookery
 Introduction to egg cookery
 Structure of an egg
 Selection of egg
 Uses of egg in cookery
 Egg Preparations
4
Unit-10
Culinary Terms
 List of culinary (common and basic) terms
 30 Western & 30 Indian Culinary Terminology
 Explanation with examples
Unit-11
Commodities:
i) Shortenings (Fats & Oils)
 Role of Shortenings
 Varieties of Shortenings
 Advantages and Disadvantages of using various Shortenings
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ii) Raising Agents
Classification of Raising Agents
Role of Raising Agents
Actions and Reactions
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iii) Thickening Agents
Classification of thickening agents
Role of Thickening agents
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iv) Sugar
Importance of Sugar
Types of Sugar
Cooking of Sugar – various
Contemporary & Proprietary
v) Coloring agents & Souring Agents
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vi) Milk
Introduction
Processing of Milk
Pasteurization – Homogenization
Types of Milk – Skimmed and Condensed
Nutritive Value
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vii) Cream
Introduction
Processing of Cream
Types of Cream
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viii) Cheese
Uses of Cheese in cooking
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ix) Butter
Introduction
Processing of Butter
Types of Butter
5
Unit-12
Sauces
 Introduction
 Roux and their types & uses
 Classification of Sauces
 Recipes of mother sauces with five derivatives each
 Storage & precautions
Introduction to Basic Food Production (Practical)
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Equipment’s- Identification,Description, Uses And Handling
Hygiene-Kitchen Etiquettes’,
Practices And Knife Handling
Safety And Security In Kitchen
Care And Cleaning Of Equipment’s
Classification Of Vegetables
Cuts- Julienne, Jardinière, Macedoines, Brunoise, Payssane, Mignonette, Dices, Cubes,
Shred, Mirepoix
Preparation Of Salad Dressings
Identification And Selection Of Ingredients-Qualitative And Quantitative Measures
Basic Cooking Methods And Preparations
Blanching Of Tomatoes And Capsicum
Preparation Of Concasse
Boiling (Potatoes Beans and Cauliflower Etc.)
Frying (Deep Frying, Shallow Frying, Sautéing)
o Aubergines, Potatoes Etc.
Braising- Onion, Leeks, Cabbage
Starch Cooking (Rice, Pasta, Potatoes)
Stocks- Types Of Stocks (White And Brown)
o Fish Stock
o Emergency Stock
o Fungi Stock
Basic Mother Sauces
o Béchamel
o Espagnole
o Veloutes
o Hollandaise
o Mayonnaise
o Tomato
Egg Cookery- Preparation Of Egg Dishes
o Boiled (Soft And Hard)
o Fried (Single Fried, Sunny Side Up, Double Fried)
o Poaches
o Scrambled
o Omelets (Plain , Stuffed, Spanish)
o En Cocotte (Eggs Benedict)
6
BHM 103
Introduction to Basic Food & Beverage
L T P C
2 - 4 4
Unit-1
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Unit-2
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Unit-3
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Unit-4
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The Hotel & Catering Industry
Role of Catering establishment in the travel/tourism industry
Classification of commercial, residential/non-residential
Types of Catering Establishments and its scope Industrial/Institutional/transport such as
Air/Rail/Road/Sea etc.
Philanthropic Institutions like Orphanages, Handicapped Children’s Home, Homes for
aged, Destitute Women’s Home
Structure of the catering Industry- a brief description of each.
Departmental Organization& Staffing
Organization of F&B department of hotel.
Principal staff of various types of F&B Operations
Duties & responsibilities of F&B Staff
Attributes of a waiter
French Terms related to F&B Staff
Food Service Areas (F&B Outlets)
Specialty Restaurants
Coffee Shop
Cafeteria
Fast food (Quick Service Restaurants)
Grill Room
Banquets
Bar
Vending Machines
Introduction to F&B Auxiliary Departments
Pantry
Silver Room / Store Room
Kitchen Stewarding / Dish Washing
Equipment in auxiliary departments in F&B service areas
Decoration & Lighting equipment’s
Linen, Chinaware, Tableware( Flat & Hollow ware), Glassware
7
Unit-5
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Unit 6
Interdepartmental Relationships
Kitchen
Housekeeping
Front Office
Engineering
Purchase
Stores
HR
Classification of Beverages (Non Alcoholic & Alcoholic)
Classification of Non-Alcoholic Beverages (Nourishing, Stimulating & Refreshing Beverages)
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Tea-Origin, Manufacturing, Types of Brands
Coffee- Origin, Manufacturing, Types of Brands
Juices & Soft Drinks
Cocoa & Malted Beverages- Origin, Manufacturing, Types of Brands
Introduction to Basic Food & Beverage (Practical)
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Food Service Areas – Induction And Profile Of The Areas
Auxiliary F & B Service Areas - Induction And Profile Of The Areas
Familiarization Of F & B Service Equipment’s
Care And Maintenance Of F & B Service Equipment’s:
o Cleaning, Polishing Of EPNS Items By  Plate Powder Method
 Polivit Method
 Silver – Dip Method
 Burnishing Method
Basic Technical Skills/ Tasks To Be Performed:
o Holding Service Spoon & Fork
o Carrying A Tray/ Salver
o Laying A Table Cloth
o Changing A Dirty Table Cloth During Service
o Placing Meal Plates & Clearing Soiled Plates
o Stocking Sideboards
o Service Of Water
o Using Service Plate & Crumbing Down
o Napkin Folds
o Changing Dirty Ash –Trays
o Cleaning & Polishing Glassware
Tea - Preparation And Service
Coffee - Preparation And Service
Juices And Soft Drinks - Preparation And Service
Mock tail
Juices And Soft Drinks
8
BHM 104
Basic Housekeeping
L T P C
2 - 2 3
Unit- 1
The Role of Housekeeping In Hospitality Operation
 Role Of Housekeeping In Guest Satisfaction And Repeat Business
 Housekeeping in other Institutions
Unit-2
Organization of Housekeeping Department
 Hierarchy in small,medium,large and chain hotels
 Identifying housekeeping responsibilities
 Personality traits of housekeeping management personnel
 Duties and responsibilities of housekeeping staff
 Layout of the housekeeping department
Unit-3
Cleaning Organization
 Principles of cleaning, hygiene and safety factors in cleaning
 Methods of organizing cleaning
 Cleaning equipment’s & agents- Classification & Selection of equipment & agents. Use
and care of equipment & agents.
 Frequency of cleaning daily, periodic, special
 Design features that simplify cleaning
Unit-4
Composition, Care and Cleaning Of Different Surfaces
 Metals
 Glass
 Leather,leatherites,rexines
 Plastic
 Ceramics
 Wood
 Wall finishes
 Floor finishes
Unit- 5
Inter Departmental Relationship
 With Front office
 With Maintenance
 With Security
 With Stores
 With Accounts
 With HR
 With F&B Service
Unit-6
Types of Beds & Mattresses
9
Basic Housekeeping (Practical)
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Sample Layout of Guest Room
o Single room
o Double room
o Twin room
o Suite
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Guest Room Supplies and position
o Standard room
o Suite
o VIP room special amenities
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Cleaning Equipment’s (Manual & Mechanical)
o Familiarization
o Different parts
o Function
o Care and maintenance
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Cleaning Agents
o Familiarization
o Function
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Cleaning Of Different Surfaces:
Wood, Floor, Wall, Glass, Brass, Silver Surfaces
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Public Area Cleaning
o Staircases
o Chandelier
o F & B Outlets
o Elevator
o Shopping Arcades
o Lobby
o Swimming Pool
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Work Cards
Sweeping, Mopping, Glass cleaning, Scrubbing, Dusting
BHM 105
Introduction to Basic Accounts
L T P C
2 - - 2
Unit- 1
Introduction to accounting
 Meaning and definition
 Types and classification
 Principles of accounting
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Systems of accounting
Generally accepted accounting principles(gap)
Unit-2
Primary books (journal)
 Meaning and definition
 Format of journal
 Rules of debit and credit
 Opening entry, simple and compound entries
 Practical’s
Secondary book (ledger)
 Meaning and uses
 Formats
 Posting
 Practical’s
Subsidiary books
 Need and use
 Classification
 Purchase book
 Sales book
 Purchase returns
 Sales returns
 Journal proper
Unit-3
Cash book
 Meaning
 Advantages
 Simple, double and three column
 Petty cash book with imprest system (simple and tabular forms)
 Practical’s
BHM 106
Introduction to Basics of Computer
L T P C
2 - 2 3
Unit-1
Introduction to Computers
What is a computer, Block Diagram, Components of a Computer system, generation of
computers, programming languages, generation of languages, storage devices, floppy
disks, CD-ROM’s.
Unit-2
Operating Systems
Introduction, functions, types, components, Case Studies-DOS, Windows.
Unit-3
Introduction to DBMS
Data, Data types, Advantages, Introduction to FOXPRO, creating a database, searching,
sorting, Indexing writing simple Programmes, overview of MS- Access.
11
Unit-4
Word Processing, Spreadsheets & Presentations
What is word processing, Features of MS Word, Editing Commands & Mail merge
What is a Spreadsheet, Features, Formulas & Functions, if Statement, preparing sample
worksheets, different graphs, Features of POWERPOINT, Preparing a presentation,
Preparing an Organizational Chart
Unit-5
Introduction To Internet
What is Internet, Network, Network of Networks, www, search engines, e-mail, websites,
Introduction to e-commerce.
Unit-6
Networks-Theory Network Topology
Types of networks
 LAN
 MAN
 WAN
Introduction to Basics of Computer (Practical)
BHM 107
Business Communications
L T P C
2 - - 2
Unit-1
Business communication
 Need
 Purpose
 Nature
 Models
 Barriers to communication
 overcoming the barriers
Unit-2
Listening
 Definition
 Levels and types of listening
 Listening barriers
 Guidelines for effective listening
 Listening computerization and note taking
Unit-3
Effective speaking
 Restaurant and hotel English
 Polite and effective enquiries and responses
 Addressing a group
 Essential qualities of a good speaker
 Audience analysis
 Defining the purpose of speech ,organizing the ideas and delivering the Speech
12
Unit-4
Non-verbal communications
 Definition, its importance and its inevitability
 Kinesics: body movements, facial expression, posture, eye contact etc.
 Protemies: the communication use of space
 Paralanguage: vocal behavior and its impact on verbal communication
 Communicative use of artifacts-furniture, plants, colors, architects Etc.
Unit-5
Speech improvements
 Pronunciation, stress accent
 Importance of speech in hotels
 Common phonetic difficulties
 Connective drill exercises
 Introduction to frequently used foreign sounds
II SEMESTER
BHM 111
Food Production – I
L T P C
2 - 8 6
Unit-1
Soups
 Classification of soups with examples
 Basic recipe of Consommé with 10 garnishes
 Basic recipes with menu examples
 Broths
 Bouillon
 Puree
 Cream
 Veloutes
 Chowder
 Bisque, etc
 Garnishes and accompaniments
 International soups
Unit-2
Meat Cookery
 Introduction to meat cookery
 Cuts of beef and veal
 Cuts of lamb and mutton
 Cuts of pork
 Variety meats (offal’s)
 Poultry and game(With menu examples of each)
 Effect of heat on meat
Fish cookery
 Introduction to fish cookery
 Classification of fish with examples
Unit-3
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Cuts of fish with menu examples
Selection of fish and shellfish
Cooking of fish (effect of heat)
Unit-4
Rice, Pasta Cereals and Pulses
 Introduction
 Classification and identification
 Cooking of Rice, Pasta and other Cereals
 Varieties of Rice, Pasta and other Cereals
 Manufacturing and recipe of Pasta
Unit-5
Pastry
 Short crust pastry
 Laminated
 Choux
 Hot water/ rough pastry
 Recipes and methods of preparation
 Differences
 Uses of each pastry
 Care to be taken while preparing a pastry
 Role of each ingredient
 Temperature of baking pastry
Simple breads
 Principles of bread making
 Simple yeast breads
 Role of each ingredient in bread making
 Baking temperature and its importance
Pastry creams
 Basic pastry creams
 Uses in confectionery
 Preparation and care in production
Unit-6
Unit-7
Flour
 Structure of wheat
 Types of wheat
 Types of flour
 Processing of wheat – flour
 Uses of flour in food production
 Cooking of flour (Starch)
Basic Commodities
Milk
 Introduction
 Processing of milk
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 Pasteurization – Homogenous
 Types of milk – Skimmed and Condensed
 Nutritive value
Cream
 Introduction
 Processing of cream
 Types of cream
Cheese
 Uses of cheese in cooking
Butter
 Introduction
 Processing of butter
 Types of butter
Unit-8
Basic Indian Cookery
 Condiments and spices
 Introduction to Indian food
 Spices used in Indian cookery
 Role of spices in Indian cookery
 Indian equivalent of spices (names)
 Masalas
 Blending of spices
 Different Masalas used in Indian cookery (Wet and Dry Masalas)
 Composition of different Masalas
 Varieties of Masalas available in regional areas
 Special Masalas blends
Food Production – I (Practical)
Menu 1
1. Mushroom soup
2. Cheese shashlik
3. Grilled vegetables
4. Fruit custard
Menu 2
1. Minestrone soup.
2. Salade Russe
3. Ratatouille
4. Caramel custard
Menu 3
1.Consomme celestine
2. Waldroff salad
3. Pommes a la roti
4. Albert pudding
15
Menu 4
1. Cream of Spinach Soup
2. Tossed fruit salad
3. Pommes de terre frits
4.Christmas pudding
Menu 5
1.Cream of Tomato soup
2.Vegetable au gratin
3.Pommes layonnaise
4.Bread & butter pudding
Meat
- Identification, selection and processing of meat.
- Preparation of Basic cuts – Lamb and Pork chops, tornado, Fillet, etc.
Fish
- Identification and selection
- Cuts and folds of fish
- Fish dishes – Colbert, meuniére, poached, grilled, etc.
Indian Menu 1
1.
Dal tadka
2.
Kadhai paneer
3.
Boiled rice
4.
Tawa roti
5.
Rice kheer
Indian Menu 2
1.
Aloo jeera
2.
Dal arhar
3.
Veg pulao
4.
Tikona paratha
5.
Gajar ka halwa
Indian Menu 3
1.
Gajjar mutter
2.
Rajmah masala
3.
Shahi paneer
4.
Zeera pulao
5.
Seviyan
Part 2-Bakery & patisserie
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Bread Loaf
Dinner Rolls
French Breads
Garlic Bread
Fruit Bun
Pav
Bread Sticks
Focaccia
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BHM 112
Veg patties
Cheese Straws
Cream Rolls
Palmiers
Fruit Muffin
Cup Cake
Brownies
Baba au Rum
Fruit Tart
Apple pie
Mocha Tort
Black forest
Chocolate cake
Genoese sponge
Pita Bread
Pizza
Burger Bun
Lavash
Butter cookies
Jam cookies
Naan Khatai
Chocolate cookies
Danish pastry
Croissant
Fruit Cake Cookies
Whole Wheat Puff
Eclairs
Swiss Roll
Caramel Custard
Bread and Butter Pudding
Food & Beverage Service – I
L T P C
2 - 2 3
Unit-1
Preparation for Service
 Organizing Mise-en-scene
 Organizing Mise-en-place
 Receiving the Guest
 Do’s &Don’ts in a restaurant
 Side table & its use during service
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Types of Food Service
Silver Service
Pre-plated Service
Cafeteria Service
17
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Room Service
Buffet Service
Gueridon Service
Lounge Service
Unit-2
Meals & Menu Planning
 Origin of Menu
 Objectives of Menu Planning
 Types of Menu
 Courses of French Classical Menu
 Sequence
 Examples from each course
 Cover of each course
 Accompaniments
 French names of classical dishes
 Types of Meals
 Early Morning Tea
 Breakfast (English, American, Continental Indian)
 Brunch
 Lunch
 Afternoon / High tea
 Dinner
 Supper
Unit-3
Sale & Control System
 KOT/Bill Control System (Manual)
 Triplicate Checking System
 Duplicate Checking System
 Single Order Sheet
 Quick Service Menu & Customer Bill
 Making Bill
 Cash Handling equipment
 Record keeping (Restaurant Cashier)
Unit-4
Tobacco
 History
 Processing for cigarettes, pipe tobacco & cigars
 Cigarettes- Types & brand names
 Pipe Tobacco- Types & Brand Names
 Cigars- shapes, size, colors& Brand names
 Care & Storage of cigarettes & cigars
Unit-5
Cheese
 Introduction and Types
18
Food & Beverage Service – I (Practical)
Table Lay – Up and Service:
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A ’la Carte Cover
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Table D’ Hôte Cover
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English Breakfast Cover
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American Breakfast Cover
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Continental Breakfast Cover
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Indian Breakfast Cover
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Afternoon Tea Cover
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High Tea Cover
Service Of Cheese And Salads
Tray/ Trolley Set Up:
• Room Service Tray Set Up
• Room Service Trolley Set Up
Opening, Closing and Operating Duties Of Food And Beverage Outlet
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Procedure for Service Of A Meal
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Taking Guest Reservations
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Receiving And Seating Of Guests
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Order Taking, Recording & Processing
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Sequence Of Service
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Presenting And Encashing Of Bill
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Presenting & Collecting Guest Comment Cards
• Seeing Off The Guests
• Handling Guest Complaints
• Telephone Manners
• Dinning And Service Etiquettes
Special Food Service – (Cover, Accompaniments And Service)
Classical Hors D’ Œuvres:
• Oysters
• Snails
• Caviar
• Melon
• Smoked Salmon
• Grapefruit
• Pate De Foie Gras
• Asparagus
• Cheese
• Dessert
19
BHM 113
Front Office Operation – I
L T P C
2 - 2 3
Unit-1
Tariff Structure
 Basis Of Charging
 Plans, Competition, Customers Profile, Standards Of Service And Amenities
 Hubbart Formula
 Different Types Of Tariffs
 Rack Rate , Discounted Rates For Corporates, Airlines, Group And Travel
Unit-2
Reservations
 Importance, modes, channels and sources
 Types (tentative, confirmed, guaranteed)
 Systems (non-automatic, semi-automatic, fully automatic)
 Cancellations, amendments, overbooking, reservation charts, racks and
records.
 Stages of guest contacts – advance room reservation, reservation section
 Finding room availability – reservation MAP, ALC, Whitney system
Unit-3
Registration Process
 Different types of cards and vouchers
 Guest registration, Guest History card, Information – rack, mail, key rack,
Reservation form, Guest folio, Cash receipt voucher, Allowance voucher, Paid
out voucher, Lobby control sheet,
 Local telephone call voucher, Long distance telephone call voucher
Unit-4
Arrivals
 Preparing for guest Arrival
 Receiving of guests, Pre – Registration, Registration (non-automatic, semiautomatic, fully automatic), Relevant records of FITs, Groups, Air crews, VIPs
and dealing with walk – ins, Handling guest valuables
Unit-5
Front Office procedures for dealing with Emergencies
 Fire in the hotel, Death in the hotel, Accidents, Drunken guest, Theft, Vandalism,
Damage to property by the guest
Unit-6
Front Office and Guest Handling
 Guest Cycle, Bell Desk activities
 Pre arrival, Arrival, During Guest Stay Departure After Departure
Unit-7
Room Selling Techniques
Up Selling, Discounts
Unit-8
Front Office Co-Ordination with Other Departments of the Hotel
20
Unit-9
During the Stay Activities
 Information Services, Message And Mail Handling
 Key Handling, Room Selling Technique.
Front Office Operation – I (Practical)


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Hot Function Keys
Creating And Updating Guest Profiles
Make Fit Reservation, Send Confirmation Letters, Printing Registration Cards,
Make An Add-On Reservation,
Amend A Reservation, Cancel A Reservation With Deposit And Without Deposit,
Log Onto Cashier Code, Process A Reservation Deposit,
Pre-Register A Guest, Put Message And Locator For A Guest, Put Trace For A Guest,
Check In A Reserved Guest, Check In Day Use,
Maintain Guest History, issue A New Key, Verify A Key, Cancel A Key, Issue A
Duplicate Key, Extend A Key, Programme Keys Continuously, Re Programme Keys,
Programme One Key For Two Rooms
BHM 114
Housekeeping Operations – I
L T P C
2 - 2 3
Unit-1
Unit-2
Unit-3
Use of Computers in Housekeeping Department
Cleaning Procedure and Frequency schedules
Guest Room
- Prepare to clean
- Clean the guest room (bed making)
- Replenishment of supplies and linen
- Inspection
- Deep cleaning
- Second service
- Turn down service
Public Area
- Lobby, Lounge, corridors, pool area, health clubs, F & B outlets, office areas
Back of the house areas
- Work routine and associated problems like high traffic, etc.
Special Cleaning Procedures
- Daily, weekly, fortnightly, and monthly cleaning
- Routine, spring, deep cleaning
21
Unit-4
Floor Operations
-
Unit-5
Unit-6
Rules in the guest floor
Key handling procedures – types of keys(grand master, floor master, sub
master, emergency keys, room keys, office and store keys) computerized key
cards, key control register – issuing, return , change of lock, key belts, etc.
Cleaning of different types of floor surfaces
Special services – baby-sitting, second service, freshen up service, valet service
Briefing and Scheduling Of Staff
Knowledge of rooms, occupancy reports, maid’s cart, records maintained by HK
control desk and lost and found
Pest Control
- Areas of infestations
- Preventive measures and control measures
Housekeeping Operations – I (Practical)
•
•
•
•
•
•
Maid’s trolley contents
Guest Room Cleaning
- Cleaning Of A Vacant Room
- Cleaning Of Arrival Room
- Cleaning Of An Occupied Room
- Cleaning Of A Departure Room
Bed Making
- Day Bed
- Night Bed
Guest Room Inspection
Minibar Management
- Issue
- Stock taking
- Checking expiry date
Records
- Room occupancy report
- Checklist
- Floor register
- Work / maintenance order
- Lost and found
- Maid’s report
- Housekeeper’s report
- Log book
- Guest special request register
- Record of special cleaning
- Call register
- VIP list
- Floor linen register
22
•
•
Familiarizing With Different Types of Rooms, Facilities and Surfaces
- Twin/ double
- Suite
- Conference, etc.
Guest Handling
- Guest requests and guest complaints
Hotel Accounting – I
BHM 115
L T P C
2 - - 2
Unit-1
Bank reconciliation statement
 Meaning
 Reasons for difference in pass book and cash book balances
 Preparation of bank reconciliation statement
 No practical’s
Unit-2
Trial Balance
 Meaning
 Methods
 Advantages
 Limitations
 Practical’s
Unit-3
Final Accounts
 Meaning
 Procedure for preparation of final accounts
 Difference between trading accounts, profit &loss accounts and Balance sheet
 Adjustments (only four)
 Closing stock
 Pre-paid expenses
 Outstanding expenses
 Depreciation
Unit-4
Capital and revenue expenditure
 Meaning
 Definition of capital and revenue expenditure
BHM 116
Food Science & Nutrition
L T P C
2 - - 2
Unit-1
Definition of health, nutrition, and nutrients.
 Importance of food in maintaining good health.
Unit-2
Carbohydrates:
 Introduction,
 classification,
 Dietary sources,
 Functions,
23




significance of dietary fiber,
gelation,
retrogradation,
Dextrinization.
Unit-3
Proteins
 Introduction,
 classification,
 sources,
 functions,
 basic structure,
 effects of heat,
 functional properties of specific protein rich foods,
 commercial uses of proteins.
Unit-4
Lipids
 Introduction,
 classification (saturated and unsaturated fats),
 sources,
 functions,
 significance,
 cholesterol (source and concept of dietary and blood cholesterol),
 antioxidants,
 refining,
 winterization,
 Hydrogenation of Oils,
 Commercial uses of fats (shortening).
Unit-5
Vitamins
 Introduction,
 classification,
 food sources,
 function and significance,
 Effects of cooking on vitamins
Minerals
 Definition and classification(major and minor),
 food sources,
 functions and significance of calcium, Iron, sodium, iodine and fluorine
Unit-6
Unit-7
Energy
 Introduction,
 sources,
 forms,
 units of measurement,
 energy value of food,
24
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




Unit-8
energy need of body,
BMR,
SDA,
physical activity,
energy balance,
modifying energy content of meals.
Water
 Introduction,
 sources,
 functions,
 water balance.
III SEMESTER
BHM 201
Food Production – II
L T P C
2 - 8 6
Unit-1
Basic Indian Cookery
i) Condiments & Spices
 Introduction to Indian food
 Spices used in Indian cookery
 Role of spices in Indian cookery
 Indian equivalent of spices (names)
ii) Masalas
 Blending of spices
 Different masalas used in Indian cookery
• Wet masalas
• Dry masalas
 Composition of different masalas
 Varieties of masalas available in regional areas
 Special masala blends
Unit-2
Indian Regional Cuisines
 Introduction to Indian Regional Cuisine
 Heritage of Indian cuisine.
 Factors that affect eating habits in different parts of the country.
 Differentiation of regional cuisine (South India, Gujarat, Maharashtra,
Bengal, Rajasthan, Hyderabad, Awadhi, Mughlai & Goa)
 Historical back ground, Culture & Festivals
 Geographic Location
 Raw material/Staple Diet
 Equipment
 Special Dishes
25
Unit-3
Unit-4
Unit-5
Unit-6
Rice, Pasta, Cereals & Pulses
 Introduction
 Classification and identification
 Cooking of rice, cereals and pulses
 Varieties of rice, pasta and other cereals
 Manufacturing & Recipes of Pasta
Pastry
 Short crust
 Laminated
 Choux
 Hot water/Rough puff
• Recipes and methods of preparation
• Differences
• Uses of each pastry
• Care to be taken while preparing pastry
• Role of each ingredient
• Temperature of baking pastry
Pastry Creams
 Basic pastry creams
 Uses in confectionery
 Preparation and care in production

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




Equipment
Equipment required for mass/volume feeding
Heat and cold generating equipment
Care and maintenance of this equipment
Modern development in equipment manufacture
Menu Planning
Basic principles of menu planning –recapitulation, Types of Menus, Factors affecting
Menu Planning, Points Observed while compiling Menu, Menu Merchandising.
Points to consider in menu planning for various feeding outlets such as
School/college students
Industrial Canteen
Airlines
Sea ways
Railways
Hospitals
Outdoor parties
Function Catering
Service for Philanthropic Institutions
Culinary Terms (Min.30 Each Indian & Western)
26
Food Production – II (Practical)
Menu 1
1. Baigan Ka Bharta
2. Dal Panchratni
3. Peas Pulao
4. Gobhi Paratha
5. Kheer
Menu 2
1. Chaach
2. Vagharelo Bhaat
3. Khatti Moong
4. Jodhpuri paratha
5. Shrikhand
Menu 3
1. Dal Shorba
2. Kashmiri Dum Aloo
3. Dal Maharani
4. Kashmiri Pulao
5. Palak raita
Menu 4
1. Jhaal Moori
2. Chollar Dal
3. Aloo Bhaji
4. Luchi
5. Rasgulla
Menu 5
1. Tomato Rasam
2. Lemon Rice
3. Idli
4. Sambhar
5. Mysore Pak
Menu 6
1. Dahi Shorba
2. Gatte Ki Sabji
3. Dal Baati
4. Jeera Pulao
5. Churma Ladoo
Menu 7
1. Mix Vegetable Poriyal
2. Bendakaya Pachadi
3. Vaangi Bhaath
4. Paruppu Payasam
27
Menu 8
1. Lahsun ki tikki
2. Subz biryani
3. Mash ki dal
4. Muzaffar
Menu 9
1. Navratan Korma
2. Shahi Kaju Aloo
3. Mughlai Subz Biryani
4. Sheer Korma
Menu 10
1. Tomato Rasam
2. Chettinad Style Vegetable
3. Avial
4. Coconut Rice
5. Malabar Paratha
Menu 11
1. Khubooli
2. Tomato Kuttu
3. Hyderabadi Biryani
4. Mirchi Ka Salan
5. Kheer Sagar
BHM 202
Food & Beverage Service- II
L T P C
2 - 2 3
Unit-1


Alcoholic Beverage
Introduction and definition
Classification
Unit-2
Wines
 Definition
 Classification with examples
o Table/Still/Natural
o Sparking
o Fortified
o Aromatized
Production of each classification & Principles wine regions and wines of:
 France including Champagne
 Italy including Madeira, Marsala
 Spain including Sherry
 Portugal including Port
 USA
28
 Australia
New world wines (brand names)
 India
 Chile
 South Africa
 Algeria
 New Zealand
-
Food & Wine harmony
Storage of wines
Wine terminology (English& French)
Unit-3
SPIRITS
a. Introduction & definition
b. Production of spirit
a. Pot still method
b. Patent still method
c. Types and production of spirits, Examples, brand names (International & Indian)
a. Whiskey
b. Rum
c. Gin
d. Brandy
e. Vodka
f. Tequila
d. Different proof spirits
e. Proof scales
a. American proof
b. Gay-Lussac
f. Service of spirits
Unit-4





Other Fermented and Brewed Beverages
Sake
Cider
Perry
Feni
Alcohol free wines.
Food & Beverage Service- II (Practical)
Service of Wines
• Red wine
• White/Rose white wine
• Sparkling wines
• Fortified wines
• Aromatized wines
29
Menu Planning for 8-11 courses with Wine
Cover Set up & Service of each Course along with Service of Wine
Social Skills
Task-01: Handling Guest Complaints
Service of spirits:
• Whiskey
• Vodka
• Rum
• Gin
• Brandy
• Tequila
Aperitifs
• Service of different type of aperitifs
• Service of liqueurs.
Regional cuisine practical
• Menu writing of regional dishes.
• Table laying of regional dishes.
• Service of regional dishes
• Plan a Menu of 13-17 courses along with service of Wine & Spirit
BHM 203
Front Office Operations – II
L T P C
2 - 2 3
Unit-1
Unit-2
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Guest Services
Handling Guest Mail
Message Handling
Guest Paging
Guest Room Change
Left Luggage Handling
Wake Up Call
Check Out Procedures
Departure Procedure(fully automated)
Mode of settlement of bills – Foreign Exchange, Cash Settlement, Credit
settlement.
Potential Check Out problems and Solutions
Late Check outs
Improper posting of charges.
30
Unit-3
Front Office (Accounting)
 Types of accounts
 Vouchers
 Folios
 Ledger
 FO Accounting cycle – Creation of accounts, Maintenance of accounts,
Settlement of accounts.
Front Office Billing
 Modes of Bill Settlement, various credit instruments used, travellers cheque&
foreign currency
 Credit in Hotels- Introduction & Credit Policy Front Office tactics, FO
Psychology, FO Emergencies
Unit-4
Night Auditor


Unit 5
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


Duties and responsibilities of night auditor
Night audit process (automated)
 Establishing the end of day
 Completing outstanding postings and verifying transactions.
 Reconciling transactions
 Verifying No – Shows.
 Preparing reports
 Updating the system
Assignments
Cuisines of India
Dances Of India
Politics Of India
Travel agencies in India
Front Office Operations – II (Practical)
•
Hands on practice of computer applications related to Front Office procedures such as
- Reservation, Registration, Guest History, Telephones, Housekeeping, Daily
transactions.
•
(Manual and PMS)
-
Guest Mail Handling
Room Change Procedure Wake Up call Procedure
Check Out –
Cash
BTC
Credit Card
Group/Crew
31
-
BHM 204
Express Check Out
Front Office Accounting Formats to be filled.
Role play:
Reservation
Arrivals
Luggage handling
Message and mail handling
Paging
Handling VVIP / VIP / CIP guests
Hands on practice of computer applications on PMS
Housekeeping Operations – II
L T P C
2 - 2 3
Unit-1
Unit-2
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
House keeping Control Desk
Forms, Formats,Records and Register
Coordination with other departments
Handling telephone calls
Paging systems and methods
Handling difficult situations
Handling room transfers


Supervision in Housekeeping
Role of a Supervisor
Specific functions of a supervisor




Cleaning of Rooms & ChecklistDaily, Weekly, Spring,
Contract Cleaning,
Public Area Cleaning,
Evening Service, Second Service




Pest Control and Waste disposal
Pest Control
Common Pests and their Control
Integrated pest management
Waste disposal
Unit-3
Unit-4
Unit-5
Linen and Laundry Operations





The linen and uniform room
Storage of linen
Linen Exchange
Par Stock
Linen Control
32
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
Linen quality and life span
Discards and their reuse
The Laundry
Laundry Equipment
Laundry Agentsor aids
The laundry process
Stain removal
Dry cleaning
Handling Guest Laundry
Care labels
Preparation of hot and cold face towels.





Uniforms
Selection and designing of uniforms
Establishing par levels for uniforms
Storage of uniforms
Issuing and exchanging uniforms
Advantage of providing staff uniforms
Unit-6
Unit-7
Sewing Room




Activities in the sewing room
Job Specification of a seamstress/tailor
Sewing area and equipment
Basic Hand stitches Fasteners
Housekeeping Operations – II (Practical)
Silver/ EPNS
- Plate powder method
- Polivit method
- Proprietary solution (Silvo)
Brass
- Traditional/ domestic Method
- Proprietary solution (brasso)
Records
- Room occupancy report
- Checklist
- Floor register
- Work/ maintenance order
- Lost and found
- Maid’s report
- Housekeeper’s report
33
- Log book
- Guest special request register
- Record of special cleaning
- Call register
- VIP list
- Floor linen book/ register
Guest Room Inspection
Minibar Management
- Issue
- Stock taking
- Checking expiry date
Handling room linen/ guest supplies
- maintaining register/ record
- replenishing floor pantry
- Stock taking
- Layout of Linen and uniform room/laundry
- Selection and designing of Uniforms
- Laundry machinery and equipment.
- Stain removal
- Monogramming
- Selection and designing of uniform
Guest handling
- Guest request and complaints
- Flower arrangement different types
BHM 205
Principles of Managements
L T P C
2 - - 2
Unit-1
Unit-2


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







The foundations of management: Meaning
Nature
Management,
Science or art
Management as a profession
Professionalization of management in India
Functions of management
Managerial skills
Tasks of a professional manager
The evolution of management thought systems concepts
Social responsibilities of management



Planning :Meaning
Significance
Limitations
34




Unit-3


Types
Planning process
Planning premises
Management by objectives (MBO)
Decision making
Meaning
Role
Types
Approached decision making under different states of natures
Decision making process
Summary of major principles for planning.
Organizing
Concept
Significance
Process
Formal and informal organization
Organization chart
Departmentation
Span of management
Authority and responsibility
Delegation of authority
Centralization
Decentralization line and staff relationship
Effective organizing and organizational culture
Summary or major principles for organizing.
Directing :Meaning
Significance and techniques of direction human factor and directing
communication
Concept
Process elements
Communication flow in an organization barriers and break downs in
communication
Making communication effective transactional analysis
Summary of major principles for directing






Controlling :Concept
Need for control
The basic control process
Requirements for effective control
Control techniques and systems
Direct control vs preventing control
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Unit-4

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
Unit-5
35
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

Control by exception
Co-ordination.
The essence of managing
Summary of major principles for controlling.





Area of management :Concept of financial management
Human resource management
Production management
Operational management
Marketing management.
Unit-6
BHM 206
Hotel Engineering
L T P C
2 - - 2
Unit-1










Refrigeration & Air-Conditioning:
Basic principles,latent heat,boiling point and its dependence on pressure, vapour
compressor, system of refrigeration and refrigerants.
Vapour absorption system,care and maintenance of refrigerators, defrosting, types
of refrigerant Units, their care and maintenance
Conditions for comfort, relatives humidity, humidification, de –humidifying, due
point control, unit of Air Conditioning Window type air conditioner, central air
conditioning, preventive maintenance.
Vertical transportation, elevators, escalators
Fire prevention and fire fighting system:
Classes of fire,methods of extinguishing fires fire extinguishers, portable and
stationery
Fire detectors and alarm
Automatic fire detectors cum extinguishing devices, structural protection
Legal requirements
Water disposal and pollution control
Solid and liquid waste, sullage and sewage, disposal of solid waste
Sewage treatment
Pollution related to hotel industry
Water pollution, sewage pollution
Air pollution, noise pollution, thermal pollution
Legal requirement





Equipment replacement policy:
Circumstances under which equipment are replaced
Replacement policy of items which gradually deteriorates
Replacement when the average annual cost is minimum
Replacement when the present cost is minimum
Economic replacement cycle for suddenly failing equipment






Unit-2
36
Unit-3
Unit-4




Audio-visual equipments
Various audio visual equipment used in hotel
Care and cleaning of overhead projector, slide projector, LCD and Power point
presentation
Maintenance of computers
Care and cleaning of pc,cpu,modem,ups,printer,laptops
Sensors-various sensors used in different locations of a hotel-type uses and
Cost effectiveness






Contract maintenance:
Necessity of contract maintenance advantages and disadvantages of
Contract maintenance
Essential requirements of a contract, types of contract their comparative
Advantages and disadvantages
Procedure for inviting and processing tenders, negotiating and finalizing
Procedure for inviting and processing tenders,negotiating and finalizing


BHM 207
FOREIGN LANGUAGE (French)
L T P C
2 - - 2
Unit-1
Unit-2
Unit-3
Unit 4
Unit 5




Alphabets of French,
Pronunciation,
Phonetics,
Vocabulary of Simple words.



Nouns- (Commonly used in day to day life),
Importance of Gender & Number in French nouns,
Usage of Articles-Definite, Indefinite, Partitive & Contracted.




Adjectives-Their rules of matching the nouns in number & Gender,
Qualitative Adjective-their placement (before & after nouns),
Demonstrative & Possessive Adjectives,
Adjectives of Color& Nationality.


Pronoun- Personal &Adverbial,
Placement of Pronouns





Sentences- Simple Sentences (grammatically correct),
Do as Directed,
Fill up with appropriate nouns,
adjectives,
pronouns
37
Unit 6
Unit 7


Translation-Translation of simple sentences from English to French
Translation-Translation of simple sentences from French to English






Numbers-Ordinal, Cardinal,
Days of the week,
Months of the Year,
Seasons,
Time & Date,
Personal Brief Introduction.
BHM 208
Hygiene & Sanitation
L T P C
2 - - 2
Unit-1




Importance of Hygiene:The place of hygiene in the catering industry
Personal hygiene for staff members in the food production areas and those coming
in contact with the guest.
Proper care and hygiene:Meaning of food poisoning in food & water
Borne disease
Molds
Yeast






Bacteria & transfer of bacteria.
Food sanitation :Hygienic food handling
High Risk Foods
Preventing Contamination
Temperatures Control
Storage of food
Food hygiene regulations.


Unit-2
Unit-3
Cleaning methods : Design of premises and equipment in the kitchen
 Cleaning and Disinfection
Cleaning Agents
 Water Detergents
 Abrasives
 Disinfectants etc.
 Cleaning schedules
 PEST Control
 Waste Disposal
38
IV SEMESTER
INTERNSHIP IN ANY RECOGNIZED HOTEL WITH MINIMUM 4 * RATING
BHM 211 INTERNSHIP PROGRAM
L T P

FOOD AND BEVERAGE SERVICE

FOOD PRODUCTION

ACCOMMODATION OPERATION

FRONT OFFICE

LOG BOOK

PRESENTATION AND TRAINING REPORT
39
C
20
V SEMESTER
BHM 301
Basic Accounts II
L T P C
2 - - 2
UNIT 1
Bank reconciliation statement
 Meaning
 Reasons for difference in pass book and cash book balances
 Preparation of bank reconciliation statement
 No practical’s
UNIT 2
Trial Balance
 Meaning
 Methods
 Advantages
 Limitations
 Practical’s
UNIT 3
Final Accounts
 Meaning
 Procedure for preparation of final accounts
 Difference between trading accounts, profit &loss accounts and Balance sheet
 Adjustments (only four)
 Closing stock
 Pre-paid expenses
 Outstanding expenses
 Depreciation
UNIT 4
Capital and revenue expenditure
 Meaning
 Definition of capital and revenue expenditure
BHM 303
Food Science
L T P C
2 - - 2
UNIT 1
Food processing
 Definition, objectives
 Types of treatement
 Effect of factors like heat, acid, alkali on food constituents
UNIT 2
Evaluation of food
 Objectives
 Sensory assessment of food quality
 Methods
 Introduction to proximate analysis of food constituents
 Rheological aspects of food
40
UNIT 3
Emulsions
 Theory of emulsification
 Types of emulsion
 Emulsifying agents
 Role of emulsifying agents in food emulsions
Colloids
 Definition
 Application of colloid systems in food preparation
UNIT 4
Flavour
 Definition
 Description of food flavours (tea, coffee, wine, meat, fish, spice)
UNIT 5
Browning
 Types (enzymatic and non-enzymatic)
 Role in food preparation
 Prevention of undesirable browning
BHM 305
Facility Planning
L T P C
2 - - 2
Unit 1 ENERGY MANAGEMENT: background, energy pricing, energy cost control and
building systems, reducing guest room energy costs, reducing food and beverage production and
service energy costs, reducing boiler and chilling energy costs, energy management and
conservation systems.
Unit 2 BUILDING AND EXTERIOR FACILITIES: roof, exterior walls, windows and doors,
structural frame, foundation elevators, storm water drainage systems, utilities, landscaping and
grounds.
Unit 3 PARKING AREAS : parking lots, structural features, layout considerations,
maintenance, parking garages, accessibility requirements for parking areas, valet parking,
Unit 4 LODGING PLANNING AND DESIGN: development process, feasibility studies, space
allocation programme, operational criteria, budget, preliminary schedule, site design, Hotel
design, guest rooms and suites, lobby, food and beverage outlets, function areas, recreational
facilities, back of the house areas.
Unit 5 FOOD SERVICE PLANNING AND DESIGN: concept development, feasibility,
regulations, planning layout, receiving areas, storage areas, kitchen, office space, sample blue
print.
41
TEXT BOOKS AND REFERENCES:
1.
2.
3.
4.
5.
6.
Hospitality Facilities management and Design
By: David M. Stipanuk, Harold Roffmann
Published: Educational Institute, AHMA
How things work-The Universal Encyclopedia of Machines, Volume 1&2
The Management of Maintenance and Engineering Systems in the Hospitality Industry
By: Frank D. Borsenik& Alan T, Stutts
Published: John Willey & Sons Inc. NY
Air Conditioning Engineering
By: W.P.Jones
Published: English Language Book Society/Edword Arnold
Building Construction
By: Sushil Kumar
Published: Standard Publishers Distributors, Delhi
The Complete Guide to DIY and Home maintenance
By: Mike Lawrence
Published: Orbis Publishing Ltd. UK
BHM 307
Human Resource Management (HRM)
L T P C
2 - - 2
UNIT 1
Evolution, Role & Status of HRM in India- Structure & function of HRM- Systems view of
HRM
UNIT 2
Manpower Planning- Concept, Organization 7 Practice, Manpower
Planning Techniques Short Term & Long Term Planning
UNIT 3
Recruitment & Selection- Job Analysis, Description, Job Specification,
Selection Process, Tests & Interviews,- Placements and Induction
UNIT 4
Performance Appraisal- Purpose, Factors affecting performance appraisal,
Methods & Systems of Performance Appraisal, Counseling.
UNIT 5
Training & Development- Needs & Importance, Assessment of Training Needs,
Training & Development of various categories of Personnel
UNIT 6
Career Planning & Development- Career Counseling, Promotion and Transfers,
Retirement and other Separation Process.
UNIT 7
Wages & Salary Administration- Development Sound Compensation Structure,
Direct & Indirect costs, Fringe benefits, CTC (cost to company), concept and its
implications- Regulatory Provisions- Incentives
42
UNIT 8
BHM 309
Grievance Handling & Discipline- Development Grievance Handling SystemsCollective, Bargaining, Managing Conflicts.
Laws/Acts/Statutory mechanism in Indian context related to HRM issues
especially hospitality sector.
Food & Beverage Control
L T P C
2 - - 2
UNIT 1
Food cost control
 Introduction to cost control
 Define cost control
 The objectives and Advantages of cost control
 Basic costing
 Food costing
UNIT 2
Food control Cycle
 Purchasing Control
 Aims of Purchasing Policy
 Job description of purchase manager/Personnel
 Types of food Purchase
 Quality Purchasing
 Food quality factors for different commodities
 Definition of yield
 Tests to arrive at standard yield
 Definition of Standard Purchase Specification
 Advantage of standard yield and Standard purchase Specification
 Purchasing procedure
 Different methods of food purchasing
 Sources of supply
 Purchasing by contract
 Periodical Purchasing
 Open market purchasing
 Standing order purchasing
 Centralize Purchasing
 Methods of purchasing in Hotels
 Purchase order forms
 Ordering cost
 Carrying cost
 Economic order quantity
 Practical Problems
UNIT 3
Receiving Controls
 Aims of receiving
 Job description of receiving clerk/Personnel
 Equipment required for receiving
43
 Documents by supplier including Format
 Delivery notes
 Bills/Invoices
 Credit notes
 Statements
 Record maintain in the receiving department
 Goods received book
 Daily receiving book
 Meat tags
 Receiving procedure
 Blind receiving
 Assessing the performance and efficiency of receiving department
 Frauds in the receiving department
 Hygiene and cleanliness of area
UNIT 4
Storing and issuing control
 Storing control
 Aims of store control
 Job description of food store room Clerk/personnel
 Storing control, Conditions of facility & equipment
 Arrangements of foods
 Location of storage facility
 Security
 Stock control
 Two Types of food received-direct stores(perishable/nonperishable)
 Stock Records maintained Bin Cards
 Stock Record cards/Books
 issuing Control
 Requisitions
 Transfer notes
 Perpetual Inventory Methods
 Monthly Inventory/Stock taking
 Pricing of Commodities
 Stock taking and comparison of actual physical inventory and book value
 Stock levels
 Practical Problems
 Hygiene & cleanliness of area
UNIT 5
Production control
 Aims and objectives
 Forecasting
 Fixing of Standards
 Definition of standards (Quality & Quantity)
 Standard Recipe(Definition, Objectives and various tests)
 Standard Portion size(Definition, objective and equipment used)
 Standard portion cost(objectives & cost cards)
 Computation of staff meals
44






Sales control
sales-ways of expressing selling,determining sales price,calculation of selling
price,factors to be considered while fixing selling price
Matching costs with sales
Billing procedure-cash and credit sales
Cashier`s sales summary sheet
BHM 311
Hotel Law
L T P C
2 - - 2
UNIT 1
Law Relating to Hotel Guest Relationship
 Definition – Paying Guest, Tenant and Tenements
 Refusal of Accommodation
 Innkeepers Lein
UNIT 2
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 & Their power & duties.
 Notification of Food Poisoning
UNIT 3
Labour Laws over View workmen’s Compensation Act 1948
 Nature & Scope of the act
Industrial Dispute Act 1947
 Definition :- Industry, Industrial Dispute Lay off, Lockout, National in bunt Restaurant,
Settlement
Industrial Dispute Act 1947
 Definition :- Industry, Industrial Dispute Lay off, Lockout, National in bunt Restaurant,
Settlement
Trade Union Act 1926
 Main Provision of the Act
Essential Commodities
 Main Provision of the Act
Contract of Insurance
 Main Provision of the Act, Employee State Insurance Act
Negotiable Instrument Act 1881
 Credit Instruments, Cheque, Bill of Exchanges, promissory, Notes Travelers Cheque,
Credit Cards
Mercantile law
 A brief study of law of contract, sales of good’s act and Indian partnership act.
UNIT 4
Licenses
 Licenses & Permits for hotels, suspension and termination of licenses.
45
ELECTIVE-I
BHM313P
Advanced Food & Beverage Practical-I
L T P C
- - 10 5
UNIT 1
International Cuisine –
France, Italy, China, Mexico, Lebanon, South-east Asia and Germany.
Special ingredients, equipment, tools, preparation and technology involved.
Authentic Recipes,
UNIT 2
Salad
 Meaning & Types of Salad
 Types of Lettuce leaves& Dressings with their types and examples
 CULINARY TERMS (Min. 30 each Indian & Western)
UNIT3
Sandwiches
 Parts of Sandwiches
 Types of bread
 Types of filling
 Spreads & Garnish
 Types of Sandwiches
 Making of Sandwiches
UNIT 4
Accompaniments & Garnishes
 Classification of Accompaniments
 Examples
 Historic Importance of Culinary garnishes
 Explanation of different garnishes
UNIT5
Importance of: Microwave cooking, Infra red, Vacuum reduction, convection,
radiation, cook chill, cook freeze
Use of Convenience foods
Rechauffe- Principles of rechauffe, Precautions
BHM313P Advanced Food & Beverage Practical-II




L T P C
- - 10 5
Flambé service
Cocktail making & serving
Situation handling
Restaurant management
Plan a Menu of 13-17 courses alongwith service of Wine & Spirit with Cover Set up.
46
ELECTIVE-II
BHM315P
Rooms Division Practical-I
L T P C
- - 10 5
UNIT 1Computer Application in Front Office Operation
 Fidelio
 Amadeus
 Opera
UNIT 2 Evaluating Hotel Performance

Methods of measuring hotel –
 Performance
 Occupancy ratio
 Average daily rate
 Average Room Rate Per Guest
 Revenue Per Available Room
 Market Share Index
 Evaluation of hotels by guests
UNIT 3 Yield Management and Forecasting
 Yield Management –








Measuring yield in the hotel industry
Yield management in hotel industry
Elements of Yield Management
Benefits of Yield Management
Yield Management Strategies
Challenges or Problems in Yield Management
Measuring a Yield





Benefits of Forecasting
Data required for forecasting
Records required for forecasting
Room Availability
Yield Management Prospects
Forecasting –
47
BHM315P
Rooms Division Practical-II
L T P C
- - 10 5
Unit 1
Unit 2








Unit 3



Unit 4







Unit 5









Use Of Computers In House Keeping Department
Textiles
Textile terminology
Classification and identification of textile fibres
Characteristics of textile fibres
Yarn
Fabric Construction
Blends and unions
Textiles Finishes
Use of textiles in hotels
Internal environment
Noise
Air conditioning
Light
Interior Designing
Objectives of Interior Designing
Basic Types of Design
Elements of Design
Principles of Design
Units of Design
Designing for the disabled
Planning trends in hotels
Interior Decoration
Colour
Lighting
Floor covering and finishes
Types, Characteristics, and Cleaning of Floor Coverings
Carpets
Importance of Floor Maintenance
Ceilings and their Maintenance
Wall Coverings
Window and Window Treatments
All the above practiced through theme decorations
48
BHM 317
FOREIGN LANGUAGE Practical (French)
L T P C
- - 2 1
UNIT 1
 Formation of English to French & French to English
 Negative, Positive, Interrogative sentences.
 Expressions de politesse
 Les commands
 Expressions d’ encouragement
 How to greet people.
 Introduce and describe themselves, their family, their friends and their pets.
 Name and spell nouns for classroom objects, describe them and say where a thing is in
relation to other objects.
 Talk about sport using the vocabulary on time, date and weather, state likes and dislikes.
 Name and spell different school subjects. Express opinions.
 Name, spell and describe articles of clothing. Make use of the vocabulary on seasons,
weather, numbers and counting money.
 Name, spell, talk and write about food and drinks. Order food and drink in a restaurant
 Name, spell and describe different rooms in a house.
 Name and spell different buildings and shops in a town; ask or give direction in the street.
 Name and spell different modes of transport.
 Name different countries.
UNIT 2
 Catering terminology, through simple speaking and writing exercise, developing correct
pronunciation and simple grammar principles.
 La politesse et presentations : expressions et conversations, usuelles
 Le client et 1’hotel “ les services et le personnel de1’hotel; le menu
 La pronunciation francaise
UNIT 3
Etiquettes
 Conversation practice covering all technical terms of the hotel industry.
 General conversation with guest as required mainly in the front office and also in the
room of the guest.
 Reading of relevant articles from books, articles, use of audio visual aids.
49
VI SEMESTER
ELECTIVE-I
BHM302E1A
Advanced Food Production
L T P C
2 - - 2
UNIT 1
Kitchen Management
 Placement of Equipments, Flow of work, Budgeting of equipments, Hierarchy & Staffing
of kitchen stewarding department
 Garbage Disposal
UNIT2
Quantity purchase & storage
 Introduction to purchasing
 Purchasing system
 Purchasing specification
 Purchasing techniques
 Storage
UNIT 3
Indian Food Ethos ( Ethnic eating Traditions)

Muslims
 Jain
 Christians
 Parsee
 Buddhists
 Hindus
 Sikhs
Indian Breads
Indian sweets
Indian snacks
UNIT4
Layout of Larder & their Equipments
 Introduction of Larder Work, Definition, Equipment found in larder
 Layout of a typical larder with equipment and various sections
Terms & Larder Control
 Common terms used in the Larder and Larder Control
 Essential of Larder Control
 Importance of Larder Control
 Devising Larder Control System
 Leasing with other departments
 Yield Testing
Duties and Responsibilities of the Larder Chef
 Functions of the Larder
 Hierarchy of Larder Staff
 Section of the Larder
50
UNIT 5
Force Meats.
Types of force meats
Preparation of force meats
Uses of force meats (Pate, Terrine, Galantine, Balantine, Mousseline etc)
UNIT 6
Larder work
Cold food presentation, aspic and chaudfroid, glazes and canapés. Cold starters (terrines,
galantines,pate etc.)
UNIT 7
Sausage & Salami
(a) Introduction to charcutierie
(b) Sausage – Types & variety
(c) Casing – Types & variety
(d) Filling – Types & Variety
(e) Additives & Preservatives
UNIT 8
Icings & Toppings
 Varieties of Icings
 Using of Icings
 Difference between icings & toppings
 Recipes
 Meringue
 Mousse & Soufflé
 Ice-Creams & Sorbets
 Fondant
 Marzipan
INTERNATIONAL CULINARY TERMS
UNIT 9
Carving
Selection of tools, preparation of joints, Carving chicken, duck, turkey, leg of lamb, mutton
& port, saddle of lamb, mutton & veal, shoulder of lamb, loin of lamb, pork and ham.
UNIT 10
Indenting
 Principles of Indenting for volume feeding
 Portion size of various items for different types of volume feeding
 Modifying recipes for indenting for large scale catering
 Practical Difficulties while indenting for volume feeding
Planning
 Principles of planning for quality food production with regards to
 Space allocation
 Equipment selection
 Staffing
Volume Feeding
 Institutional and Industrial Catering
 Types of institutional and Industrial Catering
 Problems associated with this type of catering
 Scope for development and growth
 Diet Menus and nutritional requirement
51
Food Costing
Percentage, discounts, service charges, wastage in preparation and purchasing, food
case percentage or kitchen percentage, Standard recipes, selling prices, business
documents i.e. purchase order, delivery note, invoice and statement of account.
Food production cost control
Establishing purchase specification, dealing with suppliers, store organization, stock
control, portion control, yield testing for meat, fish and poultry, Meat tags.
UNIT11
Off Premises catering
 Reasons for growth and development
 Menu Planning & Theme Parties
 Concept of a central production Unit
 Problems Associated with off-premises catering
UNIT 11
Chocolate
 History
 Source
 Manufacture & processing of chocolate
 Types of chocolate
 Tempering of chocolate
 If Cocoa butter, white chocolate and its application
 Chocolate Work
BHM302E1B
Advanced Food & Beverage Management
L T P C
2 - - 2
UNIT 1
Banqueting
 Introduction, handling of banquets with forms & formats, Types of banquet, Formal &
informal banqueting. Menu Designing for Banquet. Seating Arrangement, Table Plan,
Place cards, Service, Proforma, Booking of Banquets, toasting & duties of toast master,
Baqueting Staff
UNIT 2
Buffet:
 Types, Area required for different types of buffets, layout, special stand-up & fork
Buffet, Laying of food & buffet Table, regulating flow of traffic, difficulties experienced
in buffet catering.
UNIT 3
Function Catering  Organization of banquet department with their duties of responsibilities, pricing banquet
 protocol. Types of function – formal / informal, buffets, theme parties, food practicals,
 Outdoor caterings, conference / seminars / workshops, cocktails and tea. Booking
 procedure – Booking diary, Function Prospectus and its notifications. Function planning
space requirement. Table configuration, seating plan, name cards, service sequence,
sequence of events & toasting, closing and evaluating the function.
UNIT 4
Human Resource Management
 1. Scope to total quality
 2. Quality overview.
 3. Introduction to quality Management
52
UNIT 5
Managing F & B Outlets  Indenting and maintaining par-stocks of supplies, advt./selling techniques. Calculating
 G.O.P., Cost controlling, Food Storage methods, Garbage disposal, situation handling,
 fire and emergency procedure, employee requirement, setting up operational procedures,
 trainingprogrammes, employee evaluating / performance appraisal.
UNIT 6
Billing Methods – Bill as check
 Service bill, bill with order, prepaid, voucher, no charge & different payment.
UNIT 7
Planning an effective Design of Restaurant :
 Restaurant Planning, Furniture arrangement for Restaurant, Restaurant Equipment
 Planning.
UNIT 8
Event Management-Definition & Importance, Current scenario with the
Industry.
UNIT 9
Supervisory Aspects
 Customer Relation
 Situation handling
 Responsibility toward staff
 Discipline
UNIT 10
Briefing & De-briefing, Staffing, Duty Rota
UNIT 11
Cost Dynamics
Elements of Cost, Classification of Cost
UNIT 12
Sales Concept
Various Sales Concept, Uses of Sales Concept
UNIT 13
CONTROLS in F&B department
Inventory Control
Importance, Objective, Methods, Levels & Techniques,
Perpetual Inventory
Monthly Inventory
Pricing of Commodities,
Comparison of Physical & Perpetual Inventory
Beverage Control
Purchasing, Receiving, Storing, Issuing, Production Control, Standard Recipe, Standard Portion
Size, Bar Frauds, Books Maintained, Beverage Control
Sales & Control
Procedure of Cash Control, Machine System, ECR, NCR, Preset Machines, POS, Reports,
Thefts, Cash Handling
Budgetary Control
Define Budget, Define Budgetary Control, Objectives, Frame Work, Key Factors, Types of
Budgets, Budgetary Control
Variance Analysis
Standard Cost, Standard costing, Cost variances, Material Variances, Labour Variances,
Overhead Variance, Fixed Overhead Variance, Sales variance, Profit Variance
Breakeven Analysis
Breakeven Chart, PV Ratio, Contribution, Marginal Cost, Graphs
UNIT14
Menu Merchandising
Menu Control, Menu Structure, Planning, Pricing of Menus, Types of Menus, Menu as a
marketing tool, Layout, Constraints of Menu Planning
53
Menu Engineering
Definition and Objectives, Methods, Advantages
UNIT 15
MIS
Reports, Calculation of Actual Cost, Daily Food Cost, Montly food Cost, Stastical Revenue
Reports, Cumulative & non-cumulative
ELECTIVE-II
BHM304E2A
Advanced Front Office management
L T P C
2 - - 2
UNIT 1 Hospitality Marketing








Introduction to marketing
Basic concepts of marketing
Marketing Mix
Market Segmentation
Sales and Marketing of hospitality products
Sales and Marketing team
Sales Techniques
Budget –
 Types of Budget
 Budgetary control
UNIT 2 Human Resource Management









Human Resource Planning
Human Resource Development
Job Analysis
Recruitment
Selection
Orientation
HR Challenges in hospitality industry
Employee retention
Employee motivation
UNIT 3 Total Quality Management
 Guests perception of quality
 Total Quality Management
 Practices In TQM
54











Japanese 5 S Practices
Business Process Re-engineering
Quality Control Circles
Kaizen
Benchmarking
Benefits of TQM
Software –

Fidelio

Opera
Understanding Guest psychology (Case Study)
Handling guest complaints (Role plays)
Handling emergency situations –

Fire

Theft

Drunken guest

Fussy guest

Death

Bomb Threat
Handling of Keys
BHM304E2B
Advanced Accommodation Operations
L T P C
2 - - 2
Unit 3 Managing Housekeeping Personnel
 Documents for personnel management
 Determining Staff Strength
 Recruiting, Selecting, Hiring, Orienting and Training
 Scheluding
 Motivating Employees
 Performance Appraisal
 Time and motion studies
 Job analysis
 Teamwork and Leadership
 Employee Welfare and Discipline
Unit 4 Contracts and Outsourcing
 Defining outsourcing
 When are outsourced services considered?
 Contract Services in Housekeeping
 Hiring Contract Providers
 Pricing of Contracts
 Advantages and Disadvantages of Outsourcing
55
Unit 5 Ecotels
 Ecotel Certification
 Choosing an Eco – friendly site
 Hotel design and construction
 Energy Conservation
 Water Conservation
 Waste Management
Unit 6 Changing Trends in Housekeeping
 Hygiene, not just cleanliness
 Eco friendly Amenities, Products, and Processes
 New Scientific Techniques
 IT-Savvy Housekeeping

BHM 306
Computers & MIS
L T P C
2 - - 2
UNIT 1
Management Information System (MIS)
 Concepts
 MIS Designs & Functions
 Managing multi processor environments
 MIS Security issues
 MIS performance evaluation
UNIT 2
Hotel Information System
 The HIS Concept
 HIS terminology
 HIS-In House
 HIS Hardware
 HIS Software Modules
a) Reservation
b) Guest Accounting
c) Room Management
d) General Management
UNIT 3
Computer Based Reservation System
 Global Distribution System
 Inter sell agencies
 Central Reservation System (CRS)
 Affiliate & Non Affiliate Systems
 Property Level Reservation Systems
a) Reservation inquiry
b) Determination of availability
c) Creation of Reservation record
d) Maintenance of reservation records
e) Generation of reports
 New Developments
 Reservation through the Internet
56
UNIT 4
Rooms Management Applications
 Room Management Module
 Room Status
 Room and rate assignment
 In house guest information functions
 Housekeeping functions
 Generation of reports
UNIT 5
Guest Accounting Module
 Types of Accounts
 Posting entries to accounts
 Night audit routine
 Account settlement
 Generation of reports
UNIT 6
Property Management System Interfaces
 Point of Sales System (POS)
 Cash Accounting System (CAS)
 CAS/ PMS Advantages and concerns
 Electronic locking systems
 Energy Management system
 Auxillary Guest Services. Guest Operated Devices
 In Room Vending Systems
 Guest information System
UNIT 7
Food & Beverage Applications
 POS order- Entry units
 Key Boards & Monitors
 Touch Screen Terminals
 Immediate Character Recognition (ICR) Terminal
 Wireless Terminals
 POSD Printers
 Guest Check Printers
 Receipt Printers
 Work Station Printers
 POS Software
 Consolidated Reports
UNIT 8
Food & Beverage Management Applications
 Recipe Management
 Sales Analysis
 Menu Management Integrated Food Service Software
 Management reports from automated beverage systems
UNIT 9
Selecting & Implementing Computer Systems
 Analyzing current information needs
 Establishing system requirements
 Proposals from vendors
 Purchasing Module
 Inventory Module
57
BHM 308
Organizational Behaviour
L T P C
2 - - 2
UNIT 1
This module helps the understand the key dimensions, process and
influences upon human behavior at the level of individual and going in context of work
organization.
UNIT2
Nature of Organization
Concept and features of organization.Types, significance and organizational goals.
Concept of OB. Role of managers in organization and Management skills and networks.
UNIT 3
Individual Dimension of OB
Caused nature and process of human behavior. Models of Man. Perception : concept and
perception process. Perceiving others.Leaving : components of leaving, leaving theory.
Personality : determinants of personality, personality and behavior. Motivation :
definition and theories of motivation. Stress : concept features and causes.
UNIT 4
Interactive Dimensions of OB
Concept of Group dynamics.Concept and features of group, types of groups.
Techniques of improving group decision making and its positive and negative aspects.
UNIT 5
Behavioral Dimensions
Controlling and directing the behavior: concept and theories of leadership, successful v/s
effective leadership and leadership styles in Indian organization. Communication :
process and functions, network and barriers in communication organization climate :
concept and factors in organization climate, developing sound organization climate.
UNIT 6
Organizational Effectiveness and Organization Structure
Concept of organization effectiveness.Approvals to O.E. factors in OE. Concept of
organization structure. Environment and structure.Forms of organization structure.
BHM 310
Sales & Marketing
L T P C
2 - - 2
UNIT 1
Definition,
Marketing
Concepts(Need,Want,Demand,TQM,Product,Customervalue,Customersatisfaction,Exchange&Tr
ansaction,Market) Difference between marketing and Selling, Marketing Orientation(Product
concept, Production concept,Sellingconcept,Marketing concept , Societal marketing concept),
Mordern marketing concepts (Green marketing, Mobile marketing, Cross- cultural marketing,
Web marketing , Tele marketing , Relationship marketing, Buzz marketing)
Case Study discussion
UNIT 2
Marketing Management- Market Segmentation-Targeting and Positioning(Steps in STP
, Bases of segmentation , Market coverage strategies , Steps in positioning , positioning
strategies ) , Marketing Mix Elements- 7 P’s of marketing –Product (Levels,
58
Classification , Branding, Packaging , PLC ) , Place (Distribution channels Definition,
Why use intermediaries? , How they add value? Channel functions , Marketing
intermediaries in hospitality industry) Price ( Definition, Marketing strategies, Initiating
price change ) , Promotion( Definition , Functions, Promotion mix – Advertising , Sales
Promotion , Personal Selling , Public Relations), People , Processes , Physical Evidence
Case study discussion
UNIT3
Sales Management- Definition, sales person’s role , prospect management , Buying
process , AIDA’s theory of selling, personal selling process , closing strategies ,
function of sales management, Case study discussion
UNIT 4
PUBLIC RELATIONS:
 Definition / Meaning
 Need for public relations
 The concept of public – internal / external publics
 Comparison between advertising, promotion, publicity and pr
 PR tools – media / non-media
 PR Campaign
 PR in Tourism
 PR in Hotel Industry
BHM 312 Financial Management
L T P C
2 - - 2
UNIT 1
Uniform System of accounts for Hotels
 Introduction to uniform system of accounts
 Contents of the income statement
 Practical Problems
 Contents of The balance sheet(under uniform system)
 Practical problems
 Departmental Income Statements and Expenses statements(Schedules 1 to 16)
 Practical Problems
UNIT 2
Internal Control
 Definition and objectives of internal control
 Characteristics of internal control
 Implementation and review of internal control
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Internal Audit and Statutory Audit
An introduction to internal and statutory audit
Distinction between internal and statutory audit
Implementation and review of internal audit
UNIT 3
Departmental Accounting
 An introduction to departmental accounting
 Allocation and apportion meant of expenses
 Advantages of allocation
 Drawbacks of allocation
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Basis of allocation
Practical problems
UNIT 4
Nature of Financial Management
Financial function, meaning, role scope and importance. Job of financial manger,
financial goals, financial control, organization and objectives of financial function.
UNIT 5
Financial Planning
Capitalization and capital structure.Meaning and concept of capital. Theories of
capitalization. Sources of finance short term, medium term, long term.
UNIT 6
Budget and Budgetary Control
Preparation of Budget, types of Budget, capital, sales, cash, flexible, benefits and
limitations of budgetary control.
UNIT 7
Financial Analysis
Uses : Types of financial analysis, tools of financial analysis, ratio analysis. Preparation
of fund flow and cash flow statements.
UNIT 5
Working Capital Management
Concept, Importance & scope, estimates of working capital and financing of current
assets.
ELECTIVE-III
BHM314E3AP
Advanced Food Production
L T P C
- - 8 4
 Larder-Preparation of Pate, Terrine, Aspic, Cold Meat Preparations (Cold Platter)
 Decorated cakes, gateaux, parfaits, sorbets
 Speciality breads, Celebration cookies and exotic cakes
 Indian desserts
 Sandwich-Preparation
 Training in counter service after the preparation & cooking
Plan at least 8-10 International Authentic recipe Menus + 4-5 Exotic Indian Menus
4-5 course Menus to be prepared on the basis of International Cuisine
 Chinese
 Mexican
 Lebanese
 Italian
 Japanese
 Decorated cakes, gateaux, parfaits, sorbets
 Specialty breads, Celebration
 Chocolate & Sugar craft
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BHM314E3BP
Advanced Food & Beverage
L T P C
- - 2 1
UNIT 1
Banqueting
Introduction, handling of banquets with forms & formats, Types of banquet, Formal & informal
banqueting. Menu Designing for Banquet. Seating Arrangement, Table Plan, Place cards,
Service, Proforma, Booking of Banquets, toasting & duties of toast master, Baqueting Staff
UNIT 2
Buffet:
Types, Area required for different types of buffets, layout, special stand-up & fork Buffet,
Laying of food & buffet Table, regulating flow of traffic, difficulties experienced in buffet
catering.
UNIT 3
Function Catering Organization of banquet department with their duties of responsibilities, pricing banquet
protocol. Types of function – formal / informal, buffets, theme parties, food practicals,
Outdoor caterings, conference / seminars / workshops, cocktails and tea. Booking
procedure – Booking diary, Function Prospectus and its notifications. Function planning space
requirement. Table configuration, seating plan, name cards, service sequence, sequence of events
& toasting, closing and evaluating the function.
UNIT 4
Human Resource Management
1. Scope to total quality
2. Quality overview.
3. Introduction to quality Management
UNIT 5
Managing F & B Outlets Indenting and maintaining par-stocks of supplies, advt./selling techniques. Calculating
G.O.P., Cost controlling, Food Storage methods, Garbage disposal, situation handling,
fire and emergency procedure, employee requirement, setting up operational procedures,
trainingprogrammes, employee evaluating / performance appraisal.
UNIT 6
Billing Methods – Bill as check
Service bill, bill with order, prepaid, voucher, no charge & different payment.
UNIT 7
Planning an effective Design of Restaurant :
Restaurant Planning, Furniture arrangement for Restaurant, Restaurant Equipment
Planning.
UNIT 8
Event Management-Definition & Importance, Current scenario with the
Industry.
UNIT 9
Proprietary Sauces
UNIT 10
Bar Tending & Flaring
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ELECTIVE-IV
BHM316E4AP
Advanced Front Office Management
L T P C
- - 8 4
 Forecasting
 Case study 
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Customer Relationship Management
Market Segmentation
Staff Training
Making of SOP’s
Implementation Of SOP’s
Employee Motivation
Implementation of Total Quality Management
UNIT 1
Hotel Security:
 Concepts
 Importance
 Type,
 Organization structure,
 Application of security in Hotels,
 scope and trends.
UNIT 2
First Aid:
 The First Aid box,
 Handling Burns & scalds,
 Bleeding,
 fainting,
 fractures,
 heart- attack,
 sprain,
 shock.
UNIT 3
Emergency management program:
 Dealing with bombs and bomb threats,
 fires,
 hurricanes,
 tornadoes,
 floods,
 earthquakes,
 blackouts,
 robberies,
 medical emergencies,
 terrorism, and
 working effectively with the media in the event of an emergency situation
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UNIT 4
Keys & Key Control
 Types of keys in Front Office & House keeping
 Key handling procedure
 Need for key control
UNIT 5
Lost & Found
 Importance
 Procedure
UNIT 6
Legal concerns
 providing safe and secure accommodations for guests,
 preliminary considerations in setting up a security program,
 importance of law enforcement liaison and security training,
 Methods of security staffing,
 noting the potential strengths and weaknesses of each methodPoint of Sales System
(POS)
UNIT 7
Security equipment
 physical security systems,
 surveillance systems,
 communication systems,
 alarm systems,
 guest room security equipment such as locks.
UNIT 8
Security procedures
 Deal with guest protection and internal control.
 Report writing
 Record keeping.
UNIT 9
Protection of the accounting function
 accounting control and cashiering procedures,
 credit policies,
 computer security,
 an internal audit program.
UNIT 10
Risk management
BHM316E4BP
Advanced Accommodation Operations
L T P C
- - 2 1
Unit 1 Flower Arrangement
 Flower Arrangement in hotels
 Flower Arrangement Basics
 Designing Flower Arrangement
 Japenese/Oriental Flower Arrangement
 Common Flower and Foliage
Unit 2 Horticulture
 Essential Components of Horticulture
 Landscaping
 Indoor plans
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Bosai in hotel properties
Cleaning & polishing of rexine
Cleaning & Polishing of Swede.
Cleaning & Polishing of leather
Layouts of guest bedrooms/ floor plans
Project on housekeeping supplies
Framing of color schemes
Visits to hotels & showrooms
Making of formats used in housekeeping department
Carpet cleaning
Use of checklist for efficient supervision
Window treatment
Guest room inspections
Layout of furniture arrangement in lobby, guest rooms, banquet halls & restaurants.
BHM318
Research Project on Hospitality Entrepreneurship
L T P C
- - 4 2
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