Bsc.Hospitality Studies
Bachelor of Science
Hospitality Studies ( I, II & Final Year)
Yearly Pattern
2011-2012 and
onwards
PROSPECTUS
BACHELOR OF SCIENCE – HOSPITALITY STUDIES
B.sc in Hospitality Studies Part – I
B.sc in Hospitality Studies Part - II
B.sc in Hospitality Studies Part - III
1
Bsc.Hospitality Studies
Scheme and Syllabus for
B.sc in Hospitality Studies Part - I
2011 Onwards
THEORY
Sr.
No.
Subject
Marks Allotted
Sessional
Final
Theory
Total
Min.
Pass
Marks
No. of
Periods
Exami
nation
Hours
1-T-1 Sanskrit
20
80
100
45
03
03
1-T-2 General English &Communication
20
80
100
45
03
03
1-T-3
20
80
100
45
03
03
1-T-4 Basic Food & Beverage Service
20
80
100
45
03
03
1-T-5 Basic Hotel Housekeeping
20
80
100
45
03
03
1-T-6 Hotel Engineering
20
80
100
45
03
03
1-T-7
20
80
100
45
03
03
20
80
100
45
03
03
Food Production Principles
Front Office-I
1-T-8 Hygiene & First Aid
Library
02
800
24+02=26
PRACTICAL
Subject
Term Work
Marks
General English & Communication
Sr. No.
1-P-2
1-P-3
Food Production Principles
1-P-4
1-P-5
Basic Food & Beverage Service
Basic Hotel Housekeeping
1-P-6
Hotel Engineering
1-P-7
Front Office-I
Total
Min
Pass
Marks
No. of
Periods
Exami
nation
Hours
—
Final
Practic
al
Marks
50
50
25
02
02
25
100
125
60
08
04
25
25
100
50
125
75
60
40
04
04
03
03
______
50
50
25
02
03
25
50
75
40
02
03
500
Note
2
22
Industrial Training 12 Weeks - Summer exams to be completed by MID April
Log Book on training should be maintained by the student and signed by
Training Co-ordinator/ Head of the Deptt./ Head of Institution. Grade should
be allotted as :- Excellent A, Very Good-B Good -C, Fair-D, Poor-E.
Bsc.Hospitality Studies
B.sc in Hospitality Studies Part - II 2011 Onwards
THEORY
Sr.
No.
Subject
Marks Allotted
Min Pass
Marks
No. of
Perio
ds
Examin
ation
Hours
2-T-1 Sanskrit
20
Final
Theory
80
2-T-2 Basic French Language
20
80
100
45
03
03
2-T-3 Quantity Food Production
20
80
100
45
03
03
2-T-4 Food & Beverage Operations
20
80
100
45
03
03
2-T-5 Hotel Housekeeping Operations
20
80
100
45
03
03
2-T-6 Front Office Operations
20
80
100
45
03
03
2-T-7 Catering Science & Nutrition
20
80
100
45
03
03
2-T-8 Basic Accounts
20
80
100
45
03
03
Sessional
Total
100
45
03
03
800
24
PRACTICAL
Sr.
No.
Term
Work
Marks
Final
Practical
Total
Min
Pass
Marks
No. of
Periods
Examin
ation
Hours
2-P-1 Basic French Language
—
50
50
25
02
03
2-P-2 Quantity Food Production
25
100
125
60
08
04
2-P-3 Food & Beverage Operations
25
100
125
60
04
03
2-P-4 Hotel Housekeeping
2-P-5 Operations
Front Office Operations
25
50
75
40
02
03
25
50
75
40
02
03
2-P-6 Training Viva / Voce / P
—
50
50
25
Subject
500
Note
3
18
Outdoor Catering 10 times
* Compulsory Educational Tour of 10 days during the Academic year
* On completion of vacation training presentation is compulsory which will
be evaluated by
external & Internal.
* Internal - Training Placement
Incharge
External- Examiner appointed by
University
Bsc.Hospitality Studies
B.sc in Hospitality Studies Part - III
THEORY
Sr.
No.
Subject
Marks Allotted
Sessional
3-T-1
3-T-2
3-T-3
3-T-4
3-T-5
3-T-6
3-T-7
3-T-8
Sanskrit
Computer Application
Advance Food Production
Food & Beverage Management
Accommodation Management
Tourism And Public Relation
Human Resource Management
Financial Analysis & Decision
Making
20
20
20
20
20
20
20
20
Final Total
Theory
80
100
80
100
80
100
80
100
80
100
80
100
80
100
80
100
Min
No. of Exami
Pass Periods nation
Marks
Hours
45
45
45
45
45
45
45
45
Library
3-P-1
3-P-2
3-P-3
3-P-4
3-P-5
4
Subject
Computer Application
Advance Food Production
Food & Beverage Management
Accommodation Management
Training Viva- Voce & Project
work
Term
Work
Marks
25
25
25
25
—
03
03
03
03
03
03
03
03
02
24+2=2
6
800
PRACTICAL
Sr.
No.
03
03
03
03
03
03
03
03
Final Total Min
No. of Exami
Practica
Pass Periods nation
l
Marks
Hours
50
100
100
50
50
75
125
125
75
50
450
40
60
60
40
25
02
08
04
02
02
18
03
04
03
03
03
Bsc.Hospitality Studies
1-T-1
SANSKRIT
1-T-2
5
Bsc.Hospitality Studies
1-T-2
General English & Communication
Theory - 80
Sessional - 20
Total - 100
Objective - This is course is designed to improve Oral and Written Communication skills
for proper and meaningful conversational interaction in the hospitality industry.
Outcome: Students are expected to learn & improve-upon communication skills.
UNIT
CONTENT
MARKS
I
Comprehension of an Unseen Passage
10
II
Report Writing
• Feasibility Studies • Sales Report •
Gathering • Summer Training etc.
10
Report on College
III
Writing Skills & Letters
■ Complaint letter • Enquiry letter • E-mail writing •
Quotation letter notices, circulars, advertisements, press
notes, memos, etc.
10
IV
Aspects and Types of Communication:
10
The communication Process - an introduction, its definition,
sender-receiver variable, the importance of a meaningful
feedback.
Types of communication.
Formal-informal, verbal-non verbal, directions of
communication, Importance of body language, eye contact,
facial expression, etc. in verbal communication.
6
V
Non verbal & Barriers of Communication:
Bar chart, pie chart, organizational chart - The importance of
Non Verbal Communication.Difference between verbal and nonverbal communication
Barriers of Communication
Types of Barriers. - Their types (Physical, Mechanical, semantic,
cultural, psychological), ways of overcoming barriers of
communication
10
VI
Writing a Bio-data / Résumé or Application for a job /Précis
Writing
10
VII
Expressing the same idea / thought in different ways /
Paragraph writing
10
Bsc.Hospitality Studies
VIII
Language Skills :
Stress on conversational English Dialogue writing on various
Functional situations, Related to the hotel industry (making
enquiries, giving suggestions and instructions, expressing
Regrets), use of fillers/phrases appropriate to conversational
English (as a matter of fact, I’m afraid, etc)- stress to be laid
on grammatical accuracy, appropriateness and sentence
structure.
1-P-1
General English & Communication
(P R A C T I C A L)
10
Marks - 50
Objective - This is course is designed to improve
A) Business Communication in the form of
1. Need, purpose, nature, models
2. Channels of Business communication
3. Selection of channel
B) Organizational Communication
1. Upward, Downward, lateral, purpose, functions
2. Written communications
■
■
■
■
■
Advertisements
Press notes
Notices
Circulars
Memos
CONTENT
1.
Situational role play. Students will be taught to communicate effectively
in correct grammatical English while dealing with numerous problems at
the working place. Handling meetings Types of meetings Structuring a
meeting : agenda and minutes Conducting a meeting
2.
3.
4.
5.
Telephone conversational skills
Interview Techniques
Grammar
Newspaper Reading
Books Recommended:1. Wren and Martin - English Grammar
2. Examine your English by Margaret M. Malson, published by Orient
Longman
3. Common Mistakes in English by T.J.Fitkies, Published by Orient Longman
4. Developing Communication Skills by Krishna Menon and Meera Banerjee,
Published by Macmillan India Ltd.
5. Communications in Tourism and Hospitality, Lynn Van Der Wagen,
Hospitality Press.
7
Bsc.Hospitality Studies
1-T-3
FOOD PRODUCTION PRINCIPLES
Theory - 80
Sessional -20
Total - 100
UNIT
CONTENT
I
Introduction
• Definition of cooking • Origin of modern cookery •
Escoffier, Marie Antonie Careme • Nouvelle cuisine • Aims
& objectives of cooking • Weight & volumes Equivalent
(conversion tables) (American ; British) • Temperature
conversion °C to °F • Attitude & Skill in Kitchen.
II
Kitchen Organization
• Classical kitchen brigade - duties &
Responsibilities • Kitchen staffing in various
categories of Hotels • Inter-departmental coordination • Different sections of food production
department • Tools and utensils used in kitchen
Basic Methods of Cooking
• Heat Transfer : Conduction, Convection; Radiation •
Methods: Boiling, Baking; Simmering; Stewing; Braising;
Broiling; Poaching; Grilling; Roasting; Frying, Steaming. •
Texture.
FUELS
• Advantages & Disadvantage of fuels used in
kitchen • Gas • Charcoal • Electricity •
10
IV
A classification of raw materials according to their functions
• Foundation material • Salt • Liquid • Sweetening
• Fats & Oils • Raising Agents • Thickening Agents •
Flavors • Seasonings •
10
V
Milk and Milk Products :
Introduction, Processing of Milk, Pasteurization,
Homogenization, Milk in Various Forms e.g. Toned,
Powder, Condensed and Evaporated etc., Cream –
Introduction, Processing & Types., Butter –Introduction,
Processing & Types, Cheese – Introduction, Classification,
with examples, Processing, Types, Cooking with Cheese &
Uses.
10
III
8
MARKS
10
10
Bsc.Hospitality Studies
VI
VII
VIII
9
Foundation of continental cookery
• Stocks: Definitions; classification, Preparation, recipe of 1
lt. storage, uses, care, (7) golden rules of stock making. •
Soups : Definitions ; Classification, Consommé (recipe 1 lt.),
garnishes for all kinds of soups, accompaniments for soups •
Sauces : Definition: Classification/ compositions, recipe of
mother sauces - 1 lt. Derivatives- any 5 • Fumets, Glazes,
Essences, Aspics,
Meat, Fish & Poultry:
Fish:
Introduction to Fish, Classification of Fish with examples,
Selection of Fish, Shellfish, Cuts of Fish, Cooking of Fish
Local names of Finfish / 10 Local names of Shellfish.
Poultry :
Introduction to Meat Cookery,
Cuts of Lamb / Mutton,
Selection & Uses of its Cuts,
Cuts of Poultry, Selection &
Uses of Cuts
Cuts of vegetables
Preparation of ingredients Culinary Terms (Western Culinary
Terms from Modern Cookery - I, Thangam E. Philip) Effect of heat
on vegetables, meat, fish, &cheese.
 Egg Cookery
Introduction, Structure & Selection, Methods of Cooking and Uses
of Eggs in Cookery.
10
10
10
Bsc.Hospitality Studies
1-P-2
FOOD PRODUCTION PRINCIPLES
(P R A C T I C A L)
Term Work -25
Practical- 100
Total - 125
UNIT
CONTENT
1
Cut of vegetable 1. intro to equip / Rota / Indenting
Indian Menus - 10 (Six Course Menu) Roties - 6 Varieties Dal - 6
2
Varieties Vegetable 4 / Paneer 2 Varieties Meat 2/Chicken2/Fish2
Varieties Rice
- 6 Varieties Sweets - 6 Varieties
Continental
-6(Six course menu) Soup (Thick, Thin, Cream
3
soups) Main course (Four vegetarian, Four non-vegetarian)
Accompaniments(vegetables, salads, potatoes ) Desserts (Sundae,
Caramel Custard, Honeycomb mould, coffee mousse, college
pudding, trifle pudding, fresh fruit platter, Chocolate pudding)
4
5.
Breads:Quick Bread-Pour batters(waffles/pancakes/popovers)
Drop batters(muffins/coffee cakes/biscuits)
6.
Cakes :• With Shortening - pound cake, cup cake, fruit cake, layer cake •
Un shortened-Angel cake, Sponge Cake • Combination- Chiffon Cake
7.
Cookies:• Drop Cookies • Short dough cookies • Bagged out cookies •
Rolled Cookies • Ice box Cookies • Coconut Macaroons
8.
Pastries:• Short Crust •
Books
•
•
•
•
•
•
•
•
•
•
•
•
Ltd.
10
Snack Menu- 4
South Indian ,Parathas, North Indian ,Poha / Cutlets
Danish •
Flaky •
Choux
Recommended:Modern Cookery Vol I&II - Philip Thangam
Theory Of Cookery - Arora Krishna
Professional Charcutier - Kinsella john, Harvey David, John Wiley & Sons NY
Food Preparation & Cooking-Thornes Stanley,
Ellenborough House,
Wellington Street
Professional; Cooking - Gisselen Wayne; John Wiley & Sons
Larousse Gastronomique
Basic Cookery - Stevenson David R; Stanley Thrones Ltd.
Prashad - Cooking with Indian masters - Indrasingh Kalra
Professional baking - Gisselen Wayne; John Wiley & Sons
Understanding Cooking - Lundburge & Kotschevan
Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
Basic Cookery-The Process Approach-Daniel R Stevenson;Stanley Thrones
Bsc.Hospitality Studies
1-T-4
Basic Food & Beverage Service
THEORY
UNIT
Total - 100
CONTENT
MARKS
I
Food & Beverage Service Outlets:
Classification of food and beverage operations a) Commercial:
Residential / Non-residential b) Welfare: industrial /
Institutional / Transport (Air, Road, Rail, Sea).
Types of outlets and types of meals served (coffee shops, snack
bar/ counter service vending machines, specialty restaurants,
operations, Room service).
Essential Equipments in Food & Beverage Service
Familiarization and classification of equipments, Furniture (light
& décor), Glassware – various types with capacities and use
Tableware, Chinaware, Cutlery, Hollow ware- – various types
with capacities and use, Other equipments – use.
10
II
The Food & Beverage Service Areas
• Restaurant • Coffee shop • Room Service • Bars •
Banquets • Snack Bar • Executive Lounges • Business
Centre • Discotheque • Night Club • Multiplexes
Auxiliary Areas of the Food and Beverage
Pantry/Stillroom, Food pickup areas, Stores, Linen room,
Kitchen stewarding, Silver room
10
III
The Food & Beverage Service Personnel
• The Food & Beverage Service Organization Structure •
Attitude of Waiters, Personal Hygiene, Appearance,
Salesmanship, Sense of Urgency, Customer Satisfaction,
Punctuality, Attitude towards Guest. • Basic Etiquettes, •
Do's & Don'ts of Waiter (Positive & Negative Attitude)
• Mise-en-Scene • Mise-en-place
Sandwiches – types , parts of
sandwiches
• Service of Ice-cream • Service of Breakfast • Service of
Cheese
The Food & Beverage Service Method
• Table Service : Silver, English, American, Russian,
French • Self Service : Buffet & Cafeteria • Specialized
Service : Gueridon, Lounge & Butler • Single Point Service
: Takeaway, Vending, Kiosks, Food Courts & Bars
10
• Receiving the Guest • Points to be remembered while
laying a Table • Points to be observed while waiting at a table
• Taking order on KOT & use of KOT
10
IV
V
VI
11
Theory 80
Sessional -20
10
10
Bsc.Hospitality Studies
VII
Menu
• Origin of Menu • Menu compilation • Type of Menu : Table d'
hote,
A 'la Carte • French Classical Menu • Classical Food &
Accompaniments with Cover
10
VIII
• Service of Salads & Sandwiches • Classification of
Beverages • Services of non Alcoholic Beverages
Tobacco • Availability, Types, Wrapper & Sizes • Storage •
Service
10
1-P -3
Basic Food & Beverage Service
(P R A C T I C A L)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
12
Term Work - 25
Practical -100
Total - 125
CONTENT
Restaurant Etiquettes
Restaurant Hygiene Practices
Identification OF Equipments
Laying & Relaying of Table Cloth
Napkin Folds
Carrying a Salver & Tray
Service of Water
Handling Of Service Gear
Carrying Plates ,Glasses
Clearing ashtray
Compilation and service of French Classical Menu, 3 Course, 5
Course & 7 Course
Service of Cigars
Service of Non Alcoholic Beverages
Linen
Crumbing & Clearance
Bsc.Hospitality Studies
Books Recommended:
•
Food and Beverage Service - Lillicrap. D.R. ; Edward Arnold Ltd. London
•
Professional Food and Beverage Service Management - Verghese
Brian;
Macmillan India Ltd.
•
Food and Beverage management and Service -Waiter; Barrie & Jenkins
London
1965.
•
The Waiter - Fuller John & Currie. A.J ; Hutchinson
•
Food and Beverage Service- Dhawan Vijay; Franc Bros & Co.
•
The Steward, Dias. P
13
Bsc.Hospitality Studies
1-T-5
BASIC HOUSEKEEPING – I
THEORY : 80
SESSIONAL :20
TOTAL : 100
UNIT
MARKS
I
INTRODUCTION
• Introduction and Importance of Hotel House-Keeping
Department • Basic layout of House keeping Department •
Co-ordination of House-Keeping with other departments of the
hotel • Responsibility of House- Keeping department
10
II
House Keeping Department
• Organization of HK department. (Large / medium/Small) •
Job description & Job specification of staff in the House Keeping
department. • Professionalism in House Keeping • Aims of
professional House keeper • Qualities of House Keeping staff •
Guest Relations & Human Relation
10
III
Briefing, Debriefing,
•
Daily cleaning -(Occupied / Departure / Vacant/ Under
Repair /VIP) •
Weekly cleaning •
Spring cleaning •
Public
area cleaning (Lobby/cloakroom/Restaurant/ Bar/Banquet Halls
/ Admin officer lifts & Elevations / staircase /Back areas / Front
areas/ Corridor) •
Contract Cleaning •
Evening service •
Second service
•
House Keeping desk - Importance, Role, Co-ordination, Role
during, Emergencies. •
General operations of control desk. •
House Keeping Pantry - Indenting from stores, layout of floor pantry.
•
Handling Lost & Found - Guest articles & Hotel articles. •
Reports, Forms, Formats & Registers used in House Keeping
department. •
Maid's cart •
Guest Room supplies - Standard,
Regular; VIP & VVIP, Replacement of guest supplies & amenities. •
Employee check in area •
Gate pass
10
IV
V
VI
VII
14
CONTENT
10
Hotel Guest Room
•
Types and basic layout of guest room •
Layout of corridor;
Rules on guest floor Furniture / Fixture / Fittings / Soft furnishings
/ Accessories / Guest supplies / Amenities in a guest Room (to be
dealt in brief only)
Cleaning Equipment
•
Types of equipments •
Operating principles of equipment •
Storage, use, upkeep, Maintenance •
Selection •
Brand Names
10
Cleaning Agents
•
Types of cleaning agents •
Characteristics of good cleaning
agent •
Ph scale and cleaning with their application •
Cleaning
products (Domestic / Industrial) •
Brands Names. •
Distribution & Control
10
10
Bsc.Hospitality Studies
VIII
Laundry
• In house Vs contracting, merits & Demerits • Equipments
used in a Laundry (Washing machine/ Hydro extractor/Tumbler/
calendar or flat work Iron / steam press / Cooler press / pressing
tables. • Cleaning agents • Dry cleaning • Blueing •
Starching • Procedures of a Laundry (work flow) • Lay out •
1-P-4
BASIC HOTEL HOUSEKEEPING
(P R A C T I C A L)
10
Term Work -25
Practical -50
Total -75
S no
I
II
III
IV
CONTENT
Cleaning & polishing of surfaces
Glass Laminated Surface Wood & allied surface
Metals : copper, Brass, silver, aluminum & steel
Leather, rexin, plastic & ceramic
Cobweb cleaning
Sweeping, Mopping
a) Guest Room cleaning ; Bed making & Toilet
cleaning b) Publish area cleaning
Organizing & use of maid's Trolley
Washing of fabric :
Hand wash, Machine wash, Blueing of fabric, starching (Rice /sago /
Branded starching material) Ironing.
Assignments:
♦ List of cleaning agents - Brand name & prices
♦ List of guest supplies in different categories of hotels- Project on House
Keeping
Supplies
List of equipment used in HK - Brand names - manufactures - along with
specification Lay out making of HK Department Visit to a Laundry
♦ Visit to local hotel to see House Keeping department &
Rooms
Books Recommended:
1. G. Raghubalan Smritee Raghubalan, Hotel housekeeping Operations and
Management ,First 2007,Oxford University Press, YMCA library Building, Jai
singh Road, New Delhi,
2. Professional management of Housekeeping operations, Robert J. Martin,;
John
Wiley & Sons, New York.
3. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,.
Edward
Arnold Ltd. London (ELBS)
4. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi
5. Professional Housekeeping, Tucker Schneider, VNR
6. Housekeeping Management for Hotels & Residential Management, Rosemary
V
15
Bsc.Hospitality Studies
Hurst;
Heinemann
7. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.
8. Managing H.K. Operations, Margaret Kappa.
9. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace
Brigham;
Arnold Hienman, Indiana.
16
Bsc.Hospitality Studies
1-T-6 HOTEL ENGINEERING
Theory 80
Sessional -20
Total - 100
UNIT
CONTENT
MARKS
Maintenance
I
10
Definition of maintenance, scope, objectives of maintenance, role
and importance of maintenance department, Organizational chart,
Duties and responsibilities of maintenance department, Types of
maintenance. External and Internal wall finishes, Different types of
paints, Causes and cure of dampness.
Fuels and Gas
II
10
Definition of fuel, types, calorific value, characteristics of good
fuel, comparison of solid, liquid and gaseous fuels. Definitions of
heat, temperature, modes / methods of heat transfer, L.P.G.
(Liquefied Petroleum Gas) and its properties, Principle and
construction of gas burner, Precautions to be taken while using
gas.
Electricity
III
10
Fuse, Circuit Breaker, Socket, Switch, Plug, Importance of
earthing, AC and DC system of supply, power in ac single phase
and three phase, Calculation of electricity bill, Wiring system,
Precautions to be taken while using electrical appliances.
Lighting Systems
IV
10
Basic definitions, light sources, natural light, artificial light,
lighting system design, Methods of lighting (Direct, Indirect), Types
of lamps: incandescent, electric discharge lamps.
Water and Waste Water Systems
V
10
Hard and soft water, types of hardness, Methods of water softening
(Lime soda process, Ion exchange process, zeolite method),
Cold and hot water distribution system, Various plumbing
fixtures, Water taps, traps and closets, Flushing system.
Energy Management:
Hotel Maintenance Contract, Energy Management, Equipment
Replacement Policy, Waste Management
VI
17
Refrigeration and Air conditioning
Definition, Pressure, Energy, Heat, Temperature, latent heat,
specific heat, boiling point, dry and wet bulb temperature,
defrosting, refrigerant: types, properties of good refrigerant,
unit of refrigeration, Vapour compression refrigeration cycle.
Condition of comfort, Types of AC systems : Central AC, Window
AC, Working of AC and its components Ventilation : its need and
types.
10
Bsc.Hospitality Studies
VII
Safety in Hotel Industry
Classification of fire, causes of fire, Methods and types
of fire extinguishers (portable and stationary), Fire detector
(Smoke and Temperature), Fire prevention, fire notification.
Facilities Planning & Strategies:
Space Requirement for various areas in Hotel, operating areas,
estimation of water requirement for Hotels, Electrical load
estimation for all types of Hotels.
10
VIII
Implementation
Study
of various Hotels to get a better
CommunicationStrategies
Systems –and
Transportation
idea.
Uses, maintenance and care of telephone system, telex, fax,
mobile, internet (e-mail) etc. Elevators, Escalators: Their
operation and maintenance, Document transportation.
10
1-P-5
HOTEL ENGINEERING
(P R A C T I C A L)
Marks: 50
Demonstrations / Field Visits
1. Principle and Construction of gas burner
2. Electrical Accessories: Fuse, Switch, Socket, Plug etc.
3. Wiring Systems
4. Lighting Systems and types of lamps
5. Signs and Symbols
6. Hot and Cold Water Distribution System
7. Plumbing Fixtures
8. Different types of taps: Bib tap, Pillar tap, Waste - not tap
9. Refrigerator / Vapour Compression system in hotel
10. Air Conditioner: Window AC
11. Safety Systems: Fire Extinguishers, Fire detectors, alarm etc.
12. Functioning of Elevator and Escalator
13. Soldering and Disordering
14. Maintenance Tools: Tester, Screw driver, Wire cutter, Plier, Chisel, Rip saw,
Hack
saw, Claw hammer
Books Recommended:
•
•
•
•
•
•
18
Hospitality Facilities Management and Design -David M.
Stipanuk, Harold
Roffmann; Publication : Educational Institute, AHMA
How Things Work - The Universal Encyclopedia of Machines , Volume 1 and 2
The Management of Maintenance and Engineering Systems in the Hospitality
Industry Frank D. Borsenik , Alan T. Stutts, John Wiley & Sons Inc., New York.
Air Conditioning Engineering; W. P. Jones, English Language Book Society
Refrigeration and Air Conditioning - Domkundwar
A Text Book of Hotel Maintenance- Goyal and Arora
Bsc.Hospitality Studies
1-T-7
FRONT OFFICE-I
Theory 80
Sessional -20
UNIT
CONTENT
I
INTRODUCTION TO HOTEL INDUSTRY
• Definition of Hotel • Development of Hotel industry with
reference to India and world • Classification of Hotel • Star
classification • Locations • Size • Type of Clientele •
Different Department of hotel
II
Introduction to Front Office Department
 Importance of Front Office Department
• Different sections of front office department
• Layout of Front Office (lobby and back office ) • Equipments
and furniture of Front Office • Staff organization of front office
(small, medium, large, hotels) • Types of rooms • Food Plans •
Food plans signs, • Symbols and abbreviations used operations
in Front office operations.
10
III
Importance and Role of Front Office staff.
• Personality traits of front office staff • Duties and
responsibilities of Receptionist • Job description of front office
Manager • Lobby manager • Receptionist • Reservationists
10
IV
Tele Communication
Importance of communication Co-ordination of front office with
other departments. Handling of Telephone Manners
10
V
Hotel Brochures and Tariffs.
Different types of room rates Basis of charging tariffs Use of
brochure and tariffs
10
Reservation
• Meaning and Need of Reservation • Sources of Reservation •
Reservation Process • Advance letting out chart • Density
chart • Booking diary • Reservation form • Whitney system of
Reservation • Whitney rack • Whitney slip
10
Registration
Meaning and importance of Registration Registration Procedure Arrival stage Guest with advance reservation Walk-in guest - right
for reservation, advance payment policy. Registration Records
Registration Form, register Expected arrival list Arrival list House
list Notification slip,
Front office terminology related to :
Reservation Reception Registration
10
VI
VII
VIII
19
Total - 100
MARKS
10
10
Bsc.Hospitality Studies
1-P-6
FRONT OFFICE-I
(P R A C T I C A L)
Term Work - 25
Practical -50
Total-75
S no
1
CONTENT
Do's and Don'ts of Front desk
ii)
Back office
iii)
Front desk
2
Grooming of Front office staff
3
i)
General hygiene
ii)
Posture
iii)
Personal Grooming
Developing of Personality Traits of front-office staff
4
Communication skills exercise
5
6
7
8
9
10
11
12
13
14
Reading
Speaking
Listening
Handling of Brochures
Handling Tariff cards
Industrial Visit to hotel :- Front Office
Telephone handling - Telephone manners
Telephone phrases
Information regarding Hotel on telephone & in person
Knowledge of records and formats used in reservation
Basic knowledge of records of pre registration and arrival
Reservation Procedure
Types of reservation
Advance Letting out chart
Density Chart
Use of Booking Diary
General Information regarding City
15
Places of tourist Interest in and around city
16 Shopping Centre, Hotels and Restaurants in the City
17
Knowledge of Indian States, Union territory and Capitals
18
Languages Of India
19 Geographical Knowledge about your state and city location
Books Recommended:
• Andrews S., Hotel Front Office Training Manual, Tata Publishing company
limited, 1982.
• D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.
• Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.
• Tourist Information Series, Publication Division, Ministry of information and
broadcasting Government of India, Delhi.
• Kaul, S.N., Tourist India, International Taj Building Bombay.
• Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981.
• Dr. Singh R.K., Front Office Management, Aman Publication,
20
Bsc.Hospitality Studies
1-T-8
HYGIENE AND FIRST AID
UNIT
I
II
Theory 80
Sessional -20
CONTENT
Hygiene• The place of hygiene in the hotel & catering
industry. • The importance of creating the right attitude
towards hygiene securing the active co-operation of the food
•handlers.
Personal hygiene of staff • Care of skin, hand & feet. •
Hygienic use in cosmetic and deodorants • Relationship of
right clothing to personnel comfort and as aid to efficiency. •
Choice and care of protective clothing.
Total - 100
MARKS
10
10
III
• Hygienic storage condition, care of food, Dry food storage,
containers used, canned foods, ventilated storage, storage of
non edible material. • Storage of cooked food, semi perishable
and perishable foods, spoilage of foods, factors affecting
spoilage, precaution against spoilage.
10
IV
• Hygiene in kitchen • Natural & artificial ventilation •
Disinfectants • Types of waste & its disposal • Dish
washing • Hand washing machine- comparative merits &
demerits. • Automatic & non automatic machines
10
V
• Safety with equipment • Work equipment •
Dangerous machine • Electrical equipments • Gas
equipment • Fire protection & safety
10
VI
• Managing food safety • Food safety legislation •
safety management • Food hygiene inspection
VII
VIII
Food
Work place safety
• In the bar • In the cellar • In the kitchen • In the
restaurant
• In housekeeping • In reception • In leisure
Introduction to first aid
• Principles of first aid • Various types of bandages, slings,
tourniquet etc. • Fracture, types. • Facilities to be
maintained in hotel for first aid. •
First aid to be administered to patient in case of fire, orthopedic
casualties, drowning casualties, electric shock casualties,
suffocation casualties.
10
10
10
Books Recommended:
1. Trickett Jill - Food hygiene for food handlers- second edition. The Macmillan press Ltd.
1992.
2. J.A. Stretch & H.A. Southgate - The science of catering 2nd edition 1986 Edward Arnold.
3. Michael Colleer & Colin Sussams - Success in principles of catering second edition 1988
4. Hater Roy - Safety in Catering - A guide for supervisors and managers. The
Macmillon press Ltd. 1988.
5. Principles of first aid - St. John's Ambulance Brigade, Red cross society.
21
Bsc.Hospitality Studies
2-T-1
SANSKRIT
Theory- 80
Sessional - 20
Total - 100
22
Bsc.Hospitality Studies
2-T-2
BASIC FRENCH LANGUAGE
UNIT
I
• The Alphabets •
Definite/ Indefinite •
CONTENT
Accents •
Numbers •
Self Introduction
Theory- 80
Sessional - 20
Articles-
Total - 100
MARKS
10
II
• Days of the week/months/date •
Glossary of general food items
Nouns/prepositions •
10
III
• Auxiliary Verbs • Adjectives of profession/ nationality •
Time
• Ist Group Verbs • Feminine and Phralisation of nouns •
Culinary terms in French
10
V
•
•
Feminine and Pluralisation of Adjectives •
"Formules de Politesse"
10
VI
•
•
Future and past tense • Currency/weights and measures
Negation & Interrogation
IV
IInd group verb
VII
• Adverbs and Pronouns •
guests • IIIrd group Verbs
VIII
• Translation • Glossary termsBrigade/equipments/ingredients/ classical menus/wine
Basic French conversation with
10
10
10
10
2-P-1
BASIC FRENCH LANGUAGE
(P R A C T I C A L)
Marks -50
UNIT
CONTENT
1
Ability to make simple sentences in French (self - introduction)
2.
3.
Good Knowledge of the language and the ability to reply to questions
asked related to the food and beverage operations
Ability to read and translate French Menus
Books Recommended:
• La langue et La civilization Francaises- G. Mauger,; Hachette, 79, Bou levard St.
Germain, Paris.
• Le Fran, cais de I'Hotellerie et du Tourisme - Max DANY
• Jean Robert la lay, Hachette (part I part II, all the conversational up to pg. 106.
This
book is to be used for conversation and translations.)
23
Bsc.Hospitality Studies
2-T-3
QUANTITY FOOD PRODUCTION
UNIT
CONTENT
I
Regional Cooking Styles
Introduction to Regional Styles of Cooking, Factors Affecting
Eating Habits, Cooking from Different States under Geographical
Location, Historical Background, Seasonal Availability of Raw
Materials, Special Equipment and Fuels, Staple Diet, Food
Prepared for Festivals and Occasions of the following States:
Hyderabadi, Bengal & North Eastern States, Goa, Gujarati / Bohri
/ Parsi, Karnataka, Kashmir, Maharashtra / Malwani, Punjab,
Rajasthan, Tamilnadu / Chettinad, Awadh / Luckhnavi .
II
III
IV
24
Basic Spices & Condiments used in Indian Cookery
• Blending of spices & concept of masala • Different
masalas used in Indian cooking -wet & dry - Dhansak, Goda etc.
Composition of above mentioned masala • Varieties of masalas
available in different regional areas-• Proprietary masala
blends. • Basic Indian pastes & gravies • Red Makhani,
Kadhai • Green • White • Yellow
Ethnic traditions of
Muslims, Jains, Christians, Parsis, Buddhist, Hindus, Sikhs
 Indian Culinary terms
Quantity Kitchen Principles Introduction
•
Scientific & Principles in Preparation, •
Quantity Food
Equipments •
Medium equip -5, Small Equip - 5, Heavy Equip 5 • Use & Care of equip Purchase of perishable, Semi perishable
&Non-perishable item, •
.
Theory- 80
Sessional - 20
Total - 100
MARKS
10
10
10
10
V.
Quantity Kitchen Management
• Modern development in Technology Layout of (large) Qty
Kitchens, Institutional / Industrial & Flt. Kitchen, Work flow in
quantity kitchens, Staffing in Kitchen.
10
VI
Quantity Menu Planning
Principles of Menu Planning for Quantity Food Production, Planning
of Menu for Various Categories such as Industrial, Hospital,
Institutional, Outdoors Parties, and Theme Dinners, In Flight
Catering.
Function Catering (outdoor Parties) Indenting, Evaluating,
Costing Principles of Indenting Qty. & portions for Bulk
production Practical difficulties involves in Indenting
10
Bsc.Hospitality Studies
VII
Stores
• Principles of Storage • Types of stores •
Guidelines for efficient storage •
10
Staff Hierarchy •
Maintaining Records / registers / logbooks/leave-record std.
recipe file / accidents record / maintenance / record /
communication with other dept conducting meeting
VIII
Inventory •
Re-order level • Bin Cards • Form &
Formats • Functions of store manager • Computerized store
control system. • Standard purchase specification • Dealing
with suppliers.
Basic principles of Baking
• Ingredients used-Flours, Fats, Sugars, Liquids, Leavening
agents, Salt Flavouring and spice, fruits and nuts, Essences,
Essences oil
10
2-P-2
QUANTITY FOOD PRODUCTION
Term Work-25
Practical Marks- 100
Total - 125
UNIT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
CONTENT
Kashmir(Min. 10 dishes)
Uttar Pradesh/ Avadh (Min. 10 dishes)
Punjab (Min. 10 dishes)
West Bengal(Min. 10 dishes)
Assam (Min. 10 dishes)
Orrisa (Min. 10 dishes)
Goa (Min. 10 dishes)
Rajasthan (Min. 10 dishes)
Maharashtra / Malavani (Min. 10 dishes)
Gujrat / Bohri / Parsi (Min. 10 dishes)
Kerala (Min. 10 dishes)
Tamil Nadu (Min. 10 dishes)
Andhra Pradesh / Hyderabadi (Min. 10 dishes)
Karnataka (Min. 10 dishes)
Yeast based product
• Break fast - croissants, Danish, Brioche, Sandwich Bread loaf •
Lunch- Sliced Bread(loaves) / French bread, Brown Bread, Whole wheat
bread. Marbled bread, Display of Bread Basket, Rolls - Atleast - 2 Types,
Soup / Bread sticks, • High Tea - Mini croissants Bagets
Books Recommended:
• Modern Cookery Vol I&II - Philip Thangam
• Theory Of Cookery - Arora Krishna
• Professional Charcutier - Kinsella john, Harvey David, John Wiley & Sons NY
•
Food Preparation & Cooking-Thornes Stanley, Ellenborough House,
Wellington
Street
25
Bsc.Hospitality Studies
•
•
•
•
•
•
•
•
26
Professional; Cooking - Gisselen Wayne; John Wiley & Sons
Larousse Gastronomique
Basic Cookery - Stevenson David R; Stanley Thrones Ltd.
Prashad - Cooking with Indian masters - Indrasingh Kalra
Professional baking - Gisselen Wayne; John Wiley & Sons
Understanding Cooking - Lundburge & Kotschevan
Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
Basic Cookery-The Process Approach-Daniel R Stevenson; Stanley Thrones Ltd.
Bsc.Hospitality Studies
2-T-4
FOOD & BEVERAGE OPERATIONS
Theory- 80
Sessional - 20
UNIT
CONTENT
I
WINES
• Introduction • Definition • Classification • Structure of
grapes • Viticulture & verification • Vine diseases
II
10
Italy •
Portugal •
Germany •
Spain •
III
• Food & Wine Harmony • Pre & Post Meal Drinks
Aperitifs Liqueurs Ethnic Beverages
10
IV
• Storage & Service of Wines • Wine glasses & equipment
needed for Service •
Reading Wine labels
10
V
VI
VII
VIII
27
WINES OF
• France •
Total - 100
MARKS
10
BEER
• Introduction •
Storage & Service
10
Ingredients •
Manufacture •
SPIRITS
• Introduction to manufacturing of Spirits •
Vodka •
Whisky • Rum
Types •
10
Brandy •
Gin •
BAR
Types of licences and permits • Drinking in licensed premises •
Types of Bar • Layout and planning • Equipments •
Planning & Designing Bar Menu
COCKTAILS
• Introduction, History • Mixing • Classification • Service
• Classic cocktail recipes
10
10
Bsc.Hospitality Studies
2-P-3
FOOD & BEVERAGE OPERATIONS
(P R A C T I C A L)
Term Work-25
Practical Marks- 100
Total - 125
UNIT
C ONTENT
•
of Breakfast - English, Continental
•Services
of Spirits,
Beer, Liqueur
Wines,
•Services
Compilation
and
French Classical Menu with Wines
of
•service
Reading
Wine labels
Books Recommended:
1. International Bartender's Guide- Bartender
2. The New York Bartender's Guide, Berk, S.A.
3. Wine regions of the world, David Burroughs and Norman Bezzant;
Butterworth,
Heinemann.
4. Cocktail Guide, A.C.P. Publishing Pvt. Ltd.
5. The Australian Bar attendant's handbook, Ellis. G.
6. Sotheby's World Wine Encyclopedia, Tom Stevenson, Dorling Kindersley.
7. Bar Companion (Mixed drinks), Jones Bridget
8. The World guide to Whisky, Jackson M.
9. Managing Bar and Beverage operations, Kot schevu L.H.
10. The encyclopedia of world beers, Myers. B.
28
Bsc.Hospitality Studies
2-T-5
HOTEL HOUSEKEEPING OPERATIONS
Theory- 80
Sessional - 20
Total -100
UNIT
CONTENT
I
Linen Room
• Types of linen Room • Layout of linen Room • Equipments
& accessories in linen Room • Organization (staffing) of linen
Room • Types of linen - their sizes • Storage facilities &
conditions • Linen exchange procedure • Selection of linen and
purchase of linen • Linen Inventory; par stock - Factors affecting
par stock; calculation.
II
Uniform Room
• Layout of uniform Room • Equipment & accessories required
• Organization (staffing) of uniform Room • Storage facilities
and conditions • Exchange procedure • Types and selection of
uniform • Maintenance and care of uniforms • Inventory; par
tock - Factors affecting par stock; calculations. • Uniform
designing :- Importance, types, characteristics
10
III
Tailor Room
• Functions of tailor room, tasks in tailor room • Equipments
used in serving Room • Types of sewing machine Care &
maintenance of equipments
10
IV
Textiles
• Types of fibre, properties of fibre and fibre identification •
Types of Fabric •
Fabric identification • Fabric construction •
Finishes given to fabrics •
10
V
Pest Control
• Types of pest •
Methods of eradication
 chemicals used in eradication
Flower arrangement
• Concept and Importance • Types and shapes
• Principles • Conditioning of plant material • Tool,
equipments and Accessories • Colour schemes in Flower
Arrangement
Colour
• Colour wheel • Importance & Characteristics • Colour
scheme • Properties of colour • Effects of colour
10
VI
VII
VIII
29
MARKS
10
Floors finishes (Types used in Hotel) •
Selection & maintenance
Care and cleaning •
10
10
10
Bsc.Hospitality Studies
2-P-4
HOTEL HOUSEKEEPING OPERATIONS
(P R A C T I C A L)
Term Work-25
Practical Marks- 50
Total - 75
S no
I
II
III
IV
V
VI
CONTENT
Flower arrangement
Western, Ikebana
Designing uniform Kitchen staff, FO, F&B Restaurant
(specialty) / Room Service House keeping
Mending Darning •
Patchwork
Monogramming
Identification of fabric
Planning colour scheme Lobby, Suite Room / Deluxe,
Restaurant (Coffee shop / speciality/ Banquet Hall)
VII
VIII
Carpet Cleaning (spot cleaning / vacuum cleaning)
Stain Removal - Ink, Tea, coffee, blood, turmeric, oil, fruit, shoe
polish, etc
Assignments:
• Visit to Hotel - observation of Linen exchange, uniform exchange
• List of floor finishes - market survey - pricing per sq. Ft.
• List of floor covering - Manufactures, Brand names
• List of wall covering - market survey, brand names.
• List of chemicals for pest control and their manufacturers.
• List of 8/10 flowers & their market rates, other accessories.
• Making of House keeping records.
• List of pest control ganizations.
Books Recommended:
 G. Raghubalan Smritee Raghubalan, Hotel housekeeping Operations and
Management ,First 2007,Oxford University Press, YMCA library Building, Jai singh
Road, New Delhi,
Professional management of Housekeeping operations, Robert J. Martin,; John
Wiley &
Sons, New York.
• Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,.
Edward
Arnold Ltd. London (ELBS)
• Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi
• Professional Housekeeping, Tucker Schneider, VNR
• Housekeeping Management for Hotels & Residential Management, Rosemary
Hurst;
Heinemann
• Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.
•
30
Bsc.Hospitality Studies
•
•
31
Managing H.K. Operations, Margaret Kappa.
Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham;
Arnold
Hienman, Indiana.
Bsc.Hospitality Studies
2-T-6
FRONT OFFICE OPERATIONS-II
Theory- 80
Sessional - 20
UNIT
CONTENT
I
Function of Reception
• Meaning and importance of Reception department • Reception
as an art • Handling of mail • Handling of Hotel Mail / staff mail
• Hotel Mail and key rack • Handling of guest mail • Message
handling • Handling of black list and no shows
Total - 100
MARKS
10
II
Other Functions of Reception
• Key handling and different types of key • Computerized keys •
Importance of key control • Paging system • Wake-up calls. •
Handling of emergencies • International rules for guest •
Handling of guest valuables
10
III
Bell Desk Operation
Importance and base role played by the bell desk, Bell boy, control
Handling of luggage, Left luggage ,procedure Handling of group
luggage,
Bell desk and concierge, Handling of scanty baggage, Paging systems
Reservation Activities
• Group booking procedure • Computerized reservation •
Centralized reservation • Complete procedure of Whitney system of
reservation. • Guaranteed and Non Guaranteed reservation •
Cancellation and Amendments • Overbooking • Forecasting
10
IV
10
V
Registration
• Handling Registration for individuals • Handling Registration for
groups • Handling Registration foreigners • Notification slips •
Handling of Different types of VIP's • Categories of VIP's • Room
change Procedure • Knowledge of passport, VISA for registration
purpose. Law of Tenancy Distinction between guest and tenant.
10
VI
Departure Procedure
• Meaning of check-out • Procedure of checking out of guest •
Express check-out Procedure • Late check-out • Late charges
10
VII
Front Office Billing
• Introduction to cashier section • Credit in Hotel •
settlement of bills • Settlement of bills by foreigners •
relating to foreign exchange•(FEMA)
10
Modes of
• Law
VIII
10
Annexure FXA, FXB • Handling of Guest Valuables Glossary of Bell
Desk, Reception Billing.
32
Bsc.Hospitality Studies
2-P-5
FRONT OFFICE OPERATIONS - II
(P R A C T I C A L)
Term Work-25
Practical Marks- 50
Total - 75
Handling of hotel mail
• Handling of massage
i)
Guest in the room
ii)
Guest not in the room
iii) Guest yet to arrive
• Paging guest
• Wake-up call handling
• Handling of scanty baggage guest
• Handling of left luggage
• Reservation Procedures
i) On Telephone ii) In
person iii) Mail
• Whitney System Reservation
• Maintaining and Handling records of reservation and registration
• Cancellation of reservation
• Handling of Group Booking
• Check-in procedure for WALK-IN guests
• Check in procedure for group
• Check in procedure for VIP
• Check in procedure for Foreigners
• Religion of India
• Currencies , countries and their capitals
• Festivals of India
• Front office emergencies
Books Recommended:
• Andrews S., Hotel Front Office Training Manual, Tata Publishing Company limited
1982.
• D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.
• Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.
• Tourist Information Series, Publication Division, Ministry of information and
broadcasting
Government of India, Delhi.
• Kaul, S.N., Tourist India, International Taj Building Bombay.
• Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981.
• Dr. Singh R.K., Front Office Management, Aman Publication,
33
Bsc.Hospitality Studies
2-T-7
CATERING SCIENCE & NUTRITION
Theory- 80
Sessional – 20
_____________
TOTAL - 100
UNIT
CONTENT
I
Introduction of food microbiology, its importance in
relation food handling preparation & service.
• Bacteria, yeast, moulds, morphology and factors
affecting growth of these microorganisms.
II
Beneficial effects of microorganism.
• Role of microorganism in the manufacture of fermented
foods. • Dairy products. • Bakery products • Alcoholic
beverages. • Vinegar Harmful effect of microorganism •
Food Poisoning - staphylococcus, salmonella, clostridium,
botulinum and clostridium perfringers. • Food infection food contamination sources, incubation period, prevention.
10
III
Food adulteration as a public health hazard, prevailing food
standards in India, prevention of adulteration, simple tests to
detect common food adulterants in milk, cereals, beverages,
pulses, masala powder etc. • Prevention of Food
Adulteration Act •
10
IV
Colloidal system-types of colloids in food, factors that
affect the properties of colloids in food preparation.
Emulsions- Theory of emulsification, types of emulsions,
emulsifying agents and their use in preparation of
emulsions. Browning reaction-Causes, desirable and
undesirable effects in food preparation, prevention of
browning.
Definition of food, nutrients, nutrition and its relation to
10
V
VI
34
MARKS
10
health, malnutrition. Functions of food, basic food groups and
planning of balanced diet, Definition of calories, standard
measures, daily requirements, factors that effect the daily
requirement.
Carbohydrates-Composition, classification, sources,
functions, daily requirements, excess and deficiency
Proteins - composition, classification, sources, functions,
daily requirements, excess and deficiency, supplementary
value of proteins, formulation of protein rich recipes.
10
10
Bsc.Hospitality Studies
VII
VIII
Mineral - Importance and classification of minerals, sources,
functions, daily requirements, excess and deficiency of
calcium, phosphorus, iron, iodine, fluorine and sodium
chloride. Vitamins - Importance and classification of
Vitamins, Sources, Functions, Daily requirements, Excess and
Deficiency of Vitamin A, D.E.K, thiamine, riboflavin, niacin,
Pyridoxen (B6) Folic Acid and Cyanocablmine (B12)
Fats- Composition, Classification, Sources, function, daily
requirements, excess and deficiency, difference between
animal and Vegetable fat. Water, its importance and water
balance Digestion and absorption of carbohydrates, proteins,
and fats. Meal planning, factors affecting meal planning,
critical evaluation of few meals served at the Institutes/Hotels
based on the principle of meal planning, calculation of
nutritive value of dishes/ meals.
10
10
Books Recommended:
2nd edition
1. Michael Colleer and Coline Sussams, Success in Principles of
Catering
(1988)
2. J.A. Stretch and H.A. Southgate, The Science of Catering. 2nd edition (1986)
3. W.C. Frazier, D.D. Westhoff, Food Microbiology - 3rd edition (1991)
4. Meyer, Food Chemistry.
5. M. Swaminathan- Essentials of food and Nutrition, Volume I and II, Ganesh
and
Company, Madras.
6. Food and Nutrition- A text book of Home Science for senior students,
Arya
Publishing House, New Delhi.
7. Joshi Shubangini, Nutrition and Dietetics; Tata McGraw-Hill Publishing
Company
Limited.
8. C. Gopalan, B.V. Rama Shastri and S.C. Balasubramanian; Nutritive value of
India
Foods, National Institute of Nutrition (ICMR), Hyderabad, India.
35
Bsc.Hospitality Studies
2-T-8
BASIC ACCOUNTS
Theory- 80
Sessional- 20
Total - 100
UNIT
CONTENTS OF CURRICULUM
MARKS
I
Commercial Organization:
10
1. Meaning of Business, Profession, Employment and Charity
2. Objectives, Features, Suitability, Reason for the survival, Finance,
Advantages & Disadvantages. Points of Distinction. • Ideal form
of Commercial Organizations • Sole Trade, Partnership & Joint
Stock Companies.
3. Detailed study of Joint Stock Companies (Theoretical Aspect Only)
●Kinds of Companies ● Distinction between Private Company and
Public Company● Stages of Formation of Company - Promotion,
Registration, Capital Raising and Commencement Certificate
●finance: Share and Debentures as a source of Finance and their
kinds ● Rights, Duties and Distinction of share Holders and a
Debenture Holders.
II Book – keeping -Journal & ledger [Recording, Posting & Balancing]:
10
1. Meaning, Scope (area of application), Objective, Advantages and
Disadvantages of Book-Keeping and Accountancy: Meaning and
their systems with features. Double Entry System: Principles,
Application, Nature, Advantages and limitations.
2. Classification of Income and Expenditures as a Capital, Revenue
and Deferred (Simple problems only)
3. Classification of transactions as Real, Nominal & Personal with
rules of Debit and Credit.
4. Journal: Meaning of Journal & its Advantages, Format of
Journal with the utility of each column. Requirement of
Journalizing. Vouchers as a Proof: Preparation and filling.
[simple problem only]
5. Ledger: Meaning of ledger, Division of ledger. Rules of Posting.
Balancing of ledgers, Kinds of Balances [simple problem only]
III Trial Balance, Errors and Rectification of Errors
10
1. Trial Balance: Meaning, Objectives and Advantages of Trial
Balance. System of preparation / Presentation of Trial Balance.
Simple problem on Preparation of Trial Balance
2. Errors: Meaning and kinds of Errors. Rectification of Errors in the
following Cases -• Before Preparation of Trial Balance [Without
the help of Suspense Account] [Simple problems only] •
After
Preparation of Trial Balance (with the help of suspense Account]
{Simple Problems only}
IV Subsidiary Book / Journal
10
1. subsidiary book: Meaning and Advantages.
2. Kinds of Subsidiary Book and area of application - Purchase Day
Book and Return Outward Book {Purchase Return Book }(simple
problems only), Sales Day Book and Return Inward Book (Sales
Return Book) }(simple problems only)
36
Bsc.Hospitality Studies
3.
Petty Cash Book- Meaning and special feature with draft and
systems. Meaning of House Bank, Cash Bank, Cash Float and Due
Back. Imprest system of Petty Cash Book with its advantages
(simple problems only)
4. Journal proper and its Necessity.
V Cash Book And Bank Reconciliation Statement Cash Book :
1. Cash Book: Meaning, Special feature of a Cash Book as a Journal
and a Ledger. Classification of Cash Book as Single, Double and
Triple column. Simple Problems on Triple column cash Book Only.
Meaning of Discount, its types and treatment with Distinction.
2. Bank: Meaning & Function with its kinds. Different kinds of
Account operated with Bank. Cheque: Meaning and its kinds with
their advantages.
3. Bank Reconciliation Statement - Need of bank Reconciliation
Statement and its usefulness. Preparation of Bank Reconciliation
Statement. Meaning of Regular Balance and Overdraft (simple
problems)
VI Final Accounts of Companies:
1. Meaning of Final Account, Necessity and Advantages.
2. Components and their importance- Trading Account, Profit and
Loss Account, Profit and Loss Appropriation Account & Balance
Sheet. Meaning of Adjustments and their Treatment in Final
Accounts.
3. Simple Problems on Final Accounts of Joint Stock Companies.
VII Guest Records and Billing
1. Basis of Charging Room Rates & Mode of Payment. (Simple
Problems Only).
2. Meaning with area of application : VPO [Value /Visitors Paid Out],
Allowances and Discount, Account Transfer, Account Aging,
Account Correction, Service Tax, Luxury Tax, Service Charges,
Chance Sales, , KOT, Direct Billing, Pick-Up-Errors and Balance.
City Ledger, Guest Register, Master Folio, Delinquents Ledger,
Necessity and Objectives.
3. Tabular system of Accounts: Objective, Scope, Necessity and
Advantages - Visitors Tabular Ledger: Scope and Advantages,
Draft. simple problem on VTL.
4. Guest Weekly Bill : Format (Computerized and Manual). simple
problem.
VIII Uniform System of Hotel Accounting, Auditing and Hotel Statistics.
1. Uniform System of Hotel Accounting : Meaning, Scope,
Requirements, Advantages and Limitations. Preparation of Income
Statement under USHA(Uniform System of Hotel Accounts)
2. Audit: Meaning, Scope and Advantages of Auditing & Audit
Program. Meaning, Advantages & points of distinction for Internal,
Statutory, Periodical and Continuous Audit.
3.
Night Auditor: Meaning, His Duties, Functions and
Responsibilities. List and Their Draft (Format) of Various Reports
prepared by Night Auditor.
4. House Count & Ratios on Occupancy & Covers, Average Room
Rate and Collection per Guest
37
10
10
10
10
Bsc.Hospitality Studies
List of Recommended Books for reading and reference:
Sr.
Title
Author / s
Year of
No.
Publication and
Edition
1. Basic Financial
Prakash
First 2007
Accounting for
Shah
Reprint 2008
Mangement
2. Elements of Hotel
G. S. Rawat
1972 / 2005
Accountancy
Dr. JMS
Negi
N. Gupta
3. Front Office
S. K
2002 / 2005
Management
Bhatnagar
4. Hotel Accountancy
Ozi A.
2004
and Financial Control D’Cunha
Glesson O.
D’Cuncha
5. Hotel Management
Jagmohan
2005
Negi
6. Modern Accountancy A.
-- Vol. I
Mukharjee
M. Hanif
38
Publisher
OXFORD University
Press
Aman Publication, New
Delhi.
Frank Bros. & Co (
publishers ) Ltd.
The Dicky’s Enterprises,
Mumbai.
Himalaya Publishing
House
Tata – MacGraw Hill
Publishing Co. Ltd. New
Delhi.
Bsc.Hospitality Studies
3-T-1
SANSKRIT
UNIT
I
II
III
IV
V
VI
VII
VIII
Books Recommended:
.
39
CONTENT
Theory- 80
Sessional - 20
Total - 100
MARKS
Bsc.Hospitality Studies
3-T-2
COMPUTER APPLICATION
Theory - 80
Sessional - 20
UNIT
CONTENT
I
Computer Fundamentals:
Evolution of Computer, Block Diagram and functions of different
parts of computers. Organization of a computer, Characteristics
of Computers, Various fields of computer, Hardware, Software,
Firmware, Freeware, Shareware. Classification of Computer,
Types of Software, System Software, Application Software.
Total - 100
MARKS
10
Processor and instructions processed by it. Data and information
processing.
II
Introduction to Input and Output Devices: Keyboard, Mouse,
Scanner, OCR, OMR, Touch Screen, Bar Code Reader, Voice
Input Device, Monitor and its types (VGA, SVGA, XGA, TFT LCD),
Printer and its types (Impact and Non impact with example)
Plotter.
10
Memory: Primary memory RAM, Flash Memory and ROM, its use
in computer, Secondary memory: SASD, DASD concepts,
Magnetic Discs, Floppy Discs, Hard Discs, Magnetic Tape, Optical
Discs : CD ROM and its types.
III
IV
V
40
Program Development Tools: Assembler, Compiler,
Interpreter,
and Language
Levels.
Operating System
Concepts:
Introduction of Operating System, Function of Operating System,
Types of Operating Systems, Booting Procedure, Start up
sequence, Details of Basis System Configuration, Important
terms: Drive, Directory/Folder, File, Volume label, Names etc.
Examples of Operating Systems: Single program-executing
DOS, Multiple programs executing Windows
Introduction to GUI of Windows Operating System, Drive
information Viewing, Directory Manipulation, Creating Directory,
Subdirectory, Renaming Directory, Copy and Deleting the
directory. File Manipulation Creating File, Renaming File, Copy
and Deleting a file.
MS OFFICE
a) MS Word : Definition, Concept of Word Processor, Creating
new Document, Creating and Editing Text, Saving a
Document, Cut, Copy, Paste, Undo and Redo. Formatting
Text using Format Menu.
b) MS Excel : Definition, Concept of a Spread Sheet, Features
of Excel, Uses of Excel, Edit Menu, Format Menu.
10
10
10
Bsc.Hospitality Studies
VI
MS OFFICE
a) MS PowerPoint : Definition, Concept of a presentation,
Creating a presentation, opening a presentation, Saving a
presentation.
b) MS Access: Important Features, Concept of Database.
10
VII
Computer Application in Business:
Introduction, Capabilities of Computer, Application Systems,
Areas in Business where computer can be used, Applications of
information Systems, Frontline information and presentation,
Back end database and its management. Website and other utility
software.
Communication and Networking:
Networking Concepts, Types of Networking (LAN, MAN, WAN,
Internet), Communication Media, Networking Devices Modem,
Digital Device in Mobile, use of email, Browser and Browsing of
Websites, Searching Required information on internet using
search engine.
Hotel Management Software:
10
VIII
10
3-P-1
COMPUTER
APPLICATION
(Practical)
UNIT
I
II
III
iv
V
CONTENT
Windows Utility Tools
Internet Utility Tools
3 Practical related to MS-WORD
3 Practical related to MS EXCEL
3 Practical related to MS POWERPOINT
PRESENTATION
Presentation for trainings / Project work
Books Recommended
1. Computer Fundamentals : P.K. Sinha, BPB Publications
2. Understanding Windows
3. MS WORD made easy
4. MS EXCEL made easy
5. MF-OFFICE made easy
41
Practical
- 50
Bsc.Hospitality Studies
3-T-3
ADVANCE FOOD PRODUCTION
Theory- 80
Sessional - 20
UNIT
CONTENT
A. Meat (Beef ; Veal ; Pork)
I
Structure, selection, storage Cuts of meat, method of
preparation/ cooking ; special accompaniments B. Poultry &
Game Classification, selection, storage Cuts of poultry & Game,
methods of preparation / cooking Special Accompaniments C.
Fish & Seafood Structure selection, storage Classification, cuts of
fish, cooking methods; special Accompaniments - Vernacular
names,
International Cooking
II
France, Italy, China, Russia, Spain : Geographical location,
historical background, staple food with regional influence,
specialties, special equipment.
III
Modern Techniques in preparation
• Microwave, infra-red, vacuum reduction cook chill & cook
freeze • Convenience foods - Role of convenience foods in
fast food operations, advantages & disadvantages of
Convenience foods. Labour & cost saving aspect of
Convenience foods.
10
10
IV
Larder organization
• Control, laison, Equipment, layout • Hors d'oeuvres •
Salads • Sandwiches / Rolls / Burgers /Pizzas/Hot dogs / Foot
longs • Cold buffet • Farcis, terrines, pates, galantines,
ballotines, mousses, quenelles : Types, preparation, menu e.g. •
Cold sauces, dips, chaudfroid, aspics method eg. Preparations, eg.
• Charcutiere, • Sausages - types, preparation, popular
sausages, SPS, cooking methods, casings, storage, problems.
10
V
Pasta & Rice
• Types, storage, manufacture of pasta • Methods of
cooking • Accompanying sauces used.
• Glossary of elementary terms ( International)
Cakes:
• Types, recipes & evaluation • Faults and remedies •
Cake icing and decoration Pastries: • Types , preparation,
evaluation and fat to flour ratio Cookies : • Types,
preparation and evaluation
10
VI
42
Total - 100
MARKS
10
10
Bsc.Hospitality Studies
VII
VIII
Confectionery
• Meringues - Making, factors affecting stability, cooking, types
& uses. • Chocolate work • Fondant • Marzipan • IceCreams & Sorbets
Non-Edible Display :
• Ice-carving, Tallow sculpture, fruit & vegetable
display B. Pate & Gammon, Ham, Bacon & Gammon
Force meat
Kitchen Management:
Placement of equipment, Flow of work, Budgeting for equipment,
Hierarchy and staffing of kitchen stewarding department, Garbage
disposal Kitchen Planning, Meal Production, Purchasing –stores,
Food Cost Control, Portion Control, Budgetary Control Forecasting
–Kitchen Organization and Layout, Kitchen Equipment and
Maintenance, Transport Catering.
10
10
3-P-2
ADVANCE FOOD PRODUCTION
(P R A C T I C A L)
Term Work-25
Practical Marks100
Total - 125
UNIT
CONTENT
International cuisine (Six Course Menus)
1
France - 2 menus, Italy - 2 menus, China - 2 menus, Russia - 1
menu Spain - 1 menu , Indian - 1menu, Thai Menu- 1 menu,
Mexican Menu-1 menu, Greek Menu-1 menu, Lebanese (Mediterranean)1 menu
2
Microwave Menu(6 Course) 2 menus
3
Snacks & fast Food- 2 menus
4
5
Pizzas- 2 varieties
Demonstration on :- Cold Buffet- 2 menus(include cold cuts , Canapes,
terrines& galantine)
6
7
8
Demonstration on Marzipan-almond paste, marzipan shapes
Demonstration on Fondant - as icing, and as filling
Demonstration on Meringue - as icing and used as/in product
9
43
Ice-cream - 2varieties
10
Sorbets - 2 varieties
11
Flaky Pastry - Palmiers, Turn overs, Vol-au-vents, cream horns
12
Short crust pastry - Banquette, Chocolate
meringue pie, Mushroom quiche
Bsc.Hospitality Studies
13
Choux Pastry - Chocolate éclairs. Creams puff
14
Cookies - at least -5 varieties
15
Fatless sponge - Black forest, pineapple sponge, Sponge Fruit
Flan, Chocolate Pyramid, Angel Food Cake
Books Recommended:• Modern Cookery Vol I&II - Philip Thangam
• Theory Of Cookery - Arora Krishna
• Professional Charcutier - Kinsella john, Harvey David, John Wiley & Sons NY
• Food Preparation & Cooking - Thornes Stanley, Ellen borough House,
Wellington
Street
• Professional; Cooking - Gisselen Wayne; John Wiley & Sons
• Larousse Gastronomique
• Basic Cookery - Stevenson David R; Stanley Thrones Ltd.
• Prashad - Cooking with Indian masters - Indrasingh Kalra
• Professional baking - Gisselen Wayne; John Wiley & Sons
• Understanding Cooking - Lundburge & Kotschevan
• Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
• Basic Cookery - The Process Approach - Daniel R Stevenson; Stanley Thrones
Ltd.
44
Bsc.Hospitality Studies
3-T-4
FOOD & BEVERAGE MANAGEMENT
UNIT
I
Total - 100
CONTENT
MARKS
Introduction to Food & Beverage Management :
10
Sectors of Food & Beverage Outlet, Food & Beverage
Function, Food & Beverage Function Context, Food &
Beverage Management, Cost & Market Orientation
Food and Beverage Control :
Objectives of F& B control, Fundamentals of F&B control,
Obstacles in F&B control, Food control checklist, Record
maintained in F&B control dept.
II
Food & Beverage Production Control:
Food Production Control: Standard Recipe, Standard Yield,
Standard Portion Size, Beverage Control: Standard Drinks
Recipe, Standard Yield, Standard Portion Size.
Beverage Control Procedure:
Inventory, Banquet & Function Bar System, Bar
Procedures, and Malpractice at the Bar.
10
III
Room Service
• Introduction, procedure • Scheduling and staffing •
Forms and formats • Order taking • Equipment required
for room service • Breakfast card
10
IV
GUERIDON SERVICE
A) Introduction, principle and meaning • Special
equipments for Gueridon service • Complete procedure
of Gueridon service • Use of liquor in Gueridon service
• Advantage and disadvantages of Gueridon service •
Space required
B) Carving and its method Carving trolleys and its uses
Preparations of joints Preparation of special dishes
Banquet:
• Type: formal, semi-formal and informal • Seating
arrangements • Table plan • Service sequence •
Calculation of areas
• Banquet Performa • Function prospect / function sheet
• Booking of Banquet • Letter of agreement •
Banqueting staff • Duties and responsibilities of toast
master • After event responsibilities
10
V
45
Theory- 80
Sessional - 20
10
Bsc.Hospitality Studies
VI
VII
VIII
46
Menu & Beverage List & Revenue Control:
Basic Menu Criteria, Beverage list, Menu Content, Type of
Beverage list, General Presentation, Bar Checklist, Menu
Merchandising.
Buffets:
• Typescontrol:
of buffet • Layout of buffet
Revenue
Manual system, Machine system, Operating yardstick
used
controlling.
Labour in
cost&
Costing:Introduction, Employee compensation:
Direct
compensation.
Indirect
compensation,
Differed
compensation, Determinant of total labour cost & labour cost
percents, Labour contracts, Use of part time staff, Labour cost
control, Purpose of labour cost control.Control process.
Costing:
Elements of cost, Cost group, Profit, Food cost report –
daily, weekly, and monthly, Budgeting for F&B
operations.
10
10
10
Bsc.Hospitality Studies
3-P-3
FOOD AND BEVERAGE MANAGEMENT
PRACTICAL
Term Work-25
Practical Marks- 100
Total – 125
UNIT
01
CONTENT



02






Preparation of non flambé and flambé dishes: Banana
flambé,pineapple flambé, cherry jubilee ,strawberry flambé,
crepe suzette , irish coffee, Jamaican coffee , café royal
Afternoon tea : mise-en-place and service
High tea : mise en-place and service
Function organization of banquet Compiling menu for special
occasion Like corporate, association, social Drawing of table
plan Seating arrangement Formal service
Buffet service Layout of buffet Food Layout
Calculation of Crockery for banquets as per menu and service
Use of checklist for outdoor catering
Setting of a bar
Service at bar
Book Recommended:
1. Lillicrap, Food & Beverage Service, seventh edition, Hodder Arnold, Book power
ELST.
2. Strianese A. J., Dining Room and Banquet Management.
3. Kotschevu L.H., Management Bar and Beverage operations.
4. Jack, Kivela, J., Purchasing for the hospitality industry.
5. Keister C. Donglas ; Food and Beverage Control, Prentice Hall, Englewood Cliffs.
6. Rey / Wieland, Managing Service in Food & Beverage Operations. The educational
Institute of the American Hotel and Motel Association.
47
Bsc.Hospitality Studies
3-T-5
ACCOMODATION MANAGEMENT
UNIT
CONTENT
I
MANAGEMENT IN HOUSEKEEPING
Planning Process, Division Of Work, Area Inventory Lists,
Frequency Schedules, Performance Standards, Productivity
Standards.
Total - 100
MARKS
10
II
Staffing Pattern
Job Allocation, Determining Staff Strength, Staffing Guide,
Planning Duty Rosters, Fixed And Rotating Duty Rosters
Supervision And Guest Room Inspection
10
III
BUDGETING FOR HOUSEKEEPING
Importance Of Budgeting ,Types of Budgets, Housekeeping
Expenses, Budget Planning Process, Income Statement of The
Rooms Division, Controlling Expenses
Purchasing
Principles If Purchasing, Stages In Purchasing, Types of
Purchasing, Purchasing Standards For: Guest Supplies, Linen
And Uniforms, Cleaning Supplies
10
V
. Refurbishment and Redecoration
• Definition • Factors • Procedures & task involved •
Snagging list
10
VI
Safeguarding Assets
Concern for safety & security in HK operations Concept of
safeguarding assets Theft : Employee, guest, external persons
Security
Hotel guest
Room
PlanninginTrends
in House-Keeping
• Planning guest Room, Bath room, suites, lounges,
landscaping, • Planning for provision of leisure facilities for
the
Energy
guest
conservation
• Boutiquemethods
hotel concept
and eco friendly concepts in
House Keeping
Latest international trends & standards in leading hotels of the
world
10
IV
VII
VIII
48
Theory- 80
Sessional - 20
10
10
10
Bsc.Hospitality Studies
3-P-4
ACCOMMODATION MANAGEMENT
(P R A C T I C A L)
Term Work-25
Practical Marks- 50
Total - 75
UNIT
I
II
III
IV
CONTENT
Creating three dimensional model of a guest rooms/ Public areas
with interior decoration/ themes
Making of Schedule and routine checking Resort Hotel ( Beach/hill)
Commercial Hotel (4oo rooms/450 rooms) Medium sized Hotel/ 3 star
hotel/100-150 rooms
List of various activities that can be contracted- established
/Agencies who take contract (names)
Special Decorations-( Planning, Estimating and area ) •
Christmas, •
New Year •
Anniversary of Hotel •
Food Festival
V
Planning
Schedules:-• In-house Staff • New recruits •
(at
least 2 Training
nos.)
Management Trainees • Inter departmental Training or staff of
other departments
Books Recommended:
 G. Raghubalan Smritee Raghubala, Hotel housekeeping Operations and
Management ,First 2007,Oxford University Press, YMCA library Building, Jai
singh Road, New Delhi,
 Professional management of Housekeeping operations, Robert J. Martin,; John
Wiley & Sons, New York.
 Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,
Edward
Arnold Ltd. London (ELBS)
 Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi
 Professional Housekeeping, Tucker Schneider, VNR
 Housekeeping Management for Hotels & Residential Management, Rosemary
Hurst;
Heinemann
 Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.
 Managing H.K. Operations, Margaret Kappa.
 Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace
Brigham;
Arnold Hienman, Indiana.
49
Bsc.Hospitality Studies
3-T-6
TOURISM AND PUBLIC RELATIONS
UNIT
CONTENT
I
Definition, meaning of tourism. • Growth & development of
tourism. • Basis of origin of tourism. Infrastructure of tourism.
Accommodation [Hotels, Motels etc.] Transportation [Air. Road,
Rail, Water] Other facilities - Supporting services.
II
MARKS
10
Impacts of tourism. • Economic impacts of tourism. •
Social & cultural impact of tourism. •
Environment &
ecological effect
Role of travel agency in tourism • Profile of modern travel
agency • Role of tour operators, Guides & Escorts. • Package
tours. • Planning of itinerary.
10
IV
National & International tourist organization IUOTO, WTO,
PATA, IATA, ICAO Tourist organization in India Management and
marketing of tourism in India
10
V
Evolution of Public relation •
Growth of public relation
10
VI
Importance of Public relation • Qualities of public relation
personnel • Public relation in an organization
• Internal and external public relation • Public relation in
crisis
Public relation management Ethics of PR Organization public
relation department Planning of public relation Budgeting of
public relation
Public relation and communication Public relation and
advertising Purpose of public relation advertising Public
relation and publicity
III
VII
VIII
50
THEORY : 80
SESSONAL: 20
TOTAL : 100
Definition of Public relation •
10
10
10
10
Bsc.Hospitality Studies
3-T-7
PRINCIPLES OF MANAGEMENT &
HUMAN RESOURCE MANAGEMENT
UNIT
CONTENT
Theory- 80
Sessional - 20
Total -100
MARKS
I
Principle and Concept of Management :
Nature, management Vs administration, levels of Management,
Characteristics of management, the process of management,
planning, organizing, staffing, directing and controlling in
Management.
10
II
Supervisor and supervisory Management :
Who is a Supervisor, Importance of a Supervisor, Areas of
responsibility of a supervisor, skills of a supervisor, human
relations, administration and technical qualities of a supervisor
Functions of Management:
Interrelationship of functions of Mgt. characteristics and
benefits of sound and clearly defined objectives.
10
III
Leadership :
Role, Types, style, importance and qualities of a leader.
Role of a Manager:
Finance, forecasting and budgeting, implementation of company
policies and procedures, maintaining standards, fostering public
relations, maintaining harmonious working relationships within
the organization.
Management of Human Resource, functions of personnel
Mgt, Manpower planning.
Industrial Psychology and Behavioral Science. CommunicationMeaning, Process, Types, Channels and Barriers.
Introduction to Personnel Management.
Recruitment and Selection Process. Interviews. Placement,
Induction, Training, Incentives Promotion, demotions, transfers,
absenteeism, Replacement
Job analysis and description Performance appraisals Job
evaluation techniques. Grievance handling wage and salary
administration, wage incentives. Trade unions, Importance of
industrial laws, Effective procedure for employment, Discharge &
dismissal of employee, Minimum wages Act, Payment of Wages Act.
10
IV
V
VI
VII
VIII
10
10
10
10
10
Books Recommended:
1. Stoner, James, A.F.,MANAGEMENT Eaglwood Cliffs, New Jersey,
2. Knoontz O'Donnel and Weirich, MANAGEMENT, International students edition,
McGraw hill.
3. Boella, M.J,. Personnel Management in the hotel and catering Industry,
Hutetinson,
London.
4. Ahuja K.K. Personnel Management, Kalyani Publisher, New Delhi
5. Hotel Industry, Frank Bros. & Co. (Publishers) Ltd.
51
Bsc.Hospitality Studies
3-T-8
FINANCIAL ANALYSIS & DECISION MAKING
THEORY : 80
SESSIONAL: 20
TOTAL: 100
UNIT
C O N T E N TS
MARKS
I
Finance, Financial Management & Financial Statements.
10
1. Definition, Scope, Objectives and Function of Financial
Management. The Role of Financial Manager. Meaning, Scope and
Sources of Business Finance and its Types. Meaning of Financial
Statements, Types, Nature, Importance, Uses and Limitations of
Financial Statements. Reading and Presentation of Financial
Statement in a suitable form to make Analysis. Meaning Objective,
Types and Tools of Financial Analysis
2. Capital Formation: Meaning of fixed and Working Capital and Points
of Distinction, Sources of Finance: Short, Mid and Long term, External
and Internal etc. Depreciation: Meaning and a Source of Internal
Finance. Capital Market and Money Market: Meaning area of
application and Points of Distinctions. Over- Capitalization and Under
- Capitalization: Meaning, Effects and Remedies. Over - Trading Under
- Trading: meaning Effects and Remedies.
II Working Capital Management.
10
1.
Working Capital: •
Meaning, Classification, Factors influencing
Working Capital. •
Sources of Working Capital. Adequate and
Inadequate Working Capital: Effects, Advantages and Disadvantages. •
Simple Problems on Computation of Working Capital with the help of
different methods.
2. Cash & Receivable Management: Meaning, Scope and Advantages.
Simple Problems on Management of Cash, Receivables and Payables.
3.
Inventory Management: Problems on Stock Levels & EOQ. Valuation
of Stock – FIFO, LIFO, Simple and Moving Average.
III Ratio Analysis.
10
1. Meaning, Scope, Advantages and limitations.
2. Ratios suitable to various different levels of management.
3. Simple & Analytical Problems on : Profitability, Liquidity, Solvency,
Return / Overall Profitability and Turnover Ratio Analytical Problems
on Preparation of B/S or Proprietary Statements with the help of given
data / ratios.
IV Fund Flow and Cash Flow Statements.
10
1. Meaning, Concept of Fund, Flow of Fund and Fund Flow Statement
2. Use Significance / Importance of Funds, and its limitations.
3. Distinction between Fund Flow Statement and Income Statement,
Fund Flow Statement and Balance Sheet.
4. Meaning of Cash, Cash Flow and Cash Flow Statements.
5. Distinction between funds Flow and Cash Flow Statements.
52
Bsc.Hospitality Studies
6. Uses, Significance and Limitations of Cash Flow Statement.
7. Simple Problems on Fund Flow and / or Cash Flow Statements.
V Budget, Budgeting and Budgetary Control
1. Meaning of Budget, Features, Requirements for ideal Budgets, Types,
Advantages and limitations or disadvantages.
2. Distinction between Budget and Forecast, Traditional Budget and Zero
Base Budget. Fixed & Flexible Budget.
3. Key factor in a budget or Principle Budgetary Factors.
4. Meaning of Budgetary Control, Objective, Function, Advantages and
Limitations.
5. Requisites or Essentials for efficient Budgetary Control.
6. Simple Problem on Flexible Budgets, Production Budget and Sales
Budgets.
7. Simple Problems on Cash and Capital Budgets [Investment Decisions].
VI Cost, Costing and Cost Accounting.
1. Cost: Meaning, Scope and Classification of cost as - Fixed and
Variable, Direct and Indirect, Product and Period cost, Controllable and
Uncontrollable, Avoidable and Unavoidable, Standard and Historical,
Step and Marginal.
2. Costing : Meaning and Methods, Area of Application.
3. Meaning of Cost Control and Cost Reduction, Need [Necessity], and
Prerequisites, Area of application, Advantages & Disadvantage.
Distinction between cost Control and Cost Reduction.
4 Operation Costing: •
Meaning, Area of Application, Features,
Advantages and Limitations • Concept of Normal and Abnormal Loss,
Absolute and Commercial Ton Kms. or Passenger Kms. Actual &
Effective Kms. Actual & Effective Room Days etc.
5.
Simple problems on operation costing (Transport, Restaurants/
Canteen and Hotel Costing)
VII Process Costing
1. Process Costing:• Meaning, Application, Features, Advantages and
Disadvantages, Limitations. •
2.
Problems on process cost covering Normal and Abnormal Losses /
Scrap and Gains/Effectiveness, By-Product / Joint Product, Equivalent
Product. • Inter-Process Profit and Transfer Price / Pricing.
VIII Marginal and Standard Costing
1. CVP (Cost Volume Profit) Analysis. • Meaning of CVP, BEP, P/V Ratio,
Margin of Safety, Objectives, Uses, Assumptions, Advantages and
Disadvantages. • Construction and Plotting of BEP Chart. • Simple
Problems on BEP for present and future conditions, Expected Profit and
Expected Sales.
2. Marginal Costing. •
Meaning, Necessity, Scope, Advantages and
Disadvantages. •
Simple Problems on the Application of Marginal
Cost Concept in - 1. Make or Buy. 2. Dropping a Line [Temporary or
Permanent], Acceptance of an Order at a Special Selling Price, Key /
Limiting Factor.
3.
Standard Costing. •
Meaning, Features, Area of Application,
Advantages and Disadvantages. • Standard Cost v/s Historical Cost,
Standard Cost v/s Estimated cost. • Variance Analysis: Meaning and
Considerations. •
Simple Problems based on Material and Sales
Variances only
53
10
10
10
10
Bsc.Hospitality Studies
Books Recommended for Reading and reference:
Sr.
Title
Author / s
No.
54
Year of
Publication
and Edition
2004
1
Hotel Accountancy and
Financial Control
Ozi A. D’Cunha
Glesson O. D’Cuncha
2
Hotel Accountancy and
Finance
S. P. Jain
K. L. Narang
3
Management Accounting
1991 / 2000
4
Management Accounting
5
Financial Management
R. K. Gupta
Shashi K. Gupta
Rajesh Kothari
Abhishek Gupta
S. C. Kuchhal
6
Financial and Cost
Control Techniques in
Hotel and Catering
Industry
Jagmohan Negi
--
1999
2007 / 2007
1969 / 2005
Publisher
The Dicky’s
Enterprises,
Mumbai.
Kalyani
Publishers,
Ludhiana.
Kalyani
Publishers.
MacMillan India
Ltd.
Chaitanya
Publication
House
--