Detailed Curriculum

1
REGULATIONS PERTAINING TO BACHELOR OF HOTEL MANAGEMENT

DEGREE SEMESTER SCHEME
(Revised Scheme 202 !"#$%ds&
' ELIGIBILIT()
Students who have competed two year pre-unversty (cass XII or
10 + 2) course of Karnataka state or equvaent there to, are egbe
to seek admsson to the BHM degree course.
2' DURATION OF THE COURSE)
The course of study for the BHM degree sha extend over a perod of
four academc years, each academc year comprsng of two
semesters, and excudng the duraton of the examnatons, each
semester comprsng sxteen weeks of cass work. The canddate sha
compete hs/her BHM degree wthn eght semesters from the date of
admsson to the rst semester of the course.
*' INDUSTRIAL E+POSURE)
The course beng professona the students are requred to undergo
ndustra exposure n the 5
th
and 6
th
semester of the programme.
5
th
semester tranng s to ntroduce the students to the
operatona aspects of a star hote (3 star and above) and
he/she s preferaby exposed to the four core departments of
the hote. The duraton of the tranng s for 16 weeks startng n
|une and endng n September.
6
th
semester specazed tranng s to tran the student n a
specc area of the hosptaty and aed ndustry. Ths tranng
s for 12 weeks startng n November and endng n February.
The student s requred to get the approva of the Board of
Examners before proceedng for tranng to ensure quaty.
,' MEDIUM OF INSTRUCTIONS)
The medum of nstructons and examnaton sha be ether n
Kannada or Engsh.
-' SUB.ECTS OF STUD()
A canddate for the BHM degree course sha seek to study the
sub|ects stated under cause 6.
/' ATTENDANCE)
a. For the purpose of cacuatng attendance, each semester sha
be taken as a unt
b. A student sha be consdered to have satsed the
requrements of attendance for the semester, f he/she has
attended n aggregate 75% of the number of workng perods n
each of the sub|ects.
2
c. A student who fas to compete the course n the manner
started above sha not be permtted to take the unversty
examnatons.
3
0' COURSE STRUCTURE OB.ECTI1ES)
To deveop the rght sks necessary n hosptaty and aed
ndustres so as to meet the requrements accordng to the
ndustry expectatons.
To deveop the requred sks n Food & Beverage Producton.
To deveop the requred sks n Food & Beverage Servce.
To deveop the requred sks n House Keepng & Front Omce
operatons.
To deveop the requred sks n Saes and Marketng, Genera
Management, Entrepreneurshp, Revenue Management,
To deveop the requred sks n communcaton for a better
career n the Hosptaty Industry.
To provde the basc knowedge n hygene, food safety &
nutrton n ne wth Internatona standards.
To enabe the canddates to manage any hosptaty, toursm
and other aed ndustres.
2' SCHEME OF E+AMINATION)
There sha be a unversty examnaton at the end of each semester.
The maxmum marks for the unversty examnaton n each theory
paper sha be 100. Practca exams are out of 50.
Interna Gradng woud be done as per Bangaore Unversty Norms.
3' APPEARANCE FOR THE E+AMINATION)
a. A canddate sha appy for a the papers n each examnaton
when he/she appears for the rst tme. A canddate sha be
consdered to have appeared for the examnaton ony f he/she
has submtted the prescrbed appcaton for the examnaton
aong wth the requred fees to the unversty.
b. A canddate who s permtted to seek admsson to the partcuar
degree course on transfer from any other unversty shoud study
and pass the sub|ects whch are prescrbed by the unversty. Such
canddates sha not how ever be egbe for the award of overa
cass or ranks.
0' MINIMUM FOR A PASS)
Canddates who have obtaned at east 40% of marks each on theory
and practca n aggregate sha be egbe for a pass n that sub|ect.
Practca exams are out of 50 and passng marks s 20. For the pro|ect
tota of 500 the passng marks woud be 200. For the pro|ect tota of
300 the passng marks s 120.
' CLASSIFICATION OF SUCCESSFUL CANDIDATES)
i. The resuts ndvdua semesters of degree examnaton sha be
decared and cassed separatey a foows:
4
a. Fi%s4 C5$ss: Those who obtan 60% and above of the tota
marks
b. Sec!"d c5$ss : Those who obtan 50% and above but ess
than 60%of the tota marks.
c. P$ss c5$ss : Rest of the successfu canddates who secure 40%
and above but ess than 50% of marks.
ii. The resuts of the degree course as a whoe sha be decared on
the bass of the aggregate marks obtaned by the canddates n a
the sub|ects (except Languages) of the Frst to Eghth semesters of
degree course put together as foows.
a. Fi%s4 c5$ss : Those who obtan 60% and above of the
aggregate n a sub|ects of a the semesters put together.
(except Languages)
b. Sec!"d c5$ss : Those who obtaned 50% and above
but ess than 60% of the aggregate marks n a sub|ects of a
semesters put together. (except Languages)
c. P$ss c5$ss : Rest of the successfu canddates who obtan
40% and above but ess than 50% of the aggregate marks n a
the sub|ects of a semesters put together. (except Languages)
. Cass and ranks sha be decared on the bass of the aggregate
marks obtaned by the canddate n a the sub|ects of the rst to
eght semesters of degree course as a whoe. However, ony those
canddates who have passed each semester pubc examnaton n
the rst attempt ony sha be egbe for the award of ranks. The
rst 10 ranks ony sha be noted.
2' MEDALS AND PRI6ES)
No canddates passng an externa examnaton sha be egbe for
any schoarshp, feowshp, meda, prze or any other reward.
*' CONDITIONS TO 7EEP TERMS)
a. A canddate s aowed to carry a the sub|ects as arrears to the
subsequent semester or a the papers that he/ she has faed n
the prevous semester/s to the subsequent
semester/semesters.
b. Such of those canddates who have faed /remaned absent /for
one or more papers henceforth caed as "Repeaters", sha
appear for exam n such papers durng the three mmedate
successve examnatons.
c. Examnaton for odd/even semester sha be conducted
respectvey at the end of odd/even semester (odd wth odd
even wth even)
5
d. The canddate sha take the examnaton as per the syabus at
the scheme of examnaton n force durng the subsequent
appearances.
e. A canddate has decared pass n theory paper but faed n
Practcum or vce versa shoud re appear ether theory or
practca whch ever had faed.
f. A c$"did$4e #i55 8e 9%!m!4ed 4! 4he 0
4h
semes4e% !"5: i;
he<she s=ccess;=55: c5e$%s $55 s=8>ec4s i"c5=di"? 9%$c4ic$5
!; 4he 9%evi!=s semes4e%s i'e' ;%!m
s4
4! /
4h
.
6
,' PATTERN OF @UESTION PAPER)
Each theory queston paper sha be for three hours duraton for each
examnaton. The queston paper sha ordnary consst of three
sectons, to deveop the testng of conceptua sks, understandng
sks, comprehenson sks, artcuaton and appcaton of the sks.
The queston paper w be as per the foowng mode.
SECTIONAA (c!"ce94=$5 B=es4i!"s& (2 C 2 D
/ m$%Es&
A"s#e% $": EIGHT
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SECTION B (A"$5:4ic$5 B=es4i!"s& (* C 2 D
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SECTION C (Ess$: 4:9e B=es4i!"s& (, C - D
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A"s#e% $": FOUR
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7
8

FIRST SEMESTER
Sub|ect
Comput
er Code
SUB.ECTS FINAL E+AMINATION TOTAL
E+AM TIME
DURATION
NO' OF TEACHING
HRS<G7

THEOR(
PRACTICA
L
THEOR(
PRACTICA
L
THEOR( PRACTICAL
1.1 Addtona Languages* 100 100 3 3

1.2
Hosptaty
Communcaton - I
100 100 3 3

1.3
Food & Beverage
Producton - I
100 100 3 3 4

1.4
Food & Beverage
Servce - I
100 100 3 3 4

1.5 Front Omce - I 100 50 150 3 3 3 2
1.6 Housekeepng - I 100 50 150 3 3 3 2

1.7
Hote Fnanca
Accountng
100 100 3 3

T!4$5 M$%Es 000 00 200 2 2
* Kannada/ Sanskrt/ Add: Eng/ Maayaam,etc

SECOND SEMESTER

SUB.ECTS FINAL E+AMINATION TOTAL
E+AM TIME
DURATION
NO' OF TEACHING
HRS<G7

THEOR(
PRACTICA
L
THEOR(
PRACTICA
L
THEOR( PRACTICAL

2.2
Hosptaty
Communcaton - II
100 100 3 3

2.3
Food & Beverage
Producton - II
100 50 150 3 4 3 4

2.4
Food & Beverage
Servce - II
100 50 150 3 4 3 4

2.5 Hygene & Food Safety 100 100 3 3

2.6
Management
Prncpes & Practces
100 100 3 3
UG Envronmenta Scence 100* 100 3 3
9
C
T!4$5 M$%Es /00 00 000 2 2

THIRD SEMESTER

SUB.ECTS FINAL E+AMINATION TOTAL E+AM TIME DURATION
NO' OF TEACHING
HRS<G7

THEOR( PRACTICAL THEOR( PRACTICAL THEOR(
PRACTIC
AL

3.2 French-I 100 100 3 3

3.3
Food & Beverage
Producton III
100 100 3 3 4

3.4
Food & Beverage
Servce III
100 100 3 3 4

3.5 Front Omce II 100 50 150 3 3 3 2
3.6 Housekeepng II 100 50 150 3 3 3 2

UG
C
Fundamentas of
Computers
100* 100* 3 3

T!4$5 M$%Es /00 00 000 2 2

FOURTH SEMESTER

SUB.ECTS FINAL E+AMINATION TOTAL E+AM TIME DURATION
NO' OF TEACHING
HRS<G7

THEOR( PRACTICAL THEOR( PRACTICAL THEOR(
PRACTIC
AL

4.2 French-II 100 100 3 3

4.3
Food & Beverage
Producton - IV
100 50 150 3 4 3 4

4.4
Food & Beverage
Servce - IV
100 50 150 3 4 3 4
4.5 Front Omce - III 100 50 150 3 3 3 2

4.6 Housekeepng - III 100 50 150 3 3 3 2
10

UG
C
Indan Consttuton 100* 100* 3 3

T!4$5 M$%Es /00 200 200 2 2
11
FIFTH SEMESTER
SUB.ECTS
5.0 Industra Practcum
LOG
BOO7
1I1A PRO.ECT REPORT TOTAL

Pro|ect Report on Operatona
Aspects of Star Hotes
100 100 300 500
16 weeks/110
days ncudng
vacaton tme
T!4$5 M$%Es 00 00 *00 -00

SI+TH SEMESTER

SUB.ECTS
FINAL
E+AMINATION
TOTAL
E+AM TIME
DURATION
NO' OF
TEACHING
HRS<G7

6.1 P%!;essi!"$5 E5ec4ive REPORT 1I1A TOTAL THEOR(
PRACTIC
AL
THEOR(
PRA
CTIC
AL

6.1.
1
Food & Beverage Producton
Operatons*
200 100 300
6
week
s/45
days
profe
sson
a
nter
nshp

6.1.
2
Food & Beverage Servce
Operatons*

6.1.
3
Front Omce Operatons*

6.1.
4
House Keepng Operatons*

6.1.
5
Saes & Marketng
Operatons*

6.2 Hote Economcs & Statstcs 100 100 3 3

6.3 Hosptaty Law 100 100 3 3
6.4 French - III 50 50 100 3 3

T!4$5 M$%Es ,-0 -0 /00 9 3
12

SE1ENTH SEMESTER

SUB.ECTS FINAL E+AMINATION
TOTA
L
E+AM TIME
DURATION
NO' OF TEACHING
HRS<G7

THEOR(
PRACTICA
L

THEOR
(
PRACTICA
L
THEOR
(
PRACTIC
AL

7.
1
Food and Beverage Producton
Management
100 50 150 3 4 3 4

7.
2
Food and Beverage Servce
Management
100 50 150 3 4 3 4

7.
3
Trave & Toursm Management 100 100 3 3

7.
4
Hote Costng 100 100 3 3

7.
5
Organsatona Behavour 100 100 3 3

7.
6
Entrepreneurshp Deveopment 100 100 3 3

7.
7
Computers n Hosptaty
Servces - I
100 100 3 3 2

T!4$5 M$%Es 000 00 200 2 0

EIGHTH SEMESTER

SUB.ECTS
FINAL
E+AMINATIO
N

TOTA
L
E+AM TIME
DURATION
NO' OF TEACHING
HRS<G7

THEOR(
PRACTICA
L

THEOR
(
PRACTICA
L
THEOR
(
PRACTIC
AL

8.
1 Aed Hosptaty Management 100 100 3 3

8.
2
Accommodatons Management 100 100 3 3

8.
3
Marketng of Hosptaty Servces 100 100 3 3

8.
4
Fnanca Management n Hotes 100 100 3 3

13

8.
5
Pro|ect on Marketng Feasbty
& Fn. Vabty
75 25 (VIVA) 100 3

8.
6
Computers n Hosptaty
Servces - II
100 50 150 3 3 3 2

T!4$5 M$%Es -0- 0- /-0 2 2

TOTAL ---0
14
FIRST SEMESTER
15
'2 HOSPITALIT( COMMUNICATION I
THEOR( ,0 HRS
MODULE INTRODUCTION AND BASICS OF HOSPITALIT(
COMMUNICATION
0 HRS
1.1. Importance of Communcaton n Hosptaty ndustry and ts
ehects on performance- Customer Satsfacton
1.2. Communcaton Channes n the Herarchy of an organzaton
Forma / nforma
1.3. Process of Communcaton and varous factors / components of
communcaton
1.4. Sgncance of feedback
1.5. Forms of Communcaton Forma / Informa , Verba/ Non-Verba
Communcaton
MODULE 2COMMUNICATION CHANNELSF MODES AND LANGUAGE
ST(LES
0/ HRS
2.1. Verba Communcaton Ora and Wrtten Advantages and
Dsadvantages
2.2. Non-Verba Communcaton-Ambence / Sgns/ Symbos / Voce /
Body anguage
2.3. Groomng/ Power Dressng / Proxemcs
2.4. Ora Communcaton - Barrers of Ora Communcaton Sks :
Factors nvoved
2.5. Non Voent Communcaton
2.6. Cross Cutura Communcaton and overcomng these barrers.
MODULE *PARALANGUAGE S7ILLS A CLARIT( IN ORAL SPEECH AND
ETI@UETTE

0/ HRS
3.1. Lstenng Sks and stenng Comprehenson Passages of
Teephone Conversatons and Speeches used as matera.
3.2. Introductons- Sef and others Instructons - Askng for and
Gvng Drectons
3.3. Teephone Speakng - Etquette and other factors ,
3.4. Extempore and Prepared Speeches
3.5. Budng postve atttude and Emotona Management
MODULE ,) BASICS OF GRITTEN COMMUNICATION 0/
HRS
4.1. Wrtten Communcaton factors nvoved
4.2. Wrtng Teephone messages , Draftng Teegrams,
16
4.3. Ema and Forma Net Communcaton Etquette
4.4. Letter wrtng Leave etters and Requests for Permsson
/Issue of Documents
4.5. Creatve Wrtng Creatng Wa Magaznes , Makng Coages
17
MODULE -) LANGUAGE ACCURAC(AENGLISH GRAMMAR 0/
HRS
5.1. Accuracy and Usage, Common Errors and ther correcton n
Engsh usage wth an emphass on Concord, Sequence of
Tenses, Artces , and Use of Prepostons - 10 Marks
5.2. Introductons Sef and Others / Forma and nforma -10 Marks
5.3. Makng Oueres, Instructons, Drectons
5.4. Drect and Indrect Speech
5.5. Actve and Passve Voce
MODULE / STUD( S7ILLS
0/ HRS
6.1. Story One
6.2. Story Two
INTERNAL ASSESSMENT < PRACTICAL SESSIONS
Grammar Sks through Exercses
Lstenng sks Recorded / Unrecorded wth Tmed tests
Speakng Sks Indvdua Extempore / Prepared
Conversatons Roe Pays and Group Dscussons
Teephone Manners Makng and Recevng Cas - Roe Pays
Leave Letter Wrtng- Emas- Teegrams Teephone Messages
Case Studes
18
'* FOOD H BE1ERAGE PRODUCTION I
THEOR( ,0 HRS
MODULE PROFESSIONAL STANDARDS AND ETHICS FOR FOOD
HANDLERS
0, HRS
1.1 Persona hygene
1.2 Genera ktchen hygene and santaton
1.3 HACCP (Hazard Anayss and Crtca Contro Ponts)
1.4 Ethcs n the ktchen
MODULE 2FOOD COMMODITIES 0 HRS
2.1 Casscaton of Ingredents
2.2 Characterstcs of Ingredents
2.3 Uses of Ingredents
2.4 Food and ts reaton to heath
2.5 Denton of Basa Metabosm
2.6 Ma|or nutrents functons, sources and decency of
Carbohydrates, Protens, Fat, Vtamns, Mneras, Water and Fbre
MODULE *COO7ING FUELS AND 7ITCHEN E@UIPMENT
02HRS
3.1 Types of cookng fues
3.2 Uses of cookng fues
3.3 Safety precautons
3.4 Casscaton of Ktchen Equpment
3.5 Uses of Ktchen Equpment
3.6 Care and mantenance
MODULE ,PROCESSING OF COMMODITIES
0/ HRS
4.1 Ceanng and pre-preparaton of food commodtes
4.2 Ouaty ponts & cuts of frut ,vegetabes, sh, amb, beef, pork,
poutry and game
MODULE -METHODS OF COO7ING
0/ HRS
5.1 Casscaton, prncpes, equpment requred, commodtes that
can be used, menu exampes for - Bong, Steamng, Poachng,
Banchng Sautng, Grng, Roastng, Bakng Brasng, Brong,
Mcrowavng, Fryng. Stewng and En Papote.
MODULE /INDIAN CUISINE 0/ HRS
19
6.1 Characterstcs, ngredents used, , equpment used, cookng
methods for regona cusnes Pun|ab, Awadh, Benga,
Hyderabad, Chettnad, Coasta Inda, Karnataka
6.2 Gossary of Indan Cunary Terms and Popuar dshes
20
PRACTICALS ,0 HRS
The syabus n practca contans the foowng topcs whch may be
dstrbuted n 10 weeks of 4 hours each.
WEEK 1 Lay out of the ktchen.
WEEK 2 Ktchen organzaton chart
WEEK 3 Identfyng & Use of Ktchen equpment
WEEK 4 Cuts of vegetabes.
WEEK 5 Cuts of meat and sh.
WEEK 6 Methods of cookng
WEEK 7 Preparatons of Stock
WEEK 8 Preparatons of Basc Mother Sauces
WEEK 9 Preparatons of Soups
WEEK 10 Preparaton of marnades, masaas, pastes and graves
21
',) FOOD H BE1ERAGE SER1ICE I
THEOR( ,0 HOURS
MODULE F!!d H Beve%$?e Se%vice I"d=s4%: 0/ HRS
1.1 Introducton to Food and Beverage Servce
1.2 Types of caterng operatons commerca, wefare, transport,
others
MODULE 2A44%i8=4es !; F!!d H Beve%$?e Se%vice Pe%s!""e5 0,
HRS
MODULE * F!!d H Beve%$?e Se%vice !%?$"iI$4i!" 0
HRS
3.1 Organzaton of the F & B Department
3.2 |ob Speccatons for the F & B Department
3.3 |ob Descrptons (Drecteur de Restaurant (Restaurant
Manager), Matre dhote (Sr. Captan), Chef de Rang (Staton
water), Busboy, Hostess, Sommeer (Wne water), RSOT, Chef
detage (Foor Water)
MODULE ,F!!d H Beve%$?e Se%vice !=45e4s 02
HRS
4.1 Restaurant, Cohee Shop, Room Servce, Bar, Banquets
MODULE -F H B Se%vice EB=i9me"4 2 HRS
5.1 Furnture
5.2 Lnen
5.3 Crockery
5.4 Sverware
5.5 Gassware
5.6 Dsposabes
5.7 Speca Equpment (Troeys, Eectrca equpment etc)
PRACTICALS ,0 HRS
WEEK 1 Breng/debreng
WEEK 2, 3 Identcaton of Equpment
WEEK 4-6 Layng and reayng a tabe coth, Napkn fods
WEEK 7, 8 Rues for ayng a cover, Servce of water
WEEK 9 Restaurant servce and dnng etquettes
WEEK 10 Mse- en- Scene/ Mse -en Pace
22
'-) FRONT OFFICEA I
THEOR( ,0 HOURS
MODULE INTRODUCTION TO TOURISMF HOSPITALIT( AND HOTEL
INDUSTR( 0/ HRS
1.1 Toursm and ts mportance
1.2 Concept of Hosptaty and ts orgn
1.3 Orgn, Hstory, Growth and Deveopment of hote ndustry Inda
and goba
1.4 Casscaton and Categorzaton of Hote Industry.
MODULE 2HOTEL ORGANI6ATION 0/ HRS
2.1 Introducton to Front Omce
2.2 Basc Actvtes of Front Omce
2.3 F O Layout & Equpment
2.4 Varous Sectons of Front Omce
2.5 Organzaton Structure of Front Omce department of a 5 star and 3
star category hote.
MODULE *FRONT OFFICE PRODUCT 0/ HRS
3.1 Types of rooms
3.2 Types of room rates
3.3 Types of pans
3.4 Room status dentons
MODULE ,INTRODUCTION TO GUEST C(CLE HANDLING 0,
HRS
4.1 Pre-arrva
4.2 Arrva
4.3 Occupancy
4.4 Departure
MODULE -LOBB( AND BELL DES7 OPERATIONS 02 HRS
5.1 Layout of a obby
5.2 Concept of Unformed Servces & ts functon
5.3 |ob descrpton and speccaton Concerge, Be Captan, Be Boy,
Doorman & Parkng Vaet
5.4 Layout & equpment of Be Desk
5.5 Luggage handng Procedure on guest arrva FIT, VIP, and Group
5.6 Luggage handng Procedure on guest Departure FIT, VIP, and
Group
5.7 Left Luggage procedure
5.8 Scanty Baggage procedure
MODULE /RESER1ATION CONCEPT 0 HRS
6.1 Sources and modes
6.2 Types Guaranteed & non-guaranteed
6.3 Reservaton Record
6.4 Method of recevng a reservaton
23
6.5 Handng speca requests
6.6 Conrmaton of reservaton
6.7 Modcaton of reservaton
6.8 Canceaton of reservaton
6.9 Reservaton Charts
6.10Records and forms used
6.11|ob descrpton and speccaton Reservaton Assstant
GLOSSAR( OF TERMS
PRACTICALS 20 HRS
WEEK 1 Groomng and Hosptaty etquette
WEEK 2 Wecomng/ greetng the guest
WEEK 3 Basc teephone handng
WEEK 4 Countres, captas, currences and omca arnes of the word
(assgnment)
WEEK 5-7 Luggage handng FIT, wak-n, scanty baggage, reguar, crew
and group guest.
WEEK 8, 9 Reservatons
Takng down a reservaton for FIT, FFIT, Corporate guest and
group
Speca requests
Amendment of reservaton
Canceaton of reservaton
WEEK 10 Great Personates of the hote ndustry (mn. 3 personates to
be gven as an assgnment)
PRACTICAL E+AMINATION FOR I SEM
SUB DI1ISIONS AF BF C $"d D #i55 8e m$%Eed 8: 4he eC4e%"$5
eC$mi"e% ;!% *- m$%EsF
SUB DI1ISIONS EF $"d F #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A. Reservatons A 0 m$%Es
Takng the reservaton(FIT, FFIT, Corporate guest and group)
Modfyng the reservaton
B. Great Personates of the hote ndustry -0 m$%Es
C. Groomng and |ournaA - m$%Es
D. Vva ( Pertanng to the 1
st
semester syabus)A0 m$%Es
24
INTERNAL E+AMINER
E. Teephone etquette 5 marks
F. Assgnment - Countres, captas, currences and omca arnes of the
word 10 m$%Es
25
'/ HOUSE 7EEPING I
THEOR( ,0 HOURS
MODULE INTRODUCTION 02 HRS
1.1. Meanng and Denton
1.2. Importance of House Keepng
1.3. Responsbtes of House Keepng
1.4. Appcaton of House Keepng n other Areas
1.5. A career n Housekeepng.
MODULE 2 HOUSE 7EEPING DEPARTMENT 0/ HRS
2.1. Organzatona frame work of the department (arge, medum,
sma)
2.2. Roe of key personne n house keepng
2.3. |ob descrpton and |ob speccaton of stah n the department
2.4. Ouates of the house keepng stah
2.5. Sks of a good house keeper (Managera, technca,
Conceptua)
2.6. Inter departmenta coordnaton wth more emphass on front
omce and mantenance
2.7. Department and the reevant sub sectons.
MODULE * HOTEL GUEST ROOM , HRS
3.1. Types of guest rooms
3.2. Layout out of guest rooms (types)
3.3. Layout of oor pantry
3.4. Furnture, xture, guest suppes, amentes n a guest room (to be
deat n bref ony)
3.5. Accessores
3.6. Day ceanng of occuped, departure, vacant, under repar, VIP
rooms
3.7. Weeky ceanng , sprng ceanng
3.8. Evenng servce
3.9. Systems and procedures nvoved.
3.10. Ceanng process
3.11. Ceanng and upkeep of pubc areas (obby, coak room,
restaurants, bar, banquet has, admn omces, fts and eevators,
starcases, back areas, front area, corrdors)
MODULE , CLEANING E@UIPMENTS 0- HRS
4.1. Types of equpments
4.2. Operatng prncpes of equpments
4.3. Characterstcs of good equpment (Mechanca, manua)
4.4. Storage, upkeep, mantenance of equpment
26
MODULE - HOUSE 7EEPING CONTROL DES7 0/
HRS
5.1. Importance, roe, co-ordnaton, checkst
5.2. Forms, formats & regsters used n the desk reports
5.3. Roe of computers, snapshots of software
5.4. Lost & found
5.5. Key contro
5.6. Gate pass
5.7. Indentng from stores
MODULE / LINENF UNIFORMF TAILOR ROOM 00
HRS
6.1. Lay out
6.2. Types of nen, szes, nen exchange procedures
6.3. Storage factes and condtons
6.4. Par stock. (Introducton & denton)
6.5. Dscard procedure, re use of dscard
6.6. Inventory system
6.7. Functons of unform room
6.8. Functons of taor room
GLOSSAR( (Te%ms ;%!m I Sem 4e%m 9!%4i!"s& A -0J e$ch ;%!m
4he!%: $"d 9%$c4ic$5 s:55$8i #i55 8e ci%c=5$4ed'
PRACTICALS 20 HRS
WEEK 1 Persona hygene n house keepng
Housekeepng etquette
WEEK 2 Teephone handng
WEEK 3 Brassong
WEEK 4-5 Bed makng - tradtona
WEEK 6 Gass ceanng tasks mrror, gass, wndow pane
Sweepng, Scrubbng and Moppng
Wet and Dry dustng
Hgh ceng ceanng - cobwebs
WEEK 7 Demonstraton of Pubc area ceanng - Restaurant
WEEK 8 Demonstraton of Pubc area ceanng - Omces, corrdors
WEEK 9 Forms and formats occupancy sp, gate passes, |ob order, ost
and found regster, key regster
WEEK 10 Report on any housekeepng topc 10 to 15 pages typed.
27
PRACTICAL E+AMINATION FOR I SEM
SUB DI1ISIONS EF F $"d G #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A' Bed M$Ei"? 0 m$%Es
Students are requred to make a tradtona snge bed wthout the
bedcover wthn 5 mnutes. Evauaton s done on correct usage of
nen, neatness and tme taken. Every mperfecton w attract a
mark deducton.
B' B%$ss 9!5ishi"? - m$%Es
Students are requred to present a poshed medum szed brass
artce. Care to be taken to provde one unposhed brass tem to each
student. Tme mt 30 mn.
C' A%e$ C5e$"i"?A 0 m$%Es
D' 1iv$ 0 m$%Es
The vva w be conducted by the externa examner and w pertan
to the menus that have been gven for the examnaton
INTERNAL E+AMINER
E' Assi?"me"4 A - m$%Es
a. Student s requred to prepare a topc and present t on a
PowerPont.
b. Students w be quzzed on the same.
c. Tme aotted for presentaton and O , A sesson 5+ 1 mn.
each
F' .!=%"$5 - m$%Es
The student s requred to present a neat and covered certed |ourna
contanng the entre practca done durng the year.
G' F!%ms $"d ;!%m$4s - m$%Es
Students are requred to draw a form or format as requred by the
examner. Tme aotted 30 mn
28
'0 HOTEL FINANCIAL ACCOUNTING
THEOR( ,0 HRS
MODULE DOUBLE ENTR( BOO7 7EEPING 0* HRS
1.1. Meanng of Book-keepng and Doube Entry Book-keepng
1.2. Meanng of Accountng, Ob|ectves, Advantages, Users of
Accountng Informaton and Reatonshp wth other dscpnes
1.3. Accountng Concepts and Conventons
MODULE 2.OURNAL AND LEDGER 0 HRS
2.1. Meanng, Advantages and Lmtatons
2.2. Casscaton of Accounts persona, rea and nomna, rues
for debtng and credtng
2.3. |ournazng smpe and compound entres,
2.4. Postng from |ourna to edger, baancng of accounts
MODULE *SUBSIDIAR( BOO7S 02 HRS
3.1. Meanng, ob|ectves, Advantages and Lmtatons
3.2. Types of subsdary books - Purchase Book, Purchase Returns
Book, Saes Book, Saes Returns Book, Cash Book Smpe and three
coumnar - Petty Cash Book
MODULE ,TRIALBALANCE 02 HRS
4.1. Meanng, ob|ectves, advantages and mtatons
4.2. Preparaton of Tra Baance
4.3. Types of Errors (ony theory)
MODULE -FINAL ACCOUNTS 2 HRS
5.1. Meanng, Ob|ectves, Advantages and mtatons
5.2. Tradng and Prot and Loss Account, Baance Sheet
5.3. Types of assets and abtes
5.4. Ad|ustments cosng stock, outstandng ncome and expense,
prepad expense, ncome receved n advance and deprecaton.
MODULE /UNIFORM S(STEM OF HOTEL ACCOUNTING 0- HRS
6.1. Meanng and mportance
6.2. Income Statement and Baance Sheet and Schedues (Smpe
probems wth ad|ustments)
BOO7S FOR REFERENCE
1. Accountng Vo 1 B.S.Raman
2. Accountng Vo II B.S.Raman
3. Eements of Hote and Caterng Industry Kotas Rchard.
4. Accountng n the Hote and Caterng Industry Harres
5. Hote and caterng costng and budgets Boandaman
29
6. Cost Anayss & Cost Contro Ghosh & Gupta
7. Cost Accountng & Budgetng Davd C. Asch
8. Accountng Theory & Pocy Boom Robert
9. Accountng n Hote & Caterng Industry Wood Frank & Lghowers
Peter.
10. Accountng for Hotes Prasanna Kumar, Mruthyun|aya, Lnda
Dane
30
SECOND SEMESTER
31
2'2 HOSPITALIT( COMMUNICATION II
THEOR( ,0 HRS
MODULE BUSINESS CORRESPONDENCE 0
HRS
1.1. Note Takng ony Lnear Pattern and Note Makng Budng a
Paragraph usng gven hnts
1.2. Busness Communcaton - Norms and Requrements
1.3. Dherent Forms of Wrtten Communcaton : Memos, Agenda ,
Mnutes of a meetng , etc
1.4. Forma Letters Invtatons, Request, Compants , Orders and
Thanks
1.5. Ouestonnares / Comment Cards / Feedback forms
MODULE 2.OB S7ILLS 0/ HRS
2.1. Resume
2.2. Appcaton for |obs / Coverng Letters
2.2. Group Dscussons factors
2.3. Intervews Types and Preparaton for Intervews
2.5. Body Language and Intervew Etquette
MODULE *LANGUAGE FOR MEDIA AND PUBLICIT( 0/ HRS
3.1. Forms of Meda
3.2 Roe of meda n Communcaton
3.3. Advertsng ts roe n the ndustry, Copywrtng - factors and
reated ssues
3.4. In-House pubcty materas- Use and Factors Invoved
3.5. Desgnng / Makng of posters, banners, brochures, pamphets etc
MODULE ,GRAPHICAL COMMUNICATION 0/ HRS
4.1. Graphca communcaton- Types Tabes, Graphs, Informaton Fow
Charts
4.2. Interpretaton from Wrtten to Graphca Form
4.3. Interpretaton from Graphca Form to Wrtten Form
4.3. Usng Vsua Ads types and norms for ehectve usage
MODULE -AD1ANCED GRITING AND ORAL PRESENTATION S7ILLS
0/ HRS
5.1. Edtng for makng ehectve presentatons.
5.2. Reports types and structure
5.3. Wrtng Press Notes and Press Reeases
5.4. Wrtng Reports on Events
5.4. Pro|ect makng
32
MODULE / STUD( S7ILLS
0/ H%s
6.1 Artce One
6.2 Artce Two
33
INTERNAL ASSESSMENT < PRACTICAL SESSIONS
Lnkers and Cohesve Devces speccay for narratves, negotatons
, debates and dscussons
Presentaton Sks: Presentng a concept / product, wth or wthout
use of audo-vsua meda
Framng of In-house Pubcty materas for hotes ke announcng an
event reated to entertanment , a new customer facty etc
Wrtng Busness etters Hosptaty reated
Makng a Report
Pro|ect makng
Group Dscussons partcpaton and factors to be noted
Mock Intervews
BOO7S FOR REFERENCE
1. Essentas of Engsh Grammar Raymond Murphy
2. Comprehend and Compose Dr. Geeta Nagara|
3. Be my guest Francs Ohara
4. Pronuncaton Dctonary Dane |ones
5. Language n Use Intermedate Seres Cambrdge Pubcaton
34
2'* FOOD H BE1ERAGE PRODUCTIONAII
THEOR( ,0 HRS
MODULE AIMS AND OB.ECTI1ES OF COO7ING FOOD 0/
HRS
1.1 Importance of cookng food
1.2 Ehects of acton of heat on food- cereas, puses, starchy
vegetabes, green eafy vegetabe sweetenng agents, meat, sh,
eggs, dary products, dary fat, vegetabe os and fats, anma fat,
nuts and o seeds

MODULE 2ART OF COO7ER( 0, HRS

2.1 Styes of Cookery-Orenta/Asan/European/Contnenta/Pan
Amercan
2.2 Hstory and Deveopment of Modern Cusne-Cassca and
Contemporary
MODULE *STOC7SF SAUCES AND SOUPS 2 HRS
3.1 Types of Stocks, Mrepox, Bouquet Garn, & ts Uses
3.2 Basc mother sauces, dervatves, Thckenng agents used n
sauces rectcaton of fauty sauces, msceaneous sauces &
Graves, |us rot and |us e
3.3 Soups Casscaton, prncpes, garnshng and accompanments
3.4 Popuar nternatona soups
MODULE ,FOOD PRESER1ATION 0- HRS
4.1 Methods of Food Preservaton

4.2 Physca and chemca agents n food preservaton
4.3 Preservaton of pershabe foods
MODULE -CHEESE 0- HRS
5.1 Manufacturng process
5.2 Types of cheese accordng to texture,
5.3 Uses of cheese n cookery
5.4 Famous cheese of the word
MODULE /BA7ER( AND CONFECTIONER(
02 HRS
6.1 Roe of ngredents n bakng
6.2 Types of Dough-Bread
6.3 Types of batters-pancakes
6.4 Types of Breads-Names and descrpton of Breakfast, Lunch,
Snack and Internatona breads
35
6.5 Gossary of Bakery Terms
PRACTICALS ,0 HRS
WEEK 1 Demonstraton of Breakfast, Lunch, Snack and Internatona
breads
WEEK 2 Demonstraton of pancakes
I"di$" c=isi"eA 0 Me"=s #i4h ;!=% 9%e9$%$4i!"s i" e$ch
WEEK 3 Pun|ab cusne
WEEK 4 Awadh cusne
WEEK 5 Benga cusne
WEEK 6 Hyderabad cusne
WEEK 7 Chettnad cusne
WEEK 8 Goan cusne
WEEK 9 Keraa cusne
WEEK 10 Mangaorean cusne
WEEK 11 Karnataka cusne
WEEK 12 Mugha cusne
Menus w be crcuated ater
PRACTICAL E+AMINATION FOR II SEM
SUB DI1ISIONS A 4! C #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e% ;!%
- m$%EsF
SUB DI1ISIONS D 4! H #i55 8e m$%Eed 8: 4he eC4e%"$5 eC$mi"e% ;!%
*- m$%Es'
INTERNAL E+AMINER
A' .!=%"$5 - m$%Es
The student s requred to present a neat and covered certed
|ourna contanng a the recpes, dagrams and other nformaton
as gven by the teacher.
B' Ide"4iKc$4i!" !; eB=i9me"4<I"?%edie"4s A- m$%Es
Students are requred to dentfy ngredents and equpment whch
w be arranged by the nterna examner.
C' G%!!mi"?<Sc=55e%:A - m$%Es
The unform, persona groomng and tookt w be checked as we
as the ceanng of equpment and area
E+TERNAL E+AMINER
D' Fi%s4 c!=%seA - m$%Es
The rst course whch may be soup or starter w be evauated for
taste, texture, appearance and paatabty
E' Sec!"d c!=%se 0 m$%Es
36
The second course whch may be entre or man course w be
evauated for taste, texture, appearance and paatabty
F' Thi%d c!=%seA Acc!m9$"ime"4A- m$%Es
The thrd course whch may be a vegetabe preparaton or bread
preparaton w be evauated for taste, texture, appearance and
paatabty
G' F!=%4h c!=%seA Desse%4A 0 m$%Es
The fourth course whch s a sweet preparaton w be evauated for
H' 1iv$A - m$%Es
The vva w be conducted by the externa examner and w
pertan to the menus that have been gven for the examnaton
37
2',) FOOD H BE1ERAGE SER1ICE II
THEOR( ,0 HRS
MODULE T:9es !; se%vice $"d me"=s 0, HRS
1.1 Tabe Servce- French, Russan, Engsh, Amercan, Sver
1.2 Asssted servce-carvery, Buhet
1.3 Sef servce-, cafetera
1.4 Specazed servce-guerdon, automated, tray, troey etc
MODULE 2Me"= P5$""i"? 0 HRS
2.1 Introducton
2.2 Types of menus
2.3 Rues to be observed whe pannng menus
2.4 Cassca French Menu - 13 courses
2.5 Menu Terms
2.6 Food and ts accompanments wth cover
2.7 Bascs of Menu Desgn
MODULE *B%e$E F$s4 0, HRS
3.1 Types Contnenta, Engsh, Buhet, Indan
3.2 Cover set up and servce
MODULE ,N!" A5c!h!5ic Beve%$?es 0 HRS
4.1 Casscaton
4.2 Hot Beverages Tea, Cohee, Cocoa - producton, types, brand
names and servce
4.3 Cod Beverages waters, |uces, mk based, syrups, squashes,
aerated types, brands and servce
MODULE -I"AR!!m Di"i"? 0, HRS
5.1 Layout and desgn
5.2 Cyce of servce
5.3 Forms and formats- RSOT contro sheet, Waters card,
Breakfast Door Knob, Amenty Voucher
MODULE /F="c4i!" c$4e%i"? $"d B=Le4 02 HRS
6.1 Types of functons
6.2 Banquet menu
6.3 Tabe and seatng pans
6.4 Bookng procedure wth forms and formats- BFC, Bookng Dary,
Functon of the Day,
6.5 Banquet seatng cacuaton
6.6 Introducton to Buhet
6.7 Types of Buhet servces Fnger, Fork, st down
6.8 Types of Buhet - Themes
6.9 Equpment
38
PRACTICALS ,0 HRS
WEEKS 1-2 Cover Set up, Servce sequence, cearance\
WEEK 3 Sver servce, Prepated servce
WEEK 3-7 Compng of a menu n French
WEEK 8 Breakfast cover setup
WEEK 9 Servce of non acohoc beverages
WEEKS 10 Room servce tray set ups
PRACTICAL E+AMINATION FOR II SEM
SUB DI1ISIONS AF BF $"d C #i55 8e m$%Eed 8: 4he eC4e%"$5 eC$mi"e%
;!% *- m$%EsF
SUB DI1ISIONS DF E $"d F #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A' Me"= 95$""i"? - m$%Es
Students are requred to make a 5 course tabe dhte menu n
F%e"ch wth Engsh expanaton by pckng up 5 sps from a choce
of ten bows excudng the beverage
10 bows n 5 groups contanng sps of the foowng courses wth
mutpe sps of the same tem for choce -
1. starters cassca, cod, hot, sh, shesh, saad, pate, egg,
vegetabe, frut,
2. soups - thck soup, thn soup, consomm, puree, natona, cod,
cream,
3. Pasta and egg noode pasta, at pasta, stuhed pasta, desgner
pasta, rce wth meat sauces, tomato based sauce, spnach
based sauce, cream sauce. Egg dshes baked, omette,
poached, en cocotte, sur e pat, scrambed
4. sh poached, gred, fred, baked, shesh, cod shesh,
frogs egs,
5. entre steaks, stews, chcken, pork, amb, beef,
6. reeve butchers cuts of beef, mutton, amb, vea, pork, furred
game,
7. rot, - chcken, turkey, duck, feathered game
potato and vegetabe accompanments for the sh, entre,
reeve and rot
8. sweet cod, hot, baked, frut, puddngs, soums, mousse,
crepes, coupes,
Group A
Group B
Group C
Group D
Group E
39
9. savoury and cheese canaps, soums, quches, hot on-toasts,
seecton of cheese
10. dessert fruts and nuts, ctrus fruts, berres, stoned
fruts, tropca, nuts
settng up of two covers
servce of any one course for both covers
the tabe dhote menu shoud be n the approved format, bank cards
brought by the student
B' B%e$E;$s4 c!ve% se4 =9 !% R!!m se%vice se4 =9 !; 4he ;!55!#i"?
;!% !"e c!ve% 0 m$%Es
Contnenta breakfast the/caf compet, the/caf smpe
Engsh Breakfast troey or tabe
North Indan Breakfast
South Indan Breakfast
Evenng snack set up n rooms servce
Amentes set up n room servce cookes, brthday cake, frut
basket, wnes
Room servce one cover n tray, more than one cover on troey
C' 1iv$ 0 m$%Es
Food & Beverage Servce Industry 1 queston
Food & Beverage Servce organzaton
Food & Beverage Servce areas wth herarches1 queston
F & B Servce Equpment
Types of servce and menus 1 questons
Menu Pannng 3 questons
Break Fast 2 questons
In Room Dnng 2 questons
INTERNAL E+AMINER
D' Se%vice !; "!" $5c!h!5ic 8eve%$?es - m$%Es
Ths woud ncude setup, enqury and servce of eaf tea, tea bag tea,
tea wth emon, readymade masaa tea, ter or Mysore cohee, back
cohee, cohee wth mk, espresso, mk, hot patent beverages, aerated
beverages, fresh me soda/water wth sat / sugar/ masaa/pan, |uces,
ced teas, cod mks, ass sweet/sated/masaa, smoothes
E' Ide"4iKc$4i!" !; EB=i9me"4s - m$%Es
F' .!=%"$5 - m$%Es
The |ourna shoud have a the practca sted n the syabus
The externa examner w verfy and sgn the |ourna

40
2'- H(GIENE AND FOOD SAFET (
THEOR( ,0HOURS
MODULE INTRODUCTION TO H(GIENE AND SANITIATION
0,HRS
1.1. Introducton
1.2. Importance of hygene n caterng estabshments
1.3. Santaton and ts mportance ,prncpes-chemcas, heat and
water
MODULE 2 CONTAMINATION AND SPOILAGE
0HRS
2.1. Contamnaton and food spoage, sources
2.2. Condtons whch ead to spoage
2.3. Sgns of spoage n varous foods
2.4. Mcrobes and ts roe n food spoage
2.5. Factors ahectng and controng mcroba growth
2.6. Food borne ness (case studes)
MODULE * PURCHASINGF RECEI1ING AND STORAGE OF FOODS
02HRS
3.1. Procedures whe purchasng and recevng foods
3.2. Importance on storage of food
3.3. Ponts to be consdered whe storng food
3.4. Casscaton of food accordng to ease of spoage
3.5. Storage of eftover food, hot food and coong of foods
3.6. Varous storage zones-dry, refrgerator freezer- speca
reference to temperatures
3.7. Santary procedure foowed whe preparng and storng foods
MODULE , MANAGEMENT OF E@UIPMENT AND GASTE
0HRS
4.1. Types of so
4.2. Ceanng scence-equpments, chemcas, water
4.3. Dsh washng equpments-manua and mechanca
4.4. Food contact surfaces advantages and dsadvantages-wood and
stee
4.5. Post ceanng storage factes and ceanng of premses
4.6. Waste, types and dsposa organc farmng
MODULE -GATERFPURIFICATION FFILTERATION AND STANDARDS
0,HRS
5.1. Sources of water
5.2. Water quaty standards(WHO)
5.3. Purcaton methods-sow sand, current technooges-zeote,
osmoss
41
MODULE /SAFET( MANAGEMENT IN CATERING ESTABLISHMENTS
0,HRS
6.1. Accdents -commony occurrng n caterng estabshments
6.2. Preventve methods
6.3. Educaton/tranng n santaton
6.4. Food safety reguatons- a food aws and standards and HACCP
REFERENCE BOO7S
1. Food hygene and santaton - S. Roday
2. Managng food hygene - Nchoas |ohn
3. Food hygene for food handers - | Trckett
4. Prncpes of food santaton - Marrott
5. Essentas of food safety and santaton - Davd M S Swane, Nancy R
Rue, Rchard Lnton
42
2'/ MANAGEMENT PRINCIPLES AND PRACTICE
THEOR( ,0 HRS
MODULE INTRODUCTION TO BUSINESS AND MANAGEMENT
0/
HRS
1.1. Meanng, denton, characterstcs, ob|ectves, functons and
scope of busness
1.2. Meanng, denton, nature and characterstcs, scope and
functona areas of management, Process of Management
1.3. Leves of management
1.4. Management a scence or art or professon
1.5. Management and admnstraton
1.6. Prncpes of management
1.7. Soca responsbty of busness and ethcs
MODULE 2PLANNING 0- HRS
2.1. Meanng, ob|ectves, nature, advantages and mtatons
2.2. Pannng purpose
2.3. Types of pans (meanng ony)
2.4. Decson makng mportance and steps- MBO & MBE (meanng
ony)
2.5. Strategc Management (meanng ony)
MODULE *ORGANI6ING 0/ HRS
3.1. Meanng, nature and purpose
3.2. Prncpes of organzng
3.3. Types of organzatons Lne, Stah, Lne and Stah, Matrx and
Commttees
3.4. Bass of Departmentaton
3.5. Deegaton of authorty and responsbty -Centrazaton Vs
Decentrazaton - span of contro.
MODULE ,STAFFING AND DIRECTING * HRS
4.1. Meanng, denton, nature and mportance of Stamng
4.2. Stamng process
4.3. Sources of recrutment
4.4. Tranng: Meanng, Need and Methods
4.5. Meanng and nature of drectng
4.6. Leadershp: meanng, functons and styes
4.7. Motvaton: meanng and mportance
4.8. Communcaton: Meanng, Process and barrers to
communcaton
4.9. Co-ordnaton: meanng, mportance and technques.
43
MODULE -CONTROL 0- HRS
5.1. Meanng, denton and mportance
5.2. Steps n estabshng contro and essentas of a sound contro
system
5.3. Technques of contro (CPM, PERT).
44
MODULE /MODERN TRENDS IN MANAGEMENT 0- HRS
6.1. Concepts of Tota Ouaty Management
6.2. Concepts of Kazen
6.3. Concepts of |ust n Tme (|IT)management
BOO7S FOR REFERENCE
1. Koontz & ODonne, Management
2. Appannah & Reddy, Essentas of Management
3. M.Prasad, Prncpes of Management
4. Rustum & Davan, prncpes and practce of Management
5. Srnvasan & Chunawaa, Management Prncpes and Practce
6. |.S.Chandran, Management Concepts and Strateges
7. Thomas N. Duenng and |ohn, M. Ivancevch, Management prncpes
and Gudenes, Bzantra Pub.
8. Sharma & Gupta, Prncpes of Management.
9. 7 habts of hghy ehectve peope Dr. Stephen Covey
45
EN1IRONMENTAL STUDIES
CORE MODULE S(LLABUS FOR UNDER GRADUTE COURSES OF ALL
BRANCHES OF HIGHER BDUCATION
UNIT ) The M=54iAdisci95i"$%: "$4=%e !; e"vi%!"me"4$5 s4=dies (1
ecture)
a. Denton, Scope and mportance
b. Need for pubc awareness.
UNIT 2) N$4=%$5 Res!=%ces) (8
ectures)
Re"e#$85e $"d "!"A%e"e#$85e %es!=%ces)
Natura resources and assocated probems.
a. Forest resources : Use and over-expotaton. Deforestaton,
Case studes. Tmber extracton, mnng, dams and ther ehects on
forests and trba peope.
b. Water resources : use and over utzaton of surface and ground
water
Foods, drought, concts over water, dams-benets and probems.
c. Mnera resources: use and expotaton, envronmenta ehects of
extractng and usng mnera resources. Case studes.
d. Food resources: word food probems , changes caused by agrcuture
and over grazng ehects of modern agrcuture, fertzer- pestcde
probems, water oggng santy. Case studes.
e. Energy resources : growng energy needs, renewabe and non
renewabe energy sources, use of aternate energy sources. Case
studes.
f. Land resources: and as a resource, and degradaton, man nduced
andsdes, so eroson and desertcaton.
Roe of an ndvdua n conservaton of natura resources.
Equtabe use of resources for sustanabe festyes.
UNIT *) Ec!s:s4ems (6
ectures)
a. Concept of an ecosystem.
b. Structure and functon of an ecosystem.
c. Produces ,consumers and decomposers.
d. Energy ow n the ecosystem.
e. Ecoogca successon.
f. Food chan, food web and ecoogca pyramds.
g. Introducton types characterzed features structure and functon of
the foowng economcs.
Forest ecosystem
Grassand ecosystem
Desert ecosystem
Aquatc ecosystems(ponds, streams, akes, rvers, oceans,
estuares)
46
UNIT ,) Bi!dive%si4: $"d i4s c!"se%v$4i!" (8
ectures)
a. Introducton- denton , generc, speces and ecosystem dversty
b. Bogeographca casscaton of Inda
c. Vaue of bo-dversty: consumptve use. Productve use, soca,
ethca, aesthetc and opton vaues
d. Bodversty at goba, natona and oca eves.
e. Inda as a mega-dversty naton
f. Hotspots of bodversty
g. Threats to bodversty : habtat oss poachng of wdfe, man-
wdfe concts
h. Endangered and endemc speces of Inda
. Conservaton of bodversty : n-stu and ex-stu conservaton of
bodversty

UNIT -) E"vi%!"me"4$5 9!55=4i!" (6
ectures)
a. Denton
b. Causes, ehects and contro measures of:-
Ar pouton
Water pouton
So pouton
Marne pouton
Nose pouton
Therma pouton
Nucear hazards
c. Sod waste management causes urban and ndustra wastes.
d. Roes of an ndvdua n preventon of
e. Pouton case studes
f. Dsaster management, oods, earthquake.
UNIT/) S!ci$5 iss=es $"d 4he e"vi%!"me"4 (6
ectures)
a. From unsustanabe to sustanabe deveopment t
b. Urban probems reated to energy
c. Water conservaton, ran water harvestng
d. Resettement and rehabtaton of peope
Case studes.
e. Envronmenta ethcs ssues and possbe soutons
f. Cmate change , goba warmng acd ran nucear accdents and
hoocaust, case studes
g. Wasteand recamaton
h. Consumersm and waste products.
. Envronment protecton act
|. Ar(preventon and contro of pouton) Act
47
k. Water(preventon and contro of pouton) act
. Wd fe protecton Act
m. Forest conservaton Act
n. Issues nvoved n enforcement of envronmenta egsaton
o. Pubc awareness
UNIT 0) H=m$" 9!9=5$4i!" $"d 4he E"vi%!"me"4 (6
ectures)
a. Popuaton growth, varaton among natons.
b. Popuaton exposon famy wefare programme
c. Envronment and human heath
d. Human rghts
e. Vaue educaton
f. HIV/AIDS
g. Women and chd wefare
h. Roe of nformaton technoogy n envronmenta and human heath
. Case studes
UNIT) 2 Fie5d G!%E
a. Vst to a oca area to document envronmenta assets-rver/ forest
/ grassand /h / mountan.
b. Vst to a oca pouted ste-urban / rura/ndustra / Agrcutura
c. Study of common pants nsects, brds
d. Study of smpe ecosystem pond rver h sopes etc. (ed work
equa ecture hours)
E$ch s4=de"4 h$s 4! s=8mi4 $ Ke5d %e9!%4 !" $": !"e !; $8!ve
4!9ics ;!%ms 4he 8$sis ;!% ev$5=$4i!" !; Ke5d #!%E ;!% 2- m$%Es'
REFERENCES
1. AGARWAL. K.C.2001 Envronmenta Boogy, Nd pub.td. Bkaner.
2. Bharucha Erach The Bodversty of Inda. Mapn pubshng pvt,td
Ahmedabad 380 013, nda,ema : mapn@ccne.net(R)
3. Brunner R.C..1989, hazardous waste Incneraton, McGraw H Inc.48(
4. Cark R.S., Mare Pouton, Canderson press oxford(IB)
5. Cunnngham, W.p.cooper, T.H.Gorhan.E & Hepworth,M.T.200
Envronmenta
6. Encrycopeda, |aco Pub,House,Mumba,1196p
7. De A.K, Envronmenta Chemstry, Wey Eastern Ltd.
8. Down to Earth, Centre for Scence and envronment(R)
9. Geck, HP, 1993, water n crss, pacc nsttute for studes n
envronment & securty, Stockhom env. Insttute .oxford unv.
Bombay nature hstory socety. Bombay(r)
10. Hawkns R.E encycopeda of Inda natura hstory, Bombay
nature hstory socety.bombay(R)
11. Heywood,v. & watson,R.T,1995,goba bodversty assessment
Cambrdge unv,press 1140p.
48
12. |adhav,11& bhosae,v.m 1995 Envronmenta protecton and
aws Hmaaya pub house,deh 284p.
13. Mcknney,M.L & schoc R.M,1996.Envronmenta scence
systems & soutons, web enhanced edton 639p.
14. Mhaskar A,K matter hazardous.techno,scence pubcaton(TB)
15. Mcr T.G |r, envornmenta scence wadsworth pubcatons(TB)
16. Odum,EP 1971. Fundamentas of Ecoogy, W.B.Saunders Co.
USA, 574
17. Rao M N & Datta, A.K. 1987 Waste Water treatment, Oxford &
IBH Pub Co. Pvt.Ltd. 345p.
18. Sharma B.K,2001 Envronmenta Chemstry Goe Pub. House,
Meerut
19. Survey of the Envronment, The Hndu (M)
20. Townsend C, Harper |, and Mchae Begon, Essentas of ecoogy,
Backwe Scence (TB)
21. Trved R.K, Handbook of Envronmenta Laws, Rues, Gudenes,
Compances and Standards, Vo I and II, Envro Meda (R)
22. Trved R.K. and P.K.Goe, Introducton to ar pouton, Techno-
Scence Pubcatons (TB)
23. Wagner K.D,1998. Envronmenta Management. W.B. Saunders
Co. Phadepha, USA 499p
(M)Magazne
(R) Reference
(TB)Textbook
49
THIRD SEMESTER
50
*'2 FRENCH I
51
*'* FOOD H BE1ERAGE PRODUCTIONAIII
THEOR( ,0 HRS
MODULE MENU PLANNING 0/ HRS
1.1 Prncpes of menu pannng
1.2 Types of menus
1.3 Names and descrpton of popuar natona and nternatona
dshes
MODULE *PASTR( 0 HRS
2.1 Pastry Puh pastry, aky pastry, short crust pastry-(sweet and
savoury), choux pastry,
2.2 Types of Sponge cakes
2.3 Types of Gateaux
2.4 Types of Icng- Fondant, fresh cream, butter cream, Amercan
frostng, roya, trume, ganache
2.5 Types of desserts-hot and cod desserts
2.6 Petts fours-Denton and exampes
MODULE *FOOD STANDARDS 0/
HRS
3.1 Importance
3.2 WHO standards-vountary and compusory standards
3.3 Common aduterants and ther detecton
3.4 Casscaton of addtves and ther roe
3.5 Msabeng
MODULE ,FRENCH CUISINE 0/ HRS
4.1 Features, regona casscaton, ngredents, methods of cookng,
courses of the menu.
4.2 Gossary of French Cunary Terms
MODULE -ITALIAN CUISINE 0/ HRS
5.2 Gossary of Itaan Cunary Terms
MODULE /SPANISH <ME+ICAN CUISINE 0/ HRS
6.2 Gossary of Spansh/Mexcan Cunary Terms
PRACTICALS ,0 HRS
52
WEEK 1, 2 Demonstratons of basc prncpes of French cusne
WEEK 3-5 Preparaton of Puh pastry, short crust pastry-sweet and
savoury, choux pastry
WEEK 6-9 F%e"ch c=isi"eA , Menus wth ve preparatons n each
53
*',) FOOD H BE1ERAGE SER1ICE A III
THEOR( ,0 HOURS
MODULE A5c!h!5ic Beve%$?es 0, HRS
1.1. Consumpton benets, abuse, sensbe drnkng
1.2. Introducton and casscaton of acohoc beverages
MODULE 2Gi"e 20 HRS
2.1. Vne famy, grape composton, tranng and prunng, cyce of
harvest, factors ahectng quaty so, cmate, vtcuture,
vncaton, vne dseases
2.2. Casscaton of wnes st, sparkng, forted, aromatzed,
2.3. Contro of Ouaty France, Itay, German,
2.4. Grape varets 10 red and 10 whte
2.5. Wne manufacture red, whte, rose
2.6. Wne producng countres and regons (handout provded) -
France, Itay, Germany
2.7. Wne names France, Itay, Germany, Caforna, Austraa, Inda
2.8. Champagne Introducton, manufacture, types and shppers
2.9. Forted wnes Sherry, Port, Madera - types, manufacture,
servce and brands
2.10. Aromatsed Vermouth and other aromatzed wnes
2.11. Wne servce temperatures
MODULE * Gi"e H ;!!d h$%m!": 0/
HRS
MODULE ,Bee% $"d !4he% ;e%me"4ed 8eve%$?es 0 HRS
4.1. Introducton to Beer
4.2. Ingredents for Beer Manufacture
4.3. Producton of Beer
4.4. Beer casscaton and styes
4.5. Servce of Beer
4.6. Beer brands wth countres 10 countres wth 5 brands each
4.7. Cder, Sake, Toddy
PRACTICALS ,0 HRS
WEEK 1-4 Menu Compng, Wne Parng, Setup (of any ve courses as
suggested by the facuty. Ths comes as an nterna exam n the
fourth semester practca exam
WEEK 5 Readng of wne abes
WEEK 6 Readng of the wne maps of France, Itay, Germany
WEEK 7 Servce of St wnes
54
WEEK 8 Servce of Sparkng wnes
WEEK 9 Servce of forted, aromatzed wnes
WEEK 10 Servce of beer
55
*'-) FRONT OFFICE II
THEOR( ,0 HRS
MODULE RESER1ATION OPERATIONS 0, HRS
1.1. Reservatons and saes
1.2. Reservaton nqury CRS, Interse Agences, GDS, Internet and
Property Drect.
1.3. Group Reservatons
1.4. Reservaton reports
MODULE 2FRONT DES7 OPERATIONS 2 HRS
2'' I";!%m$4i!"
2.1.1. Roe Of Informaton
2.1.2. Handng of mas, regstered posts, parces etc.
2.1.3. Handng of messages.
2.1.4. Handng of guest room keys.
2.1.5. Pagng
2.1.6. Provdng nformaton to the guest.
2.1.7. Ads used n Informaton secton.
2'2' Rece94i!"
2.1.1. Introducton to recepton
2.1.2. Coordnaton between FO and other departments
2.1.3. Types of keys and ther contro
2.1.4. Room change procedure
2.1.5. Preparaton of expected arrva & Departure Reports
2.1.6. Preparaton of other documents
2.1.7. Preparaton of Guest Hstory Card
2.1.8. Arrva procedure FIT, FFIT, Wak-n, Scanty Baggage,
Corporate guest &
Group
2.1.9. Departure procedure FIT, FFIT, Wak-n, Scanty Baggage,
Corporate guest & Group
2.1.10. Records and forms used
2.1.11. |ob descrpton and speccaton Receptonst
MODULE *TELEPHONE 02 HRS
3.1. Roe of teephone Department
3.2. Stah organzaton
3.3. Teephone etquette
3.4. Records and forms used
3.5. Speca features for hotes HOBIC, CAS etc.
3.6. Types of cas
MODULE ,REGISTRATION 0/ HRS
4.1. Ob|ectves
4.2. Lega obgatons
4.3. Pre-regstraton
56
4.4. Types of regstraton methods/records
4.5. Regstraton procedure FIT , FFIT, Wak-n, Scanty Baggage,
VIP, Crew and Group guests
4.6. When guests cannot be accommodated Wak-n Guests,
guests wth non-guaranteed reservatons and guests wth
guaranteed reservatons.
4.7. Reports
4.9. Equpment
MODULE -FO CASH AND ACCOUNTING , HRS
5.1. Roe of FO Cash secton at stages of the guest cyce
5.2. |ob descrpton of FOC
5.3. Departure procedure - FIT , FFIT, Wak-n, Scanty Baggage, VIP,
Crew and Group guests
5.4. Securty Depost Box handng
5.5. Credt Card Handng procedure
5.6. Foregn Currency exchange procedure
5.7. Reports
5.9. Equpment
5.10.Accountng Fundamentas Accounts, foos, vouchers, POS,
edgers
5.11.FO accountng cyce
5.12.Creaton and mantenance of accounts
5.13.Guest and non guest accounts
5.14.Accountng system non automated, sem automated and fuy
automated
MODULE /FRONT OFFICE AND GUEST SAFET( AND SECURIT( 02
HRS
6.12Importance of securty system
6.13Safe Depost
6.14Key Contro
6.15Emergency stuatons accdent, ness, theft, re, bomb threat
etc.
GLOSSAR(
PRACTICALS 20 HRS
WEEK 1 Handng messages, Handng keys
WEEK 2 Provdng nformaton to the guest
WEEK 3 Handng group reservatons
WEEK 4-6 Handng regstraton FIT, FFIT, VIP/Reguar, Corporate,
Group/crew guest
57
WEEK 7 Securty Depost Box handng, Credt Card Handng procedure,
Foregn Currency exchange procedure
WEEK 8-10 PMS actvtes
Feedng a reservaton
Amendment, Canceaton and Renstatng a reservaton
Feedng messages
Check n guest
Room and rate assgnment
Room change
WEEK 11-12 Emergency stuaton Handng
Fre
Death
Natura Dsasters Foods, earthquake, epdemcs etc
Accdent
Lost & Found
Damage to Hote property
Vandasm
Drunk Guest
Scanty Baggage
Theft
Sck Guests
Bomb and Terrorsm Threats
PRACTICAL E+AMINATION FOR III SEM
SUB DI1ISIONS AF BF CF $"d D #i55 8e m$%Eed 8: 4he eC4e%"$5
SUB DI1ISIONS E $"d F #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e% ;!%
- m$%Es'
E+TERNAL E+AMINER
A. Re?is4%$4i!" ( T! 8e d!"e 9%$c4ic$55:&A 0 M$%Es
Regstraton process for FIT, FFIT, VIP/Reguar, Corporate,
Group/crew guest
B. Eme%?e"c: si4=$4i!" H$"d5i"? A- m$%Es
. Fre
. Death
. Natura Dsasters Foods, earthquake, epdemcs etc
v. Accdent
v. Lost & Found
v. Damage to Hote property
v. Vandasm
v. Drunk Guest
x. Scanty Baggage
x. Theft
58
x. Sck Guests
x. Bomb Threat
C. PMS $c4ivi4ies ( 2 $c4ivi4ies& 0 M$%Es
Feedng a reservaton
Amendment, Canceaton and Renstatng a reservaton
Feedng messages
Check n guest
Room and rate assgnment
Room change
Updatng Guest Hstory
D. 1iv$ ( Pe%4$i"i"? 4! 4he *%d semes4e% s:55$8=s& 0 m$%Es
INTERNAL E+AMINER
E. Assi?"me"4 A B%!ch=%e Desi?"i"? 0 m$%Es
F. G%!!mi"? $"d .!=%"$5 - m$%Es
59
*'/ HOUSE 7EEPING II
THEOR( ,0 HOURS
MODULE INTERIOR DECORATION 0/ HRS
1.1. Introducton
1.2. Denton
1.3. Desgn
1.4. Eements of Desgn
1.5. Prncpes of Desgn
MODULE 2 COLOR AND LIGHT 0/ HRS
2.1. Introducton
2.2. Coor whee
2.3. Importance
2.4. Casscaton characterstcs
2.5. Coor Schemes
2.6. Layout of room ghtng pan
2.7. Types, casscaton
2.8. Sources
2.9. Uses
MODULE * FURNITURE AND FURNISHINGS 0/ HRS
3.1. Introducton
3.2. Types of Furnture
3.3. Types of |onts
3.4. Prncpes of furnture arrangement
3.5. Styes of furnture Chppendae, Vctoran, French, Roya,
Contemporary, Orenta, Scandnavan
3.6. Types of furnshngs
3.7. Use of furnshngs
3.8. Care of furnshngs
MODULE , GALL CO1ERINGS AND FLOOR FINISHES 0
HRS
4.1. Types Pants, fabrc, wood, pastc, tes, wa paper.
4.2. Seecton of wa coverngs
4.3. Care of wa coverngs
4.4. Types of Wndows 10 types
4.5. Wndow treatment sth (bnds, shutters, shades, screens),
soft (curtans, swags, vaances)
4.6. Types of oor nshes(hard grante, marbe, te, sem hard
rubber noeum, cork, wood, Soft-carpet and types of carpets, rugs,
dhurres)
4.7. Seecton, advantages, dsadvantages, care and ceanng
MODULE - HORTICULTURE AND FLOGER ARRANGEMENTS 0/
HRS
60
5.1. Indoor and outdoor pants ve each
5.2. Care and upkeep
5.3. Bonsa
5.4. Landscapng
5.5. Identcaton of owers
5.6. Types of arrangements
5.7. Prncpes of arrangement
5.8. Arrangements by ocaton
5.9. Ponts to be remembered
MODULE / CLEANING SCIENCE 0/ HRS
6.1. Ceanng prncpes
6.2. PH scae and ceanng agent wth ther appcaton
6.3. Types of ceanng agents
6.4. Ceanng products hote specc
6.5. Characterstcs of a good ceanng agent
GLOSSAR( (4e%ms ;%!m III sem 4he!%:& -0J ;%!m 4he!%: $"d
9%$c4ic$5 s:55$8i #i55 8e ci%c=5$4ed'
PRACTICALS 20 HRS
WEEK 1, 2 Bed makng wth turn down and foot fod (snge sheet coverng
and duvet)
WEEK 3 Pannng a coor scheme of a room based on dherent
schemes
WEEK 4 Interor desgn anayzng a pcture wth respect to eements of
nteror desgn
WEEK 5 Settng of Chamber Mads Troey a suppes provded
WEEK 6 Sewng tasks
WEEK 7-10 Fower arrangement (crcuar, horzonta, tranguar, vertca,
one sded tranguar, kebana)
61
PRACTICAL E+AMINATION FOR III SEM
SUB DI1ISIONS AF BF CF D $"d E #i55 8e m$%Eed 8: 4he eC4e%"$5
SUB DI1ISIONS FF G $"d H #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A' F5!#e% A%%$"?eme"4 0 m$%Es
a. Students are requred to make a ower arrangement (crcuar,
horzonta, vertca, one sded tranguar, kebana) from ots
B' I"4e%i!% desi?" 0 m$%Es
a. Student w be gven a room, area pcture and w anayse t
wth regards to type of oor, ghtng used, coor combo
materas , fabrc , accessores, furnshngs , ttngs etc) any 5
to be asked
C' M$ids T%!55e: se4 =9 - m$%Es
a. Students are requred to arrange a mads troey wth the
suppes and nen provded
D' Bed m$Ei"? - m$%Es
a. Students are requred to make a bed wth turn down and foot
fod usng snge sheet coverng and duvet. Tme aotted 5
mnutes each
E' 1iv$ - m$%Es
a. Hortcuture 1 queston
b. Fower arrangement 2 questons
c. Ceanng scence 2 queston
d. Gossary ` 5 queston
INTERNAL E+AMINER
F' Se#i"? - m$%Es
A 10" x 10" pece of fabrc s provded whch s sewn on two edges
aong wth a hook and a button
G' P5$""i"? !; $ c!5!=% scheme !; $ ?ive" %!!m - m$%Es
Student s requred to coour the gven room based on the scheme
provded.
H' .!=%"$5 - m$%Es
|ourna contanng the entre practca done durng the year
62
COMPUTER FUNDAMENTALS
S:55$8=s !; c!m9=5s!%: 9$9e% ;!% $55 ="de%?%$d=$4e de?%ee c!=%ses
i" 4he Semes4e% III
UNIT :
Genera features of a computer.
Generaton of computer,
Persona computer workstaton manframe computer and super
computer,
Computer appcaton data processng, nformaton processng,
commerca omce, automaton ndustry and engneerng, heathcare,
educaton, graphcs and mutmeda.
UNIT 2:
Computer organzaton
Centra processng unt
Computer memory prmary and secondary memory
Secondary storage devce magnetc and optca meda nput and
output unt
OMR, OCR.MICR, scanner, mouse, Modern.
UNIT *:
Computer hardware and software
Machne anguage and hgh eve anguage,
Appcaton software,
Computer programme operatng system ,
Computer vrus , antvrus and computer securty.
Eement of MS DOS and wndow OS
Computer arthmetc, bnary, octa and hexadecma number system.
Agorthm and ow chart.
Iustratons eements of database and ts appcatons.
UNIT ,:
Word processng and eectronc spreadsheet.
An overvew of ms word, ms exce and ms powerpont
Eement of basc programmng
Smpe ustraton.
UNIT -:
Network of computer,
Types of network, LAN, Intranet and nternet.
Internet appcaton.
Word Wde Web, ema, browsng and searchng.
Search engne mutmeda appcatons.
LIST OF PRACTICAL ASSIGNMENTS (2 SESSIONS OF 2 HRS EACH&
1. System used keyboard and mouse operaton. Word pad and pant
brush. Creatng a foder and savng a document- 2 sessons.
2. Smpe ms dos commands 1 sesson
63
3. Wndows operatng system- cons, menu and sub menus, my
computer -2 sessons.
64
FOURTH SEMESTER
65
,'2 FRENCH II
66
,'* FOOD H BE1ERAGE PRODUCTION I1
THEOR( ,0 HRS
MODULE 7ITCHEN ORGANI6ATION AND HUMAN RESOURCE 0/
HRS
1.1 The cassca ktchen brgade-the parte system
1.2 |ob descrpton and |ob speccaton of executve chef, chef de
parte and comms
1.3 Recrutment and seecton
1.4 Inducton, tranng and deveopment
MODULE 2ORIENTAL CUISINE 2 HRS
2.1 Chnese-Features, regona casscaton, ngredents, methods of
cookng, courses of the Menu
2.2 Tha-Features, regona casscaton, ngredents, methods of
2.3 |apanese-Features, regona casscaton, ngredents, methods of
MODULE *GARDE MANGER (LARDER GOR7& 0HRS
3.1 Saads-Casscaton, prncpes of saad makng, ngredents used,
parts of a saad, saad dressngs, garnshes, types of saads,
cassca saads
3.2 Hors doeuvres-Casscaton, exampes and accompanments
3.3 Sandwches- composton, types, prncpes of preparaton, cassc
sandwches, rues to be foowed, and accompanments.
3.4 Specaty meats- Farcs, terrnes, pates, gaantnes, baotnes,
mousses.
3.5 Cod sauces- dps, chaudfrods, aspcs.
3.6 Charcutere-Sausages, bacon and ham
MODULE , ACCOMPANIMENTS AND GARNISHES 0, HRS

4.1 Cassca vegetabe accompanments
4.2 Potato preparatons
4.3 Garnshes and accompanments for popuar dshes
MODULE - DIET PLANNING 02 HRS
5.1 Importance of pannng det baanced det
5.2 Factors to be consdered whe pannng det
5.3 Food groups and baanced det
5.4 Factors nuencng food ntake and food habts
PRACTICALS ,0 HRS
67
WEEK 1 Demonstratons of basc prncpes of Itaan and Chnese
cusne
WEEK 2 Demonstratons/ Preparaton of some popuar cod cuts
WEEK 3-6 I4$5i$" c=isi"e A , Menus wth ve preparatons n each
WEEK 7-10 Chi"ese c=isi"e A , Menus wth ve preparatons n each
PRACTICAL E+AMINATION FOR I1 SEM
SUB DI1ISIONS AF B H C #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%EsF
SUB DI1ISIONS D 4! I #i55 8e m$%Eed 8: 4he eC4e%"$5 eC$mi"e% ;!%
*- m$%Es'
INTERNAL E+AMINER
A' .!=%"$5 - m$%Es
|ourna contanng a the recpes, dagrams and other nformaton
as gven by the teacher.
B' I"de"4 A -m$%Es
The student w be evauated for the ndent prepared for 2 portons
of each dsh n the menu beng cooked for the examnaton
C' P5$" !; #!%EA- m$%Es
The student w be evauated for the pan of work for the gven
menu
E+TERNAL E+AMINER
D' Fi%s4 c!=%seA - m$%Es
The rst course whch may be soup or starter w be evauated for
E' Sec!"d c!=%se 0 m$%Es
The second course whch may be entre or man course w be
evauated for taste, texture, appearance and paatabty
F' Thi%d c!=%seA - m$%Es
The thrd course whch s a vegetabe preparaton w be evauated
for taste, texture, appearance and paatabty
G' F!=%4h c!=%seA A - m$%Es
The fourth course whch may be a bread, rce, pasta or noodes
preparaton w be evauated for taste, texture, appearance and
paatabty
H' Fi;4h C!=%seADesse%4A- m$%Es
The fth course whch s a sweet preparaton w be evauated for
I' 1iv$A - m$%Es
68
The vva w be conducted by the externa examner and w
pertan to the menus that have been gven for the examnaton
69
,', FOOD H BE1ERAGE SER1ICE AI1
THEOR( ,0 HOURS
MODULE A5c!h!5ic Beve%$?es *0 HRS
1.1 Introducton 4 HRS
1.1.1 Pot st dstaton
1.1.2 Patents st dstaton
1.1.3 Proof systems
1.2 Whsky 6 HRS
1.2.1 Scotch - manufacturng, types, regons, brands
1.2.2 Irsh hstory, manufacture, brands
1.2.3 Amercan hstory, manufacture, types, brands
1.2.4 Brand names Canadan, Indan
1.3 Brandy 4 HRS
1.3.1 Hstory
1.3.2 Cognac - Manufacturng, regon, types, brands
1.3.3 Other brandes Armagnac, Marc/Grappa, Cavados
basc knowedge
1.4 Rum 2 HRS
Hstory, Manufacture, Styes, Brand names wth countres
1.5 Gn 2 HRS
Hstory, Manufacture, Types, Brand names wth countres
1.6 Vodka 2 HRS
Hstory, Manufacture, Brand names wth countres, avoured
vodkas
1.7 Tequa 2 HRS
Hstory, Manufacture, Styes, Brand names
1.8 Other sprts 4 HRS
1.8.1 Absnthe
1.8.2 Ouzo
1.8.3 Svovtz
1.8.4 Akvavt
1.8.5 Fen
1.8.6 Arrack
1.8.7 Schnapps
1.9 Lqueurs 4 HRS
Introducton, Manufacture, Brand names wth base, coor, avor,
countres
MODULE 2B$% 0- HRS
2.1 Types
2.2 Equpment and ngredent
2.3Cocktas ntroducton, parts (base, moder etc), methods (str,
shaken etc) fames (cobbers, crustas, dases, nogs, xes, ps,
puhs, sangarees, sngs, smashes, bucks, coadas, Cons, cooers,
zzes, hghbas, |ueps, shooters, punches, rckeys, sours,
70
toddes), terms (dash, zest, on the rocks, naked etc) popuar
cocktas (cassc, modern, varatons)
71
MODULE *T!8$cc! 0- HRS
3.1 Heath hazards
3.2 Cgar Manufacture, parts, coors, shapes, storage, brands and
servce
PRACTICALS ,0 HRS
WEEK 1 Servce of sprts and queurs
WEEK 2-6 Cocktas 20 sted
WEEK 7-9 Guerdon Servce & Guerdon dshes
WEEK 10 Servce of cgars
;!% *- m$%EsF
SUB DI1ISIONS DF E #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e% ;!% -
m$%Es'
E+TERNAL E+AMINER
A' C!cE4$i5 9%e9$%$4i!" 0 m$%Es
The st of cocktas - Boody Mary, Moscow Mue, Pnk Lady, Rusty
Na, Screwdrver, Tequa Sunrse, Gmet, Sde car, Od fashoned,
Cuba Lbre, Bue Lagoon, Long Isand Ice Tea, Cosmopotan,
Caproshka, Ma ta, Mo|to, Mnt |uep, Panters Punch, Pna Coada,
Own creaton (1 cockta)
The recpes for the above st of cocktas w be crcuated
The recpes w ndcate what substtutes can be used to retan the
na ook
The markngs w be: correct recpe wrtng 5 marks, cockta
preparaton, presentaton ncudng seng, hstory teng, ar 5
marks
B' G=e%id!" se%vice - m$%Es
The st of Guerdon preparatons
o Shrmp cockta
o Avocado vnagrette
o Gred sh
o Grapefrut cockta (nstead of Forda)
o Crepes suzette
o Banana Famb
72
o Irsh cohee
the recpes w be crcuated
the dshes shoud be done on the guerdon and served at the tabe
wth the approprate cover and accompanments
Markng w be on: mse en pace, preparaton 10 marks,
presentaton, servce and stye 5 marks
C' 1iv$ 0 m$%Es
Functon caterng 1 queston
Buhet
Wne 2 queston
Beer 1 queston
Other fermented Beverages 1 queston
Acohoc Beverages 3 queston
Bar 1 queston
Tobacco 1 queston
INTERNAL E+AMINER
D' Se%vice !; 8ee%F #i"eF s9i%i4sF 5iB=e=%sF ci?$%s - m$%Es
takng order on BOT and servce of beer, wnes (a types), whsky,
gn, rum, vodka, brandy, tequa, queurs a varatons ke on the
rocks, tradtona, wth mxers
servce of cgars settng up of saver wth wooden box, cgar cutter
or scssor, ong home ght matchbox, arge ashtray, mnmum 5
cgars or cgar tubes
E' M$4ch 4he ;!!d #i4h i4s $99%!9%i$4e #i"e 0 m$%Es
The nterna examner shoud gve any ve courses to the student and a
menu compaton s done wth a mnmum of two and a maxmum of three
wnes for the 5 course menu. Ths s a wrtten exercse.
73
,'- FRONT OFFICE III
THEOR( ,0 HRS
MODULE RESER1ATIONS MANAGEMENT 0/ HRS
1.1 Overbookng
1.2 Forecastng
1.3 Upseng
1.4 Lega mpcatons
1.5 Packages
1.6 Potenta reservaton probems
MODULE 2RECEPTION 0/ HRS
2.1 Day & Nght Recepton
2.2 Preparaton of nght reports
2.3 Cacuatons
2.4 Room seng technques Upseng and Dscounts
MODULE *HOSPITALIT( AND LOBB( DES7 0/ HRS
3.1 Roe of the GRE
3.2 Wecome Procedure
3.3 Identfyng compants
3.4 Compant Handng
3.5 Roe of the Lobby Desk
3.6 |ob Descrpton of the Lobby Manager
MODULE ,FRONT OFFICE ACCOUNTINGF CHEC7AOUT AND
SETTLEMENT
, HRS
4.1 Trackng transacton cash payment, charge purchase, account
correcton, account aowance, account transfer, cash advance
4.2 Interna contro Cash Bank
4.3 Check-out and account settement
4.4 Contro of cash and credt
4.5 Methods of settement
4.6 Checkout optons - Express checkout, sef check out
4.7 Late check-out
4.8 Unpad account baances
4.9 Account coecton account agng
4.10Updatng FO records
4.11Late Charges
MODULE -THE FRONT OFFICE AUDIT 0/ HRS
5.1 Roe and mportance of Nght Audt
5.2 |ob Descrpton of the nght audtor
5.3 Estabshng an End of day
5.4 Guest Credt montorng
5.5 Preparaton of Transcrpt
5.6 The Front Omce audt process
74
MODULE /C!m9=4e% $995ic$4i!"s i" F%!"4 OMce O9e%$4i!"s 2
H%s
6.1 Roe of computers
6.2 Varous types of PMS used
6.3 Front Omce modues and ts appcatons
GLOSSAR(
PRACTICALS 20 h%s
WEEK 1,2 Cacuaton of room occupancy percentages and room poston
WEEK 3,4 Preparaton of a guest foo
WEEK 5,6 Check-out procedure
WEEK 7-8 FO stuaton Handng
Upseng
Compant handng
WEEK 9-10 PMS actvtes
Postng of charges
Transferrng foo
Spttng foo
Checkng out guests
SUB DI1ISIONS A 4! E #i55 8e m$%Eed 8: 4he eC4e%"$5 eC$mi"e% ;!%
*- m$%EsF
SUB DI1ISIONS F $"d G #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e% ;!%
- m$%E
E+TERNAL E+AMINER
A. Cacuaton of room occupancy percentages and room poston -
M$%Es
B. Preparaton of a guest foo 0 M$%Es
C. Vva (Pertanng to 5th semester syabus) 0 M$%Es
D. PMS actvtes ( 2 actvtes) 2 M$%Es
Postng of charges
Transferrng foo
Spttng foo
Checkng out guests
E. Preparng a duty roster for a 100, 250 and 500 rooms hote for the FO
stah - M$%Es
INTERNAL E+AMINER
F. Assgnment Hote Webste Desgnng ( Home Page + 4 Lnks) 10
marks
75
G. |ourna and Groomng - 5 Marks
76
REFERENCE BOO7SFOR ALL SEMESTERS
An ntroducton to hosptaty- Denns L. Foster
Managng Front Omce Operatons Mchae L Karavanna & Rchard M.
Brooks
Prncpes of Hote Front Omce Operatons- Su Boker, Pam Bradey &
|eremy Huyton
Hotes for Toursm Deveopment Dr. |agmohan Neg
Proes of Indan Toursm-Shan Sngh
Toursm Today Ratnadeep Sngh
Dynamcs of Toursm Pushpnder.S.G
Hote Recepton- Whte & Beckey
Hote Front Omce Tranng-Sudher Andrews
Hote Front Omce Operatons Con Dx & Chrs Bard
Hote Front Omce |ames Bard
77
,'/) HOUSE 7EEPING AIII
THEOR( ,0 HOURS
MODULE SUPER1ISION IN HOUSE7EEPING
0/ HRS
1.1. Roe of a supervsor (Desk, Pubc Area, Foor, Lnen, Unform,
Laundry)
1.2. Supervsors Check st
1.3. Guest compants & Guest compant handng
1.4. VIP Room Checkng
1.5. Leave handng procedures
MODULE 2 SAFET( AGARENESS H SAFEGUARDING OF ASSETS
02 HRS
2.1. Accdents ( ehects, causes , procedure, report)
2.2. Concern for safety and securty n House Keepng operatons
2.3. Concept of safeguardng assets
2.4. Securty of Hotes
2.5. Emergency procedures
2.6. Frst ad (Denton, Frst Ad kt and stuatons: Shock, Fantng,
Heart attack, Spran, Asphyxa, Burns &Scads, Asthma, Cuts and
Abrasons, Epeptc ts, nosebeed)
MODULE * TE+TILES AND UNIFORM DESIGNING
0 HRS
3.1. Fber (natura , manmade, characterstcs, advantage,
dsadvantages)
3.2. Weaves ( pan, tw, |acquard, damask, satn)
3.3. Fnshng processes
3.4. Importance of Unforms
3.5. Types of Unforms
3.6. Characterstcs of Unforms
3.7. Seecton of Unforms
3.8. Par stock
MODULE , CONTRACT SER1ICES LAUNDR(F PEST CONTROL
00 HRS
4.1. Introducton
4.2. Contract Servces compete program, Speca, perodc,
prcng, types
4.3. Laundry ayout, types, equpment
4.4. Pest contro common pests, eradcaton, contro
MODULE -REFURBISHMENTF REDECORATIONF NEG PROPERT(
OPENING
0- HRS
78
5.1. Denton
5.2. Factors nvoved n refurbshment and redecoraton
5.3. Procedures & Task nvoved
5.4. Snaggng st
5.5. Takeover of a new property from pro|ects
79
MODULE /ECO FRIENDL( CONCEPTS IN HOUSE 7EEPING 0,
HRS
6.1. Ecotes
6.2. Certcatons
6.3. Energy and water conservaton
6.4. Eco frendy products
6.5. Waste dsposa n housekeepng
GLOSSAR(

PRACTICALS 20 HRS
WEEK 1, 2 Supervson by usng checkst
WEEK 3 Preparaton of snaggng st
WEEK 4 Frst ad procedure demonstraton
WEEK 5 Convertng waste to weath
WEEK 6, 7 Stuaton handng/case studes
WEEK 8 Forms & formats desk regster, ready room, departure room
regster, nen stock regster, accdent report form, eave form
WEEK 9, 10 Assgnment on unform desgnng
SUB DI1ISIONS EF F $"d G #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A' S=9e%visi!" 8: =si"? checE5is4 OR P%e9$%$4i!" !; $ s"$??i"? 5is4
0 m$%Es
a. Supervson
. Students are requred to out a prnted checkst (provded)
of a guest bedroom
. A suppes (at east 50) avaabe n a standard room and
bath of a hote to be provded
. Suppes to be reduced, repaced for every student
b. OR Snaggng st
. Snaggng st of a gven area to be wrtten down by the
student
. Segregated and submtted for evauaton
80
c. Tme : 15 mnutes
B' Si4=$4i!" h$"d5i"? $"d viv$ 0 m$%Es
a. A student w be asked to respond to the case or stuaton whch
may be n wrtten format
b. The student s evauated on understandng, reasonng and
resovng the ssue
C' G$s4e 4! Ge$54h - m$%Es
a. The student w brng one waste product whch s requred to be
converted to somethng usefu.
b. The tem that can be brought are od newspapers, used
dsposabe cups, pastc bottes, waste coth, od greetng cards
etc.
c. Tme aotted 30 mnutes
D' 1iv$ 0 m$%Es
The vva w be conducted by the externa examner and w pertan
to the menus that have been gven for the examnaton

INTERNAL E+AMINER
E' Assi?"me"4 !" ="i;!%m desi?" - m$%Es
a. The student s requred to prepare and present four unform from
one department n a report
b. It shoud contan a coored drawng, artwork, texte work of the
seected set of unforms aong wth expanatons wth regards to
coor, texture, matera and desgn
F' .!=%"$5 - m$%Es
The student s requred to present a neat and covered certed |ourna
contanng the entre practca done durng the year
G' F!%ms $"d ;!%m$4s - m$%Es
Students are requred to draw any one of the forms, formats taught
81
INDIAN CONSTITUTION
S:55$8=s !; c!m9=5s!%: 9$9e% ;!% $55 ="de%?%$d=$4e de?%ee c!=%ses i"
4he Semes4e% I1
UNIT ) I"di$" C!"s4i4=4i!") I4s Phi5!s!9h: $"d F%$mi"?
The Consttuton Assemby
Preambe, Fundamenta Rghts and Fundamenta Dutes
Drectves Prncpa of State Pocy
Amendment and Revew of the Consttuton
UNIT 2) The U"i!" H S4$4e Le?is5$4=%e
Unon Parament
State Legsature
Law-Makng Process
Commttee System
UNIT *) The U"i!" H S4$4e ECec=4ive
The Presdent of Inda
The Prme Mnster and Counc of Mnsters
Coaton Government
UNIT ,) The >=dici$%:
The Supreme Court of Inda
|udca Revew
Wrts
|udca Actvsm and Pubc Interest Ltgaton
UNIT -) Iss=es
Indan Federasm
Human Rght and Envronmenta Protecton
Reservaton and Soca |ustce
Secuarsm
REFERENCES)
D'D' B$s= : Introducton to the Consttuton of Inda
G%$"vi55e A=s4i" : Inda Consttuton Cornerstone of a Naton
G%$"vi55e A=s4i" : Workng of a Democratc Consttuton The Indan
Experence
.'C' .!h$%i : Indan Government & potcs, Vo. 1&2.
.'R'Si#$ch : Dynamcs of Indan Government & Potcs.
M'1'P:5ee : Inda Consttuton
7' 7 Gh$i : The Indan Consttuton
M H' R$>sheE$% : Bharata Sarkara mattu Ra|kya
M'1'Bh=v$"esh#$%$ : Bharata Samvdhanada Parchaya
S'7 7$88=%i : Bharata Samvdhanada
7'.'S=%esh : Bharata Samvdhanada
D'T'Deve G!#d$ : Bharata Samvdhanada
82
L!hi4$sh#$ : Bharata Samvdhanada
83
FIFTH SEMESTER
84
-'0 INDUSTRIAL PRACTICUM
SUB.ECT ) INDUSTRIAL PRACTICIUM
OB.ECTI1ES ) The ob|ectve of ths ndustra practcum s to hep the
students understand the workng of a Hote and be abe
to anayse ts strengths, weakness, opportuntes and the
threats
T(PE OF REPORT
The report shoud be based on the compusory 16 weeks/110 days of
tranng to be competed from |une to September of the fth semester n a
hote of repute (preferabe a 3 star, 4 star or a 5 star property). A students
og-book shoud be mantaned by every student durng the tranng perod.
The student shoud note down on a day bass the tasks
performed/observed, methodoogy nvoved and ponts to note and
assessed day by the supervsor/manager. Usng the nformaton contaned
n the og book and under the gudance of a facuty member of the coege
n whch the student s studyng, the student shoud cover the entre
operaton of the hote and an nter-organsatona SWOT (Strength,
Weakness, Opportuntes, and Threats) anayss.
FORMULATION
The ength of the report may be about 150 to 160 doube spaced typed,
prnted (back & whte) A-4 sze pages (excudng appendces and exhbts).
10% varaton on ether sde s permssbe.
GUIDELINES
LIST OF CONTENTS OF THE REPORT
TABLE OF CONTENTS MAR7S
A copy of the tranng certcate attested by the prncpa of
the coege
Acknowedgement
Pro|ect preface
Chapter-1 Introducton
30 Chapter-2
Scope, Ob|ectve, Methodoogy &
Lmtatons.
Chapter-3 Proe of the Pace and Hote
Chapter-4 Departmenta Casscaton of Hote
40x 5=
200 Chapter -5
Operatons of each department of the
Hote
Chapter-6 SWOT anayss of the Hote 40
Chapter-7 Concuson 10
Bbography
Lst of Annexure/exhbts 20
T!4$5 M$%Es *00
85
86
SUBMISSION OF REPORT
One typed (duy sgned by the Facuty Gude and Prncpa of the coege)
copy of the report s to be submtted n person, by the student, to the
examner at the tme of vva-voce. Pro|ect submtted ater than that w not
be accepted. Students must aso brng the foowng.
1. Orgna Tranng Certcate
2. Unversty copy & students copy of the Pro|ect Report(duy sgned by
the Facuty Gude and Prncpa of the coege)
3. Students Log Book (duy sgned and certed by the Tranng
Manager or HR Manager or equvaent)
4. Examnaton Ha Tcket
5. Coege Identty Card
6. Dress Code: Coege Unform
Students who do not conform to the above w not be examned.
PRO.ECT E1ALUATION
Pro|ect report w be vaued by an examner apponted by the Unversty.
MODE OF E1ALUATION
Log Book - 100 Marks
Vva - 100 Marks
Pro|ect Report (Data & Anayss) - 300 Marks*
TOTAL MAR7S A -00 M$%Es
NOTE)
Marks for the og book shoud be awarded by the Tranng Manager or
HR Manager or an equvaent Manager
Pane of Evauaton w consst of two members. One w evauate the
pro|ect report and the og book, the other w evauate the
presentaton and conduct vva voce. Tota tme aotted for the above
shoud not exceed 10 mnutes
The presentaton coud be done on an OHP, PPT on computer/aptop,
or connected to LCD dependng on the avaabe resources at the
exam center. The students coud show t n ther persona aptops aso
87
SI+TH SEMESTER

88
/' PROFESSIONAL ELECTI1E
SUB.ECT CODE ) /'' FHB P%!d=c4i!" O9e%$4i!"s
/''2 FHB Se%vice O9e%$4i!"s
/''* F%!"4 OMce O9e%$4i!"s
/'', H!=seEee9i"? O9e%$4i!"s
/''- S$5es $"d M$%Ee4i"? O9e%$4i!"s
The s4=de"4 is eC9ec4ed 4! se5ec4 $": ONE !; 4he $8!ve $%e$s $s
9%!;essi!"$5 e5ec4ive
OB.ECTI1ES ) The ob|ectve of Professona Eectve s to hep the
students understand thoroughy the operatons of the
departments n whch a student s specazng (Food &
Beverage producton, Food &Beverage Servce, Front
Omce, Housekeepng, Saes & Marketng,) and deveop
sks and abty to appy concepts, toos and technques
to sove departmenta probems.
T(PE OF REPORT
The report shoud be based on the practca tranng of 6 weeks/45 days of
n the ndustry of choce to be competed n the sxth semester, n the area
of professona eectve (Food & Beverage producton, Food &Beverage
Servce, Front Omce, Housekeepng, Saes & Marketng) of the student, n a
hote, (3 star, 4 star or a 5 star property), ndependent rst cass
restaurants, Servce Apartments, Facty Management Companes, Arnes,
Reta Companes, Frst Cass (IATA Approved) Trave Agences, etc. Every
student w be workng under the gudance of facuty supervsor. A sutabe
questonnare has to be prepared to coect nformaton reatng to the area
of the eectve. Usng the nformaton coected, under the gudance of a
facuty supervsor, student shoud wrte a comprehensve report coverng
the department n whch the student has done hs ed study, mentonng
the probems and suggestng soutons for the same.
FORMULATION
The ength of the report may be about 120 to 130 doube spaced typed,
prnted (back & whte) A-4 sze pages (excudng appendces and exhbts).
10% varaton on ether sde s permssbe.
GUIDELINES
LIST OF CONTENTS OF THE REPORT
TABLE OF CONTENTS
MAR7
S
A copy of the tranng certcate attested by the prncpa of the
coege
89
Acknowedgement
Pro|ect preface
Chapter-1 Introducton
20 Chapter-2 Scope, Ob|ectve, Methodoogy & Lmtatons.
Chapter-3 Proe of the Organzaton
Chapter-4
Detaed operatons of the department n whch
ed study s done
100
Chapter -5
Probems observed and soutons suggested to
the probems
50
Chapter-6 Concuson 10
Bbography
Lst of Annexure/exhbts 20
T!4$5 M$%Es 200N
SUBMISSION OF REPORT
One typed (duy sgned by the Facuty Gude and Prncpa of the coege)
copy of the report s to be submtted n person, by the student, to the
examner at the tme of vva-voce. Pro|ect submtted ater than that w not
be accepted. Students must aso brng the foowng.
1. Unversty copy & students copy of the Pro|ect Report(duy sgned by
the Facuty Gude and Prncpa of the coege)
2. Examnaton Ha Tcket
4. Dress Code: Coege Unform
Students who do not conform to the above w not be examned.
PRO.ECT E1ALUATION
MODE OF E1ALUATION
Pro|ect Report - 200 Marks*
Pro|ect Vva - 100 Marks
TOTAL MAR7S A *00 M$%Es
NOTE)
Pane of Evauaton w consst of two members. One w evauate the
pro|ect report and the other w evauate the presentaton and
conduct vva voce. Tota tme aotted for the above shoud not
exceed 15 mnutes
A coege shoud crcuate a st of students wth ther area of
specazaton and companes and get t approved by the Board of
Examners before they proceed for ed study.
90
/'2 HOTEL ECONOMICS AND STATISTICS
THEOR( ,0HRS
MODULE CONSUMPTION , HRS
1.1 Introducton to consumpton and Concept of Utty
1.2 Cardna Utty
1.2.1 Law of Dmnshng Margna Utty,
1.2.2 Equ- Margna Utty
1.3 Ordna Utty
1.3.1 Indherence Curve Anayss,
1.3.2 Budget Lne
1.3.3 Prce Lne
1.3.4 Consumer Equbrum
1.4 Consumer Surpus
MODULE 2 DEMANDF ELASTICIT( OF DEMAND 0 HRS
2.1 Demand
2.1.1 Meanng, features, demand schedue, demand functon
and determnants of demand
2.1.2 Law of demand and exceptons to the aw of demand
2.1.3 Extenson and contracton of demand and ncrease and
decrease n demand
2.2 Demand forecastng
2.2.1 Meanng
2.2.2 Method of demand forecastng- trend pro|ecton method
2.3 Eastcty of Demand
2.3.1 Meanng and types of Eastcty: Income Eastcty of
Demand, Prce Eastcty of Demand and Cross Eastcty
of Demand
2.3.2 Factors nuencng eastcty of demand
2.3.3 Types of Prce eastcty of demand
2.3.4 Measurement of prce eastcty (tota outay and pont
methods)
MODULEA* BASIC CONCEPTS AND MEASURES OF CENTRAL
TENDENC(
3 HRS
3.1 Introducton Meanng, Functons, scope and mtatons of
statstcs and centra tendency
3.2 Dagrams
3.2.1 Percentage Bar Dagram
3.2.2 Pe Chart
3.3 Types of averages
3.3.1 Arthmetc mean (smpe and weghted) excudng mssng
frequency
3.3.2 Medan
91
3.3.3 Mode and ts Graphca Presentaton
92
MODULEA, MEASURES OF DISPERSION 2 HRS
4.1 Range and ts coemcent
4.2 Ouarte devaton and ts coemcent
4.3 Mean devaton and ts coemcent
4.4 Standard devaton and ts coemcent
MODULEA- CORRELATION ANAL(SIS - HRS
5.1 Meanng and sgncance of Correaton
5.2 Types of correaton
5.2.1 Kar Pearsons Co-emcent of Correaton (excudng
bvarate and mut correaton)
5.2.2 Spearmans Rank Correaton
5.2.3 Probabe Error
MODULEA/ INDE+ NUMBERS , HRS
6.1 Meanng and Sgncance
6.2 Constructon of ndex numbers
6.2.1 Laspears method , Paasches method , Fshers method
(theory and probems)
BOO7S FOR REFERENCE)
1. Hote Economcs A.M. Sheea
2. Busness Economcs Gupta G.S
3. Managera Economcs Varshney & Maheswar
4. Essentas of Busness Economcs Dr. P.N.Reddy and H.R.
Appannaah
5. Statstca Methods- S.P.Gupta
6. Busness Statstcs -Dr.B.G.Sathyaprasad & Prof.Chkkod
7. Fundamentas of Statstcs- Gupta. S.C
8. Busness Mathematcs and Statstcs- Aggarwa S.L.
9. Busness Statstcs- Dr.|.S.Chandra, Prof .|aht Sngh & K.K.Khanna
10. Fundamentas of Statstcs- Dr.Eahance, Veena
Eahance.B.M.Aggarwa
11. Managera Economcs |oe Dean
12. Mcro and Macro Economcs K.P.M. Sundaram
13. Text Book of Economc Theory Seth
14. A study of Managera Economcs D. Gopaakrshna
15. Managera Economes P III Paterson and Lews
16. Managera Economes, TNH Mote V.L. Pau and Gupta G.S
17. Fundamentas of Statstcs- Ehance D.N
18. Busness Statstcs- S.Saha
19. Mcroeconomcs D M Mathan
20. Mcroeconomc Theory M L |ngan,
93
/'* HOSPITALIT( LAG
THEOR( ,0 HRS
MODULE THE INDIAN CONTRACT ACT) 0- HRS
1.1. Denton of Contract essenta eements of a vad contract
casscaton of contracts vodabe contract vod contract ega
agreement express contract mped contract executed contract
executabe contract warrantes
1.2. Contractua reatonshp: Advance Bookng/ hote reservaton
terms and condtons aws reatng to regstraton of guest
Infectous dseases Hote Regster Guests n resdence Death at
the hotes Guests causng dsturbance Property ost and found
Anma Prce dspay Overbookng Breach of contract
Regstered etters Damage to property servce charge
Settement of payments Guests who have eft.
MODULE 2HOTEL LICENSES AND PERMITS 0/ HRS
2.1. Lcenses and permts
2.2. Lquor censng aws Lcensed premses Genera permtted
hours Ouanttes and measures Bards and smar games
Musc and dancng censes Performng rght Late nght
refreshment house Tobacco and cgars Bettng, gamng and
gamng machnes copyrghts
MODULE *FOOD LEGISLATION) 0- HRS
3.1. Preventon of Food Aduteraton Act: Ob|ectves denton -
Aduterated and Msbranded Food - Provsons- Appontment and
Powers of Food Inspector under the act - procedure for takng a
sampe
MODULE ,INDUSTRIAL AND COMMERCIAL LEGISLATION) / HRS
4.1. Factores Act
4.2. Industra Dsputes Act
4.3. Workmens Compensaton Act
4.4. Trade Unon Act
(Each act to be dscussed n bref wth partcuar reference to hote
ndustry)
4.5. Shops and estabshment act -Introducton dentons adut
famy commerca estabshments empoyer empoyee
exempton regstraton day and weeky workng hours overtme
annua eave wth wages.
MODULE -THE GUEST AND THE HOTEL 0, HRS
5.1. Hote owners, managers and the aw Lega dstnctons
between hote or mote and boardng house Occupant and a guest
A case of damages Provson of accommodaton Refusa of
94
accommodaton Provson of food and beverages Provsons for
safety of guests The guest n resdence Hotes responsbty for
guests property The rghts of a hoteer Property deposted for
safe custody Neggence Hotes rght of en on goods Bament
95
MODULE /CONSUMER PROTECTION ACT 0, HRS
6.1. Dentons - Consumer protecton councs - procedure for
redressa of grevances.
REFERENCE BOO7S
1. Hote and Toursm Laws Dr.|agmohan Neg
2. Mercante Law N.D. Kapoor
3. Mercante Law S.P. Iyengar
4. Prncpes of Busness Law Aswathappa. K
5. Busness Law M.C.Kucha
6. Bare Acts of respectve Legsaton.
7. Karnataka Shops and Estabshment Act.
96
/', FRENCH A III
97
SE1ENTH SEMESTER
98
0' FOOD H BE1ERAGE PRODUCTION MANAGEMENT
THEOR( ,0 HRS
MODULE 7ITCHEN PLANNING 0/ HRS
1.1 Sectons of the ktchen wth ayout and functons
1.2 Producton workow
1.3 Pannng of Ktchen Spaces
1.4 Layout of a arge quantty ktchen and satete ktchen
1.5 Pannng of Storage Spaces
MODULE 2PURCHASING 0/ HRS
2.1 Prncpes of matera management
2.2 Standard purchase speccatons,
2.3 Purchasng procedure-Prncpes of purchasng, methods of
purchasng, requston, orderng, recevng

MODULE *STORAGE OF FOOD MATERIAL 0/ HRS
3.1 Prncpes of Storage- dry storage and cod storage
3.2 Methods of ssung
3.3 Layout of storage areas
3.4 Temperature for storng pershabes & nonpershabe foods

MODULE ,AD1ANCED MENU PLANNING AND FOOD PRESENTATION
02 HRS
4.1 Menu desgnng for
4.1.1 Restaurants-Specaty and fast food
4.1.2 Buhets
4.1.3 Banquets
4.2 Presentaton of food for
4.2.1 Restaurants-Pate presentaton
4.2.2 Buhets
4.2.3 Banquets
MODULE -FOOD PRODUCTION S(STEMS 02 HRS
5.1 Prncpes of arge scae commerca cookng
5.2 Rechauhe ehectve use of eftovers.
5.3 Caterng systems
5.3.1 Cook Ch Systems-denton, procedure, advantages and
dsadvantages
5.3.2 Cook Freeze System denton, procedure, advantages and
dsadvantages
5.3.3 Sous Vde- denton, procedure, advantages and
dsadvantages
99
MODULE /FINANCIAL MANAGEMENT IN FOOD AND BE1ERAGE
PRODUCTION 0/
HRS
6.1 Concepts of cost
6.2 Food Cost- Formuas and cacuaton
6.3 Cost Contro-Porton contro, yed management and standard
recpe
6.4 Prcng
PRACTICALS ,0 HRS
WEEK 1, 2 .$9$"ese c=isi"e 2 menus wth 5 dshes each
WEEK 3-5 Th$i c=isi"e 3 menus wth 5 dshes each
WEEK 6-8 MeCic$" c=isi"e3 menus wth 5 dshes each
WEEK 9-10 B$Ee%: c=isi"e 2 menus wth 5 dshes each
REFERENCE BOO7S
1. Theory of Caterng by Davd Foskett and Vctor Ceseran, Pubshers-
Hodder Educaton
2. Practca Cookery by Davd Foskett, Ronad Knton and Vctor
Ceseran, Pubshers-Hodder Educaton
3. Modern Cookery for the Teachng and the Trade by Thangam Php,
Pubsher-Orent Longman
4. Theory of Cookery by Krshna Arora, Pubshers-Frank Bros. & Co.
5. Prashad-Cookng wth Indan Masters by Indersngh Kara, Pubshers-
Aed Pubshers Pvt Lmted
6. Larousse Gastronomque by Prosper Montagne, Pubshers-Hamyn
7. Food and Beverage Management by Bernard Davs, Andrew Lockwood
and Say Stone, Pubshers- Butterworth-Henemann
8. Caterng Management by Mohn Seth and Sur|eet Mahan,
Pubshers-Wey Eastern Lmted
9. Food and Nutrton by M.S.Swamnathan, Pubshers-Age Internatona
(P) Pubshers Ltd.
100
0'2 FOOD AND BE1ERAGE SER1ICE MANAGEMENT
THEOR( ,0 HOURS
MODULE A" !ve%vie# !; 8eve%$?e m$"$?eme"4 02
HRS
1.1 Introducton to beverage management
1.2 The hosptaty ndustry and ts products
MODULE 2B$% $"d 8eve%$?e m$"$?eme"4 02
HRS
2.1 Compng varous wne and drnk sts
2.2 Inventory, Storage
2.3 Bar stock takng and nventory, Determnng stock eves
2.4 Bar frauds and best practces
2.5 Books and records n bar
MODULE *Me"= E"?i"ee%i"? 0 HRS
3.1 Denton and ob|ectve of menu engneerng
3.2 Anayss and acton
MODULE ,F$ci5i4: P5$""i"? $"d Desi?" !; Se%vice $%e$s 02
HRS
4.1 F & B Functon areas
4.2 Food servce outets
4.3 Lounges and bars
4.4 Conference, banquetng and functon rooms
MODULE - Reve"=e M$"$?eme"4 i" F H B Se%vice 0/
HRS
5.1 Budgetng
5.2 Forecastng
5.3 Restaurant Revenue Management
MODULE /Rece"4 c!"ce%"s $"d 4%e"ds 0/ HRS
6.1 Future of quck servce restaurants
6.2 Concepts of dnng practces
6.3 Technoogy n Food and Beverage ndustry
PRACTICALS ,0 HRS
WEEK 1, 2 Pannng of a menu
WEEK 3 Fndng APC, cover turnover
WEEK 4, 5 Pannng of a beverage st
101
WEEK 6, 7 Readng and desgnng oor pans of servce outets
WEEK 8 Duty rosters
WEEK 9 Performng stock takng and nventory
WEEK 10 Case studes
REFERENCE BOO7S FOR ALL SEMESTERS
1. Advanced Servce Technques |oyce Nutey Hodder & Stoughton
2. F & B Servce - Lcrap & Cousns Hodder & Stoughton
3. F & B Servce and Management Bobby George and Sandeep
Chatter|ee |aco Pubcatons
4. Food and Beverage Management Cousns, Foskett, Shortt
Longman
5. Food and Beverage Servce Tranng Manua-Sudhr Andrews
6. Food Servce Operatons Peter |ones Casse
7. Food and Beverage Management Sur|t Sngh
8. Food and Beverage Management Bernard Davs, Andrew Lockwood,
Say Stone, Esever Pubcatons
9. Food and Beverage Management - Dttmer
10. Internatona Gude to Drnks UK Bartenders Gud
Hutchnson
11. Introducton of F & B Servce- Brown, Heepner, Deegan
(Backwe Scentc Pub)
12. Introducton to Food Servce West and Woods
13. Master Dctonary of Food and wne-|oyce Rubash-VNR
14. Masterng Restaurant Servce Crackne & Nobs Macman
15. Modern Restaurant Servce |ohn Fuer Hutchnson
16. Oz Carkes Wne Gude
17. Professona Food and Beverage Servce Management- Bran
Verghese (Macmans Inda)
18. Professona Food Servce Andro and Dougas Henemann
19. Professona Gude to Acohoc Beverages Lpnsk and Lpnsk
VNR
20. Professona Tabe Servce Meyer, Schmd & Spuer VNR
21. The Bar and Bevarage Book Kostagrs, Porter, Thomas Wey
22. The Beverage Book Durkan & Cousns Hodder & Stoughton
23. Utmate Encycopeda of Wne, Beer, Sprts and Lqueurs
Waton and Goves - LB
24. Waters Handbook Brown and Hepner Goba
25. Hotes and Resorts Fred Lawson Archtectura Press
PRACTICAL E+AMINATION FOR 1II SEM
;!% *- m$%EsF
SUB DI1ISIONS D $"d E #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e% ;!%
- m$%Es'
102
E+TERNAL E+AMINER
A' Adv$"ced Me"= P5$""i"? - m$%Es
a. Student w be asked to prepare a two pane menu (of any outet)
or a beverage st (any combnaton) wth maxmum of three tems
n each secton - 10
b. |ustfy the menu n terms of desgn, pannng, engneerng, ayout
5 marks
B' C$5c=5$4i"? 8eve%$?e<c!cE4$i5 %eci9e se55i"? 9%iceF APCF C!ve%
4=%"!ve% 0 m$%Es
C' C$se s4=d:<si4=$4i!" h$"d5i"? $"d viv$ 0 m$%Es
INTERNAL E+AMINER
D' Ge"e%$4i"? IDS %e9!%4s ;!% se%vice<Re$di"? $ O!!% 95$" 0
m$%Es
E' M$Ei"? $ d=4: %!s4e% ;!% $" !=45e4 - m$%Es
103
0'* TRA1EL AND TOURISM MANAGEMENT
THEOR( ,0 HOURS
MODULE TOURISM PHENOMENA 0* HRS
1.1Understandng toursm Concept and denton, meanng,
concept of traveer and toursts, casscaton of toursm accordng
to purpose of trave, 4 components of toursm, reated dentons,
mpact of toursm
1.2Orgn growth and deveopment of toursm.
MODULE 2GEOGRAPH( AND TOURISM 0, HRS
2.1Indas bo dversty.
2.2Landscape Physographca structure of Inda
2.3Cmate and Seasons of Inda
MODULE *TRA1EL MANAGEMENT 03 HRS
3.1Transport Systems Ar, Ra, Road, Waterways
3.2Trave Agences Denton, hstory, Roe and functons, Types
3.3Toursm Organzaton and Assocatons Introducton, functons
and organzaton of IATA, ICAO, WTO, ASTA, UFTAA, PATA, TAAI
3.4Tour operator Denton, Types, Importance and roe of Tourst
gude and reated dentons
MODULE ,HERITAGE OF INDIA 03 HRS
4.1
4.1A gmpse of Indan archtectura hstory Hndu Buddhst
archtecture, Southern stye Paavas, Hoysaa, V|ayanagara,
Northern Stye - Mugha
4.2Indas hstorca monuments
4.3Regons of Inda
4.4Fars and festvas of Inda
4.5Performance arts- dance and musc
MODULE -TOURISM INDUSTR( 0/ HRS
5.1Accommodaton
5.2Suppementary accommodaton
5.3Tourst Destnatons of Inda
MODULE /TRA1EL FORMALITIES AND REGULATIONS 03 HRS
6.1 Passport - denton, types n Inda, other passports, procedure
for obtanng passport n Inda
6.2 Vsa denton, types, procedure for obtanng vsa n Inda,
reated dentons
6.3 Foregn Exchange Denton of currency and BTO, Countres
and currences, RBI reguaton on foregn exchange, reated
dentons
104
6.4 Bref nformaton on Immgraton, Trave nsurance, heath
certcates, PIO cards and baggage rues
105
REFERENCE BOO7S
1. Hote for toursm deveopment- DR |AGMOHAN NEGI
2. Proes of Indan toursm SHALINI SINGH
3. Toursm today RATNADEEP SINGH
4. Dynamcs of toursm PUSHPINDER S GILL
5. Introducton of toursm SETH
6. Toursm past, present and future- BOOKHARD
7. Toursm prncpes and poces AK BHARIA
8. Trave agents and toursm MERRISON |AMEW
9. Toursm and cutura hertage of Inda ACHARYA RAM
10. Cuture and art of Inda MUKAR|EE A
11. Trave and Toursm Management Dr. B GHOSH
106
0', HOTEL COSTING
THEOR( ,0 h%s
MODULE COST CONCEPTS 02 HRS
1.1Introducton mportance - advantages and dsadvantages
1.2Types of cost eements of cost eements of prot- need for food
cost and ts anayss
1.3Hote Cost Sheet
1.4Ingredent Cost Sheet

MODULE 2BUDGET 02 HRS
2.1 Introducton meanng dentons
2.2Types of budgets - advantages and dsadvantages
2.3Budgetary contro - Introducton meanng ob|ectves -
advantages and dsadvantages
2.4Exercses on Fexbe budget and Cash budget.

MODULE *MATERIAL CONTROL 0, HRS
3.1 Stores Purchase order- stores requston
3.2Stores edger LIFO and FIFO
MODULE ,MENU COSTING AND BAN@UET COSTING 0, HRS
4.1 Meanng and methods
4.2Hubbards formua. (Smpe probems)
MODULE -BREA7 E1EN ANAL(SIS 02 HRS
5.1 Introducton meanng
5.2CVP anayss and ts appcaton
5.3 Exercses on BEP both n unt and saes, P/V rato, margn of safety
MODULE /DEPARTMENTAL ACCOUNTING FOR HOTELS 02
HRS
6.1 Meanng and sgncance
6.2Aocaton and apportonment of expenses Bass for aocaton of
expenses
6.3Preparaton of departmenta accounts
REFERENCE BOO7S
1. Cost and Management Accountng by M.N.Arora
2. Food and Beverage Costng by |agmohan Neg
3. Cost Accountng by |an and Narang
4. Hosptaty Management Accountng by Cotman
5. Essentas of Management Accountng by I.M.Pandey
6. Management Accountng n the Hosptaty Industry by Harrs,
Hazzard
107
7. Costng and Fnance for Hotes - Prasanna Kumar, Mruthyun|aya,
Lnda Dane
108
0'- ORGANISATIONAL BEHA1IOUR
THEOR( ,0 HRS
MODULE HUMAN RESOURCE MANAGEMENT 0/ HRS
1.1Meanng, denton and functons of HRM
1.2|ob Anayss |ob evauaton
1.3Performance Apprasa: ob|ectves 360 Degree Feedback
technque
1.4HRD (meanng)
MODULE 2ORGANISATIONAL BEHA1IOUR 0, HRS
2.1 Meanng and sgncance and denton
2.2Scope and Appcaton n Management
2.3Contrbutons of other dscpnes
MODULE *MOTI1ATIONF PERCEPTION AND PERSONALIT( - HRS
3.1 Meanng and Nature of Motvaton
3.2 Motvaton process
3.3 Theores of Motvaton (Masow's Need Herarchy theory -
Herzberg's Two Factor Theory - McGregor Theory X & Theory Y
3.4 Fnanca and Non Fnanca Incentves
3.5 Meanng of percepton
3.6 Perceptua Process
3.7 Factors nuencng percepton
3.8 Meanng and denton of Personaty
3.9 Determnants of Personaty - Boogca factors - Cutura factors -
famy and Soca Factors -Stuatona factors
3.10Personaty attrbutes nuencng OB,
3.11Interpersona Conct
MODULE ,ATTITUDESF LEARNING AND BEHA1IOUR MODIFICATION
00
HRS
4.1 Meanng - Characterstcs of Atttudes Components of Atttude
4.2Atttude and Behavour
4.3Atttude formaton and Measurement of Atttudes
4.4Meanng and Prncpes of earnng
4.5 Theores of Learnng (Cassca Condtonng & Operant Learnng) -
Observatona earnng Soca Learnng- Cogntve Learnng
MODULE -GROUP D(NAMICS AND LEADERSHIP 0- HRS
5.1 Meanng and Types of Groups
5.2Group Formaton
5.3Functons of groups
5.4Group Sze Status Managera Impcatons- Group Behavour -
Group Norms - Cohesveness - Group Thnk
109
5.5Meanng Trat and functons of eader
5.6Impcatons of eadershp n behavor
MODULE /ORGANISATIONAL CHANGE 0* HRS
6.1 Meanng - Nature of work change - Pressure for change
6.2Change process - Types of change - Factors nuencng change
6.3Resstance to change - overcomng resstance
REFERENCE BOO7S
1. Robbns, Organzatona Behavour
2. |ohn W. Newstrom & Keth Davs, Organzatona Behavour
3. Fred Luthans, Organsatona Behavour
4. K. Aswathappa, Organzatona Behavour
5. M. Gangadhar, V.S.P.Rao and P.S.Narayan, Organzatona Behavour
6. N.S.Gupta, Organzatona Behavour
7. |. S. Chandra, Organzatona Behavour
8. M.N.Mshra, Organzatona Behavour
9. Sharma R.K. & Gupta S.K, Management and Behavour Process
10. Appannah & Reddy, Management and Behavora Process.
11. Organzatona Behavour Subba Rao.
110
0'/ ENTREPRENEURSHIP DE1ELOPMENT
THEOR( ,0 HRS
MODULE ENTREPRENEURSHIP 02 h%s
1.1 Introducton to Entrepreneur, Entrepreneurshp and Enterprse -
Importance and reevance of the entrepreneur - Factors nuencng
entrepreneurshp Pros and Cons of beng an entrepreneur
1.2 Characterstcs of a successfu entrepreneur - Competency
requrement for entrepreneurs
1.3 Types of Entrepreneurs
1.4 Probems and promoton of Women entrepreneurs
MODULE 2SMALL SCALE ENTERPRISES 02 HRS
2.1 Sma scae enterprses/ Tny ndustres/Ancary ndustres/
Cottage Industres - denton, meanng, product range, capta
nvestment, ownershp patterns
2.2 Importance and roe payed by SSI n the deveopment of the
Indan economy
2.3 Probems faced by SSIs and the steps taken to sove the
probems - Poces governng SSIs, Sckness n SSEs Meanng and
denton of a sck ndustry Causes of ndustra sckness
Preventve and remeda measures for sck ndustres
MODULE *STARTING A SMALL BUSINESS 02 HRS
3.1 Busness opportunty, scannng the envronment for
opportuntes, evauaton of aternatves and seecton based on
persona competences.
3.2 Steps nvoved n startng a busness venture ocaton,
cearances and permts requred, formates, censng and
regstraton procedures.
3.3 Assessment of the market for the proposed pro|ect - nanca,
technca and soca feasbty of the pro|ect.
MODULE ,PREPARING A BUSINESS PLAN (BP& 02 HRS
4.1 Meanng and denton of Busness Pan
4.2 Importance of Busness Pan
4.3 Components of Busness pan -Fnanca aspects of the BP -
Marketng aspects of the BP - Human Resource aspects of the BP
Technca aspects of the BP - Soca aspects of the BP
4.4 Common ptfas to be avoded n preparaton of a Busness Pan
MODULE -INSTITUTIONAL ASSISTANCE TO SMALL SCALE
ENTERPRISES
02 HRS
111
5.1 Fnanca assstance through SFCs , SIDBI, Commerca Banks,
KSIDC, KSSIC, IFCI, - Non nanca assstance from DIC, SISI, EDI,
SIDO, AWAKE, TCO, TECKSOK, KVIC Tax Concessons for SSIs
5.2 Industra estates roe and types
112
BOO7S FOR REFERENCE)
1. Uda Pareek and T.V Rao , Deveopment Entrepreneurshp
2. S.V.S. Sharma, Deveopment Entrepreneurshp, Issues and Probems
3. Srvastava A. Practca Gude to Industra Entrepreenurs
4. Government of Inda. Report of the commttee on deveopment of
sma and medum entrepreneurs.1975
5. Bharusa Entrepreneur Deveopment
6. Vasantha Desa, Management of sma Scae Industry
7. Vasantha Desa, Probems and prospects of sma Scae Industry
8. CSV Murthy, Entrepreneurs Deveopment
9. Entrepreneura Deveopment Dr.An Kumar SC.Poornma .Mna
K.Abraham |ayashree K
10. Aruna Kaugud, Entrepreneurshp Management
113
0'0 COMPUTERS IN HOSPITALIT( SER1ICES I
THEOR( ,0 HRS
MODULE SELECTING AND IMPLEMENTING COMPUTER S(STEMS
0 h%s
1.1. Anayzng Current Informaton Needs
1.2. Coectng Saes Informaton
1.3. Estabshng System Requrements
1.4. Proposas From Vendors
1.5. Contract Negotatons
1.6. Instaaton Factors
MODULE 2MANAGING INFORMATION S(STEMS 03 h%s
2.1. MIS Desgn and Functon
2.2. Managng MutProcessor Envronments
2.3. MIS Securty Issues
MODULE *HOTELINFORMATION S(STEMS 0, h%s
3.1. Hote Informaton System
3.2. Seectng Hardware and Software
3.3. Hs Appcatons
MODULE ,COMPUTER BASED RESER1ATION S(STEMS 03
h%s
4.1. Goba Dstrbuton Systems
4.2. Interse Agences
4.3. Centra Reservaton Systems
4.4. Property Leve Reservaton Systems
MODULE -A ROOMS MANAGEMENT MODULE 0,
h%s
5.1 Room Status
5.2 Room and Rate Assgnment
5.3 InHouse Guest Informaton Functons
5.4 Housekeepng Functons
5.5 Reports
MODULE /A GUEST ACCOUNTING MODULE 0, h%s
6.1 Types of Accounts
6.2 Postng Entres to Accounts
6.3 Nght Audt Routne
6.4 Account Settement
6.5 Reports
PRACTICALS 20 HRS
114
WEEK 1 Pont of Sae Modue 1
WEEK 7 Banquet & Conferencng Modue 1
115
EIGHTH SEMESTER
116
2' ALLIED HOSPITALIT( MANAGEMENT
THEOR( ,0 HRS
MODULE RETAIL MANAGEMENT 02 HRS
1.1 The Reta Envronment
1.2 Reta Operatons, Systems & Inventory
1.3 Reta Advertsng and Promoton
1.4 Reta Suppy Chan Management
MODULE 2 FACILITIES MANAGEMENT 02 HRS
2.1 Introducton to Facty Management Areas of contro
2.2 Housekeepng-Area ceanng, Pest Contro, Hortcuture, Vendor
Management, Inventory
2.3 Engneerng Equpment mantenance, Energy Savng
measures
2.4 Procurement & Fnance
2.5 Msceaneous Securty, Front Omce, Tranng, Events
MODULE * E1ENT MANAGEMENT 02 HRS
3.1 Roe of events for promoton of toursm,
3.2 Types of Events-Cutura, festvas, regous, busness etc.
3.3 Need of event management,
3.4 Key factors for best event management.
3.5 Case study of some cutura events
MODULE , MICE 02 HRS
4.1 Concept of MICE.
4.2 Introducton of meetngs, ncentves, conference/conventons,
and exhbtons.
4.3 Denton of conference and the components of the conference
market.
4.4 The nature of conference markets and demand for conference
factes.
4.5 The mpact of conventons on oca and natona communtes
MODULE -ALTERNATI1E LODGING INDUSTR( MANAGEMENT 02
HRS
5.1 Luxury Trans
5.2 Cruse ners
5.3 Houseboats
5.4 Home stays
5.5Servced apartments
5.6Resort and theme part management Types, Marketng, Stamng,
Franchsee / Group/Ownershp
REFERENCE BOO7S
117
Coeman, Lee & Franke (1991), Powerhouse Conferences. Educatona
Insttute of AH & MA.
Hoye, Dorf & |ones (1995), Meanng conventons & Group busness.
Educatona nsttute of AH & MA.
118
2'2 ACCOMMODATION MANAGEMENT
THEOR( ,0 HOURS
MODULE (IELD MANAGEMENT 0/
h%s
1.1. Concept and mportance.
1.2. Appcabty to rooms dvson.
1.3. Capacty Management.
1.4. Dscount aocaton
1.5. Duraton contro.
1.6. Measurng yed.
1.7. Eements of yed management.
1.8. Uses of yed management.
MODULE 2SECURIT( AND LODGING INDUSTR( 0,
h%s
2.1. Deveopng the securty program.
2.2. Management roe n securty.
2.3. Settng up the securty program.
2.4. Securty and aw.
MODULE * PLANNING AND E1ALUATING FRONT OFFICE
OPERATIONS
0 h%s
*' Es4$85ishi"? R!!m %$4es
3.1.1. Bass of chargng
3.1.2. Pans, competton, customers proe, standards of servce and
amentes.
3.1.3. Hubbarts Formua.
*'2 F!%ec$s4i"? %!!m $v$i5$8i5i4:
3.2.1. Forecastng technques
3.2.2. Forecastng data
3.2.3. Forecast formua
3.2.4. Sampe forecast formua.
MODULE , ACCOMMODATION FACILIT( PLANNING 0/
h%s
4.1. Pannng the Front Omce Layout
4.2. Ergonomcs
4.3. Lobby ayout
4.4. Front Desk ayout
4.5. Be Desk ayout
4.6. Back Omce ayout
4.7. Pannng and desgn.
4.8. Room dmensons (ength, wdth, heght, space management)
4.9. Factes and servces for dsabed guest room.
119
4.10.Bacones and terraces
4.11.Eva oor
4.12.Work ergonomcs
4.13.Bathroom ayout
4.14.Fttng and xtures
4.15.Dsabed guest bathroom features
MODULE - BUDGETING FOR HOUSE7EEPING
02 h%s
5.1. Inventory contro and stock takng
5.2. Types of budgets (operatona and capta)
5.3. Budget preparaton
5.4. Cost contro n specc areas, guest room, pubc areas, nen
room, stores, ceanng matera and suppes, owers)
5.5. Purchasng.(Prncpes nvoved, stages, types)
MODULE / DAIL( ROUTINES AND HOUSE7EEPING PROCEDURES
0/ h%s
6.1. A day n the fe of an Executve Housekeeper, Accommodaton
Manager
6.2. A day n the fe of an Assstant Housekeeper
6.3. A day n the fe of a Foor Supervsor
6.4. A day n the fe of a Pubc Area Supervsor
6.5. A day n the fe of a Desk Housekeeper
6.6. A day n the fe of a Unform, Lnen Supervsor
GLOSSAR((-0J H!=seEee9i"? 4e%ms $"d -0J F%!"4 OMce 4e%ms&
REFERENCE BOO7S FOR ALL SEMESTERS
' The Art of Fower Arrangements, Rekha Sarn, UBS Pubshers.
2' The Best n Lobby Desgn hotes & Omces, Aan Phps, Rotovson SA
*' The Best n Omce Interor Desgn, Aan Phps, Rotovson SA
,' The Compete Curtan Book, Isabea Forbes, Conron/ Octopus
Pubshng
-' The Foorng Book, Ezabeth Whde, VNR
/' The Professona Housekeeper, Maden Schneder, & Georgna Tucker
0' Text book of Hote Housekeepng Management & Operatons, Sudhr
Andrews, Tata McGraw-H
2' Hote, Hoste Hospta Housekeepng, |ohn C. Branson and & Margaret
Lennox
3' Hote Housekeepng, Raghubaan & Smrtee Raghubaan, Oxford
Unversty Press
0' Housekeepng operaton desgn & management, |aya George &
Man S , |aco pubshng
' The Good House Keepng Book, Dorothy B. Marsh Harcourt
Coege Pubshers
120
2' The New Foorng Idea Book: Creatng stye from the Ground Up,
Regna Coe Rockport
*' West Coast Rooms, Ede Cohen, Rockport
,' Home Management and Housekeepng, S R Sharma & V|ay
Kaushk, Anmo Pubcatons Ltd.
-' Ideas for Great Wndow Treatments, Chrstne Barnes, Sunset
Pubshng
/' Managng Housekeepng Operatons, Mchae M Kappa
0' Perod Furnture, Furnture Tradtona Coectons, Idea Books
2' Rugs and Carpets of the Word, Ian Bennett, Greenwch
3' Successfu Restaurant Desgn, Regna S Baraban & |oseph F
Durocher, VNR
20' 20
th
Century Furnture, Fona Keth Baker, Carton
2' Cassca Furnture, Furnture Tradtona Coectons, Idea Books
121
2'* MAR7ETING OF HOSPITALIT( SER1ICES
THEOR( ,0 HRS

MODULE INTRODUCTION TO HOSPITALIT( MAR7ETING 0, HRS
1.1Meanng and denton - Nature and Scope - Feature / Characterstcs
- Concepts of Marketng
1.2Customer Expectatons from hosptaty servces - Sovng Customers
probems
1.3Reevance of Saes & marketng n the Hosptaty Industry.
MODULE 2HOSPITALIT( MAR7ETING MI+ 2
HRS
1.4Meanng and Denton of Marketng Mx 01 hrs
The Seven Ps
2.1 PRODUCT / SERVICE MIX 03
hrs
Eements /Components
Dherence between goods and servces
Product fe Cyce
Stages of New product/ servce deveopment
2.2PRICE MIX 03 hrs
Factors nuencng prcng
Prcng methods and strateges
2.3PROMOTION MIX 03 hrs
Ob|ectves of promoton
Eements of promotons mx
Advertsng, saes, promoton, persona seng, pubcty, pubc
reatons
2.4PLACE MIX 03 hrs
Dstrbuton channes/channe ntermedares
2.5PEOPLE 03 hrs
Eements of Peope mx
Roe of Empoyees and Interna Marketng
Roe of customers and Reatonshp Marketng
2.6PHYSICAL EVIDENCE 02 hrs
Essenta Evdence, Perphera Evdence
2.7PROCESS 03 hrs
Steps of servce devery
Leves of customer nvovement
Vaue chan nkage
Bue prntng mappng the servce system
MODULE *THE MAR7ETING EN1IRONMENT 0* HRS
3.1 The mportance of Envronmenta scannng - Types of
Envronments
122
3.2SWOT Anayss
3.3The Future of Hosptaty Marketng n Inda
MODULE ,MAR7ETING SEGMENTATIONF TARGETING AND
POSITIONING
0, HRS
4.1 Meanng, Importance and Bass of Market Segmentaton
4.2Essentas of sound market segmentaton
4.3STP Strategy- Segmentaton, Targetng & Postonng strateges
MODULE -CONSUMER BEHA1IOUR IN HOTEL INDUSTR( 0,
HRS
5.1 Factors nuencng Consumer behavor
5.2Buyng decson process
MODULE /MAR7ETING RESEARCH 0, HRS
6.1 Meanng and Denton of Marketng Research
6.2Stages of Marketng Research for servces
6.3Types and methods of Market Research
REFERENCE BOO7S
1. Servces Marketng : Zeta, Vaera and Mary |o Bater
2. Devery Ouaty Servce: Zentha, Parasuraman and Btner

3. Servce Marketng : The Inda Experence by Rav Shankar
4. Servces Marketng : S.M.|ha
5. Marketng of Hosptaty Industry :Roberta
6. Servce Marketng : W.R. Heen
7. Strategc Hote Marketng : Hart and Troy
8. Servces Marketng : Love Lock, Chrstober H
9. Marketng Leadershp n Hosptaty-Foundatons and practces :
Robert Lews and Rchard Chambers.
10. Marketng of Hosptaty Servces :Lazer
Marketng of Hosptaty and Toursm Servces: Prasanna Kumar, Tata
McGraw H, 2010
123
2', FINANCIAL MANAGEMENT IN HOTELS
THEOR( ,0 HRS
MODULE FINANCIAL M ANAGEMENT 0* HRS
1.1 Fnance functon ams of nance functon
1.2Fnanca management: Meanng and denton goas of nanca
management scope of nanca management functons of
nanca management
MODULE 2FINANCING DECISIONS 0 HRS
2.1 Meanng of Capta Structure Patterns of capta structure
features of capta structure factors nuencng capta structure
2.2EBIT, EBT and EPS anayss Leverage probems (smpe probems
and no degrees)
MODULE *IN1ESTMENT DECISIONS 0 HRS
3.1 Capta budgetng sgncance of technques of evauaton of
nvestment proposas
3.2Payback perod method, Return on nvestment method and Net
present vaue method (smpe probems ony)
MODULE ,COMPAN( ACCOUNT 02 HRS
4.1 Introducton Meanng of varous terms and termnooges n
Fnanca Statements of Company Format of Baance Sheet as per
Companes Act (theory ony)
MODULE -ANAL(SIS AND INTERPRETATION OF FINANCIAL
STATEMENTS
0 HRS
5.1 Introducton and Meanng, Ob|ectves - Toos and Technques for
Fnanca Anayss
5.2Rato Anayss a) Lqudty Ratos Current Rato, Ouck Rato b)
Sovency Ratos Debt Equty, Propretary Rato c) Turnover Ratos
Debtors Turnover Rato, Credtors Turnover Rato and Stock Turnover
Rato d) Protabty Ratos Gross Prot Rato, Net Prot Rato,
Return on Investment Rato e)Actvty Ratos- Fxed Assets to
Turnover Rato, Tota Assets to Turnover Rato.
MODULE /FUND FLOG STATEMENT 0- HRS
6.1 Meanng, Ob|ectves, Advantages, Lmtatons
6.2Schedue of changes n workng capta
6.3Preparaton of fund ow statement (Ad|ustments ony Dvdend)
REFERENCE BOO7S
1. S.N Maheshwar, Fnanca Management.
2. Khan and |an, Fnanca Management.
124
3. Dora Ra|. S.N, Fnanca Management.
4. Sharma and Sash Gupta, Fnanca Management.
5. I.M Pandey, Fnanca Management.
6. |ames C. Vanhorne,Fnanca Management
7. Prasanna Chandra, Fnanca Management.
8. PN Reddy & Appanaah Fnanca Management
9. Costng and Fnance for Hotes - Prasanna Kumar, Mruthyun|aya,
Lnda Dane
125
2'- PRO.ECT GOR7 ON MAR7ETING AND FINANCIALIT( FEASIBILIT(
TOPIC) Pro|ect work market feasbty and nanca vabty of a proposed
hote
T(PE OF REPORT)
Ths pro|ect shoud be based on a ed study eadng to the dentcaton of
a ste of a proposed new hote pro|ect (3, 4, 5 star category ony). The
students shoud then estabsh the market feasbty of ths proposed hote
foowed by the nanca vabty eadng to the vadaton of the survey
FORMULATION
The ength of the report may be 150 doube spaced pages (excudng
appendces and annexures). 10 % varaton on ether sde s permtted.
GUIDELINES
LIST OF CONTENTS OF THE PRO.ECT REPORT
Chapter I Introducton
0 Chapter II
Scope, Ob|ectve, Methodoogy, and mtaton of
the pro|ect
Chapter III Informaton of pace and ste
PART AA A MAR7ET FEASIBILIT( 2-
Chapter IV Demand quantcaton.
Chapter V Technca detas of proposed pro|ect
Chapter VI Recommended market mx
Chapter VII Concuson
PART BA FINANCIAL 1IABILIT( ,0
Chapter VIII
Introducton to nanca aspect of the proposed
pro|ect.
Chapter IX
Cost of the pro|ect (Introducton to xed assets
and capta costs)
Chapter X Manpower requrement and cost
Chapter XI Saes revenue
Chapter XII Operatona expenses
Chapter XIII Workng capta requrement
Chapter XIV Fnancng the pro|ect
Chapter XV Protabty statement
Chapter XVI Cash ow statement
Chapter XVII Break even anayss and debt servce rato
Chapter XVIII Coverage rato
Chapter XIX Rato anayss
Concuson
Bbography
Annexures and
126
Exhbts
TOTAL
0-
N
127
SUBMISSION OF THE REPORT
Three copes of the report have to be submtted before the due date as
speced by the coege. The orgna copes shoud be submtted to the
unversty through the coege concerned. The Coege copy s to be
retaned by the coege and persona copy shoud be duy sgned by the
facuty gude and Prncpa or HOD of the BHM Dep. The student shoud
carry the persona copy to the Vva Voce
The student shoud aso carry the foowng
1. Duy sgned persona copy of the pro|ect
2. Examnaton Ha tcket
4. The student shoud be n forma Dress code
PRO.ECT E1ALUATION
MODE OF E1ALUATION
Pro|ect Report (Data & Anayss) - 75 Marks*
Vva - 25 Marks
TOTAL MAR7S A 00 M$%Es
NOTE)
Pane of Evauaton w consst of two members, one a board member and
the other a sub|ect expert.
128
2'/) COMPUTERS IN HOSPITALIT( SER1ICESA II
THEOR( ,0 HRS

MODULE )A PROPERT( MANAGEMENT S(STEM INTERFACE 2
HRS
1.1 Pont Of Sae Systems
1.2 Ca Accountng Systems
1.3 Eectronc Lockng Systems
1.4 Energy Management Systems
1.5 Auxary Guest Servces
1.6 Guest Operated Devces
MODULE 2)A FOOD AND BE1ERAGE APPLICATIONS SER1ICE
, HRS
2.1 Pont Of Sae OrderEntry Unts
2.2 Pont Of Sae Prnters
2.3 Pont Of Sae Account Settement Devces
2.4 Pont Of Sae Software
2.5 Reports
MODULE *)A FOOD AND BE1ERAGE MANAGEMENT APPLICATIONS
, HRS
3.1 Recpe Management
3.2 Saes Anayss
3.3 Menu Management
3.4 Integrated Food Servce Software
3.5 Management Reports from Automated Beverage Systems
PRACTICALS 20 HRS
WEEK 1 Front Omce Modue 1
WEEK 7 Revson of Pont of Sae Modues
WEEK 8 Revson of Pont of Sae Modues
WEEK 9 Revson of Banquet & Conferencng Modues
WEEK 10 Revson of Banquet & Conferencng Modues
129
PRACTICAL E+AMINATION FOR 1III SEM
SUB DI1ISIONS E F $"d G #i55 8e m$%Eed 8: 4he i"4e%"$5 eC$mi"e%
;!% - m$%Es'
E+TERNAL E+AMINER
A' - m$%Es F%!"4 OMce M!d=5e
B' 0 m$%Es P!i"4 O; S$5e M!d=5e
C' - m$%Es B$"B=e4 H C!";e%e"ci"? M!d=5e
D' - m$%Es 1iv$
INTERNAL E+AMINER
E' - m$%Es Ide"4i;:i"? O94i!"s
F' - m$%Es Ge"e%$4i"? Re9!%4s
G' - m$%Es Assi?"me"4 A": * %ece"4 4%e"ds i" 4e%ms !;
c!m9=4e% i" h!s9i4$5i4: i"d=s4%: H .!=%"$5
REFERENCE BOO7S
1. Hosptaty Industry Computer Systems Mchae L Kasavana, |ohn |
Cah
2. Managng Computers n the Hosptaty Industry Mchae L. Kasavana ,
|ohn |. Cah
3. Usng Computers n Hosptaty Peter OConnor
Rec!mme"ded S!;4#$%e ;!% P%$c4ic$5
' IDS
2' WINHMS
*' Amadeus
,' Opera

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REGULATIONS PERTAINING TO BACHELOR OF HOTEL MANAGEMENT

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