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NBHM-501--FOOD PRODUCTION & PATISSERIE-V

OBJECTIVE: - At the end of the semester the student should: -

a) Be able to conceptualize the management and functioning of Quantity Kitchen.

b) Insight of fast food.

c) Acquire the requisite technical skills in Banquet menus and cooking.

d) Knowledge about Airline and cruise liner meal planning.

COURSE CONTENT UNIT 1

QUANTITY FOOD PRODUCTION

a. Introduction to large scale commercial cooking

b. Objective, technique & Equipments

c. contract catering

d. Industrial catering

e. Institutional catering

f. Layout of Large quantity kitchen

g. staff hierarchy

UNIT 2

BANQUET MENUS

a. Planning

b. Indenting & costing

c. Forecasting

d. Recipes

e. Pre-preparation and cooking techniques.

AIRLINE AND CRUISE LINER MEAL PLANNING

a. Cooking techniques

b. Equipments used

c. Menus and presentation of food.

d. Cook chill system

e. Cook freeze system

UNIT 3

CONVENIENCE FOOD AND FAST FOOD

a. Characteristics

b. Types -Indian and western

c. Menu examples

d. Role of convenience food in fast food operations

e. Advantages and disadvantages of convenience food

f. Labor and cost saving aspect.

UNIT 4

SANDWICHES, ROLLS, BURGERS, PIZZAS, HOTDOGS, FOOT LONGS

a. Types

b. Preparation

c. Selection of spreads

d. Various fillings

e. Presentation style

f. Appropriate garnishes & accompaniments.

NBHM-551 PRACTICALS

Menus of western / Indian /oriental/ethnic courses in context to Quantity cooking. Preparation of Sandwiches, rolls, burgers, pizzas, hotdogs and foot longs.

TEXT READING Thangam Philip - Theory of cookery-II Jane Gregsan’s – European cookery Charmine Slolomon – The complete Asian cookery Christes Schamalas - Garnishing Paul bocuse – The We professional chef Victor Ceserani- Kitchen Landerwork.

NBHM-502-- FOOD & BEVERAGE SERVICE-V

COURSE CONTENTS

UNIT 1

GUERIDON SERVICE:

a) History of gueridon

b) Definition and term gueridon

c) General points to be considered while doing gueridon

d) Advantages and disadvantages of gueridon services

e) Gueridon equipments and ingredients

f) Method of service of common gueridon preparations

UNIT 2

BUFFET MANAGEMENTS

a) Introduction

b) Types of Buffet

c) Table layout and configuration

d) Clothing and dressing the buffet table

e) Display and decoration

f) Types and limitations of food to be served

g) Mis-en-place

h) Checklist and its proper supervision

i) Food & Beverage control-its application and buffet management

UNIT 3

BANQUET MANAGEMENT AND FUNCTION CATERING

a) History of banquets; types of banquets (formal and informal)

b) Organization of Banquet Department

c) Function selling-menus

d) Facilities available

e) Sitting plans-theatre, class room and formal

f) Contract/Memorandum

g) Weekly and daily

h) Formal Gatherings

i) Name Cards

j) Seating Plans

k) Mis-en-place

l) Service

m) Toasting and sequencing of events

n) Banqueting exercises

o) Case studies in banqueting

p) Informal gathering

q) Reception

r) Cocktail parties

s) Seminars

t) Exhibitions

u) Fashion shows

v) Trade Fairs

w) Wedding

x) Organizing Theme functions

UNIT 4

OUTDOOR CATERING/OFF PREMISES CATERING

a) Introduction; who could be an out door caterer; infrastructure; licenses; on site facilities; employees

b) Equipments-preparation, transportation and service equipments

c) Establishment suppliers

d) Food purchase storage and handling

e) Peripherals and special effects

f) Pricing-finding cost, pricing techniques

g) Menu Balancing

h) Selling-telephone techniques, price quotation, booking, client meeting, meeting review, letter of agreement, follow up

BUSINESS EVENT MANAGMENT

a) Types of Business Events-workshop, seminar, conference sales meet, lunch etc

b) Understanding facility needs for business event plan

c) Operation and management of business event

d) Follow up and retaining client

NBHM-552 PRACTICALS

1. Table layout and services for different types of meals

2. Beverage order taking and preparation of BOTs

3. Gueridon Service

4. Preparation and service of Banana Flambé and Crepe Suzette

5. Layout and drawing of the functions prospectus and identifying its appropriate usage

6. Planning of different types of buffet counters and setting the counters

7. Preparation of function checklist of buffet

8. Assignment on buffet menu planning

9. Planning the table layouts of different types of banquet function

10. Seating plans of different Banquets. Preparation of charts, Name cards etc.

11. Food and beverage-how to serve in banquets

12. Assignments: a) Checklist for conference and other parties b) Menu planning for State Banquets

13. To visit Hotels for Buffet Banquet and business events

TEXT READINGS Jaffrey T Clarke Dennis R Lilicrap Matt A Casdo Michael M Coltman

Table and Bar Food and Beverage Service Food and Beverage Service Beverage Management

NBHM- 503--FRONT OFFICE OPERATIONS-V

OBJECTIVES

a. Explain the basic Front Office accounting functions and methods of account settlements and check out procedure

b. Illustrate Foreign Exchange Encashment procedure

c. Summarize starting and ending of shift procedures for cashiers

d. Making the students aware of Safety Lockers Management

e. Present Assertive Communications Approaches and customer care.

COURSE CONTENT

UNIT 1 CHECK-OUT PROCEDURE

Information to concerned Departments MAINTANING MASTER FOLIO AND MANAGING PROBLEMS THERIN

a. Vertical tabular ledger

b. City Ledger

c. Departmental Bills

d. Paid-out vouchers

e. Miscellaneous charges voucher

f. Allowances

g. Advance

h. Discounts

i. Computerized Systems

j. Problems handling

UNIT 2 PREPERATION OF BILL FOR CHECKING OUT GUESTS

RECEIVING PAYMENTS (SETTLING BILLS)

a. Cash

b. Credit Card

c. Bill to Company

d. Travel Agent Voucher

e. Travelers Cheques

UNIT 3

FOREIGN EXCHANGE ENCASHMENT PROCEDURE

a. Authorized agencies

b. Licenses and documents used

c. Different currencies and their-FOREX RATES

d. Category of guests entitled

UNIT4

SAFETY LOCKERS

a. House Rules

b. Operational Procedures

STARTING AND ENDING WORK SHIFT OF FRONT OFFICE CASH Procedures and reports

NBHM 553-PRACTICALS

1. Familiarization of various documents used in cashiers desk: VTL, Paid outs, Vouchers, Miscellaneous Charge Voucher, Other Documents

2. Preparation of Bills

3. Checking Out Guests and accepting payments

4. FOREX encashment procedure

5. Operating Safety Lockers

6. Starting and Ending work shift at Front Office Cash

7. Handling situations

8. Computerized billing system

TEXT READING Dennis L Foster Sudhir Andrews Bruce Braham James A Bardi Tewari Jatashankar R:

Front Office operation and management Hotel Front Office Manual Hotel Front Office Hotel Front Office Management Hotel Front Office operation and management

NBHM-504-HOTEL HOUSE KEEPING-V

COURSE CONTENT UNIT 1: PLANNING AND ORGANISING HOUSKEEPING DEPARTMENT

a.

Physical Survey

b.

Specification

c.

Work Study

d.

Work Schedule

e.

Duty Rotas

The philosophy of work analysis and improvement

a. What is work analysis

b. Simple questions can uncover serious problems

PURCHASING PROCEDURES

a. Purchasing arrangements

b. Purchasing Cycle

UNIT 2: STORE AND STOCK CONTROL

a. Store room control

b. Inventory and requisitions

c. Par Stock

d. Stock taking

e. Inventory control

RENNOVATION OF ROOMS Floors, Refurbishing, furniture and interior decoration etc.

UNIT 3: CONTRACT CLEANING

a. Different jobs that can be given on contract.

b. Methods of pricing

c. Advantages and disadvantages

VARIABLES OF OPENING A HOUSEKEEPING DEPARTMENT IN A NEW HOTEL REQUIRMNT/MANAGEMENT OF NON-COMMERCIAL ACCOMOCDATION SERVICE;

UNIT 4: CRISIS MANAGEMENT

a. During facility breakdown

b. Security aspects

c. Loss prevention

MANAGERIAL HANDLING OF THE VIPS, CIPS AND TRAVEL AGENT GROUPS CLASSIFICATION PROCEDURE OF HOTELS Procedures and norms, gradation.

NBHM-554 PRACTICALS

1. Preparing guest rooms and checking through check lists

2. Cleaning and upkeep of Public Areas

3. Preparing rooms for special occasions/guests/VIP/CIP/Travel Agent guests

NBHM-505--FOOD AND BEVERAGE MANAGEMENT

OBJECTIVE To develop optimum level of knowledge and skills in the students so as they are capable to independently manage various F&B service outlets in Hospitality Industry also to make them aware of cost controls, sales analysis COURSE CONTENT

UNIT 1 SPECIALISED FORMS OF FOOD AND BEVERAGE SERVICE Introduction to specialized service-Floor/Room Service/ Trolley service, Butler Service, Lounge Service, Hospital Service, Travel Service (Airlines and Railways), Brunch Service, Hi Tea/Evening Tea Service, Buffet Service and Gueridon Service.

UNIT 2 FOOD AND BEVERAGE COST CONTROL SYSTEMS Determining the cost, food cost percentage, evaluating food cost result, food cost control, and beverage cost control. FOOD AND BEVERAGE PURCHASING AND INVENTORY Food and beverage purchasing, food and beverage inventory, food and beverage receiving and storage, food inventory control, beverage inventory control.

UNIT 3 FOOD AND BEVERAGE CONTROL IN SERVICE K.O.T control system, F&B control cycle, making bills, cash handling, theft control system, F&B control records and formats.

UNIT 4 FOOD AND BEVERAGE PROMOTIONS Décor and furnishing, fixtures and fittings, equipments, layout of service area, advertising identifying the media, promoting festivals, promoting room service, up selling, telephone selling, suggestive selling

UNIT 5 LATEST OF INDUSTRY Different type of latest managements, latest systems in Food and Beverage service, latest equipments, latest computer programs, latest trends in Food and Beverage outlets, latest Training needs and procedures, Latest career development TEXT READING Levinson Food and Beverage Operations

Lillycrap

Food and Beverage Service

Chand-Tara

Hotel and Restaurant Management

Cullen

Food and Beverage Manager

Cassel

Management of Food Service Operation

Longman

Food and Beverage Management

NBHM-506—HOTEL FACILITY PLANNING

COURSE CONTENT

UNIT-I

HOTEL DESIGN Design Consideration:

a.

 

Attractive Appearance

Efficient Plan

Good Location

Suitable Material

Suitable Workmanship

Sound Financing

Competent Management

b. Evaluation of accommodation needs thumb rules. c. Ensuring that the hotel must combine the integrated function of housing, feeding, entertainment, rentals, services, and maintenance and light manufacturers.

UNIT-2

FACILITIES PLANNING

a. The systematic layout planning pattern(SLP); Planning Consideration.

b. Flow process and flow diagram.

c. Procedure for determining space, ways of determining space requirements space relationship.

d. Architectural consideration.

e. Difference between carpet area and plinth area.

f. Approximate cost of construction estimation.

g. Approximate operating areas in budget type/5 star type hotel. Approximate other operating areas per guest room.

h. Approximate water/electrical load requirment-estimation.

UNIT-3

STAR CLASSIFICATION OF HOTEL

Architectural feature, facilities and service in star category Hotel, Heritage and Apartment Hotel

a. Criteria for star classification of Hotel.

b. Criteria for classification of Heritage Hotel.

c. Criteria for classification of apartment Hotel.

UNIT-4

PLANNING FOR FOOD AND BEVERAGE OUTLETS

a. Equipment requirement for commercial kitchen and Restaurant.

b. Specification of different equipments.

c. Layout of commercial kitchen and F&B outlets.

d. Planning of various supporting services:Kitchen stewarding,Storage Facilities.

UNIT-5

PROJECT MANAGEMENT

a. Network analysis.

b. Basic rules and procedure for network analysis.

c. Defination,scope,merits & demerits of CPM & PERT.

d. Comparison of CPM and PERT

e. Network crashing, determining crash cost, normal cost.

f. Classroom experiences.

Text Reading

Tarun Bansal—Hotel Facility Planning

David M. Stipanuk, Harold Roffmann : Facilities Management

U.P. Technical University, Lucknow (Effective from the session 2009-10)

Scheme of Examination for Bachelor of Hotel Management (BHMCT) – V Semester

       

Evaluation Scheme

   

S.

Subject

Periods per

 

Sessional

 

Examination

Subject

No.

Code

Subject Name

Week

 

Total

Theory

L

T

P

CT

TA

Total

ESE

1.

NBHM-501

Food Production & Patisserie -V

3

1

0

15

10

25

50

75

2.

NBHM-502

Food & beverage Services-V

3

1

0

15

10

25

50

75

3.

NBHM-503

Front Office Operations-V

3

1

0

15

10

25

50

75

4.

NBHM-504

Hotel Housekeeping-V

3

1

0

15

10

25

50

75

5.

NBHM-505

F & B Management

3

1

0

30

20

50

100

150

6.

NBHM-506

Hotel Facility Planning

3

1

0

30

20

50

100

150

   

PRACTICAL

--

--

--

--

--

--

---

---

7

NBHM-551

Food Production & Patisserie -V

0

0

8

30

20

50

75

125

8

NBHM-552

Food & beverage Services-V

0

0

4

15

10

25

50

75

9

NBHM-553

Front Office Operations-V

0

0

2

15

10

25

50

75

10

NBHM-554

Hotel Housekeeping-V

0

0

2

15

10

25

50

75

11

GP-501

General Proficiency

--

--

--

--

--

50

---

50

   

Total

18

6

16

--

--

--

---

1000

TA – Teacher Assessment

CT- Class Test

ESE- End Semester Examination L/ T/ P – Lecture/ Tutorial/ Practical

Note: Duration of ESE shall be 3 (Three) Hrs. for subjects carrying 100 Marks & 2 (Two) Hrs. for subjects carrying 50 marks.

NBHM – 601 INDIAN HERITAGE

Objectives:

1. To understand the Evolution of Indian culture.

2. Knowledge about various scriptures.

3. Knowledge about various Indian performing arts.

4. Understanding various Indian paintings.

UNIT 1

Historical perspective - Indian History - Scope and objective - Evolution of culture – Ancient, Medieval and modern.

UNIT 2 Great scriptures – Upanishads – Sankya – Darshans – Ramayana – Mahabharata – Bhagavad-Gita –

– Tripitakas - Jainism – Puranas.

Buddhism

UNIT 3 Indian performing arts – Bharatanatyam - Kuchupudi – Kathak – Odissi – Kath kali – Mohiniattam – Folk theater and performances and its role in promoting Indian tourism.

UNIT 4 Indian Painting – Evolution of Indian painting – Ajanta – Ellora – Mysore paintings – M. F. Hussein: A portrait.

UNIT 5 Art Sculpture & Craft – Indians Sculptures – Scope – Famous temples & monuments – Handicrafts – Puppetry

– jewelries – textiles.

Books for Reference:

1. Ram Acharya – Tourism and cultural heritage of India.

2. S. Radha Krishnan – Indian philosophy

3. Ananda k. Kumara swami – Indian and south east Asian architecture

4. R. Shamashastry – History of the Dharma sastras.

NBHM 602-TOURISM AND HOTEL ECONOMICS

OBJECTIVE To give students a basic knowledge of the concepts of economics and its importance to hotel industry, so teacher are advised to explain these concepts with reference to hotel industry

Course Content

UNIT 1

FUNDAMENTS CONCEPT OF ECONOMICS

Meaning of Economics

Macro economics & Micro economics, nature & scope

Meaning of Wants:- Necessaries, Comforts & Luxuries

Value, price and wealth

Factors of production

Kinds of capital & capital formation

Economic System-Capitalism, Socialism & Mixed economy

DEMAND ANALYSIS

Meaning of Demand and demand distinctions, autonomous and derived demand short run and long run demand. Demand for perishable goods and durable goods.

Law of demand-demand schedule and demand curves, assumptions and reason behind law, exception to the law

Elasticity of demand-Types of elasticity

Factor’s determining price, elasticity of demand

SUPPLY

Meaning of supply, law of supply, determinants of supply, exceptions, elasticity of supply UNIT 2

COST OUTPUT ANALYSIS

Cost concepts-fixed and variable cost, average and Marginal cost, opportunity cost, past and future costs

Economics in large scale production.

REVENUE CONCEPTS

Total Revenue, Average Revenue, Marginal revenue and their relationships

PRICE ANALYSIS

Basic concepts-Equilibrium of firm, marginal revenue and Marginal cost analysis, Normal Profits, excess profit loss, Accounting profit and economic profit, Theories of Profit

Kinds of Markets

Perfect & Pure competition, Simple monopoly and Monopolistic Competition, Oligopoly

PRICING

Pricing under perfect competition, Equilibrium price, Pricing under monopoly and perfect competition- Short run and Long run

UNIT 3

TOURISM AND BALANCE OF PAYMENT

INDIAN ECONOMY AND HOTEL INDUSTRY

Characteristics of Indian Economy, Major issues of development, growth & development of hotel Industry in India, Relevance of hotel industry in national economy, income generation, employment generation, foreign exchange earning, Factors Influencing growth of Hotel Industry, Tourism & Economic development, New Industrial Policy-Features & Importance’s.

UNIT 4

IMPACT OF TOURISM ON HOTEL INDUSTRY

Economic impact, travel and Hotel effect on tourism on hotel, threats & obstacles to tourism

TOURISM PLANNING AND HOTEL INDUSTRY

Tourism infrastructure development, Local Bodies, tourism department and ministry, different tourism policies

UNIT 5

TYPES OF TOURISM ECONOMICS

Abstraction, Economic Theory & Tourism, Demand & Supply Analysis, Cost/Benefit Analysis, Economic Impact

Analysis

NATIONAL INCOME CONCEPTS AND IMPORTANCE

Definition & Concepts, Gross National Product (GNP)& Net National Product (NNP), Measurement of National Income.

TEXT READING

H L Ahuja

Kote Syanis

Principle of Economics Micro Economics

D

M Mithai

Managerial Economics

R

Dutt & Sundaram

Indian Economy

NBHM-603 RESEARCH METHODOLOGY

OBJECTIVE

To give an in depth knowledge about the Research project to the students and also to tell them how Research is important for the hospitality sector. Here the knowledge of how to do a market research is being imparted by telling the research methodology and its implications.

COURSE CONTENT UNIT 1.

RESEARCH –MEANING, IMPORTANCE & RESEARCH DESIGN

a.

Introduction

b.

Meaning and Importance

c.

The basis of classification of various types of research design.

UNIT 2.

DATA COLLECTION

a. Types of Data

b. Secondary data, Sources

c. Primary data, Sources

d. Sampling, Importance, Basic concepts

e. Questionnaire, Format and Administration, Steps involve in developing a Questionnaire

f. Interviews

UNIT 3.

DATA PROCESSING

a. Quality research, Introduction, Difference between Quality and Quantity research

b. Editing of Data, Coding of Data, Data Classification, Graphical Presentation of Data

c. Report writing-steps involved, layout of report, mechanics of report writing, precautions of writing research writing

d. Oral Presentation

UNIT 4.

DATA ANALYZING & DRAFTING OF CONCLUSIONS AND RECOMMENDATIONS.

a. Meaning and scope of data analysis

b. Methods of Data analysis.

c. Generating Findings.

d. Drafting of conclusions and recommendations.

UNIT 5. Methodology of presentation of research project

a. Meaning of presentation

b. Presentation as tool

c. Techniques of presentation of research project

d. How to deal with queries / questionnaire during presentation

TEXT READING Robert C Lewis

John Roberts Dennis L Foster

Marketing Research

Marketing for the Hospitality Industry Hospitality Marketing and Sales for Resorts, Motels And Hotels

NBHM-604-FINANCIAL MANAGMENT

OBJECTIVES To impart the basic knowledge to the students about finance and it importance in the hotel industry.

COURSE CONTENT

UNIT 1

INTRODUCTION

Nature and scope of financial management, finance function, profit/wealth maximization, role and responsibilities, and functions of financial managers.

UNIT 2

CAPITAL BUDGETING

Concept of Time Value of Money; Compound and Discounting Techniques. Meaning, objectives of investment decisions, net present value method, internal rate of return method, pay back period.

UNIT 3

COST OF CAPITAL

Introduction, significance, concept, determining component of cost of capital, weighted average cost of capital.

UNIT 4

CAPITAL STRUCTURE

Over capitalization, under capitalization and optimization operating and financial leverage, EBIT-EPS Analysis.

UNIT 5 SOURCES OF FINANCE

Working capital management, management of cash inventories and receivable.

TEXT READING I.M.Pandey Khan & Jain R.M.Srivastava Prasad

Financial managment Financial management Financial management Financial Managment

NBHM-605 ENVIRONMENTAL MANAGEMENT

COURSE CONTENT

UNIT-I

INTRODUCTION Environment Management system and 14001, Environmental Policy, Environmental Aspects, Legal requirements, objectives and targets, Environmental management Programme, structure and responsibility, EMS documentation.

UNIT-2

OPERATIONS-GUIDELINES AND SELF-AUDIT CHECKLISTS FOR DEPARTMENTS Administrative offices, Front office, Kitchens, Restaurant and Banquet Halls, House-Keeping and Laundry, Engineering and Maintenance, Swimming Pool and Health Club, stores and Purchases, Outdoors and Landscaping, Single owned Restaurants.

UNIT-3

BEST PRACTICES TO BE ADOPTED IN INDIAN HOTELS Environment Management, Energy Management, Water Conservation, Water Conservation, Waste Control and Management, Indoor Air Quality and Pollution Control, Eco-purchasing, Hazardous chemical reaction and safeguards, Community Services.

UNIT-4

ALTERNATIVE TECHNOLOGIES Non-Conventional Energy, Waste Water Treatment and Pollution Control, Solid Waste Management & Pollution Control, Indoor Air Quality and Pollution Control, Water Management through rain water harvesting.

UNIT-5

ENVIRONMENT LEGISLATION The Water (prevention and control of pollution) Act, 1974. The Air (prevention and control of pollution) Act, 1981. The noise Pollution (Regulation and Control) Rules,2000. The Environment (Protection) Act, 1986. Environment Impact Assessment Notification.

TEXT READING 1.Environmental Management for Hotels. E. I. Publications, USA.

2.Environmental Management for Hotels and Restaurants of India-

3.Building design by Prof. S. Kumar Publisher- S. Chand & Co. New Delhi.

FHRAI Publications.

NBHM-606-HUMAN RESOURCE MANAGEMENT

OBJECTIVE

1. To develop an insight into meaning nature scope and value of contemporary approach to human resource management in an organization.

2. To describe organization of a human resource management functionary in an establishment, and to identify attributes of a successful personnel manager.

3. To impart knowledge and techniques involved in human resource planning, Job-Analysis, and Job-Design.

4. To explain various methods of recruitment, selection, induction and placement.

5. To develop the importance and methods adopted for training and development of employees in to days environment in workplace.

6. To provide a detailed orientation regarding methods of evaluation of a job, compensation management, performance appraisal.

7. To discuss matters relating to job changes; and definition and explanation of terms pertaining to employee separation.

COURSE CONTENT

UNIT 1

INTRODUCTION

Nature and scope human resource management: -

a. Concept and Nature, Human Resource Management as a profession, Objectives and importance, Functions and scope of Human Resource management.

b. Organization of personnel Department, Qualities of Personnel Manager, role of Personnel manger, Status of Personnel manager.

c. Characteristics of Hospitality Industry for a Human Resource manager, HRD as responsibility of all mangers.

UNIT 2

PROCURMENT OF HUMAN RESOURCES

a. Human Resource Planning-Concept and objectives, importance, Process of Human Resource Planning, Problems and Guidelines for Human Resource Planning

b. Job Analysis and Job Design-Concept of job analysis, Process of job analysis, Job Description and Job Specification, Concept of Job Design, approaches and methods of Job Design.

c. Recruitment and Selection- Meaning and process of Recruitment, Recruitment Policy and Organization, Sources and techniques of Recruitment, Meaning and process of selection.

UNIT 3

TRAINING AND DEVELOPMENT

Concept and need of training, Importance and objectives of training, Identifying training needs, Designing a training programmes, Methods of training, Evaluating training effectiveness, Retraining.

Concept and objectives of Executive development, Importance and process, methods and techniques, principles of Executive Development.

UNIT 4

JOB EVALUATION

Concept, process and objectives of Job Evaluation, Advantages and Limitations, Essentials of successful Job Evaluation, Methods of Job Evaluation.

Wage and Salary Administration. Objectives and principles, Essentials of Sound wage sructure, Factors affecting wages, methods of wage payment, and Wage policy in India, Executive compensation.

UNIT 5

PERFORMANCE APPRAISAL

Concept and objectives, Uses and process, Problems in performance appraisal, Essentials of effective appraisal system, Methods and techniques of appraisal, Appraisal of managers, Appraisal, Interview, Appraisal of potential.

JOB CHANGES

a. Transfers, Promotions and Separations.

b. Purpose of job changes, Concept and objectives of transfers. Types of transfer, Transfer policy, concept and basis of promotion, Promotion policy, Demotion, Types of Seperations.

TEXT READINGS

David A Decenzo H L Kumar Chapman&Hall Dr. C.B.Gupta Mirza S Saiyadain William B Wether

Personnel/Human Resource Management Personnel Management in Hotel and Catering Industry Behavioural Studies in Hospitality Management Human Resource Management Human Resource Management Human Resource and Personnel management

U.P. Technical University, Lucknow

(Effective from the session 2009-10)

Scheme of Examination for Bachelor of Hotel Management (BHMCT) – VI Semester

       

Evaluation Scheme

   

S.

Subject

Subject Name

Periods per Week

Sessional

 

Examination

Subject

No.

Code

Theory

L

T

P

CT

TA

Total

ESE

Total

1.

NBHM-601

Indian Heritage

3

1

0

30

20

50

100

150

2.

NBHM-602

Tourism & Hotel Economics

3

1

0

30

20

50

100

150

3.

NBHM-603

Research Methodology

3

1

0

30

20

50

100

150

4.

NBHM-604

Financial Management

3

1

0

30

20

50

100

150

5.

NBHM-605

Environment Management

3

1

0

30

20

50

100

150

6.

NBHM-606

Human resource Management

3

1

0

30

20

50

100

150

   

PRACTICAL

--

--

--

--

--

--

---

---

7.

NBHM-651

Indian Heritage Viva

--

--

--

15

10

25

25

50

8.

GP-601

General Proficiency

--

--

--

--

--

50

---

50

   

Total

18

6

0

--

--

--

---

1000

TA – Teacher Assessment

CT- Class Test

ESE- End Semester Examination L/ T/ P – Lecture/ Tutorial/ Practical

Note: Duration of ESE shall be 3 (Three) Hrs. for subjects carrying 100 Marks & 2 (Two) Hrs. for subjects carrying 50 marks.