BHMCT-IVth YEAR COURSE STRUCTURE & MARKS SCHEME

NO SUBJECT
CODE
SUBJECT HOURS/WEEK INTERNAL
EXAMS
UNIVERSITY
EXAM
TOTAL
MARKS
1 BHM-401 ELECTIVE I 8 100 100 200
2 BHM-402 ELECTIVE II 8 100 100 200
3 BHM-403 HUMAN RESOURCE
MANAGEMENT
4 30 70 100
4 BHM-404 FINANCIAL
MANAGEMENT IN
HOTELS
4 30 70 100
5 BHM-405 HOSPITALITY SALES
AND MARKETING
4 30 70 100
6 BHM-406 FACILITY
MANAGEMENT
3 30 70 100
7 BHM-407 BUSINESS ETCHICS
AND
ORGANIZATIONAL
BEHAVIOUR
4 30 70 100
8 BHM-408 ENTERPRENURESHIP
DEVELOPMENT
4 30 70 100
9 BHM-409 FIELD PROJECT
WORK
150 150 300
10 BHM-410 GENERAL
PROFICIENCY
4 100 100
40 630 770 1400


ELECTIVES:
GROUP-A
FOOD PRODUCTION AND KITCHEN MANAGEMENT
F & B SERVICE AND MANAGEMENT
GROUP-B
FRONT OFFICE MANAGEMENT
ACCOMMODATION OPERATIONS & MANAGEMENT
GROUP-C
FRONT OFFICE MANAGEMENT
F & B SERVICE AND MANAGEMENT


NOTE: Students are supposed to select any one elective group of their choice
from the available three groups. Elective evaluation will be done on the basis of
viva-voce and practical examination. Subjects are reduced to 9 due to extensive
nature of study required for the Elective subjects and field project work. General
Proficiency marks will be awarded through interview and other Personality
Development activities.

BHM 401& 402 Elective
Elective-1. FOOD PRODUCTION AND KITCHEN MANAGEMENT
01
Reviewing Food Production Basics:
Cooking methods, Basics of Continental cookery, Fish,
Meat and Poultry cuts and their usage, HACCP principles,
SOPs and Plate presentation techniques.
06
02
Kitchen Management:
Objectives, food preparation areas, kitchen planning and layout,
food service system, inventory management, Stores
management, purchasing, market survey, selection of suppliers,
receiving food, indenting, distribution of food and holding food.
Menu planning, Kitchen stewarding, Garbage disposal
06
03
Kitchen Controls and Documentation:
Portion control, different records, registers, vouchers,
formats, tags and colour coding, Yield Management, Food
costing and Inventory control.

06
04
Quantity Food Production:
Different types of catering, Banquet production planning,
Bulk portioning and portion control, holding, storage
problems, and adjustment, system catering, Centralized
production unit, Rechauffe cooking

06
05
Understanding National & International Cuisine:
Various popular regional cuisines of India, Basic knowledge of
Chinese, Italian, Mexican, Middle Eastern, Thai, Spanish and
American cuisine. Fusion of National and International cuisines.
08
NON EDIBLE DISPLAYS
(i) Ice carvings
(ii) Butter Sculpture
(iii) Fruit and Vegetable displays
(iv) Jelly Logo
(v) Thermocol work (carving)

06
Bakery:
1. Custards- Basic custards, creams and puddings,
Souffls and mousses, Different dessert sauces,
meringues.
2. Pastry- Sponges, Short Crust, Laminated, Choux, Hot
Water /Rough Puff, Yeast raised cakes, cookies
(different types)
3. Breads- Principles of Bread Making, Yeast Breads,
different types
4. Fruit desserts & still frozen desserts-Ice-cream,
12
bombes, sorbets
5. Sugar preparations, Icings, chocolates, candies etc.
SYSTEM CATERING
(i) Cook chill system- purpose, process, equipments and
containers.
(ii) Cook Freeze System- purpose, process, equipments
and containers.
(iii) Batch Cooking- purpose, process, equipments and
containers.
(iv) Invalid Cookery- Low calorie cooking, Low
carbohydrate and low cholesterol cooking, Diet
cooking, Menu planning for Hospitals.


Practicals:
(i) Preparation of food in Batch Cooking
(ii) Preparation of Low calorie, Low carbohydrate and low cholesterol Diet food.

References:
1. Theory of catering- Clinton Cesarani
2. Principles of catering- Johm Murray
3. On cooking- Labensky Hause
4. Theory of cookery- K.Arora.
5. Encyclopedia of Indian cookery- Hussain and Fernandez
6. Complete Indian cook book- Mridula Baljekar
7. Hotel management- U.K.Singh
8. Menu planning- Kivela
9. Iced desserts- Farrow and Lewis
10. International kitchen- Van Nostrand




















Elective-2. F&B SERVICE AND MANAGEMENT
01
A) Types of F & B Operations- Classification, Types of Catering
Establishments - Commercial (Non Residential/Residential),
Welfare (Industrial/Institutional), Transport (Air. Road, Rail, Sea)
Organization Hierarchy of F& B Department, Duties and
Responsibilities of F & B personals, Attributes of F & B staff,
Order of service

B) Layout of Food Service Area - Important points to be
considered while planning a layout, layout of coffee shop, fast
food restaurant, specialty restaurant. Banquets operations, Room
Service

C) Menu French classical and modified; Planning menus,
Accompaniments, Garnishing & Cover for each course.

D) Types of Services- American, Russian, French, Gueridon,
Buffet, Banquet, Cafeteria, Room Service, Hospital Tray, Airline
Tray, Coffee Shop, Rail Service, Home Delivery, Lounge Service
12
02
A) Wines & Liquors- Brand names & Service
B) Cocktails - Preparation & service of classical cocktails
C) Tobacco Brand names & service of Cigarettes & Cigars

10
03
Storage and inventory control - Aims, staffing of storeroom,
facilities and equipments, storage and system, location of storage
facility, security, stock control, types of store received, records
maintained, issuing requisitions, transfer note, stock taking, par-
stock, re-order level.
12
04
Beverage Control - Aims, Beverage Cost Control Procedure,
Preparing daily/ monthly F & B Costs, Reports and analyzing of
these reports.
08
05
Sanitation & safety methods-HACCP, Quality control points,
disease transmission through improper food handling, cooking
and safety regulations. Analysis of hazards and critical control
points.
04
06
Hospitality Marketing - analyzing customers, competition and
the business environment as the first step in developing a
marketing plan. The study of advertising, sales promotion,
publicity and public relations

04
07
Food Service Management- familiarizing students with
commercial restaurant operations. Topics include dining room
service, buffet displays, planning banquets, modern management
techniques and design considerations for restaurants.

06
08
Purchasing and Menu Planning- Presentation of materials and
managerial information needed for the operation of a hotel, motel
or food establishment. Study of purchasing functions,
06
organization, policies, sources of supply, quality concepts, pricing,
storekeeping and the forecasting of food, beverages and other
supplies.

References:
a) Text Book of F& B Service- Anita Sharma, Mr Bagchi
b) F& b Service- Dennis Lillicrap
c) Menu Planning- Kivella
d) Wine Encyclopedia
e) All about Wine- Jonathan Ray
f) www.wine.com
g) Readings : 1) Express Hospitality




































Elective-3. FRONT OFFICE MANAGEMENT
01
FRONT OFFICE ORGANISATION, SETUP AND
IMPORTANCE :
A) Layout and working organization diagram, coordination
process
B) Brief introduction to its nature.
C) Vitality of proper front staff. Theory and applicability,




02
FRONT OFFICE PRODUCT AND HOTEL GUESTS:
A) Types of rooms.
B) Types of guests.
C) F.O. Terminology.


03
FRONT OFFICE SALESMANSHIP
A) Communication skills.
B) Developing salesmanship.
C) Up selling and Techniques.
D) Role of Reservation department in sales.
E) Selling for a full house in lean business seasons.



04
PLANNING AND EVALUATING OPERATIONS :
A) Planning, organizing, controlling, staffing, leading,
coordinating, budgeting,
B) Establishing rooms rates , methods.
C) Evaluating operations :
Daily operations report.
Occupancy report.
Room revenue analysis.
Income statement.
Rooms income statement.


05
MANAGING HUMAN PESOURCES AT FRONT OFFICE:
A) Recruiting, internet, external,
B) Selection, hiring, training,
C) Motivations and retrenchment with retaining systems,

06
ANALYSIS OF GUEST RELATIONS COMPLAINTS :
A. Effect of complaints on brand image and revenue,
B. Analysis of complaints,
C. Methods of resolving them,
D. Follow up systems








Elective-4. ACCOMMODATION OPERATIONS AND MANAGEMENT
01
Scope of Professional Housekeeper.
a. Managerial responsibilities.
b. Operations. - Budgeting & inventory control.




02
LAUNDRY
Laundry layout, different kinds of equipments used on premise
and contract laundry, staffing, coordination with housekeeping.
Dry cleaning, Laundry, procedure and handling of guest laundry,
different types of stains, stain removal agents/ safety precaution
while handling chemicals.


03
ROOM INTERIORS
- Flooring or floor finishes.
- Carpets
- Wall Coverings
- Fabrics
- Soft furnishings
- Furniture
- Selection Similarity, Cost availability.
1 Lighting
2 Colour.
3 Flower Arrangement


04
MANAGERIAL SKILLS FOR ROOM DIVISION MANAGEMENT
Room division management functions Planning, Organising,
Coordinating, Staffing, Controlling and Evaluating, Importance of
leadership.

05
ORGANISATION
Staff motivation, Cross training, recognition, communication,
incentive programs, performance appraisals. Skills training-
prepares to train, present the training, practice skills.


06
PROCEDURES
Housekeeping control desk, Coordination within department and
with other departments, files and registers maintained at control
desk. Coordination & control (inter & intra). Guest priorities and
handling guest requests. Cleaning routines of guest rooms, public
area. Daily, periodic & spring cleaning procedure. Basic cleaning
agent, their uses and control measures .Cleaning equipments,
maintenance of equipment & storage.Contract Cleaning.







BHM 403 HUMAN RESOURCE MANAGEMENT
01 INTRODUCTION
(i) Introduction to Personnel Management
(ii) Definition, role of the Personnel Manager
(iii) Organizing, planning and controlling the personnel
function.
04
02 HRD
(i) Human Resource Planning
(ii) Recruitment processing and techniques
(iii) Induction importance of; process and techniques
05
03 DEVELOPMENT
(i) Individual/ Organization development training
(ii) Evaluating performance/ linking development
(iii) Performance appraisal and system used
(iv) Employee/ Executive development programmes
08
04 WELFARE
(i) Factors affecting compensation policy
(ii) Comparable value
(iii) Fringe benefits
(iv) Types of leave (maternity leave policy followed for lady
staff, casual, sick, privilege, compensatory)
(v) Meals on duty (subsidized/ free)
(vi) Career Planning and internal promotion

05 INTEGRATION
(i) Nature of Human resources
(ii) Importance of Human Relations
(iii) Nature of human needs Maslows/ Mc Gregors
theory.
(iv) Motivation
(v) Quality of work life

06 CONFLICT MANAGEMENT
(i) Unions handling unions
(ii) Nature and dynamics of collective bargaining
(iii) Misconduct:
10
1. Procedure for handling
2. Enquiry proceedings
3. Principles of Natural Justice
4. Punishment, code of conduct, rules etc.
5. Meaning of Warning Letter, charge sheet, show
cause notice.
6. Suspension procedure.
07 SEPERATION
(i) Modes e.g. termination, Retirement, Lay off,
Resignation, Study leave etc.
(ii) Legal aspects of termination, lay off, resignation etc.
06

































BHM404 FINANCIAL MANAGEMENT IN HOTELS
01 Financial Management
Meaning & Objective
Concept & purpose
Different approaches
06
02 Financial Statements
Types of Financial Management systems- meaning &
objective
Financial analysis- tools for analysis
Trends and common- size analysis
Statement generation fundamentals

03 Ratio Analysis
Meaning & Objective
Classification Profitability ratios, Financial ratios &
Operational ratios
(i) Fund flow and Cash flow statements
(ii) Liquidity ratios:
7. Current Ratio
8. Acid test ration
(iii) Solvency Ratios
9. Debts equity ratio
10. Number times interest earned ratio
11. Long term debt to Total Capitalisation ratio
12. Fixed Charge Coverage ratio
13. Operating cash flows to Total Liabilities ratio
(iv) Activity Ratios
(v) Profitability Ratios

04 Capitalisation
Meaning, over & under capitilisation

05 Sources of Finance
Short, Mid & Long term finances
Role of commercial banks
Financing Institutions
Corporate Share capital & Corporate debt

Different forms of Securities
06 Working Capital
Concept, Source, Management of working capital

07 Budgets
Meaning & Importance
Types
Steps in budgeting
Pay back period, ARR, NPV & P.Index

08 Depreciation Policies
Meaning, causes, Objectives, Determination

09
Cost volume profit analysis
(i) Meaning
(ii) Principles of measuring cost and benefits
(iii) Break-even analysis
(iv) Margin of safety
(v) Problems


























BHM 405 HOSPITALITY SALES AND MARKETING
01 SALES MANAGEMENT
(i) Salesmanship methods
(ii) Sales promotion
(iii) Role of personal selling
(iv) Managing the sales team
(v) Target setting and evaluation of business received
(vi) Sponsorship/ advantages and disadvantages
06
02 MARKETING FUNDAMENTALS
(i) Overview of the Service Sector and Hospitality
(ii) Definition of Marketing vis a vis sales.
(iii) Introduction to the market mix
(iv) Methods of marketing research
(v) Factors affecting consumer behaviour
(vi) Market segmentation (potential and target markets)
08
03 PRODUCT
(i) The hotel product and physical aspects of its
components
(ii) Service and image
(iii) Product life cycle
(iv) Product differentiation in the hotel and catering
industry
04
04 PRICING
(i) Principles of pricing
(ii) Factors influencing price formulation
(iii) Cost oriented/ market oriented pricing strategies
02
05 DISTRIBUTION
(i) Marketing channels in the Hotel Industry
(ii) Current trends
02
06 PROMOTIONAL ACTIVITIES
(i) Advantages aims and objectives
(ii) Methods used: direct mail shot, merchandising, public
relations, sales promotion and publicity.
04


BHM 406 FACILITY MANAGEMENT
01
Introduction
Principles And purpose
Space planning and cost control
Operational services Life cycle costing.

04
02
Health and safety Current good practice
User needs evaluation Outsourcing
Managing people


03
Building Management
Service Management


04
Building Management
Health and safety Maintenance


05
Principles of risk & security management
Risk profiles
External and Internal audits
Time path analysis Risk & Security awareness
Organization of risk & security function
Security products


06
Water and Waste Water System
Water system- Quality, Heating, Swimming pool water system,
conservation mechanism
Waste water system- Management, recycling

07
Electrical System
Distribution panels, Types of wiring, Control mechanism, AC
&DC Systems, Power back up system, Three phase controls,
Lighting systems-principles and type, Conservation techniques,
Guidelines for avoiding hazards.

08
HVAC System
Types and Mechanism, Centralized and decentralized systems,
Factors influencing building comforts, Maintenance cycle and
process.

09
SAFETY AND SECURITY SYSTEM
Basic principles and thumb rules, Fire safety system,
Emergency control system, emergency exit procedure.










BHM 407 BUSINESS ETHICS AND ORGANISATIONAL BEHAVIOUR
01 INDIAN ETHOS FOR MANAGEMENT
(i) Holistic approach equal importance to subjectivity and
objectivity: why do I work?
(ii) Quality of work Life & work ethics.
(iii) Co-operation
(iv) Managerial effectiveness
06
02 VALUE ORIENTED HOLISTIC MANAGEMENT
(i) Importance of character, values
(ii) Integrity, courage, self-discipline
(iii) Moral & ethical values vs. skills
(iv) Exploitation of nature.
08
03 TOTAL QUALITY MANAGEMENT
(i) Meaning of quality assurance
(ii) Three aspects of TQM (internal quality), problem solving
tools
(iii) HRD Interventions in TQM (emphasis on quality of life)
(iv) Attributes of support team manager quality management
06
04 MANAGEMENT IN THE FUTURE
(i) Environmental impact Management & Ecology
(ii) Trends affecting management in the future
(iii) Innovations
(iv) Internal motivation
(v) Supervision, middle management, top management.
(vi) Line and staff conflict management
(vii) Decision making
08
05 BUSINESS TO BUSINESS:
(i) Respect of hierarchies loyalty & speaking well of your firm.
(ii) The negotiation minefield
(iii) Confidential material handling and acting honorably
(iv) The benefit of doubt; being prompt & fair.
06
O6 ORGANIZATIONAL BEHAVIOUR
(i) Definition, relevance & scope.
(ii) Foundation of Individual behaviour- various factors
12
(iii) Foundation of Group behaviour- group dynamics, group
formation, group decision making
(iv) Leadership theories
(v) Conflict- definition, management and reasons
(vi) Organisational structure- behavioral implications of different
structures.
(vii) Organisational Culture and communication modes & barriers.






































BHM 408 ENTREPRENEURSHIP DEVELOPMENT
01
Entrepreneurship -Enterprise: Conceptual issues, Need
Entrepreneurship vs.Management.
Roles and functions of entrepreneurship in relation to the enterprise
and in relation to the economy.
Entrepreneurship is an interactive process between the individual
and the environment.
Small business as seedbed of Entrepreneurship.
[The teachers should emphasize to students the desirability as well
as feasibility of a career in Entrepreneurship in the Indian scenario.]
Entrepreneur competencies,
Entrepreneur motivation, performance and rewards.
[The teachers may make use of Entrepreneurship Development
Institute of Indias Inventory of Entrepreneur Competencies and
National Institute of Entrepreneurship and Small Business
Developments training kit for arousing Entrepreneur motivation and
capacity and capability building].


02
Opportunity scouting and idea generation: role of creativity and
innovation and
business research.
Sources of business ideas.
Entrepreneur opportunities in contemporary business environment,
for example opportunities in net-work marketing, franchising,
business process outsourcing in the early 21 century.
[The students be advised to visit various product/service franchises,
BPO concerns and meet up/down links in the net-work marketing.]
The process of setting up a small business: Preliminary screening
and aspects of the detailed study of the feasibility of the business
idea and financing/non-financing support agencies to familiarize
themselves with the policies/programs and procedures and the
available schemes.
Preparation of Project Report and Report on Experiential Learning of
successful and unsuccessful entrepreneurs.
[The students may be advised to develop a structured instrument
questionnaire for conducting surveys of the various aspects of
entrepreneur/enterprise. They may also be advised to prepare a
comprehensive business plan. The desirability and feasibility of
liaison with relevant funding and non-funding agencies may also be
explored.]


03
Management roles and functions in a small business.
Designing and re-designing business process, location, layout,
operations planning and control.
Basic awareness on the issues impinging on quality, productivity and
environment.
Managing business growth.
The pros and cons of alternative growth options: internal expansion,

acquisitions and mergers, integration and diversification.
Crisis in business growth.

04
Sources of venture funding:
capital, fixed capital, working capital
Basic awareness of financial services such as leasing and factoring.

05
Issues in small business marketing.
The concept and application of product life cycle
Advertising and publicity, sales and distribution management.
The idea of consortium marketing, competitive bidding/tender
marketing, negotiating with principal customers.
The contemporary perspectives on Infrastructure Development,
Product and Procurement Reservation, Marketing Assistance,
Subsidies and other Fiscal and Monetary Incentives.
National state level and grass-root level financial and non-financial
institutions in support of small business development.



References

1. Brandt, Steven C., The 10 Commandments for Building a Growth Company,
Third Edition, Macmillan Business Books, Delhi, 1977
2. Bhide, Amar V., The Origin and Evolution of New Business, Oxford University
Press, New York, 2000.
3. Dollinger M.J., Entrepreneurship strategies and Resources, 3
rd
edition, Pearson
Education, New Delhi 2006.
4. Desai, Vasant Dr. (2004) Management of small scale enterprises New Delhi:
Himalaya Publishing House,
5. Taneja, Gupta, Entrepreneur development New Venture Creation,: 2
nd
ed.
Galgotia Publishing Company
6. Holt, David H., Entrepreneurship: Strategies and Resources, Illinois, Irwin, 1955.
7. Panda, Shiba Charan, Entrepreneurship development, New Delhi, Anmol
Publications.
8. Patel, V.G., The Seven Business Crises and How to Beat Them, Tata-Mcgraw,
New Delhi, 1995.
9. SIDBI Report n Small Scale Industries Sector[latest edition]
10. Verma, J.C.., and Gurpal Singh, Small Business and Industry-A Handbook for
Entrepreneurs, Sage, New Delhi, 2002
11. Vesper, Karl H., New Venture Strategies, [Revised Edition], New Jersy, Prentice









BHM 409 FIELD PROJECT WORK

01 PURPOSE OF PROJECT

The project is intended to serve the student develop ability
to apply multidisciplinary concepts, tools and techniques to
deal with the operation problems related to core areas of
the hospitality industry.

02 TYPES OF PROJECT

The project may be one of the following type:
a. Comprehensive case study
b. Inter- organizational study
c. Field study (Empirical study)

03 PROJECT SUPERVISION

Each project shall be guided by a supervisor duly appointed
by the department/coordinator.

04 PROJECT DOCUMENTATION

Project report should be properly documented and will
include, executive summary, research design &
methodology, literature review, data collection and analysis,
conclusions and recommendations and Bibliography.


05 PROJECT SUBMISSION

Final draft of the project should be submitted in the
department duly certified by the concerned guide.

06 PROJECT PRESENTATION & EVALUATION

Formal presentation and evaluation of the project before
internal panel constituted by the department/ coordinator.