CHRIST (Deemed to University), Bangalore

DEPARTMENT OF HOTEL MANAGEMENT

School of Business and Management

Syllabus for
Bachelor of Hotel Management
Academic Year  (2022)

 
1 Semester - 2022 - 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 3 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 3 3 50
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 - 2022 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM212 COMMUNICATION SKILLS - II - 2 0 100
BHM231 FUNDAMENTALS OF CULINARY - II - 3 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 - 3 3 100
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 - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM331 CULINARY ARTS AND SCIENCE - I Core Courses 3 3 100
BHM332 WINE STUDIES AND MANAGEMENT Core Courses 3 3 100
BHM333 ROOMS DIVISION MANAGEMENT Core Courses 3 3 100
BHM334 COST ACCOUNTING Core Courses 3 3 100
BHM335 HYGIENE AND SANITATION Core Courses 3 2 50
BHM351 REGIONAL CUISINE Core Courses 4 1 50
BHM352 WINE STUDIES AND MANAGEMENT Core Courses 3 1 50
BHM361 MANAGERIAL ECONOMICS Generic Elective 3 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 - 2021 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM431 CULINARY ARTS AND SCIENCE - II - 3 3 100
BHM432 BEVERAGE STUDIES AND MANAGEMENT - 3 3 100
BHM433 FRONT OFFICE MANAGEMENT - 3 3 100
BHM434 MANAGEMENT ACCOUNTING - 3 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 - 3 3 100
LAN421A FRENCH-II - 3 0 100
LAN421B SPANISH-II - 3 0 100
LAN421C CHINESE-II - 3 0 100
5 Semester - 2020 - 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 3 3 50
BHM533 ORGANIZATIONAL BEHAVIOUR Core Courses 3 3 100
BHM534 FINANCIAL MANAGEMENT Core Courses 3 3 100
BHM535 BUSINESS STATISTICS Core Courses 3 3 100
BHM536 BUSINESS ENVIRONMENT Core Courses 3 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 INTERMEDIATE LEVEL-I Discipline Specific Elective 4 1 50
BHM581 INTERNSHIP AND PROJECT Skill Enhancement Course 0 4 100
6 Semester - 2020 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM611 ENTREPRENEURSHIP STUDIES - 3 3 100
BHM612 BACK TO BASICS - I - 2 0 100
BHM631 RESEARCH METHODOLOGY - 3 3 100
BHM632 IMAGINEERING AND INNOVATION - 3 3 100
BHM633 HUMAN RESOURCES MANAGEMENT - 3 3 100
BHM634 SERVICES MANAGEMENT - 3 3 100
BHM635 TRAVEL AND TOURISM - 3 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 INTERMEDIATE LEVEL-II - 4 1 50
7 Semester - 2019 - 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 3 3 100
BHM732 BUSINESS LAW Core Courses 3 3 100
BHM733 FACILITY PLANNING AND MANAGEMENT Core Courses 3 3 100
BHM741A CONSUMER BEHAVIOR Discipline Specific Elective 3 3 100
BHM741B INDUSTRIAL RELATIONS LAW Discipline Specific Elective 3 3 100
BHM742A BRAND MANAGEMENT Discipline Specific Elective 3 3 100
BHM742B COMPENSATION MANAGEMENT Discipline Specific Elective 3 3 100
BHM743A RETAIL MANAGEMENT Discipline Specific Elective 3 3 100
BHM743B INTERNATIONAL HUMAN RESOURCE MANAGEMENT Discipline Specific Elective 3 3 100
BHM744A CUSTOMER RELATIONSHIP MANAGEMENT Discipline Specific Elective 3 3 100
BHM744B HUMAN RESOURCE DEVELOPMENT Discipline Specific Elective 3 3 100
BHM745A INTERNATIONAL MARKETING Discipline Specific Elective 3 3 100
BHM745B ORGANIZATION THEORY AND DESIGN Discipline Specific Elective 3 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 - 2019 - Batch
Course Code
Course
Type
Hours Per
Week
Credits
Marks
BHM811A SOFT SKILLS - 2 0 100
BHM811B MARKETING SKILLS-II - 2 0 100
BHM811C HUMAN RESOURCE MANAGEMENT SKILLS-II - 2 0 100
BHM811D YOGA AND WELLNESS-II - 2 0 100
BHM831 EVENT MANAGEMENT - 3 3 100
BHM832 REVENUE MANAGEMENT - 3 3 100
BHM833 BUSINESS ETHICS AND SUSTAINABILITY - 3 3 100
BHM841A INTEGRATED MARKETING COMMUNICATION - 3 3 100
BHM841B KNOWLEDGE MANAGEMENT - 3 3 100
BHM842A SALES AND DISTRIBUTION MANAGEMENT - 3 3 100
BHM842B ORGANIZATIONAL CHANGE AND DEVELOPMENT - 3 3 100
BHM843A RURAL MARKETING - 3 3 100
BHM843B STRATEGIC HUMAN RESOURCE MANAGEMENT - 3 3 100
BHM844A DIGITAL MARKETING - 3 3 100
BHM844B PERFORMANCE MANAGEMENT - 3 3 100
BHM845A NEUROMARKETING - 3 3 100
BHM845B HUMAN RESOURCE SCORECARD - 3 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
    

    

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.

 

Programme Outcome/Programme Learning Goals/Programme Learning Outcome:

PLG1/PO1: Social Responsibility and Ethical Sensitivity

PLG2/PO2: Functional Knowledge and Application

PLG3/PO3: Communication

PLG4/PO4: Lifelong learning

PLG5/PO5: Design Thinking

Programme Educational Objective:

PEO1: Graduates possessing subject knowledge, analytical ability and skills to manage business

PEO2: Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment.

PEO3: Graduates with value based leadership skills, entrepreneurial capabilities and global awareness serving enterprises and society.

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 (2022 Batch)

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

Course Objectives/Course Description

 

      Communication skills is the need of the hour for the hospitality industry and forms the 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 demonstrate interpersonal relationships RBTL 2

       To build communication skills RBTL 3

       To make use of  the nuances of basic writing skills RBTL 3

 

       To develop writing skills with appropriate structure and style RBTL6

Course Outcome

1: Demonstrate day to day communication and interacting skills with others, including listening, speaking and questioning

2: Choose appropriate language while expressing views

3: Identify factors being barriers to communicating with others

4: Utilize acquired knowledge and new techniques for both formal and informal writing skills

5: Develop appropriate structure and style in writing.

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

Unit-13
Teaching Hours:6
Revision
 

Revision

Text Books And Reference Books:

Communication Skills in English 

Publisher: Straight Forward Publishers

Edition:2020

Essential Reading / Recommended Reading

Communication Skills in English 

Publisher: Straight Forward Publishers

Edition:2020

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 (2022 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:3
Max Marks:100
Credits:3

Course Objectives/Course Description

 

This paper is offered as a learning tool on the basics of culinary and attain the 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 focused, committed to learning and successfully build upon the experience gained to grasp the broader bases of knowledge. 

 

Course objectives:

 

       To define various theories and concepts from the art of cookery 

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

       To illustrate various culinary fundamentals like stock, soup and sauces

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

 

       To discover the science & basics of Baking Ingredients and equipments. 

 

 

Course Outcome

131 : CO1 - To explain various theories and concepts from the art of cookery CO2 - To outline various cooking methods, techniques and practices in the kitchen CO3 - To classify various culinary fundamentals like stock, soup and sauces CO4 - To analyse knowledge on Types of Vegetables, Kitchen Equipment and Food Commodities. CO5 - Identify appropriate frameworks or techniques based on requirements

Unit-1
Teaching Hours:8
Introduction to the Art Of Cookery ,Kitchen Organization Layout and Hierarchy
 

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

Kitchen layout and functions, receiving area, storage area, cold butchery, and vegetable mis en place area, cold kitchen, hot kitchen, garde manger, bakery and confectionery. The classical and new kitchen brigade, duties and responsibilities and job description of the kitchen personnel.     

Unit-2
Teaching Hours:8
Methods of Cooking & Basics Of Vegetable Cookery
 

Aims and Objectives of Cooking Food- Importance classifications-Principles - Equipments required - Methods of cooking-boiling-roasting-poaching braising-grilling-baking-roasting-broiling-stewing-sautéing-blanching-steaming-micro-waving etc.

Unit-3
Teaching Hours:8
Bakery and Confectionery
 

3.1 Bread and Pastry: A historical Perspective and current opportunities.

3.2 Equipment’s used in Bakery and Confectionery- Types of Ovens and its different Temperatures.

3.3Introduction to Creams, Custards & Sauces.

3.4 Ingredients used in bakery and confectionery -Flour: Wheat- Types and Milling, Physical structure of Wheat, Types of flour - Sugar: Source and Manufacturing of Sugar, Types of sugar, Cooking of sugar with their Temperatures -Yeast: History, Types of Yeast, and Action of Yeast in leavened dough - Eggs: Structure-Grading-Properties of eggs-Cream: Types of Cream.

3.5 Basics of Cakes, Sponges & Muffins.  

Unit-4
Teaching Hours:8
Culinary Fundamentals
 

Stocks, Soups, Sauces & Salads - Stocks – Types & Uses, Sauces – Classification and Importance -Soups – Classification, Importance, Salads – definition, parts, types and salad dressings.

Unit-5
Teaching Hours:8
Kitchen Equipment
 

Types of equipment - special equipment-refrigeration-kitchen machinery, storage tables, hand tools, weighing & measuring, pot   wash, diagrams, uses, maintenance 

Definition, Characteristics, principles, concepts, food chains, types, advantages, disadvantages – Indian and Western

Menu examples, equipment used, differences, the role of fast food operations, Fast food outlets and their chains, brands of convenience food etc.

Advantages and disadvantages of convenience food, labour & cost saving aspect, fast food operating procedures, layout and staff 

Unit-6
Teaching Hours:5
6.1 Food Commodities
 

                                                

Classification of Ingredients with examples and uses in cookery - Cereals, pulses, vegetables, mushrooms, fruits, eggs, fats and oils etc.

 

Unit-6
Teaching Hours:5
6.2 Introduction to Eggs and egg cookery
 

 

 Introduction, Structure, Classification, types, selection, storage, uses, cooking principles. 

Text Books And Reference Books:

Escoffier, A. (2011). The Complete Guide To The Art Of Modern Cookery: The first translation into English in its entirety of Le Guide Culinaire. London: Heinemann.

 Hering, R., & Bickel, W. (1970).[Lexikon der Küche.] Hering's Dictionary of classical and modern cookery and practical reference manual for the hotel, restaurant and catering trade ... Vocabulary in English, French, German, Italian and Spanish. Translation of the 16. [sic] newly revised edition by Walter Bickel. Giessen: Fachbuchverlag Dr.Pfanneberg& Co., [1970.

Kinton, R., & Ceserani, V. (2012).The Theory of Catering. London: E. Arnold.

Larousse, L. (20011). Larousse Gastronomique: The World's Greatest Cookery Encyclopedia. Hamlyn.

Essential Reading / Recommended Reading

Bali, P. S. (2014). Food Production Operations. New Delhi; Oxford University Press.

 

Bali, P. S. (2012). International Cuisine & Food Production Management Parvinder S.Bali. Oxford. 

Evaluation Pattern

Evaluation pattern:

Component

 

Description

Units

Maximum marks 

Weightage

Total Marks in Final Grade

CIA1A

Individual

 

10

20%

10

CIA 1B

Individual

 

10

10

CIA2

Mid-term

 

50

25%

25

CIA3 A

Individual

 

10

20%

20

CIA3 B

Individual

 

10

 

ESE

 

 

50

30%

30

Attendance

 

 

10

5%

5

TOTAL

 

 

100

 

 

BHM132 - FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I (2022 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:3
Max Marks:100
Credits:3

Course Objectives/Course Description

 

The fundamentals of food and beverage service -I is a basic course to introduce various sectors of the food service industry, food and beverage operations, classifications of food service establishments and the different types of food and beverage services.  This course will allow students to comprehend the various sectors, areas in hotels, equipment and the process and practices followed in a restaurant. Students will learn the modules to understand the higher level courses in future.  This course will enable students to orient and understand the service skills which are necessary for food and beverage personnel. 

Course Objectives:

● To classify various profit and non-profit sectors of food service industry. (RBTL 2)

● To identify the various types of food and beverage service establishments.(RBTL 3)

● To compare the duties and responsibilities of different food and beverage service personnel. (RBTL 4)

 

● To evaluate various factors challenges faced by the food and beverage service industry. (RBTL 5)

 

Course Outcome

CO1: Classify various sectors of food and beverage industry.

CO2: Identify the various types of restaurants and its concepts.

CO3: Examine the roles and responsibilities of food and beverage service personnel.

CO4: Assess challenges faced by the food and beverage service industry and propose sustainable solutions for these challenges.

CO5: Evaluate a restaurant menu and recommend suggestions

Unit-1
Teaching Hours:6
Food and Beverage service industry
 

Introduction to the food and beverage industry, Types of catering Establishments, Various food and beverage operations. Restaurant concepts & types of outlets; banqueting, fast food, hotel, industrial, outside catering, institutional, in-flight, restaurant, public house & transport catering.

Unit-2
Teaching Hours:6
Food and beverage service area in hotels
 

Introduction, Front of the house Area - Restaurant, Coffee shop, Room service, bars, banquets, Discotheques, Snack bar, Lounges, Business centers, Clubs, Ancillary areas and Kitchen stewarding - Still room, Spare linen room, Silver room or plate room, Hot Plate.

Unit-3
Teaching Hours:6
Food and Beverage service equipment
 

Introduction - Types of table ware (Flatware, Cutlery and Hollow-ware), Disposables, and Criteria for selection, Requirements, Special equipment’s, Equipment usage, Functions, Care and Maintenance.

Unit-4
Teaching Hours:6
Food and beverage service personnel
 

People in food and beverage service, Food and beverage service organization, Food and beverage service personnel- Job description and Job Specifications, Attitudes and Attributes , Competencies, Basic Etiquette's for catering staff, Inter departmental Relationship, career path in food and beverage service.

Unit-5
Teaching Hours:6
Food and Beverage service methods
 

Self-service ,Buffet and cafeteria service, Specialized service ,Gueridon, Tray, Trolley, Lounge, Room service, Single point service , Take away, vending, Kiosk, Food courts, Bar and Automats.

Unit-6
Teaching Hours:15
Menu structure
 

Menu, Introduction, History, Classical French menu sequence, Types of menu, table dhote, a la carte,Accompaniments and garnishes.

 

Food and Beverage terminology related to the inputs of the semester.

Text Books And Reference Books:

Singaravelavan, R. (2018). Food and beverage service. New Delhi, India: Oxford University Press.

Essential Reading / Recommended Reading

Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and Beverage Service (9th ed.). Hodder Education

Andrews, S. (2013). Textbook of food and beverage management (7th ed.). New Delhi: Tata McGraw-Hill.

Thomas, C., & Hansen, B. (2013). Off-premise catering management (3rd ed.). New Jersey: John Wiley & Sons.

McVety, P., Ware, B., & Ware, C. (2009). Fundamentals of menu planning (3rd ed.). New Jersey: John Wiley & Sons.

Davis, B., & Lockwood, A. (1998). Food and beverage management (3rd ed.). Oxford [England: Butterworth-Heinemann.

Dias, P. (1996). The steward. New Delhi: Orient Longman Limited.

Kivela, J. (1994). Menu planning for the hospitality industry. Melbourne: Hospitality Press.

Fuller, J. (1992). Modern restaurant service: A manual for students and practitioners.

Evaluation Pattern

Component

 

Description

Units

Maximum marks 

Weightage

Total Marks in Final Grade

CIA1

Individual/Group Assignment

I, II

20

20%

20

CIA2

Mid-term

I,II,III,IV

50

25%

25

CIA3

Individual/Group

IV,V,VI

20

20%

20

ESE

 

I,II,III,IV,V,VI

50

30%

30

Attendance

 

 

5

5%

5

TOTAL

 

 

100

BHM133 - FUNDAMENTALS OF ROOMS DIVISION - I (2022 Batch)

Total Teaching Hours for Semester:45
No of Lecture Hours/Week:3
Max Marks:100
Credits:3

Course Objectives/Course Description

 

 

Hotels are amongst the most visible and important aspects of a country’s infrastructure. Till a decade back- housekeeping was considered an unskilled and labor-oriented department- but today it has emerged as heart of hotel operations. This department has evolved into an organized department where housekeepers utilize the management tools of planning- organizing- directing and controlling.

Students are instructed and trained in Housekeeping skills that this new era demands. The three types of expertise required in housekeeping department: management of resources- administration of assets- and knowledge of housekeeping technical operations.

 

Course Objectives

       To define the management structure of rooms division in lodging establishments

       To outline the designs of functional areas.

       To analyze the necessity of achieving high productivity.

 

       To assess the efficient functioning of rooms division operations and space management.

Course Outcome

CO1 : Relate knowledge of a core body of discipline-specific concepts, including principles of classification and organizational framework.

CO2: Illustrate layout, standard contents and space planning of internal areas in a hotel

CO3: Infer the importance of the rooms division department in contributing to the revenue generation

CO4: Interpret policies and procedures to be followed with respect to functioning of the department

CO5: Determine space management in planning areas under fall under housekeeping department

Unit-1
Teaching Hours:6
Overview of the Hotel Housekeeping Department
 

 

 

Rooms department, Organizational structure, Layout of the housekeeping department

Unit-2
Teaching Hours:8
Managing Housekeeping Personnel
 

Job Description, specification and analysis, Manpower/human resource planning, sources of recruitment, objectives, benefits, types of training, performance appraisal, Motivation, Teamwork and elements of good teamwork.

Unit-3
Teaching Hours:7
Guest Room Layout and Content
 

Different types of rooms, importance of accessories in a room, different line diagrams, placement of guest supplies, types of fixtures and fittings

Unit-4
Teaching Hours:8
Facility Planning and ergonomics
 

Space management, factors to be kept in mind while planning housekeeping department and while planning guest rooms- space, circulation, standardization, room ratio, minimum activity space, room widths, room lengths, internal areas, specifications, essential features, facilities and services offered for disabled guests in hotels. 

 

Unit-5
Teaching Hours:8
Characteristics of Housekeeping Equipment and supplies
 

Housekeeping F.F. & E.- Software and Department Equipment- Design- Furniture- Fixtures- Equipment- Department Equipment- Software- Guest supplies- Non-reusable supplies- Reusable supplies.

 

 

Unit-6
Teaching Hours:8
Structural Planning Of the Housekeeping Department
 

Areas of Housekeeping Responsibility- Area Cleaning Inventories- Cleaning Frequency Schedule- Performance Standards- Division of Guestrooms- Staffing Matrix.

 

Text Books And Reference Books: