B sc hs syllabus 15[1].07.2009

UNIVERSITY OF PUNE

Faculty of Management

Syllabus for Bachelor of Science - Hospitality Studies (BSc-HS)
w.e.f Academic Year 2008/2009

BScHS - First Year
BScHS - Second Year
BScHS -Third Year
I. Introduction:

The basic idea is to revise the curriculum of the Three years Degree Course in Hospitality
Studies (BScHS) with a view to keep abreast with the current changing trends in the
hospitality industry.

II. Objectives and Framework of the curriculum of BScHS programme

1. The basic objective of the BScHS programme is to provide to the country
a steady stream of competent young men and women with the necessary
knowledge, skills, values and attitudes to occupy positions of management
and administration in the Hospitality Industry.

2. The course structure of the given BScHS programme is designed keeping
in view the basic objective stated above. Consequently certain essential
features of such model programme structures would be
a. To impart to the students latest and relevant knowledge from the field
of management theory and practice.
b. Providing opportunities to the participants, within and outside the
institutions, for developing necessary operating skills and
c. Imparting / developing the right kind of attitudes to function
effectively in operational, managerial / administrative positions.

3. Certain other essential considerations:
a. The knowledge inputs and opportunities for skill development have
been offered in an evenly distributed and logically sequenced manner.
b. The design is simple and logical.

4. Imparting / developing suitable attitudes understandably is a very difficult
and delicate task, and is to be done by the faculty as inconspicuously as
possible.

5. The relative importance of skills development and attitudinal orientation
in management education suggests that the Institution offering the
program should have some freedom on course development in choosing
methods of instruction, and internal assessment within a broad framework
of objectives and curriculum structure.

BSc-HS -1

6. A minimum weightage of 30 percent is given to internal continuous and
sessional assessment, consisting of tasks like classroom exercises, tests,
seminars, presentations, quizzes, group tasks, term papers etc, The
external semester-end University examination has a maximum weightage
of 70 percent.

7. The ful1 time three-year programme in hospitality studies has 6 semesters,
and a semester will have a total of 16 contact weeks.

III. The Curriculum:

1. The curriculum is presented in the accompanying chart along with the
appendices containing a list of subjects and outlines of required courses.

2. Care and attention has been given to the basic objective of the curriculum
and its academic rigour, without favouring strict straight- jacketing of
management curriculum which would shut out the much needed
experimentation and innovation in the field of hospitality studies.

a. The curriculum includes a total of 32 courses.
b. Of the 32 courses, course No. 101, 102, 103, 104, 201, 202, 203, 301,
302, 303, 501, 502, 503, 601, 602 and 603 are practical courses.
c. There is a provision for Project Report and Industrial Training in the
fourth semester, which together carry a mark value of 400 marks for
Industrial Training and Project Report.
d. Semester work load is balanced with six full courses of 100 marks
each per semester, 36 hours per week for lectures, practicals and
tutorials except for fourth semester of Industrial Training.
3. Ordinarily in each class, not more than 60 students wi1l be admitted.

4. Appendix I: Outline of the structure of BSc-HS course.
Appendix II: Detailed syllabus, Semester-wise / Course-wise.

IV Eligibility for admission:
The minimum eligibility for this course would be HSC (12th Std) or its equivalent,
passing with a minimum of 45% marks in the aggregate ( 40% in case of candidates of
backward class categories belonging to Maharashtra State).

V Number of Lectures:
There shall be at least 36 hours per week, which include lectures/ practicals/tutorials/
Seminars/ Assignments for the internal assessment work. The duration of the
lecture/practical period shall be of 60 minutes each.

VI Vacation Training

It is recommended that each student shall undergo a vacation training for a period of
not less than 30 days during vacation at the end of the Second Semester.

BSc-HS -2

VII Industrial Training
a. In the Fourth Semester the students shall be sent for industrial training for a
period of 20 weeks, where they would work desirably for a period of 8 weeks in
Food Production, 6 weeks in Food and Beverage Service, 3 weeks in Front office
and 3 weeks in House-keeping- in Government Classified Hotels of the level of
three star and above category.
b. The student shall maintain a logbook on daily basis.
c. At the end of the industrial training the student shall submit a training report along
with the logbook maintained on daily basis during the period of training and the
performance appraisal from each department.
d. The training report is to be prepared by the student in two typed copies and to be
submitted to the Principal within the stipulated time for assessment.
e. The report will be assessed by the internal examiner and only on the basis of a
certificate of the examiner concerned that the training has been satisfactorily
completed would the student be allowed to appear for the viva-voce of the Fourth
Semester.
f. The training report will be assessed by a panel of examiners comprising of one
external examiner (the external would include preferably one from the Hotel
Industry of the level of Head of the Department and above) and one internal
examiner.

VIII Project Work
Each student shall write a Project Report on the topic based on the Hospitality Industry
under the guidance of an internal Teacher and submit the same to the Principal.

The Project Report is to be prepared by the student in two typed copies and to be
submitted to the Principal within the stipulated time for assessment (30th April). Only on
the basis of a certificate of the internal examiner concerned that the project report has
been satisfactorily completed, would the student be allowed to appear for the viva-voce
of the Fourth Semester. The marks will be communicated by the Principal to the
University before 31st May.

The Project Report will be assessed by a panel of examiners comprising of one external
examiner (the external would include preferably one from the Hotel Industry of the level
of Head of the Department and above) and one internal examiner.

IX Attendance:
The students are required to have at least 75% attendance in each course. The students
who fail to comply with the above requirements shall not be allowed to appear for the
examinations. Such students shall have to seek readmission in the same class of the
succeeding year

X Teaching Faculty
a. The Teaching Faculty must be as prescribed by the University of Pune. There
must be one full time Principal and two full time lecturers for the First Year of
the course. Subsequently, additional two full time Lecturers / Asst. Professors
/ Professors should be appointed for Second and Third Year each. Beside full
time faculty members, visiting faculty members should be invited to conduct
the appropriate course.

b. Qualifications: The qualifications for Principal, Professor, Asst. Professor and

BSc-HS -3

Lecturers should be on the lines of those as laid down by the AICTE for Hotel
Management & Catering Technology and/or as prescribed by the Faculty of
Management, University of Pune.

XI Classroom And Laboratories
Besides the classrooms for lectures and tutorials, the laboratories for practicals
should include the following:

Basic Training Kitchen, Advanced Training Kitchen, Quantity Training Kitchen,
Training Restaurant, Reception Counter, Housekeeping Guest Rooms Library and
Computer Lab with LAN / Internet Facility, as per the ratio of students to
Computers prescribed by the University.
The Laboratories should be well equipped to impart proper practical knowledge
and develop professional skills of the students

XII Board of Paper Setters / Examiners
For each semester – end examination (external examination) there will be one
Board of Paper- setters / Examiners. While appointing paper-setters/ examiners,
care should be taken to see that there is at least one person specializing in each
unit course out of the total number of paper- setters/ examiners comprising of
faculty from University of Pune affiliated Hotel Management Institutes and the
balance percent from the industry the fraction , if any, to be rounded off in favour
of internal examiners.

XIII Examination

The BSc-HS Examination will be held in six semesters

1. The candidate will be allowed to carry maximum backlog of six (6) courses
from any one or more semesters. However, admission to fifth semester
would be based on the student passing all the subjects in the first three
semesters.

2. The Training Report and the Project Report are to be prepared by the student
and two typed copies to be submitted to the Principal by the stipulated date.
The internal teacher of the subject will duly assess the report and the marks
will be communicated by the Principal to the University. No student will be
permitted to appear for Fifth semester unless he / she submits the Project
Report as required.

XI Assessment

The Final total assessment of the candidate shall be made in terms of an internal
assessment, practical assessment (where ever applicable) and an external assessment for
each course, except in case of semester IV, i.e. Project Report and Industrial Training.

a. The internal, practical and external assessment will constitute separate heads of
passing and they will be shown separately in the transcripts.
b. For each course, the ratio of marks of internal assessment in relation to the external
assessment shall be 30:70
BSc-HS -4

c. The division of the 30 marks allotted to internal assessment shall be
10 marks for tutorial work or term papers,
10 marks for seminars / performances of Practicals and
10 marks for continuous assessment comprising of attendance, journal work,
discipline, attitude, etc
d. The external assessment shall be based on the external written examination and
practical to be held at the end of each semester for each course.
e. The Training Report and Project Report and Viva-voce shall constitute separate heads
of passing individually.
f. The marks awarded by an examiner in the internal assessment shall be communicated
to the candidate.
g. Reassessment of Internal Marks
In case of those students who have secured less than passing percentage of marks in
internal i.e. less than 12, the concerned institute shall administer a separate internal
test of 30 marks, and if the result of the internal test as above results in lower marks
than the original, the original figure of the marks shall prevail. In short, the rule is that
the higher of the two figures of the marks shall be taken into consideration.

XII Marks

a. Each semester will carry a total of 600 marks each ( 100 marks for each Course).
b. The marks allotted to each course shall be as follows:
-70 marks for external written comprehensive test and 30 for internal assessment.
-40 marks for written comprehensive test where practicals are conducted, along
with 30 marks for practicals and 30 marks shall be assigned for internal
assessment.

Industrial Training and Project Report shall carry 200 marks each= 60 marks for
Internal and 140 marks for External assessment.

XIII Standard of passing

a. Every candidate must secure 40 % marks in aggregate. External examination
minimum 28 out of 70 marks and for internal examination minimum 12 out of
30 marks, separately in each subject.
b. Final result will be computed based on the aggregate marks obtained in the
Fifth and Sixth Semesters of the programme.

BSc-HS -5

University of Pune

Syllabus for Bachelor of Science – Hospitality Studies

The Following abbreviations have been used here under
L = Lecture P= Practical T= Tutorial
Internal Continuous Assessment = Class Test

First Year BScHS (SEMESTER I)

Teaching scheme Examination scheme
Course ( hours per week ) Total
Subject
No Theory Practical Internal Marks
L P T
101. Basic Food Production 2 8 1 40 30 30 100
102. Food & Beverage Service 2 3 1 40 30 30 100
103. Basic Rooms Division 2 3 1 40 30 30 100
104. Computer Fundamentals 2 2 1 40 30 30 100
105. Catering Science I 3 - 1 70 - 30 100
106. Communication Fundamentals 3 - 1 70 - 30 100
TOTAL 14 16 6 300 120 180 600

First Year BScHS (SEMESTER II)
Course ( hours per week ) Total
Subject
L P T
201 Food Production Principles 2 8 1 40 30 30 100
202 Food & Beverage Operations 2 3 1 40 30 30 100
203 Rooms Division Services 3 3 - 40 30 30 100
204 Travel and Tourism 3 - 1 70 - 30 100
205 Catering Science II 3 - 1 70 - 30 100
Basic French for Hotel
206 4 - 1 70 - 30 100
Industry
TOTAL 17 14 5 330 90 180 600

BSc-HS -6

Second Year BScHS (SEMESTER III)

Course Total
Subject ( hours per week )
L P T
301 Quantity Food Production 2 8 1 40 30 30 100
302 Beverage Services 2 3 1 40 30 30 100
303 Accommodation Services 2 3 1 40 30 30 100
304 Principles of Management 3 - 1 70 - 30 100
Basic Principles of
305 4 - 1 70 - 30 100
Accounting
306 Hotel Engineering 3 - 1 70 - 30 100
TOTAL 16 14 6 330 90 180 600

Second Year BScHS (SEMESTER IV)

Examination Scheme
Course
Subject
No External Internal Total
Industrial Training
401 140 60 200
20 weeks * 6 days * 8 hours = 960 Hrs
402 Project Report 140 60 200
TOTAL 280 120 400

A) Training report to be submitted as per specifications & format (to be collected from
the College), Daily logbook and the Performance Appraisal given by Government
Classified Hotels of the level of three star categories and above.

Marks would be awarded as follows by a panel of examiners (one external and one
internal): -

Internal External
Performance Appraisal - 30 --
Logbook - 30 --
Training Report - -- 70
Viva-voce - -- 70
------ ------------- ----------
Total 60 marks 140 marks

B) The Project Report marks would be based on the Project submitted and the viva-
voce based on the above project
internal): -

Internal Panel
Internal Assessment 60 -
Project Report - 70
Viva – Voce - 70
60 140

BSc-HS -7

Third Year BScHS - SEMESTER V

Course Total
L P T
501. Specialized Food Production 2 8 1 40 30 30 100
Food & Beverage Service &
502. 2 3 1 40 30 30 100
Management
503. Accommodation Operations 2 3 1 40 30 30 100
504. Hotel Accounting 4 -- 1 70 -- 30 100
505. Marketing Management 3 -- 1 70 -- 30 100
506. Hotel Related Laws 4 -- - 70 -- 30 100
TOTAL 17 14 5 330 90 180 600

Third Year BScHS - SEMESTER VI

Course Total
L P T
601 Advanced Food Production 2 8 1 40 30 30 100
Advanced Food Services &
602 2 3 1 40 30 30 100
Management
Spl. Accommodation
603 2 3 1 40 30 30 100
Management
604 Total Quality Management 4 -- 1 70 -- 30 100
605 Human Resource Management 3 -- 1 70 -- 30 100
606 Entrepreneurship Development 3 -- 1 70 -- 30 100
TOTAL 16 14 6 330 90 180 600

BSc-HS -8

Subject - BASIC FOOD PRODUCTION
Subject Code - 101
Semester - First
Teaching and Examination Scheme:
Teaching Scheme/ Week Examination Scheme
Theory
Theory Practical Tutorial Practica Internal
Total Marks / Total
Hrs Hrs Hrs l Marks Marks
Duration
2 8 1 11 40 / 2 hrs 30/4 hrs 30 100

Rationale:

Food Production is an integral part of the Hospitality Industry. To prepare the students
to cater to the need of the industry, it is important to inculcate in them sound knowledge
of the principles of Food Production so that they can be put to use in an efficient &
effective way.
Hrs Mks

Chapter 1 Introduction to Professional Cookery 02 02

1.1 Origin of Modern Cookery practices
1.2 Factors influencing eating habits, sectors of hospitality/
Catering Industry.
1.3 Essentials of Continental food preparation.
1.4 Essentials of Indian food preparation.
1.5 Hygiene & safe practices in handling food.
1.6 Aims & objectives of cooking food.

Chapter 2 Organization Structure in the Kitchen 02 02
2.1 Types of establishments
2.2 Classical kitchen brigade (English) for a five Star &
Three Star Hotel.
2.3 Duties & Responsibilities of Executive Chef &
various Chefs.
2.4 Co-ordination with other allied departments e.g.
Stores, Purchases, Accounts, Service, Housekeeping,
etc.

Chapter 3 Cooking Utensils & Small Equipments 02 02
3.1 Classification - knives, kitchen tools, Electric Food
Pre-Preparation equipments, Refrigeration equipment,
Food Holding Equipments, Hot plates & Heated
Cupboards
3.2 Properties, Advantages & Dis-advantages of various
materials used in tools & equipment.
3.3 Precautions and Care in handling & maintenance of
equipment..

Chapter 4 Fuels used in the kitchen 01 01
BSc-HS -9

4.1 Heat Transfer Principles
4.2 Classification, Types, Advantages & Disadvantages

Chapter 5 Professional Attributes 02 02
5.1 Attitude towards your job.
5.2 Personal Hygiene.
5.3 Uniforms
5.4 Care for your own health & safety.
5.5 Safety practices & procedures.
5.5.1 Accidents, types, nature, classification
5.5.2 Preventive measures for each type of accident.
5.5.3 Reporting accidents.
5.5.4 First aid - meaning, importance, and basic rules.
5.5.5 Fire Prevention

Chapter 6 Commodities used in the Catering Industry 02 --

6.1 Relationship of the classification with food groups
studied
6.2 Introduction to commodities in terms of sources, types,
nature, uses, processing, by-products, market forms
available, modes of packing, local market rate, storage
principles & nutritive value for commodities and effect
of heat and other factors on cooking. (for the
following)
6.2.1 Cereals & Pulses 02 04
6.2.1.1 Wheat , Rice & Other millets in the
region
6.2.1.2 Bengal gram, Green gram, Red gram
6.2.1.3 Soya beans, kidney bean, double
beans, locally available cereals and
pulses.
6.2.2 Sweeteners 02 02
Sugar, Honey , Jaggery & Artificial Sweeteners
6.2.3 Fats & Oils 02 04
Butter, Oil, Lard, Suet, Tallow, Hydrogenated fat,
Bread spreads
6.2.4 Dairy products 02 02
Milk, Cream, Cheese, Curd
6.2.5 Vegetables 03 04
Types of Vegetables- Root , Stem , Leafy,
Flowery, Fruity
6.2.6 Fruits 02 02
Types of Fruits - Fresh , Dried, Canned
6.2.7 Eggs 01 02
6.2.8 Spices, Herbs, Condiments & Seasonings 02 02
(Used in Western & Indian Cooking)

Chapter 7 Pigments in foods 01 01

BSc-HS -10

7.1 Types of pigments in vegetables, fruits and animal
products.
7.2 Effect of heat, acid, alkali, oxidation & metal on
pigments
7.3 Precautions for enhancing & retention of color.

Chapter 8 Introduction to food pre-preparation 04 08
(To be stressed in Practicals)
8.1 Preparation Methods -
Washing, Peeling, Paring (fruits), Cutting (cuts of
vegetables), Grating (Vegetables), Grinding, Mashing ,
(vegetables & pulses), Sieving (flours), Steeping (cereals,
pulses, tamarind, lemon-rind), Evaporation (milk &
gravies), Marination (meat, fish, chicken), Sprouting
(pulses & legumes), Blanching , Filleting of fish ,Deboning
& jointing poultry
8.2. Methods of Mixing –
(To be demonstrated also in practicals)
Beating, Blending, Cutting in, Rubbing in, Creaming,
Folding, Kneading, Rolling in, Pressing, Stirring

Note : Glossary of Terms
Students should be familiar with the glossary of terms
pertaining to above mentioned topics

Total 32 40

Practicals
It is recommended that Demonstrations be conducted in the initial stages to make the
students familiar with the following:
1. Introduction to various tools and their usage.
2. Introduction to various commodities. (Physical Characteristics, weight &
volume conversion, yield testing, etc.)
3. Food pre-preparation methods
4. Basic Indian masalas & gravies (Dry & wet)
5. Minimum 18 Individual Practicals consisting of 70% Indian & 30%
Continental Menus be accomplished, over and above the demonstrations.

Practical Examination be conducted on Indian Menus consisting of a Meat, Vegetable,
Rice and Sweet Preparation.

Reference Books
1. Practical Cookery- Victor Ceserani & Ronald Kinton, ELBS
2. Theory of Catering- Victor Ceserani & Ronald Kinton, ELBS
3. Theory of Cookery - Mr. K. Arora, Franck Brothers
4. Modern Cookery for Teaching & Trade Vol I- Ms. Thangam Philip, Orient
Longman.
5. The Professional Chef (4th Edition)- Le Rol A. Polsom
6. The book of Ingredients- Jane Grigson
7. Food Commodities- Bernard Davis

BSc-HS -11

Subject - FOOD & BEVERAGE SERVICE
Subject Code - 102
Semester - First

Teaching Scheme / Week Examination Scheme
Theory
Theory Practical Tutorial Practical Internal
Total Marks / Total
Hrs Hrs Hrs Marks Marks
Duration
30 / 2
2 3 1 6 40 /2 hrs 30 100
hrs

Rationale:
The course will give the students a comprehensive knowledge and develop technical
skills in the basic aspects of food & beverage service operations in the Hotel Industry.

Hrs Mks

Chapter 1. The Food & Beverage Service Industry 02 02
1.1 Introduction to the Food & Beverage Industry
1.2 Classification of Catering Establishments
(Commercial & Non-Commercial)
1.3 Introduction to Food & Beverage Operations (Types
of F&B Outlets)

Chapter 2. Food & Beverage Service areas in a Hotel 02 02
2.1 Restaurant, Coffee Shop, Room Service, Bars,
Banquets, Snack Bar, Executive Lounges, Business
Centers, Discotheques & Night Clubs.
2.2 Auxiliary areas

Chapter 3. Food & Beverage Service Equipment 04 02
3.1 Types & Usage of Equipments- Furniture,
Chinaware, Silverware & Glassware, Linen,
Disposables,
3.2 Special Equipment
3.3 Care & maintenance

Chapter 4. Food & Beverage Service Personnel 03 04
4.1. Food & Beverage Service Organization Structure -
Job Descriptions & Job Specifications
4.2. Attitudes & Attributes of Food & Beverage
personnel, competencies.
4.3. Basic Etiquettes
4.4. Interdepartmental relationship

BSc-HS -12

Chapter 5. Types of Food & Beverage Service 10 15
5.1 Mis-en-place & Mis-en-scene
5.2 Table Service –English / Silver, American, French,
Russian
5.3 Self Service – Buffet & Cafeteria
5.4 Specialized Service – Gueridon, Tray, Trolley,
Lounge, Room etc.
5.5 Single Point Service – Take Away, Vending
Kiosks, Food Courts & Bars, Automats

Chapter 6. Types of Meals 03 05
6.1. Breakfast – Introduction, Types, Service Methods,
6.2. Brunch
6.3. Lunch
6.4. Hi – Tea
6.5. Dinner
6.6. Supper

Chapter 7. Menu knowledge 08 10
7.1. Introduction
7.2. Types –Ala Carte & Table D’hote
7.3. Menu Planning, considerations and constraints
7.4. Menu Terms.
7.5. Classical French Menu.
7.6. Classical Foods & its Accompaniments with Cover.

Students should be familiar with the glossary of
terms pertaining to above mentioned topics

Total 32 40
Practicals:
1. Restaurant Etiquettes
2. Restaurant Hygiene practices
3. Mis-En-Palce & Mis-En–Scene
4. Identification of Equipments
5. Laying & Relaying of Table cloth
6. Rules for laying a table
7. Carrying a Salver / Tray
8. Service of Water
9. Handling the Service Gear
10. Carrying Plates, Glasses & other Equipments
11. Clearing an Ashtray
12. Situations like spillage
13. Setting of Table d’hote & A La Carte covers.
14. Breakfast Table Lay – out & Service (Indian, American, English,
Continental)
15. Crumbing, Clearing, Presenting the bill

BSc-HS -13

Reference books:

1. Food & Beverage Service – Lillicrap & Cousins, ELBS
2. Modern Restaurant Service – John Fuller, Hutchinson
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata
McGraw Hill

BSc-HS -14

Subject - BASIC ROOMS DIVISION
Subject Code - 103
Semester - First

Theory Practical
Theory Practical Tutorial Internal
Total Marks / Marks / Total
Hrs Hrs Hrs Marks
Duration Duration
2 3 1 6 40 / 2 hrs 30 / 2 hrs 30 100

Rationale:
The subject aims to establish the importance of House Keeping and Front Office and its
role in the hospitality Industry. It also prepares the student to acquire basic knowledge
and skills necessary for different tasks and aspects of the above.
Hrs Mks
SECTION I

Chapter 1 Introduction to House Keeping 02 02

1.1 Importance & Functions of Housekeeping
1.2 Guest satisfaction and repeat business
1.3 House Keeping Areas – Front-of-the-house and Back-of-
the-house areas, Guest Rooms, Public Areas, Maids Room,
Indoor and Outdoor Areas

Chapter 2 Co-ordination with other Departments 01 02

Departments like Front Office, Engineering, F & B,
Kitchen, Security, Purchase, HRD, Accounts.

Chapter 3 Layout of House Keeping Department 02 02

Sections of the housekeeping department, their functions
and layout

Chapter 4 Organization of Housekeeping Department 04 04

4.1 Hierarchy in large, medium & small hotels
4.2 Attributes of staff.
4.3 Job Descriptions and Job Specifications

Chapter 5 Guest Rooms 02 04
5.1. Types
5.2. Amenities & facilities for Standard & VIP guest rooms.

Chapter 6. Cleaning Equipments 02 02

BSc-HS -15

6.1 Classification, use, care & maintenance
6.2 Selection & purchase criteria

Chapter 7 Cleaning Agents 02 04

Classification, use, care and storage
Distribution & Control
Selection Criteria

SECTION II

Chapter 1. Introduction To Hospitality Industry 02 02

1.1 The term ‘Hotel’, evolution & development of
hospitality industry and tourism, famous hotels
worldwide.
1.2 Classification of hotels. (based on various
categories like size, location, clientele, length of
stay, facilities, ownership)
1.3 Organizational chart of hotels (Large, Medium,
Small)

Chapter 2. Front Office Department 04 06

2.1 Sections and layout of Front Office
2.2 Organizational chart of front office department
(small, medium and large hotels)
2.3 Duties and responsibilities of various staff.
2.4 Attributes of front office personnel
2.5 Co-ordination of front office with other departments
of the hotel
2.6 Equipments used (Manual and Automated)

Chapter 3 Room Types & Tariffs 06 06

3.1 Types of rooms.
3.2 Food / Meal plans.
3.3 Types of room rates . (Rack, FIT, crew, group,
corporate, weekend etc.)

Chapter 4 Role of Front Office 05 06
4.1 Key control and key handling procedures
4.2 Mail and message handling
4.3 Paging and luggage handling
4.4 Rules of the house [for guest and staff]
4.5 Black list
4.6 Bell Desk and Concierge

BSc-HS -16


Total 32 40

Practicals: SECTION I

1. Introduction to the Housekeeping department
2. Introduction to Cleaning Equipments
3. Introduction to Cleaning Agents
4. Introduction to Guest Room and supplies & placement
5. Sweeping and Mopping – dry, wet.
6. Polishing of Laminated surfaces.
7. Polishing of Brass Articles.
8. Polishing of EPNS articles.
9. Polishing of Copper articles.
10. Cleaning of Glass surfaces.
11. Cleaning of oil painted surfaces.
12. Cleaning of plastic painted surfaces.
13. Mansion polishing
14. Vacuum Cleaning
15. Bed making
16. Cleaning of different floor finishes, & use of floor scrubbing machine

Practicals: SECTION II

1. Telephone Etiquettes and telephone handling.
2. Handling room keys(issuing, receiving, missing keys, computerized key
cards)
3. Handling guest mail(of guests who have checked out, in-house and
expected)
4. Handling messages and paging for guests.
5. Luggage handling.(along with left luggage procedure)
6. Handling guest enquiries.
7. Handling guests who are blacklisted.
8. Situations on basis of charging.
9. Bell desk activities

REFERENCE BOOKS: - SECTION I

1. Housekeeping Training Manual - Sudhir Andrews
2. Hotel, Hostel & Hospital Housekeeping – Brenscon & Lanox

REFERENCE BOOKS:- SECTION II

BSc-HS -17

1. Checkin Checkout(Jerome Vallen)
2. Hotel front Office Training Manual. (Sudhir Andrews)
3. Principles of Hotel Front Office Operations (Sue Baker, P. Bradley, J.
Huyton)
4. Hotel Front Office ( Bruce Braham)
5. Managing Front Office Operations( Michael Kasavana, Charles
Steadmon)
6. Front Office Procedures and Management(Peter Abbott)
7. Front Office operations/Accommodations Operations(Colin Dix)
8. Front Office Operation and Administration (Dennis Foster)

SUGGESTED ASSIGNMENTS:

1. Countries, Capitals, and Currencies
2. Different airlines with their codes world wide
3. Metro cities information [Location, shopping facilities, restaurants, places
of interest historical monuments, etc--]
4. Beaches in India

Subject - COMPUTER FUNDAMENTALS

BSc-HS -18

Subject Code - 104
Semester - First
Teaching Scheme / week Examination Scheme
Theory
Total Marks/ Total
Duration
2 2 1 5 40/ 2 hrs 30/ 2 hrs 30 100

Rationale:
The subject aims to give a basic knowledge of computers and its operations and
enables the student to operate the computer with enough practice to get confidence.

Note: The Total 64 hours allotted are a combination of 32 hrs of Theory and 32 hours of
practicals.
Hrs Mks
Chapter 1 Computer Fundamentals 05 05
1.1 Features of Computer System
1.2 Block Diagram
1.3 Hardware Input & Output Devices, CPU, RAM, ROM
1.4 Software – System, Application S/W
1.5 Networks – LAN, MAN, WAN, Topologies
1.6 Viruses – Types, Precautions

Chapter 2 WINDOWS 03 03
2.1 Features
2.2 Terminologies - Desktop, Windows, Wallpaper, Icons,
File, Folder, etc.
2.3 Windows Explorer- (Assignment with files, folders)
2.4 Accessories – Paint, Notepad, Calculator.

Chapter 3 DOS – (Disk Operating System) 02 03
2.1 Introduction, Features
2.2 Internal Commands – DIR, CLS, VER, VOL, DATE,
TIME, COPY, TYPE, REN, DEL, CD, MD, RD)
2.3 External Commands - FORMAT, ATTRIB,
SCANDISK, TREE, MORE, EDIT etc.
2.4 Wildcards (question mark ?, asterisk *)

Chapter 4 MS-WORD 04 05
4.1 File Commands, Print, Page Setup
4.2 Editing - Cut, Copy, Paste, Find, Replace, etc.
4.3 Formatting Commands – Fonts, Bullets, Borders,
Columns, Tabs, Indents
4.4 Tables, Auto Text, Auto Correct
4.5 Mail Merge
4.6 Hyperlinks

BSc-HS -19

Chapter 5 MS-EXCEL 06 06
5.1 Features, Auto Fill, Custom Lists etc.
5.2 Cell Reference – Relative & Absolute ($)
5.3 Formulae, Functions (Math/Stats, Text, Date, IF)
5.4 Charts – Types, Parts of the Chart
5.5 Databases (Create, Sort, AutoFilter, Sub Total)

Chapter 6 MS-POWERPOINT 03 04
6.1 Slide Layout, Slide t.
6.2 ClipArt, Orgnisational Chart, Graphs, Tables
6.3 Custom Animations, Slide Timings

Chapter 7 INTERNET / E-MAIL 04 05
7.1 History,
7.2 Pre-requisites for Internet, Role of Modem
7.3 Services – Emailing, Chatting, Surfing, Blog
7.4 Search Engines, Browsers, Dial Up, Domains
7.5 Broadband, Concepts of Web upload, download
7.6 Threats – Spyware, Adware, SPAM

Chapter 8 E-Commerce and ERP concepts 02 02
8.1 Concepts of B-to-B, B-to-C
8.2 ERP concept, SAP Concepts

Chapter 9 DBMS concepts- (Data Base Management Systems) 01 02
9.1 Definition- DBMS, Table, Data Types, Record, Fields

Chapter 10 MS-ACCESS 02 05
10.1 Table Creation, Fields, data Type
10.2 Primary Key Concept
10.3 Add, Edit, Delete records
10.4 Forms, Simple Query
Total 32 40
Students should be familiar with the glossary of terms pertaining to above mentioned
topics Students should maintain a Log Book, which has all Notes, Pictures from the
Internet and all Assignments (which will be marked as part of Practical Exams)

SUGGESTED PRACTICAL ASSIGNMENTS: -

1. DOS:-
a. To create directories.
b. Create files using COPY CON and EDIT.
c. Rename and delete files.
2. WINDOWS:-
a. Change wallpaper, set screen saver.
b. Create folders and files using Notepad.
c. Cut, copy and paste files to floppy/ pen drives.
d. Create images using Paint.
e. Check free disk space and speed of processor.
f. Change date and time.

BSc-HS -20

3. WORD: -
a. Type recipe of any dish, with its image, with ingredients in a table.
b. Create KOT, Students’ Resumes with students’ photograph. (WORD)
4. EXCEL:-
a. List of employees, with salary,
b. KOT,
c. Report Card with Pass / Fail Result,
d. Bills with details of Hotel Rooms,
e. Charts,
f. Database of Employees with filters
5. POWERPOINT:-
a. To present the above information as a presentation as an assignment.
b. Use different layouts, organizational chart, design templates, in the
presentation.
6. INTERNET:-
a. To search and download information from the internet as a topic and
submit (Hard / Soft copy).
b. Create email id, send mail to faculty as an assignment.
7. ACCESS-
a. Create a table(s) where all records can be displayed
b. Edited records
c. Create a query.
d. Create a form

Note: - Practical examinations will be based on practical assignments, knowledge of
commands and Viva Voce.

RECOMMENDED BOOKS:

1. Computer Fundamentals – P.K. Sinha , or Rajaraman
2. A First Course In Computers – Sanjay Saxena
3. DOS Guide – Peter Norton
4. Mastering MS-OFFICE – Lonnie E. Moseley & David M. Boodey (BPB
Publication)
5. Any other – which are available in the area and city – which the faculty deem fit

Subject - CATERING SCIENCE – I

BSc-HS -21

Subject Code - 105
Semester - First
Teaching & Examination Scheme:
Theory
Total Marks / Total
Duration
3 -- 1 4 70 /3 hrs -- 30 100

Rationale:
This course aims to develop awareness of the importance of hygiene, sanitation and
food safety in hotel industry.

Hrs Mks

Chapter 1. Importance of Hygiene in the Catering Industry. 02 04

1.1 Introduction
1.2 Definitions - hygiene & sanitation
1.3 Significance of hygiene & sanitation in the food
industry.

Chapter 2. Food Microbiology 08 10

2.1 Classification & Morphology of micro-organisms
2.2 Factors affecting growth of micro-organisms
2.3 Control of micro-organisms in relation to food
preservation.
2.4 Harmful and useful micro-organisms in the food
industry.
2.5 Role of micro-organisms in the production of
fermented foods, dairy products, bakery products,
alcoholic beverages & vinegar.

Chapter 3. Food & Water Borne Illnesses 08 12

3.1 Food poisoning & food infection, common intestinal
parasites.
(Definitions, sources of contamination of food, mode of
transmission of food borne illness, control of food
borne illness.)
3.2 Non-bacterial metal poisoning
3.3 Natural Toxins present in food

Chapter 4. Food Protection 06 10

BSc-HS -22

4.1 Hygienic Storage - Dry, Refrigerated & Freezer
storage & protective display.
4.2 Danger Zone
4.3 Food spoilage - detection and prevention.
4.4 Food contamination & spoilage due to kitchen
pests.
4.5 Cross contamination.

Chapter 5. Personal Hygiene 04 06
5.1 Necessity of personal hygiene.
5.2 Health of staff.
5.3 Sanitary practices
5.4 Protective clothing
5.5 Importance of rest, recreation and exercise.

Chapter 6. Food Science Concepts 04 06

6.1 Basic S.I. units of length, area, volume, weight
6.2 Temperature (conversion of Celsius Scale to
Fahrenheit Scale)
6.3 Definition of density & relative density
6.4 PH – definition & its relevance in Food Industry
6.5 Undesirable browning & its prevention, examples
of desirable browning in food preparations
6.6 Important Terminologies (definitions & relevance)
Boiling Point, Boiling Under Pressure, Melting
Point, Smoking Point, Flash Point, Surface Tension,
Osmosis, Humidity, Evaporation, Sol, Gel,
Emulsion & Foam

Chapter 7 Food Additives 04 06
Definition, types & their limitations as per PFA Act.

Chapter 8 Regulatory Agencies 06 08
8.1 Food standards in India
8.2 Common food adulterants and simple tests to detect
food adulterants in milk, sugar, turmeric, chilli powder,
tea, coffee, semolina flour, ghee, butter, margarine &
oil.

Chapter 9 Hazard Analysis & Critical Control Points. (HACCP) 06 08
Importance , definition & usage of HACCP.

Total 48 70

Demonstration / Field Visits hrs

BSc-HS -23

Demonstration 1. Ubiquity of Micro Organism 2
(Exposed food, personal habits & kitchen equipment)

Demonstration 2. Spoilage organism seen in various food stuffs. 2

Demonstration 3. Simple Tests for Detection of Adulterants 2

Visits:

State Public Health Laboratory.

Hotel Kitchens, flight Kitchen & Industrial Canteen to observe hygienic standards
maintained.
(A File has to be maintained to record the observations of the demonstrations and the
visits. Marks awarded can be included in the internal marks.)

Reference Books
1. Food Hygiene & Sanitation - S. Roday
2. Food Microbiology –Frazier
3. Complete Catering Science –OFG Kilgour
4. Safe Food Handling –Michel Jacob
5. Prevention of Food Adulteration Act 1954
6. The Science of Food – 3rd Edition- P.M.Gaman & K.B.Sherrington
7. Food Chemistry – 1st Edition - Meyer

Subject - COMMUNICATION FUNDAMENTALS

BSc-HS -24

Subject Code - 106
Semester - First

Theory
Total Marks / Total
Duration
3 -- 1 4 70 /3 hrs -- 30 100

Rationale:
To introduce students to the process of communication & presentation skills needed by
the hospitality professional.

The tutorials are to be used to improve oral communication skills.

Hrs Mks

Chapter 1 The communication process 04 06
1.1 Sender, receiver, message, channel, feedback
1.2 Message conceived, message encoded, channel
selected for communication, message perceived,
message decoded, message understood and
decoded, feedback

Chapter 2 Barriers to effective communication 02 04

Inadequacy of message design, physical appearance,
selective attention, prejudice, language difference,
inadequate listening, lack of feedback, imperceptions,
mannerisms

Chapter 3 Listening 01 01

Need for listening, listening for content, critical listening,
empathetic listening, attentive listening

Chapter 4 Framework for planning business messages 01 01
Purpose, audience, structure, style

Chapter 6 Written communication skills 18 26

6.1 Advantages and disadvantages
6.2 Note making, writing a log book
6.3 Comprehension and précis writing
6.4 Letter writing (letters of enquiry, complaint, apology,
order, application accompanied by bio-data, resignation and
appreciation.)

BSc-HS -25

6.5 Short formal reports (incidents, events, visits)
6.6 Memos, notices, circulars

Chapter 7 Oral communication skills 18 24

7.1 Advantages and disadvantages
7.2 Articulation and delivery
7.3 Making speeches and presentations
7.4 Telephone etiquettes
7.5 Restaurant and hotel English

Chapter 8 Non –verbal communication 04 08
Understanding aspects of body language

Students should be familiar with the glossary of terms
pertaining to above mentioned topics

Total 48 70
Reference books:

1) Communication Skills – BV Pathak
2) Business Communication- Sinha
3) Grammar and composition- Wren and Martin

BSc-HS -26

Subject - FOOD PRODUCTION PRINCIPLES
Subject Code - 201
Semester - Second
Teaching and Examination Scheme

Teaching Scheme / per Week Examination Scheme
Theory
Total Marks/ Total
Duration
2 8 1 11 40 / 2 hrs 30/4 hrs 30 100

Rationale:

Food Production is an integral part of the Hospitality Industry. To prepare the students
to cater to the need of the industry, it is important to inculcate in them sound knowledge
of the principles of Food Production so that they can be put to use in an efficient &
effective way.
Hrs. Mks

Chapter 1 Introduction to Methods of Cooking 02 01

•Cooking as applied to all commodities studied in SEM 1.
•Classification & Salient Features of various cooking methods.
• Temperature precautions
• Equipments used, their care & maintenance.
1.1 Moist methods of cooking 03 04
1.1.1 Steaming with pressure & without pressure
1.1.2 Braising
1.1.3 Poaching
1.1.4 Boiling
1.2 Dry methods of cooking 03 04
1.2.1 Baking
1.2.2 Roasting
1.2.3 Grilling
1.2.4 Tandoor
1.3 Frying 02 04
1.3.1 Types of frying medium
1.3.2 Sauteing
1.3.3 Shallow frying
1.3.4 Deep – frying
1.3.5 Combining the methods
1.3.6 Pressure Frying
1.4 Microwave cooking 01 01
1.4.1 Advantages & disadvantages

Chapter 2 Stocks 02 03
BSc-HS -27

2.1 Definition & uses of stocks
2.2 Classification
2.3 Rules of stock making
2.4 Recipes of 1 litre of various stocks (White, brown, fish
and vegetable)
2.5 Glazes & Aspic
2.6 Storage Care

Chapter 3 Sauces 05 05

3.1 Classification & uses of sauces
3.2 Composition
3.3 Thickening agents
3.4 Recipes of mother sauces
3.5 Finishing of sauces ( reducing, straining, de glazing, enriching and
seasoning)
3.6 Precautions & rectification, handling & storage
3.7 Derivatives ( five each)
3.8 Pan gravies
3.9 Flavored butters

Chapter 4 Soups 03 05

4.1 Aim of soup making
4.2 Classification of soups - Cream,Puree,Veloute,Chowder , Consomme,
National soups

Chapter 5 Texture, Accompaniments & Garnishes 02 02

5.1 Importance & Characteristics
5.2 Factors affecting textures in food
5.3 Desirable & Non-Desirable Textures with examples
5.4 Difference between Accompaniments & Garnishes

Chapter 6 Introduction to Bakery & confectionery 03 02

6.1 Definition
6.2 Principles of baking
6.3 Bakery Equipment (small & large)
6.4 Formulas & measurements
6.5 Physical & chemical changes during baking

Chapter 7 Characteristics Functions of ingredients 02 04
in Bakery & Confectionery

Flour, Shortening agents , Sweetening agents,
Raising agents, Dairy products, Eggs, Sundry
materials

Chapter 8 Yeast Doughs (Fermented Goods) 04 05

BSc-HS -28

8.1 Role of ingredients
8.2 Types – (Rich / lean)
8.3 Methods of bread making
8.4 Stages in bread making
8.5 Faults and remedies, Bread Disease, Bread Improvers


Total 32 40

Practicals
Use of different cooking methods
Basic Stocks, soups & sauces

Minimum 24 individual practicals be accomplished consisting of -
50 % Continental menus with breads.
30% Indian Menus
20 % Break Fast Menus. ( Indian & Continental )

Practical Examination To be conducted on a Basic Continental menu (Consisting of
soup, meat, potato preparation, salad & cold Sweet.)

Reference Books

1. Practical Cookery -Victor Ceserani & Ronald Kinton, ELBS
2. Theory of Catering- Victor Ceserani & Ronald Kinton, ELBS
3. Theory of Cookery- Mr. K. Arora, Franck Brothers
4. Modern Cookery for Teaching & Trade Vol I - MsThangam Philip, Orient
Longman.
5. The Professional Chef ( 4th Edition)- Le Rol A. Polsom
6. The book of Ingredients- Jane Grigson
7. Success in Principles of catering - Michael Colleer & Colin Saussams

BSc-HS -29

Subject - FOOD & BEVERAGE OPERATIONS
Subject Code - 202
Semester - Second

Theory
Total Marks / Total
Duration
40 / 2 30 / 2
2 3 1 6 30 100
hrs hrs

Rationale:
The courses will give the students a comprehensive knowledge and develop technical
skills in the basic aspects of food and non-alcoholic beverage service operations in the
Hotel Industry.
Hrs Mks

Chapter 1 Room Service/ In Room Dining Service 06 06
1.1 Introduction, general principles
1.2 Cycle of Service, scheduling and staffing
1.3 Forms and Formats
1.4 Order Taking, Suggestive Selling, breakfast cards
1.5 Time management- lead time from order taking to
clearance

Chapter 2 Buffets 06 08
2.1 Definition
2.2 Types of buffets
2.3 Buffet equipment and tables set-up.

Chapter 3 Control Methods 04 08
3.1 Necessity and functions of a control system,
3.2 Billing Methods – Duplicate & Triplicate System,
KOTs & BOTs, Computerized KOTs (Kitchen
Order Ticket, Beverage Order Ticket)
3.3 Flow chart of KOT
3.4 Presentation of bill.

Chapter 4 Non – Alcoholic Beverages 05 06
4.1 Classification
4.2 Hot Beverages – Types, Service

BSc-HS -30

4.3 Cold Beverages – Types, Service

Chapter 5 Alcoholic Beverages 05 06
5.1 Definition
5.2 Classification of Alcoholic Beverages
5.3 Fermentation Process

Chapter 6 Beers 06 06
6.1 Introductions
6.2 Ingredients used
6.3 Production
6.4 Types and Brands – Indian and International
6.5 Other fermented and brewed beverages – Sake,
Cider, Perry

terms pertaining to above-mentioned topics

Total 32 40

PRACTICALS:
1. Revision of practicals from the first semester.
2. Side board Organization
3. Taking an Order –Food & Making a KOT
4. Napkin Folds
5. Points to be remembered while setting a cover and during service
6. Silver Service (Hors D’oeuvre– (Classical Hors D’oeuvres varies to Coffee)
7. Service of Hot & Cold Non-Alcoholic Beverages
8. Indian Cuisine- Accompaniments & Service
9. Service of Beer (Bottled, Canned and Draft).
10. Exercises for planning different menus.
11. Room Service- Tray and trolley lay up, breakfast hanger & service procedure.
12. Mini bar- format and operational procedures.

REFERENCE BOOKS:

1. Food & Beverage Service – Lillicrap & Cousins
2. Modern Restaurant Service – John Fuller
3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill
4. The Restaurant (from Concept to Operation) – Lipinski
5. Bar and Beverage Book – C. Katsigris, Mary Porter

BSc-HS -31

Subject - ROOMS DIVISION SERVICES
Subject Code - 203
Semester - Second

Teaching Scheme Examination Scheme
Theory
Total Marks / Total
Duration
3 3 - 6 40 / 2 hrs 30/2 hrs 30 100

Rationale:

The subject aims to establish the importance of Rooms Division and its role in the
hospitality Industry. It also prepares the student to acquire basic knowledge and skills
necessary for different tasks and aspects of housekeeping.

SECTION I
Hrs Mks

Chapter 1 Cleaning Routine of Housekeeping 03 02
Department

1.1 General principles of cleaning
1.2 Work routine for floor supervisors and chamber maids
1.3 Rules of the floor

Chapter 2 Cleaning Routine of Guest Rooms 06 06
2.1 Daily cleaning of occupied, departure, vacant,
Under Repair & VIP rooms
2.2 Evening service & second service procedures.
2.3 Weekly / Periodic cleaning – Special Cleaning tasks
to be carried out.
2.4 Spring Cleaning procedures

Chapter 3 Cleaning Routine of Public Areas 06 04
3.1 Areas to be maintained
3.2 Daily, weekly and spring-cleaning procedures for
various Public Areas such as Lobby / Lounge,

BSc-HS -32

Restaurants, Bar, Banquet Halls, Swimming Pool,
Elevators and staircase & corridors.

Chapter 4 Key Control 02 02

4.1 Computerized keys
4.2 Manual keys
4.3 Key Control Procedures

Chapter 5 Control Desk 02 02
5.1 Importance of Control Desk
5.2 Records maintained
5.3 Functions performed by C.D.

Chapter 6 Housekeeping Supervision 02 02
6.1 Importance of supervision
6.2 Checklist for inspection
6.3 Dirty Dozen

Chapter 7 Lost And Found Procedure 01 02

7.1. Procedure for Guest articles
7.2. Procedure for Lost Hotel Property
7.3. Records maintained

SECTION II

Chapter 1 Reservations 06 04
1.1. Importance of guest cycle (Various stages, sectional
staff in contact during each stage)
1.2. Modes and sources of reservation.
1.3. Procedure for taking reservations (Reservation
form, conventional chart, density chart, booking
diary with their detailed working and formats)
1.4. Computerized system (CRS, Instant reservations)
1.5. Types of reservation (guaranteed, confirmed,
groups, FIT)
1.6. Procedure for amendments, cancellation and
overbooking.

Chapter 2 Pre-Arrival Procedures 04 02
2.1. Pre arrival activities(Preparing an arrival list,
notification etc)
2.2. Procedure for VIP arrival.
2.3. Procedure for group arrival(special arrangements,
meal coupons, etc)

BSc-HS -33

Chapter 3 Guest Arrival 06 04

3.1 Types of registration.(Register, Loose Leaf,
Registration Cards)
3.2 Receiving guests.
3.3 Arrival procedure for various categories of guests
(Foreigners along with C-forms, FITs- walkin , with
confirmed reservation)
3.4 Notification of guest arrival.
3.5 Criteria for taking advance.(Walk-ins, Scanty
Baggage etc)

Chapter 4 Guest Stay 04 04

4.1 Rooming a guest (introduction to the hotel facilities,
orientation of the room)
4.2 Procedure for room change
4.3 Safe deposit procedure.
4.4 Assisting guest with all possible information and
help(medical etc.)

Chapter 5 Guest Departure 04 04

5.1. Departure notification
5.2. Task performed at bell desk, cashier /reception.
5.3. Express check outs
5.4. Late check outs and charges.

Chapter 6 Methods of Payment 02 02

6.1. Credit card handling
6.2. Traveler cheques, Personal checks
6.3. Handling cash Indian , Foreign currency
6.4. Other methods of payment [Travel agent , Bill
to Company etc--]

Total 48 40


PRACTICALS:
1. Equipping Maids Carte / Trolley
2. Bed Making – Day / Evening
3. Daily Cleaning of Guest rooms – Departure, occupied and vacant
4. Weekly / Spring Cleaning
5. Daily cleaning of Public Areas (Corridors)
6. Weekly Cleaning of Public Areas

BSc-HS -34

7. Cleaning routine Restaurants / Admin. Offices / Staircases & Elevators /
Exterior areas.
8. Inspection records – Checklist
9. Monogramming
10. Mending, Sewing Machine
11. Linen Inventory – Stock Taking
12. Identification and construction of – plain, basket, figured, weaves, pile, satin,
twill and sateen.

Reference Books:
1. Fibres & Fabrics – Brenda Piper
2. Housekeeping Training Manual – Sudhir Andrews
3. Hotel, Hostel & Hospital Housekeeping – Brenscon & Lanex

BSc-HS -35

Subject - TRAVEL & TOURISM
Subject Code - 204
Semester - Second
Theory
Total Marks/ Total
Duration
3 - 1 4 70 / 3 hrs - 30 100
Rational:
To inculcate a sense of importance and establish a link between the tourism industry and
the hotel industry and to highlight tourism industry as an alternative career path.

Hrs. Mks

Chapter 1 The Tourism Phenomenon 02 04

1.1 Definition – Tourism; Tour; Tourist; Visitor; Excursionist; Domestic;
International; Inbound; Outbound; Destination.
1.2 Growth of Tourism / Evolution /History of Tourism
& Present status of tourism in India.
1.3 Thomas Cook – Grand Circular Tour

Chapter 2 Constituents of Tourism Industry 06 08

2.1 Primary Constituents
2.2 Secondary Constituents
2.3 The 4 A’s of Tourism – Attraction, Accessibility,
Accommodation, Amenities
2.4 Career Opportunities for tourism professionals

Chapter 3 Infrastructure of Tourism 04 06

3.1 Role of Transport in Tourism
3.2 Modes of Transport: Road, Rail, Air, Sea.
3.3 Types of Accommodation – Main & Supplementary

Chapter 4 Types of Tourism 04 08

4.1 Types of Tourism: - Various Motivators Holiday,
Social & Cultural, MICE Religious, VFR (Visiting
Friends and Relatives), Sports, Political, Health,
Senior Citizen, Sustainable Tourism
4.2 Alternative Tourism: Eco Tourism, Agro Rural
Tourism

BSc-HS -36

Chapter 5 The Impact of Tourism 04 06

5.1 Economic Impact – Employment generation,
Foreign Exchange Earnings, multiplier effect,
Leakage, Infrastructure development.
5.2 Social, Cultural & Political Impact – Standard of
living, passport to peace, International
understanding, Social Integration, Regional Growth,
National Integration.
5.3 Environmental Impact – Tourism pollution &
control, wild life & bird sanctuaries & their
protection for tourist industry.

Chapter 6 The Tourism Organizations 07 08

6.1 Objectives, Role & function of: Government
Organizations: DOT, ITDC, MTDC, ASI, TFCI.
6.2 Domestic Organizations: TAAI, FHRAI, IATO
6.3 International Organizations: WTO, IATA, PATA.
6.4 NGO: Role of NGO in making responsible tourists.

Chapter 7 The Travel Agency 05 10

7.1 Meaning & Definition of Travel Agent.
7.2 Types of Travel Agent: Retail & Wholesale.
7.3 Functions of Travel Agent.
7.3.1 Provisions of Travel Information
7.3.2 Ticketing
7.3.3 Itinerary Preparation
7.3.4 Planning & Costing
7.3.5 Settling of Accounts,
7.3.6 Liaisons with service providers
7.3.7 Role of Travel Agent in promotion of
Tourism.

Chapter 8 The Tour Operator 05 08

8.1 Meaning & Definition
8.2 Types of Tour operator: Inbound, Outbound &
Domestic.
8.3 Tour Packaging – definition, components of a tour
package
8.4 Types of Package Tour:
8.4.1 Independent Tour
8.4.2 Inclusive Tour
8.4.3 Escorted Tour
8.4.4 Business Tour
8.5 Guides & escorts – Their role and function Qualities
required to be a guide or escort.

BSc-HS -37

Chapter 9 Travel Formalities & Regulations 05 06

9.1 Passport – Definition, issuing authority, Types of
Passport, Requirements for passport.
9.2 Visa – Definition, issuing authority, Types of visa
Requirements for visa.
9.3 Health Regulation – Vaccination, Health Insurance.
Economic Regulation – Foreign Exchange

Chapter 10 Itinerary Planning 06 06

10.1 Definition, Steps to plan a Tour, Route map, Transport booking,
Accommodation reservations, Food facilities, Local guide / escort,
Climate / seasonality, Shopping & cultural show, Costing

Total 48 70


Tutorials
1. Preparation of Itinerary – 2 days, 7 days for well known tourist destinations.
2. Preparation of passport, visa, requirements
3. Field visit to a Travel Agency, Airport etc.

Reference Books
1. Introduction to Travel & Tourism-Michael M. CottmanVan Nostrand Reinhold
New York, 1989
2. Travel Agency & Tour Operation Concepts & Principles-Jagmohan Negi -
Kanishka Publishes, Distributors, New Delhi, 1997
3. International Tourism – Fundamentals & Practices -A. K. Bhatia -Sterling
Publishers Private Limited, 1996
4. A Textbook of Indian Tourism -B. K. Goswami & G. Raveendran -Har – Anand
Publications Pvt. Ltd., 2003
5. Dynamics of Modern Tourism -Ratandeep Singh -Kanishka Publishes,
Distributors, New Delhi, 1998
6. Tourism Development, Principles and Practices -Fletcher & Cooper-ELBS

BSc-HS -38

Subject - CATERING SCIENCE - II
Subject Code - 205
Semester - Second
Theory
Practical
Theory Practical Tutorial Marks / Internal
Total Marks Total
Hrs Hrs Hrs Duration Marks

3 -- 1 5 70 / 3 hrs -- 30 100

Rationale:
The subject aims to develop basic awareness of important nutrients, and acquire
knowledge of nutritional requirements for human beings and plan a balanced diet.

Hrs Mks

Chapter 1. Introduction to Terminologies 02 04
Food, Nutrition, Nutrient, Empty Calories, Health,
Malnutrition, Edible portion of food, Balanced Diet

Chapter 2. Carbohydrates 04 08
Definition, Composition, Classification, Food Sources (good
and poor sources), Functions in human body, Recommended
Daily Allowance in India (RDA), Importance of fibre, Effect
of deficiency & excess intake, Effect of heat on carbohydrates

Chapter 3. Protein 06 08
Definition, Composition , Essential and Non-essential amino
acids, Protein Quality (only Concept), Concept of
Supplementary value of Protein, Food Source (good and poor
source), RDA (adolescents and adults), Effect of deficiency,
Effect of heat on proteins, Functions

Chapter 4. Fats And Oils 05 08

Definition, Composition, Saturated and Unsaturated fatty
acids, Hydrogenation of oil, Cholesterol (a brief note), Food
sources of: (Fat, Oil, Saturated fatty acid, Unsaturated fatty
acid, cholesterol), Rancidity of Oil (Concept and Prevention),
RDA (Adolescents and adults), Effect of deficiency & excess,
Functions

BSc-HS -39

Chapter 5. Vitamins 06 08

5.1 Definition, Classification
5.2 Fat Soluble Vitamins (A,D,E,K) – Functions, Food
Sources, RDA (Adolescents and adults) , Name of the
deficiency disease and symptoms.
5.3 Water Soluble Vitamins (B Complex and C) - Names
of all B Complex, B1 , B2, Niacin, and Vit C with
reference to – Functions, Sources, RDA (Adolescents
and adults), Deficiency diseases and its symptoms.

Chapter 6. Minerals 04 08
6.1 Calcium, Iron, Iodine - Classification, Functions, RDA
(Adolescents and adults), Rich food sources,
Deficiency disease and its symptoms
6.2 Sodium Chloride - Importance and Limitations, Food
sources

Chapter 7. Water And Its Importance To Health 03 02
7.1 Water Balance
7.2 Dietary sources
7.3 Dehydration and Oedema

Chapter 8. Basic Five Food Groups 03 02
8.1 Foods included in each group
8.2 Serving size of foods under each group.

Chapter 9. Balanced diet (Using basic 5 food groups) 06 08
9.1 Menu Planning for a day’s diet for adolescents and
adults
9.1.1 Vegetarian and Non vegetarian
9.1.2 Importance of avoiding fast/junk foods

Chapter 10. Important Foods to be avoided and recommended for: 07 08
Diabetes Mellitus, Heart related diseases (Cardio Vascular), Peptic Ulcer,
Jaundice, Kidney diseases, Fever and infection, Diarrhoea and
Constipation

Chapter 11. How to preserve nutrients while cooking food? 02 06

Total 48 70


BSc-HS -40

Assignments

Calculation of Nutrients:

(Carbohydrates, Fat, Protein, Energy, Vit A, Ca, Fe, B1, B2 and C of any 10 recipes)

Marks awarded for the assignments can be included in the internal marks.

Reference Books

1. Hand Book of Food And Nutrition- Dr. M.S. Swaminathen
2. Nutrition And Dietetics - Shubhangi Joshi
3. Fundamentals of Food and Nutrition- Sumati R. Mudambi and M.V, Rajgopal
4. Thenapentic Nutrition- Prondfit and RobinsonNormal
5. Nutritive value of Indian Food - Dr. C Gopalan
6. Food Science and Nutrition – Sunetra Roday (Oxford Press)

BSc-HS -41

Subject - BASIC FRENCH F0R HOTEL INDUSTRY
Course No. - 206
Semester - Second
Teaching & Examination Scheme

Theory
Theory Practical Tutorial Viva Internal
Total Marks / Total
Duration
4 - 1 5 70/2 hrs - 30 100

Rationale:
The syllabus aims to create an awareness about the importance of French in Hotel
Operations, to help acquire the correct pronunciation of French terminology, to enable
to use standard phrases in French in Hotel Operations, to give a very basic
introduction to spoken French and most important of all, to integrate the French
curriculum with the core syllabus of the Course.

Hrs Mks
Chapter 1. General French 20 25
1.1 Pronunciation
1.1.1 The Alphabet
1.1.2 The Accents
1.2 Numbers (0 to 100)
1.2.1 Cardinal
1.2.2 Ordinal
1.3 Time (only 24 hr clock)
1.4 Days of the week
1.4.1 Months of the year
1.4.2 Date
1.5 Weights & Measures
1.6 ‘Formules de politesse’
1.7 Conjugation of verbs in the present tense relevant to the
hotel industry (only ‘je’ and vous’ & ‘nous’ forms)
1.8 Dialogues related to Hotel Operations

Chapter 2. Food & Beverage Service 24 20
2.1 Restaurant Brigade
2.2 Hot Plate Language
2.3 The French Classical Menu (17courses) with classic
examples of each course, terminology and meanings
in brief
2.4 Wines
2.4.1 Wines of France,
2.4.2 Wine terminology
2.4.3 Reading a wine label.
2.5 Laying a cover

BSc-HS -42

Chapter 3 Food Production 20 25
3.1 The Kitchen Brigade
3.2 Ingredients used in Kitchen
3.2.1 Dairy Products
3.2.2 Vegetables
3.2.3 Fruits
3.2.4 Herbs & Spices
3.2.5 Poultry
3.2.6 Fish
3.2.7 Meat
3.2.8 Cereals
3.2.9 Seasonings
3.3 French Cheeses
3.4 Culinary Terms in French
3.5 Recipes
Total 64 70

Students should be familiar with the glossary of terms pertaining to
above mentioned topics

Reference Books
1. Basic French Course for the Hotel Industry – by Catherine Lobo & Sonali Jadhav
2. French for Hotel Management & Tourism Industry – by S. Bhattacharya
3. F & B Service - by Dennis Lillicrap, John Courins & Robert Smith
4. Modern Cookery Vol 1 - by Thangam Philip

BSc-HS -43

Subject - QUANTITY FOOD PRODUCTION
Subject Code - 301
Semester - Third
Theory
Total Marks/ Total
Duration
2 8 1 11 40 / 2 hrs 30 30 100

Rationale:
Based on the sound knowledge of commodities and principles and methods of cooking it
is desired to prepare students to evolve good understanding and prepare Indian regional
menus in large quantities to suit the occasion. The course further introduces the students
to the concepts of cold kitchen & bakery & confectionery.

Hrs Mks

Chapter 1 Quantity Food Production 04 04
1.1 Introduction to large scale / quantity food production.-
Industrial, Commercial and Institutional (Hospitals /
Schools)

Chapter 2 Larder / Garde Manger 02 04
2.1 Functions of larder department and Duties &
responsibilities of larder chef
2.2 Common terms used in larder department
2.3 Specific essential tools & equipment in the larder.

Chapter 3 Fish Mongery 04 04

3.1. Introduction to fish mongery,
3.2. Classification of fish with examples( local names also )
3.3. Selection & storage of fish & shell fish
3.4. Cuts of fish
3.5. Cooking of fish
3.6. Preserved & processed fish

Chapter 4 Meat Cookery 04 04
4.1 Understanding meats – Composition, structure &
basic quality factors
4.2 Aging, Factors affecting tenderness
4.3 Appropriate cooking methods.
4.3.1 Lamb / Beef / Veal / Pork 04 06
4.3.1.1 Selection Criteria
4.3.1.2 Principles of Storage & thawing
4.3.1.3 Cuts (uses & suitable cooking methods)
4.3.1.4 Offals

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4.3.2 Poultry 04 06
4.3.2.1 Selection Criteria
4.3.2.2 Principles of Storage & thawing
4.3.2.3 Cuts of poultry (uses & suitable cooking methods)
4.3.2.4 Description and uses of - Duck, goose, turkey, guinea-
fowl & quail.

Chapter 5 Charcutiere 05 06

5.1. Definition & terms
5.2. Production, classification, processing of
5.2.1 Sausages
5.2.1 Forcemeats
5.2.1 Marinades, cures, brines
5.3. Knowledge of cold meat platter
5.4. Types & uses of chaud froid
5.5. Preparing aspic & gelee
5.6. Ham Bacon & Gammon
5.6.1. Difference
5.6.2. Processing
5.6.3. Uses

Chapter 6 Cake Making 05 06

6.1. Role of ingredients
6.2. Recipe balancing
6.3. Method of cake making
6.4. Faults & remedies

Total 32 40


Practicals

Minimum of 24 Practicals consisting of -
60 % Indian Regional Specialties inclusive of snacks (Cooked in Quantity- Minimum 60
portions)
40 % Basic Bakery & Confectionery Items.

Practical Examination to be conducted on regional Indian Menus consisting of meat,
vegetable, rice, roti, raita and a sweet preparation.

Reference Books
1. Art of Indian Cookery - Rocky Mohan
2. Prasad- Cooking with Indian Master, J.Inder Singh Kalra, Allied
3. Modern Cookery (Vol –I & Vol -II) For Teaching & Trade - Philip E
Thangam, Orient Longman

BSc-HS -45

4. Zaika - Sonya Atal Sapru, Harper Collins
5. Punjabi Cuisine- Pratibha Karan, Harper Collins
6. Wazwaan - Rocky Mohan, Roli & Janssen
7. Naans & Rotis – Surobi Babbar
8. Basic Baking – S.C.Dubey
9. Professional Baking – Wayne Gieslan

BSc-HS -46

Subject - BEVERAGE SERVICES
Subject Code - 302
Semester - Third

Theory
Practical Tutorial Practical Internal
Theory Hrs Total Marks/ Total
Hrs Hrs Marks Marks
Duration
40 / 2 30 / 2
2 3 1 6 30 100
hrs hrs

Rationale:
The courses will give a comprehensive knowledge of the various alcoholic beverage
used in the Hospitality Industry. It will give an insight into their history, manufacture,
classification, and also to develop technical and specialized skills in the service of the
same.
Hrs Mks

Chapter 1. Wines 06 04
1.1. Introduction, definitions of Wines
1.2. Classification
1.3. Viticulture & Viticulture Methods
1.4. Vinification-Still, Sparking, Aromatized & Fortified Wines
1.5. Vine Diseases

Chapter 2. Wines – France, Italy, Spain, Portugal, Germany, 10 12
New World Wines (South Africa, Australia, USA,
Hungary & India) – Categories, Regions, Important
Wines with their qualities
2.1. Food &Wine Harmony
2.2. Wine glasses and equipment
2.3. Storage and service of wine.

Chapter 3. Aperitifs 02 04
3.1 Definition
3.2 Types- Wine based & spirit based

Chapter 4 Introduction to Spirits, Distillation process, Pot 02 04
Still & Patent Still

Chapter 5 Spirits 08 10
5.1 Whisky Brandy, Rum, Vodka, Gin & Tequila,
Production, Types, Brands- Indian and International
5.2 Other Alcoholic Beverages- Absinthe, Ouza
Aquavit, Silvovitz, Arrack, Feni, Grappa, Calvados
& other fruit brandies

BSc-HS -47

Chapter 6 Liqueurs 02 04
6.1 Types
6.2 Production
6.3 Brands & Service- Indian and International

Chapter 7 Tobacco 02 02

7.1 Types – Cigars & Cigarettes
7.2 Cigar strengths and sizes
7.3 Brands – Storage and service

Total 32 40

PRACTICALS:

1. Conducting Briefing/ De-Briefing for F & B outlets
2. Taking an Order for Beverages.
3. Service of aperitifs
4. Wine bottle, Identification, Glasses, Equipment, Required for service.
5. Reading a wine label (French, German)
6. Types of Glasses & equipment used in the bar
7. Service of Sparkling, Aromatized, Fortified, Still Wines.
8. Menu Planning with wines and service of food & wine
9. Service of cigars and cigarettes.
10. Service of Spirits – Rum, Gin, Vodka, Whisky, Brandy, Tequila etc.

Reference Books:

1. Food & Beverage Service-Lilicrap & Cousins
2. Modern Restaurant Service- John Fuller
3. Food & Beverages Service Taining Manual-Sudhir Andrews
4. Bar & Beverage Book- Costas Katsigris, Mary Porter, Thomas
5. Professional Guide to Alcoholic Beverages- Lipinski
6. Alcoholic Beverages- Lipinski & Lipinski
7. Bartenders Guide- BD & L.

BSc-HS -48

Subject - ACCOMMODATION SERVICES
Subject Code - 303
Semester - Third

Theory
Practical
Theory Practical Tutorial Marks / Internal
Total Marks Total
Hrs Hrs Hrs Duration Marks

30 / 2
2 3 1 6 40 /2 hrs 30 100
hrs

Rationale
This course aims to establish the importance of Accommodation services within the
hospitality Industry .It also prepares the student to acquire basic skills and knowledge
necessary to successfully identify the required standards in this area and to consider all
aspects of cost control and establishing profitability.

SECTION - I

Hrs Mks

Chapter 1 Contract Cleaning 02 04

1.1 Definition, Concept
1.2 Jobs given on contract by Housekeeping
1.3 Advantages & Disadvantages
1.4 Pricing a contract

Chapter 2 Pest Control 01 03

2.1 Types of Pests
2.2 Preventive and Control Measures

Chapter 3 Safety & Security Processes 02 02
3.1 Safety of Guest Property, Hotel Property
3.2 Prevention of accidents, First Aid
3.3 Role & Procedures adopted by the Security
Department.

Chapter 4 Textiles 03 03
4.1 Classification of fibres with examples
4.2 Characteristics and uses of fabrics used in Hotel Industry

Chapter 5 Linen & Uniform room Operations, Laundry 04 05
5.1. Layout of Linen Room
5.2. Classification & Selection of Linen
5.3. Classification of Bed, Bath, & Restaurant Linen

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5.4. Sizes of Linen
5.5. Calculation of Linen requirement
5.6. Linen Control – Linen Inventory
5.7. Par stock, Linen Coverage
5.8. Discard management
5.9. Types of laundry equipments & uses
5.10. Typical laundry layout
5.11. Laundry Procedures
5.12. Stains Removal

Chapter 6 Flower Arrangement 04 03
6.1 Concept, Importance & Principles
6.2 Types and shapes
6.3 Tools, Equipments and Accessories
6.4 Conditioning of Plant Materials

Total 16 20


SECTION - II

Hrs Mks

Chapter 1 Front Office Accounting 03 06

1.1. Accounting fundamentals (types of accounts,
ledger, folios, vouchers)
1.2. Record keeping system (non automated, semi-
automated and fully automated)
1.3. Credit Monitoring and Charge Privileges
1.4. Cash sheet

Chapter 2 Calculation of various Statistical data using 04 05

2.1. Formulae
2.2. (ARR, Room occupancy %, Double Occupancy%,
Foreign Occupancy %, Local Occupancy %, House
count)

Chapter 3 Reports 04 05

Daily Report, Revenue Report, Discrepancy Report etc.

Chapter 4 Guest Relations 03 02

4.1 Hospitality Desk

BSc-HS -50

4.2 Functions and role
4.3 Maintenance of records like guest history card etc)
4.4 Special personality traits for a Guest Relations Executive

Chapter 5 Situation Handling 02 02

5.1 Complaint handling procedure
5.2 Dealing with unusual situations(Death, theft, fire etc)

Total 16 20


SECTION I

Practicals (1 each)
1. Stain Removal
2. Laundering Procedure – Starching / Blueing / Ironing
3. Use of Laundry Equipment (Washing Machine)
4. Visit to a Laundry
5. Flower Arrangements – Different shapes and styles – 2 Practicals
6. Introduction to Horticultural aspects
7. Pest Control

Reference Books:
1. Fibres & Fabrics – Brenda Piper
2. Housekeeping Operations – Robert Martin
3. Housekeeping Management – Matt A. Casado (Wiley)

SECTION II

Practicals

Situations for the following instances:
1. Posting charges in guest folio
2. Practical applications of Credit Monitoring
3. Practical applications of Charge Privilege
4. Late Check-outs
5. Late Charges
6. V.P.O. and Miscellaneous vouchers
7. Allowance vouchers
8. Dealing with guests at the hospitality desk(enhancing the guest experience)

Reference Books:-

1. Hotel front Office Training Manual -Sudhir Andrews
2. Principles of Hotel Front Office Operations - Sue Baker, P. Bradley, J. Huyton
3. Hotel Front Office - Bruce Braham

BSc-HS -51

4. Managing Front Office Operations- Michael Kasavana, Charles Steadmon
5. Checkin Checkout - Jerome Vallen
6. The Hotel Receptionist- Grace Paige, Jane Paige
7. Front Office Procedures and Management - Peter Abbott
8. Front Office operations/Accommodations Operations-Colin Dix
9. Hotel reception- Paul White and Helen
10. Front Office Operation and Administration -Dennis Foster

BSc-HS -52

Subject - PRINCIPLES OF MANAGEMENT
Subject Code - 304
Semester - Third
Teaching and Examination Scheme: -
Theory
Total Marks/ Total
Duration
3 - 1 4 70 / 3hrs - 30 100

Rationale:
To make the students understand the concepts of Management & their Practical
application in the Hospitality Industry.
Hrs Mks

Chapter 1 Introduction 03 05
1.1 A typical day in the life of a manager at hotel
(illustrative situations)
1.2 Management defined
1.3 Levels of management
1.4 External & internal factors that effect management

Chapter 2 Management thought: journey from inception till today 10 10
2.1 Brief history of management thought
2.2 Contribution of F.W. Taylor to scientific
management
2.3 Henry Fayol’s classical management theory
2.4 Modern day management theory

Chapter 3 Planning& Decision Making

A. Planning 08 10
3.1 Definition
3.2 Nature & Importance of planning,
Advantages & disadvantages
3.3 Types of plans – objectives, strategies,
policies, procedures, methods, rules,
programs & budgets
3.4 Steps in planning
3.5 Planning assumptions

B. Decision-making 04 03
Types of decisions
Step by step decision making process

BSc-HS -53

Chapter 4 Organizing& Staffing 05 10

A. Organizing
4.1 Definition
4.2 Nature & importance of organizing
4.3 Principles of organizations – Formal & Informal,
Centralized / Decentralized, Line & staff

Staffing
4.4 Definitions
4.5 Delegation and Departmentalization,
4.6 Authority & Responsibility, Span of control

Chapter 5 Leadership 04 10
5.1 Definition
5.2 Leadership theories - Managerial grid
5.3 Different styles of leadership
5.4 Characteristics of a good leader

Chapter 6 Motivation 05 10
6.1 Definition
6.2 Nature and Importance
6.3 Benefits of motivated staff
6.4 Theories of motivation –Maslow’s theory of need
hierarchy
6.5 Herzberg’s two factor theory
6.6 McGregor’s theory ‘X’ and theory ‘Y’
6.7 Morale – its role & importance

Chapter 7 Communication 05 06
7.1 Definition, nature, process of communication
7.2 Types of communication
7.2.1 Upward / downward
7.2.2 Verbal / Nonverbal
7.2.3 Formal / Informal
7.3 Barriers to communication
7.4 Methods of improving communication effectiveness.

Chapter 8 Coordination 02 02
8.1 Definition
8.2 Need for coordination

Chapter 9 Controlling 02 04
9.1 Definition
9.2 Process of controlling
9.3 Need for control

Total 48 70

BSc-HS -54


Reference Books

1. Management – Stoner & Freeman
2. Essentials of Management – Koontz & O’donnel
3. Management tasks – Peter Drucker
4. Management Process – Davar R.

BSc-HS -55

Subject - BASIC PRINCIPLES OF ACCOUNTING
Subject Code - 305
Semester - Third
Theory
Total Marks/ Total
Duration
70 / 3
4 1 5 - 30 100
hrs

Rationale:
This subject intends to impart students the basic knowledge of Hotel Accounting required
for the Hospitality Management and to prepare them to comprehend and utilize this
knowledge for the day-to-day operations of the organization.

Hrs Mks
Chapter 1 Introduction to Accounting 03 05
1.1 Terms and terminologies used in Accounting
1.2 Definition, Objectives and Importance of
Accounting and Hotel Accounting

Chapter 2 Principles of Double Entry System of 04 05
Book-keeping

2.1 Nature, Advantages and Principles
2.2 Classification of Accounts
2.3 Rules of Debit and Credit

Chapter 3 Journal and Ledger 10 10

3.1 Practical problems on Journalising- simple and
combination entries
3.2 Posting into Ledger & Balancing of Ledger
Accounts

Chapter 4 Subsidiary Books 10 10

4.1 Advantage, Proformas of Subsidiary books
4.2 Practical problems on preparation of Purchases,
Sales, Returns and Special Functions Books.

Chapter 5 Cash Book 10 10

5.1 Introduction and types of Cash book

BSc-HS -56

5.2 Practical problems on Three column and Analytical
Petty Cash Book on Imprest system with special
reference to Cash Received Book used in Hotels.
5.3 Meaning, importance and reasons for preparing
Bank Reconciliation Statement

Chapter 6 Accounting principles 06 05

6.1 Accounting Concepts and Conventions
6.2 Capital, Revenue and Deferred Revenue
Expenditures and Incomes.

Chapter 7 Trial Balance 05 05

7.1 Importance, Purpose and advantages
7.2 Practical problem on preparation of Trial balance

Chapter 8 Final accounts of Small hotels and Restaurants 16 20

8.1 Need for preparation of Trading account, Profit and
Loss account and Balance Sheet
8.2 Practical problems on Trading account, Profit and
Loss account and Balance Sheet with following
adjustments only: Closing stock, Outstanding and
Prepaid expenses, Accrued and Pre- received
incomes, Depreciation of fixed assets and Staff
meals.
Total 64 70


Implementation Strategies:

The students may be assigned to solve problems and exercises to get hands on experience
in accounting. In addition the student should be familiarised with various final account
statements of small hotels/restaurants.

Reference Books
1. Double entry Book-keeping -T.S.Grewal Eleventh Revised 2004 S.
Chand & Sons 23, Daryaganj New Delhi-2
2. Hotel Accountancy & Finance- S.P Jain & K.L Narang First 1999
Kalyani Publishers B1/1292,Rajinder Nagar, Ludhiana
3. Hotel Accounting & Financial Control - Ozi D’Cunha Gleson Ozi
D’Cunha – Fist-2002- Dickey Enterprises , Kandivali (W) Mumbai
4. Book Keeping& Accountancy – L.N.Chopde, D.H.Choudhari- Fourteenth
1999- Sheth Publishers Pvt. Ltd. Mumbai
5. Accounting in the Hotel & Catering Industry – Richard Kotas – Four –
1981- International Textbook Company
BSc-HS -57

Sub Title - HOTEL ENGINEERING
Subject Code - 306
Semester - Third

Theory
Total Marks/ Total
Duration
3 - 1 4 70 / 3hrs - 30 100

Rationale:
The subject will provide information regarding the basic services and different types of
systems in hotel industry. This will help the students to understand plan, co-ordinate and
integrate the functions of engineering departments for over all operations and assist in the
management of hotel.

Hrs. Mks

Chapter-1 Maintenance & Replacement Policy 06 08
1.1. Importance of maintenance dept. in Hotel Industry.
1.2. Organization of maintenance Dept . in 3/4/5 star hotel .
1.3. Duties & responsibility of chief Engg. of a hotel.
1.4. Types of maintenance with examples of each ,
1.4.1. Advantages & disadvantages.
1.5. Maintenance chart : for
1.5.1. Swimming pool
1.5.2. Kitchen.
1.6. Reasons for replacement of equipment.
1.7. Replacement factors
1.8. Economic replace of equipment (introduction only).
1.9. Contract of Maintenance Definition & procedure , types.Advantages &
disadvantages
Chapter 2 Refrigeration 08 10
2.1 Definition, Pressure, Energy, Heat, Temperature,
Specific heat, Sensible and latent heat ,Relative
humidity, DBT, WBT
2.2 Block diagram and function of :Boiler, Condenser,
Compressor, Evaporator, Heat Exchanger.
2.3 Unit of refrigeration
2.4 Vapour compression Refrigeration system (Block
diagram)
2.5 Absorption refrigeration system (Block diagram)
2.6 Domestic Refrigerator, defrosting, Need, Methods,
Maintenance of refrigerator.

BSc-HS -58

2.7 Refrigerant :types , properties of good refrigerant.
2.8 Ammonia as a refrigerant.

Chapter 3. Air-conditioning 06 08
3.1 Factors affecting comfort AC (supply of oxygen,
removal of heat &moisture proper air circulation, pure
air)
3.2 Factors affecting on AC load.Types of AC systems
:Central AC ,Unitary AC.AC equipment :Air filter,
Humidifier , Dehumidifier. Window ACWalk in freezer
, cold storage.

Chapter 4 Pollution & Control 04 08
4.1 Air pollution.
4.1.1 Sources.
4.1.2 Control –Collectors, filters
4.1.3 Govt. stipulated conditions for air pollution.
4.2 Water pollution.
4.2.1 Water pollution sources in Hotels.
4.2.2 Control methods
4.2.3 Govt. stipulated conditions for water pollutio
4.3. Waste Disposal
4.3.1. Waste Handling equipment –(Shredders, Compactors,
Transportation separation)
4.3.2. Controlling methods(recycled material, land
filling, heat recovery by incineration )
4.4. Noise pollution control.
4.4.1. Sources of noise in Hotel & its unit.
4.4.2. Introductory control methods.
4.4.3. Govt. stipulated condition for noise pollution.
4.5. Environmental Degradation, Global warming and
methods of Conservation.Concept of Recycling

Chapter 5. Water and Sanitation. 08 10
5.1 Water purification methods.
5.2 Methods of water softening (Ion exchange, Zeolite
process)
5.3 Cold and hot water distribution system.
5.4 Various plumbing fixtures.
5.5 Types of sanitary traps and their applications.
5.6 Types of water closets and flushing.

Chapter 6. Fuels and Electricity. 06 10
6.1 Methods of heat transfer.
6.2 Units of heat.
6.3 Solid,Liquid,Gas,Electricity,Biogas fuels.
6.4 Importance of earthing.
6.5 Safety devices such as fuse,circuits breaker.
6.6 Methods of lighting (Direct,Indirect)

BSc-HS -59

6.7 Types of electric supply (single phase,three phase)
6.8 Calculation of electricity bill.

Chapter 7. Energy conservation. 04 08
7.1 Importance of energy conservation.
7.2 Simple methods of Energy conservation
7.3 Developing energy conservation program for hotel.
7.4 Use of solar energy for various activities.

Chapter 8. Safety in hotel Industry. 06 08
8.1 Classification of fire ,symbols.
8.2 Methods and types of fire extinguishers.
8.3 Fire detectors,alarm.
8.4 Various security system for hotel ( Key control,
Door,valuable guest).

There should be 4 Demonstrations / Field Visits.
1. Refrigerator/VCC system in Hotel
2. Cold storage/ walk in chiller
3. AC/ Window AC
4. Safety systems

Total 48 70

Reference Books
1. Management of maintenance & Engineering Systems in Hospitality Industries – by
Frank D. Borsenik, John Willey & Sons
2. Industrial Organisation and Management by O.P. Khanna
3. Refrigeration & Air Conditioning by Domkondwar
4. Hotel Maintenance by Arora

BSc-HS -60

Subject - INDUSTRIAL TRAINING
Subject Code - 401
Semester - Fourth

Course Examination Scheme
Subject
Industrial Training 20
401 140 60 200
Weeks

Rationale:

The Industrial Training enables students to relate the knowledge and skills acquired in the
classroom with systems, standards and practices present in the Industry.

Industrial Training

In this semester the student shall be sent for industrial training for a period of 20 Weeks,
where they would work 8 weeks in Food Production, 6 weeks in Food and Beverage
Service, 3 weeks in Front Office and 3 weeks in House-keeping – in Government
Classified Hotels of the level of three star and above category. The student shall maintain
a logbook on daily basis. At the end of the industrial training the student shall submit a
training report along with the logbook maintained on daily basis during the period of
training and the performance appraisal from each department. The training report is to be
prepared by the student in two typed copies and to be submitted to the Principal within
the stipulated time for assessment. The report will be assessed by the internal examiner
and only on the basis of a certificate of the examiner concerned that the training has been
satisfactorily completed would the student be allowed to appear for the viva-voce. The
training report will be assessed by a panel of examiners comprising of one external
examiner (the external would include preferably one from the Hotel Industry of the level
of Head of the Department and above) and one internal examiner.

internal): -

Internal External
Performance Appraisal - 30 --
Logbook - 30 --
Training Report - -- 70
Viva-voce - -- 70
------ ------------- ----------
Total 60 marks 140 marks

BSc-HS -61

Subject - PROJECT REPORT
Subject Code - 402
Semester - Fourth

Course Examination Scheme
Subject
402 Project Report 140 60 200

Rationale:
To enable the student to apply the knowledge and skills acquired in the many facets of
Hotel Operations, learn to analyse data situations at logical decisions.

The project report should be prepared on the following guidelines.

Content for the Project Work

1. Cover Page
2. Title Page
3. Certificate
4. Acknowledgment
5. Synopsis
6. Index (Table of Contents)
7. Project Content:
• Page No.
• Introduction (Aims & Objectives, History, Primary Data, Explanation
of Terms)
• Research Methodology (Methods adopted for collecting Data)
• Questionaries, Interview, Mails etc.
• Data Analysis & Data Interpretation (Data is depicted with the help of
Bar Chart, pie Chart, Graphs, Statistical formulae and interpreted)
• Conclusions and Limitations
• Suggestions / Amendments
8. Annexure
9. Bibliography (List of Reference Books)
10. Questionnaire (Blank Format)

Notes:

1.) The theory hours should be utilised for teaching research methodology and
as contact hours with the Guide (Refer point no. 3 below)
2.) The Project Report should be market research and field work oriented and
related to the Hospitality Industry (Food Productions / Food & Beverage
Service / Accommodation Management)
3.) The Senior Lecturer / Asst Prof./ HOD/ of the concerned Course will be
the Guide for the Project Report
BSc-HS -62

4.) The report should consist of a minimum of 50 pages of the Project
Content.
5.) The font should be Arial.
6.) The font size should be 16 for Chapters, 14 for Headings and 12 for the
content with 1.5 line spacing.
7.) The Synopsis and the Title should be approved by the Project Guide prior
to the commencement of the project.
8.) The documentation and presentation should be conducted before the panel
of examiners (one external and one internal). Marks would be awarded for
Project Report, Presentation & Viva – voce by the panel of examiners.

BSc-HS -63

Subject - SPECIALISED FOOD PRODUCTION
Subject Code - 501
Semester - Fifth
Theory Practical Tutorial Total Theory Practical Internal Total
Hrs per Hrs per Hrs / Marks/ Marks Marks
Week Week week Paper 4 hrs
Duration
2 hrs
2 8 1 11 40 mks 30 30 100

Rationale:
The course develops the knowledge and understanding of the international cuisine
amongst students.
Hrs Mks

Chapter 1 Nouvelle Cuisine 02 04

1.1 Evolution & history
1.2 Salient features
1.3 Difference between Haute Cuisine & Nouvelle Cuisine
1.4 Service Style – points to be considered
1.5 Preparing plated service

Chapter 2 Convenience Foods 03 02

2.1. Characteristics
2.2. Processing methods
2.3. Advantages & Disadvantages

Chapter 3 Appetizers 04 05

3.1 Classification with examples
3.2 Classical appetizers
3.3 Precautions for preparing, presenting and storing
from food spoilage view

Chapter 4 Mousse & Mousseline 04 04

4.1 Types of mousse (savoury)
4.2 Preparation of mousse & moussleine
4.3 Difference between mousse & mousseline

Chapter 5 Salads 04 05
5.1 Classification
5.2 Composition
5.3 Principles of making a salad.
5.4 Classical salads
BSc-HS -64

Chapter 6 Sandwiches 03 06
6.1 Parts / composition of sandwiches
6.2 Types of bread used in sandwich making
6.3 Types of sandwiches
6.4 Fillings – basic principles of sandwich spread making & fillings.
6.5 Precautions to take while preparing sandwiches
6.6 Storing of sandwiches for health & safety.

Chapter 7 Flour Pastries 04 05

7.1 Definition & Classification- Short Crust, Hot
Water/ choux, Rough Puff, Flaky
7.2 Role of ingredients
7.3 Recipes, methods of preparation
7.4 Do’s and Don’ts while preparing Pastry

Chapter 8 Cookies 04 05

8.1 Definition / introduction
8.2 Types of cookies
8.3 Methods of mixing & Baking

Chapter 9 Icing, Frosting & Fillings 04 04

9.1 Definition & Uses
9.2 Classification
9.3 Ingredients used

Total 32 40


Practicals
Minimum 24 individual practicals to cover international menus ( French, Chinese,
Mexican, Italian). Menus may be designed so as to cover classical appetizers, soups,
main course accompaniments, salads, breads and desserts. Students should be able to put
to use knowledge gained about various cuts of meat, fish, poultry and vegetables.

Practical Examination to be conducted on advanced continental menus consisting of
appetizer, soup, fish / poultry, potato preparation/ accompaniment, salad, deserts.

Reference Books
1. The Larder Chef – M.J. Leto & W.H. K.Bode
2. Garnishes- Lyn Rutherfold
3. Larousse Gastronomique – Cookery Encyclopedia- Paul Hamlyn

BSc-HS -65

4. Professional Chefs- Art of Garde Manger ( 4th Edition) Frederic H. Semerschmid
And John F. Nicolas
5. Classical Recipes of the world – Smith, Henry
6. Food Hygiene and Sanitation- S. Roday-Hill Publication

BSc-HS -66

Subject - FOOD & BEVERAGE SERVICE & MANAGEMENT
Subject Code - 502
Semester - Fifth
Theory
Total Marks/ Total
Duration
2 3 1 6 40 / 2 hrs 30 / 2 hrs 30 100

Rationale:
The students will gain a comprehensive knowledge and develop technical skills in aspects
of Specialized Food and Beverage services.
Hrs Mks
Chapter 1. Cocktails 06 08
1.1 Introduction, History, Methods of Mixing
cocktails
1.2 Rules of mixing cocktails
1.3 Classic Cocktails- Recipes, innovative cocktails &
mock tails (at least 5 from each base)
1.4 Cocktail Bar Equipment, garnishes, decorative
accessories.
1.5 Definition of other mixed drinks – eg. Cobler,
Daisy, Sangaree etc.

Chapter 2 Banquets 06 09
Organization structure, Duties & Responsibilities of
banqueting staff
Administrative Procedures, Formats Maintained
Banquet Function Prospectus
Types of Function ( Formal and Informal)
Menu Planning ( Indian, Continental, Theme, conference, cocktail, others)
Seating Arrangements
Off Premise/ Out door catering, Air line/ Railway/ Sea Catering.

Chapter 3 Gueridon Service 04 06
Origin and definition
Types of Trolleys and layout
Special equipment
Service Procedures
Service of important classical dishes

BSc-HS -67

Chapter 4 Food & Beverage Cost Controls 04 04
4.1 The Control Cycle
4.2 Planning Cycle
4.3 Operational Cycle
4.4 Post Operational Cycle

Chapter 5 Elements of Cost 04 04

5.1 Definition of Cost, Basic Concept of Profits
5.2 Pricing & Control Aspects

Chapter 6 Cost Dynamics & Break - Even 04 04
Chapter 7 F & B Inventory Control 04 05
7.1 Basic Cost Control
7.2 Re order Level
7.3 ABC Analysis
7.4 EOQ
Total 32 40

Practicals:

1. Filling of Banquet function prospectus, Menu Planning & Service
(International Menus - French, Chinese, Mexican & Italian)
2. Formal banquets (Seating arrangements and service procedures)
3. Banquet seating styles, formal banquet service
4. Setting up of bar with glasses & equipment
5. Mise-en-place for serving a dish from Gueridon Trolley & Service of
dishes (flambe & salads)
6. Setting up of buffets and service procedures.
7. Guest Situation Handling

Reference Books:

1. Food & Beverage Service- Lillicrap & Cousins
2. Modern Restaurant Service- John Fuller
3. Beverage Book- Andrew, Dunkin & Cousins
4. Bar & Beverage Book- Mary Porter & Kostagris
5. Alcoholic Beverages- Lipinski & Lipinski
6. Food & Beverage Mgmt – Bernard Davis, Andrew Lockwood, Sally Stone

BSc-HS -68

Subject - ACCOMMODATION OPERATIONS – II
Subject Code - 503
Semester - Fifth
Theory
Theory Practical Tutorial Tota Practical Internal
Marks / Total
Hrs Hrs Hrs l Marks Marks
Duration
2 3 1 6 40 /2 hrs 30 30 100

Rationale:
This course aims to establish the importance of Rooms Division within the
Hospitality Industry. It also prepares the student to acquire skills and knowledge
necessary to successfully identify the required standards and Control Systems in this
area and to consider managerial decision-making aspects of this department

SECTION - I
Hrs Mks

Chapter 1 Interior Decoration 04 04
1.1 Importance & Definition
1.2 Principles of Design
1.3 Elements of Design – Line/ Form/ Color / Texture

Chapter 2 Refurbishing & Redecoration 04 04
2.1 Definition
2.2 Factors
2.3 Snagging list

Chapter 3 Gardening & Horticultural 04 04
aspects in Housekeeping

Chapter 4 Budget & Budgetary Control 06 08
4.1 Definition, Concept & importance
4.2 Types of Budgets – operating & capital
4.3 Housekeeping Room Cost

Chapter 5 Purchasing System 02 04
5.1 Identification & selection of supplier
5.2 Purchase procedure – Purchase order, receiving,
storage & issuing
5.3 Concept of ROL, bin card & other records maintain
for purchasing

BSc-HS -69

SECTION - II

Chapter 1 Night Audit 04 06

1.1 Concept of Night Audit and Role of Night
Auditor
1.2 Night Auditors Report
1.3 Auditing Process(in brief)

Chapter 2 Sales Techniques 02 04
2.1 Various Sales Tools
2.2 Role of Front Office Personnel in maximising occupancy
2.3 Overbooking, Repeat guests, Return Reservations.
2.4 Offering Alternatives and Suggestive Selling
2.5 Business related Marketing Techniques

Chapter 3 Establishing Room Rates 02 02
( Rule of Thumb Approach, Hubbart’s Formula)

Chapter 4 Forecasting Room Availability 04 04
4.1 Useful forecasting Data
4.2 Room Availability Forecast
4.3 Forecast forms [sample]
Total 32 40


Practicals – Section I :
1. Basic layout of a Guest Room.
2. Formats of purchase records such as purchase order, bin card, requisition
slip etc.
3. Colour Wheel
4. Calculation of staff requirement for house keeping department for 5 star
hotels.
5. Calculation of staff requirement for house keeping department for 3 star
hotels.
6. Preparing duty rota for supervisory staff.
7. Preparing duty rota for GRA & Public Area attendance.
8. Daily & monthly consumption sheet.

Reference -Section I :

1. Professionals Housekeeper – Georgina Tucker Schneider, Mary Scoviak
2. Professional Management of H.K. Operations – Matt. A. Casado (Wiley)

BSc-HS -70

Practicals – Section II :
1 Up-selling
2 Suggestive Selling
3 Formats of Night audit process
4 Preparing Forecast sheets-week
5 Preparing Forecast sheets-month
6 Overbooking
7 Increasing Repeat Guests
8 Encouraging Return reservation

Reference Books – Section II :

1 Hotel front Office Training Manual. -Sudhir Andrews
2 Principles of Hotel Front Office Operations -sue Baker, P. Bradley, J.
Huyton
3 Hotel Front Office Bruce Braham
4 Managing Front Office Operations- Michael Kasavana, Charles Steadmon
5 Checkin Checkout - Jerome Vallen
6 The Hotel Receptionist- Grace Paige, Jane Paige
7 Front Office Procedures and Management - Peter Abbott
8 Front Office operations/Accommodations Operations-Colin Dix
9 Hotel reception- Paul White and Helen
10 Front Office Operation and Administration(Dennis Foster)

BSc-HS -71

Subject - HOTEL ACCOUNTING
Subject Code - 504
Semester - Fifth
Theory
Total Marks/ Total
Duration
70 / 3
4 1 5 - 30 100
hrs

Rationale:

This subject gives an in-depth knowledge about the books maintained in the Hotel
Industry. The students may be able to understand the day-to-day final transactions and its
record keeping in hotels.
Hrs Mks

Chapter 1 Introduction to Joint Stock Company 06 10
1.1 Definition, Characteristics & Advantages
1.2 Meaning, Definition and Types of Shares and
Debentures

Chapter 2 Company Final Accounts 20 20
2.1 Preparation of Trading, Profit and Loss,
Profit and Loss Appropriation Accounts &
Balance Sheet with provisions of
Companies Act including writing off of
Miscellaneous Expenses, Proposed
dividend, Provision for Taxation and
Transfer to Reserves.

Chapter 3 Allowances and Visitors Paid Out 05 08
3.1 Meaning, Types and Proformas
3.2 Difference between Allowances & VPO

Chapter 4 Guest Billing 12 12

4.1 Proforma and Use of Visitors Tabular Ledger and
Guest Weekly Bill
4.2 Accounting of Bills receivable

Chapter 5 Uniform System of Accounting 15 12
5.1 Introduction
5.2 Practical problems on preparation of Income
Statement

BSc-HS -72

5.3 Schedules showing Departmental incomes -Rooms,
Food & Beverage, Telephone
Gift shop, Garage and Parking, Laundry and
Marketing only

Chapter 6 Concepts related to Financial Management 06 08

6.1 Definition, and factors affecting Working Capital
6.2 Definition, Characteristics of Budgets
6.3 History and meaning of Value added tax

Total 64 70


Implementation Strategies:
The students may be assigned exercises related to hotel accounting to get hands on
experience. They may be given assignments to collect various formats used in the hotel
industry and to present the same in the class.

Reference Books

1. Hotel Accountancy & Finance- S.P Jain & K.L Narang First 1999
Kalyani Publishers B1/1292,Rajinder Nagar, Ludhiana
2. Hotel Accounting & Financial Control - Ozi D’Cunha Gleson Ozi
D’Cunha – Fist-2002- Dickey Enterprises , Kandivali (W) Mumbai
3. Accountancy in the Hotel & catering Industry – Richard Kotas – Fourth –
1981- International Textbook Company
4. Elements of Hotel Accountancy- G.S.Rawat & JMS Negi – Fifth Revised
– 1994- Aman Publications, Daryaganj, New Delhi –2.

BSc-HS -73

Subject - MARKETING MANAGEMENT
Subject Code - 505
Semester - Fifth
Theory
Total Marks/ Total
Duration
3 - 1 4 70 / 3 hrs - 30 100

Rationale:
The subject aims to make the students understand importance of marketing in Hospitality
Industry, concepts of the marketing, buying behaviors, market segmentation and
marketing mix strategies for effective marketing of the hotel industry.
Hrs Mks

Chapter 1 Introduction to Marketing 05 06
1.1 Definition of Marketing
1.2 Customer Orientation
1.3 Core Concept of Marketing
1.4 Marketing Management – Definition Philosophies
and pillars of Marketing management
1.5 Introduction to 7 P’s of Marketing mix

Chapter 2 Analysis of Current business environment 04 06
2.1 Competition
2.2 Economic Environment
2.3 Technological Environment
2.4 Social & Cultural Environment
2.5 Political Environment
2.6 Internal Environment

Chapter 3 Consumer Behaviour 02 04
3.1 Consumer Behaviour model
3.2 Factors affecting Consumer Behaviour – Cultural,
Social, Personal, Psychological

Chapter 4 Market Segmentation 02 04
4.1 Definition & need for market segmentation
4.2 Basis for segmentation - Geographic,
Demographic, Behavioral and Psychographics

Chapter 5 Product 05 08
5.1 Definition
5.2 Levels of Product
5.3 Hospitality products
5.4 Branding
5.5 New Product Development

BSc-HS -74

5.6 Product Life Cycle
5.7 Product Differentiation
Chapter 6 Pricing 05 08
6.1 Introduction
6.2 Internal & External affecting pricing
6.3 General Pricing methods
6.4 Pricing strategy adopted by hotels for
[Room tariff, F & B Items, Functions, Packages]

Chapter 7 Distribution 05 10
7.1 Definition and importance of Distribution system
7.2 Channel levels of distributions
7.3 Intermediaries for Hospitality Industry
[Travel Agents, Tour Wholesalers, Hotel representatives,
National/ regional/ local/ tourist agencies, centralised
reservation systems, airline based reservation systems,
Internet]
7.4 Franchising
7.5 Alliances
7.6 Location of services

Chapter 8 Promotion 10 10
8.1 Definition and characteristics of promotion tools
8.2 5 M’s of Advertising
8.3 Various Sales promotion tools used in hotels
8.4 Publicity and public relation - Tools and
opportunities in the hotel industry
8.5 Principles of personal selling
8.6 Direct Marketing - Telemarketing and internet

Chapter 9 Marketing organisation 05 06

9.1 Forms of Marketing organization
9.2 Set-up and organisation of sales and marketing
department
9.2.1 (Individual property, regional/ national
chain/ multinational chain)
9.3 Duties of a Marketing Manager

Chapter 10 Customer satisfaction & Quality 05 08

10.1 Customer Value and satisfaction
10.2 Five gap model of service quality
10.3 Benefits of service quality
10.4 Retaining customers, handling customer complaints
10.5 Relationship marketing
10.6 Monitoring and measuring customer satisfaction

Total 48 70

BSc-HS -75


Reference Books
1. Marketing for Hospitality & Tourism - Philip Kotler , Bowen & Makens Prentice-
Hall Inc
2. Hotel Marketing -S.M.Jha -Himalaya publishing House – Mumbai
3. Hospitality Marketing -Neil Wearne - Hospitality Press Pvt Ltd. - Australia

BSc-HS -76

Subject - HOTEL RELATED LAWS
Subject Code - 506
Semester - Fifth
Theory Hrs Practical hrs Theory
Tutorials Practical Internal Total
per week per week Marks/Hrs
4 -- -- 70/3 Hrs -- 30 100

Rationale:
Knowledge of hotel related laws is necessary for all students since they have to work in a
an environment which deals with many legal aspects. Life in general and business in
particular could not continue without law to regulate the conduct of people and to protect
their property and rights.

Hrs Mks

Chapter 1 Indian Contract Act 20 12
1.1. Definition of Contract, Proposal, Agreement, Consideration, etc.
1.2. Essentials of Valid contract
1.3. Competent Parties
1.4. Types of Contracts – valid, void and voidable.
1.5. Performance of Contract
1.6. Discharge of Contract
1.7. Remedies for Breach of Contract
1.8. Indemnity and Guarantee

Chapter 2 Consumers Protection Act 04 06
2.1. Definitions – Consumer, Complaint, Defect in goods, Deficiency
in service, Unfair trade practice, Restricted trade practice
2.2. Procedure for redressal of grievances before District Forum, State
Commission, and National Commission.
2.3. Other related provisions.

Chapter 3 Sale of Goods Act 04 08
3.1 Essentials of valid Sale
3.2 Conditions and Warranties
3.3 Unpaid seller and his rights
3.4 Rights and duties of seller and buyer

Chapter 4 Food Adulteration Act 04 08
Principles of food laws regarding prevention of food adulteration, definition,
authorities under the act, procedure of taking a sample purchase right,
warranties, guest control order or food services order in force from time
to time. Essential commodities etc., and AGMARK

BSc-HS -77

Chapter 5 Shops and Establishments Act 04 08
Procedure relating to registration of hotel, Lodges,
Eating Houses, Restaurants, and other related
provisions.

Chapter 6 Environmental Protection Act – Important provisions 04 05
under
6.1 The Water (Prevention and Control of Pollution) Act
6.2 The Air (Prevention and Control of Pollution) Act

Chapter 7 Licenses and Permits 04 05
Licenses and permits for hotels and catering
establishments – Procedure for procurement, bye
laws of hotels and restaurant under municipal
corporation – Renewal Suspension and termination
of licenses.

Chapter 8 Industrial Legislation 20 18

1. Factory Act - Definition of Factory, Worker,
Health Safety and Welfare provisions,
2. Industrial Disputes Act – Definition of Industry,
Manufacturing process, Industrial Dispute,
provisions relating to strike, lock-out, retrenchment,
lay-off and Authorities for settlement of Industrial
Disputes.
3. Payment of Wages Act - Definition of Wages,
Authorized deductions from the wages
4. Workmen’s Compensation Act – Definition of
Dependent, Disablement, Occupational disease,
liability of the employer to pay compensation and
amount of compensation.

Total 64 70

Reference Books

The students should refer to the respective Acts.

BSc-HS -78

Subject - ADVANCED FOOD PRODUCTION
Subject Code - 601
Semester - Sixth
Theory Practical Theory
Practical
Hrs / Hrs / Tutorial Total Marks / Internal Total
Marks
week week Duration
2 8 1 11 40 / 3 hrs 30 30 200

Rationale:
Personnel deciding to make a career in the food & beverage productions need to acquire
finer skills & through understanding of the managerial principles so that the student is
professionally developed.
Hrs Mks

Chapter 1 International Cuisine 10 10

1.1 Introduction to influences of cultures on regions
1.2 Special features with respect to ingredients,
methods, presentation styles in the following
countries - Asian , European (continental), North
& South American & Mexican.

Chapter 2 Pates & Galantines 04 05

2.1 Types & making of pate
2.2 Commercial pate & pate maison
2.3 Truffle sources, cultivation uses & types of truffles
2.4 Types & making of galantine
2.5 Ballotines

Chapter 3 Desserts 03 05

3.1 Frozen Deserts
3.2 Classification
3.3 Types & methods of preparation care uses.
3.4 Hot Puddings – Methods of preparation, care, uses
3.5 Ice- creams, methods, types
3.6 Indian Specialty Deserts

Chapter 4 Chocolate making 03 05

Manufacturing & processing of chocolate
Types of chocolate
Preparations & care in chocolate work
Fillings & toppings – preparation, method, care in preparation, presentation, and
storage.
BSc-HS -79

Chapter 5 Kitchen Layout & Design 04 05

Information required.
Areas of the kitchen with recommended dimension.
Factors that affect kitchen design.
Principles of kitchen layout & design.
Placement of equipment.
Flow of work.
Layouts of kitchens, bakery & confectionery in various organizations
Layout of receiving & storage area.
Layout of service & wash up.

Chapter 6 Specialised Kitchen Equipment 02 02

Classification
Modern Development in equipment manufacture
Selection care and maintenance
List of industrial equipment manufacturers
(Buffalo Chopper, Bone saw, bread slicing machine, gravity slicer, combi
oven, microwave oven, rotary oven, dough sheeter)

Chapter 7 Kitchen Stewarding 04 04

Importance of kitchen stewarding
Hierarchy & staffing in kitchen stewarding department
Equipment found in kitchen stewarding department

Chapter 8 Garbage Disposal 02 04

8.1 Introduction
8.2 Ways of accumulation
8.3 Segregation
8.4 Disposal methods
8.5 Importance and maintenance of garbage bins

Total 32 40
Practicals ( 24 Menus )

International menus ( Thai, Spanish, British, American etc.)
Students should learn making of pates galantine and terrrine , classical salads, savouries .

Experimental Food Production
Sugar Craft and chocolate confectionery.
Advanced Indian Sweet-meats

Practical Examination (International Menus) as above.

BSc-HS -80

Reference Books: -

1.) Professional charcuterie – By John Kinsella and David T. Harvey
2.) The Professional Garde Manger – By David Paul Larousse
3.) The Art of Garde Manger – By Frederic H. Sonneschmidt, John F. Nicolas.
4.) Professional Baking - Wayne Gisslen
5.) The Professional Chefs Knife Kit – (Culinary Institute of America).
6.) The Professional Chef – (Culinary Institute of America)
7.) The Art of Sugar Craft – Sugar paste – By Brenda Purton
8.) The Art of Sugar Craft – Royal Icing – By Brenda Purton
9.) The Art of Sugar Craft – Piping – By Nicholas Lodge
10.) The Professional Chefs’ – Guide to Kitchen Management – By John Fuller,
John Knight, Charles A. Salter
11.) Kitchen Planning & Management – By John Fuller & David Kirk

BSc-HS -81

Subject - ADVANCED FOOD SERVICES & MANAGEMENT
Subject Code - 602
Semester - Sixth
Theory Practical Tutorial Theory Practical
Hrs per Hrs per per Total Marks / Marks Internal Total
week week week Duration

2 3 1 6 40/2 hrs 30 30 100

Rationale: -
This course enables the student to gain a better understanding of the role of Food and
Beverage Management in the context of overall catering operations. To familiarize
the student with the current trends in hospitality operations like Standard Operating
Procedures and Software Applications.
Hrs Mks

Chapter 1 Restaurant planning & Operations 08 10
1.1 Types of Restaurants
1.2 Location or site
1.3 Sources of Finance
1.4 Design Consideration
1.5 Furniture
1.6 Lighting and Décor
1.7 Equipment required
1.9 Licences required

Chapter 2 Bar Planning & Operation 06 08

2.1 Types of Bar
2.2 Target clientele
2.3 Location
2.4 Atmosphere and Décor
2.5 Basic elements of layout and design consideration
2.6 Parts of bar
2.7 Beverage control procedures
2.9 Licences required
2.10 Equipment required

Chapter 3 Personnel Management in F & B Service 04 04

3.1 Developing a good F & B Team (desirable
attributes for various levels of hierarchy)
3.2 Allocation of work, Task analysis and Duty Rosters

BSc-HS -82

3.3 Performance Measures
3.4 Customer Relations
3.5 Staff Organizations and Training
3.6 Sales Promotion

Chapter 4 Budgeting 06 06

4.1 Definition & Objectives.
4.2 Kinds of Budgets (Sales Budget, Labour Cost
Budget, Overhead Cost Budget)
4.3 Budgeted Trading Account (P & L)

Chapter 5 F & B Management in Fast Food and Popular 03 04
Catering
5.1 Introduction
5.2 Basic policies – Financial marketing and Catering
5.3 Organizing and Staffing
5.4 Control and performance measurement

Chapter 6 F & B Management in Hotels & Restaurants 03 04

6.1 Introduction
6.2 Basic policies - Financial marketing and Catering

Chapter 7 F & B Management in Industrial Catering 02 04

7.1 Introduction
7.2 Basic policies - Financial marketing and Catering

Total 32 40

Practicals –

1. Planning a restaurant (Speciality, fast food, and coffee shop) with the
factors mentioned in the theory).
2. Planning of a bar with the factors mentioned in theory
3. Preparation of duty rosters in restaurants and function catering
4. Menu planning – Indian and International with wines
5. Formats of records maintained in restaurants and bars (booking, Diary,
KOT, Sales summary sheet, Guest comments, Log Book, etc.)
6. List of restaurant equipment manufactures (Assignment)
7. List of licenses required (Assignment)
8. Compiling Beverage lists

BSc-HS -83

Reference Books:
1. Food and Beverage Service – Dennis Lillicrap and John Cousins
2. Food and Beverage Management – Bernard Davis, Andrew Lockwood and Sally
Stone.
3. Facility Planning and Design – Edward Kagarian
4. Bar and Beverage Book – Costas Katsigris, Mary Proter & Thomas
5. Theory of Catering - Kinton and Cesarani

BSc-HS -84

Subject - Specialised Accommodation Management
Subject Code - 603
Semester - Sixth
Tutorial Practical Internal
Hrs per Hrs per Total Marks/ Total
week Hrs Marks Marks
week Duration
2 3 1 6 40 30 30 100

Rationale:
The subject ends to establish the importance of accommodation management with in
the hospitality industry. It equips the student to acquire knowledge & skills with respect
to planning & designing aspects.
Hrs Mks

Chapter 1 Colour 01 02
1.1 Colour Wheel
1.2 Colour Schemes
1.3 Psychological effects of colour

Chapter 2 Lighting 01 02
2.1 Classification / type
2.2 Lighting for the guest rooms & public areas

Chapter 3 Windows & window treatment 02 02
3.1 Different types of windows
3.2 Curtains & draperies , valances, swag, blinds
3.3 Window cleaning – Equipment and Agents

Chapter 4 Soft furnishing & Accessories 02 02
4.1 Types, use & care of soft furnishing
4.2 Role of accessories

Chapter 5 Floor, Floor finishes & Wall Coverings 04 05
5.1 Classification / types
5.2 Characteristics
5.1 Selection criteria
5.1.1 Cleaning Procedures – care & maintenance
5.1.2 Agents used, polishing / buffing
5.1.3 Floor seals
5.1.4 Carpets
5.1.5 Types – selection care & maintenance
5.1.6 Types of wall coverings
5.1.7 Functions of wall coverings

BSc-HS -85

Chapter 6 Planning of a Guest Room 04 06
6.1 Application of Chapter 1-4 in Planning.
6.2 Size of a Guest Room as per the classification norms
6.3 Layout of the guest room to the scale
6.4 Furniture- size and arrangement
6.5 Bathroom fixtures and amenities
6.6 Planning of Service Areas – Linen Room / Laundry

Chapter 7 Environmental Practices in Housekeeping 02 03
7.1 Eco friendly cleaning supplies
7.2 Waste reductions programme
7.3 Recycling of materials

Chapter 8 MICE – Meeting Incentive Convention Exposition 03 03
8.1 Concept
8.2 Importance
8.3 Planning for MICE

Chapter 9 Sales & Marketing Department 04 06
9.1 Organizational Chart
9.2 Role of Sales & Marketing Department
9.3 Co-ordination with Front Office
9.4 Making of a Sales and Marketing and Advertising Plan

Chapter 10 Use of computer technology in Rooms Division 05 05
10.1 MIS – Management Information System
10.2 Softwares used in Hotels
10.3 Reports generated at Front Desk and Housekeeping, eg. –
10.3.1 Rooms Status Report
10.3.2 Sales Mix Report
10.3.3 Revenue Report
10.3.4 Guest History

Chapter 11 Yield Management 04 04
11.1 Concept ARR & Rev PAR
11.2 Definition & importance of Yield Management
11.3 Forecasting

Total 32 40

Practicals
1 Identification of colour schemes
2 Study the layout and model preparation for –
a. Single
b. Double
c. Handicap room, etc.
3 Planning and Designing of a Lobby (Assignment)
4 Assignment on floor finishing, wall coverings, curtains. (Samples to be collected)
5 Designing a Brochure for
a. A heritage Hotel
BSc-HS -86

b. Business Hotel and
c. Resort
6 Collect five different examples of Hotel Advertisements – Assignment
7 Comparative study of any two MICE destinations
8 Assignment – Workout a model-marketing plan for a Five Star Hotel.

Reference Books:
1. Professionals Housekeeper - Georgina Tucker, Schneider, Mary Scoviak
2. Professional Management of H.K. operations- Matt. A. Casado ( Wiley)
3. Front Office Management & Operations – Linsley Deveaur, Marcel Escoffer
4. Check in – Check Out – Gary Vallen, Jereme, Vallen
5. Managing Front Office Operations – Micheal Kasavana, Richard M Brooks

BSc-HS -87

Subject - TOTAL QUALITY MANAGEMENT
Subject Code - 604
Semester - Sixth
Tutorial Practical Internal
Hrs per Hrs per Total Marks / Total
Hrs Marks Marks
week week Duration
4 - 1 5 70 / 3 -- 30 100

Rationale:
To understand meaning of Quality management in Hospitality Industry and learn
methods of solving problems and under taking improvement projects by developing
culture of team working with the ultimate intention of delighting customer and
continually improving the processes in all functions.
Hrs Mks

Chapter 1 Quality in Service Industry 02 04

1.1 Definitions
1.2 Concepts and models
1.3 Quality Plans

Chapter 2 Core Concepts of TQM 06 08

2.1 Internal Customer
2.2 Right First Time
2.3 Customer Focus
2.4 Continuous Improvement

Chapter 3 Thoughts from Quality Gurus 04 03

3.1 Deming
3.2 Crosby
3.3 Juran

Chapter 4 Core values of Japanese Management 02 03

4.1 Group Orientation
4.2 Perfectionism
4.3 Innovation
4.4 Deligence

Chapter 5 Various International Quality Standards 04 06

5.1 QMS – ISO 9001 : 2000
5.2 EMS – ISO 14001 : 1996

BSc-HS -88

5.3 HACCP

Chapter 6 Organizational culture & Leadership for TQM 06 08

6.1 Commitment
6.2 Vision
6.3 Mission
6.4 Creating environment

Chapter 7 Problem solving Tools & techniques 04 03

7.1 Brain storming
7.2 Pareto analysis
7.3 Fishbone Diagram

Chapter 8 Teamwork for Quality 04 04

8.1 Quality Circle
8.2 Flow group Concept

Chapter 9 Kaizen & continuous Improvement 04 03

9.1 “5 S “
9.2 Philosophy
9.3 Process Mapping & Improvement (5 W & 1 H)

Chapter 10 Measuring & Managing Customer Satisfaction 04 04

10.1 Why ?
10.2 What? &
10.3 How?
10.4 Steps to success

Chapter 11 Green Service Quality 04 04

11.1 Challenges
11.2 Opportunities
11.3 Water
11.4 Energy
11.5 Waste Management

Chapter 12 Cost of Quality 03 03

12.1 Failure
12.2 Appraisal
12.3 Preventive Costs

Chapter 13 Role of Communication in TQM 04 04

13.1 Language concept
13.2 Effective ways

BSc-HS -89

Chapter 14 Investors in People 02 03

14.1 Assessment
14.2 Competence Gap
14.3 Training

Chapter 15 Business Process Re-engineering 04 04

15.1 Concept
15.2 Methodology

Chapter 16 Measuring & Managing Customer Satisfaction 07 06

Why?
What?
How?

Total 64 70
Reference Books:
1. “Managing Quality in Science Sector” – Mike Asher 1996 – Kogan Page Ltd.
London
2. The essence of Total Quality Management”- John Bank 1996 – Practice Hall
of India Pvt. Ltd. New Delhi
3. “World of Kaizen” – A Total Quality Culture of survival – Shyam
Talawadekar – Published by Quality Management System, Thane
4. “Quality is Free” and “Quality is still free” by Philip Crosby
5. “The Eight Core Values of Japanese Businessman” – Yasutaka Sai – Jaico
Publishing House.
6. “TQM in Action” - John Pike & Richard Barheo – Clrspure & Hall
7. “Quality for Service Sector” – John Mecdarnald – Management Books 200
Ltd.
8. “ Quality of service” by Bo Evandsson, Bertel Thamasson & John overtveit –
Mc graw – Hill Book Company

BSc-HS -90

Subject - HUMAN RESOURCE MANAGEMENT
Subject Code - 605
Semester - Sixth

Theory
Practical Theory
Hrs Tutorial Practical Internal
Hrs per Total Marks/ Total
per Hrs Marks Marks
week Duration
week
3 - 1 4 70 / 3 hrs - 30 100

Rationale:
The understanding of Human Resources Management will help the students in
identifying the significance and its role in the Hotel & Catering Industry. It will also
help them to develop an attitude for positive Human Behaviour at work.
Hrs Mks

Chapter 1 Introduction to Human Resource Management 04 02
1.1 Definition
1.2 Nature & Characteristics
1.3 Need for HRM in the Service Industry.
1.4 Role of Human Resource Manager.

Chapter 2 Human Resource Planning 16 18

2.1 Concepts, Characteristics and Need
2.2 Job Analysis, Job Description & Job Specification
2.3 Recruitment & Selection: Sources & Modes of
Recruitment
2.4 Tests & Interviews, Selection Process.

Chapter 3 Human Resource Development 10 14
3.1 Definition and Characteristics
3.2 Orientation & Induction
3.3 Training – Need & Importance. Difference between
Training & Development Methods of Training.
3.4 Performance Appraisal – Purpose & Methods
3.5 Promotion & Transfers
Chapter 4 Wage & Salary Administration 6 12
4.1 Job Evaluation – Concept & Objectives
4.2
4.3 Formulation of Compensation Structure
4.4 Regulatory Provisions.
4.5 Fringe Benefits

BSc-HS -91

Chapter 5 Grievances & Discipline 06 12
5.1 Grievance Handling – Identifying Causes
5.2 Developing Grievance Handling Systems
5.3 Discipline – Concept, Causes of Indiscipline

Chapter 6 Labour – Management Relations 06 12
6.1 Trade Unions – Concept, Objectives & Functions
6.2 Collective Bargaining
6.3 Workers Participation in Management.
6.4 Labour Turnover – Causes & Measures to prevent
Labour Turnover.

Total 48 70

Reference Books
1. Personnel Management & Industrial Relations – Dr P C Shejwalkar & Mr
S R Malegaonkar
2. Personnel Management – Mamoria
3. Pramod Verma : Personnel Management in Indian Organisations.
4. Edwin b. Flippo : Personnel Management, McGraw Hill.
5. Human Resource Management in the Hospitality Industry -Frank M /Mary
L Monochello
6. Guide for Labour Management – H L Kumar
7. Human Resource Management & Human Relations – V P Michael
8. Arun Monappa & S. Saiyuddain : Personal Management, Tata McGraw
Hill.

BSc-HS -92

Subject - ENTREPRENEURSHIP DEVELOPMENT
Subject Code - 606
Semester - Sixth

Theory
Practical Theory
Hrs Tutorial Practical Internal
Hrs per Total Marks/ Total
per Hrs Marks Marks
week Duration
week
3 - 1 4 70 / 3 hrs - 30 100

Rationale:

To understand the technical, operational and financial feasibility required for setting up
an entrepreneurial project. This will develop an attitude to be competitively ahead in
the dynamic market situation.

Hrs Mks

Chapter 1 Introduction to Entrepreneurship 02 02
Concept of Entrepreneurship

Chapter 2 Qualities & Attributes required for Entrepreneurship 04 04

Chapter 3 The Entrepreneurial Process 10 10

Chapter 4 Identifying the Opportunity (SWOT Analysis) 08 10

Chapter 5 Assessing the Market 06 10
5.1 Information gathering techniques
5.2 Principles of market survey
5.3 Analysis of survey data

Chapter 6 Resource Mobilization 06 10

Chapter 7 Budgeting, Accounting & Control 06 12
Principles of evaluation of quality control

Chapter 8 Preparation of a Project report 06 12

Total 48 70

BSc-HS -93

Reference Books
1. Entrepreneurship Development - MSBTE.
2. Innovation & Entrepreneurship – Peter Drucker
3. The culture of Entrepreneurship – Berger

BSc-HS -94

B sc hs syllabus 15[1].07.2009

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