BHMCT-IVth YEAR COURSE STRUCTURE & MARKS SCHEME

NO SUBJECT CODE

SUBJECT HOURS/WEEK INTERNAL EXAMS

UNIVERSITY EXAM

TOTAL

MARKS

1 BHM-401 ELECTIVE I 8 100 100 200 2 BHM-402 ELECTIVE II 8 100 100 200

3 BHM-403 HUMAN RESOURCE MANAGEMENT

4 30 70 100

4 BHM-404 FINANCIAL MANAGEMENT IN HOTELS

4 30 70 100

5 BHM-405 HOSPITALITY SALES AND MARKETING

4 30 70 100

6 BHM-406 FACILITY MANAGEMENT

3 30 70 100

7 BHM-407 BUSINESS ETCHICS AND ORGANIZATIONAL BEHAVIOUR

4 30 70 100

8 BHM-408 ENTERPRENURESHIP DEVELOPMENT

4 30 70 100

9 BHM-409 FIELD PROJECT WORK

150 150 300

10 BHM-410 GENERAL PROFICIENCY

4 100 100

40 630 770 1400

ELECTIVES: GROUP-A FOOD PRODUCTION AND KITCHEN MANAGEMENT F & B SERVICE AND MANAGEMENT GROUP-B

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

BHM 401& 402 Elective Elective-1. FOOD PRODUCTION AND KITCHEN MANAGEMENT

01 Reviewing Food Production Basics:

Cooking methods, Basics of Continental cookery, Fish, Meat and Poultry cuts and their usage, HACCP principles, SOPs and Plate presentation techniques.

06

02 Kitchen Management: Objectives, food preparation areas, kitchen planning and layout, food service system, inventory management, Stores management, purchasing, market survey, selection of suppliers, receiving food, indenting, distribution of food and holding food. Menu planning, Kitchen stewarding, Garbage disposal

06

03 Kitchen Controls and Documentation:

Portion control, different records, registers, vouchers, formats, tags and colour coding, Yield Management, Food costing and Inventory control.

06

04 Quantity Food Production:

Different types of catering, Banquet production planning, Bulk portioning and portion control, holding, storage problems, and adjustment, system catering, Centralized production unit, Rechauffe cooking

06

05 Understanding National & International Cuisine:

Various popular regional cuisines of India, Basic knowledge of Chinese, Italian, Mexican, Middle Eastern, Thai, Spanish and American cuisine. Fusion of National and International cuisines.

08

NON EDIBLE DISPLAYS

(i) Ice carvings

(ii) Butter Sculpture

(iii) Fruit and Vegetable displays

(iv) Jelly Logo

(v) Thermocol work (carving)

06 Bakery:

1. Custards- Basic custards, creams and puddings, Souffls and mousses, Different dessert sauces, meringues.

2. Pastry- Sponges, Short Crust, Laminated, Choux, Hot Water /Rough Puff, Yeast raised cakes, cookies (different types)

3. Breads- Principles of Bread Making, Yeast Breads, different types

4. Fruit desserts & still frozen desserts-Ice-cream,

12

bombes, sorbets 5. Sugar preparations, Icings, chocolates, candies etc.

SYSTEM CATERING

(i) Cook chill system- purpose, process, equipments and containers.

(ii) Cook Freeze System- purpose, process, equipments and containers.

(iii) Batch Cooking- purpose, process, equipments and containers.

(iv) Invalid Cookery- Low calorie cooking, Low carbohydrate and low cholesterol cooking, Diet cooking, Menu planning for Hospitals.

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

References:

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

Elective-2. F&B SERVICE AND MANAGEMENT

01 A) Types of F & B Operations- Classification, Types of Catering Establishments - Commercial (Non Residential/Residential), Welfare (Industrial/Institutional), Transport (Air. Road, Rail, Sea) Organization Hierarchy of F& B Department, Duties and Responsibilities of F & B personals, Attributes of F & B staff, Order of service B) Layout of Food Service Area - Important points to be

considered while planning a layout, layout of coffee shop, fast food restaurant, specialty restaurant. Banquets operations, Room Service C) Menu French classical and modified; Planning menus, Accompaniments, Garnishing & Cover for each course. D) Types of Services- American, Russian, French, Gueridon,

Buffet, Banquet, Cafeteria, Room Service, Hospital Tray, Airline Tray, Coffee Shop, Rail Service, Home Delivery, Lounge Service

12

02 A) Wines & Liquors- Brand names & Service B) Cocktails - Preparation & service of classical cocktails C) Tobacco Brand names & service of Cigarettes & Cigars

10

03 Storage and inventory control - Aims, staffing of storeroom, facilities and equipments, storage and system, location of storage facility, security, stock control, types of store received, records maintained, issuing requisitions, transfer note, stock taking, par-stock, re-order level.

12

04 Beverage Control - Aims, Beverage Cost Control Procedure,

Preparing daily/ monthly F & B Costs, Reports and analyzing of these reports.

08

05 Sanitation & safety methods-HACCP, Quality control points, disease transmission through improper food handling, cooking and safety regulations. Analysis of hazards and critical control points.

04

06 Hospitality Marketing - analyzing customers, competition and the business environment as the first step in developing a marketing plan. The study of advertising, sales promotion, publicity and public relations

04

07 Food Service Management- familiarizing students with

commercial restaurant operations. Topics include dining room service, buffet displays, planning banquets, modern management techniques and design considerations for restaurants.

06

08 Purchasing and Menu Planning- Presentation of materials and managerial information needed for the operation of a hotel, motel or food establishment. Study of purchasing functions,

06

organization, policies, sources of supply, quality concepts, pricing, storekeeping and the forecasting of food, beverages and other supplies.

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

Elective-3. FRONT OFFICE MANAGEMENT

01 FRONT OFFICE ORGANISATION, SETUP AND IMPORTANCE :

A) Layout and working organization diagram, coordination process B) Brief introduction to its nature. C) Vitality of proper front staff. Theory and applicability,

02 FRONT OFFICE PRODUCT AND HOTEL GUESTS:

A) Types of rooms. B) Types of guests. C) F.O. Terminology.

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

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

05 MANAGING HUMAN PESOURCES AT FRONT OFFICE:

A) Recruiting, internet, external, B) Selection, hiring, training, C) Motivations and retrenchment with retaining systems,

06 ANALYSIS OF GUEST RELATIONS COMPLAINTS :

A. Effect of complaints on brand image and revenue, B. Analysis of complaints, C. Methods of resolving them, D. Follow up systems

Elective-4. ACCOMMODATION OPERATIONS AND MANAGEMENT

01 Scope of Professional Housekeeper.

a. Managerial responsibilities. b. Operations. - Budgeting & inventory control.

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

03 ROOM INTERIORS - Flooring or floor finishes. - Carpets - Wall Coverings - Fabrics - Soft furnishings - Furniture - Selection Similarity, Cost availability.

1 Lighting 2 Colour. 3 Flower Arrangement

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

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

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

BHM 403 HUMAN RESOURCE MANAGEMENT

01 INTRODUCTION

(i) Introduction to Personnel Management

(ii) Definition, role of the Personnel Manager

(iii) Organizing, planning and controlling the personnel function.

04

02 HRD

(i) Human Resource Planning

(ii) Recruitment processing and techniques

(iii) Induction importance of; process and techniques

05

03 DEVELOPMENT

(i) Individual/ Organization development training

(ii) Evaluating performance/ linking development

(iii) Performance appraisal and system used

(iv) Employee/ Executive development programmes

08

04 WELFARE

(i) Factors affecting compensation policy

(ii) Comparable value

(iii) Fringe benefits

(iv) Types of leave (maternity leave policy followed for lady staff, casual, sick, privilege, compensatory)

(v) Meals on duty (subsidized/ free)

(vi) Career Planning and internal promotion

05 INTEGRATION

(i) Nature of Human resources

(ii) Importance of Human Relations

(iii) Nature of human needs Maslows/ Mc Gregors theory.

(iv) Motivation

(v) Quality of work life

06 CONFLICT MANAGEMENT

(i) Unions handling unions

(ii) Nature and dynamics of collective bargaining

(iii) Misconduct:

10

1. Procedure for handling

2. Enquiry proceedings

3. Principles of Natural Justice

4. Punishment, code of conduct, rules etc.

5. Meaning of Warning Letter, charge sheet, show cause notice.

6. Suspension procedure.

07 SEPERATION

(i) Modes e.g. termination, Retirement, Lay off, Resignation, Study leave etc.

(ii) Legal aspects of termination, lay off, resignation etc.

06

BHM404 FINANCIAL MANAGEMENT IN HOTELS

01 Financial Management

Meaning & Objective

Concept & purpose

Different approaches

06

02 Financial Statements

Types of Financial Management systems- meaning & objective

Financial analysis- tools for analysis

Trends and common- size analysis

Statement generation fundamentals

03 Ratio Analysis

Meaning & Objective

Classification Profitability ratios, Financial ratios & Operational ratios

(i) Fund flow and Cash flow statements

(ii) Liquidity ratios:

7. Current Ratio

8. Acid test ration

(iii) Solvency Ratios

9. Debts equity ratio

10. Number times interest earned ratio

11. Long term debt to Total Capitalisation ratio

12. Fixed Charge Coverage ratio

13. Operating cash flows to Total Liabilities ratio

(iv) Activity Ratios

(v) Profitability Ratios

04 Capitalisation

Meaning, over & under capitilisation

05 Sources of Finance

Short, Mid & Long term finances

Role of commercial banks

Financing Institutions

Corporate Share capital & Corporate debt

Different forms of Securities

06 Working Capital

Concept, Source, Management of working capital

07 Budgets

Meaning & Importance

Types

Steps in budgeting

Pay back period, ARR, NPV & P.Index

08 Depreciation Policies

Meaning, causes, Objectives, Determination

09 Cost volume profit analysis

(i) Meaning

(ii) Principles of measuring cost and benefits

(iii) Break-even analysis

(iv) Margin of safety

(v) Problems

BHM 405 HOSPITALITY SALES AND MARKETING

01 SALES MANAGEMENT

(i) Salesmanship methods

(ii) Sales promotion

(iii) Role of personal selling

(iv) Managing the sales team

(v) Target setting and evaluation of business received

(vi) Sponsorship/ advantages and disadvantages

06

02 MARKETING FUNDAMENTALS

(i) Overview of the Service Sector and Hospitality

(ii) Definition of Marketing vis a vis sales.

(iii) Introduction to the market mix

(iv) Methods of marketing research

(v) Factors affecting consumer behaviour

(vi) Market segmentation (potential and target markets)

08

03 PRODUCT

(i) The hotel product and physical aspects of its components

(ii) Service and image

(iii) Product life cycle

(iv) Product differentiation in the hotel and catering industry

04

04 PRICING

(i) Principles of pricing

(ii) Factors influencing price formulation

(iii) Cost oriented/ market oriented pricing strategies

02

05 DISTRIBUTION

(i) Marketing channels in the Hotel Industry

(ii) Current trends

02

06 PROMOTIONAL ACTIVITIES

(i) Advantages aims and objectives

(ii) Methods used: direct mail shot, merchandising, public relations, sales promotion and publicity.

04

BHM 406 FACILITY MANAGEMENT

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

04

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

03 Building Management Service Management

04 Building Management Health and safety Maintenance

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

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

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

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

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

BHM 407 BUSINESS ETHICS AND ORGANISATIONAL BEHAVIOUR

01 INDIAN ETHOS FOR MANAGEMENT

(i) Holistic approach equal importance to subjectivity and objectivity: why do I work?

(ii) Quality of work Life & work ethics.

(iii) Co-operation

(iv) Managerial effectiveness

06

02 VALUE ORIENTED HOLISTIC MANAGEMENT

(i) Importance of character, values

(ii) Integrity, courage, self-discipline

(iii) Moral & ethical values vs. skills

(iv) Exploitation of nature.

08

03 TOTAL QUALITY MANAGEMENT

(i) Meaning of quality assurance

(ii) Three aspects of TQM (internal quality), problem solving tools

(iii) HRD Interventions in TQM (emphasis on quality of life)

(iv) Attributes of support team manager quality management

06

04 MANAGEMENT IN THE FUTURE

(i) Environmental impact Management & Ecology

(ii) Trends affecting management in the future

(iii) Innovations

(iv) Internal motivation

(v) Supervision, middle management, top management.

(vi) Line and staff conflict management

(vii) Decision making

08

05 BUSINESS TO BUSINESS:

(i) Respect of hierarchies loyalty & speaking well of your firm.

(ii) The negotiation minefield

(iii) Confidential material handling and acting honorably

(iv) The benefit of doubt; being prompt & fair.

06

O6 ORGANIZATIONAL BEHAVIOUR

(i) Definition, relevance & scope.

(ii) Foundation of Individual behaviour- various factors

12

(iii) Foundation of Group behaviour- group dynamics, group formation, group decision making

(iv) Leadership theories

(v) Conflict- definition, management and reasons

(vi) Organisational structure- behavioral implications of different structures.

(vii) Organisational Culture and communication modes & barriers.

BHM 408 ENTREPRENEURSHIP DEVELOPMENT

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

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

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

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

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

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

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

BHM 409 FIELD PROJECT WORK

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

02 TYPES OF PROJECT

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

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

04 PROJECT DOCUMENTATION

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

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

06 PROJECT PRESENTATION & EVALUATION

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