ORDINANCES Bachelor of Science in Hospitality and Hotel Management

( or the session of !"#"$!"##%!"##$#!& 1. The duration of the course leading to the degree of Bachelor of Science in Hospitality and Hotel Management shall be three academic years. Each year shall be divided into two semesters. The examination for the first third and fifth semesters shall ordinarily be held in the month of !ovember"#ecember and for the second fourth and sixth semesters in the month of May"$une or on such dates as may be fixed by the Syndicate. Every candidate shall pay his examination fee for each semester at the time of admission to the course along with other charges i.e. tuition fee etc. The #irector of the #epartment shall forward to the 'ontroller of Examinations at least five wee(s before the commencement of the examination for each semester a list of the students who have satisfied the re)uirements of regulations and are )ualified to appear in the examination. The last date for receipt of admission application form and fee with and without late fee shall be as fixed by the Syndicate. The minimum )ualification for admission to the first semester of the course shall be , +.1 1. a pass in 1-.% examination or e)uivalent from any other recogni/ed board with not less than *+0 mar(s in the aggregate.

%. &.

*. +.

Every candidate shall be examined in the sub2ects as laid down in the syllabus prescribed from time to time. %-0 mar(s in each paper excluding seminar wor(shop pro2ect"training report practical field wor( viva voce etc. shall be assigned for internal assessment. Seminar pro2ect practical field3wor( and wor(shop will be assessed internally on *-0 basis 4 externally on 1-0 5iva3voce shall be conducted 2ointly by the internal and external examinations. The #irector of the #epartment shall forward these mar(s on the basis of periodical tests written assignment case discussions syndicate sessions practical6s field wor( etc. to the 'ontroller of Examinations at least two wee(s before the commencement of the examination.

7.

The #irector of the #epartment will preserve the records on the basis of which the internal assessment awards have been prepared for inspection if needed by the 8niversity up to six months from the date of declaration of the results. 9ro2ect reports shall be submitted to the #irector of the #epartment at least ten days before the commencement of the examination. 9ro2ect reports received after the

prescribed date shall not be accepted. :n certain circumstances on the recommendations of the #irector of the #epartment the number of days for submission of pro2ect reports can be reduced. ;. The first semester examination shall be open to a regular student who3 ;.1 ;.% has been on the rolls of the #epartment during one semester preceding the first semester examination< and has attended not less than 7+0 of the lectures seminars case discussions practical6s syndicate sessions field wor( pro2ect wor( etc. in each paper a deficiency up to 1-0 may be condoned by the #irector of the #epartment.

The second third fourth fifth or sixth semester examinations shall be open to a student who , =.1 =.% has been on the rolls of the #epartment during one semester preceding the second third fourth fifth and sixth semester examination as the case may be< has attended not less than 7+0 of the lectures seminars case discussions practical6s syndicate sessions field wor(s pro2ect wor( etc. in each paper< a deficiency up to 1-0 may be condoned by the #irector of the #epartment and Has passed the first second third fourth fifth semester examinations respectively or is covered under >eappear >egulation 1& below.

=.&. 1-. 11.

The medium of instruction and examination shall be English. The minimum number of mar(s to pass the examination in each semester shall be, ?i@ ?ii@ ?iii@ &+0 in each paper in the 8niversity examination separately as well as 2ointly with internal assessment. &+0 in seminar pro2ect practical field wor( and viva voce *+0 in the aggregate of ?i@ and ?ii@ above.

1%.

Arace mar(s shall be give B one percent of the aggregate mar(s of the external examination of the 8niversity for each semester ?only the mar(s of external examination will be counted for the purpose of calculating the grace mar(s and mar(s obtained in internal assessment will not be counted@. C candidate may avail of the grace mar(s either in the aggregate or in one or more papers as may be to his advantage. Arace mar(s shall however be given only for passing the examination or for earning the higher division and not for passing the examination with distinction.

Reappear Reg'lations 1&. ?a@ C candidate who fails in the first third or fifth semester but has secured at least &+0 mar(s separately as well as 2ointly with internal assessment is not less

than *+0 of the papers prescribed for that semester shall be permitted to continue his studies for the second fourth and sixth semester respectively but he will be re)uired to reappear in the next May"$une examination in such paper?s@ i.e. which he had failed in the !ovember"#ecember examination simultaneously with the second the fourth or the sixth semester examination as the case may be. C candidate on reappearing shall pay admission fee per paper in each semester examination sub2ect to a maximum fee as prescribed for the examination concerned and the admission fee for reappear would be in addition to the admission fee charged for other semester examination if any in which he was appearing. if he fails to pass the first the third or the fifth semester examination even after the second attempt his result for the second the fourth or the sixth semester examination as the case may be shall be cancelled and he will be re)uired to leave the course. ?b@ C candidate who fails in the second or the fourth semester but had secured at least &+0 mar(s separately as well as 2ointly with internal assesment is not less than *+0 of the papers prescribed for that semester shall be permitted to continue his studies in the third or the fifth semester but he will be re)uired to reappear in such papers in which he had failed in the May"$une examination. :f he fails to pass the second or the fourth semester examination even after the second attempt his result for the second or the fourth semester examination as the case may be shall be cancelled and he will be re)uired to leave the course. C candidate who fails in the sixth semester examination but has secured at least &+0 mar(s separately as well as 2ointly with internal assessment is not less than +-0 papers prescribed for that semester shall be allowed to reappear in such papers in which he has failed in the May"$une examination in a special examination to be held in Cugust but not before the expiry of six wee(s from the date of the declaration of the result.

?c@

Explanation , Difty percent of + papers will be ta(en as % that of 7 papers as & and that of = papers as * for purpose of examination under this regulation. ?d@ C candidate who fails to clear the sixth semester examination even in the special examination held in Cugust shall be given one more chance. He may appear either in !ovember"#ecember of the same year or in May"$une examination next year in such papers in which he had failed in the special examination held in Cugust. C candidate who is unable to clear the sixth semester examination even after availing of the second chance as specified above shall be re)uired to leave the course.

?e@

:f a candidate is re)uired to reappear in a paper which is 1--0 internal assessment he will be given one more opportunity to )ualify in that paper without attending a fresh course of lectures. The wor( assignment may be determined by the #irector of the #epartment.

1*.

C candidate who fails in the first second third fourth fifth or sixth semester and is not covered under E>eappear6 >egulation 1& may be given one more chance and allowed to appear in the next regular examination without attending a fresh course of lectures but he will have to repeat the entire examination. :f a candidate fails to pass in a semester examination even after the second attempt he will be re)uired to leave the course.

1+

C candidate who having passed the second or third or fourth semester examination discontinues his studies may be permitted to 2oin the third of fourth or fifth semester or within two years of his passing the second or third or fourth semester examination. The internal assessment awards of a candidate who fails in the examination shall be carried forward to the next examination. C candidate who fails in the examination may appear in the next consecutive examination as an ex3student.

11.

17. 1;.

Cs soon as is possible after the termination of the examination the 'ontroller of Examinations shall publish list of the candidates who have passed. Successful candidate shall be classified as under , ?i@ Those who obtain 7+0 or more of the total Dirst #ivision with #istinction

aggregate mar(s in all the semester examination ta(en together.

?ii@

Those who obtain 1-0 or more of the

Dirst #ivision

aggregate mar(s but less than 7+0 mar(s in all the semester examinations ta(en together.

?iii@

Those who obtain below 1-0 of the

Second #ivision

aggregate mar(s in all the semester examinations ta(en together.

Bachelor of Science Hospitality and Hotel Management (art I Semester$ I Session !"#"$##% !"##$!"#!

E)AMINA*ION SCHEME Subject No. code 1 BHM111 Foundation Course in Food Production I BHM11 Foundation Course in Food ! Be"era#e Ser"ice $ I % BHM11% Foundation Course in Front &''ice $ I ( BHM11( Foundation Course in )ccommodation &*erations $ I + BHM10+ Com*uter , BHM10, Hote- .n#ineerin# / BHM11/ Princi*-es o' Food Science 0 BHM 101 Communication T&T)23 45)N6 T&T)2 Th. 100 100 100 100 +0 100 100 +0 /00 1 00 Pr. 100 100 100 100 100 $ $ +00 Subject Term Marks*

Sylla+'s Bachelor of Science Hospitality and Hotel Management (art I Semester$ I Session !"#"$##% !"##$!"#! S,B-EC* CODE BHM$###. O,NDA*ION CO,RSE IN OOD (ROD,C*ION (*HEOR/& (ass Mar0s. 123 MA)IM,M MAR4S. 5" 6ect'res to +e deli7ered 8" INSTRUCTIONS FOR THE PAPER SETTER

The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&

SEC*ION A IN*ROD,C*ION *O COO4ER/9. Levels of skills and experiences, Attitudes and behavior in the Kitchen,. Personal hygiene, Uniforms & protective clothing, afety procedure in handling e!uipment C,6INAR/ HIS*OR/9 "rigin of modern cookery# $ntroduction only. HIERARCH/ AREA O DE(AR*MEN* AND 4I*CHEN. . %lassical &rigade, 'odern staffing in various category hotels, (oles of executive chef, )uties and responsibilities of various chef, %o#operation *ith other departments SECTION B C,6INAR/ *ERMS. List of culinary +common and basic, terms, -xplanation *ith examples AIMS : OB-EC*S O COO4IN; OOD.. Aims and ob.ectives of cooking food, various textures various consistencies, /echni!ues used in pre#preparation, /echni!ues used in preparation BASIC (RINCI(6ES O OOD (ROD,C*ION < I (i& =E;E*AB6E AND R,I* COO4ER/.. $ntroduction 0 classification of vegetables, Pigments and color changes, -ffects of heat on vegetables, %uts of vegetables, %lassification of fruits, Uses of fruit in cookery, alads and salad dressings SECTION C ii& S*OC4S. )efinition of stock, /ypes of stock, Preparation of stock, (ecipes, torage of stocks, Uses of stocks, %are and precautions iii& SA,CES. %lassification of sauces, (ecipes for mother sauces, torage & precautions ME*HODS O COO4IN; OOD. +(oasting,. 1rilling, 2rying, &aking, &roiling, Poaching, &oiling, Principles of each of the above, %are and precautions to be taken, election of food for each type of cooking SO,(S. %lassification *ith examples, &asic recipes of %onsomm3 *ith 45 1arnishes

SECTION D E;; COO4ER/. $ntroduction to egg cookery, tructure of an egg, election of egg, Uses of egg in cookery COMMODI*IES. i, Shortenings ( ats : Oils&. (ole of hortenings, 6arieties of hortenings, Advantages and )isadvantages of using various hortenings, 2ats & "il 0 /ypes, varieties +ii, Raising Agents %lassification of (aising Agents, (ole of (aising Agents, Actions and (eactions iii, *hic0ening Agents. %lassification of thickening agents, (ole of /hickening agents iv, S'gar9 $mportance of ugar, /ypes of ugar, %ooking of ugar 0 various Recommended Books
>Arora% 4rishna> >;isslen%?ayne> >(hilip% *hangam E> *heory of coo0ery (rofessional +a0ing Modern coo0ery

S,B-EC* CODE BHM$### . O,NDA*ION CO,RSE IN OOD (ROD,C*ION ((RAC*ICA6S& (AR* @AA < COO4ER/ Ho'rs allotted #!" for +oth sections MA)IM,M MAR4S. 2" 4 + i, -!uipments # $dentification, )escription, Uses & handling +ii, 7ygiene # Kitchen eti!uettes, Practices & knife handling +iii, afety and security in kitchen, )emonstrations & simple applications 8 +i, 6egetables 0 classification +ii, %uts # .ulienne, .ardini9re, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix +iii, Preparation of salad dressings +)emonstrations & simple applications by students, : $dentification and election of $ngredients # ;ualitative and !uantitative measures. 'arket survey<tour = i, &asic %ooking methods and pre#preparations +ii, &lanching of /omatoes and %apsicum +iii, Preparation of concasse +iv, &oiling +potatoes, &eans, %auliflo*er, etc, +v, 2rying # +deep frying, shallo* frying, saut3ing, Aubergines, Potatoes, etc. +vi, &raising # "nions, Leeks, %abbage+vii, tarch cooking +(ice, Pasta, Potatoes, )emonstrations & simple applicationsby students > i, tocks # /ypes of stocks +?hite and &ro*n stock, @ +ii, 2ish stock +iii, -mergency stock +iv, 2ungi stock )emonstrations & simple applications by students A auces # &asic mother sauces 0 &3chamel, -spagnole, 6eloute, 7ollandaise, 'ayonnaise, /omato )emonstrations & simple applications B. -gg cookery # Preparation of variety of egg dishes# &oiled + oft & 7ard,, 2ried + unny side up, ingle fried, &ullCs -ye, )ouble fried,# Poaches# crambled# "melette +Plain, tuffed, panish,# -n cocotte +eggs &enedict,. )emonstrations &simple applications by students D )emonstration & Preparation of simple menu )emonstrations & simple applications by students E imple alads & oupsF %ole sla*,, Potato salad, &eet root salad, 1reen salad, 2ruit salad, )emonstration by instructor and applications by students %onsomm3@ imple -gg preparations, cotch egg, Assorted omelletes, "euf 2lorentine "euf &enedict "euf 2arci "euf Portugese "euf )eur 'ayonnaise imple potato preparations &aked potatoes 'ashed potatoes 2rench fries (oasted potatoes &oiled potatoes Lyonnaise potatoes Allumettes 6egetable preparations &oiled vegetables

 1laGed vegetables 2ried vegetables te*ed vegetables.

.

S,B-EC* CODE BHM$### . O,NDA*ION CO,RSE IN OOD (ROD,C*ION ((RAC*ICA6S& ( (AR* BA &BA4ER/ : (A*ISSERIE MA)IM,M MAR4S. 2" Equipments Identi'ication 7ses and hand-in# In#redients $ 8ua-itati"e and 9uantitati"e measures 6emonstration b: instructor and a**-ications b: students BREAD MA4IN; )emonstration & Preparation of imple and enriched bread recipes &read Loaf +?hite and &ro*n, &read (olls +6arious shapes, 2rench &read &rioche )emonstration by instructor and applications by students SIM(6E CA4ES )emonstration & Preparation of imple and enriched %akes, recipes ponge, 1enoise, 2atless, *iss roll 2ruit %ake (ich %akes )undee 'adeira SIM(6E COO4IES )emonstration and Preparation of simple cookies like Han Khatai 1olden 1oodies 'elting moments *iss tart /ri color biscuits %hocolate chip %ookies %hocolate %ream 2ingers &achelor &uttons. )emonstration by instructor and applications by students HO* B CO6D DESSER*S %aramel %ustard,

 &read and &utter Pudding ;ueen of Pudding ouffl3 0 Lemon < Pineapple 'ousse +%hocolate %offee, &avaroise )iplomat Pudding Apricot Pudding teamed Pudding # Albert Pudding, %abinet Pudding. )emonstration by instructor and applications by students MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION MAXIMUM MARKS 100 PASS MARKS 35% (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' $ndenting and cullery :5 minutes before and after the practical All menu items to be made from the prescribed syllabus only NO*E. 4. Iournal is not allo*ed during indenting or practical. $t must be handed over to the examiner &efore commencement of examination. 8. $nvigilation *ill be done by both internal and external persons. :. -xtra ingredients may be made available in case of failure but of limited types and !uantity +1roceries and dairy products only,. "nly one extra attempt may be permitted. =. Uniform and grooming must be checked by the examiners before commencement of -xamination. >. tudents are not allo*ed to take help from books, notes, .ournal or any other person.
.

BHM##! $ O,NDA*ION CO,RSE IN OOD : BE=ERA;E SER=ICE < I (*HEOR/& (ass Mar0s. 123 MA)IM,M MAR4S. 5" 6ect're to +e deli7ered 8" INSTRUCTIONS FOR THE PAPER SETTER

The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SEC*ION A *HE HO*E6 : CA*ERIN; IND,S*R/. $ntroduction to the 7otel $ndustry and 1ro*th of the hotel $ndustry in $ndia, (ole of %atering establishment in the travel<tourism industry, /ypes of 2&& operations, %lassification of %ommercial, (esidential<Hon#residential, ?elfare %atering # $ndustrial<$nstitutional</ransport such as air,road, rail, sea etc., tructure of the catering industry # a brief description of each SECTION B DE(AR*MEN*A6 OR;ANISA*ION : S*A IN;. "rganisation of 2&& department of hotel, Principal staff of various types of 2&& operations, 2rench terms related to 2&& staff, )uties & responsibilities of 2&& staff, Attributes of a *aiter, $nter#departmental relationships +?ithin 2&& and other department, SECTION C OOD SER=ICE AREAS ( : B O,*6E*S& . pecialty (estaurants, %offee hop, %afeteria, 2ast 2ood +;uick ervice (estaurants,, 1rill (oom, &an!uets, &ar, 6ending 'achines, )iscothe!ue II ANCI66IAR/ DE(AR*MEN*S. Pantry, 2ood pick#up area, tore, Linen room, Kitchen ste*arding SECTION D : B SER=ICE EC,I(MEN*. amiliariDation & election factors of %utlery, %rockery, 1lass*are, 2lat*are, 7ollo**are, All other e!uipment used in 2&& ervice, 2rench terms related to the above 54 NON$A6COHO6IC BE=ERA;ES. Classification +Hourishing, timulating and (efreshing beverages,, /ea# "rigin & 'anufacture,/ypes&&rands,%offee#"rigin & 'anufacture,/ypes&&rands,Iuices and oft )rinks, %ocoa & 'alted &everages # "rigin & 'anufacture Reccomended Books
FCndrews SudhirF FCndrews SudhirF Dood and beverage service Dood and beverage service training manual

FBagchi s.nF F#hawan 5i2ayF FGillicrap #ennisF

Text boo( of food 4 beverage service Dood 4 beverage service Dood and beverage service

BHM##! $ O,NDA*ION CO,RSE IN OOD : BE=ERA;E SER=ICE < I ((RAC*ICA6& (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' HO,RS A66O*ED. E" MA)IM,M MAR4S. #"" 54 2ood ervice areas 0 $nduction & Profile of the areas 5= 58 Ancillary 2&& ervice areas 0 $nduction & Profile of the areas 5= 5: 2amiliariGation of 2&& ervice e!uipment 5D 5= %are & 'aintenance of 2&& ervice e!uipment 5= 5> %leaning < polishing of -PH items byF $ Plate Po*der method $ Polivit method $ ilver )ip method $ &urnishing 'achine 5A .Basic *echnical S0ills /ask#54F 7olding ervice poon & 2ork /ask#58F %arrying a /ray < alver /ask#5:F Laying a /able %loth /ask#5=F %hanging a /able %loth during service /ask#5>F Placing meal plates & %learing soiled plates /ask#5AF tocking ideboard /ask#5BF ervice of ?ater /ask#5DF Using ervice Plate & %rumbing )o*n /ask#5EF Hapkin 2olds /ask#45F %hanging dirty ashtray /ask#44F %leaning & polishing glass*are 5B /ea 0 Preparation & ervice 5= 5D %offee # Preparation & ervice 5= 5E Iuices & oft )rinks # Preparation & ervice 'ock tails Iuices, oft drinks, 'ineral *ater, /onic *ater 45 %ocoa & 'alted &everages 0 Preparation & ervice 5= NO*E. 4. /he examination should test skills and kno*ledge of the students by assigning sets of tasks as Listed in the practical syllabus under each category. 8. )uring table service each guest should pose one !uestion to the candidate on the item being erved. /he invigilators can brief guests prior to service. MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION MAXIMUM MARKS 100 PASS MARKS 35% (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' $ndenting and cullery :5 minutes before and after the practical All menu items to be made from the prescribed syllabus only
.

BHM##1 $ O,NDA*ION CO,RSE IN RON* O (ass Mar0s. 123 MA)IM,M MAR4S. 5"

ICE < I (*HEOR/& 6ect'res to +e deli7ered 8"

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SEC*ION A IN*ROD,C*ION *O *O,RISM% HOS(I*A6I*/ : HO*E6 IND,S*R/. /ourism and its importance, 7ospitality and its origin, 7otels, their evolution and gro*th, &rief introduction to hotel core areas *ith special reference to 2ront "ffice SECTION B C6ASSI ICA*ION O HO*E6S . iGe, tar, Location & clientele, "*nership basis, $ndependent hotels, 'anagement contracted hotel, %hains, 2ranchise<Affiliated, upplementary accommodation, /ime shares and condominium. SECTION C /(ES O ROOMS . ingle, )ouble, /*in, uits IME SHARE : =ACA*ION OFNERSHI(. ?hat is time shareJ, (eferral chains & condominiums, 7o* is it different from hotel businessJ, %lassification of timeshares, /ypes of accommodation and their siGe RON* O ICE OR;ANIGA*ION. 2unction areas, 2ront office hierarchy, )uties and responsibilities, Personality traits

SECTION D HO*E6 EN*RANCE% 6OBB/ AND RON* O automated, semi automated and automated, BE66 DES4 . 2unctions, Procedures and records.
.

ICE. Layout, 2ront office e!uipment +non

RENCH ?/o be taught by a professional 2rench language teacher, F Understanding and uses of accents, orthographic signs & punctuation, Kno*ledge of cardinaux & ordinaux +"rdinal & cardinal,, )ays, )ates, /ime, 'onths and easons Reccomended Books
FCggarwal >aviF FCndrews SudhirF FCndrews SudhirF FBhatnagar S.H.F F9uri >a(eshF FSingh >.HF Hotel front office , systems 4 procedures Hotel front office training manual Hotel front office training manual Dront office management Hotel front office Dront office management

BHM##1 $ O,NDA*ION CO,RSE IN RON* O HO,RS A66O*ED. 1" MAXIMUM MARKS 100 (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' 4 8 : = > A Appraisal of front office e!uipment and furniture 8 (ack, 2ront desk counter & bell desk 8 2illing up of various proforma = ?elcoming of guest 8 /elephone handling = (ole playF (eservation Arrivals Luggage handling 'essage and mail handling Paging

ICE < I ((RAC*ICA6S& PASS MARKS 35%

NO*E. 4. peech, %ommunication, %ourtesy and 'anners should be observed throughout. 8. 855 technical !uestions to be prepared in advance, covering the entire syllabus. :. Practical situations 0 at least 8> situations be made representing all aspects of the syllabus.

BHM##8 $ O,NDA*ION CO,RSE IN ACCOMMODA*ION O(ERA*IONS < I (*HEOR/& (ass Mar0s. 123 HO,RS A66O*ED. 1" MA)IM,M MAR4S. 5" INSTRUCTIONS FOR THE PAPER SETTER

The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SEC*ION A *HE RO6E O HO,SE4EE(IN; IN HOS(I*A6I*/ O(ERA*ION. (ole of 7ousekeeping in 1uest atisfaction and (epeat &usiness, OR;ANISA*ION CHAR* O *HE HO,SE4EE(IN; DE(AR*MEN*. 7ierarchy in small, medium, large and chain hotels, $dentifying 7ousekeeping (esponsibilities, Personality /raits of housekeeping 'anagement Personnel, )uties and (esponsibilities of 7ousekeeping staff, Layout of the 7ousekeeping )epartment SECTION B C6EANIN; OR;ANISA*ION. Principles of cleaning, hygiene and safety factors in cleaning, 'ethods of organiGing cleaning, 2re!uency of cleaning daily, periodic, special, )esign features that simplify cleaning %. Use and care of -!uipment C6EANIN; A;EN*S. 1eneral %riteria for selection, %lassification, Polishes, 2loor seats, Use, care and torage, )istribution and %ontrols, Use of -co#friendly products in 7ousekeeping SECTION C COM(OS*ION% CARE AND C6EANIN; O DI EREN* S,R ACES. 'etals, 1lass, Leather, Leatherites, (exines, Plastic, %eramics, ?ood, ?all finishes, 2loor finishes SECTION D IN*ER DE(AR*MEN*A6 RE6A*IONSHI( . ?ith 2ront "ffice, ?ith 'aintenance, ?ith ecurity, ?ith tores, ?ith Accounts, ?ith Personnel, Use of %omputers in 7ouse Keeping department ,SE O COM(,*ERS IN HO,SE 4EE(IN; DE(AR*MEN* Reccomended Books
FCggarwal #.HF House(eeping management

F>aghubalan A.F

Hotel House(eeping

BHM ##8 O,NDA*ION CO,RSE IN ACCOMMODA*ION O(ERA*IONS < I ((RAC*ICA6& Ho'rs 1" MAXIMUM MARKS 100 PASS MARKS 35% (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks 54 ample Layout of 1uest (ooms ingle room )ouble room /*in room uite 58 1uest (oom upplies and Position tandard room uite ;IP room s*ecia- amenities 5: %leaning -!uipment#+manual and mechanical, 2amiliariGation )ifferent parts 2unction %are and maintenance 5= %leaning Agent 2amiliariGation according to classification 2unction 5> Public Area %leaning +%leaning )ifferent urface, A. FOOD Polished painted Laminated BH SI6=ERB E(NS Plate po*der method Polivit method Proprietary solution + ilvo , CH BRASS /raditional< domestic 4 'ethod Proprietary solution 4 +brasso, DH ;6ASS 1lass cleanser -conomical method +ne*spaper, E( 6OOR # %leaning and polishing of different types ?ooden 'arble /erraGGo< mosaic etc.

5A 5B

). FA66 # care and maintenance of different types and parts kirting )ado )ifferent types of paints+ distemper -mulsion, oil paint etc, 'aidCs trolley %ontents /rolley setup 2amiliariGing *ith different types of (ooms, facilities and surfaces /*in< double uite %onference etc

BHM#"2 $ COM(,*ERS < *HEOR/ (ass Mar0s. 123 MA)IM,M MAR4S. 2"

Ho'rs allotted#2

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& (+ %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& (+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SEC*ION A COM(,*ER ,NDAMEN*A6S . (:H2"('A/$"H %"H%-P/ AH) P("%- $H1,# )efinitions, Heed, ;uality and 6alue of $nformation% )ata Processing %oncepts%-lements of %omputer ystem F )efinitions, %haracteristics of %omputers, %lassification of %omputers, Limitations SECTION B *ARD+ARE )EATURES AND USES +%omponents of a %omputer, F 1enerations of %omputers, Primary and econdary torage %oncepts, )ata -ntry )evices, )ata "utput )evices, oft*are %oncepts @ A. ystem oft*are, Application oft*are, Language %lassification, %ompilers and $nterpreters SECTION C O(ERA*IN; S/S*EMSBEN=IRONMEN*S .*HEOR/9&asics of ' #)" $nternal commands, -xternal commands @ $nroduction to ?indo*s, 1U$<2eatures, ?hat are ?indo*s and ?indo*s E> and aboveJ, Parts of a /ypical ?indo* and their 2unctions. SECTION D NE*FOR4S < *HEOR/ .A. Het*ork /opology# &us, tar, (ing, Het*ork Applications, /ypes of Het*ork, LAH, 'AH, ?AH, Het*ork %onfiguration 7ard*are# erver, Hodes @ %hannel# 2iber optic,/*isted,%o# axial,7ubs@ Het*ork $nterface %ard# Arcnet, -thernet @ Het*ork oft*are 0 Hovel, ?indo*s H/

Reccomended Books
F>a2araman 5F FGeon ClexisF Dundamentals of computers 'omputers for everyone

BHM#"2 $ COM(,*ERS < (RAC*ICA6 MAXIMUM MARKS 100 (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks 54 +INDO+S OPERATIONS A. %reating 2olders &. %reating hortcuts %. %opying 2iles<2olders ). (enaming 2iles<2olders -. )eleting 2iles 2. -xploring ?indo*s 1. ;uick 'enus MS$O ICE !""I MS FORD %(-A/$H1 A )"%U'-H/ A. -ntering /ext &. aving the )ocument %. -diting a )ocument already saved to )isk ). 1etting around the )ocument -. 2ind and (eplace "perations 2. Printing the )ocument 2"('A//$H1 A )"%U'-H/ A. Iustifying Paragraphs &. %hanging Paragraph $ndents %. etting /abs and 'argins ). 2ormatting Pages and )ocuments -. Using &ullets and Humbering 2. 7eaders<2ooters 1. .Pagination P-%$AL -22-%/ A. Print pecial -ffects e.g. &old, Underline, uperscripts, ubscript &. %hanging 2onts %. .%hanging %ase %U/, %"PK AH) PA /- "P-(A/$"H A. 'arking &locks &. %opying and Pasting a &lock %. %utting and Pasting a &lock

PASS MARKS 35% *o-!s "##o ed &0

58

). )eleting a &lock -. 2ormatting a &lock 2. Using 2ind and (eplace in a &lock U $H1 ' #?"() /""L A. pelling and 1rammar &. 'ail 'erge %. .Printing envelops and Labels
.

/A&LA. %reate &. )elete %. 2ormat 1(AP7$% A. $nserting %lip arts &. ymbols +&order< hading, %. ?ord Art P($H/ "P/$"H A. Previe*ing the )ocument &. Printing a *hole )ocument %. Printing a pecific Page ). Printing a selected set -. Printing everal )ocuments 2. Printing 'ore than one %opy 5: MS O ICE !""I MS$E)CE6 A. 7o* to use -xcel &. tarting -xcel %. Parts of the -xcel creen ). Parts of the ?orksheet -. Havigating in a ?orksheet 2. 1etting to kno* mouse pointer shapes %(-A/$H1 A P(-A) 7--/ A. tarting a ne* *orksheet &. -ntering the three different types of data in a *orksheet %. %reating simple formulas ). 2ormatting data for decimal points -. -diting data in a *orksheet 2. Using Auto2ill 1. &locking data 7. aving a *orksheet $. -xiting excel 'AK$H1 /7- ?"(K 7--/ L""K P(-//K A. electing cells to format &. /rimming tables *ith Auto 2ormat %. 2ormatting cells forF # %urrency # %omma # Percent

# )ecimal # )ate ). %hanging columns *idth and ro* height -. Aligning text # /op to bottom # /ext *rap 4> 8>L
.

# (e ordering "rientation 2 Using &orders

1"$H1 /7("U17 %7AH1A. "pening *orkbook files for editing &. Undoing the mistakes %. 'oving and copying *ith drag and drop ). %opying formulas -. 'oving and %opying *ith %ut, %opy and Paste 2. )eleting cell entries 1. )eleting columns and ro*s from *orksheet 7. $nserting columns and ro*s in a *orksheet $. pell checking the *orksheet P($H/$H1 /7- ?"(K 7--/ A. Previe*ing pages before printing &. Printing from the tandard toolbar %. Printing a part of a *orksheet ). %hanging the orientation of the printing -. Printing the *hole *orksheet in a single pages 2. Adding a header and footer to a report 1. $nserting page breaks in a report 7. Printing the formulas in the *orksheet A))$/$"HAL 2-A/U(- "2 A ?"(K 7--/ A. plitting *orksheet *indo* into t*o four panes &. 2reeGing columns and ro*s on#screen for *orksheet title %. Attaching comments to cells ). 2inding and replacing data in the *orksheet -. Protecting a *orksheet 2. 2unction commands 'A$H/A$H$H1 'UL/$PL- ?"(K 7--/ A. 'oving from sheet in a *orksheet &. Adding more sheets to a *orkbook %. )eleting sheets from a *orkbook ). Haming sheet tabs other than sheet 4, sheet 8 and so on -. %opying or moving sheets from one *orksheet to another %(-A/$H1 1(AP7$% <%7A(/ A. Using %hart *iGard &. %hanging the %hart *ith the %hart /oolbar

%. 2ormatting the chartCs axes ). Adding a text box to a chart -. %hanging the orientation of a :#) chart 2. Using dra*ing tools to add graphics to chart and *orksheet 1. Printing a chart *ith printing the rest of the *orksheet data -M%-LCs )A/A&A - 2A%$L$/$A. etting up a database
.

&. orting records in the database 5= MS O ICE !""I MS$(OFER (OIN* A. 'aking a simple presentation &. Using Auto content ?iGards and /emplates %. Po*er Points five vie*s ). lides # %reating lides, re#arranging, modifying # $nserting pictures, ob.ects # etting up a lide ho* - %reating an "rganiGational %hart 5> Internet : E$mail

BHM$#"E HO*E6 EN;INEERIN; *HEOR/ MA)IM,M MAR4S. 5" (ass mar0s 123

Ho'rs Allotted 8"

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SEC*ION A 1. MAIN*ENANCEF $ntroduction to 7otel maintenance )epartment , cope of maintenance )epartment, "rganiGation chart *ith .ob description. %. Classification , 9reventive maintenance , #efinition Cdvantages 4 #isadvantages Ro'tine maintenance. )efinition, Advantages & )isadvantages Brea0do?n maintenanceF )efinition, Advantages & )isadvantages Con !"c m".n en"nceF /ypes of contract definition of contract. Advantage & )isadvantages -!uipment replacement policy SECTION B : )-e#/ /ype of 2uel @ Primary & econdary fuel, olid, li!uid & gaseous fuel *ith Advantages & )isadvantages %alorific value of fuels = ).!e 0 P!e1en .onF # 2ire triangle F smothering, cooling ,starving # %lasses of fire # 2ire extinguisher # 2ire detector and alarms SECTION C

> # # # # # # #

E#ec !.c. 2/ 2undamentals of electricity, insulators ,conductors, current ,resistance ,potential )ifference bet*een A% & )% -lectric circuits and component symbols "hmCs la* eries & parallel resistance connection /ype of electric *iring %alculation of monthly bill

SECTION D A A.! Cond. .on.n3 0 Re4!.3e!" .on # 6apor %ompression (efrigeration %ycle # 6apor absorption (efrigeration %ycle # 6arious type of heat # 'aintenance points B T!"ns5o! S2s ems -levatorF 1eared & 7ydraulic -scalator )umb *aiter D +" e! S2s ems ?ater hardness and its types, method of removal of hardness ?ater distribution system ?ater %isterns & its types E +"s e D.s5os"# 0 Po##- .on Con !o# )isposal of solid and li!uid *aste e*age /reatment Pollution related to 7otel industry Legal (e!uirements 45 S"4e 2 0 Sec-!. 2 Accident prevention , lips & 2alls, "ther safety topics Recommended Books
FAoyal !.'. 4 Crora H.'.F Hotel Engineering

BHM $ ##I (RINCI(6ES O (ass Mar0s. 123 MA)IM,M MAR4S. 5"

OOD SCIENCE Ho'rs Allotted 1"

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&

SEC*ION A )efinition and scope of food science and itCs inter#relationship *ith food chemistry, food microbiology and food processing. CARBOH/DRA*ES . $ntroduction, -ffect of cooking +gelatinisation and retrogradation,, 2actors affecting texture of carbohydrates + tiffness of %7" gel &dextriniGation, Uses of carbohydrates in food preparations SECTION B A* : OI6S . %lassification +based on the origin and degree of saturation,, Autoxidation +factors and prevention measures,, 2lavour reversion, (efining, 7ydrogenation & *interiGation, -ffect of heating on fats & oils *ith respect to smoke point, %ommercial uses of fats +*ith emphasis on shortening value of different fats,

SECTION C (RO*EINS . &asic structure and properties, /ype of proteins based on their origin +plant<animal,, -ffect of heat on proteins +)enaturation, coagulation,, 2unctional properties of proteins +1elation, -mulsification, 2oamability, 6iscosity,, %ommercial uses of proteins in different food preparations+like -gg gels, 1elatin gels, %akes, %onfectionary items, 'eringues, ouffles, %ustards, oups, %urries etc., OOD (ROCESSIN;. )efinition, "b.ectives, /ypes of treatment, -ffect of factors like heat, acid, alkali on food constituents SECTION D E=A6,A*ION O OOD. "b.ectives, ensory assessment of food !uality, 'ethods, $ntroduction to proximate analysis of 2ood constituents, (heological aspects of food EM,6SIONS. /heory of emulsification, /ypes of emulsions% -mulsifying agents, (ole of emulsifying agents in food emulsions CO66OIDS. )efinition, Application of colloid systems in food preparation 6A=O,R. )efinition, )escription of food flavours +tea, coffee, *ine, meat, fish spices BROFNIN;. /ypes +enGymatic and non#enGymatic,, (ole in food preparation, Prevention of undesirable bro*ning Reccomended Books
F>oday SunetraF FManay !. Sha(untalaF FSwaminathan MF Dood Science 4 !utrition Doods facts and principles Essentials of food and nutrition

BHM#"J < COMM,NICA*ION (ass Mar0s. 123 HO,RS A66O*ED. 1" MA)IM,M MAR4S. 2" INSTRUCTIONS FOR THE PAPER SETTER

The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& (+%ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& (+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SECTION A 54 B,SINESS COMM,NICA*ION A. Heed &. Purpose %. Hature ). 'odels -. &arriers to communication 2. "vercoming the barriers SECTION B 58 6IS*ENIN; ON *HE -OB A. )efinition &. Levels and types of listening %. Listening barriers ). 1uidelines for effective listening -. Listening computeriGation and note taking 5: E EC*I=E S(EA4IN; A. (estaurant and hotel -nglish &. Polite and effective en!uiries and responses %. Addressing a group ). -ssential !ualities of a good speaker -. Audience analysis

2. )efining the purpose of a speech, organiGing the ideas and delivering the speech

SECTION C 5= NON =ERBA6 COMM,NICA*ION A. )efinition, its importance and its inevitability &. KinesicsF &ody movements, facial expressions, posture, eye contact etc. %. ProtemiesF /he communication use of space ). ParalanguageF 6ocal behaviour and its impact on verbal communication -. %ommunicative use of artifacts 0 furniture, plants, colours, architects etc. SECTION D 5> S(EECH IM(RO=EMEN* A. Pronunciation, stress, accent &. $mportant of speech in hotels %. %ommon phonetic difficulties ). %onnective drills exercises -. $ntroduction to fre!uently used foreign sounds 5A ,SIN; *HE *E6E(HONE A. /he nature of telephone activity in the hotel industry &. /he need for developing telephone skills %. )eveloping telephone skills Reccomended Books
FCggarwal >aviF FMCtiana S.9.SF FSiddi)ui D.!F Effective 'ommunication S(ills english and communication s(ill 'ommunication S(ill

Bachelor of Science Hospitality and Hotel Management (art I Semester$ II Session !"#"$##% !"##$!"#!

E)AMINA*ION SCHEME Subject No. 1 code BHM1+1 Foundation Course in Food Production $ II BHM1+ Foundation Course in Food ! Be"era#e Ser"ice < II BHM1+% Foundation Course in Front &''ice $ II BHM1+( Foundation Course in )ccommodation &*erations < II BHM11, Nutrition BHM100 )ccountanc: BHM110 Punjabi Th. 100 100 100 100 100 100 100 100 000 1 00 Pr. 100 100 100 100 $ $ $ Subject Term Marks*

% ( + , /

0 BHM 1 + Foundation Course in Tourism T&T)23 45)N6 T&T)2

(00

S&lla'us !achelor of Science Hospitalit& an" Hotel -ana.e%ent Part I /Se%ester II0 Session !"#"$##% !"## $!"#!
!H-()( 1 FOUN#ATION COURSE IN FOO# PRO#UCTION 2 II /THEOR30
HOURS A44OTE#5 6+ -AR8S 6): -A7I-U- -AR8S5 9+ PASS

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E$ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each$ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&

SECTION A SOUPS A5 Basic recipes other than consomm with menu examples Broths Bouillon Puree Cream Veloute Chowder Bisque etc B. Garnishes and accompaniments C. International soups SAUCES ; <RA=IES A5 Difference etween sauce and !ra"# B. Deri"ati"es of mother sauces C. Contemporar# $ Proprietar#

SECTION ! -EAT COO8ER3 A$ Introduction to meat coo%er# B. Cuts of eef&"eal C. Cuts of lam &mutton D. Cuts of por% '. Variet# meats (offals) *. Poultr# (+ith menu examples of each) FISH COO8ER3 A$ Introduction to fish coo%er# B. Classification of fish with examples C. Cuts of fish with menu examples D. ,election of fish and shell fish '. Coo%in! of fish (effects of heat) and shell fish '. Coo%in! of fish (effects of heat)

SECTION1C RICE CEREA4S ; PU4SES A$ Introduction B. Classification and identification C. Coo%in! of rice- cereals and pulses D. Varieties of rice and other cereals i) PASTR3 A$ ,hort crust B. .aminated C. Choux D. /ot water&0ou!h puff 0ecipes and methods of preparation Differences 1ses of each pastr# Care to e ta%en while preparin! pastr# 0ole of each in!redient 2emperature of a%in! pastr# ii) Flour A$ ,tructure of wheat B. 2#pes of +heat C. 2#pes of *lour D. Processin! of +heat 3 *lour '. 1ses of *lour in *ood Production *. Coo%in! of *lour (,tarch) iii) ,I4P.' B0'5D, 5. Principles of read ma%in! B. ,imple #east reads C. 0ole of each in!redient in rea% ma%in! D. Ba%in! temperature and its importance iii) PASTR3 CREA-S A. Basic pastr# creams B. 1ses in confectioner# C. Preparation and care in production SECTION1# !ASIC CO--O#ITIES5 i) 4il% 5. Introduction B. Processin! of 4il% C. Pasteuri6ation 3 /omo!eni6ation D. 2#pes of 4il% 3 ,%immed and Condensed '. 7utriti"e Value ii) Cream 5. Introduction B. Processin! of Cream C. 2#pes of Cream iii) Cheese 5. Introduction B. Processin! of Cheese C. 2#pes of Cheese D. Classification of Cheese '. Curin! of Cheese *. 1ses of Cheese i") Butter 5. Introduction B. Processin! of Butter C. 2#pes of Butter !ASIC IN#IAN COO8ER3 i) C87DI4'72, $ ,PIC', 5. Introduction to Indian food B. ,pices used in Indian coo%er# C. 0ole of spices in Indian coo%er# D. Indian equi"alent of spices (names) ii) 45,5.5, 5. Blendin! of spices B. Different masalas used in Indian coo%er# +et masalas Dr# masalas C. Composition of different masalas D. Varieties of masalas a"aila le in re!ional areas '. ,pecial masala lends 9I2C/'7 80G57I:52I87 57D .5;812 5. General la#out of the %itchen in "arious or!anisations B. .a#out of recei"in! areas C. .a#out of ser"ice and wash up

Recommended Books
>Arora% 4rishna> >;isslen%?ayne> >(hilip% *hangam E> *heory of coo0ery (rofessional +a0ing Modern coo0ery

!H- (),1 FOUN#ATION COURSE IN FOO# ; !E=ERA<E SER=ICE 2 II /THEOR30

HOURS A44OTE#5 6+ -A7I-U- -AR8S5 9+ PASS -AR8S 6):

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SECTION A -EA4S ; -ENU P4ANNIN<5 5. 8ri!in of 4enu B. 8 <ecti"es of 4enu Plannin! C. 2#pes of 4enu D. Courses of *rench Classical 4enu ,equence 'xamples from each course Co"er of each course 5ccompaniments '. *rench 7ames of dishes *. 2#pes of 4eals 'arl# 4ornin! 2ea Brea%fast ('n!lish- 5merican ContinentalIndian) Brunch .unch 5fternoon&/i!h 2ea Dinner ,upper SECTION ! PREPARATION FOR SER=ICE 5. 8r!anisin! 4ise =en=scene B. 8r!anisin! 4ise en place II 2;P', 8* *88D ,'0VIC' 5. ,il"er ser"ice B. Pre=plated ser"ice C. Cafeteria ser"ice D. 0oom ser"ice '. Buffet ser"ice *. Gueridon ser"ice G. .oun!e ser"ice SA4E CONTRO4 S3STE- A. 982&Bill Control ,#stem (4anual) 2riplicate Chec%in! ,#stem Duplicate Chec%in! ,#stem ,in!le 8rder ,heet >uic% ,er"ice 4enu $ Customer Bill B. 4a%in! ill C. Cash handlin! equipment D. 0ecord %eepin! (0estaurant Cashier) SECTION # TO!ACCO 1A$ /istor# B. Processin! for ci!arettes- pipe to acco $ ci!ars C. Ci!arettes 3 2#pes and Brand names D. Pipe 2o acco 3 2#pes and Brand names '. Ci!ars 3 shapes- si6es- colours and Brand names *. Care and ,tora!e of ci!arettes $ ci!ars Reccomended Books
FCndrews SudhirF FCndrews SudhirF FBagchi s.nF F#hawan 5i2ayF Dood and beverage service Dood and beverage service training manual Text boo( of food 4 beverage service Dood 4 beverage service

FGillicrap #ennisF

Dood and beverage service

!H- ()6 1 FOUN#ATION COURSE IN FRONT OFFICE OPERATIONS 2 II /THEOR30

HOURS A44OTE#5 6+ -AR8S 6): -A7I-U- -AR8S5 9+ PASS

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SECTION A TARIFF STRUCTURE A$ Basis of char!in! B. Plans- competition- customer?s profile- standards of ser"ice $ amenities C. /u art formula D. Different t#pes of tariffs 0ac% 0ate Discounted 0ates for Corporates- 5irlines- Groups $ 2ra"el 5!ents SECTION ! FRONT OFFICE AN# <UEST HAN#4IN< Introduction to !uest c#cle Pre arri"al 5rri"al Durin! !uest sta# Departure 5fter departure SECTION C RESER=ATIONS A$ Importance of reser"ation B. 4odes of reser"ation C. Channels and sources (*I2s- 2ra"el 5!ents- 5irlines- GI2s) D. 2#pes of reser"ations (2entati"e- confirmed- !uaranteed etc.) '. ,#stems (non automatic- semi automatic full# automatic) *. Cancellation G. 5mendments /. 8"er oo%in! ROO- SE44IN< TECHNI>UES A. 1p sellin! B. Discounts SECTION # ARRI=A4S A. Preparin! for !uest arri"als at 0eser"ation and *ront 8ffice B. 0ecei"in! of !uests C. Pre=re!istration D. 0e!istration (non automatic- semi automatic and automatic) '. 0ele"ant records for *I2s- Groups- 5ir crews $ VIPs #URIN< THE STA3 ACTI=ITIES A$ Information ser"ices B. 4essa!e and 4ail /andlin! C. 9e# /andlin! D. 0oom sellin! technique@ '. /ospitalit# des% *. Complaints handlin! G. Guest handlin!

FRONT OFFICE CO1OR#INATION +ith other departments of hotel

FCggarwal >aviF FCndrews SudhirF FCndrews SudhirF FBhatnagar S.H.F F9uri >a(eshF FSingh >.HF Hotel front office , systems 4 procedures Hotel front office training manual Hotel front office training manual Dront office management Hotel front office Dront office management

!H-()? 1 FOUN#ATION COURSE IN ACCO--O#ATION OPERATIONS 2 II /THEOR30

HOURS A44OTE#5 6+ -A7I-U-AR8S 6): -AR8S5 9+ PASS

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SECTION A ROO- 4A3OUT AN# <UEST SUPP4IES A$ ,tandard rooms- VIP 0884, B. Guest?s special requests SECTION ! AREA C4EANIN< A$ Guest rooms B. *ront=of=the=house 5reas C. Bac%=of=the house 5reas D. +or% routine and associated pro lems e.!. hi!h traffic areas- *aAade cleanin! etc. SECTION C ROUTINE S3STE-S AN# RECOR#S OF HOUSE 8EEPIN< #EPART-ENT A$ 0eportin! ,taff placement B. 0oom 8ccupanc# 0eport C. Guest 0oom Inspection D. 'nterin! Chec%lists- *loor 0e!ister- +or% 8rders- .o! ,heet. '. .ost and *ound 0e!ister and 'nquir# *ile *. 4aid?s 0eport and /ouse%eeper?s 0eport G. /ando"er 0ecords /. Guest?s ,pecial 0equests 0e!ister I. 0ecord of ,pecial Cleanin! B. Call 0e!ister 9. VIP .ists T3PES OF !E#S AN# -ATTRESSES SECTION # PEST CONTRO4 A$ 5reas of infestation B. Pre"enti"e measures and Control measure 8E3S A$ 2#pes of %e#s B. Computerised %e# cards C. 9e# control

Reccomended Books
FCggarwal #.HF F>aghubalan A.F House(eeping management Hotel House(eeping

!H-((@ 1 NUTRITION /THEOR30

HOURS A44OTE# 5 6+ -A7I-U-AR8S5 9+ PASS -AR8S 6):

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&
SECTION A !ASIC ASPECTS A$ Definition of the terms /ealth- 7utrition and 7utrients B. Importance of *ood 3 (Ph#siolo!ical- Ps#cholo!ical and ,ocial function of food) in maintainin! !ood health. C. Classification of nutrients ENER<3 A$ Definition of 'ner!# and 1nits of its measurement (9cal) B. 'ner!# contri ution from macronutrients (Car oh#drates- Proteins and *at) C. *actors affectin! ener!# requirements D. Concept of B40- ,D5- 2hermod#namic action of food '. Dietar# sources of ener!# *. Concept of ener!# alance and the health ha6ards associated with 1nderwei!ht- 8"erwei!ht SECTION ! -ACRO NUTRIENTS Car oh#drates Definition Classification ( mono- di and pol#saccharides) Dietear# ,ources *unctions ,i!nificance of dietar# fi re (Pre"ention&treatment of diseases) .ipids Definition Classification C ,aturated and unsaturated fats Dietar# ,ources *unctions ,i!nificance of *att# acids (P1*5s41*5s- ,*5s- '*5) in maintainin! health Cholesterol 3 Dietar# sources and the Concept of dietar# and lood cholesterol Proteins Definition Classification ased upon amino acid composition Dietar# sources *unctions 4ethods of impro"in! qualit# of protein in food (special emphasis on ,o#a proteins and whe# proteins)

SECTION C -ACRO NUTRIENTS A. Vitamins Definition and Classification (water and fats solu le "itamins) *ood ,ources- function and si!nificance ofC 1. *at solu le "itamins (Vitamin 5- D- '- 9) D. +ater solu le "itamins (Vitamin C- 2hiamine- 0i ofla"in7iacin- C#anoco alamin *olic acid B. 4I7'05., Definition and Classification (ma<or and minor) *ood ,ources- functions and si!nificance of C Calcium- Iron,odium- Iodine $ *lourine AATER B Definition Dietar# ,ources ("isi le- in"isi le) *unctions of water 0ole of water in maintainin! health (water alance) !A4ANCE# #IET B Definition Importance of alanced diet 0D5 for "arious nutrients 3 a!e!ender- ph#siolo!ical state SECTION # -ENU P4ANNIN< B Plannin! of nutritionall# alanced meals ased upon the three food !roup s#stem *actors affectin! meal plannin! Critical e"aluation of few meals ser"ed at the Institutes&/otels ased on the principle of meal plannin!. Calculation of nutriti"e "alue of dishes&meals. -ASS FOO# PRO#UCTION 'ffect of coo%in! on nutriti"e "alue of food (>*P) NEAER TREN#S IN FOO# SER=ICE IN#USTR3 IN RE4E=ANCE TO NUTRITION AN# HEA4TH 7eed for introducin! nutritionall# alanced and health specific meals Critical e"aluation of fast foods 7ew products ein! launched in the mar%et (nutritional e"aluation) Reccomended Books
F>oday SunetraF FManay !. Sha(untalaF FSwaminathan MF Dood Science 4 !utrition Doods facts and principles Essentials of food and nutrition

!H- 1(+9 ACCOUNTANC3 /THEOR30

HOURS A44OTE#5 @+ -A7I-U- -AR8S5 9+ PASS -AR8S 6):

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$ INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&

SECTION A INTRO#UCTION TO ACCOUNTIN< A. 4eanin! and Definition B. 2#pes and Classification C. Principles of accountin! D. ,#stems of accountin! '. Generall# 5ccepted 5ccountin! Principles (G55P)

SECTION ! PRI-AR3 !OO8S /COURNA40 A$ 4eanin! and Definition B. *ormat of Bournal C. 0ules of De it and Credit D. 8penin! entr#- ,imple and Compound entries '. Practicals SECON#AR3 !OO8 /4E#<ER0 A$ 4eanin! and 1ses B. *ormats C. Postin! D. Practicals

SECTION C SU!SI#IAR3 !OO8S A$ 7eed and 1se B. Classification Purchase Boo% ,ales Boo% Purchase 0eturns ,ales 0eturns Bournal Proper Practicals CASH !OO8 A$ 4eanin! B. 5d"anta!es C. ,imple- Dou le and 2hree Column D. Pett# Cash Boo% with Imprest ,#stem (simple and ta ular forms) '. Practicals

SECTION # !AN8 RECONCI4IATION STATE-ENT A$ 4eanin! B. 0easons for difference in Pass Boo% and Cash Boo% Balances C. Preparation of Ban% 0econciliation ,tatement D. 7o Practicals TRIA4 !A4ANCE A. 4eanin! B. 4ethods C. 5d"anta!es D. .imitations '. Practicals FINA4 ACCOUNTS A$ 4eanin! B. Procedure for preparation of *inal 5ccounts C. Difference etween 2radin! 5ccounts- Profit $ .oss 5ccounts and Balance ,heet D. 5d<ustments (8nl# four) Closin! ,toc% Pre=paid 'xpenses 8utstandin! 'xpenses Depreciation CAPITA4 AN# RE=ENUE E7PEN#ITURE A. 4eanin! B. Definition of Capital and 0e"enue 'xpenditure

Reccomended Books
H--;H--;+ FBhar B.HF Fbhattacharyya Csish HF 'ost Cccounting methods and problems 9rinciples and practice of cost accounting

F#ic( AarryF

Cccounting for the hospitality industry

!H- (,)1FOUN#ATION COURSE IN TOURIS- 0

HOURS A44OTE#5 @+ -A7I-U- -AR8S5 9+ PASS -AR8S 6):

INSTRUCTIONS FOR THE PAPER SETTER The question paper will consist of five sections A ! C an" # an" E $ Section A ! C an" # will have two questions fro% the respective sections of the s&lla'us an" carr& () %ar*s each $ Section E consists of (+ short answer t&pe questions which will cover the entire s&lla'us unifor%l& an" will carr& ,+ %ar*s in all$

INSTRUCTIONS FOR THE CAN#I#ATES The can"i"ates are require" to atte%pt one question each fro% sections A ! C an" # of the question paper an" Section E is co%pulsor&

SECTION A Bloc%=1 2ourism Phenomenon C1nit 1 1nderstandin! 2ourism 3 I 1nit D 1nderstandin! 2ourism 3 II 1nit E /istorical '"olution and De"elopment SECTION ! Bloc%=D 2ourism Industr# C1nit F 2ourism ,#stem 1nit G Constituents of 2ourism Industr# and 2ourism 8r!anisations 1nit H 2ourism 0e!ulations 1nit I ,tatistics and 4easurements SECTION C

Bloc%=E 2ourism ,er"ices and 8perations 3 1 C1nit J 4odes of 2ransport 1nit K 2ourist 5ccommodation 1nit 1L Informal ,er"ices in 2ourism 1nit 11 ,u sidiar# ,er"icesC Cate!ories and 0oles 1nit 1D ,hops- 'mporiums and 4elas (*airs) Bloc%=F 2ourism ,er"ices and 8perations 3 D C 1nit 1E 2ra"el 5!enc# 1nit 1F 2our 8perators 1nit 1G Guides and 'scorts 1nit 1H 2ourism Information

SECTION # <eo.raph& an" Touris% India?s Biodi"ersit#C .andscape- 'n"ironment and 'colo!# ,easonalit# and Destinations 4ap and Chart +or% Touris% -ar*etin. an" Co%%unications 2ourism 4ar%etin! 3 1C 0ele"ance- Product Desi!n- 4ar%et 0esearch 4ar%etin! 3 DC Promotional '"ents- 5d"ertisin! Pu licit#- ,ellin! 0ole of 4edia +ritin! for 2ourism Personalit# De"elopment and Communicatin! ,%ills Touris%5 The Cultural Herita.e 1se of /istor# 4onuments and 4useums .i"in! Culture and Performin! 5rts 0eli!ions of India 2ourismC Plannin! and Polic# 2ourism Polic# and Plannin! Infrastructural De"elopment .ocal Bodies- 8fficials and 2ourism De"elopment- Dependenc# and 4anila Declaration 2ourism Impact 'conomic Impact ,ocial- 'n"ironmental and Political Impacts 2hreats and 8 stacles to 2ourism

FAhosh BishwanathF FAupta 5i2ay HumarF FHarris >obertF FHandari I.9F FHandari I.9F FHandari I.9F

Tourism 4 travel management Tourism in :ndia Travel tourism 4 hospitality terms Tourism development principles and practices Tourism strategies for rural development Travel tourism and hospitality

BHM1152 FOUN#ATION COURSE IN FOO# ; !E=ERA<E SER=ICE 2 II

/PRACTICA40
MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION HOURS A44OTE# 5 @+ MAXIMUM MARKS 100 (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' PASS MARKS 35%

2opic 0'VI'+ 8* ,'4',2'0 =1 25B.' .5;=1P $ ,'0VIC' 2as%=L1C 5 .a Carte Co"er 2as%=LDC 2a le d? /ote Co"er 2as%=LEC 'n!lish Brea%fast Co"er 2as%=LFC 5merican Brea%fast Co"er 2as%=LGC Continental Brea%fast Co"er 2as%=LHC Indian Brea%fast Co"er 2as%=LIC 5fternoon 2ea Co"er 2as%=LJC /i!h 2ea Co"er 205;&208..'; ,'2=1P $ ,'0VIC' 2as%=L1C 0oom ,er"ice 2ra# ,etup 2as%=LDC 0oom ,er"ice 2rolle# ,etup P0'P5052I87 *80 ,'0VIC' (0',2510572) 5. 8r!ani6in! 4ise=en=scene B. 8r!ani6in! 4ise=en=Place C. 8penin!- 8peratin! $ Closin! duties P08C'D10' *80 ,'0VIC' 8* 5 4'5. 2as%=L1C 2a%in! Guest 0eser"ations 2as%=LDC 0ecei"in! $ ,eatin! of Guests 2as%=LEC 8rder ta%in! $ 0ecordin! 2as%=LFC 8rder processin! (passin! orders to the %itchen)

2as%=LGC ,equence of ser"ice 2as%=LHC Presentation $ 'ncashin! the Bill 2as%=LIC Presentin! $ collectin! Guest comment cards 2as%=LJC ,eein! off the Guests ,ocial ,%ills 2as%=L1C /andlin! Guest Complaints 2as%=LDC 2elephone manners 2as%=LEC Dinin! $ ,er"ice etiquettes ,pecial *ood ,er"ice = (Co"er- 5ccompaniments $ ,er"ice) 2as%=L1C Classical /ors d? oeu"re 8#sters ,nails Ca"iar 4elon ,mo%ed ,almon Grapefruit Pate de *oie Gras 5spara!us 2as%=LDC Cheese 2as%=LEC Dessert (*resh *ruit $ 7uts) ,er"ice of 2o acco Ci!arettes $ Ci!ars 0estaurant *renchC 2o e tau!ht # a professional *rench lan!ua!e teacher. 0estaurant Voca ular# ('n!lish $ *rench) *rench Classical 4enu Plannin! *rench for 0ecei"in!- Greetin! $ ,eatin! Guests *rench related to ta%in! order $ description of dishes

BHM153F OUN#ATION COURSE IN FRONT OFFICE OPERATIONS 2 II

/PRACTICA4S)
MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION
HOURS ALLOTED : 30

MAXIMUM MARKS 100 (Internal 40 mar ! E"ternal #0 mar !$

PASS MARKS 35%

Han"s on practice of co%puter applications on P-S$ S$No$ Su..este" tas*s on Fi"elio ( Hot function *e&s , Create an" up"ate .uest profiles 6 -a*e FIT reservation ? Sen" confir%ation letters ) Printin. re.istration car"s @ -a*e an A""1on reservation D A%en" a reservation 9 Cancel a reservation1with "eposit an" without "eposit E 4o. onto cashier co"e (+ Process a reservation "eposit (( Pre1re.ister a .uest (, Put %essa.e an" locator for a .uest (6 Put trace for .uest (? Chec* in a reserve" .uest () Chec* in "a& use (@ Chec* 2in a wal*1in .uest (D -aintain .uest histor& (9 Issue a new *e& (E =erif& a *e& ,+ Cancel a *e&

,( ,, ,6 ,? ,)

Issue a "uplicate *e& EFten" a *e& Pro.ra%%e *e&s continuousl& Re1pro.ra%%e *e&s Pro.ra%%e one *e& for two roo%s

BHM154 FOUN#ATION COURSE IN ACCO--O#ATION OPERATIONS 2

II /PRACTICA40
MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION HOURS A44OTE# 5 6+ MAXIMUM MARKS 100 PASS MARKS 35% (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks'

2opic 0e"iew of semester 1 ,er"icin! !uest room(chec%out& occupied and "acant) 0884 2as% 1= open curtain and ad<ust li!htin! 2as% D=clean ash and remo"e tra#s if an# 2as% E= strip and ma%e ed 2as% F= dust and clean drawers and replenish supplies 2as% G=dust and clean furniture- cloc%wise or anticloc%wise 2as% H= clean mirror 2as% I= replenish all supplies 2as% J=clean and replenish mini ar 2as% K="accum clean carpet 2as% 1L=chec% for stains and spot cleanin! B52/0884 2as% 1=disposed soiled linen 2as% D=clean ashtra# 2as% E=clean +C 2as% F=clean ath and ath area 2as% G=wipe and clean shower curtain 2as% H= clean mirror 2as% I=clean tooth !lass 2as% J=clean "anitor# unit 2as% K= replenish ath supplies 2as% 1L=mop the floor

Bed ma%in! supplies (da# ed& ni!ht ed) ,tep 1=spread the first sheet(from one side) ,tep D=ma%e miter corner (on oth corner of #our side) ,tep E= spread second sheet (upside down) ,tep F=spread lan%et ,tep G= ,pread crin%le sheet ,tep H= ma%e two folds on head side with all three (second sheet- lan%et and crin%le sheet) ,tep I= tuc% the folds on #our side ,tep J= ma%e miter corner with all three on #our side ,tep K= chan!e side and finish the ed in the same wa# ,tep 1L=spread the ed spread and place pillow 0ecords 0oom occupanc# report Chec%list *loor re!ister +or%& maintenance orderM .ost and found 4aid?s report /ouse%eeper?s report .o! oo% Guest special request re!ister 0ecord of special cleanin! Call re!ister VIP list *loor linen oo%& re!ister Guest room inspection 4ini ar mana!ement Issue stoc% ta%in! chec%in! expir# date /andlin! room linen& !uest supplies maintainin! re!ister& record replenishin! floor pantr# stoc% ta%in! Guest handlin! Guest request Guest complaints

BHM151 FOUN#ATION COURSE IN FOO# PRO#UCTION 2 II

/PRACTICA40 PART A 2 COO8ER3

MAR4IN; SCHEME OR (RAC*ICA6 E)AMINA*ION HOURS A44OTE# 5 @+ MAXIMUM MARKS 100 (In e!n"# $0 m"!ks E% e!n"# &0 m"!ks' PASS MARKS 35%

2opic 2opic 4ethod 4eat 3 Identification of "arious cuts- Carcass demonstration Preparation of asic cuts=.am and Por% Chops - 2ornado- *illet- ,tea%s and 'scalope *ish=Identification $ Classification Demonstrations $ simple applications Cuts and *olds of fish Identification- ,election and processin! of 4eat- *ish and poultr#. ,lau!hterin! and dressin! Demonstrations at the site in local 5rea&,lau!hterin! house&4ar%et Preparation of menu ,alads $ soups= waldrof salad- *ruit salad- 0ussian salad- salade nicoise- Cream (,pinachVe!eta le- 2omato)- Puree (.entil- Peas Carrot) International soups Chic%en- 4utton and *ish Preparations=*ish orl#- a la an!laise- Col ert- maundered- poacheda%ed 'ntre=.am stew- hot pot- shepherd?s pie- !rilled stea%s $ lam &Por% chops0oast chic%en- !rilled chic%en- .e! of .am - Beef Demonstration # instructor and applications # students ,imple potato preparations= Basic potato dishes Ve!eta le preparations=Basic "e!eta le dishes Indian coo%er#=0ice dishes- Breads- 4ain course- Basic Ve!eta les- Pander Preparations

PART ! 1!A8ER3 ; PATISSERIE

HOURS A44OTE#5 @+ -A7I-U- -AR8S5 )+ PASS -AR8S 6): 2opic 4ethod P5,20;C Demonstration and Preparation of dishes usin! "arieties of Pastr# ,hort Crust 3 Bam tarts- 2urno"ers .aminated 3 Palmers- 9ara Biscuits- Danish Pastr#- Cream /orns Choux Paste 3 Nclairs- Profiteroles Demonstration # instructor and applications # students C8.D ,+''2 /one#com mould Butterscotch spon!e Coffee mousse .emon spon!e 2rifle Blancman!e Chocolate mousse .emon souffl Demonstration # instructor and applications # students /82 ,+''2 Bread $ utter puddin! Caramel custard 5l ert puddin! Christmas puddin! Demonstration # instructor and applications # students I7DI57 ,+''2, ,imple ones such as Chicot- a<ar hallwa#- %heer Demonstration # instructor and applications # students

3 3 3 3

-------

3 3

3 1.

. 1 %.

(. +. = ,. =