3RD YEAR TEACHING, EXAMINATION & CREDIT SCHEME

 

National Council Component

 

No.

Subject code

Subject

Hours per week

Marks*

Credits

Th.

Pr.

Th.

Pr.

1

BHM301

Advance Food Production Operations

2

8

100

100

4

2

BHM302

Advance F&B Operations

2

2

100

100

4

3

BHM303

Front Office Management

2

2

100

100

4

4

BHM304

Accommodation Management

2

2

100

100

4

5

BHM305

Food & Beverage Management

2

-

50

-

1

6

BHM306

Facility Planning

2

-

100

-

2

7

BHM307

Financial Management

2

-

100

-

2

8

BHM308

Strategic Management

1

-

50

-

1

9

BHM309

Research Project

-

2

-

100

6

10

--

Guest speakers/self study etc.

2

-

-

-

-

TOTAL:

17

16

700

500

28

GRAND TOTAL

33

1200

 

 

*     Annual marks will comprise 30% Mid-term & 70% Term end exam marks.

 

 

IGNOU Component

 

No.

Subject code

Subject

Counseling sessions

Credits

01

BHM310

Tourism Marketing

10-12 counseling sessions of two hours each per group per year

8

 

 

ADVANCE FOOD PRODUCTION OPERATIONS  (BHM301)

 

S. No

Topic

Hours

01

LARDER

I.  LAYOUT & EQUIPMENT

 

  1. Introduction of Larder Work
  2. Definition
  3. Equipment found in the larder

D.      Layout of a typical larder with equipment and various sections

 

II.  TERMS & LARDER CONTROL

 

  1. Common terms used in the Larder and Larder control
  2. Essentials of Larder Control

C.      Importance of Larder Control

D.      Devising Larder Control Systems

E.      Leasing with other Departments

F.      Yield Testing

 

III.  DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

 

A.      Functions of the Larder

  1. Hierarchy of Larder Staff
  2. Sections of the Larder

D.      D. Duties & Responsibilities of larder Chef

 

02

 

 

 

 

 

 

03

 

 

 

 

 

 

 

 

02

 

 

 

02

CHARCUTIERIE

 

I.     SAUSAGE

 

  1. Introduction to charcutierie
B.      Sausage – Types & Varieties
  1. Casings – Types & Varieties
  2. Fillings – Types & Varieties
  3. Additives & Preservatives

 

II.    FORCEMEATS

 

A.      Types of forcemeats
  1. Preparation of forcemeats
  2. Uses of forcemeats

 

III.  BRINES, CURES & MARINADES

 

  1. Types of Brines
  2.  Preparation of Brines
  3.  Methods of Curing
  4.  Types of Marinades
  5.  Uses of Marinades
F.      Difference between Brines, Cures & Marinades

IV.  HAM, BACON & GAMMON

 

A.      Cuts of Ham, Bacon &  Gammon.

B.      Differences between Ham, Bacon & Gammon

  1. Processing of Ham & Bacon
  2. Green Bacon

E.      Uses of different cuts

 

V.   GALANTINES

 

  1. Making of galantines
  2. Types of Galantine
C.      Ballotines

 

VI.  PATES

 

A.      Types of Pate

  1. Pate de foie gras
  2. Making of Pate
  3. Commerical pate and Pate Maison
  4. Truffle – sources, Cultivation and uses and Types of truffle.

 

VII.  MOUSE & MOUSSELINE

 

A.      Types of  mousse

B.      Preparation of mousse

C.      Preparation of mousseline
  1. Difference between mousse and mousseline

 

VIII. CHAUD FROID

 

  1. Meaning of Chaud froid
B.      Making  of chaud frod & Precautions

C.      Types of chaud froid

  1. Uses of chaud froid

 

 

IX.  ASPIC & GELEE

 

  1. Definition of Aspic and Gelee
  2. Difference between the two

C.      Making of Aspic and Gelee

  1. Uses of Aspic and Gelee

 

X.  QUENELLES, PARFAITS, ROULADES

 

       Preparation of Quenelles, Parfaits and Roulades

 

 

 

XI. NON EDIBLE DISPLAYS

 

  1. Ice carvings
  2. Tallow sculpture

C.      Fruit & vegetable Displays

  1. Salt dough
  2. Pastillage
  3. Jelly Logo
  4. Thermacol work

 

 

01

 

 

 

 

 

 

 

02

 

 

 

 

 

02

 

 

 

 

 

 

 

03

 

 

 

 

 

 

 

01

 

 

 

 

 

01

 

 

 

 

 

 

 

01

 

 

 

 

 

 

01

 

 

 

 

 

 

 

01

 

 

 

 

 

 

01

 

 

 

 

 

04

 

 

 

 

 

 

 

 

03

APPETIZERS & GARNISHES

 

A.      Classification of Appetizers
  1. Examples of Appetizers
  2. Historic importance of culinary Garnishes
  3. Explanation of different Garnishes

02

04

SANDWICHES

 

  1. Parts of Sandwiches
  2. Types of Bread
  3. Types of filling – classification
  4. Spreads and Garnishes
  5. Types of Sandwiches
  6. Making of Sandwiches

G.     G.   Storing of Sandwiches

02

05

USE OF WINE AND HERBS IN COOKING

 

A.      Ideal uses of wine in cooking

  1. Classification of herbs

C.      C.   Ideal uses of herbs in cooking

02

06

INTERNATIONAL CUISINE

 

A.      Geographic location

  1. Historical background
  2. Staple food with regional Influences
  3. Specialities
  4. Recipes
  5. Equipment in relation to:
    • Great Britain
    • France
    • Italy
    • Spain & Portugal
    • Scandinavia
    • Germany
    • Middle East
    • Oriental
    • Mexican

·        Arabic

 

 

CHINESE

 

A.      Introduction to Chinese foods
  1. Historical background
C.      Regional cooking styles
  1. Methods of cooking
  2. Equipment & utensils

14

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

06

07

BAKERY & CONFECTIONERY

 

I.  ICINGS & TOPPINGS

 

  1. Varieties of icings
  2. Using of Icings
  3. Difference between icings & Toppings

D.      Recipes

 

II.   FROZEN DESSERTS

 

A.      Types and classification of Frozen desserts

  1. Ice-creams – Definitions
  2. Methods of preparation
  3. Additives and preservatives used in Ice-cream manufacture

 

III.   MERINGUES

 

A.      Making of Meringues

  1. Factors affecting the stability

C.      Cooking Meringues

  1. Types of Meringues
E.      Uses of Meringues

 

IV.  BREAD MAKING

 

  1. Role of ingredients in bread Making
  2. Bread Faults
  3. Bread Improvers

 

V.  CHOCOLATE

 

  1. History

B.      Sources

  1. Manufacture & Processing of Chocolate
  2. Types of chocolate
  3. Tempering of chocolate
F.      Cocoa butter, white chocolate and its applications

 

 

02

 

 

 

 

 

 

02

 

 

 

 

 

 

01

 

 

 

 

 

 

 

01

 

 

 

 

 

02

08

 

PRODUCTION MANAGEMENT

 

  1. Kitchen Organisation
  2. Allocation of Work-Job Description, Duty Rosters
  3. Production Planning
  4. Production Scheduling
  5. Production Quality & Quantity Control
  6. Forecasting Budgeting

G.     Yield Management

 

PRODUCT & RESEARCH DEVELOPMENT

 

  1. Testing new equipment,
  2.  Developing new recipes
  3. Food Trails

D.      Organoleptic & Sensory Evaluation

05

 

 

 

 

 

 

 

 

 

02

09

FRENCH

  • Culinary French
  • Classical recipes (recettes classique)
  • Historical Background of Classical Garnishes
  • Offals/Game
  • Larder terminology and vocabulary

Note: Should be taught alongwith the relevant topics

 

 

 

 

 

PRACTICAL

 

S. No

Topic

Hours

 

 

01

 

02

 

03

Three course menus to be formulated featuring International Cuisines

 

FRENCH      

 

ORIENTAL    a)  Chinese         b)   Thai

 

ITALY, GERMANY, SPAIN, GREECE, MEXICAN, MEDITERANIAN AND LEBANESE

 

 

40%

 

20%

 

40%

 

 

SUGGESTED MENUS

 

FRENCH

 

MENU 01          Consommé Carmen

                        Poulet Sauté Chasseur

                        Pommes Loretta

                        Haricots Verts

                        Salade de Betterave

                        Brioche

                        Baba au Rhum

 

MENU 02          Bisque D’écrevisse

                        Escalope De Veau viennoise

                        Pommes Batailles

                        Courge Provencale

                        Epinards au Gratin

 

MENU 03          Crème Du Barry

                        Darne De Saumon Grille

                        Sauce paloise

                        Pommes Fondant

                        Petits Pois A La Flamande

                        French Bread

                        Tarte Tartin

 

MENU 04          Veloute Dame Blanche

                        Cote De Porc Charcuterie

                        Pommes De Terre A La Crème

                        Carottes Glace Au Gingembre

                        Salade Verte

                        Harlequin Bread

                        Chocolate Cream Puffs

 

MENU 05          Cabbage Chowder

                        Poulet A La Rex

                        Pommes Marguises     

                        Ratatouille

                        Salade De Carottées Et Céleris

                        Clover Leaf Bread

                        Savarin Des Fruits

 

MENU 06          Barquettes Assortis      

                        Stroganoff De Bœuf

                                                            Pommes Persilles

                        Salade De Chou-Cru

                        Garlic Rolls

                        Crêpe Suzette

 

 

MENU 07          Duchesse Nantua

                        Poulet Maryland

                        Croquette Potatoes

                        Salade Niçoise

                        Brown Bread

                        Pâte Des Pommes

 

MENU 08          Kromeskies

                        Filet De Sols Walweska

                        Pommes Lyonnaise

                        Funghi Marirati

                        Bread Sticks

                        Souffle Milanaise

 

MENU 09          Vol-Au-Vent De Volaille Et Jambon

                        Homard Thermidor

                        Salade Waldorf

                        Vienna Rolls

                        Mousse Au Chocolat

 

MENU 10          Crabe En Coquille

                        Quiche Lorraine

                        Salade de Viande

                        Pommes Parisienne

                        Foccacia

                        Crème Brûlée

 

Plus 4 Buffets    -           Cold Buffet

                                    Hot Continental

                                    Indian Continental

 

CHINESE

 

MENU 01          Prawn Ball Soup

                        Fried Wantons

                        Sweet & Sour Pork

                        Hakka Noddles

 

MENU 02          Hot & Sour soup

                        Beans Sichwan

                        Stir Fried Chicken & Peppers

                        Chinese Fried Rice

 

MENU 03          Sweet Corn Soup

                        Shao Mai

                        Tung-Po Mutton

                        Yangchow Fried Rice

 

 

 

MENU 04          Wanton Soup

                        Spring Rolls

                        Stir Fried Beef & Celery

                        Chow Mein

 

MENU 05          Prawns in Garlic Sauce

                        Fish Szechwan

                        Hot & Sour Cabbage

                        Steamed Noddles

 

 

INTERNATIONAL

 

SPAIN              Gazpacho

                        Pollo En Pepitoria

                        Paella

                        Fritata De Patata

                        Pastel De Mazaana

 

ITALY               Minestrone

                        Ravioli Arabeata

                        Fettocine Carbonara

                        Pollo Alla Cacciatore

                        Medanzane Parmigiane

                        Grissini

                        Tiramisu

 

GERMANY        Linsensuppe

                        Sauerbaaten

                        Spatzale

                        German Potato Salad

                        Pumpernicklr

                        Apfel Strudel

 

U.K.                  Scotch Broth

                        Roast Beef

                        Yorkshire Pudding

                        Glazed Carrots & Turnips

                        Roast Potato

                        Yorkshire Curd Tart

                        Crusty Bread

 

GREECE          Soupe Avogolemeno

                        Moussaka A La Greque

                        Dolmas

                        Tzaziki

                        Baklava

                        Harlequin Bread

 

 

BAKERY & PATISSERIE PRACTICALS

 

MUST INCLUDE

 

-                                             Decorated Cakes

-                                             Gateaux

-                                             International Breads

-                                             Sorbets, Parfaits

-                                             Hot/Cold Desserts

 

DEMONSTRATION OF

 

Charcuterie       Galantines

                        Pate

                        Terrines

                        Mousselines

 

 

ADVANCE FOOD & BEVERAGE OPERATIONS  (BHM302)

 

S. No.

Topic

Hours

01

PLANNING & OPERATING VARIOUS F&B OUTLET

 

A.      Physical layout of functional and ancillary areas

B.      Objective of a good layout

C.      Steps in planning

D.      Factors to be considered while planning

E.      Calculating space requirement

F.      Various set ups for seating

G.     Planning staff requirement

H.      Menu planning

I.         Constraints of menu planning

J.       Selecting and planning of heavy duty and light equipment

K.      Requirement of quantities of equipment required like crockery, Glassware, steel or silver etc.

L.       Suppliers & manufacturers

M.     Approximate cost

N.      Planning Décor, furnishing fixture etc.

 

PRACTICAL

12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10

02

F & B STAFF ORGANISATION

 

A.      Categories of staff                          

B.      Hierarchy

C.      Job description and specification

D.      Duty roaster

 

PRACTICAL

·        Making of Duty Roster and writing job description & specification

06

 

 

 

 

 

 

02

03

MANAGING F&B OUTLET

 

A.      Supervisory skills

B.      Developing efficiency

C.      Standard Operating Procedure

 

PRACTICAL

Supervising F&B outlets

04

 

 

 

 

 

04

 

04

FUNCTION CATERING

 

BANQUETS

 

A.      History

B.      Types

C.      Organisation of Banquet department

D.      Duties & responsibilities

E.      Sales

F.      Booking procedure

G.     Banquet menus

BANQUET PROTOCOL

 

·        Space Area requirement

·        Table plans/arrangement

·        Misc-en-place

·        Service

·        Toasting

 

INFORMAL BANQUET

 

·        Réception

·        Cocktail parties

·        Convention

·        Seminar

·        Exhibition

·        Fashion shows

·        Trade Fair

·        Wedding

·        Outdoor catering

 

PRACTICAL

Calculation of Space for Banquets, Banquet Menu & Service

12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

16

05

FUNCTION CATERING

 

BUFFETS

 

A.      Introduction

B.      Factors to plan buffets

C.      Area requirement

D.      Planning and organisation

E.      Sequence of food

F.      Menu planning

G.     Types of Buffet

H.      Display

I.         Sit down

J.       Fork, Finger, Cold Buffet

K.      Breakfast Buffets

L.       Equipment

M.     Supplies

N.      Check list

 

PRACTICAL

Setting of various types of Buffet

12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10

06

GUERIDON SERVICE

 

A.      History of gueridon

B.      Definition

C.      General consideration of operations

D.      Advantages .Dis-advantages

E.      Types of trolleys

F.      Factor to create impulse, Buying – Trolley, open kitchen

G.     Gueridon equipment

H.      Gueridon ingredients

 

PRACTICAL

Preparing items on Gueridon trolley

·        Crêpe Suzette

·        Banana au Rhum

·        Peach Flambé

·        Rum Omlette

·        Steak Diane

·        Pepper Steak

10

 

 

 

 

 

 

 

 

 

 

10

 

 

07

BAR OPERATIONS

 

A.      Types of Bar

·        Cocktail

·        Dispense

B.      Area of Bar

C.      Front Bar

D.      Back Bar

E.      Under Bar (Speed Rack, Garnish Container, Ice well etc.)

F.      Bar Stock

G.     Bar Control

H.      Bar Staffing

I.         Opening and closing duties

 

PRACTICAL

Designing and setting the bar for above sub-topics

04

 

 

 

 

 

 

 

 

 

 

 

 

 

04

 

08

COCKTAILS & MIXED DRINKS

 

A.      Definition and History

B.      Classification

C.      Recipe, Preparation and Service of Popular Cocktails

- Martini – Dry & Sweet

             - Manhattan – Dry & Sweet

             - Dubonnet

             - Roy-Roy

             - Bronx

             - White Lady

             - Pink Lady

             - Side Car

             - Bacardi

             - Alexandra

             - John Collins

             - Tom Collins

             - Gin FIZZ

             - Pimm’s Cup – no. 1,2,3,4,5

             - Flips

             - Noggs

             - Champagne Cocktail

             - Between the Sheets

             - Daiquiri

             - Bloody Mary

             - Screw Driver

             - Tequilla Sunrise

             - Gin-Sling

             - Planters Punch

             - Singapore Sling

             - Pinacolada

             - Rusty Nail

             - B&B

             - Black Russian

             - Margarita

             - Gimlet – Dry & Sweet

             - Cuba Libre

             - Whisky Sour

             - Blue Lagoon

             - Harvey Wall Banger

             - Bombay Cocktail

 

PRACTICAL

Preparation of Cocktails

04

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

06

07.

KITCHEN STEWARDING

 

A.      Importance

B.      Opportunities in kitchen stewarding

C.      Record maintaining

D.      Machine used for cleaning and polishing

E.      Inventory

 

PRACTICAL

Using and Operating Machines

02

 

 

 

 

 

 

 

04

 

FRONT OFFICE MANAGEMENT  (BHM303)

 

S. No

Topic

Hours

01

PLANNING & EVALUATING FRONT OFFICE OPERATIONS

 

A.      Forecasting techniques

B.      Forecasting Room availability

C.      Useful forecasting data

·        % of walking

·        % of overstaying

·        % of under stay

D.      Forecast formula

E.      Sample forecast forms

14

02

BUDGETING

 

A.      Making of front office budget

B.      Factors affecting budget planning

C.      Capital operation budget for front office

D.      Refining budgets

E.      Forecasting room revenue

14

03

COMPUTER APPLICATION IN FRONT OFFICE OPERATION

 

A.      Fidelio / IDS / Shawman

B.      Amadeus

14

04

TIME SHARE & VACATION OWNERSHIP

 

      A.    Describe split in time share

      B.    International brands of time share companies

      C.   Domestic brands of time share companies

      D.   Difficulties faced in marketing time share business

      E.   Advantage & disadvantages of time share business

      F.   Define Resort Condominium International – RCI

      G.  How  to   improve the time share/referral/condominium concept in

            India - Government’s role/industry role

 

 

 

04

YIELD MANAGEMENT

 

A.      Concept and importance

B.      Applicability to rooms division

·        Capacity management

·        Discount allocation

·        Duration control

C.      Measurement yield

D.      Potential high and low demand tactics

E.      Yield management software

F.      Yield management team

12

05

FRENCH

 

Conversation with guests

·        Providing information to guest about the hotel, city, sight seeing, car rentals, historical places, banks, airlines, travel agents, shopping centres and worship places etc.

·        Departure (Cashier, Bills Section and Bell Desk)

08

06

PRACTICALS

 

Hands on practice of computer application (Hotel Management System) related to front office procedures such as (night audit, income audit, accounts)

 

 

 

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

 

S.No.

Topic

01

HMS Training – Hot Function keys

02

How to put message

03

How to put a locator

04

How to check in a first time guest

05

How to check in an existing reservation

06

How to check in a day use

07

How to issue a new key

08

How to verify key

09

How to cancel a key

10

How to issue a duplicate key

11

How to extend a key

12

How to print and prepare registration cards for arrivals

13

How to programme keys continuously

14

How to programme one key for two rooms

15

How to re-programme a key

16

How to make a reservation

17

How to create and update guest profiles

18

How to update guest folio

19

How to print guest folio

20

How to make sharer reservation

21

How to feed remarks in guest history

22

How to add a sharer

23

How to make add on reservation

24

How to amend a reservation

25

How to cancel a reservation

26

How to make group reservation

27

How to make a room change on the system

28

How to log on cashier code

29

How to close a bank at the end of each shift

30

How to put a routing instruction

31

How to process charges

32

How to process a guest check out

33

How to check out a folio

34

How to process deposit for arriving guest

35

How to process deposit for in house guest

36

How to check room rate variance report

37

How to process part settlements

38

How to tally allowance for the day at night

39

How to tally paid outs for the day at night

40

How to tally forex for the day at night

41

How to pre-register a guest

42

How to handle extension of guest stay

43

Handle deposit and check ins with voucher

44

How to post payment

45

How to print checked out guest folio

46

Check out using foreign currency

47

Handle settlement of city ledger balance

48

Handle payment for room only to Travel Agents

49

Handle of banquet event deposits

50

How to prepare for sudden system shutdown

51

How to checkout standing batch totals

52

How to do a credit check report

53

How to process late charges on third party

54

How to process late charges to credit card

55

How to check out during system shut down

56

Handling part settlements for long staying guest

57

How to handle paymaster folios

58

How to handle bills on hold

 

ACCOMMODATION MANAGEMENT  (BHM304)

THEORY

 

S.No    

Topic

Hours

01

PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT

A.      Area inventory list

B.      Frequency schedules

C.      Performance and Productivity standards

D.      Time and Motion study in House Keeping operations

E.      Standard Operating manuals – Job procedures

F.      Job allocation and work schedules

G.     Calculating staff strengths & Planning duty rosters, team work and leadership in House Keeping

H.      Training in HKD, devising training programmes for HK staff

I.         Inventory level for non recycled items

J.       Budget and budgetary controls

K.      The budget process

L.       Planning capital budget

  1. Planning operation budget
  2. Operating budget – controlling expenses – income statement
  3. Purchasing systems – methods of buying
  4. Stock records – issuing and control

14

 

 

02

HOUSEKEEPING IN INSTITUTIONS & FACILITIES OTHER THAN HOTELS

06

03

CONTRACT SERVICES

 

A.      Types of contract services
  1. Guidelines for hiring contract services
  2. Advantages & disadvantages of contract services

06

04

SAFETY AND SECURITY

 

  1. Safety awareness and accident prevention
  2. Fire safety and fire fighting

C.      Crime prevention and dealing with emergency situation

06

 

 

05

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

02

06

INTERIOR DECORATION

 

  1. Elements of design
  2. Colour and its role in décor –types of colour schemes
  3. Windows and window treatment
  4. Lighting and lighting fixtures
E.      Floor finishes
  1. Carpets
  2. Furniture and fittings
  3. Accessories

20

07

LAYOUT OF GUEST ROOMS

 

  1. Sizes of rooms, sizes of furniture, furniture arrangement
  2. Principles of design
  3. Refurbishing and redecoration

08

 

08

NEW PROPERTY COUNTDOWN

02

PRACTICAL

 

S.No.

Topic

Hours

01

First Aid

A.      First aid kit

  1. Dealing with emergency situation

16

02

Special Decorations

12

03

Layout of a guest room

12

04

Team cleaning

12

05

Devising training modules/standard operating procedures/inspection check lists

08

 

 

FOOD & BEVERAGE MANAGEMENT  (BHM305)

 

S. No

Topic

Hours

01

COST DYNAMICS

 

A.      Elements of Cost

B.      Classification of Cost

02

02

SALES CONCEPTS

 

A.      Various Sales Concept

B.      Uses of Sales Concept

02

03

INVENTORY CONTROL

 

A.      Importance

B.      Objective

C.      Method

D.      Levels and Technique

E.      Perpetual Inventory

F.       Monthly Inventory

G.      Pricing of Commodities

H.      Comparison of Physical and Perpetual Inventory

10

04

BEVERAGE CONTROL

 

A.      Purchasing

B.      Receiving

C.      Storing

D.      Issuing

E.      Production Control

F.       Standard Recipe

G.      Standard Portion Size

H.      Bar Frauds

I.         Books maintained

J.       Beverage Control

10

05

SALES CONTROL

 

A.      Procedure of Cash Control

B.      Machine System

C.      ECR

D.      NCR

E.      Preset Machines

F.       POS

G.      Reports

H.      Thefts

I.         Cash Handling

06

06

BUDGETARY CONTROL

 

A.      Define Budget

B.      Define Budgetary Control

C.      Objectives

D.      Frame Work

E.      Key Factors

F.       Types of Budget

G.      Budgetary Control

05

07

VARIANCE ANALYSIS

 

A.      Standard Cost

B.      Standard Costing

C.      Cost Variances

D.      Material Variances

E.      Labour Variances

F.       Overhead Variance

G.      Fixed Overhead Variance

H.      Sales Variance

I.         Profit Variance

06

08

BREAKEVEN ANALYSIS

 

A.      Breakeven Chart

B.      P V Ratio

C.      Contribution

D.      Marginal Cost

E.      Graphs

08

09

MENU MERCHANDISING

 

A.      Menu Control

B.      Menu Structure

C.      Planning

D.      Pricing of Menus

E.      Types of Menus

F.       Menu as Marketing Tool

G.      Layout

H.      Constraints of Menu Planning

06

10.

MENU ENGINEERING

 

A.      Definition and Objectives

B.      Methods

C.      Advantages

06

11.

MIS

 

A.      Reports

B.      Calculation of actual cost

C.      Daily Food Cost

D.      Monthly Food Cost

E.      Statistical Revenue Reports

F.      Cumulative and non-cumulative

04

 

FACILITY PLANNING  (BHM306)

 

S.No

Topic

Hours

01

HOTEL DESIGN

 

A.  Design Consideration

-          Attractive Appearance

-          Efficient Plan

-          Good location

-          Suitable material

-          Good workmanship

-          Sound financing

-          Competent Management

04

02

FACILITIES PLANNING

 

The systematic layout planning pattern (SLP)

 

 Planning consideration

 

A.      Flow process & Flow diagram

B.      Procedure for determining space considering the guiding   factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

 

Architectural consideration

A.      Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)

B.      Approximate cost of construction estimation

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

D.      Approximate requirement and Estimation of water/electrical load gas, ventilation

02

 

 

 

04

 

 

 

 

 

 

06

03

STAR CLASSIFICATION OF HOTEL

 

       Criteria for star classification of hotel

       (Five, four, three, two, one & heritage)

 

 

04

04

KITCHEN

 

A.      Equipment requirement for commercial kitchen

·        Heating - gas/electrical

·        Cooling (for various catering establishment)

B.      Developing Specification for various Kitchen equipments

C.      Planning of various support services

             (pot wash, wet grinding, chef room, larder, store & other staff facilities)

 

 

02

 

 

02

02

05

KITCHEN LAY OUT & DESIGN

 

A.      Principles of kitchen layout and design

B.      Areas of the various kitchens with recommended dimension

C.      Factors that affect kitchen design

D.      Placement of equipment

E.      Flow of work

F.      Space allocation

G.     Kitchen equipment, manufacturers and selection

H.      Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen)

I.         Budgeting for kitchen equipment

10

06

KITCHEN STEWARDING LAYOUT AND DESIGN

 

A.      Importance of kitchen stewarding

B.      Kitchen stewarding department layout and design

C.      Equipment found in kitchen stewarding department

04

07

STORES – LAYOUT AND DESIGN

 

A.      Stores layout and planning (dry, cold and bar)

B.      Various equipment of the stores

C.      Work flow in stores

04

08

ENERGY CONSERVATION

 

A.      Necessity for energy conservation

B.      Methods of conserving energy in different area of operation of a hotel

C.      Developing and implementing energy conservation program for a hotel

 

 

01

01

02

09

CAR PARKING

 

       Calculation of car park area for different types of hotels

01

10

PLANNING FOR PHYSICALLY CHALLENGED

02

11

PROJECT MANAGEMENT

 

A.      Introduction to Network analysis

B.      Basic rules and procedure for network analysis

C.      C.P.M. and PERT

D.      Comparison of CPM and PERT

E.      Classroom exercises

F.      Network crashing determining crash cost, normal cost

 

 

01

03

02

01

02

02

 

 FINANCIAL MANAGEMENT  (BHM307)

 

S.No

Topic

Hours

01

FINANCIAL MANAGEMENT

MEANING & SCOPE

 

A.      Meaning of business finance

B.      Meaning of financial management

C.      Objectives of financial management

 

02

02

FINANCIAL STATEMENT

ANALYSIS AND INTERPRETATION

 

A.      Meaning and types of financial statements

B.      Techniques of financial analysis

C.      Limitations of financial analysis

D.      Practical problems

 

07

 

 

 

 

03

RATIO ANALYSIS

 

A.      Meaning of ratio

B.      Classification of ratios

C.      Profitability ratios

D.      Turnover ratios

E.      Financial ratios

F.      Du Pent Control Chart

G.     Practical Problems

15

 

04

FUNDS FLOW ANALYSIS

 

A.      Meaning of funds flow statement

B.      Uses of funds flow statement

C.      Preparation of funds flow statement

D.      Treatment of provision for taxation and proposed dividends (as non-current liabilities

E.      Practical problems

12

05

CASH FLOW ANALYSIS

 

A.      Meaning of cash flow statement

B.      Preparation of cash flow statement

C.      Difference between cash flow and funds flow analysis

D.      Practical problems

12

06

FINANCIAL PLANNING

MEANING & SCOPE

 

A.      Meaning of Financial Planning

B.      Meaning of Financial Plan

C.      Capitalisation

D.      Practical problems

 

06

07

CAPITAL EXPENDITURE

 

A.      Meaning of Capital Structure

B.      Factors determining capital structure

C.      Point of indifference

D.      Practical problems

05

08

WORKING CAPITAL MANAGEMENT

 

A.      Concept of working capital

B.      Factors determining working capital needs

C.      Over trading and under trading

02

 

09

BASICS OF CAPITAL BUDGETING

 

A.      Importance of Capital Budgeting

B.      Capital Budgeting appraising methods

C.      Payback period

D.      Average rate f return

E.      Net Present Value

F.      Profitability index

G.     Internal rate of return

H.      Practical problems

09

 

 

STRATEGIC MANAGEMENT  (BHM308)

 

S.No.

Topic

Hours

01

ORGANISATIONAL STRATEGY

 

A.      MISSION

·        Mission Statement Elements and its importance

B.      OBJECTIVES

·        Necessity of formal objectives

·        Objective Vs Goal

C.      STRATEGY

·        DEVELOPING STRATEGIES

                   - Adaptive Search

            - Intuition search

            - Strategic factors

            - Picking Niches

            - Entrepreneurial Approach

04

02

 

 

 

 

 

 

ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS

 

A.      NEED FOR ENVIRONMENTAL ANALYSIS

B.      KEY ENVIRONMENTAL VARIABLE FACTORS

C.      OPPORTUNITIES AND THREATS

·        Internal resource analysis

D.      FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX

E.      STRENGTHS AND WEAKNESSES

·        Marketing

·        Finance

·        Production

·        Personnel

·        Organisation

06

03

STRATEGY FORMULATION

 

A.      STRATEGY (GENERAL) ALTERNATIVES

·        Stability Strategies

·        Expansion Strategies

·        Retrench Strategies

·        Combination Strategies

B.      COMBINATION STRATEGIES

·        Forward integration

·        Backward integration

·        Horizontal integration

·        Market penetration

·        Market development

·        Product development

·        Concentric diversification

·        Conglomerate diversification

·        Horizontal diversification

·        Joint Venture

·        Retrenchment

·        Divestitute

·        Liquidation

·        Combination

10

04

STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES)

 

A.      FACTORS INFLUENCING CHOICE

·        Strategy formulation

B.      INPUT STAGE

·        Internal factor evaluation matrix

·        External factor evaluation matrix

·        Competitive profile matrix

C.      MATCHING STAGE

·        Threats opportunities – weaknesses – strengths matrix (TOWS)

·        Strategic position and action evaluation matrix (SPACE)

·        Boston consulting group matrix (BCGM)

·        Internal – External matrix

·        Grand Strategy matrix

D.      DECISION STAGE

·        Quantitative Strategic Planning matrix (QSPM)

08

05

POLICIES IN FUNCTIONAL AREAS

 

A.      POLICY

B.      PRODUCT POLICIES

C.      PERSONNEL POLICIES

D.      FINANCIAL POLICIES

E.      MARKETING POLICIES

F.      PUBLIC RELATION POLICIES

02

06

STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION

 

A.      MCKINSEY 7-S FRAMEWORK

B.      LEADERSHIP AND MANAGEMENT STYLE

C.      STRATEGY REVIEW AND EVALUATION

·        Review underlying bases of Strategy

·        Measure Organisational Performance

·        Take corrective actions

 04

 

RESEARCH PROJECT  (BHM309)

            The purpose of research is to seek answers to problems through the application of scientific methodology, which guarantees that the information is reliable and unbiased.  This information is utilised to make conclusions and recommend solutions.  Good research depends on addressing key points based on a checklist approach.  Some elementary factors need to be kept in mind while preparing a research and deciding the topic, these could be based on its relevance, feasibility, coverage, accuracy and research, objectivity and ethics. 

 

            Based on the above principles, the research project would be prepared by a student under guidance of a faculty member, familiar with the scientific research methodology.  The research would clearly spell out the objective, its findings, the methodology adopted, a conclusion and recommendations.  The research project will then be presented to a panel of internal and external examiner through a report and viva voce.

 

            Two hours per week have been allocated for guiding students in undertaking the research project.  Research Methodology has already been taught in the 2nd year and topic for research allotted to students. In the 3rd year the student will undertake practical field research and preparation of the project.  At term end, the research project will be presented before a panel. The research project will carry weightage of 100 marks equivalent to six credits.  

 

 

 

GUEST SPEAKERS & SELF STUDY

            As per the teaching scheme, two hours per week have been allocated for inviting Guest Speakers from the industry who would give a first hand input in the operational areas of hospitality management and allied service sectors.  It would be mandatory to conduct atleast 15 guest lectures per academic year for the benefit of 3rd year students who are to be prepared for entry to the industry.  Relevant topics may be identified for guest speakers, creating a good academic interface with the industry.  Besides, student must be encouraged to undertake self-study through assignments, including inputs from internal and external libraries, Internet access, field visits, etc.  

*****

 

TOURISM MARKETING  (BHM310)

 

This course familiarises the students with Marketing concepts, techniques and skills as required in the marketing of tourism products and attractions.

 

Syllabus

 

Block-1             Understanding Entrepreneurship and Management

 

Unit       1          Introduction to Tourism Marketing – Approaches, Relevance and Role

Unit       2          Market Segmentation

Unit       3          Tourism Markets:  International and Domestic

 

Block-2             Market Analysis

 

Unit       4          Marketing Research

Unit       5          Competitive Analysis and Strategies

Unit       6          Forecasting for Tourism and its Products

Unit       7          Role of Technology in Tourism Marketing

 

Block-3             Developmental Role of Marketing

 

Unit       8          Role of Public Organizations

Unit       9          Role of Local Bodies

Unit       10         Role of NGOs

Unit       11         Socially Responsible Marketing

Unit       12         Social Marketing

 

Block-4             Marketing Mix

 

Unit       13         Product Designing

Unit       14         Pricing Strategies

Unit       15         Promotion Strategies

Unit       16         Distribution Strategies

Unit       17         The Fifth P: People, Process and Physical Evidence

 

Block-5             Marketing Mix: Specific Situations

 

Unit       18         Familiarization Tours

Unit       19         Seasonal Marketing

Unit       20         Tourism Fairs and Travel Markets

 

Block-6             Destination Marketing

 

Unit       21         Regions, Cities, Leisure Spots

Unit       22         Events, Activities, Individuals

Unit       23         Shopping, Education and Culture

Unit       24         Marketing Local Foods

 

 

Block-7             Accommodation Marketing

 

Unit       25         Star Category Hotels

Unit       26         Alternate’ Accommodation

Unit       27         Supplementary Accommodation

Unit       28         Linkages in the Trade

 

Block-8             Transport and Travel Services Marketing

 

Unit       29         Air lines Marketing

Unit       30         Tourist Transport Marketing

Unit       31         Travel Agency Marketing

Unit       32         Tour Operators Marketing

*****