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Faculty of Management Sciences

Bachelor of Hotel Management (BHM)
REGULATION
I. Course Objectives
1. To develop young men and women in to professional experts to manage Hospitality

Industry in general and Hotels in particular.
2. To equip youngsters with conceptual and interpersonal skills and social purpose for
managerial decision making and its execution in hospitality related industries.
3. To develop and encourage the entrepreneurial capabilities of young generation to

make them effective change agents.
4. To meet the demand for trained and professional people in the country at the top
level management of business and industrial organizations in the light of new
economic and industrial policy of the country.
II. Title of the Programme

This degree shall be called Bachelor of Hotel Management.
III. Course Duration
The BHM Course (Bachelor of Hotel Management) of Mahatma Gandhi University shall
be spread in to Four year duration with eight semesters. Each semester shall comprise
of a minimum of 18 instructional weeks of 5 days each 5 hours a day (Total contact
hours 450). Continuous Internal evaluation during the course period and university
examination at the end of the each semester shall be conducted. There shall be a
semester break of 15 days each in addition to the usual Onam, XMas holidays. There
will be no Summer Vacations.
IV. Medium of Instructions

The medium of instruction and examinations shall be English
V. Eligibility for Admission

1. A pass in the higher secondary or equivalent examinations conducted by
boards/departments recognized by the University with a mark not less than 50% in
aggregate including language.
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2. Usual concession for minimum marks as stipulated by University and the State
Government from time to time shall apply to SC/ST, OBC, and Other Categories of
candidates.
VI. Admission Procedure:
50% of the total seats for Admission to BHM programme shall be on merit and the
remaining 50% shall be the management Quota. Merit is based on a Common Entrance
Test conducted by the University assigning 50% weightage for entrance examination
and 50% for academic performance at +2 level. The rules for reservation stipulated by
university and govt. of Kerala from time to time for professional courses shall be strictly
followed.
a. Admission notification should be made in the month of April/May in every year.

Individual announcement can be made by the respective institutions only after the
course announcement of the university.
b. Merit seat shall be filled by admitting strictly the order of the rank list giving due
representation to the reserved category. Management quota shall be filled by
admitting candidates from the rank list.
c. An admission Committee should be constituted at college level for administering the

admission for BHM every year subject to the approval of honorable Vice -
Chancellor. This committee shall consist of 5 members. College Principal will be the
Chairman and Head of the department will be the member secretary. Among the
other three Dean, faculty of Management Sciences, an eminent industrialist in the
hospitality industry and one faculty member from the respective department will be
included. The entire admission process will be monitored by the committee.
The rank list is prepared by the University assigned 50% weightage for Academic
performance.
The rank shall be based on the following three components.

a. Qualifying examination at Plus two level 50% of total marks.
b. Test Score 80% of 50
c. Interview 20% of 50
If sufficient candidates are not joining in the merit quota seats, the college shall report
the matter to the university and with the written permission of the university the college
management may fill the seats.
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List of courses for BHM Programme

Course Title Internal External Total
code Evaluatio Evaluatio marks
n marks n Marks
(1) (2) (3) (4) (5)
Semester -1
BHMCC01 Business English 40 60 100
BHMCC02 Food & Beverage Production -I 40 60 100
BHMCC45 Food & Beverage Production I 40 60 100

Practical
BHMCC03 Food & Beverage Service-I 40 60 100
BHMCC46 Food & Beverage Service-I Practical 40 60 100
BHMCC04 Front Office operations - I 40 60 100
BHMCC47 Front Office operations I Practical 40 60 100
BHMCC05 Housekeeping-I 40 60 100
BHMCC48 Housekeeping-I Practical 40 60 100
BHMCC06 Basics of Management Principles 40 60 100
400 600 1000
Semester-2
BHMCC07 Information Processing Using Systems 40 60 100
-I
BHMCC08 Food & Beverage Production-II 40 60 100
BHMCC49 Food & Beverage Production-II 40 60 100
Practical
BHMCC09 Food & Beverage Service-II 40 60 100
BHMCC50 Food & Beverage Service-II Practical 40 60 100
BHMCC10 Front Office operations - II 40 60 100
BHMCC51 Front Office operations II Practical 40 60 100
4
BHMCC11 Basic Financial Accounting 40 60 100
BHMCC12 Business Ethics & Human Rights 40 60 100
360 540 900

Semester -3
BHMCC13 French 40 60 100
BHMCC14 Food & Beverage Production III 40 60 100
BHMCC52 Food & Beverage Production III 40 60 100
Practical
BHMCC15 Food & Beverage Service-III 40 60 100
BHMCC53 Food & Beverage Service-III Practical 40 60 100
BHMCC16 Housekeeping-II 40 60 100
BHMCC54 Housekeeping-II Practical 40 60 100
BHMCC17 Nutrition & Food Science 40 60 100
BHMCC18 Financial Management 40 60 100
360 540 900
Semester 4
BHMCC19 Information Processing System II 40 60 100
BHMCC20 Food & Beverage Production IV 40 60 100
BHMCC55 Food & Beverage Production IV 40 60 100
Practical
BHMCC21 Food & Beverage Service-IV 40 60 100
BHMCC56 Food & Beverage Service-IV Practical 40 60 100
BHMCC22 Front Office Operations -III 40 60 100
BHMCC57 Front Office Operations III Practical 40 60 100
BHMCC23 Business Law 40 60 100
BHMCC24 Research Methodology & Quantitative 40 60 100
Techniques
360 540 900
5
Semester -5
BHMCC25 Organizational Behavior 40 60 100
BHMCC26 Food & Beverage Production -V 40 60 100
BHMCC58 Food & Beverage Production V 40 60 100

Practical
BHMCC27 Food & Beverage Service-V 40 60 100
BHMCC59 Food & Beverage Service-V Practical 40 60 100
BHMCC28 Housekeeping -III 40 60 100
BHMCC60 Housekeeping -III Practical 40 60 100
BHMCC29 Hotel Engineering 40 60 100
BHMCC30 Human Resource Management 40 60 100
360 540 900
Semester-6
BHMCC31 Industrial Exposure Training (20 100 (Log 100 200

weeks) book & (Proje
presentati ct
on) Repor
t
&Viva
-voce)
100 100 200
Semester-7
BHMCC32 Food & Beverage Management 40 60 100
BHMCC33 Accommodation Management 40 60 100
BHMCC34 Marketing management 40 60 100

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BHMCC35 Event Management 40 60 100
BHMCC36 Services Marketing 40 60 100
BHMCC37 Elective * 40 60 100
240 360 600
*Any one core subject from Food and Beverage Production/ Food and Beverage
Service/Front Office Operations/Housekeeping.
Semester -8
BHMCC38 Public Relations 40 60 100
BHMCC39 Travel & Tourism Management 40 60 100
BHMCC40 Strategic Management 40 60 100
BHMCC41 Costing for Hospitality 40 60 100
BHMCC42 Entrepreneurial Development 40 60 100
BHMCC43 Project Management 40 60 100
BHMCC44 Comprehensive Viva voce 100 100
240 460 700
VII Course Calendar

Date of announcement of course will be done by the university. The course calendar
published by the university shall be followed for ensuring timely conduct of the course,
examination and publication of results.
VIII Scheme of the course
1. BHM will have 8 semesters each having 18 work weeks. Each semester have 6 full
courses except 6th Semester. Each Course carry 100 marks (Internal 40 and external
60) excepting for training and Project Report. An internal viva voce examination will
conduct at the end of the 8th semester. In sixth semester there will be training for a
period not less than 24 weeks.
Total marks for all the 8 semesters will be 6100

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IX Scheme of examination and Results
Assessment of students for each course will be done by continuous evaluation both
internal and external. Internal evaluation shall be conducted by the faculty handling the
course. End semester examinations of all subjects will be conducted by the university.
I. There shall be four sets of examinations to be conducted at the end of each

semester of 3 hours duration for each course.
a. The marks required for a pass is 50%. There is separate minimum for all courses
and for internal and university examinations.
b. No student shall be permitted to appear for the university examinations unless he/
she secures at least 50% marks in the internal evaluation in each course.
c. The distribution of internal assessment marks will be as follows.
1. Periodical tests (subject to a minimum 3 tests for each course) - 60% (24
marks)
2. Practicals / Assignments/ seminars/ Term Projects - 30% (12 marks)
3. Lab/ Class room participation, attendance punctuality and discipline- 10% (4
marks)
Classification of Results
Each candidate shall secure a minimum of 50% marks in aggregate (i.e. marks of
internal assessment and external examination for each course) for a pass. Classification
of results:-
Below 50% - Fail
Above 50% and below 60% - Second Class
Above 60% and below 75% - First Class
Above 75% - First Class with Distinction
The internal assessment marks shall be awarded by the concerned faculty

member in charge of the course based on the guide lines as follows.
a. Each faculty shall maintain record of performance of each candidate and it shall be
made available to the Principal/Head of the Department at the end of each
semester.
The same should be put on the notice board and students can make their
representations if any. However the student shall file an appeal to the Head of the
Department on his grievances in awarding the internal assessment marks within 3
days from the date of display of internal marks on the notice board. Head of the
Department should take an appropriate decision within 5 days from the date of
receipt of such appeal.
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b. The internal marks should be communicated to the Controller of Examinations along

with attendance certificate within two weeks from the last day of class in each
academic year.
II. In case a candidate fails to secure the required minimum of 50% marks in internal
assessment, both theory and practical he may secure it by repeating the course
altogether in a regular class or by taking the course with a faculty member assigned
by the head of the department in a subsequent semester provided that the
candidate has failed to obtain the 50% marks in the first instance, but such
improvement in sessionals in the same paper cannot be attempted more than once.
Candidate for BHM degree course shall be eligible to undergo the course of study in
the next semester and take examination of that semester irrespective of the results of
the examination of the previous semester provided they have completed all the
formalities of attendance, payment of all fees due to the University and registration for
the examinations in the earlier semesters. No candidate shall be allowed to take
external examination more than thrice for each course. A candidate shall register for all
the courses in a year to appear for examination in the respective year. Part appearance
shall not be allowed.
Eligibility for appearing in examination
A candidate shall attend 75% of the number of classes actually held for each of the
courses in a semester will be eligible for appearing for examinations conducted by the
university. If the candidate has shortage of minimum attendance he/she should repeat
the course along with the immediate junior batch. There should be no supplementary
examinations. Candidate shall be allowed to improve the results of any subjects along
with the examinations of their immediate junior batch.
Transparency about the Internal Assessment
Each faculty shall maintain record of performance of each candidate and it shall be
made available to the Principal/Head of the Department in case of dispute. These
records of performance of each candidate duly counter signed by the Head of the
Department and shall be made available to the Principal/University Authorities in case of
dispute.
X Registration for each Semester
Every candidate should register for all subjects of the end semester examination of
each semester. A candidate who does not register will not be permitted to attend the
end semester examinations. He/she shall not be promoted to attend the next semester.
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XI Improvement of marks.
1. A student is permitted to take improvement examination only during the chance
immediately after the first appearance. There will be no supplementary
examinations.
2. No candidate shall be permitted to improve the marks for practical/Internal
examination.
3. A candidate shall be allowed to with draw from the whole examination of a year in
accordance with the rules for cancellation of examinations of the university.
XII Examination Monitoring Cell
Head of the Institution should constitute as examination monitoring cell at the
institution for supervising all examinations especially the internal examinations. This cell
with a senior faculty member as convener shall consist of minimum three faculty
members (one shall be a lady). A clerical staff having computer Skill shall be assigned
for assisting the examination monitoring cell.
Following are the collective responsibilities of the examination monitoring cell.
1. Schedule and conduct all internal examinations.

2. Act as the examination Squad to keep a vigil on all internal and University
Examinations.
3. To receive any complaints from students regarding issues like out of syllabus
questions, printing mistakes etc. The cell shall investigate these complaints and if
necessary forward to University with specific comments.
4. To receive any complaints from students regarding internal examinations, award of
marks and any allegation of victimization. Enquire such incidents and give a report
to head of Institutions for necessary action.
5. To function as a wing of the office of the Controller of the Examinations of the
University at Institution level.
XIII Repetition of the course:
Students are permitted to avail repetition of the course only once in a semester.
XIV Industrial Exposure Training Report
1. Every student should undergo Industrial Exposure training for a period not less than
twenty four weeks. This training will start during the sixth semester. Student should
choose a star hotel (not below a four star hotel) for this training. A certificate from the
respective organization stating the completion of training shall be incorporated in the
report. The report will be evaluated by two examiners and one of the examiner is duly
appointed by the university from outside. If there is a variation of 20 marks in the
internal and external evaluation of the report, it will be evaluated by a third external
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examiner and marks awarded by him shall be considered as final. If any student failed
to secure minimum of 50% marks for project report he/she shall resubmit the revised
project training report along with the immediate junior batch.
XV General
For matters not covered by the provisions contained in the regulation, the university
rules in force from time to time shall be reckoned with the rules and regulations
applicable for the conduct of university programmes for professional courses at the
under graduate level.
SYLLABUS OF FIRST SEMESTER BHM
LIST OF SUBJECTS WITH CODE
1. BHMCC01 BUSINESS ENGLISH

1. BHMCC02 FOOD AND BEVERAGE PRODUCTION-I
1.BHMCC45 FOOD AND BEVERAGE PRODUCTION-I
PRACTICAL
1. BHMCC03 FOOD AND BEVERAGE SERVICE-I
1.BHMCC46 FOOD AND BEVERAGE SERVICE-I PRACTICAL
1. BHMCC04 FRONT OFFICE OPERATIONS-I
1.BHMCC47 FRONT OFFICE OPERATIONS-I PRACTICAL
1. BHMCC05 HOUSE KEEPING-I
1.BHMCC48 HOUSE KEEPING-I PRACTICAL
1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES
FIRST SEMESTER
1.BHMCC01 BUSINESS ENGLISH

Module 1
Functional English Grammar and Comprehension

Parts of speech / Articles / Prepositions
Modals / Tenses / Active Passive Forms.
Question Tags, Common Errors, Effective Sentences, Sentences Structures, Use of
Connectives
Module 2
Reading and Language Comprehension
Reading Skills, Active and Passive Reading
Recognizing Main Ideas, Vocabulary Skills.
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Module 3
Summarizing and Paraphrasing
Summarizing Techniques, Selection and Rejection, Substitution
Outlining and Paraphrasing.
Module 4
Professional Writing - Resume CV- Reference and recommendation letter
Employment letters Online application Soft skill
Business letters Parts and layout of business letters Business enquiry
letters-Offers and quotation Orders and execution-
Grievances and redressals. Sales letters-Follow-ups letters-Circular letters-Status
enquiry collection letters, use of E-Devices in Communication video conferencing.
Translation Techniques, Press release writing of theme for press release.
Module 5
Comprehension of Technical Material
Reading Instruction and Technical Material
Reading and Grasping Graphic Information
E mail Message and Telephonic Conversation.
Books for Reference
1. Sharma R.C, and Mohan.K, Business Correspondence and Report Writing,

Tata McGraw Hill, 1994.
2. Gartside L, Model Business Letters. Pitman, 1992.
3. Communication in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality
Press.
4. DSouza Eunice and Shahani.G, Communication Skills in English, Noble
Publishing, 1997.
1. BHMCC02 FOOD & BEVERAGE PRODUCTION I
Module 1 : Introduction To The Catering Industry :
An overview of the Global Hospitality Industry and Catering Services.

Introduction to Art of Cookery.
Culinary History Development of Culinary Art from the Middle Ages to Modern
Cookery.
Nouvolle Cuisine, Fusion Cuisine, Cuisine Minceur, Popular International Cuisine.
Characteristics, menu terms, names of dishes.
Basic culinary terms: Indian Oriental Western
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Module 2 : Kitchen Organization Layout And Hierarchy :
Section of the kitchen with layout and functions receiving area, storage area dry
and cold butchery and vegetable preparation area, cooking area Hot kitchen,
cold kitchen, bakery and confectionary.
The classical kitchen brigade the partie system the job description and job
specification.
Module 3 : Kitchen Equipment And Cooking Fuels:
Classification Heat generating, refrigerating, Kitchen machinery, storage, tables

hand tools, weighing and measuring, pot wash, holding utensils stillroom.
Diagrams, uses, care, maintenance, criteria selection.
Types, differences between types, uses.
Advantages and disadvantages
Safety precautions
Module 4 : Food Commodities:
Classification with examples and uses in cookery

Cereals, Pulses, vegetables and fruits, eggs, seafood and fresh water fish, red and
white meat, dairy products nuts and oilseeds, fats and oils, sweetening agents,
spices and condiments, leavening agents, herbs, essences and flavors, food
colouring agents.
Foundation ingredients- Characteristics and uses in cookery.
Flour, eggs, sugar, fats and oils, liquids, salt, yeast, baking powder.
Use of Convenience foods.
Module 5 : Aims And Objectives Of Cooking Food With Specific Reference

To The Catering Industry :
Importance of cooking food

Principles of balanced and healthy diet
Action of heat on food effects of heat while processing the following
commodities:
o Carbohydrate rich food like cereals, pulses, starchy vegetables, sweetening
agents.
o Protein- rich food like meat, fish, eggs, dairy products.
o Fat- rich food like dairy fat, vegetable oils and fats, animal fat, nuts and
oilseeds.
o Vitamin- rich food like green leafy vegetables, orange, vegetable.
o Mineral- rich foods.
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Books for Reference:
1) Modern cookery for teaching and the trade Vol. I & II Thangam E. Philip
2) Cooking with Indian Masters Prasad
3) Theory of Catering - Kinton and Cesarani
4) Practical Cookery Kinton and Cesarani
5) The complete Indian Cookbook Mridula Baljekar
6) Theory of cooking Krishna Arora
7) Basic Cookery Martland and Welsby
8) An approach to professional cookery Henry F. Wood.
1. BHMCC45 FOOD & BEVERAGE PRODUCTION I PRACTICAL
PRACTICAL
Identifying and using different kitchen equipment with emphasis on care,
maintenance and precautions
Identifying raw materials-collect samples from the market-quantity and quality
points
Different methods of cutting and cooking vegetables
Handling knives and peelers
Preparation of stocks-vegetables and meat-white, blond and brown
Preparation of basic sauces- bchamel, espagnole, veloute, tomato, hollandaise
and mayonnaise.
PRACTICAL EXAMINATION PATTERN

Internal Examiner
Grooming -5 Marks
Identifying and using different kitchen equipments- 10 Marks
Identification of raw materials -10 Marks
Journal-The student is required to present a neat and covered certified journal
containing the entire practical done during the semester.15 Marks
External Examiner
Different methods of cutting vegetables-15- Marks
Preparation of stocks-vegetable and meat - 15 Marks
Preparation of basic sauces- 20 Marks
Viva voce( pertaining to the 1st semester syllabus) - 10 Marks
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1. BHMCC03 FOOD & BEVERAGE SERVICE - I

Theory :
Module 1 : Food & Beverage Service Industry
Introduction,
Types of catering operations.
Module 2 : Attributes Of Food & Beverage Service Personnel
Module 3 : Food & Beverage Service Organization
Organization Hierarchy of the F & B Department

Job specifications for the F & B Department
Job Descriptions (Restaurant Manager, Sr. Captain, Station Waiter, Busboy,
Hostess, Sommelier, RSOT, Chef d etage).
Module 4 : Food & Beverage Service Areas
Specialty Restaurant,
Coffee shop
Room Service
Bar
Banquets
Module 5 : Introduction To French Classical Menu
The 13 courses of Classical French Menu in English : Appetizers, Soup, Egg,

Farinaceous, Fish , First Meat Course, Main Meat, Rest, Vegetables, Sweet,
Savoury ( inclusive of Cheese) and Dessert.
Brief descriptions and examples of each type in every course.
Books for Reference :
1. Food & Beverage Service training Manuel - Sudhir Andrews, Tata Mc Graw Hill
2. Food & Beverage Service Lillicrap & Cousins ELBS.
3. Modern Restaurant Service John Fuller Hutchinsons
4. Food & Beverage service Management Brian Varghese
5. Introduction F & B service Brown, Hepper & Deeyan
6. Professional food and Beverage service Management Brain Varghese
7. The waiter John Fuller and A.J.Cuvrie-Hutchinson
8. Food & Beverage Service-Bobby George-Jaico books
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9. Food & Beverage Service Management Bobby George & Sandeep Chatterjee-Jaico
books
1. BHMCC46 FOOD & BEVERAGE SERVICE - I PRACTICAL
Practical :
Restaurant Etiquette
Mise-en-Scene/ Mise-en-Place
Laying and relaying of a table cloth
Rules for laying a cover
Napkin folds
Service of Water/Aerated Water
Handling of Cigar
Clearing of Ashtrays
Silver service
3 course menu compiling in English
External examiner
Compiling a three course menu in English 10 Marks
Starter
Main course
Dessert
cover set up (Table d hote) minimum two covers 10 Marks
Laying and relaying of table cloth 5Marks
Napkin folding (Three types) 5Marks
Service of Water and other aerated Beverages 5Marks
Restaurant Etiquettes 5Marks
Clearing plates 5 Marks
Bread crumbing 5Marks
Viva Voice (Pertaining to first semester ) 10 Marks

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Internal Examiner
Personnel Hygiene & Grooming (Uniforms, nails, shaving, Shoes, socks , hair and
waiters kit) - 5Marks
Handling Service Gear - 5Marks
Carrying Two plates ,Three plates ,Glassware

- 5Marks
Polishing cutleries, glassware and crockerys -

5Marks
Clearing ashtrays -5Marks
Journal
-15Marks
The student is required to present a neat and covered certified journal

Containing the entire practical done during the semester
1. BHMCC04 FRONT OFFICE OPERATIONS I
Module 1 : Origin, History, Growth, Development, Classification And

Categorization Of Hotel Industry.
Module 2 : Hotel Organization:
Introduction of Front Office.

Basic Activities of Front Office.
F/O Layout & Equipment.
Various sections of Front Office.
Organization structure of Star hotels and the FO department.
Qualities and Attributes of FO Personnel.
Module 3 :
Job Description and Specifications:

FOM, LM, GRE
Receptionist/ Information Assistant
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Reservation Assistant
Bell captain, Bell Boy
Telephone Operator
Lobby & Bell Desk Operations:
Layout of a lobby
Role of LM & GRE
Uniformed services Concierge, Bell Boy, Doorman & Parking Valet
Layout and equipment of Bell Desk
Function of Bell Desk
Luggage handling procedure on guest arrival and departure. (For FITs,
VIPs, Groups etc .)
Departure procedures,
Left luggage procedure,
Scanty Baggage procedures
Paging
Miscellaneous services
Module 4 : Reservations
Sources and modes

Types ( Guaranteed & Non guaranteed)
Reservation record
Method of receiving a reservation
Confirmation / Cancellation numbers
Reservation charts
Modification and cancellation of reservations
Module 5 : Reception :
Introduction to Reception
Coordination between FO and other departments
Types of keys and their control
Room change procedures
Preparation of other documents
Preparation of Guest History card
Departure procedure
Day / Night Reception
GLOSSARY(Terms from I semester portions)
Books for reference:
1) Hotel Front Office Training Sudhir Andrews

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2) Hotel Front Office Operations Colin Dix & Chris Baird

3) Hotel front Office James Bardi
4) An introduction of hospitality Dennis L. Foster
5) Managing Front Office Operations Michael L. Kasarana & Richard Brooks.
6) Principles of Hotel front Office Operations Sue Baker, Pam Bradley & J.H.
7) Hotels for Tourism Development Dr. Jagmohan Negi
8) Hotel Reception White & Beckley
9) Dynamics of Tourism Pushpinder S. Gill
10 ) Tourism Today Ratandeep Singh
11 )Profiles of Indian Tourism Shalini Singh
1. BHMCC47 FRONT OFFICE OPERATIONS I PRACTICAL
Practical :
Grooming & Hospitality Etiquette.

Countries Capitals, currencies, airlines & official airlines of the world.
Preparation of room Status Report / Discrepancy Report.
Handling Telephones telephone etiquette & manners.
Taking Reservations.
Knowledge of FO layout.
Basic FO situation handling.
Filling up forms concerning to all the topics covered in the theory of 1st semester.
INTERNAL EXAMINER
1. Telephone etiquette - 5 Marks

Greetings
Collecting information
2. Assignment-Countries, Capital, Currencies, and official airlines of the world

(Power Point Presentation)-15 Marks. The students will be given a test in the
form of fill in the blanks/Match the following.
3. Journal-The student is required to present a neat and covered certified journal
containing the entire practical done during the semester.- 15 Marks
4. Grooming- 5 Marks
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EXTERNAL EXAMINER
1. Reservations 25 Marks
Taking reservations(FIT/FFIT/Corporate guest, and group)- Drawing the
reservation form and mock handling of a reservation on telephone.
Modifying the reservations
2. Basic Front office situations - 15 Marks
Fire
Death
Natural Disasters-Floods, Earthquake, etc.
Accidents
Lost & Found
Damage to hotel property
Vandalism
Drunk Guest
Scanty Baggage
Theft
Sick Guest
Bomb Threat
3. Preparation of forms and Formats- 10 Marks
Room Status Report
Discrepancy Report
VIP Amenities Voucher
Expected Arrival List
Guest History Card
Scanty Baggage Register
Bell Boys Errand Card
Lobby Control Sheet
4. Viva voce(Pertaining the first semester syllabus) -10 Marks
1. BHMCC 05 HOUSE KEEPING I
MODULE 1: Introduction - House Keeping Department
Meaning and Definition

Importance of House Keeping
Responsibilities of House Keeping
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Application of House Keeping in other areas

A career in House Keeping
Organizational frame work of the department (large/medium/small).
Role of key personnel in House Keeping
Job description and job specification of staff in the department
Attributes and qualities of the house keeping staff
Skills of a good house keeper ( Managerial/Technical/Conceptual)
The ideal House Keeper.
Inter- departmental coordination with more emphasis on front office and
maintenance.
Department and the relevant sub sections.
MODULE 2: Hotel Guest Room:
Types of Guest Rooms.

Layout of guest rooms (types)
Layout of floor pantry
Furniture/fixture/fittings/guest supplies/amenities in a guest room ( to be dealt in
brief only)
MODULE 3: Cleaning Equipment Public Areas Cleaning Of Guest Rooms:
Types of equipments
Operating principles of equipments
Characteristics of good equipment ( mechanical/manual)
Storage/upkeep/maintenance of equipment.
Cleaning Process
Cleaning and upkeep of public areas (lobby)/cloak rooms/restaurants/bar/banquet
halls/ administration offices/lifts and elevators/staircases/back areas/front areas/
corridors.
Daily cleaning of occupied/departure/vacant/under repair/VIP rooms.
Weekly cleaning/spring/cleaning.
Evening Service.
Systems and procedures involved.
MODULE 4: House Keeping Control Desk
Important/role/co-ordination/check list.
Forms, formats & registers used in the desk reports
Paging systems and methods
Telephone handling skills
Role of computers
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MODULE 5: Basic Controls In House Keeping - Linen/Uniform/Tailor Room:
Lost and Found

Key control
Gate pass
Indenting from stores
Lay Out.
Types of linen/sizes/linen exchange procedures.
Storage facilities and conditions
Par stock/factor affecting par stock/calculation of par stock.
Discard procedure/re-use of discard
Inventory system
Functions of Uniform Room.
Functions of Tailor Room.
GLOSSARY (Terms from I semester portions)
Books for reference :
1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill

2. The professional House Keeper, Tucker Sehneider, VNR
3. Professional Management of House Keeping Operations, Martin Jones, Wiley
4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann
5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox
ELBS.
6. Accomodation & Cleaning Service Vol I & II, David Allen, Hutchinson.
7. Managing House Keeping Operations, Margaeat Kappa & Aleta Nitschke
8. First Aid, St John Ambulance Association, New Delhi
9. Housekeeping Operations-Design & Management Malini Singh & Jaya B George
-Jaico books
10. Hotel Housekeeping Operations & Management-G.Raghubalan & Smirtee
Raghubalan-Oxford University press
1. BHMCC 48 HOUSE KEEPING I PRACTICAL
PRACTICALS
1. Bed making
2. Personal Hygiene in House Keeping
3. Greeting of customers-In rooms and public areas
4. Identification of Equipments-Manual and Mechanical
5. Sweeping/Scrubbing/Mopping Process
6. Wet Dusting & Dry Dusting
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7. Public Areas ( restaurants/office/corridors, etc)

8. Spring Cleaning
9. Cleaning of Restaurant during peak hours.
10. Cleaning of Coffee shop during peak hours.
11. Cleaning of Mirrors/Glass/Window Panes
12. High ceiling cleaning/Cobweb removing
13. Brassoing
14. Silver Polishing
15. Preparation of hot and cold face towels ( demo only)
16. Report on Cleaning Equipments.
INTERNAL EXAMINER
1.Forms and formats 5 Marks
Students are required to draw one of the following form/format
I. Occupancy slip
II. Gate pass
III. Key register folio
IV. Lost and found register folio
2. Journal 15 Marks
The student is required to present a neat and covered certified journal containing the
entire practical done during the first semester.
3 . Assignment -5 Marks
Student is required to present a topic and present if on a power point
Students will be quizzed on the same
Time allotted for presentation and Q/A session - 5+ 1 Min.each
4 . Grooming -5 Marks
EXTERNAL EXAMINER
1. Bed making- 25 Marks
Students are required to make a traditional single bed without the bed covers within
five minutes. Evaluation is done on a correct usage of linen, neatness and time taken.
23
2. Brass Polishing- 10 Marks
Students are required to present a polished medium sized brass article. Care to be
taken to provide one unpolished brass item to each student. Time limit-20 minutes.
3 . Cleaning of rooms / public area -15 Marks
4. Viva-voce -10 Marks

a) Introduction 1 Question
b) Housekeeping Department 1 Question
c) Hotel Guest rooms 1 Question
d) Cleaning Equipments 1 Question
e) Public Areas 1 Question
f) Cleaning of Guest rooms 1 Question
g) House keeping Control Desk 1 Question
h) Basic Controls in Housekeeping 1 Question
i) Linen Room 1 Question
j) Glossary 1 Question
1. BHMCC06 BASICS OF MANAGEMENT PRINCIPLES
Module 1 : Management
Introduction, Meaning, nature and Scope of management.- Characteristics and

functional areas of management. - Management as a science and art or profession. -
Management & administration - Principles of management.
Module 2 : Management Functions :
Planning. Definition meaning, importance - steps in planning - characteristics - types of plans

- missions - objectives - strategies - policies - procedures - rules -programmes - Decision
making Definition, meaning, importance - objectives steps in rational decision making *
types of decisions
24
Module 3 : Organizing' :
Meaning, importance, process of organizing - organizational structure - types of

organizational structure - line organization, line and staff organization, functional
organization, committees scientific management.
Module 4 : Staffing - Meaning - delegation of authority - significance of delegation,

process of delegation. centralisation & decentralisation of authority - Directing:
meaning, importance, elements of directing, span of control.
Module 5 : Co- ordination - Definition - need for co ordination - Controlling: Definition,

need for control, steps in control process.
1. Harold Koontz, Heinz weihrich & Ramachandra Achari , Principles of Management, Tata
MC Graw Hill Publishing Co., "New Delhi
2. R. S.Gupta; B.D Sharma andN. S Bhalla, Principles and Practices of Management

Kalyani Publishers, New Delhi
SYLLABUS OF SECOND SEMESTER BHM
2. BHMCC07 Information processing using

systems-I
2. BHMCC08 Food & Beverage production-II
2. BHMCC49 Food & Beverage production-II

Practical
2. BHMCC09 Food &Beverage service-II
2. BHMCC50 Food &Beverage service-II Practical
2. BHMCC10 Front Office Operations-II

25
2. BHMCC51 Front Office Operations-II Practical
2. BHMCC11 Basics of Financial Accounting
2. BHMCC12 Business Ethics & Human Rights
SECOND SEMESTER
2.BHMCC07 INFORMATION PROCESSING USING SYSTEMS - I
Module I Introduction to computers overview computer architecture, Input, Output

and storage devices-Secondary storage device-magnetic and optical media input and
output unit OMR, OCR, MICR, scanner, mouse, Modem .
Module II Data storage and retrieval operating systems WINDOWS computer
virus, antivirus and computer security. Element of MS dos and window OS. Computer
arithmetic, binary, octal and hexadecimal number system. Algorithm and flow chart.
Illustrations elements of database and its applications. creating graphs using
spreadsheet creating macros and menus importing of data.
Module III Text processing using word introduction to the concept of spreadsheet
creation of spread sheets .An overview of MS Word, MS Excel and MS Power Point
element of basic Programming simple illustration.
Module IV Data communications and computer networks LANs and WANs Network
topologies world wide web and business community, communication through

computer networks
Module V E Commerce, EFT and e-mail.
1. Peter Norton, Introduction to Computers
2. Rajaraman V., Fundamental of Computers, prentice hall of India
3. Jain Satish, Computer Fundamentals for O level Examination (Module-I), BPB
Publications, New Delhi
4. Simkins Mark G., Computer Information System, S.Chand & Co. (2nd Reprint)
26
2. BHMCC 08 FOODS & BEVERAGE PRODUCTION II
Module 1 : Basic Preparations:
Cleaning and basic pre-preparation of all the commodities Bouquet garni,

mirepoix, roux, stocks, aspic and glaze, marinades, pastes, masalas, batters
dough.
Module 2 :
Classification, selection, cuts, storage of beef, Mutton, pork, lamb, poultry, game
& game birds.
Module 3 : Methods of Cooking :
Classification
Principles
Equipments required
Commodities that can be used
Menu examples
Boiling, steaming, poaching, blanching, sauting, grilling, roasting, baking,
braising, broiling, micro waving, frying.
Module 4 : Soups , Sauces & Gravies:
Classification of soup
Principles of making soups
Garnishing soups
Popular international soups & accompaniments
Basic sauces and its derivatives
Module 5 : Professional Standard For Food Handlers:
Personal hygiene
General Kitchen hygiene and sanitation practice
Attitude towards work in the kitchen.
Glossary of Technical Terms
Books For Reference:
1. Modern Cookery for the teaching and the trade Volume I & II
2. Cookery with Indian masters Prasad
3. Theory of catering Kinton and Cesarani
4. Practical cookery Kinton & Cesarani
27
5. The complete Indian Cookbook Mridula Baljekar

6. Theory of cooking Krinshna Arora
7. Basic Cookery Martland and Welsby
8. An approach professional Cookery Henry F.Wood
2. BHMCC 49 FOOD & BEVERAGE PRODUCTION-II PRACTICAL
Practical :
Demonstration of different methods of cooking.-

Different methods of cooking cereals and pulses.
Different methods of cooking eggs.
Preparation of basic gravies.
Preparation of simple soups thin and thick
Demonstration of cuts of meat and fish
Cooking of simple three course menus both Indian and Western. The student
should prepare a minimum of 12 Menus.
Internal Examiner
Grooming - 5 Marks
Journal 15 Marks
Using of different kitchen equipments-10 Marks
Check the quality of raw materials(both Indian and Western) 10 Marks
External examiner
Evaluation of a simple three course menu:
Soups/Starter 10 Marks
Main Course 20 Marks
Accompaniment 5 Marks
Dessert 15 Marks
Scullery 5 Marks
Viva-Voce 5 Marks
2. BHMCC09 FOOD & BEVERAGE SERVICE II

Module 1 : F & B Service Equipment
Furniture
Linen
Chinaware
Silverware ( Flatware, Hollowware)
Glassware
28
Disposables
Special Equipment ( Trolleys, Electrical equipment, etc)
Personal equipments.
Module 2 : Rules for laying a table
Side table
Module 3 : Rules for waiting at a table
The service sequence
Module 4 : Types of Service and menus
Table Service French, Russian, English, American, Silver

Assisted Service Carvery
Self Service Buffet, Cafeteria
Specialized Service Gueridon, Automated, tray, Trolley, etc
Menus a la carte, table d hote, Californian, cyclic, etc
Module 5 : Non alcoholic Beverages
Classification
Types
Service
Brand names
Books of Reference :
1. Food & Beverage Service Training Mannual Sudhir Andrews

2. Food & Beverage Service Lillicrap & Cousins
3. Modern Restaurant service John Fuller
4. Food & Beverage Management Brain Varghese
5. Introduction to Food & Beverage Service Brown, Heppe & Deegan
6. Professional food & Beverage service Management Brain Varghese.
7. The world of wines, spirits & Beers- H.Berberoglu.
8. Beverage Book-Andrew, Dunkin & Cousins
9. Professional guide to Alcoholic Beverages-Lipinski
10 . Alcoholic Beverages-Lipinski & Lipinski
11 Food & Beverage Service and management-Bobby George & Sandeep Chatterjee
Jaico books
12 Food & Beverage Service-Bobby George-Jaico books
29
2. BHMCC50 FOOD & BEVERAGE SERVICE-II PRACTICAL
Practical:
Silver Service
Service sequence,
A la Carte and Table dhote Menu
Service of hot beverages
Service of Cigarettes.
Equipments identifications
External examiner
Side table setup (Dummy waiter) -5Marks
Cover setup a la carte and table d hote -

5Marks
Equipments identification (The student is required to identify minimum -

10Marks
Ten items)
Table service and clearance (French, American, English and Silver ) -

20Marks
Service of Hot Beverages (Tea, coffee etc) -

10Marks
Viva -voce -
10Marks
Internal examiner
Mise- en- place and Mise- en- scene

-10Marks
Personnel Hygiene
- 5 Marks
Restaurant reservation and seating plan

-5 Marks
Service of cigarettes
-5 Marks
Journal
-15 Marks
30
2. BHMCC10 FRONT OFFICE OPERATIONS II
Module 1 : Information
Role of information section

Handling of mails registered post, parcels etc
Handling of messages
Handling of guest room key
Paging
Providing information to the guest
Aids used
Module 2: Handling of Front Office Operation Front Office Organization
Guest cycle (pre-arrival, arrival, occupancy and departure phases for FITs, FFITs,
VIPs, Groups, Crews, etc)
F/O equipments
Duty rosiers and work schedule front desk and bell desk for a 100, 250, and 500
rooms property business class
Module 3: Reservation
Reservation and sales

Reservation inquiry CRS, intersell agencies, GDS, property direct.
Reservations through internet
Group reservations
Overbooking
Forecasting
Upselling
Reservation considerations legal implications, waiting list, packages, potential
reservation problems, coordination with travel agencies.
Module 4 : Reception
Preparing night clerks report calculations

Calculation of rook position
No-show Management
Upselling
Departure procedures
31
Module 5 : Registration
Objectives
Legal obligations
Pre-registration
Various types of registration methods/records
Documents generated during the registration process.
Registration procedure FIT, FFIT, VIPs, Groups, Crews, Scanty Baggage, guest,
corporate guests, walk-ins, etc
Glossary of Technical terms
1) An introduction to hospitality Dennil L Foster

2) Managing front office operations Michael I Kasavana & Richard M Brooks
3) Principle of hotel front office operations Sue Baker, Pam Bradley & J H
4) Hotels for Tourism Development Dr Jagmohan Negi
5) Profiles of Indian Tourism Shalini Singh
6) Tourism Today Ratandeep singh
7) Dynamics of Tourism Pushpinder S Gill
8) Hotel Reception White & Beckley
9) Hotel front Office Training Sudhir Andrews
10) Hotel front office Operations Colin Dix & Chris Baird
11) Hotel Front Office James Bardi
2. BHMCC 51 FRONT OFFICE OPERATIONS II PRACTICAL
Practical :
Handling registration FIT, FFIT, VIP & Group/CREW.

Assignment Brochure designing
Check-in procedures FIT, FFIT,VIPs, Groups, Crews, Scanty Baggage, guest,
corporate guests, Walk-ins
Up selling techniques.
Passport & VISA regulations for foreigners
Filling up forms and formats-
C-Form
Message Slip
Arrival List
Daily V.I.P movement list
Guest History card
32
INTERNAL EXAMINER
1. Assignment- Brochure designing 10 Marks.

Design a hotel brochure with all details. No cut and paste or print outs from
websites of Name, address, logo, facility information and map will be accepted.
The entire designing should be original and hand written. Pictures of location,
building elevation, facilities available and restaurants can be used, without any
original names and addresses visible.
2. Role play -10 Marks
Handling messages
Providing informations to the guest
Journal-The student is required to present a neat and covered certified journal
containing the entire practical done during the semester.- 15 Marks
3. Grooming- 5 Marks
EXTERNAL EXAMINER
1. Registration (To be done practically) --25 Marks

Registration process of FIT, FFIT, VIP/regular, Corporate, Group, Crew guest,
Scanty baggage, Walk-in. Drawing and filling of registration forms for the above
mentioned guests.
2. Basic Front office situations - 20 Marks
Up-selling
Potential reservation problems
3. Viva voce -15Marks
Check-in procedure FIT, FFIT, VIPs, Groups, Crews, Scanty Baggage
Guest, Corporate guests, Walk-in.
Visa and statutory regulations for foreigners.
Glossary of Technical terms pertaining to second semester.
2. BHMCC11 BASICS OF FINANCIAL ACCOUNTING
Module 1 : Introduction
Accounting: Origin accounting concepts & conventions, meaning, definition - need

and importance - functions - limitations - accounting principles - General Accepted
Accounting Principles - accounting equation -double entry system.
33
Module 2 : Recording Transactions

Journal - ledger - trial balance - cash book (single column, double column), Analytical
petty cash book - bank reconciliation statement
Module 3 : Depreciation
Accounting for depreciation - meaning - importance - methods of providing depreciation
(Straight line, diminishing, annuity) - reserves and provisions
Module 4 : Final accounts
Final Accounts of sole trader- manufacturing, trading, and profit and loss account,
balance sheet
Module 5 : Bill of exchange
Bill of Exchange: meaning, definition and importance-,, promissory note,,- recording bill
transaction (honoring, dishonoring, discounting)
1. M. P. Pandikumar, Management Accounting - theory and practice - Excel Books -
First edition 2007
2. S. N. Maheshwari, S. K. Maheshwari - An Introduction To Accountancy Vikas
Publishing House Pvt Ltd - Nineth edition
3. S. P.Jain & K.L.Narang Advanced Accountancy Kalyani Publishers,Tenth edition
4. Roshna Vargheese and K Sreeranganathan Accounting Standards in Indian
Companies
5. K. Sreeranganadhan and others- Key to Elements of Book Keeping and
Accountancy.
2.BHMCC12 BUSINESS ETHICS & HUMAN RIGHTS
Module I
Introduction to ethical principles of society - Universal moral principles - general moral
issues engulfing modern society - corruption - ecological concerns discrimination
Module II
Ethical issues in capitalism and market - socially responsible business behaviour -role of
ethics in business success - ethical business practices in different countries.
Module III
Corporate governance corporate social responsibility Ethics and government
34
Module IV
Building and maintaining ethical climate in business - role of ethical leadership
Module V
Human Rights concepts new approach in human rights concepts- Human rights in
democracy.
Books for Reference
1. Chakraborthy. S.K, Foundations of Managerial Work - Contributions from Indian

Thought, Himalaya Publishing, Delhi.
2. Drucker, Peter F., Managing in Turbulent Times, Pan Books, London
3. A.C. Fernando, Business ethics, Pearson Education
4. Laura P Hartman, Abha Chatterjee, Perspectives in bUsiness ethics, 3rd Edition , Mc
Graw Hill
SYLLABUS OF THIRD SEMESTER BHM
3. BHMCC13 French
3. BHMCC14 Food & Beverage Production - III
3. BHMCC52 Food & Beverage Production III

Practical
3. BHMCC15 Food & Beverage Service-III
3. BHMCC53 Food & Beverage Service-III

Practical
3. BHMCC16 Housekeeping-II
3. BHMCC54 Housekeeping-II Practical
3. BHMCC17 Nutrition & Food Science

3. BHMCC18 Financial Management
35
THIRD SEMESTER
3.BHMCC13 FRENCH
I - Introduction to the Language
Letters of the alphabet and their pronunciation, distinction between vowels and
consonant words and the use of different accents.
II - Self Introduction
Presenting and introducing another person greetings how to greet and reply to a
greeting.
Name
Of professions, countries and nationalities, fruits and vegetables introduction to the

number and gender of nouns and adjectives.
III - Numerical from 1 to 100
Lecture
Practical would include reciting the numerical to a common tune and a game with
numbers.
IV - The time of the day
Lecture
Orally making the students read the time in French
V - Members of the family
Lecture
Role-playing
Home work: write 5-10 simple sentences on my family .
Suggested Book : French Companion [ Part I & II] By Prof.T.K.Thamby
Publisher : Polyglot House, Chennai
36
3. BHMCC14 - FOOD & BEVERAGE PRODUCTION - III
Module 1: Bakery and Confectionary:
Principles use of different types of ovens role of ingredients used menu

examples.
Material used in Bakery Wheat and wheat products. Sugar, fat, eggs & flavoring
agents
Types of dough fermented and pastry.
Leavening Agents & Shortening Agents
Types batters cakes, pancakes.
Module 2: Examples of bakery and confectionary products
Names and descriptions.

Breakfast breads Rolls, Danish pastry, croissants, muffins, brioches, rich yeast
breads, doughnuts, plain white and brown bread for toast, bread & breadfruits.
Pastry puff pastry, flaky pastry, short crust pastry, sweet pastry, choux pastry,
croissant dough, Danish pastry.
Lunch/dinner breads - white brown whole wheat simple yeast breads brad rolls.
Light snacks savoury snacks made from puff pastry short crust and yeast
doughs.
Heavy snacks burger rolls, hot dog rolls, sandwich bread, pitta roll, pizza bases,
advanced confectionary.
Module 3: Sponge cakes fatless, Genoese rich :
Gateaux fresh cream cakes, butter cream cakes, custards cakes, assorted.
Types of icing : fondant fresh cream, butter cream, American frosting royal truffle
ganache.
Desserts hot cheese cakes, souffls, pancakes and custards, cold custards,
bavarois, souffls, mousses and triffles.
Assorted chocolates and biscuits.
Petits fours marzipan marshmallows, jujubes.
Module 4: Introduction to menu planning:
Types of menus
French classical menu , Menu planning
Other international menus.
New menu terms.
Popular menus in Indian hotels.
37
Module 5: Quantity Food Production:
Introduction to large scale commercial cooking

Contract catering, industrial catering, institutional catering,
Layout of a large quantity kitchen staff hierarchy.
Production workflow.
Planning workflow.
Planning banquet menus and canteen menus.
Indenting costing forecasting recipes pre-preparation cooking techniques.
1. Modern cookery for the teaching and trade Vol. I & II

2. Cooking with Indian masters Prasad
3. Theory of catering Kinton & Cesarani
4. Practical cookery Kinton & Cesarani
5. The complete Indian cookbook - Krishan Arora
6. Basic Cookery Martland and welsby
7. An approach to professional cookery Henry F Wood
8. Bakery Technology & Engineering Samuel Amat
3. BHMCC 52 FOOD & BEVERAGE PRODUCTION III PRACTICAL
Practicals
Bread(Bread Loaf-White and Brown), bread rolls (Various shapes) ,French bread.
Different types of pastries-puff pastry, Short crust pastry, Choux pastry, Danish
pastry & Hot water pastry.
Different types of cakes(Sponge, Genoese, Fatless, Swiss roll, Fruit cake )and
cookies
Light and heavy snacks
Students should attend practical classes on quantity food production
Practical Examination Pattern
Internal examiner
Grooming- 5 Marks
Practical journals-15 Marks
Assignments on bakery products (Should be spiral bounded) - 20 Marks
External examiner
Preparation of Bread, bread rolls and other bread products -20 Marks
Preparation of different pastries- 10 Marks
Preparation of cakes and cookies - 10 Marks
38
Preparation of light and heavy snacks - 10 Marks

Scullery -5 Marks
Presentation - 5 Marks
3. BHMCC15 FOOD & BEVERAGE SERVICE III
Module 1 : Menu Planning
Introduction
Types of menus
Rules to be observed while planning menus
French Classical Menu
Menu terms
Food and its accompaniments with cover
Menu design
Module 2 : Breakfast
Types Continental, English and American

Buffet Breakfast
Breakfast Menu
Breakfast cover set up and service
Module 3 : Room Service
Hierarchy
Layout and design
Cycle of room service
Forms and formats used
Pantry & still room
Module 4 : Cheese
Introduction
Types based on source, countries
Cover set up and service of cheese
Module 5 : Banquets and Buffet Forms and Formats
Types of Banquet functions, types of menus, table and seating plans, booking
procedures, banquet seating calculation, BFP
39
Factors affecting buffer set up, parts of buffet, types of buffet set up, types of
buffet services finger, fork, sit down buffet.
Buffet themes.
Buffet equipments.
Books for Reference
1. Food & Beverage Service Training Manual Sudhir Andrews

10. . Alcoholic Beverages-Lipinski & Lipinski
11. Food & Beverage Service and Management-Bobby George & Sandeep
Chatterjee-Jaico books
3. BHMCC 53 FOOD & BEVERAGE SERVICE-III PRACTICAL
Practical:
Taking Food Orders.

Compiling a Menu in French and English.
Breakfast Table Layout.
Room service Tray and Trolley Layups.
Briefing/ De-briefing.
Service of Cheese.
Service of Cigarettes.
PRACTICAL EXAMINATIONS PATTERN
External examiner
Menu card Presentation and order taking 05
Three course menu compiling in French and cover set up and service 15
Breakfast table Setup 05
Room service order taking over telephone 05

40
Room service tray Setup 05
Cover set up and Service of Cheese 05
BFP filling 10
Viva voice 10
Internal
A la carte Menu card 05
Doorknob menu card 05
Briefing/Debriefing 05
Personnel Hygiene 05
Buffet Set Up 05
Journal 15
3. BHMCC16 HOUSE KEEPING II

Module 1 : INTERIOR DECORATION COLOUR - LIGHT
Introduction
Definition
Design
Elements of design.
Principles of design.
Introduction
Colour Wheel
Importance
Classification, characteristics.
Colour Schemes.
Layout of room lighting plan
Types / Classification
Sources
Uses
41
Module 2 : FURNITURE WALL COVERINGS
Introduction
Types of furniture
Principles of furniture arrangement
Accessories
Types of Joints.
Types
Selection
Care
Types of windows
Window treatment
Module 3 : FLOOR FINISHES - SOFT FURNISHING
Types ( hard/semi hard/soft)

Advantages & disadvantages
Carpets ( types/uses/selection/care)
Types
Use
Care
Module 4 : CLEANING SCIENCE - Cleaning principles.
PH scale and cleaning agent with their application.

Types of cleaning agents
Cleaning products
Characteristics of a good cleaning agent
Types
Principles
Points to be remembered
FLOWER ARRANGEMENT
Identification of flowers
Types of arrangement
Principles of arrangement
Arrangements by location
Points to be remembered
Module 5 : - LAUNDRY - REFURBISHMENT & REDECORATION
In- house Vs Contractual

Layout
42
Flow Process
Equipment
Stain removal ( tea/coffee/lipstick/nail - polish/ curry/ shoe polish/ wax/ alcohol/
cream/blood)
Definition
Factors
Procedures and task involved
Snagging list.
1. Hotel House Keeping, Sudhir Andrews, Tata Mc Graw Hill
2. The professional House Keeper, Tucker Sehneider, VNR
3. Professional Management of House Keeping Operations, Martin Jones, Wiley
4. House Keeping Manager for Hotels, Rose Mary Hurst, Heinemann
5. Hotel, Hostel & Hospital House Keeping, Joan.C.Branson & Margaret Lennox
ELBS.
6. Accommodation & Cleaning Service Vol I & II, David Allen, Hutchinson.
7. Managing House Keeping Operations, Margaret Kappa & Aleta Nitschke
8. First Aid, St John Ambulance Association, New Delhi
9. House keeping Operations-Design and Management-Malini Singh & Jaya B
George-Jaico books
10. Hotel House Keeping operations & Management-G.Raghubalan & Smirtee
Raghubalan-Oxford University Press.
3. BHMCC 54 HOUSE KEEPING II PRACTICAL
House keeping Practical for III Semester BHM:
Bed making with turn down and foot fold.

Flower arrangement
Laundry ( Stain removal/ironing/starching/washing machine explanation)
Setting of Chamber Maids trolley
Assignment on Identification light.
INTERNAL EXAMINER
1. Sewing 10 Marks
43
A 10 x 10 piece of fabric is provided which is sewn on two edges along with a hook
and a button
2. Identification of Cleaning Chemicals 10 Marks
A student is required to identify any five of the chemicals taught along with its usage.
3. Journal and Grooming 15 Marks
The student is required to present a neat and covered certified journal containing the
entire practical done during the third semester.
4. Assignment -5 Marks
Student is required to present a topic pertaining to the current semester and

present it on a power point.
Students will be quizzed on the same
Time allotted for presentation and Q/A session - 5+ 1 Min.each
EXTERNAL EXAMINER
1. Bed making 25 Marks
A student is required to make a bed with turn down service and foot fold using single
sheet covering and duvet. Time allotted: five minutes each.
2. Maids Trolley Setup 10 Marks
A student is required to arrange a maids trolley with supplies and linen provided.
3. Flower Arrangement- 15 Marks
A student is required to make a flower arrangement (Circular, horizontal, Vertical,

Triangular, Ikebana) from lots.
3. Viva-voce (Pertaining the third semester syllabus)- 10 Marks

44
3. BHMCC17 NUTRITION & FOOD SCIENCES
Module 1 : Introduction
Food and its relation to health.

Major Nutrients functions, effect of heat.
Food sources of carbohydrates, proteins, lipids, vitamins, minerals.
Module 2 : Diet Planning
Low and high caloric diet.

Carbohydrate, protein, fat diet
Diet for invalid infants, pre-scholars, growing children, teenagers, adults,
pregnant women, lactating women, senior citizen
Diet for specific illness diabetics, hepatitis, obesity, and cardiac..
Module 3 : Food Preservations
Physical and chemical agents in food preservation.

Use of low temperatures drying in preservations.
Preservations of meat, fish, egg, dairy products
45
Module : 4: Food Adulteration and Additives
Definition.
Common adulterants, Detection.
Classification of additives and its role.
Module 5 : Factors influencing Food Intake & food Habits Food

Microbiology- Food Standards
Various factors that determine food intake.

Behavioural factors influencing food acceptance.
Those that bring food spoilage.
Micro organisms that bring useful changes in food.
Food poisoning & Food infections..
Need.
Prevention.
Various Laws governing them.
1) Clinical Diets & Nutrition F P Antia

2) Food Science Chemistry & experimental foods Dr M Swaminathan.
3) Normal & therapeutic nutrition H Robinson
4) Microbiology Anna K Joshna
5) Food & nutrition Dr M swaminathan
6) Nutritive value of Indian foods G Gopalan
7) A text v book of Bio-Chemistry A V S Rama Rao
8) Food Facts & Principles Shakuntala Mania
9) Food Science Sumantha Mudambi
10) Catering Management an integrated approach Mohni Seth Surjeet Mathan
3.BHMCC18 FINANCIAL MANAGEMENT
Module I Role of financial functions in management of an enterprise - nature of

financial decisions - goals of financial management - concept of value and
return - time value of money - risk and return.
46
Module II Cost of capital - meaning - estimation of cost of capital of different

components - weighted average cost of capital -
Module III Capital structure, meaning and importance - decisions - optimum capital
structure - financial and operating leverage. Dividend theories - dividend
policy - forms of dividend - practical considerations in dividend decision.
Module IV Working capital - importance in the success of a firm - determinants of

working capital - factors affecting working capital requirements Trading
on Equity - concept of operating cycle - managing receivables - credit
policy and standards - inventory management - managing payables -
managing cash
Module V Short term and long term sources of finance; commercial papers -
factoring - inter corporate deposits - accruals - working capital loans -fixed
deposits - shares - debentures - term loans role of financial institutions
Books for Reference
1. Van Home James C., "Financial Management Policy", Prentice Hall of India,
(9th Edition).
2. Pandey I. M., "Financial Management", Vikas Publications House, (7th
Edition).
3. Khan M.Y. & Jain P.K., "Financial Management", Tata McGraw Hill.
4. Roshna Vargheese and K Sreeranganathan - Corporate Disclosure by
Indian Companies. Serials Publications.
5. Dr. Benson Kunjukunju, Capital Market, Kalyani Publishers, Ludhiana
SYLLABUS OF FOURTH SEMESTER BHM
4. BHMCC19 Information Processing Systems - II
4. BHMCC20 Food & Beverage Production - IV

47
4. BHMCC55 Food & Beverage Production IV

Practical
4. BHMCC21 Food & Beverage Service - IV
4. BHMCC56 Food & Beverage Service IV Practical
4. BHMCC22 Front Office Operations - III
4. BHMCC57 Front Office Operations III Practical
4. BHMCC23 Business Law

4. BHMCC24 Research Methodology & Quantitative
Techniques
FOURTH SEMESTER
4. BHMCC19 INFORMATION PROCESSING SYSTEM -II
Module 1:
Introduction to E-Commerce digital economy economic and social impact of

electronic business opportunities and challenges
Module 2:
Web technology communications services offered in the internet
Module 3:
Multimedia technologies multimedia elements principles of animation
Module 4:
Internet marketing advertising in internet internet marketing plans
Module 5:
Mobile Commerce cyber laws impact of cyber laws in India
1. Rajaraman V., Fundamental of computers, Prentice Hall of India

48
2. Jain Satish, Computer Fundamentals for O level Examination (Module-I), BPB

Publications, New Delhi
3. Simkins Mark G., Computer Information system, S.Chand & Co, (2nd Reprint).
4. BHMCC20. FOOD AND BEVERAGE PRODUCTION-IV
I. Popular international Cuisine-Future, Regional classification, Ineradience,

Methods of Cooking-Coerces of the menu( French/ Italian/ Mexican/ Chinese/
Japanese/ Spanish)
II. Accompaniments and Garnishes-for all coerces of the French classical menu,
Classical Vegetable accompaniments, Potato preparations, Garnishes and
accompaniments of all international popular dishes.
III. Purchasing and store management-Principles of purchase methods of
purchasing standard purchase, specification, selecting the supplier, Purchase
procedures, Procedures of issuing- Control systems. Emenity procedures, forms
and formats used storage, Principles of storage, types of storage, layout of dry and
cold storage-Functions of storage manager-Banqueting-Principles of food storage.
IV. Food preservation-Evaluation of recipe
V. Catering systems -general problems (staff, food, Equipment, Energy, overheads,
space. Standards of hygiene, refrigeration production equipment-purpose of
chilling hood, cook chill contains quality control. Employs service, cook pre
systems- over all benefits of cook/ cook pre systems
Books for Reference

1. Modern cookery for the teaching and trade-Volume I & II
2. Cooking with Indian masters Prashad
3. Practical cookery- Kinton and Cesarani ELBS
4. Theory of catering - Kinton and Cesarani ELBS
5. Theory of cookery Krishana Arora
49
4. BHMCC 55 FOOD & BEVERAGE PRODUCTION-IV PRACTICAL
Students should at attend a practical of five course menus in Mexican Chinese, Spanish,
Thai, and Italian. (a minimum of 3 menus)

Internal examiner
grooming 5 Marks
journal 15 Marks
assignments (Should be spiral bound) 10 Marks
Indent and Plan of work 10 Marks
External examiner
5course menus-a minimum of 3 menus in the following cuisines
Mexican
Chinese
Spanish
Thai
Italian
Evaluation of a five course menu:

Starter/Soup 5 Marks
Main course 15 Marks
Cereal/Pasta 10 Marks
Vegetable/Filler course 5 Marks
Dessert 12 Marks
Presentation(Internal+ External) 5 Marks
Scullery 3 Marks
Viva-voce 5 Marks
4.BHMCC21 FOOD AND BEVERAGE SERVICE-IV
I. Alcoholic Beverages-Conception-benefits, abuse, sensible drinking. Responsible

alcoholic services- license, hours, guest handling. Introduction and alcoholic
beverages.
50
II. Wines, wine and food harmony-wine-family, grape composition, prooning, siclo
harvest, factors affecting quality. Classification of wines-control of quality, France
Italy, German. Wine manufacture- red, white, rose
III. Wine producing countries and regions-wine labels- France, Italy, Germany.
Champagne-manufacture types and shippers. Fortified wines-shery, hot, Madeira.
Aromatized wines-vermouth and other aromatized wines. Service of wines-Red
white, sparkling, fortified, wine and food harmony.
IV. Beer Introduction, incrediance, manufacture, classification and styles, service
V. Other alcoholic beverages- cider, perry, sake, toddy.
1. Food & Beverage Service Training Manual Sudhir Andrews

10. . Alcoholic Beverages-Lipinski & Lipinski
11. Food & Beverage Service and Management-Bobby George & Sandeep
4BHMCC 56 FOOD & BEVERAGE SERVICE-IV PRACTICAL
Five course menu compilation
Cover set-up
Food Service
Taking beverage orders,
preparation of wine service of different courses of menus with accompanying

alcoholic beverages
51
External examiner
Five course menu compiling with wine pairing, cover set up and Food service 20
Service of Champagne and Sparkling wine 05
Service of red wine 05
Service of White wine 05
Beverage order taking 05
Service of bottle beer and Draft beer 05
Service of aromatized and Fortified wines 05
Viva Voce 10
Internal
Wine List (it should contain region, country, grape variety and characteristics) 10
Wine decanting 05
Service of Sake/Cider/Perry/Toddy 05
Personnel hygiene 05
Journal 15
Containing the entire practical done during the semeste
4. BHMCC22 FRONT OFFICE OPERATIONS III
Module 1 : Front Office Product & Reservations - Telephone
Types of Rooms
Types of Room Rates
Types of Plans
Types of Clientele
Room Status definitions
Role of the telephone department in the hotel industry
52
Staff Organization
Telephone etiquette.
Coordination with other departments, Internal & External Customers.
Records and forms used.
Module 2: F.O. Cash
Role at FO Cash Section.

Job description FOC.
Role of FOC pre arrival, arrival, occupancy and departure.
Departure procedures
Security deposit box handling
Credit card handling procedure
Foreign currency exchange procedure
Hotel credit
Charges and credits cash sheet, cash advances and receipts.
Preparing the cashiers report.
Module 3 : Front Office Accounting
Accounting fundamentals accounts, folios, vouchers, POS, ledgers, FO

accounting cycle.
Creation and maintenance of accounts
Tracking transactions cash payment, charge purchase, account correction,
account allowance, account transfer, cash advance.
Processing allowance vouchers
MCO, VPO, VTL, & GWB
Internal control cash bank
Module 4 : Check-out and settlement
Check-out and account settlement.

Departure procedure methods of settlement, late check-out
Updating F/O records
Late charges.
Module 5 : The Front Office Audit
Job description night auditor.

Establishing and of day/day end process
Guest credit monitoring
Transcript daily sales recapitulation sheet
53
1. An introduction to hospitality Dennil L Foster

2. Managing front office operations Michael I Kasavana & Richard M brooks
3. Principles of hotel front office operations Sue Baker, Pam Bradley & J H
4. Hotels for Tourism Development Dr Jagmohan Negi
5. Profiles of Indian Tourism Shalini Singh
6. Tourism Today Ratandeep singh
7. Dynamics of Tourism Pushpinder S Gill
8. Hotel Reception White & Beckley
9. Hotel front Office Training Sudhir Andrews
10. Hotel front Office Operations Colin Dix & Chris Baird
Hotel Front Office James Bardi
4. BHMCC57 FRONT OFFICE OPERATIONS-III PRACTICAL
Practical :
Calculation of various occupancies and revenue.

Calculation of Plan Grid.
Preparation of Guest Folio-
Check-out procedures FIT, FFIT, VIPs,/Groups, Crews, Scanty Baggage,
Guest Corporate Guests, and Walk-ins.
Filling up of following forms and formats:
Advance receipt Credit card charge record
Visitors paid out voucher Safe deposit locker form
Allowance voucher Correction voucher
Front office cashiers report
Assignment Package designing.

Procedures for handling credit card, travelers cheque & foreign currency
FO situation handling advanced operational problems
Note: Apart from the above mentioned practical, the faculty member should go
through the assignments, case studies, situation handling, role plays, quiz, group
discussions, public speaking, etc to enhance the students personality.
INTERNAL EXAMINER
1. Assignment- Package designing-10 Marks

Evaluation pattern for a package design:
Presentation(Visual Appeal) Contents
54
Hand written Features of the package

Own hotel logo and its
relevance
2. Journal and grooming - The student is required to present a neat and covered
certified journal containing the entire practical done during the semester.- 15
Marks
3. Filling up forms and formats - 5 Marks
4. Procedures for handling credit card & foreign currency- 10 Marks
EXTERNAL EXAMINER
1. Calculation of room occupancy percentages and room positions- 15 Marks

2. Calculation of plan grid- 10 Marks
3. Preparation of guest folio (Guest folio drawing and up-dating entries) -
15Marks.
4. Front Office situation handling- 10 Marks
Up-selling
Complaint handling
5. Viva voce(Pertaining the fourth semester syllabus)-10 Marks
4.BHMCC23 BUSINESS LAW
Module 1 :
Indian Contract Act -Contract Law General Principles Essentials of a valid contract,
consideration Capacity of Parties different types of contracts void and voidable
contracts Performance contract discharge of contracts breech of contracts law of
agency
Module 2:
Registration and approval of hotel and restaurant Laws relating to registration and
approval- Types of licenses-Application for a license-Grant of license-Structure of
premises
Bar and liquor licenses Liquor licensing laws-licensed premises-General permitted

hours-Quantities and measures-Billiards and similar games-Music and dancing licenses-
55
Performing right- Late night refreshment house-Tobacco and cigars-Betting, gaming and
gaming machines-copyrights
Module 3:
Food legislation- Prevention of Food adulteration Act:-Objectives-definition-Adulterated

and Misbranded Food-Provisions-Appointment and Powers of Food Inspector under the
act-procedure for taking a sample-Food Standards: PFA, FPO, AGMARK and Indian
Standards
Module 4:
Indian Partnership Act admission death and retirement of partners dissolution of

partnership firms
Negotiable Instrument Act cheque, bill of exchange, promissory note, dishonor of

Negotiable Instruments consequences
Module 5:
Consumer Protection Act FEMA Consumer redressal mechanisms Cyber Laws in

India .Shops and establishment act- Introduction-definitions-adult-family-commercial
establishments-employer-employee exemption-registration-daily and weekly working
hours-overtime-annual leave with wages.
1) Mercantile Law - N D Kapoor
2) Mercantile Law - S P lyenger
3) Principles of Business Law - Aswathappa
4) Business Law - M C Kuchal
5) Bare acts of respective legislation
6) Shops and establishment act.

56
7) Hotel and Tourism Laws- Dr Jagmohan Negi
4.BHMCC24 RESERCH METHOLDOLOGY & QUANTITATIVE

TECHNIQUES
Module 1 Research-Meaning-Definition-Business Research-Types of Research (Pure,

Applied, Exploratory, Descriptive, Empirical, Analytical, Qualitative and
Quantitative)- Research process- Primary and Secondary Data-Methods of
data Collection- Census and Sampling-methods (Probability sampling and
non probability sampling) Classification & Tabulation
Module 2 Correlation (Ungrouped data Only) - Concept- Types of Correlation

methods- Karl Pearson's Co-efficient of correlation-Spearman's Rank
correlation coefficient- probable error-Regression analysis (Ungrouped
data Only)- Concepts- lines of Regression- Regression Equation under
Algebraic method and standard error.
Module 3 Probability-Meaning-Definition- Basic terms-concepts-Approaches to

assigning probability-Permutation and combination-Theorems of
Probability-Addition Theorem-Multiplication Sampling distributions
Module 4 Testing of Hypotheses- Procedure- Null hypotheses- Alternative Hypotheses-

Level of significance- Degrees of freedom-Type 1 Error-Type II Error
(theory only)-Chi- Squere test-simple regression analysis - coefficient of
correlation - Anova
Module 5 Report writing-Integral part of report-Characteristics of a good report

Contents of a report-Bibliography.
Books for Reference
1. C. R. Kothari, Research methodology - methods and techniques, New Age

International Publishers, Revised Second Edition
2. Gupta, S.P, Statistical Methods.
3. Gupta, S.C, Fundamentals of Statistics.
57
4. Elhance .D.N, Fundamentals of Statistics.
SYLLABUS OF FIFTH SEMESTER BHM
5. BHM CC25 Organizational Behavior
5. BHMCC26 Food & Beverage Production-V
5. BHMCC58 Food & Beverage Production-V Practical
5. BHMCC27 Food & Beverage Service-V

5. BHMCC59 Food & Beverage Service-V Practical
5. BHMCC28 Housekeeping-III
5. BHMCC60 Housekeeping-III Practical
5. BHMCC29 Hotel Engineering
5. BHMCC30 Human Resources Management
FIFTH SEMESTER
5. BHMCC25 ORGANIZATIONAL BEHAVIOUR
Module 1: Organizational Behaviour
Organization - meaning and significance., Study of Organizational Behaviour -

Definition, Scope, Organization Structure
Module 2: Perception and Motivation
Meaning, need, perceptual Mechanism, Factors influencing perception, Inter-personal

Perception. Meaning, nature, process. Theories- Maslow and Herzberg. McGregor.
Non-financial incentives, Job enrichment.
58
Module 3: Attitudes and Learning
Meaning, characteristics, components, Attitude and Behaviour, Attitude

formation and measurement of Attitudes, Learning and behavioural modification.
Reinforcement, Observational learning, cognitive learning, Organizational
behavioural modification, Steps in OB. Modification Process.
Module 4: Personality and Leadership
Determinants - Biological, Cultural, family, Social, Situational,
Personality attributes influencing OB, Interactive behaviour and inter personal

conflict., Formal and informal leadership, Characteristics of leadership, Styles -
Autocratic. Democratic. Free-rein. Leadership styles and Management activities.
Module 5 : Group Dynamics and Organisational change
Meaning, Types of Groups, Functions of small Groups, Group Size, Status.

Management implications, Group Behaviour. Group Norms. Group Cohesiveness,
Group Thinking, types of change, factors influencing change, organizational
development
1. Organizational Behaviour - Robbins
2. Organizational Behaviour - John W Newstrom & Kieth Davis
3. Organizational Behaviour - Fred Luthans
4. Organizational Behaviour - K. Aswathappa
5. Organizational Behaviour - M. Gangadhar, V S P Rao, and P S Narayan

59
5. BHMCC26 Food and Beverage Production- V

Module 1 : Indian Cuisine :
History, characteristics, ingredients used, regional differences, equipments used,

cooking methods, religious influences, north and south Indian cuisine.
Indian sweets: milk based hot: Kheers, payasams, phirnee, gulab jamun.
Cold sweets: Shrikhand kulfi rabri.
Cereal and pulse based sweet: halwa, laddoos, jalebi, balushahi.
Vegetable based sweets : gajar halwa, doodhi halwa.
Module 2 : Garde Manager:
Definition, functions, role, importance of Garde manger and butchery.

Staff organization in Garde Manger.
Buffets-Principle of buffet presentation, buffet themes, types of buffet, set up,
smorgasbord.
Salads -Classification, principles of salad making, ingredients used, parts of salad.
Vegetable, meat, sea food, fish, cereals, pastas, pulses, eggs, salad dressings
garnishes, types of salads, classical salads.
Hors doeuvres definition, classification, variety and classical hors doeuvres,
presentation, accompaniments.
Sandwiches - Parts, types, principles, preparation.
Bulk preparation, classic sandwiches, preparation and rules to be followed while
making accompaniments.
Specialty meats farces, terrines, pates, galantines, ballotines, mousses,
quenelles definition, methods of preparation, examples.
Module 3 :
Cold Sauces : dips, choudfroids, aspics methods of preparation, examples.

Charcutiere sausage types (fresh, semi cooked, semi dry) popular sausages,
selection points, cooking methods, casings, storage problems.
Bacon and cured pork preparation methods, uses, menu examples.
Ham common types of raw ham, cooked ham selection, points storage.
Cold cuts types, smoked and cured meats, menu examples.
Module 4 : Cheese
Types based on ingredients used

Uses in the kitchen
Manufacture of cheese
60
Classification of cheese based on the country of origin

Description of the famous cheese of the world.
Module 5
Fast food convenient food

Rechauffe cooking Effective use of leftovers
Principle of food storage
1) Modern cookery for the teaching and the trade Vol. I & II
2) Cooking with Indian masters Prasad
3) Theory of catering Kinton & Cesarani
4) Practical cookery Kinton & Cesarani
5) The complete Indian cookbook Krishna Arora
6) Basic Cookery Martland and Welsby
7) An approach to professional cookery Henry F Wood.
5. BHMCC 58 FOOD & BEVERAGE PRODUCTION-V PRACTICAL
Practical :
Cooking of 5 course Indian and French menus with necessary accompaniments.

A minimum of 15 menus to be prepared by the student.
Internal examiner
Grooming -5Marks
Journals 15 Marks
Assignments- Research on any particular cuisine 10 Marks
Indent and Plan of work 10 Marks

External examiner
Cooking of 5 course Indian and French menus with necessary accompaniments

Evaluation of menu:
Starter/Soup 5 Marks
Main course 15 Marks
61
Cereal/Pasta/Rice 10 Marks
Vegetable/Filler course 5 Marks
Dessert 12 Marks
Presentation(Internal+ External) 5 Marks
Scullery 3 Marks
Viva-voce 5 Marks
5.BHMCC27 FOOD & BEVERAGE SERVICE-V
Module 1: Alcoholic Beverage-Part I
Distillation-pot and patent stills, proof systems.

Whisky-Introduction
Scotch-manufacturing, types, regions, brands
Irish-history, manufacture, brands.
American-history, manufacture, types, brands
Brand names-Canadian, Indian
Brandy -History
Cognac-Manufacturing, region, types, brands
Other brandies-Armagnac, Marc/Grappa, Calvados
Module 2: Alcoholic Beverage-part II
Rum-Hasty, manufacture, styles, brand names with countries.

Vodka-history, manufacture, brand names
Tequila-history, manufacture, brand names
Other spirits-absinthe, Ouzo, Slivovits, Aquavit, Feni, Arrack, Schnapps, Pastis
Liqueurs-Introduction, manufacture, brand names with base, colour, flavor,
countries
Module 3: Bar
Introduction
Legal regulations and licensing
Types of bar
Design, parts, layout equipment and ingredients, staffing
Basic controls-stock and revenue
62
Cocktails-introduction, parts (base, modifier etc), methods (stir, shaken, etc)

families (cups, daisies, crustas, etc), terms (dash, zest, on the rocks, naked etc)
popular cocktails (classic, modern, variations)
Module 4: Gueridon service
History and development

Advantages and disadvantages
Equipment-trolleys, small equipment.
Recipes
Module 5: Tobacco
Health hazards
Manufacture and varieties
Cigar-manufacture, parts, colours, shapes, storage, brands, and service
Cigarettes-brands and service
Books for reference :
1. Food and Beverage Service & management, Bobby George & Sandeep
2. Food and Beverage Service, Bobby George Jaico books
5. BHMCC 59 FOOD & BEVERAGE SERVICE-V PRACTICAL
Practical
Bar setup
Cocktail preparation and presentation
Gueridon service
Service of spirits and liqueurs
Service of Cigar
External examiner
Cocktail Preparation 15
Classical Cocktail
Innovative Cocktail
Mocktail
63
Gueridon Service
Praparation, Coverset up and Service 20
Bar Set up 10
Service of Cigar 05
Viva Voce 10
Internal
Beverage List 10
Service of Spirits Whisky, Brandy, Cognac, Rum, Gin, Vodka and Tequila 05
Service of Liqueurs 05
Personnel Hygiene 05
Journal 15
5. BHMCC28 HOUSE KEEPING III
Module 1: Supervision in House Keeping
Role of Supervisor (various types)

Supervisors check list.
Lost and found procedure
Guest complaints and guest handling
VIP room checking.
Module 2 : Textiles - Uniform Designing
Fiber(natural/manmade/characteristics/ advantages/disadvantages).
Weaves plain/twill/jacquard/damask/satin)
Finishing processes.
Importance
Types & Characteristics.
Selection.
Par stock.
64
Module 3 : Human resource management in House Keeping
Manpower planning
Recruiting
Orientation
Training
Duty Rota & allocation of work
Time and Motion study
Evaluation & performance appraisal
Motivation ( promoting team work/incentives)
Module 4 : Safety Awareness & Safeguarding of assets - Forms and Formats -

Contract Services
Accidents ( effect/causes/procedure/report)
Concern for safety and security in house keeping operations
Concept of safeguarding assets.
Theft employee & guest
Security of hotel guest rooms.
Introduction
Complete program
Special/periodic
Pricing a contract
Pest Control
Chandelier cleaning
Module 5: Latest Trend in House Keeping Eco-friendly Concept in House

Keeping Managerial Functions of a House Keeper
Budgets ( capital/operating/pre opening ).

Purchasing- Indending-Storing of various amenities
Books for reference
1. House keeping Operations dosing & management-Malini Singh & Jaya B
George-Jaico Books
2. Hotel House keeping operations & management-G Raghubalan &Smiritee
Raghubalan-Oxford University Press .
65
5BHMCC 60 HOUSE KEEPING III PRACTICAL
Practical :
Supervision by using check list

Preparation of snagging list
Preparation of mock budget
Preparation of a Duty Rota for a large / medium, Small hotel
Case studies & situation handling
Forms and formats
Assignment on textiles ( min of 10)
Handling First Aid

External Examiner:
1. Supervision by using checklist/preparation of Snagging list 20
Marks
A. Supervision
Students are required to fill out a printed checklist (provided) of a guest bed
room
All supplies (at least 30) available in a standard room and bathroom of a hotel
to be provided
Supplies to be reduced /replaced for every student
B.OR snagging list
snagging list of a given area to be written town by the student
Segregated and submitted for evaluation.
Time Allotted: 15 minutes
2. Case studies/Situation handling 15 Marks

A student will be asked to respond to the case of situation which may be in
written format
The student is evaluated on understanding, reasoning and resolving the issue
3. Telephone handling 15 Marks
The student is required to respond the mock telephone call regarding one
situation
The call is to be handled and posted to the relevant folio/register
66
Marking is done on correct response, and correct posting.

4. Viva (Pertaining to the semester 5 syllabus) 10 Marks
Internal Examiner:
1. Assignment on textiles 10 Marks
2. Forms and format students are required to draw any one of the forms /format
taught - 5 Marks
3. Preparation of duty Rota for a large/medium/ small hotel 10 Marks
4. Journal -the student is required to present a neat and covered certified journal
containing the entire practical done during the semester. 15 Marks
5. BHMCC29 HOTEL ENGINEERING
Module : 1 Maintenance:
Preventive & breakdown maintenance
Role and importance of Maintenance department in hotel industry with emphasis on its
relation with other departments of the hotel
Organization chart of maintenance department

Duties and responsibilities of maintenance Department
Role of maintenance department in Hotel Engineering
Module 2 : Gas
Heat terms and units, methods of transfer.

LPG and its properties : principle of Bunsen burner
Precautions to be taken while handling gas
Low and high pressure burners, corresponding heat output.
Module 3 : Electricity
Fundamentals of electricity, insulators, conductors, current, potential difference

resistance, power, energy concepts: definitions, their units and relationships, AC
and DC, single phase and 3 phase and its importance on equipment
specifications.
Electric circuits, open circuits and closed circuits, symbols of circuit elements,
series and parallel connection, short circuit, fuses, MCB, earthlings, reason for
placing switches on live wire side.
Electrical wires and types of wiring
67
Calculation of electric energy consumption of equipment, safety precautions to be

observed while using electric appliances
Types of lighting, different lighting devices, incandescent lamps, florescent lamps,
other gas discharge lamps, illumination, units of illumination.
Types of fuels used in catering industry, calorific value.
Water systems
Cold water systems in swimming pools

Hot water supply systems in hotels
Flushing cisterns, water taps, traps and closets
Module 4 : Refrigeration and Air conditioning
Basic principles, care and maintenance of refrigerators : the types of refrigerant

units, their care and maintenance
Conditions for comfort, relative humidification, dehumidifying, dew point control,
unit of air conditioning
Window type air conditioner: central air conditioning, preventive maintenance.
Module 5 : Fire prevention and fire fighting system
Classes of fire methods of extinguishing fires

Fire extinguishers, portable and stationery
Fire detectors and alarms
Automatic fire detectors-cum-extinguishing devices
Structural protection
List of Practical Assignments
I. Electrical
1. Study of wiring cables, electrical accessories (Switches, Fuses, MCB, ELCB etc) and
Earthing.
2. Testing of ON/OFF condition using a tester, test lamp and location of phase and
neutral, identification of faults and measurement of voltage & current using digital
multi-meters.
3. One lamp controlled by one SPST switch.
4. Plug point controlled by a switch
5. Calling bell wiring with ON/OFF control.
6. One lamp controlled by two switches.
7. Fluorescent Tube Wiring
68
8. Connection of AC Fan and regulator

9. Fan trouble shooting Common faults in fans, identification of faults and its
rectification
10. Study of DB wiring with MCB, ELCB
II. Mechanical
1. To find the COP of Vapour Compression Refrigeration System
2. Determination of dew point temperature using dry and wet bulb temperature
3. Determination of Humidity
4. Study and maintenance of air compressor ( Single and multi stage)
5. Study and maintenance of various air conditioners.
1. Hospitality Facilities Management & Design David M.Stipanuk, Harold Roffmann,

Educational institute AHMA
2. The Management of Maintenance & Engineering systems in Hospitality Industry.
Frank D.Borsenik & Allen T.Stutts, John Wiley & Sons inc. NYS
5.BHMCC30 HUMAN RESOURCES MANAGEMENT
Module I Introduction to human resource management - definition and scope of

Personal Management and Human Resource Management- human
resources planning - concept, aims and objectives - job analysis - job
description and job specification - recruitment - sources of manpower supply
- selection - test, interview and reference - induction and placement -
promotion and transfer.
Module II Training and development - assessment of training needs and training
methodologies - evaluation of training schemes - management development
programmes and career planning - performance appraisal
Module III Compensation - wage and salary administration - executive compensation
packages - job evaluation - incentive schemes and bonus - welfare
administration - employee welfare and benefit schemes
Module IV Industrial relations - introduction to IR - concept and approaches - role of
government, employers and trade unions in Industrial Relations -
69
employer employee relation - union management relations - industrial

disputes - causes and effects
Module V Employee grievance handling and redressel - complaint and grievance -
grievance handling machinery and procedure - employee discipline -
standing orders - suspension, retrenchment and dismissal - participative
management
1. Monappa Arun and Saiyadain Misra S., Personnel Management , Tata Mcgraw Hill
(2nd Edition).
2. Flioop Edwin B., Principles of Personnel Management, McGraw Hill-Kogak
Strauss George and Sayles Leonard R., Personnel-The Human Problems of Management,
Prentice Hall of India
SYLLABUS OF SIXTH SEMESTER BHM
LIST OF SUBJECT WITH CODE
6. BHMCC31 Industrial Exposure Training
SIXTH SEMESTER
6. BHMCC 31 INDUSTRIAL EXPOSURE TRAINING
OBJECTIVE
Students of VI semester BHM have to undergo an industrial training for a period of 24
weeks. The objective of the industrial exposure training is to help the student
understand the working of a Hotel and be able to analyse its strengths, weakness,
opportunities and the threats.
TYPE OF REPORT
The report should be base on to compulsory 24 weeks of training to be completed
during the sixth semester in a hotel repute (preferable 4 star or a 5 star property) A
students log-book should be maintained by every student during the training period.
The student should note down on a daily basis the tasks performed/ observed,
methodology involved and points to note and assessed daily by the
supervisor/manager. Using the information contained in the log book and under the
70
guidance of a faculty member of the college in which the student is studying, the
student should cover the entire operation of the hotel and an inter-organisation SWOT
(Strength, Weakness, opportunities, and Threats) analysis.
FORMULATION
The length of the report may be about 150 to 160 double spaced typed, printed (black
& white). A-4 size pages (excluding appendices and exhibits). 10% variation on either
side is permissible.
GUIDELINES
LIST OF CONTENTS OF THE REPORT
Table of contents
A copy of the training certificate attested by the principal of the college
Acknowledgement
Project preface
Chapter1-Introduction
Chapter2- Scope, objective, Methodology& limitations
Chapter3-Profile of the Place and Hotel
Chapter4- Departmental Classification of Hotel
Chapter5- Operations of each department of the Hotel
Chapter 6- SWOT analysis of the Hotel
Chapter7- Conclusion
Bibliography
List of Annexure/exhibits
SUBMISSION OF REPORT
The typed (duly signed by the Faculty Guide and Principal of the college) copy of the
report is to be submitted in person, by the student to the examiner at the time of viva-
voce.The project report submitted later than will not be accepted. Students must also
bring the following.
1. Original Training Certificate
2. University copy and student copy of the Project Report(duly signed by the Faculty
Guide and Principal of the college)
3. Students Log Book(duly signed by the Faculty Guide)
4. Examination Hall Ticket
5. College Identity Card
6. Dress Code: College Uniform
Students who do not conform to the above will not be examined.
PROJECT EVALUATION
The Project Report will be valued by an external examiner appointed by the University.
71
MODE OF EVALUATION
Internal Examiner
Log book 50 Marks

Presentation 50 Marks
External Examiner
Project Report (Data & Analysis) 75 Marks

Viva-voce 25 Marks
TOTAL MARKS 100 Marks
Note: Total time allotted for evaluation should not exceed 10 minutes
SYLLABUS OF SEVENTH SEMESTER BHM
7. BHMCC32 Food and Beverage Management
7. BHMCC33 Accommodation Management
7. BHMCC34 Marketing Management
7. BHMCC35 Event Management
7. BHMCC36 Services Marketing
7. BHMCC37 Elective *
* Any one core subject from Food and Beverage Production/ Food and
Beverage Service/Front Office Operations/Housekeeping
72
SEVENTH SEMESTER
7. BHMCC32 FOOD AND BEVERAGE MANAGEMENT
Module:1
Structure Scope and feature of the catering industry-changing trends in
modern food and beverage department
Module:2
Food and Beverage control operation purchasing, sealing, storing & issuing-
production sales.
Module:3
Planning and design of service area-planning process-functions of design and layout
Module:4
Planning and design of production are-planning process, functions of design and
layout-cons trance in the planning process.
Module:5
Managing food and beverage operations-forecasting- menu analysis, Engineering,
marketing and merchandizing techniques.
Books for Reference

1. Food and beverage management-Bernard Davis and Sallystone.
2. Book Beverage cooperation cost control and systems management-Prentesal.
3. Catering Management-Safe and manthan Wiley and Easten.
7. BHMCC33 ACCOMMODATION MANAGEMENT
Module 1 : Computer in Front Office & Trends in the Hotel Industry

Introduction
Role of computers in front office operations
Room reservations through computers
Other technological development and changing trends
New hotel chains and concepts world wide
Time share concepts
Palace on wheels
Changing trends in front office and house keeping
73
Module 2 : Yield Management in Front Office & Market Segmentation

Occupancy percentage
Average daily rate
History of yield management
Use of yield management
Components of yield management
Applications of yield management
Definition relevance of study market segmentation to the hospitality industry
Bases for market segmentation
Module 3 : Human Resource Management for Accommodation

Concept of recruitment selection and training
Source of recruitment
Selection methods
Training methods on the job and off the job
Performance appraisals techniques
Employee separation
Employee counseling
Principles of human relation
Module 4 : Management in Hospitality and Inter-Personal Skills and

Handling Conflicts
The role of general manager
Challenges to general manager
A strategy to achieve excellence in service ethics in hospitality management
Communication skills for general manager
Transaction analysis
Ego status
Life positions
Module 5 : Planning Trends in House Keeping

Planning guest rooms
Bathrooms
Suites
Lounges
Entrance food service outlets back of the house
Planning for the provision of leisure
Facilities for the guest
74
1) Front office management in hotels B K Chakraborthy

2) Front office operations Colin Dix & Chris Baird
3) Hotel Front office Management James Bardi
4) Professional house keeper Madeline Schneider & Georgina Tucker
5) Commercial house keeping and maintenance Iris Jones & Cynthia Philips
6) Hotel,Hostel & Hospital Housekeeping Joan C Branson & Margaret Lennox
7) Human Resource management Dr Aswathappa
8) Hospitaility Management Introduction Kurn Bekey & Jeremy Huyton
9) Marketing for Hospitality Industry Roberto
7. BHMCC34 MARKETING MANAGEMENT
Module 1:
Nature and scope of marketing marketing environment scanning societal marketing

and relationship marketing
Module 2:
Marketing research marketing intelligent system mass marketing customized

marketing and target marketing
Module 3:
Product decisions product mix product life cycle strategies brand management
Module 4:
Pricing in marketing pricing strategies retailers and wholesalers marketing

channels
Module 5:
Role of promotion in marketing promotion mix sales promotion direct selling

green marketing
1. Kotler Philip, Marketing Management, Prentice Hall of India, Millennium Edition.
2. Stanton William, Fundamentals of Marketing, McGraw Hill (2nd Edition)

75
3. Sen Gupta Subrato, Brand Positining, Tata McGraw Hill.
7. BHMCC35 EVENT MANAGEMENT
Module 1:
Events nature, definition and scope various needs addressed by events
Module 2:
Elements of events target audience - organizers venue media activities

segmentation and marketing of market events
Module 3:
Events as a product methods of pricing events
Module 4:
Evaluation of event performance measuring performance and corrective deviations
Module 5:
Strategic market planning development and assessment of market plan
1. Events Management, R.K.Singh, Aman Publications
2. Meeting,Conference,Association,Event and Destination Management, Ratandeep

Singh. Kanishka Publishers
7. BHMCC36 SERVICES MARKETING
Module 1:
Services marketing and goods marketing differences services marketing thought
Module 2:
Role of quality in services critical service encounters
Module 3:
Competitive advantages in service marketing and competitive strategy

76
Module 4:
Managing customer expectations through branding employees role in service delivery
Module 5:
The customer experience customer defined service standard creating and delivering
services
1. Woodruffe Helen, Services Marketing, Pitaman Publn., London,
2. Rust Ronald T. Services Marketing, Addison Wesley Publications, Co.
3. Ramneek Kappor Justin Paul, Biplab Halder-Services Marekting, Tata McGraw Hill.
4. Valarie A Zeithmal, May Jo Bither, Dwayre D Gemler, Ajay Pandit-Services

Marketing-Tata McGraw Hill
7. BHMCC37 ELECTIVE
1 FOOD AND BEVERAGE PRODUCTION SPECIALIZATION PRACTICAL
Practical examination Pattern
1 External examiner 60marks
The student makes an a la carte menu during the course of the semester
based on the cuisine of his choice. The menu should have a minimum choice
of 5 items in each course. The necessary mis-en-place could be made in the
previous day
Preparation of anyone of live counter dish from the following-Grapefruit

Cocktail, Shrimp cocktail, Strawberry, Romanoff, Non veg club sandwich,
Grilled (Bacon, Lettuce and tomato), Pasta carbonara, pasta Napolitaine,
walodorf salad and mark the following parameters.
Taste
Presentation
Time
Hygiene
77
In case of specialization in Bakery & confectionery, the choice of categories are

as follows.
Breads, Bread rolls (one from each region and from different doughs)
Pastry-Puff, short crust
Cakes and Cookies
Gateaux
In case of same cuisine chosen by more than one student, the dishes should be
different.
Practical testing on the choice of cuisine is split into
Starter
Main course
Accompaniments
Dessert
Innovative dish
Internal examiner 40 marks
An analytical report concerning food cost, popularity index, standard recipes,

purchase indenting with a minimums of 10 pages
An assignment based on a visit to an outlet kitchen corresponding to the

cuisine of their specialization.
II FOOD AND BEVERAGE SERVICE SPECIALIZATION
A detail study on Food and Beverage service department and submit a report on any
one of the following Food and Beverage service out lets
Internal 40
marks
Restaurant
Bar
Banquet
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Room service
Coffeshop
The student is required to prepare the following
The staffing-ratio
Duty chart for a month
Compliant handling of guest and staff-case study
Material store requisition-forms and format
Food store requisition
Sales report
Budgeting for 3 years
Standard operational procedure of out let
Compling menu cards and Beverage list
Determining porting size in relation to selling prize
External 60 marks
Practical
Compling a 5 course menu with wine pairing
Cover set up
Bar set up- Innovative cocktail and a classical cocktail
Filling up of Banquet function prospectus on a situation provided
Room service tray set up
Viva
Note: Report should be printed and spiral bounded

79
III FRONT OFFICE OPERATION SPECIALIZATION PRACTICAL
Practical examination pattern
I External examiner
Calculation of fair market share and actual Market share of Minimum 5 hotels with
the difference and potting a bar graph and pie chart 10 Marks
Drafting a letter-Interdepartmental communication, circulars, Memos, Promotional

letters, welcome letters, Invites etc. -5 Marks
Calculation of Rev PAR & Rev PAC of a single hotel 10 Marks
Prepare a sales and Marketing strategy for a 5 star hotel/resort 10 Marks
Assignment of competitive analysis between two hotels of same category -10

Marks
Viva-voce question comprising of all the topics from front office operation general
knowledge, Hospitality and Tourism knowledge and current affairs.-15 Marks
II Internal examiner
Report on any front office topic- 20 Marks
Telephone handling skills- 10 Marks
Room occupancy calculation 10 Marks
Note: All reports to be printed and spiral bounded
IV HOUSEKEEPING SPECIALIZATION PRACTICAL
External Examiner
Eye for detail: - 10 Marks
The supervisors checklist drawn by the student (time allotted for drawing is 30 minutes
and for checking the room is 10 minutes)
Flower Arrangement 10 Marks
One flower arrangement to be made by the student. Time allotted: 1 hour
Telephone handling 5Marks

80
Telephones or substitutes to be made available marked-desk, guest,

executives, other departments, front office.
Calls to be made by the examiner and students attending the call have to
make entries in the right books available at the desk.
Par stock calculation 10 Marks
Situation Handling - 10 Marks
Fire in the hotel
Theft
Lost laundry
Absenteeism
Death
Accident
Terror attack
Guest Mis-behaving
Unexpected group check in
Loss of linen
Guest Misbehaving-Sexual harassment
Viva-voce: Questions comprising of all the topics from housekeeping, General

knowledge, Hospitality & tourism knowledge and current Affairs 15 Marks
Internal Examiner
Report on a visit on any facility of housekeeping with viva. 20 Marks
Students will have to visit any facility related to housekeeping and make a
report of a maximum of 20 pages printed, 1.5 lined and stapled. Facilities can
include hotel housekeeping, laundry, contract cleaning companies etc.
Duty chart 20 Marks
Students are required to prepare duty chart for rooms not more than 200.
Note: all reports to be printed & spiral bounded

81
SYLLABUS OF EIGHTH SEMESTER BHM
8. BHMCC38 Public Relations
8. BHMCC49 Travel & Tourism Management
8. BHMCC40 Strategic Management
8. BHMCC41 Costing for Hospitality Industry
8. BHMCC42 Entrepreneurial Development
8. BHMCC43 Project Management
8. BHMCC44 Comprehensive Viva-voce
EIGHTH SEMESTER
8. BHMCC38 PUBLIC RELATIONS
Module: I
Meaning nature and scope sources of public relations role and functions of PRO.
Module: I
Setting up of PRO office-operation of PRO office. Use of new technology in Public
Relation.
Module: III
Communication in Public Relation Media and Media relations-Working with media
persons.
Module: IV
Press Conferences-media events .Video Conferencing.
Module: V
Sponsorship Exhibitions-other events VIP visits-Royal visits-Crisis Public
Relations.
1. Public Relations -Philip Henslowe.
2. Successful Public Relations -Jim Dull
82
8. BHMCC38 TRAVEL AND TOURISM MANAGEMENT
Module 1 : Tourism phenomenon
Understanding tourism
Origin of tourism
Growth & development of tourism
Indias Bio-diversity
Landscape
Environment & Ecology
Main center of tourism interest in India
Module 2 : Transport Systems & Travel Agencies
Air Transport
Railways
Road
Sea & waterways
History of Travel agencies
Role & functions of travel agencies
Module 3 : Tourism Organistations Assocations & Types
Role & functions of WTO, ASTA

Role & functions of UFTAA,
Role & functions of PATA, & IATA
Importance of tour operations
Major national and international tour operators
Importance & role of tourist guides
Accommodation
Supplementary accommodation
Types of Tourism Resources Sports, Cultural, Nature Based, Historical &
Adventure
Module 4 : Heritage of India
A glimpse of Indian architectural history

Indias historical monuments
Indian philosophy
Religion & its relevance in cultural diversity
Performance arts dance & music
83
Fairs & festivals of India
Module 5 : Travel formalities & regulations
Passports : functions, types, issuing authority, procedures for obtaining them.

VISAs : functions, types, issuing authority, procedures for obtaining them
Immigration
Travel insurance health certificates.
Foreign Exchange
Countries & Currencies

Procedure for obtaining foreign exchange
Foreign exchange counters.
1. Hotel for Tourism Development Dr. Jogmohan Negi

2. Profiles of India Tourism Shalini Singh
3. Tourism Today Ratandeep Singh
4. Dynamics of Tourism Pushpinder S Gill
5. Introduction of Tourism Seth
6. Tourism Past, Present & Future Bukhart
7. Tourism Principles and policies - A. K Bhatia
8. BHMCC40 STRATEGIC MANAGEMENT
Module 1:
Business policy as a field of study
Module 2:
Vision mission objectives and policies
Module 3:
Environmental analysis impact matrix
Module 4:
Industry analysis BCG matrix
Module 5:
84
Concept of value chain frame work for analyzing completion competitive advantage
of a firm.
1. Jauch Lawrance R. and Glueck William F., Business Policy and Strategic
Management, Mcgraw Hill Co. (5th Edition)
2. Johson grely and Schole S Kevan, Exploring Corporate Strategy, Prentice Hall of
India (4th Edition).
3. Pearce II John A & Robbinson Jr Richarl B., Strategic Management.
4. A zhar Kazmi-Businers Policy and Strategic Management, Tata McGraw Hill.
8.BHMCC41 COSTING FOR HOSPITALITY INDUSTRY
Module 1: Concept of cost, Elements of cost. cost sheet - Food cost percentage analysis.
Module 2 : Budget - meaning, definition, and types.
Module 3 : Stores purchase order, Stores requisition, stores ledger, menu costing Banquet
costing Daily food cost sheet Hubbard's formula.
Module 4 : Break even analysis, CVP analysis and application, Control techniques; stock
taking bill control fraud, Waste measurement performance, yardstick trouble shooting,
internal check, internal control and audit procedure.
Module 5: Cost audit . Difference between financial accounting and cost accounting in
hospitality industry
1 S.P.Jain, K.L. Narang, Simmi Agrawal, Cost and Management Accounting, Kalyani
Publishers.
2 R.K.Sharma, Shashi K. Gupta, Management Accounting Principles and Practice, Kalyani

Publishers.
85
3 S.N. Maheshwar, Fundamentals of Cost Accounting, Sultan Chand & Sons Educational
Publishers New Delhi.
4 T.R Sikka, Fundamentals of Cost Accounting fifth Edition, Viva Books Private Limited
8.BHMCC42 ENTREPRENERIAL DEVELOPMENT
Module 1
Entrepreneur Meaning Types and functions Growth of Entrepreneurs
in India Training and development of entrepreneurs Entrepreneurial
Development Programmes
Module 2
Business ideas Project identification Feasibility studies project appraisal Project
design Network analysis financial analysis
Module 3
Financing Entrepreneurs Institutional financing role of different organizations and
commercial banks applying for loan from commercial banks and financial institutions
Module 4
Promotion of enterprise, small scale industries, incentives and consessions for units,
sickness in small industries causes and remedies
Module 5
Developing women and rural entrepreneurs, Entrepreneurial guidance incentives and
subsidies
Developing Entrepreneurship-Udai Parker and TV Rao
Developing Entrepreneurship issues and problems-SVS Sharma
A practical guide to industrial entrepreneurs-Srinivasa
Entrepreneur development-Bharusali
Management of small scale industry-Vasanth Desai
Problems and prospects of Small scale Industry-Vasanth Desai
Entrepreneurship Development-CSV Murthy
Entrepreneurship Management-Aruna Kaulgud
86
Entrepreneur Development-Dr. Anil Kumar, SC Poornima, Minni K. Abraham,

Jayashree
8.BHMCC43 PROJECT MANAGEMENT
Module 1:
Project theoretical frame work risk analysis
Module 2:
Project identification Preliminary screening financial analysis technical analysis social cost
benefit analysis
Module 3:
Role of financial institutions in project financing
Module 4:
Project evaluation CPM and PERT role of project management
Module 5:
Project implementation project planning and scheduling project control
1. Chandra Prasanna, Projects: Planning, Analysis, Selection, Implementation and

Review, Tata McGraw Hill (4th Edition).
2. Devin, Quantitative Approaches to Management, McGraw Hill (8th Edition).
3. Kotler Philip, Marketing Management, Prentice Hall of India (10th Edition).
4. Chandra Prasanna, Financial Management, Tata McGraw Hill (3rd Edition).
8. BHMCC44 COMPREHENSIVE VIVA-VOCE
Objective: It is designed to test the student knowledge gained in the previous

three years and also to enable him/her to prepare for the industry.
To achieve this aim the following guidelines are recommended.
1.The viva-voce questions from the following subjects should be asked to test
the complete knowledge of the subject.
87
Food & Beverage Production 20Marks
Food & Beverage Service 20Marks
Front Office Operations 20Marks
Housekeeping 20Marks
General Knowledge and Current Affairs 20Marks
2. Preferably a minimum of 10 questions per subject should be asked. The desired

answers to the questions should not exceed two sentences. Additional questions
asked to clarify any points should not be counted.

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Faculty of Management Sciences

1. To develop young men and women in to professional experts to manage Hospitality

3. To develop and encourage the entrepreneurial capabilities of young generation to

II. Title of the Programme

III. Course Duration

IV. Medium of Instructions

V. Eligibility for Admission

VI. Admission Procedure:

a. Admission notification should be made in the month of April/May in every year.

c. An admission Committee should be constituted at college level for administering the

The rank shall be based on the following three components.

List of courses for BHM Programme

(1) (2) (3) (4) (5)

BHMCC01 Business English 40 60 100

BHMCC02 Food & Beverage Production -I 40 60 100

BHMCC45 Food & Beverage Production I 40 60 100

BHMCC03 Food & Beverage Service-I 40 60 100

BHMCC46 Food & Beverage Service-I Practical 40 60 100

BHMCC04 Front Office operations - I 40 60 100

BHMCC47 Front Office operations I Practical 40 60 100

BHMCC05 Housekeeping-I 40 60 100

BHMCC48 Housekeeping-I Practical 40 60 100

BHMCC06 Basics of Management Principles 40 60 100

400 600 1000

BHMCC11 Basic Financial Accounting 40 60 100

BHMCC12 Business Ethics & Human Rights 40 60 100

360 540 900

BHMCC25 Organizational Behavior 40 60 100

BHMCC26 Food & Beverage Production -V 40 60 100

BHMCC58 Food & Beverage Production V 40 60 100

BHMCC27 Food & Beverage Service-V 40 60 100

BHMCC59 Food & Beverage Service-V Practical 40 60 100

BHMCC28 Housekeeping -III 40 60 100

BHMCC60 Housekeeping -III Practical 40 60 100

BHMCC29 Hotel Engineering 40 60 100

BHMCC30 Human Resource Management 40 60 100

360 540 900

BHMCC31 Industrial Exposure Training (20 100 (Log 100 200

100 100 200

BHMCC32 Food & Beverage Management 40 60 100

BHMCC33 Accommodation Management 40 60 100

BHMCC34 Marketing management 40 60 100

BHMCC35 Event Management 40 60 100

BHMCC36 Services Marketing 40 60 100

BHMCC37 Elective * 40 60 100

240 360 600

BHMCC38 Public Relations 40 60 100

BHMCC39 Travel & Tourism Management 40 60 100

BHMCC40 Strategic Management 40 60 100

BHMCC41 Costing for Hospitality 40 60 100

BHMCC42 Entrepreneurial Development 40 60 100

BHMCC43 Project Management 40 60 100

BHMCC44 Comprehensive Viva voce 100 100

240 460 700

VII Course Calendar

Total marks for all the 8 semesters will be 6100

IX Scheme of examination and Results

I. There shall be four sets of examinations to be conducted at the end of each

The internal assessment marks shall be awarded by the concerned faculty

b. The internal marks should be communicated to the Controller of Examinations along

Eligibility for appearing in examination

Transparency about the Internal Assessment