Program-Structure & Syllabus

Bachelor of Science in Hospitality and Catering Management [B.Sc. HCM]

Diploma in Hospitality and Catering Management [DHCM]
(First two semesters of B.Sc. HCM)
Advanced Diploma in Hospitality and Catering Management [ADHCM]
(First four semesters of B.Sc. HCM)
Program-Structure
First Semester
Sub. Code
HM0001
HM0002
HM0003
HM0004
HM0005
HM0006
HM0007
HM0008

Title
Introduction to Hospitality
Indian Constitution
Business English
Hospitality French
Front Office Operations I (Theory)
Front Office Operations I (Practical)
Accommodation Operations I (Theory)
Accommodation Operations I (Practical
Total Credits

Second Semester
Sub. Code
Title
HM0009
Food Production and Bakery I (Theory)
HM0010
Food Production and Bakery I (Practical
HM0011
Food & Beverage Service I (Theory)
HM0012
Food & Beverage Service I (Practical)
HM0013
Hospitality & Hotel Accounting
HM0014
Food Safety & Nutrition
Cumulative Credits
Third Semester
Sub. Code
Title
HM0015
Front Office Operations II (Theory)
HM0016
Front Office Operations II (Practical)
HM0017
Accommodation Operations- II (Theory)
HM0018
Accommodation Operations- II (Practical)
HM0019
Principles of Management
HM0020
Computer Applications
HM0021
Hospitality & Hotel Economics
HM0022
Business Statistics
Cumulative Credits

Credit
2
2
2
2
2
2
2
2
16

Credit
2
2
2
2
4
4
32

Credit
2
2
2
2
2
2
2
2
48

Fourth Semester
Sub. Code
Title
HM0023
Food Production and Bakery II (Theory)
HM0024
Food Production and Bakery II (Practical)
HM0025
Food & Beverage Services II (Theory)
HM0026
Food & Beverage Services II (Practical)
HM0027
On the Job Training (a minimum of 360 Hours)
Cumulative Credits
Fifth Semester
Sub. Code
HM0028
HM0029
HM0030
HM0031
HM0032
HM0033
HM0034

Sixth Semester
Sub. Code
HM0035
HM0036
HM0037
HM0038

Credit
2
2
2
2
12
68

Title
Hospitality & Hotel Law
Human Resource Management
Hospitality Information System (Theory)
Hospitality Information System (Practical)
Environmental Studies
Facility Planning
Entrepreneurship Development
Cumulative Credits

Credit

Title

Credit

Food & Beverage Management

Sales & Marketing Management
Travel & Tourism Management
Cultural Heritage of India
Total Credits

2
2
2
2
2
2
4
84

4
4
2
2
96

Modular-Structure

B.Sc. HCM - VI

*Re-entry for SMU Students

B.Sc. HCM

B.Sc. HCM - V

with ADHCM qualification

B.Sc. HCM - IV

*Re-entry for SMU Students

ADHCM

B.Sc. HCM - III

with DHCM qualification

#Lateral Entry

Direct Entry

B.Sc. HCM - II

DHCM

B.Sc. HCM - I

Note:
* Re-entry denotes continuation of study by erstwhile SMU students with requisite qualification,
wherein the marks secured in the earlier SMU examinations will be carried over.

Detailed Syllabus
First Semester
i)

Introduction to Hospitality (2 Credits) HM0001

Unit 1: The Lodging Industry

Defining a Hotel; Origin, history and growth of Hospitality and Tourism Industry in India and
World; Classification of Hotels as per location, size, target markets, levels of service,
ownership & affiliation, other lodging establishments (Commercial and welfare); Hotel guests &
Different types of Hotel Rooms
Unit 2: The Travel, Tourism and the Hospitality Industry
The Nature of the Travel, Tourism & Hospitality Industry; Interrelationships within the Travel &
Tourism Industry; Why people travel, travel trends; The Social Impact of Travel; Role of Tour
Operator and Travel Agent & Forces shaping the Hotel business.
Unit 3: Hotel Organization
Hotel Revenue Centers Rooms Division, F& B Division, MODs; Hotel Cost CentersMarketing, Engineering, Accounting, Human Resources, Security & Organization charts of
large, medium and small hotels
Unit 4: Food & Beverage Operations
Growth of the Catering Industry and its evolution; Types of Catering Establishments commercial and welfare/ Restaurant Industry Segments; Role of the F & B Dept in a Hotel;
The Meal/Drink experience & Forces shaping Food Service
Unit 5: Ethics in Hospitality Management
What is ethics; Social responsibility and business ethics & Ethical issues in Hospitality
environment issues, discrimination, sexual harassment, AIDS in workplace, advertising claims,
Truth-in-Menus
ii)

Indian Constitution (2 Credits) HM0002

Unit 1: Framing of the Indian Constitution

Role of the Constituent Assembly; Philosophy of the Constitution; Preamble; Fundamental
Rights and Duties; Human Rights & Environmental Protection
Unit 2: Special Rights Created in the Constitution
Special Rights for Dalits; Special Rights for Backward Classes; Special Rights for Women and
Children; Special Rights for Religious and Linguistic Minorities; Directive Principles of the
State Policy & Need to Balance Fundamental Rights with Directive Principles
Unit 3: Central Legislature
Lok Sabha and Rajya Sabha; Powers and Functions & Recent Trends in their Functioning
Unit 4: Executive - Central

Powers and Functions of the President; Powers and Functions of the Prime Minister and
Council of Ministers & Coalition Government - Problems in their Working
Unit 5: State Legislature
State government: Legislature; Chief Minister and Council of Ministers; Centre state relations:
Political, Financial and Administrative & Recent trends
Unit 6: Judiciary
Supreme Court; Judicial Reviews, Writs and Public Interest Litigations; Enforcing rights
through writs & Emergency provisions
iii)

Business English (2 Credits) HM0003

Unit 1: Language and Communication

Need, Purpose, Nature; Process of communication (Channel of communication); Barriers to
communication and overcoming these barriers; Non-verbal communication, signs, symbols
and body language (eye contact, facial expression and posture) language as a sign system &
Communication in Hospitality organization and its effects on performance
Unit 2: Remedial English
English usage with emphasis on concord, tense sequence, use of preposition, phrasal verbs,
reference and dictionary skills; Common errors in English usage and their correction; Linkers
and cohesive device & Expressing the same idea/ thought unit in different ways
Unit 3: Oral Skills for effective communication
Preparing summaries and abstracts for oral presentation; Restaurant and Hotel English, polite
and effective enquiries and responses, use of telephone, static and process description, giving
directions (order giving and taking); Essential qualities of a good speaker; Audience analysis,
defining purpose of a speech, organizing the ideas and delivering the speech & Pronunciation,
stress, accent, common phonetic difficulties
Unit 4: Listening Skills
What is listening; Types of listening; Barriers of effective listening; Strategies for effective
listening; Semantic markers & Listening to customer complaints
Unit 5: Writing Skills
Note making and developing notes into drafts (rewriting of drafts). The use of cohesive
devices and abbreviations; Correspondence: Business Letters, invitations (accept and
decline) and write-ups concerning event management (publicity materials, press notes,
handouts, posters, and information, flowcharts); Writing bio-data, applications, complaint;
Paraphrasing & Writing reports (factual record of incident/data), log book writing
Unit 6: Organizational Communication
Upward, downward, lateral - purpose, functions; Meetings Types; Handling meetings;
Structuring a meeting : agenda and minutes; Conducting a meeting; Communicating with
groups, nature, purpose, merits and demerits & Documents for internal communication in
organizations writing memos, circulars, notices, report writing.

iv)

Hospitality French (2 Credits) HM0004

Unit 1: Structure
The Alphabet; The Accent; The Other orthographic Signs; Pronunciation of French &
Punctuation Marks
Unit 2: Basic Vocabulary
Introduction; Objectives; Alphabets; Pronunciation; Days of the weeks; Months of a year;
Numbers; Seasons; Telling Time; Profession ; Family; Face; Body parts; Colours; Clothes &
How to describe a person
Unit 3: Grammar
Introduction; Objectives; Basic Verb: Regular, Irregular; Tense: Present Tense, Past Tense,
Future Tense; Adjective: Passive; Prposition ; Articles ; Plural of Nouns; Imperative;
Comparative; Superlative; Adjective; Adverbs; Pronouns & Forming Questions
Unit 4: Basic Conversation
Introduction; Objectives; Formation of some Sentences on meeting a Friend; Formation of
some Sentences on meeting a Stranger; Formation of some Sentences on meeting in a shop;
Formation of some Sentences on meeting at the airport; Formation of some Sentences on
meeting on the road asking for Direction; Formation of some Sentences on meeting in a
Restaurant; Presenting Oneself & Describing Oneself
Unit 5: Hotel Conversations
At the reception; Asking for the room rate; The hotel is full; To take a telephone message; The
client thinks he has found an error but he is wrong; In the restaurant & Room service The
breakfast
v)

Front Office Operations - I Theory (2 Credits) HM0005

Unit 1: Front Office Department

Front Office Layout and Design; Organization Structure of FO in a Large, Medium and Small
Hotels; Components of Front Office Reception, Reservation, Cash, Telephones, Bell Desk;
Functions of FO; Attributes of FO Staff FOA, GRE, Lobby Manager, FOM, Bell Captain; Coordination with other departments HK, F&B, Production, Engineering & Maintenance,
Security; Brief Knowledge of Equipments Used in FO; Types of room rates, meal plans and
various types of hotels & Guest Cycle
Unit 2: Lobby Functions
Bell Desk and its Functions; Staffing and controlling Bell Desk; Role of Unformed Staff
Doorman, Valet, Bell Desk, Concierge; Functions and Role of LM, GRE, Bell Captain &
Coordinating special guest services
Unit 3: Reservations
Importance of the Reservation Process for Hotel and Guests; Sources and Modes of
Reservations (CRS, GDS, Internet, Intersell Agencies, Property Direct, Corporate Call
Centers); Types of Reservations (Guaranteed & Non-Guaranteed); Room Availability Records
Convention Chart, Density Chart, Stop-Go Chart; Reservation Confirmation and Denial

Confirmation Numbers, Modification of Reservation, Cancellation Procedures and Policies &

Reservations Reports Generated Expected Arrival and Departure List, VIP Group Arrival
List, Turn away Reports, No-show Cancellation Report, Occupancy and Revenue Forecasting
Reports, Commission Agents Report, Reservation Transaction Report.
Unit 4: Front Office Communication
Importance of Log Book; Mail and package handling; Telephone manners; Processing
telephone calls through EABX, CAS & Guest Communication Standard Phrases
Unit 5: Front Office Security Functions
Door, Locks, Key Control, and Access Control; Guest room security; Protection of Assets
Safe Deposit Lockers, Lost & Found; Staff Security Procedure & Legal Implications Guest
rights and Management Responsibility.
vi)

Front Office Operations - I Practical (2 Credits) HM0006

Drawing and Filling of Reservation Form DFIT, FFIT, Group; Drawing of Density Chart,
Convention Chart, Safe Deposit Registration Card; Handling complaints in Front Office and
follow-up procedures A/c not functioning, delayed pickup and drop, delayed wakeup call;
Measuring Performance of Room Division: Room Occupancy Percentage, Bed Occupancy
Percentage, Calculation of Percentage of Single Occupancy, Calculation of Percentage of
Double Occupancy, Foreign and Domestic Occupancy, ARR and ADR, Rev PAR, ARR/Per
Guest; Calculation of Room Position; Assignment on Brochure Design and Tariff Cards &
Handling Emergency Situations Fire, Theft, Death, Sick Guest
vii)

Accommodation Operations I Theory (2 Credits) HM0007

Unit 1: Organizing HK Department

Need of an organization structure and lay out of housekeeping department; Organizational
structure of HK dept; Duties and responsibilities and job description of HK personnel; Role of
executive housekeeper; Qualities and attributes required for HK personnel; Daily routines and
systems of HK dept; Interdepartmental coordination & Desk control- records, registers, keys,
types and control of keys, lost and found
Unit 2: Cleaning Procedures (Basics, Rooms and Public Area)
Cleaning equipment and agents: classification, selection, use, mechanism, care and
maintenance; Methods of cleaning: conventional, group and block cleaning (scheduling the
staff); Types of cleaning: daily cleaning programmes, periodical cleaning, spring cleaning;
Make up of a guest room: occupied room, vacant room, departure room, Turndown services;
Guest room inspection, neglected areas; Rooms under repair; Standard contents of a guest
room, placement, frequency of change; Floor pantry & Cleaning public areas: entrances,
lobby, front desk, corridors, elevators, public restrooms, swimming pool, dining and banquet
rooms, administrative office, exercise rooms, employee rooms
Unit 3: Linen, Uniform and Laundry Management
Classification of linen, sizes Selection criteria for the linen items and uniform functional and
aesthetic considerations); Activities of the linen room; Establishing par stock for linen and
uniform; Location, equipment and layout of a linen and uniform (basic rules); Purchases of
linen/ linen hire- quality and quantity; Storage, issuing of linen and uniforms and inspection;

Stock taking: procedure and records; Handling condemned linen, Marking and
monogramming; Importance and principles of laundry; Flow process of on premise laundry;
Equipment, layout and planning of laundry (basic rules); PH scale and its relevance in
laundering; Dry cleaning; Guest laundry: services offered, collection and delivering & Stain
removal
Unit 4: Pest Control and Environmental Concerns
Different types of pests found in hotels; Areas of infection; Prevention and control of pests;
Responsibilities of housekeeping in pest control; Environmental services nature of the
profession; Elements of the environment, ecology and pollution & The housekeepers role in
environment concerns
Unit 5: Training & Scheduling Staff
Developing Job breakdowns for H.K. positions; Skills training the four step training method
(Prepare, Present, Practice, Follow Up); Developing staffing guides for room attendants,
supervisors, general workers; Alternative scheduling techniques (part-time employees,
flexible work hours, compressed work schedules, job sharing); Cross training and incentive
programmes for staff & Safety & Security.
viii)

Accommodation Operations I Practical (2 Credits) HM0008

Cleaning agents and equipment: identification, selection, use and care; Composition, care and
cleaning of various surfaces: metals, glass, leather, plastic, ceramics, wood, floor finishes and
wall finishes; Guest room cleaning procedure: Stocking the cart, Entering the room, Bed
making, Cleaning procedure of the room (occupied, vacant and departure), Guest room
inspection; Public area cleaning: Corridor, Lobby, Front desk, Elevators, Public restrooms,
Offices & Laundry: Identification of various commercial laundry equipment, Temperature used
as per various fabrics while cleaning, Laundry symbols and signs, Stain Removal, Wash cycle

Identification of Cleaning material and equipment

Bed making
Cleaning and preparing a Job card
( any one area - glass windows/doors, brass ware polishing, sweeping and
mopping any given area, scrubbing a given area)
Stain identification and removal
( any one of the following stains from clothing material rust, ink, lipstick,
coffee/tea, grease, curry stain, food colouring, dirt, blood,
Viva Voce
(any 5 questions from the I Semester theory or practical syllabus of
Accommodation Operations)

Second Semester
i)

Food Production & Bakery I Theory (2 Credits) HM0009

Unit 1: Introduction of Art of Cookery & Bakery

Culinary History; Nouvelle cuisine, fusion cuisine, French, Italian, Chinese, Indian, sample
menus; Culinary Terms Western - Indian Bakery & Introduction of bakery & Confectionery
Unit 2: Aims & Objectives of cooking food
Objectives of cooking food; Methods of cooking; Action of heat on food; Basic principles of
bakery & Storage of cooked & uncooked foods
Unit 3: Kitchen & Bakery Organization
Hierarchy; Duties & responsibilities of kitchen staff; Kitchen & Bakery layout; Equipment used
& Care and maintenance
Unit 4: Classification of raw food material into food groups
Cereals: Pulses, storage, catering uses; Fish: Sea Foods, Selection, cuts & storage, catering
uses; Meat: poultry, selection, cuts, storage, catering uses; Vegetables: Fruits, selection,
storage, uses; Eggs: selection, storage, catering uses; Sugar: types, catering uses; Fats &
Oils: catering uses & Milk & Milk products, catering uses
Unit 5: Basic Preparations
Stocks: classification, methods; Sauces: classification, derivatives, methods; Soups:
objectives, classification, methods; Basic gravies: Preparation; Doughs: methods, products;
Pastes: methods, products & Batters, method, products
ii)

Food Production & Bakery I Practical (2 credits) HM0010

1. Practical Experiment
Kitchen layout; Identification of Kitchen equipment & Identification of Ingredients
2. Practical Experiment
Scullery; Table set up for misc- en- place & Holding of knife- cuts of vegetables
3. Practical Experiment
Demo of cooking methods & Basic stock preparations
4. Practical Experiment
Breads: rolls, sticks; Short crust: pie
5. Practical Experiment
Sauces: mother sauces
6. Practical Experiment
Plain rice
Dal

Chapathi
Hyderabadi Kheema
Semiya payasam

7. Practical Experiment
Tomato shorbha
Alu chat
Chicken chettinad
Peas Palau
Navarathan Khorma
Carrot Kheer
8. Practical Experiment
Poori/ Idli/ Dosa
Saagoo / Chutney/ Sambar
Cutlets / vada / samosa
Kesari bath / kara bath
9. Practical Experiment
Cream of Vegetable Soup
Hyderabadi Chicken Biryani
Raitha
Kadai vegetable
Shahi Tukra
10. Practical Experiment
Assorted pakodas
Paneer Makhni
Tawa Paratha
Jeera Rice
Dal tadka
Phirnee
11. Practical Experiment
Scotch Broth - bread rolls
Mixed vegetable Augratin
Chicken chasseur
Caramel custard
12. Practical Experiment
Sweet corn veg soup
Mixed noodles
Veg Spring rolls
Chicken Manchurian
Toffee apple

10

Food & Beverage service I Theory (2 Credits) HM0011

iii)

Unit 1: The Food & Beverage Service Industry

Introduction to the Food & Beverage Industry; Types of Catering Establishments; F & B
Service areas in a hotel; F & B Service Equipments; Food & Beverage Service Personnel:
Organization Chart, Attributes, etc & Food & Beverage Service Methods
Unit 2: Meals & Menu Planning
Types of meals: EMT, Breakfast (English, American, Continental, Indian), Brunch, Lunch,
Afternoon/High Tea, Dinner, Supper.-timings and dishes served and covers; Origin of menu
and types of menu; Courses of French Classical menu: French terminology, sequence,
examples for each course, general accompaniments and covers; Objectives and principles of
menu planning; Factors affecting menu planning process; Knowledge of accompaniments
(From Food & Beverage Service by Dennis R. Lillicrap and John A. Cousins); Laying of cover:
restaurant service cycle, social skills & KOT/BOT control system
Unit 3: Beverages
Non - Alcoholic Beverages: Stimulating, Refreshing & Nourishing Beverages; Alcoholic
Beverages: Introduction, definitions and classification of Wines; Viticulture & Vinification: Still,
Sparkling, Aromatized & Fortified Wines; New World & Old World Wines: Food & Wine
Harmony, equipment, storage and service of wine & Beer & other fermented beverages
Unit 4: Ancillary Departments & Services
Pantry; Food Pick-up area; Store; Linen Room & Kitchen Stewarding (Role and functions, staff
required and their duties, works carried out by each department)
Unit 5: Tobacco
Principal tobacco producing areas of the world; Processing of cigarette, pipe tobacco & Cigars
-Brand names; Cigars shapes/ sizes/ colours; Storage of cigarettes & cigars & Service of
cigars
Food & Beverage Service I Practical (2 Credits) HM0012

iv)

Identifying Operating Equipment Care and maintenance including cleaning / polishing

Setting up the side board
Laying and Relaying the Table Cloth
Napkin folding (at least 10 different ways)
Setting the table (cover) for breakfast, lunch and dinner
Handling restaurant reservation, receiving and seating the guest
Taking the order
Procedure of service at the table
Presenting and en-cashing the bill
Basic etiquette and standard phrases.
Revision of practicals done in the II semester
Taking Room Service Order on Telephone
Trolley and Tray Set up for Room Service
Preparation & Service of Tea & Coffee
Service of juices & Soft Drinks/preparation & service of mock-tails

11

Service of Still & Fortified Wines

Service of Sparkling Wines
Planning 3 to 5 course menus in English with wines ( at least 5 menus)
Setting the table and serving TDH menus with wine
Service of Beer

Grooming
Journal
Identification of equipment, cutlery, crockery, glassware
Laying and Relaying Table cloth
Planning a 3 course menu
( courses to be specified by the external examiner)
Laying two covers for the 3 course menu
Service of water
Clearance by first plate method
v)

Hospitality & Hotel Accounting (4 Credits) HM0013

Unit 1: Introduction
Definition: Need, Accounting Vs Bookkeeping, Accounting terms, Basic accounting equation,
Double entry system of book keeping, classification of accounts and corresponding rules of
Debit and Credit
Unit 2: Journal
Meaning: steps involved in Journalizing & problems on journalizing
Unit 3: Ledger & Trial Balance
Meaning: Posting to ledger, Balancing of Accounts & problems on ledger and preparation of
trial balance.
Unit 4: Subsidiary Books
Theory and concepts only of Purchases, Sales, Purchases returns and Sales returns Books &
Problems on preparation of subsidiary books only. (Excluding posting to ledger)
Unit 5: Cash Book
Single, double & three column
Unit 6: Bank Reconciliation Statement
Concept only
Unit 7: Final Accounts
Preparation of Trading: Profit and Loss a/c and Balance Sheet with the Following adjustments
only: depreciation, closing stock, reserves for bad debts, o/s incomes, o/s expenses, prepaid
expenses, unearned incomes, Interest on capital & interest on drawings
Unit 8: Theory of Hotel Accounting
Uniform system of accounting: Night audit and its functions; revenue and non-revenue earning
departments of hotels; various types of ledgers maintained in Hotels: Visitors Tabular Ledger

12

and Guest Folios; Operating Ratios: ARR, REVPAR, Average Food Service check, Food cost
percentage, Beverage cost percentage and Labour cost percentage
vi)

Food Safety & Nutrition (4 Credits) HM0014

Unit 1: Basic introduction to Food Safety

Food Hazards & Risks; Food Hygiene and Contaminants; Food Safety: hazard analysis critical
control points & Legal standards (PFA, BIS, WTO)
Unit 2: Fundamentals of Nutrition
Introduction to Nutrition; Nutrition and nutrients; Digestion and absorption; Calories
Importance of food & Recommended dietary allowances
Unit 3: Nutrients
Carbohydrates, Proteins, Lipids: Composition, Sources, Functions, Deficiency & Vitamins &
Minerals: Sources, Functions, Deficiency
Unit 4: Classification of Raw Materials into Food Groups
Energy yielding; Body building & Protective foods
Unit 5: Food Preservation
Importance of food preservation; Preservation at high temperature: asepsis, pasteurization,
sterilization; Preservation by use of low temperatures: Temperatures employed in low
temperature storage Chilling or cold storage, Freezing: changes during preparation for
freezing, Changes during freezing, Changes during storage, Changes during thawing &
Refrigeration; Preservation by drying: Sun drying, Mechanical drying, Freeze drying, Smoke
drying, Factors in the control of drying, Treatments of food before drying & Procedures after
drying; Preservation by food additives: Chemical, Salt and sugar, Alcohol, Wood Smoke
Spices and other condiments & Beneficial micro organisms in food preparation Mold (B) Yeast
(C) Bacteria
Unit 6: Adulteration
Definition; Common food adulterants in different food groups; Detection of adulterants & Food
Standards & food laws
Unit 7: Dietetics
Balanced diets: High Calorie, Low calorie diet; Fibre restricted diets and high fibre diets &
Factors influencing food intake and food habits: (Cultural, Social, Economic, Psychological,
Religious, Age and Genetic)
Unit 8: Personal Hygiene
Standards of personal health & hygiene (hands and skin, hair, nose, mouth and ears, cuts,
boils etc. Jewelry and perfume, smoker); General health and reporting of illness; Protective
clothing (clothes, aprons, head coverings, gloves, footwear) & Equipment for personal hygiene
(Taps, showers, soap dispensers, nail brushes, hand driers)
Unit 9: Hygiene in the Kitchen
Keeping plant and equipment clean (clean-as-you go systems & Deep cleaning operations);
Cleaning methods (manual cleaning, automatic cleaning double sink washing) & Cleaning of

13

hoods, ranges, food mixers, chopping blocks, slicers, juicers.

Unit 10: Food Contamination, Poisoning and Food Borne Diseases
Food Contamination: bacterial & fungal contamination, physical contamination & chemical
contamination (sources, routes & vehicles of contamination); Food Poisoning: Definition,
Common types (Salmonella, Clostridium perfringens, Botulism Staphylococcus aureus
sources, on-set period, mode of spread to high risk food, control), Prevention of food
poisoning, (protecting food from contamination, preventing any bacteria within food from
multiplying, destroying those bacteria present within the food), Food Borne Diseases (The
sources, causes & symptoms): Amoebiasis, Acute diahorrea /dysentery, Typhoid & Role of
Microbiological laboratories in hotels
Third Semester
i)

Front Office Operations II Theory (2 Credits) HM0015

Unit 1: Reservation Process

Reservation Record for Individuals and Groups; Overbooking, Turn away procedures and full
house Management; Dealing with No-shows & Reservations consideration: Legal Implications,
Waitlist, Packages, Potential Reservation Problems etc.
Unit 2: Registration
Methods of Registration: Self Registration, Pre-Registrations, Walk-ins, Scanty Baggage,
FFIT, GIT, Crew, early check-ins; Records used: GRC, F From, C Form, Black List; Room
Status and Room Discrepancy; Establishing method of payment: cash, credit card, bill to
company, bill to travel agent, advance deposit, cheque; Issuing keys and key cards; Handling
room change & Registers and Records maintained in non-automated, semi-automated and
fully automated systems
Unit 3: Checkout and Settlement Procedure
The checkout procedure: role of Cashier, Reception and Bell Desk; Self Checkout and
Express Checkout; Methods of Bill Settlement (Cash and Credit); Late Checkout: Late
charges; Dealing with unsettled account balances; City Ledger and Account Aging & Registers
and Records
Unit 4: Front Office Accounting & Audit
Objectives of Guest Accounting System; Documents generated in Guest Accounting System:
folios, vouchers, cheques, city ledger, high balance report, guest ledger; Tracking
transactions: cash payment, charge purchase, account correction, account allowance, account
transfer, cash advance (paid outs); Records maintained: manual, semi-automated, fully
automated systems; Handling Foreign exchange regulations and taxation details; Internal
control handling cash banks (imprest money); Role & Functions of Front Office Auditor or
Night Auditor; Audit Process; Guest Credit Monitoring, credit control polices of the hotel at
various stages of the guest cycle; Report generation and Audit Balancing and update & Ethical
issues involved
Unit 5: Revenue Management
The Concept of Revenue Management; Hotel Industry applications: Capacity Management,
discount allocation, duration control; Measuring Yield: Potential Average single Rate, Potential

14

Average double rate, rate spread, multiple occupancy, potential average rate, room rate
achievement factor, yield statistics; Element of Revenue Management: group room sales,
transient room sales, food & beverage activity, special events & Using Revenue Management:
Potential high and low demand tactics
ii)

iii)

Front Office Operations II Practical (2 Credits) HM0016

Draw and Fill GR Card for DFIT, FFIT, Group
Formats of: Foreign Exchange Encashment Certificate, VPO, Allowance Voucher, Night
Auditor Sales Recapitulation Sheet
Plan Grid Calculation
Check-in and Checkout Procedures
Folio format and generating bill
Case Studies: Bomb Scare, Extra Occupants during odd hours, Murder in the room
Accommodation Operations II Theory (2 Credits) HM0017

Unit 1: Safety & Security

Emergencies and dealing wit them; Fire prevention and fire fighting ; Safety awareness and
accident prevention: OSHA, legal aspects; Laundry safety; Occupational hazards; MSDS
(material safety data sheet); Job safety analysis; Signs and tags & Security as a management
tool
Unit 2: Design & Architecture
Relevance of architecture in designing; Basic types of design; Elements and principles of
design; Standardization of design; Functional aspects of design; Designing for disabled;
Construction and selection, trends in bed, bedroom and bathroom, furniture and conference
room, lobby designs, fitting in hotel & Layout of rooms
Unit 3: Interior Decor
Color, color wheel, and color schemes; Lighting and lighting systems in hotels; Fibers and
fabrics: definition, classification, construction of fabric and its uses in the hotel; Floor and wall
covering (selection and care, and associated problems); Types of windows, curtains and
blinds; Accessories and their role & Redecoration and refurbishing
Unit 4: Flower Arrangement
Purpose of flower arrangement: placement and level of placement with relevant examples;
Equipment and materials required; Conditioning of plant material; Styles of flower arrangement
& Principles of flower arrangement
Unit 5: Planning the HK Department
Planning the work: area inventory lists, frequency schedules, performance standards,
productivity standards, and equipment and supply- inventory levels & Ethical issues involved in
HK dept

15

iv)

Accommodation Operations II Practical (2 Credits) HM0018

Revision of semester I practical syllabus
Familiarization with architectural terms
Designing a room with layout and explanation for physically-challenged/ lobby/ conference
room/ normal guest room
Flower arrangement: equipment required, types and principles to be followed
Various reports and registers used in the Housekeeping department

Bed making with turn down service fold

Identification of amenities and supplies
(all guest room supplies, bathroom supplies, loan items, different kinds of flower
arrangements, flowers, equipment for flower arrangement )
Case studies
(from any one of the following topics theft and other security issues, death in a room,
first aid and other emergencies, pest control, human resource problems, pilferage and
misuse of linen, lost and found, VVIP arrivals protocol, Job maintenance orders, guest
complaints and grievances, common operational problems in House-keeping)
Forms and formats( student to illustrate any one of the following forms & formats asked by the external
examiner- Employee Gate Pass, Lost & Found Slip, Supervisors Check List, Room
Attendant Checklist, Room Change Slip, Maintenance Job Order, Housekeepers
Occupancy Report, Room Linen Control Report, F& B Linen Exchange Form, Housekeeping Store Requisition slip, Guest supplies Control Register, Room Linen Inventory
Form, Valet List for Laundry)
Designing a housekeeping related area
(single room, double room, twin room, suite, linen room, control desk, floor pantry)
v)

Principles of Management (2 Credits) HM0019

Unit 1: Concept of Management and Management Thought Journey from Inception till
today
Nature; management Vs administration; levels of Management; characteristics of
management, the process of management: planning, organizing, staffing, directing,
coordinating and controlling; brief history and change in conceptual orientation from times of F.
W. Taylor & Henry Fayol to modern day management.
Unit 2: Planning & Organization
Meaning; nature and importance of planning; type of plans; characteristics of planning;
advantages and disadvantages of planning; steps in planning; planning premises; forecasting;
components of planning: objectives, strategies, policies, procedures, methods, rules,
programmes and budgets.
Meaning; nature and importance of organization; principles of organization; organization charts
and manuals: formal and informal organization; types of organization: functional, line and staff

16

and committee; span of management; delegation; centralization and decentralization;

development.
Unit 3: Staffing & Directing
Meaning; manpower planning; job analysis; recruitment; selection; training; promotion;
performance appraisal; job design; job evaluation and merit rating & human resource
development
Meaning; nature of directing; characteristics of directing; principles of directing; importance of
directing techniques of directing orders; chain of command; authority; & responsibility:
accountability relationship, supervision.
Unit 4: Leadership & Motivation
Leadership theories in brief, different styles of leadership and their relevance with reference to
context and conditions / situations; Meaning, nature and importance of motivation, benefits of
motivation, theories of motivation, Maslows theory of need hierarchy. Herzbergs hygienemotivation theory & Vrooms expectancy theory-Mc Gregorys theory X and theory Y,
Morale-incentives
Unit 5: Communication, Co-ordination and Controlling
Meaning and nature of communication, types of communication: upward/downward,
verbal/non-verbal, formal/informal, barriers to communication, communication process; Need
for co-ordination & principles and techniques of co-ordination
Meaning; control process; need for control; control techniques: budgetary and non-budgetary
control; marketing control: production control, quality control, financial control, information
control: PERT & CPM: concept of strategic control; control & accountability & pressure to
perform.
vi)

Computer Applications (2 Credits) HM0020

Unit 1: Operating Systems

Basics of MS-DOS: Internal Commands, External Commands; Introduction to Ms Windows:
GUI/ Features, What are Windows and Windows 95 and above, Parts of a Typical Window
and their Functions; Windows Operations: Creating Folders, Creating Shortcuts, Copying
Files/Folders, Renaming File/ Folders, Deleting Files, Exploring Windows & Quick Menus
Unit 2: MS-WORD
Document Creation: Entering Text, Saving the Document, Editing a Document already
saved to Disk, Printing Document; Formatting a Document: Justifying Paragraphs, Setting
Tabs and Indents, Formatting pages & Documents, Using Bullets & Numbering,
Header/Footer, Changing Font Properties (type, size, color, position, etc), Cut, Copy, Paste &
Paste Special, Inserting Symbols, Page Numbers, Date, Etc; Using Ms-Word Tools: Spelling
& Grammar, Thesaurus, Mail Merge; Tables: Creating Tables, Inserting, Deleting rows, Cell
formal, Border & Shading, Merging Cells & Splitting Cells, Sorting Calculation & Graphics:
Inserting Clip Art. Word Art, Creating Graph with Data in table, Using Drawing Tools, Editing
pictures, grouping

17

Unit 3: Presentation Power Point

Introduction to PowerPoint: PowerPoint Basics, Creating/Opening presentations, Saving &
Exiting; Working with slides: Auto content Wizard, Presentation template, Choosing Layout,
Creating Slides, Opening. Editing, Inserting, Deleting Slides, Changing the Layout or Slides &
Animation: Animation in slide, Adding sound/graphics to slide, Rehearse timing, Running the
slide, Pack &Go
Unit 4: MS-EXCEL
Introduction to Spreadsheet: Features of Excel, Familiarizing with Excel, Parts of Excel
Worksheet; Creating a Spreadsheet: Creating, Saving Printing spreadsheets, Different types
of Data, Different in-built Functions, Name Creation and its usage, Addressing Methods
(Relative. Absolute & Mixed); Formatting the Spreadsheet: Changing the Number Format,
Alignment. Font and Border, Spreadsheet protection, Undo Redoing operation, Cut, Copy,
Paste, Resizing the column, row, Inserting & Deleting Columns, cells, worksheet; Working
with Data: Sorting, Filtering, Subtotals & Graphics and Charts: Creating charts with chart
wizard, Changing types of charts, Formatting chart
Record Book
Two assignments can be given to the student to work on
MSWORD, MSEXCEL, POWER POINT
Viva Voce
( any 5 questions from the syllabus)

vii)

Hospitality & Hotel Economics (2 Credits) HM0021

Unit 1: Fundamentals of Micro Economics

Wants, necessaries, comforts & luxuries; Consumption (direct & indirect, wasteful
consumption); Value, price, wealth; Factors of production & Kinds of capital & capital formation
Unit 2: Fundamentals of Macro Economics
Taxes: direct and indirect, Budget; Balance of trade, Balance of payment; Meaning of business
economics and its importance to the hotel industry; Characteristics of Indian Economy; Major
issues of development in hotel industry in India; Relevance of hotel industry in the national
economy (income generation, employment , foreign exchange earning) & Entrepreneurdefinition and problems faced
Unit 3: Demand & Supply Analysis
Demand: Definition and demand distinctions ( autonomous and derived demand, short run and
long run demand, demand for perishable and durable goods, industry demand and firm
demand); Law of demand demand schedule and demand curves, assumptions and
exceptions to the law; Types of demand elasticity (price, income, cross, promotional elasticity);
Significance of demand elasticity; Supply: definition, law of supply & Assumption and
determinants of supply

18

Unit 4: Cost Output Relationship & Revenue Concept

Cost concepts (fixed and variable costs, total, average and marginal costs outlay and
opportunity cost, past and future cost); Cost output relationship: short run and long run (avg.
fixed cost, avg. variable cost curve); Total revenue, average revenue, marginal revenue &
Relationship between average revenue and marginal revenue
Unit 5: Market Structures
Equilibrium of the firm; Normal profit, excess profit; Market definition; Types of market
structures: perfect, monopoly, monopolistic, oligopoly & Features of each market structures
Unit 6: Inflation & Trade Cycle
Inflation: meaning, types, features; Demand and cost push Inflation; Inflationary gap; Effects of
inflation on various segments of the society & Trade cycle
viii)

Business Statistics (2 Credits) HM0022

Unit 1: Introduction
Meaning; definition; scope; functions; limitations of statistics
Unit 2: Statistical Investigation
Investigation methodology: planning the investigation & Primary and secondary collection of
data: sampling, tabulation, classification, frequency distribution
Unit 3: Presentation of Data
Bar Diagrams: Simple bar, sub-divided bar, percentage bar and pie diagrams & Graphs:
Histogram, frequency polygon, frequency curve, cumulative frequency curves.
Unit 4: Measures of Central Tendency
Qualities of a good average & commonly used measures of central tendency: Mean, Median,
Mode
Unit 5: Measures of variation
Range: interquartile range, average deviation & Standard deviation, which helps us to know
the distribution of data
Unit 6 Correlation analysis
Types of correlation & Methods of studying correlation
Fourth Semester
i)

Food Production & Bakery II Theory (2 Credits) HM0023

Unit 1: International Cuisine

Spanish cookery; Mexican; Japanese; Thai & American
Characteristics, regional influences & sample menu.

19

Unit 2: Banquet kitchen operations

Banquet; Menu planning; Function prospectus & Buffet displays: carvings: edible and non
edible carvings
Unit 3: Advanced Bakery & Confectionery
Breads: types, preparation; Cakes: types, preparation; Icing: frostings, fillings, preparation;
Chocolates: marzipan, types, preparation; Puddings: mousse, souffls, preparations &
Common faults in bakery preparations and rectification methods
Unit 4: Accompaniments & Garnishes
Accompaniments: types, standard accompaniments for meat, fish, vegetables, pasta, rice
preparations; Garnishes: classification, importance & Farinaceous products: Classification,
varieties, preparation
Unit 5: Garde manger
Layout: equipment, characteristics; Appetizers: classical appetizers, varieties, storage,
Presentation; Salads: parts of salad, types, storage; Salad dressing: types, preparation
methods & Charcuterie: Galantine, aspic, Chaudfroid, terrines, Pates, sausages: types,
examples
ii)

Food Production & Bakery II Practical (2 Credits) HM0024

1. Practical Experiment
Champignons Vol au vent
Poisson Mornay
Italian bread- pizzas- focacia
Maitre d hotel butter
Baba Au Rum
2. Practical Experiment
Mexican Veg Soup with tortilla chips
Classic lamb fajitas
Broccoli Enchiladas in mild chilly salsa
Churros
3. Practical Experiment
Avgolemono
Ravioli di spinachi Ricotta
Pollo alla cacciatora
Tiramisu
4. Practical Experiment
Mulligatawny soup
Bhattura
Alu chole
Chicken pepper fry
Kashmiri Pulao
Gulab Jamun

20

5. Practical Experiment
Chicken noodle soup
Sauted lamb in garlic sauce
Veg fried rice
Red bean paste pan cake
6. Practical Experiment
Cabbage chowder
Fish Colbert
Irish stew
Jacket potatoes
Braised broccoli in hollandaise sauce
Pineapple souffl
7. Practical Experiment
Breakfast bakery products: Muffins, croissants, doughnuts & Danish pastry: brioche, rolls
8. Practical Experiment
Sponges: various, types & Icings: various, types
9. Practical Experiment
Jal jeera
Amrithasari machi
Murgh malai
Tandoori Roti
Dal Maharani
Kalakand
10. Practical Experiment
Chicken satay
Stir fried Thai noodle
Red fish curry
Red pumpkin in coconut sauce
iii)

Food & Beverage Service II Theory (2 Credits) HM0025

Unit 1: Beverages: Spirits, Liqueurs & Cocktails

Spirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin &Tequila); Spirits: Types,
Production, Brands; Other Alcoholic Beverages: Absinthe, Ouza Aquavit, Silvovitz, Arrack,
Feni, Grappa, Calvados; Liqueurs: Types, Production, Brands & Service; Cocktails:
Introduction, History, Types & Preparation, Classic Cocktails: Recipes, costing, Equipment,
garnishes, decorative accessories; Cocktail Bar Equipment, garnishes, decorative accessories
& Interaction with guests, suggestive selling
Unit 2: Bar Operations
Licenses and Permits required; Timings, rules & regulations; Types of bars, Areas of bars and
Layout; Tools and equipment used in bar and cellar; Service procedures and Bar stock and
control & Staffing a bar, opening and closing duties

21

Unit 3: Planning various F&B Outlets

Physical layout of functional and ancillary areas; Factors to be considered while planning;
Layout and seating arrangements; Ergonomics and furniture requirements; Selecting and
planning equipment qualities and quantities required, suppliers and approx. costs & Planning
interiors
Unit 4: Gueridon & Trolley Service
Definition, general considerations of operations; Types of trolleys and their designs; Gueridon
equipment, care and maintenance, safety & Dishes served using gueridon (From Food &
Beverage Service by Dennis. R. Lillicrap and John A. Cousins)
Unit 5: Function Catering: Banquets & Buffets
Types of Banquets: Formal, informal; Organization of the dept: Sales, Booking Procedures;
Banquet menus; Banquet protocol: space area requirements, table plans, seating
arrangements, misc-en-place, service, toasting; Types of buffets, planning of menus,
equipment required & Planning & organization of Buffets, area requirements, checklists to be
made
Unit 6: F & B Management: Overview
Marketing of F & B Operations: Research, Selling Techniques-Menu as a Tool; Service
Management & Leadership: PR Skill, Moments of Truth, Social Skills; Staffing & Training:
Productivity, Forecasting Demand analyzing costs; Material Management: concepts, systems;
facility planning: Stores & Controls & Menu Management: Planning Considerations &
Constraints, Costing Engineering
iv)

Food & Beverage Service II Practical (2 Credits) HM0026

Revise and practice what was done in the II semester
Preparing Wine Lists and Beverage Lists
Service of Spirits
Service of Liqueurs
Preparation of Mock tails and Service
Preparation of Cocktails and service
Service of Alcohol in Room service
Planning of 4 to 5 course TDH menus in English & French with wines
Preparation of Layouts of different types of bars
Service of cigars and cigarettes
Service of Cheese
Service of Ice creams
Preparing of Banquet menus for state banquets for national, international dignitaries in
English and French with wines
Preparing Banquet layouts with seating arrangements for various banquets
Preparing buffet menus and setting up buffets
Frilling of banquet tables
Preparing Restaurant designs and layouts
Designing menu cards
Gueridon service

22

 Preparing menus of 6-7 courses in French with wines, laying of covers and service (at
least 5 menus)
Preparing menus for Theme dinners, Food Festivals and Plan of Action for conducting
theme dinners and food festivals
Gueridon service - Crepe suzette, Banana flambe, Irish Coffee, Serpent Coffee, Pepper
Steak, Steak Diane
Carving of Chicken and poached fish
Preparing staffing rotas for various restaurants, coffee shops, bars, room service, banquets
Guest complaint handling role play

Journals
Menu planning for 5 course meal in French with wines
Cover layout for 2 covers for 5 course meal
Planning a Wine List or Beverage List & Service of Wine/Beer/Spirit
(External examiner to give the number and types of wine and beverages for the list)
Room Service Trolley or Tray setting
( for any one meal b/f, lunch, evening tea or dinner)
Planning a banquet/ buffet menu for a given price with choices of at least 5 dishes
each for 6 courses specified by the external examiner
(Choice of courses are appetizer, soup, seafood, pasta/rice/breads, main course comprising
of various meats, vegetables, salads, accompaniments, desserts, cheese)
Preparation of any one Mocktail or Cocktail
(Bloody Mary, Virgin Mary, Pina Colada, Planters Punch, Screw Driver, Pink gin, Gimlet, Tom
Collins, Whisky Sour)
Menu Card designing
(Student has to design a menu card in advance for a theme restaurant and present it during
the exam)
Restaurant Layout or Banquet Layout
(External examiner to give the students the number of covers and theme)

v)

On the Job Training (OJT) [12Credits] HM0027

The duration of the On-the-Job Training will be 360 hours. It can be done anytime
between 4th and 6th semester.
Students can complete this training in a Hotel/restaurant/bakery/flight kitchen/Club/any
sector of the hospitality industry
Focus of the On-the-Job Training will be on the understanding of industry operations,
supervision and management functions
The placement of the training will have to be approved by the LCs in advance
The student will have to prepare a detailed report of the On-the-Job Training he/she has
undergone. The details required to be submitted by the student as a Report on On-the-Job
Training will be subsequently sent as part of Semester IV Programme Guide

23

 The student has to submit a certificate to the LCs, from the hotel or organization where
he/she has undergone his/her training, stating the duration of the training and the
department(s) he/has has undertaken the training in.
Fifth Semester
i)

Hospitality & Hotel Law (2 Credits) HM0028

Unit 1: Contract & N.I. Act

Definition: characteristics of contract, Negotiable Instrument, Bill of Exchange, cheques,
Promissory notes, travelers cheques, credit card etc.
Unit 2: Laws relating to Hotel Guest Relationship, Hotel & Lodging Rates Control
Definition: Fair rate , Hotel and Lodging House, Manager of a hotel, Owner of a Lodging
House, Paying Guest, Premises, Tenant and Tenement; Appointment of Controller, Fixation of
fair rates; Refusal of Accommodation; Eviction of a Guest from Hotel Room; Duties, Rights
and responsibilities of a Inn Keeper towards guests & Inn Keepers Lien
Unit 3: Food Legislation: The Prevention of Food Adulteration Act - 1954
Definition: Adulterant, Adulterated Food, Public analyst, Central food laboratory; The Central
Committee for Food Standards; Food Inspectors and their powers and duties; Procedures to
be followed by food inspectors; Report of Public Analyst & Notification of food poisoning
Unit 4: Labour Laws: Overview
Workmens compensation act 1948; Nature and scope of the Act; Partial disablement; Total
disablement; Employers liability for disablement arising out of and in the course of the
employment; Industrial Dispute act 1947: Definitions, Appropriate Government, Industry,
Industrial Dispute Layoff, Lockout , National Tribunal , Retrenchment , Settlement, Authorities
under the Act, Procedure powers and duties of Authorities & Trade Union Act 1926: Scope,
Eligibility, Fund, Register, Rights on the part of employer and employee
Unit 5: Essential Commodities Act 1955 / Contract of Insurance
Main provisions of the Essential Commodities Act; Contract of insurance; Nature of Contract of
Insurance; Principles of
contracts of Insurance & Reinsurance, Double Insurance,
Subrogation and contribution
Unit 6: Industrial Employment standing order Act 1946 / Consumer Protection Act
1986
Industrial Employment Standing Order Act 1946; Model standing order; Show cause notice;
Charge sheet; Domestic enquiry; Discharge and dismissal of employee; Consumer Protection
Act- 1986 & Definition: Forum and their Jurisdiction
ii)

Human Resource Management (2 Credits) HM0029

Unit 1: Introduction
Introduction to personnel mgmt; Definition/ role of personnel manager/ management & Basics
of organizational design

24

Unit 2: Procurement
Basics of job design; Human resource planning; Recruitment and selection: processes and
techniques & Induction
Unit 3: Employee Development
Training: definition, methods; Management development: definition, methods & Organization
development
Unit 4: Performance & Potential Appraisal
Appraisal: features, objective, procedure, problems; Potential appraisal & MBO
Unit 5: Compensation & Maintenance
Factors affecting compensation policy; Job evaluation (definition, objective, methods,
limitations); Fringe benefits; Communication; Counseling & Safety and health
Unit 6: Industrial Relations
Conflict management; Discipline (types, procedure); Quality of work life & Collective
bargaining
iii)

Hospitality Information System Theory (2 Credits) HM0030

Unit 1: Introduction to Computers

Introduction to computers; Characteristics & Capabilities; Classifications: based on size &
functions; Generations of Computers & Advantages & Disadvantages of computers
Unit 2: Concept of Data Processing
Data Representation; Data Processing; Electronic Data Processing; Advantages of EDP &
Types of Data
Unit 3: Essential of Computer Systems
Definition: Hardware / Software; Input Devices; Output Devices; Central Processing Unit & its
Components & Primary & Secondary Storage Devices
Unit 4: Software
System Software: DOS & Windows; Application Software: General & special purpose;
Programming Languages: Classification; Compilers & Interpreters; Computer Virus,
Symptoms, Prevention
Unit 5: BASIC NETWORKING
Types of Communication: Simplex, Half Duplex, Duplex; Types of Transmission: Serial &
Parallel; Network Topology: Bus, Star, Ring; Types of Network: LAN, WAN, MAN &
Introduction to Internet, WWW, email and browsers, blogs
Unit 6: COMPUTERS IN THE HOSPITALITY INDUSTRY
Hotel Property Management System; Computer Based Reservation System; Rooms
Management; Guest Accounting & Property Management System Interfaces

25

iv)

Hospitality Information System Practical (2 Credits) HM0031

Unit 1:
To enable students to confidently and independently handle the Property Management
System (PMS) with relation to: Front Office system, Point of Sale, F& B Costing, Banquet
Management The college should adopt any standard PMS training package being used by star
category hotels in India e.g. FIDELIO, IDS, HOTELIER etc and make the same available to
students in the college computer lab & HOTEL PROPERTY MANAGEMENT SYSTEM: The
students should go into details of the following menus on the software and be able to use it
independently.
Unit 2: Front Office System
Reservations; Registration; Billing; Front Office Management: Information; HIS Reports; Guest
History, Guest Relations; Linking up of reservation, registration and billing; Mailing system &
Telephone management
Unit 3: Point of Sale
KOT; Billing; Sales Analysis & Link up of front desk billing with other departments
Unit 4: Food & Beverage Costing
Food Costing; Liquor costing; Costing of soft drinks; Recipe costing; Inter kitchen transfers;
Sales Analysis; Costs relating to NCKOTs & Link to POS system
Unit 5: Banquet Management
Reservation; Function prospectus tracking; Generation of Function Prospectus; Reports; Hall
Chart Maintenance; Challan/ Billing printing; Venue position/reservation status; Cover Analysis
& Link to F & B Costing
Note: Slight alteration is possible in the syllabus of HM0030 & HM0031 (to facilitate
the students) as per the recommendation of Board of Studies.
v)

Environmental Studies (2 Credits) HM0032

Unit 1: Environmental Studies

Introduction; Relevance of environmental studies; Economy-natural environmental linkages;
The earth; Resources of our country-land, water, soil, marine forest; Ecological pyramids &
Eco-system-concept, structure, functions energy flow in system.
Unit 2: Population & its Implications
Population growth-world pattern of distribution; Population in India & Population explosionimpact on the environment
Unit 3: Industry, Trade & Environment
Industry and its impact on environment; Extent of industrial pollution in India; Industrial ecology
& Trade and ecological implications
Unit 4: Environment Pollution
Concepts of pollution: air, water, soil, noise, thermal and nuclear & Effects and actions

26

Unit 5: Tourism & Its Impact

Impact of tourism on the natural environment; Tourism: fault, socio cultural impact; Destination
growth: management planning; Alternative tourism & Eco - tourism
Unit 6: Environmental Issues & Trends
Global warming; EL Nino; Stratospheric ozone depletion; Acid rain; Natural disaster;
Environment Protection Act 1986; Environmental legislation and audit in India & Sustainable
development
Unit 7: Hotel Industry & Environment Management
Introduction; Environmental policy: strategy and implementation; Assessment of environmental
impact; Targeting and monitoring; Key performance measures; Environment management
system & an evaluation
vi)

Facility Planning (2 Credits) HM0033

Unit I: Introduction of Facility Planning

Facility Management: Hotel Functions, Operational Areas, Consideration, Space Analysis;
Building Constructions: Building Materials, types of constructions: Frame, Load; Post
Construction Treatments & Smart Building
Unit 2: Energy & Water Management in Hotel
Forms of Energy, Need of Energy Management; Hotel Energy Management Programme;
Energy Conservation in Hotels; Guidelines in Major Use Areas; Water usage in the hotel;
Water Quality Standards & Water Treatment and Water Conservation
Unit 3: Waste Management in Hotel
Why Waste Management; Recycling: Common Recyclables; Paper Recycling Programme &
Non-Hazardous Waste Separation
Unit 4: Maintenance Management in Hotels
Administration: Budget Control, Inventories, R&M Projects, Monthly Reports, Work under
Contract & Maintenance: Routine Maintenance, Schedule maintenance, Emergency
Maintenance
Unit 5: Hotel Design
Lobby: type, size, layout, location, lighting, safety requirements; Guest Room and Suites: type,
size, layout location, lighting, safety requirements; F & B Outlets: type, size, layout location,
lighting, safety requirements; Recreational Facilities: Operational and Safety Requirements of
Health Clubs, Swimming Pool, and Spa; F & B Production Areas: Layout, size, type, safety
requirements & Back of House Operations: Layout, size, safety requirements
vii)

Entrepreneurship Development (4 Credits) HM0034

Unit 1 : Entrepreneur and Entrepreneurship: Structure

Introduction; Evolution of the Concept of Entrepreneur; Meaning and Definitions; Definitions of
Entrepreneurship; The Essential Characteristics of Entrepreneurship; Common
Entrepreneurial Traits; Entrepreneurial Functions; Types of Entrepreneurs; Entrepreneurs and

27

Intrapreneurs: Similarities and Differences; Entrepreneur and Enterprises & Entrepreneurs Vs

Managers
Unit 2: Entrepreneurial Development Programmes: Structure
Introduction; Meaning of EDP; Objectives of EDP; Need for the Training and Development
Programmes of Entrepreneurs; Different Phases in Entrepreneurial Development Programme;
Special Agencies Involved in Entrepreneurial Development and Training in India & Some of
the Major Institutions Conducting Entrepreneurial Development Programmes in India
Unit 3: Starting a New Venture: Structure
Search for a Business Idea; Sources of Ideas; Identifying a Business Opportunity; Preliminary
Evaluation; Where to Begin; Whom to Contact for Information & Succeeding in the Market
Unit 4: Project Identification and Project Report: Structure
Introduction; Project: Meaning and Definition; Project Life Cycle; Project Identification; Project
Report: Formulation of a Project Report, General Information, Project Description, Market
Potential, Capital Costs and Sources of Finance, Assessment of Working Capital
Requirements, Other Financial Aspects, Economic and Social Variables, Other Details;
Annexures & Project Appraisal
Unit 5: Financing of Enterprise: Structure
Introduction; Need for Financial Planning; Sources of Finance; Capital Structure; Term Loans;
Retention of Profits; Capitalization; Venture Capital & Export Finance
Sixth Semester
i)

Food & Beverage Management (4 Credits) HM0035

Objectives: To help students understand the fundamentals and complexities of controlling

food and beverage products, activities and costs
Unit 1: Costs
The meaning of costs & Types of costs: Actual, Budgeted, Direct, Indirect, Controllable, Joint,
Discretionary, Relevant, Sunk, Opportunity, Fixed, Variable, Semi-variable, Standard Prime.
Unit 2: Determining Food and Beverage Standards
Standard Purchase Specifications; Standard Recipes; Standard Yields: determining standard
yields, costs per servable kilogram, the cost factor, adjusting standard recipe yields; Standard
Portion Sizes; Standard Portion Costs & Standard Food and Beverage Costs
Unit 3: Menu: The Basis for Control
The Menus influence on the operation; Calculating Menu Selling Prices & subjective pricing
methods, objective; pricing methods, simple mark-up by multiplier pricing methods,
contribution margin pricing methods, prime costs method, important pricing considerations;
Evaluating the menu: defining profitability, popularity, evaluating menu items, improving the
menu & Menu Engineering and other computer based menu management

28

Unit 4: Purchasing & Receiving Controls

Purchasing Objectives, cycle and responsibilities, legal requirement for beverage purchase;
selecting suppliers; Determining quality and quantities to be purchased; Purchase order
system & computerized systems; Security concerns in purchasing and cost controlling &
Receiving controls: receiving personnel, tools, procedures, credit memos, blind receiving,
tagging or marking procedures, reports generated, security concerns.
Unit 5: Storing & Issuing Controls
General Storing procedures: inventory control policy, separating directs from stores, defining
storage areas & legal requirements for alcoholic beverage storage areas; Security concerns in
Storage areas and maintaining quality during storage; Inventory control procedures &
inventory turnover, record keeping system, physical inventory, perpetual inventory, special
considerations for beverage inventory, computerized inventory management; Food issuing
control procedures & food requisition/issue process & Beverage requisition/issue process &
establishing bar par inventory levels, beverage issuing steps, bottle marking, additional
concerns for beverage control
Unit 6: Production, Serving & Revenue Controls
Production planning and control; Serving Controls; Computerized pre-check systems;
Automated beverage control systems; Standard Revenue and guest check control systems;
Collecting revenue and assessing standard beverage revenue & Preventing theft of revenue
by staff and guests
Unit 7: Calculations & Evaluation Actual Food & Beverage Costs
Monthly calculations of actual Food and Beverage costs; Actual Daily food Cost calculation;
Actual Daily Beverage Cost calculation; Procedures for comparison and analysis; Identifying
problems and taking corrective action & Use for computer pre/post costing software
Unit 8: Restaurant & Menu Card Layout, Design, Architectural Appreciation
Decor furnishings; Fixtures and Fittings; Capital Equipments & Layout & service
ii)

Sales & Marketing Management (4 Credits) HM0036

Unit 1: Fundamentals of Marketing

Definition of marketing, the marketing concept; Difference between marketing and selling;
Marketing research: definition, procedure; Consumer behaviour: factors influencing buying
behaviour & buying behaviour models: complex decision, making process by Kotler, Howards
conceptualization of consumer problem - solving, types of buying behaviour by Assael)
Unit 2: Planning Marketing Strategy
Formulation of marketing strategies for hotels; Objectives: formulation of policies and plans;
developing marketing strategies in a Hotel Industry & Differentiation, Segmentation, Targeting,
Positioning
Unit 3: Product
Product and services: definition and difference; The hotel product and its components:
location, facilities, service, image, price & Product life cycle

29

Unit 4: Price
Principles of pricing; Initiating and responding to price changes & Cost oriented and market
oriented pricing strategies
Unit 5: Distribution
Marketing channels in the hotel industry; Location of services & Current trends in hotel and
catering industry
Unit 6: Promotion Mix
Sales promotion, direct mail, sponsorship management, merchandising, public relations,
publicity; Distinction between public relations and publicity & Advertising: objectives, pre
testing /post testing
Unit 7: Selling & Sales Management
Sales task, role of sales manager; Designing the sales force structure & Components of
successful salesmanship
iii)

Travel & Tourism Management (2 Credits) HM0037

Unit 1: Tourism Phenomenon / Tourism Industry

Understanding Tourism; Historical evolution and development; Tourism system; Constituents
of Tourism Industry and Tourism Organization; Tourism Regulations & Statistics and
Measurement
Unit 2: Tourism Services & Operations
Modes of Transport; Tourist accommodation; Informal services in Tourism; Subsidiary
services, categories and roles; Shops, emporiums and meals; Travel agency; Tour Operators;
Guide and escorts & Tourism information
Unit 3: Geography & Tourism
India bio diversity, landscape, environment and ecology & Seasonality and destination
Unit 4: Tourism Planning & Policy
Tourism policy and planning; Infrastructure development & Local bodies, Officials and Tourism
Development, dependency and Manila Declaration
Unit 5: Tourism Impact / Tourism & Hotel Industry
Economic impact; Social environment and political impact; Threats and obstacles to Tourism
Project; Travel & hotels; Effect of tourism on Hotels & Integration of airlines and tour operators
iv)

Cultural Heritage of India (2 Credits) HM0038

Unit 1: Indian History

Ancient India History : The Indus Valley Civilization, Harrapa | Aryans and the Vedic Age | Rise
of Religions and Emergence of the State | The Gupta Age | The Southern Kingdoms; Medieval
India History : The Muslim Invasion | Mughal empire | The Marathas & Modern India History :
Coming of the Europeans | East India Company | India's freedom struggle

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Unit 2: Religions of Indian Origin

Hinduism; Buddhism; Jainism; Sikhism; Religions of Non Indian Origin: Islam, Christianity &
Zoroastrianism
Unit 3: Fairs and Festivals of India and Indian Cuisine
Unit 4: Performing Arts; Dances of India; Music; Cinema & Theater
Unit 5: Indian Handicrafts and Souvenirs of India
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