Full Syllabus Sem - I To VI Batch (2019-22)

Semester I
General Education
Hrs/ Marks
Paper Code Title Credit Marks CE Total Marks
week ESE
BVHM -101 Communication Skills 3 3 70 30 100
Sanitation & Hygiene

BVHM -102 3 3 70 30 100
Management.
BVHM -103 Introduction to Tourism 3 3 70 30 100
BVHM -104 French 3 3 70 30 100
Total 12 12 280 120 400
Skill Component
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Paper Code Title Hrs/week C s M
Credit s
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BVHM -105 Food Production & Bakery – I 2 4 2 2 4 70 100 30 200
BVHM -106 Food & Beverage Service-I 2 4 2 2 4 70 100 30 200
BVHM -107 Front Office Operation – I 4 __ 4 __ 4 70 __ 30 100
BVHM -108 Hotel Housekeeping – I 2 4 2 2 4 70 100 30 200
BVHM -109 Bakery & Patisserie –I __ 4 __ 2 2 __ 100 __ 100

Total 10 16 10 8 18 280 400 120 800
BVHM -101 - COMMUNICATION SKILLS

Max. Marks: 100 End Term Exam: 70
Duration of Exam: 3 Hours Internal Marks:30
Note: 10 Questions will be set, 2 from each unit. Students are required to attempt any 5
questions in all selecting 1 Question from each unit.
UNIT-1
⮚ Language and Communications

● Introduction to Functional English: Need, Purpose and Nature.
● Introduction to communication. What is communication? Communication as a social
science. Communication and Language. Different means of communication: Personal and
Mass Communication (Print and Electronic Media), Cinema, Banners, Hand-bills,
Advertisements etc.
● Non-verbal communication, signs, symbols and body language (eye contact, facial
expression, gesture, posture) [Various steps for personality development through better
communication skills specially body language].
● Obstacles to effective communication and remedies. Communication in Hospitality,
Organization and its effect on performance.
UNIT-2
⮚ Remedial English
● Purpose and importance of correct spoken and written English .Common errors in
English usage and their correction.
● Introduction to various parts of speech (i.e. Noun, Pronoun, Verb, Adjective,
Conjunction, Interjection).
● English usage with emphasis on concord, tense sequence, use of Preposition, phrasal
verbs, reference and dictionary skills.
● Linkers and cohesive device. Expressing the same idea/thought unit in diverse ways.
UNIT-3
⮚ Oral Skills for effective communication

● Need and significance of efficient Oral skills for effective communication. Preparing
summaries and abstracts for oral presentation.
● Essential qualities of a good speaker. Pronunciation, stress, accent, common phonetic
difficulties.
● Audience analysis, defining purpose of a speech, organizing the ideas and delivering the
speech.
● Restaurants and Hotel English, polite and effective enquiries and responses, use of
telephone, static and process description, giving directions (order giving and taking)
[practical demonstrations].
UNIT-4
⮚ Listening Skills
● What is listening? Meaning, Purpose and Importance. Most common contexts of listening
in everyday life. Formal and Informal listening.
● Listening as a skill various types of listening (casual & focused listening). Differentiation
between hearing and listening.
● Barriers of effective listening ways of removing impediments for effective listening.
Strategies for effective listening. Listening to customer complaints.
● Acquiring information from recorded text. Semantic markers. Functions and uses. Using
abbreviations. Transformation of notes to writing.
UNIT-5
⮚ Writing Skills
● Use of correct English, Sentence formation. Note making and developing notes into
drafts (rewriting of drafts) use of cohesive devices and abbreviations.
● Writing bio-data, application, complaint, reading, interpreting, paraphrasing,
summarizing.
● Active- Passive voices, Direct- Indirect speech. It’s use in reporting. Writing reports
(factual records of incidents/data), log book writing.
● Correspondence: Business letters, Invitation (accept and decline) and write-ups
concerning event management (publicity materials, press notes, handouts, posters and
information, flow charts).
Reference Books
❖ Basic English Improvement Course……………………………………………………………………………...By C.P. Bhatia
❖ Basic Vocabulary Improvement………………………………………………………………..………………...By C.P. Bhatia
BVHM -102 - SANITATION & HYGIENE MANAGEMENT
questions in all selecting 1 Question from each unit
UNIT-1
⮚ Basic introduction to Food Safety
● Food Hazards and Risks
● Food Hygiene and Contaminants
● Food Safety- hazard analysis critical control points, Legal standards (PFA, BIS, WTO)
UNIT-2
⮚ Food Preservation
● Importance of food Preservation, Preservation of high temperature, Asepsis,
Pasteurization, Sterilization
● Preservation by use of low temperatures Temperatures employed in low temperature
storage Chilling or Cold storage Freezing – changes during freezing
● Changes during freezing Changes during storage Changes during thawing Refrigeration
● Preservation by drying Sun drying Mechanical drying
● Freeze drying Smoke drying Factors in the control of drying Treatments of food before
drying Procedures after drying
● Preservation by food additives Chemical Salt and Sugar, Spices and other condiments
● Beneficial micro organisms in food preparation Mold (B) Yeast (C) Bacteria
UNIT-3
⮚ Adulteration
● Definition
● Common food adulterants in different food groups
● Detection of adulterants
● Food Standards & Food Laws
⮚ Hygiene in the Kitchen
● Keeping plant and equipment clean (clean-as-you go systems & Deep cleaning
operations)
● Cleaning methods (manual cleaning, automatic cleaning double sink washing)
● Cleaning of hoods, ranges, food mixers, chopping blocks, slicers, juicers
UNIT-4
⮚ Personal Hygiene
● Standards of personal health & hygiene (hands and skin, hair, nose, mouth and ears, cuts,
boils, etc. Jewelry and perfume, smoker)
● General health and reporting of illness. Protective clothing (clothing, aprons, head
coverings, gloves, footwear)
● Equipment for personal hygiene (Taps, showers, soap dispensers, nail brushes, hand
driers)
UNIT-5
⮚ Food Contamination, Poisoning and Food Borne Diseases
● Food Contamination Bacterial & Fungal Contamination Physical Contamination
Chemical Contamination (sources, routes & vehicles of contamination)
● Food Poisoning Definition
● Common types (Salmonella,
● Clostridium
● Perfringers
● Botulism Staphylococcus aureus – sources, on-set period, mode of spread to high risk
food, control)
● Prevention of food poisoning (protecting food from contamination, preventing any
bacteria within food from multiplying, destroying those bacteria present within the food)
● Food Borne Diseases (The sources, causes & symptoms) Amoebiasis Acute diahorrea/
dysentery Typhoid
● Role of Microbiological laboratories in Hotels
Reference Books
❖ Hand Book of Food and Nutrition………………………………………………………….By M. Swaminathan
❖ Food and Nutrition in India………………………………………………………..………By Dr. D. N. Chatterjee
BVHM -103 - INTRODUCTION TO TOURISM

UNIT-1
⮚ Understanding Tourism-I
● Tourism Phenomenon
● Tourism as a concept
● Tourism Product and Services
● Tourism: Forms & Types
⮚ Understanding Tourism-II
● Purpose of Tourism
● Special Interest
● Alternate Tourism
⮚ Historical Evolution and Development
● Need for History of Tourism
● Sources of Data
● Periodisation and Concepts
● Silk Route
● Pilgrimage
● Grand Tour
● Modern Tourism
UNIT-2
⮚ Tourism As An Industry
● Tourism System
● Constituents of Tourism Industry
● Tourism Organizations
● Tourism Regulations
UNIT-3
⮚ Tourism Services and Operations –I

● Modes of Transport
● Tourist Accommodation
● Informal Services
● Subsidiary Services
UNIT-4
⮚ Tourism Services and Operations –II

● Travel Agency
● Types &Operations
● Facilitation
● Tour Operators
● Types & Main Partners
● Package Tour
● Planning a Tour
● Costing a Tour
UNIT-5
● Tourism information
● Tour operators
● Types of Tour Operators
Reference Books
❖ Koontz, H and Wechrich, H.Management. 10th ed., New York, McGraw Hill, 1995
❖ Luthans, F. Organizational Behaviour. 7th. New York, McGraw Hill, 1995
BVHM -104 - FRENCH

UNIT- I
⮚ Introduction
● Les alphabets
● Les accents
o L’accentaigu
o L’accent grave
o L’accentcirconflexe
● La cedilla
● L’apostrophe
● Le trait d’ union
● Les signes de punctuation
● Pronunciation du français
● Salutation (Expressions of courtesy)
● Les nombres
● Les jours de la semaine
● Les mois de l’année
⮚ Audio with transcription: To tell about date , time and salutations
UNIT- 2
⮚ Vocabulaire
● Les pays
● Les nationalités
● La profession
● L’heure
● Savoir ouconnaître
● Proposer
● AIMER – ADORER – PREFERER
● Les lieux
● Les adjectifs
● Qualité
● Défauts
⮚ Audio with transcription:
● About different professions
● To express likes and dislikes
UNIT- 3
⮚ GRAMMAIRE
● Les pronomssujets
● Les verbes
o être
o avoir
o aller
● Conjugation du verbe “er”
● Conjugation du verbe “ir”
● Conjugation du verbe “re”
● Les articles
o L’articledéfini
o L’articleindéfini
o L’article partitive
● L’articlecontracté
UNIT- 4
● La négation
● L’intérrogation
● Les accords des adjectifs
UNIT- 5
●Singulier - pluriel
●Masculin - féminin
●Présentez – vous (present yourself)
⮚ Audio with transcription: Present yourself
Reference Books
❖ Alter Ego-I Hachette
❖ Le Nouveau sans Frontier……………..….…………………By CLE International Paris.
❖ La Language Francais…………….………………………………….By R. Mauger
BVHM -105 - FOOD PRODUCTION & BAKERY -I

UNIT-1
⮚ Introduction to Cookery
● Culinary History
● Personal Hygiene & importance in kitchen
● Food safety contamination of food.
● Attitude and behavior
● Safety procedure in kitchens.
● Aims & Objectives of Cooking
● Different types of cuisines
UNIT-2
⮚ Characteristics of Raw-Material
● Salt
● Sweetening
● Thickening Agents
● Fats & Oils
● Classification of vegetables.
● Leftover food Handling
● Types of mother sauces and their derivatives
UNIT-3
⮚ Basic Preparations
● Stocks – Classification & Method of Preparation
● Sauces – Classification, Derivatives & Methods of Preparation
● Soups – Classification & Methods of Preparation
● Basic Indian Gravies – Methods of Preparation.
⮚ Method of Cooking
● Boiling
● Poaching
● Stewing
● Roasting
● Steaming
● Braising
● Grilling
● Baking
● Frying
UNIT-4
⮚ Production Management
● Basic menu planning.
● Kitchen Equipment – Large & Small
● Fuels used in kitchen
● Kitchen Storage
● Energy Saving
UNIT-5
⮚ Kitchen Organization
● Hierarchy of Kitchen Staff
● Duties and responsibility of chefs
● Coordination of kitchen with other department
● General kitchen layout.
Reference Books
❖ Theory of Cookery…………………………………………………………………….…………………..By K. Arora
❖ Modern Cookery.…………………………………………………………………………….……………By Thangamphillip
❖ food production operation…………………………………………………………………………..By parvinder s bali
BVHM -106–FOOD & BEVERAGE SERVICE - I
Max. Marks: 100 End
Term Exam: 70
Duration of Exam: 3 Hours Internal
Marks:30
UNIT 1
⮚ History of Hotel Industry

⮚ Introduction to the Food and Beverage Industry-Food & Beverage Service Areas
⮚ Primary Sectors
● Hotels
● Restaurants
⮚ Secondary Sectors
● Railway Catering
● Air Catering
● Ship or Cruise Liner Catering
● Health Care and Hospital Catering
● Industrial Catering
● Intuitional Catering
● Religious Catering
● Armed Forces Catering
UNIT 2
⮚ Food & Beverage Service Department – An Introduction

⮚ Hierarchy
⮚ Job Descriptions
⮚ Attributes of a Waiter
⮚ Various F & B Outlets
● Coffee Shop
● Specialty Restaurant
● Room Service
● Banquet
● Night Club
● Discotheque
● Bar
UNIT 3
⮚ Service Equipments
● Linen
● Furniture
● Chinaware
● Glassware
● Tableware
UNIT 4
⮚ Restaurant Operations
● Planning process of various service outlets
Preliminary consideration before planning
● Layout of a restaurant
● Mise-en-place
● Mise-en-scene
● Cover
● Sequence of Service
● KOT/BOT & Billing system
● Rules of Service
UNIT 5
⮚ Types of Services
● French Service
● English Service
● American Service
● Russian Service
● Buffet Service
● Banquet Service
● Gueridon Service
Reference Books
❖ F & B Services….………………………………………………..By Sudhir Andrews
❖ F & B Services………………………………………………….By Vijay Dhawan
BVHM -107 - FRONT OFFICE OPERATION - I
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Introduction to Front Office

● Tourism & Hospitality, its relationship & importance in tourism & hospitality industry.
● Hotels & their evolution and growth
● Hotel Core Areas with reference to Front Office & Inter relationship between Front
Office and other departments
● Classification of Hotels as per
o Size
o Star
o Location & clientele
o Ownership basis
o Independent hotels
o Management contracted hotel
o Chains
o Hotel Franchise/Affiliated
o Supplementary accommodation
o Time shares and condominium
● TYPES OF ROOMS
o Single
o Double
o Twin
o Suites
o Cabana
o Duplex
o Hollywood twin bedded room
o Hospitality room
o Penthouse suite
o Quad
o Murphy room
o Junior suite
● FRONT OFFICE ORGANIZATION
o Function areas
o Front office hierarchy
o Duties and responsibilities
o Personality traits
o Layout & Design
● Common abbreviations used in Front Office – FIT,FFIT,GIT,
FHRAI,CVGR,VAT,IATA,ITDC,HRACC,GDS,DBL,CIP,VIP,PCO…etc.
● Job description and Job specifications of –
o Front Office Manager
o Lobby Manager
o Guest Relations Executive
o Front Office Assistant
o Cashier
UNIT-2
⮚ Tariff Structure
o Definition of room tariff
● Types of Tariffs
o Rack Rate
o Discounted Rates for Corporate, Airlines, Groups & Travel Agent
● Basis of Charging Rates
● Types of Meal Plans
● Hubbart formula
UNIT-3
⮚ Reservation
● Importance of Reservation
● Modes of Reservation
● Channels and sources (FITs, Travel Agents, Airlines, GITs)
● Types of Reservation (Tentative, confirmed, guaranteed etc.)
● Room Reservation Form
● Various system of reservation –
o Non –automatic - basic tools of reservation , diary system, Whitney system
o Semi automatic /automatic
● Modes of Payment
● Cancellation, Amendments & Overbooking
⮚ Various forms and formats used.
UNIT-4
⮚ Registration
● Registration and its importance
● Various types of Registration records – red book, Loose leaf register & GRC
● Pre – registration procedure
● Handling guest Arrival - reserved guest , FIT arrival, VIP arrival & group arrival
● Registration of foreigner guest
⮚ Various forms and formats
UNIT-5
⮚ Front Office Guest Cycle

● Pre Arrival
● Arrival
● Importance of C - Form
● Stay / In house
● Departure and After Departure
Reference Books
❖ Front Office Management…………………… …..By S. K. Bhatnagar
❖ Front Office Manual………………………………By Sudhir Andrues
BVHM -108 - HOTEL HOUSEKEEPING - I

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Introduction to Hotel Housekeeping

● Functions & responsibilities of HK
● Need of an organization structure and lay out of housekeeping department
● Organizational structure of HK dept
● Duties and responsibilities and job description of HK personnel
● Role of Executive Housekeeper
● Qualities and attributes required for HK personnel.
● Daily routines and systems of HK department
● Interdepartmental coordination
● Desk control – records, registers, lost and found
● keys, types and control of keys,
UNIT-2
⮚ Cleaning Procedures (Basic, Rooms and Public Area)

● Cleaning equipment
● Cleaning agents
● Classification, selection, use, mechanism, care and maintenance
● Methods of cleaning–(Conventional ,Group and Block cleaning
● Types of cleaning – daily cleaning , periodical cleaning, spring cleaning
● Make up of a guest room – Occupied room, vacant room, departure room
● Guest room Inspection,
● Neglected areas
● Rooms under repair
● Standard contents of a guest room, placement, frequency of change
● Floor pantry
● Cleaning public areas – entrances, lobby, front desk, corridors, elevators, public
restrooms, swimming pool, dining and banquet rooms, administrative office, exercise
rooms, employee rooms
UNIT-3
⮚ Linen, Uniform
● Classification of linen, sizes selection criteria for the linen items and uniform functional
and aesthetic consideration
● Activities of the linen room
● Establishing par stock for linen and uniform
● Location, equipment and layout of a linen # and uniform # (basic rules)
● Purchases of linen/ linen hire-quality and quantity
● Storage, issuing of linen and uniform and inspection
● Stock taking – procedure and records
● Handling condemned linen, Marking and Monogramming
UNIT-4
⮚ Laundry Management
● Importance and principles of laundry
● Flow process of on premise laundry
● Equipment, layout and planning of laundry (basic rules)
● Ph scale and its relevance in laundering
● Dry cleaning
● Guest laundry – services offered, collection and delivering
● Stain removal
UNIT-5
⮚ Pest Control and Environmental Concerns

● Different types of pests found in hotels
● Areas of Infection
● Prevention and control of pests
● Responsibilities of housekeeping in pest control
● Environmental services – nature of the profession
● Elements of the environment, ecology and pollution
● The housekeeper’s role in environment concerns
Reference Books
❖ Hotel House Keeping Training Manual….………………………………By Sudhir Andrews
❖ House Keeping Management………………………………………….By Margaret M. Kappa
BVHM -109 P - BAKERY& PATISSERIE –I PRACTICAL
Max. Marks: 100 Duration of
Practical: 4Hrs
`
❖ PRACTICAL 1
⮚ Equipments
● Identification
● Uses and Handling
⮚ Ingredients
● Qualitative and Quantitative Measures
❖ PRACTICAL 2
⮚ Bread Loaf
● Brown Bread
● White Bread
❖ PRACTICAL 3
⮚ Cookies
● Chocolate Chip Cookies
● Melting Moment Cookies
❖ PRACTICAL 4
⮚ Cakes
● Dundee Cake
● Madeira Cake
❖ PRACTICAL 5
⮚ Biscuits
● Tutti Frutti Biscuits
● Jeera Biscuits
❖ PRACTICAL 6
⮚ Rolls
● Brioche
● Soft Rolls
❖ PRACTICAL 7
⮚ Pudding
● Albert Pudding
● Cabinet Pudding
❖ PRACTICAL 8
⮚ Sponge
● Genoise Sponge
● Swiss Roll
❖ PRACTICAL 9
● Fruit Cake
● Vanilla sauce
❖ PRACTICAL 10
⮚ Muffins
● Chocolate Chip Muffin
● Vanilla Cupcake Strawberry Cream
BVHM -105 P- FOOD PRODUCTION & BAKERY -I PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Equipments and tools knowledge
● Hygiene and Grooming
● Safety and security in kitchen
● Identification of various ingredients
● Selection of vegetables
● Different types of cutting
❖ PRACTICAL 2
● Cream of cauliflower soup
● Penne in white sauce
● Potato croquette.
❖ PRACTICAL 3
● Egg Preparation
● Boiled
● Fried
● Scrambled
● Poached
● Baked
❖ PRACTICAL 4
● Different types of sandwiches
● Grilled
● Plain
● Toasted
● Canapés
● Burger
● French fries
❖ PRACTICAL 5
● Fish fingers with tartar sauce
● Waldrof salad
● Pan seared chicken with veloute sauce
❖ PRACTICAL 6
● Minestrone soup
● Vegetable au gratin
● Penne in arrabiata sauce
❖ PRACTICAL 7
● Chicken supreme with mustard sauce.
● Russian salad
● Chicken fricassee
❖ PRACTICAL 8
● Tandoori shimlamirch
● Rajma masala
● Pyazichawal
● Kheer
❖ PRACTICAL 9
● Tandoori chicken
● Butter Chicken
● Jeera pulao
❖ PRACTICAL 10
● Chicken broth soup
● Chicken chasseur
● Mashed potato
● Grilled assorted vegetables
BVHM -106 P- FOOD & BEVERAGE SERVICE -I PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Grooming and Restaurant Etiquettes
● Food Service Areas & Ancillary Department
● Briefing
❖ PRACTICAL 2
● Mis-en-place and Mis-en-scene
● Side station Set up
❖ PRACTICAL 3
● Familiarization of F&B Service equipment
● Identification of Crockery & Cutlery, Glassware
● & Bar Equipments
● Restaurant Linen & Furniture
❖ PRACTICAL 4
● Care & Maintenance of F&B Service equipment
● Wiping of Glasses
● Wiping of Cutlery
● Cleaning / polishing of EPNS items by:
● Plate Powder method
● Polivit method
● Silver Dip method
● Burnishing Machine
❖ PRACTICAL 5
● Carrying a Tray / Salver Carrying plates, Glasses and other Equipments
● Laying a Table Cloth
● Changing a Table Cloth during service
❖ PRACTICAL 6
● Changing dirty ashtray
● Hostess Desk functions- Handling Restaurant Reservations
● Greeting the Guests
❖ PRACTICAL 7
● Making the Guest Sits & Water pouring
● Presenting the Menu Card
● Order Taking- KOT & BOT
\
❖ PRACTICAL 8
● Removing the Extra Cover
● Holding Service Spoon & Fork
● Silver Service - Platter to Plate Service/ American Service- Pre plated Service
❖ PRACTICAL 9
● Placing meal plates & Clearing soiled plates
● Using Service Plate & Crumbing Down
● Service of Dessert
❖ PRACTICAL 10
● Presentation &Encashing the Bill
● Presenting & collecting Guest Comment Cards
● Seeing off the Guests
BVHM -108 P- HOTEL HOUSEKEEPING -I PRACTICAL

Practical: 4 Hrs
❖ PRACTICAL 1
⮚ Introduction to Hotel Housekeeping
● Layout of housekeeping department
● Layout of floor pantry
● Layout of public area pantry
● Attributes & Qualities of HK staff
❖ PRACTICAL 2
⮚ Guest rooms
● Types of rooms & Public areas
● Types of room amenities
● Placement of guest supplies
❖ PRACTICAL 3
⮚ Cleaning equipments
● Types of equipments used in housekeeping
● Usage & care
❖ PRACTICAL 4
⮚ Cleaning agents
● Types of agents used for cleaning different types of surfaces
❖ PRACTICAL 5
⮚ Maids cart
● Introduction & design
● Setting up of maids cart
❖ PRACTICAL 6
⮚ Bed making
● Introduction
● Steps & procedures
❖ PRACTICAL 7
⮚ Turn down service
● Introduction & types
❖ PRACTICAL 8
⮚ Glass Cleaning
● Types
● Methods
❖ PRACTICAL 9
⮚ Metal Cleaning/ polishing
● Introduction
● Brass, silver & copper
❖ PRACTICAL 10
⮚ Public area Cleaning organization
● General cleaning of public areas
● Simple methods of routine cleaning
● Steps & procedures of doing sweeping, mopping & dusting
Semester II
General Education
Hrs/ Marks Total

Paper Code Title Credit Marks CE
week ESE Marks
BVHM -201 Business Communication &

3 3 70 30 100
Language Skills
BVHM -202 Nutrition & Food Science 3 3 70 30 100
BVHM -203 Tours & Travel Technology 3 3 70 30 100
BVHM -204 Hospitality French-I 3 3 70 30 100
Total 12 12 280 120 400
Skill Component
M P
M
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To a To
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Paper Code Title Hrs/week Cr k M
Credit s ic
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E al
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S
E
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TH PR TH PR
BVHM -205 Food Production & Bakery-II 2 4 2 2 4 70 100 30 200
BVHM -206 Food & Beverage Service-II 2 4 2 2 4 70 100 30 200
BVHM -207 Front Office Operation-II 2 4 2 2 4 70 100 30 200
BVHM -208 Hotel Housekeeping-II 2 _ 2 _ 2 70 __ 30 100
BVHM -209 Bakery & Patisserie -II _ 4 _ 2 2 _ 100 __ 100
BVHM -210 Computer Applications 2 _ 2 _ 2 70 __ 30 100
Total 10 16 10 8 18 350 400 150 900

BVHM -201 - BUSINESS COMMUNICATION AND LANGUAGE SKILLS
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Introduction
● Importance and Purpose of Communication.
● Factors responsible for Importance of Communication.
● Purpose of Internal & External Communication
UNIT-2
⮚ Organizational Communication
● Organizational Communication – meaning and purpose.
● Types of organizational communication – upward, downward, lateral- meaning, function
and relevance.
● Meetings – Aim, relevance and types.
● Organizing a meeting: agenda and minutes.
● Handling and conducting meetings:
● Notice of the meeting with agenda papers preparing minutes, confirmation of the minutes
and point-wise follow-up action, responsibility as a member secretary of the meeting.
● Communicating with groups, nature, purpose, merits and demerits.
● Documents for internal communication in organizations- writing memos, circulars, notices,
report writing practice and office orders.
UNIT-3
⮚ Communication in Business Contexts (Business Etiquette)

● Difference between General English & Business English.
● Basic skills for talking to people in business situations
● Basic skills for telephonic conversations (Telephone Etiquette)
● Basic skills to deal with complaints & apologies} (Customer Service)
● Basic skills to communicate with foreign guests & travelers (Customer Service)
UNIT-4
⮚ Group Decision Making

● What is a group? Group vs. Individual.
● Advantages and Disadvantages of Group Decision Making
● Techniques of Group-Decision Making and their effectiveness.
UNIT-5
⮚ Time Management and Stress Management

● Strategies in using time
● Dealing with procrastination
● What is stress and what causes stress
● Good stress vs bad stress
● Physical and mental signs of stress
● Short term stress and long term stress
● Understanding and dealing with stress
● Tips to manage stress
Reference Books
❖ Basic English Improvement Course…………………………………………………………………………….By C.P. Bhatia
❖ Basic Vocabulary Improvement………………………………………………………………………………...By C.P. Bhatia
BVHM -202 - NUTRITION & FOOD SCIENCE
Max. Marks: 100 End Term
Exam: 70
Marks:30
UNIT-1
⮚ Fundamentals of Nutrition
● Introduction to Nutrition Nutrition and Nutrients
● Calories – Importance of food Recommended dietary allowances
UNIT-2
⮚ Nutrients
⮚ Carbohydrates Composition
● Sources
● Functions
● Deficiency
⮚ Proteins Composition
● Sources
● Functions
● Deficiency
UNIT-3
⮚ Lipids Composition
● Sources
● Functions
● Deficiency
⮚ Vitamins, Minerals
● Sources
● Functions
● Deficiency
● Digestion and Absorption
UNIT-4
⮚ Classification of Raw Materials into Food Groups

● Energy yielding
● Body building
● Protective foods
UNIT-5
⮚ Dietetics
● Balanced diets High Calorie – Low calorie diet Fiber restricted diets and high Fiber diets
● Factors influencing food intake and food habits Cultural, Social, Economic,
Psychological, Religious, Age and Genetic
Reference Books
❖ Hand Book of Food and Nutrition…………………………………….By M. Swaminathan
❖ Food and Nutrition in India…………………………………………By Dr. D. N. Chatterjee
BVHM -203–TOUR & TRAVEL TECHNOLOGY
Exam: 70
Marks:30
UNIT -1
⮚ Tourism Services & Operations

● Guides & Escorts
● Tourist Expectation
● Role of the Guide
● Guiding as a Technique
● Escorting a Tour
⮚ Seasonality & Destination
● Seasons & Climate
● Seasonality in Tourism
● Festival Season
● Destination Management Marketing & Employment
● Fairs & Festivals of India
UNIT -2
⮚ Tourism Marketing & Communication -I

● Marketing
● Marketing & Decision Making Process
● Marketing Mix
● Segmentation of Target Market
● Service Product
● Market Research
⮚ Tourism Marketing –II
● Promotional Events
● Advertising
● Publicity
● Public Relations
UNIT -3
⮚ Tour Packages
● History
● Types of Tour
● Custom Designed Tour Packages
● Significance of Package Tour
● Tour Brouchre
● Price Quotation
⮚ History of Aviation
● History of world transportation
● North America
● South America
● Africa
● Europe
● Asia
● Australia
UNIT-4
⮚ Tourist Organizations and their functioning

● WTO
● IATA
● UFTAA
● PATA
● IHA
⮚ Travel Agency Management
● Introduction
● Types of Travel Agencies
● Functions
● Linkages
● Rights and Duties of travel agencies
● Commission Structure
UNIT-5
⮚ Tour Operation Management

● Introduction
● Types of Tour Operators
● Tour Costing &Pricing
● Factors affecting Tour Cost
⮚ Air& Water Transport
● Cruises
● Commercial & Charted Airlines
⮚ Air Transportation Taxes
● Ticket Issuance
Reference Books
❖ Air Travel ….…………………………………………………………………………………………By Kouni Academy
Air Travel Ticketing……………………………………………………..…………………..…By Jag Mohan Negi
BVHM -204 - HOSPITALITY FRENCH - I

Exam: 70
Marks:30
UNIT-1
● Qu’est que c’est?

● Qui est- ce?
● les adjectifsqualificatifs
● Présentezquelqu’un (present someone) - mère, père, ami(e)
❖ Audio with transcription:Présentezquelqu’un
UNIT-2
● Les prépositions
● Qu’est que vousvoyez de votrefênetre? (what do you see from your window?)
● La famille
● les adjectifspossessifs
● Présentezvotrefamille
❖ Audio with transcription:Présentezvotrefamille
UNIT-3
● Le Logement
● Le lieu, comment est le logement, les pieces de l’appartement, les meubles
● Montrer
● Localizer.
● Décrivezvotremaison
● Deuxcompréhensionsécrites (La maison)
● Deuxcompréhensionsorales (La maison)
UNIT-4
● Les adjectifsdémonstratifs
● Les adjectifsIntérrogatifs
● Les saisons
● Les sports
● Les fruits
● Les légumes
● Les couleurs
● Dans la classe
UNIT-5
● Les activités de la journée

● Les verbespronominaux
● Décrivez la routine quotidienne (l’étudiant(e), la mère, le professionel )
● Deuxcompréhensionsécrites (Les activités de la journée)
● Deuxcompréhensionsorales (Les activités de la journée)
Reference Books
❖ Alter Ego-I Hachette
❖ Le Nouveau sans Frontier………..……………..….…………………By CLE International Paris.
❖ La Language Francais…………….………………………………….By R. Mauger
BVHM -205 - FOOD PRODUCTION & BAKERY – II
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Culinary Terms
● Western
● Indian
● Bakery
⮚ Introduction of Bakery & Confectionery

⮚ Basic Principles of Bakery
● Objectives
● Temperatures
● Mixing & Gluten Development
● Baking Process
UNIT-2
⮚ Bakery Layout
⮚ Baking Ingredients
● Flour – Types, Enzymes, Properties
● Sweeteners – types of Sugar
● Leavening Agents – Chemical, Biological, Other
● Salt
● Fats & Oils – types of fat and oil,uses in bakery and cooking.
● Eggs
● Liquids – Milk & Milk Products, Other Liquids
● Fruits & Nuts
● Solid Ingredients
UNIT-3
⮚ Pastes and pastries.
● Pies
● Pie Dough’s
● Pie Fillings
● Classification of Pies
● Short crust, choux paste
● Puff pastries, Method of puff pastry.
● Different types of laminated pastry.
● Faults in laminated pastries.
UNIT-4
⮚ Egg Cookery
● Quality Cookery
● Quality of Egg
● Food Value
● Uses
● Composition of Egg
⮚ Fish Cookery
● Types of Fish
● Cuts of Fish
● Food Value
⮚ Meat Cookery
● Pre-Slaughtering Steps
● Lamb/Meat cuts
● Cuts of Pork
● Beef Cuts & uses
● Poultry
UNIT-5
⮚ Milk & Milk Products
● Constituents of Milk
● Milk Processing
● Milk Products
● Classification
● Pasteurization & Homogenization
⮚ Fruits & Vegetables
● Fruits
o Characteristics
o Method of Preparation
o Cooking Fresh Fruits
o Selection & Handling
● Vegetables
o Types, Description, Selection & Storage
o Standard Vegetable Cuts
o Method of cooking
o Potatoes & Potato Dishes
Reference Books
❖ Theory of Cookery............................................................................. ..........K.Arora
❖ Preparation..........................................................................................Jerald W. Chesser
❖ Modern Cookery....................................................................................Thangam Philip
❖ International cuisine and food production management P.S.BALI
BVHM -206 - FOOD & BEVERAGE SERVICE - II
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Menu Planning
● Types of Menu
● Factors Effecting Menu Planning
● Courses of French Menu
● Courses of Indian a la carte Menu
UNIT-2
⮚ Types of meals
● EMT
● Brunch
● Lunch
● High Tea
● Dinner
● Supper
⮚ Types of Breakfast
● Continental B/F
● American B/F
● English B/F
UNIT-3
⮚ Beverages
● Introduction to Beverages
● Classification of Alcoholic and Non-Alcoholic Beverages
⮚ Non-Alcoholic Beverages- Hot and Cold
⮚ Tea-
● History of Tea
● Tea Producing Countries,
● Purchasing Tea
● Making Tea - Ceylon /Indian Tea, China Tea, Russian or Lemon Tea,
● Iced Tea, Multi Pot Tea, Specialty Teas (Jasmine, Tisanes, Earl Green)
⮚ Coffee
● History of Coffee
● Blends of Coffee
● Types of Coffee
UNIT 4
⮚ Alcoholic Beverages- Introduction
o Wine-
● Introduction of Wines
● Classification of wines
● Wine Production
● Wine Regions
● Wine Terminology
o Beer-
● Brewing of Beer
● Types of Beer
Serving Beer
⮚ Tobacco
● Manufacture of Tobacco
● Manufacture of Cigar
UNIT-5
⮚ Ancillary Departments
● Pantry
● Still Room
● Silver Room
● Food Pick Up Area
● Linen Room
● Kitchen Stewarding
Reference Books
● F & B Service..............................................................................................................by Vijay Dhawan
● Professional Hotel Mgmt..........................................................................................by Dr. Jagmohan Negi
● F & B Service Training Manual..................................................................................by Sudhir Andrews
● F & B Service............................................................................................................ by Dennis Lillicrap
● F & B Service............................................................................................. .................by Ronald F.Cichy
BVHM -207 - FRONT OFFICE OPERATION - II
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Bell Desk & Concierge

● Introduction and importance of bell desk
● Duties and responsibilities of bell captain and bell boy
● Hierarchy of Bell Desk
● Left Luggage Procedure
● Baggage handling at the time of Check in / Checkout for FIT and groups – baggage out
pass, errand card, discrepancy verification.
● Handling Scanty baggage
● Room change procedure
● service call slip
● Welcome requirements
UNIT-2
⮚ Front Office Accounting

● Guest Accounting System - manual, semi automated& automated
● Non guest account
● Different Folios – guest folio, non guest folio, employee folio, master folio
● Different Ledgers – guest ledger, city ledger, visitors tabular ledger
● Different Vouchers – paid - out vouchers, allowance vouchers, restaurant and bar check,
correction vouchers, amenities voucher
● Credit control
UNIT-3
⮚ Night Auditing
● Who is a Night Auditor in a hotel
● Duties & functions of a night auditor
● Various reports generated by night auditors –daily report ,high balance report , date roll
● Night Audit procedure
UNIT-4
⮚ Communications
● Handling Telephones
● Duties and responsibilities of Telephone Supervisor & Telephone operator
● Handling mail and messages
● Wake up call procedure
● Knowledge of PBX, EPABX
● Processing calls through EPABX & CAS
UNIT -5
● Importance of Log Book

● Guest Complaint Handling
● Front Office Terminologies - no show, walk in guest, turn away, understay , overstay,
stay over , DNCO,FRRO,OOO,CRS,CVGR,PMS,MOD,F – FORM
● Front office Coordination with other departments - sales depts., F&B Service, telephone
exchange, housekeeping, engineering dept., HRD, Banquets, Security.
Reference Books
❖ Front Office Management ...........................................................................By S.K. Bhatnagar
❖ Front Office Manual ...................................................................................By Sudhir Andrews
BVHM -208 - HOTEL HOUSEKEEPING - II
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Training & Scheduling Staff
● Developing Job breakdowns for H.K. positions
● Skills training – the 4 step method (Prepare, Present, Practice, Follow Up)
● Developing staffing guides for
o Room Attendants
o Supervisors
o General Workers
● Alternative scheduling techniques
o Part-Time Employees
o Flexible Work Hours
o Compressed Work Schedules
o Job Sharing
● Cross training and incentive programmers for staff
UNIT 2
⮚ Safety & Security

● Safety Measures
o Accidents – Causes & Preventions
o Occupational Hazards
o OSHA
o MSDS
o Fire Safety Program
● Security Measures
o Theft control
o Key control
o Bomb threat
o Other thrteats
UNIT-3
⮚ Design
● Introduction
● Basic types of designs
● Structural design
● Decorative design
● Principles of Art
● Elements of Design
● Standardization of design
● Functional aspects of design
UNIT-4
⮚ Infrastructure
● Lighting
o Sources
o Types
o Categories,
o Composition
o Area wise Plans etc
● Floor coverings
o Properties
o Classification
o Cleaning of hard, Semi hard & soft floorings
● Wall coverings
o Properties
o Classification & Types
o Care & cleaning
UNIT-5
⮚ Interior décor
● Colour
o Color Wheel
o Color Schemes
● Fibers & fabrics
o Weaves
o Cloth Production
o Classification & types
Reference Books
BVHM -209 P- BAKERY & PATISSERIE –II PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Herb Rolls
● French Bread
❖ PRACTICAL 2
● Fruit Trifle
● Doughnut
❖ PRACTICAL 3
⮚ Puff Pastry
● Veg patty
● Cheese straw
● Palmiers
❖ PRACTICAL 4
⮚ Short Crust Pastry
● Lemon Curd Tart
● Fruit Tart
● Veg Quiche
❖ PRACTICAL 5
● Chocolate Genoise
● Chocolate Truffle Cake
❖ PRACTICAL 6
● Blancmange
● Coffee Mousse
❖ PRACTICAL 7
⮚ Choux pastry
● Éclairs
● Profiteroles
❖ PRACTICAL 8
● Tiramisu
● Almond Panacotta
❖ PRACTICAL 9
● Nan Khatai
● Lavash
❖ PRACTICAL 10
● Lemon Soufflé
● Caramel Custard
BVHM -210 - COMPUTER APPLICATIONS

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Introduction to Basics of Computer
● Characteristics of Computer
● Input and Output Devices
● Functions of Different Units of Computers
● Primary Memory (RAM and ROM), Secondary Memory (Hard disk)
⮚ Operating Systems
● Basics of MS-DOS
o Internal Commands
o External Commands
● Introduction to Ms Windows
o GUI/Features
o What are Windows and Windows 95 and above
o Parts of a Typical Window and their Functions
● Windows operations
o Creating Folders
o Creating Shortcuts
o Copying Files/Folders
o Deleting Files
o Exploring Windows
o Quick Menus
UNIT-2
⮚ MS-Word
● Document Creation
o Entering Text
o Saving the Document
o Editing a Document already saved to Disk
o Printing Document
● Formatting a Document
o Justifying Paragraphs
o Setting Tabs and Indents
o Formatting Pages & Documents
o Using Bullets & Numbering
o Header/ Footer
o Changing Font Properties (Type, Size, Color, Position, etc.)
o Cut, Copy, Paste & Paste Special
o Inserting Symbols, Page Numbers, Date, etc.
● Using MS-Word Tools
o Spelling & Grammar
o Thesaurus
o Mail Merge
● Tables
o Creating Tables
o Inserting, Deleting rows
o Cell formal, Border & Splitting Cells
o Sorting Calculation
● Graphics
o Inserting Clip Art, Word Art
o Creating Graph with Data in Table
o Using Drawing Tools, Editing Pictures, Grouping
UNIT-3
⮚ Presentation-Power Point
● Introduction to Power Point
o Power Point Basics
o Creating/Opening Presentations
o Saving & Exiting
● Working with Slides
o Auto Content Wizard, Presentation Template
o Choosing Layout
o Creating Slides
o Opening, Editing, Inserting, Deleting Slides
o Changing the Layout of Slides
● Animation
o Animation in Slide
o Adding sound/graphics to slide
o Rehearse timing
o Running the Slide
o Pack & Go
UNIT-4
⮚ MS-Excel
● Introduction to Spreadsheet
o Features of Excel
o Familiarizing with Excel
o Parts of Excel Worksheet
● Creating a Spreadsheet
o Creating, Saving, Printing Spreadsheets
o Different types of Data
o Different in-built Functions
o Name Creation and its usage
o Addressing Methods (Relative, Absolute & Mixed)
● Formatting the Spreadsheet
o Changing the Number Format, Alignment, Font and Border
o Spreadsheet Protection
o Undo Redoing Operation
o Cut, Copy, Paste
o Resizing the column, row
o Inserting & Deleting Columns, Cells, Worksheet
o Conditional Formatting
● Working with Data
o Sorting, Filtering
o Subtotals
o Hlook up and Vlook up
● Graphics and Charts

o Creating charts with chart wizard
o Changing types of charts
o Formatting chart
UNIT-5
⮚ Internet and Its Applications
● Introduction of Internet and Network and its history
● Introduction to WWW and Its work, URL, web browsing and web browsers
● Introduction to Email, Account Creation, Compose email, forward, reply and delete
email, advance search in Email
● Introduction of Search Engine
⮚ Social Media Applications and Hospitality

● Introduction to Social Media, Its Role in Hospitality Promotion
● Social media profile and Pages creation like Facebook, LinkedIn, Twitter and other
Social Media Application
● Merits and Demerits of Social Media
● Cyber Ethics
Reference Books
❖ Introduction to Computer….……………………………………………………………………………By Peter Noton
❖ First Course in Computer….……………………………………………………………………….…By Sanjay Sexana
BVHM -205 P- FOOD PRODUCTION & BAKERY -II PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Tamatardhaniyekashorba
● Mirchkasalan
● Peas pulao
● Shahitukra
❖ PRACTICAL 2
● Cream of peppers
● Assorted mushroom salad.
● Potato gnocchi with napolitana sauce
❖ PRACTICAL 3
● Paneer tikka
● Dum kekhumb
● Lachaparantha
● Shrikand
❖ PRACTICAL 4
● Greek salad
● Cream of mushroom
● Spaghetti in garlic cream sauce
❖ PRACTICAL 5
● Murgmalai tikka
● Chicken tikka masala
● Tandoori rotI
❖ PRACTICAL 6
● Clear fish soup
● Chicken and pecan salad
● Grilled fish in mustard sauce with steamed vegetables
❖ PRACTICAL 7
● Puree of carrot soup
● Roast lamp with rosemerry jus
● Baked potatoes
❖ PRACTICAL 8
● Amritsarimachhi
● Mutton roganjos
● Tandoori roti
❖ PRACTICAL 9
● Hash brown potatoes
● Chicken roulade with mushroom sauce
● Chicken consommé
❖ PRACTICAL 10
● Veg Spring rolls
● Salt & pepper corn
● Stir fry vegetable in schezwan sauce
● Veg fried rice.
BVHM -206 P- FOOD & BEVERAGE SERVICE -II PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Table d’ hote and A la Carte Cover Layout
● ACTIVITY- Candle
❖ PRACTICAL 2
● Tea – Preparation & Service
● Coffee - Preparation & Service
● ACTIVITY Festival
❖ PRACTICAL 3
● Juices & Soft Drinks, Mineral water service –
● ACTIVITY Preparation & Service Mocktails.
● Cocoa & Malted Beverages- Preparation & Service Fresh lime Soda
❖ PRACTICAL 4
● Service of Beer
● Service of Bottled & canned Beers
● Service of Draught Beers
● ACTIVITY – Shakes
❖ PRACTICAL-5
● Service of Cider, Perry
● ACTIVITY- Cold Coffee
❖ PRACTICAL 6
● Service of Red Wine
● ACTIVITY Smoothies
❖ PRACTICAL 7
● Service of White Wine
● ACTIVITY Crustas
❖ PRACTICAL 8
● Service of Sparkling Wine
● ACTICITY Fruit punch
❖ PRACTICAL 9
● Service of Over Matured Red Wine
● ACTIVITY Black Forest Smoothies
❖ PRACTICAL 10
● Service of Aromatised and Fortified Wine
● ACTIVITY Sangria
BVHM -207 P- FRONT OFFICE OPERATION –II PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL ONE
⮚ Self Introduction
● Grooming Standards followed in Hospitality Industry
● Etiquettes of a Front Office Staff
● Video - Grooming & Handling Unprofessionalism in Hotel
❖ PRACTICAL TWO
⮚ Types of Hotels
● Different categories of hotels
● Video - Best Hotels, Airlines And Cruise Around The World
⮚ Different Types of Rooms & Public Areas
● Different categories of Rooms
● Guest with room preferences
● Video on different room types & amenities.
❖ PRACTICAL THREE
⮚ Layout of Front office department
● Sections & Sub Sections
● Layout of Lobby
● Reception
● Various Sub Departments of the Front Office department
● Their Importance
● Equipments used in FO department
⮚ Front Office Stationary
● Different Forms & Formats used
● Drawing & Pasting
● Different reports in Front Office department
❖ PRACTICAL FOUR
⮚ Greeting a Guest
● Standard Phraseology
● Basic Etiquettes
● Role Plays on different Situations
● Welcoming of guest (Role play)
⮚ Telephone handling/Etiquette
● Role plays & Videos
● Video on bad telephone handling
● Standard Phraseology
❖ PRACTICAL FIVE
⮚ Reservation
● Types of reservation
● Basic Tools of Reservation
⮚ Whitney System of Reservation
● Introduction
● Procedure
● Forma & Formats used
❖ PRACTICAL SIX
⮚ Situation handling
● Handling guests and internal situations requiring management tactics and strategies
● Video - Handling guest complaints
⮚ Guest Cycle
● Pre Registration
● Registration
● Role Plays
❖ PRACTICAL SEVEN
⮚ Current Affairs
● Indian States with Capital
● Their Chief Minister
● Group Discussion
⮚ Names of Indian Airports
● IATA codes for Domestic and International Airlines
❖ PRACTICAL EIGHT
⮚ Front Office Coordination with other deptts.
● Coordination with Major Deptts.
● Coordination with Minor Deptts.
● Formats & Reports exchanged
● Role Plays on various coordination situations
Semester III
General Education
Hrs/ Marks
week ESE
BVHM -301 English Communication &

4 4 70 30 100
Conversation I
BVHM -302 Hospitality French-II 4 4 70 30 100
BVHM -303 Airlines & Travel Management 4 4 70 30 100
Total 12 12 210 90 300
Skill Component
T P T
M
ot ra ot
Ma ar
al ct al
Hrs/we rks k
Paper Code Title Credit C ic M
ek ES s
re al ar
E C
di k
E
t s
TH PR TH PR
BVHM -304 Food Production & Bakery-III 2 4 2 2 4 70 100 30 200
BVHM -305 Food & Beverage Service-III 2 4 2 2 4 70 100 30 200
BVHM -306 Front Office Management 2 4 2 2 4 70 100 30 200
BVHM -307 Housekeeping Management 4 _ 4 _ 4 70 __ 30 100
BVHM -308 Bakery & Patisserie -III _ 4 _ 2 2 _ 100 __ 100
BVHM -309 Summer Project & Presentation _ _ _ _ _ _ 100 _ 100

Total 10 16 10 8 18 280 500 120 900
BVHM -301 - ENGLISH COMMUNICATION & CONVERSATION - I

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Introduction to Business Communication

● Nature & Need for Business Communication
● Channels of Communication, their effectiveness & limitations
● Difference between spoken & written language
UNIT-2
⮚ Body Language
● Concept and Nature of Body Language
● Types of Body Language
● Precautions
● Art factual communication
● Para language
UNIT-3
⮚ Conversation Skills
● Essentials of a good speech
● How to gain confidence in Public speaking
● Presentation
UNIT-4
⮚ Language Improvement
● Learning Derivatives
● Group of words
● Choice of words
● Practice Grammar
UNIT-5
⮚ Conflict and Negotiation

Reference Books
❖ Basic English Improvement Course…………………….By C.P. Bhatia
❖ Basic Vocabulary Improvement………………………...By C.P. Bhatia
BVHM -302 - HOSPITALITY FRENCH - II

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
● Revision Of Sem-1 And Sem 2 Syllabus

● Partitive Articles
● Imperatives
● Past Tense In Detail (Regular And Irregular Verbs.)
UNIT-2
● Wines Of France
● Fruits, Vegetables, Ingredients And Other Food Related Vocabulary In Detail
● Adverbs Related To Quantity
UNIT-3
● Future Tense (ER, IR , RE Verbs And Exceptions

● Vocabulary Related To Dishes In French
● Vocabulary Related To Utensils
● Prepositions Related To Place.
UNIT-4
⮚ Dialogues
● At The Cafeteria
● At The Restaurant
● At The Bakery Shop
● At The Grocery Store
⮚ At the supermarket
UNIT-5
⮚ Dialogues
● Asking For Directions
● Handling At The Airport
● At The Railway Station
● Arriving At A Hotel
● Reserving A Table
● Understanding A Menu In French
Reference Books
❖ Apprenons les francais part-1 and part-2
❖ L’Hotellerieet le tourisme…………………………………………………... (By N.C.Mirakamal.)
❖ French for hotel management and tourism industry………………………(By S. bhattacharya)
BVHM -303 - AIRLINES AND TRAVEL MANAGEMENT

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Air Travel Policies

● Reservation Policy
● Policy regarding children & infants
● Policy regarding restricted and disabled passenger
● Changes / Alternatives in schedule
● Stand by travel
● Passenger check in
● Cancellation & delays
● Baggage transportation
● Pet transport policy
● Sp. Meals
UNIT-2
⮚ Indian Culture & Heritage

● Culture & Heritage
● Culture & Determinants
● Historical Evolution
⮚ Conservation Of Culture
● Conservation Of Natural Heritage
● Conservation Of Historical Heritage
● Conservation Of Socio Economic Heritage
UNIT-3
⮚ Airlines Fare, Reservation& Time Calculation

● Introduction
● Air Fare
● Fare construction terminology
● Standard Reservation Procedure
● Airport Handling Procedure
● How to develop an effective Itinerary
● Time zones
● Time differences
● International date line
● Flying time calculation
UNIT-4
⮚ Socio – Historical Perspective - I

● Introduction
● Indian Society During The Vedic Period
● Post Vedic Society
● Gupta & Post Gupta Period
● Medival Period
⮚ Socio – Historical Perspective – II
● Society In India
● Caste & Class In India
● Changes & Continuity In India
UNIT-5
⮚ Security Procedure
● Security procedure
● Customs
● Minimum Connecting Time
● An official airline guide (OAG)
⮚ Terminology
Reference Books
❖ Indian Culture : Perspective For Tourism….……………………………………………………………By IGNOU
❖ Air Travel Ticketing…………………………………………………..…By Jag Mohan Negi
BVHM -304 - FOOD PRODUCTION & BAKERY - III
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ International Cuisine
● Spanish cuisine
● Mexican
● Italian
● Thai
● American
● Characteristics-regional Influences.
UNIT-2
⮚ Banquet kitchen operations
● Banquet Kitchen Operations
● Banquet Menu P
● Planning
● Function Prospectus
● Buffet Displays-Carvings-edible and non edible carvings
UNIT-3
⮚ Advanced Bakery & Confectionery
● Breads
● Types of breads
● Preparation of bread
● Common faults in bakery preparations and rectification methods
UNIT-4
⮚ Kitchen Management
● Food preparation premises
● Kitchen planning
● Meal production
● Purchasing
● Store & Food control
UNIT-5
⮚ Kitchen Control
● Cost control
● Portion control
● Budgetary control & Forecasting
Reference Books
❖ Theory of Cookery….………………………………………………..By K. Arora
❖ Preparation………………………………………………….By Jerald W. Chesser
❖ Modern Cookery………………………………………………By Thangam Philip
BVHM -305 – FOOD & BEVERAGE SERVICE - III

Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT-1
⮚ Spirits
● Introduction
● Distillation
● Pot Still
● Patent Still
● Measurement of Alcoholic Strength
UNIT-2
⮚ Types of spirits
● Whisky
● Brandy
● Rum
● Vodka
● Gin
● Tequila
● Less Common Spirits
UNIT-3
⮚ Cocktails and mixed drinks

● Cocktail ingredients
● Classification of cocktails
● Methods of preparation
● Garnishes
● Cocktail Equipment
UNIT-4
⮚ Liqueurs
● Production of Liqueurs
● Types of Liqueurs
● Service of Liqueurs
UNIT-5
⮚ Gueridon service
● Features and Characteristics
● Types of trolleys
● Uses of a Gueridon Trolley
● Mise – en Place
Reference Books
❖ F & B Services….………………………………………………..By Sudhir Andrews
❖ F & B Services………………………………………………….By Vijay Dhawan
BVHM -306 - FRONT OFFICE MANAGEMENT
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT -1
⮚ Check out Procedure
● FIT departure –
o Procedure at reception
o Procedure at cashier
● Group departure –
o Procedure at reception
o Procedure at cashier
● Express Check out & Late Check out
● Procedures of Bill Settlement at cashier through - cash, cash in foreign exchange, credit
card, voucher
● Dealing with Unsettled Account Balance
UNIT -2
⮚ Planning & evaluating front office operations
● Room position
● Reports and statistics
● Forecasting techniques
● Forecasting Room availability
● Useful forecasting data
o Percentage of walk in
o Percentage of overstaying
o Percentage of under stay
UNIT-3 Forecasting
● Forecast formula
● Sample forecast forms
● Forecasting room revenue
● 10 Day forecast
UNIT -4
⮚ Budgeting
● Making of front office budget
● Factors affecting budget planning
● Room Division Budget Report
● Occupancy Ratios
o Occupancy percentage
o Multiple Occupancy
o Average Daily Rate
o Rev PAR
o Average Rate per Guest
UNIT -5
⮚ Yield management
● Concept and importance
● Applicability to rooms division
a. Capacity management
b. Discount allocation
● Duration control
● Measurement yield
● Potential high and low demand tactics
● Yield management software
Reference Books
❖ Front Office Management……………………………………..……………………By S.K. Bhatnagar
❖ Front Office Manual……………………………………………………………………By Sudhir Andrews
BVHM -307 - HOUSEKEEPING MANAGEMENT
Max. Marks: 100 End
Term Exam: 70
Marks:30
UNIT–1
⮚ Safety & Security Management
● Emergencies & dealing with them
● Fire prevention & Fire fighting
● Safety awareness & accident prevention
● OSHA –legal aspects
● Laundry safety
● Occupational hazards
● MSDS (material safety data sheet)
● Job safety analysis
● Signs & tags
● Security as a management tool
● First Aid & CPR
UNIT-2
⮚ Infrastructure & Interiors
● Pictures, Accessories & their role
● Types of Windows & Curtains & blinds
● Soft furnishings
● Renovation
UNIT-3
⮚ Flower arrangement
● Purpose of flower arrangement
● Placement & levels with relevant examples.
● Equipments& materials required
● Conditioning of plant materials
● Styles of flower arrangement
● Principles of flower arrangement
⮚ Horticulture
● Landscaping
● Types of gardens
● Indoor plants
UNIT-4
⮚ Purchasing & Budget control
● Aims of good buying
● Methods of Buying
● Terms used in purchasing
⮚ Controlling Expenses
● Budget process & types
● Budget as a control tool
● Income statement
● Budgeting expenses
● Controlling expenses
UNIT-5
⮚ Design & Architecture
● Relevance of Architecture in designing
● Common Architectural & design terms
● Designing for disabled
● Construction & selection, trends in Bed, Bedrooms & Bathrooms, furniture & fittings,
lobby, conference room design.
● Layouts of different types of rooms
Reference Books
BVHM -308 P- BAKERY & PATISSERIE-III PRACTICAL
Practical: 4 Hrs
❖ PRACTICAL 1
● Fruit Cake
● Butterscotch Sauce
❖ PRACTICAL 2
● Garlic Rolls
● Banoffe Pie
❖ PRACTICAL 3
● Breadsticks
● Baba Au Rhum
❖ PRACTICAL 4
● Focaccia
● Chocolate Brownie
❖ PRACTICAL 5
● Ciabatta
● Chocolate Parfait
❖ PRACTICAL 6
⮚ Short Crust Paste
● Apple Pie
● Cinnamon & Raisin Ice Cream
❖ PRACTICAL 7
● Pancakes
● Crème Brulee
❖ PRACTICAL 8
● Blueberry Cheese cake
❖ PRACTICAL 9
● Coconut roll
● Pineapple compote
● Almond Ice cream
❖ PRACTICAL 10
● Meringues
BVHM -309 SUMMER PROJECT & PRESENTATION

Max. Marks: 100
Project Are Assigned To the Students &The Student Are Expected To Complete On The Basis
Of Research Conduct To Them On The Given Topic
Titles for Summer Research Projects
TGIF 16. Old World Hospitality.
1. Mc Donald’s 17. Heritage Hotels in India
2. Starbucks Café’ 18. Indian Forts & Palaces.
3. Hotels in Aero city 19. Popularity of Banquets.
4. Resorts in India 20. Gujarati Cuisine.
5. Hospital Catering 21. Mughlai Cuisine.
6. Catering in Schools 22. Pizza Hut
7. PVR Cinemas 23. KFC
8. Indian Made Foreign Liquor(IMFL) 24. Café’ Coffee Day
9. Wine. 25. Kingdome of dreams.
10. Fast Food Chains in India. 26. SagarRatna.
11. The Oberoi group of Hotels 27. Queen of Hills.
12. The Taj Group of Hotels 28. Amritsar as a Tourist Destination
13. Carlson Group of Hotels. 29. Palace on wheels
14. Starwood Hotels. 30. Holiday Destinations in North India.
15. Intercontinental Hotel Group (IHG) 31. Holiday Destinations in South India.
32. Holiday Destinations in West India.
33. Holiday Destinations in Eastern India.
34. Agra – A Tourist Attraction.
35. The Pink City of India
36. Pilgrim Places in India
37. Golden Triangle (Delhi – Jaipur – Agra)
38. Health Tourism in India.
39. Spas and Resorts.

Note
1. Each project Carries 100 Marks
2. Projects should be based on extensive research work with Illustrations.
3. The students will be expected to present their project on submission.
4. The project report has to be submitted along with a power point presentation.
BVHM -304 P- FOOD PRODUCTION & BAKERY–III PRACTICAL
Max. Marks: 100 Duration of Practical: 4 Hrs
❖ PRACTICAL 1
● Roasted peanut &Broccoli salad
● Cream of almond Soup
● Pancok crusted Steak with ginger dip
❖ PRACTICAL 2
● Roasted vegetable soup
● Avocado tomato and feta cheese salad
● ROESTIalmande
❖ PRACTICAL 3
● Fish an Chips with Tartare sauce
● Pan seared chicken with herb potatoes
❖ PRACTICAL 4
● Veg kebab
● Malaipanner
● Dum ki biryani
❖ PRACTICAL 5
● Mezze platter
● Tabuley
● Baba ganoush
● Humus
● Labbehna
❖ PRACTICAL 6
● Waldroff salad
● PotataoGnochhi in arrabiata sauce
● Mushroom Rissotto
❖ PRACTICAL 7
● Steam Dimsum
● Crispy veg Salt and peper
● Pan fried noodles
● Banana toffee
❖ PRACTICAL 8
● Masala Dosa
● Idli
● Sambhar
❖ PRACTICAL 9
● Butter Chicken
● KeemaNaan
● Peas Pulao
❖ PRACTICAL 10
● Homemade pasta
BVHM -305 P- FOOD & BEVERAGE SERVICE- III PRACTICAL
❖ PRACTICAL 1
● Room Service order taking process
● Orange Blossom Mocktail
❖ PRACTICAL 2
● Room Service Tray Setup
● Breakfasts/ Soups/ Salads
● Continental Meal
● Indian Meal
● Pinacoladamocktail
❖ PRACTICAL 3
● Room Service Trolley Setup
● Breakfast/ Soups / Salads
● Continental meal
● Indian Meal
● Mojito Mocktail
❖ PRACTICAL 4
● English Breakfast Cover
● American Breakfast CoverosmopolitanMocktail
❖ PRACTICAL 5
● Continental Breakfast Cover
● Indian Breakfast Cover
● Daiquiri Mocktail
❖ PRACTICAL 6
● Service of Spirits -Service styles – neat/on-the-rocks/with appropriate mixers
● Service of Whisky,
● Service of Rum
● Margarita Mocktail
❖ PRACTICAL 7
● Service of Gin
● Service of Brandy
● Tom Collin Mocktail
❖ PRACTICAL 8
● Service of Tequila
● Service of Vodka
● Tequila Sunrise Mocktail
❖ PRACTICAL 9
● Service of Liqueurs
● Service styles – neat/on-the-rocks/with cream/en frappe
● Bloody Mary Mocktail
❖ PRACTICAL 10
⮚ Service of Aperitifs
● Service of Bitters
● Screw driver Mocktail
BVHM -306 P- FRONT OFFICE MANAGEMENT PRACTICAL
❖ PRACTICAL 1
⮚ Complaint Handling
● Ways to calm an angry guest (Videos)
● Techniques used to calm an angry guest
● Types of Complaints
⮚ Situation handling
● Handling guests and internal situations requiring management tactics and strategies
● Video - Handling guest complaints
❖ PRACTICAL 2
⮚ Introduction to PMS (Software Handling)
● Global distribution system
● Steps in Reservation making
● Videos & role plays of reservation making
❖ PRACTICAL 3
⮚ Reservation
● Make a FIT reservation (Video + Software)
● Single/Double Occupancy/Sharer
● Add-On reservation
● Amendment / Cancellation
● 30 days diary
● Tentative / Provisional booking
❖ PRACTICAL 4
⮚ Check -In procedure
● Role plays
● Videos on C/IN of a guest
❖ PRACTICAL 5
⮚ Check -Out
● Role plays
● Videos on C/O
❖ PRACTICAL 6
⮚ Point of Sale
● KOT
● Billing
● Sales analysis
❖ PRACTICAL 7
⮚ Banquet Mgt Reservation
● Function Prospectus, Challan / Billing, Reports
❖ PRACTICAL 8
⮚ Current Affairs
● Country
● Capital
● Currency
● Situation Handling
Semester IV
General Education
Hrs/ Marks
week ESE
BVHM -401 English Communication &

3 3 70 30 100
Conversation-II
BVHM -402 Retail Management 3 3 70 30 100
BVHM -403 International Tourism

3 3 70 30 100
Technology
BVHM -404 Hotel Accounts Management 3 3 70 30 100
Total 12 12 280 120 400
Skill Component
P T
M
To M ra ot
ar
tal ar ct al
Hrs/we k
Paper Code Title Cr ks ic M
ek Credit s
ed ES al ar
C
it E k
E
s
TH PR TH PR
BVHM -405 Advance Food Production &

2 4 2 2 4 70 100 30 200
Bakery
BVHM -406 Advance Food & Beverage Service 2 4 2 2 4 70 100 30 200
BVHM -407 Event Management 3 _ 3 _ 3 70 __ 30 100
BVHM -408 Sales & Marketing Management 3 _ 3 _ 3 70 __ 30 100
BVHM -409 Bakery & Patisserie -IV _ 4 _ 2 2 _ 100 _ 100
BVHM -410 Housekeeping Practical _ 4 _ 2 2 _ 100 _ 100

Total 10 16 10 8 18 280 400 120 800
BVHM -401 - ENGLISH COMMUNICATION & CONVERSATION-II

UNIT-1
⮚ Importance of kinsecis and paralanguage

⮚ Thru self introductions
UNIT-2
⮚ Interview preparation
● Resume structuring
● Group discussion: types and procedure
● Personal interviews
● Interview dressing
UNIT-3
⮚ Current affairs discussion

⮚ G.K- about India, neighbouring, Europe, Asia, America
⮚ Class discussions on current and general knowledge
UNIT-4
⮚ Grammar
● Synonyms and antonyms
● One word substitution
● Vocabulary building
● Formal and informal letters
UNIT-5
⮚ Prepared Vs Impromptu Speeches

● Practice speeches
● Dialogues
BVHM -402–RETAIL MANAGEMENT
UNIT-1
⮚ Introduction
● Definition & Scope of Retailing
● Retailing Scenario: Global & India
● Key Drivers of Retailing in India
● Growth of Organized Retailing in India
UNIT-2
⮚ Retail Merchandising
● Merchandise Planning
● Merchandise Hierarchy
● Category Management
⮚ Supply Chain Management
● Integrated Supply Chain
● Retail Automation
● Case Study
UNIT-3
⮚ Retail Marketing & Advertising

● Retail Marketing Strategies
● Store Positioning
● Retail Marketing Mix
● Advertising in Retailing
UNIT-4
⮚ Franchising in Retailing
● Introduction to Franchising
● Franchising in India
● Business Format Franchising
● Type of Franchise Agreement
● Key Success factors in Franchising
⮚ Role of Personal Selling in Retailing
● Role of Retail Sales Personnel
● The Process in Personnel Selling
UNIT-5
⮚ Online Retailing
● Advantages of Online Retailing
● Pit Falls of E Tailing
● New Online Retail Categories
Reference Books
❖ Retail Management………………………………………………………………………………..…….....By Yogender K Sharma
❖ Retail Management Modern Concept……………………………………………………….………By Robert Daren
BVHM -403 - INTERNATIONAL TOURISM TECHNOLOGY
UNIT-1
⮚ International Travel
● Chicago convention
● ICAO organization
● Bilateral agreements
● The Warsaw Convention
● Role of international travel organization
UNIT-2
⮚ World Geography
● Revision of world geography
● IATA geography
● Planning Itinerary
● Time differences
⮚ Industry Designated Codes
● IATA 3-letter city and airport code
● IATA 2-letter airline code
● IATA 3-letter currencies code
● IATA 2-letter country codes
UNIT-3
⮚ Indian Theatre & Cinema

● Theatre Tradition In India
● Indian Cinema As An Industry
● Indian Cinema Fantasy & Reality
● Image Of Woman
● Achievements Of Indian Cinema
⮚ Baggage
● Free baggage allowances
● Excess baggage
● Dangerous goods
UNIT-4
⮚ Fare Construction And Ticketing
● Global Indicators
● Sale Indicators
● Term and definitions
● Airfares
● IATA-UFTAA fare formula
⮚ Ticketing
UNIT-5
⮚ Main Architectural Style

● Harappa Civilization
● Medival India
● Colonial Period
⮚ Airport Handling
● Types of aircrafts
● In-flight services
● Airport facilities
● Facilities Provided To Special Passengers
Reference Books
❖ Air Travel Ticketing……………………………………………………By JagmohanNegi
❖ Air Travel………………………………………………………………By Kuoni Academy
❖ Travel Ticketing & Fare Construction………………………………… By JagmohanNegi
BVHM -404 - HOTEL ACCOUNTS MANAGEMENT
UNIT-1
⮚ Introduction
● Definition
● Need
● Accounting Vs Bookkeeping
● Accounting Terms
● Basic Accounting Equations
● Double Entry System of book keeping
● Classification of accounts and corresponding rules of Debit and Credit.
UNIT-2
⮚ Journal
● Meaning
● Steps involved in Journalizing
● Problems on Journalizing
⮚ Ledger & Trial Balance
● Meaning
● Posting to Ledger
● Balancing of accounts
● Problems on Ledger and preparation of trial balance
⮚ Subsidiary Books
● Theory and Concepts only of Purchases, Sales, Purchases returns and Sales returns books
● Problems on preparation of subsidiary books only (excluding posting to ledger)
UNIT-3
⮚ Cash Book
● Single Column
● Double Column
● Three Column
⮚ Bank Reconciliation Statement
● Concept
UNIT-4
⮚ Final Accounts
● Preparation of Trading, Profit and Loss A/C and Balance Sheet

● Adjustments
o Depreciation
o Closing Stock
o Reserves for Bad Depts.
o Outstanding Incomes
o Outstanding Expenses
o Prepaid Expenses
o Unearned Incomes
o Interest on Capital
o Interest on Drawings
UNIT-5
⮚ Theory of Hotel Accounting

● Uniform system of accounting
● Night audit and its functions
● Revenue and non-revenue earning departments of Hotels
● Various types of ledgers maintained in Hotels
● Visitors Tabular Ledger and Guest Folios
● Operating Ratios: ARR, REVPAR, Average Food Service Check, Food Cost Percentage,
Beverage Cost Percentage and Labour Cost Percentage
Reference Books
❖ Advanced Accounts …………………………………………By M. S. Shukla & Grewal
❖ Higher Accounts…………………………………………...........................By R. L. Gupta
❖ Cost Accounting…………………………………………………………..By N. D Prasad
BVHM -405 - ADVANCE FOOD PRODUCTION & BAKERY
UNIT-1
⮚ Advanced Bakery & Confectionery
● Cakes
● Various types of cakes
● Preparation of cakes
● Icing and frostings
● Chocolates
● Marzipan their types and preparation
● Puddings-mousse-soufflés-preparations
UNIT-2
⮚ Accompaniments & Garnishes
● Accompaniments
● Various types of accompaniments
● Standard accompaniments for meat-fish-Veg-pasta-
● Rice preparations
● Garnishes
● Classification and importance of garnishes
UNIT-3
⮚ Gardemanger
● Layout
● Hierarchy
● Equipments
● Importance and functions
⮚ Appetizers
● Classical appetizers
● Varieties
● Storage and Presentation
⮚ Salads
● Parts of salad
● Types of salads
● Importance
● Salad dressing
● Various types of salad dressing and their preparation methods
UNIT-4
⮚ Charcuterie
● Galatine-aspic-Chaudfroid
● Balloting
● Terrines
● Pates
● Sausages and its types with examples
UNIT-5
⮚ Convenience food and food intermediates
● Introduction and definition of convenience and intermediate food.
● Chemicals additives used
● Convenience food used in hotels and restaurants
● Drawbacks of convenience food
● Benefits of convenience food
Reference Books
❖ Theory of Cookery…………………………………K.Arora
❖ Prepration…………………………Jerald W. Chesser
❖ Modern Cookery…………………Thangam Philip
BVHM -406 - ADVANCE FOOD & BEVERAGE SERVICE
UNIT-1
⮚ Room Service
● Types of Service
● Infrastructure and equipments
● Hierarchy
● Flow chart of room service
● Procedures to be followed
● Interaction with other department
UNIT-2
⮚ Bar Operations
● Types of Bars
● Bar Frauds
● Methods to Prevent Bar Frauds
● Bar Licenses
● Weights and Measures
● Bar Laws
● Bar Duties
● Bar Terminology
● Bar Layout
UNIT-3
⮚ Function Catering (Banquets And Buffets)
● Organizational Chart of Banquets
● Types of Banquets
● Banquets Staff
● Systems and procedure of banquets
● Banquets Menus
● Methods for buffet
● Serving Cocktail in Buffet Party
● Seating Arrangements
● Area requirements
UNIT-4
⮚ Supervisory functions & Customer relationship management
● Supervisory functions in food service operations
● Guest handling
● Staff training
● MIS (Management Information System)
UNIT-5
⮚ Kitchen Stewarding
● Introduction
● Organization
● Task & functions
● Dish wash
● Silver /Plate room
● Inventory & control
Reference Books
❖ F&B Service……………………………….By Vijay Dhawan
❖ F&B Management…………………………By Sudhir Andrews
BVHM -407 - EVENT MANAGEMENT
UNIT-1
⮚ Introduction to Event Management

● Categories of Special Event
● Pre Event Research
● SWOT Analysis
● Creativity in Event Management
● Planning Risk Assessment
UNIT-2
⮚ Global Event Management

● Management of Street Use Events
● Event Planning
● Management of Multi Venue Events
● Day-of-Event Activities
● Post Event Activities
UNIT-3
⮚ Critical Event Management

● Introduction to Critical Event Management
● Objectives of C.E.M. Policy
● Prevention of Critical Events
● Crisis and Short Term Management
UNIT-4
⮚ Event Marketing and Promotion

● Lighting of Events
● Small and Stage
● Traffic Management
● Role of Media
● Five Ps of Marketing
● Sponsorships
UNIT-5
⮚ Festival Tourism
● F.T. for Sustainable Development
● Economic Growth
● Crowd Control
● Environment Control
Reference Books
❖ Event Management……………………..By Sayeed Rizvi
BVHM -408 - SALES & MARKETING MANAGEMENT

UNIT-1
⮚ Fundamentals of Marketing
● Definition of marketing
● Marketing concept, difference between marketing and selling
● Marketing research (definition, procedure)
● Consumer behavior, Buying Process, Factors influencing buying behavior
UNIT-2
⮚ Planning Marketing Strategy
● Formulation of marketing strategies for hotels
● Objectives-formulation of policies and plans
● Differentiation, Segmentation, Targeting, Positioning
UNIT-3
⮚ Product
● Product and services- definition and difference
● The hotel product and its components (location, facilities, service, image, price)
● Product life cycle
UNIT-4
⮚ Price
● Pricing
● Cost oriented and market oriented pricing strategies
● Initiating and responding to price changes
⮚ Distribution
● Marketing channels in the Hotel Industry
● Location of Services
UNIT-5
⮚ Promotion Mix
● Elements of Promotion Mix- Sales promotion (Different types of sales promotion
methods), direct mail, sponsorship, merchandising, Public Relations, Publicity,
Advertising, personal selling
⮚ Selling & Sales Management
● Sales task, Role of a sales manager
● Components of successful salesmanship
● Designing the sales force structure
Reference Books
❖ Hospitality Marketing, Global Books & Subscription Service 2001………………… …..By Neil Wearne
BVHM -409 P- BAKERY & PATEISSERIE –IV PRACTICAL

❖ PRACTICAL 1
● Chocolate Mousse
● Soft Rolls
❖ PRACTICAL 2
● Chocolate Showpiece
❖ PRACTICAL 3
● Croissant
● Danish
❖ PRACTICAL 4
● Multigrain Loaf
● Apple Tarte Tartin
❖ PRACTICAL 5
● Carrot Cake
● Hard Rolls
❖ PRACTICAL 6
● Challah
● Baked Yoghurt
❖ PRACTICAL 7
● Cho Mud Pie
● Soft Center Chocolate Cake
❖ PRACTICAL 8
● Chocolate Sponge
● Chocolate Torte
❖ PRACTICAL 9
● Savarin De Fruits
● Brandy Snaps
❖ PRACTICAL 10
● Peanut Butter Cookies
● Strawberry Gateaux
BVHM -410 P- HOUSE KEEPING PRACTICAL

❖ PRACTICAL 1
⮚ FORMS & FORMATS
● Introduction
● Types & drawings
● Layout & designs
❖ PRACTICAL 2
⮚ GLASS CLEANING
● Introduction
● Types & drawings
● Layout & designs
❖ PRACTICAL 3
⮚ BED MAKING
● Bed making with Duvet
● Turndown service procedures
❖ PRACTICAL 4
⮚ LAUNDRY OPERATIONS
● Introduction & Types
● Flow process of OPL
● Laundry signs & symbols
❖ PRACTICAL 5
⮚ STAIN REMOVAL
● Introduction & Types
● Reagents & demo
● Practice of Ink & Tea stain removal
❖ PRACTICAL 6
⮚ FLOWER ARRANGEMENTS
● Introduction
● Material required
❖ PRACTICAL 7
⮚ SPECIAL DECORATION – RANGOLI MAKING
● Introduction
● Material required
❖ PRACTICAL 8
⮚ GUESTROOM CLEANING & INSPECTION
● Introduction
● Methods
❖ PRACTICAL 9
⮚ PUBLIC AREA CLEANING
● Introduction
● Material Required
● General Cleaning Of Public Areas
● Simple Methods Of Routine Cleaning
● Steps & Procedures Of Doing Sweeping, Mopping & Dusting
BVHM -405 P- ADVANCE FOOD PRODUCTION & BAKERY PRACTICAL
Max. Marks: 100 Duration of Practical: 4Hrs
❖ PRACTICAL ONE
● Vegetable Red Curry
● Corn And Potato Cakes
● Pineapple Fried Rice
❖ PRACTICAL TWO
● Ceasar Salad
● Cream Of Mushroom Soup
● Eggplant Parmisiana
● Spaghetti In Alfredo Sauce
❖ PRACTICAL THREE
● BharwanKhumb
● MalaiKofta
● Jeera Pulao
❖ PRACTICAL FOUR
● Roast Chicken
● Consommés
● Pommes Lorete
❖ PRACTICAL FIVE
● Vegetable Clear Soup .
● Russian Salad
● Vegetarian Lasagna
❖ PRACTICAL SIX
● Sweet Corn Soup
● Raw Papaya Salad
● Sweet N Sour Veg
● Thai Fried Rice
❖ PRACTICAL SEVEN
● Chicken Chetinad
● Tamarind Rice
● Chciken 65
❖ PRACTICAL EIGHT
● KharokeShorba
● KeemaKaleji
● PudinaParantha
❖ PRACTICAL NINE
● Prawn Cocktail
● Fish Fingers
● Grilled Fish Lemon Butter Sauce
❖ PRACTICAL TEN
● Chciken Biryani
● Chicken Changazi
● ChcikenShorba
BVHM -406 P- ADVANCE FOOD & BEVERAGE SERVICE PRACTICAL
❖ PRACTICAL 1
● Restaurant Inventory
● Blue lagoon Mocktail
❖ PRACTICAL 2
● Service of Afternoon Teas
● Service of High Teas
● Gin fizz Mocktail
❖ PRACTICAL 3
● Banquet Functions
● Function Prospectus
● Briefing before function
● Manhattan Mocktail
❖ PRACTICAL 4
● Buffet Layout
● Frilling the banquet table
● Old fashioned Mocktail
❖ PRACTICAL 5
● Cocktail bar layout for banquet
● Bar accompaniments & garnishes
● Bar accessories & disposables
● Preparation & Service of Cocktail & Mixed Drinks Rob Roy Mocktail
❖ PRACTICAL 6
● Banquet layout, Hollow Square
● Fish Bone, Class room style
● Martini
❖ PRACTICAL 7
● Banquet layout,U shaped
● I Shaped,Theatre style
● Pink Lady Mocktail
❖ PRACTICAL 8
● Gueridon Service - Organizing Mise-en-place for Gueridon Service
● Dishes involving work on the Gueridon -Crepe suzette
● Rum Omelette
● Rusty Nail Mocktail
❖ PRACTICAL 9
● Room Service Operation – Mise-en-place for different shift, Breakfast, Lunch,
Dinner, snacks, Hi tea and Midnight snacks.
● Long Iceland iced tea
❖ PRACTICAL 10
● Situation Handling
● Dealing with Guests
● Blue lagoon
Semester V
General Education
Hrs/ Marks
week ESE
BVHM -501 Personality Development &

3 3 70 30 100
Interview Techniques
BVHM -502 Principles of Management 3 3 70 30 100
BVHM -503 Travels & Tourism Management 3 3 70 30 100
BVHM -504 Human Resource Management 3 3 70 30 100
Total 12 12 280 120 400
Skill Component
T P
M
ot M ra To
ar
al ar ct tal
Hrs/we k
Paper Code Title C ks ic M
ek Credit s
re ES al ar
C
di E ks
E
t
TH PR TH PR
BVHM -505 Industrial Training Report &

_ 12 _ 6 6 __ 100 __ 100
Presentation
BVHM -506 Advance Front Office Operation 2 _ 2 _ 2 70 __ 30 100

BVHM -507 Advance Accommodation &
2 _ 2 _ 2 70 __ 30 100
Environmental Studies
BVHM -508 Bakery & Patisserie -V _ 4 _ 2 2 _ 100 _ 100
BVHM -509 Hospitality & Hotel Law 2 _ 2 _ 2 70 __ 30 100
BVHM -510 Food Production _ 4 _ 2 2 __ 100 __ 100
BVHM -511 Food & Beverage Service _ 4 _ 2 2 __ 100 __ 100
Total 6 24 6 12 18 210 400 90 700
BVHM -501–PERSONALITY DEVELOPMENT AND INTERVIEW TECHIQUES

UNIT-1
⮚ Personality Development
● Defining a Good Personality and its Pillars
● Inter personal skills and developing Self Confidence
● Basic Public and Community Etiquette
● Importance of Good Image, Grooming and Personal Hygiene
UNIT-2
⮚ Interactive Skills
● Meeting and Greeting skills
● Basic Body language in daily life
● Art of Social Conversation
● Telephone, Fax, E-mail and Mobile Manners
UNIT-3
⮚ Management
● Stress Management
● Importance of Time management
● Understanding Basic Human Personalities
● Importance and Art of Networking
UNIT-4
⮚ Interviews
● Interview Techniques
● Handling Criticism
● Controlling Your Mind and relaxation techniques
UNIT-5
⮚ Etiquettes
● Disability Etiquette
● Dealing with Boss and Subordinates
● Office Functions, Entertainment and Protocols
● Positive Thinking
⮚ Power dressing
● Turnout
● Draping the sari
● Knotting a tie and a scarf
● Make up and jewellery
● Posture
● Wardrobe Management
BVHM -502 - PRINCIPLES OF MANAGEMENT

UNIT-1
⮚ Concept of Management and Management thought Journey from Inception till today
● Meaning of Management
● Nature ofManagement
● Management Vs Administration
● Objectives of Management
● Levels of Management
● Characteristics of Management
● Importance of Management
● Functions of Management
● Coordination- Meaning & nature
● 14 Principles of Management by Henri Fayol
UNIT-2
⮚ Planning
● Meaning, Characteristics of Planning
● Types of Plans- standing plan & single used plan
● Planning – Importance, Advantages, Disadvantages
● Planning Process
● Planning Premises
● Goals, objectives, Methods, Procedures, Policies, Rules, Programmes and Budgets
⮚ Organising
● Meaning of Organising
● Importance of Organising
● Organising process
● Span of Management
● Organization Charts-formal and informal organization
● Types of Organization-Functional & divisional
● Delegation
● Centralization and Decentralization
UNIT-3
⮚ Staffing
● Meaning & importance of Staffing
● Job Analysis-Job Specification & Job description
● Recruitment-Meaning , sources of recruitment
● Selection
● Induction & orientation
● Training & Development
● Transfer
● Promotion
● Performance Appraisal
⮚ Directing
● Meaning
● Nature of Directing
● Principles of Directing
● Importance of Directing
● Elements of Directing
● Supervision- Meaning, functions of a supervisor
UNIT-4
⮚ Leadership
● Meaning & Importance
● Qualities of a good leader
● Different styles of Leadership and their relevance with reference to context and
conditions/situations
⮚ Motivation
● Meaning of Motivation
● Importance of Motivation
● Maslow’s Theory of need Hierarchy
● Herzberg’s Hygiene-Motivation Theory
● Vroom’s expectancy theory
● Mc Gregory’s theory ‘X’ and theory ‘Y’
● Financial & non-financial Incentives
UNIT-5
⮚ Communication
● Meaning of Communication
● Nature of Communication
● Types of Communication: Upward/Downward, Formal/Informal
● Medium of Communication-Verbal & non-verbal
● Barriers to Communication
● Communication Process
● Communication networks
● Ways to effective communication
⮚ Controlling
● Meaning & importance of Controlling
● Control Process
● Control Techniques-PERT, CPM
BVHM -503 - TRAVEL AND TOURISM MANAGEMENT

UNIT-1
⮚ Human Resource Management

● Introduction
● Human Resource Management In Tourism
● Diversity In Industry
● Human Resource Planning
⮚ Operations Management
● Introduction
● Designing Operation System
● Operational Planning & Control Decisions
UNIT-2
⮚ Information & Communication Technologies

● Introduction
● Objectives
● Communication Technology : Significance
● Information Technology In Transport Sector
● Information Technology In Accommodation Sector
● Information Technology In Attraction Sector ( Experience)
● Information Technology & Growth Of Tourism World Over
UNIT-3
⮚ Marketing Mix
● Forecasting For Tourism & Its Product
● Product Designing
● Familiarization Tours
● Destination Marketing
● Tourist Transport Marketing
UNIT-4
⮚ Business Tourism
● Meeting, Workshops, Seminars & Conferences
● Conference Centers
● Responsibilities Of Meeting Planners
● Planning MICE
● Convention Tourism
UNIT-5
⮚ Incentive Tourism
● Motivational Houses
● Types Of Incentive Organizations
● Incentive Tour Management
● Incentive Planner Checklist
⮚ Tourist Product
● Characteristics Of Tourist Product
● Specific Characteristics Of Service
Reference Books
❖ International Tourism – Fundamentals and Practices & Tourism ……………… By A.K. Bhatia & Rob Davidson
❖ Tourism Marketing…………………………………………………………………………………….By IGNOU
BVHM -504 - HUMAN RESOURCE MANAGEMENT
UNIT-1
⮚ Introduction to Human Resource Management

● Concept, nature and scope of HRM.
● Objectives and importance of HRM
● Evolution of HRM
● Changing trends in HRM
● Functions of HRM, Status, Role and competencies of HR manager.
● Personnel Management vs. HRM
⮚ Human Resource Planning:
● Concept, objectives and importance of HRP
● Factors affecting HRP
● Process of human resource planning.
UNIT-2
⮚ Job Analysis:
● Concept, uses process and methods of collecting data.
● Job description and job specification.
⮚ Recruitment and Selection:
● Meaning and Factors governing Recruitment, Recruitment Sources and
Techniques. Meaning and Process of Selection, Problems associated with Recruitment
and Selection.
⮚ Employee Retention:
● Meaning, Factors Responsible for High Employee Turnover, Employee Retention
Strategies.
UNIT-3
⮚ HR Training and Development:
● Concept and Need, Process of Training and Development Programme: -
Identification of Training and Development Needs, Objectives, Strategy &Designing of
Training and Development, Implementation and Methods of Training Programme and
Levels of Training Evaluation.
UNIT-4
⮚ Performance Appraisal:
● Meaning, Purpose, Essentials of Effective Performance Appraisal System,
● Various Components of Performance Appraisal, Methods and Techniques of
Performance Appraisal.
UNIT-5
⮚ Managing Compensation and Employee Remuneration:

● Concept, Objectives, Components of Employee Remuneration,
● Factors Influencing Employee Remuneration, Challenges of Remuneration.
● Incentive plans , fringe benefits,
● employee health and safety and employee grievance system.
⮚ Job Evaluation:
● Meaning, Process and Methods of Job Evaluation.
Reference Books
❖ Ivanceivich, John M., Human Resource Management, Tata McGraw Hill, New Delhi.
❖ Dessler, Gary, Human Resource Management, Pearson Education.
❖ Chhabra T.N Human Resource Management, Dhanpat Rai and Co.
❖ Rao. VSP, Human Resource Management, Excel Books
❖ Decenzo, Robbins , Fundamentals of Human Resource Management, Wiley India Pvt. Ltd
❖ Gupta C.B. Human Resource Management, S. Chand and Sons.
BVHM -505 - INDUSTRIAL TRAINING REPORT & PRESENTATION
Max. Marks: 100
⮚ Exposure to Industrial Training is an integral part of the curriculum. The 12 weeks

Industrial Training would be divided into 3 weeks each in the four core areas of Food
Production, Food & Beverage Service, Accommodation Operation & Front Office
Operations.
⮚ Industrial Training will require an input of 72 working days i.e. (12 weeks X 06 days = 72
days). A student can avail leave to a maximum of 15% (11 days) only with proper
permission of the Hotel Authorities.
⮚ Students would be assessed on the basis of Seminar / Presentation before a select panel
along with a hard copy of the Report & Logbook submitted to the Panel.
⮚ Objective of Industrial Training is to provide to students the feel of the actual working
environment and to gain Practical Knowledge and Skills, which in turn will motivate,
develop and build their confidence. Industrial Training is also expected to provide the
students the basis to identify their Area of Interest.
⮚ RESPONSIBILITIES OF THE TRAINEE

● Should be punctual.
● Should maintain up-to-date training logbook.
● Should be attentive and careful while doing work.
● Should be keen to learn and maintain high standards and quality of work.
● Should interact positively with the Hotel Staff.
● Should be honest and loyal to the Hotel and towards their Training.
● Should get their appraisals and logbook signed regularly from the HODs or Training
Manager.
● Gain maximum from exposure given, to get maximum Practical Knowledge and Skills.
● Should be prepared for a hard working condition and should face it positively.
● Should adhere to the prescribed Training Schedule.
● Should take initiative to do the work as training is the only time where you can get
maximum exposure.
● Should on completion of Industrial Training, handover all the Reports, Appraisals,
Logbook and Completion Certificate to the Institute.
⮚ RESPONSIBILITIES OF THE INSTITUTE
● Should give proper briefing to students prior to the Industrial Training.
● Should make the students aware of the Industry Environment and Expectations.
● Should coordinate with the Hotel especially with the Training Manager.
● Should sort out any problem between the trainees and the Hotel.
● Should brief the students about the Appraisals, Attendance, Logbook and Training Report.
● Should ensure trainees procure Training Completion Certificate from the Hotel before
joining Institute.
⮚ RESPONSIBILITIES OF THE HOTEL
First Exposure – A young trainee’s first Industry exposure is likely to be the most influential
in that person’s career. If the Managers/ Supervisors are unable or unwilling to develop the
skills young trainees need to perform effectively, the latter will set lower standards than they
are capable of achieving, their self–images will be impaired, and they will develop negative
attitudes towards training, industry, and in-all probability – their own careers in the Industry.
Since the chances of building successful careers in the industry will decline, the trainees will
leave in hope of finding other Opportunities. If Managers / Supervisors help trainees achieve
maximum potential, they will build the foundation for a successful career.
● Hotels should give proper Briefing Session / Orientation / Induction prior to

commencement of Training.
● Should make a Standardized Training Module for all Trainees.
● Should strictly follow the structured Training Schedule.
● Should ensure cordial working conditions for the Trainees.
● Should co-ordinate with the Institute regarding Training Program.
● Should be strict with the Trainees regarding attendance during Training.
● Should specify Industrial Training’s Dos and Don’ts for the Trainee.
● Should ensure issue of Completion Certificate to Trainees on the last day of Training.
BVHM -506 - ADVANCE FRONT OFFICE OPERATION
UNIT-1
⮚ Room Division Management Functions –

● Planning,
● Organizing,
● Coordinating,
● Staffing,
● Controlling and Evaluating,
● Importance of leadership.
● Cross Training & Incentive Program
UNIT-2
⮚ Room Selling Techniques

● Elements of marketing
● Client behavior and buying decision
● Personal selling
● Pricing strategies
● Pricing influences
● Market Demand
● Discounts and discount fixation policy
● Service and service selling
● Creating a Brand
UNIT-3
⮚ Total Quality Management (Tqm) For Small Enterprises

● Introduction
● Special features of hospitality operations.
● Difficulties in maintaining quality in hospitality.
● Meaning of Total Quality Management (TQM)
● Difference between ISO and TQM
● TQM process in small scale enterprises.
UNIT-4
⮚ Timeshare & Vacation Ownership

● Definition and types of timeshare options
● Difficulties faced in marketing timeshare business
● Advantages & disadvantages of timeshare business
● Exchange companies -Resort Condominium International, Intervals International
● How to improve the timeshare / referral/condominium concept in India
● Government’s role/industry role
● Concept of Service Apartments
UNIT-5
⮚ Time Management
● Peak performance,
● cost effectiveness,
● overtime,
● shifts & swing shifts
● duty roasters,
● staff allocation,
● and crisis management,
● Effects of inter and intra departmental communication and co-ordination on performance.
Reference Books
● Managing Front Office Operations ……………………..Kasavana& Brooks, Educational Institution AHMA
● Front Office – operations and management ………….…………..Ahmed Ismail Publisher: Thomson Delmar.
● Managing Computers in Hospitality Industry ……………………………..…….. Michael Kasavana&Cahell.
● Front Office Operations ………………………………………………………………….Colin Dix & Chris Baird.
● Principles of Hotel Front Office Operations, ………………………………………………..Sue Baker &Jermy
BVHM -507 - ADVANCE ACCOMMODATION & ENVIRONMENTAL
STUDIES
UNIT-1
⮚ Planning & Organizing the Housekeeping Department
● Planning work
● Ethical issues involved in HK dept
⮚ Scope of Professional Housekeeper
● Managerial responsibilities
● HK for Different Institutions- Airlines, Hospitals, Hostels, Corporate, Industrial etc
UNIT 2
⮚ Environmental Studies
● Introduction
● Relevance of Environmental Studies
● Ecology & Ecosystem
● Earth & its resources - Land, Water, soil, Marine, Forest
● Ecological Pyramids
⮚ Environment Pollution
● Concepts of Pollution-Air, Water, Soil, Noise, Thermal & Nuclear
● Effects & Actions
⮚ Hotel Industry, Tourism & Environment Management
● Tourism & its impact
● Environmental Policy, Strategy & Implementation
● Impact of hospitality industry on environment
● Targeting & Monitoring
● Key performance measures
● Environment Management System
UNIT 3
⮚ Introduction to Facility Planning

● Facility Management- Hotel Functions, Operational Areas, Consideration, Space analysis
● Smart Building
UNIT 4
⮚ Energy & Water Management in Hotel

● Forms of Energy, Need of Energy Management
● Hotel Energy Management Programme
● Energy Conservation in Hotels
● Guidelines in Major Use Areas
● Water usage in the Hotel & Quality Standards
● Water Treatment and Water Conservation
⮚ Waste Management in Hotel
● Why waste Management?
● Recycling-Common Recyclables
● Paper Recycling Programme
⮚ Maintenance Management in Hotels
● Maintenance-Routine Maintenance, Schedule maintenance, Emergency Maintenance
UNIT 5
● Hotel Design
● Lobby-type, size, layout, location, lighting, safety requirements
● Guest Room and Suites-type, size, layout location, lighting, safety requirements
● F & B Outlets-type, size, layout location, lighting, safety requirements
● Recreational Facilities- operational and Safety Requirements of health Clubs, Swimming
pool & Spa
● F & B Production Areas-Layout, size, type, safety requirements
● Back of house Operations-layout, size, safety requirements
Reference Books
❖ Hazardous Waste Management………………………………………………………………………………………..By Michael De La
Grega
❖ Integrated Solid Waste Management………………………………………………………..……………………..By George
Tchobanoglous
BVHM -508 P- BAKERY & PATISSERIE -V PRACTICAL
❖ PRACTICAL 1
● Grissini
● Tiramisu
❖ PRACTICAL 2
● Pumpernickel Bread
● Apple Strudel
❖ PRACTICAL 3
● Salt Dough Sculpture
❖ PRACTICAL 4
● Macaroons
❖ PRACTICAL 5
● Almond Sponge
● Opera Slice
❖ PRACTICAL 6
● Chocolate Fudge
❖ PRACTICAL 7
● Pastillage
BVHM -509 - HOSPITALITY & HOTEL LAW
UNIT-1
⮚ Contract & N.I. Act
● Definition-characteristics of contract, Negotiable Instrument-Bill of Exchange, cheques
● Promissory notes, traveler’s cheques, credit card etc.
UNIT-2
⮚ Laws relating to Hotel Guest Relationship, Hotel & Lodging Rates Control
● Definition-Fair rate, Hotel and Lodging House, Manager of a Hotel, Owner of a Lodging
House, Paying Guest, Premises, Tenant and Tenement
● Appointment of Controller, Fixation of fair rates
● Refusal of Accommodation
● Eviction of a Guest from Hotel Room
● Duties, Rights and responsibilities of a Inn Keeper towards guests
● Inn Keepers Lien
⮚ Food Legislation- The Prevention of Food Adulteration Act1954
● Definition- Adulterant, Adulterated Food, Public analyst, Central food laboratory
● The Central Committee for Food Standards
● Food Inspectors and their powers and duties
● Procedures to be followed by food inspectors
● Report of Public Analyst
● Notification of food poisoning
UNIT-3
⮚ Labour Laws-Overview
● Workmen’s compensation act-1948
● Nature and scope of the art
● Partial Disablement
● Employers liability for disablement arising out of and in the course of the employment
● Industrial Dispute act-1947
o Definitions-Appropriate Government, Industry, Industrial Dispute
o Layoff, Lockout, National Tribunal, Retrenchment, Settlement
o Authorities under the act
o Procedures powers and duties of Authorities
● Trade Union Act-1926
o Scope
o Eligibility
o Fund
o Register
o Rights on the part of employer and employee
UNIT-4
⮚ Essential Commodities Act 1955/ Contract of Insurance
● Main provisions of the Essential Commodities act
● Contract of Insurance
● Nature of Contract of Insurance
● Principles of contracts of Insurance
● Reinsurance, Double Insurance, Subrogation and contribution.
UNIT-5
⮚ Industrial Employment standing order Act-1946/ Consumer Protection Act 1986
● Industrial employment standing order act-1946
● Model standing order
● Show cause notice
● Charge sheet
● Domestic enquiry
● Discharge and dismissal of employee
● Consumer Protection Act-1986
● Definition- Forum and their Jurisdiction
Reference Books
❖ Prevention of Food Adulteration Act………………………………………………..…………..By Jai Prakash
BVHM -510 P- FOOD PRODUCTION PRACTICAL
❖ PRACTICAL 1
● ITALIAN CUISINE
● Minestrone
● InsalataCaprese
● Tortellini Onion Cream
● PolloAllaCacciatora
❖ PRACTICAL 2
● CHINEESE CUISINE
● Wanton soup
● Dimsum
● Szechwan Fried Rice
● Kung Poa Chicken
❖ PRACTICAL 3
● FRENCH CUISINE
● Salad Nicoise
● Crepes
● Potatoes Dauphinois
● Chicken Cordon Bieu
❖ PRACTICAL 4
● Spain
● Gazpacho
● Espinacas con Gardonzos
● Ensaladasarroz
● Paella
❖ PRACTICAL 5
● GREECE
● Smphony of veg
● Moussakaala Greece
● Dolmaz
● Tzaziki
❖ PRACTICAL 6
● Indian
● Mulligatawany
● MethiMalaipanner
● Dum pukt Biryani
● Malabar parantha
BVHM -511 P- FOOD & BEVERAGE SERVICE PRACTICAL

❖ PRACTICAL1
● F& B Marketing
● Theme Lunch Promotion
● Outdoor event management
● Preparation of questionnaire
❖ PRACTICAL 2
● Preparing Staff Duty Rota
❖ PRACTICAL 3
● Preparing Job Description & Specification
● Determination of Staff requirements in all categories
❖ PRACTICAL4
● POS Training
❖ PRACTICAL5
● Drafting Standard Operating Systems (SOPs) for various F & B Outlets
❖ PRACTICAL6
● Supervising Food & Beverage operations
● Preparing Restaurant Log
❖ PRACTICAL7
● Making wine and drink list
❖ PRACTICAL8
● Preparing menu for theme Buffet
● Preparing menu for food festival
❖ PRACTICAL9
● Matching Wines with Food
● Menu Planning with accompanying Wines
● Planning & Operating Food & Beverage Outlets
● Developing Hypothetical Business Model of Food & Beverage Outlets
❖ PRACTICAL10
● Bar Operations
● Designing & Setting the bar
Semester VI
General Education
Hrs/ Marks
week ESE
BVHM -601 Cultural Heritage of India __ 6 __ __ 100
BVHM -602 Food & Beverage Management __ 6 __ __ 100
Total __ 12 __ __ 200
Skill Component
T
M
ot To
ar
al Ma tal
ks
Paper Code Title Hrs/week C rks M
Credit E
re CE ark
S
di s
E
t
TH PR TH PR
Professional Elective (Practical-

__ __ __ __ __ __ __ __
Any Two)
a.) Front Office __ 12 __ 6 6 100 __ 100

Management
BVHM -603 b.) Housekeeping __ 12 __ 6 6 100 __ 100
Management
c.) Food Production __ 12 __ 6 6 100 __ 100
Management
d.) F & B Service __ 12 __ 6 6 100 __ 100
Management
BVHM -604 Project Report & Presentation __ 12 __ 6 6 200 __ 200
Total __ 60 __ 30 30 600 __ 600
BVHM -601 - CULTURAL HERITAGE OF INDIA

UNIT 1
⮚ Indian History
● Ancient India History: The Indus Valley Civilization, Harappa Aryans and the Vedic age
Rice of Religions and Emergence of the State the Gupta Age The southern Kingdom.
● Medieval India History: The Muslim Invasion Mughal Empire the Marathas
● Modern India History: Coming of the Europeans East India Company India’s freedom
struggle.
UNIT 2
⮚ Religions of India Origin
● Hinduism
● Buddhism
● Jainism
● Sikhism
● Religions of Non Indian Origin
o Islam
o Christianity
o Zoroastrianism
UNIT 3
⮚ Fairs and Festivals of India and India Cuisine
UNIT 4
⮚ Performing Arts, Dance of India, Music, Cinema, Theater
Unit 5
⮚ Indian Handicrafts and Souvenirs of India
Reference Books
❖ Dimensions of Indian Culture……………………………………………..By Unique Publishers
❖ Encyclopedia of Ancient Indian Culture………………………………..By N.N. Bhatacharya
❖ Facts of Indian Culture……………………………………………………..By P.C. Muraleemadhwan
BVHM -602 - FOOD & BEVERAGE MANAGEMENT
UNIT 1
⮚ Introduction to F & B Management
● Food & Beverage Management
● Food & beverage management in Hotels, restaurant & fast food
● Objectives of F & B Control
● Control cycle
UNIT 2
⮚ Purchasing and Receiving Control

● Purchasing Control
● Standard Purchase Specification
● Methods of Purchasing Food
● Finalizing a Supplier- Quotation & Purchase Order
● Receiving Control- Introduction & Function
● Records Maintained in receiving section- Invoice bill, Delivery note, Goods received
note, Debit Note and Credit note
UNIT 3
⮚ Storing, Issue, and Inventory Control
● Standard procedure for storing food & Beverage
● Placing food items in storage
● Bin card & PAR stock
● Issuing
● Inventory control- Physical, Perpetual, Periodic & Computerized inventory.
● Interdepartmental Transfer
UNIT 4
⮚ Production & Sales Control
● Production control
● Food and Beverage Costing
● Standard Recipe for food and beverage
● Standard Portion cost
● Yield Testing
● Sales Control Techniques
● Method of Calculating selling price of food and beverage
● Controlling Revenue- KOT & BOT
● Billing or documentation of Sale
UNIT 5
⮚ Budgeting Control & Cost Sales Concepts
● Types of Budgets
● Steps in Budgeting cycle
● Various Budget in Budget making process
● Introduction and Elements of Cost
● Types of Cost
● Sales- Monetary &non monetary
● Breakeven analysis
● Variance analysis.
Reference Books
❖ Food and Beverage Management………… by ParthoPratim Seal ( Oxford University Press)
BVHM -603 - PROFESSIONAL ELECTIVE (PRACTICAL – ANY TWO)
Max. Marks: 200
A. FRONT OFFICE MANAGEMENT

B. HOUSEKEEPING MANAGEMENT
C. FOOD PRODUCTION MANAGEMENT
D. F & B SERVICE MANAGEMENT
NOTE:-ALL STUDENTS WILL SELECT TWO AREA OF SPECIALIZATION EACH, WHERE ALL THAT
WAS TAUGHT TO THEM IN THE PREVIOUS SEMESTERS WOULD BE REVIEWED & REFRESHED
BVHM -604 - PROJECT REPORT & PRESENTATION
Max. Marks: 200
⮚ TOPIC ALLOCATION ACCORDING TO THE ELECTIVE SUBJECT

SELECTION
o ALL FINAL YEAR STUDENTS ARE GIVEN TOPICS ACCORDING TO
THE CHOICE OF THEIR DEPARTMENTS FOR WHICH THEY HAVE
TO MAKE A PROJECT REPORT. THIS REPORT IS COMPILE AFTER
EXTENSIVE STUDY AND PRACTICLE SERVEY & RESEARCH OF THE
GIVEN TOPIC. THE REPORT HAS TO BE NEATLY BOUND IN A
BLACK COVER.
⮚ SUBMISSION OF PROJECT
o THE STUDENTS ARE GIVEN A DATE FOR SUBMISSION OF THE
REPORT WHEN THEY HAVE TO BRING THEIR REPORT IN BOTH
SOFT AND HARD COPY AND SUBMITTED TO THE DEPARTMENT.
THE DEPARTMENT SENSE THE SOFT COPY TO THE UNIVERSITY.
⮚ PRESENTATION
o THE STUDENTS HAVE TO GIVE PROPER PRESENTATION OF THE
REPORT THAT THEY HAVE PREPARED IN FRONT OF A PANEL OF
FACULTY AND THEIR MENTOR. THE STUDENTS ARE EVALUATED
ON CERTAIN PARAMETERS LIKE :
A. PERSONAL GROOMING
B. PRESENTATION
C. CONTENT
D. AUTHENTICITY OF INFORMATION
NOTE: STUDENTS WHO ARE UNABLE TO SUBMIT AND PRESENT THEIR REPORT
ON THE ASSIGNED DAY WILL BE MARKED ABSENT UNLESS THEY HAVE A
GENUINE PROBLEM.

Full Syllabus Sem - I To VI Batch (2019-22)

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Semester I

BVHM -101 Communication Skills 3 3 70 30 100

Sanitation & Hygiene

BVHM -103 Introduction to Tourism 3 3 70 30 100

BVHM -104 French 3 3 70 30 100

Total 12 12 280 120 400

BVHM -105 Food Production & Bakery – I 2 4 2 2 4 70 100 30 200

BVHM -106 Food & Beverage Service-I 2 4 2 2 4 70 100 30 200

BVHM -107 Front Office Operation – I 4 __ 4 __ 4 70 __ 30 100

BVHM -108 Hotel Housekeeping – I 2 4 2 2 4 70 100 30 200

BVHM -109 Bakery & Patisserie –I __ 4 __ 2 2 __ 100 __ 100

BVHM -101 - COMMUNICATION SKILLS

⮚ Language and Communications

⮚ Oral Skills for effective communication

BVHM -103 - INTRODUCTION TO TOURISM

⮚ Tourism Services and Operations –I

⮚ Tourism Services and Operations –II

BVHM -104 - FRENCH

BVHM -105 - FOOD PRODUCTION & BAKERY -I

⮚ History of Hotel Industry

⮚ Food & Beverage Service Department – An Introduction

⮚ Introduction to Front Office

⮚ Front Office Guest Cycle

BVHM -108 - HOTEL HOUSEKEEPING - I

⮚ Introduction to Hotel Housekeeping

⮚ Cleaning Procedures (Basic, Rooms and Public Area)

⮚ Pest Control and Environmental Concerns

BVHM -108 P- HOTEL HOUSEKEEPING -I PRACTICAL

Hrs/ Marks Total

BVHM -201 Business Communication &

BVHM -202 Nutrition & Food Science 3 3 70 30 100

BVHM -203 Tours & Travel Technology 3 3 70 30 100

BVHM -204 Hospitality French-I 3 3 70 30 100

Total 12 12 280 120 400

BVHM -205 Food Production & Bakery-II 2 4 2 2 4 70 100 30 200

BVHM -206 Food & Beverage Service-II 2 4 2 2 4 70 100 30 200

BVHM -207 Front Office Operation-II 2 4 2 2 4 70 100 30 200

BVHM -208 Hotel Housekeeping-II 2 _ 2 _ 2 70 __ 30 100

BVHM -209 Bakery & Patisserie -II _ 4 _ 2 2 _ 100 __ 100

BVHM -210 Computer Applications 2 _ 2 _ 2 70 __ 30 100

Total 10 16 10 8 18 350 400 150 900

⮚ Communication in Business Contexts (Business Etiquette)

⮚ Group Decision Making

⮚ Time Management and Stress Management

⮚ Classification of Raw Materials into Food Groups

⮚ Tourism Services & Operations

⮚ Tourism Marketing & Communication -I

⮚ Tourist Organizations and their functioning

⮚ Tour Operation Management

BVHM -204 - HOSPITALITY FRENCH - I

● Qu’est que c’est?

● Les activités de la journée

⮚ Introduction of Bakery & Confectionery

⮚ Bell Desk & Concierge

⮚ Front Office Accounting

● Importance of Log Book

⮚ Safety & Security

BVHM -210 - COMPUTER APPLICATIONS

● Graphics and Charts

⮚ Social Media Applications and Hospitality

BVHM -301 English Communication &

BVHM -302 Hospitality French-II 4 4 70 30 100

BVHM -107 Front Office Operation – I 4 4 4 70 __ 30 100

BVHM -109 Bakery & Patisserie –I 4 2 2 100 100