Department of
HOTEL-MANAGEMENT






Syllabus for
Bachelor of Hotel Management
Academic Year  (2019)

 
1 Semester - 2019 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM112 COMMUNICATION SKILLS - I 2 0 100
BHM131 FUNDAMENTALS OF CULINARY - I 4 3 100
BHM132 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I 3 3 100
BHM133 FUNDAMENTALS OF ROOMS DIVISION - I 3 3 100
BHM134 FUNDAMENTALS OF FRONT OFFICE - I 3 3 100
BHM135 PRINCIPLES OF MANAGEMENT 4 3 100
BHM151 FUNDAMENTALS OF CULINARY - I 2 1 50
BHM152 FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I 2 1 50
BHM153 FUNDAMENTALS OF ROOMS DIVISION - I 2 1 50
BHM154 FUNDAMENTALS OF FRONT OFFICE - I 2 1 50
2 Semester - 2019 - Batch
Paper Code
Paper
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 2 100
BHM233 FUNDAMENTALS OF ROOMS DIVISION - II 3 2 100
BHM234 POSITIVE PSYCHOLOGY 3 2 100
BHM235 FINANCIAL ACCOUNTING 5 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
3 Semester - 2018 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM312 SOFT SKILLS - I 2 0 100
BHM331 REGIONAL CUISINE 4 3 100
BHM332 WINE STUDIES AND MANAGEMENT 4 3 100
BHM333 ROOMS DIVISION MANAGEMENT 4 3 100
BHM334 COST ACCOUNTING 4 3 100
BHM351 REGIONAL CUISINE 3 1 50
BHM352 WINE STUDIES AND MANAGEMENT 3 1 50
BHM361 MANAGERIAL ECONOMICS 4 3 100
BHM381 INTERNSHIP PROJECT 0 4 100
LAN321 FRENCH - I 3 2 50
4 Semester - 2018 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM412 SOFT SKILLS - II 2 0 100
BHM431 CULINARY ARTS AND SCIENCE 3 2 100
BHM432 BEVERAGE STUDIES AND MANAGEMENT 3 2 100
BHM433 FRONT OFFICE MANAGEMENT 4 3 100
BHM434 MANAGEMENT ACCOUNTING 4 3 100
BHM451 QUANTITY CULINARY OPERATIONS 4 2 50
BHM452 BEVERAGE STUDIES AND MANAGEMENT 4 2 50
BHM461 MACRO ECONOMICS 4 3 100
LAN421 FRENCH - II 3 2 50
5 Semester - 2017 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM511 RESEARCH SKILLS 2 0 100
BHM531 BUSINESS INFORMATION SYSTEM 3 2 100
BHM532 MARKETING MANAGEMENT 4 3 100
BHM533 ORGANIZATIONAL BEHAVIOUR 4 3 100
BHM534 FINANCIAL MANAGEMENT 4 3 100
BHM535 BUSINESS STATISTICS 4 3 100
BHM536 BUSINESS ENVIRONMENT 4 3 100
BHM551 BUSINESS INFORMATION SYSTEM 2 1 50
BHM551A ASIAN CUISINE 4 1 50
BHM551B FOOD AND BEVERAGE MANAGEMENT - I 4 1 50
BHM552A ADVANCED BAKING AND PASTRY ARTS - I 4 1 50
BHM552B ACCOMMODATION MANAGEMENT INTER-MEDIATE LEVEL - I 4 1 50
BHM581 INTERNSHIP AND PROJECT 0 4 100
6 Semester - 2017 - Batch
Paper Code
Paper
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 - 2016 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM711A BACK TO BASICS - II 2 0 100
BHM711B BASIC MARKETING SKILLS 2 0 100
BHM711C BASIC HRM SKILLS 2 0 100
BHM731 STRATEGIC MANAGEMENT 4 3 100
BHM732 BUSINESS LAW 4 3 100
BHM733 FACILITY PLANNING AND MANAGEMENT 4 3 100
BHM742A BRAND MANAGEMENT 4 3 100
BHM742B COMPENSATION MANAGEMENT 4 3 100
BHM743A RETAIL MANAGEMENT 4 3 100
BHM743B INTERNATIONAL HUMAN RESOURCE MANAGEMENT 4 3 100
BHM744B HUMAN RESOURCE DEVELOPMENT 4 3 100
BHM745A INTERNATIONAL MARKETING 4 3 100
BHM751A SLOW FOOD - I 4 1 50
BHM751B FOOD AND BEVERAGE SERVICE DESIGN - I 4 1 50
BHM752A BAKING TECHNIQUES AND DESSERT ARTISTRY - I 4 1 50
BHM752B ACCOMMODATION MANAGEMENT ADVANCED LEVEL - I 4 1 50
BHM781 INTERNSHIP AND PROJECT 0 4 100
8 Semester - 2016 - Batch
Paper Code
Paper
Hours Per
Week
Credits
Marks
BHM811A SELF MANAGEMENT SKILLS 2 0 100
BHM811B ADVANCED MARKETING SKILLS 2 0 100
BHM811C ADVANCED HRM SKILLS 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 NEURO MARKETING 4 3 100
BHM845B HUMAN RESOURCES SCORECARD 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 2 4 100
        

  

Assesment Pattern

Assessment Pattern

 

CIA (Weight age)

ESE (Weight age)

Core Subjects

50%

50%

 

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

10

25

10

5

Component details

Written Assignment

Test/Research based

 

Presentation/

Exhibit

Project/Activity based/Book Review/Case Analysis

 

 

Assessment Pattern for Practical

CIA (70%)

VIVA (50%)

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

 Mid Semester, CIA & End Semester

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:
Programme Objectives 1. To inculcate values, ethics and positive attitude 2. To orient and give an exposure to various types of hospitality establishments 3. To inculcate knowledge on various departments and their concepts 4. To comprehend the skills, knowledge and competence required for hospitality industry 5. To promote local and traditional food, sustainable practices and mother cuisines 6. To develop leaders to manage the hospitality establishment 7. To hone individual?s creativity and innovation skills 8. To create entrepreneurs 9. To design and organize research and create new knowledge 10. To provide experiential learning Programme Outcomes: 1. Empathize and lead a life that will be respectful and honored 2. Comprehend the hospitality industry 3. Know the various departments or sectors and their concepts in the hospitality industry 4. Work in the field of hospitality industry 5. Realize the local and traditional food habits, understand the sustainable practices and learn mother cuisines 6. Manage and lead a hospitality organization 7. Create and innovate in curating experiences and events 8. Establish an entrepreneurial hospitality venture 9. Plan and conduct research and develop the hospitality discipline 10. Operate a food and beverage outlet

BHM112 - COMMUNICATION SKILLS - I (2019 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 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

*

BHM131 - FUNDAMENTALS OF CULINARY - I (2019 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 comprehend various theories and concepts of the art of cookery and kitchen hierarchy.

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

         To gain knowledge on various culinary fundamentals like stock, soup and sauces

         To encompass a vast knowledge on Types of Vegetables, Kitchen Equipments and Food Commodities.

Learning Outcome

By the end of the course students will be well versed with the basic principles and processes of culinary fundamentals and operations

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
 

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:18
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.

 

3.3 Conversion formulas in Bakery.

 

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.

Unit-4
Teaching Hours:4
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:4
Kitchen Equipment?s
 

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

Unit-6
Teaching Hours:4
Food Commodities
 

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

 

Unit-7
Teaching Hours:3
Introduction to Eggs and egg cookery
 

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

Unit-8
Teaching Hours:3
Kitchen Organization Layout and Hierarchy
 

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.

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.

Evaluation Pattern

Mid Semester exam for 50 marks

CIA 1-20 marks

CIA 2 -50 marks

CIA 3-20 marks

End semester exam- 100 marks

BHM132 - FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE - I (2019 Batch)

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

Course Objectives/Course Description

 

Food and Beverage Service foundation is a basic course to introduce various sectors of the foodservice industry, the Food and beverage operations, and classifications of food service establishments, types of food and beverage services.  The course will allow students to comprehend the various sectors, areas in hotels, equipment and basic methods followed in the restaurant. Restaurants or food service organizations will find difficult to operate without having personnel who understand the basics of food and beverage service department. Students will learn the modules to understand the higher level course in future.  This course will enable students to orient and understand the service skills which are necessary for food and beverage personnel. 

 

Course objective

  • To distinguish the various profit and nonprofit sectors of food service industry.
  • To identify the various types of Food and beverage service establishments.
  • To learn the duties and responsibilities of F&B Service personnel.

Learning Outcome

After completing the course, the students will be able to know how to;

1.       Classify various sectors of catering establishments

2.      Distinguish between the various types of restaurants and its concepts

3.      Understand the contemporary styles of restaurants

4.      Identify various types of service areas in the food and beverage department

5.      Identify and understand the different equipment used in food and beverage service with their uses

6.      Know the roles and responsibilities of food and beverage service personnel

7.      Differentiate between various service techniques used in the restaurant

Acquire knowledge on menu and on French classical menu and its structure

 

Unit-1
Teaching Hours:5
Food and Beverage Service Industry
 

The 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:8
Food and beverage service areas in hotels
 

Food and Beverage service areas in hotel, 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:10
Food and beverage service equipments
 

Food and Beverage service equipments, Introduction - Types of table ware (Flatware, Cutlery and Hollow-ware), Disposables, and Criteria for selection, Requirements, Special equipments ? Equipment usage, Functions, Care and Maintenance.

Unit-4
Teaching Hours:10
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 ion food and beverage service.

Unit-5
Teaching Hours:7
Food and Beverage service method
 

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:5
Menu structure
 

Menu, Introduction, History, Classical French menu sequence, Types of menu ? table d? hote, a la carte, Food and Beverage terminology related to the inputs of the semester

Text Books And Reference Books:

Singaravelavan, R. (2014). Food and beverage service. New Delhi, India: Oxford Univerity 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.

Cheltenham: Stanley Thornes.

Evaluation Pattern

Grading in this course will depend on Continuous Internal Assessments (CIA) which carries 20% Weightage, Mid Semester Examination (ME) which carries 25% Weightage, End Semester Examination (EE) which carries 50% Weightage and Student’s Attendance (SA) which carries 5% Weightage. CIA’s are conducted to develop knowledge and to assess the students on a continuous mode and to make the student understand the amount of knowledge that is transformed during the study. The CIA will have various components, so that the students have an opportunity to learn and excel.

BHM133 - FUNDAMENTALS OF ROOMS DIVISION - I (2019 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 understand the classification of lodging establishments.

To define the management structure of lodging establishments and the elements of the rooms division.

To state the importance of the Housekeeping department.

To understand the efficient functioning of hotel operations- housekeeping personnel, aesthetic aspects such as the maintenance- design and decoration of hotel premises

Learning Outcome