semester wise-syllabus general education skills components ... for web.pdf · bvhcm102 introduction...

BOS_B.Voc_HCM_JRNRVU

Semester Wise-Syllabus

General Education

&

Skills Components

(Theory & Practical)


Semester I

Course Code Course Title

Total Hrs

Credits

T P

GENERAL EDUCATION

BVHCM101 Basic Communication in English-1 60 -- 4

BVHCM102 Introduction to Hospitality and Tourism Industry 60 -- 4

BVHCM103 Fundamentals in Computer Technology 60 -- 4

TOTAL 180 12

GRAND TOTAL 180 12

SKILLS

BVHCM104 Introduction to F&B Service : Skill Paper 1 30 30 3

BVHCM105 Food& Beverage Operations : Skill Paper 2 60 120 8

BVHCM106 Food & Beverage –Best Practices : Skill Paper 3 30 30 3

TOTAL 120 180 14

On Job Training 240*

4

Grand Total

120+180+240=540 18

*The student accumulates 14 credits from Skills Theory and Practicals put together. He/she needs 4

additional credits which would accrue from OJT. 120 hours of OJT would fetch the required 4 credits.

However, additional 120 hours of practice is recommended at OJT premise and therefore, 240 hours.


General Education

Paper Unit GC/SC Category No of credit No of hour

General

Education

paper-I

Basic Communication in English-1

• Definition, process, importance of communication, types of communication

• Hospitality etiquettes

• Greeting and meeting, introducing self, grooming and body language,

telephone etiquettes

• Hotel English

• Essential qualities of a good speaker, speech improvement- pronunciation,

stress in speech, intonation and modulation

• Common phonetics- difficulties

GC Theory 4 60

General

Education

Paper-II

Introduction to Hospitality and Tourism Industry

• Introduction to hospitality industry

• Introduction to tourism industry

• Tourism infrastructure, transport and tourism product

• Itinerary planning

• Travel formalities and regulations

GC Theory 4 60

General

Education

Paper –III

Fundamentals in Computer Technology

• Elements of a computer system

• Introduction to operating system

• Microsoft Office

• Internet and Email

GC Theory 4 60

General Component 12 180


Skill Papers

Paper

Unit GC/S

C

Category No. of credits No. of hours

Skill paper-I

Introduction to F&B Service

• Basic introduction of food and beverage service

• Hierarchy and layout & sections

• Food service equipment - chinaware, glassware, flatware

• Bar & buffet equipment

• Miscellaneous Equipments

SC Theory

2 30

• Restaurant furniture

• Linen

• Chinaware

• Glassware

• Flatware

• Bar & buffet equipment

• Miscellaneous tableware

Practical

1 30

Skill Paper-

II

Food & Beverage Operations

• Types of menu

• Courses & accompaniments - French cuisine

• Types of service

• Napkin folds

• Laying cover

• Briefing, mise-en-scene &mise-en-place

• Restaurant procedure

• Service of soup

• Service of starter

• Service of main course

• Service of dessert

• Clearing crockery & cutlery

• Crumbing

• Changing dirty ashtray

• Dealing with guest payment

SC

Theory 4 60


• Restaurant etiquette

• Restaurant hygiene practice

• Mis-en-scene

• Mis-en-place

• Identification of equipment

• Laying and relaying a table cloth

• Napkin folding

• Carrying a salver

• Handling service gear

• Carrying plate glass and other equipment

• Clearing an ash tray

• Laying a cover

• Crumbing

• Clearance

• Order taking

• Spillage

• Writing kot/bot

• Table laying- simple cover/ ala carte and table de hote

• Arrangement of side station/ dummy waiter

• Cleaning and polishing of cutlery and crockery

• Carrying glasses

• Carrying hot plate

Practical

4 120

Skill Paper-

III

Food & Beverage – Best Practices

• IPR &organization policies

• Customer management - handling complaints, incidents,

special needs, emergencies

• Conflict resolution, team player, goal setting, gender

sensitivity

• Waste disposal

Theory 2 30

• Restaurant etiquette

• IPR practices

• Customer with special needs – differently abled

• Customer with special needs – pregnant women

Practical

1 30


• Customer with special needs – senior citizen

• Customer with special needs – family with infants

• Customer with special needs – large family

• Emergencies – fire

• Emergencies – medical

• Emergencies – earthquake

• Resolve conflicts – customer & colleagues

• Age & gender sensitivity

• Waste disposal – different types

Skill component 14 300

On Job Training 4 240


Semester II


Total Hrs

Credits

T P

GENERAL EDUCATION

BVHCM201 Fundamentals of Functional French

60 4

BVHCM202 Foundation course in English- II

60 4

BVHCM203 Food Safety and Quality

60 4

BVHCM204 Environment Science*

30 0

TOTAL

210 12

GRAND TOTAL

210 12

SKILLS

BVHCM205 Alcoholic Beverages : Skill Paper 1 45 30 4

BVHCM206 Wine & Spirits : Skill Paper 2 45 30 4

BVHCM207 Bar Operations : Skill Paper 3 30 30 3

BVHCM207 Bar Management: Skill Paper 4 30 30 3

TOTAL 150 120 14

On Job Training 270** 4

GRAND TOTAL 150+120+270=540 18

** The student accumulates 14 credits from Skills Theory and Practicals put together. He/she needs 4

additional credits which would accrue from OJT. 120 hours of OJT would fetch the required 4 credits.

However, additional 150 hours of practice is recommended at OJT premise and therefore, 270 hours.

*Compulsory course with no credit (students shall be required to clear the course with pass grade within

their programme of study for the award of degree)


General Education

Paper Unit GC/SC Category No of credit No of hour

General

Education

Paper – I

FUNDAMENTAL OF FUNCTIONAL FRENCH

• Introduction to the language

• Alphabets and pronunciation of the words

• Days and months name, greetings, accents used in French

• Numbers 1 to 100

• Conjugation of verbs in present tense

• Time

• Weight and measures

• Self-introduction

• Introducing others

• Conversation at the restaurant

• Front desk

• Name of vegetables fruits

• Spices and meats

• Name of sea foods

• Name of kitchen professional

• Restaurant brigade

• French menu terminology

• Utensils

• Family members

GC Theory 4 60

General

Education

Paper-II

Foundation Course in English-II

• Style & structure (aspects of effective style, patterning your text,

editing your own writing, the mechanics of writing)

• Letters (formal letter, informal letters)

• Conversations

• Discussions

• Telephone conversation

• Other forms of official communication

• The skills of good communication

• Job interviews

GC Theory 4 60


• Public speaking

• The building blocks of good English

General

Education

Paper-III

Food Safety & Quality

• Basic Introduction

• Micro Organisms in Food

• Food Spoilage and Food Borne Diseases

• Food Preservation and food additives

• Food Contaminants & Adulterants

• Food Laws and Quality Assurance

• HACCP

GC Theory 4 60

General

Education

Paper-IV

Environment Science*

• Waste Management

• Energy and waste conversion

• Water

• Product purchase

• Indoor air quality

• Hazardous materials

• Ecotels

• Environment Management System (EMS) and Environmental Impact

Analysis (EIA)

GC Theory 0 30

General Component 12 210


Skills

Paper Unit

GC/SC Category No of credit No of hour

Skill Paper-I Alcoholic Beverages

• Beer - Production, Types, Brands & Service

• Whisky - Production, Types, Brands & Service

• Rum - Production, Types, Brands &Service

• Vodka - Production, Types, Brands & Service

• Tequila - Production, Types, Brands & Service

• Gin - Production, Types, Brands & Service

SC Theory 3 45

• Beer – taste & brands

• Whisky - taste & brands

• Rum - taste &brands

• Vodka - taste & brands

• Tequila - taste & brands

• Gin - taste &brands

Practical

1 30

Skill Paper-

II

WINE & SPRITS

• Wine Insight - Old & New World

• Varieties of Grapes & Produce

• White Wine - Production, Types, Brand & Service

• Red Wine - Production, Types, Brand & Service

• Champagne - Production, Types, Brand & Service

• Aromatised Drinks - Production, Types, Brand & Service

• Cognac & Brandy - Production, Types, Brand & Service

• Manufacturing of Liqueurs & Aperitifs

• Nutritional Drinks, Stimulants & Service

• Speed Techniques, Fruit Cutting & Garnish

• Pouring, Essence of Mixology

SC Theory 3 45

• White wine – taste &brands

• Red wine - taste &brands

• Champagne / sparkling wine - taste & brands

• Aromatised & fortified - taste &brands

• Cognac &brandy - taste &brands

Practical 1 30


• Bitters &aperitifs - taste & brands

• Nutritional drinks &stimulants – taste

• Cutting &garnish

Skill Paper-

III Bar Operations

• Introduction to Cocktail &Mocktail

• Costing & Beverage Control

• Licensing Laws & FLR Formalities

• Bar Menu Planning & Stock Control

• Cigar

SC Theory 2 30

• Basics of cocktails &mocktail

• Preparation of signature cocktail

• Preparation of signature mocktail

• Service of water

• Service of non alcoholic drinks

• Service of nutritional drinks & stimulants

• Service of tea & coffee

Practical 1 30

Skill Paper-

IV BAR MANAGEMENT

• Opening & Closing of Bar

• Briefing, Plan & Prepare for Service

• Billing - Computer & Cash Register, Prepare Bill & Close, Preform

Eod Activity, Pos

• First Aid - Heart Attack, CPR

• Lifting Heavy Objects, Fire Safety

• Bar Ethics & Awareness

• Communicate with Others

SC Theory 2 30

• How to open & close the bar, Setting up and designing your own bar

• Planning stock control and methods for effective management of bar

• Billing method – manual (bot), Billing method – electronic

• Billing method – digital

Practical 1 30




Semester III

Course Code Course Title Total Hrs

Credits T P

GENERAL EDUCATION

BVHCM301 Social Skills 60 -- 4

BVHCM302 Business Communication 60 -- 4

BVHCM303 Basic Research Methodology 60 -- 4

TOTAL 180 12

GRAND TOTAL 180 12

SKILLS

BVHCM304 Supervise F& B Service: Skill Paper 1 30 60 4

BVHCM305 Manage Customer Service: Skill Paper 2 30 60 4

BVHCM306 Manage Inventory and Staff: Skill Paper 3 30 60 4

BVHCM307 Personality Development: Skill Paper 4 30 2

TOTAL 120 180 14

On job training 300* 4

Grand Total 120+180+300=600 18

*The student accumulates 14 credits from Skills Theory and Practicals put together. He/she needs 4 additional

credits which would accrue from OJT. 120 hours of OJT would fetch the required 4 credits. However,

additional 360 hours of practice is recommended at OJT premise and therefore, 600 hours.


General Education

Paper Unit GC/SC Category No. of

credits

No. of hours

General

Education

Paper – I

Social Skills

• Handling Guest Complaint

• Telephone Etiquette

• Greetings (Initiating Conversation)

• Understanding the listener

GC Theory 4 60

General

Education

Paper-II

Business Communication

• Formal Conversation

• Official Communications

• Interview and Public Speaking

GC Theory 4 60

General

Education

Paper-III

Basic Research Methodology

• Introduction to Research Methodology

• Research Design

• Methods of Data Collection

• Sample Design

• Questionnaire Design

• Data Analysis

GC Theory 4 60

General component 12 180


Skills

Paper Unit


Skill Paper-I Supervise F&B Service

• Briefing & Planning Operations with staff

• Monitor Operations & resources

SC Theory 2 30

• How to conduct briefing before the start of

service & debrief at the end of service

SC Practical

2 60

Skill Paper-II Manage Customer Service

• Inspect service area

• Meet customer requirement

• Assist customers constantly when required

SC Theory 2 30

• Process and steps involved in guest cycle in

any food & beverage outlet

SC Practical 2 60

Skill Paper-III Manage Inventory and Staff

• Estimate and arrange resources

• Order & Monitor usage of inventory

• Training & Development of Staff

SC Theory 2 30

• Effectively methodology used for training

staffs and bringing their capacity to a level

to perform specific tasks & duties

SC Practical 2 60

Skill Paper-IV Personality Development

• Foundation Of Personality Development

• Conversation Skills

• Interview Skill

SC Theory 2 30




Semester IV


Credits T P

GENERAL EDUCATION

BVHCM401 Human Resource Management 90 0 6

BVHCM402 Facility Planning 90 0 6

TOTAL 180 12

SKILLS


General Education

Paper Unit GC/S

C

Categor

y

No. of

credits

No. of

hours

General

Education

Paper – I

Human Resource Management

• Concept and Process of Human Resource

Planning:

Macro and Micro Level Scenario of Human

Resource

Planning in Tourism

• HRD applications in Hotel Industry:

A. Relevance of HRD in Hotel Industry

B. Function and operations of a Personnel

Office

• Hotel Environment and Culture

• Job Evaluation

• Job Analysis and Job Description

GC Theory 6 90

General

Education

Paper-II

Facility Planning

• Hotel Design

• Star Classification Of Hotel

• Kitchen Layout & Designing

• Store Layout & Design

• Kitchen Stewarding Layout & Designing

• Energy Conservation

GC Theory 6 90



Semester V


Credits T P

GENERAL EDUCATION

BVHCM501 Advance Customer Care & Interpersonal Skill 60 -- 4

BVHCM502 Fundamentals In Accounting 60 -- 4

BVHCM503 Hygiene & Sanitation 60 -- 4

TOTAL 180 12

GRAND TOTAL 180 12

SKILLS

BVHCM504 Outlets & its Operations : Skill Paper 1 45 30 4

BVHCM505 Monitoring & Supervising Operations : Skill Paper 2 45 60 5

BVHCM506 Manpower Planning, Projection & Placement : Skill Paper 3 45 60 5

TOTAL 135 150 14

On job training 360* 4

Grand Total 135+150+360=645 18

*The student accumulates 14 credits from Skills Theory and Practicals put together. He/she needs 4 additional

credits which would accrue from OJT. 120 hours of OJT would fetch the required 4 credits. However,

additional 285 hours of practice is recommended at OJT premise and therefore, 240 hours.


General Education

Paper Unit GC/SC Category No. of

credits

No. of hours

General

Education

Paper – I

Advance Customer Care & Interpersonal Skill

• Key Area of Customer Care

• Customer Feedback, Feedback Tools

• Transactional Analysis in Customer Care

GC Theory 4 60

General

Education

Paper-II

Fundamental in Accounting

• Introduction to Accounting

• Primary and Secondary Books

• Cash Book

• Trial Balance

• Final Accounts

• Depreciation

GC Theory 4 60

General

Education

Paper-III

Hygiene & Sanitation

• Basic introduction

• Personal Hygiene

• Food Spoilage

• Food Preservation

• Hygiene & sanitation in Food Sector

GC Theory 4 60



Skills

Paper Unit


Skill Paper-I Outlet & its Operations

• Engage with the guest

• Plan & Manage the Operation of an Outlet

• Revenue Management for an Outlet

SC Theory 3 45

• How to run an Outlet SC Practical

1 30

Skill Paper-II MANAGE MONITORING & SUPERVISING OPERATIONS

• Quality Control of an Outlet meeting guest satisfaction

• Resources – effective usage & their maintenance

• Inter department relationship

SC Theory 3 45

• Monitor & Supervise the Operations SC Practical 2 60

Skill Paper-III Manpower Planning, Projection & Placement

• Planning for desired manpower for running smooth

operations

• Targets, Expectation & Training to be successful

• Performance Monitoring & Appraisal

SC Theory 3 45

• An effective manpower planning leading to better results

from individuals for organization

SC Practical 2 60




Semester VI


Credits T P

GENERAL EDUCATION

BVHCM601 Entrepreneurship 90 0 6

BVHCM602 Event Management 90 0 6

TOTAL 180 12

SKILLS

On Job Training 630* 18

General Education

Paper Unit GC/S

C

Category No. of

credits

No. of

hours

General

Education

Paper – I

Entrepreneurship

• Introduction to Entrepreneurship

• Qualities & Attributes Required for

Entrepreneurship

• Entrepreneurship Journey

• Understanding the Market

• Resource Mobilization

• Business Arithmetic

GC Theory 6 90

General

Education

Paper-II

EventManagement

• Introduction

• Event Planning

• Committees, Staff & Volunteers

• Event Promotion

• Public Safety & Security

• Public Health

GC Theory 6 90



Study & Examination Scheme


Study& Examination Scheme

The scheme of examination will come in to effect from 2017–18 academic years onwards. According to this scheme, the candidate will have to appear for the

examinations as outlined below:-

First Semester


Credits

University Assessment/ Examination

Theory Practical OJT

GENERAL EDUCATION Internal External Internal External Internal External

BVHCM101 Basic Communication in English-1 4 30 70

BVHCM102 Introduction to Hospitality and Tourism Industry 4 30 70

BVHCM103 Fundamentals in Computer Technology 4 30 70

SKILLS

BVHCM104 Introduction to F&B Service : Skill Paper 1 4 10 20 20 50

BVHCM105 Food& Beverage Operations : Skill Paper 2 8 10 20 20 50

BVHCM106 Food & Beverage –Best Practices : Skill Paper 3 4 10 20 20 50

BVHCM001 ON JOB TRAINING 2

-- 100

TOTAL 120 270 60 150 -- 100

GRAND TOTAL 30 390 210 100


Second Semester


Credits




BVHCM201 Fundamentals of Functional French 4 30 70

BVHCM202 Foundation course in English- II 4 30 70

BVHCM203 Food Safety and Quality 4 30 70

BVHCM204 Environment Science* 0 30 70

SKILLS

BVHCM205 Alcoholic Beverages : Skill Paper 1

7 10 20 20 50

BVHCM206 Wine & Sprits : Skill Paper 2

5 10 20 20 50

BVHCM207 Bar Operations : Skill Paper 3

2 10 20 20 50

BVHCM208 Bar Management: Skill Paper 4

2 10 20 20 50


-- 100

TOTAL 160 360 80 200 -- 100

GRAND TOTAL 30 520 280 100


Third Semester


Credits




BVHCM301 Social Skills 4 30 70

BVHCM302 Business Communication 4 30 70

BVHCM303 Basic Research Methodology 4 30 70

SKILLS

BVHCM304 Supervise F& B Service: Skill Paper 1 4 10 20 20 50

BVHCM305 Manage Customer Service: Skill Paper 2 6 10 20 20 50

BVHCM306 Manage Inventory and Staff: Skill Paper 3 3 10 20 20 50

BVHCM307 Personality Development: Skill Paper 4 2 30 70


-- 150

TOTAL 150 340 60 150 -- 150

GRAND TOTAL 30 490 210 150


Fourth Semester


Credits




BVHCM401 Human Resource Management 6 30 70 -- --

BVHCM402 Facility Planning 6 30 70 -- --

SKILLS


-- 900

TOTAL 60 140 -- -- -- 900

GRAND TOTAL 30 200 -- 900


Fifth Semester


Credits




BVHCM501 Advance Customer Care & Interpersonal Skill 4 30 70

BVHCM502 Fundamentals In Accounting 4 30 70

BVHCM503 Hygiene & Sanitation 4 30 70

SKILLS

BVHCM504 Outlets & its Operations : Skill Paper 1 3 10 20 20 50

BVHCM505 Monitoring & Supervising Operations : Skill Paper 2 8 10 20 20 50

BVHCM506 Manpower Planning, Projection & Placement : Skill

Paper 3 2 10 20 20 50


-- 250

TOTAL 18 120 270 60 150 -- 250

GRAND TOTAL 30 390 210 250


Sixth Semester


Credits




BVHCM601 Entrepreneurship 6 30 70 -- --

BVHCM602 Event Management 6 30 70 -- --

SKILLS


-- 900

TOTAL 60 140 -- -- -- 900

GRAND TOTAL 30 200 -- 900


Total of all six semesters

Semester

Credits



I 30 390 210 100

II 30 520 280 100

III 30 490 210 150

IV 30 200 000 900

V 30 390 210 250

VI 30 200 000 900

TOTAL 180 2190 910 2400

Grand Total 5500


Assessment & Grading

Grading of the students shall be carried-out course-wise for theory and practical courses, separately. Marks

obtained by the students in each evaluation component of CCEA (Comprehensive Continuous Evaluation and

Assessment) shall be normalized on the scale of 100 (hundred) marks. The final composite score in a course

shall be calculated by adding the normalized marks in the following proportion of weightages so that the total

percentage of the components taken together is 100 (hundred):

General Education Components (Theory)

Name of the Evaluation Component Weightages(in %age)

Internal Examination 30%

External Examination 70 %

Skills Components (Theory/Practical)


Internal Examination 30%


Skills Components (OJT)



Subsequently, the combination of absolute and relative method, based on percentage (refer to regulation BVOC

program) and values of statistical parameters (mean and standard deviation), shall be used on normalized marks

obtained by all the registered students in a course and accordingly grades shall be awarded.


Question Paper Style

Janardan Rai Nagar Rajasthan Vidyapeeth (deemed to be University)

Rajasthan Vidyapeeth - IL&FS Institute of Skills

Internal Examination

Even/Odd Semester, Session ……….

Instructios to the candidates:

1. This question paper contains total three sections.

2. All the three sections are compulsory.

3. Each question of every section carries equal marks.

Section (A) (5 Marks)

Attempt all questions. Each question carries 0.5 marks.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Section (B) (10 Marks)

Attempt any 5 questions. Each question carries 2 marks.

1.

2.

3.

4.

5.

6.

7.

Section (C) (15 Marks)


1.

2.

3.

4.

5.

ENROLL. NO. REG.NO.

Name of the Programme: Specilization: Semester:

Course Code: Course Title:

Maximum Time: 90 Min Maximum Marks: 30 Date Of Exam: DD-

MM-YY


Janardan Rai Nagar Rajasthan Vidyapeeth (deemed to be University)

Rajasthan Vidyapeeth - IL&FS Institute of Skills

External Examination

Even/Odd Semester, Session ……….

Instructios to the candidates:

1. This question paper contains total three sections.

2. All the three sections are compulsory.

3. Each question of every section carries equal marks.

Section (A) (10 Marks)

Attempt all questions. Each question carries 1 marks.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Section (B) (30 Marks)


1.

2.

3.

4.

5.

6.

7.

Section (C) (30 Marks)


1.

2.

3.

4.

5.

ENROLL. NO. REG.NO.

Name of the Programme: Specilization: Semester:

Course Code: Course Title:

Maximum Time: 180 Min Maximum Marks: 70 Date Of Exam: DD-

MM-YY


On Job Training (OJT):

1. The students will need to undergo on job training in reputed hotels for 22 months

2. They must submit the logbook for attendance and Project Work by the end of the semester.

3. The report will be evaluated by the Supervisor at the university premise.

4. Tentative OJT schedule would be as follows:

Semester I 3 months

Semester II 2 months

Semester III 3 months

Semester IV 5 months

Semester V 4 months

Semester VI 5 months

semester wise-syllabus general education skills components ... for web.pdf · bvhcm102 introduction...

Documents