B.Sc. Hotel Management

B.Sc. (HOTEL MANAGEMENT & CATERING TECHNOLOGY) I- Year S. No. Paper Code Name of Papers M.M.(T./S./P.) 1. BSHM-101(a) BSHM-101(b) Communicative English OR Communicative French 70+30 2. BSHM-102 Front Office Management 70+30 3. BSHM-103 House Keeping Management 70+30 4. BSHM-104 Hotel Administration 70+30 5. BSHM-105 Tourism Management 70+30 6. BSHM-106-P Front Office Management 70+30 7. BSHM-107-P House Keeping Management 70+30 II-Year S.No. Paper Code Name of Papers M.M.(T./S./P.) 1. BSHM-201 Food Production 70+30 2. BSHM-202 Food & Beverage Service 70+30 3. BSHM-203 Food Safety and Microbiology 70+30 4. BSHM-204 Computer Applications 70+30 5. BSHM-205 General Knowledge 70+30 6. BSHM-206-P Food Production 70+30 7. BSHM-207-P Food & Beverage Service 70+30 III-Year S.No. Paper Code Name of Papers M.M.(T./S./P.) 1. BSHM-301 Food & Beverage Management 70+30 2. BSHM-302 Hotel Accounts 70+30 3. BSHM-303 Hospitality Marketing 70+30 4. BSHM-304 Human Resource Management 70+30 5. BSHM-305 Environmental Studies 70+30 6. BSHM-306 Entrepreneurship Management 70+30 7. BSHM-307-P Industrial Training Report & Viva Voce 70+30 *** 3 Details of Syllabus FIRST YEAR BSHM-101(a)- COMMUNICATIVE ENGLISH Unit –I-Basic English Grammar Noun, Verb, Parts of Speech, Articles, Tenses, Prepositions, Direct and Indirect Speech Unit –II-Letter Writing Leave Letters, Job application, Explanations, Replies to Notices, Purchasing and Quotation Letter Unit –III-Verbal Communication Telephone Conversation, Person to Person-with Colleagues, Customer, Subordinate, Superiors, Social Skills -Courtesy, apology, Complaints, Suggestion, Recommendations Unit –IV-Common Writing Precis Writing, Report Writing, Conclusion Writing, Postal/Bank Writing, Filling of Bank Demand Draft, Bus, Train, and Airline Reservation Form147 Unit –V-Oral Communication Interpersonal Communication, Listening, Business Communication, Personality Development, Body Languages Suggested Readings:- 1. Marla Treece, Successful Communication Allyn, Bacon Publications, Edition 2, 2004 2. Robert.T.Reilly, Effective Communication Tourism & Travel Industry, Delmar Publications, Edition 2, 3. Wren & Martin, English Grammar/Letter Writing, Bacon Publications, Edition -2006 4. Nehpal Singh Tanwar, Learn English, Alwar Printers, ALWAR(Raj.) *** 4 BSHM-101(b)- COMMUNICATIVE FRENCH For Hotel Industry Unit – I : Pronunciation -The Alphabet -The Accents; Numbers (0 to 100) – Cardinal – Ordinal; Time (only 24 hr clock) -Days of the week Months of the year – Date -Weights & Measures -‘Formules de politesse’ -Conjugation of verbs in the present tense relevant to the hotel industry (only ‘je’ and ‘vous’ forms) Unit – II : Food & Beverage Service -Restaurant Brigade -Hot Plate Language The French Classical Menu (17courses) with classic -examples of each course, terminology and meanings in brief, Wines -Wines of France -Wine terminology -Reading a wine label - Laying a cover. Unit – III : At the reception desk of a hotel – Front Office -Restaurant – Dialogue Writing Unit – IV : Food Production -The Kitchen Brigade -Ingredients used in Kitchen -Dairy Products – Vegetables – Fruits -Herbs & Spices – Poultry – Fish – Meat – Cereals – Seasonings -French Cheeses Culinary Terms in French Unit –V : Hotel and kitchen personnel in French terms -The names of the utensils used in kitchen & restaurant. Suggested Readings: 1. Le Francais de L'hotelerie et de La Restaurant’ -CLE -international. 2. French for Hotel Management & Tourism Industry – by S. Bhattacharya 3. Food & Beverage Service -by Dennis Lillicrap John Cousins & Robert Smith148 *** BSHM-102- FRONT OFFICE MANAGEMENT Unit – I : Introduction to Hotel Industry, Growth of Hotel Industry in abroad and India, Organization chart of large, medium and small hotels. Classification of Hotels according to the length of stay, clientele, number of rooms, locations. 5 Unit – II : Organization of Front Office Department, various Departments in Front Office and its importance, staff organization of Front Office Department, Job description of various staff in Front Office Department, Different types of Tariff and Plan. Unit – III : Reception-Reservation, Check In, Check out – Pre-registration, Check-in of reserved guest, Walk-in guest, Registration Procedure, Knowledge of various registers and forms used in Reception, Check out procedure Reservations – Types of reservations, Modes of reservations, Diaries and Charts used in reservation, Group reservation, Over Booking. Unit – IV : Bell Desk – Staff Organisation and Job Description of Bell Desk Staff, Handling of Guest Luggage while check in & check out, Left Luggage Procedure, Mail Handling, Paging. Telephones, Board (PBX, PABX, EPABX), Qualities of Telephone Operator, Wakeup call procedure. Unit -V : Cashier – Job Description of Front Office Cashier, Records & Ledgers maintained by the Cashier, Visitors Tabular ledger, Guest’s weekly bill, Allowance Voucher, Visitors Paid out Voucher, Taxes, Foreign Currency Encashment, Credit Cards, Charge slips, Telephone Voucher, Petty Cash Voucher Cashier report, Types of Guest Folio, Methods settling the Guest Bill – Night auditing – Functions of night auditing, preparing night audit reports – Front Office Terminologies. Suggested Readings: 1. Hotel Front Office Training Manual – Sudhir Andrews – Tata Mc Graw Hill Publishers, New Delhi. 2. Front Office Management – S.K.Bhatnagar, Frank Brothers Co Ltd., Daryaganj, New Delhi. 3. The Hotel Receptionist – Grace Paige and Jane Paige ELBS Publications 4. Manual of Hotel Reception – Medlik.149 *** BSHM-103- HOUSE KEEPING MANAGEMENT 6 Unit I : House Keeping in Hotels – Importance, Functions, Liaison with other departments, staff hierarchy, duties and responsibilities of house keeping staff, Introduction to various sections of House Keeping like House Keeping Desk, Laundry, Linen, Horticulture, Types of Cleaning Procedures.