1

UTTARAKHAND TECHNICAL UNIVERSITY

PROPOSED ORDINANCE & SYLLABUS FOR: THREE YEAR BACHELOR OF
HOTEL MANAGEMENT (BHM) PROGRAMME
(w.e.f. Academic Session 2011-12)
1. Definition: The title of programme shall he Bachelor of Hotel Management (BHM) 2
Duration of Programme:
2.1 The duration of the Bachelor of Hotel Management Programme shall be three
academic years. Each year shall be divided into two semesters. Thus, the BHM
Programme shall comprise of six semesters spread over three years.
2.2 Each semester shall have at least 90 teaching days. On the completion of all the six semesters,
the students will be awarded the Bachelor's degree in the Bachelor of Hotel Management.
2.3 A candidate can complete all the six semesters within a maximum period of 5 years
from the date of admission to the first semester of the programme.

3. Eligibility

3.1 Admission to the first semester of the programme shall be open to candidates who have
passed- Senior secondary examination i.e. 10+2 with pass % in aggregate from a
recognized Board of Education OR an equivalent examination.
3.2 The age of candidate at the time of admission should not be more than 24 years on
1
st
August of the concerned academic year. However for reserved category students the
relaxation will be as per the Government. University norms and notifications.
4. Admission
4.1 The admission to First semester of the programme will be on the basis of Entrance
examination/ Merit of the 10+2 examination.
4.2 The rules prescribed by the University time to time for admission shall over rule/amend the
criteria laid in 4. 1
4.3 Inter institute migrations within the University wi l l not be permitted.
5. Attendance :

5.1 Every student is required in attend all the lectures, tutorials practicals and other prescribed
curricular and co-curricular activities. The attendance can be condoned up-to 25% on
medical grounds or for other genuine reasons beyond the control of students,
5.2 A Further relaxation of attendance up to 15% for a student can be given by Head of
institution/college provided that he/she has been absent with prior permission of the Head of
the institution/college for the reason acceptable to him.
5.3 No student will be allowed to appear in the end semester examination if he/she does not
satisfy the overall average attendance requirements of clause No's 5.1 and 5.2
5.4 The attendance shall be counted the date of admission

in the institute/college.


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6. Examination:
6.1 The maximum marks allotted to subject shall consist or marks of' End Semester
examination theory and Practical) and Sessional/ Internal marks. Scheme of
evaluation is provided with the syllabus.
6.2 The performance of a student in a semester shall be evaluated through continuous
class assessment and end semester examination. The continuous assessment shall be
based on class tests, assignments/tutorials, quizzes/viva-voce and attendance. The
marks for continuous assessment (Sessional marks) shall be awarded at the end of the
semester. Weight age of Internal assessment/sessional will be as under
a) Mid-TermTest 10 Marks.
b) Presentation/ Assignment/ Quiz 05 Marks.
c) Industrial Visit report/ Field work 05 Marks.
d) Co-curriettlar activities 05 Marks
e) Attendance/ Class Participation/ Discipline 05 Marks.
6.3 The end semester examination shall be conducted as per prescribed scheme of
curriculum.
6.4 The distribution of marks for sessional, end semester theory papers. practical's and
other examinations, seminars. practical training and General Proficiency shall be as per
the prescribed scheme of examination.
6.5 The minimum pass marks in each theory subject (including sessional marks) shall be
40% but 30% marks is essential in each theory paper in the end semester University
examination. There is no provision of sessional marks in any theory subject, the
minimum pass marks in that theory subject shall be 30% as required in the end
semester examination. The candidate shall be eligible for provisional promotion
with carry over. He/she may choose up to a maximum or an) six subj ect s of that
part i cul ar academi c year as per hi s/ her choi ce t o pass the examination of that
year.
6.6 The minimum pass marks in a practical's/project subject including sessional marks)
shall be 50%.
6.7 A candidate, in order to pass, must secure 40% marks in the aggregate in a particular
academic year inclusive of both semesters of the academic year.
6.8 The minimum pass marks to pass in seminar, industrial training and educational tour,
viva voce etc. shall be 50%.
6. 9 There shall be no pass marks in General Proficiency (GP). However, General
proficiency marks shall be added for the purpose of declaring result.
6.10 Every candidate shall be examined in the subject(s) as laid down in the concerned
scheme of examination(s) prescribed by the Academic Council from time to time
6.11 The external examiner(s) will set the question papers as per the criteria laid down in
the Syllabi/Scheme of examination
.
for the concerned programme.
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7. Promotion:
7.1 A candidate satisfying all the requirements under clause 6 shall be promoted to the
next academic year of study.
8 The medium of Instruction and examination shall be English ONLY.
9. The last date of receipt of admission forms and fees shall be as fixed by the university.
10. The amount of examination fee to be paid by a candidate for each semester shall be as
per the decision of the University from time to time.
11. The exami nat i on for t he odd semest ers shal l ordi nari l y be hel d i n t he mont h
November/December and for the even semesters in the month of May/June or on
such dates as may be fixed by the Vice-Chancellor.
12. Back Paper/ Suppl ement ary exami nati ons wi l l be hel d f or r e-appear
/ f ai l ed candidates as under:
a) First semester Along with the 3rd semester
b) Second semester Along with the 4th semester
c) Third semester Along with the 5th semester
d) Fourth semester Along with the 6th semester
e) Fifth semester Along with the 1st /3rd semester
f) Sixth semester Along with subsequent to 5th semester
13. The Director/Principal of the Institute/College shall forward to the Controller
of examinations, as per the schedule of examinations of the University, a list of the
eligible students who have satisfied the requirements of rules for appearing, in the
examination.
14. i) As soon as possible, after the termination of the examination. The
.
Controller of
examination shall publish a list of candidates who have passed the semester examination.
ii) Each successful candidate shall receive a copy of the Detailed Marks Sheet on
having pa passed the semester examination.
15. The list of successful candidates after the s4th
.
semester examination shall be
arranged as under in three divisions on the basis of aggregate marks obtained in the first to
sixth semester examinations (for the award of BHM Degree) taken together and
the division obtained by the candidate will be stated in his degree
a) Those who obtain 40% marks but less than 50% marks- Third. Division
b) Those who obtain 50% marks hut less than 60% marks - Second Division
c) Those who obtain 60% or more marks - First Division
d) Those who pass all the semesters examination (1st to 6th) at the first attempt
obtaining 75% or more marks in the aggregate shall be declared to have passed
with DISTINCTION.



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16 EVALUATION

16.1 The Director/Principal of the concerned Institute/College shall forward the
Internal Assessment marks/Workshop/Summer Internship/Practical awarded of the
students, as per scheme of examinations, wherever specified, to the controller of
examinations within 15 days of completion of semester examination.
16.2 The Director/Principal of the Institute/College will preserve the records on the
basis of
.
which the, Internal Assessment awards/ Workshop/Summer Internship/
attendance etc. have been prepared for inspection, if needed by the University up to
one month from the date of declaration of the semester examination results. This
record, including the attendance will be disposed off after One month.
16.3 The internal assessment/Practical/Workshop/training report/ project report
awards of a candidate who fails in any semester/ paper(s) shall be carried forward to
the next examination.
16.4 Candidate(s) who has not obtained pass marks in the Internal Assessment in arty
paper(s)/practical/workshop etc. will be provided an opportunity to appear beam: the
Committee of Examiners, to be constituted by the Director/Principal of the
Institute/College, to reassess performance of the candidate (within three months of the
declaration of result and receipt of the requests of the candidate concerned). Corresponding
to schedule given for supplementary examinations in clause 12 and the Internal
Assessment/Workshop/Practical/Viva-voce given by the Committee shall he
17. Award of General Proficiency Marks at institution/College level:
17.1 The marks in General Proficiency shall be awarded on the following basis:
1. Co-curricular & Extra-curricular activities 60% (Games, Sports, Cultural and
Literary activities etc.)
(To be awarded by the Officer-In-charge, Extra-Curricular Activities)
2. Discipline (Inside and Outside Institution/college campus) 40% (To be awarded by
the Officer 1n-charge, Discipline)

The marks of general proficiency will be compiled by the Head of Institution college or
his/her nominee and submitted along with the internal assessment marks

18 Award of Industrial Training & Project Marks at Institution/College level
Industrial Training:
18.1 All students shall be required to undergo 20 weeks compulsory industrial training in a
reputed Hospitality Establishment after completion of III semester examination
18.2 All students shall have to submit industrial training report to the Head of
Department/Director within 4 weeks after the completion of training along with a
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certificate of satisfactory completion of the training from the competent authority
of
.
the concern organization/establishment.
18.3 The marks of industrial training shall be awarded as per specification in the syllabus.
Project :
18.4 Each student shall be required to work on a project related to Hospitality Industry and submit
the Project report in duplicate to the Head of Department/Director one month before the
commencement of the end semester examination of VI Semester. The project report
will be evaluated as follows:
(i) Project report viva voce (internal & external examiners) 50%
(ii) Report content and Oral Presentation by the students 50%
19. Ex_studentship:
19.1 A candidate opting for ex-studentship shall be required to appear in all the theory and practical
subjects in the end semester examinations of both semesters of the same academic year.
However, the marks pertaining to sessional, Industrial Training. Seminar and General
Proficiency shall remain the same
.
as those secured earlier.
19.2 A candidate opting for ex-studentship shall be required to apply to the college by
paying only examination fee within 15 days from the start of new session.
20. Re-admission in the Institution/College:
A candidate may be allowed for re-admission provided he/she satisfies one of the
following conditions:

20.1 A candidate is declared fail
20.2 A candidate did not appear in a semester examination and/or he/she was granted
permission for not to appear in the examination.
20.3 A candidate has been detained by the institute and has also been permitted to take
re-admission.
20.4 A candidate as an ex-student passed the examination of the academic year or
qualified for carryover system.
20.5 A candidate promoted with carryover subjects and he/she opted for re-admission.
21 Grace Marks:
A candidat e may be awarded grace marks up-t o a maximum of t otal 10 marks.
in maximum four subjects but not more than five marks in any subject including
theory papers, practical's, project, seminar, industrial training and/or aggregate
marks in each academic year provided he/she can be declared to have passed the
academic year by the award of these marks. Anybody getting less than 50% marks in
aggregate will treated as if he/she has failed in that year. Grace marks will be
applicable only to student. who can he declared clear pass after awarding grace marks.
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22. Scrutiny and Revaluation:
22.1 Scrutiny shall be allowed in only theory papers as per the rule of the University.
22.2 Revaluation of theory/practical papers is not permitted.
23 Unfair means:
Cases of unfai r means shal l he deal t as per t he rul es of t he Uni versi t y and
t he Uttarakhand Public Examination (Prevention of Unfair means) Act, ii any, in
prevalence.
24. Cancellation of Admission:
The admission of a student at any stage of study shall be cancelled if:
i) He/She is not found qualified as per University/State Government norms and
guidelines or the eligibility criteria prescribed by the University.
Or
ii) He/She is found unable to complete the course within the stipulated time as
prescribed in clause 2.3
Or
iii) He/She is found involved in creating indiscipline in the Institution/College or in the
University.

Other Provisions
25.1 There will be no improvement facilities available to BHM students. However grace
marks will he allowed as per University Rules.
25.2 Notwithstanding the integrated nature of this course which is spread over more than
one academic year and the Ordinance in force at the time a student joins the course
shall hold good only for the examination held during or at the end of the academic year
and nothing in this Ordinance shall he deemed to debar the University from amending the
Ordinance and the amended Ordinance, if any shall apply to all the students whether old or
new,
25.3 Any other provision not contained in the above shall be governed by the rules
and regulations framed by the University from time to time. In case of any dispute
arises the matter will be referred to the Vice-Chancellor. Whose decision shall be
final.
The Academic Council shall have the power to relax any provision provided in the
ordinance in any specific matter/situation subject to the approval of Executive Council of
the University & such decision(s) shall be reported to the Vice-Chancellor of the University.

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COURSE CURRICULUM FOR
(B.H.M. Bachelor Of Hotel Management)
3-Year Degree, 6- semester syllabi
SUBJECT STRUCTURE AND MARKS SCHEME
Ist Year
Ist Semester

Module
No.

Title of Course Internal
Assessment
University
Exam
Practical Total
101 Foundation Course in Food Production 30 70 100 200
102 Foundation Course in F&B Service 30 70 100 200
103 Foundation Course in Front Office 30 70 100 200
104 Foundation Course in Housekeeping 30 70 100 200
105 Introduction to Computer Applications 30 70 100 100
106 Business communication 30 70 100
Total 180 420 500 1100



IInd Semester

Module
No.

Title of Course Internal
Assessment
University
Exam
Practical Total
201 Food Production operations -I 30 70 100 200
202 F&B Service operations -I 30 70 100 200
203 Front Office operation I 30 70 100 200
204 Foundation Course in Housekeeping-II 30 70 100 200
205
Food Science & Nutrition

30 70 100
206 Tourism Concepts and Linkages 30 70 100
Total 180 420 400 1000

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2
ND
Year

IIIrd Semester

Module
No.

Title of Course Internal
Assessment
University
Exam
Practical Total
301 Food Production operations -II 30 70 100 200
302 F&B Service operations -II 30 70 100 200
303 Front Office operations -II 30 70 100 200
304 Housekeeping operations -II 30 70 100 200
305 Basics of Hotel Accountancy 30 70 100
306 Foreign Language- French 30 70 100
Total 180 420 400 1000



IVth. Semester

On the Job Training (Twenty Two Weeks : from JANUARY TO JUNE)
Each candidate will have to prepare a log book and training report of the day to day activities of his six
months on the job training duly supported by charts, diagrams, photos and tables. The report will be
submitted in duplicate copy to the head of department at least one month before the commencement
of the IVth Semester Practical examinations supported by the certificate of competent authority of the
training institute for the evaluation by a panel of experts comprising of one internal and one external
examiner. The viva-voce of the IVth Semester would be based on the training report as well as other
applied assignments the candidate has undertaken during on the of training. The report should be
neatly typed or hand-written and duly forwarded by head of department to the controller examination
(professional courses) for further evaluation.
The semester examinations shall be based on the following practical examination.

Module
No.

Title of Course Internal
Assessment
University
Practical/Viva-Voce
Exam
Total
401 Food & Beverage Production 50 150 200
402 Food & Beverage Services 50 150 200
403 Housekeeping Operations 50 150 200
404 Front Office Operations 50 150 200
405 Log Book and Training Report 50 150 200
Total 250 750 1000







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3rd YEAR
Vth Semester

Module
No.

Title of Course Internal
Assessment
University
Exam
Practical Total
501 Food Production-IV (Advance) 30 70 100 200
502 F&B Service & Control-IV
(Advance)
30 70 100 200
503 Front Office-IV (Advance) 30 70 100 200
504 Housekeeping-IV (Advance) 30 70 100 200
505 Business Ethics & Organizational
Behavior
30 70 100
506 Facility Planning 30 70 100
Total 180 420 400 1000



3
rd
YEAR
VI Semester

Module
No.

Title of Course Internal
Assessment
University
Exam
Practical Total
601 PROFESSIONAL ELECTIVE
SUBJECT
30 x 70 100
602 Introduction to Management 30 70 100
603 Financial Management 30 70 100
604 Human Resource Management 30 70 100
605 Environmental Studies 30 70 100
606 Hotel Laws 30 70 100
Total 180 350 70 600

PROFESSIONAL ELECTIVE
IN THE 6
TH
SEMESTER, A STUDENT WILL HAVE TO CHOOSE ANY ONE OF 3
SUBJECT-GROUPS AND SPECIALISE IN THE SAME. THERE-AFTER A
VIVA-VOCE(PRACTICAL) WILL BE HELD BY ONE INTERNAL
AND ONE EXTERNAL EXAMINER WHO WILL ALLOCATE MARKS IN THE PARTICULAR
GROUP CHOSEN.
GROUP-1: PAPER CODE: BHM-601-A: FOOD PRODUCTION & KITCHEN
MANAGEMENT
GROUP-2: PAPER CODE: BHM-601-B: F00D & BEVERAGE SERVICE AND MANAGEMENT
GROUP-3: PAPER CODE : BHM-601-C; ACCOMODATION OPERATIONS & FRONT OFFICE
MANAGEMENT





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Year One

BHM 101

Foundation Course in Food Production


Objective : To impart technical skills of food production among students and to familiarize the
students with day to day working atmosphere of food production dept. in a 5-Star
Hotel.
Unit-I: History of Culinary Sector. Introduction to organization of food production dept. in different
category hotels. Factors affecting Kitchen organisation, Kitchen stewarding department,
various sections in food production dept. organizational structure, duties & responsibilities of
entire staff.

Unit-II Raw materials used in F&B (Production) department: salt, liquids, sweetening, raising or
leavening agents, thickening agents, binding agents, flavorings and seasonings.

Unit III Aims & Objective of cooking food, affect of heat on food, cooking methods, Boiling,
Poaching, Steaming, Stewing, Braising, Roasting, Grilling, Baking, Frying, Griddling, or
Broiling. Special methods of cooking food , soar cooking, microwave, infrared. Application of
these methods in actual Cooking. Chinese & Indian methods of cooking Food.

Unit IV Mise-en-place : Washing, Peeling, Paring, Cutting, Mire-poix, Mincing, Meringue,
Macedoine, shredding, slicing, slitting, grating, Grinding, Mashing, Pureeing, Kneading,
Marinating, Stirring, Whipping, Blending etc. Eggs, its uses, methods of cooking eggs &
structure of egg. Place of hygiene in the catering industry, personal hygiene for staff members
in the food production areas and those coming in contact with the guest. Food poisoning and
food infections.

Unit -V Introduction & classification of different cooking equipment, their cleaning, maintenance
& storage. Different types of Ovens & Modern Kitchen equipments.

Suggested Readings:
1. Arora Krishna : Theory of Cookery : Frank Bros & Co.
2. Philip E. Thangam : Modern Cookery Vol. 1 and Vol. 2 : Orient Longman.
3. Klinton & Cesarani : Practical Cookery : Arnold Heinemann.
4. Fuller J. Barrie & Jenkins : Accompaniments & Garnishes from waiter; Communica
Europea



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BHM 102
Foundation Course in Food & Beverage Service

Objective : To impart an overview of entire food and beverage service department and to make students
familiar with the working procedures and skill required in managing this department.
Unit1: An introduction of food and beverage Industry, types of food and beverage operations.
Organizational structure of food and beverage department in different kinds of hotels i.e, 5 Star, 3
Star and unapproved category etc.,
Classification of catering Establishment

Unit II: F & B service department hierarchy, Attributes of food and beverage (service) staff . Personal
hygiene, appearance, attitude, Etiquettes and salesmanship. F & B Service method (different
types).

Unit III : Department coordination : A study of various department to which Food and Beverage (service)
department interacts e.g. front office, housekeeping, and sales and marketing department etc.

Unit IV : Food and Beverage (Services) areas: Study of different food and beverage (service) areas like still
room, silver room, wash up, hot plate, dispense bar and their equipments their use and
maintenance procedure.

UNIT V : Study of F&B equipments i.e. furniture, linen, chinaware, table ware and glass ware.
.
F&B Terminology.

Suggested Readings
1. Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7
th
edition)
2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.
3. Larousse Gastarnomique: Hamlyn
4. Food & Beverage Service- management- Bagchi







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BHM 103
Foundation course in Front Office Operation

Unit 1. Introduction to Front office
Classification of Hotels: Norms and Standards, Procedure, Classification/ Types
Classifying bodies. Various forms of ownership- Franchise, Chain Concept, Time Share,
Management Contract.
Front office operations Different SECTIONS, The various ancillary areas. , Layout of Front
Office

Unit 2. Front office Organisation
Organization chart, staffing, scheduling, work shifts, Job specifications & job descriptions of Front
office personnel (FOM, LM, GRE, Concierge, Receptionist, and Bell Boy)

Unit 3. The Guest:
Defining Guest, Types of Guest and their basic requirements FIT, Business travelers, GIT,
Special Interest Tours, domestic, foreigners, The Guest Cycle

Unit 4. Front Office Operations
Front office systems, Front office forms, The front desk, Front office equipments,
Telecommunication

Unit 5. The Accommodation Product
Need for hotel product brochures, tariff cards ,Types of guest rooms and suites, executive floors or
club floor concept ,Types of room rates, basis for charging room rates, Various plans and Packages
Types, needs and use of such plans and Packages- CVGR, Meal Plans, Corporate Plans etc.


Reference Books :
1. Front office operations by Colin Dix & Chirs Baird
2. Hotel Front office management by James Bardi, VNR
3. Managing front office operations by Kasavana & Brooks
4. Front office training manual by Sudhir Andrews, Tata McGraw Hill
5. Managerial accounting and hospitality accounting by Raymond S Schmidgall
6. Managing computers in hospitality industry by Michael Kasavana and Cahell
7. Effective Front Office Operation, Michael Kasavana, CBI-VNR
8. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann Professional
9. Accommodation Operation Front Office, Colin Dix, Pitman
10. Principles of Hotel Front Office Operations , Sue Baker& Jeremy Huyton, Continuum
11. Front Office Procedures, Social Skills and Management, Peter Abott & Sue Lewry,
Butterworth Heinemann


13

B.H.M. 104
Foundation course in House Keeping Operation


Unit I : Role of HKG : Importance & role in achieving guest satisfaction & repeat business,
Responsibility of HK dept

Unit II : Introduction to house Keeping: layout, Organization Chart applicable to categories of
hotels, Role of key personnel of the dept. job description of H.K. Personnel, Co-ordination
with other department. Qualities of H.K. Staff.

Unit III : Rooms and floors : Knowledge of Rooms, Rules of Guest Floor, Maids Carts, Maids
Services Room / floor party, procedure for cleaning of guest rooms (Vacant Room, Check
out Room, occupied room), Under Repair room, Special and periodical cleaning of Rooms,
second service, turn down service, replenishment of supplies and amenities, Housekeeping
Supervision (Importance of Inspection, checklist, dirty dozen)

Unit IV: Care and Cleaning of Different Surfaces: Metal, Glass, Ceramic, glass, wood, marble,
leather.

Unit V.: Cleaning Agents:
Criteria for selection, classification, care & storage

Unit VI: Cleaning Equipments: Criteria for selection; Equipments used,(manual/mechanical),care,
maintenance & storage.

Glossary of terms.
Suggested Readings :
1. Andrews Sudhir, Hotel Housekeeping Manual, Tata Mc Graw hill.
2. Branson & lennox, Hotel housekeeping, Hodder & stoughton.
3. A.C. David, Hotel and Institutional HOusekeeping.
4. Wellek, Hotel Housekeeping.
5. Housekeeping Management- Margaret Kappa.



14


B.H.M. - 105
Introduction to Computer Application
Objectives: This module is prescribed in the course to impart knowledge of computers and its
application.

Unit 1. INTRODUCTION TO COMPUTERS
What is a computer, Components of a computer system, generation of computers,
storage devices, CD ROMs, Pen Drives, other external storage devices.

Unit 2. OPERATING SYSTEMS
Introduction, Functions, types, Components, - DOS, Windows, Linux etc.

Unit 3. INTRODUCTION TO DBMS
Understanding Data, Data types, Advantages, Creating a database, Searching, Sorting,
Indexing, overview of MS Access.

Unit 4. WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONS
What is Word Processing, Features of MS WORD, Editing Commands and Mail merge.
Understanding spreadsheet, Features, Formulae and functions. If Statement, preparing sample
worksheets, Different graphs, Features of POWER POINT, Preparing a presentation
Preparing an Organization chart

Unit 5. INTRODUCTION TO INTERNET
What is Internet, Network, Network of Networks, WWW, Search Engines, e-mail, websites,
Introduction

Suggested Readings:
1- Braham, B. Computer System in Hotel and Catering Industry, Casseu.
2- Basandra, S.K. Computer Today, New Delhi: Galgotia Public Cations.
3- Clark, A Small Business Computer Systems, Hodder and Stoughton
4- London, K.C. and London, J.P. Management System Information System - a contemporary
perspective, Mc. Milan.....




15

B.H.M 106
Business Communication

Objective : To develop communication skills of the student, self expression, verbal and written,
objective reporting, to make students think creatively and analytically and to develop in the Correct
pronunciations.
Course Contents :
Unit I
Communication process, types of communication, effective communication.
Elements of English grammar; common errors in sentences.
Unit II
Essays : report writing, precise, comprehension of passage.
Unit III
Basic letter writing, memorandums, official letters.
Unit V
Writing a bio-data for job interviews, job description, letter of application and resignations.
Suggested Readings :
1. 30 Minutes to succeed in Business Writings-Graham Hart.
2. Kaul, Asha, Business Communication, Prentice Hall (India), New Delhi.
3. Sinha: Business communication; Bhaskar and Prabhu;
4. Bhaskar and Prabhu :English through reading;
5. DSouza and Shahani: Communication Skills in English.



16

BHM-101-P
FOOD PRODUCTION PRACTICALS
FIRST YEAR, FIRST SEMESTER

01 EGG COOKERY
Preparation of :
(i) Hard & soft boiled eggs.
(ii) Fried eggs.
(iii) Poached eggs.
(iv) Scrambled eggs.
(v) Omlelet's (Plain, Spanish, Stuffed)
02 PREPARATION OF VEGETABLES
(I) Cuts of vegetables Julienne
Jardinere
Dices
Cubes
Macedoine
Paysanne
Shredding
Concasse
Mire-poix
(ii) Blanching of Tomatoes
(ii) Cooking vegetable : Boiling (potatoes, peas)
Frying (Aubergine, Potatoes)
Potatoes
Steaming (Cabbage)
Braising
Braising (Onions, cabbage)









17

BHM- 102-P
FIRST YEAR ,FIRST SEMESTER
FOOD & BEVERAGE SERVICE PRACTICALS
FAMILIARISATION OF:-
a) Cutlery, Crockery, Glassware, Flatware, Holloware.
b) French terms related to the above.

Mis -en- scene & Mis-en-place ;- Dusting, vacumning, arranging tables and chairs, linen
replenishment, accompaniments, condiments, side board, silver cleaning laying of tables according to
the covers.
TECHNICAL SKILLS:-Holding and using service gear , carrying plates using salver and tray, using
service plate, carrying glasses.

01 Care and maintenance of EPNS items.
ACTUAL SERVICE PRACTICAL
a) English/ Silver Service.
b) Pre-plated service
c) Taking the order
d) Taking restaurant reservations/ Bookings
e) Receiving & Seating guests.
f) Setting Room Service tray for different meals
g) Laying the table covers.
h) Napkin folding (10 folds)



18

BHM-103-P

FRONT OFFICE,
FIRST YEAR , FIRST SEMESTER
PRACTICAL
01 I) Identification of F.O. equipment.
ii) Filling up a Reservation form
iii) Glossary of Front Office terms
iv) Telephone handling at Reservations and Standard phrases.
v) Using computer to display reservations menu, blocking
accommodation, checking availability and making an
amendment/cancellation.
02 (i) Role play : At the porch, Guest driving in. Doorman opening the door
and saluting guest; Calling belloy.
(ii) At the Front Desk : Guest arriving ; greeting & offering welcome
drink, Checking if there is a booking.




19


BHM-104-P
HOUSEKEEPING-1 PRACTICALS
FIRST YEAR, FIRST SEMESTER

01 Rooms layout and standard supplies. (amenities)
02 Identification of cleaning equipments both manual and . Mechanical use
of diff. Brushes, brooms, mops, identification of cleaning agents.
03 Maids Trolley : Set Up , Stocking and usage.
04 Bed making :
- Identifying of linen.
- step by step procedure for making bed/ Turn down
service .
05 Cleaning guestrooms (Vacant occupied, departure), placing/ replacing
guest supplies and soiled linen.
06 Cleaning of different surfaces
07. How to do a guest room inspection :
- Use of check list.



BHM 105-P
INTRODUCTION TO COMPUTERS PRACTICALS
FIRST YEAR, FIRST SEMESTER

1. Operating and Connecting the computer with other devices
2. Practicing MS-OFFICE- MS WORD, MS EXCEL, MS POWERPOINT
3. Basics of Developing a Web Page
4. INTERNET USAGE- Using Internet, Creating a mail ID, Using E-Mail
5. Basics of Practicising the internet safety.

20

Second Semester
B.H.M 201
Food Production operations-I

Objective : To manage the entire skills and procedure of the food production. To develop certain
technical skills to build up successful professional in the catering industry.

Unit I Classification of Vegetables & fruits, its composition, storage, Plant pigments, cuts of
vegetables & its selection factors.

Unit II Kitchen layout planning, factors affecting kitchen layout, working triangle, flow of activity,
Human engineering in the kitchen. Structural consideration in the kitchen, trends in the layout
planning of modern kitchens, types of kitchen layout.

Unit III Menu Planning. Factors affecting menu planning &types of menu. Planning for children's,
Railways, air lines, canteens.

Unit IV Stocks, Preparation of different stocks, Precautions taken while preparing stocks, glazes and
choud Froid & its various kinds, Mother sauces and its derivatives. Purpose of sauces, Faults
in sauce making, Rectification of Mayonnaise & Hollandaise. Classification of soups,
international soups.

Unit V Introduction to Principles of Baking: Study of different equipment and ingredients used in
Bakery Role Play of various ingredients, fermentation of dough by yeast, dough, sponge &
batters for cakes and biscuits. Basic Pastes, Short crust, puff, sweet, and Choux.

Suggested Readings :
1. Arrora Krishna : Theory of Cookery, Frank Bros & Co.
2. Philip e. Thangom : Modern Cookery vol. 1 and Vol2; Orient Longman.
3. Klinton & Cesarani : Practical Cookery; Arnold Heineman.
4.. Fuller J. Barrie & Jenkins : Accompaniments & Garnishes from waiter.
communica Europa

21

Second Semester
B.H.M 202
Food and Beverage Service Operations -I
Objectives : To develop a thorough knowledge of all food and beverage outlets and all specialised
services offered in a luxury hotel.

Unit I : The Restaurant : Different types of restaurant, Organizational hierarchy of a restaurant, Basic
etiquette of restaurant staff, briefing and debriefing, duties and Responsibility of F & B staff.

Unit II : Different types of Meals : Breakfast, brunch, lunch, high tea/ afternoon tea, dinner/ supper.
Mise-en-Scene and Mis-en-place : Meaning, works to be done for mise-en- scene and
mise-en-place in a restaurant (Light decor, Furniture, chair, tables side board, lines).

Unit III : The menu : Introduction, types of menu, menu designing, menu planning, French Classical
Menu (11 and 17 course). Food and accompaniment . Indian, Continental, Chinese
.........menu compilation.

Unit IV : Non alcoholic beverages : Classification, Tea- producing countries, purchasing brand,
storage, making of tea, and different types of tea. Coffee. brand ,grinding storage,
characteristics, making and kinds of coffee. Cold beverages, mineral water, cordial &
squashes, syrups.

Suggested Readings :

1.Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7
th
edition)
2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.
3. Text Book of Food & Beverage Service : S.N.Bagchi / Anita Sharma (Aman Publication).
4. Professional Food and Beverage Service Management: Brian Verghese (Macmillan)


22

Second Semester
B.H.M 203
Front Office Operation-I


UNIT-1 Reservation Process
Concept of Reservation, Methods of Reservation, Processing Reservation enquiry, Reservation
Records, Reservation confirmation, Reservation records, Reservation consideration and
cancellation, Group Reservation.
UNIT -2 Lobby Operations
Understanding the Lobby layout & various sections, Staffing in Lobby, Various operations-
Concierge, GRE, Check-in, Check-out, Coordination with various other sections

UNIT-3 Registration Process
Defining Registration, Pre- registration activities, Registration Process, Registration Records,
Room and Rate assignments- FITs, Group, Corporate, Crew- Indian and Foreigners, Methods of
Payment during Settlement, Issuing Room Keys, Fulfilling special request , VIP Registration,
Change of Room, Handling Over- bookings



UNIT- 4 Guest Cycle
Handling check in and checkout procedure
.

UNIT - 5 Introduction to Property management systems

Terminologies and Abbreviations related to above topics


Suggested Readings:
1. Andrews, Sudhir: Hotel Front Office, Tata Mc Graw Hill, New Delhi.
2. Malik, S Profile of Hotel and Catering Industry, Heineman.
3. S.K Bhattacharya Front Office Management;
4. Michael Kasavana: Managing Front Office operations






23

Second Semester
B.H.M 204
Housekeeping Operation-I

Objective : To enable the student to understand works performed over control desk, linen room and
public areas.

Unit I Housekeeping procedures: HK control desk, Role and importance of C.D., types of registers,
ledgers and files to be maintained, handling of Lost & found.

Unit II Linen Room/ Tailor Room: Layout, equipment's used types of linen & sizes, Procedure for
getting fresh linen. Storage tips, quantity of linen (PAR STOCK) and control of linen,
recycling of discarded linen, linen hire, buying linen, Activities performed and equipments
used in Tailor room.

Unit III Public Area Cleaning Cleaning of Back of the House areas & front of the house areas
(Lobby, cloak Rooms, Restaurants, Bar, banquet halls, lifts/ elevators, staircase, corridor, back
areas.)

Unit IV: Flower Arrangement in Rooms: Hints and guidelines on preserving freshness of natural
flowers, types/ styles of Flower Arrangement, equipments used for F.A.

Unit V : Laundry : OPL/ In- house laundry, flow process of Laundry through OPL, wash cycle,
laundry agents, equipments used in laundry, valet service, Dry cleaning, stain Removal.

Unit VI : Housekeeping Practices : Pest Control: Types of pests, control measures, Contract Services

Glossary of Terms :
Suggested Readings :
1. Andrews Sudhir, Hotel, Housekeeping Manual, Tata, Mc Graw Hill.
2.Branson & Lennox: Hotel Housekeeping,Hodder & Stroghton
3. Wellek: Hotel Housekeeping.
4. A.C David; Hotel & Institutional Housekeeping.



24

Second Semester
B.H.M 205
Food Science & Nutrition
Objective: To make students aware with fundamentals of Nutrition. To provide information
regarding contaminated food causes of contamination and sanitary techniques for prevention.

Unit I Introduction: Definition of food, nutrition, health, diet and malnutrition. Importance of
nutrition in day-to-day life, Functions of food, Interrelationship of food, nutrition and health.

Unit II Calorific values of food: Energy, its units. Factors affecting energy content of food. Daily
requirements of energy by man, woman and children.

Unit III Nutrients: Brief introduction to functions, sources and deficiency of carbohydrates, fats,
proteins, vitamins (A, D, E, K, B1, B2, B3 and C) and minerals (calcium, iron and iodine)

Unit IV Balanced diets: Definition, importance, planning of nutritionally balanced meals on the basis
of principles of meal planning and food groups by ICMR. Sample diets for adult man and
woman.

Unit V Water: Definition, Dietary sources (visible, invisible), functions of water, role of water
in maintaining health (water balance).

Suggested Readings:
Food science and nutrition S Roday
Essentials of Nutrition Swaminathan M
Microbiology- A.K Joshna




25


B.H.M 206
Tourism : Concepts and Linkages

Unit I : An Historical Overview : Travel in ancient times and in the middle ages, the Grand Tour,
Travel and Tourism in the 19
th
century and after independence; major changes and
development, Definition Of tourism.

Unit II: Transport system: air, railways, road, water

Unit III: Determinants and Motivations in Tourism: Factors stimulating the growth of tourism
(determinants), why people wish to travel (motivations)

Unit IV: TRAVEL AGENCY: History & development, Functions

Unit V: The tourist Industry : Definition, Characteristics of purchase and consumption of tourist
services, kinds of goods and services, sectors of the tourism industry,

Unit VI: Tourism and Travel organizations, WTO, PATA, IATA

Unit VII: Travel Formalities: Passport, Function, Types, Issuing Authority, Procedure for Obtaining
Passport. VISA: Function, Types, Issuing Authority, Procedure for Obtaining Passport.

Suggested Readings :
1. Bhatia, A.K. : Tourism Development, Principles & practices, Sterline
Publishing ltd.
2. Burkart and Madlik : Tourism : Past, Present and Future, Heinemann,
EIBS.
3. Cooper, Fletcher et al : Tourism Principles and Practices, Pitman.
4. Bagri, SC tourism trends in India, Bishan Singh and Mahindra Pal
Dehradun.




26



B.H.M- 201-P
FOOD PRODUCTION PRACTICALS
FIRST YEAR, SECOND SEMESTER

01 PREPERATION OF STOCKS
(I) Demonstration & preparation of : white stock, brown stock and fish
stock
02 PREPARATION OF SOUPS
(I) Cream Soups (spinach, tomato, vegetable)
(ii) Puree soups (Lentil, peas, carrot)
(iii) Cut vegetable soups (Broth, minestrone)
(iv) Veloute (princess, Volaille, etc)
(v) National soups (Mulligatawny, French Oinon)
(vi) Consmme (Royal, Julienne, Xavier)
03 SAUCES
Demonstration & preparation of :
(i) Sauce Bechamel + Derivatives (Mornary, Mustard)
(ii) Espagnole + Derivatives (Lyonnaise, Maderia)
(iv) Veloute+ Derivative (Supreme, Allemande)
(v) HOllandaise + Derivative (Bearnaise)
(vi) Mayonnise + derivative (Tartare, Cocktail)
04 a) ENGLISH AND CONTINENTAL
BREAKFAST (Preparation)
b) Preparation of a 3 course Indian menu- to include Regional
cuisine as studied in Theory (Bengal, Goa, Kashmir, Punjab)
c) Preparation of Indian Snacks for high tea (Veg. + Non. Veg)
05 BREAD MAKING
(I) Preparation of simple & enriched bread/recipes.
(ii) Bread rolls (different shapes)
(iii) Bread loaf (Brown & white)
(iv) Croissant, Brioche preparation
06 PREPARATION OF SIMPLE CAKES
(I) Genoise
(ii) Sponge
(iii) Fruit Cake



27

B.H.M-202-P
F & B services-II, PRACTICALS
FIRST YEAR, SECOND SEMESTER
01 METHODS OF SERVICES AND CLEARENCE
i) Table laying for different meals & Re laying
ii) Set up & Service of water, juices, soft, drinks squashes ,
syrups.
iii) Table d hote cover and A la carte cover.
iv) Services of Food:-Soup, Meat, Fish, Potatoes, Vegetables,
Sweets, Cheese.
v) Service of Tea & Coffee, including accompaniments.
vi) Services of cigars & cigarettes
vii) Changing of dirty Ash tray.
02 REGIONAL CUISINS PRACTICAL
(I) Menu writing of Regional dishes
(ii) Table Laying for regional dishes
(iii) Services of regional dishes
03 BREAKFAST SERVICES PRACTICAL
(I) Laying Of Difference type of breakfast cover with all table
appointments like butter dish, supreme bowl (for service of grape fruit
etc)
(ii) Laying a room service tray for bed tea and breakfast (Continental &
English)
























28

B.H.M-203-P
FRONT OFFICE PRACTICALS
FIRST YEAR, SECOND SEMESTER
01 REGISTRATION OF GUEST
(i) Pre registration procedure
(ii) Filling up a guest registration card
(iii) Determining Room Availability (Room Position) Formula
(iv) Errand card Key card, Electronic Key cutting replacement of lost
electronic key card, issue of lost electronic key card, issue of duplicate)
(v) Arrival & departure intimation to housekeeping etc.
02 FAMILIRISATION WITH RECORD BOOKS, LISTS &
FORMS SUCH AS :
(i) Arrival/ departure register
(ii) Departure intimation
(iii) Arrival/ Departure list
(iv) No show/ cancellation report
(v) VIP List
(vi) Fruits & Flowers requisition
(vii) Left luggage register
(viii) Bell boy movement control sheet
(ix) Scanty Baggage Register
(x) Arrival & Departure errands cards
(xi) Expected arrival/ departure list














29


B.H.M-204-P
HOUSE KEEPING PRACTICALS-11
FIRST YEAR, SECOND SEMESTER
S.No Topic
01 (i) Layout of linen room and uniform room
(ii) Cleaning of Public Areas & Inspection of public areas
(lobby, Restaurant, staircase, cloak rooms, corridor,
offices, Back areas)
(iii) Stain Removal :different types of stains to be removed by
hand using different chemicals
(vi) Flower Arrangement Practice of making fresh flower & dried
flower arrangement.







30


Second Year- III Semester
B.H.M 301
Food Production operations II
Objective : To develop knowledge of professional cookery in hotel and catering industry. To induce
professional competence among all the professionals.

Unit 1 Meat, Poultry and fish; - Definition of meat, factors that make meat tender. Methods of
cooking used with approx. internal temperature. To judge the quality of various meats i.e.
Beef, Veal, Lamb and pork
Study of Lamb/Mutton (Le Mouton) pork (Le proc), Beef (Le Bouef) Knowledge of average
weights of joints and preparation of mutton, pork and beef. A brief study relating to steaks and
sausages.
Poultry: Classification according to the age and weight, quality points for purchasing,
preparation of poultry. Popular chicken dishes
Fish: Classification of fish, Special points to be considered while choosing fish. Cuts of
fish.Brief study of popular Indian fish and their source. Common cooking methods and
popular fish dishes.

Unit II Milk & Milk Products, composition of milk , types of milk. Cream & its types, yoghort,
cheese, manufacturing process of cheese classification of cheese , Ice Creams, Manufacturing
process of Ice cream & types of Ice cream.

Unit III Quantity food production systems. Quantity food production Introduction to Industrial and
Institutional catering, Staff organization, Processing and Storage of necessary Food stuffs,
Menu planning in quantity food production, Kitchen layouts of different types of catering
organisation.

Unit IV Appetizers:-Cocktails, Canapes, Horsdeoeuvres, Petite Salads and Zakuski. Recipes of few
popular appetizers.
Salads:- As a main dish, as an accompaniment or as salad course. Types of salads, parts of
salads, preparation of some popular vegetable based, meat based, fish based and fruit based
salad.

Unit V Points to be kept in mind white working in bakery basic bread Dough, Different types of
pastries Short crust, Puff, Sweet and Choux, sponge mixture, biscuit mixture, and puddings.
Mousses & souffls.

Suggested Readings :
1. Arora Krishna : Theory of Cookery : Frank Bros & Co.
2. Philip E. Thangom : Modern Cookery Vol. 1 and Vol 2; Orient
Longman.
3. Klinton & Cesarani : Practical Cookery; Arnold Heineman.
4. Fuller J. Barrie & Jenkins: Accompaniments & Garnishes from waiter; communica Europa.


31


B.H.M 302
Food and Beverage Services operations -II
Objective : To perfect the student and techniques in the operational and control activities of food and
beverage service particularly in relation to wine sprit and service of food prepared in the kitchen
.
Unit I Room service & operation. Hierarchy. Duties responsibility of room service staff.
mis-en-place for diff. Type of breakfast. Situation handling. Co-ordination with other
departments.

Unit II Wine: Introduction. Types of wine, History, factors influencing quality, classification of
wine and reading a wine label. Viticulture & Vinification. Wines from different
countries :- France, Germany, Italy, Spain, Australia, USA, service and storage of wine.

Unit III Spirits : Different types of spirits such as Rum, Gin, Vodka, Whisky, Brandy, Tequila, their
manufacturing methods and their service with popular brands and measurement of
alcoholic strength.

Unit IV : Tobacco :Types Cigars & Cigarettes , Cigar strengths and sizes , Brands , Storage and
service

Suggested Readings :

1.Food & Beverages Service : Dennis Lillicrap and John Cousins (specially 7
th
edition)
2. Sudhir Andrews : Food & Beverage Service Training Manual : Tata Mc Graw Hill.
3. Text Book of Food & Beverage Service : S.N.Bagchi / Anita Sharma (Aman Publication).
4.Professional Food and Beverage Service Management: Brian Verghese (Macmillan)


32



B.H.M 303
Front Office Operations II
Objective : This module is prescribed to appraise students about emergencies. Allowances, guest
folio etc. in the hotels.

UNIT -1
Front Office Communication , Inter Departmental communication , Guest Services , Guest
Relations , Handling emergencies-Medical, Death, Theft, Robbery, Fire, Bomb Threats, Terrorist
attacks, Vandalism etc.

UNIT-2
Basics of Computer Operations for Hotels, Concept and Applications of Property Management
System , ,Handling Computerized Reservations & Registrations , Computerized cashiering , Night
Auditing
UNIT- 3
Role of Front Office in Hotel Security, Coordination for Security
Unit 4
Types of guest folio, Restaurant/bar check, telephone charge disputes, call voucher, room
rate change notice, miscellaneous charge voucher; responsibilities of the Front Office
Cashier.
Unit 5
Allowance : Processing allowance vouchers, front officer cashier report, paid out voucher,
discount procedures.

Suggested Readings :
1. Andrews, Sudhir : Hotel Front Office, Tata MC Graw Hill, new Delhi.
2. Malik, S. Profile of Hotel and Catering Industry, Heineman.
3. Colin Dix: Front Office Operations
4. J.Bardi: Hotel Front Office Management;

33

B.H.M 304
Housekeeping Operations II
Objective : To further familiarize students with security, floorings carpet, fabrics and soft furnishings
to be used in a laundry.
Unit I
Security, Safety and First aid: Handling of keys in H.K. department, different types of keys,
and security measures adopted by different hotels, Procedures to handle key thefts, lost
property and other valuables.
Safety: Accidents, fires {cause, procedure, accident report form}
First Aid: Emergency procedures for heart attack, fits, burns, fainting,
Fractures, artificial respiration.

Unit II
Bed & Beddings: Construction of beds, mattresses, care and cleaning of beds, Bedding-
Pillow, bolsters, bed linen.

Unit III
Fabrics : Selection points, types of fibers , construction , types of fabrics and finish given to
fabrics.

Unit IV
Soft furnishings : Curtains, Characteristics of curtains for different parts of hotel, care and
cleaning, pelmets, valances, swags, blinds, loose covers and cushions. Quilts . Wall covering
: type of wall coverings, care and cleaning

Unit V
Budgeting : The budget Process, Operating & Capital Budget, controlling expenses.

Unit VI
Planning & Organizing In HK : Area Inventory list, frequency schedules, performance
standards, Productivity standards, Inventory levels, SOPs & , Manuals, Job allocation, man
Power planning, Duty roster planning

Glossary of Terms

Suggested Reading:-
Branson & Lennox:Hotel Housekeeping-Hodder & Stroughton.
A.C David-Hotel & Institutional Housekeeping
Sudhir Andrews; Hotel Housekeeping manual: Tata McGraw Hill.
M.Kappa; Managing House Keeping Operations

34



B.H.M-305
Basics of Hotel Accountancy

UNIT-1 Accounting Theory: Business Transaction and Basic Terminology ,Need To Study Accounting,
Accounting functions , Purpose of Accounting Records ,Accounting Principles - Concepts and
Conventions.

UNIT-2 Account Records: Principles of Double Entry System , Journal & Ledger Entries , Subsidiary
Books - Cash, Sales & Purchase books, Bank Reconciliation statement.

UNIT-3 Depreciation Reserves and Provisions : Meaning, Basic Methods.

UNIT 4-Departmental Accounting: Meaning and purpose,Methods, allocation of expenses
,Departmental accounting

UNIT 5- Visitors Tabular Ledger: Meaning & Purpose, Basic of auditing in hotels

UNIT 6- Costing: Fundamental of Costing ,Marginal costing techniques ,Basic standard costing
techniques , Standards for material & labour variance only.

Reference Books: -
1. Hotel Accounting, earnest B. Horwarth & Luis Toth
2. Hospitality Management Accounting, Michael M Coltman
3. Uniform System of Accounts, Educational Institute of American Hotel & Lodging
Association, USA
4. Hospitality Accounting, Richard Kotas & Michael Conlan, International Thomson
Business Press
Hotel & Catering costing & Budgets, R.D. Boardman, Heinemann

























35


B.H.M 306
Foreign Language -French
Objective : To enable the student to understand basic elements of grammar & written
comprehension with relation to hospitality terms & conversation.
Unit I
Articles dfinis et indfinis genre et nombres des noms . Intrrogation et
negation-conjugaison du presentverbs prominaux-er;les verbs
tre,avoir,boire,servir,faire,prendre,lire,dire,sappeller,vouloir et pouvoir.

Unit II
le nombres cardinaux 1-100, larticle contracte, jours de la semaine et, les mois de l anne.

Unit III
Basic Front office and F & B terminology-fruits, vegetables, Meats Fish & Shellfish & Front
office terms. Conversation comprehension in a restaurant & reception : How to greet
(comment saluer) .

Unit IV
Les professions ; Les noms de pays; les regions de la France. Les adjectifs.

Suggested readings :
Le nouveru sans frontiers I, Philippe dominique Jacky Girardet, Michele Verdelhan.
Parlez l' htel- Anil Talukdar - Aman Publications New Delhi
Bhattacharya; French for Hotel Management
Mauger.G: Les Francais et la vie.


36



BHM-301-P
FOOD PRODUCTION
SECOND YEAR, THIRD SEMESTER
PRACTICALS
01
BASIC INDIAN BREADS
- Puri
- Nan
- Kulcha
- Phulka
- Parotha
- Roomali Roti
02
FISH PREPRATION (CONTINENTAL)
(I) Fish Orly
(ii) Fish a L' anglaise
(iii) Fish meuniere
(iv) Grilled fish Florentine
(v) Baked fish mornay
03
ENTREE DISHES
(I) Lamb stew
(ii) Hamburgers
(iii) Shepherd's pie
(iv) Pork Chops
(v) Roast Chicken
04
POTATO PREPARATION
(I) Pommes Frits (French Fries)
(ii) Pommes lyonnaise
(iii) Mashed Potato
(iv) Pommes Parisienne
05
BAKERY & CONFECTIONARY
Preparation of Rich Cakes & Puddings
(i) Black Forest Gateau
(ii) Cheese Cake
(iii) Bread & Butter pudding
(iv) Creme Caramel
(v) Lemon Tart
(vi) Bavarois


37


B.H.M-302-P
F&B SERVICE-111 PRACTICALS
SECOND YEAR, THIRD SEMESTER
1. Service of Alcoholic Beverages :- Wines, Spirits.
Opening & closing of wines corks ( Champagne, Red & White wines )
2. Room Service :- Trolley Tray Breakfast set up and service for rooms.
Room Service of Alcoholic beverages
Billing Method :- K.O.T, B.O.T, Inventory


B.H.M-303-P
FRONT OFFICE-III, PRACTICALS
SECOND YEAR, THIRD SEMESTER
01 HANDS ON PRACTICAL OF COMPUTER APPLICATION ON
'OPERA' SOFTWARE, STUDENTS SHOULD BE ABLE TO :
(I) Register- in a reservation
(ii) Register an arrival
(iii) Amend a reservation
(iv) Cancel a reservation
(v) Post a charge
(vi) Make a group reservation
(vii) Make a folio
(viii) Make a room change
(ix) Show a departure/ checkout
(x) Print a folio
(xi) Print reports such as expected arrivals and departure for
the day.
02 General knowledge about countries currencies capitals, national airlines;
also places of tourist interest in Uttaranchal and major attractions in
Indian (Quiz may be organized in class)
03 Credit card settlement practical by demo. Students should be able to read
a credit card to determine its acceptability.



B.H.M- 304-P
HOUSE KEEPING OPERATIONS PRACTICALS
SECOND YEAR, THIRD SEMESTER
01 TEAM CLEANING { VARIOUS AREAS }
02


FIRST AID
Familiarization of basic medicines and bandaging, Covering cuts and
wounds,

38

IVth. Semester
SECOND YEAR
On the Job Training (Twenty Two Weeks : from JANUARY TO JUNE)
Each candidate will have to prepare a log book and training report of the day to day activities of his six
months on the job training duly supported by charts, diagrams, photos and tables. The report will be
submitted in duplicate copy to the head of department at least one month before the commencement
of the IVth Semester Practical examinations supported by the certificate of competent authority of the
training institute for the evaluation by a panel of experts comprising of one internal and one external
examiner. The viva-voce of the IVth Semester would be based on the training report as well as other
applied assignments the candidate has undertaken during on the of training. The report should be
neatly typed or hand-written and duly forwarded by head of department to the controller examination
(professional courses) for further evaluation.
The semester examinations shall be based on the following practical examination.

Module
No.

Title of Course Internal
Assessment
University
Practical/Viva-Voce
Exam
Total
501 Food & Beverage Production 50 150 200
502 Food & Beverage Services 50 150 200
503 Housekeeping Operations 50 150 200
504 Front Office Operations 50 150 200
505 Log Book and Training Report 50 150 200
Total 250 750 1000