Curriculum Structure

For

Bachelor of Vocation

In

Hotel Management

Duration – 3 Years

(w.e.f. Academic Session 2020 onwards)

Om Sterling Global University

School of Vocational Studies
Study Scheme and Syllabus
V.P.O.: Juglan, Hisar, Haryana – 125001
 OBJECTIVES

Vocational or skill-based education is becoming more and more significant with passing time.
BVoc (Bachelor of Vocation) is an emerging course in India that aims at providing adequate
skills required for a particular trade to candidates. The course is different from traditional
academic programmes as it deals more with application-based studies rather than focusing on
only theoretical knowledge.
The University Grants Commission (UGC) has launched a scheme on skills development based
higher education as part of college/university education, leading to Bachelor of Vocation
(B.Voc.) Degree with multiple exits such as Diploma/Advanced Diploma under the
NSQF.TheB.Voc.programme is focused on universities and colleges providing undergraduate
studies which would also incorporate specific job roles along with broad based general
education. This would enable the graduates completing B.Voc. to make a meaningful
participation in accelerating India’s economy by gaining appropriate employment, becoming
entrepreneurs and creating appropriate knowledge
The proposed vocational programme in Hotel Management will be a judicious mix of skills,
professional education related to management of hotel and appropriate content of general
education. It is designed with the objective of equipping the students to cope with the emerging
trends and challenges in the industrial environment of hotels. .

LEARNING OUTCOMES

B.Voc Hotel Management has been designed to prepare graduates for attaining the ability to
apply knowledge of maintaining statistical and financial records, planning maintenance work,
events and room bookings, handling customer complaints and queries, promoting and marketing
the business.in practice. The student will be able to:-
• To provide judicious mix of skills relating to a profession and appropriate content of General
Education. 
• To ensure that the students have adequate knowledge and skills, so that they are work ready
at each exit point of the programme. 
• To provide flexibility to the students by means of pre-defined entry and multiple exit points. 
• To integrate NSQF within the undergraduate level of higher education in order to enhance
employability of the graduates and meet industry requirements. Such graduates apart from
meeting the needs of local and national industry are also expected to be equipped to become
part of the global workforce. 
• To provide vertical mobility to students coming out of 10+2 with vocational subjects.
UGC GUIDELINES FOR CURRICULAR ASPECTS, ASSESSMENT CRITERIA
AND CREDIT SYSTEM IN SKILL BASED VOCATIONAL COURSES UNDER
NATIONAL SKILLS QUALIFICATION FRAMEWORK (NSQF)

As an illustration, awards could be given at each stage as per Table 1 below for
cumulative credits awarded to the learners in skill based vocational courses.
TABLE - 1
Skill General Total
NSQF Normal Exit Points /
Component Education Credits for
Level Duration Awards
Credits Credits Award
Six
7 108 72 180 B.Voc
Semesters Degree
Four Advanced
6 72 48 120
semesters Diploma
Two
5 36 24 60 Diploma
semesters
One
4 18 12 30 Certificate
semester

Fig. 1: Assessment of Skill Component under NSQF in Vocational Courses

The NSQF Levels in above illustrations indicate that there should be at least one job
role at the concerned NSQF Level in the curriculum to be assessed and certified for
skill component. The normal training hours for skilling should be proportionate to the
weightage for skill credits and an appropriate component of skill training may be
imparted as on-site training at actual workplace.

• ASSESSMENT

• The Skill component of the course will be assessed and certified by the
respective Sector Skill Councils. In case, there is no Sector Skill Council for a
specific trade, the assessment may be done by an allied Sector Council or the
Industry partner. The certifying bodies may comply with and obtain accreditation
from the National Accreditation Board for Certification Bodies (NABCB) set up
under Quality Council of India (QCI). Wherever the university/college may deem
 fit, it may issue a joint certificate for the courses with the respective Sector Skill
Councils.

• The credits regarding skill component will be awarded in terms of NSQF level
certification which will have 60% weightage of total credits of the course in
followingmanner.
• Certificatecourses: NSQF level 4 certificate - 18credits
• Diplomacourses: NSQF level 5 certificate - 36credits
• Advanceddiplomacourses: NSQF level 6 certificate - 72credits
• B.Voc.Degree: NSQF level 7 certificate - 108credits

The learners will be assessed for skill components at various levels as illustrated
in Fig. 1. The skill credits indicated above at a particular level are cumulative to
the level concerned i.e. a candidate in advanced diploma level will be assessed
for NSQF level – 6 to acquire 72 credits of skill component will considered for
overall 72 credits only. However, candidate would have been assessed for
NSQF level 4 and 5 in previous semesters; these credits will not be added to
skill credits after one acquires higher level of skill competency. Similarly for
B.Voc degree, the 108 credits of NSQF level 7 are inclusive of the credits
awarded at NSQF level 4, 5 and 6 for the skill competence of candidate
assessed at different stages before he/she acquired the skill competence at
NSQF level7.

• The general education component will be assessed by the concerned

institutionsthemselvesasperthenormsforuniversity/collegiateeducation.The
following formula may be used for the credit calculation in general education
component of the courses:
• General Education credit refers to a unit by which the course work is
measured. It determines the number of hours of instructions required per
week. One credit is equivalent to one hour of teaching (lecture or tutorial)
or two hours of practical work/field work per week. Accordingly, one Credit
would mean equivalent of 14-15 periods of 60 minutes each or 28 – 30
hrs of workshops /labs.
• For internship / field work, the credit weightage for equivalent hours shall
be 50% of that for lectures / tutorials.
• For self-learning, based on e-content or otherwise, the credit weightage
for equivalent hours of study shall be 50% of that for lectures /tutorials.
• The award of ‘Certificate’ / ‘Diploma’ / ‘Advanced Diploma’ / Degree to the
successful learners in both skills and general education components of the
curriculum may be done as illustrated at Table1.

• The institutions recognized under Community Colleges / B.Voc Degree

programme, and DeenDayalUpadhyay KAUSHAL Kendras should adopt and
integrate the guidelines and recommendations of the respective Sector Skill
Councils (SSCs) for the assessment and evaluation of the vocational component,
whereveravailable.

• Letter Grades and Grade Points: The UGC recommends a 10-point grading
system with the following Letter grades as givenbelow:

Table2:Gradesand GradePoints
Letter Grade Grade Point
O (Outstanding) 10
A+ (Excellent) 9
A (Very Good) 8
B+ (Good) 7
B (Above Average) 6
C (Average) 5
P (Pass) 4
F(Fail) 0
Ab (Absent) 0

A student obtaining Grade F shall be considered failed and will be required to

reappear in the examination.

•
• Computation of SGPA and CGPA: Following procedure to compute the Semester
Grade Point Average (SGPA) and Cumulative Grade Point Average (CGPA) may
beadopted:
• The SGPA is the ratio of sum of the product of the number of credits with the
grade points scored by a student in all the course components taken by a
student and the sum of the number of credits of all the courses undergone by
a student,i.e

SGPA (Si) = ∑(Ci x Gi) / ∑Ci

where ‘Ci’ is the number of credits of the i th course component and ‘Gi’ is the
grade point scored by the student in the ith course component.
 • The CGPA is also calculated in the same manner taking into account all the
courses undergone by a student over all the semestersof a programme, i.e.
CGPA = ∑(Ci x Si) / ∑ Ci

where ‘Si’ is the SGPA of the ith semester and Ci is the total number of credits
in that semester.
• The SGPA and CGPA shall be rounded off to 2 decimal points and reported
in the transcripts.
• The skill component would be taken as one of the course component in
calculation of SGPA and CGPA with given credit weightage at respective
level.
• UGC guidelines on Choice Based Credit System (CBCS) may be refereed for
further illustration on computation of SGPA, CGPA etc.

*******

1st Semester

General or
Sr. Paper Credits Evaluation Scheme Skill
No Course Title Code Internal External Total Component
BVHM-
1 English-1 101 4 40 60 100 General
Food Production BVHM-
2 Foundation-I 102 4 40 60 100 General
Food & Beverage BVHM-
3 Service-I 103 4 40 60 100 General
BVHM-
4 English 1 Lab 121 4 50 50 100 Skill
Food Production BVHM-
5 Foundation-I Lab 122 4 50 50 100 Skill

Food & Beverage BVHM-

6 Service-I Lab 123 4 50 50 100 Skill
Environmental BVHM- Internal qualifying paper as per UGC
Science 151 Guidelines General
Project-I
(Organization of
Food Festival as a
part of activity
based BVHM- Viva-
7 learning) 124 Credits Report voce TOT Skill
6 50 100 150
Grand Total 12+18=30 320 430 750
 2nd Semester
General or
Sr. Paper Credits Evaluation Scheme Skill
No Course Title Code Internal External Total Component
General
Components
Housekeeping-I BVHM-
1 201 4 40 60 100 General
English-II BVHM-
2 202 4 40 60 100 General
Front office-I BVHM-
3 203 4 40 60 100 General
Skills Components
House Keeping-1 BVHM-
4 Lab 221 4 50 50 100 Skill
English-II Lab BVHM-
5 222 4 50 50 100 Skill
Front office-I Lab BVHM-
6 223 4 50 50 100 Skill
Project-II Project
related to Event
Planning (Meetings ,
Incentives ,
Events & BVHM- Viva-
7 Conferences) 224 Credits Report voce TOT Skill
6 50 100 150
Grand Total 12+18=30 320 430 750
 3rd Semester
General or
Sr. Paper Credits Evaluation Scheme Skill
No Course Title Code Internal External Total Component
General
Components

Application of BVHM-
1 computers-I 301 4 40 60 100 General
BVHM-
2 Food Production-II 302 4 40 60 100 General
Food & Beverage BVHM-
3 Service-I 303 4 40 60 100 General
Skills Components
Application of BVHM-
4 computers-I Lab 321 4 50 50 100 Skill
Food Production-II BVHM-
5 Lab 322 4 50 50 100 Skill
Food & Beverage BVHM-
6 Service-II Lab 323 4 50 50 100 Skill
Project-III (Food BVHM- Viva-
7 Festival) 324 Credits Report voce TOT Skill
6 50 100 150
Grand Total 12+18=30 320 430 750

4th Semester
General or
Sr. Paper Credits Evaluation Scheme Skill
No Course Title Code Internal External Total Component
General Components
Accounting skills for BVHM
1 hospitality -401 4 40 60 100 General
Front office- II BVHM
2 -402 4 40 60 100 General
Housekeeping II BVHM
3 -403 4 40 60 100 General
Skills Components
Personality skills for BVHM
4 hospitality Lab -421 4 50 50 100 Skill
Front office- II Lab BVHM
5 -422 4 50 50 100 Skill
6 Housekeeping II Lab BVHM 4 50 50 100 Skill
 -423
Project-1V (Theme BVHM Viva- TO
7 Lunch) -424 Credits Report voce T Skill
6 50 100 150
Grand Total 12+18=30 320 430 750

5th Semester
General or
Sr. Paper Credits Evaluation Scheme Skill
No. Course Title Code Internal External Total Component
BVHM-
1 Front office- III 501 4 40 60 100 General
BVHM-
2 Regional Cuisines 502 4 40 60 100 General
Housekeeping BVHM-
3 Management 503 4 40 60 100 General
BVHM-
4 Front office- III Lab 521 4 50 50 100 Skill
Regional Cuisines BVHM-
5 Lab 522 4 50 50 100 Skill
Housekeeping BVHM-
6 Management Lab 523 4 50 50 100 Skill
Minor Project (Prepare
and submit report on
tasks related to front
office department of a BVHM- Viva-
7 hotel). 524 Credits Report voce TOT Skill
6 50 100 150
Grand Total 12+18=30 320 430 750
 6th Semester
General or
Sr. Paper Credits Evaluation Scheme Skill
No Course Title Code Internal External Total Component
General
Components
Food and Beverage
service BVHM-
1 Management 601 4 40 60 100 General
Hospitality BVHM-
2 Marketing 602 4 40 60 100 General
Foreign language BVHM-
3 French 603 4 40 60 100 General
Food and Beverage
service BVHM-
4 Management Lab 621 4 50 50 100 Skill
Hospitality BVHM-
5 Marketing Lab 622 4 50 50 100 Skill
Foreign language BVHM-
6 French Lab 623 4 50 50 100 Skill
Major project and
Internship (Study of
different departments
of hotels and
submission of tour BVHM- Viva-
7 reports). 624 Credits Report voce TOT Skill
6 50 100 150
Grand Total 12+18=30 320 430 750
 First Semester

BVHM-101 English-I

Unit-1

Communication and its types: Introduction, definitions, Process of communication, types of

Communication, upward, downward, horizontal, Vertical and diagonal, verbal, nonverbal and
oral and written Interpersonal communication – one way/ two way, Mediums of communication.

Unit-II

Communication: Seven C’s of effective communication, ethical context of communication. Aids

and Barriers to Communication, Reading skills, listening skills: Need and importance, types
of listening.

Unit-III

Oral Communication Skills: Advantages and disadvantages, suitability (when and where to use),
Articulation and delivery, drafting a speech, presentations, Personal grooming, Introducing yourself,
telephone etiquettes, persuasive speaking, communication in hospitality field.

Unit-IV

Pronunciation & Body language: pronunciation, stress, invocation, rhythm, greeting, handshakes, some
polite expressions, apologies, remarks, etiquette and manners, gestures.

Reference Books:

• Meenakshi Raman and Parkash Singh, Business Communication, Oxford University Press, New
Delhi.
• Communication Skills –B.V.Pathak
• Business Communication- k.k.Sinha
 BVHM-102 Food Production Foundation-I

Unit-1

Cooking: - Introduction, Definition, and its importance. Hygiene: introduction, importance and types.
Qualities of F & B production employees Handling kitchen accidents e.g. burn cuts, fractures and Heart
attack. Fire: Introduction, Types and how to extinguish different types of fire

Unit-II

Ingredients used in cooking- I: Cereals and Grains, Fruits and Vegetables, and Sweeteners’- Types,
Purchasing and Storing considerations. Ingredients used in cooking- II: Egg, Milk and Milk Products, Salt
and Oil & Fat- Introduction, Types, Purchasing and Storing considerations..

Unit-III

Methods of Cooking: - Introduction, Definition, and its importance; Types- Baking, Broiling, Grilling,
Frying, Steaming, Stewing, Poaching, Peeling, Roasting, Frying, Sautéing, Braising Cooking with
Microwave, Ovens, Gas, Induction Plates and other such media. HACCP Standards and Professional
Kitchens

Unit-IV

Commodities and their usage in Indian Kitchens: Introduction, Souring Agents, Colouring Agents,
Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents, Spicing Agents in Indian
Kitchens.

Reference Books:

• Theory of Cookery By K Arora, Publisher: Frank Brothers

• Bakery & Confectionery By S.C Dubey, Publisher: Society of Indian Bakers.
• Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
 BVHM-103 Food & Beverage Service-I

Unit-1

F & B Services: - Introduction, Importance, Functions, Sections Classification of Catering

Establishment- commercial and non commercial

Unit-II

Departmental Organization & Staffing – Organization Structure of F & B Services in Different types
of Hotels. Job Descriptions and job specifications of different F & B service Positions, attributes of F & B
personnel

Unit-III

Food & Beverage Service equipments: Introduction, Classification and features.

Unit-IV

Food & Beverage Service Methods: Introduction, Classification and features.Different forms of services –
Russian, American, French, Indian and English.

Unit- V
Preparation of the restaurant – Mis-en-place &mis-en-scene, rules for
laying of table and waiting. Useful tips for Food/Beverage service.
Table Sauces – accompliments/garnishes.

Unit-VI
Various forms of a meal courses: introduction, breakfast,brunch,(emt) early morning tea, lunch &
dinner, supper
 BVHM-121 English-1 Lab

Practical:

• Practicing role- play

• Organize group discussion on: how to succeed in an interview, Mock interview
• Organize declamation and debate competition.
• Hygienic handling of cutlery, crockery, glassware and trays.
• Mise-en-scene and Mise-en-place for various types of meals and menus.
• Correct handling and practice of service spoons and service forks, silver service.
 BVHM-122 Food Production Foundation-I Lab

Practical

• Proper usage of a kitchen knife and hand tools

• Understanding the usage of small equipments

• Familiarization, identification of commonly used raw material

• Basic hygiene practices to be observed in the Kitchen

• First aid for cuts & burns.

• EGG COOKERY: Preparation of: (i) Hard & soft boiled eggs (ii) Fried eggs. iii)
Poached eggs (iv) Scrambled eggs. (v) Omelet’s (Plain, Spanish, Stuffed)

• PREPARATION OF VEGETABLES: Cuts of vegetables: Julienne, Jardinière,

Dices, Cubes, Macedoine, Paysanne, Shredding, ConcasseMirepoix. (ii)
Blanching of Tomatoes and Capsicum. (iii) Cooking vegetables: Boiling
(potatoes, peas), Frying (Aubergine, Potatoes), Steaming (Cabbage) Braising
(Potatoes), Braising (Onions, cabbage)

• RICE & PULSES COOKING : (i) Identification of types of rice varieties &
pulses. (ii) Simple preparation of (a) Boiled rice (Draining & absorption) Method.
(iii) Fired rice. (iv) Simple dal preparation (v) Wheat, products like making
chapattis, parathas, phulkas, Kulchas&puris.

• INDIAN BREAKFAST: Preparation of Puri/ Bhaji, AlloParatha, CholaBhatura

 BVHM-123 Food & Beverage Service-I Lab

Practical:

• Personal grooming

• Knowledge of equipment’s

• Knowledge of various food service methods

• F & B Service terminology

• Hygienic handling of cutlery, crockery, glassware and trays.

• Mise-en-scene and Mise-en-place for various types of meals and menus

• Correct handling and practice of service spoons and service forks, silver service.

• Laying and relaying of table cloth during and before meals.

• Basic food service- Indian Breakfast, Egg preparation Programming

BVHM-124 Project 1
(Organization of Food Festival as a part of activity based learning)

Second Semester
 BVHM-201 House keeping-I

Unit-I

Introduction: Meaning and definition Importance of Housekeeping, Responsibility of the Housekeeping

Department, a career in the Housekeeping department. Housekeeping Department: Organizational
framework of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in Housekeeping,
Job Description and Job Specification of staff in the department, Attributes and Qualities of the
Housekeeping staff – skills of a good Housekeeper, Inter departmental Coordination with more emphasis
on Front office and the Maintenance department

Unit-II

Housekeeping Procedures: Briefing, Debriefing, Gate pass, indenting from stores, Inventory of
Housekeeping Items, Housekeeping control desk, Importance, Role, Co-ordination, check list, key
control. Handling Lost and Found, Forms, Forms and registers used in the Control Desk, Paging systems
and methods, Handling of Guest queries, problem, request, General operations of control desk.

Unit-III

The Hotel Guest Room: Layout of guest room (Type), Layout of corridor and floor pantry, Types of
guest rooms, Guest Room Features – Housekeeping Perspective.

Unit-IV

Cleaning Science: Characteristics of a good cleaning agent, PH scale and cleaning agent with their
application, Types of cleaning agent, cleaning products (Domestic and Industrial), Cleaning Equipment:
Types of Equipment, Operating Principles of Equipment, Characteristics of Good equipment
(Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment, Care and Cleaning of Different
Surfaces: Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor covering stain removal.
 BVHM-202 English-II

Unit-I

Written communication Skills: Advantages and disadvantages, suitability(when and where to use)
Letter writing- component, layout and process, formal letter, drafting effective letter formats, style of
writing, Use of jargons.

Unit-II

Written communication Skills: Writing a log book, Note making, comprehension and Précis writing,
Memos, notice, agenda and minutes of meeting.

Unit-III

The Hotel Guest Room: Layout of guest room (Type), Layout of corridor and floor pantry, Types of
guest rooms, Guest Room Features – Housekeeping Perspective.

Unit-IV

Right to Information Act Introduction, Right to Information and obligations of Public

Authorities, Central and State Information, Commissions- powers and functions, Writing an
RTI Application, Submitting and R T I Application, Appeal and penalties.

Reference Books:

• Meenakshi Raman and Parkash Singh, Business Communication, Oxford University

Press, New Delhi.

• Communication Skills –B.V.Pathak

• Business Communication- k.k.Sinha

• Business Correspondence and Report Writing” –Sharma, R.C. and Mohan K. Publisher:
 BVHM-203 Front office-I

Unit-I

Tourism Industry: Introduction, 5A’s of tourism, Hospitality Industry: Introduction, origin and its
nature, Development and growth in India (ITD, ITDC, Taj, Oberoi and Jaypee Hotels)

Unit-II

Accommodation Industry: Types & Classification of Hotels on different basis; Star Categorization,
Heritage Hotels and others

Unit-III

Organization structure of hotels: various departments and sub-departments in a hotel, their profile and
activities.

Unit-IV

Front Office: Functions and its importance, Different sections of the front office department
and their importance – Reservation, Reception, Concierge, Bell desk, Lobby, Telephones,
Cashier, Inter and Intradepartmental coordination.

Reference Books:

• Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill.

• Managing Front Office Operations – Kasavana& Brooks Educational Institution AHMA

• Front Office – Operations and management – Ahmed Ismail (Thomson Delmar).

 BVHM-221 House Keeping-1 Lab

Practical:

• Rooms layout and standard supplies. (Amenities)

• Identification of cleaning equipment’s both manual and Mechanical, Use of
different
• Brushes, brooms, mops, identification of cleaning agents.
• Maids Trolley: Set Up, Stocking and usage.
• Bed Making: - Identifying of linen; - Step by step procedure for making bed
 BVHM-222 English-II Lab

Practical:

• Writing a CV.
• Dialogue writing focusing situations in hospitality sector.
• Writing Reports etc.

BVHM-223 Front office-I Lab

Practical:

• DO’S and Don’ts for new entrants/employees in the front office

• Personal grooming.
• Knowledge of equipment’s.
• Inter department and intra department co-ordination/ linkages.
• Handling situations.
• Front office terminology.
 BVHM-224 Project II

Project related to Event Planning (Meetings , Incentives ,Events & Conferences)

 Third Semester

BVHM-301 Application of Computers-I

Unit-I

Introduction to Computer: Classification, Generations, Organization, Capabilities Characteristics &

Limitations, Model of a digital computer; Functioning of a digital computer; Types of a digital computer;
Advantages of computers. Difference between digital computer and analog computer, Applications of
computers: Computers in Commerce, Marketing, Education and Management, Application of Computer
in Hotel.

Unit-II

Introduction to Computer Hardware’s Components of Computers – Hardware: Hardware elements –

input devices, storage devices, processing & output devices. Block diagram of computer

Unit-III

Software concepts, Types of Software : System Software, Application Software, Utility Software and
their role, Different System Software types- Operating systems, Translators, System Utilities; Concept of
Application Packages; Types of an Operating system- Multi-user O.S., Multi-tasking O.S., Multi-
Processing O.S; Time –sharing O.S., Multi-Programming, Operating System as a resource Manager,
concept of GUI and CUI.

Unit-IV

Introduction to Windows: Components of a Application Window; Types of Windows,

Windows as an Operating System, Windows explorer, Using Paintbrush, Control Panel,
Installing a printer. User interfaces- CUI and GUI; Concept of a Desktop and Taskbar, My
Computer, Recycle Bin, My Documents and Internet Explorer icons.

Unit-V

Operating System Basics: Introduction to operating system, Functions or characteristics of Operating

System, Some examples of Operating System
Unit- VI
MS Word: Introduction, Getting Started with MS Word Document, Editing of a MS Word Document,
Formatting of Text in MS Word Document, Formatting of Pages in MS Word Document, Working with
Tables in MS Word Document, Advanced Operations

Unit- VII
MS Excel: Introduction, Getting started with MS Excel Sheet, Editing a MS Excel Worksheet,
Formatting of Cells in Excel Worksheet, Formatting of Excel Worksheet, Working with Formulas
( Creating Formulas, Copying Formulas, Formula Reference, Using Functions, Built In Functions)
Advanced Operations (Data Filtration, Data Sorting, Using Macros, Data Tables, Pivot Tables, Simple
Charts, Pivot Charts, Keyboard Shortcuts)

Unit VIII

MS PowerPoint: Introduction, Getting started with MS PowerPoint, Formatting of Presentation,

Working with Multimedia, Sharing a Presentation (Creating a PDF File, Creating a Video File, Creating
an Image file)

Unit IX

MS Outlook: Introduction, Elements of MS Outlook, Creating an email, Creating an Appointment,

Schedule a Meeting, Cancelling a Meeting, Accept a Meeting Request, Create Contacts, Create a Task

Unit X

Computer Networks: Introduction, Advantages/Disadvantages of Computer Networks, Types of

Network, Network Topologies, Transmission Media, Server, Hub, Router, Modem, Drivers

Unit XI

Internet: Introduction, Applications of the Internet, Types of Internet Connections, Domain names,
Email, World Wide Web (WWW), Search Engines, Uniform Resource Locator (URL), Intranet

Unit XII

Virus and security: Virus, Different Types of Computer Virus, Virus Cure, Virus Security (Anti-Virus,
Firewall)

Unit XIII

Database Management System: Introduction, Characteristics of DBMS, DBMS Architecture, E-R

Model

Reference Books:

• Computer Fundamentals-Nasib Singh Gill.

• Leon & Lion, Introduction to Computers, Vikas Publishing House, New Delhi
 BVHM-302 Food Production-II

Unit-I

Equipments- Introduction: Classifications, use and Selection criterion

Fuel- Introduction: Types, characteristics, advantages and disadvantages.
LPG And its Commercial prospective: Pre- Preparation techniques: Introduction, types and their detail.

Unit-II

Hotel Kitchen: Introduction and its sections.

Food Production Organizational Hierarchy: Introduction, duties and responsibilities of staf

Unit-III

Larder – Introduction and importance in hotel kitchens Equipments.

Fish – Introduction, Types, Selection criterion, Nutritional value, and Cuts.
Poultry – Introduction, Types, selection criterion, Nutritional value, and Cuts.

Unit-IV

Bakery - Introduction to bread making, cake making, role of different ingredients in baking,
raising agents, shortening agents,

Unit-V

Stock – Introduction, Classification, and their recipes.

Soup – Introduction, Classification, and their recipes.
Sauce – Introduction, Classification, and their recipes .

Unit-VI

Introduction to continental cuisine, basic preparation of continental dishes.

Unit-IV

Stock – Introduction, Classification, and their recipes.

Soup – Introduction, Classification, and their recipes.
Sauce – Introduction, Classification, and their recipes .
Reference Books:

• Art of Indian Cookery, Rocky Mohan, RoliPrased.

• Cooking with Masters, J. Inder Singh Kalra, Allied.
• Modern cookery (Vol- I) For Teaching & Trade, Philip E. Thangam, Orient Longman.
 BVHM-303 Food & Beverage services-II

Unit-I

Menu: - Introduction, Importance, and Types (detailed description of each type): A la Carte & TDH,
Factors affecting menu item selection. French Classical Menu.

Unit-II

Non Alcoholic Beverages: Classification & Services, Storage.( Nourishing/ stimulating/ refreshing)
Mineral water, sparkling water.

Unit-III

Simple methods of restaurant sales controls – K.O.T flow and billing. Computerized order taking and
billing.

Unit-IV

Room Service: Introduction, Organization, Cycle, Equipments, Types, Menu and various forms.
Room Service- Centralised and de-centralised

Unit-v
Beer - Manufacture, service, storage types and brands of beer.

Breakfast Service: Introduction, types, features, table layouts and service. KOT.

Reference Books:

• The Waiter Handbook By Grahm Brown, Publisher: Global Books & Subscription
Services New Delhi.
• Professional Food & Beverage Service Management- Brian Varghese.
• Introduction F & B Service – Brown, Heppner & Deegan.
 BVHM-321 Application of computers-I Lab

Practical:

• To supplement above theoretical inputs.

 BVHM-322 Food Production-II Lab

Practical:

• Introduction of Fuels.
• Knowledge of pre-preparation techniques.
• Knowledge of various cooking methods.
• Preparation of Indian dishes (Three course Indian menu for lunch & dinner, lassi,
• Jaljeera ,Aam Panna.
• Preparation of Soups
• Preparation of Stocks.
• F & B production terminology.
• Breads
• Cakes
•
 BVHM-323 Food & Beverage services-II Lab

Practical:

• Various menu services, their table layouts and service sequences for
- A La Carte and TDH.
- Room Service.
- Breakfast.
• Breakfast services practical
(i) Laying of Difference type of breakfast cover with all table appointments like butter
dish, supreme bowl (for service of grape fruit etc).
(ii) Laying a room service tray for bed tea and breakfast (Continental & English).
• Room Service: - Trolley Tray Breakfast set up and service for rooms.

Service of hot beverages – Tea, Coffee & Coco.

Service of beer...
BVHM-324 Project III (Theme - Food Festival)
 Fourth Semester

BVHM-401 Accounting skills for hospitality

Unit-I

Accounting: Business Transaction and Basic Terminology Need to Study Accounting, Accounting
functions, Purpose of Accounting Records, Accounting Principles – Concepts and Conventions.

Unit-II

Account Records: Principles of Double Entry System, Journal Entries, Ledger, Subsidiary.
Books – Cash, Sales & Purchase books, Bank Reconciliation statement.

Unit-III

Financial Statement: Basic Financial Statements, Trial Balance, Preparation of Final Accounts, Basic
Adjustments to final Accounts, Methods of Presenting Final Accounts Practical Problem,

Unit-IV

Depreciation Reserves and Provisions – Meaning, basic Methods, Computer Application Preparation of
Records and Financial Statements.

Reference Books:

• Hotel Accountancy & Finance – S.P. Jain & K.L. Narang, Kalyani Publisher Ludhiana Cooking
with Masters, J. Inder Singh Kalra, Allied.
• Double – Entry Book- Keeping, Rc. Chawla & C. Juneja· Introduction to Accountancy,
T.S.Grewal
 BVHM-402 Front office- II

Unit-I

Organization structure of front office of different category of hotels, Qualities of Front office staff, Job
description and specification of front office staff.

Unit-II

Equipments used at front office – Room Rack, Mail Message, and Key Rack, Reservation Racks,
Information Rack, Folio Trays, Account Posting Machine, Voucher Rack, Cash Register Support
Devices, Telecommunications Equipments, Knowledge of rooms and plans, Basis of Room charging,
Tariff fixation.

Unit-III

Front desk operations & functions during different stage of guest cycle. Role and functions of lobby
manager and handling complaints.

Unit-IV

Reservation: Concept, importance, types, channels and systems, Procedure of taking reservation,
Overbooking, amendments and cancellations, Group Reservation: Sources, issues in handling groups,
procedure.

REGISTRATION : Objectives, Legal obligations, Pre-registration, Registration procedure – FIT , FFIT,

Walk-in, Scanty Baggage, VIP, Crew and Group guests, When guests cannot be accommodated – Walk-
in Guests, guests with non-guaranteed reservations and guests with guaranteed reservations. Reports,
Records and forms used, Equipment.

Reference Books:

• Front Office Operations Management- S.K Bhatnagar, Publisher: Frank Brothers.

• Managing Front Office Operations By Kasavan& Brooks.
• Principles of Hotel Front Office Operations, Sue Baker &Jermy Huyton, Continum

BVHM-403 Housekeeping II
Unit-I

Cleaning of Public Areas: Cleaning Process, Cleaning and upkeep of Public areas, (Lobby, Cloak
rooms/Restaurant/ bar/ banquet Halls/ Administration offices/ Lifts and Elevators/ Staircase/back areas/
Front areas/ Corridor), Pest Control: Types of pests, Control procedures, Safeguarding Assets: Concerns
for safety and security in Housekeeping operations, Concept of Safeguarding assets

Unit-II

Cleaning of Guest Rooms: Daily cleaning of (Occupied/ Departure vacant Under repair VIP rooms,
Weekly cleaning /spring cleaning, Evening service, System & procedures involved. Forms and Formats,
Guestroom cleaning – Replenishment of Guest supplies and amenities.0

Unit-III

Housekeeping Supervision: Importance of inspection, Check- list for inspection, Typical areas usually
neglected where special attention is required, Self- supervision techniques for cleaning staff, Degree of
discretion/ delegation to cleaning staff.

Unit-IV

Linen/ Uniform Tailor Room: Layout, Types of Linen, sizes and Linen exchange procedure, Selection of
linen, Storage Facilities and conditions, Par stock: Factors affecting par stock, calculation of par stock,
Discard Management, Linen Inventory system, Uniform designing: Importance, types, characteristics,
selection, par stock.

Special Provisions for Handicapped Guests: Guest room – added features and modifications, Public
Areas: Wash – rooms, restaurants, main entrance etc. added features and modifications. Situation
Handling/ Service Design, for typical Market Segment (Safety, security & Comfort); Airlines crew guest
rooms, single lady guests, Children, Typical house- keeping complaints, situations handling,
Interdepartmental coordination specially with Room- service, Maintenance, Telephone, security and front
desk.
Organizing: Nature & Principles of Organization, Span of Management, Authority & Responsibility,
Delegation and Decentralization, Forms of Organization Structure, Line & Staff Authority Relationships.

Reference Books:

• House Keeping Management by Dr. D.K. Agarwal.

• Housekeeping and Front Office – Jones.
• Key of House Keeping by Dr.Lal.

BVHM-421 Personality skills for hospitality Lab

Practical:

• Personality Enrichment
Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language use and
Misuse, Art of good Conversation, Art of Intelligent Listening.
• Etiquettes & Manners
Social & Business Dinning Etiquettes, Social Travel Etiquettes-Bus, Car and flight
• Personality Development Strategies
Communication Skills, Presentation Skills, Public Speaking, Extempore Speaking, importance
and art of ‘Small Talk’ before serious business.
• Interpersonal Skills
Dealing with seniors, colleagues, juniors, customers, suppliers, contract workers, owners etc at
work place
• Group Discussion
Team behavior, how to effectively conduct yourself during GD, do’s and don’ts, clarity of
thoughts and its expression.
• Telephone conversation
Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent
• Presentation
Presentation skills, seminars skills role – plays
• Electronic Communication Techniques: E mail, Fax,
 BVHM-422 Front office- II Lab

Practical:
• Skill to handle guest arrival (Fit and groups) including registering the guests and rooming
the guest functions.
• Skills to handle to telephones at the reception- receive/ record messages.
• Skills to handle guest departure (fits and groups)
• Preparation and study of countries, capitals, currencies, airlines and flags chart
• Identification of F.O. equipment
• Telephone handling at Reservations and Standard phrases.
• Role play:
- At the porch, Guest driving in Doorman opening the door and saluting guest; Calling
bellboy
- At the Front Desk: Guest arriving; greeting & offering welcome drink, Checking if there
is a booking
• FAMILIRISATION WITH RECORD BOOKS, LISTS & FORMS SUCH. AS:
(i) Arrival/ departure register
(ii) Departure intimation
(iii) Arrival/ Departure list
(iv) No Show/ cancellation report
(v) VIP List
(vi) Fruits & Flowers requisition
(vii) Left luggage register
(viii) Bell boy movement control sheet
(ix) Scanty Baggage Register
(x) Arrival & Departure errands cards
(xi) Expected arrival/ departure list Etiquettes & Manners
Social & Business Dinning Etiquettes, Social Travel Etiquettes-Bus, Car and flight

BVHM-423 Housekeeping II Lab

Practical:

• (i) Layout of linen room and uniform room.

• (ii) Cleaning of Public Areas & Inspection of public areas (lobby, Restaurant, staircase, clock
rooms, corridor, offices, Back areas) 02 Cleaning guestrooms (Vacant occupied, departure),
placing/ replacing guest supplies and soiled linen.03 Cleaning of different surfaces e.g. windows,
tabletops, picture frames under beds, on carpet, metal surfaces, tiles, marble and granite tops.

BVHM-424 Project IV (Theme Lunch)

Fifth Semester
 BVHM-501 Front office III

Unit-I

Applications in Front Office – PMS AND DIFFERENT MODULES , CENTRAL

RESERVATION SYSTEM , GLOBAL DISTRIBUTION SYSTEM

Unit-II

FO CASH AND ACCOUNTING

• Role of FO Cash section at stages of the guest cycle

• Job description of FOC
• Departure procedure - FIT , FFIT, Walk-in, Scanty Baggage, VIP, Crew and Group guests
• Security Deposit Box handling
• Credit Card Handling procedure
• Foreign Currency exchange procedure
• Reports
• Records and forms used
• Equipment
• Accounting Fundamentals – Accounts, folios, vouchers, POS, ledgers
• FO accounting cycle
• Creation and maintenance of accounts
• Guest and non guest accounts
• Accounting system – non automated, semi automated and fully automated.

Unit-III

Night Auditing – Establishing an end of the day,crossrefrencing , credit monitoring , night audit
process , complete outstanding postings , reconcile room status discripencies ,verify room rates ,
prepare reports , cash balancing and cash drop for the day ,date roll , automated system updation

Unit IV

FRONT OFFICE AND GUEST SAFETY AND SECURITY : Importance of security system Safe
Deposit Key Control Emergency situations – accident, illness, theft, fire, bomb threat etc.
Reference Books:

• Hotel Front Office Training-Sudhir Andrews

• Hotel Front Office Operations – Colin Dix & Chris Baird
• Hotel Front Office – James of Management Koontz & Wrihrich Tata Mc Graw – Hill
Publishing Co. Ltd.

BVHM-502 Regional cuisines

Unit-I
Concept of cuisine, Indian Cuisine Cuisines of Kashmir, Himachal & Uttrakhand: Introduction,
Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine,
Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Cuisines of Punjab, Haryana &
Delhi: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient
Features of Cuisine, Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,
Specialties during Festivals and Other Occasions, Community Foods.

Unit-II

Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods, Seasonal
Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions, Community
Foods. Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief Historical
Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods, Seasonal
Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions, Community
Foods.

Unit-III

Cuisines of Andhra Pradesh, Tamil Nadu & Kerala: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions,
Community Foods. Cuisines of Awadh, Bengal & Odisha: Introduction, Geographical Perspectives, Brief
Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods,
Seasonal Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions,
Community Foods.

Unit-IV

Indian Sweets & Desserts: Introduction, Geographical Perspectives, Brief Historical Background,
Characteristics & Salient Features, Key Ingredients, Popular Sweets, Seasonal Sweets, Special
Equipments, Specialties during Festivals and Other Occasions.Food of India: Jain Food, Parsi Food,
Home Style Cooking, Tandoori Foods, Dum Style of Cooking, Traditional Cooking Delights, North
Eastern Indian Foods, Food of Madhya Pradesh

Reference Books:

• Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU
• The Essential Kerala Cookbook Paperback by Vijayan Kannampill
• My Great India Cook Book – Vikas Khanna Essential of Management Koontz &Wrihrich
Tata Mc Graw – Hill Publishing Co. Ltd.

BVHM-503 House Keeping Management

Unit-I
Housekeeping Budgeting: Concept & Importance, The Budget Process, Operational and capital budget,
Housekeeping Room cost, Housekeeping Expenses.

Unit-II

Laundry Management: In- house Laundry vis contract Laundry: merits & demerits, Layout, Laundry,
Laundry Flow process, Equipment (Washing machine, Hydro extractor, Tumbler, Calendar/ Flat work
Iron, Hot head/Steam press, Cooler press, Pressing tables), Stains and Stain removal, Laundry detergents.

Unit-III

The science of ergonomics

Unit-IV

Changing trends in housekeeping – Post covid trends , Amenity trends , design trends , new scientific
techniques ,Eco friendly housekeeping

Reference Books:

• House Keeping Management by Dr. D.K. Agarwal.

• House Keeping Management for Hotels, Rosemary Hurst, Heinemann.
• Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke.
 BVHM-521 Front office III Lab

Practical:

• Practical
• Calculation of room occupancy percentages and room position
• Preparation of a guest folio
• Check-out procedure
• PMS activities
• Feeding a reservation
• Amendment, Cancellation and Reinstating a reservation
• Feeding messages
• Check in guest
• Room and rate assignment
• Room change
• Emergency situation Handling
• Fire
• Death
• Natural Disasters – Floods, earthquake, epidemics etc
• Accident
• Lost & Found
• Damage to Hotel property
• Vandalism
• Drunk Guest
• Scanty Baggage
• Theft
• Sick Guests
• Bomb and Terrorism Threats
 BVHM-522 Regional Cuisines Lab

Practical:

• Two Menus about 3-5 dishes per menu per state covering all units
• For focused inputs Regional Theme Lunches/ Festivals may be organised as a part of
activity based learning.
 BVHM-523 House Keeping Management Lab

Practical:

• Laundry equipment handling

• Laundry operations
• Handling different types of fabrics in manual & mechanical laundry 4. Special decorations
• Stain Removal: Different types of stains to be removed by hand using different chemicals.
 BVHM-524 Minor Project

Objectives: Prepare and submit report on tasks related to front office department of a
hotel.
 Sixth Semester

BVHM-601 Food and Beverage service Management

Unit-I

Restaurant Planning: Introduction, Planning & Operating various F & B Outlets . ancillary areas,
Restaurant Problems and Guest Situation Handling – (thumb rules).

Unit-II

Wine - Definition, making and classifications of wines, wine quality and labeling. Wine trade terms –
main wine producing countries, wine brand names. Service of red, white and sparkling wines, fortified
wines, Aperitifs.

Unit-III

Spirits - Whiskey, rum, brandy, gin, vodka and their famous brands.

Unit- iv

F & B Control- Overview: Introduction, Objectives of F & B Control, Problems in F & B Control,
Methodology of F & B Control, Personnel Management in F & B Control. Cost & Sales Concepts:
Definition of Cost, Elements of Cost. Classification of Cost, Sale defined, Ways of expressing sales
concepts. Cost Volume/ Profit Relationships (Bread- even analysis).

Unit-v

Tobacco-cigars, cigarettes and its brand and strength.

Unit-V

Budgetary Control: Introduction, Objectives, Kinds of Budget, Budgetary Control Process, Stages in
the preparation of Budgets. Budgeting for F & B Operations.

1. Food & Beverage Control: Purchasing Control, Receiving Control, Storing and Issuing Control, Food
Production Control, Food/ Bev Cost Control, Food/ Bev Sales Control, Standard Yield, Standard Portion
Sizes, Standard Recipes
2. Menu Management: Introduction, Types of menu Planning, Menu Costing and Pricing, Menu
Merchandising, Menu Engineering, Menu Fatigue, Menu as a In-House Marketing, Tool Menu.
.

Reference Books:

• Food & Beverage Management By: Bernard Davis & Stone

• Food & Beverage Service- Dennis R. Lillicrap. & John.A. Cousins. Publisher: ELBS
• Food & Beverage Service Management- Brian Vargese
• Food & Beverage Service Training Manual- Sudhir Andrews, Tata Mc GrawHill.House.
 . BVHM-602 Hospitality Marketing

Unit-I

Introduction to Marketing: Needs, Wants and Demands; Products and Services; Markets; Marketing;
The Production Concept, Product Concept, Selling Concept, The Marketing Concept, Societal Marketing
Concept; Marketing Process, Service Characteristic of Hospitality and Tourism Business.

Unit-II

Marketing Environment, Consumer Markets and Consumer Buyer Behavior : Micro and Micro
Environment, Characteristics, Factors Affecting Consumer Behaviour, Buying Decision Behaviour,
Buying Decision Process.

Unit-III

Distribution Channels, Product Pricing and Services Strategy: Nature and Importance of Distribution
system, Marketing Intermediaries, Meaning of Product, Product Classification, Individual Product
decisions, Product Life Cycle, and Approaches to hospitality service pricing.

Unit-IV

Public Relations, Sales Promotions and Integrated Marketing Communication : The Marketing
Communications Mix, Changing Face of Marketing Communications, Integrated Marketing
Communications, Socially Responsible Marketing Communication, Advertising, Sales Promotion, Public
Relations, Public Relation Process, Personnel Selling, Direct Marketing, Technology and its applications
in Marketing.

Reference Books:

• Services Marketing – Ravi shankar

• Marketing Management, Philip Kotler, Prentice – Hall of India, New Delhi
 BVHM-603 Foreign Language- French

Unit-I

Vocabulary & written expression: Les accents, les salutations.

Grammar: Les pronomssujets, les verbesêtre et avoir, les jours de la semaine.
Oral / Situation: to be given by concerned teacher.

Unit-II

Vocabulary & written expression : Se présenter, les nombres cardinaux, Les mois de l’année.
Grammar : Les verbes du premier groupe, l’articleindéfini.
Oral / Situation: Présentez-vous.

Unit-III

Vocabulary & written expression: Présenterquelqu’ un, L’expression de temps.

Grammar: Les verbes du deuxièmegroupe, l’articledéfini, Pluriel des noms
Oral / Situation: Présentezvotreami(e), votrefamille.

Unit-IV

Vocabulary & written expression: Demander l’identité d’un objet oupersonne, les verbesaller
et venir.
Grammar: Négation, L’interrogation<<Qu’est- cequec’est?>> ; <<Qui est-ce?>>; Féminin et
pluriel des adjectifs.
Oral / Situation: Décrivezvotrepersonalité et votreville.
Simple translation and Comprehension based on simple text.

Reference Books:

• French for Hotel and Tourism Industry by S.Bhattacharya

• Larousse compact Dictionary: French-English/ English-French
 BVHM-621 Food and Beverage service Management Lab

Practical:

• Restaurant Set –ups of different types & services

• Service of Afternoon & High teas
• Wine service – Taking the order, presenting the bottle, opening of cork and service
• of red, rose, white and sparkling wines.
• Service of spirits – whiskey, rum, gin, brandy and vodka.
• Cocktail parties
• Role Plays & Situation handling in Restaurant
• Guerdons Service
 BVHM-622Hospitality Marketing Lab

Practical:

• Based on entire syllabus.

 BVHM-623 Foreign language French lab

Practical:

.
• Role-playing of different situations
• Understanding questions
• Conversation
• Picture composition
 BVHM-624 Major Project

Objective: Study of different departments of hotels and submission of tour reports.