BHMCT

SYLLABUS OF
[BHMCT]
BACHELORS OF HOTEL MANAGEMENT AND CATERING & TECHNOLOGY
GYAN VIHAR SCHOOL OF HOTEL MANAGEMENT
EDITION - 2013
Syllabus BHMCT 2013-14 GVSHM, SGVU, Jaipur 1
GYAN VIHAR SCHOOL OF HOTEL MGT. Teaching and Examination Scheme for Bachelors Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program) Edition 2013
I-YEAR S. No. Course Code Course Name Credits Contact Hrs/Wk. L T/S P 3 2 2 2 2 2 3 1 6 3 2 3 1
I-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 60 60 60 60 60 70 70 70 70 70 70 70 40 40 40 40 40
1 2 3 4 5 6 7 8 9 10 11 12
HM 101/001 HM 103 HM 105 HM 107 HM 109/005 HM 111/007 HS 111 HM 151/051 HM 153 HM 155 HM 157 HM 159/055
13
DE 101
A. Theory Foundation Course of Food Production Foundation Course of Food & Beverage Service Foundation Course of Accommodation Operations Foundation Course of Front Office Operations Application of Computer- I Nutrition, Hygiene & Sanitation Employability Skills-I B. Practical Pra. - Foundation Course of Food Production Pra. - Foundation Course of Food & Beverage Service Pra. - Foundation Course of Accommodation Operation Pra. - Foundation Course of Front Office Operation Pra. Application of Computer I C. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities I Total Total Teaching Load
3 3 2 2 2 2 3 3 2 1 2 1
3 3 3 3 3 3 3 4 4 4 4 4
2 28
16 32
15
100
I-YEAR S. No. Course Code Course Name Credits Contact Hrs/Wk. L T/S P 2 2 2 2 2 2 3 2 6 3 2 3 1
II-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40 40
1 2 3 4 5 6 7 8 9 10 11 12 13
HM 102/002 HM 104 HM 106 HM 108 HM 110/006 HM 112/008 HS 112 ES 102 HM 152/052 HM 154 HM 156 HM 158 HM 160/056
14
DE 102
A. Theory Fundamental of Food Production Fundamental of Food & Beverage Service Fundamental of Accommodation Operations Fundamental of Front Office Operations Application of Computer.- II Food Safety & Quality Employability Skills-II Environmental Studies B. Practical Pra. - Fundamental of Food Production Pra. - Fundamental of Food & Beverage Service Pra. - Fundamental of Accommodation Operations Pra. - Fundamental of Front Office Operations Pra. Application of Computer II C. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities II Total Total Teaching Load
2 2 2 2 2 2 3 2 3 2 1 2 1
3 3 3 3 3 3 3 3 4 4 4 4 4
2 28
17 32
15
100
L* = Lecture
T*=Tutorial
P* = Practical
Syllabus BHMCT 2013-14
GVSHM, SGVU, Jaipur
GYAN VIHAR SCHOOL OF HOTEL MGT. Teaching and Examination Scheme for Bachelors Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program ) Edition 2013 II-YEAR S. No. Course Code Course Name Credits III-SEMESTER Contact Hrs/Wk. L T/S P 3 2 2 2 2 2 2 3 6 3 2 3 Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40
1 2 3 4 5 6 7 8 9 10 11 12
HM 201 HM 203 HM 205 HM 207 HM 209 HM 211 HM 213 HS 211 HM 251 HM 253 HM 255 HM 257
13
DE 201
A. Theory Food Production Quantity Food & Beverage Banquet Service Accommodation Operations I Front Office Operations I Management Technique-I Hotel Accounts Hotel Engineering Employability Skills-III B. Practical Project Pra. Food Production Quantity Pra. Food & Beverage Banquet Service Pra. Accommodation Operations- I Pra. Front Office Operations I C. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities III Total Total Teaching Load
3 2 2 2 2 2 2 3 3 2 1 2
3 3 3 3 3 3 3 3 4 4 4 4
2 28
18 32
14
100
II-YEAR S. No. Course Code Course Name Credits
IV-SEMESTER Contact Hrs/Wk. L T/S P 3 2 2 2 2 2 2 3 6 3 2 3 Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40
1 2 3 4 5 6 7 8 9 10 11 12
HM 202/316 HM 204/303 HM 206/305 HM 208/307 HM 210 HM 212 HM 214 HS 212 HM 252/360 HM 254/363 HM 256/365 HM 258/367
13
DE 201
A. Theory Adv. Food Production Food & Beverage Thematic Service Accommodation Operations II Front Office Operation II Management Technique II Management Concept & Organizational Behaviour Food & Beverage Control I Employability Skills-IV B. Practical Project Pra. - Adv. Food Production Pra. Food & Beverage Thematic Service Pra. Accommodation Operations II Pra. Front Office Operation. II C. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities III Total Total Teaching Load
3 2 2 2 2 2 2 3 3 2 1 2
3 3 3 3 3 3 3 3 4 4 4 4
2 28
18 32
14
100
L* = Lecture NOTE: (I) (II) (III)
T*=Tutorial
P* = Practical
The students of third year will be divided into two groups Group I and Group II. In 5th Semester, Group I will go for Pra. I.T. while Group II will attend regular Classes of III Year In 6th Semester, Group II will go for Pra. I.T. while Group I will attend regular Classes of III Year
GVSHM, SGVU, Jaipur
GYAN VIHAR SCHOOL OF HOTEL MGT. Teaching and Examination Scheme for Bachelors Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program) Edition 2013
III-YEAR S. No. Course Code Course Name Credits
V/VI-SEMESTER Contact Hrs/Wk. L T/S P Exam Hrs. Weight age (in %) CE ESE 100 100 100 100 100
1 2 4 3 5
HM 351 HM 353 HM 355 HM 357 HM 359
DE 301
A. Practical I.T. I.T. on Food Production I.T. on Food & Beverage Service I.T. on Accommodation Operation I.T. on Front Office Operation I.T. on Log Book B. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities V Total Total weeks
6 6 6 6 6
3 3 3 3 3
2 32
0 22
100
Group Group-I (summer batch) Group-II (winter batch)
I.T. 1st June to 31st October 16th Nov to 8th April
Academic Input 15th November onwards 25th April onwards
III-YEAR S. No. Course Code Course Name Credits Contact Hrs/Wk. L T/S P 3 2 2 2 2 2 2 3 6 3 2 3
V/VI-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40
1 2 3 4 5 6 7 8 9 10 11 12
HM 301 HM 304 HM 306 HM 308 HM 309 HM 311 HM 314 HS 312 HM 352 HM 354 HM 356 HM 358
13
DE 302
A. Theory Food Production Regional Adv. Food & Beverage Service Adv. Accommodation Operations Adv. Front Office Operation. Financial Management Strategic Management F&B Control II Employability Skills-VI B. Practical Project Pra. Food Production Regional Pra. - Adv. Food & Beverage Service Pra. - Adv. Accommodation Operations Pra. - Adv. Front Office Operation C. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities VI Total Total Teaching Load
3 2 2 2 2 2 2 3 3 2 1 2
3 3 3 3 3 3 3 3 4 4 4 4
2 28
18 32
14
100
L* = Lecture
T*=Tutorial
P* = Practical
GVSHM, SGVU, Jaipur
GYAN VIHAR SCHOOL OF HOTEL MGT.

Teaching and Examination Scheme for Bachelors Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program) Edition 2013
IV-YEAR
S. No. Course Code Course Name Credits
VII-SEMESTER
Contact Hrs/Wk. L T/S P Exam Hrs. Weight age (in %) CE ESE
1 2 3 4 1 2 3 4 5 6 7 8
HM 401 HM 403 HM 405 HM 407 HM 409 HM 411 HM 413 HM 415 HM 417 HM 419 HM 421 HS 411
9 10 9 10 11 12
HM 451 HM 453 HM 455 HM 457 HM 459 DE 401
A. Professional Electives (Select any one Group) Group-1 Food Production Specialization Food Production Management Food & Beverage Service Specialization Food & Beverage Service Management Group-2 Accommodation Operations Specialization Accommodation Operations Management Front Office Operation Specialization Front Office Operation Management Compulsory Course Sales and Marketing Facility Planning Introduction to Tourism and Travel Employability Skills-VII B. Practical Group-1 Pra. Food Production (Specialization & Management) Pra. Food & Beverage Service (Specialization & Management) Group-2 Pra. Accommodation Operations (Specialization & Management) Pra. Front Office Operation (Specialization & Management) C. Compulsory Course Management Information System D. DISCIPLINE & CO- CURRICULAR ACTIVITIES Discipline and Co- Curricular Activities VII Total Total Teaching Load
3 2 3 2 3 2 3 2 2 2 2 3
2 2 2 2 2 2 2 2 2 2 2 3
1 1 1 1 -
3 3 3 3 3 3 3 3 3 3 3 3
30 30 30 30 30 30 30 30 30 30 30 30
70 70 70 70 70 70 70 70 70 70 70 70
3 3 3 3 1 2 28
17 32
6 6 6 6 1 13
4 4 4 4 4 -
60 60 60 60 60 100
40 40 40 40 40 -
IV-YEAR
S. No. Course Code Course Name Credits
VIII-SEMESTER
Contact Hrs/Wk. L T/S P Exam Hrs. Weight age (in %) CE ESE
1 2 3 4 1 2 3 4 5 6 7 8
HM 402 HM 404 HM 406 HM 408 HM 410 HM 412 HM 414 HM 416 HM 418 HM 420 HM 422 HS 412
9 10 9 10 11
HM 452 HM 454 HM 456 HM 458 HM 460
A. Professional Electives (Select any one Group) Group-1 Food Production Research Food Production Development Food & Beverage Service Research Food & Beverage Service.- Project Group-2 Accommodation Operations Research Accommodation Operations- Project Front Office Operation Research Front Office Operation.- Project Compulsory Course Industrial & Food Law Entrepreneurship Development Human Resource Mgt. Employability Skills-VIII B. Practical Group-1 Pra. Food Production Research& Development Pra. Food & Beverage Service- Research & Project Group-2 Pra. Accommodation Operations- Research & Project Pra. Front Office Operation- Research & Project C. Compulsory Course Dissertation Total Total Teaching Load
3 2 3 2 3 2 3 2 2 2 2 3
2 2 2 2 2 2 2 2 2 2 2 3
1 1 1 1 -
3 3 3 3 3 3 3 3 3 3 3 3
30 30 30 30 30 30 30 30 30 30 30 30
70 70 70 70 70 70 70 70 70 70 70 70
3 3 3 3 1 26
17 32
6 6 6 6 1 13
4 4 4 4 4
60 60 60 60 100
40 40 40 40 --
GYAN VIHAR SCHOOL OF HOTEL MGT.
GVSHM, SGVU, Jaipur
LIST OF COURSES OFFERED

Course Code Course Name Credits Contact Hrs/Wk. L T/S P 3 2 2 2 2 2 2 2 2 2 2 2 3 3 2 2 2 2 2 2 2 2 2 2 2 2 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 1 1 1 1 1 1 1 6 6 3 3 2 2 3 2 1 1 6 6 3 3 2 2 3 3 6 3 2 3 Exam Hrs. 3 3 3 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 4 3 3 3 3 3 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 3 3 3 3 3 3 3 3 4 3 4 3 4 3 4 3 3 3 3 3 3 3 3 3 3 3 Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 30 30 30 30 60 60 60 60 60 60 60 60 60 60 30 30 30 30 30 30 30 30 30 30 30 30 30 30 60 60 60 60 60 60 60 60 30 30 30 30 30 30 30 100 60 100 60 100 60 100 60 100 30 30 30 30 30 30 30 30 30 30 70 70 70 70 70 70 70 70 70 70 70 70 40 40 40 40 40 40 40 40 40 40 70 70 70 70 70 70 70 70 70 70 70 70 70 70 40 40 40 40 40 40 40 40 70 70 70 70 70 70 70 40 40 40 40 70 70 70 70 70 70 70 70 70 70
HM 101/001 HM 102/002 HM 103 HM 104 HM 105 HM 106 HM 107 HM 108 HM 109/005 HM 110/006 HM 111/007 HM 112/008 HM 151/051 HM 152/052 HM 153 HM 154 HM 155 HM 156 HM 157 HM 158 HM 159/055 HM 160/056
HM 201 HM 202/316 HM 203 HM 204/303 HM 205 HM 206/305 HM 207 HM 208/307 HM 209 HM 210 HM 211 HM 212 HM 213 HM 214 HM 251 HM 252/360 HM 253 HM 254/363 HM 255 HM 256/365 HM 257 HM 258/367 HM 301 HM 304 HM 306 HM 308 HM 309 HM 311 HM 314 HM 351 HM 352 HM 353 HM 354 HM 355 HM 356 HM 357 HM 358 HM 359 HM 401 HM 402 HM 403 HM 404 HM 405 HM 406 HM 407 HM 408 HM 409 HM 410
Foundation Course of Food Production Fundamental of Food Production Foundation Course of Food & Beverage Service Fundamental of Food & Beverage Service Foundation Course of Accommodation Operations Fundamental of Accommodation Operations Foundation Course of Front Office Operations Fundamental of Front Office Operations Application of Computer- I Application of Computer.- II Nutrition, Hygiene & Sanitation Food Safety & Quality Pra. - Foundation Course of Food Production Pra. - Fundamental of Food Production Pra. - Foundation Course of Food & Beverage Service Pra. - Fundamental of Food & Beverage Service Pra. - Foundation Course of Accommodation Operation Pra. - Fundamental of Accommodation Operations Pra. - Foundation Course of Front Office Operation Pra. - Fundamental of Front Office Operations Pra. Application of Computer I Pra. Application of Computer II Food Production Quantity Adv. Food Production Food & Beverage Banquet Service Food & Beverage Thematic Service Accommodation Operations I Accommodation Operations II Front Office Operations I Front Office Operation II Management Technique-I Management Technique II Hotel Accounts Management Concept & Organizational Behaviour Hotel Engineering Food & Beverage Control I Pra. Food Production Quantity Pra. - Adv. Food Production Pra. Food & Beverage Banquet Service Pra. Food & Beverage Thematic Service Pra. Accommodation Operations- I Pra. Accommodation Operations II Pra. Front Office Operations I Pra. Front Office Operation. II Food Production Regional Adv. Food & Beverage Service Adv. Accommodation Operations Adv. Front Office Operation. Financial Management Strategic Management F&B Control II I.T. on Food Production Pra. Food Production Regional I.T. on Food & Beverage Service Pra. - Adv. Food & Beverage Service I.T. on Accommodation Operation Pra. - Adv. Accommodation Operations I.T. on Front Office Operation Pra. - Adv. Front Office Operation I.T. on Log Book Food Production Specialization Food Production Research Food Production Management Food Production Development Food & Beverage Service Specialization Food & Beverage Service Research Food & Beverage Service Management Food & Beverage Service.- Project Accommodation Operations Specialization Accommodation Operations Research
3 2 3 2 2 2 2 2 2 2 2 2 3 3 2 2 1 1 2 2 1 1 3 3 2 2 2 2 2 2 2 2 2 2 2 2 3 3 2 2 1 1 2 2 3 2 2 2 2 2 2 6 3 6 2 6 1 6 2 6 3 3 2 2 3 3 2 2 3 3
GVSHM, SGVU, Jaipur
HM 411 HM 412 HM 413 HM 414 HM 415 HM 416 HM 417 HM 418 HM 419 HM 420 HM 421 HM 422 HM 451 HM 452 HM 453 HM 454 HM 455 HM 456 HM 457 HM 458 HM 459 HM 460 HS 111 HS 112 HS 211 HS 212 HS 312 HS 411 HS 412 ES 102 DE 101 DE 102 DE 201 DE 202 DE 301 DE 302 DE 401 DE 402
Accommodation Operations Management Accommodation Operations- Project Front Office Operation Specialization Front Office Operation Research Front Office Operation Management Front Office Operation.- Project Sales and Marketing Industrial & Food Law Facility Planning Entrepreneurship Development Introduction to Tourism and Travel Human Resource Mgt. Pra. Food Production (Specialization & Management) Pra. Food Production Research& Development Pra. Food & Beverage Service (Specialization & Management) Pra. Food & Beverage Service- Research & Project Pra. Accommodation Operations (Specialization & Management) Pra. Accommodation Operations- Research & Project Pra. Front Office Operation (Specialization & Management) Pra. Front Office Operation- Research & Project Management Information System Dissertation Employability Skills-I Employability Skills-II Employability Skills-III Employability Skills-IV Employability Skills-VI Employability Skills-VII Employability Skills-VIII Environmental Studies Discipline and Co- Curricular Activities I Discipline and Co- Curricular Activities II Discipline and Co- Curricular Activities III Discipline and Co- Curricular Activities IV Discipline and Co- Curricular Activities V Discipline and Co- Curricular Activities VI Discipline and Co- Curricular Activities VII Discipline and Co- Curricular Activities VIII
2 2 3 3 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 1 1 3 3 3 3 3 3 3 2 2 2 2 2 2 2 2 2
2 2 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 2 -
1 1 -
6 6 6 6 6 6 6 6 1 1 -
3 3 3 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 4 3 3 3 3 3 3 3 3 -
30 30 30 30 30 30 30 30 30 30 30 30 60 60 60 60 60 60 60 60 60 100 30 30 30 30 30 30 30 30 100 100 100 100 100 100 100 100
70 70 70 70 70 70 70 70 70 70 70 70 40 40 40 40 40 40 40 40 40 -70 70 70 70 70 70 70 70 -
GVSHM, SGVU, Jaipur
HM 101 FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (3, 0, 0) Unit Course Contents Hours Intro. to Cookery: Level of Skills and experience Attitudes and Behavior in the kitchen (different qualities of chef) 7 I Personal hygiene,kitchen hygiene, Uniforms, Safety Procedure in handling equipment. Origin of Modern Cookery,( culinary history) Hierarchy and department Staffing: Modern Staffing in various category hotels ( kitchen organization chat of of various category hotels) Role of Executive Chef, Duties & Responsibility of various chefs (sous chef , cdp, dcdp. Commis ,) 7 II Co-operation with other departments. ( coordination with fo, hk, f&b service , maintance dept ETC..) Aims and Objectives of Cooking & Method of Cooking: Importance of cooking food with reference to the catering industry Various Textures, Consistencies Action of heat on foods-Color Pigments, Flour, Meats 7 III Basic Principles of F.P. (Conduction/Convection/Radiation) Medium of cooking (fat/Moisture/Dry) Method of Cooking-(Boiling,roasting,Poaching,braising,grilling,baking,broling, Stewing, Sauting, Blanching, Steaming, Micro-Wave etc.) Basic Preparation & Method of Cooking: Knife handling, Technique used in preparation Classification of Vegetables, Vegetables Cuts, (Mire Poix, Bouquet garni,jadinere , paysane macedoin ) Classification of fruits & their uses in cookery 7 IV Stocks- Definition,Types ,Care and precautions in stock making Recipes, storage of stock Use of stock Bakery & Confectionary: Principle of Baking, Uses of different types of Oven Role of Ingredients and menu example Principle of bread making ingredients used, Steps & different method of bread making Temperature variation and Its importance Cookies:-Introduction to cookies,Types of cookies,Care & precaution. Total HM 102 FUNDAMENTAL COURSE OF FOOD PRODUCTION C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Kitchen Organization layout and hierarchy: Kitchen layout and function Receiving area, Storage area, and Vegetable mise en place area, Cold & hot kitchen, Bakery & I Confectionery. Kitchen brigade. (Classical kitchen hierarchy ) Basic Principles of Food Production: Salads: Different parts of salad(base,body,dressing &garnishing) Types (compound salads and simple salads etc) salad dressings(French ,vinaigrette , mayonnaise, etc ) Soups: Classification with examples(Soup classification Chart) Basic recipes Consomms II Garnishes and accompaniments for soups(Classical and French garnishes) Sauces: Classification of sauces(Hot, Cold, Warm and Dessert Sauce ) Mother sauces :-definition and types of mother sauces along with Recipes for mother sauces Derivatives of basic sauce (bchamel, espagnol, volute, hollandaise, mayonnaise, tomato etc.) Rice, Cereals and pulses: Introduction, Classification & Identification, Cooking of rice & other cereals Meat Cookery: Introduction to meat cookery Cuts of Beef/Veal Cuts of Lamb/Mutton Cuts of Pork III Variety meats (Offals) Fish Cookery: Introduction to fish mongery Classification of fish with examples Cuts of fish, Selection of fish & Shellfish
36
Hours
GVSHM, SGVU, Jaipur
IV
Cooking of fish effects of heat Egg Cookery: Introduction to Egg cookery Structure of an egg Selection of egg Uses of egg in cookery Methods of cooking egg Breakfast: International and Indian breakfast menus Preparations of different types of breakfast items Traditional/Classical items Power breakfast- & Brunch- concept Indian Cookery: History Characteristics Different ingredients used Regional differences Equipments used Cooking methods ( boiling , frying , roasting , tandoor , dum ) Religious influences Culinary Terms (Cookery): List of culinary (Common & basic) terms Explanation with examples Bakery: Sponge and pastry Introduction of sponge, types of sponge(fat, without fat and eggless sponge ) Care and precaution for sponge making process, Faults of sponge. Define pastry, types of pastry(Discussed and preparation of short crust &choux pastry) FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 3 (2, 1, 0)
HM 103 Unit I
II
III
IV
Course Contents The F&B Ser. Industry Introduction Types of catering establishment Introduction to F&B Operation F&B areas in hotel: Restaurant Coffee Shop Room Ser. Bar, Banquets Discotheque Still Room Grill Room Snack Bar Executive lounge Business Centre and night Clubs F&B Equipments: Usage and types of equipments criteria for selection Requirements and quantity of furniture Linen, China ware (types) Silverware & Glassware Disposables Other equipments Care & Maintenance F&B Ser. Personnel: F&B Ser. Organization, Job Description & Specification of F & B Ser. Staff attitude & Attributes of F&B Personnel, Competences Basic etiquettes for catering staff Interdepartmental relationship. F&B Ser.: Table Ser.- Silver, American, French, Russian Self Ser.- Buffet & Cafeteria Specialized Ser. Tray, Trolley, Lounge, Room Single Point Ser. Take away wending, Kiosks, Food courts & Bars, Automats. Simple Control Systems (KOT & BOT) Total
Hours 5
25
GVSHM, SGVU, Jaipur
HM 104 Unit
FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Non-Alcoholic Beverages: Classification Origin & Manufacture Types and Brands Preparation & Service Meals and Menu Planning with Service Procedure: Origin of Menu Types of meal & Types of Menu (A-la-carte & Table-de-hote) Mise-en-scene & Mise-en-place including arrangement of side boards Laying tables for different meals and menu including laying, Relaying table cloths and folding Serviettes & sizes of linen Restaurant reservation, Receiving the guest Simple Control Systems: Necessity and functions F & B Control cycle KOT & BOT Making bills cash handling equipment Theft control procedures Various Forms, Formats and Records Tobacco: History Processing of cigarettes Cigars-Shape, Size Colour Storage & Service of Cigars and Cigarettes Room Service: Types of Room Service Room Service Organization House rules for room service staff Tray and trolley set up & Mise-en-place Room Service equipments Total
25
HM 105 Unit
FOUNDATION COURSE OF ACCOMMODATION OPERATIONS
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Intro.to house-keeping department: Introduction Meaning and Importance Type of establishment Organizational structure Co-ordination of housekeeping with other department Qualities and responsibilities and house keeping personnel, Personality traits Organization of House-keeping department: Specification Job and description of job Recruitments and interview Layout of house-keeping department Briefing, Debriefing Cleaning and maintenance of equipment: Cleaning equipment Selection Use mechanism care and maintenance Cleaning agents Selection Classification, use, care and storage Cleaning of Public area Floor terraces, elevators, lobbies, corridors, guest room, Ser. elevator Keys- types and key control Composition, care and cleaning of different surface: Metal Glass Leather Plastic Wood Painted surface Total
25
GVSHM, SGVU, Jaipur
10
HM 106 Unit
FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Rooms & Floors Practices & Procedures: Types of rooms Rules on a guest floor Types of cleaning special cleaning spring cleaning and public area cleaning Making up of a guest room, the maids cart Content of a guest room and bathroom supplies Turn down service and second service Housekeeping Control Desk: Role of Control Desk Types of Registers & Files maintained Key control, Types of Formats: Types of Keys Check List, Lost & Found, Maintenance Report, Occupancy & Housekeeping Report. etc. Housekeeping Key Terms Pest control: Types of Rests found in different areas of Hotels Eradication and their control Integrated Pest Management Waste Disposal Fire Prevention: Types of Fires, Fire Extinguishers Prevention of Fire Fire Warning System Fire Doors, Fire Drills Fire Protection check list Total
25
HM 107 Unit
FOUNDATION COURSE OF FRONT OFFICE OPERATION
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Intro.to the Hospitality Industry: Meaning & Definition Historical Background Intro.of Hotel Industry Over-view of accommodation Industry in perspective of Travel & Tourism Industry Modern-trends that accelerate the growth hotel industry Hospitality Product & Ser.: Hospitality Accommodation F&B Facility Ancillary & Support Ser. Classification of hotels on basis of size, location, Ser., Mgt.. Types of Rooms : Single Double Studio Suite Cabana5 Lanai etc. Basis of Room Tariff & Various types of plans. Classifying function areas F.O. Org. Job Description of F.O. Staff Attribute of F.O. Staff F.O. Operation & Terminology: Guest Cycle Reservation Registration Log book Walk-in No-Show Occupancy Check in Check out Total
25
GVSHM, SGVU, Jaipur
11
HM 108 Unit I
FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION
C (L, T, P) = 2 (2, 0, 0) Hours 5
II
III
IV V
Course Contents Major Hospitality distribution channel. Inter-relation ship & Co-ordination between different dept. of hotel. Types of Reservation: Source of Reservation Modes of Reservation Reservation Charts & Records Computerized System Cancellation & Amendment Reservation Problems Registration & Security: Pre-Registration Activities Selling Techniques Room Change Types of Keys Self Registration Safe Deposit Boxes Lost & Found. Emergency Procedure Telephone Handling Lay-out of Lobby-Location & Jobs Marketing & Public Relation: Guest Relation Complaint Handling Impact of International & National events on Hospitality Industry Total
5 5 25
HM 109 Unit
APPLICATION OF COMPUTER-I
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents COMPUTER FND. Information concepts and Processing Definitions Need, Quality and Value of Information Data Processing Concepts Elements of a computer System: Definitions Characteristics of Computers Classification of Computers Limitations Hardware Features and Uses & Input/Output Devices: Components of a computer Generations of computers Primary and Secondary Storage Concepts Data Entry Devices Data Output Devices Software Concepts: Operating Software Application Software Language Classification Compilers and Interpreters OPERATING SYSTEMS/ENVIRONMENTS MS-DOS & File Mgt. Operations: Basic of MS-DOS Version 6.0 Intro.to Windows: What are Windows and Window 98 Starting windows 3.1 Parts of a Typical Window and Their functions Different Options in Main Group Copying Files/Folders Renaming Files/Folders Deleting Files/Folders Creating Folders Total
25
GVSHM, SGVU, Jaipur
12
HM 110 APPLICATION OF COMPUTER-II C (L, T, P) = 2 (2, 0, 0) Unit Course Contents WINDOWS OPERATIONS A. Creating & Copying Folder B. Creating Shortcuts I C. Renaming & Deleting Folder D. Exploring Windows E. Quick Menus MS-OFFICE 2007 - MS WORD A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Printing the Document. FORMATTING A DOCUMENT A. Justifying & Changing Paragraph Indents B. Setting Tabs & Margins C. Formatting Pages & Documents D. Using Bullets & Numbering E. Headers/Footers SPECIAL EFFECTS A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript B. Changing Fonts CUT, COPY AND PASTE OPERATION II A. Marking Blocks B. Copying, Cutting and Pasting a Block C. Deleting & Formatting a Block D. Using Find & Replace in a Block USING MS-WORD TOOLS A. Spelling & Grammar B. Printing Envelops & Labels TABLES A.Create, Delete & Format GRAPHICS A. Inserting Clip & Word arts B. Symbols (Border/Shading) PRINT OPTIONS A. Previewing the Document B. Printing a whole Document C. Printing a Specific Page & selected set D. Printing Several Documents & More than one Copies MS OFFICE 2007 (MS-EXCEL ) A. How to use Excel B. Starting Excel C. Parts of the Excel Screen D. Parts of the Worksheet E. Navigating in a Worksheet F. Getting to know mouse pointer shapes CREATING A SPREADSHEET A.Starting a new worksheet B. Entering the three different types of data in a worksheet C.Creating simple formulas D. Formatting data for decimal points E.Editing data in a worksheet F. Using AutoFill G. Blocking data H. Saving a worksheet I. Exiting excel MAKING THE WORKSHEET LOOK PRETTY A. Selecting cells to format B.Trimming tables with Auto Format C.Formatting cells for : - Currency - Comma - Percent - Decimal - Date D.Changing columns width and row height E. Aligning text : - Top to bottom - Text wrap - Re ordering Orientation F.. Using Borders GOING THROUGH CHANGES A. Opening workbook files for editing B.Undoing the mistakes C. Moving & copying with drag & drop D. Copying formulas E. Moving & Copying with Cut, Copy and Paste F.Deleting cell entries G. Deleting columns & rows, Inserting columns rows in a worksheet I. Spell checking the worksheet PRINTING THE WORKSHEET III A. Previewing page B. Printing from the standard toolbar C. Printing a part of a worksheet D.Changing the orientation of the printing E.Printing the whole worksheet in a single pages F.Adding a header & footer to a report G Inserting page breaks in a report ADDITIONAL FEATURES OF A WORKSHEET A. Splitting worksheet window into two four panes B. Freezing columns & rows on-screen for worksheet C. Attaching comments to cells D. Finding & replacing data in the worksheet E. Protecting a worksheet F. Function commands MAINTAINING MULTIPLE WORKSHEET A. Moving, Adding & Deleting sheets from a workbook D. Naming sheet tabs other than sheet 1, sheet 2 and so on. E. Copying or moving sheets from one worksheet to another CREATING GRAPHICS/CHARTS A.Using Chart wizard B.Changing the Chart with the Chart Toolbar C. Formatting the charts axes D. Adding a text box to a chart E. Changing the orientation of a 3-D chart F. Using drawing tools to add graphics to chart and worksheet G. Printing a chart with printing the rest of the worksheet data EXCELs DATABASE FACILITIES
Hours 5
GVSHM, SGVU, Jaipur
13
IV
A. Setting up a database B. Sorting records in the database MS OFFICE 2007 (MS-POWER POINT) A. Making a simple presentation. B.Using Auto content Wizards & Templates . C. Power Points five views D. Slides - Creating Slides, re-arranging, modifying - Inserting pictures, objects - Setting up a Slide Show E Creating an Organizational Chart Internet & E-mail Total
5 25
HM 111 NUTRITION, HYGIENE & SANITATION C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Nutrition 1. Fundamentals. of Nutrition: Introduction .to nutrition Nutrition and class of nutrients Calories Digestion I Absorption and metabolism Recommended dietary allowances Food and function of food. 2. Minerals: Classification Function sources from CA, Fe, Na, I, Fl. 1. Carbohydrates: Composition classification Function, sources, requirement, excess and deficiency 2. Fats: Composition Classification Function, sources II Effect of heating hydrogenation. 3. Vitamin: (A,B,C,D,&K) Classification Function sources Deficiency Requirement 1. Protein: Composition Classification function Sources 2. Energy: Calorie deficiency BMR SDA III 3. Dietetics: Planning balanced diet Special diet (children, adult, old adolescence) Overweight Low calorie diet Fiber restricted diet and high fiber diet Factors influencing food intake and food habits. Hygiene and Sanitation and Hygiene in storage of raw & cooked foods : Personal Hygiene: Standard of personal hygiene, general health and reporting of illness Protective clothing Importance Hygiene in storage of raw & cooked foods: Food storage conditions use of refrigeration work in coolers Reach in refrigerators Thawing of frozen food Rules for handling frozen meat and poultry IV Equipment and temperature used for holding of cooked foods Importance of Stock Rotation FIFO/LIFO Hygiene in the kitchen Dishwashing and Garbage Disposal Keeping plant and equipment clear cleaning methods Cleaning of kitchen equipment and kitchen V Pot washing Manual dishwashing
Hours
GVSHM, SGVU, Jaipur
14
Mechanical dishwashing Classification of garbage Storage of garbage Disposal of garbage Waste disposal units Total Reference Books:Nutrition, Hygiene (Sanitation) S. Srilaxmi Sanitation for good Ser. Workers by Richardson & Nicodenis Nutritive Value of Indian Food ICMR New Delhi
25
HM 112 FOOD SAFETY & QUALITY C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene MICRO-ORGANISMS IN FOOD: General characteristics of Micro-Organisms based on their occurrence and structure. Factors affecting their growth in food (intrinsic and extrinsic) Common food borne micro-organisms: I o Bacteria (spores/capsules) o Fungi o Viruses o Parasites FOOD SPOILAGE & FOOD PRESERVATION Types & Causes of spoilage Sources of contamination Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and II vegetables, canned products) Basic principles of food preservation E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation) BENEFICIAL ROLE OF MICRO-ORGANISMS Fermentation & Role of lactic and bacteria Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages) Miscellaneous (Vinegar & anti-biotics) III FOOD BORNE DISEASES Types (Infections and intoxications) Common diseases caused by food borne pathogens Preventive measures FOOD CONTAMINANTS & ADULTERANTS Introduction to Food Standards Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic IV contaminants, residues from packaging material) Common adulterants in food Method of their detection (basic principle) FOOD ADDITIVES Introduction Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers) V FOOD LAWS AND REGULATIONS National PFA Essential Commodities Act (FPO, MPO etc.) B. International Codex Alimentarius, ISO C. Regulatory Agencies WTO D. Consumer Protection Act Total HM 151 PRA. FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6) Unit Course Contents Identification of Vegetables: Varieties of vegetables Classification Cuts of Vegetable Julienne, Jardinire, Mignonette, Dices, Cubes, Macedonia, Pays Anne, Lozenge, Shreds, I Concusses, Mirepoix Blanching of tomato capsicum Methods of cooking vegetables:- Boiling (Potatoes, beans, cauliflower) Frying :- ( aubergines, Potatoes) Steaming- Cabbage Preparation of Stocks & Sauces: Demonstration + Preparation of White Stock, Brown Stock, Fish Stock II Demonstration+ Preparation of basic mother sauces & 2-3 derivatives of each. Bakery & Confectionary: Demonstration + Preparation of simple and enriched bread recipes III Bread loaf (white & brown) Bread rolls (various shapes)
Hours
25
Hours
14
14
14
GVSHM, SGVU, Jaipur
15
French bread Brioche Bakery- Simple Cakes: Demonstration + Preparation of simple cake recipes IV Sponge, Genoese, Fatless, Swiss Roll Fruit Cakes, Rich Cakes Identification of various varieties of rice cereals and pulses: Preparation of simple preparation such as Boiled rice (draining & absorption method) Fried Rice Simple various dal preparations V Wheat products like Chapaties Parathas Phulkas Poories Total Recommended Books Professional Chef Le Rol A Poson A Taste of India Jaffery Madhur Food Commodities Benard Davis Cookery an Intro. Ceserani & Kinton Modern Cookery Philip E Thangan Professional Baking Wayne Glasslen Professional Naking Crrisslen Wayhe Theory of Cookery Krishna Arora HM 152 PRA.- FUNDAMENTAL COURSE OF FOOD PRODUCTION Unit
14
12
68
C (L, T, P) = 3 (0, 0, 6) Hours 14
Course Contents Preparation of Soups: Classification of soups I Preparation of basic soups Consomme, cream, Puree, Cut Vegetable, Veloutes, National soups, Bisque Egg Cookery: Preparation of varieties of egg dishes Fried (sunny side up double fried) Poached II Fried Omelets (plain, stuffed) En cocotte Identification and Preparation of Fish: Identification & classification of fish III Cuts of fish such as fillet, darne, troncon, paupiette, goujon Preparation of simple fish dishes Identification and preparation of Poultry: Cuts of poultry Preparation and joining of chicken Preparation of simple dishes IV Identification & Preparation of Meat: Identification of various cuts Preparation of basic cuts such as lamb & pork chops tournedos, fillet steak & escalope roast leg of lamb Bakery Pastry: Demonstration +Preparation of dishes using varieties of pastry Jam, Tarts, Turnovers, Khari Biscuits etc. V Bakery Simple Cookies: Demonstration & preparation of simple cookies like Nankhatai, Majestic Golden Goodies Melting Moments, Swiss Tarts, Tri Colour Biscuits, Chocolate Chip Cookies, Chocolate Cream Fingers, Bachelor Buttons Total Recommended Books Professional Chef Le Rol A Poson A Taste Of India Jaffery Madhur Food Commodities Benard Davis Cookery an Intro. Ceserani & Kinton Modern Cookrey Philip E Thangan Professional Baking Wayne Glasslen Professional Naking Crrisslen Wayhe Theory of Cookrey Krishna Arora
14
14
14
12
68
GVSHM, SGVU, Jaipur
16
HM 153 Unit
PRA. FOUNDATION COURSE OF FOOD & BEVERAGE SERVICEC (L, T, P) = 2 (0, 0, 3) Course Contents Hours 6
Identifying operating equipments I II III Laying & relaying table cloth IV Cover laying for B/F, Lunch and Diner V Total Reference Books:F & B Ser. Training manual Sudhir Andrews F&B Ser. Lillicrap & Cousins F & B Ser. Vijay Dhawan Intro.to F & B Ser. Brown, Heeper, Beegan 6 30 6 Knowledge of sideboards Basic etiquettes (Briefing & De-briefing) 6
HM 154 Unit I II III IV V
PRA.- FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE Course Contents Reservation & Receiving Guest KOT & Billing Sequence of Service & Kitchen Stewarding Taking order in R/Service Tray/Trolley Set-up Total
C (L, T, P) = 2 (0, 0, 3) Hours 6 6 6 6 6 30
Reference Books:F & B Ser. Training manual Sudhir Androws Food & Beverage Ser. Lillicrap & Cousins F & B Ser. Vijay Dhawan Intro.to F & B Ser. Brown, Heeper, Beegan PRA. FOUNDATION COURSE OF ACCOMMODATION OPERATIONS Course Contents Bed making procedure Guest room cleaning dusting, mopping, (routine, periodic and spring) Content of a guest room amenities and supplies Turn down Ser. Cleaning of public area Total Reference Books:Hotel Housekeeping Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker Schneider, VNR Professional Mgt. of Housekeeping Operations Martin Jones, Wiley Housekeeping Mgt. for Hotels Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping Joan C. Branson & Margaret Lennox, ELBS
C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25
GVSHM, SGVU, Jaipur
17
HM 156 PRA.- FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS Unit I II III IV V Course Contents Cleaning of different surfaces and materials Maids trolley Bathroom cleaning and Bed making Handling emergencies sickness, fire alarm, theft, Use of Housekeeping Formats Total Reference Books:Hotel Housekeeping Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker Schneider, VNR Professional Mgt. of Housekeeping Operations Martin Jones, Wiley Housekeeping Mgt. for Hotels Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping Joan C. Branson & Margaret Lennox, ELBS PRA. FOUNDATION COURSE OF FRONT OFFICE OPERATION Course Contents Different types of conversation at F.O. Coordination with other departments Taking reservation Guest registration Welcome procedure & Bell Desk Operation Total Reference Books:Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort F O Training Manual By Sudhir Andrews
C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25
C (L, T, P) = 2 (0, 0, 3) Hours 6 6 6 6 6 30
HM 158 Unit I II
PRA.- FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION Course Contents Telephone handling & Case Study Projects & Assignments Check-In Procedure: Guaranteed Reservation Non-Guaranteed Reservation Walk-in Group Checking Individual Checking Formats & Different types of Bill Settlements Role play Total
C (L, T, P) = 2 (0, 0, 3) Hours 6 6
III
IV V
6 6 30
Reference Books:Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort F O Training Manual By Sudhir Andrews Professional Hotel Mgt. Concept By Jagmohan Negi
GVSHM, SGVU, Jaipur
18
PRA. APPLICATION OF COMPUTER-I Course Contents Making of Files in MS-Word Creating & Deleting Folders Copying & Renaming Files & Folders Basic knowledge of various Hardware & Software Finding of Files & Folders
C (L, T, P) = 1 (0, 0, 1) Hours 3 3 3 3 3 15
Total Reference Books:Fnd. of Computers V Rajaraman Mastering Microsoft Office, Lonnie E. Moseley David M Booder
HM 160
PRA.-APPLICATION OF COMPUTER-II
C (L, T, P) = 1 (0, 0,1)
Unit I II III IV
Course Contents Making of Files in MS-Word Creating & Deleting Folders Copying & Renaming Files & Folders Basic knowledge of various Hardware & Software Finding of Files & Folders DOS External and Internal Commands, Batch Files Windows Operating Systems Start Menus, Different Bars, Window explorer My Computer, Recycle Bin, Printing of Documents Window based packages word processing, spread sheets, presentations internet-browsing the web, sending and receiving E-mail Project: Three Presentations on Academic Slides Three Presentations on Corporate Slides Three Presentations on Marketing Slides Total
Hours 3 3 3 3
15
Reference Books:Fnd. of Computers V Rajaraman Mastering Microsoft Office, Lonnie E. Moseley David M Booder
GVSHM, SGVU, Jaipur
19
HM 201
FOOD PRODUCTION QUANTITY
C (L, T, P) = 3 (3, 0, 0)
Unit
II
III
Course Contents Basic Masala: Intro.to spices Role of spices in Indian cookery( anie seeds , asafetida , bayleaves , cumin seeds, cardemon , cinnamon , cloves , coriander , fennel seeds , nutmeg , peppercorn , red chilli , star annies , turmeric etc) Different masala used Dry and wet masala Composition of basic Indian masala Quantity F.P.: Intro.to volume feeding Industrial and Institutional catering Staff organization, Kitchen layout Kitchen equipment and utensils Planning menu for volume feeding Volume forecasting Regional Indian Cuisine: Detail study on regional food of North, South, East and West Cuisine Staple food, Dishes of region Traditional preparation methods Utensils and accompaniments Indian Sweets (Chena sweets, besan sweets and mawa sweets, hawlava ) Indian breads(parathas , Chappatties, poories roties and litti etc) Indian Gravies: Composition of basic gravies Different types of gravies Banquet Menus: Planning Indenting and costing Forecasting Pre-Preparation and cooking techniques Total
Hours
IV
35 C (L, T, P) = 3 (3, 0, 0) Hours
HM 202/316 Unit
ADV. FOOD PRODUCTION
II
III
IV
Course Contents Appetizers and Garnishes: Appetizers: - Definition, Classification Standard accompaniments, Uses with menu examples Garnishes: - Definition, Classical Garnishes and Uses with menu examples. International Cuisine: Geographic location (Great britan ,france ,spain & Portugal ,germany oriental , Mexican ,Chinese) Historical background Staple food with regional influences Specialties Recipes In Relation to the following cuisines: - France, Italy, Spain, Portugal, Germany, Middle eastern, Mexican, Arabic, Chinese etc. Uses of Herbs and Wines in cookery: Difference between cooking wine and table wines Ideal use of wine in cooking Herbs and Spices: - Classification and ideal use of herbs and spices in cooking (Leeks , basil , thyme , rosemerry , oregano , dill ) Icings and Meringues: Icings: - Types, Uses, Methods of Preparation, Recipes and Difference between icings and toppings Meringues: - Definition, Types, Preparation methods, Factors affecting stability, Cooking of meringues Cakes and Gateaux: Definition Types Regional Specialties Role of different ingredients used Faults and remedies Care and Precautions
GVSHM, SGVU, Jaipur
20
HM 203 Unit
FOOD & BEVERAGE BANQUET SERVICE Course Contents
C (L, T, P) = 2 (2, 0, 0) Hours
In Room Dining : Introduction Scheduling and staffing, Cycle of service Forms and formats, Order taking Breakfast cards Use of modern technology Time management Introduction to Wines: Introduction, Definitions & Classification of wines Vinification of still, Sparkling, Aromatized & Fortified wines Vine Diseases New World Wines and Old World Wines.
II
Alcoholic Beverages(World Wines ): III Beer: Wines of France, Italy, Spain, Portugal, Australia, Germany & India Storage and Service of wine Wine and Dine 5
IV
Introduction Making Process Types of Beer International & Indian Beer Service of bottled, Canned and draught beers
Other fermented beverages: Sake Cider Perry Food & Beverage Terminology Total
25
HM 204/303 Unit
FOOD & BEVERAGE THEMATIC SERVICE
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Spirits: Introduction & types of distilled spirits (Gin, Rum, Whiskey, Vodka, Brandy, Tequila) Brands of distilled spirits Service of spirits Introduction to other alcoholic beverages like Absinthe, Grappa, Aquavit, Arrack, Fene Liqueurs: Introduction Types Production and Storage Brands & Service Bar: Introduction, Types, Layout Bar stock maintenance Bar equipment Bar frauds and control methods Staffing Bar planning, Bar menus Costing in bar & corkage Cocktail: Introduction, History, Types & Preparation Recipes for classic cocktails & mock tails Cocktail and Mocktail Garnishes & accessories. Cocktail bar equipment Tobacco: Types, Production Brands storage & service Food & Beverage terminology Total
5 25
GVSHM, SGVU, Jaipur
21
HM 205
ACCOMMODATION OPERATIONS-I
C (L, T, P) = 2 (2, 0, 0)
Unit
II
III IV
Course Contents Principles of Cleaning: Cleaning procedures Cleaning of public area: 1. Cleaning Processor 2. Cleaning & upkeep of public area 3. Lobby, Cloak Room, Restaurant, Bar, Banquet Halls, Administration Offices, Lifts and Elevators, Staircase, Back area, Front area & Corridors Safety awareness & first aid: Concept & Importance Safety Accidents, Fires (Cause & Procedure) Security Security of Guest Room & Public area First Aid Concept & Emergency Procedures Safeguarding assets: Concept of Safeguarding Assets Theft Employee, Guest, External Person Floors & Floor Finishes: Types and their care Carpets: Classification Selection Carpet Laying Cleaning of Carpets Total
Hours
5 5
25
HM 206/305 ACCOMMODATION OPERATIONS -II C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Fabrics & Fibers: Classification Characteristics of Fibers. I Fabric Construction (weaving, knitting, bonding etc.) Types of Fabrics Usages Printing & Finishes of Fabrics Linen / Uniform / Tailor Room: Layout Types of linen, Sizes Storage facilities II Par-stock Discard Management Linen Inventory System Uniform: Management of uniform Making Monogram III Issuing Procedure Production of uniform and factors Uniform room layout Laundry Management: Lay out Flow Process IV Equipments (Washing Machine, Hydro-Extractor, Tumbler) Laundry Agents and Reagents Stain Removal: Definition Rules of Stain Removal V Classification of Stains Removal Method Total
Hours
25
GVSHM, SGVU, Jaipur
22
HM 207 Unit
FRONT OFFICE OPERATION-I
C (L, T, P) = 2 (2, 0, 0) Hours
Course Contents F.O. Ope.: Reservation Types of Reservation Cancellation Amendment I Overbooking Reservation Record / copy Registration Pre-registration, Individual Registration, Group Registration work responsibly, F.O. manager, Reservation Mgt., lobby manager (GRF) bell desk, attendant, door man F.O. Sales man ship: II Up selling Reservation, Reception as a sales tool marketing for different type of travelers F.O. Calculation: House Count Room Count III Average Room Revenue (ARR) Single, Double occupancy percentage, No show walk-in percentage F.O. accounting: Importance, Function of F.O. accounting Posting of bills Guest Folio Cashier report IV Guest charge Guest Accounting cycle Foreign exchange, passport, visa, city ledge, night auditing, Bill settlement by credit card, Exchange order, Letter of authority Yield Mgt.: V Intro.& Concept Total Reference Books:Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews
5 25
HM 208/307 Unit I
FRONT OFFICE OPERATION-II
C (L, T, P) = 2 (2, 0, 0) Hours 5
Course Contents F.O. computer operation: Basic of computer Application in Reservation, Registration, Cashiering, Night auditing Credit control: Credit control measures at check-in, during occupancy & check-out F.O. security function & Crisis Mgt.: Role of F.O. in Hotel security Check in use of metal detector, Scanty Baggage handling Key Control Electronic Lock System, Grand Master / Master key, use of keycard Guest & staff movement & access control Fire, Sabotage, VIPs security problems, Drunken Guest, Bomb threat, typical guest situation death F.O. Statistics Report: Flash report, occupancy report, Total ,Revenue report, Housekeeping discrepancy report, movement list, forecast report, future budgeting & planning of F.O. Back office operations: Various enquiries and reports, Account payable, A/c receivable credit controlling, high balance report Total
II
III
IV
25
GVSHM, SGVU, Jaipur
23
HM 209 Unit
MANAGEMENT TECHNIQUE-I Course Contents
C (L, T, P) = 2 (2, 0, 0) Hours
Research Methodology: I Meaning & Importance of Research Types of Research Collection of data analysis through graphs, tables etc. Introduction to PERT AND CPM Effective Management: Leadership qualities Organizational culture Communication skills Multitasking Skills 5
II
Understanding Motivation: What is Motivation? Motivational Theories (Maslows Law, Hertzberg etc.) Implications for managers.
III
Project on Managing a Hotel and giving presentation as if: Hotel Manager F. O. Manager F & B Manager Housekeeping Manager
IV
Future Planning: V Total Budgeting & Types Trend analysis Analysis of Risk and Uncertainty 5
25
HM 210 Unit
MANAGEMENT TECHNIQUES-II
C (L, T, P) = 2 (2, 0, 0) Hours
Course Contents Management concept & significance: Meaning & definition of management Levels of management I Management and Administration Characteristics of Management Management Process: Process of Management II Managerial skills & roles Importance of POM Planning: Nature of Planning Importance of Planning III Forms of Planning Limitations of Planning Coordination: Meaning & Definition IV Difference between cooperation & coordination Decision making: Meaning , Nature & Definition V Importance of Decision making Process & Classification Total Reference Books:Mgt. By: Stoner & Wanicet Organization Behaviour By: K. Aswattappa Essentials of Organization Behaviour By: Stephons Robbins Principles of Mgt. By: L.M. Prasad Mgt. By: Storen & Freeman
5 25
GVSHM, SGVU, Jaipur
24
HM 211 HOTEL ACCOUNTS Unit Course Contents Accounting meaning & objectives: Need for accounting in Hotel I Definition & function of accounting in Hotel Basic Accounting Terms Theory base of accounting: Meaning & Need of accounting theory Accounting principles Accounting concepts Accounting rules II Rules of debit & credit Practical problems Ledger rules Posting Uniform system of accounts for hotel Intro .to uniform system of accounts III Contents on income statement Final accounting: Contents of balance sheet(Under uniform system ) IV Department income statement & expenses statement Pra. problems Departmental accounting Intro to department al accounting Allocation & apportionment of expenses V Advantages of allocations Drawback of allocation Basics of allocation Practical problem Total Reference Books:Book Keeping T.S. Grewal Intro.to accountancy T.S. Grewal Principal Of Accounting S.N. Maheshwari
C (L, T, P) = 2 (2, 0, 0) Hours 5
25
HM 212 Unit I
MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR
C (L, T, P) = 2 (2, 0, 0) Hours 5
Course Contents Application of Management: Defining planning, Organizing Staffing, Coordination & Controlling Practical approaches in hospitality industry Organization Meaning and Definition Types of organizations. Organizational Structures. Introduction to Organizational Behaviour: Understanding the need Disciplines of OB Importance of OB The Individuals in the organizations: Attitudes, Personality and Perception Managerial Economics: Importance & Understanding the economy Cost & Demand Analysis Total
II
III
IV
25
Reference Books:Principles & Practices of Mgt. in the Hospitality Industry By: James R. Keise Mgt. of organizational behaviour By: Paul Hersy & Mennerh Blanchard Mgt. a Global perspective By: Helnz, Wlihrich & Harold Koonty The Managers handbook By: Arther Young
GVSHM, SGVU, Jaipur
25
HM 213 HOTEL ENGINEERING C (L, T, P) = 2 (2, 0, 0) Unit Course Contents MAINTENANCE: A. Preventive and breakdown maintenance, comparisons B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel. C. Organization chart of maintenance department, duties and responsibilities of maintenance I department Fuels used in catering industry: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels B. Calculation of amount of fuel required and cost. Gas: A. Heat terms and units; method of transfer B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output. C. Gas bank, location, different types of manifolds Electricity: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications II B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side. C. Electric wires and types of wiring D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using electric appliances. E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination. F. External lighting G. Safety in handling electrical equipment. Water systems: A. Water distribution system in a hotel B. Cold water systems in India C. Hardness of water, water softening, base exchange method (Demonstration) D. Cold water cistern swimming pools E. Hot water supply system in hotels F. Flushing system, water taps, traps and closets. III Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires (Demonstration) B. Fire extinguishes, portable and stationery C. Fire detectors and alarm D. Automatic fire detectors cum extinguishing devices E. Structural protection F. Legal requirements Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration) C. Conditions for comfort, relative humidity, humidification, de- humidifying, due point control, unit of air conditioning D. Window type air conditioner, central air conditioning, preventive maintenance IV E. Vertical transportation, elevators, escalators. Audio visual equipments: A. Various audio visual equipment used in hotel B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units C. Maintenance of computers: D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops E. Sensors Various sensors used in different locations of a hotel type, uses and cost effectiveness Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste B. Sewage treatment C. Pollution related to hotel industry D. Water pollution, sewage pollution V E. Air pollution, noise pollution, thermal pollution F. Legal Requirements Safety: A. Accident prevention
Hours
GVSHM, SGVU, Jaipur
26
B. Slips and falls C. Other safety topics Equipment replacement policy: A. Circumstances under which equipment are replaced. B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum E. Economic replacement cycle for suddenly failing equipment Security Total HM 214 Unit I F&B CONTROL-I C (L, T, P) = 2 (2, 0, 0)
25
II
III
IV
Course Contents F&B Control overview I-Semester: Introduction Objectives of F & B Control Problems in F & B Control F&B Control Advance overview: Methodology of F & B Control Personal Mgt. in F&B Control Cost and Sales Concepts: Definition of Cost Elements of Cost Classification of Cost Sales defined Ways of expressing sales concept Cost / Volume / Profit relationship (Breakeven analysis) Budgetary Control: Intro. Objectives Kinds of Budget Budgetary Control: Budgetary Control Process Stages in the preparation & budgets Budgeting .. F & B Operation Total Reference Books:Food and Beverage Mgt. and cost control By: Dr. Jagmohan Negi Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Food and Beverages Mgt. By: Bernard Davis and Sally Stone Food and Beverage Control By: Richard Kotas & Bernard Devis Principles of food, beverage and labour cost control By: Paul R. Dittmer HM 251 PRA. FOOD PRODUCTION QUANTITY
Hours 5
5 25
Gaurav Manoher
C (L, T, P) = 3 (0, 0, 6) Hours 14 14 14 14 12 68
Unit I II III IV V
Course Contents Preparation of gravies and commonly used Indian Masala. Regional cookery of North, South, East & West with accompaniment like chutney Indian bread, Rice and dessert preparations. Tandoor cooking Planning elaborate Indian menus up to 100 portions according to quantity F.P.. Total
HM 252/360 PRA. - ADV. FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6) Unit Course Contents Three Cors. menu of International Cuisine (France, Italy, Spain, Portugal, Germany) I II III IV V Three Cors. menu of International Cuisine (Middle eastern, Mexican, Arabic, Chinese etc.) Making of Cakes and Gateaux Different Icings and Meringues Calculation of Nutritive value of recipes Total Reference Books:The creative art of garnishes by Complete Indian cook book by Mridula Badrekar
Hours 14 14 14 14 12 68
GVSHM, SGVU, Jaipur
27
Le Repertoire de la cuisine by louij Jaulmier HM 253 Unit I II III IV V PRA. FOOD & BEVERAGE BANQUET SERRVICE C (L, T, P) = 2 (0, 0, 3) Hours 7 7 7 7 7 35
Course Contents To Revise and Practice the Syllabus in I & II Sem. Room Service tray & trolley set-up and service Conducting Briefing & De-briefing Service of fermented & distilled alcoholic beverages Tasting of Alcoholic Beverages (All types of wines and beers) Total Reference Books:F & B Ser. Training manual Sudhir Androws Food & Beverage Ser. Lillicrap & Cousins F&B Ser. Mgt. Brian Verghase Beverage Mgt. Michael Coltman HM 254/ 363 PRA.- FOOD & BEVERAGE THEMATIC SERVICE Course Contents C (L, T, P) = 2 (0, 0, 3)
Unit I II III Service of spirits & liqueurs Bar set-up & operations Cocktail & Mocktail preparation Presentation of spirits & liqueurs IV and cigars & cigarettes Service of cigars & cigarettes V Total Reference Books:F&B Ser. training manual Sudhir Andrews F&B Ser. Lillicrop & Cousins F&B Ser. Mgt. Brian Vergheese Beverage Mgt. Michael Cottman F&B Ser. Vijay Dhawan HM 255 Unit I II III IV V
Hours 7 7 7 7 7 35
PRA. ACCOMMODATION OPERATION-I
C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25
Course Contents Room attendant trolley Room Cleaning (Daily , Weekly) Spring cleaning of various areas Inspection of guest room and public area with help of check list First Aid, Roller & Triangular Bandages Total
Reference Books:Hotel Housekeeping Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker Schneider, VNR Professional Mgt. of Housekeeping Operations Martin Jones, Wiley Housekeeping Mgt. for Hotels Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping Joan C. Branson & Margaret Lennox, ELBS HM 256/365 Unit I II III IV V PRA. ACCOMMODATION OPERATION-II Course Contents C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25
Revision of practical of II and III Semester Linen room procedure & Exchange of linen room procedure with other department Uniform room procedure and Pest Control Procedures Laundry of Bed Linen / Table Linen (Cotton, Silk, Wool) Stain Removal Method Total Reference Books:Hotel Housekeeping Sudhir Andrews, Tata Mc Graw Hill The Professional Housekeeper Tucker Schneider, VNR Professional Mgt. of Housekeeping Operations Martin Jones, Wiley Housekeeping Mgt. for Hotels Rosemary Hurst, Heineman Hotel, Hostel & Hospital House Keeping Joan C. Branson & Margaret Lennox, ELBS
GVSHM, SGVU, Jaipur
28
PRA. FRONT OFFICE OPERATION-I Course Contents
C (L, T, P) = 2 (0 0, 3) Hours 7 7 7 7 7 35
All the Pra. function of I & II Semester Know the process of Room Calculation Reservation methods Group reservation Reservation reports Total HM 258/367 PRA. FRONT OFFICE OPERATION-II Course Contents Revision of III Semester Various Statistical Reports like housekeeping discrepancy report, Daily statistics Currency and Credit Card handling Basics of Computer Role Plays Total Reference Books:Principle of Hotel F.O. Operation By: Sue Baker Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews C (L, T, P) = 2 (0, 0, 3)
Unit I II III IV V
Hours 7 7 7 7 7 35
GVSHM, SGVU, Jaipur
29
HM 301 FOOD PRODUCTION REGIONAL Unit Course Contents Quantity Purchase and Storage: Introduction to the purchase ( purchase of raw materials) Purchasing System I Purchase specification ( meats , vegetables , fruits , fish & sea foods) Purchase techniques Storage of raw materials , temp. Convenience food and fast food: Role of convenience food in fast food operations II Advantage and disadvantage of convenience food Labour and cost saving aspect. Sandwiches: Sandwiches: - Definition , history . Types (open, closed, grilled, etc.) Parts, ( base .spreads , filling, and garnishes) III Types of Bread use in sandwich making Used different fillings and their classification Spreads and garnishes Making and Storing of Sandwiches International breads: Introduction to International Classical Breads IV Role of key regional ingredients Bread Improvers: - uses and types etc. Standardization of Recipes : Planning of New Recipes Hospital catering V Effects of various food items on health system Specialized dishes for heart patients, diabetic patients & other patients. Total HM 304 ADV. FOOD & BEVERAGE SERVICE Unit Course Contents Restaurant Operations: Introduction and planning Factors affecting operation of restaurant I Complaints during operation and handling Set-up of Restaurant Thumb rules Other Catering Operations: Hospital catering Industrial & Institutional catering II Airline & Railway Catering Take away Home delivery Banquets: Introduction Types, Space requirement III Sitting arrangement, Types Banquet Management Cheese: Introduction Types IV Production Brands Storage & Service Gueridon Service Introduction V Types Flambe Dishes and Service Food & Beverage Terminology Total HM 306 ADV. ACCOMMODATION OPERATIONS Unit Course Contents Interior Designing : Importance, Definition Principles of design I Elements of design Lighting Types & Classification Latest Planning trends in Hotels. Colour: II Colour wheel
C (L, T, P) = 3 (3, 0, 0) Hours
35 C (L, T, P) = 2 (2, 0, 0) Hours
25 C (L, T, P) = 2 (2, 0, 0) Hours
GVSHM, SGVU, Jaipur
30
III
IV
Importance & Characteristics Classifications of Colours Colour Scheme Furniture Arrangements: Principles Types of Joints Selection Flower Arrangements: Concept & Importance Types & Shapes Principles Tools, Equipments Furnishings: Types & care Uses & Accessories Windows & curtains Floor & wall covering Total
25
HM 308 ADV. FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0) Unit Course Contents F.O. computer operations: Basics of computer I Application of property mgt. system Reservations, Registrations, Cashiering & Night Auditing F.O. securities functions: Role of F.O. in Hotel security Check in use of metal detectors Scanty baggage handling Key Control Electronic Locking System (ELS) II Grand master key Master key Lost & Found. Protection of safe deposit boxes Night Auditing: Functions of Night Audit III Operating Module Non automated & automated night audit process Guest complaint handling: IV Common complaints / situations handling Credit control: Meaning / Objective V Hotel audit policy, regarding guaranteed booking / corporate a/c holders / credit card users Control measures during the guest cycle Total HM 309 FINANCIAL MANAGEMENT Unit Course Contents Working capital: Concept & Sources I Mgt. of working capital Budgets: Meaning & Importance Types of Budgets Steps in Budgeting Cash Budget II Basic capital budgeting Pay back period ARR, NPV & P. Index Problems Cash flow Mgt.: III Concept & Sources of cash flow Fund Flow Statement: Meaning IV Uses Preparation Depreciation/Policies: Meaning Causes V Objectives Determination Total Reference Books:C (L, T, P) = 2 (2, 0, 0)
Hours 5
5 25
Hours 5
25
GVSHM, SGVU, Jaipur
31
Financial Mgt. By: I.M. Pandey Financial Mgt. By: Khan and Jain Financial Mgt. By: S.N. Maheshwari
HM 311 Unit
STRATEGIC MANAGEMENT
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents ORGANISATIONAL STRATEGY MISSION o Mission Statement Elements and its importance OBJECTIVES o Necessity of formal objectives o Objective Vs Goal STRATEGY o DEVELOPING STRATEGIES Adaptive Search Intuition search Strategic factors Picking Niches Entrepreneurial Approach ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS NEED FOR ENVIRONMENTAL ANALYSIS KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS o Internal resource analysis FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES o Marketing o Finance o Production o Personnel o Organisation STRATEGY FORMULATION STRATEGY (GENERAL) ALTERNATIVES o Stability Strategies o Expansion Strategies o Retrench Strategies o Combination Strategies COMBINATION STRATEGIES o Forward integration o Backward integration o Horizontal integration o Market penetration o Market development o Product development o Concentric diversification o Conglomerate diversification o Horizontal diversification o Joint Venture o Retrenchment o Divestitute o Liquidation o Combination STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) FACTORS INFLUENCING CHOICE o Strategy formulation INPUT STAGE o Internal factor evaluation matrix o External factor evaluation matrix o Competitive profile matrix MATCHING STAGE o Threats opportunities weaknesses strengths matrix (TOWS) o Strategic position and action evaluation matrix (SPACE) o Boston consulting group matrix (BCGM) o Internal External matrix o Grand Strategy matrix DECISION STAGE o Quantitative Strategic Planning matrix (QSPM) POLICIES IN FUNCTIONAL AREAS POLICY PRODUCT POLICIES
GVSHM, SGVU, Jaipur
32
PERSONNEL POLICIES D. FINANCIAL POLICIES MARKETING POLICIES PUBLIC RELATION POLICIES STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION MCKINSEY 7-S FRAMEWORK LEADERSHIP AND MANAGEMENT STYLE STRATEGY REVIEW AND EVALUATION o Review underlying bases of Strategy o Measure Organizational Performance o Take corrective actions Total
25
HM 314 F&B CONTROL-II C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Food Control: Food Purchasing Control Food Receiving Control I Food Storing and Issuing Control F.P. Control Food Cost Control Food Control: Food Sales Control Standard yield II Standard Portion Sizes Standard Recipes Beverage Control: Beverage Purchasing Control Beverage Receiving Control Beverage Storing and Issuing Control III Beverage Production Control Beverage Cost Control Beverage Sales Control Frauds in F&B Control: Frauds in purchasing Receiving Storing IV Issuing Preparing and selling stages & F&B Control Prevention & Frauds Inventory Control: Importance Objectives Methods Level and Technique V Perpetual inventory Monthly inventory Pricing of commodity Comparison of Physical and perpetual inventory Total Reference Books:Food and Beverage Mgt. and cost control By: Dr. Jagmohan Negi Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Gaurav Manoher Food and Beverages Mgt. By: Bernard Davis & Sally Stone Food and Beverage Control By: Richard Kotas and Bernard Davis Principles of food, beverage and labour cost control By: Paul R. Dittmer
Hours
25
GVSHM, SGVU, Jaipur
33
IIIrd year BHMCT
V/VI-Semester
I.T. is an important component of V & VI Semester of 4 year Mgt. degree to be imparted by Suresh Gyan Vihar University. The main objectives of I.T. are: 1. 2. 3. To strengthen theoretical inputs through exposure in Star Hotels. To develop understanding of industry concept and encourage independence of thought for handling the range of Hospitality situations. To master social and leadership skills.
All the students of III-Year will be divided in two groups i.e. 30 in each group, i.e. Group-I (summer batch), Group-II (winter batch). The schedule for the above batches as follows: Batch Group-I (summer batch) (S. No.- 1 to 30) Group-II (winter batch) (S. No.- 31 to 60) Each Students will undergo the following schedule of I.T. in Hotel: S. No. Course Code Course Name / Area A. Pra. I.T. I.T. on F.P. I.T. on F&B Ser. I.T. on A.O. I.T. on F.O. Ope. I.T. on Floating B. DISCIPLINE & CO- CURRICULAR ACTIVITIES DISCIPLINE & CO- CURRICULAR ACTIVITIES V Total Total weeks 22 600 NO. OF WEEKS 16th Nov to 18th April 25th April onwards I.T. 1st June to 31st October Academic Input 15th November onwards
1 2 4 3 5
HM 351 HM 353 HM 355 HM 357 HM 359
6 weeks 4 weeks 4 weeks 4 weeks 4 weeks
12
DE 301
22 weeks
Total weeks Marks
= =
All the students will be submitting I.T. Report after the completion of training (within 2 weeks) to the Principal/HOD. Note: -
1. 2.
Both batches will take their theory exam for VI Semester in month of may i.e. end of session. Pra. exam will be taken after end of academic semester (VI-Semester) before/after going for I.T..
The Pra. training report will be made separately for all 4 areas & the marks will be given as per the following: Unit I II III IV V Subject F.P. F&B Ser. F.O. Ope. A.O. Log Book Total = 500 Contains 40 40 40 40 40 Viva 40 40 40 40 40 500 Presentation 20 20 20 20 20
GVSHM, SGVU, Jaipur
34
Written report marks will be awarded by a faculty committee constituted by the Dean.In case students fail to complete training within prescribed period or remain absent for more than 4 weeks for any reason his training will be treated as canceled for t he session & his marks will not be sent to the university & will not be promoted to next semester & will have to repeat the semester.
PRA. FOOD PRODUCTION REGIONAL C (L, T, P) = 3 (0, 0, 6) Course Contents Planning of Indian fast food menus according to different regions (North & South) Planning of Indian fast food menus according to different regions (East & West) Making of different Sandwiches Hours 14 14 14 14 12 90
Preparation of International breads, Cake batters, Puff pastry and hot and cold bakery desserts. Calculation of Nutritive value of recipes. Total Reference Books:A Taste of Indian (Madhur Jaffrey) Kebab and Chutney (Rocky Mohan) Baking (Marthaday) Professional Pastry Chef (Bo Friberg and John Hlileg) HM 354 PRA. - ADV. FOOD & BEVERAGE SERVICE Course Contents
C (L, T, P) = 2 (0, 0, 3) Hours 7 7 7 7 7 35
Unit I II III IV V
Different types of Restaurant set-up Service of Blue, Hard and Soft cheese Theme Parties Types of Buffet and Banquet Setups Gueridon Service Total Reference Books:F&B Ser. training manual Sudhir Andrews F&B Ser. Lillicrap & Cousins Modern Restaurant Ser. John Fuller Larouse Gastronomique HM 356 PRA - ADV. ACCOMMODATION OPERATION
C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25
Unit I II III IV V
Course Contents Revision of IV & V Semester Flower Arrangement (Western & Eastern) Flower Arrangement (Abstract & Free Style) Interior Decoration - Planning of Latest Colour Schemes and related Designing. Furniture Arrangement Total Reference Books:Hotel, Hostel & Hospital Housekeeping Joan C. Branson & Margaret Lonnox, ELBS Managing House Keeping Operation Margaret Kappa & Aleta Nitschke First-aid St. John Ambulance Association, New Delhi HM 358 PRA -ADV. FRONT OFFICE OPERATION Course Contents Identification of lobby layout & all equipments Preparation of guest folio Posting of guest charge, accounting & totaling in non automated / automated system PMS system Role play Total Reference Books:Principle of Hotel F.O. Operation By: Sue Baker C (L, T, P) = 2 (0, 0, 3)
Unit I II III IV V
Hours 7 7 7 7 7 35
GVSHM, SGVU, Jaipur
35
Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA F.O. Procedures, Social Skills & Mgt. By: Peter Abort Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews
HM 401 Unit
FOOD PRODUCTION- SPECIALIZATION Course Contents Larder: Intro.to Larder Definition Equipments Used Layout of larder section Common terms used in Larder Larder controls function of Larder Duties & responsibilities of larder chef Charcutiere: Introduction to Charcutiere: Sausages: Types & varities Casing types & varieties Fillings types & varities Additives & preservatives used in making sausages Force meats: Types of forcemeats Preparation of forcemeats Uses of forcemeats Bacon, Ham, Gammon: Cuts of ham , bacon , & gammon Different between ham , bacon & gammon Processing of ham & bacon Galantines: Definition & making of galantine Types of gallentine Pate & Terrines: Types of pate Pate de foie gras Making of pate Mousse & Mousse lines: Types of mousse Preparation of mousse Preparation of mousselines Difference between mousse & mousseline Cold Sauce & Marinades: Marinades, Cures & Brines: Types of brines Preparation of brines Method of curing Types of marinades Use of marinades Different between brines , cures , & marinades. Aspic Gellee: Definition of aspic & gellee Difference between the two Making of aspic & gellee Use of aspic & gellee Chaudfroid : Meaning of chaudfroid Making of chaudfroind & precaution Types of chaudfroid & their uses Frozen Desserts: Type & Classification Ice-Creams, Definitions Method of Preparation Role of Stabilizers Over Run Additives & Preservatives used
C (L, T, P) = 3 (2, 1, 0) Hours
II
III
IV
GVSHM, SGVU, Jaipur
36
Chocolates: Definition History Types Manufacturing & Processing Total
25
HM 402
FOOD PRODUCTION - RESEARCH
C (L, T, P) = 3 (2, 1, 0)
Unit I
II
III
IV
Course Contents Characteristics of Food: Types of food; What is quality? Foods recommended for use in canteens Pasta (Conchiglie, Farfalle, Lasagna, Taglia Telli, Tortelline, Vermicelli, Canelloni, rigationi) Food Purchasing: Dealing from suppliers Store Mgt. Safety: Accident from structural in adequacies Accident due to nature & behaviour of people at work Some useful safety devices Legal responsibility of a food Ser. Manager Catering management: yield Standard recipe Standard portion & wastage control. Ordering management Taste Mgt. of Resources: Money Space Materials Staff Time Energy Total
Hours 5
25
HM 403 FOOD PRODUCTION - MANAGEMENT Unit Course Contents Organization of Spaces: Kitchen Spaces Storage Spaces I Selection & Placement of Equipments Budget Kitchen stewarding: Importance of Kitchen Stewarding II Garbage Disposal Work Flow Commodities: Organic food & environment friendly F.P. Condiments III Conveniences Food Game Principles of Mgt.: Division of work IV Authority & Responsibility Discipline Catering Calculation & Costing: Measurement System Food Costing The Cost of Sales V Value Added Tax Food Control Computers & Food Control Total
C (L, T, P) = 2 (2, 0, 0) Hours
25
GVSHM, SGVU, Jaipur
37
HM 404 FOOD PRODUCTION - DEVELOPMENT Unit Course Contents Production Mgt.: Allocation of work, Duty Roaster I Quality & Quantity Control Cors. content of different menus Product development: Testing New Recipes II Developing New Recipes Food Trails Function of Mgt.: Planning Directing Organizing III Co-ordinating Controlling Evaluating Personnel Mgt.: Development & Policies Recruitment, Selections & Induction IV Employee Facilities & Benefits Training & Development Bakery & Confectionary: -display of Edible and non Edible Salted dough Pastillage and gum paste V Margarine Jelly logo & ice carving Total
C (L, T, P) = 2(2, 0, 0) Hours 5
25
HM 405
FOOD & BEVERAGE SERVICE - SPECIALIZATION
C (L, T, P) = 3 (2, 1, 0)
Unit Catering Establishments: Hotel Hospitals Institutions Railways Transport Airlines Employee F&B Ser. Outlets: Restaurants Bars Pubs Discotheques Banquets Room Ser. Mise-en-place & Mise-en-scene Ser. of Meals: Breakfast Lunch Brunch High Tea Dinner Non-Alcoholic Beverages: Types and Ser. of Tea Coffee Soft Beverages (Aerated drink) Classification of Alcoholic Beverages: Types Definition
Course Contents
Hours
II
III
IV
GVSHM, SGVU, Jaipur
38
Total
Intro. 25
HM 406 Unit I
FOOD & BEVERAGE SERVICE RESEARCH
C (L, T, P) = 3 (2, 1, 0) Hours 5
II
III
IV
Course Contents Fermented Beverages: Types (Wine, Beer, Sake, Cider & Perry) Production Ser. Fermented & Distilled Beverages: Types (Whisky, Brandy, Gin, Rum & Vodka) Production Ser. Fermented, Distilled and Compound Beverages: Liqueurs Types & Description Production Mocktails & Cocktails: Types of Mixing methods Types of Cocktails Types of Mocktails Making of Mocktails & Cocktails Garnishing Bar Types Layout Parts of Bar Equipments Hierarchy Total
25
HM 407 Unit
FOOD & BEVERAGE SERVICE - MANAGEMENT
C (L, T, P) = 2 (2, 0, 0) Hours
II
III
IV
Course Contents Menu Mgt.: Menu merchandising-Menu Planning Types of Menus Pricing of Menu Menu as a Marketing tool Constraints of Menu Planning Restaurant Mgt.: Points to be consider for Ser. of Restaurant Managers Responsibility Mise-en-place & Mise-en-scene Restaurant sale At closing of the restaurant duties and responsibilities of Manager. Inventory Mgt.: Importance, Objectives & Methods Levels and Techniques Monthly & Perpetual Inventory Pricing of Commodities Labour Mgt.: Staffing Payroll Overtime Salaries & Wages Break Even Analysis: Break even chart, P/V ratio, Contribution Marginal Cost, Graphs Total
5 25
GVSHM, SGVU, Jaipur
39
HM 408 FOOD & BEVERAGE SERVICE - PROJECT Unit Course Contents Beverage Mgt. (Cellar Mgt.): Purchasing, Receiving, Storing & Issuing Production Control, Standard Recipe & SPS I Bar Frauds Cellar Control Sales Control: Cash Control Machine Systems II POS, Reports, Thefts Cash Mgt. (handling) Budgetary Control: Definition, Objectives Key factors III Types of Budget Limitations of Budgetary Control Variance Analysis: Standard Costing Cost Variances IV Material Variance, Labour Variance, Fixed Overhead Variance Sales Variance, Profit Variance Mgt. Information System: Reports Calculation of actual cost V Different Food costs Revenue Reports Working Environment & System Total
C (L, T, P) = 2 (2, 0, 0) Hours
25
HM 409 ACCOMMODATION OPERATIONS - SPECIALIZATION C (L, T, P) = 3 (2, 1, 0) Unit Course Contents Planning & Organizing the House Keeping Department: Layout of House Keeping Department I Formats Area Inventory List, Frequency Schedule, Performance & Productivity Standard. Work Study Principles (Time & Motion Study in House Keeping Operations). Standard Operating Manuals Job Procedures Work Schedules II Calculating Staff Strength Planning Duty Posters, Team Work Housekeeping in Institutions other then Hotels Contract Ser.: Types of Contract Ser. III Guidelines for Hiring Contract Ser. Advantages & Disadvantage of Contract Ser. Safety & Security: Safety awareness & accident prevention IV Fire Safety & Fire Fighting Crime Prevention & Dealing with Emergency Layout of Guest Rooms (Twin, Double & Suits): Sizes of Room, Sizes of Furniture Furniture Arrangement V Principles of Design Special features for Disabled Total HM 410 ACCOMMODATION OPERATIONS - RESEARCH C (L, T, P) = 3 (2, 1, 0) Unit Course Contents Opening of New Hotel Advance Housekeeping Planning in Steps. I Maintenance Types, Advantages and Refurbishing Beds & Bedding Soft furnishings Curtains & Blinds II Calculating fabrics for curtains and sofa Energy & water conservation in Housekeeping operations III
Hours 5
25
Hours 5 5 5
GVSHM, SGVU, Jaipur
40
IV V
Total
Carpets Types, Installation care & upkeep Application of lighting fixtures and floor types in Hotels Indoor Plants Abstract Flower Arrangements Theme based Ikebana Basic Styles
5 5 25
HM 411 Unit I Total
ACCOMMODATION OPERATIONS - MANAGEMENT Course Contents Job Description & Job Specification of Housekeeping Personnel. Recruitment & Selection Training in Housekeeping Department Devising Training Programme for Housekeeping Staff. Classification of Fabrics. Planning & Designing of Uniforms for Various Departments. Linen Room Mgt. (Layout & Procedures) Laundry Mgt. (Layouts of Small & Large Laundries) Equipment & Laundry Agents. Budget & Budgetary Control Planning Capital & Operation Budget Operating Budget Controlling expenses Purchasing System Methods of Buying Stock Records Issue & Control Inventory level for Recycled & Non-recycled items.
C (L, T, P) = 2 (2, 0, 0) Hours 5
II III IV
5 5 5
5 25
HM 412 ACCOMMODATION OPERATION- PROJECT C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Application of Modern Planning Trends: Guest Rooms & Bathrooms (Layouts) I Floor surfaces, Furniture and soft Furnishings The Housekeeper & The Mgt. of her Department: Cleanliness of Premises II A comfortable & Safe environment for the guest A contribution of the profitability, reputation & smooth running of the establishment. First Aid Treatments for emergencies, Shock, Poisoning, Wounds & Hemorrhage. III Artificial Respiration Methods Use of Natural & manmade fabrics in Hotel Industry Types of weaves IV Finishes given to fabrics Waste Disposal in the Control of Pests V Dry waste, liquid waste & kitchen wash disposal Total HM 413 FRONT OFFICE OPERATION SPECIALIZATION C (L, T, P) = 3 (2, 1, 0) Unit Course Contents Managing Hospitality Delivery: Mgt. Role Ser. Strategy Statement Developing Ser. Mgt. Programme I Moments of Truth in Ser. Mgt. Employee By-In Concept Screening of employee who delivers the hospitality Evaluating Ser. Mgt. Programme & Follow through Maintenance of Comprehensive Data of Guest: Self Check In, Self Check Out, Express Check-In and Check-Out II Uniform Ser., levels of Ser. in Hotels & Automation of F.O. Mgt. Forecasting of Room availability Useful forecasting data III Percentage of overstay & under stay Budgeting: Forecasting of Room Revenue IV Estimating expenses Daily operation report, Occupancy ratio Evaluating of F.O. Ope.: Total Quality Mgt. (TQM) V Customer Relationship Mgt. (CRM) Total HM 414 Unit FRONT OFFICE OPERATION - RESEARCH Course Contents C (L, T, P) = 3 (2, 1, 0)
Hours 5
5 5 5 25 Hours
5 25
Hours
GVSHM, SGVU, Jaipur
41
I II III IV V
Tourism Infrastructure: Importance of Tourism & Contribution to National, Social, Cultural and Economical growth Impact of National Events on Tourism Cultural heritage of India: Religion, Fair, Festivals & Folk Dances F.O. Organizational Structure and Hierarchy in Large Hotel: Job Description & Job Specification of F.O. Personnel Establishing Room Rates: Thumb Rule & Hubbart Formulae Mail/lost & Found. and left luggage handling by F.O. Total
5 5 5 5 5 25
HM 415 FRONT OFFICE OPERATION- MANAGEMENT
C (L, T, P) = 2 (2, 0, 0)
Unit
II III IV V
Course Contents Yield Mgt.: Capacity Mgt. Measuring yield & using yield Mgt. Potential high & low demand tactics Yield Mgt. computer software system Human Resource Mgt.: Forecasting & assessing personnel needs Determining employees qualities Formats Method of Recruitments Selection , Hiring Training & Motivation of Personnel (Promotions, Transfers, Increments etc.) Night Auditing; Importance and functions and process of Night Auditing Automation System of Night Auditing & Up date Total
Hours
5 5 5 5 25
HM 416
FRONT OFFICE OPERATION -PROJECT
C (L, T, P) = 2 (2, 0, 0)
Unit I
II III IV
Course Contents Hotel Sales: Internal/In Home Sales Promotion Selling Concept Direct Sales Travel Agents, Tour Operators, Internet, Direct mail, Personal Calls & Selling letters Role of F.O. in Marketing & Sales: Planning a point of sales Set objectives Training Programs of a point of sale for F.O. Tourism Ser. & Operations: Mode of Transports Travel agencys Role & Function Informal and Subsidiary Ser. in Tourism Marginal & Contribution Pricing Inclusive & Non-Inclusive Rates Total
Hours 5
5 5 5
5 25
HM 417
SALES & MARKETING
C (L, T, P) = 2 (2, 0, 0)
Unit
II
Course Contents Marketing: Marketing in Hospitality industry Marketing Mgt. Philosophies Transaction, value and satisfaction in Hospitality Industry Mgt. for Ser. Business Marketing environment: Need and trend analysis & marketing effectiveness SWOT analysis for Hospitality Industry Challenges & environment analysis of Hotel Industry Product: Defining hospitality as a product
Hours
GVSHM, SGVU, Jaipur
42
Difference between goods & Ser. product Levels of product generic, expected, Augmented & Potential Branding: Basic concept Brand equity III Brand decisions Branding Hotels, Airlines & Tours Related Ser. Pricing: Concept & methodology Pricing considerations, Approaches & Strategy Integrated marketing communication: IV Effective communication plan Communication mix Direct marketing, Tele marketing & Advertising Sales, Promotion, PR & Publicity Destination marketing: Globalization concept V Tourism marketing & Strategies National & International Destination Mgt. Total Reference Books:Marketing Mgt. By: Philip Cotler Marketing Mgt. By: Rama Swami & Rama Kumari Marketing Mgt. By: S.A. Sherlelas Hospitality & Travel Marketing By: Alastais M. Monison HM 418 INDUSTRIAL AND FOOD LAW C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Law relating to Hotel Guest Relationship, Hotel and Lodging Rates Control: Definition Fair rate, Hotel and Lodging house, Manager of a Hotel, Owner of a lodging house, Paying guest, Premises, Tenant and Tenement. Refusal of accommodation I Eviction of a guest from hotel room Duties, rights and responsibilities of innkeeper towards6guest Innkeep6rs Lien Food Legislation: The Prevention of Food Adulteration Act 1954: Definition adulterant, adulterated food, public analyst, central food laboratory The central committee for food standards Food inspectors and their powers and duties II Procedure to be followed by food inspectors Report of public analyst Notification of food poisoning Industrial Acts: 1. Industrial Dispute Act 1947: Definitions Industry, Industrial dispute, Layoff, Lockout, National tribunal, Retrenchment, Settlement Authorities under the Act, their power and duties & Procedure 2. Trade Union Act 1926: Scope Eligibility Fund Register III Rights on the part of the employer and employee 3. Workmens Compensation Act 1984: Nature and scope of the Act Partial disablement, Total disablement Employers liability for disablement arising out of and in the Cors. of the employment 4. Industrial Employment Standing Order Act 1946: Model Standing Order, Showcase Notice, Charge sheet Domestic enquiry, Discharge and dismissal of employee Contract of Insurance: Nature & Principles of contract of insurance IV Reinsurance, double insurance Sabrogation and contribution Essential Commodities Act 1955: Main Provisions of the Act V Negotiable instrument Act 1881: Credit instruments Cheques, Bill of exchanges, promissory notes, Travelers Cheques, Credit Cards Total Reference Books:A Manual of Mercantile Law by M.C. Shukla Aspect of Labour Welfare and social security by Dr. A.N. Sharma Labour Laws of India by B.K. Chakraborthi The Industrial Law by P.L. Malik
5 25
Hours
5 25
GVSHM, SGVU, Jaipur
43
Mercantile Law including Industrial Law by S.R. Davar Indian Labour Laws Published by All India Mgt. Association by B.R.Seth
HM 419 FACILITY PLANNING C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Hotel Design: Design Consideration Attractive appearance Efficient plan Good location Suitable material I Good workmanship Sound financing Competent Mgt. Evaluation of accommodational needs thumb rules Ensuring that the hotel must combine the integrated function of housing feeding, entertainment, rentals, Ser., maintenance and light manufactures Facilities Planning: The systematic layout planning pattern (SLP), Planning consideration. Flow process and flow diagram Procedure for determining space, ways of determining space requirement, space relationship Architectural consideration II Difference between carpet area and plinth area Approximate operating areas in budget type / 5 star type hotel, approximate other operating areas per guest room. Approximate water / electrical load requirement estimation Star Classification of Hotel: III Criteria for star classification of Hotel Kitchen: Equipment requirement for commercial kitchen Specification of different equipments IV Layout of commercial kitchen Planning of various supporting Ser. Project Mgt.: Network analysis Basic rules and procedure for network analysis CPM V PERT Comparison of CPM and PERT Network crashing determining crash cost, normal cost Classroom exercise Total Reference Books:Systematic layout planning by Richard Muther Food Ser. Planning : Layout and Equipment by Lendal H Motschevar Mgt. Operations and Resrch: N Satynarayana Lalitha Raman HM 420 ENTREPRENEURSHIP DEVELOPMENT C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Introduction: Definition & Structure I Concepts, Theories & Classification Types of Entrepreneurship Entrepreneurship: Traits Qualities II Entrepreneurial Environment Entrepreneurship motivations Entrepreneurship Development in India: History Support III Objections Entrepreneurship Development & Training Business Idea/ plan: Establishment of Entrepreneurship Sources of Ideas IV Processing Technical assistance
Hours
25
Hours 5
GVSHM, SGVU, Jaipur
44
Market Assistance Sickness of units &Remedial Assistance Issues in Hospitality Industry: Starting up a new venture scope Scope of fund V Raising to start up a new venture Current technology Total HM 421 INTRODUCTION TO TOURISM & TRAVEL C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Tourism Phenomenon Concept Definition Historical Evaluation Development I Transport Systems: Air Transport Railways Road Sea and waterways, Indian and International examples Travel Agencies: History and Development of Travel Agencies Role and function. Indian and International examples Tourism Organization and Associations: II Role and function of Word tourism organization ASTA, UFTAA, PATA, IATA etc. Basic concept for International Tourism Tourism Industry: Major Minor components Types of tourism resources of sports, cultural, historical, nature based, sports. III Types of Tours: Importance of tour operations Major national and international tour operators Importance and role of tourist guides Travel formalities and regulations: Passports Functions, Types Issuing authority IV Procedure for obtaining passport etc. VISAS: functions, type, issuing authority Procedure for obtaining VISA Other travel legislations Foreign Exchange: Countries and currencies Procedure for obtaining foreign exchange counters V Customs formalities Immigration etc. Total Reference Books:Hotels for tourism development Dr. Jagmohan Negi, Metropolitan Profile of Indian tourism Shalinin Singh Tourism today Ratandeep Singh Dynamics of tourism Pushpinder S. Gill Intro.to tourism Seth. P.N., Sterling Tourism, past, present and future Bukhart Tourism principles and policies A.K. Bhatia, Sterling Travel agents and tourism Merrisen James Tourism and cultural heritage of India Acharaya Ram Culture and art of India Mukerjee. A International Tourism, Francois Vellas & Lionel Bickerel, Macmillan Business Tourism The state of Art, edited by Seaton, Wood etc.- John Wiley
25 Hours
25
GVSHM, SGVU, Jaipur
45
HM 422 HUMAN RESOURCE MANAGEMENT C (L, T, P) = 2 (2, 0, 0) Unit Course Contents Human Resource Development in Ser. Industry: Objectives Intro. The Ser. Sector Importance and Role of HRD in the Ser. Sector Defined Goals of HRD HRD Philosophy I HRD Interventions HRD in the Tourism Sector Human Resource Information Systems: Information; Some basic guidelines Human Resource Information at Micro Level Effective Human Resource Information System; Some Approaches Computer Applications in Human Resource Mgt.; An Overview Training and Development: Objectives Introduction Training & Development Specialist II Planning the Strategies Organizing the programmes Budgeting Controlling Gender and Other Related Issues in Tourism: Objectives Introduction Position of Women in Tourism Managers Responsibilities III What is Sexual Harassment? Code of conduct Conducting enquiry by the complaints committee Child Labour Human Rights and Consumer Protection Laws & Rules Governing Employee Benefits and Welfare: Objectives Intro. The Concept of Fringe Benefits & Labour Welfare IV Objectives of Labour Welfare Statutory Welfare Provisions Voluntary Welfare Amenities Social Security; Concept & Evolution Human Resource Audit: Objectives Introduction Audit V The Need & Purpose of Formal Human Resource Audit Scope of and Approach to Human Resource Audit Auditing Process: Essential Steps in Human Resource Audit Total HM 451 Unit I II III IV V PRA. FOOD PRODUCTION (Specialization & Management) C (L, T, P) = 3 (0, 0, 6)
Hours
25
Course Contents Demonstration of basic characterizes items like pate, Terriens, Mousse etc. Making of sizzlers & pickles, chutney & murrabs & Jams. Popular Regional Cuisine Decorated cakes, Parfaits, Hot & Cold Desserts & Chocolate, Handling & Molding. Demonstration of non-edible displays & calculation of nutritive value. Total Reference Books:Catering Mgt. (Revised II Edition) Mohini Sethi & Surjeet Malhon Principles in Catering Fredictt Professional Chef Seierschnid & Ferndez Principles of Catering Jhon F. Nicolas Modern Cookery II Edition Pra. Cooking Thai & Chinese Star Fire Italian Cuisine Honos Verlag Theory of Catering K. Arora Theory of Catering Kinon Cesarani Encyclopedia of Indian Cookery by Hussain & Frendez
Hours 14 14 14 14 12 68
GVSHM, SGVU, Jaipur
46
HM 452 PRA. FOOD PRODUCTION (RESEARCH & DEVELOPMENT) Unit Course Contents Demonstration & Making of ethnic cookery: - Tandoori, Dum Pukht Cooking. I Demonstration & Making of Indian Sweet. II Festive Cooking III Demonstration & Making of Indian & Continental Snacks with accompaniments. IV Barbecue Cooking V Total Reference Books:Catering Mgt. (Revised II Edition) Mohini Sethi & Surjeet Malhon Principles in Catering Fredictt Professional Chef Seierschnid & Ferndez Principles of Catering Jhon F. Nicolas Modern Cookery II Edition Pra. Cooking Thai & Chinese Star Fire Italian Cuisine Honos Verlag Theory of Catering K. Arora Theory of Catering Kinon Cesarani Encyclopedia of Indian Cookery by Hussain & Frendez HM 453 PRA. FOOD & BEVERAGE SERVICE (Specialization & Management) Unit Course Contents Different types of Set-up: Tray and Trolley set-up for Breakfast, Lunch & Dinner I Room Ser. Tray-Trolley Set-up Phone Handling: While taking an order II While taking reservation in restaurant & banquets Napkin folding Ser. of Non-Alcoholic Beverage like Tea, Coffee & Aerated Beverage III Preparation and set-up of the Restaurant with Mise-en-place & Mise-en-scene IV Guest handling techniques Crumbing V Standard procedure for clearance of table Total Reference Books: F&B Mgt. Sudhir Andrews F&B Mgt. Jag Mohan Negi Financial Mgt. I.M. Pandey F&B Ser. Lilicrap & Cousins F&B Ser. Vijay Dhawan F&B Ser. Sudhir Andrews F&B Ser. Lilicrap & Cousins HM 454 Unit PRA. FOOD & BEVERAGE SERVICE (RESEARCH & PROJECT) Course Contents Ser. of Wines: White Wine I Red Wine Port Wine Ser. of Spirits: Whiskey II Liqueurs Ser. of Mocktails & Cocktails III Ser. from the Bar Counter: IV Guest handling techniques at Bar Counter Specialized Ser.: Flamb Gueridon V Pre-plated Theme Parties Total Reference Books: Beverage Mgt. Michael M. Coltman F&B Ser. Lilicrap & Cousins F&B Ser. Vijay Dhawan F&B Mgt. Jagmohan Negi F&B Mgt. Sudhir Andrews
C (L, T, P) = 3 (0, 0, 6) Hours 14 14 14 14 12 68
C (L, T, P) =3 (0, 0, 6) Hours 14
14 14 14 12 68
C (L, T, P) = 3 (0, 0, 6) Hours 14
14 14 14
12
68
GVSHM, SGVU, Jaipur
47
HM 455
PRA. ACCOMMODATION OPERATIONS (SPECIALIZATION & MANAGEMENT) C (L, T, P) = 3 (0, 0, 6)
Unit
Course Contents Team work: I Cleaning & Servicing of Guest Room as per standards of 5 Star Hotels. Use of check list & formats. Layout of Guest Rooms (Twin, Double, Suite & Duplex) II Theme Decoration of Public Areas III Flower Arrangement for Public Areas (Various Styles) IV First Aid Kit - Roller & Triangular Bandages V Total Reference Books:The Profession Housekeeper Tucker Schneider, VNR Hotel, Hostel & Hospital Housekeeping Joan C. Branson & Margaret Lennox, ELBS Accommodation & Cleaning Ser. Vol. I & II David Allen, Hutchinson Housekeeping Mgt. Vol. V A.H.L.A. PRA. ACCOMMODATION OPERATIONS (RESEARCH & PROJECT) Course Contents Planning of Refurnishing of Guest Room Suggesting Colour Scheme of Room. Preparing Three Dimensional Views of Room Set-ups with Colour Scheme. Colour Scheme Theme Decoration for Guest Room. Flower Arrangements as per Theme Decorations. Laundry & Linen Room Operation. Total Reference Books:The Profession Housekeeper Tucker Schneider, VNR Hotel, Hostel & Hospital Housekeeping Joan C. Branson & Margaret Lennox, ELBS Accommodation & Cleaning Ser. Vol. I & II David Allen, Hutchinson Housekeeping Mgt. Vol. V A.H.L.A. HM 457 PRA. FRONT OFFICE OPERATION (SPECIALIZATION & MANAGEMENT) C (L, T, P) = 3 (0, 0, 6) Course Contents Revision of previous (VI) Semester Foreign currency & Credit Card handling Dealing with group arrival & departures Planning of Itinerary (Domestic & International) Handling of Guest Complaints, Enquiries & Requests Total
Hours 14 14 14 14 12 68
C (L, T, P) = 3 (0, 0, 6) Hours 14 14 14 14 12 68
Unit I II III IV V
Hours 14 14 14 14 12 68
PRA. FRONT OFFICE OPERATION (RESEARCH & PROJECT) Course Contents
C (L, T, P) = 3 (0, 0, 6) Hours 14 14 14 14 12 68
Application of Previous Pra. of all semester V.I.P. handling, Dealing with over booking Forecasting of Room availability Handling emergency situations Role plays & case studies Total
GVSHM, SGVU, Jaipur
48
HM 459 PRA. - MANAGEMENT INFORMATION SYSTEM Unit
C (L, T, P) = 1 (0, 0, 1) Hours
II
III
IV
Course Contents An Mgt. Information System Perspective: Objectives Introduction Mgt. Information Systems Status of MIS in Organization Framework for understanding MIS Mgt. of Information Resources & Control System: Objectives Introduction Information, Organization and the System view Concept, Structure and MIS Growth Strategic Planning for MIS Role of MIS at Various Mgt. Levels Desirable Characteristics of MIS Information Requirements, Analysis & Critical success Factor (CSF) Method Generation of Information: Modes & Forms Objectives Introduction Information: Needs & Concept Differentiation from data, Knowledge, Intelligence etc. Information & Communication Characteristics of Information Generation of Information Modes of Information Generation Forms of Information Information Technologies and Tourism: Objectives Introduction Travel Ser. and Computers Tour Ser. and Computers Hotel Ser. and Computers Media: An Information Tool of Tourism Internet: Key to Future Tourism Information Needs and its Economics: Objectives Introduction Growing Need for Information Information Classification Information From Data: Data life cycle Data processing method Information Economics: Cost of Information Value of Information Bias and Error Value of Perfect Information Total
15
HM 460
DISSERTATION
C (L, T, P) = 1 (0, 0, 1)
Note The Dissertation will be submitted as per the Specialization option.
GVSHM, SGVU, Jaipur
49
HS 111 EMPLOYABILITY SKILLS-I C (L, T, P) = 3 (3, 0, 0) Unit Course Contents Unit Hours 1. Personality Development :-Personality Profile: Personality and self-concept Elements of Personality 5 I Determinants of Personality Causes of Deranged Personality Personality Analysis Personality Enrichment & Stress Mgt.: Grooming Personal hygiene Social and Business and dining Etiquettes Body Language-use and misuse 5 II Art of good Conversation Art of intelligent Listening Meaning Purpose Techniques 2. Hospitality English : - Communication & Listening on the Job: Need purpose Nature Models Barriers to Communication overcoming the barriers 5 III Definition levels and types of the listening Listening barriers Guidelines for effective listening Listening computerization and note taking Effective Speaking: Restaurant and Hotel English Polite and effective enquiries and responses addressing a group Essential qualities of a good speaker 5 IV Audience analysis Defining the purpose of a speech Organizing the ideas Delivering the speech 3. French :- Intro.to the Languages, Self Intro.& Names: Letters of alphabets and their pronunciation Distinction between vowels and consonant word and the use of different accent Presenting and introducing another person Greetings how to greet and reply to a greeting Conversation at the reception of a Hotel 5 V Conversation in the Restaurant Professions Countries and nationalities Fruits and vegetables Numbers and Gender of nouns and Adjectives Total 25 Reference Books:You Can win Shiv Khera 8 Habits Stephens Covey I am OK You are OK Thomas A. Harris How to Succed at Interviews Sudhir Andrews HS 112 EMPLOYABILITY SKILLS-II C (L, T, P) = 3 (3, 0, 0) Unit Course Contents 1. Personality Development Personality Development Strategies: Communication Skills Presentation Skills I Public Speaking Extempore Speaking Importance and art of small talk- before serious business Interpersonal Skills, Group Discussion & Telephone conversation: Dealing with seniors, Colleagues, juniors, Customers, Suppliers, Contract Workers, Owners etc. at work place II Team behaviour, How a effectively conduct yourself during GD, Dos and donts, Clarity of thoughts and its expression Thumb rules, Voice modulation, Tone, Dos & donts, Manners and accent 2. Communication Non-verbal communication: Definition, its importance, its inevitability Kinesics: body movements, facial expression. Posture, eyeIII contact etc. Protemies: The communicative use of space. Paralanguage: Vocal Behaviour and its impact on verbal communication. Communicative use of artifacts furniture, plants, colours architects etc.
Hours
GVSHM, SGVU, Jaipur
50
Speech improvement & Using the Telephone: Pronunciation, stress accent importance of speech in hotels, common phonetic difficulties, Connective IV drills, exercises, Intro.to frequently used foreign sounds. The nature of telephone activity in the Hotel Industry. Three need for developing telephone skills. 3. French Numerical from 1 to 100, Time of the Day, Members of the family Hotel and Kitchen Personnel: V French terms and duties involved Various terms in kitchen procedure and the utensil used, Basic recipes International Terminology Total Reference Books:You Can win Shiv Khera 8 Habits Stephens Covey I am OK You are OK Thomas A. Harris How to Succed at Interviews Sudhir Andrews HS 211 Employability Skills C (L, T, P) = 3 (3, 0, 0) Unit Cors. Contents Listening Skills : Types of Listening (Theory & Definition) Tips for effective listening I Listening to talks & presentation Listening to announcement (Transit & In Transit) Listening skills (How to improve listening skills) Telephonic Skills: Basic of Telephonic Conversation (Teleconference Handling) How to Handle Calls ( Telephone Manners ) II Leaving a message Basic Etiquettes Listening for Tone/ Mood & Attitude of the caller Writing Skills : Standard Business Letters Report writing III Email drafting & ethics Preparing agenda & writing minutes of meeting Case writing & Documentation Career Skills: Applying for Job Cover Letter IV Resume & Effective profiling Interview Group Discussion Soft Skills: Empathy Interpersonal & Intrapersonal skills Problem solving V Reflecting thinking Critical Thinking Negotiation skills Total Reference Book: Effective Telephone Skills: Thomas. J Farrell Ace of Soft Skills: Gopalaswamy Ramesh, Mahadevan Ramesh Writing tools: Roy Peter Effective Listening Skills: Dennis Kratz HS 212 EMPLOYABILITY SKILLS-IV Unit Cors. Contents Attitude : Concept Significance I Factor affecting attitude Positive & Negative Pros & Cons Motivation: Definition & Its Importance Theories (Maslows Need Theory & HERZBERG'S Theory) II Motivational Factors How you Motivate yourself & others Advantages Leadership Qualities : III Definition & Concepts C (L, T, P) = 3 (3, 0, 0)
25
Hours
25
Hours
GVSHM, SGVU, Jaipur
51
Types of leader Leadership qualities Difference between managers & leaders Leadership traits, styles, attributes & principles Goals & Objectives: Definition Types of goals & objectives IV Importance of goals Difference between goals & objectives Dos & Donts Performance Management: Definition How to improve performance V Conducting performance review Providing feedback Identify source or Poor performance Total Reference Book: The Power of Positive Thinking: Norman Vincent Peale Motivation: Theory, Research, and Applications: L. Petri, John M. Govern Performance Management: Robert Bacal Transformational Leadership:Gary Vurnum Goals and Objectives: Gary Vurnum HS 312 Unit EMPLOYABILITY SKILLS -VI Cors. Contents C (L, T, P) = 3 (3, 0, 0)
25
Hours
Presentation skills : Introduction Objectives I Use humor to advantage Handling Audience Manage time Stress Management: Definition Level of stress II Sign & symptoms of stress EUSTRESS & DISTRESS Handling stress Effective Writing: Prescriptive grammar, Editing, Spelling & Vocabulary Types of written communication III Organizing your thoughts Tone Structuring paragraph & sentences Time Management: Concept of time management Objectives & Principles IV Benefits of time management Obstacles to effective time management How to use your waiting time Conflict Management: Meaning Sources & types of conflict V Causes & effect of conflict Blake and Moutons Conflict Grid Tips to manage conflict Total Reference Book: Effective Time Management: John Adair Resolving Everyday Conflict: Kevin Johnson, Ken Sande The Stress Management Handbook: Lori A. Leyden-Rubenstein Effective Presentation Skills: Steve Mandel On Writing: Stephen King
25
GVSHM, SGVU, Jaipur
52
HS 411 EMPLOYABILITY SKILLS - VII Unit Cors. Contents Behavior Introduction Decision Making I Dealing with embarrassment Self Management Theory X & Y Emotional Intelligence Introduction Branches of Emotional intelligence Five domains II Aspects How to reduce stress & panic Measurement & Traits Body language Introduction & Importance Gestures III Table Etiquettes & Manners Hand shake Reading of Body Language (Head to Toes) Working Culture Ethics for work place Safe Environment IV Creating an open culture Cross culture training Tools for enhance working culture Public Relation Management Introduction & Scope Methods & Tools V Public Speaking Networking Answering a complaint Total Organizations: behavior, structure, processes: McGraw Hil Safety & Health at work: ILO-CIS Public Relation Management: Carter McNamara The Definitive Book of Body Language: Allan Pease HS 412 EMPLOYABILITY SKILLS-VIII Unit Cors. Contents Interview Introduction Types of interview I Skills & Techniques 50 common interview question Practical (Demo) Art of Salesmanship Showmanship Aspects of salesmanship II Snowball effect & Types of customer Up-selling & suggestive selling Practical (Demo) MICE Meetings Incentive III Conference Events Importance of MICE in global market Critical Thinking Introduction Objectives IV PERT & CPM Handling situation Practical SWOT Analysis Strength Weakness V Opportunity Threats Importance of SWOT Total
C (L, T, P) = 3 (3, 0, 0) Hours
25
C (L, T, P) = 3 (3, 0, 0) Hours
25
GVSHM, SGVU, Jaipur
53
Reference Book: Critical Thinking: Richard Paul The Interview Rehearsal Book: Deb Gottesman Marketing Management: Philip Kotler ES102 ENVIRONMENTAL STUDIES C (L, T, P) = 2 (2, 0, 0) Unit Contents of the Course Hours s I Man & Environment: Definition of Environment & its various components. Ecosystem concepts. Dependence of 6 Man on nature for its various various needs. Human population growth & its impacts on environment. Environment & human health. Environmental concerns including climate change, Global warming, Acid Rain, Ozone layer Depletion etc. Environmental ethics. Traditional ways of utilising various components of environment. Sustainable developments. II Natural Resources: Forest resources, Mining , Dams & their effects on forests & tribal people. Water resources6 over utilization of water, floods, droughts and conflicts over water resources. Mineral Resources- Use of various minerals for Human welfare & environmental effects of mining. Food resources -World food problem. Impacts of changing Agriculture practices on Environment. Energy Resources-Renewable and non renewable energy Resources & exploration of alternative energy sources. Land Resources- land degradation, soil erosion, desertification & soil contamination. III Ecosystems: Structure & function, energy flow, food chains, food webs, Ecological pyramids. Basics of forest 6 grasslands, desert & aquatic ecosystem (Ponds, Streams, Lakes, Rivers, Oceans & Estuaries) IV Biological Diversity: Genetic, species & ecosystem diversity, Values of Biodiversity, Global, National & Local 6 Biodiversity. Hot-spots of Biodiversity, threat to biodiversity. Endangered & endemic species of India. Conservation of biodiversity in situ & ex-situ V Environment pollution: Causes, effects & control of- Air pollution, Water pollution, Soil pollution, Noise 6 Pollution, Thermal pollution & Nuclear Hazards. Solid wastes & their Management. Disaster Management-Flood, Drought, Earthquake, Land slides etc. Total 30 References 1. Agarwal KC, 2001. Environmental Biology, Nidi Publishers Ltd. Bikaner. 2. Bharucha Erach, 2003. The Biodiversity of India, Mapin Publishing Pvt. Ltd, Ahmedabad 380013, India. Email: mapin@icenet.net 3. Brunner RC, 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480pgs. 4. Clark RS, Marine Pollution, Clanderson Press, Oxofrd (TB). 5. Cunningham WP, Cooper TH, Gorhani E & Hepworth MT, 2001. Environmental Encyclopaedia, Jaico Publishing House, Mumbai, 1196pgs. 6. De AK, Environmental Chemistry, Wiley Eastern Ltd. 7. Down to Earth, Center for Science and Environment (R) 8. Gleick HP, 1993. Water in Crisis, Pacific Institute for Studies in Development, Environment and Security. Stockholm Environmental Institute, Oxford University Press, 473pgs. 9. Hawkins RE, Encyclopedia of Indian Natural History, Bombay Natural History Society, Bombay (R) 10. Heywood VH, and Watson RT, 1995. global Biodiversity Assessment. Cambridge University Press 1140pgs. 11. Jadhav H and Bhosale VM, 1995. Environmental Protection and Laws. Himalaya Publishing House, Delhi 284pgs. 12. Mckinney ML and Schoch RM, 1996. Environmental Science Systems and Solutions. Web enhanced edition, 639pgs. 13. Mhaskar AK, Matter Hazardous, Techno-Science Publications (TB) 14. Miller TG, Jr. Environmental Science, Wadsworth Publishing CO. (TB) 15. Odum EP, 1971. Fundamentals of Ecology. WB Saunders Co. USA, 574pgs
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SYLLABUS OF

GYAN VIHAR SCHOOL OF HOTEL MANAGEMENT

I-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 60 60 60 60 60 70 70 70 70 70 70 70 40 40 40 40 40

II-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40 40

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

II-YEAR S. No. Course Code Course Name Credits

L* = Lecture NOTE: (I) (II) (III)

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

III-YEAR S. No. Course Code Course Name Credits

HM 351 HM 353 HM 355 HM 357 HM 359

Group Group-I (summer batch) Group-II (winter batch)

I.T. 1st June to 31st October 16th Nov to 8th April

Academic Input 15th November onwards 25th April onwards

V/VI-SEMESTER Exam Hrs. Weight age (in %) CE ESE 30 30 30 30 30 30 30 30 60 60 60 60 70 70 70 70 70 70 70 70 40 40 40 40

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

GYAN VIHAR SCHOOL OF HOTEL MGT.

HM 451 HM 453 HM 455 HM 457 HM 459 DE 401

HM 452 HM 454 HM 456 HM 458 HM 460

GYAN VIHAR SCHOOL OF HOTEL MGT.

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

LIST OF COURSES OFFERED

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

30 30 30 30 30 30 30 30 30 30 30 30 60 60 60 60 60 60 60 60 60 100 30 30 30 30 30 30 30 30 100 100 100 100 100 100 100 100

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE

C (L, T, P) = 2 (2, 0, 0) Hours

FOUNDATION COURSE OF ACCOMMODATION OPERATIONS

C (L, T, P) = 2 (2, 0, 0) Hours

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS

C (L, T, P) = 2 (2, 0, 0) Hours

FOUNDATION COURSE OF FRONT OFFICE OPERATION

C (L, T, P) = 2 (2, 0, 0) Hours

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION

C (L, T, P) = 2 (2, 0, 0) Hours 5

C (L, T, P) = 2 (2, 0, 0) Hours

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

C (L, T, P) = 3 (0, 0, 6) Hours 14

Syllabus BHMCT 2013-14

GVSHM, SGVU, Jaipur

HM 154 Unit I II III IV V

C (L, T, P) = 2 (0, 0, 3) Hours 6 6 6 6 6 30

HM 155 Unit I II III IV V

C (L, T, P) = 1 (0, 0, 2) Hours 5 5 5 5 5 25