BHMCT SYLLABUS 2021-22 Final new.pdf

Program Code: UG008

1

SCHEME &SYLLABUS (As Per CBCS)

Bachelor of Hotel Management and Catering

Technology (BHMCT)

Department of Hotel Management

(UICM)

Sant Baba Bhag Singh University

Program Code: UG008

2

2021-22 INDEX

Sr.No. Subject

Code Subject Name Semester Page No.

Course Scheme and Summary All 5-12

1 HM101 Food Production Foundation-I 1 13-15

2 HM103 Food & Beverage Service Foundation-I 1 16-17

3 HM105 Front Office Foundation-I 1 18-19

4 HM107 House Keeping Foundation-I 1 20-21

5 ENG121 Communication Skills-I 1 22-23

6 HM109 Food Production Foundation-I (Practical) 1 24-25

7 HM111 Food & Beverage Service Foundation-I

(Practical) 1

26-27

8 HM113 Front Office Foundation-I (Practical) 1 28

9 HM115 House Keeping Foundation-I (Practical) 1 29

10 ENG123 Communication Skills-I (Practical) 1 30

11 HM102 Food Production Foundation-II 2 31-33

12 HM104 Food & Beverage Service Foundation-II 2 34-35

13 HM106 Front Office Foundation-II 2 36-37

14 HM108 House Keeping Foundation-II 2 38-39

15 EVS001 Environmental Science 2 40-41

16 ENG114 Communication Skills-II 2 42

17 HM110 Food Production Foundation-II (Practical) 2 43-44

18 HM112 Food & Beverage Service Foundation-II

(Practical) 2

45-46

19 HM114 Front Office Foundation-II (Practical)

2 47

20 HM116 House Keeping Foundation-II (Practical)

2 48

21 ENG116 Communication Skills-II (Practical)

2 49

22 HM201 Introduction to Indian Cookery 3 50-52

23 HM203 Food & Beverage Service Operations-I 3 53-54

24 HM205 Front Office Operations-I 3 55-56

25 HM207 Accommodation Operations-I

3 57-58

Program Code: UG008

3

26 HM209 Introduction to Indian Cookery (Practical) 3 59-60

27 HM211 Food & Beverage Service Operations-I

(Practical) 3

61

28 HM213 Front Office Operations-I (Practical)

3 62

29 HM215 Accommodation Operations-I (Practical)

3 63-64

30 HM202 Industrial Training

4 66

31 HM301 Regional Cuisines of India –I

5 70

32 HM303 Food & Beverage Service Management -I

5 67-69

33 HM305 Front Office Operations-II

5 70-72

34 HM307 Accommodation Operations-II

5 73-74

35 HM309 Bakery-I

5 75-76

36 HM311 Food and Beverage Control Management

5 77-78

37 HM313 Banquet and Restaurant Operations and

Management 5

79

38 HM315 Regional Cuisines of India –I (Practical)

5 80

39 HM317 Food & Beverage Service Management –I

(Practical) 5

81-82

40 HM319 Front Office Operations-II (Practical)

5 83

41 HM321 Accommodation Operations-II (Practical) 5 84

42 HM323 Bakery-I (Practical) 5 85-86

43 HM302 Regional Cuisines of India –II 6 87-89

44 HM304 Food & Beverage Service Management -II 6 90-91

45 HM306 Front Office Operations-II 6 92-93

46 HM308 Accommodation Operations-II 6 94-95

47 HM310 Bakery-II 6 96-97

48 HM312 Hotel Laws 6 98

49 HM314 Skills enhancement for Media & Journalism

in Hospitality

6 99-100

50 HM316 Regional Cuisines of India –II (Practical) 6 101

51 HM318 Food & Beverage Service Management –II

(Practical)

6 102

Program Code: UG008

4

52 HM320 Front Office Operations-III (Practical) 6 103

53 HM322 Accommodation Operations-III (Practical) 6 104

54 HM324 Bakery-II (Practical) 6 105-106

55 HM401 Larder and Kitchen Operations 7 107-109

56 HM403 Bar Operations and Management 7 110-111

57 HM405 Room Division Management 7 112-113

58 HM407 Hotel Industry In India 7 114-115

59 HM409 Event Management 7 16-117

60 HM411 Larder and Kitchen Operations (Practical) 7 118

61 HM413 Bar Operations and Management (Practical) 7 119-120

62 HM415 Room Division Management (Practical) 7 121-122

63 HM417 Mentoring and Professional Development

(Practical)

7 123-124

64 HM402 On The Job Training 8 125-126

Program Code: UG008

5

Course Scheme, Bachelor of Hotel Management and Catering Technology

SEMESTER- I

Theory Subjects

S.No. Subject

Type

Subject Code Subject Name Contact

hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM101 Food Production

Foundation-I

3:0:0 3:0:0 3 3

2 CR HM103 Food & Beverage

Service Foundation-

I

3:0:0 3:0:0 3 3

3 CR HM105 Front Office

Foundation-I

3:0:0 3:0:0 3 3

4 CR HM107 House Keeping

Foundation-I

3:0:0 3:0:0 3 3

5 AECC ENG121 Communication Skills –I

2:0:0 2:0:0 2 2

TOTAL 14:0:0 14:0:0 14 14

Practical subjects

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours


Foundation-I

(Practical)

0:0:4 0:0:2 4 2


Service Foundation-I

(Practical)

0:0:4 0:0:2 4 2


Foundation-I

(Practical)

0:0:2 0:0:1 2 1

4 CR HM115 House Keeping Foundation-I

(Practical)

0:0:2 0:0:1 2 1

5 AECC ENG123 Communication

Skills –I (Practical)

0:0:2 0:0:1 2 1

6 PT PT101/

PT103/PT105

Physical Training

(NSO/NCC/NSS)

0:0:2 0:0:0 2 NC

TOTAL 0:0:16 0:0:7 16 7

Total Contact Hours = 30

Total Credit Hours = 21

Program Code: UG008

6

SEMESTER- II

Theory Subjects

S.No

.

Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours


Foundation-II

3:0:0 3:0:0 3 3


Service Foundation-

II

3:0:0 3:0:0 3 3


Foundation-II

3:0:0 3:0:0 3 3


Foundation-II

3:0:0 3:0:0 3 3

5 IDC EVS001 Environmental

Science

3:0:0 3:0:0 3 3


Skills-II

2:0:0 2:0:0 2 2

TOTAL 17:0:0 17:0:0 17 17

Practical subjects

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours


Foundation-II

(Practical)

0:0:4 0:0:2 4 2


Service Foundation-II (Practical)

0:0:4 0:0:2 4 2


Foundation-II

(Practical)

0:0:2 0:0:1 2 1


Foundation-II

(Practical)

0:0:2 0:0:1 2 1


Skills-II (Practical)

0:0:2 0:0:1 2 1

6 PT PT102/ PT104/

PT106

Physical Training

(NSO/NCC/NSS)

0:0:2 0:0:0 2 NC

TOTAL 0:0:16 0:0:7 16 7


Total Credit Hour = 24

Program Code: UG008

7

SEMESTER- III

Theory Subjects

S.No

.

Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM201 Introduction to Indian Cookery

3:0:0 3:0:0 3 3


Service Operations -

I

3:0:0 3:0:0 3 3


Operations -I

3:0:0 3:0:0 3 3

4 CR HM207 Accommodation

Operation-I

3:0:0 3:0:0 3 3

5 IDC COM003 To be offered by the

Outer Department(

Basics of

Accounting)

3:0:0 3:0:0 3 3

TOTAL 15:0:0 15:0:0 15 15

Practical subjects

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM209 Introduction to

Indian Cookery

(Practical)

0:0:4 0:0:2 4 2


Service Operations

-I (Practical)

0:0:4 0:0:2 4 2

3 CR HM213 Front Office Operations –I

(Practical)

0:0:2 0:0:1 2 1


Operation-I

(Practical)

0:0:2 0:0:1 2 1

5 PT PT201/ PT203/

PT205

Physical Training

(NSO/NCC/NSS)

0:0:2 0:0:0 2 NC

TOTAL 0:0:14 0:0:6 14 6


Total Credit Hour = 21

Program Code: UG008

8

SEMESTER- IV

Semester IV is Industry Integrated Practical Module

Practical Subjects

Sr.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM202 On The Job Training 0:0:40 0:0:20 40 20

TOTAL 0:0:40 0:0:20 40 20



Program Code: UG008

9

SEMESTER- V

Theory Subjects

S.No

.

Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM301 Regional Cuisines of India -I

3:0:0 3:0:0 3 3


Service Management -I

3:0:0 3:0:0 3 3


Operations-II

3:0:0 3:0:0 3 3


Operations-II

3:0:0 3:0:0 3 3

5 CR HM309 Bakery-I 2:0:0 2:0:0 2 2

6 DSE Elective Subject 2:0:0 2:0:0 2 2

TOTAL 16:0:0 16:0:0 16 16

Practical subjects

S.No. Subject

Type

Subject

Code

Subject Name Contact

hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM315 Regional Cuisines of

India –I (Practical)

0:0:4 0:0:2 4 2


Service Management -

I (Practical)

0:0:4 0:0:2 4 2

3 CR HM319 Front Office Operations-II

(Practical)

0:0:2 0:0:1 2 1


Operations-II

(Practical)

0:0:2 0:0:1 2 1

5 CR HM323 Bakery-I (Practical) 0:0:4 0:0:2 4 2

TOTAL 0:0:16 0:0:8 16 8

Elective Subjects (Choose one Course)

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 DSE HM311 Food and Beverage

Control Management

2:0:0 2:0:0 2 2

2 DSE HM313 Banquet and

Restaurant

Operations and

Management

2:0:0 2:0:0 2 2



Program Code: UG008

10

SEMESTER- VI

Theory Subjects

S.NO Subject

Type

Subject code Subject Contact

hours

L:T:P

Credits

L:T:P

Total

contact

hours

Total

contact

credits


India -II

3:0:0 3:0:0 3 3



II

3:0:0 3:0:0 3 3


Operations-II

3:0:0 3:0:0 3 3


Operations-II

3:0:0 3:0:0 3 3

5 CR HM310 Bakery-II 2:0:0 2:0:0 2 2

6 IDC To be Offered by

Other Department

3:0:0 3:0:0 3 3

7 DSE Elective Subject 2:0:0 2:0:0 2 2

TOTAL 19:0:0 19:0:0 19 19

Practical subjects

S.NO Subject

Type

Subject code Subject Contac

t hours

L:T:P

Credits

L:T:P

Total

contact

hours

Total

contact

credits


India –II (Practical)

0:0:4 0:0:2 4 2



II (Practical)

0:0:4 0:0:2 4 2


Operations-II

(Practical)

0:0:2 0:0:1 2 1


Operations-II

(Practical)

0:0:2 0:0:1 2 1

5 CR HM324 Bakery-II (Practical) 0:0:2 0:0:1 2 1

TOTAL 0:0:14 0:0:7 14 7

Elective Subjects (Choose one Course)

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 DSE HM312 Hotel Laws 2:0:0 2:0:0 2 2

2 SEC HM314 Skill enhancement

for Media &

Journalism in Hospitality

2:0:0 2:0:0 2 2

Program Code: UG008

11



SEMESTER- VII

Theory Subjects

S.No. Subject Type Subject

Code


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM401 Larder and Kitchen

Operations

3:0:0 3:0:0 3 3

2 CR HM403 Bar Operations and

Management

3:0:0 3:0:0 3 3

3 CR HM405 Room Division

Management

3:0:0 3:0:0 3 3

4 CR HM407 Hotel Industry in

India

3:0:0 3:0:0 3 3

5 CR HM409 Event Management 2:0:0 2:0:0 2 2

TOTAL 14:0:0 14:0:0 14 14

Practical subjects

S.No. Subject

Type

Subject

Code


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1

CR HM411 Larder and Kitchen

Operations (Practical)

0:0:4

0:0:2

4

2

2 CR HM413 Bar Operations and

Management

(Practical)

0:0:4

0:0:2

4

2

3 CR HM415 Room Division

Management

(Practical)

0:0:2

0:0:1

2

1

4 SEC HM417 Mentoring and

Professional Development

(Practical)

0:0:2

0:0:1

2

1

TOTAL 0:0:12 0:0:6 12 6


Total Credit Hours=20

Program Code: UG008

12

SEMESTER- VIII

Semester VIII is On-Job Industry Integrated Practical Module

Practical Subjects

S.No. Subject

Type


hours

(L:T:P)

Credits

(L:T:P)

Total

Contact

Hours

Total

Credit

Hours

1 CR HM402 On the Job Training 0:0:40 0:0:20 40 20

TOTAL 0:0:40 0:0:20 40 20



Program Code: UG008

13

First

Semester

Program Code: UG008

14

Course Code HM101

Course Title Food Production Foundation-I

Type of course Theory

L T P 3 0 0

Credits 3

Course prerequisite 10+2 in any Stream passed with English subject compulsory from

recognized Board with minimum 50% of total weightage. For SC/ST

Candidates minimum Qualification is 45% of total weightage.

Course Outcomes

(CO)

Know the history of cooking, its modern developments and

develop brief idea of various cuisines.

Understand the professional requirements of kitchen personnel

and the importance and maintenance of hygiene.

Have insight of kitchen organization, duties and

responsibilities of kitchen staff, workflow, and kitchen

equipments.

Syllabus

UNIT – 1

Professional Kitchen & Cooking:- Introduction, Definition, and its importance; Personal &

Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and Show

kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern Staffing in

various hotels, Duties & Responsibilities of various chefs in kitchen, their attributes;

coordination of kitchen with other departments.

UNIT – II

Kitchen Equipments, Fuels & Safety:- Kitchen Equipments, Classification, Description,

Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance,

Workstations, Safety Procedures, Fuel – Types, Usage and Precautions. Fire - Introduction,

Types and handling fires and usage of extinguishers; Basic First Aid- Burns, Scalds, Cuts.

UNIT – III

Ingredients used in cooking:-Herbs & Spices, Cereals and Pulses, Fruits and Vegetables,

and Salt, Sweeteners, Fat, Milk and Milk Products: - Introduction, Types, Purchasing,

Storing Considerations and their key uses in kitchen

UNIT –IV

Stocks, Sauces, Soups and Salads: Stocks:- Introduction, Classification, Usage,

Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents, Preparation of

Mother Sauces, Understanding their derivatives, propriety sauces, making of good sauce,

emerging trends, Soups: Introduction, Classification, Preparation, Salient Features, Care and

Program Code: UG008

15

precautions, trends in soup presentation. Salads: Introduction, compositions, types, dressings,

emerging trends.

RECOMMENDED BOOKS

S. No Name Author(S) Publisher

1 Theory of Cookery-a text book Pranshu Chomplay,

Dr. Shaliendendra

Singh

AmanPublications

2 Theory of Cookery Krishna Arora Frank Brothers

3 The Professional Chef Arwind Saraswat Ubs Publications

4 Practical Cookery Victor Cesserani &

Ronald Kinton

ELBS

5 Food Production Operations Parvinder S Bali Oxford University

Press

Program Code: UG008

16

Course Code HM103

Course Title Food & Beverage Service Foundation-I


L T P 3 0 0

Credits 3




Course Outcomes

(CO)

The course will introduce learner to get a comprehensive

knowledge and understanding of food and beverage service in

hotel and catering industry.

Students will get versed with F&B service tools, side station,

cutlery, crockery, glassware, fire safety and emergency

procedures.

Provide knowledge of napkin folding, menu presentation,

Mise-en-scene, Mise-en-place and emerging trends in food &

beverage service.

Syllabus

UNIT – I

Food and Beverage Services:- Introduction, Concept, and Classification of Catering

Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards, F&B

Service Outlets & Familiarization with their Layouts(Tea Lounge, Coffee Shop, Restaurant,

Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B Service Brigade,

Modern Staffing in various hotels, Duties & Responsibilities of various employees in F&B

Service, their attributes; coordination of F&B Service with other departments.

UNIT – II

Food Service Equipments, Fuels & Safety:- Food Service Equipments, Classification,

Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care &

Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions while

Food Service. Fire, Safety & Emergency Procedures – Introduction, Types and handling fires

and dealing with emergencies.

UNIT – III

Food Service -1:- Table Crockery, Cutlery, Glassware (Bar Glassware not included)

Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs,

Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving and

Greeting the Guests.

Program Code: UG008

17

UNIT – IV

Food Service-II :-Introduction, Classification of Services, Usage and Service Methods,

Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting up of

station, Par stocks maintained at each side station, Functions performed while holding a

station, Method and procedure of taking a guest order, emerging trends in Food Services

and salient features.

RECOMMENDED BOOKS

S.

NNNNo

Name Author(S) Publisher

1 Food and beverage service Dennis R Lillicrap & John

A Cousins

ELBS

2 Professional Food and

Beverage Service

Brian Varghese Macmillan

publications 3 Food and beverage service Vijay Dhawan Frank brother

4 Food and beverage service S.N Baghchi& Anita

sharma

Aman publications

5 Food and beverage service

training manual

Sudheer Andrews Tata McGraw Hills

Program Code: UG008

18

Course Code HM105

Course Title Front Office Foundation-I


L T P 3 0 0

Credits 3




Course Outcomes

(CO) Students will learn about the basics of Hospitality and front

office's different sections along with category of Hotels.

Will learn about the functions of different personnel in Front

office.

Enable the students to the process of luggage handling and

different equipments.

Syllabus

UNIT –I

The Hospitality Industry: Definition of the term hotel, history and development of

hospitality industry in India, classification of hotels: on the basis of size, location, length of

stay, clientele, ownership, star classification of hotels, and organizational structure of hotels:

small, medium, and large.

UNIT –II

Front Office Department: Introduction to front office department, function of front office

department, different section of front office and their layout, reservation, reception,

concierge, bell desk,, lobby, telephones, cashier, coordination of front office department with

other departments of the hotel.

UNIT – III

Front Office Organization: Organizational structure of front office department of small,

medium and large hotel, job description and job specifications of front office personnel: front

office manager, lobby manager, reservationist, receptionist, bell desk captain, cashier, bell

boy, valet, essential attributes of front office staff

UNIT–IV

Front Office Operations: Front desk Equipments, types of guest rooms: status and

terminology, tariff plans and room rates, food/meal plans, front office responsibilities: key

control and key handling, mail and message handling, paging and luggage handling, bell desk

and concierge, valet service, handling guest complaints.

Program Code: UG008

19

RECOMMENDED BOOKS


1 Front office training manual Sudheer Andrews Tata McGraw Hills

2 Front office operation

management

S.K Bhatnagar Frank brothers

3 Front office operations Colin Dix and Chris

baird

Person publications

4 Hotel front office operations and

management

Jatashankar Tiwari Oxford university

press 5 Managing front office

operations

Kasavana & Brooks Edu.Inst.

Program Code: UG008

20

Course Code HM107

Course Title House Keeping Foundation–I

Type Of Course Theory

L T P 3 0 0

Credits 3

Course Prerequisites 10+2 in any Stream passed with English subject compulsory from

recognized Board with minimum 50% of total weightage. For

SC/ST Candidates minimum Qualification is 45% of total

weightage.

Course Outcomes Students will learn about the basics of housekeeping

Department and functions of housekeeping in hotels.

The students are able to know the knowledge of

housekeeping organization, duties and responsibilities of

housekeeping staff.

The students are able to know about housekeeping procedure

and cleaning science.

Syllabus UNIT –I

Introduction to Housekeeping Department: Meaning and definition of housekeeping

department, importance and functions of housekeeping department, role of housekeeping

department in hospitality industry, scope of housekeeping department in hotels.

UNIT –II

Organization of Housekeeping Department: Layout of housekeeping department,

Different sections of housekeeping departments, Organizational framework of the

housekeeping department of large, medium and small Hotel, Duties and responsibilities of

different housekeeping personnel, Attitude and attributes of housekeeping staff,

Interdepartmental relationship of housekeeping department with other departments

UNIT –III

Housekeeping Procedure: Briefing, Debriefing, Gate pass, indenting from stores, Inventory

of Housekeeping Items, Housekeeping control desk, Importance, Role, Co-ordination, check

list, key control. Handling Lost and Found, Forms, Forms and registers used in the Control

Desk, Paging systems and methods, Handling of Guest queries, problem, request, General

operations of control desk.

UNIT –IV

Cleaning Science: Characteristics of a good cleaning agent, PH scale and cleaning agent

with their application, Types of cleaning agent, cleaning products (Domestic and Industrial),

Cleaning Equipment: Types of Equipment, Operating Principles of Equipment,

Program Code: UG008

21

Characteristics of Good equipment (Mechanical/Manual), Storage, Upkeep, and Maintenance

of equipment, Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene,

Ceramic, Wood, Wall and floor covering, Stain Removal.

Recommended Books

S.no Name Author Publisher

1 Hotel housekeeping training

manual

Sudheer training Tata McGraw

Hills

2 Hotel Housekeeping Operations &

Management

G. Raghubalan Oxford university

press

Program Code: UG008

22

Course Code ENG121

Course Title Communication Skills-I


L T P 2 0 0

Credits 2

Course prerequisite NA

Course Objectives

(CO)

The objective of this course is to:

1. Assist the student to acquire proficiency, both in spoken and

written Language.

2. To develop comprehension, improve writing skills and enhance

skills in spoken English.

Syllabus

UNIT-I

Basics of Communication Skills:

Communication, Process of Communication, Types of Communication-Verbal and Non-

verbal communication, Channels of Communication- Upward, Downward, Horizontal,

Barriers to Communication, Role of Communication in society.

UNIT-II

Listening Skills:

Listening Process, Hearing and Listening, Types of Listening, Effective Listening, Barriers of

Effective Listening, Note Taking.

Reading Skills: Purpose of reading, Process of reading, reading skills Models and strategies,

scanning, skimming, SQ3R, Approaches of Reading, Comprehension passages for practice.

UNIT III

Writing Skills:

Purpose of writing, Effective writing, Types of writing, Business Correspondence, Precise

writing, Memo writing, minutes of meeting.

UNIT-IV

Speaking Skills:

Speech process, Skills of effective speaking, Role of audience, Feedback Skill, Oral

Presentation.

Program Code: UG008

23

Reference Books:

Sr. No Author(s) Title Publisher

1. Bhupender Kaur Effectual Communication

Skills

S.K. Kataria and

Sons

2. R. Datta Roy and K.K.

Dheer

Communications Skills Vishal Publishing

Company

3 The Essence of Effective

Communication

Ludlow and Panthon Prentice Hall of

India

4 Essentials of Business

Communication

Pal and Korlahli S. Chand and Sons.

New Delhi

Program Code: UG008

24

Course Code HM109

Course Title Food Production Foundation-I (Practical)

Type of course Practical

L T P 0 0 4

Credits 2




Course Outcomes

(CO)

Have through knowledge raw materials and understanding

basics.

Use knives and kitchen equipment safely to cut vegetables

and other ingredients.

Define and use cooking terms accurately.

List of Practical:

1. Kitchen Cleanliness and Hygiene.

2. Introduction of Kitchen tools and Equipments: Uses, Specification, Handling and

care.

3. Safety and security in kitchen: Accidents, Fire Prevention and First aid.

4. Introduction to Food Commodities.

5. Classification of vegetables and their standard cuts: Julienne, Jardiniere, Chiffonade,

Dices, Cubes, Macedoine, Paysanne, Shred, Mirepoix.

6. Basic Cooking Methods and pre-preparation of vegetables.

7. Blanching: Capsicum, Tomatoes, Cauliflower and Beans.

8. Boiling: Rice, Potatoes, Beans, Carrots, Pasta.

9. Frying: Potatoes, Beans, Cauliflower and Capsicum.

10. Preparation of Basic Indian gravies and masalas: Tomato gravy, Cashewnut gravy,

Makhani gravy, Palak gravy, Onion-Tomato Chop gravy.

11. Preparation of stocks: Vegetable Stock.

12. Preparation of Basic Mother Sauces and their Derivatives: Mayonnaise, Tomato

sauce, Béchamel Sauce, Veloute Sauce, Hollandaise sauce.

Program Code: UG008

25

RECOMMENDED BOOKS


1 Modern Cookery Thangam E Philip Orient Longman



4 Theory of Catering Kinton & Cessarani ELBS

5 Food Production Operations Parvinder Bali Oxford University

Press

Program Code: UG008

26

Course Code HM111

Course Title Food & Beverage Service Foundation-I (Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

The students will identify and use different f&b equipments

and learn the techniques of guest handling.

The course will help teach the students about upselling,

holding service gear, order taking and types of service.

Familiarising the students with cleaning of restaurant,

arranging tables, laying and changing of table cloth.

List of Practical:

1. Introduction of F and B service areas

2. Familiarization of F&B Service Equipments: Crockery, Cutlery, Glass ware,

Hollowware, Flatware

3. Care & maintenance of F&B Service equipment

4. Cleaning of restaurant: dusting , mopping , vacuum cleaning

5. Restaurant etiquettes

6. Arranging tables and chairs

7. Arranging side stations

8. Laying of table cloth

9. Change of table cloth

10. Laying of covers

11. English service/ silver service

12. Pre plated service

13. Welcoming and receiving of a guest

14. Seating of a guest

15. Order taking

16. Handling guest complaints

Program Code: UG008

27

17. Suggestive selling

18. Up selling

19. Holding a tray/salver

20. Holding service gear

21. Service of food

22. Foods and their standard accompaniments

23. Service of water

24. Removing soiled dishes off table

25. Billing of a guest

26. Different napkin folds

RECOMMENDED BOOKS


1 Food and beverage service Dennis R Lillicrap& John

A Cousins

ELBS


Beverage Service


publications

3 Food and beverage service Vijay Dhawan Frank brother


Sharma

Aman publications


training manual


6 The waiter handbook Graham brown Global books

Program Code: UG008

28

Course Code HM113

Course Title Front Office Foundation-I (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

Students will get the basic knowledge of furniture used and

Telephonic skills in Front office.

Students will get versed with the attitude and attributes of

front office staffs used in front of the guest.

Provide knowledge of various country, capital and their

currencies.

List of Practical:

1. Identification of Front Office equipment and furniture

2. Attributes and attitude for front office personnel

3. Study of countries, their capitals and currency

4. Telephone skills

5. Forms and formants used at front desk

RECOMMENDED BOOKS




management



Baird

Person publications


management


press

5 Managing front office

operations


Program Code: UG008

29

Course Code HM115

Course Title House Keeping Foundation-I (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

The students are able to learn different aspects of guest room

in hotel.

In this course students are able to know various types of

equipments and their uses.

Learn different method of cleaning and records keeping.

List of Practical: Cleaning Equipment-(manual and mechanical)

Familiarization

Different parts

Function

Care and maintenance

Cleaning Agent

Familiarization according to classification

Function

Maid’s trolley:

Contents

Trolley setup

Sample Layouts of Guest Rooms:

• Single room

• Double room

Twin room

Suite

Guest Room Supplies and Position:

• Standard room

• Suite

• VIP room special amenities

Recommended Books

S. no Name Author Publisher


manual

Sudheer training Tata McGraw Hills


Management

G. Raghubalan Oxford university press

3 Professional Management of

Housekeeping Operations

Thomas J. A. Jones Wiley & sons

Program Code: UG008

30

Course Code ENG123

Course Title Communication Skills-1 (Practical)

Type of Course Practical

L T P 0 0 2

Credits 1

Course pre-requisite NA

Course Objectives The objective of this course is to:

1. Assist the student to acquire proficiency, both in spoken and

written Language.

2. To develop comprehension, improve writing skills and

enhance skills in spoken English.

UNIT-I

Speaking and Discussion Skills: Oral Presentation, Planning and organizing content for

presentation, Use of audio /Visual Aids, Making Slides for presentation , Group Discussion

,Debate, Extempore speaking, Interview Skills, Mock interview, Mock Dialogues (Pair

Speaking),Cue Card Speaking, Meeting/ Conferences.

UNIT-II

Listening Skills: Listening to any recoded material and asking oral/written questions for

listening comprehension. Reading Skills: Active Reading of passages for Reading

comprehensions, paraphrase, Summary writing.

UNIT-III

Writing Skills: Guidelines of effective writing, Paragraph Writing, Email Writing.

UNIT-IV

Grammar and Vocabulary:

Parts of Speech, Tenses, GRE words (List of 50 Words).

Program Code: UG008

31

Second

Semester

Program Code: UG008

32

Course Code HM102

Course Title Food Production Foundation-II


L T P 3 0 0

Credits 3




Course Outcomes

(CO)

The various commodities required for food production, their

market forms, selection, storage and use.

The fundamentals of menu planning & standard recipes.

Basic preparation soup and Sauce.

Syllabus UNIT-I

Methods of Cooking:- Introduction, Definition, and its importance; Types- Baking, Broiling,

Grilling, Frying, Steaming, Stewing, Poaching, Roasting, Frying, Sautéing, Braising

Cooking with Microwave, Ovens, Gas, Induction Plates and other such media. HACCP

Standards and Professional Kitchens.

UNIT-II

Eggs, Poultry and Meat:- Eggs – Introduction, Usage in Kitchen, Structure of Egg,

Classification, Grading of Eggs, Types, Selection, Storage and preparation of breakfast dishes

with eggs. Poultry and Game: Introduction, Classification, Selection Criterion, Cuts of

Poultry, Yield and simple Indian preparations. Meat: Characteristics, selection and grading,

Categories, Cuts of Meat, Storage and handling.

UNIT-III

Fishes in cooking:- Introduction, Types, Purchasing, Storing Considerations, Fish &

Shellfish, Their Classification, Cuts of Fish, Popular Species of Fish, Classical Preparations

of Fish, Common cooking methods used for sea food.

UNIT-IV

Vegetable, Cuts & Cookery:-Introduction, Vegetables, Pigment and Colour Changes, Effect

of Heat on vegetables, Cuts of Vegetables, nutritional and hygiene aspects. Some Indian Cuts

on vegetables: Broccoli, Cabbage, Potatoes, Onions, Spinach, Cucumber, Tomatoes,

avocado. Beetroot, French Beans, Gourd, Bottle Gourd, Pumpkin, Okra, Spinach, Carrot,

Turnips.

Program Code: UG008

33

RECOMMENDED BOOKS



2 Theory of Cookery Krishna Arora Frank brothers

3 The Professional Chef Arwind Saraswat Ubs publications


5 Food Production Operations Parvinder S Bali Oxford University Press

6 Larder chef M J Leto & WKH Bode Butterworth- Heinemann

Program Code: UG008

34

Course Code HM104

Course Title Food & Beverage Service Foundation-II


L T P 3 0 0

Credits 3




weightage.

Course Outcomes The course will give the basic knowledge about non-

alcoholic beverages, coffee shop and breakfast service.

F&B service is an integral part of the hospitality industry.

This course aims to prepare the students for restaurant and in

room dining.

The course would explore the scope and nature of food &

beverage service operations.

Syllabus UNIT–I

Non Alcoholic Beverages & Mocktails:-Introduction, Types (Tea, Coffee, Juices, Aerated

Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands,

presentation and service tools and techniques. Mocktails – Introduction, Types, Brief

Descriptions, Preparation and Service Techniques.

UNIT-II

Coffee Shop & Breakfast Service:-Introduction, Coffee Shop, Layout, Structure, Breakfast:

Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast

Services, Mise-en-place and Mise-en-scene, arrangement and setting up of tables/ trays,

Functions performed while on Breakfast service, Method and procedure of taking a guest

order, emerging trends in Breakfast Services and salient features.

UNIT- III

Food and Beverage Services in Restaurants: - Introduction, Concept of Restaurant, Types

of Restaurants, their salient features; Set up of Restaurants and their Layouts, Restaurant

Teams Organisational Structure, Modern Staffing in various hotels, Method and procedure of

receiving guests, taking guest orders, Service equipment used and its maintenance,

Coordination with housekeeping for soil linen exchange, Physical inventory monthly of

crockery, cutlery, linen etc., Equipment, furniture and fixtures used in the restaurant and their

use and maintenance, Theme and Speciality Restaurants, Celebrity Restaurants.

UNIT-IV

Room Service/ In Room Dinning:-Introduction, Concept of Room Service/ In Room

Dinning, Their Salient Features, Understanding Guest expectations in Room Service, Room

Program Code: UG008

35

Service Equipments, Set up of Trays & Trolleys, Upkeep and Storage, Service Tools,

Clearance, Presentation of Bills, Room Service Dos & Don’ts.

RECOMMENDED BOOKS

S. No Name Author(s) Publisher

1 Food And Beverage Service Vijay Dhawan Frank Brothers And

Company, New Delhi.

2 Food and Beverage Manual Sudheer Andrew Tata Mc. Hills, New

Delhi

3 Food and Beverage Service S.N Baghchi and Anita

Sharma

Aman Publication, New

Delhi

4 Food and beverage service Dennis R Lillicrap& John A

Cousins

ELBS


Beverage Service

Brian Varghese Macmillan publications

Program Code: UG008

36

Course Code HM106

Course Title Front Office Foundation-II


L T P 3 0 0

Credits 3




weightage.

Course Outcomes The course will introduce learner to get a comprehensive

knowledge and understanding of types of rooms in hotel

along with handling of guest.

It also aims to enable the student to acquire professional

Reservation and types of reservation.

To acquire the requisite technical skills Registration and

booking system.

Syllabus

UNIT-I

Types of Rooms and Tariff:-Different types of rooms, Basis of charging, Plans,

competition, Customers profile, standards of service & amenities, Hubert formula, Different

types of tariffs, Rack Rate, Discounted Rates for Corporate, Airlines, Groups & Travel

Agents, Allowance and Policy Facilities available in Hotels

UNIT- II

Front Office and Guest Handling: -Introduction to guest cycle (Pre arrival, Arrival, during

guest stay, Departure, after departure), Procedures for VIP arrival, Procedures for group

arrival (special arrangements, meal coupons, etc.)

UNIT- III

Reservations:-Importance of reservation, Modes of reservation, Channels and sources

(FITs, Travel Agents, Airlines, GITs),Types of reservations (Tentative, confirmed,

guaranteed etc.),Systems (Non automatic, Semi-automatic fully automatic), Cancellation,

Amendments, Overbooking, Reservation inquiring, Group reservation, Reservation

maintenance, Reservation reports.

UNIT- IV

Program Code: UG008

37

Registration:-Pre-registration activities, Registration activity, The registration record, Room

and rate assignment - FITs, Groups, Crew, Indian & Foreign Method of payment, Issuing the

room key, Fulfilling special requests, Creative options, Change of room, Over-booking cases.

RECOMMENDED BOOKS


1 Front Office Training Manual Sudheer Andrews Tata McGraw Hills

2 Front Office Operation

management


3 Front Office Operations Colin Dix and Chris

baird

Person publications

4 Hotel Front Office Operations

and Management


press

5 Managing Front Office

Operations

Kasavana & Brooks Edu.Inst

Program Code: UG008

38

Syllabus UNIT- I

Guest Room Cleaning Procedure:- Cleaning routine of housekeeping department, General

principles of cleaning ,Work routine for floor supervisors and chamber maids, Rules on guest

floor, Procedure for entering the room, Cleaning of guest room ( daily cleaning of occupied/

departure/ vacant/ VIP room),Evening service in guest rooms, Making bed, Bathroom

cleaning.

UNIT- II

Cleaning of Public Areas: - Cleaning Process, Cleaning and upkeep of Public areas, (Lobby,

Cloak rooms/ Restaurant/ bar/ banquet Halls/Administration offices/ Lifts and Elevators/

Staircase/ back areas/ Front areas/ Corridor),Cleaning of high traffic areas, Frequencies of

cleaning daily, periodic, special in public areas

UNIT- III

HOUSEKEEPING SUPERVISION: Importance of inspection Check-list for inspection,

typical areas usually neglected where special attention is required, and Self-supervision

techniques for cleaning staff.

Pests Control: Introduction of pests, types of pests, Importance of pests control, Procedure

for pests control. Common area in hotel where pests mostly found

Course Code HM108

Course Title House Keeping Foundation-II


L T P 3 0 0

Credits 3




weightage.

Course Outcomes Students will get the basic knowledge of clean guest room in

hotel industry

Students will get the knowledge about various techniques

and equipments are used for cleaning of public area

The students are able to understand about supervision, Pests

control and key card control in hotel industry.

Program Code: UG008

39

KEYS AND THEIR CONTROL: Types of keys Computerised key card Key control.

UNIT- IV

Housekeeping Planning: - Planning and organizing in the House Keeping: Area Inventory

list, Frequency schedules, Performance standards, Productivity Standards, Inventory Levels,

Standard Operating Procedures & Manuals, Job Allocation, Manpower Planning, Planning

duty roster.

REFRENCES BOOKS


1 Hotel Housekeeping Training

manual

Sudheer Tata McGraw Hills


Management





4 Managing Housekeeping

Operations

Margaret M. Kappa,

CHHE

American Hotel &

Lodging Associations.

Program Code: UG008

40

Course Code EVS001

Course Title Environmental Science


L T P 3 0 0

Credits 3

Course prerequisite NA

Course objective To connect and sensitize the students towards the environment and

prevailing environmental issues (natural, physical, social and cultural).

Course Outcomes

(CO)

The student will able to:

1. Understand the importance of environment in their life.

2. Learn about the concept of Ecosystem.

3. Understand the relation between social issues and environment.

4. Learn how human beings are affected with the pollution.

SYLLABUS

UNIT I

Introduction: Definition and scope and importance of multidisciplinary nature of

environment. Need for public awareness.

Natural Resources: Natural Resources and associated problems, use and over exploitation,

case studies of forest resources and water resources.

Ecosystems: Concept of Ecosystem, Structure, interrelationship, producers, consumers and

decomposers, ecological pyramids-biodiversity and importance. Hot spots of biodiversity

UNIT II

Environmental Pollution: Definition, Causes, effects and control measures of air pollution,

Water pollution, Soil pollution, Marine pollution, Noise pollution, Thermal pollution, nuclear

hazards. Solid waste Management: Causes, effects and control measure of urban and

industrial wastes. Role of an individual in prevention of pollution, Pollution case studies,

Disaster Management: Floods, earthquake, cyclone and landslides.

UNIT III

Social Issues and the Environment: From Unsustainable to Sustainable development, urban

problems related to energy, Water conservation, rain water harvesting, watershed

management. Resettlement and rehabilitation of people; its problems and concerns. Case

studies. Environmental ethics: Issues and possible solutions. Climate change, global

warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case studies.

Wasteland reclamation. Consumerism and waste products. Environment Protection Act. Air

(Prevention and Control of Pollution) Act. Water (Prevention and control of pollution) Act.

Wildlife Protection Act, Forest Conservation Act, Issues involved in enforcement of

environmental legislation Public awareness

UNIT IV

Human Population and the Environment: Population growth, variation among nations.

Population explosion –Family Welfare Program. Environment and human health, Human

Rights, Value Education, HIV/AIDS. Women and child Welfare. Role of Information

Technology in Environment and human health.

Program Code: UG008

41

Text and Reference Books:


1 Environmental Biology Agarwal, K.C. 2001 Nidi Publ. Ltd. Bikaner.

2 Environmental Science Miller T.G. Jr. Wadsworth

3 Perspectives in Environmental

Studies

Anubha Kaushik

and Gaurav Garg

New Age International

Publishers

Program Code: UG008

42

Course

Code

ENG114

Course

Title

Communication Skills-II

Type of

Course

Theory

LTP 2 0 0

Credits 2

Course pre-

requisite

NA

Course

Objectives

(CO)

After completion of this course students will be able to:

1. Formulate an effective communication strategy for any message, in any

medium, and in any situation.

2. Write clearly, concisely, and convincingly.

3. Develop skills of effective communication - both written and oral.

4. Acquaint with application of communication skills in outside world.

Syllabus

UNIT-I

Grammar: Parts of Speech, Use of appropriate tense, Voice , Reported Speech, Sentence

Structure; Simple, Compound, Complex, Vocabulary-One word substitution.

UNIT-II

Writing Skills: Application for employment , Resume Writing ,Paragraph Writing

Construction-Kinds of Paragraphs, Preparing of Matter for meeting : Notice, agenda,

Conference.

UNIT-III

Speaking Skills: Effective oral Presentation, Slide making, Use of audio Visual aids.

UNIT-IV

Oral Communication and its Application:

Group, Discussion, Customer Care Relations (PR Skills), Interview Skills (Conducting and

appearing for interviews), and Telephone handling manners.

RECOMMENDED BOOKS

S. No. Name Author(s) Publisher

1 Business Communication K. K. Sinha Galgotia

Galgotia Publishing

Company,

2 Media and Communication

Management

C. S. Rayudu - Himalaya Publishing

House,

Bombay.

3 Essentials of Business

Communication

Rajendra Pal and J. S.

Korlhalli

Sultan Chand

& Sons, New Delhi

Program Code: UG008

43

Syllabus

1. Understanding Methods of Cooking & HACCP Standards.

2. Cooking in Professional Kitchen – Do’s &don’ts.

3. Vegetables –Their usage and cooking precautions

4. Cuts of vegetables.

5. Blanching of Tomatoes and Capsicum.

6. Identification of types of rice varieties & pulses.

7. Simple preparation of Boiled rice (Draining & Absorption) method.

8. Wheat, products like making chapattis, Paratha, Phulkas, Kulchas & Puris.

9. Simple dal preparation.

10. Simple Breakfast Preparations.

11. Preparation of Puri/ Bhaji, Allo Paratha, Chola Bhatura.

12. Preparation of Continental Breakfast.

Course

Code

HM110

Course

Title

Food Production Foundation-II (Practical)

Type of

course

Practical

L T P 0 0 4

Credits 2

Course

prerequisit

e

10+2 in any Stream passed with English subject compulsory from recognized Board with

minimum 50% of total weightage. For SC/ST Candidates minimum Qualification is 45% of total

weightage.

Course

Outcomes

(CO)

To acquire skills in the practical sessions which will guide them in their

forth coming semesters?

To prepare simple Indian and European dishes.

To gain knowledge about various classical ingredients of Indian and

European dishes, their importance and their taste and texture.

Program Code: UG008

44

RECOMMENDED BOOKS







Program Code: UG008

45

Course Code HM112

Course Title Food & Beverage Service Foundation-II (Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

This Course develops the essential attributes and skills in the

service procedures of a catering establishment.

F&B service is an integral part of the hospitality industry.

This course aims to prepare the students for restaurant and in

room dining.

Demonstrate on opening, operating and closing duties, table

layup and service of tobacco techniques.

Syllabus

List of Practical:

1. Preparation for Service

Organizing Mis-en-scene

Organizing Mis-en-Place

Opening, Operating & Closing duties

2. Procedure for Service of a meal

Taking Guest Reservations

Receiving & Seating of Guests

Order taking & Recording

Order processing (passing orders to the kitchen)

Sequence of service Presentation &Enchasing the Bill

Presenting & collecting Guest comment cards

Seeing off the Guest

3. Table lay-up & Service

A La Carte Cover

Table d‟ Hote Cover

English Breakfast Cover

American Breakfast Cover

Continental Breakfast Cover

Indian Breakfast Cover

Afternoon Tea Cover

High Tea Cover.

4. Service of Tobacco

Program Code: UG008

46

Cigarettes & Cigars

5. Social Skills

Handling Guest Complaints

Telephone manners

Dining & Service etiquettes

RECOMMENDED BOOKS



Company, New

Delhi.


Delhi 3 Food and Beverage Service S.N Baghchi and Anita

Sharma

Aman Publication,

New Delhi


A Cousins

ELBS


Beverage Service


publications

Program Code: UG008

47

Course Code HM114

Course Title Front Office Foundation-II (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

To understand the general setup of front Office Reservation.

Students will gain knowledge of various letter handling and

VIP guest handling.

They should be able to handle of the C-form in the front

office.

Syllabus

List of practical:

Handling room keys(issuing, receiving, missing keys, computerized key cards)

Handling guest enquiries at Reception & Guest Relations

How to convert inquiries into valid reservations

Filling up of reservation forms, making amendments & cancellations.

Make FIT reservation

Make an Add-on reservation

Cancel a reservation-with deposit and without deposit

Process a reservation deposit

Pre-register a guest

Send confirmation letters

Role play for check-in of different types of guests-FIT, walk-in, VIP, Groups

Preparing & filling up of Registration card.

Printing registration cards

Role play of check-in of foreigners using C-form

RECOMMENDED BOOKS




management



baird

Person publications


management


press

Program Code: UG008

48

List of Practical:

1. Identification and familiarization with cleaning Equipments and agents.

2. Cleaning of different surfaces e.g. windows, tabletops, picture frames under beds, on

carpet, metal surfaces, tiles, marble and granite tops.

3. Develop an understanding about basic Housekeeping procedures like Briefing, De

Briefing, dealing with Lost & Found, Key Control, Forms& Registers at Control desk of

Housekeeping

4. Identification and familiarization with front desk Equipments and Performas

5. Skill to handle front desk operations i.e. guest reservations, guest arrival (FIT and

groups) including baggage handling

6. Skills to handle to telephones at the reception- receive/ record messages.

7. Bed making

8. Cleaning of different public areas

9. Cleaning schedules and frequency

10. Files and formats maintained at the control desk

11. Room checklist

12. Area Inventory checklist

13. Occupancy report

14. Lost and found register

Recommended Books



manual



Management





Course Code HM116

Course Title House Keeping Foundation-I (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

Familiarization with cleaning Equipments and agents.

Develop and understanding about basic Housekeeping

procedures.

The students are able to learn files and formats maintained at

the control desk

Program Code: UG008

49

Course Code ENG116

Course Title Communication Skills-II (Practical)

Type of Course Practical

L T P 0:0:2

Credits 1

Coursepre-requisite NA

Course Outcomes The objective of this course is to provide the students a sufficient

practice for speaking and writing English efficiently.

Enable students to communicate in particular situations.

Syllabus

UNIT-I

Grammar:

To recognize part of speech of particular word in given sentence, To use appropriate tense ,

Exercise on- Voice, Reported speech and Sentence Structure, Vocabulary-One word

substitution.

UNIT-II

Writing Skills:

Job Application, Resume Writing, Paragraph Writing, Preparing of Matter for meeting:

Notice, agenda, Conference.

UNIT- III

Speaking Skills: How to deliver an effective power point Presentation, Slide making,

Effective use of audio Visual aids.

UNIT-IV

Oral Communication and its Application:

Group Discussion, Mock Interview (Conducting and appearing for interviews), and Role

plays. Conducting a successful official meeting.

Program Code: UG008

50

Third

Semester

Program Code: UG008

51

Course Code HM201

Course Title Introduction to Indian Cookery


L T P 3 0 0

Credits 3


recognized Board with minimum 50% of total weight age. For


weightage. Course Outcomes

(CO)

Understanding the pre preparation and experimenting of

Indian Cuisine with various spices.

Understand the meaning of volume catering and the nuances

of it.

Design and visit to a large scale food production kitchen.

Syllabus UNIT-I

Indian Cooking:- Introduction, Philosophy of Indian Food, The great Indian Cuisine – Key

features, Regional influences on Indian Food, Popular foods of India (At least one simple

three course menu from each region of India , North, East, South, Seat and Central India its

salient features and cooking).

UNIT-II

Condiments, Herbs and Spices Used in India Cuisine:-Introduction, Condiments, Herbs

and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf,

Cardamom, Cinnamon, Cloves, Coriander seeds, Cumin, Chilli, Fenugreek, Mace, Nutmeg,

Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf, Marjoram,

Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli, Rock Salt)

Various ways of using spices, their storage and usage tips.

UNIT-III

Masalas, Pastes and Gravies in Indian cooking:-Masalas and Pastes: Introduction, Types,

Blending of Spices, Concept of Dry and Wet Masalas, Pastes used in Indian Cooking,

Purchasing, Storing Considerations. Basic Indian Gravies: Introduction, Gravies and Curries,

Regional Gravies, Gravy Preparations.

UNIT-IV

Commodities and their usage in Indian Kitchens:- Introduction, Souring Agents,

Colouring Agents, Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents,

Spicing Agents in Indian Kitchens.

Program Code: UG008

52

RECOMMENDED BOOKS








Program Code: UG008

53

Course Code HM203

Course Title Food & Beverage Service Operations-I


L T P 3 0 0

Credits 3




weightage.

Course Outcomes Describe ancillary areas, events, gueridon service, lighting,

colours and design.

To study about the staff requirement, booking procedure, off

premises catering, home delivery and seating arrangements.

To know about the problems of f&b control, personnel

management, cost and sales concept.

Syllabus UNIT–I

Restaurant Planning:-Introduction, Planning & Operating various F & B Outlets and

support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colours and Market,

Restaurant Design team. Restaurant Problems and Guest Situation Handling – (thumb rules),

Hosting Theme Functions/ Lunches/Events, Preparation of Flambés & Gueridon Service

UNIT-II

Buffet:- Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space requirements

& Checklist, Buffet Presentation, menu planning, staff requirement, Buffet Management.

Function Catering: Introduction, Types of Function, Function Administration &

Organization- Booking Procedure, Menus, Function contracts, Seating Arrangements. Other

Catering Operations: Off- Premises Catering, Hospital Catering, Industrial & Institutional

Catering, Airline & Railway catering, Home Delivery, Take away, Afternoon& High Teas:

Introduction, Menu, Cover & Service.

UNIT- III

F & B Control:- Overview: Introduction, Objectives of F & B Control, Problems in F & B

Control, Methodology of F & B Control, Personnel Management in F & B Control. Cost &

Sales Concepts: Definition of Cost, Elements of Cost, Classification of Cost, Sale defined,

Ways of expressing sales concepts. Cost Volume/ Profit Relationships (Bread- even

analysis).

UNIT-IV

Budgetary Control:-Introduction, Objectives, Kinds of Budget, Budgetary Control Process,

Stages in the preparation of Budgets. Budgeting for F & B Operations Food & Beverage

Control: Purchasing Control, Receiving Control, Storing and Issuing Control, Menu

Management: Introduction, Types of Menu Planning Considerations & Constraints, Menu

Program Code: UG008

54

Costing and Pricing, Menu Merchandising, Menu Engineering, Menu Fatigue, Menu as a In-

House Marketing, Tool.

RECOMMENDED BOOKS



Company, New Delhi.


Delhi


Sharma


Delhi

4 Food and beverage service Dennis R Lillicrap & John A

Cousins

ELBS


Beverage Service


Program Code: UG008

55

Course Code HM205

Course Title Front Office Operations-I


L T P 3 0 0

Credits 3




weightage.

Course Outcomes The course is aimed at familiarizing the students regarding

different types of rates of Rooms.

Students will learn the handling of different messages and

safety measures.

Students will learn the departure services of guest.

Syllabus

UNIT-I

Basic Front Office Operations:-Front desk operations & functions, Equipments used at

front office – Room Rack, Mail Message, and Key Rack, Reservation Racks, Information

Rack, Folio Trays, Account Posting Machine, Voucher Rack, Cash Register Support Devices,

Telecommunications Equipments, rooms and plans, Basis of Room charging, Tariff fixation,

Introduction to the guest cycle, Reservation: Concept, importance, types, channels and

systems, Procedure of taking reservation, Overbooking, amendments and cancellations,

Group Reservation: Sources, issues in handling groups. Procedure for guest check in, and

baggage handling.

UNIT- II

The Guest Accommodation:-Guest Rooms, Types, Layouts, Salient Features, Description,

Guest Room amenities, supplies and services, Floors, Room Name List Patterns, Guest

Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety Procedures during Fire,

emergencies.

UNIT- III

The Guest Stay with Hotel:-Registration: concept, systems and its procedure, Registration

form and C Form, No Shows, Rooming of Guests, Message Handling, Dealing with Guests

Requests and Complaints, Travel Desk and Concierge: functions; luggage, paging, message

and left luggage handling procedure, foreign currency handling, Room selling techniques,

Communicating with guests.

Program Code: UG008

56

UNIT- IV

The Guest Departure and Post Departure Services at Front Desk:-The guest accounting,

the guest ledgers, city ledger, tips and advances, front office cash sheet, paid out, bank net

receipts, over and shorts, settlement of bills, credit card handling, handling vouchers of –

room rate, food sales, laundry, other guest services, miscellaneous charges, credit security

measures, cash and credit control, express check out, early and late check outs, group

departures, post departure courtesy services

RECOMMENDED BOOKS




management



baird

Person publications


and Management


press

5 Managing Front Office

Operations

Kasavana & Brooks Edu.Inst

Program Code: UG008

57

Course Code HM207

Course Title Accommodation Operation-1


L T P 3 0 0

Credits 3



SC/ST Candidates minimum Qualification is 45% of total weight

age.

Course Outcomes The course will introduce learner to get a comprehensive

knowledge and understanding concept of laundry.

In this course student will able to learn and understand the

various aspects of flower arrangement.

In this course student will able to learn and understand the

various records maintained in housekeeping.

Syllabus

UNIT- I

Laundry: Commercial and On-site Laundry, Flow process of Industrial Laundering-OPL,

Stages in the Wash Cycle, Laundry Equipment and Machines, Layout of the Laundry,

Laundry Agents, Dry Cleaning, Guest Laundry/Valet service, Stain removal

UNIT- II

Flower arrangement: Flower arrangement in Hotels, Equipment and material required for

flower arrangement, Conditioning of plant material, Styles of flower arrangements, Principles

of design as applied to flower arrangement. Indoor plants-Selection and care,

UNIT-III

Routine systems and records of housekeeping department: Room Occupancy Report,

Guest Room Inspection list ,Entering Checklists, Floor Register, Work Orders, Log Sheet

,Lost and Found Register, Maid’s Report and Housekeeper’s Report, Handover Records,

Guest’s Special Requests Register, Record of Special Cleaning, Call Register.

UNIT- IV

Inter departmental relationship: With Front Office, With Maintenance, With Security,

With Stores, With Accounts, With Personnel, Use of Computers in House Keeping

department.

Program Code: UG008

58

REFRENCES BOOKS


1 Hotel Housekeeping training

manual



Management






Operations

Margaret M. Kappa,

CHHE

American Hotel &


Program Code: UG008

59

Course Code HM209

Course Title Introduction to Indian Cookery (Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

Learn from this course will be on fine tuning the cooking

methods applied in the basic category.

Understand flavours, textures and Course about the practical

use of certain ingredients will be the main focus of this

course.

Help in understanding the pre preparation and experimenting

of Indian Cuisine with various spices.

Syllabus

1. Understanding Indian Cooking and Preparation of simple popular foods of India (At least

one simple three course menu from each region of India , North, East, South, Seat and

Central India its salient features and cooking).

2. Condiments, Herbs & Spices in Indian Kitchen – Do’s &Don’ts

3. Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen Preparation

of:

(i) Makhni Gravy

(ii) Green Gravy

(iii) White Gravy

(iv) Lababdar Gravy

(v) Kadhai Gravy

(vi) Achari Gravy

(vii) MalaiKofta Gravy

(viii) Yakhni Gravy

(ix) Yellow Gravy

(x) Korma Gravy

Program Code: UG008

60

1. Familiarisation with, commodities and their usage in Indian Kitchens with the help of

simple dishes preparations indicating their usage.

RECOMMENDED BOOKS








Program Code: UG008

61

Course Code HM211

Course Title Food & Beverage Service Operations-I (Practical)

Type Of Course Practical)

L T P 0 0 4

Credits 2




weightage.

Course Outcomes Demonstrate on high tea, buffet, theme parties and gueridon

service.\

It examines the operational efficiency of food and beverage

service facilities in the national hospitality industry.

It develop the skills in students which is necessary for the

hotel operations.

Syllabus

1. Restaurant Set –ups of different types & services

2. Service of Afternoon & High teas

3. Buffet Lay –up, theme Buffets set up

4. Theme Parties

5. Role Plays & Situation handling in Restaurant

6. Gueridon Service

RECOMMENDED BOOKS



Company, New Delhi.


Delhi


Sharma


Delhi

4 Food and beverage service Dennis R Lillicrap & John A

Cousins

ELBS


Beverage Service


Program Code: UG008

62

Course Code HM213

Course Title Front Office Operations-I (Practical)

Type Of Course Practical

L T P 0 0 2

Credits 1




Course Outcomes The aim of the paper is to provide a basic understanding about

the Billing & facilitations.

Students will understand that skills to handle the guest

departure.

The paper shall act as a foundation for the role play of students

to maintain the guest departure process.

Syllabus

1. Develop an understanding about requirements of different guests, with children, business

travellers, single woman traveller, differently abled travellers and acquaint the learners with

procedures like expression about sharing of hotel services and facilities to guests, employees

as brand ambassadors of hotels, managing guest interactions effectively.

2. Handling guest Check –Check In, Registration, Facilitation during stay at Hotel, Billing,

Related Performa’s.

3. Skills to handle guest accounting and departure (fits and groups)

4. Role play: In ref to the theory syllabus

RECOMMENDED BOOKS




management


3 Front Office Operations Colin Dix and Chris baird Person publications

Program Code: UG008

63

Syllabus

1. Identification and familiarisation with cleaning of Public Areas in Hotels.

2. Thoroughly observe the cleaning Equipments and detergents / any other cleaning supplies

used

3. Observe all guest supplies kept in guestroom bathroom. Understand the procedure for

procurement and replenishment of guest supplies.

4. Study the systematic approach in cleaning a room and bathroom and the various checks

made of all guest facilities e.g. telephone, channel music, A/C, T.V.etc

5. Study the Housekeeping cart and all items stocked in it. Note your ideas on its usefulness

and efficiency

6. Observe how woodwork, brass work are kept spotlessly clean and polished

7. Observe procedure for handling soiled linen & Procurement of fresh linen

8. Observe the procedure for Freshen up and Turn down service

9. Observe room layout, colour themes and furnishings used in various categories and types

10. Carpet brushing and vacuum cleaning procedure

11. Windowpanes and glass cleaning procedure and frequency

12. Observe maintenance of cleaning procedure and frequency

13. Understand policy and procedure for day-to-day cleaning

Course Code HM215

Course Title Accommodation Operations-I (Practical)

Type Of Course Practical

L T P 0 0 2

Credits 1




weightage.

Course objectives Observe all guest supplies kept in guestroom bathroom.

Understand the procedure for procurement and

replenishment of guest supplies.

Study the systematic approach in cleaning a room and

bathroom and the various checks made of all guest facilities

Observe the procedure for Freshen up and Turn down service

Program Code: UG008

64

14. Observe methods of stain removal

15. Understand the room attendant’s checklist and other formats used

16. Observe handling of guest laundry & other service (like shoe shine etc.)

REFRENCES BOOKS


1 Hotel Housekeeping training

manual



Management






Operations

Margaret M. Kappa,

CHHE

American Hotel &


Program Code: UG008

65

Fourth

Semester

Program Code: UG008

66

(INDUSTRIAL TRAINING)

Duration of Industrial Training: 20 Weeks

Training Schedule: Recommended training schedule for Food Production 4 Weeks,

Food and Beverage Service Department 4 Weeks, Front Office 4 Weeks, House Keeping

4 Weeks, Others( In the area of Interest) 4 Weeks.

Leave Formalities: 1 Weekly off and festivals and national holidays given by the hotel.

10 Days Medical Leave supported with medical certificate. Leaves should be covered up

by doing work on weekly offs. Attendance will be calculated on the basis of Certificate

issued. Students should have to complete 90 Days compulsory less than 90 days will be

consider as “Absent”.

Academic Credits for training shall be based on following:

The Practical exams for Industrial Training in Food Production, Food and Beverage

Service, Front Office, House Keeping and other Departments of the hotels will be

conducted at the end of Industrial Training to gauge the learning

Comprehensive Viva voce would be conducted to evaluate the overall learning.

The Training Report will be submitted in the form specified as under:

1. The typing should be done on Single side of Paper.

2. The font size should be 12 with Times Roman Font.

3. The Training Report may be typed in 1.5 line spacing.

4. The paper should be A4 size.

Students have to submit the following on completion of Industrial Training to the

Department of Hotel Management.

-Daily Log Book

-Industrial Training Certificate

-Industrial Training Project Report in all four departments

-Attendance Sheet

-Presentation (PPT) on Industrial Training.

Program Code: UG008

67

Fifth Semester

Program Code: UG008

68

Syllabus

UNIT-I

Cuisines of Kashmir, Himachal & Uttarakhand:-Introduction, Geographical Perspectives,

Brief Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,

Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialities during

Festivals and Other Occasions, Community Foods.

UNIT-II

Cuisines of Punjab, Haryana & Delhi:-Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,

Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialities during


UNIT III

Cuisines of Rajasthan & Gujarat:-Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods,

Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other

Occasions, Community Foods.

UNIT-IV

Cuisines of Maharashtra & Goa:-Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods,

Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other

Occasions, Community Foods.

Course Code HM301

Course Title Regional Cuisines of India-I


L T P 3 0 0

Credits 3




Course Outcomes

(CO)

Learn from this course will be on fine tuning the cooking

methods applied in the basic category.

Understand flavours, textures and Course about the practical

use of certain ingredients will be the main focus of this

course.

Help in understanding the pre preparation and experimenting

of Indian Cuisine with various spices.

Program Code: UG008

69

RECOMMENDED BOOKS


1 Modern cookery Thangam E Philip Orient Longman

2 Theory of cookery Krishna Arora Frank brothers

3 The professional chef Arwind Saraswat Ubs publications

4 Theory of catering Kinton & Cessarani ELBS

5 Professional cooking Wayne Gisslen Le corden bleu

Program Code: UG008

70

Course Code HM303

Course Title Food &Beverage Service Management-I


L T P 3 0 0

Credits 3




weightage.

Course Outcomes This subject intends to impart students the basic knowledge

of bar activities.

To develop skills & knowledge in alcoholic beverages like

spirits and beers.

It will also enable students to acquire knowledge of advance

level beverages like sake, cider and Perry.

Syllabus

Unit –I

Bar: – Introduction, Importance, and Types, Organization Structure, Layout, Equipments

used and BOT & Bar Menus.

Unit-II

Alcoholic Beverages:-Wines – Introduction, Classification, Brief Description, about

manufacturing process, storage and its service. Major Indian and International Brands.

Glasses and equipment, Storage and service of wine

Unit III

Beers: -Introduction, Ingredients Used, Production, Types and brands, Indian and

International. Services, bottled, canned and drought beers. Other Fermented & Brewed

Beverages: Sake, Cider, Perry, Alcohol Free Wines.

Unit IV

Spirits:-Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits-

Types, Production, Brands Indian and International & Service, Other Alcoholic Beverages-

Liqueurs & Tobacco: Types, Production, Brands & Service – Indian and International.

Program Code: UG008

71

RECOMMENDED BOOKS



Company, New

Delhi.


Delhi


Sharma

Aman Publication,

New Delhi 4 Food and beverage service Dennis R Lillicrap& John

A Cousins

ELBS


Beverage Service


publications

Program Code: UG008

72

Course Code HM305

Course Title Front Office Operations-II


L T P 3 0 0

Credits 3




weightage.

Course Outcomes

(CO) This course will give the basic knowledge of forecasting

techniques and yield management.

Students will get versed with the process of capacity

management.

The students will come to know about Budgeting system

and the management of budget.

Syllabus

UNIT -I

Planning & Evaluating Front Office Operations- Forecasting techniques, Forecasting

Room availability, Useful forecasting data % of walk-in, % of overstaying, % of under stay ,

Forecast formula.

UNIT –II

Yield Management- Concept and Importance, Applicability to Rooms Division, Yield

Management Software, Yield Management Team

UNIT -III

Capacity Management- Discount Allocation, Duration Control, Measurement of Yield,

Potential high and low demand tactics.

UNIT -IV

Budgeting - Making of Front Office Budget, Factors affecting Budget Planning, Refining

Budgets and Forecasting room revenue.

RECOMMENDED BOOKS




management



baird

Person publications


and Management


press

Program Code: UG008

73

Course Code HM307

Course Title Accommodation Operations-II


L T P 3 0 0

Credits 3




Course Outcomes The students are able to learn and understand the various

activities performed in linen room.

Students will able to get knowledge about issuing and

receiving of uniforms.

The students get knowledge of hiring contract services and

provision

Syllabus UNIT- I

Linen Room-Meaning & types of linen, Activities in linen and uniform room, Layout of

linen and uniform room, Linen and sizes Linen exchange procedure, Storage of linen, Par

Stock -Factors affecting par stock, Calculation of par stock, Linen control procedures,

General selection criteria for fabrics for bed linen, Bath linen, Table linen Discarding

procedures and their reuse.

UNIT-II

Uniforms-Types of uniform, Advantages of providing staff uniforms, Selection and design of

uniforms, establishing par levels for uniforms.

UNIT-III

Housekeeping in Institutions & Facilities other than Hotels Contract Services:Types of

contract services, Guidelines for hiring contract services, Advantages & disadvantages of

contract services.

UNIT-IV

Special Provisions for Guests, Safety, Security and First Aid: Guest room features for

differently abled – added features and modifications, Public Areas: Wash – rooms,

restaurants, main entrance etc. added features and modifications. The Concept and

Importance, Safety: Accidents, Fires (Cause, Procedure, Accident report form), Security:

Security of Guest/ Staff/ Public areas/ Rooms/ Back office areas, First Aid: Concept and

Program Code: UG008

74

Emergency Procedures (Heart Attack, Fits, Burns, Fainting, Fractures, Scalds, Artificial

respiration

RECOMMENDED BOOKS



manual



Management


3

Professional Management of



4

Managing Housekeeping

Operations

Margaret M. Kappa,

CHHE

American Hotel &


5

Professional management of

Housekeeping

Manoj Madhukar Rajat Publications

Program Code: UG008

75

Syllabus

UNIT – I

Introduction& Scope of Bakery & Confectionery- Organization chart of Bakery, Structure

of Wheat grain, Properties of wheat and role of Bran and Germ.

UNIT – II

Flours- Different types of flours available, constituents of flours, PH Value of flour, Water

absorption power of flour, Glut India statics capacity of flour, Grade of flour, Raw material

required for bread, Role of flour, water, yeast, salt, Sugar milk and fats, Yeast- An

elementary knowledge of Baker’s yeast, Effect of over and under fermentation and under

proofing of dough and other fermented goods.

UNIT – III

Bread Improvers- Improving physical quality, Oven & Baking – Knowledge and working

of various types of oven. Baking temperatures for bread confectionery goods

UNIT – IV

Cake Making Ingredients- Flour, Sugar, Shortening and Egg, Moistening agents, Fats and

oil, Leavening Agents.

Course Code HM309

Course Title Bakery-I


L T P 2 0 0

Credits 2




Course Outcomes

(CO)

This course envisages in helping you to acquire basic skills

of Bakery and Confectionery.

The curriculum is designed in a way to stimulate and lay

foundation for further training in Bakery and Confectionery.

It will also enable students to acquire knowledge of

commodities used in Bakery / Confectionery, the processing

they have undergone, their selection, composition, functions,

reaction to heat/baking, refrigeration, chilling and freezing,

their interaction with each other and storage.

Program Code: UG008

76

RECOMMENDED BOOKS

S.

No


1 Theory of Bakery and

Confectionery

Ashok Kumar Prentice Hall India

Learning Private

2 Modern Cookery: Vol. 1

Thangam E. Philip Orient Black Swam

3 The Complete Technology

Book on Bakery Products

(Baking Science with

Formulation & Production)

3rd Edition

NIIR Board of

Consultants & Engineers

NHIR Project

Consultancy Service





8 The professional pastry chef Bo Fribourg Wiley & sons

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Ashokkumar+Yogambal&search-alias=stripbooks

https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=Thangam+E.+Philip&search-alias=stripbooks

Program Code: UG008

77

Syllabus

UNIT-I

Cost Dynamics: Elements of Cost, Classification of Cost, Sales concepts, Various Sales

Concept, Uses of Sales Concept, Inventory Control, Importance, Objective, Method, Levels

and Technique, Perpetual Inventory Monthly Inventory, Pricing of Commodities,

Comparison of Physical and Perpetual Inventory.

UNIT-II

Beverage Control: Purchasing, Receiving, Storing, Issuing ,Production Control, Standard

Recipe, Standard Portion Size, Bar Frauds, Books maintained, Beverage Control Sales

Control: Procedure of Cash Control, Machine System, ECR, NCR Pre-set Machines, POS,

Reports, Thefts, Cash Handling.

UNIT-III

Budgetary Control: Define Budget, Define Budgetary Control, Objectives, Frame Work

Key Factors, Types of Budget, Budgetary Control.

UNIT-IV

Menu Merchandising: Menu Control, Menu Structure, Planning, Pricing of Menus, Types

of Menus, Menu as Marketing Tool, Layout, Constraints of Menu Planning Menu

Engineering: Definition and Objectives, Methods, Advantages, MIS, Reports, Calculation of

actual cost, Daily Food Cost, Monthly Food Cost, Statistical Revenue Reports, Cumulative

and non-cumulative.

Course Code HM311

Course Title Food and Beverage Control Management

Type of Course Theory

L T P 2 0 0

Credits 2




Course Outcomes

This course explores the core principles and practices of food

and beverage management systems.

It examines the operational efficiency of food and beverage

production and service facilities in the international hospitality

industry.

Control over head charges and controlling Costs.

Program Code: UG008

78

RECOMMENDED BOOKS


1 Food And Beverage

Service

Vijay Dhawan Frank Brothers And

Company, New Delhi.

2 Food and Beverage

Manual

Sudheer Andrew Tata Mc. Hills, New

Delhi

3 Food and Beverage

Service

S.N Baghchi and Anita

Sharma


Delhi

4 Food and beverage service Dennis R Lillicrap & John

A Cousins

ELBS


Beverage Service


Program Code: UG008

79

Syllabus

UNIT I

Planning & Operating Food & Beverage Outlets

Developing Hypothetical Business Model of Food & Beverage Outlets

Case study of Food & Beverage outlets - Hotels & Restaurants

UNIT II

Function Catering – Banquets

Planning & organizing Formal & Informal Banquets

Planning & organizing Outdoor caterings

UNIT III

Function Catering – Buffets

Planning & organizing various types of Buffet

UNIT III

Kitchen Stewarding

Using & operating Machines

Exercise – physical inventory

Course Code HM313

Course Title Banquet and Restaurant Operations and Management


L T P 2 0 0

Credits 2




Course Outcomes

(CO)

Developing Hypothetical Business Model of Food & Beverage

Outlets.

Planning & organizing Formal & Informal Banquets.

Planning & Operating Food & Beverage Outlets.

Program Code: UG008

80

Syllabus

Two Menus about 3-5 dishes per menu per state.

Note: For focused inputs Regional Theme Lunches/ Festivals may be organized as a part of

activity based learning.

RECOMMENDED BOOKS

Course Code HM315

Course Title Regional Cuisines of India-I (Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

Regional cookery with accompaniments like chutney, Indian

bread, rice and dessert preparations.

Planning elaborate Indian menus up to 100 portion according

to quantity food production.

Planning Indian fast food menus according to different region

(East, West, North, South)







6 The professional pastry chef Bo friberg Wiley & sons

Program Code: UG008

81

Course Code HM317

Course Title Food & Beverage Service Management(Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

Demonstrate Opening & closing of wines corks (champagne, red &

white wines)

The students will come to know about the service of beer, sake

and other fermented beverages.

Demonstration on briefing and debriefing.

Syllabus

Service of Alcoholic Beverages: Wines, Spirits.

• Opening & closing of wines corks (Champagne, Red & White wines)

• Service of Spirits & Liqueurs

• Bar setup and operations

• Cocktail Mock tail Preparation, presentation and service

• Service of Cigars & cigarettes

• Conduction Briefing/ De- Briefing for F & B outlets

• Service of Beer, Snake and Other Fermented & Brewed Beverages

• Service of Sparkling, Aromatized, Fortified, Still Wines.

• Set up a table with Prepared Menu with wines

Program Code: UG008

82

RECOMMENDED BOOKS



Company, New

Delhi.


Delhi

3 Food and Beverage Service S.N Baghchi and

Anita Sharma

Aman Publication,

New Delhi

4 Food and beverage service Dennis R Lillicrap&

John A Cousins

ELBS

Program Code: UG008

83

Course Code HM319

Course Title Front Office Operations-II (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

The course will help to teach the students about the handling

of telephonic conversation and queries.

The students will identify and use different guest complaints

and know to handle them.

The students will identify the preparation of guest cycle and

procedure.

Telephone handling: Telephonic etiquettes (do’s and don’ts)Role play on: Telephonic

reservation between reservation department and guest Complaint handling through telephone

Telephonic queries by guest to front office department for rooms and information etc.

Complaint Handling: Types of guest in hotel and nature of complains faced in front office

department. Role play on handling a complaint between: Fussy guest and front office staff

Skipper and front office staff scanty baggage guest and front office staff Drunken and front

office staff, etc...

Role play on: Pre arrival reservation- done by guest through mail reservation - done by

walk-in guest reservation – done by telephonic conversation by a guest Arrival Paging

(electronic and manual paging) – in pickup areas (airport, bus stand, railway station),

message or visitors for a guest in the hotel. Luggage handling – bell boy’s role in maintaining

errand card, escorting of guest to the rooms. Welcoming – welcoming by GRE to the guest

check in the hotel. Registration- done by guest who has reservation, guest who is a walk in,

guest who requires the room for day purpose only. Key handover – procedures followed

during key handover to the guest, how to generate keys and assign rooms to the guest.

During stay How to handle Message and mail for residential and non- residential guest in a

30 National Council for Hotel Management & Catering Technology, Noida. 18 hotel

Departure Procedures followed during check out of a guest such as: comment cards, billing,

etc. After departure Role and importance of guest history card.

RECOMMENDED BOOKS




management


Program Code: UG008

84

Role play and problem handling on different accommodation problems and

emergencies.

First Aid

First aid kit

Dealing with emergency situation.

Special Decorations

Layout of a guest room

Team cleaning

Devising training modules/standard operating procedures/inspection check Devising

training lists

Recommended Books



manual



Management


press




Course Code HM321

Course Title Accommodation Operations-II (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

Role play and problem handling on different accommodation

problems and emergencies.

The students are familiarizing with first aid procedure.

To learn various aspects of team cleaning.

Program Code: UG008

85

1. Equipments

Identification

Uses and handling

Ingredients - Qualitative and quantitative measures

2. Bread making

Demonstration & Preparation of Simple and enriched bread recipes

Bread Loaf (White and Brown)

Bread Rolls (Various shapes)

French Bread

Brioche

3. Simple cakes

Demonstration & Preparation of Simple and enriched Cakes, recipes

Sponge, Genoese, Fatless, Swiss roll

Fruit Cake

Rich Cakes

Dundee

Madeira

4. Simple cookies

Demonstration and Preparation of simple cookies like

Nan Khatai

Golden Goodies

Melting moments

Swiss tart

Course Code HM323

Course Title Bakery-I (Practical)


L T P 0 0 4

Credits 2




Course Outcomes

(CO)

This course envisages in helping you to acquire basic skills of

Bakery and Confectionery.





they have undergone, their selection, composition, functions,

reaction to heat/baking, refrigeration, chilling and freezing,

their interaction with each other and storage.

Program Code: UG008

86

Tri colour biscuits

Chocolate chip

Cookies

Chocolate Cream Fingers

Bachelor Buttons.

5. Hot / Cold desserts

Caramel Custard,

Bread and Butter Pudding

Queen of Pudding

Soufflé – Lemon / Pineapple

Mousse (Chocolate Coffee)

Bavaroise

Diplomat Pudding

Apricot Pudding

Steamed Pudding - Albert Pudding, Cabinet Pudding

RECOMMENDED BOOKS



Confectionery


Learning


Thangam E. Philip Orient Black swam





Program Code: UG008

87

Six

Semester

Program Code: UG008

88

Course Code HM302

Course Title Regional Cuisines of India -II


L T P 3 0 0

Credits 3




Course Outcomes

(CO)

Students will be able to gain knowledge about the history &

Heritage of Indian Regional Cuisine.

Students will acquire knowledge on Dum cooking and

Tandoor Cooking.

Students will have understanding on History and cooking of

Indian Sweets.

Syllabus

UNIT – I

Cuisines of Andhra Pradesh, Tamil Nadu & Kerala:-Introduction, Geographical

Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine ,

Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,

Specialties during Festivals and Other Occasions, Community Foods.

UNIT – II

Cuisines of Awadh, Bengal & Odisha:-Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients,

Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during


UNIT – III

Indian Sweets & Desserts:-Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features , Key Ingredients, Popular Sweets,

Seasonal Sweets, Special Equipments, Specialities during Festivals and Other

Occasions.

UNIT – IV

Food of India :-Jain Food, Parsi Food, Home Style Cooking, Tandoori Foods, Dum Style of

Cooking, Traditional Cooking Delights, North Eastern Indian Foods, Food of Madhya

Pradesh.

Program Code: UG008

89

RECOMMENDED BOOKS





Program Code: UG008

90

Course Code HM304

Course Title Food & Beverage Service Management- II


L T P 3 0 0

Credits 3




Course Outcomes

(CO)

Provide knowledge of table, still and natural wines.

Students will get the basic knowledge of France, Germany,

Italy, and Spain wines.

Will learn about the mixology art, bar menus, bar setup and

wine terminology.

Syllabus

UNIT-I

Wines–I: - Definition, Classification with examples, - Table/Still/Natural, Sparkling,

Fortified, Aromatized, Production of each classification, Principal wine regions and wines

of France, Germany, Italy, Spain.

UNIT-II

Wines –II:- Principal wine regions and wines of Portugal, USA, Australia; New World

Wines (brand names) India, Chile, South Africa, Algeria, New Zealand, Food & Wine

Harmony, Storage of wines, Wine terminology (English & French)

UNIT-III

The Beverage Industry: -Introduction, Yesterday & Today, Responsible Alcohol Service,

Creating and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects,

Professional Services.

UNIT-IV

Bar Management:-Introduction, Purchasing, Storing, Receiving, Issuing; Controlling,

marketing Beverage Products Responsibly, Employee Management, Art of Mixology,

Planning for Profits, Bar Menus.

Program Code: UG008

91

RECOMMENDED BOOKS



Company, New

Delhi.


Delhi 3 Food and Beverage Service S.N Baghchi and Anita

Sharma

Aman Publication,

New Delhi


A Cousins

ELBS

5 Professional Food and Beverage

Service


publications

Program Code: UG008

92

Course Code HM306

Course Title Front Office Operations-II


L T P 3 0 0

Credits 3




weightage.

Course Outcomes Familiarising the students with various revenue generation

process of front office in hotels.

Familiarising the students with managing guest check in &

check out process.

Students will learn about the techniques applied for revenue

generation.

Syllabus

UNIT- I

Hotel Front Office and Role in Hotel Revenue Generations- Preparing for Guest Services,

Relationship& Coordination with Housekeeping and other Divisions, The Hotel Organization

and the front office manager, Effective interdepartmental communications, Front Office

Structures, layouts Trends & Practices.

UNIT- II

Managing Guests from Check in to Check Out – Role of Front Office, Property

management systems, System wide reservations, Guest registration, Managing the financials,

Guest checkout, Procedures Forms & Formats

UNIT- III

Revenue Management : An Introduction, Customers’ Knowledge and Consumer Behavior,

Internal Assessment and Competitive Analysis, Economic Principles and Demand

Forecasting, Reservations and Channels of Distribution, Dynamic Value-Based Pricing,

Channel and Inventory Management, The Revenue Management Team, Strategic

Management and Following the RevMAP, Tools, Tactics, and Resources

UNIT- IV

Staffing Challenges- Recruitments & Training, Managing Hospitality, Promoting in house

sales, Handling Emergencies, Managing Guest Safety & security, Gearing for Interviews,

The role of Supervisor and Managers Responsibilities.

Program Code: UG008

93

RECOMMENDED BOOKS


1 Hotel Front Office Management James A Bardi Wiley

2

Introduction to the revenue

management for Hospitality

Industry

Juston Parker

Program Code: UG008

94

Course Code HM308

Course Title Accommodation Operations-II


L T P 3 0 0

Credits 3




weightage. Course Outcomes To get knowledge of different sizes and layout of guest

room.

The students learn concept of interior decoration.

Students are able to learn and understand emerging trends in

housekeeping.

Syllabus

UNIT- I

Lay out of Guest Room: Sizes of rooms, sizes of furniture, furniture arrangement Principles

of design Refurbishing and redecoration

UNIT- II

Interior Decoration: Importance, Definition & Types, Classification, Principles of Design:

Harmony, Rhythm, Balance, Proportion, Emphasis, Elements of Design: Line, Form,

Colours,

Texture,

UNIT- III

Colours: Colour Wheel, Importance & Characteristics, Classification of colours, Colour

Schemes.

Lighting: Classification, Types & Importance, Applications. Furniture Arrangements:

Principles, Types of Joints, Selection, floor-wall covering: Types and Characteristics,

Carpets: Selection, types, Characteristics, Care and Maintenance. Windows, Curtains, and

Blinds Soft Furnishings and Accessories: Types, use and care of Soft furnishing, Types of

Accessories: Functional and Decorative.

UNIT- IV

Emerging Trends in Housekeeping: Best Practices, Environmental Aspects, Energy

Conservation, Ergonomics, Effective Communications & Coordination, Applications of

Technology out Sourcing, New Techniques, Information Systems, Inventories and Audits.

Program Code: UG008

95

RECOMMENDED BOOKS



manual



Management






Operations

Margaret M. Kappa,

CHHE

American Hotel & Lodging

Associations.

5

Professional management of

Housekeeping

Manoj Madhukar Rajat Publications

Program Code: UG008

96

Course Code HM310

Course Title Bakery-II


L T P 2 0 0

Credits 2





(CO)




foundation for further training in Bakery and

Confectionery.



they have undergone, their selection, composition,

functions, reaction to heat/baking, refrigeration, chilling and

freezing, their interaction with each other and storage.

Syllabus

UNIT – I

Bakery and Confectionery: Icing and Toppings, Varieties of icings ,Using of Icings,

Difference between icings & Toppings , Recipes ,Frozen desserts, Types and classification of

frozen desserts, Ice-creams – Definitions, Methods of preparation, Additives and

preservatives used in Ice-cream manufacture

UNIT – II

Meringues: Making of Meringues, Factors affecting the stability, Cooking Meringues. Types

of Meringues, Uses of Meringues

UNIT – III

Bread Making: Role of ingredients in bread Making, Bread Faults, Bread Improvers,

Chocolate, History, Sources, Manufacture & Processing of Chocolate, Types of chocolate,

Tempering of chocolate, Cocoa butter, white chocolate and its applications.

UNIT – IV

Cakes & Gateaux: Queen cakes, fruit cake; birthday cake; Easter eggs; chocolate Drippings;

wedding cakes; cheese cakes; black forest,; Gateaux; gateau religious; apple strudel; Baking

powder Dough nuts; fruit Gateaux; baba-au-rhum, savarin Chantilly; savarin; meringue;

Chantilly, Swiss rolls and Madeline.

Program Code: UG008

97

RECOMMENDED BOOKS



Confectionery


Learning Private

Limited

2 Modern Cookery: Vol. 1 Thangam E. Philip Orient Black swam

3 The Complete Technology Book

on Bakery Products

NIIR Board of


NIIR Project

Consultancy

Service








https://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=NIIR+Board+of+Consultants+%26+Engineers&search-alias=stripbooks


Program Code: UG008

98

Syllabus

UNIT-I

Introduction to Indian Hospitality & Related Laws in India: - Introduction, Legal

Perspectives, Key Issues, The legal requirements Prior and at the time of doing Hotel

Business.

UNIT-II

Laws Related to Hotel Operations in India:-Doing Hotel Business in India, Business

Contracts, Hotel Licenses and Regulations, Hotel Insurance.

UNIT-III

Laws Related to Employees, Guests, Public Health & Safety:-Introduction and Overview

of Labour Laws, Hospitality Laws, Public Health and Environmental Laws.

UNIT-IV

Laws Related to Food & Beverage Services:-Food Legislation and Liquor Licensing.

RECOMMENDED BOOKS


1. Hotel Law Amitabh Devendra Oxford University Press

2. Hotel & Tourism Laws Jagmohan Negi

Course Code HM312

Course Title Hotel Laws


L T P 2 0 0

Credits 2 0 0




Course Outcomes

Introduction to Indian Hospitality & Related Laws in India

Laws Related to Hotel Operations in India.

Laws Related to Employees, Guests, Public Health & Safety

Program Code: UG008

99

Course Code HM316

Course Title Regional Cuisines of India –II (Practical)


L T P 0 0 4

Credits 2




weightage.

Course Outcome

(CO)

Students will have hands on experience of cooking of

Various Indian Cuisines.

Students will also focus on cooking and getting expertise in

different Gravies used in Indian Cooking.

Apart from Regional cooking of various dishes, Students

will be able to get knowhow of Different Indian Breakfast

items.

Syllabus

Two Menus about 3-5 dishes per menu per state covering all units.

Note: For focused inputs Regional Theme Lunches/ Festivals may be organised as a part of

activity based learning.

RECOMMENDED BOOKS







Program Code: UG008

100


Course Code HM318

Course Title Food & Beverage Service Management-II (Practical)


L T P 0 0 4

Credits 2





(CO)

To understand the service of wines and cocktail parties.

Students will gain knowledge about types and services of

Bar.

The aim of the paper is to provide a basic knowledge of

cocktails and mock tails.

Syllabus

1. Bar Setups of different types & services

2. Service of Wines & Bar Menus

3. Reading Wine Labels,

4. Cocktail parties

5. Role Plays & Situation handling in Bar

RECOMMENDED BOOKS



Company, New Delhi.


Delhi


Sharma


Delhi


John A Cousins

ELBS

Program Code: UG008

101

Course Code HM320

Course Title Front Office Operations-II (Practical)


L T P 0 0 2

Credits 1




Course Outcomes

(CO)

To emphasize the role of manager and management with proper

knowledge of layout making.

The student should be able to know about the Safety & Security

practices applied in front office.

The Student should become familiar with the average revenue

process.

Practical list

Front Office Planning – The FOM’s Role.

Professional Front Office Layout & Organizations.

Front Office Operations: Activities, Records & Regulations to supplement theory

syllabus.

Safety & Security Practices & Role of Hotel Front Office.

Revenue Management in Front Office Operations.

Program Code: UG008

102

Course Code HM322

Course Title Accommodation Operations-II (Practical)


L T P 0 0 2

Credits 1





(CO)

To learn various aspects of laundry and laundry equipments.

Hand practice on stain removal from fabric.

To learn various aspects of flower arrangement and

selection and designing of uniforms.

Layout of Linen and Uniform Room/Laundry

Laundry Machinery and Equipment.

Stain Removal.

Flower Arrangement.

Selection and Designing of Uniforms.

Recommended Books



manual

Sudheer training Tata Mcgraw Hills


Management


press




Program Code: UG008

103

Course Code HM324

Course Title Bakery-II (Practical)


L T P 0 0 2

Credits 1





(CO)







they have undergone, their selection, composition,

functions, reaction to heat/baking, refrigeration, chilling and

freezing, their interaction with each other and storage.

1. PASTRY:

Demonstration and Preparation of dishes using varieties of Pastry

Short Crust – Jam tarts, Turnovers

Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns

Choux Paste – Éclairs, Profiteroles

2. COLD SWEET

Honeycomb mould

Butterscotch sponge

Coffee mousse

Lemon sponge

Trifle

Blancmange

Chocolate mousse

Lemon soufflé

3. HOT SWEET

Bread & butter pudding

Caramel custard

Albert pudding

Christmas pudding

4. INDIAN SWEETS

Simple ones such as Gajjar Halwa, Kheer

Program Code: UG008

104

RECOMMENDED BOOKS

S.

No



Confectionery

Ashok Kumar Prentice Hall

Learning


Thangam E. Philip Orient Black swam

3 The Complete Technology Book

on Bakery Products (Baking

Science with Formulation &

Production) 3rd Edition

NIIR Board of


NIIR Consultancy

Services










Program Code: UG008

105

Course Code HM314

Course Title Skill Enhancement for Media & Journalism in Hospitality


L T P 2 0 0

Credits 2





(CO)

Familiarisation with tasks and profile of a Journalist, Ethics

for Journalists

Pioneers in Hospitality & Tourism Journalism & Media.

Introduction Media, Its Role in Hospitality Promotion.

Syllabus

UNIT I

Journalism, Hospitality & Tourism:-Introduction to Journalism, Definition of a Journalist,

Nature & Scope of Journalism, Journalism - Hospitality & Tourism: Careers & Opportunities,

Familiarisation with tasks and profile of a Journalist, Ethics for Journalists, Current Issues for

Journalists, Travel, Tourism & Hospitality Writing, Types of Travel Writing.

UNIT II

Pioneers in Hospitality & Tourism Journalism & Media:-Pioneers in Travel Writing,

Great travel stories of Marcho Polo, Hiuen Tsang, Iban Batuta, Al Baruni, V.S. Naipaul,

Rahul Sankratayan, William Darlympal, Today’s Hospitality Pioneers – Chef Manjit Gill,

Studio Food Promoters - Chef Sanjeev Kapoor, Chef Vikas Khanna and David Rocco.

UNIT III

Creative Travel, Tourism & Hospitality Writing:-Introduction to creative writing,

information collection, writing for hospitality, tourism and travel magazines, writing for

online magazines, Studies from Hospitality Biz India, Travel Biz Monitor and Express

Hospitality Magazines, Travel web searching (browsing).

UNIT IV

Media Applications for Hospitality:-Introduction Media, Its Role in Hospitality Promotion,

Televisions, Food Channel, TLC Channel and Food& Travel Shows, Social Media- Creating

Pages and Profiles, Merits/Demerits of Social Media. Developing promotional Literature,

Travel & Hospitality Photography and New Trends.

Program Code: UG008

106

Recommended Books


1 Hand Book of Journalism & Mass

Communications

V.S. Gupta, VirBala

Aggarwal

Concept

Publishers, New

Delhi. 2

Mass Communication Theory &

Practice

Uma Narula Hiranand

Publication, New

Delhi.

Program Code: UG008

107

Seventh

Semester

Program Code: UG008

108

Course Code HM401

Course Title Larder and Kitchen Operations


L T P 3 0 0

Credits 3




weightage.

Course Outcomes

(CO)

Acquire basic knowledge in larder kitchen.

Familiarize with the meaning and types of chaudfroid.

Students will also focus on handling and getting expertise

in different equipments used in culinary.

Syllabus

Unit I

LARDER:-Introduction of Larder Work, Definition and Equipment found in the larder,

Layout of a typical larder with equipment and various sections. Larder Control: Common

terms used in the Larder and Larder control, Essentials of Larder Control, Importance of

Larder Control, Devising Larder Control Systems and Leasing with other Departments, Yield

Testing, Duties and Responsibilities of Larder Chef: Functions of the Larder, Hierarchy of

Larder Staff, Sections of the Larder, Duties & Responsibilities of a larder chef.

Unit II

CHARCUTERIE:-Introduction to charcuterie, Sausages: Types & Varieties, Casings: Types

& Varieties, Fillings: Types & Varieties, Additives & Preservatives Forcemeats: Types of

forcemeats, Preparation of forcemeats, Uses of forcemeats, Brines, Cures & Marinades:

Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades, Uses of

Marinades ,Difference between Brines, Cures & Marinades, Ham, Bacon & Gammon: Cuts

of Ham, Bacon & Gammon, Differences between Ham, Bacon & Gammon Processing of

Ham & Bacon, Green Bacon, Uses of different cuts, Galantines: Making of galantines, Types

of Galantine Ballotines, Pates: Types of Pate, Pate de foie gras, Making of Pate, Commercial

pate and Pate Maison Truffle -sources, Cultivation and uses and Types of truffle.

Unit III

MOUSE & MOUSSELINE:-Types of mousse, Preparation of mousse, Preparation of

mousseline, Difference between mousse and mousseline. Chaud Froid: Meaning of

Chaudfroid, Making of Chaudfroid&Precautions, Types of Chaudfroid, Uses of Chad Froid.

Aspic & Gelee: Definition of Aspic and Gelee, Difference between the two, Making of Aspic

and Gelee Uses of Aspic and Gelee. QUENELLES, PARFAITS, ROULADES: Preparation

of Quenelles, Parfaits and Roulades. Non Edible Displays: Ice carvings, Tallow sculpture,

Fruit & vegetable Displays, Salt dough, Pastillage, Jelly Logo, Thermocol work.

Program Code: UG008

109

Unit IV

APPETIZERS & GARNISHES:-Classification of Appetizers, Examples of Appetizers,

Historic importance of culinary Garnishes, Explanation of different Garnishes.

SANDWICHES- Parts of Sandwiches, Types of Bread, Types of filling: Classification,

Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches, Storing of

Sandwiches.

RECOMMENDED BOOKS







Program Code: UG008

110

Course Code HM403

Course Title Bar Operations and Management


L T P 3 0 0

Credits 3




weightage.

Course Outcomes

(CO)

The study of this subject will enable students to

understand the advance knowledge about bar operation.

This course would explore the scope and nature of bar

operation.

It includes parts of bar, bar attributes, planning of bar and

broad categories of liqueurs (herb, citrus, fruit and kernel)

Syllabus

Unit-I

SPIRITS:-Introduction & Definition, Production of Spirit (Pot-still method, Patent still

method), Introduction to Whisky, Rum, Vodka, Brandy, Gin, Tequila its production process,

various types and brands.

Unit-II

APERITIFS:-Introduction and Definition, Different types of Aperitifs Vermouth

(Definition, Types & Brand names), Bitters (Definition, Types & Brand names)

LIQUEURS:Definition & History, Production of Liqueurs, Broad Categories of Liqueurs

(Herb, Citrus, Fruit/Egg, Bean & Kernel), Popular Liqueurs (Name, color, predominant

flavor & country of origin).

Unit-III

BARS:-Introduction, Brief History, Bar and Beverage Industry in India, Types of Bars, Parts

of Bars.Attributes of Bar Personnel. Planning of bar and its layout.

Unit-IV

BAR OPERATIONS:-Bar equipment’s, Alcoholic and Non Alcoholic Ingredients, Liquor

supplies, Mixes, Garnishes and condiments, Service accessories, Opening & closing duties of

bar. SERVICE AND SELLING TECHNIQUES: The Bartender as a Sales Person, Up selling

Guidelines for Bar Attendants, Professional Hygiene and Health.

Program Code: UG008

111

RECOMMENDED BOOKS

S.

No



John A Cousins

ELBS


Beverage Service


publications 3 Food and beverage service Vijay Dhawan Frank brother

Program Code: UG008

112

Course Code HM405

Course Title Room Division Management


L T P 3 0 0

Credits 3




weightage.

Course Outcomes

(CO)

The course is blend of practical to develop a professional

attitude in students and they will work closely with the

department and understand the inter departmental

relationship.




To emphasize the role of manager and management with

proper knowledge of layout making.

Syllabus

Unit 1

Different types of Report & Records: Discrepancy Report, Night Room Report, Room Key

Record ,Night Clerk’s report, Message Slip, Departure Intimation Control Sheet, Different

types of Cards & Vouchers, Guest Registration Card , Guest History Card, Reservation Form,

Guest Folio, Cash Receipt Voucher, Allowance Voucher, Paid out voucher, Lobby Control

Sheet, Local Telephone Call Voucher, Long Distance Telephone Call Voucher.

Unit-II

Front Office Procedures for Emergencies: - Lost &Found, Fire in the Hotel, Death,

Accidents, Drunken Guest, Theft, Vandalism and Damage to property by resident guest.

Unit-III

Basic information for Front Desk Assistants:- Different types of rooms, Numbering of

rooms & food plan, Basis of charging a guest : Tariff, Rates, Discounts & Policy, Facilities

available in Hotel , Brochure & Tariff Card, Allowances, Processing allowance vouchers ,

Front officer cashier report ,Paid out voucher.

Program Code: UG008

113

Unit-IV

Selling Techniques: - Creative options, Room & Rate Assignment, Method of payment,

Internal Control, Front Office Cash Sheet, Cash Backs and Audit Procedure. Posting the

room charges. Distributing the charges, providing charge, the audit procedure.

.

RECOMMENDED BOOKS




management



baird

Person publications


management


press 5 Managing front office

operations


Program Code: UG008

114

Syllabus

Unit-I

Definition and Concept of Hotel History and development of lodging industry in India – Patterns and Trends Structure of Indian hotel industry – Premium & luxury segment, Mid-

market segment, Budget Segment, Heritage Hotels.

Unit-II

Major players in Indian hotel Industry Hotel chains – Indian Hotels Company (The Taj

Group), EIH Limited (The Oberoi Group), ITC Hotels Limited (the ITC Welcome Group).

Small chains- Hotel Leela Venture (with Kempinski), Asian Hotels, Bharat Hotels,

Public sector chains - India Tourism Development Corporation (ITDC), Hotel Corporation of

India (HCI). International hotel chains –Intercontinental Hotel Group, J. W. Marriot, Accor

Hotel Chain, Caslon Group.

Unit-III

Critical Success factors for Indian Hotel Industry- MICE industry in India Tourism

Growth & its impact on Indian Hotel Industry.

Unit-IV

Government Policies and incentives for Hotel Industry in India- Procedures for

establishing and starting a hotel in India Opportunities and challenges of Hotel Industry in

India – Strategies and competition.

Course Code HM407

Course Title Hotel Industry in India


L T P 3 0 0

Credits 3




weightage.

Course Outcomes

(CO)

The course is aimed at familiarizing students with history

and development of Hotel Industry in India.

Major players in Indian hotel Industry Hotel chains.

Government Policies and incentives for Hotel Industry in

India.

Program Code: UG008

115

RECOMMENDED BOOKS


1 Introduction to Hospitality John R. Walker Pearson

2 Managing Hotels & Restaurants Dr. Jag MohanNegi

Program Code: UG008

116

Course Code HM409

Course Title Event Management


L T P 2 0 0

Credits 2




weightage.

Course Outcomes

(CO)

The Concept, Nature, Definition and scope, C’s of Events.

Marketing & Promotion of Events.

Managing Events Financial Management of Events,

Staffing, Leadership.

Syllabus

Unit 1

Events:-The Concept, Nature, Definition and scope, C’s of Events, advantage and

disadvantage of Events, Categories and Typologies, Skills required to be a good Event

Planners.

Unit-II

Organizing & Designing of Events:- key elements of Events, Event Infrastructure, core

concept, core people, core talent, core structure, Setting Objectives for the Event,

Negotiating Contracts with event Organizers, Venue, Media.

Unit-III

Marketing & Promotion of Events: Nature of Event Marketing, Process of Event

Marketing, The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising,

Publicity and Public Relation.

Unit-IV

Managing Events:- Financial Management of Events, Staffing, Leadership. Safety and

Security: Occupational Safety and Health, Incident Reporting, Crowd Management and

Evacuation.

Program Code: UG008

117

RECOMMENDED BOOKS


1 The Business of Events

Management

Sebastian Kaiser, Robert

Kaspar

Pearson Publications

2 Event Marketing Management Sanjay Singh Gaur Vikas Publication

Program Code: UG008

118

Course Code HM411

Course Title Larder and Kitchen Operations (Practical)


L T P 0 0 4

Credits 2




weightage.

Course Outcomes

(CO)

Acquire basic knowledge in larder kitchen.

Familiarize with the meaning and types of chaudfroid.

Students will also focus on handling and getting expertise

in different equipment used in culinary.

Syllabus

MENU 01 Forcemeats different style.

MENU 02 Pates and Terrine

MENU 03 Galantine and Ballontine

MENU 04 Different types of salads and Dressings:- meat based, fish Based, Vegetable,

Chicken, fruits.

Menu 05 Quenelles, Parfaits and Roulades

MENU 06 various types of sandwiches, canapés

MENU 07 Preparation of various accompaniments and garnishes

Bread Displays Demonstration of: Charcuterie Galantines, Pate, Terrines, Mousselines

RECOMMENDED BOOKS








Program Code: UG008

119

Course Code HM413

Course Title Bar Operations and Management (Practical)


L T P 0 0 4

Credits 2




weightage.

Course Outcomes

(CO)

Demonstrate on service of vodka, whiskey, rum, gin,

brandy, tequila and bitters.

It develop the skills in students which is necessary for the

bar operation.

Students will get to know about the liquor supplies and bar

equipments.

Syllabus

SERVICE OF SPIRITS

Service styles – neat/on-the-rocks/with appropriate mixers

Service of Whisky

Service of Vodka

Service of Rum

Service of Gin

Service of Brandy

Service of Tequila

Service of Bitters

Service of Vermouths

Service styles – neat/on-the-rocks/with cream/en frappe

Service from the Bar

Service from Liqueur Trolley

Bar equipment’s

Alcoholic and Non Alcoholic Ingredients

Liquor supplies

Program Code: UG008

120

Mixes

Garnishes and condiments

Service accessories

Preparation techniques of cocktails and mock tails

RECOMMENDED BOOKS



A Cousins

ELBS


Beverage Service


publications

3 Food and beverage service Vijay Dhawan Frank brother


Sharma

Aman publications


training manual


6 The waiter handbook Graham brown Global books

Program Code: UG008

121

Syllabus

Practical

Handling Concierge operations

Handing Bell desk Operations

Forecasting reports for Room Availability with Individual Check-in, Check-Out, Overstay,

under stay, Group Check-in & Group Checkout.

Compare Room Tariffs of Hotels of cities / towns of Punjab on Indian OTA: Make MyTrip,

Yatra, Goibibo, International OTA: - Expedia, Priceline.com, Booking.com, Agenda and

write a review

Check & use of Meta Search Hotel Website: - Google Hotel Ads, Trip Advisor, Kayak, and

Trivago for Hotels in Panjab and write about 5 hotels opted by you as a guest with reasons.

Handling of keys-situations related to loss of keys.

Course Code HM415 Course Title Room Division Management (Practical)


L T P 0 0 2 Credits 1 Course prerequisite 10+2 in any Stream passed with English subject compulsory from



weightage.

Course Outcomes

(CO)

The course is blend of practical to develop a professional

attitude in students and they will work closely with the

department and understand the inter departmental

relationship.




To emphasize the role of manager and management with

proper knowledge of layout making.

Program Code: UG008

122

RECOMMENDED BOOKS


1 Front office training manual Sudheer Andrews Tata Mcgraw Hills


management



baird

Person publications


management


press

5 Managing front office

operations

Kasavana & Brooks Edu. Inst

Program Code: UG008

123

Syllabus

Guidelines regarding Mentoring and Professional Development

The objective of mentoring will be development of:

Overall Personality

Aptitude (Technical and General)

General Awareness (Current Affairs and GK)

Communication Skills

Presentation Skills

The course shall be split in two sections i.e. outdoor activities and class activities. For

achieving the above, suggestive list of activities to be conducted are:

Part – A

(Class Activities)

1. Expert and video lectures

2. Aptitude Test

3. Group Discussion

4. Quiz (General/Technical)

5. Presentations by the students

6. Team building Exercises

Part – B

(Outdoor Activities)

Course Code HM417

Course Title Mentoring and Professional Development (Practical)


L T P 0 0 2

Credits 1




weightage.

Course Outcomes

(CO)

Developing Leadership Skills and Communication Skills.

Develop Interest in Most outdoor activities.

Develop Team spirit among students

Program Code: UG008

124

7. Sports/NSS/NCC

8. Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club,

etc.

Evaluation shall be based on rubrics for Part – A & B

Mentors / Faculty in charges shall maintain proper record student wise of each activity

conducted and the same shall be submitted to the department.

Program Code: UG008

125

Eighth

Semester

Program Code: UG008

126

(ON THE JOB TRAINING)

Duration of Industrial Training: 20 Weeks

Training Schedule: Recommended training schedule for Food Production 4 Weeks,

Food and Beverage Service Department 4 Weeks, Front Office 4 Weeks, House Keeping

4 Weeks, Others( In the area of Interest) 4 Weeks.

Leave Formalities: 1 Weekly off and festivals and national holidays given by the hotel.

10 Days Medical Leave supported with medical certificate. Leaves should be covered up

by doing work on weekly offs. Attendance will be calculated on the basis of Certificate

issued. Students should have to complete 90 Days compulsory less than 90 days will be

consider as “Absent”.

Academic Credits for training shall be based on following:

The Practical exams for Industrial Training in Food Production, Food and Beverage

Service, Front Office, House Keeping and other Departments of the hotels will be

conducted at the end of Industrial Training to gauge the learning

Comprehensive Viva voce would be conducted to evaluate the overall learning.

The Training Report will be submitted in the form specified as under:

5. The typing should be done on Single side of Paper.

6. The font size should be 12 with Times Roman Font.

7. The Training Report may be typed in 1.5 line spacing.

8. The paper should be A4 size.

Students have to submit the following on completion of Industrial Training to the

Department of Hotel Management.

-Daily Log Book

-Industrial Training Certificate

-Industrial Training Project Report in all four departments

-Attendance Sheet

-Presentation (PPT) on Industrial Training.

BHMCT SYLLABUS 2021-22 Final new.pdf

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Transcript of BHMCT SYLLABUS 2021-22 Final new.pdf