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Page 1 of 56
ACADEMIC REGULATIONS FOR THE BHM - SEMESTER SCHEME TO BE
ADOPTED FROM THE ACADEMIC YEAR 2014 -2015
1. TITLE OF THE PROGRAMME
Bachelor of Hotel Management
Duration: Four Academic years spread over 8 Semesters
Maximum duration for a student for complying with the Degree: Twice the duration of the
Academic Program from date of first registration for his/her first semester.
1.1 Credit Requirement for the Award of Degree: 200
2. ADMISSION PROCEDURE
Eligible students are admitted on the basis of rank obtained in the All India Manipal
University Online Entrance Test, Panel interview, Group discussion and personal
interview. Seats are also reserved for NRI/Foreign students
2.1 Eligibility for Admission
2.1.1 A pass in 10+2 or an equivalent examination approved by Manipal University with
40% marks.
2.1.2 Eligible NRI/Foreign students are admitted based on their qualifying
examination performance.
3. ACADEMIC PROCESS
3.1 Semester system: The Bachelor of Hotel Management will be on semester system with
continuous and comprehensive evaluation. Each semester of study has minimum requirement
of number of course credits that must be taken. Each course is defined in terms of contact
hours, by lectures and/ or practical sessions.
Semester
Number Credits
1stSemester 27
2nd
Semester 24
3rd
Semester 26
4th
Semester 26
5th
Semester 26
6th
Semester 21
7th
Semester 40
8th
Semester 10
Total Credits 200
Page 2 of 56
3.2. Credit Based System Evaluations are made using a Credit Based System in which
the course is assigned a definite number of credits. The course, theory as well as
practical, is expressed in terms of a certain number of credits. The number of contact
hours per week determines the credits. Normally, in the case of theory courses, the
number of credits is equal to the number of contact hours (lectures and tutorials) per
week. In the case of practical, one credit is assigned for every three contact hours per
week.
3.3. Attendance requirements
3.3.1 All students must attend every lecture, tutorial and practical classes.
3.3.2 A student with less than 75% attendance in individual courses shall not be
permitted to write the end semester examination in that course and will be given
DT letter grade in the course. Attendance of lectures, tests, practicals and tutorials
are all counted towards the Calculation of this attendance percentage.
3.3.3. The aggregate percentage of attendance of the student during the
semester will be entered in his/her grade sheet of that semester.
3.4. Registration
Every student is to register for the courses at the commencement of each semester
on the day notified in the academic calendar
3.4.1. Re-registration
Students with DT grade (Detained due to shortage of attendance) should re-register
for such courses offered during subsequent year (both Theory and Practical) and has
to obtain attendance and internal assessment afresh after paying the prescribed fees.
Students with ‗F/I‘ grade/s are also permitted for Re-registration.
Students need to attend regular classes in all such cases, submit assignments and
appear for sessional tests along with the regular students. There will be regular
continuous evaluation, In-semester and End semester examination. However re-
registration during a semester will be allowed only with prior permission of the
HOI.
3.5 Evaluation Procedure
3.5.1. Continuous Assessment: The performance of the student is continuously
assessed in all the courses. The student is evaluated on class/tutorial participation,
assignment work, lab work, class tests, mid-term tests, quizzes, and End Semester
examinations, which contribute to the final grade awarded for the subject.
Page 3 of 56
Continuous evaluations including the End Semester examinations are conducted by
the institution internally.
CONTINUOUS EVALUATIONS
In Semester Evaluations End
Semester
Exams
Total
Marks Assignments/quizzes/presentations
Marks
Sessional
I Marks
Sessional
II Marks Total
In Semester
Marks
20 20 20 60 40 100
3.5.2. Outline of evaluation
A. The academic performance of a student is evaluated internally by the course
instructor/s concerned.
B. The performance of student in each theory course is evaluated of a maximum of
100 marks of which 60 marks are for In-Semester and 40 marks for the End –
Semester assessments.
(i) All question papers of the Sessional examinations for In-Semester Evaluation to
be set for 100 marks, prorated finally to 40 marks and the End Semester
examination question papers to be set for maximum of 100 marks, prorated finally
to 40 marks.
(ii) Assignments/quizzes/presentations to be prorated finally to 20 marks.
C. The In-semester assessment in theory subjects is based on sessional tests,
assignments, projects, presentations, quizzes case presentations, seminars etc.
D. The student performance in practical is also evaluated out of a maximum of 100
marks, and is based totally on In-Semester assessment of which 60 marks are
awarded based on their class performance and 40 marks based on the test/s
conducted.
E. Course plan and evaluation plan, including the distribution of the weightage for
each of the components, approved by the HOD, are given by the Course
Instructor at the beginning of the semester.
F. The performance of students in the sessional tests and assignments is properly
documented and announced within the scheduled period after the tests by the
course instructor.
G. The overall performance of a student in a course is expressed in terms of a Letter
Grade
Page 4 of 56
H. Evaluation of Industrial Training Report: During the Eighth Semester of
BHM programme, a student will have to undergo Industrial Training for a
minimum of 24 weeks duration. The industrial Training evaluation will be done
internally by the faculty considering the training report, written examination
and viva voce during the Eighth Semester.
I. Evaluation of Project Work Dissertation/ Thesis: A student shall carry out a
Project Work in the Seventh Semester. Evaluation and viva voce will be after the
completion of the Project Work and submission of the Project report. The final
evaluation and viva voce will be conducted by a panel of examiners including the
internal guide.
3.6. Examinations
3.6.1. End Semester Examinations: The end semester examination will be
conducted only in the courses offered in the current semester. That is, at the end
of the odd semester, examinations in the courses of the odd semester will be
conducted. Similarly, at the end of the even semester, examinations will be
conducted only in the courses of the even semester. However, for the students of
the final semester, the examinations of odd semester courses and even semester
courses will be conducted at the end of the final semester.
3.6.2 Students who fail to appear for end-semester examination will be awarded
an ‗F‘ grade on the grade sheet. In exception to the above clause, those who fail
to appear for end- semester examinations due to genuine reasons are eligible for
‗I‘ grade Incomplete). In all such case, an approval of the Principal is necessary.
3.6.3 Make up examinations will be held at the end of the semester break to help
the students who fail to secure ‗E‘ or better grades in their regular attempt and
also for those who missed regular examinations due to valid reasons.
3.6.4. The cut off marks for grades in the make-up examinations will be the same
as those in the regular end-semester examinations immediately preceding the
make-up examination. However, the maximum grade that will be awarded in
subsequent examinations to those students who were once awarded ‗F‘ grade in
any subject will be ‗C‘. Students who are ‗I‘ grade however, are eligible for
whatever grade they achieve in subsequent examination.
3.6.5. Re-valuation of answer papers: A student may apply for the revaluation
of end-semester examination by submitting an application along with the
specified fee. The student will be able to see his/her answer paper and the scheme
of evaluation on a scheduled date and if not satisfied with the assessment, he/she
can request for revaluation. The revaluation fee will be refunded in case of any
change in grade after revaluation.
Page 5 of 56
3.6.6. Withholding of results: Results will be withheld when a student has
not paid his/her dues or there is a case of Disciplinary action pending against
him/her.
3.7 Relative Grading
Marks obtained in the in-semester and end-semester examinations are added together
and a 10-point grading system is used to award the student with an overall letter grade for
the course.
The final evaluation of the course is carried out on a Ten Point Grading System. Letter
Grades and Grade Points are as shown below:
Letter Grade A+ A B C D E F/I/DT
Grade Points 10 9 8 7 6 5 0
A student who earns a minimum of 5 grade points (E grade) in a course is declared to
have successfully completed the course, and earned the credits assigned to that course. A
course successfully completed cannot be repeated.
A student should have appeared for the end-semester examination of the prescribed
course of study (mere appearance in the continuous assessment tests is not sufficient) to
be eligible for the award of a passing grade in the course.
A minimum of 40% of marks in aggregate as well as in the End Semester Examinations
is essential to be awarded a passing grade in a theory course.
If a student is ―not eligible‖ to appear in the end-semester examination owing to his/her
not fulfilling the minimum attendance requirements, in any course, he/she will be
awarded a ‗DT‘ grade (detained) on the grade sheet and he/she has to fulfill the minimum
attendance requirements by re-registering for those courses at the next available
opportunity.
3.7.1 Grade Point Average (GPA) & Cumulative Grade Point Average
(CGPA)
The overall performance of a student will be indicated by two indices: Grade
Point Average (GPA) & Cumulative Grade Point Average (CGPA). Each course
letter grade is converted into grade points. These grade points (Gi) are weighted
with the number of credits (Ci) assigned to the course. The Grade Point Average
(GPA) is the weighted average of Grade Points awarded to a student in a
semester. The weighted average of GPA of all semesters at any point of time is
the Cumulative Grade Point Average (CGPA) at that point of time.
Page 6 of 56
3.7.2 Exit Option
If a student admitted to BHM programme wishes to exit after the Third year,
he/she is awarded with a “B.Sc. Hospitality and Catering Studies”
3.8. Promotion Criteria
3.8.1
Year Maximum
Credit Passes
Minimum
Credit Passes
1st Year to 2
nd Year 51 41
2nd
Year to 3rd
Year 103 82
3rd
Year to 4th
Year 150 120
If a student opts to exit at the end of 3rd
year with B.Sc., he has to earn 150 credits
for the award of B.Sc. degree
3.8.2 Before submission of Industrial Training report of the Eighth Semester,
a student should pass and earn the credits of all the previous Seven
semesters.
3.8.3 A student who is not eligible for promotion from an even semester to
the next higher semester for reasons of not having earned the prescribed
number of credits will be required to discontinue the Academic Programme
temporarily.
3.9. Requirements for Graduation
A student completes the requirements for graduation
If he/she has fulfilled all minimum requirements of study and earned the
number of credits specified in the prescribed courses of study,
Paid all dues to the Institute.
No case of disciplinary action pending against him/her.
4. Course Description
4.1 Course Code: The courses offered are coded with 3letters indicating the name of the
course followed by 3 digits. The first digit indicates the year and second two digits
indicate the subject code. Odd numbers indicate the odd semester and even
numbers indicate the even semester.
4.2. Course Credit Assignment: Every course is assigned a (L T P C) code indicating
Lectures/week, Tutorial/week, Practical/week and the credits assigned. For
Page 7 of 56
example, a theory course with a (L T P C) code (3 1 0 4) has 4 hours of
Lectures/week, and 1 hour of Tutorial/week and the Credits assigned is 1. A
practical course (L T PC) code (0031) has 3 hours of Lab/week, and the credits
assigned is one.
5. Lateral Entry:
A candidate having 3 years Diploma in Hotel Management may be allowed to
join Second year BHM as lateral entry candidate.
Page 8 of 56
6. COURSE STRUCTURE:
Semester Sl.No. Subject
Code Subjects Name
No. of Hours Per week
Credits Marks
Total Marks
L T P C Internal
Assessment
End Semester
Exam
I 1 BHM 101 Food Production Foundation Level 3 1 0 4 60 40 100
2 BHM 103 Food & Beverage Service 3 1 0 4 60 40 100
3 BHM 105 Front Office Operations 3 1 0 4 60 40 100
4 BHM 107 Business Communication 3 1 0 4 60 40 100
5 BHM 109 Housekeeping Operations 3 1 0 4 60 40 100
6 BHM 111 Computer Applications & IT 0 1 3 2 60 40 100
7 BHM 113 Food Production Foundation Level - Practical 0 0 4 2 100 100
8 BHM 115 Food & Beverage Service - Practical 0 0 4 2 100 100
9 BHM 117 Front office Operations - Practical 0 0 3 1 100 100
Total
27 900
II
1 BHM 102 Advanced Food & Beverage Service 3 1 0 4 60 40 100
2 BHM 104 Hotel Information System 3 1 0 4 60 40 100
3 BHM 106 Bakery and Confectionary 3 1 0 4 60 40 100
4 BHM 108 Conversational French 3 1 0 4 60 40 100
5 BHM 110 Advanced Food & Beverage Service - Practical 0 0 4 2 100 100
6 BHM 112 Bakery and Confectionary - Practical 0 0 4 2 100 100
7 BHM 114 Housekeeping Operations - Practical 0 0 3 1 100 100
8 BHM 116 Industrial Exposure - Practical 0 0 4 2 100 100
9 BHM 118 Professional Development & Events - 1 - Practical 0 0 3 1 100 100
10 Internship (6 weeks)
Total
24 900
III 1 BHM 201 Food Production Intermediate Level 3 1 0 4 60 40 100
2 BHM 203 Wines & Brewed Beverages 3 1 0 4 60 40 100
3 BHM 205 Food Safety & Hygiene 3 1 0 4 60 40 100
4 BHM 207 Rooms Division Operations 3 1 0 4 60 40 100
5 BHM 209 Hospitality Engineering & Environmental Studies 3 1 0 4 60 40 100
6 BHM 211 Food Production Intermediate Level - Practical 0 0 4 2 100 100
7 BHM 213 Food Service & Wine Pairing - Practical 0 0 4 2 100 100
8 BHM 215 Rooms Division Operations - Practical 0 0 3 1 100 100
9 BHM 217 Professional Development & Events - 2 - Practical 0 0 3 1 100 100
Total
26 900
Page 9 of 56
Semester Sl.No.
Subject Code
Subjects Name
No. of Hours Per week
Credits Marks
Total Marks
L T P C Internal Assessment
End Semester
Exam
IV
1 BHM 202 Global Cuisine & Culture 3 1 0 4 60 40 100
2 BHM 204 Hotel Accounting & Finance 3 1 0 4 60 40 100
3 BHM 206 Distilled Beverages 3 1 0 4 60 40 100
4 BHM 208 Accommodation Operations 3 1 0 4 60 40 100
5 BHM 210 Nutrition & Food Science 3 1 0 4 60 40 100
6 BHM 212 Global Cuisine & Culture - Practical 0 0 4 2 100 100
7 BHM 214 Food & Beverage Service Supervision - Practical 0 0 4 2 100 100
8 BHM 216 On-The-Job-Training - Practical 0 0 3 1 100 100
9 BHM 218 Professional Development & Events - 3 - Practical 0 0 3 1 100 100
10 Internship (6 weeks)
Total
26 900
V 1 BHM 301 Gastronomic Studies 3 1 0 4 60 40 100
2 BHM 303 Food Service Operations (MICE) 3 1 0 4 60 40 100
3 BHM 305 Tourism Concepts & Practices 3 1 0 4 60 40 100
4 BHM 307 Hospitality Law 3 1 0 4 60 40 100
5 BHM 309 Hotel Economics 3 1 0 4 60 40 100
6 BHM 311 Advanced Culinary Studies - Practical 0 0 4 2 100 100
7 BHM 313 Advanced Bakery and Confectionary - Practical 0 0 4 2 100 100
8 BHM 315 Hospitality Operations Project - Practical 0 0 3 1 100 100
9 BHM 317 Professional Development & Events - 4 - Practical 0 0 3 1 100 100
Total
26 900
VI 1 BHM 302 Services Management & T Q M 3 1 0 4 60 40 100
2 BHM 304 Financial Management 3 1 0 4 60 40 100
3 BHM 306 Hospitality Sales & Marketing 3 1 0 4 60 40 100
4 BHM 308 Food Styling & Presentation - Practical 0 0 4 2 100 100
5 BHM 310 Restaurant & Banqueting Management - Practical 0 0 4 2 100 100
6 BHM 312 Executive Development Training 0 0 3 1 100 100
7 BHM 314 Research Project 2 1 3 4
100
8 Internship (6 weeks)
Total
21 700
Page 10 of 56
Semester Sl.No.
Subject Code
Subjects Name
No. of Hours Per
week Credits Marks
Total Marks
L T P C Internal
Assessment
End Semester
Exam
VII
1 BHM 401 Resorts/Clubs and Wellness Management 3 1 0 4 60 40 100
2 BHM 403 Organisational Behaviour & International Human Resources Management 3 1 0 4 60 40 100
3 BHM 405 Entrepreneurship Management 3 1 0 4 60 40 100
4 BHM 407 Strategic Hospitality Management 3 1 0 4 60 40 100
5 BHM 409 Research Methodology & Statistics 3 1 0 4 60 40 100
6 BHM 411 Ethics in Business Management 3 1 0 4 60 40 100
7 BHM 413 Event Management 0 2 4 4 100
100
8 BHM 415 Dissertation / Thesis 0 0 0 12 400
400
Total
40 1100
VIII 1 BHM 402 Industrial Training (24 weeksx6daysx8hrs) 10 CREDITS 400
Total No. of
Subjects:
63
Total No. of Credits: 200
Total Marks
6700
7. DETAILED SYLLABUS:
BHM 101 FOOD PRODUCTION FOUNDATION LEVEL
(L T P C: 3 1 0 4)
Module 1: Introduction To Culinary Profession: Becoming a culinary professional, Attributes,
Chef as a business person, Opportunities for a culinary professional, Modern trends in the
Industry
Module 2: Menus And Recipes: Understand the importance of menu, Various types of menu,
Concept of balancing a menu, Measuring Ingredients, Standard recipe, Recipe calculation
Module 3: Kitchen Ergonomics: Understanding various categories of kitchen equipment,
Uses, Safety procedure in handling equipment, Standard operating procedure.
Module 4: Basic Principles Of Cooking: Heat and Food, Heat Transfer, Heat Management,
Moist Heat Methods, Dry Heat Methods, Dry Heat Methods Using Fat, Microwave Cooking,
Sous Vide cooking, Building flavour profiles, Seasoning and flavouring ingredients, Herbs and
Spices.
Module 5: Kitchen Organization: Basis of Modern kitchen organization, Classical brigade,
Standard of professionalism, Kitchen layout, Role and function of Kitchen Professional, Co-
ordination with other Departments.
Module 6: Food Commodities: Introduction to Perishables and Non-perishables, Uses,
Standard Purchase Specification, Purchase, Storing, Issuing
Page 11 of 56
REFERENCE BOOK:
1. The Professional Chef - The Culinary Institute of America
2. Practical Cookery - Kinton, Ceserani and Foskett
3. Theory of Catering - Kinton, Ceserani and Foskett
4. Food Production Operation - Parvinder S. Bali
5. Professional Cooking - Wayne Gisslen
6. Cookery for the Hospitality Industry - Dodgshun Peters
7. Modern Cookery - Thangam E Phillip
BHM 103 FOOD & BEVERAGE SERVICE (L T P C: 3 1 0 4)
Module 1: Introduction - The growth of the catering industry and its evolution. Hotel scenario
in India. Types of catering establishments- Commercial and Welfare. Career opportunities in
food service industry. Catering Cycle -Visit food and beverage areas a 5 star hotel.
Module 2: Structure of the F&B Service Department - Food & Beverage Department and its
role in a Hotel. Organisational Structure of the F&B Service Department - Functional description
of various ranks of Principal staff. Brief description of other Categories of staff - Essential
Qualities of F&B Service staff. Practical scenario of designations in Indian hotels. Co-Ordination
between F&B Service and other departments of the hotel.
Module 3: Operating Equipment – Types of equipment. Crockery, Glassware, Hollowware,
Cutlery, Flatware - Special Operating Equipment and their use - Maintenance and upkeep of
equipment. Knowledge of suppliers /materials /price ranges - Equipment used by hotels in India
(special reference to what is done in specialty restaurants)
Module 4: Types of Service - American, English, French, Gueridon, Russian, Indian Service.
Formal dining etiquette - Sequence Of Indian Service From Different Regions - Mise-En-Scene
And Mise-En Place -Rules For Laying Of A Cover And Waiting At A Cover - Restaurant
Service Cycle.
Module 5: Menus - Origin of Menu - Types of Menus - French Classical Menu - French Menu
Terminology - Traditional Dishes From Various Countries
Module 6 : Menu Planning - Menu Planning Process - Menu Compilation - Graphic Layout
And Design Of The Menu - Knowledge Of Accompaniments, Garnishes And Cover For
Continental Dishes (Includes All Courses And Special Dishes) - Planning Indian Menus
Module 7: Concept, Service, And Planning Of Meals - Components ,Timings Of Service For
Each Of The Following - Breakfasts – Indian, South Indian, Continental, American And English
–Brunch-Elevenses-Lunch-Afternoon Tea - High Tea –Dinner-Supper
REFERENCE BOOK:
1) Food and beverage service training manual – Sudhir Andrews.
2) Food and beverage service – Lillicrap and Cousins.
3) Modern restaurant service – John Fuller.
4) Food and beverage service management – Brian Varghese.
Page 12 of 56
BHM 105 FRONT OFFICE OPERATIONS (L T P C: 3 1 0 4)
Module I : Introduction to Hospitality Industry: Overview of the Travel and Tourism
Industry and the relationship between Hospitality and Travel and Tourism; Nature and Scope of
the Hospitality industry and historical background of the Hotel Industry of India and the World;
Trends that accelerate the growth of the industry; Role of Travel Agents and Airlines in the
industry
Module 2: Classification of Hotels: Classification of hotels; Classification bodies from
various countries; Criteria for different star categories in India and procedure for application;
Operating Arrangements
Module 3: The Accommodation Product: Aspects of Service with Quality Assurance and
Consistency; Types of guest rooms and suites; Basis of charging room rates and types of room
rates; Meal plans with needs and the use of plans; Departmental classification of hotels on the
basis of operating condition and revenue
Module 4: Types of Hotel Guests : Classification of Hotel Guests; Business travellers-types,
needs, facilities provided, sources, rates; Leisure travellers – types, needs, facilities provided,
sources, rates ; Group travellers; Special Interest Tourists; Personal travel; Buying influences
Module 5: The Front Office Department: Importance and Function of Front Office;
Components of Front office; Coordination with other departments; Organisation structure of
Front Office; Job descriptions of Front Office Personnel; Attributes of Front office Staff; Layout
of Front Office Department; The Guest Cycle
Module 6: Reservation Concepts and Processes: Importance, functions, types, sources and
modes of reservations; Layout, furniture and equipment; Central Reservation Systems (CRS);
Global Distribution Systems(GDS) – On-line bookings through hotel web-sites and On-line
Travel Agents (OTA); Intersell agencies; Property direct; Determining room availability and
acceptance of reservations; Computerized reservation systems –Property Management System
(PMS); Reservation confirmation and maintenance- cancellation policies; Group Reservations-
sources, rates and types of groups, Procedure for group reservations
Module 7: Reservation Management: Reservation Reports; Reservations Forecast;
Overbooking and Full House Management; Reservation considerations; Group booking
considerations - group blocks, wash factor, lead time, group booking pace
Module 8: Hotel Operations – Legal Aspects: The obligations of a hotel proprietor; Rights of
a hotel proprietor; Contracts; Registration of guests; Licenses required for hotel operations
Module 9: Front Office Salesmanship: Product Knowledge; Upselling techniques; Unique
Sales Proposition(USP); Upgrading; Role of Reservation and Reception in sales; Guidelines to
selling effectively; Marketing for business travellers, Leisure travellers, travel agents, meeting
planners and special segments -conference and group business
Module 10: Front Office Security Functions : The role of Front Office in security aspects;
Security aspects on check in: use of metal detectors, validators, scanty baggage etc.; Keys
control; Guest and staff movement and access control; Protection of funds; Safe deposit boxes;
Lost and found processes; Emergency procedures.
Page 13 of 56
REFERENCE BOOK:
1 Managing Front Office Operations by Michael L. Kasavana and Richard M. Brooks,
Published by the Educational Institute of the American Hotel and Lodging Association
2 Principles of Hotel Front Office Operations by Sue Baker, Pam Bradley and Jeremy
Huyton, Published by Continuum.
3 Basic Hotel Front Office Procedures by Peter Franz Renner, Published by Van Nostrand
Reinhold
4 Hotel and Motel Front Desk Personnel by Graice Paige, Jane Paige, Published by Van
Nostrand Reinhold
5 Front Office Procedures, Social skills and management by Peter Abbot and Sue Lewry ,
Published by Butterworth Heinemann
6 Textbook of Front Office Management and Operations by Mr. Sudhir Andrews; New
Delhi Tata McGraw-Hill Publishing Company Limited, 2008.
BHM 107 BUSINESS COMMUNICATION (L T P C: 3 1 0 4)
Module 1: Facing Today's Communication Challenges
Module 2: Writing for Business Audiences
Module 3: Revising and Proofreading Business Messages
Module 4: Business Proposals and Informal Reports
Module 5: Writing Resumes and Job Application Letters
Module 6: Employment Interviewing, and Follow-up Messages
Module 7: Making Oral Presentations with PowerPoint
Module 8: E-Mail correspondence
Module 9: Memorandums, Agendas and Minutes of meetings
Module 10: Routine Letters and Goodwill Messages
Module 11: Persuasive Messages and Negative Messages
REFERENCE BOOK:
1. Thill J. and Bovee C.L. – Excellence in Business Communication, 6th
Edition, Prentice
Hall, USA, 2004, ISBN 013141965X
2. Ashley A. – A handbook of Commercial Correspondence, 2nd
Edition, Oxford University
Press, New York, 1992, ISBN 0194572064
3. Thompson G. J. and Jenkins J.B. – Verbal Judo; The Gentle Art of Persuation, Quill,
Colorado, 2004, ISBN 0-06-057765-7
BHM 109 HOUSEKEEPING OPERATIONS (L T P C: 3 1 0 4)
Module 1: Introduction To Housekeeping: Meaning and definition of Housekeeping,
Importance of Housekeeping, Responsibility of the Housekeeping department, A career in the
Housekeeping department, Housekeeping in other Institutions.
Page 14 of 56
Module 2: Housekeeping Department: Organizational framework of the Department
(Large/Medium/Small Hotel), Role of Key Personnel in Housekeeping, Job Description and Job
Specification of staff in the department, Attributes and Qualities of the Housekeeping staff –
skills of a good Housekeeper, Inter departmental Co-ordination & intradepartmental
coordination, Facilities planning and Design of Housekeeping Department and relevant sub
sections.
Module 3: Housekeeping Procedures: Briefing, Debriefing, Gate pass Procedure, Indenting
from stores‘ Inventory of Housekeeping Items, Handling Lost and Found, Paging systems and
methods (communication methods), Handling of Guest queries, problem, request. Housekeeping
Control Desk - Forms, Formats, Records and Registers, Handling telephone calls, Paging
systems and Methods, Handling Difficult situations, Handling Room Transfers
Module 4 : 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). EQUIPMENT - Types of Equipment, Operating Principles of Equipment,
Characteristics of Good equipment (Mechanical/Manual), Storage, Upkeep, Maintenance of
equipment
Module 5: Housekeeping Supervision: Importance of inspection, Check-list for inspection,
typical areas usually neglected where special attention is required. Self-supervision techniques
for cleaning staff, Degree of discretion / delegation to cleaning staff
Module 6: Linen/ Uniform / Laundry Operations: Layout of Linen/Uniform/Tailor Room,
Types of Linen, sizes and, Linen exchange procedure, Selection of linen, Storage Facilities and
conditions, Par stock: Factors affecting par stock, calculation of par stock, Discard Management,
Linen Inventory system, Uniform designing: Importance, types, characteristics, selection, par
stock. Tailor Room equipment‘s used. The hierarchy of the Laundry department, Laundry
Equipments, Laundry Agents or Aids, The laundry process, Stain removal on linen, Dry
cleaning, Handling guest laundry, Care labels, Preparation of Hot and Cold face Towels.
Module 7: Pest Control And Waste Disposal: Types of pests – cockroaches, termites, beetles,
fleas, flies, ants, mites, ticks, mosquitoes, spiders, snails, slugs, silver fish, rodents, fungi (wet rot
and dry rot). Methods of control, avoiding the harmful effects of pest control, Waste Disposal.
Module 8: Safety And Security: Concept and Importance, Safety: Accidents, Fires (Cause,
Procedure, Accident report form), Security: Security of Guest/Staff/Public areas/Rooms/Back
office areas, Concerns for safety and security in Housekeeping operations, Concept of
Safeguarding assets, Theft: Employee, guest, external persons, Security in Hotel guest rooms
REFERENCE BOOK:
1. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill
2. The Professional Housekeeper, Tucker Schneider, VNR
3. Professional Management of Housekeeping Operations, Martin Jones, Wiley
4. House Keeping Management for Hotels, Rosemary Hurst, Heinemann
5. Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret
Lennox, ELBS
6. Accommodation & Cleaning Services, Vol I & II, David. Allen, Hutchinson
7. Managing House Keeping Operation, Margaret Kappa &AletaNitschke
8. First Aid, St. John Ambulance Association, New Delhi
Page 15 of 56
BHM 111 COMPUTER APPLICATIONS & IT (L T P C: 0 1 3 2)
THEORY
Module 1: Peripheral Devices: Input and Output Devices, Monitor & Types, Printers & types,
OMR, OCR, MICR, Scanner & Types, Mouse, Modem, Advanced devices used in the Industry
Module 2: Networking: Introduction to computer networking, Uses of a network, Types of
networks, Network topologies, Internet, Intranet, Extranet, E-mail, World Wide Web, E
Commerce Applications
Module 3: Management Information System: Introduction, Responsibilities of a Property
Systems Manager, MIS Security Issues, Information Protection and Problems caused by the use
of PC‘s - Selecting and Implementing a Computer System – Installation, Introduction to Point of
Sale, Computerised Reservation System, Global Distribution System
PRACTICAL
Word Processor – Creating Documents, Protecting Files, Format, Paragraph, Columns &
Tables, Drawing Tools, Printing, Using Templates, Mail merge etc.,
Electronic Presentation – Creating presentation, Animation Effects, Drawing Tools, Hyperlinks
and Adding Audio/Video effects, Printing
Spreadsheet – Creating Business Statements, Format, Functions, Charts, Data – Sorting, Sub
Totals, Filter, What-if-Analysis, Protecting Sheets and Workbook
Database Application – Creating Database Using MS Access, Tables, Relationships, Queries,
Forms, Reports
Internet & HTML – History, Applications, Browser and Settings, Search Engines, HTML
Scanning & Photoshop basics
REFERENCE BOOK: Using Computers in Hospitality Peter O‘Conner
Peter Norton, Introduction to computers, Tata McGraw Hill
Management Information System by A K Gupta
Electronic Commerce – A Managerial Perspective by Turban Lee.
Information Technology for Management-Henry C.Lucas
Fundamentals of Database system ELMASRI/NAVATHE
Ron Mansfield, Working in Microsoft office, Tata McGraw Hill
Access – one step at a time – Comdex Publications
Fundamentals of Multimedia – Ze-Nian Li and Mark S. Drew
Fundamental Photoshop - Adele Droblas Greenberg;Seth Green Berg
Photoshop CS - Hartman Annesa
Rajkamal, Internet and web Technologies, Tata McGraw Hill
Dynamic HTML In Action - Eric M Schruman;William J Pardi
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BHM 113 FOOD PRODUCTION FOUNDATIONS LEVEL – PRACTICAL
(L T P C: 0 0 4 2)
Module 1: Professional Orientation: Standard operating procedures, familiarization of food
commodities
Module 2: Introduction to Culinary Skill: Fabrication of vegetables, meat, poultry, fish and
shellfish
Module 3: Culinary Principles and Practices: Methods of cooking
Module 4: Stocks and Sauces Preparation
Module 5: Foundation of Indian Cuisine
Module 6: Foundation of Classical Cuisine (Western)
Module 7: Introduction to Contemporary Cuisine
Module 8: Breakfast Cookery
REFERENCE BOOK:
1. The Professional Chef - The Culinary Institute of America
2. Practical Cookery - Kinton, Ceserani and Foskett
3. Theory of Catering - Kinton, Ceserani and Foskett
4. Food Production Operation - Parvinder S. Bali
5. Professional Cooking - Wayne Gisslen
6. Cookery for the Hospitality Industry - Dodgshun Peters
7. Modern Cookery - Thangam E Phillip
BHM 115 FOOD & BEVERAGE SERVICE - PRACTICAL (L T P C: 0 0 4 2)
Module 1: Knowledge Of Equipment: Identification of flatware, cutlery, glassware and
crockery, silverware polishing and care, glassware cleaning and care, setting up a side station.
Module 2: Restaurant Linen: Laying of tablecloth and various napkin folds.
Module 3: Mis-En-Place & Mis-En-Scene: Pre-preparation and setting up the restaurant for
service.
Module 4: Cover Setting: Laying cover for breakfast, lunch, dinner. Laying cover for different
cuisines and various food service outlets.
Module 5: Service Procedure: Receiving and seating the guests, order taking, beverage and
food service, clearing, handling any special guest request, guest bill presentation and settlement.
REFERENCE BOOK:
1) Food and beverage service training manual – Sudhir Andrews.
2) Food and beverage service – Lillicrap and Cousins.
3) Modern restaurant service – John Fuller.
4) Food and beverage service management – Brian
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BHM 117 FRONT OFFICE OPERATIONS – PRACTICAL (L T P C: 0 0 3 1)
Module 1 : Standards Of Personal Grooming, Etiquettes & Manners: Front Office
Grooming Requirements; Essential Personal Qualities; Effective Communication Skills; Study of
Countries, Capitals, Currencies; Awareness on local Flight and Railway timings.
Module 2: Telephone Skills: Understanding telephone system (PBX); Telephone courtesy and
right manners; Standard phraseology; Telephone handling procedures – incoming and outgoing;
Handling emergencies; Understanding Call Accounting Systems (CAS)
Module 3: Reservation Operations: Use of reservation module in PMS – Steps in
reservations; Reservation inquiry; Converting inquiry into bookings; Accept/ deny requests for
reservations; Create reservation records; Use of guest history in reservations; Processing special
requests; Reservation confirmation; Reservation amendments; Reservation reports; Handling
group reservations; Prepare room availability and room revenue forecasts
Module 4: Uniformed Services: Introduction to concierge, Maintaining Bell desk log book,
Load and transport luggage and other articles on trolleys, Provide door service for guests,
Provide paging service, Escorting and rooming guests, baggage up to room and Elevator
courtesy, Baggage down and handling check outs, Show rooms to potential guests, Assist front
desk in ascertaining room status when required, Process room changes, Perform errands, Arrange
and hail taxis/ cars for guests, Process and deliver mail, messages, parcels, faxes etc., Prepare
maps and provide directions, Update the function reader board.
Module 5: Front Desk Operations: Introduction on the current status of registration process
followed by the hotels. How to organize the front desk and prepare for check-ins. Use of Front
office log book, Use of Guest Arrival List, Use of manual room rack system by using industry
specific formats. Exercise on blocking and unblocking rooms by using cases. Pre-registration,
Process guest check-in: Establishing transient status, Verifying room type, rate and payment
methods, Securing authorization for credit cards, Room allotment and issuing and controlling
keys, Use of effective sales techniques, Process check-in for groups and crews, handling
different types of guests.
Module 6: Handling Guest Relations: Understanding guest relations, Soft skills practiced &
create and maintain guest history records, Order VIP amenities, Prepare and place welcome
notes in guest rooms, Make hospitality calls to guests, Maintain guest information directory,
Handling guest queries/ complains, Help guests with future reservations, Help guests make
airline/railway reservations, Maintaining liaison with airports, travel agencies, local transport
agencies, city shopping,
Module 7: Guest Accounting: Understanding practical system of cashiering in various hotels,
Post various guest charges and payments, Receiving and maintaining various vouchers, Handling
of cash bank, Handling various methods of payment, Follow – up on payments, Currency
exchange, Maintaining guest accounts, Handling split folios, Adjust disputed charges Handle late
check outs, Process late charges, Retention charges, day rate, Role of Front office after check
outs, Performing bucket or tub checks, Performing night audits & use of night reports for
forecasts & budgets of the hotel
Module 8: Check Out Procedures: Resolving outstanding guest account balances, Updating
room status information, creating guest history records, Check for mails, messages, and faxes,
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Check for safe deposit box, or in-room safe keys, Post all outstanding charges, Verify account
information, Inquire about additional recent charges, Present the guest folio for guest signature,
Verify the method of payment, Process the account payment (i.e. zeroing out the account),
Update the room status.
REFERENCE BOOK:
1 Baker Et al (2000): Principles of Hotel Front Office Operations, 2nd Ed,Thomson ISBN
184480903
2 Kasavana & Brooks (2009): Managing Front Office Operations, American Hotel &
Lodging Association, Educational Institute, ISBN 0866123385, 9780866123389
3 Page & Page (1984): Hotel/Motel Front Desk Personnel, Van Nostrand Reinhold ISBN
044220491
4 Peter & Lewry (1991): Front Office, Procedures, social Skills, Yield and Management,
Butterworth- Heinemann ISBN 0750642300
5 Renner (1994): Basic Hotel Front Office Procedures 3rd Ed, Van Nostrand Reinhold
ISBN 0442016115
BHM 102 ADVANCED FOOD & BEVERAGE SERVICE (L T P C: 3 1 0 4)
Module 1: Ancillary Areas: Pantry - Still Room - Linen Room - Hot Plate.
Module 2: F & B Support: Role/Function And Importance Of Kitchen Stewarding
Department- Hygiene And Sanitation In Food Preparation And Service Areas -Special Care And
Maintenance Of Kitchen And Service Equipment (Including Polishing, Burnishing,
Electroplating, Polivit, Silver Dip, Plate Powder) - Procedure For Dish Washing And Pot
Washing -Garbage Disposal.
Module 3: In Room Dining/ Butler Service: Types of Room Service Operations - Equipment
Used -Room Service Order Taking - Service Standards -Butler Service - New Trends
Module 4: Restaurant Control Systems – MANUAL & ELECTRONIC: Importance of KOT
- Different type of KOT‘s - Duplicate and Triplicate check Systems - Electronic Point of Sales.
Module 5: Non Alcoholic Beverages: Classification of Beverages – Refreshing, Nourishing,
Stimulating - Tea - Various Types Of Tea, Processing, Manufacturing, Service Standards,
Storage, Brands. Preparation of Tea & Coffee - Types, Processing & Production, Service
Standards, Storage, Brands and methods of making Tea & Coffee. Nourishing Beverages -
Examples with types, brands. Refreshing beverages - Examples with types, brands &
composition. Types of waters with examples of each.
Module 6: Introduction To Alcoholic Beverage: Classification of Alcoholic Beverages,
Classification of wines, Wine production.
REFERENCE BOOK:
1) Food and beverage service training manual – Sudhir Andrews.
2) Food and beverage service – Lillicrap and Cousins.
3) Modern restaurant service – John Fuller.
4) Food and beverage service management – Brian Varghese.
5) Food and beverage service – Anita Sharma.
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6) Master dictionary of food and wine – Joyce Rubash.
7) Bar and Beverage Management – Katsigris & Thomas
BHM 104 HOTEL INFORMATION SYSTEM (L T P C: 3 1 0 4)
Module–1: Hotel Information System (HIS): Hospitality Software Modules - PMS Front
Office and Housekeeping Applications, PMS Interfaces; F & B Applications; Accounting
Applications; Major brands in Hospitality software
Module–2: Automated Reservations Management: Central Reservation Systems; Global
Reservation Systems; Web-based Reservations and other marketing tools; Intersell Agencies;
Property Level Reservation module
Module–3: Automated Rooms Management: Room Status Management; Room and Rate
Assignment; In-House guest information; Housekeeping Functions
Module-4: Automated Guest Accounting: Types of Accounts; Posting entries to Accounts;
Night Audit Routine; Account Settlement Generation of Reports
Module–5: Property Management System Interfaces: Point -Of-Sale (POS) System; Call
Accounting System (CAS); Electronic Locking System Energy Management System; Auxiliary
Guest Services; Guest Operated Devices
Module–6: Food & Beverage Applications: Overview of F&B Hardware (ECR/POS);
ECR/POS software; Automated Beverage Control Systems; Food Service Catering Software
Packages; Automation advances; Generation of Reports
Module–7: Food & Beverage Management Applications: Recipe Management; Sales
Analysis; Menu Management; Integrated Food Service Software; Management Reports in F & B
Module - 8: Hotel Accounting Applications: Accounts Receivable Module; Accounts
Payable Module; Inventory Module; Purchase Module; Payroll Module; Revenue Management
Applications; Generation of Reports
Module – 9: Management Information System (MIS): MIS concepts; MIS Designs and
Functions; Managing multi-processor environment; MIS security issues; MIS performance
evaluation
Module - 10: Selecting And Implementing Computer Systems: Analyzing Current
Information Needs; Collecting Relevant Sales Information; Establishing Computer System
Requirements; Determining the Hardware Configuration; Requesting Proposals from Vendors;
Site Surveys by Vendors; Evaluating Vendor Proposals; Contract Negotiations; Installation
Factors
BHM 106 BAKERY AND CONFECTIONERY (L T P C: 3 1 0 4)
Module 1: Introduction To Patisserie And Baking Techniques: The course introduces the
fundamental concepts, skills and techniques of basic baking. Special emphasis placed on the
study of ingredient functions, product identification, bakery maths and weights and measures as
applied to baking. Students will have the opportunity to apply basic baking techniques
Module 2: Understanding Fundamentals Of Baking And Pastry: This course covers the
fundamentals of baking and pastry arts, which include terminology, technology, equipment,
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measurement, and formula conversions. Different classical mixing methods along with standard
recipe adherence principles, bakery sanitation and product storage is discussed.
Module 3: Baking Principles And Viennoiserie: Students will have the opportunity to
develop the knowledge, skills and techniques required for the production and presentation of
basic yeast products. Emphasis on the application of ingredient functions, product identification
and recipe interpretation occurs throughout the course. Students will have the opportunity to
apply their acquired understanding of basic baking concepts and techniques to the preparation of
breads, enriched doughs and various artisan breads.
Module 4: International Patisserie, Cake Formula & Assembly: Students will explore pâte á
choux, stirred and baked custards, Bavarians and mousses. The fundamental production of
classical European desserts, crêpes, soufflé, sabayon and frozen desserts are included. Students
will also have the opportunity to develop the skills and understanding of creamed, two-stage, and
foamed cake methods
Module 5: Centerpiece, Cake Décor & Advanced Techniques: The course introduces
students to the relevant concepts, procedures and techniques necessary to produce elaborate
celebration cakes. The student will have the opportunity to develop skills in decorations made
with pastillage, chocolate, gum paste, cooked sugar, nougatine and marzipan.
Module 6: Advanced Patisserie Techniques: This course focuses on concepts, procedures and
techniques to produce plated desserts. The course emphasizes the preparation and assembly of
finished desserts, tempering chocolate, sauce preparation, and garnishes.
REFERENCE BOOK:
1. WAYNE GISSLEN – Professional Baking, 5th
Edition, John Wiley USA.
2. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN.
3. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP.
4. JOHN WILEY Understanding Baking AMENDOLA JOSEPH.
5. NEW AGE INTERNATIONAL, A Professional Text to Bakery and Confectionery,
KINGSLEE JOHN.
6. VIRTUE AND COMPANY LTD., The New International Confectioner: WILFRED J.
FRANCE.
7. CHARRETTE JACQUES, Great Cakes and Pastries, TEUBNER CHRISTIAN.
8. JOSEPH AMENDOLA, Baker‘s Manual, 5th
Edition, NICOLE REES.
9. JOSEPH AMENDOLA, Understanding Baking, 3rd
Edition, NICOLE REES.
10. CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Mastering the Art and
Craft, JOHN WILEY.
BHM 108 CONVERSATIONAL FRENCH (L T P C: 3 1 0 4)
Module 1: Introduction To French: Origin and the basics of the language, French-speaking
countries, importance of learning French language, usage of French language in the hotel
industry, introduction to the textbook, introduction about the way in which the Dictionary would
be used, how will the students participate in the learning process. Contribution in making
different charts and doing a bit of research.
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Module 2: The French Alphabet: French vowels, French accents, French orthographic signs,
French accents pronounced in words, French accents pronounced in sentences. Pronouncing the
alphabets, spelling your name in French, spelling the name of countries and cities in French.
Module 3: French Greetings: Different greetings of the day. Coming into contact with people,
French formal and informal greetings, presenting oneself, presenting somebody, telling
somebody to present himself/herself. Asking basic questions. Learning to say – How are you?
And learning to reply.
Module 4: French Courtesies: To excuse oneself, saying ‗I beg your pardon‘ Different
professions and designations in French. French names of countries and Nationalities.
Introduction to affirmative, negative sentences and interrogative sentences
Module 5: French Articles: Indefinite and definite articles, masculine, feminine, singles and
plurals, affirmative and negative sentences. Different ways of dealing with the negative
sentences, intonation
Module 6: Geography Of France: Important cities, important rivers and mountains, French
food, French cheese, French wines, French industry, French export and import
Module 7: French Counting: Cardinal Numbers from 1 to 60. French ordinal numbers 1 to 10.
Different greetings of the day, different ways of reading time, telling time. Explanation of the
reflexive verb.
Module 8: French Prepositions: Introduction to French prepositions, learning to say, there is,
there are, are there? What is/are there? Learning to say How Many, where is? Where are?
Module 9: French Class Test: 1
Module 10: French Adjectives: Introduction to French adjectives – in masculine, feminine,
singular and plural. Adjectives of colour shape and size.
Module 11: Comparison: Comparative and superlative Degrees, likes and dislikes, tastes and
preferences,
Module 12: Expression Of Possession: Adjective possessive and pronoun possessive.
Module 13: Hotel And Kitchen Terminologies: French names for different vegetables, fruits,
meats, condiments, utensils, crockery, cutlery, glassware. Different shops, restaurants, guest
houses, Youth Hostels etc.
Module 14: Class Test
REFERENCE BOOK:
Connexions – French Textbook
French vocabulary and verbs
Basic French grammar
French-English-French dictionary
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BHM 110 ADVANCED FOOD & BEVERAGE SERVICE – PRACTICAL (L
T P C: 0 0 4 2)
Module 1- Wine Fundamentals Certificate Level-1
Making of Red wine and white wine
Craft of Tasting
Wine Labelling
Food and wine matching Principles
Service of wine
Module 2 -.Wine Fundamentals Certificate Level -2
The Regional Approach to wine
Grape Varieties and Vine Species
Vinification Process
Wine Laws
Beer Making
Spirit Making
Module 3 - Student Training Restaurant Service.
REFERENCE BOOK:
1) Food and beverage service training manual – Sudhir Andrews.
2) Food and beverage service – Lillicrap and Cousins.
3) Modern restaurant service – John Fuller.
4) Food and beverage service management – Brian Varghese.
5) Study material – ISG (International Sommelier Guild) Wine Fundamentals
Certificate Level 1 & Level 2.
BHM 112 BAKERY AND CONFECTIONERY- PRACTICAL (L T P C: 0 0 4 2)
Module 1: Introduction To Patisserie And Baking Techniques: The course introduces the
fundamental concepts, skills and techniques of basic baking. Special emphasis placed on the
study of ingredient functions, product identification, and weights and measures as applied to
baking. Students will have the opportunity to apply basic baking techniques in the preparation of
cookies, cakes, muffins, tarts basic custards and petit fours. Traditional meringues, butter creams
and Genoese sponge will be included.
Module 2: Understanding Fundamentals Of Baking And Pastry: Different classical mixing
methods along with standard recipe adherence principles, bakery sanitation and product storage
is discussed and demonstrated by Pastry Chef. Students have the opportunity to produce a variety
of rich, lean and laminated doughs, cakes, icings, cookies, tarts, quick breads, stirred and baked
custards, cold desserts, chocolates, candies and plated desserts. Industry applications are
emphasized.
Module 3: Baking Principles And Viennoiserie: Students will have the opportunity to
develop the knowledge, skills and techniques required for the production and presentation of
basic yeast products. Students will have the opportunity to apply their acquired understanding of
Page 23 of 56
basic baking concepts and techniques to the preparation of breads, enriched doughs and various
artisan breads. Focus will also be given to rolled in doughs, sweet dough, and Brioche; with
emphasis on the method and production of Danish and croissant dough.
Module 4: International Patisserie, Cake Formula & Assembly: The fundamental
production of classical European desserts, crêpes, soufflé, sabayon and frozen desserts are
included. Students will also have the opportunity to develop the skills and understanding of
creamed, two-stage, and foamed cake methods .The fundamental production of classical
European desserts, crêpes, soufflé, sabayon and frozen desserts are included. Students will also
have the opportunity to develop the skills and understanding of creamed, two-stage, and foamed
cake methods. The student will gain practical experience in the production, assembly, finish and
decoration of cakes with various fillings and icings.
REFERENCE BOOK:
1. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN
2. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP
3. JOHN WILEY Understanding Baking AMENDOLA JOSEPH
4. NEW AGE INTERNATIONAL, A Professional Text to Bakery And
Confectionery, KINGSLEE JOHN
5. VIRTUE AND COMPANY LTD., The New International Confectioner:
WILFRED J. FRANCE
6. CHARRETTE JACQUES, Great Cakes and Pastries ,TEUBNER CHRISTIAN
7. JOSEPH AMENDOLA ,Baker‘s Manual, 5th
Edition, NICOLE REES
8. JOSEPH AMENDOLA Understanding Baking, 3rd
Edition ,NICOLE REES
CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Masterin
BHM 114 HOUSEKEEPING OPERATIONS – PRACTICAL (L T P C: 0 0 3 1)
Module 1: Guest Room Layout
Module 2: Identification of cleaning equipment - Manual & mechanical
Module 3: Cleaning of different surfaces
Module 4: Stain removal
Module 5: Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, swabbing,
brushing, buffing
Module 6: Use of cloths and their types, abrasives, polishes, chemical agents and commercially
available products.
Module 7: Room Attendant Trolley
Module 8: Bed Making
Module 9: Turn down service
Module 10: Cleaning of guest rooms - departure, occupied, vacant
Module 11: Cleaning of public areas
Page 24 of 56
BHM 116 INDUSTRIAL EXPOSURE- PRACTICAL ((L T P C: 0 0 4 2)
1. Course Description
Industrial Exposure is arranged at the annexed hotel Fortune Inn Valley View and other
hospitality units to provide an observational platform to the students in the operating departments
of an actual work environment of a hotel and to complement the theoretical inputs given in the
classrooms by a practical exposure at the shop floor level.
2. Learning Objectives:
The primary objective of the training programme is to provide our students with practical
experience by exposing them to general systems of operations as well as the philosophies and
aims of a particular organization. It includes
Getting familiarized with the actual work environment using operational tools and
systems.
Improving communication skills by learning from the staff interacting with guests.
Being able to apply the knowledge and skills gained in the BHM curriculum to real life
issues and problems.
Understanding of the professional and ethical responsibilities of a staff / Supervisor.
3. Competencies
Gain workplace competencies and experience
Gain valuable lifelong skills by observing ‗REAL LIFE‘employees
Develop an understanding to build a network of contacts within the hotel industry
as social skills and public relations
Develop an understanding of the various software and HIS used in the hotels
Adapt to proactive and zero defect culture.
4. Methodology
The students would be assigned specific timings by shifts as per the schedules in small groups
and would be exposed to the hotel operations, at the end of which they would be required to
report their learning to the college. The assessment from the Hotel Management and the data
with interpretations of the exposure from the students would be evaluated for the required
credit(s).
BHM 118 PROFESSIONAL DEVELOPMENT AND EVENTS- 1 – PRACTICAL (L T
P C: 0 0 3 1)
Module Contents:
Food Festivals
Hotel operations activities during regular calendar events
Physical and recreational activities - Sports activities
Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &
Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery
Entrepreneurship Development Cell)
REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.
Page 25 of 56
BHM 201 FOOD PRODUCTION INTERMEDIATE LEVEL (L T P C: 3 1 0 4)
Module 1: Understanding Meat, Poultry and Game: Meat basics, Inspection and Grading,
Markets forms of Meat and poultry, Physical and Chemical Characteristics of meats,
Classification of Meats, Variety and Kosher meat, Types of Poultry and game.
Module 2: Understanding Fish and Shell Fish: Fish basics, Market forms of fish and shellfish,
Classification of fish and shell fish, Cuts of Fish, Storage
Module 3: Vegetable and Fruit Cookery: General guidelines, Production Methods,
Availability and Seasonality, Classification of Fruits and Vegetables, Cooking with vegetables.
Module 4: Rice, Cereals, and Pulses: Introduction to Rice, Cereals and Pulses, Common
Beans, Cereal Products, Cooking with Rice.
Module 5: Understanding Dairy, Cheese and Egg: Dairy products, Forms of Milk and Cream,
Milk products, Types of Cheese, Basics of Egg Cookery
Module 6: Appetizers and Salad: Introduction to Hors-d Oeuvre, Appetizers, Types of Salads
and Sandwiches.
REFERENCE BOOK:
1. The Professional Chef - The Culinary Institute of America
2. Practical Cookery - Kinton, Ceserani and Foskett
3. Theory of Catering - Kinton, Ceserani and Foskett
4. Food Production Operation - Parvinder S. Bali
5. Professional Cooking - Wayne Gisslen
6. Cookery for the Hospitality Industry - Dodgshun Peters
7. Modern Cookery - Thangam E Phillip
8. Advanced Professional Cooking - Wayne Gisslen
BHM 203 WINES AND BREWED BEVERAGES (L T P C: 3 1 0 4)
Module 1: Wines Of Old World: Wine Terminology used in Old World (France, Spain,
Germany, Italy, and Portugal), interpretation of the wine labels of various Old World Countries,
important brand names and grapes used.
Module 2: Wines Of New World: Introduction to new world countries, wines from Australia,
wines from United States of America, wines from South Africa, wines from New Zealand.
Module 3: Food And Wine Harmony: Food and Wine Pairing
Module 4: Beer: Origin of Beer, ingredients and method of production – (Top and Bottom
fermentation), types and styles of beer, classification of beer. Brand names with country of origin
and storage
Page 26 of 56
REFERENCE BOOK:
1) Food and beverage service – Lillicrap and Cousins.
2) Food and beverage service – Anita Sharma.
3) Master dictionary of food and wine – Joyce Rubash.
4) Alcoholic beverages – Lipinski and Lipinski.
5) Bar and beverage book – Katsigris and Thomas
BHM 205 FOOD SAFETY & HYGIENE (L T P C: 3 1 0 4)
Module 1: Hazards To Food Safety: Changing trends in food consumption & choices;
Hazards to food safety, (Physical, Chemical& Biological); Food borne illness, and classification
of food borne illness; Microorganisms, Growth requirement for micro organisms; Potentially
hazardous foods, ready to eat foods. Food borne illness caused by bacteria, viruses, parasites and
chemicals.
Module 2: Factors That Effect Food Borne Illness: Factors that contribute to food borne
illness; Time and temperature abuse; How and when to measure food temperatures; Holding
foods-Hot holding, cold holding, reheating, and cooling; The importance of hand washing
&good personal hygiene, personal habits; Avoiding cross contamination.
Module 3: Following Food Product Flow: Strategies in determining the food quality;
Measuring temperature at receiving & storage; Following the flow of food; Receiving, packaged
foods, red meat products, game animals, poultry, eggs, fluid milk & Milk products, fish,
Vegetables & fruits; Proper storage of foods-refrigerator storage, freezer storage & dry storage.
Storage condition; Thawing frozen foods, spoilage of foods – veg, non veg, canned, frozen.
Module 4: Cleaning& Sanitizing Operations: Principles of cleaning &sanitizing; Cleaning
agents; Factors affecting cleaning efficiency; Sanitizing principles & sanitizers; Dishwashing
methods.
Module 5: Environmental sanitation & Maintenance: Condition of premises, building
(Floor, walls & Ceilings); Waste management; Pest control.
Module 6: Managing Food Safety with HACCP: The HACCP system; Need for
implementing HACCP; Seven Principles of HACCP system.
Module 7: Accident Prevention & Crisis Management: Safety in food establishments;
Common types of injuries and first aid; Self-inspection safety checks.
Module 8: Food Safety Regulations: Food safety & standards act; Food safety & standards
rules.
REFERENCE BOOK:
S.RODAY, Food hygiene & Sanitation, Tata McGraw Hill, 1999, ISBN 0-07-463178-0.
JOAN LOKEN, The HACCP Food safety Manual, John Wiley, 1994.
David McSwane, Nancy Rue, Richard Linton, Essentials of Food safety and
Sanitation..5th
edition. Prentice Hall. ISBN-13: 978-0132438957
William C Frazier, Dennis C Westhoff, Food Microbiology, 2008,Tata McGraw Hill.
ISBN-978-0-07-066718-1.
Page 27 of 56
WEB:
1 www.Fightbac.org
2 http://www.fssai.gov.in
3 http://www.foodsafetysite.com.
4 http://www.foodsafety.gov.
5 http://www.medicinenet.com.
6 http://www.mypyramid.gov.
7 http://www.foodpyramidindia.org.
BHM 207 ROOMS DIVISION OPERATIONS (L T P C: 3 1 0 4)
Module 1: Registration: Introduction to industry specific registration system. Objectives, types
& importance of registration format. Study on room status control & aspects controlling it, Hotel
front office operation, supervision, legal requirements for the front office staff, Assessing guest‘s
special requests, guest history, matching with availability and blocking of rooms accordingly,
Special consideration for VIPs and regular guests, Innovative check in options using pre-
registration, Limitations in room assignment at pre-registration stage, the registration record.
Establishing methods of payment, Passenger service orders (pso), scanty baggage, special
considerations, Issuing the key/allotment and rooming the guests.
Module 2: Concierge: Functions Of The Bell Desk, Procedures For Key Control, Handling
Guest Mail, Messages And Parcels, Importance Of Product Knowledge, Use Of Service
Directories / Information Binders – Details Of Information Recorded, Handling Guest Inquiries,
Handling Guest Special Requests, Importance Layout And Equipment Of Bell Desk, Luggage
Handling - Fit, Groups. Left Luggage Procedures, Miscellaneous Services - Running Errands,
Vending Stamps Etc., Identification And Procedures For Handling Scanty Baggage Guests, Staff
Organization, Duty Rotations, Work Schedules, Errand Cards, Bell Boy Movement Register,
Concept Of Concierge, Les Clefs D‘or, Functions Of A Concierge, Paging, Door Handling And
Car Parking Facilities, Departure Procedures - Fit‘s, Groups.
Module 3: Front office communication: Location, Layout and Equipment, Différent
Technologies - Pbx, Pabx, Telephone Manners - Do‘s And Don‘ts, revenue centers. Processing
Incoming Calls-Guest And Non - Guest Calls, Telephone Billing-Manual, Computerized
Electronic Call Accounting Systems (Cas), Message Recorders, Telex, Fax, Technological
Advancements, Handling Telephone Emergencies-Bomb Threats, Fire Etc. Module 4:
Environmental Management: Housekeeping & IT management in hospitality industry, waste
management, water management, Green technology, Security & safety, Serve & enrich society.
Module 5: Front office accounts: Importance And Functions Of Front Office Accounting,
Guest Accounting Cycle, Types Of Folios - Guest, Master, Non-Guest, Types Of Vouchers-Cash
And Charge, Paid-Out, Allowance, Transfer, Etc., Types Of Ledgers - Guest Ledger / Vtl, City
Ledgers Etc., Types Of Accounts-Guest Account, City Ledger Account, Transfers To Account
Receivable. Credit Monitoring, High Balance Reports. Foreign Exchange Regulations (Fema),
Taxation Details, The Night Audit. Functions and The Role Of The Night Auditor, The Audit
Procedure, Automatic System Update.
Module 6: Credit controls in front office: The Meaning of Credit Control, The Objectives of
Credit Control Measures. Hotel Credit Control Policy - Guests With Guaranteed Bookings,
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Corporate Account Holders, and Accounts Settled By Credit Cards, Credit Control Measures At
The Following Stages: On Receiving, Reservations, At Check In. During Occupancy, At Check
out And after Departure of the Guest, Credit Control Measures By Other Point of Sales.
Module 7: Forecasting & budgeting: Function of lodging accommodation & strategies.
Forecasting room availability is forecasting the number of rooms available for sale on any future
date. This type of forecasting helps manage the reservation process, guides the front office staff
for an effective rooms management, and can be used as an occupancy forecast, which is, further,
useful in attempting to schedule the necessary number of employees for an expected volume of
business. At least once per year, hotels shall prepare annual budgets, which are profit plans that
address all revenue sources and expense items for the following calendar year. Moreover, the
hotel annual operating budget represents standards against which management can evaluate
actual results of operations. In the annual budget preparation process, close coordination efforts
of all management personnel are vital. The hotel‘s annual operation budget is commonly divided
into monthly plans, which in turn are divided into weekly and even daily plans, for better control
over actual results. While preparing the front office department annual budget, the front office
manager shall coordinate with the accounting department as to estimate only rooms revenue and
related direct expenses. The hotel controller and the general manager, then, shall revise this very
budget.
Module 8: Establishing tariffs & room rates: Cost Based Pricing - The 1:1000 Rule, Hubbart
Formula / Bottom Up Pricing, Differential Room Rates, Seasonal Rates, Marginal Or
Contribution Pricing, Market Based Pricing - Price Taking Or Price Followership, Top - Down
Pricing, Rate Cutting, Prestige Product Pricing.
Module 9: Yield Management: Concept of yield management, Hospitality industry
applications - Capacity management - Discount allocation - Duration control, Differential rates,
booking horizons, cost crunch, creating profits for the owners through revenue
maximization/yield management skills, forecasting booking reacting to variation in demand in
order to maximize yield, statistical representation – threshold curves, displacement, Measuring
yield : Yield management calculations - Potential average single rate, Potential average double
rate, Multiple occupancy percentage, Rate spread, Potential average rate, Room rate achievement
factor, yield.
REFERENCE BOOK:
1 Baker Et al (2000): Principles of Hotel Front Office Operations, 2nd Ed,Thomson ISBN
184480903
2 Kasavana& Brooks (2009): Managing Front Office Operations, American Hotel &
Lodging Association, Educational Institute, ISBN 0866123385, 9780866123389
3 Page & Page (1984): Hotel/Motel Front Desk Personnel, Van Nostrand Reinhold ISBN
044220491
4 Peter &Lewry (1991): Front Office, Procedures, social Skills, Yield and Management,
Butterworth- Heinemann ISBN 0750642300
5 Renner (1994): Basic Hotel Front Office Procedures 3rd Ed, Van Nostrand Reinhold
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BHM 209 HOSPITALITY ENGINEERING & ENVIRONMENTAL STUDIES
(L T P C: 3 1 0 4)
Module 1: Facility Planning
Corporate Planning Process of a facility.
Designing of building and civil infrastructure-Roof, Exterior Walls, Elevator Shafts ,
parking areas- Standard Parking Space allotment, Layout Considerations
Designing of Guest Room, Suites, Lobbies Recreational facilities
Designing of Food and Beverage outlets
Designing of kitchen, laundry and other areas.
Different Licenses and NOC‘s required from Government Departments
Modern trends in architectural designing for future
Module 2: Heating, ventilation, air conditioning & refrigeration
Definitions-heat, temp, specific heat, sensible heat, latent heat, relative humidity, dry
bulb temp, wet bulb temp, tons of refrigeration
Factors affecting human comfort
Types of ac systems-window, split, cassette, and centralized with IBMS computerized
controls automation.
Ventilation system
Refrigerant-types, properties of good refrigerants
Refrigeration cycles
Ice cube, Cabinets, Walk in freezer and cold storage
Module 3: Electrical Systems
AC and DC system.
Single and three phase system
Types of Electrical safety devices
Fuses/Circuit Breakers/Earthing
Elevator and escalator
Different types of lighting fixtures
Methods of lightning
Calculation of electricity bill
Module 4: Water, Sanitation and Waste treatment
Water purification methods
Methods of water softening (Ion exchange, Zeolite process)
Cold and hot water distribution system
Various plumbing fixtures
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Types of sanitary traps and their applications
Types of water closets and flushing
Waste water treatment system
Swimming pool maintenance
Module 5: Maintenance Department
Importance of maintenance dept.in hotel industry
Organization of maintenance dept. in 3/4/5 Star Hotel.
Duties and responsibilities of engineering dept
Types of maintenance
Predictive Maintenance
Preventive maintenance
Breakdown maintenance
Contract maintenance
Module 6: Safety and Security systems
Classification of fire, symbols
Methods and types of fire extinguishers
Fire Alarm System (Smoke and heat detection)
Various security system for hotel
Guest security
Window and door
Valuables
Access control & Fire Exits
Parking
Module 7: Environment Management
Importance of key environment issues for hospitality industry and conservation
Air and Water pollution management
Solid Waste Management Program
Tree plantation program
Energy Management Program
Use of conventional and non conventional sources of energy
Energy conservation program for
Engineering
Front office
Kitchen
F and B Service
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Housekeeping
Accounts/Marketing/Personnel
Awareness & Propaganda
Training of personnel.
Module 8: Fuels
Definition and Classification of fuel
Properties of fuel
Selection of fuel
Types of fuel
Solid fuels
Liquid fuels
Gaseous fuels
REFERENCE BOOK:
Hotel Engineering by Sujit Ghosal Oxoford Higher education.
BHM - 211 FOOD PRODUCTION INTERMEDIATE LEVEL – PRACTICAL
(L T P C: 0 0 4 2)
Module 1: Indian Cuisine (Intermediate Level): Practical sessions on Indian regional cuisine.
Module 2: Western Classical Cuisine (Intermediate Level): Practical sessions on Western
classical cooking style for volume food production.
Module 3: Contemporary Cuisine (Intermediate Level): A session on contemporary menu
planning and menu designing with modern techniques
Module 4: Introduction to Oriental Cookery: Practical Session on Oriental and Pan Asian
menu designing and volume food production.
Module 5: Institutional Menu: Menu for School children/Cafe Menu for college students,
Hospital Menu, Industrial Canteen menu.
REFERENCE BOOK:
1. The Professional Chef - The Culinary Institute of America
2. Practical Cookery - Kinton, Ceserani and Foskett
3. Food Production Operation - Parvinder S. Bali
4. Professional Cooking - Wayne Gisslen
5. Cookery for the Hospitality Industry - Dodgshun Peters
6. Modern Cookery - Thangam E Phillips
7. Professional Chef - Arvind Saraswat
8. Prashad - Kalra Inder Singh
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BHM 213 FOOD SERVICE & WINE PAIRING – PRACTICAL (L T P C: 0 0 4 2)
Module 1: Student Training Restaurant Service
Module 2: Wine Service: Different glasses used for serving wines. Service of red white and
sparkling wines.
Module 3: Food And Wine Pairing: Planning of classical Continental menus with matching
wines.
REFERENCE BOOK:
1) Food and beverage service – Lillicrap and Cousins.
2) Modern restaurant service – John Fuller.
3) Food and beverage service management – Brian Varghese.
4) Food and beverage service – Anita Sharma.
5) Master dictionary of food and wine – Joyce Rubash.
6) Bar and Beverage Management – Katsigris & Thomas.
BHM 215 ROOMS DIVISION OPERTIONS - PRACTICAL (L T P C: 0 0 3 1)
Module 1: Recap of the First Semester
Module 2: Inspection of guest rooms & public areas with the help of checklist
Module 3: First aid (Role play)
Module 4: Use of Property Management System in Housekeeping (Fidelio/Opera)
Module 5: Team Cleaning
Module 6: Customer relation /Customer care / Situation handling (Role Play)
Module 7: Flower arrangements
Module 8: Conception and designing of guestroom including making floor plans, wall
elevations and templates and finally creating three dimensional model of a guest room /
public area with interior decoration themes'.
Module 9: Research Project on Housekeeping
(Elementary factors while preparing a research and deciding the topic are based on relevance,
feasibility, coverage, accuracy and research, objectivity and ethics. The research would be
clearly spelt out the objective, its findings the methodology adopted and conclusion and
recommendations.)
BHM 217 PROFESSIONAL DEVELOPMENT AND EVENTS – 2 – PRACTICAL
(L T P C: 0 0 3 1)
Module Contents:
Food Festivals
Hotel operations activities during regular calendar events
Physical and recreational activities - Sports activities
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Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &
Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery
Entrepreneurship Development Cell)
REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.
BHM 202 GLOBAL CUISINE & CULTURE (L T P C: 3 1 0 4)
Module 1: Cuisine and Culture: Cuisine and culture of Europe, South America, North
America, Asia, Food revolutions and dietary changes, Paleolithic and Neolithic diet, India-
Cultural destiny and model of food transition
Module 2: Contemporary Cuisines: Characteristics, Historical perspectives, Comfort foods,
Deconstruction, Integrity of ingredients, And Understanding of ethnic and international cuisine,
Globalization and Fusion Cuisine.
Module 3: Global Food Trends: Health and wellness, Food on the go, Organic and natural,
Multi ethnic, multi sensory dining experience, Recent trends in food supply and demand, Pro
biotic and Convenience food, Food Mile, Think Global, act local, Fast food vs slow food.
Module 4: Food Ethics: Global food Ethics, Genetically modified food, Ethical values and
motives driving organic food choice, Fast food ethics.
Module 5: Food Culture and Identity: Historical and philosophical approaches to food, eating
and gastronomy
REFERENCE BOOK:
1 Arjun Appadurai (1981) Gastro-Politics in Hindu South Asia. American Ethnologist
2 Lisa Heldke (2005) But is it Authentic? Culinary Travel and the Search for the ―Genuine
3 Article.‖ The Taste Culture Reader, Carolyn Korsmeyer, ed. Berg. Pp. 385-94.
4 Linda Civitello(2007) Cuisine and Culture, John Wiley and sons
5 Norberg-Hodge, et. al. (2002).Bringing the Food Economy Home. Bloomfield, CT:
Kumarian Press
6 Uma Narayan (1995) Eating Cultures: Incorporation, Identity and Indian Food. Social
Identities
BHM 204 HOTEL ACCOUNTING & FINANCE (L T P C: 3 1 0 4)
Module 1: Introduction to accounting, journal, ledger, trial balance: Necessity of
accounting– definition, objectives, Double entry system of accounting; Meaning of journal, types
of journal entries: simple, combined journal entries; Meaning of ledger-format-ledger posting-
balancing. Preparation of trial balance.
Module 2: Cash book: Simple cash book and posting to ledger. Triple column cash book and
posting to ledger accounts. Petty cash book. Bank Reconciliation Statement
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Module 3: Final Accounts: Final accounts of a sole trading concern: trading account, profit
and loss account and balance sheet (with adjustment related to closing stock, depreciation,
prepaid expenses and incomes, and outstanding expenses and incomes)
Concept of partnership and companies (only theory)
Module 4: Uniform systems of accounting for hotels: Uniform systems of accounting for
hotels – meaning - preparation of simple hotel income statement-short formats internal (as
perUSHA) external format (as per GAAP) Night Audit.
Module 5: Financial statement analysis: Liquidity ratios; Solvency ratios; Activity ratios; Profitability; Operating ratios. Module 6: Funds flow and cash flow statements: Statement of changes in working capital,
Funds Flow Statement, Cash Flow Statement
REFERENCE BOOK:
1 Hotel Accounting and Finance -Jain &Narang
2 Double entry Book Keeping - T.S.Grewal
3 General Accounting for Hotel Management-B.S.Raman
4 Understanding Hospitality Accounting –Raymond Cote
5 Accounting in Hotel and Catering Industry –Richard Kotas
6 Bookkeeping and Accounts for Hotel & Catering Studies – Grace & Jane Paige
BHM 206 DISTILLED BEVERAGES ((L T P C: 3 1 0 4)
Module 1: Introduction To Spirits: What is Spirit, origin of spirits, detailed distillation
process- Pot Still and Patent Still, various scales to measure alcoholic strength and calculation of
standard drinks.
Module 2: Whisky: History, introduction and distillation process. Special features on Scotch,
Irish, American and Indian whiskies, Brand Names, Service Standards.
Module 3: Brandy: History & origin. Brandy producing countries, distillation&ageing, brand
names, service standards. Special emphasis on Cognac and Armagnac.
Module 4: Gin: History & origin. Gin distillation, types, brand names, service standards.
Module 5: Rum: History & origin. Rum producing countries, method of distillation,
maturation, aging, types, brand names, service standards.
Module 6: Vodka: History &origin, method of distillation, brand names and service standards.
Module - 7 Liqueurs: Definition of Liqueur, method of liqueurs production, classification of
liqueurs, examples with base spirits, colour and flavouring agents.
Module – 8 Cocktails: Origin of cocktails and mixed drinks, types of cocktails, methods of
preparation, equipment used & service standards.
REFERENCE BOOK:
1) Food and beverage service training manual – Sudhir Andrews.
2) Food and beverage service – Lillicrap and Cousins.
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3) Modern restaurant service – John Fuller.
4) Food and beverage service management – Brian Varghese.
5) Food and beverage service – Anita Sharma.
6) Master dictionary of food and wine – Joyce Rubash.
7) Bar and Beverage Management – Katsigris & Thomas.
BHM 208 ACCOMMODATION OPERATIONS (L T P C: 3 1 0 4)
Module 1: Budgeting For Housekeeping Expenses: Types of budget, Housekeeping expenses,
Budget planning process, Income statement of the room divisions, Controlling expenses,
Inventory control and stock-taking, Purchasing
Module 2: Interior Decoration: Importance, Definition & Types, Classification, Principles of
Design: Harmony, Rhythm, Balance, Proportion, and Emphasis. Elements of Design: Line,
Form, Colour, Texture,
Module 3: Ergonomics in an Accommodation Product - Understand the meaning &
significance of ergonomics at workplace. Discuss the significance of ergonomics in
accommodation operations. Comprehend the risk factor analysis; work simplification and
application of ergonomics in operations.
Module 4: Floor, Wall And Window: Types, Characteristics, Selection, types, Care and
Maintenance of floors and wall coverings. Window Treatment– Types of Windows, types of
window treatments, Type of curtain pleats/headings, Hardware and accessories for window
treatment
Module 5: Renovation And Property Countdown: Factors affecting renovation, procedure
and task involved, Snagging list. Property countdown - Opening of New Property, Procedures
Involved, Schedule in a Time Bound Frame
Module 6: Accommodation Human Resource Issues: Non- Traditional Labour Market,
Making job easier to fill, Recruiting Employees, Skills Training, Scheduling, Motivation
Module 7: Special On-Going Responsibilities Of Mangers In Housekeeping Department:
Problem Solving - Employee Absenteeism, Employee Turnover, Employee Problems, Poor
Appearance and Hygiene, Employee Claims of Unfairness, Poor Performance, The problem-
solving Temperament. Managerial styles - Changing Philosophies, Executive Housekeeper and
Participative Management, The Executive Housekeeper – Manager or Leader. Development of
Others - Developing Executive Housekeepers, Training and Evaluating Supervisors & Managers.
Personal Development - The personal plan. Housekeeping Managers of the Future.
Module 8: Conservation - Internal Environment Of An Accommodation Establishment:
Energy Conservation- Heat Conservation, Central Heating, Solar Heating, Fuel and Fuel Cost,
Water Conservation, Lighting, Colour - Factors which affect colour, Importance of Colour,
Colour schemes, Lighting - Classification, Importance, Applications of lighting, Sound &
Acoustics - Maintaining a safe environment.
Module 9: Changing Trends In Housekeeping: Hygiene, Outsourcing, Training and
Motivation, Eco-friendly amenities, products and processes, New scientific techniques, IT savvy
housekeeping
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REFERENCE BOOK:
1. Hotel Housekeeping Management & Operations, Sudhir Andrews, Tata McGraw Hill
2. The Professional Housekeeper, Tucker Schneider, VNR
3. Professional Management of Housekeeping Operations, Martin Jones, Wiley
4. House Keeping Management for Hotels, Rosemary Hurst, Heinemann
5. Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox, ELBS
6. Accommodation & Cleaning Services, Vol I & II, David. Allen, Hutchinson
7. Managing House Keeping Operation, Margaret Kappa &AletaNitschke
8. Housekeeping Supervision, Jane Fellows, Macdonald and Evans.
9. Hotel Housekeeping Operations and Management, G. Raghubalan and SmriteeRaghubalan,
Oxford Higher Education.
BHM 210 NUTRITION AND FOOD SCIENCE (L T P C: 3 1 0 4)
Module 1: Fundamentals of Nutrition and Carbohydrates: Fundamentals of Nutrition:
Common terms & definitions; Nutrition and Nutrients; Food: Functions, Classifications; Nutrient
and Energy Density; Factors affecting food selection and food habits; The nutritive process;
Energy: Components & requirement. Carbohydrates: Composition; Classification; Functions;
Dietary Fibers; Food Sources Recommended daily allowances (RDA); Health Implications:
Dental Caries, Lactose Intolerance, etc.; Effect of heat/cooking on Carbohydrates; Artificial
sweeteners and uses of carbohydrates in food preparations.
Module 2: Proteins and Lipids: Proteins: Composition, Classification and RDA; Functions
and Food Sources; Mutual Supplementation; Risks associated with Deficit / Excess of Proteins;
Effect of heat/cooking on Proteins. Lipids: Composition, Classification and RDA, Functions and
Food Sources; Lipoproteins, Cholesterol and Trans-Fats; Fats and Diseases; Obesity,
Atherosclerosis and CHD; Rancidity, Hydrogenation, Emulsification; Effect of heat/cooking on
Lipids.
Module 3: Vitamins and Mineral: Vitamins: Definition and Classification (water and fat
soluble vitamins) Food sources, functions and deficiency of: i. Fat soluble vitamins (Vitamin A,
D, E, K) ii. Water soluble vitamins (Vitamin C, B12, Thiamine, Riboflavin, Niacin, Folic acid )
Minerals: Definition and Classification (Major and Minor) Food sources, functions and
deficiency of: Calcium, Phosphorus, Potassium, Iron, sodium, Iodine, Fluorine, zinc
Effect of processing and cooking methods on micronutrient losses
Tips for preservation of micronutrients during cooking/ storage of foods
Module 4: Balanced Diet and Weight Management: Balanced Diet; Components of a food
guide pyramid; W.H.O. Dietary goals; Balanced Diet for Adolescent and Adult age groups;
Calculation of nutritive values of dishes or meals Weight Management: Obesity and Overweight
- Low calorie diets; Fad Diets; Underweight – High calorie-protein diet; Eating disorders,
Nutrient labelling.
Module 5 : Principles of Special Diets: Diet for Lactose Intolerance; Gluten Free Diet;
VEGAN Diet; Diabetic Diet; Low and High Fiber diet, Critical evaluation of few meals served at
Institutes / Hotels
Module 6: Adulteration; Functional Foods; Processed Foods: Adulteration: Definition
according to PFA; Detection of adulterants in common foods by simple tests; Functional foods –
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definition, criteria for defining, health benefits; Processed and convenience foods – types,
reasons for increasing demand, health effects; ―Evaluation of popular fast food outlets‖
REFERENCE BOOK:
Food Science and Nutrition by SunetraRoday
Nutrition for the Food Service Professional by Karen Eich Drummond.
Food Facts and Principles by Sadaksharaswamy and ShakuntalaManay
Perspectives in Nutrition by Gordon M. Wardlaw : WCD / Mc Graw Hill Publication.
Understanding Normal and Clinical Nutrition by Whitney &Rolfes
Nutrition through the Lifecycle by Judith E Brown
Nutritive Value of Indian Foods by C.P. Gopalan, et al, ICMR Pub. B V Rama Sastri, SC
Balasubramanian
Functional Foods by R. Chadwick et al
Normal and Therapeutic Nutrition by Corrine H Robinson, Marilyn R Lawler
Dietetics by B. Srilakshmi
Principles of Nutrition & Dietetics by Dr. M Swaminathan
BHM 212 GLOBAL CUISINE & CULTURE - PRACTICAL (L T P C: 0 0 4 2)
Module 1: European Cuisine: Familiarization of ingredients, recipes and preparation of
different countries.
MODULE 2: North American Cuisine: Familiarization of ingredients, recipes and preparation
of different countries.
Module 3: South American Cuisine: Familiarization of ingredients, recipes and preparation of
different countries.
Module 4: Asian Cuisine: Familiarization of ingredients, recipes and preparation of different
countries.
Module 5: Australian Cuisine: Familiarization of ingredients, recipes and preparation of
different countries.
Module 6: African Cuisine: Familiarization of ingredients, recipes and preparation of different
countries.
Module 7: Slow Food Recipes
Module 8: Molecular Gastronomy: Additives, Tools, Recipes
Module 9: Processed Food: Comparison and Critiquing
REFERENCE BOOK:
ALGAR, A. Classical Turkish Cooking. New York: HarperCollins 1991.
ARTUSI, PELLEGRINO. La Scienza in Cucina e L’arte di Mangiar. Bene. Milano. Garzanti.
1970.
BASTIANICH. LIDIA MATTICCHIO. Lidia’s Italian American Kitchen. New York. Alfred A.
Knopf. 2001.
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BOCUSE, PAUL. Regional French Cooking. Flammarion 1991.
BONI, ADA. Italian Regional Cooking. New York. Bonanza Books.1969.
Bugiali on Pasta. New York. Simon and Schuster, 1982.
BUGIALI, GIULIANO. Classic Techniques of Italian Cooking. New York: Simon and
chuster, 1982.
BUONASSISI, VICENZO. Il Codicedella Pasta. Milano. Rizzoli Editore. 1973.
CAGGIANO, BIBA. Trattoria Cooking. New York. Macmillan General Reference. 1992.
CALLEN, ANNA TERESA. Food and Memories of Abruzzo. New York. Macmillan. 1998.
CULINARY INSTITUTE OF AMERICA. The Professional Chef 9th edition. New York.
John Wiley and Sons. 2002.
Foods of Sicily & Sardinia and the Smaller Islands. New York. RIZZOLI. 1996.
Foods of Tuscany. New York. STEWART, TABORI & CHANG. 1992.
HAZAN, MARCELLA. The Classic Italian Cookbook. New York: Harpers Magazine Press.
1973.
HOURANI, A. A History of the Arab Peoples. Cambridge: Harvard University Press, 1991.
KOCHILAS, D. The Glorious Foods of Greece. New York: William Morrow, 2001.
KOCHILAS, DIANE. The Glorious Foods of Greece. William Morrow, NY 2001.
Madu Jaffrey, The taste of India.
Arvind saraswath, The Art of cooking.
BHM 214 FOOD & BEVERAGE SERVICE SUPERVISION - PRACTICAL
(L T P C: 0 0 4 2)
Module 1: Student Training Restaurant service
Module 2: Service of spirits: Various glasses used, various mixers used for alcoholic
beverages and service techniques.
Module 3: Food and wine pairing: Planning of contemporary Continental menus with
matching wines.
REFERENCE BOOK:
1) Food and beverage service – Lillicrap and Cousins.
2) Modern restaurant service – John Fuller.
3) Food and beverage service management – Brian Varghese.
4) Food and beverage service – Anita Sharma.
5) Master dictionary of food and wine – Joyce Rubash.
6) Bar and Beverage Management – Katsigris & Thomas.
BHM 216 ON-THE-JOB-TRAINING- PRACTICAL (L T P C: 0 0 3 1)
1. Course Description:
On-the-job-training is arranged at the annexed hotel Fortune Inn Valley View and other
hospitality units to provide hands-on experience to the students in the operating departments of
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an actual work environment of a hotel and to complement the theoretical inputs given in the
classrooms by a practical exposure at the shop floor level.
2. Learning Objectives:
The primary objective of the training programme is to provide our students with practical
experience by exposing them to general systems of operations as well as the philosophies and
aims of a particular organization. It includes
Getting familiarized with the actual work environment using operational tools and
systems.
Participating in teamwork, preferably as part of a multi-disciplinary team.
Improving communication skills while interacting with guests.
Being able to apply the knowledge and skills gained in the BHM curriculum to real life
issues and problems by acquiring new skills and learning about relevant issues.
Understanding of the professional and ethical responsibilities of a staff / Supervisor.
3. Competencies
Gain workplace competencies and experience.
Gain valuable lifelong skills by observing ‗REAL LIFE‘ employees.
Develop an understanding to build a network of contacts within the hotel industry as
social skills and public relations.
Develop an understanding of the various software and HIS used in the hotels.
Adapt to proactive and zero defect culture.
4. Methodology
The students would be assigned specific timings by shifts as per the schedules in small groups
and would be exposed to the hotel operations, at the end of which they would be required to
report their learning to the college. The assessment from the Hotel Management and the data
with interpretations of the exposure from the students would be evaluated for the required
credit(s).
BHM 218 PROFESSIONAL DEVELOPMENT AND EVENTS – 3 – PRACTICAL
(L T P C: 0 0 3 1)
Module Contents:
Food Festivals
Hotel operations activities during regular calendar events
Physical and recreational activities - Sports activities
Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &
Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery
Entrepreneurship Development Cell).
REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.
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BHM 301 GASTRONOMIC STUDIES (L T P C: 3 1 0 4)
Module 1: Classical and Contemporary Gastronomy: Gastronomic developments in Asia
and Europe, Role of food in developing a gastronomic destination, Globalization and economic
development, Recent food movements.
Module 2: Global Cuisine Vs Local Cuisine: Traditional cuisine, Global cuisine, Local
gastronomy and flavours, Think global act local
Module 3: Molecular Gastronomy: Introduction, Popularity of Molecular Cuisine, Principles
involved in Molecular Gastronomy, Recipes, Additives and tools used
Module 4: Fusion Gastronomy: Introduction, History, Concept of fusion gastronomy, Recipe
Research
Module 5: Food & The Environment: Impact of food production on environment, Organic
VS Genetic Modified food, Food processing issues, Carbon mile calculation, Green food, Global
food security, Reducing and managing waste, Sustainable practices in food production and
consumption
Module 6: Food & Society: The modern food system, Food scarce and perceived risk, Meat
and Vegetarianism, Food and dining out in the postmodern era
REFERENCE BOOK:
1. Lyson, Thomas A. (2004). Civic Agriculture: Reconnecting Farm, Food, and
Community. Medford, Massachusetts: Tufts University Press.
2. Levenstein, Harvey (2003) Paradox of Plenty: A Social History of Eating in Modern
America. Berkeley: University of California Press.
3. Norberg-Hodge, et. al. (2002).Bringing the Food Economy Home. Bloomfield, CT:
Kumarian Press
BHM 303 FOOD SERVICE OPERATIONS (MICE) (L T P C: 3 1 0 4)
Module 1: Introduction: Sectors in Food and Beverage Industry, Responsibilities of food and
beverage management, Constraints on food and beverage management.
Module 2: Cost and Sales Concepts: Control, Cost/Volume/Profit Relationships, Electronic
data Processing and Control
Module 3: Food Control: Purchasing control, Receiving control, Storing and Issuing control,
Production control, Monthly Inventory and Food Cost Determinations, Actual and Standard cost,
Sales control.
Module 4: Beverage Control: Beverage Purchasing control, Beverage Receiving, Storing
and Issuing control, Beverage Production control, Monitoring Beverage Operations, Beverage
Sales control
Module 5: Labour Control: Labour cost determinants, controlling labour costs.
Module 6: Food and Beverage Management in Fast Food and Popular Catering
Introduction, Basic Policies—financial, marketing and catering, Control and performance
measurement
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Module 7: Food and Beverage management in Function catering: Introduction, Basic
Policies—financial, marketing and catering, Control and performance measurement
Module 8: Food and Beverage management in Industrial catering: Introduction, Basic
Policies—financial, marketing and catering, Control and performance measurement
REFERENCE BOOK:
1. Food, Beverage, and Labour Cost Controls by Paul R Dittmer, Gerald G. Griffin
2. Food and Beverage Management by Bernard Davis, Andrew Lockwood and Sally Stone
BHM 305 TOURISM CONCEPTS AND PRACTICES (L T P C: 3 1 0 4) Module 1: The Travel and Tourism Industry: The structure of the international travel and
tourism industry; the social, cultural, economic and environmental impacts/issues of travel and
tourism; the role of national and international governments/organizations in forming tourism
policy and promotion.
Module 2: Travel and Tourism Products and Services: Tourism products; the distribution
mix in tourism; the roles of tour operators and travel agents; support facilities for travel and
tourism; the features of worldwide transport in relation to major international routes.
Module 3: Tourism Economics : Micro - and macroeconomics in tourism; the law of demand
& supply of tourism services; the variables affecting these factors and equilibrium concept;
pricing of tourism services; input – output analysis and other means of assessing the economic
impact of travel and tourism.
Module 4: Planning and Sustainable Tourism: Types of attractions; Principles of attraction
development; Attraction mix; Feasibility analysis; Benefit/cost analysis. Sustainable
development concept; Visitor host community relationship; sustainable tourism Techniques;
Sustainable Tourism Future.
Module 5: Psychology of Tourism: Human behaviour-its nature and determinants; Consumer
buying behaviour, Cultural influences on tourist buying behaviour; cross-cultural comparison;
Sociology of Tourism.
Module 6: Tourism Prospects and Developments: Factors influencing travel demand pattern
and flow for international travel and tourism; Technological developments affecting the travel
and tourism businesses.
REFERENCE BOOK:
1. The tourism system – an introductory text by Robert Christie Mill, Alastair M Morrison
2. Tourism principles, practices and philosophies by Robert W Mcintosh, Charles Goeldner,
Jr. Brent Ritchie.
3. Global Tourism – William Theobald
4. Tourism Development – principles, process and policies- William C Gartner
5. Contemporary Tourism: An International Approach Chris Cooper and C Michael Hall
6. The Economics of, recreation, leisure and tourism – John Tribe
7. The Management of Tourism- Lesley Pender and Richard Sharpley
8. Tourism Operations and Management – Sunetra Roday, Archana Biwal, Vandana Joshi
9. Tourism – Concepts and Practices – John R. Walker, Josielyn T Walker
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BHM 307 HOSPITALITY LAW (L T P C: 3 1 0 4)
Module 1: Indian Contract Act, 1872
Module 2: Sales of Goods Act, 1930
Module 3: Labour Laws: The Factories Act, 1948, Trade Unions Act, 1926, The Employees
Compensation Act, 1923, Industrial Disputes Act, 1947, Minimum Wages Act, 1948, The
Karnataka Shops and Commercial Establishment Act, 1961
Module 4: The Consumer Protection Act, 1986
Module 5: Laws Pertaining To Food Services: Prevention of Food Adulteration Act, 1954;
Standards Weights and Measures Act, 1956; Essential Commodities Act, 1955
REFERENCE BOOK:
1. A Textbook of Commercial Law by Dr.UmeshMaiya
2. Nabhis Labour Laws One Should Know by Ajay Garg
BHM 309 HOTEL ECONOMICS (L T P C: 3 1 0 4)
Module 1: Some Fundamental Concepts of Economics: Brief description of the meaning of
the following terms and concepts. Wants - Necessaries, comforts and luxuries. Consumption -
Direct, indirect and wasteful consumption, Value and price, Wealth, Factors of production,
Kinds of capital and capital formation, Entrepreneurship.
Module 2: Business Economics in Hotel Industry: Meaning of business Economics, Its
importance to the hotel industry, Subject matter - social responsibilities of a modern business,
SWOT analysis.
Module 3: Demand Analysis: Meaning of demand and demand distinctions - autonomous and
derived demand, short run and long run demand - Demand for perishable goods and durable
goods - Industry demand and firm demand. Law of demand - Demand schedule and demand
curves - Assumptions and reasons behind the law - exceptions to the law. Elasticity of demand -
Types of Elasticity of demand - Factors determining Price Elasticity of demand –Measurement
of Elasticity of Demand – Practical applications of the concept of Elasticity of Demand
Module 4: Supply Analysis: Meaning of supply, Law of supply, Determinants of supply,
Exceptions to the law of supply, Elasticity of supply.
Module 5: Cost Output Relationship: Cost concepts: Fixed and Variable cost, Total,
Average and Marginal costs - Outlay and Opportunity costs- Past and Future costs. Cost output
relationship in the short-run :Average fixed cost curve, Average variable cost curve, Short-run
marginal cost curve, Short run average cost curve, Long-run average cost curve, Long-run
marginal cost curve, Economies of large scale production. .
Module 6: Revenue Concepts: Total Revenue, Average Revenue, Marginal Revenue,
Relationship between TR, AR, MR
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Module 7: Price Analysis: Basic Concepts: Equilibrium of the firm, Marginal revenue &
Marginal cost Analysis, Normal profit, Excess profit, Loss. Kinds of Markets: Perfect & Pure
competition, Simple monopoly, Monopolistic competition, Oligopoly - features
Pricing under perfect competition: Equilibrium price, Price -Output determination of a single
firm and industry in the short run & long run. Pricing under monopoly: Short run & Long run.
Pricing under monopolistic competition: Short run & Long run.
Module 8: Economic Systems Capitalism, Socialism and Mixed economy
Module 9: Indian Economy and Hotel Industry: Characteristics of Indian economy, Growth
& development of Hotel Industry in India – problems of hotel industry. Relevance of hotel
industry in the national economy, Income generation. Employment generation, Foreign
exchange earnings, Factors influencing the growth of hotel industry, Tourism & economic
development.
Module 10: Economic Problems of Fluctuations: Inflation - meaning of inflation, types of
inflation, Demand - pull & cost push inflation, Effects of inflation on various segments of the
society, Business cycle - phases.
Module 11: Monetary and Fiscal Policy: Meaning and Objectives of Monetary Policy -
Reserve Bank of India‘s monetary policy, Credit Control Methods of RBI - Quantitative and
qualitative methods. Fiscal policy - Meaning and objectives - Instruments of fiscal policy
Taxation, Public expenditure and public debt. Direct and Indirect Taxes - Progressive and
Regressive taxes - Budget
Module 12: International Business: Meaning and components of Balance of Payments -
Distinction between Balance of Trade and Balance of Payments - Disequilibrium in BoP -
methods of correcting disequilibrium in BoP. Foreign exchange market - methods of quoting
exchange rates - Functioning of Forex market - Role of Multinational corporations in
Business. International Financial Institutions - I. M. F, World Bank, W. T. O
REFERENCE BOOK:
1. Mehta P. L - Business and Managerial Economics
2. Varshney and Maheshwari - Managerial Economics
3. Chopra O. P - Managerial Economics
4. Ahuja H. L - Business Economics
5. Dr. Jagmohan Negi - Hotels and Tourism Development
6. Prof. Adhikary - Economic Environment of Business
7. Francis Cherunilam - International Economics
8. Mithani D. M - International Economics
9. Raman B. S. - Elements of Economics
10. Dr. T. N. Ramakrishna - International Trade and Foreign Exchange Management
BHM 311 ADVANCED CULINARY STUDIES - PRACTICAL
(L T P C: 0 0 4 2)
Module 1: Product Development: Seasonal and market influences in Cuisine, Classical and
Contemporary menus, Develop and implement food safety programs according to menus.
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Module 2: Theme Menus: Preparation and Service of food according to Cultural needs,
Design menus to meet market needs.
Module 3: Fast food: Develop and implement fast food operation as per market trends.
Module 4: Banquet and buffet display: Buffet menu planning, Spa menu, Menu costing,
Yield analysis and Calculating dish cost.
REFERENCE BOOK:
1. The Professional Chef - The Culinary Institute of America
2. Professional Cooking - Wayne Gisslen
3. Professional Chef‘s Book of Buffet - George R Waldner
4. Fundamental of Menu Planning - MCVety Paul J
5. Fast food Fast Track - Jennifer Parker
6. Fast Food Recipes - Ramsay Gordon (2007)
7. Fast Food Operation Management - Stephen Ball
BHM 313 ADVANCED BAKERY AND CONFECTIONERY - PRACTICAL (L T P C: 0 0 4 2)
Module 1: Pastry Essentials: Even the most basic preparations in the pastry chef's repertoire
require practice and skill to master. Silky custards, delicate tarts and flaky pastry, croissants all
rely on mastery of the essential skills of rolling, kneading, mixing and forming. These concepts
are emphasized in the comprehensive introduction to baking basics
Module 2: Advanced Patisserie Techniques: The course emphasizes the preparation and
assembly of finished desserts, tempering chocolate, sauce preparation, and garnishes.
Module 3: Contemporary Desserts: Today, complex, multi-element plates have become the
norm in the best kitchens. Texture, flavor and form combine to create memorable finales to the
dining experience. Students explore the interrelation between these concepts as they learn to
prepare the components of plated desserts.
Module 4: Centerpiece, Cake Décor & Advanced Techniques: The student will have the
opportunity to develop skills in decorations made with pastillage, chocolate, gum paste, cooked
sugar, nougatine and marzipan. Students will practice piping and décor appropriate to the
production and decoration of wedding cakes. Through demonstration and practical experience,
students will have the opportunity to develop their artistic talents in the creation of candies,
showpieces and centerpieces.
Reference books
1. HANEMAN L.J. Bakery: Flour Confectionery HEINMAN
2. MERMAID BOOKS The Book Of Ingredients DOWELL PHILIP
3. JOHN WILEY Understanding Baking AMENDOLA JOSEPH
4. NEW AGE INTERNATIONAL, A Professional Text to Bakery And Confectionery,
KINGSLEE JOHN
5. VIRTUE AND COMPANY LTD., The New International Confectioner: WILFRED J.
FRANCE
6. CHARRETTE JACQUES, Great Cakes and Pastries, TEUBNER CHRISTIAN
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7. JOSEPH AMENDOLA ,Baker‘s Manual, 5th
Edition, NICOLE REES
8. JOSEPH AMENDOLA Understanding Baking, 3rd
Edition ,NICOLE REES
9. CULINARY INSTITUTE OF AMERICA, Baking and Pastry: Mastering the Art and
Craft, JOHN WILEY.
10. PRENTICE HALL, The Complete Book Of Desserts, DAY MARTHA
11. MERCHURST PRESS, The Art Of Sugar Craft: Pastillage & Sugar Moulding, LODGE
NICHOLAS
12. MERCHURST PRESS, The Art of Sugar Craft: Piping, LAVER NORMA
13. TREASURE PRESS, The Encyclopedia of Desserts, CORDINGTON EMMA, RAFFEL
MICHEL
BHM 315 HOSPITALITY OPERATIONS PROJECT- PRACTICAL (L T P C: 0 0 3 1)
1. Objective:
The course project allows students to analyse any one of the four core departments (Food and
Beverage Production, Food and Beverage Service, Rooms Division and Front Office) in the
hospitality industry and environmental issues around the world.
2. Learning Objectives:
To provide the students an opportunity to conduct original research on a subject of
interest.
To enable a student to investigate into a topic that grows out of their involvement in the
internship.
Addresses any contemporary issues or challenges in Hospitality Operations.
Provides solution and attends to operational issues of Hospitality Operations.
3. Learning Competencies:
The student would be competent to:
Apply knowledge, skills, and attitudes towards the Hospitality research in a professional
way.
Recognize what constitutes an operational problem.
Recognize what you already know about the problem and what you need to learn in order
to solve the problem.
Develop different strategies for dealing with the operational problems.
Use electronic information resources.
4. Methodology:
4.1. Journals or learning log
4.1.1. To encourage the student to read carefully and critically
4.1.2. Preparation for participating in a discussion.
4.1.3. Responding formally to reading.
4.2. Business or Strategic Plan
4.2.1. Prioritize activities, resources and needs in order to complete the research.
4.2.2. Forecast the events and needs of the hospitality industry.
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4.2.3. Raise new questions about already established knowledge.
4.3. Book (or article) review
4.3.1. Read critically and carefully
4.3.2. Summarize a book‘s content
4.4. Library research
4.4.1. Evaluate the quality of learning resources available
4.4.2. Identify relevant library resources
4.43. Access resources that are available in the library.
4.5. Artistic representations of course material
4.5.1. Present course material in innovative and creative way
4.5.2. Understand, analyze, and respond to critique.
4.5.3 Practice or display kinesthetic skills.
Projects will require both primary and secondary research. Informal presentations to the class
summarizing the results of the student analysis will be conducted during the last two classes of
the semester.
Formulating - The student should produce a report of not less than 12,000 words (the nature,
content and objectives of the report to be agreed in advance between the student and the faculty
in-charge).
Guidelines
List of contents of the research
Chapter I - Introduction
Chapter II Scope, Objective, Methodology, and limitation of the research
Chapter III data analysis
Chapter IV results and discussion
Chapter V reference
Chapter VI annexure, exhibits, and bibliography
Submission of the report: Two copies of the Project have to be submitted before the due date as
specified by the faculty. The copies should be duly signed by the faculty guide and Principal.
BHM 317 PROFESSIONAL DEVELOPMENT AND EVENTS – 4 – PRACTICAL
(L T P C: 0 0 3 1)
Module Contents:
Food Festivals
Hotel operations activities during regular calendar events
Physical and recreational activities - Sports activities
Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &
Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery
Entrepreneurship Development Cell) .
REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.
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BHM 302 SERVICES MANAGEMENT & T Q M (L T P C: 3 1 0 4)
Module 1: Service quality concepts and dimensions pertinent to tourism and hospitality;
Perception of service quality; Dimensions of service quality; Total service commitment.
Module 2: The Role of service encounter; Social interactions; Service encounters; Encounter
management.
Module 3: Customer expectations of service; A model consumer expectation; Antecedents of
consumer expectations; Role of consumer expectations; Managing consumer expectations.
Module 4: Measuring Service quality and Customer Satisfaction: Defining quality in the
context of service; Determinants of service quality; Service quality and customer satisfaction;
Service quality and the hospitality industry; Measuring service quality in the hospitality context
Module 5: Service recovery and customer retention; Causes of service failure; Consequences of
service failure; Recovery process; Relationship marketing.
REFERENCE BOOK:
ClowKenneth , Services Marketing; Biztantra,2009
Kanndampully Jay, Service quality management in Hospitality and Tourism, Jaico Publishing
House, Mumbai, 2008
NargundkarRajendra, Services Marketing, Tata McGraw Hil
BHM 304 FINANCIAL MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Introduction To Financial Management: Scope, functions and objectives of
corporate financial management -Role of the Financial Manager-Optimizing financial decision
making – Profit maximization approach Vs. Wealth or Value Maximization approach to
corporate finance.
Module 2: Capital Investment Decisions: Capital Investment decisions and methods of
evaluations, Accounting rate of return – Pay Back period - Time Value of Money – Future and
Present values – Concepts of Discounting, Net Present Value, Present Value Index - Basic
concepts of Internal Rate of Return-Problems/cases .
Module 3: Working Capital Management: Importance, need, factors influencing working
capital-management of different components of working capital-receivables, cash, inventory-
Sources of Working Capital. Problems/cases and review questions.
Module 4: Financing Decisions and Sources of Finance: Importance of finance- long term
sources of finance –Capital Markets basic concepts. Problems/cases and review questions.
Module 5: Basic Cost Concept: Nature of Costs-Definition of Costs-Uses of Costs-Types of
Costs- Classification of costs .Problems/cases and review questions.
Module 6: Budgets And Budgetary Control: -Meaning Purpose of budgeting-Types of
budgets- Budgetary control-advantages –limitations-problems of budgeting. Problems/cases and
review questions.
Module 7: Cost-Volume – Profit Analysis And Break Even Point Analysis: Meaning- Fixed
and Variable costs –Assumptions –Break Even Analysis – Cost Volume & Profit analysis-
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Break Even Chart -Margin of safety -Advantages and limitations-Problems/cases and review
questions. Problems/cases and review questions.
Module 8: Standard Costing: Standard costing – meaning-concepts-types of cost standards-
advantages and limitations-Material Cost variances.
REFERENCE BOOK:
1. Fundamentals of Financial Management oBy James C Van Horne
2. Financial Management for the Hospitality Industry oBy William P.Andrew Raymond
S.Schmidgall
3. Managerial Accounting for the Hospitality Industry o By Raymond S. Schmidgall.
4. Financial Cost Control Techniques in Hotel and
Catering Industry o ByJagmohanNegi
5. Financial Management o By I.M. Pandey
6. Financial Management o By Khan & Jain
7. Cost Accounting o By Jain &Narang
BHM 306 HOSPITALITY SALES & MARKETING (L T P C: 3 1 0 4)
Module 1: Introduction to Hospitality Marketing: Introduction to marketing, management
orientations, traditional vs. hospitality marketing mix, characteristics of services marketing, marketing
within organization, the marketing environment.
Module 2: Understanding and Targeting Hospitality Consumers: Introduction to
hospitality consumers‘ behavior, factors that influence consumer behavior, consumer decision
making model, introduction to market segmentation, segmentation variables, market
segmentation decisions and strategies, positioning the product service mix, perceptual mapping.
Module 3: Marketing Research and Information Systems: Introduction to marketing
information, sources of marketing information, marketing research process, ethical issues in
marketing research.
Module 4: Product – Service Mix and Distribution Strategies: Introduction, planning for
new products, organizing for new product planning, new product development process,
characteristics and strategies during different stages of product life cycle, hospitality distribution
channels.
Module 5: Promotional Strategy: Introduction, promotion mix, major decisions in
advertising, sales promotion, sponsorship, merchandising, public relations, publicity, branding,
the personal selling process, personal selling tools, ethical issues in personal selling, relationship
marketing.
Module 6: Pricing: Introduction, factors affecting pricing decisions, pricing strategies, pricing
techniques and procedures.
REFERENCE BOOK:
1. Marketing for Hospitality and Tourism, Fourth Edition – Philip Kotler, John Bowen and
James Makens
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2. Hospitality Marketing Management, Fourth Edition – Robert D. Reid, David C. Bojanic
3. Marketing Leadership in Hospitality and Tourism, Fourth Edition - Stowe Shoemaker,
Robert C. Lewis, Peter C. Yesawich
4. Marketing Hospitality, Third Edition - Cathy H.C.Hsu, Tom Powers
5. Marketing Management, Thirteenth Edition - Philip Kotler, Kevin Keller
6. Hotel and Food Service marketing – A Managerial Approach - Cassell Education Ltd. -
Buttle Francis
BHM 308 FOOD STYLING & PRESENTATION- PRACTICAL (L T P C: 0 0 4 2)
Module 1: Introduction to Food Styling and Presentation: Practice sessions with different
plate presentation techniques.
Module 2: Food Styling as a Career: The attributes of a food stylist, The opportunities for a
Chef as a food stylist, Challenges faced by a food stylist.
Module 3: Working in the Plate: Minimalist, The Architect, the Artist, Contemporary –
European, Asian influences, Naturalist, Dramatic Flair, Desserts – Contemporary and Classic.
Module 4: Plate to Pixel: Introduction to Food Photography
Module 5: Building a Styling Kit: Props, displays and other essentials required for a food
stylist.
REFERENCE BOOK:
1. CHRISTOPHER STYLER: The Art of Food Presentation.
2. ANDREW DORNENBURG: Culinary Artistry.
3. NAM, INJA& SCHMIDT, ARNO (1993), ―Art of Garnishing‖ John Wiley &
Sons, New York.
4. LAROUSSE, DAVID, PAUL (1987), ―Edible Art‖, Van Nostrand Reinhold, New
York.
5. DORNENBURG, A AND PAGE, K. (1996), ―Culinary Artistry‖, John Wiley &
Sons, New York.
BHM 310 RESTAURANTS AND BANQUETING MANAGEMENT-PRACTICAL –
(L T P C: 0 0 4 2)
Module 1: Function Catering: Introduction, types of functions, function administration and
organisation, banquet booking procedure, forms and formats used in banquets – Function
Prospectus, formal banquet setups and service.
Module 2: Gueridon Service: Introduction to gueridon, equipment used (including various
trolleys), basic preparations of classical dishes including flambé.
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Module 3: Service Quality Management: Service quality concepts and dimensions,
understanding the role of service encounter and competitive advantage of service quality. Service
quality – monitoring, measuring and feedback.
REFERENCE BOOK:
1) The restaurant, from concept to operation – Lipinski.
2) Bar and Beverage Management – Katsigris & Thomas.
3) Professional food service – Peter Douglas & Sergio Andrio.
4) Menu planning – John Kivela.
5) Profitable menu planning – John Drysale.
BHM 312 EXECUTIVE DEVELOPMENT TRAINING- PRACTICAL
(L T P C 0 0 3 1)
1. Course Description:
Executive Development Training (EDT) is arranged at the annexed hotel Fortune Inn Valley
Viewin the seventh semester of BHM for the students to get exposed to the managerial duties in
the hotel.
The EDT programme enables the BHM students to get an exposure in the administrative
functions of the hotel working alongside the Managers and assisting them throughout the day,
thus providing a platform for our students to experience the day-to-day roles of a Manager in the
real environment of a hotel.
Managers can use the opportunity to bring them closer to decision making and delegate a few
tasks to analyze and come out with options and in the process inspire the young budding
managers from WGSHA.
2. Learning Objectives:
By the end of the programme, the students would be exposed to
1. Daily routine activities of the General Manager and the Departmental Managers. This
may include the morning meetings, departmental briefings, Management Information
Systems, budgets, forecasting, reviews etc.
2. Problem solving skills, leadership and communication skills and comprehension of the
analytical and decision making attributes of the managerial positions.
3. Competencies:
The students would work with the Managers to
Handle guests‘ requests and problems from the Manager‘s level by applying analytical
and decision making attributes garnered during the exposure.
Able to apply leadership and administrative skills along with the desired communication
skills.
Understand the professional and ethical responsibilities of a Manager.
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4. Methodology
The students would be assigned specific timings by shifts as per the schedules in small groups
and would be exposed to the managerial activities at the end of which they would be required to
report their learning to the college. The assessment from the Hotel Management and the data
with interpretations of the exposure from the students would be evaluated for the required
credit(s).
BHM 314 Research Project (L T P C: 2 1 3 4)
Objectives:
The research project provides an opportunity to conduct original research on a subject
that interests you. The project represents a more detailed investigation into a topic that grows
out of your involvement in the course and internship. The research project is not a typical term
paper built upon hours of library research. Rather it is a fresh, innovative endeavour using
primary sources, organisational documentation and interviews with decision-makers and
practitioners.
The completed paper should run from a minimum of 40 to a maximum of 45 single-spaced,
typed pages. The project is to focus on original first-hand research. The researcher is
expected to move beyond mere examination of secondary sources and to investigate primary and
documentary sources, pursue interviews etc. That is, it should not be a historical essay or a
theoretical discourse. The project must focus on a specific issue that is germane to hospitality
industry. The world length should not exceed 20,000 words.
Module 1-What is research
Module 2- Defining research problem
Module 3- Types of research-Exploratory research –conclusive research
Module 4- Research design- including sampling
Module 5- Methods of data collection - Questionnaire designing & collection of data
Module 6- Data interpretation and analysis – Descriptive, correlation, regression etc.
Module 7-Report writing and presentation of results.
Recommended text
1. Research methodology concepts and cases by Deepak Chawla and NeenaSondhi
BHM 401 RESORT/CLUBS AND WELLNESS MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Wellness principles, Wellness and human Evolution; American and European Spas;
Asian spas in the future
Module 2: Historical and cultural influence of Spa design; Wellness technologies and related
products; Water requirement, water quality& related technologies
Module 3: Overview of the club Operations; Service excellence in clubs
Module 4: Food & Beverage Operations in clubs; Club fitness, aquatics and tennis operations
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Module 5: Resorts: an introduction, history; Types of resort-Mountain based, Water based, Golf
& Tennis based Resorts
Module 6: Design Principles – Mountain based, Water based, Golf & Tennis based Resorts;
Resort management
REFERENCE BOOK:
1. Understanding the Global spa industry Spa Management – Marc Cohen & Gerard Bodeker
2. Contemporary Club Management- Joe Perdue
3. Resorts Management operation- Robert Christie Mill
BHM 403 ORGANISATIONAL BEHAVIOUR & INTERNATIONAL HUMAN
RESOURCES MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Foundations of Individual and Group Behavior
Module 2: Intergroup relations and Teams in Organizations
Module 3: Skills for managing teams: Leadership, Communication and Conflict
Management
Module 4: Introduction to Management and HRM functions
Module 5: Introduction to IHRM - Functions
Module 6: Understanding Culture: Change and Diversity
Module 7: Comparative HRM practices: Domestic vs Global
Module 8: Strategic International HRM
REFERENCE BOOK:
1 Robbins, S and Sanghi, S (2011). Organizational behavior: Text and Cases, 13th
ed.
Pearson, Delhi.
2 Luthans, F. (2007). Organizational behavior. Tata McGraw Hill, New Delhi.
3 Scullion, H. (2005). International HRM: an introduction. London/NY: Palgrave.
4 Brewster, C., Sparrow, P. and Vernon, G. (2007). International Human Resource
Management, London.
5 Dowling, P. and Welch, D. (2009). International Human Resource Management:
Managing people in a multinational context, 4th
ed. Singapore, Thomson Learning.
BHM 405 ENTREPRENEURSHIP MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Basic Concepts of Entrepreneurship, Essence, Importance, Characteristics,
Classification, Myths, Problems faced, Capacity building, Business opportunities in various
Sectors.
Module 2: Formalities for setting up a small business enterprise - Selection of a project-
Product/service- Location- Project feasibility study - Business plan preparation – Preparation
of a project profile -Deciding on the constitution -Obtaining the SSI registration -Obtain the
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departmental clearances -Arrange for land, plant and machinery, Infrastructure -Preparation of
project report -Apply and obtain finance - Proceed to implement
Module 3: Institutions supporting small business enterprises - Central level institution State level
institutions -Other agencies
Module 4: Family Business - Importance of family business -Various types of family business:
History of the family business -Succession in family business -Responsibilities and Rights of
Family Shareholders of a family business Pitfalls of the family business -
Management and improving the capability of a family business.
Module 5: Importance of women entrepreneurs -Women Entrepreneurs in India - Women
entrepreneurship environment – challenges-strategies for development -Empowerment of
Women by Entrepreneurship
REFERENCE BOOK:
Entrepreneurship Development & Small Business Enterprises, POORNIMA M
CHARANTIMATH, Pearson Education.
Entrepreneurship New Venture creation- DAVID H.HOLTPrentice Hall.
Entrepreneurship and Small Business Management in the Hospitality Industry- DARREN
LEE ROSS.
Dynamics of Entrepreneurial Development and Management HPH-VASANT DESAI.
Entrepreneurship- HISRICH, ROBERT D, PETERS, MICHAEL P, SHEPHERED.
Dean A: Tata Mcgraw Hill; Sixth edition, 2007.
Fundamentals of Entrepreneurship - MOHANTY, Prentice Hall of India.
Essentials of Entrepreneurship & Small Business Management – ZIMMERER &
SCARBOROUGH, Prentice Hall of India.
WEB:
www.entrepreneur.com
www.mccrayandassoc.com
www.ag.ndsu.edu/ndsuag/food-entrepreneur
www.nysaes.cornell.edu
www.smallbusinessprojects.com
www.mysmallbiz.com
BHM 407 STRATEGIC HOSPITALITY MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Strategic Management: The Origin of Strategic Management, The Strategic
Management Process, Global Competitiveness in the Hospitality Industry, Strategic Thinking,
Strategic Management in the Hospitality Industry
Module 2: The Environment and External Stakeholders: Introduction, Assessment of the
Broad Environment, Analysis of External Stakeholders and the Operating Environment,
Managing the Operating Environment.
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Module 3: Strategic Direction: Introduction, Creating a Strategic Direction, Mission
Statements, Organizational Vision, Organizational Values
Module 4: Strategy Formulation at the Business-Unit Level: Introduction, Generic Business
Strategies, Competitive Dynamics, Strategic Group Mapping
Module 5: Corporate-Level Strategy and Restructuring: Introduction, Concentration
Strategies, Vertical Integration Strategies, Diversification Strategies; Mergers and Acquisitions,
Strategic Restructuring, Portfolio Management.
Module 6: Strategy Implementation through Inter organizational Relationships and
Management of Functional Resources: Introduction, Interorganizational Relationships and
stake holder management in the Tourism industry, Functional-Level Resource Management.
Module 7: Strategy Implementation through Organizational Design and Control:
Introduction, Organizational Structures, The Lateral Organization, Organizational Control
REFERENCE BOOK:
HOSPITALITY STRATEGIC MANAGEMENT, CONCEPT AND CASES, 2005,
JOHN WILEY & SONS, INC. - JEFFREY S. HARRISON, CATHY A. ENZ
STRATEGIC MANAGEMENT , COMPETITIVENSES AND GLOBALIZATION,
CONCEPTS AND CASES, 7TH
EDITION, THOMSON SOUTH-WESTERN – HITT,
IRELAND, HOSKISSON STRATEGIC MANAGEMENT, NEIL RITSON AND VENTUS PUBLISHING APS –
NEIL RITSON
GLOBAL STRATEGIC MANAGEMENT, PALGRAVE MACMILLAN - PHILIPPE
LASSERRE STRATEGIC MANAGEMENT IN TOURISM, CABI PUBLISHING - LUIZ
MOUTINHO
BHM 409 RESEARCH METHODOLOGY & STATISTICS (L T P C: 3 1 0 4)
Module 1: Research Methodology: Introduction, define research problem, research design.
Module 2: Data collection, classification and tabulation, sampling design
Module 3: Processing and Analysis of data: Averages and dispersion, partition values, notion
of skewness and Kurtosis. Correlation and Regression analysis, time series analysis, association
of attributes.
REFERENCE BOOK:
1. Research Methodology – Methods and Techniques by C R Kothari
2. Fundamentals of Statistics – S C Gupta
3. Statistical Methods – S P Gupta
4. Practical Statistics – Gupta & Gupta
5. Basic Statistics – Raj Mohan
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BHM 411 ETHICS IN BUSINESS MANAGEMENT (L T P C: 3 1 0 4)
Module 1: Ethics and Business – Introduction, moral development, moral responsibility, types
of ethical issues, rights and duties, international ethics standards for business
Module 2: Ethical theories and approaches – Utilitarianism, the entitlement theory;
Aristotelian ethics, fundamental international rights, Indian ethics
Module 3: Corporate culture and Reputation management - Business culture, corporate
leadership, corporate codes of conduct, legal compliance, social audit
Module 4: Corporate Social Responsibility and Social Reporting - The social responsibility,
social reporting, maximizing ethics and business
Module 5: Ethics in business disciplines - Ethics and HRM, ethics and Marketing, ethics in
Finance, ethical implications of technology
Module 6: Ethics internal and external – Ethics and environment, ethics and consumer
production and marketing, ethics and job related issues, human rights
REFERENCE BOOK:
1. Velaszuez, M. (2009). Business Ethics: Concepts and Cases, 6th
ed. N Delhi, Prentice
Hall of India.
2. Hartman, L. and Chatterjee, A. (2008). Perspectives in Business Ethics, 3rd
ed. N Delhi,
Tata McGraw Hill.
3. Fritzsche, D. (2007). Business Ethics: A Global and Management Perspective. N Delhi,
Tata McGraw Hill.
4. Fernando, A.C. (2010). Business Ethics: An Indian Perspective. N Delhi, Prentice Hall of
India.
5. Bhatia, S.K. (2011). Business Ethics and Corporate Governance. N Delhi, Deep and
Deep.
BHM 413 EVENT MANAGEMENT (L T P C: 0 2 4 4) 6.
Module Contents:
Food Festivals
Hotel operations activities during regular calendar events
Physical and recreational activities - Sports activities
Cultural and Club activities (Wanass club, Dramatics club, Music club, Dance club, Arts &
Crafts club, Gastronomy Club, Wines & spirits club, Photography club, Ministry of Bakery
Entrepreneurship Development Cell).
REFERENCE: It is a totally Practical activity which is spread over the entire Academic year.
BHM 415 DISSERTATION / THESIS (CREDITS: 12)
Module 1: Title: Complete the sentence "A study on ……….", INTRODUCTION, Describe
the problem, Why is this analysis appropriate?, Importance of the problem, The scope of the
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review, How the results of the review will be applied, Identify the research questions you hope to
answer.
Module 2: Methodology: Identify the method used to identify and locate sources, Explain the
rationale used for selecting the sources to analyze, Explain the procedures to be used for
analyzing the sources, Identify the criteria for evaluating the information found.
Module 3: Analysis And Interpretations (General Points To Consider): Present evidence
and ideas from sources, Concepts are organized by sub-topics, Sources are grouped by concepts
instead of individual entities, Grouping may be related to research questions, Validity of sources
is stated to support your ultimate answers to your questions, Cite each of your statements by
placing the number(s) identifying the reference(s) which support your statement.
Module 4: Findings: Identify and synthesize findings, Systematically answer your research
questions.
Module 5: Conclusions And Recommendations: Provide recommendations for Future
research, Classroom applications, Educational policies and procedures, Program revisions, or,
other warranted situations.
References
List each of your references using APA format.
Format of Submission
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