Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

Course Curriculum: B.Sc.
(Hospitality and Hotel Administration)
B.Sc. (Hospitality and Hotel Administration)
Hotel industry is the fastest growing industry in the world and for India it is a valuable source
of foreign exchange. It was year 1999 when Time Magazine ran a cover story highlighting how the
world had entered a golden age of travel and tourism. Ongoing boom in travel therefore spells
equally golden times for the hotel and catering industry.
The boom in the tourism industry has resulted in the immense growth of hotel industry in
India. The hotel industry promises a bright future for anyone who wishes to take up a career in this
segment. The students opting for hotel management career courses must have an affinity towards
socializing and understanding the needs of the people.
As hotels fall under the service industry, the motive of hotel management courses in India is
to prepare the students to face the challenges of this competitive world. As far as tourism industry in
India is concerned, it is attracting tourists from across the world and this definitely calls for quality
hospitality.
“Hospitality Career Guide” came up with a research that shortage of hospitality professionals
in India is approximately 35,000 and would reach to 1, 00,000 by 2010. The expression of the
industry has generally meant greater choice, with the potential skill shortage and drive for efficiency.
The benefit of doing hotel management at UIHMT is that besides getting a broad horizon of
career opportunities in different service sectors an individual is incorporated with soft skills in
addition to other subjects which make them suitable not only for hotels but other service oriented
fields.
At UIHMT we are with the approach to provide quality education by providing industry-
oriented curriculum and exposure by regular visits to hotels, trade fairs, seminars, conferences,
exhibitions, events.
Programme goal
Main goal of programme is to support the employability, the professional success of our
graduates. This programme prepares students for immediate employment in the relevant functional
area in industry/take-up entrepreneurship individually as against the model that just provides a
degree without ensuring employability. Further nurturing expert professionals by providing an overall
exposure of tourism and hospitality industry. The professionals, who are ready to serve at
managerial level positions in tourism and hospitality industry.
Programme Objectives
The educational objectives of the B.Sc. (Hospitality and Hotel Administration) program of UIHMT
at are as under
i. Development of Professional Skills: To impart hospitality education to develop
professional skills among students.
ii. Employment and Entrepreneurship: To prepare the students for immediate
employment and entrepreneurship in the relevant functional area in industry, as against
the model that just provides a degree without ensuring employability.
University Institute of Hotel Management and Tourism, Panjab University, Chandigarh
Course Curriculum: B.Sc. (Hospitality and Hotel Administration)
iii. In-Depth Knowledge: To develop among students the ability to apply in depth
knowledge of one or more specializations within the relevant functional area.
iv. Communication Skill: To develop communication skills so that the students are able to
express ideas clearly and persuasively, in written and oral form. Extended efforts will be
undertaken for the learning of foreign language.
v. Information Technology: To develop among students the awareness of, and the
competence to be savvy user of information technology.
vi. Work with others: To develop among students the ability to work with others, in
professional and social settings. Special efforts will be undertaken to meet this objective.
vii. Create ability for deep learning: To create among students curiosity, the desire and the
ability to deep learning throughout life.
viii. Developing Understanding: To develop an understanding among students of the
human, social and business context in which they will utilize their skills.
ix. Development of Global View: To develop a global view among students so that they
can appreciate diversity in the world and in intellectual pursuits and also understand the
elements that integrate the entire world.
x. Development of Ethics: To develop ability to recognise and appreciate the importance
of ethical standards in professional work.
xi. Practical Exposure: To impart practical exposure to students through intensive
workshops exposure, industrial visits and exposure to the industry.
Accordingly, the programme has a large component of working in real world situations under the
careful guidance of mentors.
Focus of the Programme: B.Sc (Hospitality and Hotel Administration)

This programme focuses on advance level of understanding about the Hospitality Industry,
Airlines and Tourism with detailed operational aspects through projects, presentations, field trips,
selective case studies, discussions, besides regular classes. Apart from being technically skilled to
handle various departments of the hotels responsibility, hotel management graduates are the most
sought after graduation by the leading hotel chains, and other catering establishments.
For whom
• who are interested in hospitality industry
• who strive for a professional career in service, tourism and hospitality industry
• who have a talent for communication and are enthusiastic about dealing with tourists/guests
Career prospects
Possible sectors where students may work are:

• Leading Hotel Groups (at executive and supervisory level)
• Events management, Conferences & Convention management
• Front Office Executive (in all leading hotels)
• Hotel, Restaurants and QSR’s (at different positions in hotels)
• Airports/ Airlines (Ground, Crew, Sales and Marketing)

• Hotels marketing, corporate communication

• Club and Recreational Facility Management
• Resorts Management (At different positions)
• Amusement Parks (as customer handling executive and at different positions)
• Opportunities in Public Sector Undertakings
• Cruise lining
• Railway catering
• Hospitals
• Discotheque
• Coffee Shops, Bars, Pubs and Clubs
• Retail Industry
• Interior Decoration Companies
• Educational institutes.
• Consultancy Firms
• Call centers
• Banking and Insurance
Structure of the program: B.Sc. (Hospitality and Hotel Administration) for First Year
This is an intensive programme of study of three academic sessions.

The programme shall be divided into six semesters. There will be dedicated class room
teaching and an exposure to industry through on-the-job training. There shall be an
examination at the end of each semester.
Each semester shall comprise of credits equivalent to six courses, each of five hours per
week equivalent teaching obligation and equal amount of self study.
FIRST SEMESTER
BHM-111 Foundation Course in Food Production

BHM-112 Foundation Course in Food & Beverage Service
BHM-113 Foundation Course in Front Office
BHM-114 Foundation Course in Accommodation Operations
BHM-115 Application of Computers
BHM-116 Hotel Engineering
BHM-117 Principles of Food Science
SECOND SEMESTER
BHM-121 Foundation Course in Food Production
BHM-122 Foundation Course in Food & Beverage Service
BHM-123 Foundation Course in Front Office
BHM-124 Foundation Course in Accommodation Operations
BHM-125 Nutrition
BHM-126 Accountancy
BHM-127 Communication
BHM-128 Foundation course in Tourism

BHM-129 Environment Studies
Each paper will comprise of 100 marks, composed of external 70% and internal 30%.

COURSE CURRICULUM
Session: 2010-2011
Semester-I
UNIVERSITY INSTITUTE OF HOTEL MANAGEMENT AND TOURISM

(UIHMT)
PANJAB UNIVERSITY, CHANDIGARH

Course structure for B.Sc. (Hospitality and Hotel Administration) Semester - I
Course Code
Assessment
Assessment
Course Title
External
Internal
Total
BHM-111 Foundation Course in Food 30 70 100
Production
Production - Practical
BHM-112 Foundation Course in Food & 30 70 100
Beverage Service
Beverage Service - Practical
BHM-113 Foundation Course in Front 30 70 100
Office
Office - Practical
BHM-114 Foundation Course in 30 70 100
Accommodation Operations
Accommodation Operations -
Practical
BHM-115 Application of Computers 15 35 50
BHM-115 Application of Computers - 30 70 100
Practical
BHM-116 Hotel Engineering 30 70 100
BHM-117 Principles of Food Science 30 70 100
*Marks will comprise 30% internal assessment and 70% Term end exam marks.

COURSE CODE: BHM-111

COURSE TITLE: FOUNDATION COURSE IN FOOD PRODUCTION
COURSE This paper will give the basic knowledge of cooking to the beginners. They will get
OBJECTIVES: versed with meaning, aims, objectives, kitchen organisation structure, different kinds of
ingredients, techniques of pre-preparation and cooking, knowledge of various stocks,
sauces and soups, various cuts of vegetables.
EVALUATION: The performance of the students will be evaluated on the basis of class participation,
house tests, regularity and assignments carrying 30 percent of the total credit and rest
through semester end examination of 3 hours duration.
INSTRUCTIONS The paper will be divided in two parts
FOR PAPER
SETTING: Part A: There will be ten short answer questions covering whole syllabus of course. This
part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one question from each unit
with one internal choice. All questions will carry equal marks (10 marks each). Each Unit
will contain two questions and there may be short notes in these questions.
UNIT-1 INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes and
behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing, Safety
procedure in handling equipment
CULINARY HISTORY: Origin of modern cookery
HIERARCHY AREA OF DEPARTMENT AND KITCHEN: Classical Brigade, Modern
staffing in various category hotels, Roles of executive chef, Duties and responsibilities of
various chefs, Co-operation with other departments
CULINARY TERMS: List of culinary (common and basic) terms, Explanation with
examples
AIMS & OBJECTS OF COOKING FOOD: Aims and objectives of cooking food, Various
textures, Various consistencies, Techniques used in pre-preparation, Techniques used
in preparation
UNIT-2 BASIC PRINCIPLES OF FOOD PRODUCTION - I

i) VEGETABLE AND FRUIT COOKERY: Introduction – classification of vegetables,
Pigments and colour changes, Effects of heat on vegetables, Cuts of vegetables,
Classification of fruits, Uses of fruit in cookery, Salads and salad dressings
ii) STOCKS: Definition of stock, Types of stock, Preparation of stock, Recipes, Storage
of stocks, Uses of stocks, Care and precautions
iii) SAUCES: Classification of sauces, Recipes for mother sauces, Storage &
precautions
iv)SOUPS: Classification with examples, Basic recipes of Consommé with 10 Garnishes
UNIT-3 METHODS OF COOKING FOOD: Roasting, Grilling, Frying, Baking, Broiling, Poaching,
Boiling:-Principles of each of the above, Care and precautions to be taken, Selection of
food for each type of cooking
EGG COOKERY: Introduction to egg cookery, Structure of an egg, Selection of egg,
Uses of egg in cookery
UNIT-4 COMMODITIES:
i) Shortenings (Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages
and Disadvantages of using various Shortenings, Fats & Oil – Types, varieties
ii) Raising Agents: Classification of Raising Agents, Role of Raising Agents, Actions and
Reactions
iii) Thickening Agents: Classification of thickening agents, Role of Thickening agents
iv) Sugar: Importance of Sugar, Types of Sugar, Cooking of Sugar – various
REFERENCES: • The Professional Chef (4th Edition) By Le Rol A.Polsom
• The Professional Pastry Chef, Fourth Edition By Bo Friberg Publisher: Wiley &
Sons INC
• Theory of Catering By Kinton & Cessarani
• Theory of Cookery By K Arora, Publisher: Frank Brothers
• Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie &
Jenkins
• Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers
• Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman
• Practical Cookery By Kinton & Cessarani


COURSE TITLE: FOUNDATION COURSE IN FOOD PRODUCTION PRACTICALS
S.No Topic Method
1 i) Equipments - Identification, Description, Uses &
handling Demonstrations &
ii) Hygiene - Kitchen etiquettes, Practices & knife simple
handling applications
iii) Safety and security in kitchen
2 i) Vegetables - classification Demonstrations &
ii) Cuts - julienne, jardinière, macedoines, brunoise, simple
payssane, mignonnete, dices, cubes, shred, mirepoix applications by
iii) Preparation of salad dressings students
3 Identification and Selection of Ingredients - Qualitative Market
and quantitative measures. survey/tour
4 i) Basic Cooking methods and pre-preparations
ii) Blanching of Tomatoes and Capsicum
iii) Preparation of concasse Demonstrations &
iv) Boiling (potatoes, Beans, Cauliflower, etc) simple
v) Frying - (deep frying, shallow frying, sautéing) applications by
Aubergines, Potatoes, etc. students
vi) Braising - Onions, Leeks, Cabbage
vii) Starch cooking (Rice, Pasta, Potatoes)
5 i) Stocks - Types of stocks (White and Brown stock) Demonstrations &
ii) Fish stock simple
iii) Emergency stock applications by
iv) Fungi stock students
6 Sauces - Basic mother sauces
• Béchamel
• Espagnole Demonstrations &
• Veloute simple
• Hollandaise applications
• Mayonnaise
• Tomato
7 Egg cookery - Preparation of variety of egg dishes
• Boiled ( Soft & Hard)
• Fried ( Sunny side up, Single fried, Bull’s Eye, Demonstrations &
Double fried) simple
• Poaches applications by
• Scrambled students
• Omelette (Plain, Stuffed, Spanish)
• En cocotte (eggs Benedict)
8 Demonstration & Preparation of simple menu Demonstrations &
simple
applications by
students
9 Simple Salads & Soups:
• Cole slaw,
• Potato salad,
• Beet root salad,
• Green salad,
• Fruit salad,
• Consommé
Simple Egg preparations:

• Scotch egg,
• Assorted omelletes,
• Oeuf Florentine
• Oeuf Benedict
• Oeuf Farci
Demonstration by
• Oeuf Portugese
instructor and
• Oeuf Deur Mayonnaise
applications by
students
Simple potato preparations
• Baked potatoes
• Mashed potatoes
• French fries
• Roasted potatoes
• Boiled potatoes
• Lyonnaise potatoes
• Allumettes
Vegetable preparations
• Boiled vegetables
• Glazed vegetables
• Fried vegetables
• Stewed vegetables.

Part ‘B’ - Bakery & patisserie
S.No Topic Method

1 Equipments Demonstration by
• Identification instructor and
• Uses and handling applications by
Ingredients - Qualitative and quantitative measures students
2 BREAD MAKING
•Demonstration & Preparation of Simple and enriched Demonstration by

bread recipes instructor and
• Bread Loaf (White and Brown) applications by
• Bread Rolls (Various shapes) students
• French Bread
• Brioche
3 SIMPLE CAKES
•Demonstration & Preparation of Simple and enriched

Cakes, recipes
• Sponge, Genoise, Fatless, Swiss roll
• Fruit Cake
• Rich Cakes
• Dundee
• Madeira
4 SIMPLE COOKIES
• Demonstration and Preparation of simple cookies like

• Nan Khatai
• Golden Goodies Demonstration by
• Melting moments instructor and
• Swiss tart applications by
• Tri colour biscuits students
• Chocolate chip
• Cookies
• Chocolate Cream Fingers
• Bachelor Buttons.
5 HOT / COLD DESSERTS Demonstration by
instructor and
• Caramel Custard, applications by
• Bread and Butter Pudding students
• Queen of Pudding
• Soufflé – Lemon / Pineapple
• Mousse (Chocolate Coffee)

• Bavaroise
• Diplomat Pudding
• Apricot Pudding
• Steamed Pudding - Albert Pudding, Cabinet Pudding.


COURSE TITLE: FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE
COURSE The course aims to inculcate knowledge of food service principles, functions,
OBJECTIVES: procedures among trainees
EVALUATION: The performance of the students will be evaluated on the basis of class
participation, house tests, regularity and assignments carrying 30 percent of the
total credit and rest through semester end examination of 3 hours duration.
FOR PAPER
SETTING: Part A: There will be ten short answer questions covering whole syllabus of
course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one question from
each unit with one internal choice. All questions will carry equal marks (10 marks
each). Each Unit will contain two questions and there may be short notes in these
questions.
UNIT-1 THE HOTEL & CATERING INDUSTRY: Introduction to the Hotel Industry and
Growth of the hotel Industry in India, Role of Catering establishment in the
travel/tourism industry, Types of F&B operations, Classification of Commercial,
Residential/Non-residential
Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.,
Structure of the catering industry - a brief description of each
UNIT-2 DEPARTMENTAL ORGANISATION & STAFFING: Organisation of F&B
department of hotel, Principal staff of various types of F&B operations, French
terms related to F&B staff, Duties & responsibilities of F&B staff,Attributes of a
waiter,Inter-departmental relationships (Within F&B and other department)
UNIT-3 I FOOD SERVICE AREAS (F & B OUTLETS):
Specialty Restaurants, Coffee Shop, Cafeteria, Fast Food (Quick Service
Restaurants),
Grill Room, Banquets, Bar, Vending Machines, Discothèque
II ANCILLIARY DEPARTMENTS: Pantry, Food pick-up area,Store,Linen room,
Kitchen stewarding
F & B SERVICE EQUIPMENT:-Familiarization & Selection factors of:-
Cutlery,Crockery,Glassware,Flatware, Hollowware, All other equipment used in
F&B Service,French terms related to the above
UNIT-4 NON-ALCOHOLIC BEVERAGES:Classification (Nourishing, Stimulating and
Refreshing beverages), Tea- Origin & Manufacture,Types & Brands, Coffee-
Origin & Manufacture,Types & Brands,Juices and Soft Drinks,Cocoa & Malted
Beverages - Origin & Manufacture
REFERENCES: • Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher:
ELBS
• Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw
Hill. Food & Beverage Service Lillicrap & Cousins, ELBS
• Modern Restaurant Service – John Fuller, Hutchinson
• Professional Food & Beverage Service Management -Brian Varghese
• The Waiter Handbook By Grahm Brown, Publisher: Global Books &
Subscription Services New Delhi
• Food and Beverage Service – Vijay Dhawan


COURSE TITLE: FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE PRACTICAL
S.No Topic
01 Food Service areas – Induction & Profile of the areas
02 Ancillary F&B Service areas – Induction & Profile of the areas
03 Familiarization of F&B Service equipment
04 Care & Maintenance of F&B Service equipment
05 Cleaning / polishing of EPNS items by:
- Plate Powder method
- Polivit method
- Silver Dip method
- Burnishing Machine
06 Basic Technical Skills
Task-01: Holding Service Spoon & Fork
Task-02: Carrying a Tray / Salver
Task-03: Laying a Table Cloth
Task-04: Changing a Table Cloth during service
Task-05: Placing meal plates & Clearing soiled plates
Task-06: Stocking Sideboard
Task-07: Service of Water
Task-08: Using Service Plate & Crumbing Down
Task-09: Napkin Folds
Task-10: Changing dirty ashtray
Task-11: Cleaning & polishing glassware
07 Tea – Preparation & Service
08 Coffee - Preparation & Service
09 Juices & Soft Drinks - Preparation & Service
• Mocktails
• Juices, Soft drinks, Mineral water, Tonic water
10 Cocoa & Malted Beverages – Preparation & Service


COURSE TITLE: FOUNDATION COURSE IN FRONT OFFICE OPERATIONS
COURSE The course is aimed at familiarizing the students with various functions of front
OBJECTIVES: office and to develop work ethics towards customer care and satisfaction. Special
efforts will be made to inculcate practical skills.
FOR PAPER
questions.
UNIT-1 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY: Tourism
and its importance, Hospitality and its origin, Hotels, their evolution and growth,
Brief introduction to hotel core areas with special reference to Front Office
UNIT-2 CLASSIFICATION OF HOTELS: Size, Star, Location & clientele
Ownership basis, Independent hotels, Management contracted hotel Chains,
Franchise/Affiliated, Supplementary accommodation, Time shares and
condominium
TIME SHARE & VACATION OWNERSHIP: What is time-share? Referral chains &
condominiums, How is it different from hotel business?, Classification of
timeshares, Types of accommodation and their size
UNIT-3 FRONT OFFICE ORGANIZATION: Function areas, Front office hierarchy, Duties
and responsibilities, Personality traits
TYPES OF ROOMS: Single, Double, Twin, Suits
BELL DESK: Functions, Procedures and records
UNIT-4 HOTEL ENTRANCE, LOBBY AND FRONT OFFICE: Layout,
Front office equipment (non automated, semi automated and automated)
FRENCH: To be taught by a professional French language teacher.
Understanding and uses of accents, orthographic signs & punctuation, Knowledge
of cardinaux & ordinaux (Ordinal & cardinal), Days, Dates, Time, Months and
Seasons
REFERENCES: • Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw
Hill
• Managing Front Office Operations – Kasavana & Brooks Educational
Institution AHMA
• Front Office – operations and management – Ahmed Ismail (Thomson
Delmar).
• Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.
• Front Office Operations – Colin Dix & Chris Baird.
• Front office Operation Management- S.K Bhatnagar, Publisher: Frank
Brothers

• Managing Front Office Operations By Kasavana & Brooks

• Principles of Hotel Front Office Operations, Sue Baker & Jermy Huyton,
Continum
• Check in Check out- Jerome Vallen
• Hotel Front Office Management, 4th Edition by James Socrates Bardi;
Wiley
• International


PRACTICALS
S.No. Topic
1 Appraisal of front office equipment and furniture
2 Rack, Front desk counter & bell desk
3 Filling up of various proforma
4 Welcoming of guest
5 Telephone handling
6 Role play:
• Reservation
• Arrivals
• Luggage handling
• Message and mail handling
• Paging


COURSE TITLE: FOUNDATION COURSE IN ACCOMMODATION OPERATIONS
COURSE The course familiarizes students with the organisation of housekeeping, its
OBJECTIVES: systems and functions. A blend of theory and practical will be used to develop
sensitivity and high work ethics towards guest care and cleanliness.
FOR PAPER
questions.
UNIT-1 THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION:Role of
Housekeeping in Guest Satisfaction and Repeat Business
Organization Chart Of The Housekeeping Department: Hierarchy in small,
medium, large and chain hotels
UNIT-2 Identifying Housekeeping Responsibilities, Personality Traits of housekeeping

Management Personnel, Duties and Responsibilities of Housekeeping staff,
Layout of the Housekeeping Department
UNIT-3 CLEANING ORGANISATION: Principles of cleaning, hygiene and safety factors in
cleaning, Methods of organizing cleaning, Frequency of cleaning daily, periodic,
special, Design features that simplify cleaning, Use and care of Equipment
CLEANING AGENTS: General Criteria for selection, Classification, Polishes, Floor
seats, Use, care and Storage
Distribution and Controls, Use of Eco-friendly products in Housekeeping
UNIT-4 COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES: Metals,
Glass, Leather, Leatherites, Rexines, Plastic, Ceramics, Wood,Wall finishes,Floor
finishes
INTER DEPARTMENTAL RELATIONSHIP: With Front Office, With Maintenance,
With Security, With Stores, With Accounts, With Personnel,
Use of Computers in House Keeping department
REFERENCES: • Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret
Lennox, ELBS with Hodder & Stoughten Ltd.
• Hotel House Keeping A Training Manual by Sudhir Andrews, Tata McGraw
Hill publishing company limited New Delhi.
• Hotel Housekeeping Operations & Management by Raghubalan, Oxford
University Press.
• Management of Hotel & Motel Security (Occupational Safety and Health)
by H. Burstein, CRC Punlisher.
• Professional Management of Housekeeping Operations (II Edn.) by Robert
J. Martin & Thomas J.A. Jones, Wiley Publications
• The Professional Housekeeper by Tucker Schneider, Wiley Publications

• Professional management of Housekeeping by Manoj Madhukar, Rajat

Publications


S.No. Topic
01 Sample Layout of Guest Rooms
• Single room
• Double room
• Twin room
• Suite
02 Guest Room Supplies and Position
• Standard room
• Suite
• VIP room special amenities
03 Cleaning Equipment-(manual and mechanical)
• Familiarization
• Different parts
• Function
• Care and maintenance
04 Cleaning Agent
• Familiarization according to classification
• Function
05 Public Area Cleaning (Cleaning Different Surface)
A. WOOD
• polished
• painted
• Laminated
B. SILVER/ EPNS
• Plate powder method
• Polivit method
• Proprietary solution (Silvo)
C. BRASS
• Traditional/ domestic 1 Method
• Proprietary solution 1 (brasso)
D. GLASS
• Glass cleanser
• Economical method(newspaper)
E. FLOOR - Cleaning and polishing of different types

• Wooden
• Marble
• Terrazzo/ mosaic etc.

F. WALL - care and maintenance of different types and parts

• Skirting
• Dado
• Different types of paints(distemper Emulsion, oil paint etc)
06 Maid’s trolley
• Contents
• Trolley setup
07 Familiarizing with different types of Rooms, facilities and surfaces
• Twin/ double
• Suite
• Conference etc


COURSE TITLE: APPLICATION OF COMPUTERS
COURSE The objective of this course is to make students acquaint with the information
OBJECTIVES: technology will help in developing contemporary skills.
FOR PAPER Part A: There will be seven short answer questions covering whole syllabus of course.
SETTING: This part will be of 7 marks.
Part B: Students will have to attempt four questions in total, one question from each
unit with one internal choice. All questions will carry equal marks (07 marks each).
Each Unit will contain two questions and there may be short notes in these questions.
UNIT-1 COMPUTER FUNDAMENTALS - THEORY
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
UNIT-2 HARDWARE FEATURES AND USES: Components of a Computer, Generations of
Computers, Primary and Secondary Storage Concepts, Data Entry Devices, Data
Output Devices
SOFTWARE CONCEPTS: System Software, Application Software, Language
Classification, Compilers and Interpreters
UNIT-3 OPERATING SYSTEMS/ENVIRONMENTS - THEORY
BASICS OF MS-DOS: Internal commands, External commands INTRODUCTION TO
WINDOWS:GUI /Features, What are Windows and Windows 95 and above? , Parts of
a Typical Window and their Functions
UNIT-4 NETWORKS – THEORY: Network Topology-Bus, Star, Ring, Network Applications,
Types of Network-LAN, MAN, WAN, Network Configuration Hardware-Server, Nodes,
Channel-Fibre optic, Twisted, Co-axial, Hubs, Network Interface Card-Arcnet,
Ethernet, Network Software-Novel, Windows NT
REFERENCES: • Digital Computer Design : Thomas Bartee
• Introduction to Computer Science: Rajaraman.V.
• DOS- The Complete Reference : Kris James
• Flowcharting, Programming, software, Designing and Computer Problem
solving:Beyer, B.B
• PC Software Made Simple: R.K.Taxali : Tata McGraw Hill
• Understanding Dbase(I)Plus : Alan Simpson
• Fundamental of Computers : V.Ragashman, pHI
• Raganeman V.: Analysis & Designing Information System, PHI


COURSE TITLE: APPLICATION OF COMPUTERS - PRACTICAL
S.No Topic
01 WINDOWS OPERATIONS
A. Creating Folders
B. Creating Shortcuts
C. Copying Files/Folders
D. Renaming Files/Folders
E. Deleting Files
F. Exploring Windows
G. Quick Menus
02 MS-OFFICE 2007
MS WORD
CREATING A DOCUMENT
A. Entering Text
B. Saving the Document
C. Editing a Document already saved to Disk
D. Getting around the Document
E. Find and Replace Operations
F. Printing the Document
FORMATTING A DOCUMENT
A. Justifying Paragraphs
B. Changing Paragraph Indents
C. Setting Tabs and Margins
D. Formatting Pages and Documents
E. Using Bullets and Numbering
F. Headers/Footers
G. .Pagination
SPECIAL EFFECTS
A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript
B. Changing Fonts
C. .Changing Case
CUT, COPY AND PASTE OPERATION

A. Marking Blocks
B. Copying and Pasting a Block
C. Cutting and Pasting a Block
D. Deleting a Block
E. Formatting a Block
F. Using Find and Replace in a Block
USING MS-WORD TOOLS

A. Spelling and Grammar

B. Mail Merge
C. Printing Envelops and Labels
TABLES
A. Create
B. Delete
C. Format
GRAPHICS
A. Inserting Clip arts
B. Symbols (Border/Shading)
C. Word Art
PRINT OPTIONS
A. Previewing the Document
B. Printing a whole Document
C. Printing a Specific Page
D. Printing a selected set
E. Printing Several Documents
F. Printing More than one Copies
03 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 and copying with drag and drop
D. Copying formulas
E. Moving and Copying with Cut, Copy and Paste
F. Deleting cell entries
G. Deleting columns and rows from worksheet
H. Inserting columns and rows in a worksheet
I. Spell checking the worksheet
PRINTING THE WORKSHEET

A. Previewing pages before printing
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 and footer to a report
G. Inserting page breaks in a report
H. Printing the formulas in the worksheet
ADDITIONAL FEATURES OF A WORKSHEET

A. Splitting worksheet window into two four panes
B. Freezing columns and rows on-screen for worksheet title
C. Attaching comments to cells
D. Finding and replacing data in the worksheet
E. Protecting a worksheet
F. Function commands
MAINTAINING MULTIPLE WORKSHEET

A. Moving from sheet in a worksheet
B. Adding more sheets to a workbook
C. 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 chart’s 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
EXCEL’s DATABASE FACILITIES

A. Setting up a database
B. Sorting records in the database
04 MS OFFICE 2007
MS-POWER POINT
A. Making a simple presentation
B. Using Auto content Wizards and 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
05 Internet & E-mail – PRACTICAL


COURSE TITLE: HOTEL ENGINEERING
COURSE The course aims at familiarizing the students with various equipments, their
OBJECTIVES: maintenance and other concepts of engineering with focus on 5 star hotels.
FOR PAPER
SETTING: Part A: There will be ten short answer questions covering whole syllabus of course.
This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one question from each
unit with one internal choice. All questions will carry equal marks (10 marks each).
Each Unit will contain two questions and there may be short notes in these questions.
UNIT-1 MAINTENANCE: Preventive and breakdown maintenance, comparisons, Roll &
Importance of maintenance department in the hotel industry with emphasis on its
relation with other departments of the hotel. Organization chart of maintenance
department, duties and
Responsibilities of maintenance department
Fuels used in catering industry: Types of fuel used in catering industry; calorific value;
comparative study of different fuels, Calculation of amount of fuel required and cost.
UNIT-2 Gas: Heat terms and units; method of transfer, LPG and its properties; principles of
Bunsen and burner, precautions to be taken while handling gas; low and high-
pressure burners, corresponding heat output., Gas bank, location, different types of
manifolds
Electricity: 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, Electric circuits, open circuits and close circuits, symbols of
circuit elements, series and parallel connections, short circuit, fuses; MCB, earthling,
reason for placing switches on live wire side, Electric wires and types of wiring,
Calculation of electric energy consumption of equipment, safety precaution to be
observed while using electric appliances. Types of lighting, different lighting devices,
incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and
units of illumination. External lighting. Safety in handling electrical equipment.
Water systems: Water distribution system in a hotel, Cold water systems in India,
Hardness of water, water softening, base exchange method (Demonstration),Cold
water cistern swimming pools, Hot water supply system in hotels, Flushing system,
water taps, traps and closets.
UNIT-3 Refrigeration & Air-conditioning: Basic principles, latent heat, boiling point and its
dependence on pressure, vapour compressor system of refrigeration and refrigerants,
Vapour absorption system, care and maintenance of refrigerators, defrosting, types of
refrigerant units, their care and maintenance. (Demonstration), Conditions for comfort,
relative humidity, humidification, de-humidifying, due point control, unit of air
conditioning, Window type air conditioner, central air conditioning, preventive
maintenance, Vertical transportation, elevators, escalators.
Fire prevention and fire fighting system: Classes of fire, methods of extinguishing fires
(Demonstration), Fire extinguishes, portable and stationery, Fire detectors and alarm,
Automatic fire detectors cum extinguishing devices, Structural protection, Legal

requirements
Waste disposal and pollution control: Solid and liquid waste, sullage and sewage,
disposal of solid waste, Sewage treatment, Pollution related to hotel industry, Water
pollution, sewage pollution, Air pollution, noise pollution, thermal pollution, Legal
Requirements
Safety: Accident prevention, Slips and falls, Other safety topics
Security
UNIT-4 Equipment replacement policy: Circumstances under which equipment are replaced.
Replacement policy of items which gradually deteriorates Replacement when the
average annual cost is minimum, Replacement when the present cost is minimum,
Economic replacement cycle for suddenly failing equipment
Audio visual equipments: Various audio visual equipment used in hotel, Care and
cleaning of overhead projector, slide projector, LCD and power point presentation
units, Maintenance of computers:, Care and cleaning of PC, CPU, Modem, UPS,
Printer, Laptops, Sensors – Various sensors used in different locations of a hotel –
type, uses and cost effectiveness
Contract maintenance: Necessity of contract maintenance, advantages and
disadvantages of contract maintenance, Essential requirements of a contract, types of
contract, their comparative advantages and disadvantages. Procedure for inviting and
processing tenders, negotiating and finalizing
REFERENCES: • Text book of Hotel Maintenance, by N.C. Goyal & K.C. Arora, Standard
Publishers


COURSE TITLE: PRINCIPLES OF FOOD SCIENCE
COURSE OBJECTIVES: The course is aimed at preparing student to fully understand importance of
healthy diet in commercial catering and procedures used therein.
participation, house tests, regularity and assignments carrying 30 percent of
the total credit and rest through semester end examination of 3 hours duration.
INSTRUCTIONS FOR The paper will be divided in two parts
PAPER SETTING:
Part A: There will be ten short answer questions covering whole syllabus of
each unit with one internal choice. All questions will carry equal marks (10
marks each). Each Unit will contain two questions and there may be short
notes in these questions.
UNIT-1 Definition and scope of food science and It’s inter-relationship with food
chemistry, food microbiology and food processing.
CARBOHYDRATES: Introduction, Effect of cooking (gelatinisation and retro
gradation), Factors affecting texture of carbohydrates (Stiffness of CHO gel &
dextrinization,Uses of carbohydrates in food preparations
FAT & OILS: Classification (based on the origin and degree of saturation),
Autoxidation (factors and prevention measures),Flavor reversion, Refining,
Hydrogenation & winterisation ,Effect of heating on fats & oils with respect to
smoke point, Commercial uses of fats (with emphasis on shortening value of
different fats)
UNIT-2 PROTEINS: Basic structure and properties, Type of proteins based on their
origin (plant/animal), Effect of heat on proteins (Denaturation, coagulation),
Functional properties of proteins (Gelation, Emulsification, Foamability,
Viscosity), Commercial uses of proteins in different food preparations(like Egg
gels, Gelatin gels, Cakes, Confectionary items, Meringues, Soufflés, Custards,
Soups, Curries etc.)
UNIT-3 FOOD PROCESSING: Definition, Objectives, Types of treatment, Effect of
factors like heat, acid, alkali on food constituents
EVALUATION OF FOOD: Objectives, Sensory assessment of food quality,
Methods, Introduction to proximate analysis of Food constituents, Rheological
aspects of food
UNIT-4 EMULSIONS: Theory of emulsification, Types of emulsions, Emulsifying
agents, Role of emulsifying agents in food emulsions
COLLOIDS: Definition, Application of colloid systems in food preparation
FLAVOUR: Definition, Description of food flavours (tea, coffee, wine, meat, fish
spices,
BROWNING: Types (enzymatic and non-enzymatic),Role in food preparation,
Prevention of undesirable browning,
REFERENCES: • Robinson, C.H.Lawlar, M.R.Chenoweth W.L. and Garwick
A.E.(1986): Normal and Therapeutic Nutrition, Macmillan Publishing
Co.
• Swaminathan, M.S. (1985): Essentials of Food and Nutrition VI:
Fundamental Aspects VII Applied Aspects.

• Hughes, O, Bennion, M (1970): Introductory foods, Macmillan

Company.
• Williams, S.R.(1989): Nutrition and Diet Therapy, C.V.Mos by Co.
• Guthrie, A.H.(1986): Introductory Nutrition, C.V.Mosby Co.

COURSE CURRICULUM
Session: 2010-2011
Semester-II

(UIHMT)

Course structure for B.Sc. (Hospitality and Hotel Administration) Semester - II
Course Code
Assessment
Assessment
Course Title
External
Internal
Total
Production
Production - Practical
Beverage Service
Beverage Service - Practical
Office
Office - Practical
Accommodation Operations
Accommodation Operations -
Practical
BHM-125 Nutrition 30 70 100
BHM-126 Accountancy 30 70 100
BHM-127 Communication 15 35 50
BHM-128 Foundation Course in Tourism 15 35 50
BHM-129 Environment Studies 50 50
1150

COURSE TITLE: FOUNDATION COURSE IN FOOD PRODUCTION

COURSE This paper will give the basic knowledge of cooking to the beginners. They will get
OBJECTIVES: versed with different kinds of ingredients, techniques of pre-preparation and
cooking, knowledge of various stocks, sauces and soups, cereals, pulses, various
cuts of vegetables and meats with their cookery.
FOR PAPER
questions.
UNIT-1 SOUPS: Basic recipes other than consommé with menu examples-Broths,
Bouillon, puree, cream, Veloute, Chowder,Bisque etc.,Garnishes and
accompaniments, International soups.
SAUCES & GRAVIES: Difference between sauce and gravy, Derivatives of
mother sauces, Contemporary & Proprietary
UNIT-2 MEAT COOKERY: Introduction to meat cookery, Cuts of beef/veal, Cuts of
lamb/mutton, Cuts of pork, Variety meats (offal’s), Poultry,(With menu examples of
each)
FISH COOKERY: Introduction to fish cookery, classification of fish with examples,
Cuts of fish with menu examples, Selection of fish and shell fish, Cooking of
fish(Effects of heat)
RICE, CEREALS & PULSES: Introduction, Classification and identification,
Cooking of rice, cereals and pulses, Varieties of rice and other cereals
UNIT-3 PASTRY: Short crust, Laminated, Choux, Hot water/Rough puff, Recipes and
methods of preparation, Differences, Uses of each pastry, Care to be taken while
preparing pastry, Role of each ingredient, Temperature of baking pastry
Flour: Structure of wheat, Types of Wheat, Types of Flour, Processing of Wheat –
Flour, Uses of Flour in Food Production, Cooking of Flour (Starch)SIMPLE
BREADS: Principles of bread making, Simple yeast breads, Role of each
ingredient in break making, Baking temperature and its importance
PASTRY CREAMS: Basic pastry creams, Uses in confectionery, Preparation and care in
production
UNIT-4 BASIC COMMODITIES: Milk-Introduction, Processing of Milk, Pasteurisation –
Homogenisation, Types of Milk – Skimmed and Condensed, Nutritive Value, Cream-
Introduction, Processing of Cream, Types of Cream Cheese-Introduction, Processing of
Cheese, Types of Cheese, Classification of Cheese, Curing of Cheese, Uses of Cheese
Butter-Introduction, Processing of Butter, Types of Butter
BASIC INDIAN COOKERY

CONDIMENTS & SPICES: Introduction to Indian food, Spices used in Indian
cookery, Role of spices in Indian cookery, Indian equivalent of spices (names)

MASALAS: Blending of spices, Different masalas used in Indian cookery-Wet

masalas, Dry masalas, Composition of different masalas, Varieties of masalas
available in regional areas, Special masalas blends
KITCHEN ORGANIZATION AND LAYOUT :General layout of the kitchen in various
organisations, Layout of receiving areas, Layout of service and wash up
REFERENCES: • The Professional Chef (4th Edition) By Le Rol A.Polsom
• The Professional Pastry Chef, Fourth Edition By Bo Friberg Publisher:
Wiley & Sons INC
• Theory of Catering By Kinton & Cessarani
• Theory of Cookery By K Arora, Publisher: Frank Brothers
• Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie
& Jenkins
• Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers
• Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman
• Practical Cookery By Kinton & Cessarani

COURSE CODE: BHM-121 Method

COURSE TITLE: FOUNDATION COURSE IN FOOD
PRODUCTION(PRACTICAL)
S.No Topic Method
1 • Meat – Identification of various cuts, Carcass
demonstration
• Preparation of basic cuts-Lamb and Pork Chops , Demonstrations &
Tornado, Fillet, Steaks and Escalope simple applications
• Fish-Identification & Classification
• Cuts and Folds of fish
2 • Identification, Selection and processing of Meat, Demonstrations at the
Fish and poultry. site in local
• Slaughtering and dressing Area/Slaughtering
house/Market
3 Preparation of menu
Salads & soups- waldrof salad, Fruit salad, Russian

salad, salade nicoise,
Cream (Spinach, Vegetable, Tomato),
Puree (Lentil, Peas Carrot)
International soups
Chicken, Mutton and Fish Preparations-

Fish orly, a la anglaise, colbert, meuniere, poached, baked
Demonstration by
Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks &
instructor and
lamb/Pork chops, Roast chicken, grilled chicken, Leg of
applications by
Lamb, Beef
students
Simple potato preparations-
Basic potato dishes
Vegetable preparations-
Basic vegetable dishes
Indian cookery-
Rice dishes, Breads, Main course, Basic Vegetables,
Paneer Preparations


COURSE TITLE: PART B - BAKERY & PATISSERIE
S.No Topic Method

1 PASTRY:
Demonstration and Preparation of dishes using

varieties of Pastry Demonstration by
instructor and applications
• Short Crust – Jam tarts, Turnovers
by students
• Laminated – Palmiers, Khara Biscuits, Danish
Pastry, Cream Horns
• Choux Paste – Eclairs, Profiteroles
2 COLD SWEET
• Honeycomb mould
• Butterscotch sponge
Demonstration by
• Coffee mousse
• Lemon sponge
by students
• Trifle
• Blancmange
• Chocolate mousse
• Lemon soufflé
3 HOT SWEET
Demonstration by
• Bread & butter pudding
• Caramel custard
by students
• Albert pudding
• Christmas pudding
4 INDIAN SWEETS Demonstration by
Simple ones such as chicoti, gajjar halwa, kheer by students


COURSE TITLE: FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE
COURSE The course aims to inculcate knowledge of food service principles, functions,
OBJECTIVES: procedures among trainees. The students will be well versed with menu planning
and sale control system.
FOR PAPER
questions.
UNIT-1 MEALS & MENU PLANNING: Origin of Menu, Objectives of Menu Planning,
Types of Menu, Courses of French Classical Menu-Sequence, Examples from
each course, Cover of each course, Accompaniments, French Names of dishes,
Types of Meals-Early Morning Tea, Breakfast (English, American Continental,
Indian),Brunch, Lunch, Afternoon/High Tea, Dinner, Supper
UNIT-2 PREPARATION FOR SERVICE: Organising Mise-en-scene, Organising Mise en
place,TYPES OF FOOD SERVICE-Silver service, Pre-plated service, Cafeteria
service, Room service, Buffet service, Gueridon service, Lounge service
UNIT-3 SALE CONTROL SYSTEM: KOT/Bill Control System (Manual)-Triplicate

Checking System, Duplicate Checking System, Single Order Sheet, Quick Service
Menu & Customer Bill. Making bill, Cash handling equipment, Record keeping
(Restaurant Cashier)
UNIT-4 TOBACCO: History, Processing for cigarettes, pipe tobacco & cigars,
Cigarettes – Types and Brand names, Pipe Tobacco – Types and Brand names
,Cigars – shapes, sizes, colours and Brand names, Care and Storage of cigarettes
& cigars,
REFERENCES: • Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins.
Publisher: ELBS
• Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw
Hill. Food & Beverage Service Lillicrap & Cousins, ELBS
• Modern Restaurant Service – John Fuller, Hutchinson
• Professional Food & Beverage Service Management -Brian Varghese
• The Waiter Handbook By Grahm Brown, Publisher: Global Books &
Subscription Services New Delhi
• Food and Beverage Service – Vijay Dhawan

COURSE TITLE: FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE (PRACTICAL)

S.No Topic
01 REVIEW OF SEMESTER -1
02 TABLE LAY-UP & SERVICE
Task-01: A La Carte Cover
Task-02: Table d’ Hote Cover
Task-03: English Breakfast Cover
Task-04: American Breakfast Cover
Task-05: Continental Breakfast Cover
Task-06: Indian Breakfast Cover
Task-07: Afternoon Tea Cover
Task-08: High Tea Cover
TRAY/TROLLEY SET-UP & SERVICE
Task-01: Room Service Tray Setup
Task-02: Room Service Trolley Setup
03 PREPARATION FOR SERVICE (RESTAURANT)
A. Organizing Mise-en-scene
B. Organizing Mise-en-Place
C. Opening, Operating & Closing duties
04 PROCEDURE FOR SERVICE OF A MEAL
Task-01: Taking Guest Reservations
Task-02: Receiving & Seating of Guests
Task-03: Order taking & Recording
Task-04: Order processing (passing orders to the kitchen)
Task-05: Sequence of service
Task-06: Presentation & Encashing the Bill
Task-07: Presenting & collecting Guest comment cards
Task-08: Seeing off the Guests
05 Social Skills
Task-01: Handling Guest Complaints
Task-02: Telephone manners
Task-03: Dining & Service etiquettes
06 Special Food Service - (Cover, Accompaniments & Service)
Task-01: Classical Hors d’ oeuvre
• Oysters • Snails
• Caviar • Melon
• Smoke Salmon • Grapefruit
• Pate de Foie Gras • Asparagus
Task-02: Cheese
Task-03: Dessert (Fresh Fruit & Nuts)
Service of Tobacco
• Cigarettes & Cigars
07 Restaurant French: To be taught by a professional French language teacher.
• Restaurant Vocabulary (English & French)
• French Classical Menu Planning

• French for Receiving, Greeting & Seating Guests
• French related to taking order & description of dishes



COURSE The course is aimed at familiarizing the students with various functions of front
OBJECTIVES: office and to develop work ethics towards customer care and satisfaction.
Special efforts will be made to inculcate practical skills.
FOR PAPER Part A: There will be ten short answer questions covering whole syllabus of
SETTING: course. This part will be of 30 marks.
each). Each Unit will contain two questions and there may be short notes in
these questions.
UNIT-1 TARIFF STRUCTURE: Basis of charging, Plans, competition, customer’s profile,
standards of service & amenities, Hubbart formula,
Different types of tariffs-Rack Rate, Discounted Rates for Corporates, Airlines,
Groups & Travel Agents
UNIT-2 FRONT OFFICE AND GUEST HANDLING: Introduction to guest cycle, Pre
arrival, Arrival, During guest stay, Departure, After departure
FRONT OFFICE CO-ORDINATION: With other departments of hotel
UNIT-3 RESERVATIONS: Importance of reservation, Modes of reservation,
Channels and sources (Fits, Travel Agents, Airlines, Gist), Types of reservations
(Tentative, confirmed, guaranteed etc.),Systems (non automatic, semi automatic
fully automatic),Cancellation, Amendments,
Overbooking, ROOM SELLING TECHNIQUES: Up selling, Discounts
UNIT-4 ARRIVALS: Preparing for guest arrivals at Reservation and Front Office,
Receiving of guests, Pre-registration, Registration (non automatic, semi
automatic and automatic), Relevant records for Fits, Groups, Air crews & VIPs
DURING THE STAY ACTIVITIES: Information services-Message and Mail
Handling, Key Handling, Room selling technique, Hospitality desk, Complaints
handling, Guest handling, Guest history
REFERENCES: • Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac
Grew Hill
• 2) Managing Front Office Operations – Karsavina & Brooks
Educational Institution HAMA
• Front Office – operations and management – Ahmed Ismail
(Thomson Delmar).
• Managing Computers in Hospitality Industry – Michael Karsavina &
Cahill.
• Front Office Operations – Colin Dix & Chris Baird.
• Front office Operation Management- SKI Bhavnagar, Publisher:
Frank Brothers
• Managing Front Office Operations By Karsavina & Brooks
• Principles of Hotel Front Office Operations, Sue Baker & Jermyn
Huston, Continuum
• Check in Check out- Jerome Valley
• Hotel Front Office Management, 4th Edition by James Socrates

Bard; Wiley International

.
(PRACTICAL)
S.No. Suggested tasks on Fidelio/Opera System
1 Hot function keys
2 Create and update guest profiles
3 Make FIT reservation
4 Send confirmation letters
5 Printing registration cards
6 Make an Add-on reservation
7 Amend a reservation
8 Cancel a reservation-with deposit and without deposit
9 Log onto cashier code
10 Process a reservation deposit
11 Pre-register a guest
12 Put message and locator for a guest
13 Put trace for guest
14 Check in a reserved guest
15 Check in day use
16 Check –in a walk-in guest
17 Maintain guest history
18 Issue a new key
19 Verify a key
20 Cancel a key
21 Issue a duplicate key
22 Extend a key
23 Programme keys continuously
24 Re-programme keys
25 Programme one key for two rooms


COURSE OBJECTIVES: The course familiarizes students with the organisation of housekeeping,
its systems and functions. A blend of theory and practical will be used to
develop sensitivity and high work ethics towards guest care and
cleanliness and pest control.
participation, house tests, regularity and assignments carrying 30 percent
of the total credit and rest through semester end examination of 3 hours
duration.
PAPER SETTING: Part A: There will be ten short answer questions covering whole syllabus
of course. This part will be of 30 marks.
Part B: Students will have to attempt four questions in total, one question
from each unit with one internal choice. All questions will carry equal
marks (10 marks each). Each Unit will contain two questions and there
may be short notes in these questions.
UNIT-1 ROOM LAYOUT AND GUEST SUPPLIES: Standard rooms, VIP,
ROOMS, Guest’s special requests
TYPES OF BEDS AND MATTRESSES
UNIT-2 AREA CLEANING: Guest rooms, Front-of-the-house Areas, Back-of-the
house Areas, Work routine and associated problems e.g. high traffic
areas, Façade cleaning etc.
UNIT-3 ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING

DEPARTMENT: Reporting Staff placement, Room Occupancy Report,
Guest Room Inspection, Entering Checklists, Floor Register, Work
Orders, Log Sheet., Lost and Found Register and Enquiry File, Maid’s
Report and Housekeeper’s Report, Handover Records, Guest’s Special
Requests Register, Record of Special Cleaning, Call Register, VIP Lists
UNIT-4 PEST CONTROL: Areas of infestation, Preventive measures and Control
measure
KEYS: Types of keys, Computerized key cards, Key control
REFERENCES: • Hotel Hostel and Hospital Housekeeping –by Joan C Branson

& Margaret Lennox, ELBS with Holder & Stoughton Ltd.
• Hotel House Keeping a Training Manual by Sudhir Andrews,
Tata McGraw Hill publishing company limited New Delhi.
• Hotel Housekeeping Operations & Management by
Raghubalan, Oxford University Press.
• Management of Hotel & Motel Security (Occupational Safety
and Health) by H. Burstein, CRC Punlisher.
• Professional Management of Housekeeping Operations (II
Edn.) by Robert J. Martin & Thomas J.A. Jones, Wiley
Publications
• The Professional Housekeeper by Tucker Schneider, Wiley
Publications
• Professional management of Housekeeping by Manoj

Madhukar, Rajat Publications


COURSE TITLE: FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – (PRACTICAL)
S.No. Topic
01 Review of semester 1
02 Servicing guest room(checkout/ occupied and vacant)
ROOM
Task 1- open curtain and adjust lighting
Task 2-clean ash and remove trays if any
Task 3- strip and make bed
Task 4- dust and clean drawers and replenish supplies
Task 5-dust and clean furniture, clockwise or anticlockwise
Task 6- clean mirror
Task 7- replenish all supplies
Task 8-clean and replenish minibar
Task 9-vaccum clean carpet
Task 10- check for stains and spot cleaning
BATHROOM
Task 1-disposed soiled linen
Task 2-clean ashtray
Task 3-clean WC
Task 4-clean bath and bath area
Task 5-wipe and clean shower curtain
Task 6- clean mirror
Task 7-clean tooth glass
Task 8-clean vanitory unit
Task 9- replenish bath supplies
Task 10- mop the floor
03 Bed making supplies (day bed/ night bed)

Step 1-spread the first sheet(from one side)
Step 2-make miter corner (on both corner of your side)
Step 3- spread second sheet (upside down)
Step 4-spread blanket
Step 5- Spread crinkle sheet
Step 6- make two folds on head side with all three (second sheet, blanket and
crinkle sheet)
Step 7- tuck the folds on your side
Step 8- make miter corner with all three on your side
Step 9- change side and finish the bed in the same way
Step 10- spread the bed spread and place pillow
04 Records
• Room occupancy report
• Checklist
• Floor register
• Work/ maintenance order]
• Lost and found
• Maid’s report

• Housekeeper’s report
• Log book
• Guest special request register
• Record of special cleaning
• Call register
• VIP list
• Floor linen book/ register
05 Guest room inspection

06 Minibar management
• Issue
• stock taking
• checking expiry date
07 Handling room linen/ guest supplies
• maintaining register/ record
• replenishing floor pantry
• stock taking
08 Guest handling
• Guest request
• Guest complaints


COURSE TITLE: NUTRITION
COURSE The course is aimed at preparing student to fully understand importance of healthy
OBJECTIVES: diet in commercial catering and procedures used therein.
FOR PAPER Part A: There will be ten short answer questions covering whole syllabus of
questions.
UNIT-1 BASIC ASPECTS:Definition of the terms Health, Nutrition and
Nutrients,Importance of Food – (Physiological, Psychological and Social function
of food) in maintaining good health., Classification of nutrients.
ENERGY:Definition of Energy and Units of its measurement (Kcal),Energy
contribution from macronutrients (Carbohydrates, Proteins and Fat),Factors
affecting energy requirements, Concept of BMR, SDA, Thermodynamic action of
food, Dietary sources of energy. Concept of energy balance and the health
hazards associated with Underweight, Overweight.
UNIT-2 MACRO NUTRIENTS: Carbohydrates-Definition, Classification ( mono, di and
polysaccharides), Dietary Sources, Functions, Significance of dietary fiber
(Prevention/treatment of diseases)Lipids-Definition, Classification : Saturated and
unsaturated fats, Dietary Sources, Functions ,Significance of Fatty acids (PUFAs,
MUFAs, SFAs, EFA) in maintaining health, Cholesterol – Dietary sources and the
Concept of dietary and blood cholesterol ,Proteins-Definition, Classification based
upon amino acid composition, Dietary sources, Functions, Methods of improving
quality of protein in food (special emphasis on Soya proteins and whey proteins)
UNIT-3 MACRO NUTRIENTS: Vitamins-Definition and Classification (water and fats
soluble vitamins),Food Sources, function and significance of: Fat soluble vitamins
(Vitamin A, D, E, K),Water soluble vitamins (Vitamin C, Thiamine, Riboflavin,
Niacin, Cyanocobalamin Folic acid MINERALS-Definition and Classification (major
and minor),Food Sources, functions and significance of :Calcium, Iron, Sodium,
Iodine & Flourine WATER: Definition, Dietary Sources (visible, invisible), Functions
of water, Role of water in maintaining health (water balance). BALANCED DIET:
Definition, Importance of balanced diet, RDA for various nutrients – age, gender,
physiological state
UNIT-4 MENU PLANNING: Planning of nutritionally balanced meals based upon the three
foods group system-Factors affecting meal planning, Critical evaluation of few
meals served at the Institutes/Hotels based on the principle of meal planning.
Calculation of nutritive value of dishes/meals.
MASS FOOD PRODUCTION: Effect of cooking on nutritive value of food (QFP).
NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO
NUTRITION AND HEALTH: Need for introducing nutritionally balanced and health
specific meals, Critical evaluation of fast foods, New products being launched in
the market (nutritional evaluation)

REFERENCES: • Robinson, C.H.Lawlar, M.R.Chenoweth W.L. and Garwick A.E.(1986):

Normal and Therapeutic Nutrition, Macmillan Publishing Co.
• Swaminathan, M.S. (1985): Essentials of Food and Nutrition VI:
Fundamental Aspects VII Applied Aspects.
• Hughes, O, Bennion, M (1970): Introductory foods, Macmillan Company.
• Williams, S.R.(1989): Nutrition and Diet Therapy, C.V.Mos by Co.
• Guthrie, A.H.(1986): Introductory Nutrition, C.V.Mosby Co.
• Joshi, S.A. (1998), Nutrition and Dietetics, Tata Mc Graw Hill Publishing
Co. Ltd.,
• Mahay N.S.,Shadaksharaswamy, M (2001) foods: Facts and Principles,
New Delhi International Publishers.


COURSE TITLE: ACCOUNTANCY
COURSE This course shall prepare students to get well versed with various accounting
OBJECTIVES: handling techniques.
participation, house tests, regularity and assignments carrying 30 percent of
the total credit and rest through semester end examination of 3 hours
duration.
PAPER SETTING: Part A: There will be ten short answer questions covering whole syllabus of
from each unit with one internal choice. All questions will carry equal marks
(10 marks each). Each Unit will contain two questions and there may be
short notes in these questions.
UNIT-1 INTRODUCTION TO ACCOUNTING: Meaning and Definition, Types and
Classification, Principles of accounting, Systems of accounting, Generally
Accepted Accounting Principles (GAAP). PRIMARY BOOKS
(JOURNAL):Meaning and Definition, Format of Journal, Rules of Debit and
Credit,Opening entry, Simple and Compound entries, Practical’s
UNIT-2 SECONDARY BOOK (LEDGER): Meaning and Uses, Formats, Posting,
Practical’s SUBSIDIARY BOOKS: Need and Use, Classification ,Purchase
Book, Sales Book, Purchase Returns, Sales Returns, Journal Proper,
Practical’s CASH BOOK: Meaning, Advantages, Simple, Double and Three
Column, Petty Cash Book with Imprest System (simple and tabular
forms),Practical’s
,UNIT-3 BANK RECONCILIATION STATEMENT: Meaning, Reasons for difference
in Pass Book and Cash Book Balances, Preparation of Bank Reconciliation
Statement, No Practical’s. Trial balance: Meaning, method, advantage,
limitations, practicals.
UNIT-4 FINAL ACCOUNTS: Meaning, Procedure for preparation of Final Accounts,
Difference between Trading Accounts, Profit & Loss Accounts and Balance
Sheet, Adjustments (Only four), Closing Stock, Pre-paid Expenses,
Outstanding Expenses, Depreciation. CAPITAL AND REVENUE
EXPENDITURE: Meaning, Definition of Capital and Revenue Expenditure
REFERENCES: • Financial Management – Iqbal Mathur
• Financial accounting – R.L.Gupta
• Basic Accounting – Meig & Meig
• Leslie Chadwick, 1995 : The Essance of Financial Accounting, Prentice
Hall of India Pvt.Ltd.,ND
• Donald F.Sutton, 1986 : Financial Management in Hotel and Catering,
Heinemann, London
• G. Boni and F.F. Shartes, 1988 : Hotel Organisation Management and
Accountancy, Sir ISAAR. Pitman, London
• Horwarth Earnest, 1986 : Hotel Accounting, Ronald Press, New York
• Horwarth, E.B.and Toth, 1986 : Hotel Accounting, Ronald Press, New
York
• Robert and Anthony, 1995: Management Accounting, Prentice Hall of

India Pvt.Ltd., New Delhi


COURSE TITLE: COMMUNICATION
COURSE This course shall make students aware how to communicate in the business
OBJECTIVES: world, with special emphasis on sensitive communication in hospitality industry
FOR PAPER Part A: There will be seven short answer questions covering whole syllabus of
each). Each Unit will contain two questions and there may be short notes in
these questions.
UNIT-1 BUSINESS COMMUNICATION: Need,Purpose, Nature, Models, Barriers to
communication, Overcoming the barriers
UNIT-2 LISTENING ON THE JOB: Definition, Levels and types of 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, Audience analysis,
Defining the purpose of a speech, organizing the ideas and delivering the
speech
,UNIT-3 NON VERBAL COMMUNICATION: Definition, its importance and its
inevitability, Kinesics: Body movements, facial expressions, posture, eye contact
etc., Proxemics: The communication use of space, Paralanguage: Vocal
behaviour and its impact on verbal communication, Communicative use of
artefacts – furniture, plants, colours, architects etc.
UNIT-4 SPEECH IMPROVEMENT: Pronunciation, stress, accent, Important of speech in
hotels, Common phonetic difficulties, Connective drills exercises, Introduction to
frequently used foreign sounds.
USING THE TELEPHONE: The nature of telephone activity in the hotel industry,
The need for developing telephone skills, Developing telephone skills
REFERENCES: • Bhaskar, W.W.S., AND Prabhu, NS., “ English Through Reading”,
Publisher: MacMillan, 1978
• Business Correspondence and Report Writing” -Sharma, R.C. and
Mohan K. Publisher: Tata Mc Graw Hill 1994
• Communications in Tourism & Hospitality- Lynn Van Der Wagen,
Publisher: Hospitality Press
• Business Communication- K.K.Sinha
• Essentials of Business Communication By Marey Ellen Guffey, Publisher:
Thompson Press
• How to win Friends and Influence People By Dale Carnegie, Publisher:
Pocket Books
• Basic Business Communication By Lesikar & Flatley, Publisher Tata Mc
Graw Hills
• Body Language By Allan Pease, Publisher Sheldon Press
• Business Correspondence and Report Writing", Sharma, RC. and

Mohan, K., Tata McGraw Hill, 1994 "Model Business Letters", Gartside,
L., Pitman, 1992


COURSE TITLE: FOUNDATION COURSE IN TOURISM
COURSE OBJECTIVES: This course shall introduce learner to tourism’s growth and development.
The course also highlights the role of tourism as an economic intervention
and its significance in economy; Course discusses the global nature of
tourism, tourism product and emerging trends in tourism industry. It is also
important to appreciate the future of tourism.
participation, house tests, regularity and assignments carrying 30 percent
of the total credit and rest through semester end examination of 3 hours
duration.
PAPER SETTING: Part A: There will be seven short answer questions covering whole syllabus
of course. This part will be of 7 marks.
from each unit with one internal choice. All questions will carry equal marks
(07 marks each). Each Unit will contain two questions and there may be
short notes in these questions.
UNIT-1 Tourism Phenomenon: Understanding Tourism – I, Understanding Tourism
– II,
Historical Evolution and Development. Tourism Industry: Tourism System,
Constituents of Tourism Industry and Tourism Organisations,
Tourism Regulations, Statistics and Measurements
UNIT-2 Tourism Services and Operations – 1:Modes of Transport, Tourist
Accommodation,
Informal Services in Tourism, Subsidiary Services: Categories and Roles,
Shops, Emporiums and Melas (Fairs). Tourism Services and Operations –
2:Travel Agency, Tour Operators, Guides and Escorts, Tourism Information
,UNIT-3 Geography and Tourism: India’s Biodiversity: Landscape, Environment and
Ecology, Seasonality and Destinations, Map and Chart Work Tourism
Marketing and Communications: Tourism Marketing – 1: Relevance,
Product Design, Market Research, Tourism Marketing – 2: Promotional
Events, Advertising Publicity, Selling,
Role of Media, Writing for Tourism, Personality Development and
Communicating Skills
UNIT-4 Tourism: The Cultural Heritage: Use of History, Monuments and Museums,
Living Culture and Performing Arts, Religions of India Tourism: Planning
and Policy: Tourism Policy and Planning, Infrastructural Development,
Local Bodies, Officials and Tourism, Development, Dependency and
Manila Declaration. Tourism Impact: Economic Impact, Social,
Environmental and Political Impacts, Threats and Obstacles to Tourism
REFERENCES: • Bhatia, A.K. International Tourism: Fundamental and practice, Delhi:
Sterling.
• Hudman, E.L. and D.E. Hawkins, Tourism in Contemporary Society: an
introductory text, New Jersey: Prentice Hall.
• Kamra, K.K. and M. Chand, Basics of tourism: Theory operation and
practice, Delhi: Kanishka.
• Lundberg, D.E., The Tourist Business. New York: Van Nostrand.

• Reinhold Mill, R.C. and A.M. Morrison, The Tourism System, New
Jersey: Prentice Hall
• McIntosh,Robert, W Goeldner, R Charles, 'Tourism: Principles,
Practices and Philosophies " John Wiley and Sons Inc. New York 1990
• Seth P.N., Successful Tourism Management, Sterling Publisher: New
Delhi


COURSE TITLE: ENVIRONMENTAL STUDIES
COURSE OBJECTIVES: The knowledge of environmental studies is the need of hour these
days. It is pre-requisite for every young professional to understand and
appreciate this knowledge, so that he/she can use that knowledge in
practice throughout his/her life.
EVALUATION: The performance of the students will be evaluated on the basis of
class participation, house tests, regularity and assignments carrying
30 percent of the total credit and rest through semester end
examination of 3 hours duration.
The paper will be divided in two parts
INSTRUCTIONS FOR PAPER
Part A: There will be seven short answer questions covering whole
SETTING:
syllabus of course. This part will be of 7 marks.
Part B: Students will have to attempt four questions in total, one
question from each unit with one internal choice. All questions will
carry equal marks (07 marks each). Each Unit will contain two
questions and there may be short notes in these questions.
SYLLABUS AND As per Panjab University Syllabus as approved by various academic
REFERENCES: bodies.

COURSE CURRICULUM
Session: 2010-2011
Semester-III

(UIHMT)

The Third Semester of B.Sc Hospitality and Hotel Administration would be of Industrial Training
for 200 marks.

Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

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Course Curriculum: B.Sc. (Hospitality and Hotel Administration)

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Course Curriculum: B.Sc.

(Hospitality and Hotel Administration)

B.Sc. (Hospitality and Hotel Administration)

Focus of the Programme: B.Sc (Hospitality and Hotel Administration)

Possible sectors where students may work are:

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

• Hotels marketing, corporate communication

This is an intensive programme of study of three academic sessions.

BHM-111 Foundation Course in Food Production

BHM-128 Foundation course in Tourism

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

B.Sc. (Hospitality and Hotel Administration)

UNIVERSITY INSTITUTE OF HOTEL MANAGEMENT AND TOURISM

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

Course structure for B.Sc. (Hospitality and Hotel Administration) Semester - I

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-111

UNIT-2 BASIC PRINCIPLES OF FOOD PRODUCTION - I

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-111

Simple Egg preparations:

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

Part ‘B’ - Bakery & patisserie

S.No Topic Method

•Demonstration & Preparation of Simple and enriched Demonstration by

•Demonstration & Preparation of Simple and enriched

• Demonstration and Preparation of simple cookies like

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-112

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-112

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-113

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

• Managing Front Office Operations By Kasavana & Brooks

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-113

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-114

UNIT-2 Identifying Housekeeping Responsibilities, Personality Traits of housekeeping

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

• Professional management of Housekeeping by Manoj Madhukar, Rajat

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-114

E. FLOOR - Cleaning and polishing of different types

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

F. WALL - care and maintenance of different types and parts

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-115

University Institute of Hotel Management and Tourism, Panjab University, Chandigarh

COURSE CODE: BHM-115

CUT, COPY AND PASTE OPERATION

USING MS-WORD TOOLS

A. Spelling and Grammar

A. How to use Excel

MAKING THE WORKSHEET LOOK PRETTY

GOING THROUGH CHANGES

PRINTING THE WORKSHEET

ADDITIONAL FEATURES OF A WORKSHEET

MAINTAINING MULTIPLE WORKSHEET

EXCEL’s DATABASE FACILITIES