Teaching and Examination Scheme For B.Sc. Programme

 

SEMESTER - I (17 WEEKS)
National Council Component MINIMUM CONTACT HOURS FOR EACH SUBJECT


No.

Subject

Subject

Contact Hours per Semester

code

Th.

Pr.

1

BHM111

Foundation Course in Food Production - I

30

120

2

BHM112

Foundation Course in Food & Beverage Service - I

30

60

3

BHM113

Foundation Course in Front Office - I

30

30

4

BHM114

Foundation Course in Accommodation Operations - I

30

30

5

BHM105

Application of Computers

15

60

6

BHM106

Hotel Engineering

60

-

7

BHM117

Principles of Food Science

30

-

TOTAL:

225

300

GRAND TOTAL

525

WEEKLY TEACHING SCHEME (17 WEEKS)

No.

Subject

Subject

Hours per week

code

Th.

Pr.

1

BHM111

Foundation Course in Food Production - I

02

08

2

BHM112

Foundation Course in Food & Beverage Service ­I

02

04

3

BHM113

Foundation Course in Front Office - I

02

02

4

BHM114

Foundation Course in Accommodation Operations - I

02

02

5

BHM105

Application of Computers

01

04

6

BHM106

Hotel Engineering

04

-

7

BHM117

Principles of Food Science

02

-

TOTAL:

15

20

GRAND TOTAL

35

EXAMINATION SCHEME


No.

Subject

Subject

Term Marks*

code

Th.

Pr.

1

BHM111

Foundation Course in Food Production ­I

100

100

2

BHM112

Foundation Course in Food & Beverage Service - I

100

100

3

BHM113

Foundation Course in Front Office - I

100

100

4

BHM114

Foundation Course in Accommodation Operations - I

100

100

5

BHM105

Application of Computers

50

100

6

BHM106

Hotel Engineering

100

-

7

BHM117

Principles of Food Science

100

-

TOTAL:

650

500

GRAND TOTAL

1150

* Term marks will comprise 30% Incourse & 70% Term end exam marks.


S.No.

Topic

Hours

Weight age

01

INTRODUCTION TO COOKERY A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment

02

5%

02

CULINARY HISTORY A. Origin of modern cookery

01

Intro only

03

HIERARCHY AREA OF DEPARTMENT AND KITCHEN A. Classical Brigade B. Modern staffing in various category hotels C. Roles of executive chef D. Duties and responsibilities of various chefs E. Co-operation with other departments

03

10%

04

CULINARY TERMS A. List of culinary (common and basic) terms B. Explanation with examples

02

5%

05

AIMS & OBJECTS OF COOKING FOOD A. Aims and objectives of cooking food B. Various textures C. Various consistencies D. Techniques used in pre-preparation E. Techniques used in preparation

02

10%

06

BASIC PRINCIPLES OF FOOD PRODUCTION - I i) VEGETABLE AND FRUIT COOKERY A. Introduction – classification of vegetables B. Pigments and colour changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruit in cookery G. Salads and salad dressings ii) STOCKS A. Definition of stock B. Types of stock C. Preparation of stock D. Recipes E. Storage of stocks F. Uses of stocks G. Care and precautions

03 03

15% 5%

iii) SAUCES A. Classification of sauces B. Recipes for mother sauces C. Storage & precautions

02

10%

07

METHODS OF COOKING FOOD A. Roasting B. Grilling C. Frying D. Baking E. Broiling F. Poaching G. Boiling • Principles of each of the above • Care and precautions to be taken • Selection of food for each type of cooking

04

15%

08

SOUPS A. Classification with examples B. Basic recipes of Consommé with 10 Garnishes

2

10%

09

EGG COOKERY A. Introduction to egg cookery B. Structure of an egg C. Selection of egg D. Uses of egg in cookery

2

5%

10

COMMODITIES: i) Shortenings (Fats & Oils) A. Role of Shortenings B. Varieties of Shortenings C. Advantages and Disadvantages of using various Shortenings D. Fats & Oil – Types, varieties ii) Raising Agents A. Classification of Raising Agents B. Role of Raising Agents C. Actions and Reactions iii) Thickening Agents A. Classification of thickening agents B. Role of Thickening agents iv) Sugar A. Importance of Sugar B. Types of Sugar C. Cooking of Sugar – various

4

10%

TOTAL

30

100%

S.No

Topic

Method

Hours

1

i) Equipments - Identification, Description, Uses & handling ii) Hygiene - Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen

Demonstrations & simple applications

04

2

i) Vegetables - classification ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix iii) Preparation of salad dressings

Demonstrations & simple applications by students

04

3

Identification and Selection of Ingredients - Qualitative and quantitative measures.

Market survey/tour

04

4

i) Basic Cooking methods and pre-preparations ii) Blanching of Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying - (deep frying, shallow frying, sautéing) Aubergines, Potatoes, etc. vi) Braising - Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes)

Demonstrations & simple applications by students

04

5

i) Stocks - Types of stocks (White and Brown stock) ii) Fish stock iii) Emergency stock iv) Fungi stock

Demonstrations & simple applications by students

04

6

Sauces - Basic mother sauces • Béchamel • Espagnole • Veloute • Hollandaise • Mayonnaise • Tomato

Demonstrations & simple applications

04

7

Egg cookery - Preparation of variety of egg dishes • Boiled ( Soft & Hard) • Fried ( Sunny side up, Single fried, Bull’s Eye, Double fried) • Poaches • Scrambled • Omelette (Plain, Stuffed, Spanish) • En cocotte (eggs Benedict)

Demonstrations & simple applications by students

04

8

Demonstration & Preparation of simple menu

Demonstrations & simple applications by students

04

9

Simple Salads & Soups: • Cole slaw, • Potato salad, • Beet root salad, • Green salad, • Fruit salad,

Demonstration by instructor and applications by students

28

• Consommé Simple Egg preparations: • Scotch egg, • Assorted omelletes, • Oeuf Florentine • Oeuf Benedict • Oeuf Farci • Oeuf Portugese • Oeuf Deur Mayonnaise Simple potato preparations • Baked potatoes • Mashed potatoes • French fries • Roasted potatoes • Boiled potatoes • Lyonnaise potatoes • Allumettes Vegetable preparations • Boiled vegetables • Glazed vegetables • Fried vegetables • Stewed vegetables.

TOTAL

60

PART ‘B’ - BAKERY & PATISSERIE
HOURS ALLOTED: 60 MAXIMUM MARKS: 50


S.No

Topic

Method

Hours

1

Equipments • Identification • Uses and handling Ingredients - Qualitative and quantitative measures

Demonstration by instructor and applications by students

04

2

BREAD MAKING

• Demonstration & Preparation of Simple and enriched bread recipes • Bread Loaf (White and Brown) • Bread Rolls (Various shapes) • French Bread

Demonstration by instructor and applications by students

10

• Brioche

3

SIMPLE CAKES

• Demonstration & Preparation of Simple and enriched Cakes, recipes • Sponge, Genoise, Fatless, Swiss roll • Fruit Cake

10

• Rich Cakes

• Dundee

• Madeira

4

SIMPLE COOKIES

• Demonstration and Preparation of simple cookies like • Nan Khatai

• Golden Goodies • Melting moments • Swiss tart • Tri colour biscuits

Demonstration by instructor and applications by students

16

• Chocolate chip • Cookies

• Chocolate Cream Fingers • Bachelor Buttons.

5

HOT / COLD DESSERTS

• Caramel Custard, • Bread and Butter Pudding • Queen of Pudding • Soufflé – Lemon / Pineapple • Mousse (Chocolate Coffee) • Bavaroise

Demonstration by instructor and applications by students

20

• Diplomat Pudding • Apricot Pudding • Steamed Pudding - Albert Pudding, Cabinet Pudding.

TOTAL

60

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50 DURATION 04.30 HRS Indenting and Scullery 30 minutes before and after the practical
All menu items to be made from the prescribed syllabus only
Part – A (Cookery)

  1. 1. One simple salad OR soup 10
  2. 2. One simple sauce 10
  3. 3. One simple egg preparation 10
  4. 4. One simple vegetable or potato preparation 05
  5. 5. Journal 05

40 Part – B (Bakery)

  1. 1. Bread or bread rolls 15
  2. 2. Simple cake or cookies 10
  3. 3. One dessert hot or cold 10
  4. 4. Journal 05

40 Part – C (General Assessment)

  1. 1. Uniform & Grooming 05
  2. 2. Indenting and plan of work 05
  3. 3. Scullery, equipment cleaning and Hygiene 05
  4. 4. Viva 05

20
PARAMETERS OF ASSESMENT OF EACH DISH
A) Temperature 20%
B) Texture / Consistency 20%
C) Aroma / Flavour 20%
D) Taste 20%
E) Presentation 20%
100%

NOTE:

    • 1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
    • 2. Invigilation will be done by both internal and external persons.
    • 3. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted.
    • 4. Uniform and grooming must be checked by the examiners before commencement of examination.
    • 5. Students are not allowed to take help from books, notes, journal or any other person.

    BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry and Growth of the hotel Industry in India B. Role of Catering establishment in the travel/tourism industry C. Types of F&B operations D. Classification of Commercial, Residential/Non-residential E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. F. Structure of the catering industry - a brief description of each

    06

    20%

    02

    DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F&B operations C. French terms related to F&B staff D. Duties & responsibilities of F&B staff E. Attributes of a waiter F. Inter-departmental relationships (Within F&B and other department)

    04

    15%

    03

    I FOOD SERVICE AREAS (F & B OUTLETS) A. Specialty Restaurants B. Coffee Shop C. Cafeteria D. Fast Food (Quick Service Restaurants) E. Grill Room F. Banquets G. Bar H. Vending Machines I. Discotheque II ANCILLIARY DEPARTMENTS A. Pantry B. Food pick-up area C. Store D. Linen room E. Kitchen stewarding

    06 04

    20% 10%

    04

    F & B SERVICE EQUIPMENT Familiarization & Selection factors of: -Cutlery -Crockery -Glassware -Flatware -Hollowware

    04

    15%

    -All other equipment used in F&B Service

    • French terms related to the above

    01

    05

    NON-ALCOHOLIC BEVERAGES

    01

    20%

    Classification (Nourishing, Stimulating and Refreshing beverages) A. Tea

    01

    -Origin & Manufacture -Types & Brands

    01

    B. Coffee

    -Origin & Manufacture -Types & Brands

    01

    C. Juices and Soft Drinks

    01

    D. Cocoa & Malted Beverages -Origin & Manufacture

    TOTAL

    30

    100%

    FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 100


    S.No

    Topic

    Hours

    01

    Food Service areas – Induction & Profile of the areas

    04

    02

    Ancillary F&B Service areas – Induction & Profile of the areas

    04

    03

    Familiarization of F&B Service equipment

    08

    04

    Care & Maintenance of F&B Service equipment

    04

    05

    Cleaning / polishing of EPNS items by: -Plate Powder method -Polivit method -Silver Dip method -Burnishing Machine

    04

    06

    Basic Technical Skills Task-01: Holding Service Spoon & Fork Task-02: Carrying a Tray / Salver Task-03: Laying a Table Cloth Task-04: Changing a Table Cloth during service Task-05: Placing meal plates & Clearing soiled plates Task-06: Stocking Sideboard Task-07: Service of Water Task-08: Using Service Plate & Crumbing Down Task-09: Napkin Folds Task-10: Changing dirty ashtray Task-11: Cleaning & polishing glassware

    16

    07

    Tea – Preparation & Service

    04

    08

    Coffee - Preparation & Service

    04

    09

    Juices & Soft Drinks - Preparation & Service • Mocktails • Juices, Soft drinks, Mineral water, Tonic water

    08

    10

    Cocoa & Malted Beverages – Preparation & Service

    04

    MARKING SCHEME FOR PRACTICAL EXAMINATION
    MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
    All Technical Skills to be tested as listed in the syllabus
    MARKS

    1. 1. Uniform / Grooming : 10
    2. 2. Service Equipment Knowledge / Identification : 20
    3. 3. Care Cleaning & Polishing of service equipment : 20
    4. 4. Service skills / tasks : 20
    5. 5. Beverage service Tea / Coffee / Soft drinks : 20
    6. 6. Journal : 10

    100
    NOTE:

    1. 1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.
    2. 2. During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.


    BHM113 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY A. Tourism and its importance B. Hospitality and its origin C. Hotels, their evolution and growth D. Brief introduction to hotel core areas with special reference to Front Office

    03

    10%

    02

    CLASSIFICATION OF HOTELS A. Size B. Star C. Location & clientele D. Ownership basis E. Independent hotels F. Management contracted hotel G. Chains H. Franchise/Affiliated I. Supplementary accommodation J. Time shares and condominium

    05

    15%

    03

    TYPES OF ROOMS A. Single B. Double C. Twin D. Suits

    02

    5%

    04

    TIME SHARE & VACATION OWNERSHIP A. What is time share? Referral chains & condominiums B. How is it different from hotel business? C. Classification of timeshares D. Types of accommodation and their size

    03

    10%

    05

    FRONT OFFICE ORGANIZATION A. Function areas B. Front office hierarchy C. Duties and responsibilities D. Personality traits

    05

    20%

    06

    HOTEL ENTRANCE, LOBBY AND FRONT OFFICE A. Layout B. Front office equipment (non automated, semi automated and automated)

    03

    10%

    07

    BELL DESK A. Functions B. Procedures and records

    04

    20%

    08

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

    05

    10%

    A. Understanding and uses of accents, orthographic signs & punctuation B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal) C. Days, Dates, Time, Months and Seasons

    TOTAL

    30

    100

    FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (PRACTICALS)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    1

    Appraisal of front office equipment and furniture

    2

    2

    Rack, Front desk counter & bell desk

    2

    3

    Filling up of various proforma

    4

    4

    Welcoming of guest

    2

    5

    Telephone handling

    4

    6

    Role play: • Reservation • Arrivals • Luggage handling • Message and mail handling • Paging

    4 4 2 4 2

    TOTAL

    30

    MARKING SCHEME FOR PRACTICAL EXAMINATION
    MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
    MARKS
    1. UNIFORM & GROOMING : 10
    2. COURTESY & MANNERS : 10
    3. SPEECH AND COMMUNICATION : 10
    4. TECHNICAL KNOWLEDGE : 20
    5. PRACTICAL SITUATION HANDLING : 40
    6. JOURNAL : 10
    100
    NOTE:
    1. Speech, Communication, Courtesy and Manners should be observed throughout.
    2. 200 technical questions to be prepared in advance, covering the entire syllabus.
    3. Practical situations – at least 25 situations be made representing all aspects of the syllabus.

    BHM114 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION Role of Housekeeping in Guest Satisfaction and Repeat Business

    02

    5%

    02

    ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT A. Hierarchy in small, medium, large and chain hotels B. Identifying Housekeeping Responsibilities C. Personality Traits of housekeeping Management Personnel. D. Duties and Responsibilities of Housekeeping staff E. Layout of the Housekeeping Department

    08

    25%

    03

    CLEANING ORGANISATION A. Principles of cleaning, hygiene and safety factors in cleaning B. Methods of organising cleaning C. Frequency of cleaning daily, periodic, special D. Design features that simplify cleaning E. Use and care of Equipment

    04

    15%

    04

    CLEANING AGENTS A. General Criteria for selection B. Classification C. Polishes D. Floor seats E. Use, care and Storage F. Distribution and Controls G. Use of Eco-friendly products in Housekeeping

    05

    20%

    05

    COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES A. Metals B. Glass C. Leather, Leatherites, Rexines D. Plastic E. Ceramics F. Wood G. Wall finishes H. Floor finishes

    05

    15%

    06

    INTER DEPARTMENTAL RELATIONSHIP A. With Front Office B. With Maintenance C. With Security D. With Stores E. With Accounts F. With Personnel G. Use of Computers in House Keeping department

    02

    10%

    07

    USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT

    04

    10

    TOTAL

    30

    100%

    FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (PRACTICAL)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    01

    Sample Layout of Guest Rooms • Single room • Double room • Twin room • Suite

    02

    02

    Guest Room Supplies and Position • Standard room • Suite • VIP room special amenities

    04

    03

    Cleaning Equipment-(manual and mechanical) • Familiarization • Different parts • Function • Care and maintenance

    04

    04

    Cleaning Agent • Familiarization according to classification • Function

    02

    05

    Public Area Cleaning (Cleaning Different Surface) A. WOOD • polished • painted • Laminated B. SILVER/ EPNS • Plate powder method • Polivit method • Proprietary solution (Silvo) C. BRASS • Traditional/ domestic 1 Method • Proprietary solution 1 (brasso) D. GLASS • Glass cleanser • Economical method(newspaper) E. FLOOR - Cleaning and polishing of different types • Wooden • Marble • Terrazzo/ mosaic etc. F. WALL - care and maintenance of different types and parts • Skirting • Dado • Different types of paints(distemper Emulsion, oil paint etc)

    14

    06

    Maid’s trolley • Contents • Trolley setup

    02

    07

    Familiarizing with different types of Rooms, facilities and surfaces • Twin/ double • Suite • Conference etc

    02

    TOTAL

    30

    MARKING SCHEME FOR PRACTICAL EXAMINATION
    MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
    MARKS
    1. UNIFORM & GROOMING : 10
    2. GUEST ROOM SUPPLIES & POSITION : 10
    3. SURFACE CLEANING (TWO DIFFERENT SURFACES) : 30
    4. MAIDS TROLLY : 10


    5. CARE & CLEANING OF EQUIPMENT : 10
    6. VIVA : 20
    7. JOURNAL : 10
    100
    NOTE:
    1. Time limit of the examination should be strictly adhered to.
    2. Tasks should be limited to the syllabus

    BHM105 - APPLICATION OF COMPUTERS – THEORY
    HOURS ALLOTED: 15 MAXIMUM MARKS: 50


    S.No.

    Topic

    Hours

    Weight age

    01

    COMPUTER FUNDAMENTALS - THEORY INFORMATION CONCEPTS AND PROCESSING A. Definitions B. Need, Quality and Value of Information C. Data Processing Concepts ELEMENTS OF A COMPUTER SYSTEM A. Definitions B. Characteristics of Computers C. Classification of Computers D. Limitations HARDWARE FEATURES AND USES A. Components of a Computer B. Generations of Computers C. Primary and Secondary Storage Concepts D. Data Entry Devices E. Data Output Devices SOFTWARE CONCEPTS A. System Software B. Application Software C. Language Classification D. D. Compilers and Interpreters

    05

    05% 10% 10% 10%

    02

    OPERATING SYSTEMS/ENVIRONMENTS - THEORY BASICS OF MS-DOS A. Internal commands B. External commands INTRODUCTION TO WINDOWS A. GUI/Features B. What are Windows and Windows 95 and above? C. Parts of a Typical Window and their Functions

    05

    20% 15%

    03

    NETWORKS – THEORY A. Network Topology • Bus • Star • Ring B. Network Applications

    05

    35%

    C. Types of Network

    • LAN

    • MAN

    • WAN

    D. Network Configuration Hardware

    • Server

    • Nodes

    E. Channel

    • Fibre optic

    • Twisted

    • Co-axial

    F. Hubs

    G. Network Interface Card

    • Arcnet

    • Ethernet

    H. Network Software

    • Novel

    • Windows NT

    TOTAL

    15

    100%

    APPLICATION OF COMPUTERS – PRACTICAL
    HOURS ALLOTED: 60 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    WINDOWS OPERATIONS

    05

    15%

    A. Creating Folders B. Creating Shortcuts C. Copying Files/Folders D. Renaming Files/Folders E. Deleting Files F. Exploring Windows G. Quick Menus

    02

    MS-OFFICE 2007

    15

    25%

    MS WORD

    CREATING A DOCUMENT

    A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Getting around the Document E. Find and Replace Operations F. Printing the Document

    FORMATTING A DOCUMENT

    A. Justifying Paragraphs B. Changing Paragraph Indents C. Setting Tabs and Margins D. Formatting Pages and Documents E. Using Bullets and Numbering F. Headers/Footers G. .Pagination

    SPECIAL EFFECTS

    A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript B. Changing Fonts C. .Changing Case

    CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying and Pasting a Block C. Cutting and Pasting a Block D. Deleting a Block E. Formatting a Block F. Using Find and Replace in a Block

    USING MS-WORD TOOLS

    A. Spelling and Grammar B. Mail Merge C. .Printing Envelops and Labels

    TABLES A. Create B. Delete C. Format GRAPHICS A. Inserting Clip arts B. Symbols (Border/Shading) C. Word Art PRINT OPTIONS A. Previewing the Document B. Printing a whole Document C. Printing a Specific Page D. Printing a selected set E. Printing Several Documents F. Printing More than one Copies

    03

    MS OFFICE 2007

    15

    25%

    MS-EXCEL

    A. How to use Excel

    B. Starting Excel C. Parts of the Excel Screen

    D. Parts of the Worksheet

    E. Navigating in a Worksheet F. Getting to know mouse pointer shapes

    CREATING A SPREADSHEET

    A. Starting a new worksheet B. Entering the three different types of data in a worksheet C. Creating simple formulas D. Formatting data for decimal points E. Editing data in a worksheet F. Using AutoFill G. Blocking data H. Saving a worksheet I. Exiting excel

    MAKING THE WORKSHEET LOOK PRETTY

    A. Selecting cells to format B. Trimming tables with Auto Format C. Formatting cells for: - Currency -Comma

    -Percent

    -Decimal

    -Date

    D. Changing columns width and row height E. Aligning text - Top to bottom - Text wrap

    -Re ordering Orientation F Using Borders GOING THROUGH CHANGES A. Opening workbook files for editing B. Undoing the mistakes C. Moving and copying with drag and drop D. Copying formulas E. Moving and Copying with Cut, Copy and Paste F. Deleting cell entries G. Deleting columns and rows from worksheet H. Inserting columns and rows in a worksheet I. Spell checking the worksheet PRINTING THE WORKSHEET A. Previewing pages before printing B. Printing from the Standard toolbar C. Printing a part of a worksheet D. Changing the orientation of the printing E. Printing the whole worksheet in a single pages F. Adding a header and footer to a report G. Inserting page breaks in a report H. Printing the formulas in the worksheet ADDITIONAL FEATURES OF A WORKSHEET A. Splitting worksheet window into two four panes B. Freezing columns and rows on-screen for worksheet title C. Attaching comments to cells D. Finding and replacing data in the worksheet E. Protecting a worksheet F. Function commands MAINTAINING MULTIPLE WORKSHEET A. Moving from sheet in a worksheet B. Adding more sheets to a workbook C. Deleting sheets from a workbook D. Naming sheet tabs other than sheet 1, sheet 2 and so on E. Copying or moving sheets from one worksheet to another CREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart Toolbar C. Formatting the chart’s axes D. Adding a text box to a chart E. Changing the orientation of a 3-D chart F. Using drawing tools to add graphics to chart and worksheet G. Printing a chart with printing the rest of the worksheet data EXCEL’s DATABASE FACILITIES A. Setting up a database

    B. Sorting records in the database

    04

    MS OFFICE 2007 MS-POWER POINT A. Making a simple presentation B. Using Auto content Wizards and Templates C. Power Points five views D. Slides -Creating Slides, re-arranging, modifying - Inserting pictures, objects -Setting up a Slide Show E Creating an Organizational Chart

    20

    25%

    05

    Internet & E-mail – PRACTICAL

    05

    10%

    TOTAL

    60

    100%

    MARKING SCHEME FOR PRACTICAL EXAMINATION
    MAXIMUM MARKS 100 PASS MARKS 50
    MARKS

    1. 1. VIVA : 20
    2. 2. Typing & Printing (20 lines) : 20
    3. 3. 6 tasks of 10 marks each : 60

    100 (Refer syllabus for tasks)

    BHM106 - HOTEL ENGINEERING
    HOURS ALLOTED: 60 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    MAINTENANCE: A. Preventive and breakdown maintenance, comparisons B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel. C. Organization chart of maintenance department, duties and responsibilities of maintenance department

    03

    5%

    02.

    Fuels used in catering industry: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels B. Calculation of amount of fuel required and cost.

    04

    5%

    03

    Gas: A. Heat terms and units; method of transfer B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output. C. Gas bank, location, different types of manifolds

    04

    5%

    04

    Electricity: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side. C. Electric wires and types of wiring D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using electric appliances. E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination. F. External lighting G. Safety in handling electrical equipment.

    06

    10%

    05.

    Water systems: A. Water distribution system in a hotel B. Cold water systems in India C. Hardness of water, water softening, base exchange method (Demonstration) D. Cold water cistern swimming pools E. Hot water supply system in hotels F. Flushing system, water taps, traps and closets.

    04

    5%


    06

    Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration) C. Conditions for comfort, relative humidity, humidification, de­humidifying, due point control, unit of air conditioning D. Window type air conditioner, central air conditioning, preventive maintenance E. Vertical transportation, elevators, escalators.

    10

    15%

    07

    Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires (Demonstration) B. Fire extinguishes, portable and stationery C. Fire detectors and alarm D. Automatic fire detectors cum extinguishing devices E. Structural protection F. Legal requirements

    04

    10%

    08

    Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste B. Sewage treatment C. Pollution related to hotel industry D. Water pollution, sewage pollution E. Air pollution, noise pollution, thermal pollution F. Legal Requirements

    05

    10%

    09

    Safety: A. Accident prevention B. Slips and falls C. Other safety topics

    01

    5%

    10.

    Security

    01

    10%

    11.

    Equipment replacement policy: A. Circumstances under which equipment are replaced. B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum E. Economic replacement cycle for suddenly failing equipment

    05

    5%

    12.

    Audio visual equipments: A. Various audio visual equipment used in hotel B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units C. Maintenance of computers: D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops E. Sensors – Various sensors used in different locations of a hotel – type, uses and cost effectiveness

    08

    10%


    13.

    Contract maintenance:

    03

    5%

    A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance

    B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages. C. Procedure for inviting and processing tenders, negotiating and finalizing

    TOTAL

    60

    100%

    BHM117 - PRINCIPLES OF FOOD SCIENCE
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    • Definition and scope of food science and • It’s inter-relationship with food chemistry, food microbiology and food processing.

    02

    5%

    02

    CARBOHYDRATES A. Introduction B. Effect of cooking (gelatinisation and retrogradation) C. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization D. Uses of carbohydrates in food preparations

    04

    15%

    03

    FAT & OILS A. Classification (based on the origin and degree of saturation) B. Autoxidation (factors and prevention measures) C. Flavour reversion D. Refining, Hydrogenation & winterisation E. Effect of heating on fats & oils with respect to smoke point F. Commercial uses of fats (with emphasis on shortening value of different fats)

    05

    20%

    04

    PROTEINS A. Basic structure and properties B. Type of proteins based on their origin (plant/animal) C. Effect of heat on proteins (Denaturation, coagulation) D. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity) E. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

    04

    15%

    05

    FOOD PROCESSING A. Definition B. Objectives C. Types of treatment D. Effect of factors like heat, acid, alkali on food constituents

    03

    10%

    06

    EVALUATION OF FOOD A. Objectives B. Sensory assessment of food quality C. Methods D. Introduction to proximate analysis of Food constituents E. Rheological aspects of food

    03

    10%

    07

    EMULSIONS A. Theory of emulsification B. Types of emulsions

    03

    10%

    C. Emulsifying agents D. Role of emulsifying agents in food emulsions

    08

    COLLOIDS • Definition • Application of colloid systems in food preparation

    02

    5%

    09

    FLAVOUR • Definition • Description of food flavours (tea, coffee, wine, meat, fish spices

    02

    5%

    10

    BROWNING • Types (enzymatic and non-enzymatic) • Role in food preparation • Prevention of undesirable browning

    02

    5%

    TOTAL

    30

    100%

    SEMESTER – II (17 WEEKS) National Council Component MINIMUM CONTACT HOURS FOR EACH SUBJECT


    No.

    Subject code

    Subject

    Contact Hours per Semester

    Th.

    Pr.

    1

    BHM151

    Foundation Course in Food Production - II

    30

    120

    2

    BHM152

    Foundation Course in Food & Beverage Service - II

    30

    60

    3

    BHM153

    Foundation Course in Front Office - II

    30

    30

    4

    BHM154

    Foundation Course in Accommodation Operations - II

    30

    30

    5

    BHM116

    Nutrition

    30

    -

    6

    BHM108

    Accountancy

    60

    -

    7

    BHM109

    Communication

    30

    -

    TOTAL:

    240

    240

    GRAND TOTAL

    480

    WEEKLY TEACHING SCHEME (17 WEEKS)


    No.

    Subject

    Subject

    Hours per week

    code

    Th.

    Pr.

    1

    BHM151

    Foundation Course in Food Production - II

    02

    08

    2

    BHM152

    Foundation Course in Food & Beverage Service -II

    02

    04

    3

    BHM153

    Foundation Course in Front Office -II

    02

    02

    4

    BHM154

    Foundation Course in Accommodation Operations - II

    02

    02

    5

    BHM116

    Nutrition

    02

    -

    6

    BHM108

    Accountancy

    04

    -

    7

    BHM109

    Communication

    02

    -

    TOTAL:

    16

    16

    GRAND TOTAL

    32

    EXAMINATION SCHEME


    No.

    Subject

    Subject

    Term Marks*

    code

    Th.

    Pr.

    1

    BHM151

    Foundation Course in Food Production - II

    100

    100

    2

    BHM152

    Foundation Course in Food & Beverage Service – II

    100

    100

    3

    BHM153

    Foundation Course in Front Office - II

    100

    100

    4

    BHM154

    Foundation Course in Accommodation Operations – II

    100

    100

    5

    BHM116

    Nutrition

    100

    -

    6

    BHM108

    Accountancy

    100

    -

    7

    BHM109

    Communication

    50

    -

    TOTAL:

    650

    400

    GRAND TOTAL

    1050

    * Term marks will comprise 30% Incourse & 70% Term end exam marks.

    IGNOU Component


    No.

    Subject code

    Subject

    Counselling sessions

    01

    BHM110

    Foundation Course in Tourism

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

    BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    SOUPS A. Basic recipes other than consommé with menu examples • Broths • Bouillon • Puree • Cream • Veloute • Chowder • Bisque etc B. Garnishes and accompaniments C. International soups

    02

    10%

    02

    SAUCES & GRAVIES A. Difference between sauce and gravy B. Derivatives of mother sauces C. Contemporary & Proprietary

    03

    10%

    03

    MEAT COOKERY A. Introduction to meat cookery B. Cuts of beef/veal C. Cuts of lamb/mutton D. Cuts of pork E. Variety meats (offals) F. Poultry (With menu examples of each)

    04

    15%

    04

    FISH COOKERY A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish with menu examples D. Selection of fish and shell fish E. Cooking of fish (effects of heat)

    03

    10%

    05

    RICE, CEREALS & PULSES A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals

    01

    5%

    06

    i) PASTRY A. Short crust B. Laminated C. Choux D. Hot water/Rough puff • Recipes and methods of preparation • Differences • Uses of each pastry • Care to be taken while preparing pastry • Role of each ingredient • Temperature of baking pastry

    02

    5%

    ii) Flour A. Structure of wheat B. Types of Wheat C. Types of Flour D. Processing of Wheat – Flour E. Uses of Flour in Food Production F. Cooking of Flour (Starch) iii) SIMPLE BREADS A. Principles of bread making B. Simple yeast breads C. Role of each ingredient in break making D. Baking temperature and its importance

    03

    10%

    07

    PASTRY CREAMS A. Basic pastry creams B. Uses in confectionery C. Preparation and care in production

    02

    5%

    08

    BASIC COMMODITIES: i) Milk A. Introduction B. Processing of Milk C. Pasteurisation – Homogenisation D. Types of Milk – Skimmed and Condensed E. Nutritive Value ii) Cream A. Introduction B. Processing of Cream C. Types of Cream iii) Cheese A. Introduction B. Processing of Cheese C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Introduction B. Processing of Butter C. Types of Butter

    02 01 02 01

    15%

    09

    BASIC INDIAN COOKERY i) CONDIMENTS & SPICES A. Introduction to Indian food B. Spices used in Indian cookery C. Role of spices in Indian cookery D. Indian equivalent of spices (names)

    02

    5%

    ii) MASALAS A. Blending of spices B. Different masalas used in Indian cookery

    • Wet masalas

    • Dry masalas C. Composition of different masalas D. Varieties of masalas available in regional areas E. Special masala blends

    10

    KITCHEN ORGANIZATION AND LAYOUT

    02

    10%

    A. General layout of the kitchen in various organisations B. Layout of receiving areas C. Layout of service and wash up

    TOTAL

    30

    100%

    FOUNDATION COURSE IN FOOD PRODUCTION – II (PRACTICAL) PART A - COOKERY HOURS ALLOTED: 60 MAXIMUM MARKS: 50


    S.No

    Topic

    Method

    Hours

    1

    • Meat – Identification of various cuts, Carcass demonstration

    • Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope • Fish-Identification & Classification

    Demonstrations & simple applications

    04

    • Cuts and Folds of fish

    2

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

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

    04

    3

    Preparation of menu

    Salads & soups- waldrof salad, Fruit salad, Russian salad, salade nicoise, Cream (Spinach, Vegetable, Tomato), Puree (Lentil, Peas Carrot) International soups

    Chicken, Mutton and Fish Preparations-Fish orly, a la anglaise, colbert, meuniere, poached, baked Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef

    Demonstration by instructor and applications by students

    52

    Simple potato preparations- Basic potato dishes

    Vegetable preparations-Basic vegetable dishes

    Indian cookery-Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations

    TOTAL

    60

    PART B -BAKERY & PATISSERIE
    HOURS ALLOTED: 60 MAXIMUM MARKS: 50


    S.No

    Topic

    Method

    Hours

    1

    PASTRY: Demonstration and Preparation of dishes using varieties of Pastry • Short Crust – Jam tarts, Turnovers • Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns • Choux Paste – Eclairs, Profiteroles

    Demonstration by instructor and applications by students

    20

    2

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

    Demonstration by instructor and applications by students

    20

    3

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

    Demonstration by instructor and applications by students

    12

    4

    INDIAN SWEETS Simple ones such as chicoti, gajjar halwa, kheer

    Demonstration by instructor and applications by students

    08

    TOTAL

    60

    152 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    MEALS & MENU PLANNING: A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu • Sequence • Examples from each course • Cover of each course • Accompaniments E. French Names of dishes F. Types of Meals • Early Morning Tea • Breakfast (English, American Continental, Indian) • Brunch • Lunch • Afternoon/High Tea • Dinner • Supper

    01 02 01 05 03 03

    02

    I PREPARATION FOR SERVICE A. Organising Mise-en-scene B. Organising Mise en place II TYPES OF FOOD SERVICE A. Silver service B. Pre-plated service C. Cafeteria service D. Room service E. Buffet service F. Gueridon service G. Lounge service

    02 04

    03

    SALE CONTROL SYSTEM A. KOT/Bill Control System (Manual) • Triplicate Checking System • Duplicate Checking System • Single Order Sheet • Quick Service Menu & Customer Bill B. Making bill C. Cash handling equipment D. Record keeping (Restaurant Cashier)

    06

    04

    TOBACCO

    03

    A. History B. Processing for cigarettes, pipe tobacco & cigars C. Cigarettes – Types and Brand names D. Pipe Tobacco – Types and Brand names E. Cigars – shapes, sizes, colours and Brand names F. Care and Storage of cigarettes & cigars

    TOTAL

    30

    100%

    FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 100


    S.No

    Topic

    Hours

    01

    REVIEW OF SEMESTER -1

    04

    02

    TABLE LAY-UP & SERVICE

    16

    Task-01: A La Carte Cover

    Task-02: Table d’ Hote Cover

    Task-03: English Breakfast Cover Task-04: American Breakfast Cover

    Task-05: Continental Breakfast Cover

    Task-06: Indian Breakfast Cover

    Task-07: Afternoon Tea Cover

    Task-08: High Tea Cover

    TRAY/TROLLEY SET-UP & SERVICE

    Task-01: Room Service Tray Setup Task-02: Room Service Trolley Setup

    03

    PREPARATION FOR SERVICE (RESTAURANT)

    04

    A. Organizing Mise-en-scene B. Organizing Mise-en-Place C. Opening, Operating & Closing duties

    04

    PROCEDURE FOR SERVICE OF A MEAL

    08

    Task-01: Taking Guest Reservations Task-02: Receiving & Seating of Guests Task-03: Order taking & Recording Task-04: Order processing (passing orders to the kitchen) Task-05: Sequence of service Task-06: Presentation & Encashing the Bill Task-07: Presenting & collecting Guest comment cards Task-08: Seeing off the Guests

    05

    Social Skills

    04

    Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes

    06

    Special Food Service - (Cover, Accompaniments & Service)

    12

    Task-01: Classical Hors d’ oeuvre

    • Oysters

    • Snails

    • Caviar

    • Melon

    • Smoked Salmon

    • Grapefruit

    • Pate de Foie Gras

    • Asparagus

    Task-02: Cheese

    Task-03: Dessert (Fresh Fruit & Nuts)

    Service of Tobacco

    • Cigarettes & Cigars

    07

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

    12

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

    TOTAL

    60

    153 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

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

    04

    10%

    02

    FRONT OFFICE AND GUEST HANDLING • Introduction to guest cycle • Pre arrival • Arrival • During guest stay • Departure • After departure

    04

    10%

    03

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

    07

    25%

    04

    ROOM SELLING TECHNIQUES A. Up selling B. Discounts

    02

    05%

    05

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

    05

    20%

    06

    DURING THE STAY ACTIVITIES A. Information services B. Message and Mail Handling C. Key Handling D. Room selling technique

    06

    20%

    E. Hospitality desk

    F. Complaints handling

    G. Guest handling

    H. Guest history

    07

    FRONT OFFICE CO-ORDINATION With other departments of hotel

    02

    10%

    TOTAL

    30

    100

    FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (PRACTICALS)HOURS ALLOTED: 30 MAXIMUM MARKS: 100
    Hands on practice of computer applications on PMS.


    S.No.

    Suggested t

    asks on Fidelio

    1

    Hot function keys

    2

    Create and update guest profiles

    3

    Make FIT reservation

    4

    Send confirmation letters

    5

    Printing registration cards

    6

    Make an Add-on reservation

    7

    Amend a reservation

    8

    Cancel a reservation-with deposit and without

    deposit

    9

    Log onto cashier code

    10

    Process a reservation deposit

    11

    Pre-register a guest

    12

    Put message and locator for a guest

    13

    Put trace for guest

    14

    Check in a reserved guest

    15

    Check in day use

    16

    Check –in a walk-in guest

    17

    Maintain guest history

    18

    Issue a new key

    19

    Verify a key

    20

    Cancel a key

    21

    Issue a duplicate key

    22

    Extend a key

    23

    Programme keys continuously

    24

    Re-programme keys

    25

    Programme one key for two rooms

    BHM154 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (THEORY)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    ROOM LAYOUT AND GUEST SUPPLIES A. Standard rooms, VIP ROOMS B. Guest’s special requests

    04

    15%

    02

    AREA CLEANING A. Guest rooms B. Front-of-the-house Areas C. Back-of-the house Areas D. Work routine and associated problems e.g. high traffic areas, Façade cleaning etc.

    06

    20%

    03

    ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT A. Reporting Staff placement B. Room Occupancy Report C. Guest Room Inspection D. Entering Checklists, Floor Register, Work Orders, Log Sheet. E. Lost and Found Register and Enquiry File F. Maid’s Report and Housekeeper’s Report G. Handover Records H. Guest’s Special Requests Register I. Record of Special Cleaning J. Call Register K. VIP Lists

    10

    35%

    04

    TYPES OF BEDS AND MATTRESSES

    02

    5%

    05

    PEST CONTROL A. Areas of infestation B. Preventive measures and Control measure

    03 03

    20%

    06

    KEYS A. Types of keys B. Computerised key cards C. Key control

    02

    5%

    TOTAL

    30

    100%

    FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (PRACTICAL)
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    01

    Review of semester 1

    2

    02

    Servicing guest room(checkout/ occupied and vacant) ROOM Task 1- open curtain and adjust lighting Task 2-clean ash and remove trays if any Task 3- strip and make bed Task 4- dust and clean drawers and replenish supplies Task 5-dust and clean furniture, clockwise or anticlockwise Task 6- clean mirror Task 7- replenish all supplies Task 8-clean and replenish minibar Task 9-vaccum clean carpet Task 10-check for stains and spot cleaning BATHROOM Task 1-disposed soiled linen Task 2-clean ashtray Task 3-clean WC Task 4-clean bath and bath area Task 5-wipe and clean shower curtain Task 6- clean mirror Task 7-clean tooth glass Task 8-clean vanitory unit Task 9- replenish bath supplies Task 10-mop the floor

    6

    03

    Bed making supplies (day bed/ night bed) Step 1-spread the first sheet(from one side) Step 2-make miter corner (on both corner of your side) Step 3- spread second sheet (upside down) Step 4-spread blanket Step 5- Spread crinkle sheet Step 6- make two folds on head side with all three (second sheet, blanket and crinkle sheet) Step 7- tuck the folds on your side Step 8- make miter corner with all three on your side Step 9- change side and finish the bed in the same way Step 10-spread the bed spread and place pillow

    8

    04

    Records • Room occupancy report • Checklist • Floor register • Work/ maintenance order] • Lost and found • Maid’s report • Housekeeper’s report • Log book

    4

    • Guest special request register • Record of special cleaning • Call register • VIP list • Floor linen book/ register

    05

    Guest room inspection

    2

    06

    Minibar management • Issue • stock taking • checking expiry date

    2

    07

    Handling room linen/ guest supplies • maintaining register/ record • replenishing floor pantry • stock taking

    4

    08

    Guest handling • Guest request • Guest complaints

    2

    BHM116 - NUTRITION
    HOURS ALLOTED: 30 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

    BASIC ASPECTS A. Definition of the terms Health, Nutrition and Nutrients B. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health. C. Classification of nutrients

    01

    5%

    02

    ENERGY A. Definition of Energy and Units of its measurement (Kcal) B. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat) C. Factors affecting energy requirements D. Concept of BMR, SDA, Thermodynamic action of food E. Dietary sources of energy F. Concept of energy balance and the health hazards associated with Underweight, Overweight

    03

    10%

    03

    MACRO NUTRIENTS Carbohydrates • Definition • Classification ( mono, di and polysaccharides) • Dieteary Sources • Functions • Significance of dietary fibre (Prevention/treatment of diseases) Lipids • Definition • Classification : Saturated and unsaturated fats • Dietary Sources • Functions • Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health • Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol Proteins • Definition • Classification based upon amino acid composition • Dietary sources • Functions • Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

    04 04 04

    10% 10% 10%

    04

    MACRO NUTRIENTS A. Vitamins • Definition and Classification (water and fats soluble vitamins) • Food Sources, function and significance of: 1. Fat soluble vitamins (Vitamin A, D, E, K) 2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid B. MINERALS • Definition and Classification (major and minor) • Food Sources, functions and significance of : Calcium, Iron, Sodium, Iodine & Flourine

    05 03

    15% 10%

    05

    WATER • Definition • Dietary Sources (visible, invisible) • Functions of water • Role of water in maintaining health (water balance)

    01

    5%

    06

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

    01

    5%

    07

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

    02

    10%

    08

    MASS FOOD PRODUCTION • Effect of cooking on nutritive value of food (QFP)

    01

    5%

    09

    NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH • Need for introducing nutritionally balanced and health specific meals • Critical evaluation of fast foods • New products being launched in the market (nutritional evaluation)

    01

    5%

    TOTAL

    30

    100%

    BHM - ACCOUNTANCY
    HOURS ALLOTED: 60 MAXIMUM MARKS: 100


    S.No.

    Topic

    Hours

    Weight age

    01

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

    04

    5%

    02

    PRIMARY BOOKS (JOURNAL) A. Meaning and Definition B. Format of Journal C. Rules of Debit and Credit D. Opening entry, Simple and Compound entries E. Practicals

    10

    15%

    03

    SECONDARY BOOK (LEDGER) A. Meaning and Uses B. Formats C. Posting D. Practicals

    06

    10%

    04

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

    06

    10%

    05

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

    10

    15%

    06

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

    04

    5%

    07

    TRIAL BALANCE A. Meaning

    06

    10%

    B. Methods C. Advantages D. Limitations E. Practicals

    08

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

    12

    25%

    09

    CAPITAL AND REVENUE EXPENDITURE A. Meaning B. Definition of Capital and Revenue Expenditure

    02

    5%

    TOTAL

    60

    100%

    NOTE: USE OF CALCULATORS IS PERMITTED

    BHM109 - COMMUNICATION
    HOURS ALLOTED: 30 MAXIMUM MARKS: 50


    S.No.

    Topic

    Hours

    Weight age

    01

    BUSINESS COMMUNICATION A. Need B. Purpose C. Nature D. Models E. Barriers to communication F. Overcoming the barriers

    7

    20%

    02