Department of HOTEL MANAGEMENT

Syllabus for
Bachelor of Hotel Management
Academic Year  (2021)

 
1 Semester - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM112 COMMUNICATION SKILLS - I Skill Enhancement Course 2 0 100
BHM131 FUNDAMENTALS OF CULINARY - I Core Courses 4 3 100
BHM132 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I Core Courses 3 3 100
BHM133 FUNDAMENTALS OF ROOMS DIVISION - I Core Courses 3 3 100
BHM134 FUNDAMENTALS OF FRONT OFFICE - I Core Courses 3 3 100
BHM135 PRINCIPLES OF MANAGEMENT Core Courses 4 3 100
BHM151 FUNDAMENTALS OF CULINARY - I Core Courses 2 1 50
BHM152 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I Core Courses 2 1 50
BHM153 FUNDAMENTALS OF ROOMS DIVISION - I Core Courses 2 1 50
BHM154 FUNDAMENTALS OF FRONT OFFICE - I Core Courses 2 1 50
ENG121 ENGLISH - I Ability Enhancement Compulsory Course 3 2 100
2 Semester - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM212 COMMUNICATION SKILLS - II - 2 0 100
BHM231 FUNDAMENTALS OF CULINARY - II - 4 3 100
BHM232 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II - 3 3 100
BHM233 FUNDAMENTALS OF ROOMS DIVISION - II - 3 3 100
BHM234 POSITIVE PSYCHOLOGY - 3 3 100
BHM235 FINANCIAL ACCOUNTING - 4 4 100
BHM251 FUNDAMENTALS OF CULINARY - II - 2 1 50
BHM252 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - II - 2 1 50
BHM253 FUNDAMENTALS OF ROOMS DIVISION - II - 2 1 50
BHM254 FUNDAMENTALS OF FRONT OFFICE - II - 2 1 50
ENG221 ENGLISH - II - 3 2 100
3 Semester - 2020 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM312 SOFT SKILLS - I Skill Enhancement Course 2 0 100
BHM331 REGIONAL CUISINE Core Courses 4 3 100
BHM332 WINE STUDIES AND MANAGEMENT Core Courses 3 3 100
BHM333 ROOMS DIVISION MANAGEMENT Core Courses 4 3 100
BHM334 COST ACCOUNTING Core Courses 4 3 100
BHM335 HYGIENE AND SANITATION Core Courses 3 2 50
BHM351 REGIONAL CUISINE Core Courses 3 1 50
BHM352 WINE STUDIES AND MANAGEMENT Core Courses 3 1 50
BHM361 MANAGERIAL ECONOMICS Generic Elective 4 3 100
BHM381 INTERNSHIP PROJECT Skill Enhancement Course 0 4 100
LAN321A FRENCH-I Ability Enhancement Compulsory Course 3 0 100
LAN321B SPANISH-I Ability Enhancement Compulsory Course 3 0 100
LAN321C CHINESE-I Ability Enhancement Compulsory Course 3 0 100
4 Semester - 2020 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM412 SOFT SKILLS - II - 2 0 100
BHM431 CULINARY ARTS AND SCIENCE - 3 3 100
BHM432 BEVERAGE STUDIES AND MANAGEMENT - 3 3 100
BHM433 FRONT OFFICE MANAGEMENT - 4 3 100
BHM434 MANAGEMENT ACCOUNTING - 4 3 100
BHM435 INTRODUCTION TO SUSTAINABILITY - 3 2 50
BHM451 QUANTITY CULINARY OPERATIONS - 4 1 50
BHM452 BEVERAGE STUDIES AND MANAGEMENT - 4 1 50
BHM461 MACRO ECONOMICS - 4 3 100
LAN421A FRENCH-II - 3 0 100
LAN421B SPANISH-II - 3 0 100
LAN421C CHINESE-II - 3 0 100
5 Semester - 2019 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM511 RESEARCH SKILLS Skill Enhancement Course 2 0 100
BHM531 BUSINESS INFORMATION SYSTEM Core Courses 3 3 100
BHM532 MARKETING MANAGEMENT Core Courses 4 3 100
BHM533 ORGANIZATIONAL BEHAVIOUR Core Courses 4 3 100
BHM534 FINANCIAL MANAGEMENT Core Courses 4 3 100
BHM535 BUSINESS STATISTICS Core Courses 4 3 100
BHM536 BUSINESS ENVIRONMENT Core Courses 4 3 100
BHM551 BUSINESS INFORMATION SYSTEM Core Courses 2 1 50
BHM551A ASIAN CUISINE Discipline Specific Elective 4 1 50
BHM551B FOOD AND BEVERAGE MANAGEMENT - I Discipline Specific Elective 4 1 50
BHM552A ADVANCED BAKING AND PASTRY ARTS - I Discipline Specific Elective 4 1 50
BHM552B ACCOMMODATION MANAGEMENT INTER-MEDIATE LEVEL - I Discipline Specific Elective 4 1 50
BHM581 INTERNSHIP AND PROJECT Skill Enhancement Course 0 4 100
6 Semester - 2019 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM611 ENTREPRENEURSHIP STUDIES - 4 3 100
BHM612 BACK TO BASICS - I - 2 0 100
BHM631 RESEARCH METHODOLOGY - 4 3 100
BHM632 IMAGINEERING AND INNOVATION - 4 3 100
BHM633 HUMAN RESOURCES MANAGEMENT - 4 3 100
BHM634 SERVICES MANAGEMENT - 4 3 100
BHM635 TRAVEL AND TOURISM - 4 3 100
BHM651A EUROPEAN CUISINE - 4 1 50
BHM651B FOOD AND BEVERAGE MANAGEMENT - II - 4 1 50
BHM652A ADVANCED BAKING AND PASTRY ARTS - II - 4 1 50
BHM652B ACCOMMODATION MANAGEMENT INTER-MEDIATE LEVEL - II - 4 1 50
7 Semester - 2018 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM711A BACK TO BASICS - II Skill Enhancement Course 2 0 100
BHM711B MARKETING SKILLS-I Skill Enhancement Course 2 0 100
BHM711C HUMAN RESOURCE MANAGEMENT SKILLS-I Skill Enhancement Course 2 0 100
BHM711D YOGA AND WELLNESS-I Skill Enhancement Course 2 0 100
BHM731 STRATEGIC MANAGEMENT Core Courses 4 3 100
BHM732 BUSINESS LAW Core Courses 4 3 100
BHM733 FACILITY PLANNING AND MANAGEMENT Core Courses 4 3 100
BHM741A CONSUMER BEHAVIOR Discipline Specific Elective 4 3 100
BHM741B INDUSTRIAL RELATIONS LAW Discipline Specific Elective 4 3 100
BHM742A BRAND MANAGEMENT Discipline Specific Elective 4 3 100
BHM742B COMPENSATION MANAGEMENT Discipline Specific Elective 4 3 100
BHM743A RETAIL MANAGEMENT Discipline Specific Elective 4 3 100
BHM743B INTERNATIONAL HUMAN RESOURCE MANAGEMENT Discipline Specific Elective 4 3 100
BHM744A CUSTOMER RELATIONSHIP MANAGEMENT Discipline Specific Elective 4 3 100
BHM744B HUMAN RESOURCE DEVELOPMENT Discipline Specific Elective 4 3 100
BHM745A INTERNATIONAL MARKETING Discipline Specific Elective 4 3 100
BHM745B ORGANIZATION THEORY AND DESIGN Discipline Specific Elective 4 3 100
BHM751A SLOW FOOD - I Discipline Specific Elective 4 1 50
BHM751B FOOD AND BEVERAGE SERVICE DESIGN - I Discipline Specific Elective 4 1 50
BHM752A BAKING TECHNIQUES AND DESSERT ARTISTRY - I Discipline Specific Elective 4 1 50
BHM752B ACCOMMODATION MANAGEMENT ADVANCED LEVEL - I Discipline Specific Elective 4 1 50
BHM781 INTERNSHIP AND PROJECT Skill Enhancement Course 0 4 100
8 Semester - 2018 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM811A SELF MANAGEMENT SKILLS - 2 0 100
BHM811B MARKETING SKILLS-II - 2 0 100
BHM811C HUMAN RESOURCE MANAGEMENT-II - 2 0 100
BHM811D YOGA AND WELLNESS-II - 2 0 100
BHM831 EVENT MANAGEMENT - 4 3 100
BHM832 REVENUE MANAGEMENT - 4 3 100
BHM833 BUSINESS ETHICS AND SUSTAINABILITY - 4 3 100
BHM841A INTEGRATED MARKETING COMMUNICATION - 4 3 100
BHM841B KNOWLEDGE MANAGEMENT - 4 3 100
BHM842A SALES AND DISTRIBUTION MANAGEMENT - 4 3 100
BHM842B ORGANIZATIONAL CHANGE AND DEVELOPMENT - 4 3 100
BHM843A RURAL MARKETING - 4 3 100
BHM843B STRATEGIC HUMAN RESOURCE MANAGEMENT - 4 3 100
BHM844A DIGITAL MARKETING - 4 3 100
BHM844B PERFORMANCE MANAGEMENT - 4 3 100
BHM845A NEUROMARKETING - 4 3 100
BHM845B HUMAN RESOURCE ANALYTICS - 4 3 100
BHM851A SLOW FOOD - II - 4 1 50
BHM851B FOOD AND BEVERAGE SERVICE DESIGN - II - 4 1 50
BHM852A BAKING TECHNIQUES AND DESSERT ARTISTRY - II - 4 1 50
BHM852B ACCOMMODATION MANAGEMENT ADVANCED LEVEL - II - 4 1 50
BHM881 FINAL PROJECT - 0 4 100
      

    

Department Overview:

The Department of Hotel Management was started in the year 1991,with the objective primarily being to train students to join the hotel industry .It is a four year professional course where the students chooses and specialise in the final year. The academics focus on the core aspects of hospitality with a mix of management subjects. Bachelors of Hotel management has a melange of practical subjects and theory subjects. Industry interface is a key aspect for integrated learning. Hotels like the Taj group, The Oberoi's, ITC hotels are few hotels with which the department works closely on the aspect of "Teaching and Learning". The Department of Hotel Management has its own training and placement cell which monitors the placement of the students and the placements till date has been 100%. Last but not the least the department has always been ranked among top business magazines like the out look, India Today and The Week, where in Christ University, Hotel Management was chosen to be the most preferred college in the country for hospitality studies.

Mission Statement:

 

The Department of Hotel Management strives to establish a realm of Innovation and Professionalism in a Dynamic, Value driven society, molding the path of Wisdom of aspiring Leaders in the hospitality industry

 

Introduction to Program:

Bachelors of Hotel Management is a professional four year degree course spread over eight semesters.The program address the operational and managerial aspects of the hospitality industry.There is a fine blend of practical and theory mandatory subjects.French as a foreign language is mandatory to the course.

 

Program Objective:

 

Program Learning Goal (PLG)/ Program Learning Objective (PLO):

PLG1 Social Responsibility and Ethical Sensitivity 

Our students will be aware of and sensitive to social and ethical issues in the world

PLO 1.1SR Demonstrate awareness of social issues 

PLO 1.2ES Identify ethical issues in business 

PLO 1.3ES Compare ethical practices in different contexts 

PLO 1.4SR Analyse stakeholder impact on social issues 

PLO 1.5ES Evaluate ethical perspectives of business actions

PLO 1.6SR Propose initiatives at individual (ISR) and organisational level (CSR) to address social issues 

PLG2 Functional Knowledge and Application

Our students will be able to demonstrate knowledge of business from a wholistic and cross-functional perspective

PLO 2.1 Demonstrate understanding of concepts and theories in various domains of management 

PLO 2.2 Extend management theories to real world scenarios 

PLO 2.3 Utilise domain specific concepts and techniques to address business problems 

PLO 2.4 Examine business decisions with cross functional lens 

PLO 2.5 Compare organisational practices to theoretical frameworks 

PLO 2.6 Estimate relevance of management theories in business scenarios 

 

PLG3 Communication

Our stu

Assesment Pattern

Assessment Pattern

 

CIA (Weight age)

ESE (Weight age)

Core Subjects

70%

30%

 

CIA

VIVA*

Practical

70%

30 %

*Only VIVA will be conducted at the end of the semester. No End Semester examination for Practical

 

Continuous Internal Assessment Criteria

 

 

Examination

CIA – 1 (20)

CIA – 2 (50)

CIA – 3 (20)

Attendance (10)

Component

1

2

1

1

2

1

Marks

10

10

50

10

10

10

Weightage

20

25

20

5

Component details

Written Assignment/Quiz/ Individual or Group Tasks

Test/Research based/Written Assignment/ Individual or Group Tasks

 Compulsory Case Study question in MSE

Presentation/ Exhibit/Written/Submission/Individual or Group Tasks

Project/Activity based/Book Review/Case Analysis/ Individual or Group Tasks

 

 

Assessment Pattern for Practical

CIA (70%)

VIVA (30%)

Each practical session is assessed every week for 12weeks

The cumulative marks is tabulated and converted to 70%

Viva-voce will be conducted by external member

 



Examination And Assesments

Continous Internal Assessment (CIA), Mid Semester Examination (MSE)  & End Semester Examination (ESE)

BHM112 - COMMUNICATION SKILLS - I (2021 Batch)

Total Teaching Hours for Semester:30
No of Lecture Hours/Week:2
Max Marks:100
Credits:0

Course Objectives/Course Description

 

Communication skills are the need of the hour for the hospitality industry and form an integral part of the training program. it forms the base of many a transaction and hence needs to create an impact at the beginning.

Course Objectives

 ·         To maintain interpersonal relationships

·         To formalize communication

·         To know the nuances of basic writing skills

Learning Outcome

After completing the course, the student will be able to;

·         Have basic communication technique

·         Develop business writing skills

·         Phrase out and articulate

Build self-confidence in communication

Unit-1
Teaching Hours:2
Understanding communication
 

Understanding communication 

Unit-2
Teaching Hours:2
Barriers to communication
 

Barriers to communication

Unit-3
Teaching Hours:2
Basic English grammar
 

Basic English grammar

Unit-4
Teaching Hours:2
Non-verbal communication
 

Non-verbal communication

Unit-5
Teaching Hours:2
Oral Communication
 

Oral Communication

Unit-6
Teaching Hours:2
Listening skills
 

Listening skills

Unit-7
Teaching Hours:2
Giving and receiving instructions
 

Giving and receiving instructions

Unit-8
Teaching Hours:2
Communication and Personality
 

Communication and Personality

Unit-9
Teaching Hours:2
Communication strategies
 

Communication strategies

Unit-10
Teaching Hours:2
Assertive communication
 

Assertive communication

Unit-11
Teaching Hours:2
Giving and receiving feedback
 

Giving and receiving feedback

Unit-12
Teaching Hours:2
Questioning skills
 

Questioning skills

Text Books And Reference Books:

*

Essential Reading / Recommended Reading

*

Evaluation Pattern

Continuous Internal Assessment (CIA) is done every class. The assessment is done based on the assignments submitted on the activity conducted during the class/session each week.

BHM131 - FUNDAMENTALS OF CULINARY - I (2021 Batch)

Total Teaching Hours for Semester:60
No of Lecture Hours/Week:4
Max Marks:100
Credits:3

Course Objectives/Course Description

 

This paper is offered as a learning tool on the basics of culinary and attain knowledge to develop culinary into the next phase of operations and execution. Acquired knowledge and skills in Culinary Fundamentals will inherently provide a solid foundation for professional applications in production kitchens. Students will be introduced to the fundamental concepts, skills and techniques of basic cookery and kitchen organization. Students should be focussed, committed to learning and successfully build upon the experience gained to grasp the broader bases of knowledge. 


 

To explain various theories and concepts from the art of cookery 

To outline various cooking methods, techniques and practices in the kitchen

To classify various culinary fundamentals like stock, soup and sauces

To analyze knowledge on Types of Vegetables, Kitchen Equipments and Food Commodities.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Learning Outcome

Course Learning Outcomes

After completing this course, students will be able to;

Illustrate the theory of food and its history

Demonstrate and understand cooking methods and techniques

Illustrate the construction of sauces, soups and stocks and the basics of cuisines.

Classify Kitchen equipment

Classify & Categorise Ingredients.

 

 

 

 

 

Unit-1
Teaching Hours:4
Introduction to The Art Of Cookery
 

Uniform, kitchen tools, safety procedures, Middle Ages to modern cookery, Menu terms

Unit-2
Teaching Hours:5
Methods of Cooking & Basics Of Vegetable Cookery