No.

Subject code

Subject

Contact Hours per Semester

Th.

Pr.

1

BHM151

Foundation Course in Food Production - II

30

120

2

BHM152

Foundation Course in Food & Beverage Service - II

30

60

3

BHM153

Foundation Course in Front Office - II

30

30

4

BHM154

Foundation Course in Accommodation Operations - II

30

30

5

BHM116

Nutrition

30

-

6

BHM108

Accountancy

60

-

7

BHM109

Communication

30

-

TOTAL:

240

240

GRAND TOTAL

480

No.

Subject code

Subject

Hours per week

Th.

Pr.

1

BHM151

Foundation Course in Food Production - II

02

08

2

BHM152

Foundation Course in Food & Beverage Service - II

02

04

3

BHM153

Foundation Course in Front Office - II

02

02

4

BHM154

Foundation Course in Accommodation Operations - II

02

02

5

BHM116

Nutrition

02

-

6

BHM108

Accountancy

04

-

7

BHM109

Communication

02

-

TOTAL:

16

16

GRAND TOTAL

32

No.

Subject code

Subject

Term Marks*

Th.

Pr.

1

BHM151

Foundation Course in Food Production - II

100

100

2

BHM152

Foundation Course in Food & Beverage Service – II

100

100

3

BHM153

Foundation Course in Front Office - II

100

100

4

BHM154

Foundation Course in Accommodation Operations – II

100

100

5

BHM116

Nutrition

100

-

6

BHM108

Accountancy

100

-

7

BHM109

Communication

50

-

TOTAL:

650

400

GRAND TOTAL

1050

No.

Subject code

Subject

Counselling sessions

01

BHM110

Foundation Course in Tourism

10-12 counselling sessions of two hours each per group per year

S.No.

Topic

Hours

Weight

age

01

SOUPS

A.        Basic recipes other than consommé with menu examples

·         Broths

·         Bouillon

·         Puree

·         Cream

·         Veloute

·         Chowder

·         Bisque etc

B.        Garnishes and accompaniments

C.       International soups

02

10%

02

SAUCES & GRAVIES

A.        Difference between sauce and gravy

B.        Derivatives of mother sauces

C.       Contemporary & Proprietary

03

10%

03

MEAT COOKERY

A.        Introduction to meat cookery

B.        Cuts of beef/veal

C.       Cuts of lamb/mutton

D.       Cuts of pork

E.        Variety meats (offals)

F.        Poultry

(With menu examples of each)

04

15%

04

FISH COOKERY

A.        Introduction to fish cookery

B.        Classification of fish with examples

C.       Cuts of fish with menu examples

D.       Selection of fish and shell fish

E.        Cooking of fish (effects of heat)

03

10%

05

RICE, CEREALS & PULSES

A.        Introduction

B.        Classification and identification

C.       Cooking of rice, cereals and pulses

D.       Varieties of rice and other cereals

01

5%

06

i)    PASTRY

A.      Short crust

B.      Laminated

C.     Choux

D.     Hot water/Rough puff

·         Recipes and methods of preparation

·         Differences

·         Uses of each pastry

·         Care to be taken while preparing pastry

·         Role of each ingredient

·         Temperature of baking pastry

ii)   Flour

A.      Structure of wheat

B.      Types of Wheat

C.     Types of Flour

D.     Processing of Wheat – Flour

E.      Uses of Flour in Food Production

F.      Cooking of Flour (Starch)

iii)   SIMPLE BREADS

A.      Principles of bread making

B.      Simple yeast breads

C.     Role of each ingredient in break making

D.     Baking temperature and its importance

02

03

5%

10%

07

PASTRY CREAMS

A.      Basic pastry creams

B.      Uses in confectionery

C.     Preparation and care in production

02

5%

08

BASIC COMMODITIES:

i)   Milk

A.      Introduction

B.      Processing of Milk

C.     Pasteurisation – Homogenisation

D.     Types of Milk – Skimmed and Condensed

E.      Nutritive Value

ii)    Cream

A.      Introduction

B.      Processing of Cream

C.     Types of Cream

iii)   Cheese

A.      Introduction

B.      Processing of Cheese

C.     Types of Cheese

D.     Classification of Cheese

E.      Curing of Cheese

F.      Uses of Cheese

iv)  Butter

A.      Introduction

B.      Processing of Butter

C.     Types of Butter

02

01

02

01

15%

09

BASIC INDIAN COOKERY

i)    CONDIMENTS & SPICES

A.      Introduction to Indian food

B.      Spices used in Indian cookery

C.     Role of spices in Indian cookery

D.     Indian equivalent of spices (names)

ii)   MASALAS

A.      Blending of spices

B.      Different masalas used in Indian cookery

·         Wet masalas

·         Dry masalas

C.     Composition of different masalas

D.     Varieties of masalas available in regional areas

E.      Special masala blends

02

5%

10

KITCHEN ORGANIZATION AND LAYOUT

A.      General layout of the kitchen in various organisations

B.      Layout of receiving areas

C.     Layout of service and wash up

02

10%

TOTAL

30

100%

S.No

Topic

Method

Hours

1

• Meat – Identification of various cuts, Carcass demonstration
• Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope
• Fish-Identification & Classification
• Cuts and Folds of fish

Demonstrations & simple applications

04

2

• Identification, Selection and processing of Meat, Fish and poultry.
• Slaughtering and dressing

Demonstrations at the site in local Area/Slaughtering house/Market

04

3

Preparation of menu

Salads & soups- waldrof salad,  Fruit salad, Russian salad, salade nicoise,

Cream (Spinach, Vegetable, Tomato),

Puree (Lentil, Peas Carrot)

International soups

Chicken, Mutton and Fish Preparations-

Fish orly, a la anglaise, colbert, meuniere, poached, baked

Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef

Simple potato preparations-

Basic potato dishes

Vegetable preparations-

Basic vegetable dishes

Indian cookery-

Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations

Demonstration by instructor and applications by students

52

TOTAL

60

S.No

Topic

Method

Hours

1

PASTRY:

Demonstration and Preparation of dishes using varieties of Pastry

• Short Crust – Jam tarts, Turnovers
• Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns
• Choux Paste – Eclairs, Profiteroles

Demonstration by instructor and applications by students

20

2

COLD SWEET

• Honeycomb mould
• Butterscotch sponge
• Coffee mousse
• Lemon sponge
• Trifle
• Blancmange
• Chocolate mousse
• Lemon soufflé

Demonstration by instructor and applications by students

20

3

HOT SWEET

• Bread & butter pudding
• Caramel custard
• Albert pudding
• Christmas pudding

Demonstration by instructor and applications by students

12

4

INDIAN SWEETS

Simple ones such as chicoti, gajjar halwa, kheer

Demonstration by instructor and applications by students

08

TOTAL

60

S.No.

Topic

Hours

Weight

age

01

MEALS & MENU PLANNING:

A.      Origin of Menu

B.      Objectives of Menu Planning

C.     Types of Menu

D.     Courses of French Classical Menu

·                     Sequence

·                     Examples from each course

·                     Cover of each course

·                     Accompaniments

E.      French Names of dishes

F.      Types of Meals

·                     Early Morning Tea

·                     Breakfast (English, American Continental, Indian)

·                     Brunch

·                     Lunch

·                     Afternoon/High Tea

·                     Dinner

·                     Supper

01

02

01

05

03

03

02

I PREPARATION FOR SERVICE

A.      Organising Mise-en-scene

B.      Organising Mise en place

II TYPES OF FOOD SERVICE

A.      Silver service

B.      Pre-plated service

C.     Cafeteria service

D.     Room service

E.      Buffet service

F.      Gueridon service

G.     Lounge service

02

04

03

SALE CONTROL SYSTEM

A.      KOT/Bill Control System (Manual)

·         Triplicate Checking System

·         Duplicate Checking System

·         Single Order Sheet

·         Quick Service Menu & Customer Bill

B.      Making bill

C.     Cash handling equipment

D.     Record keeping (Restaurant Cashier)

06

04

TOBACCO

A.      History

B.      Processing for cigarettes, pipe tobacco & cigars

C.     Cigarettes – Types and Brand names

D.     Pipe Tobacco – Types and Brand names

E.      Cigars – shapes, sizes, colours and Brand names

F.      Care and Storage of cigarettes & cigars

03

TOTAL

30

100%

S.No

Topic

Hours

01

REVIEW OF SEMESTER -1 

04

02

TABLE LAY-UP & SERVICE

Task-01: A La Carte Cover

Task-02: Table d’ Hote Cover

Task-03: English Breakfast Cover

Task-04: American Breakfast Cover

Task-05: Continental Breakfast Cover

Task-06: Indian Breakfast Cover

Task-07: Afternoon Tea Cover

Task-08: High Tea Cover

TRAY/TROLLEY SET-UP & SERVICE

Task-01: Room Service Tray Setup

Task-02: Room Service Trolley Setup

16

03

PREPARATION FOR SERVICE (RESTAURANT)

1. Organizing Mise-en-scene
2. Organizing Mise-en-Place
3. Opening, Operating & Closing duties

04

04

PROCEDURE FOR SERVICE OF A MEAL

Task-01: Taking Guest Reservations

Task-02: Receiving & Seating of Guests

Task-03: Order taking & Recording

Task-04: Order processing (passing orders to the kitchen)

Task-05: Sequence of service

Task-06: Presentation & Encashing the Bill

Task-07: Presenting & collecting Guest comment cards

Task-08: Seeing off the Guests

08

05

Social Skills

Task-01: Handling Guest Complaints

Task-02: Telephone manners

Task-03: Dining & Service etiquettes

04

06

Special Food Service - (Cover, Accompaniments & Service)

Task-01: Classical Hors d’ oeuvre

12

·         Oysters

·         Caviar

·         Smoked Salmon

·         Pate de Foie Gras

·         Snails

·         Melon

·         Grapefruit

·         Asparagus

Task-02: Cheese

Task-03: Dessert (Fresh Fruit & Nuts)

Service of Tobacco

·         Cigarettes & Cigars

07

Restaurant French: To be taught by a professional French language teacher.

• Restaurant Vocabulary (English & French)
• French Classical Menu Planning
• French for Receiving, Greeting & Seating Guests
• French related to taking order & description of dishes

12

TOTAL

60

S.No.

Topic

Hours

Weight

age

01

TARIFF STRUCTURE

• A.      Basis of charging
• B.      Plans, competition, customer’s profile, standards of service & amenities
• C.     Hubbart formula
• D.     Different types of tariffs
• ·         Rack Rate
• ·         Discounted Rates for Corporates, Airlines, Groups & Travel Agents

04

10%

02

FRONT OFFICE AND GUEST HANDLING     

• ·         Introduction to guest cycle
• ·         Pre arrival
• ·         Arrival
• ·         During guest stay
• ·         Departure
• ·         After departure

04

10%

03

RESERVATIONS

• A.      Importance of reservation
• B.      Modes of reservation
• C.     Channels and sources (FITs, Travel Agents, Airlines, GITs)
• D.     Types of reservations (Tentative, confirmed, guaranteed etc.)
• E.      Systems (non automatic, semi automatic fully automatic)
• F.      Cancellation
• G.     Amendments
• H.     Overbooking

07

25%

04

ROOM SELLING TECHNIQUES

• A.      Up selling
• B.      Discounts

02

05%

05

ARRIVALS

• A.      Preparing for guest arrivals at Reservation and Front Office
• B.      Receiving of guests
• C.     Pre-registration
• D.     Registration (non automatic, semi automatic and automatic)
• E.      Relevant records for FITs, Groups, Air crews & VIPs

05

20%

06

DURING THE STAY ACTIVITIES

• A.      Information services
• B.      Message and Mail Handling
• C.     Key Handling
• D.     Room selling technique
• E.      Hospitality desk
• F.      Complaints handling
• G.     Guest handling
• H.     Guest history

06

20%

07

FRONT OFFICE CO-ORDINATION

With other departments of hotel

02

10%

TOTAL

30

100

S.No.

Suggested tasks on Fidelio

1

Hot function keys

2

Create and update guest profiles

3

Make FIT reservation

4

Send confirmation letters

5

Printing registration cards

6

Make an Add-on reservation

7

Amend a reservation

8

Cancel a reservation-with deposit and without deposit

9

Log onto cashier code

10

Process a reservation deposit

11

Pre-register a guest

12

Put message and locator for a guest

13

Put trace for guest

14

Check in a reserved guest

15

Check in day use

16

Check –in a walk-in guest

17

Maintain guest history

18

Issue a new key

19

Verify a key

20

Cancel a key

21

Issue a duplicate key

22

Extend a key

23

Programme keys continuously

24

Re-programme keys

25

Programme one key for two rooms

S.No.

Topic

Hours

Weight

age

01

ROOM LAYOUT AND GUEST SUPPLIES

1. Standard rooms, VIP ROOMS
2. Guest’s special requests

04

15%

02

AREA CLEANING

A.      Guest rooms

2. Front-of-the-house Areas
3. Back-of-the house Areas
4. Work routine and associated problems e.g. high traffic areas, Façade cleaning etc.  

06

20%

03

ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT

A.      Reporting Staff placement

2. Room Occupancy Report
3. Guest Room Inspection
4. Entering Checklists, Floor Register, Work Orders, Log Sheet.
5. Lost and Found Register and Enquiry File
6. Maid’s Report and Housekeeper’s Report
7. Handover Records
8. Guest’s Special Requests Register
9. Record of Special Cleaning
10. Call Register
11. VIP Lists

10

35%

04

TYPES OF BEDS AND MATTRESSES

02

5%

05

PEST CONTROL

A.      Areas of infestation

2. Preventive measures and Control measure

03

03

20%

06

KEYS

A.      Types of keys

2. Computerised key cards
3. Key control

02

5%

TOTAL

30

100%

S.No.

Topic

Hours

01

Review of semester 1

2

02

Servicing guest room(checkout/ occupied and vacant)

ROOM

Task 1- open curtain and adjust lighting 

Task 2-clean ash and remove trays if any

Task 3- strip and make bed 

Task 4- dust and clean drawers and replenish supplies

Task 5-dust and clean furniture, clockwise or anticlockwise

Task 6- clean mirror

Task 7- replenish all supplies

Task 8-clean and replenish minibar

Task 9-vaccum clean carpet

Task 10- check for stains and spot cleaning         

BATHROOM

Task 1-disposed soiled linen

Task 2-clean ashtray

Task 3-clean WC

Task 4-clean bath and bath area

Task 5-wipe and clean shower curtain

Task 6- clean mirror

Task 7-clean tooth glass

Task 8-clean vanitory unit

Task 9- replenish bath supplies

Task 10- mop the floor

6

03

Bed making supplies (day bed/ night bed)

Step 1-spread the first sheet(from one side)

Step 2-make miter corner (on both corner of your side)

Step 3- spread second sheet (upside down)

Step 4-spread blanket

Step 5- Spread crinkle sheet

Step 6- make two folds on head side with all three (second sheet, blanket and crinkle sheet)

Step 7- tuck the folds on your side

Step 8- make miter corner with all three on your side

Step 9- change side and finish the bed in the same way

Step 10- spread the bed spread and place pillow

8

04

Records

·         Room occupancy report

·         Checklist

·         Floor register

·         Work/ maintenance order]

·         Lost and found

·         Maid’s report

·         Housekeeper’s report

·         Log book

·         Guest special request register

·         Record of special cleaning

·         Call register

·         VIP list

·         Floor linen book/ register

4

05

Guest room  inspection

2

06

 Minibar management

·         Issue

·         stock taking

·         checking expiry date

2

07

Handling room linen/ guest supplies

·         maintaining register/ record

·         replenishing floor pantry

·         stock taking

4

08

Guest handling

·         Guest request

·         Guest complaints

2

S.No.

Topic

Hours

Weight

age

01

BASIC ASPECTS

A.      Definition of the terms Health, Nutrition and Nutrients

2. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health.

      C.   Classification of nutrients

01

5%

02

ENERGY

A.      Definition of Energy and Units of its measurement (Kcal)

2. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)
3. Factors affecting energy requirements
4. Concept of BMR, SDA, Thermodynamic action of food
5. Dietary sources of energy
6. Concept of energy balance and the health hazards associated with Underweight, Overweight

03

10%

03

MACRO NUTRIENTS

Carbohydrates

• Definition
• Classification ( mono, di and polysaccharides)
• Dieteary Sources
• Functions
• Significance of dietary fibre (Prevention/treatment of diseases)

                   Lipids

• Definition
• Classification : Saturated and unsaturated fats
• Dietary Sources
• Functions
• Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
• Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

              Proteins

• Definition
• Classification based upon amino acid composition
• Dietary sources
• Functions
• Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04

04

04

10%

10%

10%

04

MACRO NUTRIENTS

A.  Vitamins

·         Definition and Classification (water and fats soluble vitamins)

·         Food Sources, function and significance of:

1.       Fat soluble vitamins (Vitamin A, D, E, K)

2.       Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

B.  MINERALS

• Definition and Classification (major and minor)
• Food Sources, functions and significance of :

                         Calcium, Iron, Sodium, Iodine & Flourine

05

03

15%

10%

05

WATER

• Definition
• Dietary Sources (visible, invisible)
• Functions of water

• Role of water in maintaining health (water balance)

01

5%

06

BALANCED DIET

• Definition
• Importance of balanced diet
• RDA for various nutrients – age, gender, physiological state

01

5%

07

MENU PLANNING

• Planning of nutritionally balanced meals based upon the three food group system
• Factors affecting meal planning
• Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
• Calculation of nutritive value of dishes/meals.

02

10%

08

MASS FOOD PRODUCTION

• Effect of cooking on nutritive value of food (QFP)

01

5%

09

NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH

• Need for introducing nutritionally balanced and health specific meals
• Critical evaluation of fast foods
• New products being launched in the market (nutritional evaluation)

01

5%

TOTAL

30

100%

S.No.

Topic

Hours

Weight

age

01

INTRODUCTION TO ACCOUNTING

• A.      Meaning and Definition
• B.      Types and Classification
• C.     Principles of accounting
• D.     Systems of accounting
• E.      Generally Accepted Accounting Principles (GAAP)

04

5%

02

PRIMARY BOOKS (JOURNAL)

• A.      Meaning and Definition
• B.      Format of Journal
• C.     Rules of Debit and Credit
• D.     Opening entry, Simple and Compound entries
• E.      Practicals

10

15%

03

SECONDARY BOOK (LEDGER)

• A.      Meaning and Uses
• B.      Formats
• C.     Posting
• D.     Practicals

06

10%

04

SUBSIDIARY BOOKS

• A.      Need and Use
• B.      Classification
• ·         Purchase Book
• ·         Sales Book
• ·         Purchase Returns
• ·         Sales Returns
• ·         Journal Proper
• ·         Practicals

06

10%

05

CASH BOOK

• A.      Meaning
• B.      Advantages
• C.     Simple, Double and Three Column
• D.     Petty Cash Book with Imprest System (simple and tabular forms)
• E.      Practicals

10

15%

06

BANK RECONCILIATION STATEMENT

• A.      Meaning
• B.      Reasons for difference in Pass Book and Cash Book Balances
• C.     Preparation of Bank Reconciliation Statement
• D.     No Practicals

04

5%

07

TRIAL BALANCE

• A.      Meaning
• B.      Methods
• C.     Advantages
• D.     Limitations
• E.      Practicals

06

10%

08

FINAL ACCOUNTS

• A.      Meaning
• B.      Procedure for preparation of Final Accounts
• C.     Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet
• D.     Adjustments (Only four)
• ·         Closing Stock
• ·         Pre-paid Expenses
• ·         Outstanding Expenses
• ·         Depreciation

12

25%

09

CAPITAL AND REVENUE EXPENDITURE

• A.      Meaning
• B.      Definition of Capital and Revenue Expenditure

02

5%

TOTAL

60

100%

S.No.

Topic

Hours

Weight

age

01

BUSINESS COMMUNICATION

1. A.      Need
2. B.      Purpose
3. C.     Nature
4. D.     Models
5. E.      Barriers to communication
6. F.      Overcoming the barriers

7

20%

02

LISTENING ON THE JOB

1. A.      Definition
2. B.      Levels and types of listening
3. C.     Listening barriers
4. D.     Guidelines for effective listening
5. E.      Listening computerization and note taking

6

20%

03

EFFECTIVE SPEAKING

1. A.      Restaurant and hotel English
2. B.      Polite and effective enquiries and responses
3. C.     Addressing a group
4. D.     Essential qualities of a good speaker
5. E.      Audience analysis
6. F.      Defining the purpose of a speech, organizing the ideas and delivering the speech

7

20%

04

NON VERBAL COMMUNICATION

1. A.      Definition, its importance and its inevitability
2. B.      Kinesics: Body movements, facial expressions, posture, eye contact etc.
3. C.     Protemies: The communication use of space
4. D.     Paralanguage: Vocal behaviour and its impact on verbal communication
5. E.      Communicative use of artifacts – furniture, plants, colours, architects etc.

4

15%

05

SPEECH IMPROVEMENT

1. A.      Pronunciation, stress, accent
2. B.      Important of speech in hotels
3. C.     Common phonetic difficulties
4. D.     Connective drills exercises
5. E.      Introduction to frequently used foreign sounds

4

15%

06

USING THE TELEPHONE

1. A.      The nature of telephone activity in the hotel industry
2. B.      The need for developing telephone skills
3. C.     Developing telephone skills

2

10%

TOTAL

30

100%