Bachelor of Hotel Management

First Semester
1.1: Food & Beverage Production – I:
Theory
1) Introduction to the Catering Industry
2) Kitchen Organisation – Layout and Hierarchy
3) Kitchen Equipment
4) Cooking Fuels
5) Food Commodities
6) Aims and Objectives of cooking food with specific reference to the catering
industry
7) Aims and objectives of cooking food with specific reference to the catering
industry

1.2: Food & Beverage Service – I:

Theory
Food & Beverage Service – I

Practical
Food & Beverage Service – I

1.3: Front Office – I:

Theory
1) Origin, History, growth, development, classification and categorization of Hotel
Industry.
2) Great personalities in Hotel Industry M.S. Oberoi J.N. Tata
3) Hotel Organization
4) A) Job description and specifications
B) Lobby & Bell Desk operations
5) Front Office Product:
6) Reservations:
7) Reception
8) Telephone
9) Miscellaneous

Practicals:
Front Office – I:
 1.4: House Keeping – I:

Theory
1) Introduction
2) House Keeping Department:
3) Hotel Guest Room
4) Cleaning Equipments:
5) Public Areas:
6) Cleaning of Guest Rooms:
7) House Keeping Control Desk:
8) Basic Controls in House Keeping:
9) Glossary
10) Linen / Uniform / Tailor Room:

Practicals
House Keeping I

Second Semester
2.1: Food & Beverage Production – II:
Theory
1) Basic preparations
2) Classification, selection, cuts, storage, methods of cooking menu examples
3) Methods of Cooking
4) Soups, Sauces & Gravies
5) Professional standards for food handlers

Practical
Food & Beverage Production – II

2.2: Food & Beverage Service – II:

Theory
Food & Beverage Service – II

Practical
Food & Beverage Service – II

2.3: Hotel Economics

Theory
1) Hotel Industry in India
2) Consumption
3) Demand
4) Elasticity of Demand
 5) Production Function
6) Cost of Production
7) Supply
8) Revenue Analysis:

2.5: Hygiene and Food Saftey

Theory
1) Introduction
2) Food Contamination and Spoilage
3) Kitchen Hygiene and Sanitation
4) Cleaning Procedures
5) Water Supply
6) Water Disposal
7) Safety at the Work Place
8) Management and Food Safety
9) Hygiene Sanitation Laws

Third Semester
3.1: Food & Beverage Production – III:
Theory
1) Bakery and Confectionery
2) Introduction to menu planning
3) Quantity food production:
4) Cheese

3.2: Food & Beverage Service – III:

Theory:
Food & Beverage Service - III

Practical:
Food & Beverage Service - III

3.3: Management Principles & Practice

Theory
1) Meaning
2) Forms of Business ownership
3) Management
4) Planning
5) Organising and Staffing
6) Directing
7) Control
 3.4: House Keeping – II
Theory
1) Interior Decoration:
2) Colour:
3) Light:
4) Furniture:
5) Wall Coverings:
6) Floor Finishes:
7) Soft Furnishings:
8) Refurbishment & Redecoration:
9) Flower Arrangement:
10) Cleaning Science:
11) Laundry:
12) Glossary

Practicals
House Keeping II

3.5: Front Office – II

Theory
1) Information:
2) Handling of Front Office Operations:
3) Front Office Organization:
4) Reservations:
5) Reception:
6) Telephones:
7) Registration:
8) Miscellaneous:

Practicals:
Front Office – II

3.7: Indian Constitution

UNIT – 1:
a. Framing of the Indian Constitution
b. Philosopy of the Constitution

UNIT – 2:
a. Special Rights created in the Constitution of Dalits, Backward Classes, Women
and Children, and religious and linguistic minorities
b. Directive Principles of State policy: The need to balance fundamental rights with
directive principles

UNIT – 3:
Union Executive
 Union Legislature

UNIT – 4:
1. State Government
2. Centre – State relations

UNIT – 5:
Judiciary
Emergency provisions (Article 356)

Fourth Semester
4.1: Food & Beverage Production – IV:
Theory
1) Indian Cuisine
2) Garde Manager (Lander work)

Practical:
Food & Beverage Production – IV

4.2: Food & Beverage Service – IV:

Theory:
Food & Beverage Service – IV

Practical:
Food & Beverage Service – IV

4.3:Computer Fundamentals:
Theory
1) General features of a Computer.
2) Computer organization.
3) Computer hardware and software.
4) Work processing and electronic spread sheet.
5) Network of computers.

Practical
Computer Fundamentals

4.4: Organisational Behaviour

Theory
1) Organisational Behaviour
2) Perception
 3) Motivation
4) Attitudes
5) Learning and behaviour modification
6) Personality
7) Group Dynamics
8) Leadership
9) Organisational Change

4.5: Food Science & Nutrition

Theory
1) Introduction
2) Diet Planning
3) Factors Influencing Food Intake & Food Habits
4) Food Microbiology:
5) Food Preservation:
6) Food Adultration & Additives
7) Food Standards:

4.6: Hotel Financial Accounting

Theory
1) Double Entry Book Keeping
2) Journal
3) Final Accounts:

Fifth Semester
5.1: Front Office – III
Theory
1) FO Cash
2) Front Office Accounting
3) Check-out and settlement
4) The Front Office Audit
5) Miscellaneous

PRACTICALS:
Front Office – III

5.2: House Keeping – III

Theory
1) Super Vision in Housekeeping
2) Safety Awareness & Safeguarding of Assets
3) Textiles
 4) Uniform Designing
5) Forms & Formats
6) Contract Services
7) Human Resource Management in House Keeping
8) Case Studies
9) Latest Trnds in House Keeping
10) ECO Friendly concepts in House Keeping
11) Managerial Functions of a House Keeper
12) Glossary

Practicals
House Keeping III

5.3: Hotel Costing

1) Concept of Cost elements of Cost – Hotel cost sheet – Food cost and percentage
analysis.
2) Budget Meaning – Definitions and types
3) Hotel Cost ledgers – Guest ledger – register of coupons issued – Register of
reservation – guest registration card – arrival – departure register
4) Stores purchase order – stores requisition, stores ledger menu costing – banquet
costing – daily food cost sheet – Hubbard’s formula
5) Break even analysis – CVP analysis and application
6) Control techniques. Stock taking, Bill control fraud – waste measurement
performance Yardstick, trouble shooting, Internal check, internal control and audit
procedure.

5.4: Travel and Tourism Management

Theory
1) Tourism Phenomenon
2) Geography & Tourism
3) Transport Systems
4) Travel Agencies
5) Tourism Organizations & Associations
6) Heritage of India
7) Tourism Industry
8) Types of Tours
9) Travel Formalities & Regulations
10) Foreign Exchange

5.5: Computer in Hospitality Services – II

Theory
1) Selecting and Implementing Computer Systems
2) Management Information System
3) Hotel Information System
4) Computer Based Reservation System
 5.6: Business Statistics

Theory
1) Background and Basic Concepts
2) Diagrammatic Graphic Representation
3) Measures of Central Tendency
4) Measures of Dispersion
5) Correlation and Regression Analysis
6) Time Series
7) Index Numbers

Seventh Semester
7.1: Food & Beverage – V

Theory
8) Popular International Cuisines
9) Purchasing and Store Management
10) Catering Systems

Practical
Food & Beverage Production – V

7.2: Food & Beverage Service – V

Theory
1) Alcoholic Beverages
2) Liqueurs
3) Bar
4) Cocktails
5) Gueridon Service
6) Tobacco

Practicals
Food & Beverage Service – V

7.3: Marketing of Hospitality Services

Theory
1) Introduction to Hospitality Marketing
2) Hospitality Marketing Mix
2.1. Product / Service Mix
2.2. Price Mix
2.3. Promotion Mix
 2.4. Place Mix
2.5. People
2.6. Physical Evidence
2.7. Process

3) Market Segmentation
4) Market Research
5) Consumer Behaviour in Hotel Industry
6) The Marketing Environment

7.4: Environmental Study & Facilities Planning

Theory
1) Introduction & Development to Environmental Message
2) Waste Management
3) Energy and Water Conservation
4) Water
5) Product Purchase
6) Indoor Air Quality
7) External Air Emission
8) Noise
9) Hazardous Material
10) Ecotels
11) Buildings of the Future
12) Facility Planning
13) Building Plans
14) Planning of Hotel Entrance
15) Guest Rooms & Suites
16) Public Facilities
17) Back of the House

7.5: Computer in Hospitality Service - III

Theory
1) Rooms Management Module
2) Guest Accounting Module
3) Property Management System Interface
4) Food and Beverage Applications

7.6: Financial Management in Hotels

Theory
1) Financial Management
 2) Financing Decisions
3) Investment Decisions
4) Dividend Decisions
5) Working Capital Management

Eighth Semester
8.1: Food and Beverage Management
Theory
1) Introduction
2) Food and Beverage Control Operation
3) Planning and Design of Service Area
4) Planning and Design of Production Area
5) Relationship Between Production and Service Areas
6) Constraints Affecting the Planning Process
7) Managing Food and Beverage Operations
8) Food & Beverage Human Resource Development

Elective – I Food & Beverage Service

Practicals

 The student should specialize in all the five outlets in the Food & Beverage
Service viz Coffee shop, specialty Restaurant, bar, room Service and banquettes
 To prepare practical Menus as food in the industry for all out lets- Design,
Contents with relevant sections, pricising and tax structure.
 Required to do the staffing ,duty charts, formats complaint handling and case
study
 Case studies on situation handling in service and production areas
 The student will be asked to set up or arrange for service in any required outlet.

8.2: Entrepreneurship Development

Theory
1) Entrepreneurship
2) Starting a Small Business
3) Preparing the Business Plan
4) Institutional assistance to small scale enterprises

Elective – II: Accommodation Management

1. Case studies
2. Model Making & Presentation
3. Uniform designing
 4. Situation handling at managerial position
5. Elaborate flower arrangement based on a theme
6. Competitive analysis
7. First AID
8. Week as an Accommodation Manager
9. Preparation of itinerary
10. Hotel statistics
11. Hotel mission & Vision statement
12. Drafting of letters.

8.3: Hospitality Management

Theory
1) Computers in Front Office
2) Yeild Management in Front Office
3) Human Resource Management for Accommodation
4) Management in Hospitality
5) Inter Personal Skills and Handling Conflicts
6) Planning Trends in House Keeping
7) Trends in the Operations in the Hotel Industry
8) Market Segmentation
9) Glossary Terms in the Front Office and House Keeping

8.5: Business Law

Theory
1) The Indian Contract Act
2) Licenses and Permits
3) Food Legislation
4) Liquor Legislation
5) Industrial Legislation
6) Shops and Establishment Act
7) Law of Tenancy
8) Prevention of Food Adulteration
9) Consumer Protection Act
10) Environment Protection Act
11) Laws Relating to Hygeine and Sanitation