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Bachelor of Hotel Management (BHM 2009 Master your semester with Scribd & The New York Times Special offer for students: Only $4.99/month.
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Course Structure I SEMESTER
Course Code BHM 131 BHM 132 FRE 133 BHM 134 BHM 135 BHM 121 BHM 136 BHM 137 BHM 122 FOC 101 II SEMESTER Course Code BHM 221 FRE 231 BHM 231 BHM 232 BHM 233 BHM 234 BHM 235 BHM 236 BHM 237 BHM 238
Title Food Production Foundation 1 I Food & Beverage Service Foundation 1 French Food Safety & Hygiene General English Application Of Computers Food Production -1 (Practical) Food & Beverage Service -1 (Practical) Computers –I (Practical) Holistic Education –
Hrs/wk 3 3 4 3 3 3 4 4 4 3
Marks 50 50 50 50 50 50 50 50 50 50
Credits 3 3 3 3 3 3 2 2 2 2
Title Hotel Accounting-I French –I Food Production Foundation 11 Food & Beverage Service Foundation 11 Foundation Course In Housekeeping Food Science & Nutrition General English II Food Production – 11(Practical) Food & Beverage Service –11(Practical) House Keeping –1(Practical)
Hrs/wk 3 3 3 3 3 3 3 4 4 4
Marks 50 50 50 50 50 50 50 50 50 50
Credits 3 3 3 3 3 3 3 2 2 2
III SEMESTER Course Code Title FOC 301 Holistic Education - II BHM 331 Food Production Operations 1 BHM 332 Food & Beverage Service Operations 1 BHM 333 House Keeping Operations 1 BHM 334 Front Office Operations I BHM 321 Hotel Costing &Management Accounting FRE 331 French II BHM 335 Food Production – 111(Practical) BHM 336 Food & Beverage Service -111(Practical) Special offer for students: Only $4.99/month. BHM 337 House Keeping – II (Practical) BHM 338 F t Offi I (P ti l)
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V SEMESTER Course Code BHM 501
Title Industrial Training
Hrs/wk 22
Marks 200
Credits 12
VI SEMESTER Course Code BHM 621 BHM 622 BHM 623 BHM 624 BHM 631 BHM 632 BHM 633 BHM 634 BHM 635 BHM 601 BHM 671
Title Principles of Management Research Methodology Managerial Economics Business Statistics Food & Beverage Management & Controls Front Office Management Food Production – VI Food &Beverage Management – VI Front Office – III Holistic Education Personality Development 1(No Exams)
Hrs/wk 3 3 3 3 3 3 4 4 4 3 4
Marks 50 50 50 50 50 50 50 50 50 50
Credits 3 3 3 3 3 3 2 2 2 3 2
VII SEMESTER Course Code BHM 72 721 BHM 722 BHM 723 BHM 731 BHM 761 BHM 771 BHM 772 BHM 732
Title Hospitality an and Se Services Ma Marketing Business law Entrepreneurship Development Hotel Information Systems- 1 Professional Elective 1(HM) Project 1( Spl Based on P 1) Personality Development 11(No Exams) Allied (optional)- I
Hrs/wk
Marks
Credits
3 3 3 3 3 3 4
50 50 50 50 50
3 3 3 3 3 3 2
Title Organizational Behavior Human Resources Management Environmental Studies & Facility Planning Professional Elective 1I (G M) (practical) Project 11(Market Feasibility Study) Personality Development 111(No Exams) Hotel Information Systems II (Practical)
Hrs/wk 3 3 3 4 3 3 2
Marks 50 50 50 50 50
VIII SEMESTER Course Code BHM 821 BHM 822 BHM 832 BHM 861 BHM 871 BHM 872 BHM 834
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SEMESTER I BHM 131 Food Production Foundation – I
Module I Introduction to the Art of Cookery Culinary history-Development of the culinary art - middle ages to modern cookery, , Menu term Kitchen hierarchy / brigade. Module II Methods of cooking Aims and Objectives of Cooking Food- Importance Classifications-Principles Classifications-Principles - Equipments required - Methods of cooking-boiling-roasting-poachi coo king-boiling-roasting-poachi braising-grilling-baking-roasting-broiling-stewing-sautéing-blanching-steaming-mi braising-grilling-baking-roastingbroiling-stewing-sautéing-blanching-steaming-micro-waving cro-waving Module III Bakery and Confectionery History - Bake Shop- Baking Process- Equipments used in Bakery and Confectionary- Types o and its different Temperatures-Ingredients used in bakery and confectionery -Flour: Wheat- Ty Milling, Physical structure of Wheat, Types of flour - Sugar: Source and Manufacturing of Sug Types of sugar, Cooking of sugar with their Temperatures -Yeast: History, Types of Yeast, and of Yeast in leavened dough - Eggs: Structure-Grading-Properties of eggs-Cream: Types Types of Cre Module IV Basic preparations Pre – preparation of Ingredients – Sub division, combining and mixing -Stocks – Types & Uses – Classification and Importance -Soups – Classification, Importance, Salad Dressings – Module V Kitchen Equipment Types of equipment - special equipment-refrigeration-kitchen machinery, storage tables, hand weighing & measuring, pot wash, diagrams, uses, maintenance, Module VI Food Commodities Classification with examples and uses in cookery - Cereals, pulses, vegetables, mushrooms, fru oils, fats, herbs and spices, foundation ingredients-their characteristics and their uses in cooker Module VII Kitchen hygiene Read Free Foron 30this Days Sign up to vote title Personal hygiene, their importance, food handling & storage, care, sanitation practices-attitude Useful Not useful Cancel anytime. work in the kitchen, fumigation and grooming standards, understanding the Chef’s uniform
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BHM 132 Food & Beverage Service Foundation –I Module I
The Food and Beverage Service Industry, Introduction to the food and beverage industry, Type 5 Hrs tering Establishments, Various food and beverage operations. Module II
Food and Beverage service areas in hotel, hotel, Introduction, Front of the the house Area - Restaurant, shop, Room service, bars, banquets, Discotheques, Snack bar, Lounges, Business centers, Club lary areas and Kitchen stewarding - Still room, Spare linen room, Silver room or plate room, H 8Hrs Module III
Food and Beverage service equipments, equ ipments, Introduction - Types of table ware (Flatware, Cutlery a low-ware), Disposables, Criteria for selection – Requirements, Special equipments – Equipmen Functions, Care and Maintenance. 10Hrs Module IV
Food and Beverage service personnel, Food and beverage service organization, Food and beve vice personnel- Job description and Job Specifications, Attitudes and Attributes – Competencie Etiquettes for catering staff, Inter departmental depa rtmental Relationship 10Hr Module V
Food and Beverage service methods, Self service – Buffet and cafeteria service, Specialized se Gueridon, Tray, Trolley, Lounge, Room service, Single point service – Take away, vending, Ki 7hrs Food courts, Bar and Automats. Read Free Foron 30this Days Sign up to vote title
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BHM 133 French
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ABSTRACT:
The first level of the method allows the acquiring of communicative skills, the mastery of whic solutely essential for minimal exchanges in India between a professional in a specific field and speaking client. The spiral progression in the method allows the gradual mastery of language sk through a series of exercises.
Lesson 1 Here you are Situations - Reception / Coach Know –how - Greeting / Showing something something / Thanking Grammar - Possessive adjectives Cultural information – To greet a person / Names - Hello / Good morning Lesson 2 Situations - Airport / Reception / Bar Know- how - Introducing Introducing oneself / Receiving Receiving clients clients Grammar - Present tense Cultural information - French tourists abroad / India as seen by the French / French visitors in I dia Lesson 3 - I have a … Situations - Reception / Travel Agency / Travel Exchange / Tourist spots Know-how - Receiving / Communicating Grammar - Present tense / Alphabets Cultural information – Hotels in France Lesson 4 - A room for ….. Situations - Reception / Bar / Travel Agency Know- how - Receiving / Allotting a room Grammar - Conditional present tense Read Free Foron 30this Days Sign up to vote title Cultural information - Air conditioning / Noise / Swimming pool Useful Not useful Cancel anytime. - There’s only… Lesson 5 Special offer for students: Only $4.99/month. Situations - Reception / Travel Agency / Travel Exchange Exchan ge / Shop Know-how Receiving / Giving
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BHM 134 Food Safety & Hygiene
Module I. Introduction To Food Safety-Food Hazards-Risks-Contaminants-Food Hygiene
Module II. Food Microbiology- General characteristics characteristics of micro-organisms based on their and structure, factors affecting their growth in food (intrinsic and extrinsic), common food born organisms - Bacteria (spores/capsules), Fungi, Viruses, Parasites, those that bring about food micro micro organisms organisms that bring about useful changes in food, fermentation, fermentation, vinegar, anti-bi poiso poisonin ning, g, Food Food infect infection ions. s. Food Food borne borne diseas diseases es : Types Types (Infe (Infecti ctions ons and intoxi intoxicat cation ions), s), diseases caused by food borne pathogens, preventive measures
Food preser preservat vation ion,, Physic Physical al agents agents in food food preser preservat vation ion,, Chemi Chemical cal agents agents Module Module III. Food preservation, Use of low temperature in food preservation, Preservation by drying, Preser meat, fish & egg using different methods.
Module IV. Food adulteration & Additives, Definition of adulterated food, Common adul different foods, Detection of food adulterants, Classification of additives & its role
Module V Food standards, The need for food laws, Prevention of food adulteration act standa produc productt order order standar standards, ds, Agmark Agmark standa standards rds,, Indian Indian standar standards ds insti institut tution ion,, Intern Internati ational onal Alimentarius, ISO, Regulatory agencies – WTO, Consumer protection Act.
Module VI. Hygiene and sanitation in food sector: general principles of food hygiene, genera practices for commodities, equipment, work area and personnel, cleaning and disinfection (Me agents agents common commonly ly used used in the hospit hospitali ality ty indust industry ry), ), safety safety aspect aspectss of proces processin sing g wat standards), waste water & waste disposal.
Books Recommended Reading: 1. By Jay. J, Modern Food Microbiology 2. By Frazier and Westhoff, Food Microbiology 3. By Bhat & Rao Food Safety 4. By Jacob M Safe Food Handling. Special offer for students: Only $4.99/month. 5. By Hobbs Betty Food Processing 6 PFA R l
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BHM 135 General English
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Module I. Language and Communication Need, purpose, nature, models - Process of communication and various factors of communicati Barriers to communication and overcoming these barriers - Non -verbal communication, signs, and body language, language as a sign system, eye-contact, facial expressions and posture -Communication in Hospitality organization and its effects on performance
Module II. Remedial English Common errors and their correction in English usage with emphasis on concord, tense sequenc prepositions, phrasal verbs, reference and dictionary skills - Linkers and cohesive device - Exp the same idea/thought unit in different ways
Module III Skills of Written English Note making and developing notes into drafts – rewriting of drafts. The use of cohesive device -Correspondence: letters to editor and write ups concerning event management (publicity mate handouts, posters and information, flow charts)-Writing bio-data, applications, complaint - Préc writing -Writing reports (factual record of incident / data), log book writing
Module IV Oral skills (listening and speaking) for effective communication Note taking, preparing summaries and abstracts for oral presentation -Restaurant and Hotel Eng polite and effective enquiries and responses - Add ressing a group, essential qualities of a good and listener - Audience analysis, defining purpose of a speech, organizing the ideas and deliver speech -Pronunciations, stress, accent, common phonetic difficulties, use of telephone.
Books Recommended Reading:
Master your semester with Scribd Read Free Foron 30this Days Sign up to vote title 1. Bhaskar, Bhaska r, W.W.S., W.W. S., and Prabhu,N Prabhu,N.S.. .S.. “Englis “English h through throug h reading”, readin MacMillan, MacMi llan, 1978 1978 & The New York Times Usefulg”, Not useful Cancel anytime.
D’Souza D’Sou za $4.99/month. Eunice and Shahani, Shahani, G., “Commu “Communicati nication on Skills Skills in English”, English”, Noble Publish Publish Special offer for 2. students: Only
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BHM 121 Applications to Computers
Module I:
Introduction To Computers
Introduction to Computer, Block Diagram, Components o f a computer system -Generation of computers, Programming languages, generation of languages - Storage devices Module II:Operating Systems: Systems: Ms-Dos, Ms-Windows Ms-Windows
Introduction, Functions & types, Components
Module III: Word Processing: MS Word Introduction to Word processing - Features of MS WORD - Creating and Editing a Word Docu Proofing tools & Auto complete -Character, Paragraph & Document formatting, Mail Merge B Creating Envelopes Module IV: Spreadsheets: MS Excel Introduction to Spreadsheets - Features of MS EXCEL l - Building worksheets, Formulae and Functions, Graphical Charts
Module V: Presentations: MS PowerPoint Introduction to Presentation Presentation applications - Features of MS POWERPOINT - Creating, Editing Viewing Slide shows, Graphic Tools, Creating an organization chart, Preparation & printing -presentation documents Module VI:
DBMS: MS Access
Introduction to DBMS - Features of MS ACCESS - Identifying the components of Access Win Table, Query, Form & Report - Creating a Database, Form, Reports and Query Module VII :
Internet.
Introduction to Internet, Network, of Networks, WWW, Search Engines, Master your semester withNetwork Scribd Read Free Foron 30this Days Sign up to vote title e-mail, websites, Introduction to e-commerce, Features of MS-OUTLOOK & The New York Times Useful Not useful Special offer for students: Only $4.99/month.
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Food Production Practical – I
Module I Proper usage of a kitchen knife and an d hand tools & Understanding the usage of small equipment Module II Familiarization, identification of commonly used raw material Module III Basic hygiene practices to be observed in the kitchen
Module IV First aid for cuts & burns, Safety practices to be observed in the kitchen, Demonstration of fire for kitchen fires Module V Demonstration of cooking methods – two items of preparation of each method
Module VI Basic cuts of vegetables Basic stock preparation, Egg cookery including classical preparations.
Module VII Breads-Soft rolls-single knot, double, round, snail, different flavorings added rolls(fried onions spinach) knots –bridge rolls, Grissini-Sandwich Bread - Yogurt Rolls -Toast Bread - Pan de Brioche-doughnuts, muffins.
Books Recommended Reading: Master your semester with Scribd Practical Cookery, CookeryRead 1. Victor Victor Cesera Ceserani ni & Rona Ronald ld Kint Kinton, on, Practical , , ELBS Free Foron 30this Days Sign up to vote title 2. Victor Victor Cesera Ceserani ni & Rona Ronald ld Kint Kinton, on, Theory of Catering , ELBS & The New York Times Useful Not useful 3. Mrs. Mrs. K.Ar K.Arora ora,, Fran Frank k Brot Brother herss Theory of Catering , Special offer for students: Only $4.99/month.
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4. Ms. Thanga Thangam m Phili Philip, p, Orien Orientt Longm Longman an Modern Cookery for Teaching & Trade Vol. I , 5. Walt alt Bick Bickel el Herrings Herrings Dictionary of Classical & Modern Cookery,
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BHM 137 Food & Beverage Service Practical Module I
Restaurant Etiquettes: Etiquette towards the guest (Observe the attributes towards the guest a the mannerism in the industry), Etiquette of service (Timely, Courtesy, Sincere and Honesty) Module II
Restaurant Hygiene Practices Module III
Mise- en place & Mise- en Scène Module IV
Identification of Food and Beverage Service Equipments: Familiarization of various equipm showing samples of glassware and table ware, General points to be considered while purchasin and beverage service Equipments, (Flat ware, Glassware, Crockery, Cutlery and Special equipm Identification of crockery and cutlery. Module V
Observe the skill for laying and relaying of table cloths and practice it in the restaurant, Serviet To lay different types of serviette folds by observing and modifying it after practicing. Module VI
Carrying a salver /Tray, Service of water, handling the service gear, Carrying plates, Glasses an equipments, clearing an ashtray, Learn how to carry a tray and develop the skills for carrying r develop the skills for carrying room service and restaurant tray Learn the skill of servic Read Free For 30this Days Signservice, up to vote on title ter and develop the skill for willingness of service. Useful Not useful
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BHM 122 Computer Science Practical
DOS, WINDOWS, MS WORD, MS EXCEL, MS POWERPOINT, MS ACCESS MS OUTLOOK, INTERNET USAGE.
Books Recommended Reading: V.Rajaraman, Prentice Hall India, Fundamental India, Fundamental of Computers, • Office, BPB Publication Lonnie E. Moseley & David M. Boodey, Mastering Microsoft Office, •
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Semester II BHM 221 Hotel Accounting –I
Module I Accounting Theory – Business Transaction and Basic Terminology, Need To Study Accou Accounting functions, Purpose of Accounting Records, Accounting Principles – Concepts a Conventions.
Module II Account Records – Principles of Double Entry System, Journal Entries, Ledger, Subsidiary Cash, Sales & Purchase books, Bank Reconciliation statement.
Module III Financial Statements – Basic Financial Statements, Trial Balance, Preparation of Final Acc Basic Adjustments to final Accounts, Methods of Presenting Final Accounts Practical Prob
Module IV Depreciation Reserves and Provisions – Meaning, b asic Methods. Module V Computer Applications – Preparation of Records and Financial Statements.
Books Recommended Reading:
1. 2. 3. 4.
S.A. Siddiqui Comprehensive Accountancy, Accountancy, N.D. Kapoor A Complete Course in Accounting Volume – I, R.C. Chawla & C. Juneja Double-Entry Book-Keeping, T.S. Grewal Introduction to Accountancy, Read Free Foron 30this Days Sign up to vote title
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FRE 231: BHM French
ABSTRACT: Going further in sharpening written and oral skills with various situations in the for e.g.: car rentals, bar, restaurant, shopping etc, ‘A Votre Service’ attempts to bring about a fl language communication. Lesson 7 Situations - Reception / Travel exchange / Bar / Restaurant / Room / Tourist spot Know- how - Solving a problem / To excuse oneself Grammar - Negative forms Cultural information information - Problems / Hygiene habits / TV / Restaurant timings Lesson 8 - This way please…. Situations - Restaurant / Reception / Travel Agency Know-how - Placing / Taking an order Grammar - Near future tense Cultural information - Breakfast / Appetizers - Have you made your choice? Lesson 9 Situations - Restaurant / Travel Agency Know-how - Taking an order / Describing dishes / Suggesting dishes Grammar - Simple past tense Cultural information - Non European cuisine / Indian cuisine cuisine Lesson 10 How would you like it cooked? Situations - Restaurant / Tourist spot Know-how - Taking an order Grammar Future tense Cultural information - Food & the French people Lesson 11 - The red wine is… Situations - Restaurant / Travel Agency / Shop Know-how - Describing wines / Comparing Read Free Foron 30this Days Sign up to vote title Grammar - Degrees of comparison Not useful Useful Cancel Cultural information - Wine & France / Vineyards / French French people &anytime. Wine Wine Special offer for students: Only $4.99/month. Lesson 12 - That will be… Situations Restaurant / Reception / Shop / Travel Agency / Tourist spot
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BHM 231 Food Production Foundations – II
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Module I: Kitchen Organization layout and hierarchy Kitchen layout and functions, receiving area, storage area, cold butchery, and vegetable Mis en area, cold kitchen, hot kitchen, garde manger, bakery and confectionery. The classical and new brigade, duties and responsibilities and job description of the kitchen personnel.
History, making of cheese, ch eese, types and international cheese. Module II: Cheese-classification, History,
Module V: Breakfast International and Indian menus, preparations, traditional / classical items, ‘Power breakfast’ co
Module VI: Food Commodities Classification using basic food chart with examples and uses in cookery - Seafood, freshwater f
Module VII: Introduction to Indian Cuisine History, characteristics, different ingredients used, regional differences, equipments used, cook methods, religious influences
Basic culinary terms – Indian and Western / International.
Module VIII: Bakery and Confectionery Fruits and Nuts - Thickening agents in Bake ry and Confectionary - Flavoring agents and Food Manufacturing of Chocolate and different types of Chocolate - Role of Ingredients in Bakery a Confectionary - Bakery and Confectionery Terms
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2. J. Inder Inder Singh Singh Kalra Kalra,, Allie Allied d Prasa Prasad d – Cooking – Cooking with Masters,
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BHM 232 Food & Beverage Service Foundation –II Module I
Menu - Introduction – A la ‘carte and table d’ hotel - Menu planning – Classical French menu, food and its accompaniments with cover - Indian regional dishes – Accompaniments and servic Menu design – factor effecting menu design, menu patterns, Copy, headings, Draft etc. Module II
Types of meals – Introduction - Types – Breakfast, Brunch, Hi-tea, Dinner, Elevences etc - Ser methods Module III
Room service - Introduction – general principles, p rinciples, Pit falls to be avoided - Room service menu - Forms and formats - Room service work flow. Module IV
Buffets - Introduction – History, Types, Popular buffets, Smorgasbord - Equipment and Buffet ation - Space and staff requirements. 5hrs Module V
Control methods - Food and Beverage control methods - Billing methods – Duplicate and tripl tem, KOT and BOT - Computerized KOT - Functions of Food and beverage control - Food and age control cycle and monitoring. 6Hrs Module VI
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BHM 233 Foundation Course In Hotel Housekeeping
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Module I: Introduction Meaning and definition, Importance of Housekeeping, Responsibility of the Housekeeping dep
Module II: Housekeeping Department Organizational framework of the Department (Large/Medium/Small Hotel) Role Role of Key Personne Personnell in Housek Housekeep eeping ing,, Job Descripti Description on and Job Specifica Specificatio tion n of department, Attributes and Qualities of the Housekeeping staff - skills of a good Housekee departmental Co-ordination with more emphasis on Front office and the Maintenance dep Facilities planning and Design of Housekeeping Dep artment and relevant sub sections
Module III: Housekeeping Procedures Briefi Briefing, ng, Debrie Debriefin fing, g, Gate Gate pass, pass, Indent Indenting ing from from stores stores,, Invent Inventory ory of Housekee Housekeepin ping g Item Item keeping keeping control control desk, Importance, Importance, Role, Co-ordinat Co-ordination, ion, check list, list, key control, Handling Found, Forms, Formats and registers used in the Control Desk, Paging systems and methods, of Guest queries, problem, problem, request, request, General operations operations of control control desk, Role of control control des de Emergency
Module IV: Cleaning Of Public Areas Cleaning process, Cleaning and upkeep of Public areas -(Lobby, Cloak rooms/Restaurant/ba Halls/Administration Halls/Administration offices/Lifts and Elevators/Staircase/back areas/Front areas/Corridor) Module V: The Hotel Guest Room Lay Layout of guest guest room room (Typ (Types) es),, Layo Layout ut of corr corrid idor or and and floo floorr pantr pantry y - Type Typess of gue Furniture/Fixtures/Fittings/Soft, Furnishings/Accessories/Guest Supplies/Amenities in a guest be dealt in brief only) Module VI: Cleaning Equipment Types Types of Equi Equipm pment ent,, Oper Operat atin ing g Prin Princi cipl ples es of Equi Equipm pment ent,, Char Charac acte teri rist stic icss of Good Good (Mechanical/Manual), Storage, Upkeep, Maintenance of equipment Read Free Foron 30this Days Sign up to vote title Module VII: Care And Cleaning Of Different Surfaces Useful Not useful Cancel anytime. Metal, Glass, Leather, Rexine, Ceramic, Wood, Wall and an d floor covering, Stain Removal Special offer for students: Only $4.99/month.
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BHM 234 Food Science & Nutrition Module I Introduction- Food & its relation to health, Objectives in the study of nutrition
Module II Major Nutrients-Their characteristics, functions, metabolism, food sources, deficien Carbohydrates, Lipids, Proteins, Vitamins Vitamins & Minerals, Water : Definition-Dietary Definition-Dietary sources (vis invisible)-functions-role of water in maintaining health(waterbalance)
Module III Classification of raw materials into food groups: Cereals, Pulses & legumes, Milk & products, Eggs& poultry, Meat &Fish, Fruit & Vegetables, Nuts & dried fruits, Sweet foods & sweetening agents, Spices & condiments, condiments, Fats & Oils. Food Processing - definition, definition, objective, treatment, effect of factors like heat, acid, alkali on food constituents
Module IV Factors influencing food intake & food habits, Physiologic factors that determine f intake, Environmental & behavioral factors influencing food acceptance
Module V. Balanced Diet / Menu planning: Definition, importance of balanced diet, RDA for v nutrients – age, gender, physiological state, planning of nutritionally balanced meals based upo three food group system, factors affecting meal planning, critical evaluation of few meals serve Institutes/Hotels based on the principle of meal planning, calculation o f nutritive value of dishe 6Hrs
Module VI. Importance of Therapeutic Diet: Planning of Diet for Therapeutic Conditions, Rol Hotels, Common Conditions – Over weight, Obesity, Diabetes Mellitus - Coronary Heart Disea Anemia Books Recommended Reading:
1. F. P. Anita Clinical dietetics & nutrition 2. Dr. Dr. M Swam waminat inatha han n Food science chemistry & experimental foods 3. H. Robi obinson Normal and therapeutic nutrition Read Free Foron 30this Days Sign up to vote title 4. Anna K Jo Joshna Microbiology Useful Not useful 5. Dr. Dr. M. M. Swa Swami mina nath than an Food Food & Nutrition Cancel anytime. Special offer for 6. students: A textbook of Biochemistry V. S.Only S. Ram R$4.99/month. amaa Rao Rao A 7. Surje urjeet et Mul Mulha han n Catering Management an integrated approach Mohinseth
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BHM 235 General English II
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Module 1. Business communication 15Hr Need, purpose, nature, models-Channels models-Channels of Business communication-Selection of channel
Module II. Organizational communication 15Hr Upward, Upward, downward, downward, lateral, lateral, purpose, purpose, functions functions - Written Written communicati communications, ons, memos, memos, circulars circulars advertisements, press notes -Communicating with outside world : Business letters of different mail writing writing and manners - Communicati Communicating ng within within groups, groups, nature, nature, purpose, purpose, merits, merits, demerits wit and humor .
Module III Handling Meetings 15Hr Types of meetings - Structuring a meeting: agenda and minutes - Conducting a meeting Module IV Project
Books Recommended Reading:
1. Shar Sharma ma,, R.C., R.C., and and Moh Mohan an,, K., K., “ Business “ Business Correspondence and Report Writing”, Tata M Hill, 1994 Letters”, Pitman, 1992 2. Gart Gartsi side de,, L., L., “Model Business Letters”, Hospitality , Hospitality Press 3. Lynn Lynn Van Van Der Der Wag Wagen en,, Communications in Tourism & Hospitality,
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BHM 236 Food Production Practical – II Sheet Music
Module I Basic sauce preparations and few (2-4) commonly used derivatives*. Module II Preparation of traditional / classical Indian, English and continental breakfast dishes*. Module III Preparation of three course simple Indian menus and Indian snacks / high tea items*. Module IV Preparation of basic continental cookery-stews, sauces, soups, and basic fish preparations*. Module V Bakery & Confectionery Sponges: Basic Sponges – pound, roulade (swiss sponge), mylander, devil, Basic cookies – vanilla sable, nut leaf, langue de chaat, check cookies, danish, salt, coconut. Books Recommended Reading:
1. 2. 3. 4. 5.
Rock Rocky y Moh Mohan an,, Rol Rolii Art of Indian Cookery, J. Inder Inder Singh Singh Kalra Kalra,, Allie Allied d Prasa Prasad d – Cooking – Cooking with Masters, Philip Philip E.Thang E.Thangam, am, Orient Orient Longma Longman, n, Modern Cookery (Vol-I) For Teaching & Trade, Paul aul Ham Hamlyn, lyn, Larousse Larousse Gastronomique-Cookery Encyclopedia, Escoffier Escoffier,, The Complet Completee Guide to the Art of of Modern Modern Cookery Cookery
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BHM 237 Food & Beverage Service Practical – II Module I
Co ver setup - Sequence of service – Menu : Types of menu – Table d’ hote and A’ la’ carte, Cover vice, Crumbing, Clearing etc - Classical foods and accompaniments with cover - Menu design – compiling, menu card design and format - Menu writing – Steps in menu planning, menu plann large quantities of clientele. Writing a menu in French and its in English - Menu evaluation - P the menu both a’la carte and table d’ hote. Module II
Types of meals: Breakfast – Types of breakfast, Continental, American and English breakfast and cover setup, Brunch – Courses cover and service methods, Lunch and Dinner – Courses co service methods, Hi-tea, Supper, Elevences – Courses, covers and service methods. Module III
Side board Organization: Setting up of dummy waiter for different covers, Organisation of pa Module IV Buffets: Various setups – Informal and formal. Module IV
Control methods: Billing methods – Duplicate checking system and triplicate checking system Master semester with Scribd andyour order through KOT / BOT, making a KOT / BOT, Placing food orders inDays Kitchen,Comput Read Free Foron 30 Sign up to vote this title & TheKOT/BOT. New York Times Useful Not useful Special offer for students: Only $4.99/month.
Module V
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Sudhir Sudhir Andrew Andrews, s, Tata Tata McGraw McGraw Hill Hill Food and Beverage service training manual. Food service Operations. Pete Peterr Jon Jones es and Cass Cassel el Food Jaks Jaksaa Kive Kivella Menu Menu Planning – Planning – Hospitality press. Lipinski The Restaurant ( Restaurant ( From Concept to Operation)
BHM 238 Housekeeping Practical – I
Module I Maids trolley Setup. Module II Bed Making Module III Preparation of Hot and Cold Face Towels-Demonstration, Module IV Cleaning of Public Areas and Inspection, Module V A report based on market survey to be written on-Manual and mechanical equipments.
Books Recommended Reading:
Hotel Housekeeping , Tata McGraw Hill 1. Sudh Sudhir ir Andr Andrew ews, s, Hotel 2. Tuck Tucker er Schn Schnei eide der, r, The Professional Housekeeper , VNR 3. Mart Martin in Jon Jones es,, Wile Wiley y Professional Management of Housekeeping Operations, for Hotels, 4. Rose Rosema mary ry Hurs Hurst, t, Hein Heinem eman ann n House Keeping Management Read Free Foron 30this Days Sign up to vote title 5. Joan Joan C. Bran Branson son & Margar Margaret et Lennox Lennox,, Hotel, Hotel, Hostel Hostel & Hospital House Keeping, ELBS Useful Not useful Cancel anytime. 6. Davi David. d. All Allen en,, Hutc Hutchi hins nson on Accommodation Accommodation & Cleaning Services, Vol I & II Special offer for students: Only $4.99/month. 7. Margar Margaret et Kappa Kappa & Aleta Aleta Nitsch Nitschke ke Managing House Keeping Operation, 8. Pre athy athy Seetha Seetha an and Pa en Pan Interior Design and Decoration: CBS
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Semester III BHM 331 Food Production Operation – I Module I: Out –door Catering Concept, principles, limitations, menus, planning, check list and precautions
5Hrs
Module II: Regional Cuisine 10Hr Indian regional cuisine: Assam-Kashmir-Kerala-Andhra Pradesh -Karnataka-Tamilnadu- Goa Ingredients-Traditional Cooking methods-Utensils-Accompaniments.
Module III: Quantity Food Production 8Hrs Introducti Introduction on to Large scale commercial commercial cooking, cooking, contract contract catering, catering, Industrial Industrial catering, catering, Layout of a large quantity kitchen, staff hierarchy, production workflow
Module IV: Stores 6Hrs Principles of storage, Types of stores, Layout of Dry stores and cold room, Staff Hierarchy, G for efficient storage, control control procedures, Inventory Procedures, EOQ, Re-order levels, Bin Car and formats, Function of a stores manager.
Module V : Cuts of Meat & Meat Cookery 8Hrs Cuts of beef, pork, lamb, chicken, SPS, menus examples, methods of cooking each cut, Cold c bacon, common types of ham, preparation, menu examples, selection, storage points
Module VI: Popular International Cuisine 10 H Features-Regional classification-Ingredients-methods of cooking-courses-Menu-Mexican-Chin - Italian - Spanish- Lebanese-Mediterranean -Japanese cuisine
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sauces,Only dips, chaudfroid, aspics, methods of preparations, examples, chacutiere, sausag Special offerCold for students: $4.99/month. preparation, popular sausages, SPS , cooking methods, casings, storage, problems.
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BHM 332 Food & Beverage Service Operation –I
Module I
Alcoholic Beverages - Introduction – factors effecting wine .definition - Wines – Viticulture, V tion methods, Vine diseases - Types of wines – According to color, Characteristics and product methods - Wines – New world and Old world - Food and wine harmony har mony - Wine glasses and eq storage and service of wine - Alcohol free wines. 25Hrs Module II
Other Fermented and Brewed Beverages (Sake, Cider, Perry, Beer), Sake – Production, storage vice methods, Cider and Perry – Production , Types , Storage and Service methods - Beer – Br process, storage and service. 5Hrs Module III
Cheese and Wine - Introduction – Types, production, Brands and service of cheese - Cheese an 5Hrs pairing Module IV
Function Catering - Introduction – Types, Factors, Space requirements, Checklist - Function staff and responsibilities - Service methods in function catering - Functions Administration – B specimen menus, Seating arrangements, layouts, Forms and formats - Out door catering – Func 5Hrs service methods. Read Free Foron 30this Days Sign up to vote title
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8. Warner Warner Mr. Mr. Boston Boston’s ’s barte bartender nder and and party party Guide Guide..
BHM 333: Housekeeping Operations – I
Module I: Cleaning Science 6Hrs Characteristics of a good cleaning agent, PH scale and cleaning agent with their application, Ty cleaning agent, cleaning products (Domestic and Industrial)
Module II: Laundry Management In-house Laundry v/s contract Laundry: merits & demerits, Layout, Laundry Flow process, Equ (Washing machine, Hydro extractor, Tumbler, Calendar/ Flat work Iron, Hot head/Steam press press, Pressing tables)-Stains and Stain removal, Laundry detergents, Care of fabrics of differen typical fabrics used in hotels
Module III: Safety Awareness and First Aid 7Hrs Concept & Importance-Safety: Accidents-Fires –Cause-Procedure-Accident report form-Securi Guest/Staff/Public, Guest/Staff/Public, areas/Rooms/Back office areas, First Aid -Procedures (Heart Attack, Fits, B Fainting, Fractures, Scalds, Artificial respiration), Special Provision for Physically Challenged
Module IV: Safegaurding Assets 5Hrs Concerns for safety and security in Housekeeping operations, Con cept of Safeguarding assets, Employee, guest, external persons, Security in Hotel guest rooms Module V: Pest Control Types of pests, Control procedures
4Hrs
Module VI: Housekeeping Supervision 6Hrs Importance of inspection, Check-list, Neglected areas where special attention is required, Selfsupervision techniques for cleaning staff -Degree of discretion / delegation to cleaningstaff Read Free Foron 30this Days Sign up to vote title Module VII: Linen/ Uniform / Tailor Room 7Hrs Not useful Useful Cancel anytime. Types of$4.99/month. Linen-sizes-Linen exchange procedure-Linen Selection -Storage - Par stock: Special offerLayout, for students: Only affecting par stock, calculation of par stock, Discard Management, Linen Inventory system, Un
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BHM 334: Front Office Operations – I
Module I 6H Front office Organization Front office operations – Organization chart, staffing, scheduling, work shifts, job specification descriptions of Front office personnel
Module II Front Office Operations 6H The guest cycle, Front office systems, Front office forms, The front desk, Front office equipme Module III Telecommunication Call handling procedures & systems
3 Hr
Module IV The Accommodation Product 8 Hr Need for hotel product brochures, tariff cards -Types of guest rooms, executive floors or club f concept -Types of room rates, basis for charging room rates -Meal plans – Types, needs and plans -Types of guests – FIT, Business travelers, GIT, Special Interest Tours, domestic, foreign
Module V Reservations 12H Reservation methods-inquiring, Group reservation, The Reservations record Reservation confirmation, Reservation maintenance, Reservation reports, Reservation consider
Module VI Registration 10H Read Free For 30 Days Sign up to vote on this title Pre-registration Pre-registration activities, Registration activity, The registration record, Room and rate assignm Useful Not useful FITs, Groups, Crew, Indian & Foreign, Method of payment, Issuing theanytime. room key, Fulfilling sp Cancel Special offerrequests, for students: Only $4.99/month. Creative options, Change of room, Over-booking cases
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Hospitality accommodation, Food & beverage facilities, Ancillary services, Support services, 3 Hrs Hospitality Organizations.
Module X Hotel Organization Structure of a Star Hotel & F.O Department-Classification of the product – Rooms, Rate, Plans Clientele-Qualities and Attributes of F.O Personnel – Understanding Duties of FOM, Reception Reservation and other F.O staff 4 Hrs
Books Recommended Reading: 1. By Col Colin in Dix Dix & Chir Chirss Bair Baird d Front office operations 2. By James ames Bar Bardi, di, Hotel Front office management VNR management VNR 3. Managing front office operations by Kasavana & Brooks Front office training manual Tata manual Tata McGraw Hill 4. By Sudh Sudhir ir Andr Andrew ews, s, Front 5. By Raym Raymond ond S Sch Schmi midga dgall ll Managerial accounting and hospitality accounting 6. Mich Michae aell Kas Kasav avan ana, a, Effective Effective Front Office Operation, CBI-VNR A Manual of Hotel Reception, Heinemann Professional 7. J.R. J.R.S. S.Be Beav avis is & S.M S.Med edli lik, k, A 8. Colin Di Dix, Accommodation Operation – Front Office, Pitman 9. Sue Sue Bake Baker& r& Jer Jerem emy y Huy Huyton, ton, Principles of Hotel Front Office Operations, Continuum 10. Peter Abott Abott & Sue Sue Lewry, Lewry, Front Office Procedures, social Skills and Management, Butterw Heinemann
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BHM 321: Hotel Costing & Management Accounting
Module I: Cost Accounting- meaning and scope- objective- Advantages & Disadvantages of c accounting- Cost concept-Cost unit- Cost center - Elements of costing- Costing methods and (4 hr techniques.
Module II: Material cost: Classification of material- meaning- objectives of material control- m of pricing material- issues: FIFO method and LIFO method ( 5 hr
Module III: Preparation of cost sheet: meaning- importance-methods of preparing cost sheet. (8 hr
Module IV: Marginal costing technique: meaning- significance- Break Even Point- calculation (10 h P/V ratio.
Module V: Standard Costing Techniques: Standards for material and labour variance only. (7 hr Module VI: Visitors Tabular Ledger: meaning & purpose – ve ry basic of audit- night audit in h (3 hr Module VII: Uniform System of Accounting and Departmental accounting (3 hr
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3. Educational Educational Institu Institute te of American American Hotel & Lodging Lodging Assosiati Assosiation on , USA, Uniform Uniform System System counting
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FRE 331: BHM French: Level II
ABSTRACT: A Votre Service 2 aids the acquisition of skills that allow for a more extensive c nication between a professional in the field and a Francophone client in a south Asian context. T promoted by the introduction of wider range of vocabulary and more complex grammatical stru
- I’m looking for… Lesson 1 Situations - Hotel Know-how - Indicating places Grammar - Prepositions of place / Cardinal numbers / Interrogation Cultural information - A plan of a supermarket at Paris Lesson 2 - You have to turn… Situations - Hotel / Restaurant Know-how - Indicating places Grammar - Prepositions of place / Interrogation Cultural information - A plan of Paris - At what time …? Lesson 3 Situations - Hotel / Travel Agency Know-how - Indicating time / Time-table Grammar - Prepositions of time / Pronouns-indirect objects / Contracted articles Cultural information information - Work timings timings / Public holidays holidays & Vacations Lesson 4 - How long ? Situations - Travel Agency / Hotel Know-how - Indicating dates / Duration Grammar - Expressions of time / Conjunctions Cultural information - Means of transport Read Free Foron 30this Days Sign up to vote title - You will visit… Lesson 5 Useful Not useful Cancel anytime. Situations - Travel Agency / Tourist spot Special offer for students: Only $4.99/month. Know-how - Describing an excursion Grammar Prepositions of time / Adverbs of place / Pronouns-direct object
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BHM 335 Food Production Practical - III
Four course Menu from the following Regions;
Karnataka, Tamilnadu, Kerala, Andhra Pradesh, Gujrathi, Luck now, Moghlai, Punjabi, Bengal Hyderabadi and Kashmiri cuisines. Demonstration on carving – vegetable, fruits, ice, Margarines, sugar work.
Bakery & Confectionery Basic pastries - choux, sweet paste, puff pastry, pastry, croissants, short crust, Danish . Cakes- Nutty Butter cake -Banana bread -Plum Cake - Queens Cake – Desserts- Crème Caramel -Crème Brule -Bread and Butter Pudding
Books Recommended:
A Taste of India, Madhur Jaffrey, Pavillion Dastarkhwan-e-Awadh, Sangeeta Bhatnagar & R.K.Saxena, Harper Collins Prashad , Cooking with Masters, J.Inder Singh Kalra, Allied Zaika, Sonya Atal Sapru, Harper Collins Punjabi Cuisine, Premjit Gill Hyderabadi Cuisine, Pratibha Karan, Harper Collins Modern Cookery for Teaching & Trade, Ms. Thangam Philip, Orient Longman Wazwaan, Rocky Mohan, Roli
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BHM 336: Food & Beverage Service Practical
Module I Alcoholic Beverages - Fermented, Distilled and percolated
Taking and order for beverages - Compilation of menu with appropriate wine an d their service of table with prepared menu with wine - Service of Wine – Red, white, Sparkling, Aromatized, fied, Still wines etc - Service of Beer, Cider, Perry - Beverage serving techniques correctly, saf without spillage - Assisting customers in selection of food and wine combination, when approp Menu evaluation - Pricing of the menu both a’la carte and table d’ hote. Module II Cheese and wine Appreciation
Wine and cheese combination. Module III Functional catering
Types – Formal and Informal Catering, Banquet functional menu planning - Buffet set ups - Se Master your semester with Scribd - Form methods in functional catering – silver, plated, family, assisted and self – service Read Free For 30 Days Signservice up to vote on this title in functional - confirmation form etc & TheFormats Newused York Timescatering and their writing – FP, Registration Useful Not useful Special offer for students: Only $4.99/month.
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BHM 337: Housekeeping Practical - II Module I: Turn down service Module II: Cleaning of guest rooms – departure, occupied, vacant Module III: Inspection of guest rooms with the help of checklist Module IV: Identification of stains & treatment
Books Recommended:
1. 2. 3. 4. 5. 6. 7. 8.
Hotel Housekeeping Housekeeping,, Sudhir Sudhir Andrews, Andrews, Tata Tata McGraw McGraw Hill The Profes Professional sional Housekeeper, Housekeeper, Tucker Schneider, Schneider, VNR Professio Professional nal Management Management of Houseke Housekeeping eping Operatio Operations, ns, Martin Martin Jones, Jones, Wiley House Keeping Keeping Management Management for for Hotels Hotels,, Rosemary Rosemary Hurst, Hurst, Heinemann Heinemann Hotel, Hotel, Hostel & Hospital Hospital House Keeping, Keeping, Joan Joan C. Branson Branson & Margaret Margaret Lennox, Lennox, ELB Accommodation Accommodation & Cleaning Cleaning Services, Services, Vol Vol I & II, II, David. David. Allen, Allen, Hutchinso Hutchinson n Managing Managing House House Keeping Keeping Operati Operation, on, Margaret Margaret Kappa & Aleta Alet aFor Nitschke Nits chke Read Free 30 Days Sign up to vote on this title Interior Interior Design Design and Decorati Decoration: on: Premavathy Premavathy Seethar Seetharaman aman and Parveen Parveen Pannu; Pannu; CBS Useful Not useful Cancel anytime. PUBLISHERS
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BHM 338 Front office Practical Module I: Communication skills – verbal, non verbal Module II: Preparation and study of countries, capitals, currencies, airlines and flags chart Module III: Telecommunication skills – telephonic situation handling
Module IV: Forms and formats earlier semester - Identification of equipments, work structure and statio
Module V: Preparing and filling up reservation forms - Role play of accepting reservations, walking a compliant handling for bumped reservations -Reservation -Reservation handling by computers. Actual c lab work with the PMS -Preparing and filling up registration card - Role play for different c as – Walk in, Fit, FFFIT, Corporate, VIP, CIP and Groups
Module VI: Basic manners and grooming standards required required for Front Office operation operation How to handle inquiries, suggestive selling -How to convert inquiries to valid reservations Books Recommended: 1. Front office office operation operationss by Colin Colin Dix & Chirs Chirs Baird Baird Free Foron 30this Days Sign up to vote title 2. Hotel Front office office managemen managementt by James James Bardi, BarRead di, VNR V NR 3. Managing Managing front front office office operations operations by Kasavana Kasavana Brooks Brooks Useful Not useful & Cancel anytime. Front office office training training manual manual by Sudhir Sudhir Andrews Andrews,, Tata McGraw McGraw Hill Hill Special offer for students:4.Only $4.99/month. 5. Managerial Managerial accounting accounting and hospit hospitality ality account accounting ing by Raymond Raymond S Schmidgall Schmidgall
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Semester IV BHM 431: Food Production Operation – II
Module I. Food Styling General principles, modern and special innovative garnishes, accompaniments, decorations and development
Module II. Miscellaneous Power breakfasts, brunches and lunches, High teas, cocktail snacks, theme menus, food festiv new or non-conventional catering concepts, conce pts, Airline and Cruise liner meal planning
Module III. Banqueting Preparations Types-themes-menu preparation-Low calorie food-advantages & disadvantages, menu example
Module IV. Cook Cook chi chill ll syst system emss & Cook Cook free freeze ze syst system em Purpose of chilling food, cook chill process, finishing kitchens, distribution of cook chill and containers to preserve food- Preparation of food for freezing, storage of frozen food, transport food, reheating of frozen or cooked food. Advantages of cook freeze over cook chill. Module V. Sandwiches, rolls, burgers, pizzas, hot dogs, foot longs Types, Types, prepar preparati ations ons,, select selection ion of spread spreads, s, fillin fillings, gs, classi classical cal sandwi sandwiche ches, s, smorsb smorsbord ord presentation styles and appropriate garnishes and accompaniments.
Module VI. Menu Planning Introduction, History of Menu, types of Menus, French classical menus, International menu terms, Factors that affect menu planning- Fast food Industry- Indian and Western
Module VII. Accompaniments, garnishes and Salads For all French classical menus, Classical Classical vegetable vegetable accompaniment accompaniments, s, classical classical potato potato classical classical garnishes garnishes : Indian, Indian, Asian Asian and western western foods. Accompani Accompaniments ments for for Classical Classical inte Read Free For 30 Days Sign up to vote on this title dishes. dishes. Classific Classification ation of salads, salads, types, types, dressings, dressings, examples, examples, Parts Parts of a salad, salad, principles principles, , and Not useful based, meat based, pasta based, sea food, pulses, cereals etc. Useful Cancel anytime.
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Module VIII. Convenience food and Fast Fast foods Characteristics, types- Indian and western, Menu examples, equipment used, differences, R
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Study classic desserts made from Chocolate, Cheese, Choux pastry, Puff pastry & Fruit based Doughs, Batters, Pastes, Creams -Different Break fast roll preparations -Menu Planning. Books Recommended Reading: 1. M.J. M.J.Le Leto to & W. W.H. H.K. K.Bo Bode de The Larder Chef, 2. Lyn Lyn Ruth Ruther erfo folld Garnishes, 3. Phil Philip ip E.Th E.Than anga gam m Modern Cookery (Vol-I) For Teaching & Trade 4. Wayne ayne Gl Glass asslen len Professional Baking BHM 432: Food & Beverage Service Operation –II Module I
Gueridon service, Introduction – History, Types, Staffing, Equipments used, Ingredients used mon preparation - Flambé dishes, carving, Salad making, trolley service Beverages. 10Hrs Module II
Bar, Definition, Types, layout, Equipment used, Control methods – Costing, Corkage and Lice personnel – Staffing, Job description and Job Specification, Bar Planning and designing and ba - Requirements of the relevant state / Territory Liquor Act in relation to service of alcohol. 5Hr
Module III
Tobacco - Types, Brands - Production, Storage and service
5Hrs
Module IV
Spirits - Introduction to Spirits (Whiskey , Brandy , Rum , Gin tequila , Vodka , Absinthe , Ouz Aquavit , Slivovitz , Arrack , fenni , Grappa , calvados etc) ) - Spirits – Types, Production, serv 12Hr Brands – Indian and International
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Lipins Lipinski ki and Lipin Lipinski ski Alcoho Alcoholic lic bever beverage ages. s. Peter Peter Jones Jones and Cassel Cassel food food servic servicee operati operations ons.. Joyce Joyce Rubash Rubash maste masterr Diction Dictionary ary of food food and and wine. wine. BD & L New New York York Bart Bartende enders rs Guid Guide. e. Warner Warner Mr. Mr. Boston’ Boston’ss bartende bartenderr and Party Party Guide. Guide.
BHM 433: Housekeeping Operations – II Module I. Interior Decoration Impo Import rtan ance ce-D -Def efin init itio ionn-Ty Type pess-Ae Aest sthe heti tics cs&G &Goo oodt dtas aste te,, Desi Design gn conc concep epts ts-T -Ty ypespes-Cl Cl DesignPrinciple-Harmony-Rhythm-Balance-Proportion-Emphasis-DesignElements-Line-Form
Module II. Colour Color Wheel-Importance-Characteristics-Classification-Color Wheel-Importance-Characteristics-Classification-Color Schemes, Color Uses & Applica Module III. Lighting Classification, Types & Importance, Applications Module IV. Furniture Arrangements Principles, Types of joints, Selection, Aspects of Furniture Arrangements, Materials Used In Module V. Floor & Wall Covering Types and Characteristics, Carpets: Selection, types, Characteristics, Care and Maintenance Module VI. Windows, Curtains And Blinds – Types, Types, Selection, Care And Maintenance Module VII. Soft Furnishings And Accessories Types, use and care of Soft furnishing, Types of Ac cessories: Functional and Decorative
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Module IX. Refurbishment And Redecoration
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8. . Premav Premavath athy y Seetha Seetharam raman an and Parve Parveen en Pannu; Pannu; Interior Interior Design and Decoration: CBS PUBLISHERS
BHM 434: Front Office Operation – II
Module I Front Office Computer Operation 6Hr Basics of computer, Application of property management system, Reservations, Registration, Cashiering, Night audit
Module II Front Office Security Functions 11Hrs Role of Front Office in Hotel Security - Check in: use of metal detectors, validators, scanty bag handling - Keys control: ELS (Electronic Cards), Handling Grand Master / Master key, lost & damaged keys, use of key cards, Guest & staff movement & access control - Protection of fund deposit boxes
Module III 11Hrs Lobby and Bell Desk Operation Role of lobby managers, Role of guest relation executive, Function of bell desk-Layout -e used-Function of Hospitality desk / Concierge desk-Handling VIPs - Staff Organisation, du work schedule -Luggage handling procedure p rocedure -Bell desk forms -formats -Car valet operations
Module IV Front Office cash / Checkout and Settlement 10Hr Role of the Front desk cashier, Importance of front office cash, Duties and responsibilities of fr cashier, Checkout and account settlement, Checkout options, Unpaid account balances. Read Free Foron 30this Days Sign up to vote title Module V Not useful Useful Cancel anytime. 10Hr Front Office Accounting (Accounting fundamentals) Special offer for students: Only $4.99/month. Hotel Hotel credit credit managem management ent (incl (includi uding ng credit credit cards) cards) - Foreig Foreign n curren currency cy awarene awareness ss and
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Meaning, objective, hotel credit policy regarding gu aranteed bookings/corporate account holde card users - Control measures at the time of : reservation, check-in, during stay, check-out, afte departure, Prevention of Skippers : on arrival/during stay/on departure day Books Recommended Reading: 1. By Colin Colin Dix Dix & Chir Chirss Bai Baird rd Front Front office operations 2. By Jam James Bar Bardi Hotel di Hotel Front office management 3. Managing front office operations by Kasavana & Brooks 4. By Sudh Sudhir ir Andr Andrew ewss Front office training manual BHM 421: Financial Management
Module 1: Introduction to financial Management: Meaning, Objectives, profit maximisation Vs wealth maximisation approach, sources of financ term, medium term and long term finances, corporate share capital and corporate debt, working (10 h management- meaning, types, importance.
Module 2: Financial statement: Meaning and objective, financial analysis tools of analysis, tren (7 hr common size analysis.
Module 3: Ratio Analysis: meaning, objective, classification, profitability ratio, financial ratio, (5 hr over ratio. Module 3: Capitalisation: meaning, over capitalisation and under capitalisation.
(3 hr
Module 4: Capital budgeting: meaning, objective, importance, methods- PBP, DPBP, ARR, NP PI and Capital rationing. (10 h
Module 5: Fund flow statement and cash flow statement: meaning, uses and preparation. (10 h
Recommended Reading: 1. Dr Mitta Mittall and Dr Agarw Agarwal, al, fina financi ncial al managem management ent Read Free Foron 30 Days Sign up to vote 2. Dr S.N. S.N. Maheshwari Maheshwari & Sharad Sharad K. Maheshwar Maheshwari, i, Financial Financial analysis analy sis this title Useful Not useful 3. I.M. I.M. Pandey Pandey,, Finan Financia ciall Manag Manageme ement nt Cancel anytime. Special offer for 4. students: Only $4.99/month. T.S. T.S. Grewal, Grewal, Analy Analysis sis of Finan Financia ciall Stateme Statement nt 5. Dr. Jagmohan Jagmohan Negi, Negi, Financial Financial & Cost Cost control control Technique Technique in Hotel Hotel & Catering Catering Industry Industry
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BHM 431 – French
ABSTRACT: The spiral progression which repeats certain elements already studied in A vice 1 aims to attain gradual mastery of the know-how through exercises ranging from the simp more complex ones, that present expressions in real life communicative situations
- I was born ……… Lesson 7 Situations - Hotel / Tourist spot Know-how - Narrating in the past Grammar - Simple past tense / Prepositions of time Cultural information - India & the French Lesson 8 - The capital was… Situations - Tourist spot / Travel Agency / Hotel Know-how - Describing in the past / Indicating time / dates Grammar - Past continuous tense / Prepositions of time Cultural information - France 50 years years ago - When I reached…. Lesson 9 Situations - Hotel / Tourist spot Know-how - Narrating & describing in the past Grammar - Simple past tense / Past continuous tense / Relative pronouns Cultural information information - India is a land of contrasts contrasts Lesson 10 - Since 2 Read Free Foron 30this Days Sign up to vote title years… Useful Not useful Cancel anytime. Situations - Hotel / Tourist spot / Restaurant Special offer for students: Only $4.99/month. Know-how - Dating events / Expressing duration Grammar Since
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W.R. Goyal, New Delhi, 2002. 2. Cuisine facile en français facile - Hachette
BHM 435: Travel & Tourism Module I. Tourism Phenomenon Understanding Tourism, Origin, Growth & Development of Tourism Module II. Geography & Tourism India’s Bio Diversity, Landscape, Environment & Ecology, Seasons and destinations Module III. Transport Systems Air transport, Railways, Road, Sea & Waterways Module IV. Travel Agencies History, Role & Functions of Travel Tourism Module V. Tourism Organizations & Associations Role & Functions of (a) World Tourism Organization, (b) ASTA, UFTAA, PATA &IATA etc.
Module VI. Heritage of India Indian Philosophy, Philosophy, Religion and its relevance - Cultural diversity and factors affecting culture culture - Literary - Trading in paintings and music - Performance arts: Traditional and modern stage - Festivals of India significance.
Module VII. Tourism Industry Accommodat Accommodation: ion: Hotels, Hotels, Motels, Motels, Resorts, Resorts, Supplemen Supplementary tary Accommoda Accommodation-T tion-Type ypess of Tourist Tourist -Res Sports, Cultural, Historical, Nature Based -Sports & Adventure tourism -A glimpse of Indian arch history-Main centers of Tourist interest in India. Read Free Foron 30this Days Sign up to vote title
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Books Recommended Reading: 1. Dr. Jagmohan Negi, Hotels for Tourism Development: 2. Shalini Singh, Profiles of Indian Tourism: 3. Ratandeep Singh, Tourism Today: 4. Pushpinder S. Gill, Dynamics of Tourism: 5. Seth, Introduction to Tourism:
BHM 436 Food And Beverage Production Practical - IV
Basic Asian cookery - Ex: Thai, Chinese, Vietnamese, Indonesian, Sri Lanka Breads- French bread, Brown bread, Whole wheat bread, Italian country loaf, Split rolls, Biscotti, Anzac, Coconut macaroons. Cakes - Carrot cake, English Tea cake, Chocolate Tea cake, Walnut Brownies.
Desserts- Mississippi Mississippi Mud Pie, , Baba au rum, Baked Cheese cake, cak e, Hot desserts with sauces. C Soufflés. Chocolate Based Desserts. Petit –fours.
Preparation of Salads, centerpiece, cold cuts and sandwiches* Books Recommended Reading: 1. M.J. M.J.Le Leto to & W. W.H. H.K. K.Bo Bode de The Larder Chef, 2. Lyn Lyn Ruth Ruther erfo folld Garnishes, 3. Phil Philip ip E.Th E.Than anga gam m Modern Cookery (Vol-I) For Teaching & Trade 4. Wayne ayne Gl Glass asslen len Professional Baking, 5. Madh Madhur ur Jaf Jaffrey frey A A Taste of India, 6. Sangee Sangeeta ta Bhatnag Bhatnagar ar & R.K.Sa R.K.Saxena xena,, Dastarkhwan-e-Awadh, Harper Collins 7. Jigg Jiggss Kal Kalra ra,, Pra Prash shad ad , Cooking with Masters, Read Free Foron 30this Days Sign up to vote title 8. Sony Sonyaa Ata Atall Sap Sapru ru,, Zaika, Harper Collins Useful Not useful Cancel anytime. 9. P rem re m jit ji t Gi G i ll, ll , Punjabi Cuisine, Special offer for students: Only $4.99/month. Cuisine, Harper Collins 10. Pratibha Pratibha Karan, Hyderabadi Karan, Hyderabadi Cuisine,
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BHM 437: Food and Beverage Service Practical - IV
Module I
Gueridon Service : Gueridon service of various dishes and covers - (Should include, Starter, E relêve or rôti, Salad, Entremets) - Carving - basic carving techniques - Demo – carving Tech Whole chicken or duck or turkey or Poussin - Equipments used. Module II
Restaurant theme set-up: Indian theme and food festivals – Restaurant theme setup of differe Indian, others. Module III Tobacco : Types of cigars – service of Cigars and cigarettes Module IV Master your semester with Scribd Read Free Foron 30this Days Sign up to vote title and Aperitifs: Service of Spirits, Liqueurs and Aperitifs, Presentation & TheSpirits, NewLiqueurs York Times Useful Not useful Special offer for students: Only $4.99/month.
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Lipinski Lipinski profession professional al Guide Guide to Alcoholic Alcoholic beverag beverages. es. Lipins Lipinski ki and Lipin Lipinski ski Alcoho Alcoholic lic bever beverage ages. s. Peter Peter Jones Jones and Cassel Cassel food food servic servicee operati operations ons.. Joyce Joyce Rubash Rubash maste masterr Diction Dictionary ary of food food and and wine. wine. BD & L New New York York Bart Bartende enders rs Guid Guide. e. Warner Warner Mr. Mr. Boston’ Boston’ss bartende bartenderr and Party Party Guide. Guide.
BHM 438 Housekeeping Practical III
Module I Flower arrangements demonstration and Identification.
Module II Conception and designing of guestroom including making floor plans, Color Schemes, wall e and templates and finally creating three dimensional model of a guest room / public area with decoration themes-A report, Case Studies, Field Study Books Recommended Reading
1. 2. 3. 4. 5. 6.
Hotel Housekeeping, Tata McGraw Hill Sudh Sudhir ir Andr Andrew ews, s, Hotel Tuck Tucker er Schn Schnei eide der, r, The Professional Housekeeper, VNR Mart Martin in Jon Jones es,, Wile Wiley y Professional Management of Housekeeping Operations, House Keeping Management for Hotels, Heinemann Rose Rosema mary ry Hurs Hurst, t, House Hotel, Hostel & Hospital House Keeping, ELBS Joan Joan C. Branso Branson n & Margar Margaret et Lenno Lennox, x, Hotel, Premav Premavath athy y Seetha Seetharam raman an and Parve Parveen en Pannu; Pannu; Interior Interior Design and Decoration: CBS pu Read Free Foron 30 Days Sign up to vote this title
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BHM 439: Front Office Practical - II
Module – I Identification of lobby layout and all equipment
Module – II Preparation of guest folio - Filling Filling up, accounting and totaling guest folios folios – semi automated a automated Module – III Calculating of occupancy percentages - Making of plan grid and discount grid
Module – IV Preparing and filling up of forms and formatted related to 5th semester syllabus -Preparation of transcript and night auditor’s sales.
Module – V Comput Computer er applica applicatio tion n of cashie cashierin ring, g, night night audit audit and front office office account accounting ing – in detai computer lab session on IDS – PMS system - Role play on guest complaint handling, cri dang danger erou ouss situ situat atio ion n hand handli ling ng -Ope -Opera rati ting ng FIDE FIDELI LIO O / IDS IDS – PMS PMS syst system em in comp comp Familiarization of all options Read Free For 30 Days
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SEMESTER V BHM 501: Industrial Training
The student has to undergo an industrial exposure training for a period of 22 weeks in a hote than 4/5 star category .The students have to present a training report on completion along with comp comple leti tion on cert certif ific icat ate, e, appr apprai aisa sall form formss from from the the hote hotell in Indi Indiaa or Abro Abroad ad and the the questionnaire (which is given to the student before the commencement of the training from the
The students should undergo training in all the major departments (Food & Beverage Departm Office, House keeping Department, Kitchen & Bakery and Patisserie) of the hotel and also the departments in the hotel. Training Report:
At the end of the training programme, the student will be made to submit a 25 pg write u experience in various departments mentioning the role in day to day operations in terms of cas situation handling, special procedures and what interests them the most in the property. This a be made in Triplicate.
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The students have to make a presentation based on the training report and the questionnaire giv student student before the commencement commencement of the training training from the college. The questionnai questionnaire re would key in formations that the students should gather while during their industrial training.
Draft Letter:
Dear Sir/Madam, Sub: Industrial Exposure Training for Hotel Management students from 15th May 2007 to15 th Oct 2007
Christ Christ Colleg College, e, Bangal Bangalore ore;; an autonom autonomous ous educat education ion instit instituti ution on in India India & re-acc re-accred red institution by National Assessment & Accreditation Council (NAAC) for quality education.
The Department of Hotel Management established in the year 1991 strives to achieve exce quality and has been providing quality manpower to hospitality and service industry. industry. The BH is a 4 year professional degree programme affiliated to Bangalore University & recognized by Council for Technical Education (AICTE, New Delhi).
As your a part ofsemester the curriculum our students undergo Industrial Training for 5 Months Master with Scribd Read Free For 30this Days Signtraining up tong vote on title (15 May 2007 to 15 Oct 2007) at leading Star Star Hotels. The traini will be in all themajor & Thethe New Useful Not useful Hotel York Industry.Times th
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In this regard, we invite you & your team to visit our institution to conduct interviews for 2
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General Observations to be made during the Industrial Training
Name of the Property Company Name: Name of the General Manager Name of the Departmental Head Organizational Hierarchy No of Rooms: No & Names of the Various Food & Beverage Outlets Facilities Offered Tariff rates Taxes Charged on Rooms & F & B: Company’s Mission Statement Company‘s Vision Statement Annual Turnover Clientele Category Name of the chain & their other other Business Ventures Distance from Airport Railway Station Special offer for students: Only $4.99/month. Bus Station
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Procedure for Cleaning Departure & Occupied rooms including bathrooms Procedure for Evening Procedure -Time taken to complete departure & occupied rooms i bathrooms - Bed making procedure Time taken for single, double king ,double Queen & Twin HK coordination with other departments in the hotel -Qualities of the staff - Briefing & De B Aspec Aspects ts Disc Discus usse sed d -Mai -Maids ds cart cart repl repleni enishm shment ent -HK -HK Room Room -Ame -Ameni niti ties es/s /sup uppl plie iess & -Accessories. Room Layout, Corridor Corridor Layout Layout - Maintenance Maintenance Order Procedure Procedure -Spring -Spring cleaning/Sp cleaning/Special ecial -Lost & Found Procedure - Procedure to prepare Room report manually Types of Linen/HK/F&B -Laundry Acceptance Procedure -Cleaning Agents used & meth -Cleaning Equipments used -Procedure for Requisition for stores Public area cleaning schedule & procedure -Linen & Uniform room storage & function metho stock ratio Control Methods -Sizes of Linen : materials used, Budgeting procedure, Sample copies Laundry flow process & equipment used & Stain removal procedure Pest control – Procedures, common pest -Safety procedures Basic Interiors : Theme, elements of art and design, Application in Housekeeping, Rooms, rest Public areas Flower arrangements – types, exotic and commonly used foliage and flowers and their care management system package & their application Desk control procedure & Role -Staff duty Rota Files Files and regist registers ers mainta maintaine ined d in the contro controll desk-F desk-Form ormss and format formatss used used in the Hou department -Budgeting and methods followed in HK Dept -Eco Friendly Practices -Furniture’ the rooms and their terminology
F & B Service department: Points to Observed 1. Depar Departm tmen entt organ organiz izat atio ion n Break-up of the department as per the various outlets such as coffee shop, restaurants, ba service, banquets, ODC, Flight Catering etc.. The Food & beverage Service Department
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1. 2. 3. 4. 5. 6. 7. 8. 9.
The bake bakery ry and and confe confecti ctionar onary y layo layout. ut. The Hierarc Hierarchy hy Job Job responsib responsibilit ilities ies of Chefs in Bakery Bakery and Confect Confectionary ionary Equipments Equipments and and Tools Tools used used in in Bakery Bakery and and Confecti Confectionary onary.. Fruits Fruits and and Vegetable Vegetabless used used in Bakery and Confecti Confectionary onary.. Stores Stores Managem Management ent in Pastry Pastry.. Sequence Sequence of work in Bakery Bakery during during Morning Morning ShiftShift- 2nd Shift and Night Shift. Pastry Pastry Operati Operation on in all all the the Shift Shifts. s. Entire Entire Banquet Banquet Operati Operation on in Bakery and Confect Confectionary ionary.. Different Different Bakery Bakery and Confectiona Confectionary ry Menus- Breakfas Breakfast, t, Lunch Buffet, Buffet, Dinner Buffet Buffet Banquet and any special menus. 10. List of Amenities Amenities and chocolates made made for the Guest Rooms. 11. Standardized recipes of all the the preparations made in bakery and Confectionary. Confectionary. 12. Hygiene Hygiene standards standards maintained. maintained. 13. Detailed information of ordering-receiving and processing processing of ingredients. ingredients. 14. Different Different outlets outlets where bakery and confectionary confectionary products products are served in the Hotel and the preparations. E.g. Bar- Cheese Straws. 15. Different plate presentations presentations done in a la carte with their accompaniments. NOTE: Collect all the menus and recipes and maintain a File.
Observations in Food Production Department The Kitchen 1. Observ Observee the the lay layout out of of the the kitc kitchen. hen. 2. The different different equipment equipmentss used, their their brand names, names, their cost, cost, any special special equipment equipment use 3. The type type of food food that is is being being prepared, prepared, food cost, the the inventory inventory maintai maintained ned 4. The staff staffing ing at the the kitchen kitchen and and the variou variouss shifts shifts 5. The different different ingredie ingredients nts used, and exotic exotic ingredient ingredientss used, list list of imported imported ingredients ingredients the cost and the supplier. 6. Differ Different ent types types of burne burners rs used used in the the kitchen kitchen.. 7. The general general pattern pattern in in which which the the kitchen kitchen functions. functions. The Menu 1. Observe Observe the way the the dishes dishes have been designed designed styled styled,, their nutriti nutritional onal value value etc 2. Any food food festivals festivals that that are conducted, conducted, in the the past or in future. future. Read Free Foron 30this Days Sign up to vote title 3. The Reci Recipe, pe, garni garnishe shess and food food stylin styling g 4. How the the food is costed, costed, portio portioned ned and percentage percentage of yield. yiel d. Useful Not useful Cancel anytime. Food FoodOnly pre prese sent ntat atio ions ns done done.. Special offer for 5. students: $4.99/month. 6. At the bakery bakery-Type -Typess of oven, the brand brand name, name, types types of convection convection oven oven
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Semester VI BHM 621: Principles Of Management
Module 1. Concept Of Management 4Hrs Nature, Nature, management management Vs administr administration, ation, levels of Management, Management, characteristic characteristicss of manage process of management, planning, organizing, staffing, directing, coordinating and controlling.
Module 2. Management Thought Journey From Inception Till Today 3 Hrs Brief history and change in conceptual orientation from times of F. W. Taylor & Henry modern day management.
Module 3. Planning 5Hrs Meaning, nature and importance of planning, type of plans, characteristics of planning advan disadvantages of planning, steps in planning, planning premises, forecasting, components of objectives, strategies, policies, procedures, methods, rules, programmes and budgets.
Module 4. Organisation 8Hrs Meaning, nature and importance of organization, principles of organisation, organisation c manual manuals-f s-form ormal al and inform informal al organi organisat sation ion,, types types of organi organisat sation ion,, functi functiona onal, l, line line and committee, span of management, delegation, centralization and decentralization, development. Read Free Foron 30this Days Sign up to vote title 5 Hrs Module 5. Staffing Useful Not useful Meaning, manpower planning, job analysis, recruitment, selection, promotion, per Canceltraining, anytime. Special offerappraisal, for students: Only $4.99/month. job design, job evaluation and merit rating, human resource development
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Meaning and nature of communication, types of communication: upward/downward, verbal/no formal/informal, barriers to communication, communication process.
Controlling Module 10. Co-Ordination & 1Hrs Need for co-ordination, principles and techniques of co-ordination. Meaning, control process control, control techniques, Books Recommended Reading: 1. Ston Stoner er & Free Freema man n Management – Essentials of Management – Management – 2. Koon Koontz tz & O’do O’donn nnel el Essentials 3. M. Loui Louiss All Allen Management and Organisation – 4. Earn Earnes estt DalMa DalMana nagem gemen entt Theory and Practice –e Management tasks – 5. Peter eter F Dr Drucke ucker r Management 6. Davar R Management Management Process – BHM 622: Research Project: Design & Methodology
Module I. Introduction 9Hrs Research, scientific method, meaning and definition, scope and purpose of doing research, soci science research, type and area of Research, Research, process, problem of conduction research
Module II. Research Design 6Hrs Identifying research area and problem Designing the o bjectives, rational for conducting study. Research method – description of type of research, sources of data, sample planning – defining on population, type, method and size of sample method of analysis, and conclusion.
Module III. Sampling Plan 3Hrs What’s sampling, advantages and limitation, Sample Unit, Types of Sampling, Sampling Selec Process, Sampling Size.
Module IV. Introduction To Data Collection Method 9Hrs Observation – Type Advantage & Limitation, Interview Type Etc.,, Design of Questionna research methods line, simulation projection- introduction
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UBS Publisher Distributors, Delhi
5. James M. Paynter, Paynter, John Wiley & Sons, Sons, How How to research and write a thesis in hospitalit tourism, NY, USA
BHM 623: Managerial Economics Module I Introd Introduct uction ion – Indian Indian econom economy y and Hotel Hotel Indust Industry ry,, impor importan tance, ce, growth growth of touris tourism m exchange, Domestic tourism, scope of industry.
Module II Consumption _ Consumer sovereignty – approaches for the study of consumer behavior – utility analysis – consumer equilibrium in terms of the law of equi – marginal utility and ind curve analysis – consumer surplus –meaning – illustration
Module III Demand – Meaning of demand – law of demand – excepting –extension and contraction of dem b increase and decrease in demand –forecasting –methods of forecasting demand. A.)Survey of bu intention -B.) -B.) Collective Opinion Opinion - C.) Trend Projection Projection -D.) -D.) Economic Indicator Indicator
Module IV Elasticity of Demand - Meaning of Income Elasticity of demand, cross –elasticity of demand a elasticity- measurement of price elasticity of demand /price ( Total Outlay and point methods) u Read Free For 30 Days Sign up to vote on this title the concept of elasticity of demand.
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Perfect Competition – feature – Price and output determination – influence of time element on output and price -Monopoly –features- price and output determination – control over monopoly -Monopolistic Competition- price and output determination-Features of Oligopoly Module X Pricing Policy– General Considerations, objectives, Factors involved in pricing policy. Books Recommended Reading: 1. Joel Dean Managerial Economics 2. Gupta G S Managerial Economics 3. Patt Patter erso son n and and Lewi Lewiss Managerial Economics 4. Varsh Varshen eny y and and Mahe Mahesw swar arii Managerial Economics 5. K P M Sund Sundar aram am Macro and Micro Economics 6. Mote Mote , VL Paul Paul S & Gupt Guptaa G S Managerial Economics 7. Dr. Dr. P N Reddy Reddy & H R Appan Appanna naia iah h Essential of Business Economics BHM 624 Business Statistics
Statistics, scope and limitations. Primary and second Module I. Introduction: Importance of Statistics, data data collec collectio tion n methods methods.. Classi Classific ficati ation on and tabula tabulati tion on of data. data. Presen Presentat tation ion of nume categorical data.
Module II. Concepts of central and dispersion: Mean, median, mode, partition values quartile percentiles for grouped and ungrouped data. Range, quartile deviation from mean and median deviation, deviation, coeffici coefficient ent of variati variation on for grouped grouped and ungrouped ungrouped data. Skewness: Skewness: Karl P Bowley’s measure of skewness, Kurtosis. Module Module III. Correlation: Regression coefficients.
Scatte Scatterr diagra diagram, m, Karl Karl Pearso Pearson n and Spearm Spearman’ an’ss correlation co
Module IV. Index numbers: Laspyere, Laspyere, Paasche, Fisher’s Fisher’s price price and quantity index numbe index index number number.. Consum Consumer er price price index index – specia speciall uses uses and Time reversal reversal and factor factor rev
Master your semester with Scribd Read Free Foron 30this Days Sign up to vote title ave Module V. Time series: Different components of time series. Trend analysis by moving & Theleast New York Times Useful Not useful squares method.Measurement of seasonal variation variation by simple average and irregular vari Special offer for students: Only $4.99/month.
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BHM 631: Food & Beverage Management & Controls
Module I F&B Management – Overview Introduction, Objectives of F&B Management, Responsibilities of F&B Management, Cons F&B Management. Managing quality in food & beverage operations at Catering Establishment
Module II Analyzing strengths strengths and weaknesses of catering outlets vis-à-vis vis-à-vis competition – parameters, de making on basis of the analysis-Traditional Indian service – South Indian (wedding & function service (Lay-out & sequence) and other regional cuisines for special occasions.
Module III Menu Management Introduction, Types of Menu, Menu Planning Considerations & Constraints, Menu Costing and Menu Merchandising, Menu Engineering, Menu Fatigue, Menu as a In-House Marketing Tool. Module IV Material Management Introduction, concepts, systems. Facility planning
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BHM 632: FRONT OFFICE MANAGEMENT Module I. Yield Management Introd Introduct uction ion and concept concept,, Differ Different ential ial rates, rates, Booking Booking horizo horizons, ns, Forecas Forecastin ting g bookin bookings gs variat variation ionss in demand demand in order order to maximi maximize ze yield yield,, Stati Statisti stical cal repres represent entati ations ons – thresh thresh Displacement, Concept and usage of revenue management
Module II. Accommodation Management Aspects Tariff decisions, Cost and pricing – Hubbart formula, Marginal or contribution pricing Market pricing, Inclusive / non inclusive rates, Control – verification, night audit, computerized systems, occupancy and revenue reports, Daily Front Office reports and statistics and its analys Budgeting: Forecasting room availability/room revenue, expenses, Staffing – Personnel Manag aspects, Equipments – Management and maintenance.
Module III. Hotel Sales Master your semester with Scribd closing theRead Selling Concept, Selling Selling models, plan, sales call, closing call,upFree Internal Internal /this In-house sales sales pro Foron 30 Days Sign to vote title Direct sales – travel agents, tour operators, hotel booking agencies, Internet, to & Themerchandising, New York Times Useful Not useful information center, direct mail, personal calls, and telephone selling letters Special offer for students: Only $4.99/month.
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BHM 633 Food Production Practical – VI
Food Production: Cold preparations, platters and buffets, International cooking, Recipes fro Spain, Mexico, France, Mediterranean & International starters starters & snacks, Hors d’oeuvres platt etc, Recipes from China, Srilanka, Thailand, Lebano n (Mediterranean) and other countries
Bakery and Confectionery: Breads-Austrian, Swiss, French, Arabic, Mexican and British.S Olive Foccacia, Foccacia, Ciabatta, Ciabatta, Stromboli, Stromboli, Farcita, Farcita, Pepper crushed crushed raisin, raisin, rosemary rosemary loaf, Zopf, H potato loaf, Pita bread, Sour breads, Fisher man loaf, Bagels.Cakes-Fig and honey bread, Rom cake, Date and walnut cake, French teacake.
Books Recommended Reading: Master your semester with Larder Chef, 5. M.J. M.J.Le Leto to & W. W.H. H.K. K.Bo Bode de The Scribd Read Free Foron 30this Days Sign up to vote title 6. Lyn Lyn Ruth Ruther erfo folld Garnishes, & The New York Times Useful Not useful 7. Phil Philip ip E.Th E.Than anga gam m Modern Cookery (Vol-I) For Teaching & Trade Special offer for students: Only $4.99/month. 8. Wayne ayne Gl Glass asslen len Professional Baking,
9. Madh Madh
Jaf Jaffr A Taste of India,
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BHM 634 Food & Beverage Practical – VI
Food & Beverage Service: Out-door Catering-Layouts-Costing- Menus-Planning-Check list & precautions - Creation of SOPS.
Books Recommended Reading: 1. Sudhi udhirr And Andre rews ws Food Food & Beverage Service Training Manual 2. Lill Lillic icra rap p & Cous Cousin inss Food & Beverage Service 3. John Fuller Modern r Modern Restaurant Service 4. Bria Brian n Var Vargh ghes esee Food & Beverage Service Management 5. WarneMr. Boston’s Bartender & Party Guide 6. John Kiv Kivela Menu planning 7. Lipinski The Restaurant (From Restaurant (From Concept to Operation) 8. John John Dry Drysale ale Profitable Menu Planning9. By: By: Bern Bernar ard d Davi Daviss & Sal Sally ly Stone Food & Beverage Management 10. Published by: Butterworth-Heinemann Ltd. UK 11. By: Richard Richard Kotas and and Bernard Davis Davis Food Food & Beverage Control Principles of Food, Beverage, and labour Control 12. By: Paul Paul R. Dittme Dittmer r Principles Read Free Cost For 30 Days
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BHM 635 Front Office Practical – III
Yield management calculations. Preparing statistical data based on actual calculations.
Role play and problem handling on different accommodation problems, Role play of Fro Assistants, GRE, Lobby Manager, Bell Captain, Bell Boys, Concierge and Car Valet. Preparation of sales letters, brochure, tariff cards and other sales documents. Internet practice in computer lab to activate the IRS and GDS skills in students. Computer proficiencies in all hotel computer applications – actual computer lab hours. Assignments on brochure, Packages, Itinerary making, SWOT analysis, Field study on Hotels, Books Recommended Reading:
By Colin Dix & Chris Baird Front Baird Front office operations By James Bardi Hotel Bardi Hotel Front Office Management By Kasavana & Brooks Managing front office operations By Sudhir Andrews Front Andrews Front office training manual By Raymond S Schmidgall Managerial accounting and hospitality accounting By Michael Kasavana and Cahell Managing computers in hospitality industry Read Free Foron 30this Days Sign up to vote title
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BHM 671: Personality Development Practical – I ( No Exams – Value Addition)
The objectives of this module are to prepare the students for the overall development of the st order to mould them towards the challenges in the industry & society.Positive Body languag Attitudinal Development, Grooming & power dressing,Resume writing, extempore & Public S Modules on Leadership & Team work,Participative Learning, NLP etc.
Books Recommended Reading: 1. By: C.S.Venkata Ratanam and B.K.Srivastava Personal B.K.Srivastava Personal Management and Human Resourc Published By: Tata Mcgraw Hill Publishing Ltd. New Delhi
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Semester VII BHM 721 Hospitality & Services Marketing
Module I Basic introduction introduction to marketing, marketing, meaning, nature & scope, difference difference between between marketing marketing an
Module II Hotel marketing, marketing, Changing Changing role of Hotel marketing, marketing, Features Features of Hospitali Hospitality ty marketing, marketing, C expectation from Hospitality services, Value chain linkage in hotel industry, Classification industry. Module III Market segmentation, Organizational customer segment, Travel Market, Corporate meeting, m Incentive markets, Convention market Module IV Services Services marketing, marketing, basic difference difference between goods and services services and their Marketing Marketing Mix in marketing (7 P’s), Types of services Module V Product, Front Office & accommodation, food and beverage, Value added products, recr health, Shops, car rental service Module VI Services pricing policy, Approaches, Methods, Factors influencing pricing policy. Module VII Promotion, Advertising; sales promotion, personal selling publicity; Communication process in promotion, Public relations in hotel industry Read Free Foron 30this Days Sign up to vote title Module VIII Not useful Useful Cancel anytime. (distribution), Agents & brokers, Electronic channels Special offerPlace for students: Only $4.99/month. Module IX
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TQM in servic servicee market marketing ing (Meas (Measure ures, s, featur features es applic applicati ation on in hospit hospitali ality ty indust industry ry), ), marketing – Indian scenario, (Issues /solutions / future prospects). Books Recommended Reading: 1. A and and Mary Mary Jo Bait Baiter er Services Services marketing – marketing – Zeital Valerire – Publisher Mc Graw Hill co Delivery quality service Publisher ,N 2. Zeithm Zeithmal, al,pas pasasu asuram raman&i an&itne tner r Delivery ,N york, Free press Services marketing south Asia pub 3. The India Indian n experie experience nce by Ravi Ravi Shankar Shankar publ publish isher er Services Delhi 4. S. M Jha Jha Pub Publi lish sher er,, Services marketing Himalaya marketing Himalaya publications 5. Roberts Marketing for hospitality industry – BHM 722 Business Law
Module 1.The Indian Contract Act Defini Definitio tion n of Contrac Contract-e t-esse ssenti ntial al elemen elements ts of a valid valid contra contractct-cla classi ssifi ficat cation ion of contra contra contract-void contract-illegal agreement-express contract-implied contract-executed contract contract. contract. Offer-defini Offer-definitiontion-essent essentials ials of a valid offer when does as offer come to an end. Ac essent essential ialss of valid valid accepta acceptancence-com commun munica icati tion on of offer offer accept acceptanc ancee revocat revocation ion-wh -when en Consid Considera eratio tion-d n-defi efinit nition ion-ru -rules les as to conside considerat ration ion-st -stran ranger ger to conside considerat ration ion-wh -when en con without consideration valid-minor’s agreement –minor’s liability for necessaries. Contract with of unsound mind. Mistake Mistake of law-mist law-mistake ake of fact-their fact-their effect-bil effect-bilateral ateral and unilateral unilateral mis representa representations tions-fraud -fraud-undue -undue influence-c influence-coercio oercion-thei n-theirr effects-c effects-conside onsiderati ration on or object-when object-when agreement opposed to public policy attempted performance or tender essentials of a valid tende the essence of contract. By performance-by impossibility-lapse of time-by operation of law-b of contract.
Module 2. Licenses And Permits licenses and permits for hotels and catering establishments-procedure for procurement, bye hotels & restaurant under municipal corporation-renewal suspension and termination of license
Module 3. Food Legislation principles of food laws-acts regarding prevention of food adulteration, definition, authorities act, procedure of taking a sample purchase right, warranties, guest control order or food servi in force from time time to time. Essential commodities ct, ISU, ISU, AGMARK Read Free Foron 30this Days Sign up to vote title Module 4. Liquor Legislation Not useful Useful Cancel anytime. 2Hrs Special offer for students: Only $4.99/month. Types of licenses, drinking in the licensed premises and different types of permits.
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Module 10. Laws Relating To Hygiene, Sanitation And Adulteration what is food adulteration - laws for prevention of it in India - ISI standard, prevention adulteration act, AGMARK Books Recommended Reading: Mercantile law 1. N. D. Kapoor Mercantile 2. Aswathappa K .K Principles of Business Law 3. M. C. Kuch uchal Business Law 4. Bare Acts Acts of respect respective ive legisl legislati ation on 5. Shops Shops and and Esta Establ blis ishm hment entss Act. Act. BHM 723: Entrepreneurship Development
Module 1: Entrepreneurship- Definition and framework, classification of entrepreneurs, nature and impo entrepreneurs, entrepreneurial culture and environment, growth and development of entreprene Module 2:
Emerge Emergence nce of entrep entrepren reneur eurshi ship p in Indian Indian indust industry ry and busines business, s, import importance ance of ent development ,entrepreneurial motivation, leadership, decision making ,risk taking ,business and time time managem management ent ,self ,self image, image, stress stress and its managem management ent percep perceptio tions ns ,attit ,attitude udes, s, training ,conflict management Module 3: Establishing Small Scale Units – Formalities to be fulfilled. Module 4:
Govern Governmen mentt Polici Policies es and measur measures es toward towardss promot promotion ion of entrep entrepren reneur eurshi ship p , govern govern nongovernmental agencies extending training and other infra structural facilities to small entre Woman entrepreneurs – areas open for women entrepreneurs.
Master your semester with Scribd Module 5: Read Free Foron 30this Days Sign up to vote title finance to entrepreneurs, marketing and other managerial to entrepreneu & TheInstitutional New York Times Useful assistance Not useful Cancel anytime.
and DIC (District Industries Centre) in promotion and entrepreneurship – Industrial Est Special offerofforSISI students: Only $4.99/month. Module 6:
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BHM 731: Hotel Information’s System I
Module I Management Information System (MIS) 6Hrs Concepts, MIS Designs and functions, Managing multi processor environments, MIS Security MIS performance evaluation Module II 9Hrs Hotel Information System The HIS concept, HIS Terminology, HIS In – House, H IS Hardware HIS Software Modules-a. Reservation b. Guest Accounting c. Room Management d. Genera Management Module III Computer Based Reservation System 12Hr Global distribution system, Inter sell agencies, Central reservation Systems (CRS) Affiliate and non-affiliate Systems - Property Level Reservation Systems - a. Reservation inqui Determination of availability c. Creation of reservation record -d. Maintenance of reservation r Generation of reports.-New Developments -Reservation through the Internet.
Module IV Rooms Management Applications 12Hr Rooms Management Module - a. Room status. status. b. Room and Rate Assignment c. In In House gue Information functions - d. Housekeeping functions. functions. e. Generation of Reports Read Free For 30 Days
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Module VIII Food & Beverage Beverage Management Applications Recipe Management, Sales Analysis, Menu Management Integrated food service software-Man reports from automated beverage Systems
Module IX Accounting Applications Account Receivable Module, Account payable module, Payroll module, Inventory module -P module, Financial reporting module Module X Selecting And Implementing Computer Systems Analyzing current information needs, Collection Information of computer Systems -Establishi requirements, Proposals from vendors, Contract negotiations -Installation factors
Books Recommended Reading:
1. Fortun Fortunee Enterp Enterpri rises ses - IDS Manual Manual 2. Fortun Fortunee Enter Enterpri prises ses – MIS MIS Manua Manuall
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BHM 761: Professional Elective-I
The students can select any one of the featured. They would specialize on any of the following the hospitality industry. Sl. No 1. 2. 3. 4. 5.
Professional Elective-1 Hotel Management (HM) (Choose Any One) Front Office House Keeping Food & Beverage Service Food Production Bakery and Confectionary
Professional Elective - Food Production & Bakery & Confectionery Practical Syllabus
Master your semester with Scribd Read Free Foron 30this Days Signclassic up to vote title (brown st Continental - Demo and theory and hands on practice on b asic sauces, stocks, & Thestock New York Times Useful Not useful and other sea food stock,) meat glaze, reductions (red wine reduction, pepper reduction, g Special offerreduction, for students: Only $4.99/month. etc.
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6. Rock Rocky y Moh Mohan an,, Rol Rolii Art of Indian Cookery, 7. J. Inder Inder Singh Singh Kalra Kalra,, Allie Allied d Prasa Prasad d – Cooking – Cooking with Masters, 8. Philip Philip E.Thang E.Thangam, am, Orient Orient Longma Longman n Modern Cookery (Vol-I) For Teaching & Trade, 9. Paul Paul Hamly Hamlyn n Larouss Laroussee Gastro Gastronom nomiqu iquee-Cookery Cookery Encyclopedia, Encyclopedia, The Complete Guide to the Art of Modern Cookery, 10. Escoff Escoffier ier The
BHM 761: Professional Elective – 1. Front Office Practical (Specialization)
Module I 8 hrs. Comprehensive case studies : Crimes in Travelers Cheques, Extra occupant in the room at odd Fire on the floor, Overbooking, Murder in room, Fire on the floor, Bomb scare. Module II 8 hrs Business communication: Sales letters, Special rates agreement, letter informing tariff change programme membership offer, Interdepartmental communication. Telecommunication, Ecommunication Module III 6 hrs. Hotel Industry Competitors Analysis: Product knowledge, Business Profile, Management St SWOT Analysis – of Branded 3, 4&5 star hotels in Bangalore. Module IV Front Office Statistics: 8 hrs Different types of budgets, Marketing and sales statistics, Front office related graphs, Segmenta Module V 6 hrs. Front Office Automation: Content of hotel websites, essentials of PMS operation, essentials of GDS operation, Search en hotels, function of systems manager. Module VI H.R. Management applied to Front Office: 8 hrs Read Free For 30this Days Sign up to vote on title interview Performance appraisals, disciplinary action, different types of training programmes, proceedings, selection and recruitment procedures practiced byUseful hotel groups. Not useful Cancel anytime. VII Only $4.99/month. 8 hrs Special offerModule for students: Front Office Calculations:
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Managing front office operations by Kasavana & Brooks By Sudhir Andrews Front Andrews Front office training manual By Raymond S Schmidgall Managerial accounting and hospitality accounting By Michael Kasavana and CahellHK Managing CahellHK Managing computers in hospitality industry Matt & Cassado Front Cassado Front office Management
BHM 761 Front Office (Non Specialization) Elective
Module - I – Hotel Ownership . Franchising. Management Contract. Referral. Multinational ch operations. Government owned hospitality properties. Supplementary or alternative accommod Smart basic hotels. Time share concept. 8hrs.
Module – II – Reservations formalities. Alterations and cancellations. Use of web sites. GDS 6hrs. formalities. PMS operations.
Module – III – Registration formalities. Pre- registrations. PMS rules. Express registrations. C of the GRC. Checking of credentials c redentials – National, foreign, corporate, diplomats, VIP, privilege c airline crew. 8hrs.
Module – IV – Front Office Staff and their functions . Manpower planning, functions of all s training programmes, organizational planning and management. 8hrs.
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8hrs.
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Books Recommended Reading: By Colin Dix & Chirs Baird Front Baird Front office operations • By James Bardi Hotel Bardi Hotel Front Office Management • Managing front office operations by Kasavana & Brooks • By Sudhir Andrews Front Andrews Front office training manual • By Raymond S Schmidgall Managerial accounting and hospitality accounting • By Michael Kasavana and CahellHK Managing CahellHK Managing computers in hospitality industry • Matt & Cassado Front Cassado Front office Management • 761 SEMESTER HOUSEKEEPING SPECIALIZATION SYLLABUS
NEW PROPERTY OPERATIONS _ enumerate the task involved in setting up HK department in a soon-to-be-opened property _responsibilities of HK department _planning and organizing staff, material resources and HK procedures for a new p roperty BUDGETING FOR HOUSEKEEPING EXPENSES (Recycled and non recycled inventories) _ types _budgeting and controlling expenses _inventory and stock taking _purchasing procedures _income statement
VENDOR MANAGEMENT Study of the various supplies with regards to linen, amenities, and other vendors attach housekeeping dept. ARCHITECTURE AND INTERIOR DESIGN CONCEPTS
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Semester-VII 761 - Professional Elective Food and Beverage Service
Objective
To teach and train the knowledge and skills, necessary to meet the requirements of the I occupational occupat ional skill standards for understanding understanding food and Bevera Beverage ge in its complete entity. entity. The should also have the basic core competency in one particular field of the specialization, to prep for their interviews.
Structure of the course: Keeping in mind demands of the Hotel industry and its ancillaries, the following avenue explored: 1. Wine Education( Education( through through Vineyard Vineyard visits, visits, winery visits visits,, promotions, promotions, appreciatio appreciation n semin 2. Bevera Beverage ge Education(thr Education(through ough retailin retailing, g, appreciation, appreciation, higher higher studies, studies, appreciati appreciation, on, etc) 3. Servi Service ce retailing( retailing( restaurant restaurant service service,, outlet promotio promotions, ns, floor promoti promotions, ons, etc) 4. Sales and Marketing Marketing(( restaurant restaurant,, banquets, banquets, ODC, colleg collegee initiativ initiatives) es) 5. Event Manageme Management( nt( higher higher studies studies,, on the job job training training,, MICE concepts concepts)) 6. Other Vocat Vocations( ions( flig flights, hts, indust industrial, rial, hospit hospitals, als, etc)
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1. A discussion discussion with the the specializat specialization ion students students on on their their of interest interest
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Brian Varghese Professional Varghese Professional Food & Beverage Service Management Peter Jones & Cassel Food Cassel Food Service Operations Lipinski The Restaurant (From Restaurant (From Concept to Operation) Sergio Andrioli & Peter Douglas Professional Douglas Professional Food Service John Drysale Profitable Drysale Profitable Menu Planning By: Bernard Davis & Sally Stone Food & Beverage Management Published by: Butterworth-Heinemann Ltd. UK By: Richard Kotas and Bernard Davis Food Davis Food & Beverage Control By: Paul R. Dittmer Principles Principles of Food, Beverage, and labour Cost Control
BHM 771: PROJECT – 1: CORE SUBJECT (FP/F&BS/HK/FO) RELATED
Module I Purpose Of Project The project is intended to serve the student develop ability to apply multidisciplinary concep and techniques to deal with w ith the operational problems related to core areas of the hospitality ind
Module II Type Of Project The project may be one of the following type: a. Comprehensi Comprehensive ve case study b. InterInter-Organi Organizatio zational nal study c. Field Field study (Empirical (Empirical study study Module III Project Supervision Each project shall be guided by a supervisor duly appointed by the department/coordinator. dep artment/coordinator.
Module IV Project Proposal (Synopsis) Synops Synopsis is of the project project should should be prepar prepared ed in consul consultat tation ion with with the guide and submi submi department. The synopsis should clearly state the objectives and research methodology of the project to be undertaken. It should have full detail of the rationale, description of universe s Read Free Foron 30this Days Sign up to vote title research instruments to be used, limitations if any and futuredirections forNot further Useful usefulresearch etc.
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BHM 772: Personality Development Practical – II
(No Exams) One of the object objective ivess of this module module is to prepare prepare the studen students ts for the the Campus Campus / Off recruitments which are likely to take place during the VIII semester. o
o
o
o o o
Basic concept of Recruitment Recruitment and Selection: Selection: intent and purpose, purpose, selection procedure interviews Prepar Preparing ing for interv interview iews: s: self self planni planning, ng, writin writing g winnin winning g resume resume’, ’, knowle knowledge dge of profiles, academic and professional knowledge review, update on current affairs and questions Facing an interview panel: time- keeping, grooming, dress code, document portfolio, f asked questions and their appropriate appropriate answers, answers, selfself- introducti introduction, on, panel addressin frame-work during interviews Mock Interview Presentation skills, seminar skills and leadership role plays Conducting / Participating – meeting, objective / agenda orientation, clarity of thoug expression, pre-preparation, conduct during meeting and making minutes.
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1. By:Only C.S.Venkata B.K.Srivastava Personal Management and Human R Special offer for students: $4.99/month.Ratanam and B.K.Srivastava Personal Published By: Tata Mcgraw Hill Publishing Ltd. New Delhi
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BHM 821: Organizational Behaviour
Module I Organization Behaviour . – Definition, relevance and scope 2Hrs Module II Foundations Of Individual Behaviour 6Hrs Environment, personal, organizational and psychological factors Module III 8Hrs Personality, perception, attitudes, learning Module IV 4Hrs Motivation Nature, important theories-Maslow, Herzberg, equity and expectancy Module V 4Hrs Foundation Of Group Behaviour Group dynamics, group formation, group tasks, group decision making Module VI Leadership 4Hrs nature and theories-trait theory, behavioural and fielders contingency theories Read Free Foron 30this Days Sign up to vote title Module VII Not useful Useful Communication 3Hrs Cancel anytime. Special offer for Interp students: Only Int erpers ersonal onal$4.99/month. communi communicati cation, on, barrie barriers rs and ways ways of overcom overcoming ing the barrie barriers. rs. Org communication, informal communication
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Books Recommended Reading: Stephen P Robbins; Essential Robbins; Essential of Organisational Behaviour , New Delhi, Prentice Hall of India New Strom and Davis; Organisational Behaviour – Behaviour – Human Behaviour work, New York McGr Fred Lechans; Organisation Behaviour , New York, McGraw Hill Aswathappa K; Organisational Behaviour , Mumbai, Himalaya Publishing House B. P. Singh; Organisational Behaviour , Dhanpat Rai & Sons Umaskharan; Organisational Behaviour , New Delhi, Tata McGraw Hill Publishing House Arun Monappa; Personnel Monappa; Personnel Management , New Delhi, Tata McGraw Hill Publishing company Subha Rao P; Human P; Human Resource Management , Bombay Himalaya Publishing House
BHM 822: Human Resource Management
Module I Evolution Role and Status of Human Resource Management in India – Structure and Function Human Resource Management – Systems S ystems View of HRM.
Module II Manpower Planning – Concept, Organisation and Practice, Manpower Planning Techniques – S Term and Long-Term Planning.
Module III Recruitment and Selection – Job Analysis – Description – Job Specification – Selection Proces and Interviews – Placements and Induction. Module IV Performance Appraisal – Purpose – Factors Affecting Performance Appraisal – Methods and s PerformanceAppraisal – Counselling. Read Free For 30 Days
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Training and Development – Need and Importance – Assessment of Training Needs – Training Development of Various Categories of Personnel.
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Books Recommended Reading: 1. Arun Mo Monappa & S. Sa Saiyuddain: Personal Management , Tata McGraw Hill. 2. Pramod Verma: Personnel Management in Indian Organisations. Organisations. 3. Edwin b. Flippo: Personnel Management , McGraw Hill.
BHM 832: Environmental Studies & Facility Planning
Facility Planning: Module I Energy Management: background, energy pricing, energy cost control and building systems, guest room energy energy costs, reducing reducing food and beverage production production and service service energy costs costs , boiler and chilling energy costs, energy management and conservation systems. Module II Building And Exterior Facilities: roof, exterior walls, windows and doors, structural frame, fo elevators, storm water drainage systems, utilities, landscaping and grounds. Module III Parking Areas: parking lots, structural features, layout considerations, maintenance, parking ga accessibility requirements for parking areas, valet parking, Module IV Lodging Planning And Design: development process, feasibility studies, space allocation pro operational criteria, budget, preliminary schedule, site design, Hotel design, guest rooms an lobby,food & beverage outlets-function areas, recreational facilities, back areas. Module V plannin Food Service Planning And Design: concept development, feasibility, regulations, Read Free Foron 30this Days Sign up to vote title receiving areas, storage areas, kitchen, office space, sample blue print. Useful Not useful Cancel anytime. Environmental Studies Special offer for students: Only $4.99/month. Module I Introduction and development of environmental env ironmental message to Staff
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Water and the environment - Improving water quality- Case studies Module V Product purchase Principles of responsible purchasing - Implementation of Eco friendly purchasing Products: recycled paper, future products Module VI Indoor air quality Potential sources of air pollution -Improving indoor air quality - Costs Module VII External air emissions Sources –Effects -Hotels and air pollution Module VIII Noise Introduction - Problems of noise - Program for tacking noise Module IX Hazardous materials Definition –Sources –Hazards -Dealing with hazardous materials Module X Ecotels What are ecotels -Case studies India, abroad Module XI Buildings of the future Building materials – cement, bricks, wall panels –Paints - Smart buildings Current technology Books Recommended Reading: Hotels, 1. Butt Butter erwor worth th & Hei Heinem nemann ann,, Environmental Management for Hotels, 2. By: By: David David M. Sti Stipanu panuk, k, Harol Harold d Roffma Roffmann nn Hospitality Facilities management and Des Published: Educational Institute, AHMA Machines, Volume 1&2 3. How things work-The Universal Encyclopedia of Machines, 4. By Frank Frank D. Borsen Borsenik ik & Alan Alan T, Stutt Stutts, s, The Management of Maintenance and Enginee Systems in the Hospitality Industry, Published: John Willey & Sons Inc. NY 5. By: By: W.P W.P..Jone Joness Air Conditioning Engineering , Published: English Language Book Read Free Foron 30this Days Sign up to vote title Society/Edward Arnold Useful Not useful Cancel anytime. 6. By: By: Sus Sushi hill Kum Kumar ar,, Building Construction, Published: Standard Publishers Distributors,
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BHM 861: Professional Elective-II
The students can select any one of the featured. They would specialize on any of the following the hospitality industry.
Sl. No 1. 2. 3. 4.
Professional Elective-11- General Management (GM ) (Choose Any One) Sales & Marketing MICE Resort, Amusement Parks & Event Management Food & Beverage Retail Management
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Sales and Marketing
Module I – Introduction to Hospitality Marketing Management. Organization of Hotel Indust Importance of Marketing. Marketing. Organization of Marketing Marketing Department in Hotel. Hotel.
Module II – Hospitality Service Operations and Marketing. Solving Customers’ Problems. Management Orientation. Orientation. Hospitality Service Concept. Components of Hospitality product.
Module III – The Internal Marketing Process. Process. Hotels – Internal Marketing. Marketing. Handling Compla of Guest Relation Executive. Sale of Rooms and Banquet Facilities.
Module IV – The Marketing Environment, Concept of Marketing Management Environment. Environments – economic and non-economic. non -economic. Case Study. Marketing opportunities and threats SWOT analysis.
Master your semester with Scribd Read Free Foron 30this Days Sign up to vote title industr V – Market Segmentation. Markets. Market Segmentations applied at the hotel & TheModule New York Times Useful Not useful Segment Mix. Market Targeting. Positioning. Special offer for students: Only $4.99/month.
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Module VI – Marketing Mix. Concept of Marketing Mix. Characteristics of Hospitality Produc
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Module – X – Marketing Research Process. Concepts of Marketing Information System and M Research. Objectives of Marketing Research. Introduction of n ew products and services. Mark Techniques. Application of marketing techniques at the unit level.
BHM 861 Professional Elective – II Resort, Amusement Parks & Event Management
An Introduction to events Introduction – Definitions & frame works categories & typologies – context & precedents char of events. Event Business : Dews and supply & supplies Size & Scope of the event – Determinants Publice & private sector – companies & their roles. Voluntary bodies, committees & individuals. Managing Events: Introduction – Events planning – Budgets Bud gets Venue- finding, logistics & ambience – marketinglegal services – organizing team – close down, evaluation & legacies.
Resort management: Introduction to Industry operations – Development process, organization Design – marketing – Recreational facilities – Tours & other facilities – financial aspects – HR Read Free Forpolicies. 30 Days
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MICE Module - I Introduction to the meetings, expositions, events & conv etion industry. Definition – organization structure structure of MICE. Background of the industry. industry.
Module - II Meeting exhibition, event, & convention sponsors / Venues who holds the gatherings Venues – convetion centers – retreat facilities – cruise ships – college & universities. Unusual venues – Exhibition services contractors & planning – Risks crisis Management – supply events manage
Module – III Food & Beverage Introduction – catered events – style of service, Menus – food consumption patterns – F&B a enities (or) Gifts – Beverage Events – Hospitality Suites – Rooms.
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Program Planning – Legal issues in the industry – international norms – Planning & Organizing MICE.
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Food & Beverage Retail Management
Module – I – Introduction to retailing – Reasons for studying retailing, economic significance & oppo in retailing, types of retailers food single store establishment, corporate retail chain, multi channel retaili Benefits offered by electronic channel.
Module – II – Retail market strategy – Target market retail format, Building a sustainable competitive advantage, for growth strategies, steps in strategic and retail planning process.
Module – III – Retail locations – Shopping centres, shopping shopping malls, city or town locations, locations, free standin location and retail strategy department stores, special apparel stores, category specialists, grocery store, o boutique. Site location factors affecting affecting the demand for a region & attractiveness attractiveness of a site.
Module IV – Supply chain management – Advantages through supply chain management, flow of info logistics distribution centre, quich response delivery systems, e-retailing, outsourcing. Module V – Introduction to franchising Restaurant franchising :- Pros & Cons Agreements & Legal Documents – Financial aspects Relationship – Int. franchising – concept Developments non traditional franchising.
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BHM 871: PROJECT – 2: Market Feasibility Study
Module I Purpose Of Project The project is intended to serve the student develop ability to apply multidisciplinary concep and techniques to deal with any subject related to hospitality industry. Emphasis should be p industry sponsored projects. Module II Type Of Project The project may be one of the following type: b. Comp Compre rehen hensi sive ve case case stud study y c. Inte Interr-Or Organ ganiz izat atio iona nall study study d. Field Field study study (Empir (Empirica icall stud study) y) Module III Project Supervision Each project shall be guided by a supervisor duly appointed Read by theFree depFor department/coordinator. artment/coordinator. 30 Days
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Project Proposal (Synopsis) Sy is of the project project should should be
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Module VII Project Presentation &Evaluation Formal presentation and evaluation of the project before internal and external panel constitut department/coordinator together with selected target audience.
BHM 872: Personality Development Practical – III
(No Exam) One of the objecti objectives ves of this this module module is to prepare prepare the students students for the the Campus / OffOffRecruitments and Career Advancements which would likely to take place during this sem also essential at this moment to concentrate on the Life Skills Area as it would be helpful fo start their career.
• • • •
Life Skills Negotiation Skills Session on Higher Education Developing the students in writing the competitive co mpetitive exams.
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By: By: C.S. C.S.Ven Venkat kataa Rata Ratanam nam and B.K.Sr B.K.Sriva ivasta stava, va, Person Personal al Manage Managemen mentt and
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BHM 834: Hotel Information System Practical – II Module I Point Of Sale KOT, Billing, Sales Analysis, Link up of front desk billing with other departments
30Hr
Module II Foods And Beverage costing 10Hr Food Costing, Liquor Costing, Costing of soft drinks, Recipe Costing, Inter Kitchen transfe Analysis, Costs relating to NCKOTS, Link to POS Systems
Module III 20 H Banquet Management Reservation, Function prospectus tracking, Generation of Function Prospectus, Reports-Ha Maintenance, Challan -Bill Printing-Venue Position- reservation status-Cover Analysis, F & Costing Read Free Foron 30this Days Sign up to vote title Module IV Not useful Useful anytime. would adopt the standard PMS training Cancel package being used by star Special offerObjective: for students:The Only college $4.99/month. India e.g.: FIDELIO, IDS, HOTELIER, ETC and make the same available to students in th
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Books Recommended Reading:
1. Fortun Fortunee Enterp Enterpris rises es - IDS Manual Manual 2. Fortun Fortunee Enter Enterpri prises ses – MIS MIS Manua Manuall
Certificate Courses Offered: Certificate Certificate Course in Bartending Duration: 45 Hrs 1. Intr ntroduc oducttion ion • •
12 Hours
Food & Beverage Industry Beverages i. Meri Merits ts & Dem Demer erit itss ii. ii. Clas Classi sifi fica cati tion on iii. History History,, Producti Production, on, Styl Styles/Ty es/Types pes & Brands
2. Attribute Attributess & Attit Attitudes udes of a good servic servicee personnel personnel
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Special offerIntroduction, for students: Only $4.99/month. Types, Licenses, Concept, Layout, Facilities –Equipments
Staffing, Purchase, Storage- Cellar Management, Pricing, Control Methods – Safety Standards,
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BAKERY AND CONFECTIONERY CERTIFIED COURSE
The 45 Hour Course would be divided into 37 hours of Practical and 8 hours of Theory. Each class would be of 2 to 4 hours and theory of 1hour each. Saturdays afternoon would be practical and the theory hours would be conducted in the Week days after 4pm.The Students trained in the Basics of Bakery and Confectionery, all relevant training in a Basic level w covered. The Syllabus would be as follows: Topic Content 1. Lear Learn n you yourr ing ingre redi dien entts All All ing ingrredi edients ents used used in bakery and confectionery
2.Techniques in in ba baking
Inputs on on ba basic co concepts used in bakery and confectionery Theory on desserts and relevant aspects in confectionery Basic terms in bakery and confectionery
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,palmiers and sablee Soft roll, bread stick dough nuts, introduction to international breads Tira misu, chocolate mousse, mango mousse apple pie, yoghurt flan.
8.Breads Sheet Music
9. Desserts
10. 10. Cho Choco collates ates hom home mad madee
11. Practical baking
Roch Rocher erss Liqueur filled chocolate Plain moulded chocolate Industrial visit
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8 hours
5 hours
3 hours
5 hours
Certificate Course in Corporate International Hospitality Hospitality (45 hours course)
1. Introduction to Hospitality Emerging trends in Hospitality Indian Hospitality V/S International Hospitality 2. Hotel Industry Types of Hotels Types of Food & Beverage sector (Restaurants, pubs, Banquets, Coffee shops etc)
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Course Timings : 4-7 pm
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Certificate course in Travel, Hospitality & Tourism
UGC Sponsored Programme
Certificate Course in Travel, Tourism & Hospitality Course shall be spread over in six months Duration and Time Schedule
1. Certificat Certificatee Course in Travel, Travel, Tourism Tourism & Hospitalit Hospitality y Course helps helps the student student to earn 4 after the successful completion of the Course.
2. The course course will will run for for 45 working working days. days. Each paper paper will will be covered covered in Total Total 15 hours 12 hours are allotted for regular teaching and 3 hours for internal tests, seminars, assign tutorials, fieldwork etc. •
Eligibility
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4 weeks Industrial Training (after the course)
All these compulsory activities will be conducted with the approval of Head of the Department Convener. The student shall be required to to submit comprehensive Field Tour and Industrial Tr reports in the Department.
2. In addition to one week Field Tour, the Department will also organize other field trips to nea to give practical exposure to tourism students.
•
Examination
1. The examination examination of the Certifi Certificate cate Course Course in Travel, Travel, Tourism Tourism & Hospitality Hospitality cou vided into 4 papers. Each Paper shall shall be of 50 marks our of which 25 marks evaluated in course and examinations and 25 marks shall be evaluated as CIA in form of internal tests, seminars, assignments, tutorials, field work etc.
2. The examination examinationss shall be opened opened to a regular regular student student who has has attended attended mini 80% attendance.
3. The Head of the the Department Department shall shall forward forward the CIA CIA marks marks on the basis basis of the pe tests, written assignments, seminars, field trips etc. to the UGC Course Co-ordin Controller of Examination at least one week before the commencement of exam
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Code CTHM01 CTHM02 CTHM03 CTHM04
Tourism Fundamentals Tourism Product Travel Management Hospitality Operations
1 1 1 1
15 15 15 15
50 50 50 50
CTHMO1 – Tourism Fundamentals
Chapter 1: Definition, Growth and Origin of Tourism – Growth of Travel Industry with regard to rail, air, road – Present Industrial Scenario.
Chapter 2: Understanding Tourism Importance of Bio – Diversity Impact on Environment & Ecology Seasons & Destinations Sustainability of tourism
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Tourism Development, Principles and practices. Sterling Publishers (P) Ltd, New Delhi
Christopher J Holloway
The Business of Tourism: Macconald and Evans
CTHMO2 – Tourism Product
Chapter 1:
Understanding Tourism Product – Meaning, Classification, Tools, Promotions Promotions and other ancill methods to develop tourism as a product. produc t. Chapter 2:
Categories of Tourism Product Natural – Mountain & Hill Resources – Destinations D estinations etc • Geographical – Island, Sea & River Tourism: Coastline, Beaches, Lagoons, Backwaters • Camps., Water Sports, environmental concerns, issues relating to the depletion of marin Spiritual – Yoga & Meditation Socio Cultural – Architectural Heritage of India – Histo • Monuments – Important Historical and Archeological sites – Fairs & Festival – Dances Music – Painting. Read Free Foron 30this Days Sign up to vote title Indian Music and Musical instruments etc., • Not useful Useful Cancel anytime. Adventurous – Desert Tourism: Desert D esert Safaris, Desert Sports, etc Special offer for •students: Only $4.99/month. •
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Dynamics of Tourism. Sterling Publisher (P) ltd New De
CTHMO3 Travel Management
Chapter 1: Travel Agency – Definition – Scope – Definition of Tour Operations – Functions – History of T Trade – Types of Travel Agencies and Tour Operators – Travel Market
Chapter 2: Role & Function of Travel Tourism – International Travel Organizations like a) b) c) d)
WTO ASTA UFTAA PATA PATA,, IAT IATA A etc etc..
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Chapter 4:
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Anand MM
Tourism and Hotel Industry in India, Sterling Publisher Ltd New Delhi
Kaul R H
Dynamics of Tourism. Sterling Publisher (P) ltd New De
Certificate Course in Bartending Duration: 45 Hrs Course Coordinator – Mr. Denny Agustine Course Fee : Rs 3500 per student for batch 15 students Course Timings: 4.30pm – 6.30 pm
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Time 4.30pm – 6.30pm -,,-,,-
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