Hospitality & Hotel Administration Curriculum 3rd/4th Semester PDF

3 – YEAR B.Sc. DEGREE IN HOSPITALITY & HOTEL ADMINISTRATION CURRICULUM JOINTLY OFFERED BY: NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY NOIDA (NCHM&CT) AND INDIRA GANDHI NATIONAL OPEN UNIVER...

3 – YEAR B.Sc. DEGREE IN HOSPITALITY & HOTEL ADMINISTRATION CURRICULUM JOINTLY OFFERED BY: NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY NOIDA (NCHM&CT) AND INDIRA GANDHI NATIONAL OPEN UNIVERSITY (IGNOU) SYLLABUS FOR 3RD / 4TH SEMESTER CIRCULATED – 18th JUNE 2010  1 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS) National Council Component No. Subject Subject Hours per Term Marks* code Semester Th. Pr. Th. Pr. 1 BHM201 Food Production Operations 02 08 100 100 2 BHM202 Food & Beverage Operations 02 02 100 100 3 BHM203 Front Office Operations 02 02 100 100 4 BHM204 Accommodation Operations 02 02 100 100 5 BHM205 Food & Beverage Controls 02 - 100 - 6 BHM206 Hotel Accountancy 02 - 100 - 7 BHM207 Food Safety & Quality 02 - 50 - 8 -- Research Methodology 01 - - - TOTAL: 15 14 650 400 GRAND TOTAL 29 1050 * Term marks will comprise 30% Incourse & 70% Term end exam marks. 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME No. Subject Subject Marks code 01 BHM208 Industrial Training (17 weeks) 200 TOTAL: 200 IGNOU Component No. Subject Subject Counselling sessions code 01 BHM209 Management in Tourism 10-12 counselling sessions of two hours each per group per year 02 BHM210 Communication Skills in English 10-12 counselling sessions of two hours each per group per year 03 BHM211 Human Resource Management 10-12 counselling sessions of two hours each per group per year National Council for Hotel Management & Catering Technology, Noida.  2 BHM201 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 QUANTITY FOOD PRODUCTION 07 05% EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING 10% A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for  School/college students  Industrial workers  Hospitals  Outdoor parties  Theme dinners  Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above INDENTING 05%  Principles of Indenting for volume feeding  Portion sizes of various items for different types of volume feeding  Modifying recipes for indenting for large scale catering  Practical difficulties while indenting for volume feeding 05% PLANNING Principles of planning for quantity food production with regard to  Space allocation  Equipment selection  Staffing 02 VOLUME FEEDING 07 A. Institutional and Industrial Catering 5%  Types of Institutional & Industrial Catering  Problems associated with this type of catering  Scope for development and growth B. Hospital Catering 5%  Highlights of Hospital Catering for patients, staff, visitors National Council for Hotel Management & Catering Technology, Noida.  3  Diet menus and nutritional requirements C. Off Premises Catering 5%  Reasons for growth and development  Menu Planning and Theme Parties  Concept of a Central Production Unit  Problems associated with off-premises catering D. Mobile Catering 5%  Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)  Branches of Mobile Catering E. Quantity Purchase & Storage 5%  Introduction to purchasing  Purchasing system  Purchase specifications  Purchasing techniques  Storage 03 REGIONAL INDIAN CUISINE 16 15% A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under:  Geographic location  Historical background  Seasonal availability  Special equipment  Staple diets  Specialty cuisine for festivals and special occasions STATES 25% Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal COMMUNITIES 10% Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  4 FOOD PRODUCTION OPERATIONS – PRACTICAL HOURS ALLOTED: 120 MAXIMUM MARKS: 100 Each institute to formulate 36 set of menus from the following cuisines.  Awadh  Bengal  Goa  Gujarat  Hyderabad  Kashmiri  Maharastra  Punjabi  Rajasthan  South India (Tamilnadu, Karnataka, Kerala) SUGGESTED MENUS MAHARASTRIAN MENU 01 Masala Bhat Kolhapuri Mutton Batata Bhajee Masala Poori Koshimbir Coconut Poli MENU 02 Moong Dal Khichdee Patrani Macchi Tomato Saar Tilgul Chapatti Amti Basundi AWADH MENU 01 Yakhni Pulao Mughlai Paratha Gosht Do Piaza Badin Jaan Kulfi with Falooda MENU 02 Galouti Kebab Bakarkhani Gosht Korma Paneer Pasanda Muzzafar National Council for Hotel Management & Catering Technology, Noida.  5 BENGALI MENU 01 Ghee Bhat Macher Jhol Aloo Posto Misti Doi MENU 02 Doi Mach Tikoni Pratha Baigun Bhaja Payesh MENU 03 Mach Bhape Luchi Sukto Kala Jamun MENU 04 Prawan Pulao Mutton Vidalloo Beans Foogath Dodol GOAN MENU 01 Arroz Galina Xacutti Toor Dal Sorak Alle Belle MENU 02 Coconut Pulao Fish Caldeen Cabbage Foogath Bibinca PUNJABI MENU 01 Rada Meat Matar Pulao Kadhi Punjabi Gobhi Kheer MENU 02 Amritsari Macchi Rajmah Masala Pindi Chana Bhaturas Row Di Kheer National Council for Hotel Management & Catering Technology, Noida.  6 MENU 03 Sarson Da Saag Makki Di Roti Peshawari Chole Motia Pulao Sooji Da Halwa MENU 04 Tandoori Roti Tandoori Murg Dal Makhani Pudinia Chutny Baingan Bhartha Savian SOUTH INDIAN MENU 01 Meen Poriyal Curd Rice Thoran Rasam Pal Payasam MENU 02 Line Rice Meen Moilee Olan Malabari Pratha Parappu Payasam MENU 03 Tamarind Rice Kori Gashi Kalan Sambhar Savian Payasam MENU 04 Coconut Rice Chicken Chettinad Avial Huli Mysore Pak RAJASTHANI MENU 01 Gatte Ka Pulao Lal Maas Makki Ka Soweta Chutny (Garlic) Dal Halwa National Council for Hotel Management & Catering Technology, Noida.  7 MENU 02 Dal Batti Churma Besan Ke Gatte Ratalu Ki Subzi Safed Mass GUJRATI MENU 01 Sarki Brown Rice Salli Murg Gujrati Dal Methi Thepla Shrikhand MENU 02 Gujrati Khichadi Oondhiyu Batata Nu Tomato Osaman Jeera Poori Mohanthal HYDERABADI MENU 01 Sofyani Biryani Methi Murg Tomato Kut Hare Piaz ka Raita Double Ka Meetha MENU 02 Kachi Biryani Dalcha Mirchi Ka Salan Mix Veg. Raita Khumani Ka Meetha KASHMIRI Two menus may be formed out of the Dishes given as under: Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa National Council for Hotel Management & Catering Technology, Noida.  8 Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney) Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc. National Council for Hotel Management & Catering Technology, Noida.  9 BHM202 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 ALCOHOLIC BEVERAGE 03 7% A. Introduction and definition B. Production of Alcohol  Fermentation process  Distillation process C. Classification with examples 02 DISPENSE BAR 02 07% A. Introduction and definition B. Bar layout – physical layout of bar C. Bar stock – alcohol & non alcoholic beverages D. Bar equipment 03 WINES 08 30% A. Definition & History B. Classification with examples  Table/Still/Natural  Sparkling  Fortified  Aromatized C. Production of each classification D. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names)  France  Germany  Italy  Spain  Portugal E. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names)  USA  Australia  India  Chile  South Africa  Algeria  New Zealand F. Food & Wine Harmony G. Storage of wines H. Wine terminology (English & French) 04 BEER 04 15% A. Introduction & Definition B. Types of Beer C. Production of Beer D. Storage 05 SPIRITS 07 25 National Council for Hotel Management & Catering Technology, Noida.  10 A. Introduction & Definition B. Production of Spirit  Pot-still method  Patent still method C. Production of  Whisky  Rum  Gin  Brandy  Vodka  Tequilla D. Different Proof Spirits  American Proof  British Proof (Sikes scale)  Gay Lussac (OIML Scale) 06 APERITIFS 03 08% A. Introduction and Definition B. Types of Aperitifs  Vermouth (Definition, Types & Brand names)  Bitters (Definition, Types & Brand names) 07 LIQUEURS 03 08% A. Definition & History B. Production of Liqueurs C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel) D. Popular Liqueurs (Name, colour, predominant flavour & country of origin) TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  11 FOOD & BEVERAGE SERVICE OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No Topic Hours 01 Dispense Bar – Organizing Mise-en-place 05 Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock - alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables 02 Service of Wines 05 Task-01 Service of Red Wine Task-02 Service of White/Rose Wine Task-03 Service of Sparkling Wines Task-04 Service of Fortified Wines Task-05 Service of Aromatized Wines Task-06 Service of Cider, Perry & Sake 03 Service of Aperitifs 03 Task-01 Service of Bitters Task-02 Service of Vermouths 04 Service of Beer 02 Task-01 Service of Bottled & canned Beers Task-02 Service of Draught Beers 05 Service of Spirits 04 Task-01 Service styles – neat/on-the-rocks/with appropriate mixers Task-02 Service of Whisky Task-03 Service of Vodka Task-04 Service of Rum Task-05 Service of Gin Task-06 Service of Brandy Task-07 Service of Tequila 06 Service of Liqueurs 03 Task-01 Service styles – neat/on-the-rocks/with cream/en frappe Task-02 Service from the Bar Task-03 Service from Liqueur Trolley 07 Wine & Drinks List 04 Task-01 Wine Bar Task-02 Beer Bar Task-03 Cocktail Bar 08 Matching Wines with Food 04 Task-01 Menu Planning with accompanying Wines  Continental Cuisine  Indian Regional Cuisine Task-02 Table laying & Service of menu with accompanying Wines  Continental Cuisine  Indian Regional Cuisine TOTAL 30 National Council for Hotel Management & Catering Technology, Noida.  12 BHM203 - FRONT OFFICE OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 COMPUTER APPLICATION IN FRONT OFFICE OPERATION 02 5% A. Role of information technology in the hospitality industry B. Factors for need of a PMS in the hotel C. Factors for purchase of PMS by the hotel D. Introduction to Fidelio & Amadeus 02 FRONT OFFICE (ACCOUNTING) 06 20% A. Accounting Fundamentals B. Guest and non guest accounts C. Accounting system  Non automated – Guest weekly bill, Visitors tabular ledger  Semi automated  Fully automated 03 CHECK OUT PROCEDURES 04 20% Guest accounts settlement - Cash and credit - Indian currency and foreign currency - Transfer of guest accounts - Express check out 04 CONTROL OF CASH AND CREDIT 04 15% 05 NIGHT AUDITING 04 15% A. Functions B. Audit procedures (Non automated, semi automated and fully automated) 06 FRONT OFFICE & GUEST SAFETY AND SECURITY 05 20% A. Importance of security systems B. Safe deposit C. Key control D. Emergency situations (Accident, illness, theft, fire, bomb) 07 FRENCH 05 5% A. Expressions de politesse et les commander et Expressions d’encouragement B. Basic conversation related to Front Office activities such as  Reservations (personal and telephonic)  Reception (Doorman, Bell Boys, Receptionist etc.)  Cleaning of Room & change of Room etc. TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  13 FRONT OFFICE OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 A. Hands on practice of computer applications related to Front Office procedures such as  Reservation,  Registration,  Guest History,  Telephones,  Housekeeping,  Daily transactions B. Front office accounting procedures o Manual accounting o Machine accounting o Payable, Accounts Receivable, Guest History, Yield Management C. Role Play D. Situation Handling SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM S.No Topic 1 Hot function keys 2 Create and update guest profiles 3 Send confirmation letters 4 Print registration cards 5 Make FIT reservation & group reservation 6 Make an Add-on reservation 7 Amend a reservation 8 Cancel a reservation-with deposit and without deposit 9 Log onto cahier 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 Make sharer reservation 19 Add a sharer to a reservation 20 Make A/R account 21 Take reservation through Travel Agent/Company/ Individual or Source 22 Make room change 23 Make check and update guest folios 24 Process charges for in-house guests and non-resident guests. 25 Handle allowances and discounts and packages National Council for Hotel Management & Catering Technology, Noida.  14 26 Process advance for in-house guest 27 Put routing instructions 28 Print guest folios during stay 29 Processing foreign currency exchange/ cheque exchange 30 Process guest check out by cash and credit card 31 Check out without closing folio-Skipper accounts 32 Handle paymaster folios 33 Check out using city ledger 34 Print guest folio during check out 35 Close bank at end of each shift 36 Check room rate and variance report 37 Tally Allowances for the day at night 38 Tally paid outs for the day at night 39 Tally forex for the day at night 40 Credit check report National Council for Hotel Management & Catering Technology, Noida.  15 BHM204 - ACCOMMODATION OPERATIONS - THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01. LINEN ROOM 10 35% A. Activities of the Linen Room B. Layout and equipment in the Linen Room C. Selection criteria for various Linen Items & fabrics suitable for this purpose D. Purchase of Linen E. Calculation of Linen requirements F. Linen control-procedures and records G. Stocktaking-procedures and records H. Recycling of discarded linen I. Linen Hire 02. UNIFORMS 03 10% A. Advantages of providing uniforms to staff B. Issuing and exchange of uniforms; type of uniforms C. Selection and designing of uniforms D. Layout of the Uniform room 03. SEWING ROOM 02 5% A. Activities and areas to be provided B. Equipment provided 04. LAUNDRY 10 35% A. Commercial and On-site Laundry B. Flow process of Industrial Laundering-OPL C. Stages in the Wash Cycle D. Laundry Equipment and Machines E. Layout of the Laundry F. Laundry Agents G. Dry Cleaning H. Guest Laundry/Valet service I. Stain removal 05. FLOWER ARRANGEMENT 03 10% A. Flower arrangement in Hotels B. Equipment and material required for flower arrangement C. Conditioning of plant material D. Styles of flower arrangements E. Principles of design as applied to flower arrangement 06. INDOOR PLANTS 02 5% Selection and care TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  16 ACCOMMODATION OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours 01 Layout of Linen and Uniform Room/Laundry 03 02 Laundry Machinery and Equipment 10 03 Stain Removal 06 04 Flower Arrangement 08 05 Selection and Designing of Uniforms 03 National Council for Hotel Management & Catering Technology, Noida.  17 BHM205 - FOOD & BEVERAGE CONTROLS HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 FOOD COST CONTROL 02 5% A. Introduction to Cost Control B. Define Cost Control C. The Objectives and Advantages of Cost Control D. Basic costing E. Food costing 02 FOOD CONTROL CYCLE 07 25% A. Purchasing Control B. Aims of Purchasing Policy C. Job Description of Purchase Manager/Personnel D. Types of Food Purchase E. Quality Purchasing F. Food Quality Factors for different commodities G. Definition of Yield H. Tests to arrive at standard yield I. Definition of Standard Purchase Specification J. Advantages of Standard Yield and Standard Purchase Specification K. Purchasing Procedure L. Different Methods of Food Purchasing M. Sources of Supply N. Purchasing by Contract O. Periodical Purchasing P. Open Market Purchasing Q. Standing Order Purchasing R. Centralised Purchasing S. Methods of Purchasing in Hotels T. Purchase Order Forms U. Ordering Cost V. Carrying Cost W. Economic Order Quantity X. Practical Problems 03 RECEIVING CONTROL 05 15 A. Aims of Receiving B. Job Description of Receiving Clerk/Personnel C. Equipment required for receiving D. Documents by the Supplier (including format) E. Delivery Notes F. Bills/Invoices G. Credit Notes H. Statements I. Records maintained in the Receiving Department J. Goods Received Book K. Daily Receiving Report L. Meat Tags M. Receiving Procedure National Council for Hotel Management & Catering Technology, Noida.  18 N. Blind Receiving O. Assessing the performance and efficiency of receiving department P. Frauds in the Receiving Department Q. Hygiene and cleanliness of area 04 STORING & ISSUING CONTROL 08 25 A. Storing Control B. Aims of Store Control C. Job Description of Food Store Room Clerk/personnel D. Storing Control E. Conditions of facilities and equipment F. Arrangements of Food G. Location of Storage Facilities H. Security I. Stock Control J. Two types of foods received – direct stores (Perishables/non- perishables) K. Stock Records Maintained Bin Cards (Stock Record Cards/Books) L. Issuing Control M. Requisitions N. Transfer Notes O. Perpetual Inventory Method P. Monthly Inventory/Stock Taking Q. Pricing of Commodities R. Stock taking and comparison of actual physical inventory and Book value S. Stock levels T. Practical Problems U. Hygiene & Cleanliness of area 05 PROUCTION CONTROL 04 15 A. Aims and Objectives B. Forecasting C. Fixing of Standards  Definition of standards (Quality & Quantity)  Standard Recipe (Definition, Objectives and various tests)  Standard Portion Size (Definition, Objectives and equipment used)  Standard Portion Cost (Objectives & Cost Cards) D. Computation of staff meals 06 SALES CONTROL 04 15 A. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price B. Matching costs with sales C. Billing procedure – cash and credit sales D. Cashier’s Sales summary sheet TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  19 BHM206 - HOTEL ACCOUNTANCY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS 10 35% A. Introduction to Uniform system of accounts B. Contents of the Income Statement C. Practical Problems D. Contents of the Balance Sheet (under uniform system) E. Practical problems F. Departmental Income Statements and Expense statements (Schedules 1 to 16) G. Practical problems 02 INTERNAL CONTROL 06 20% A. Definition and objectives of Internal Control B. Characteristics of Internal Control C. Implementation and Review of Internal Control 03 INTERNAL AUDIT AND STATUTORY AUDIT 06 20% A. An introduction to Internal and Statutory Audit B. Distinction between Internal Audit and Statutory Audit C. Implementation and Review of internal audit 04 DEPARTMENTAL ACCOUNTING 08 25% A. An introduction to departmental accounting B. Allocation and apportionment of expenses C. Advantages of allocation D. Draw-backs of allocation E. Basis of allocation F. Practical problems TOTAL 30 100% National Council for Hotel Management & Catering Technology, Noida.  20 BHM207 - FOOD SAFETY & QUALITY HOURS ALLOTED: 30 MAXIMUM MARKS: 50 S.No. Topic Hours Weight age 01 Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants 01 Intro and Food Hygiene 02 MICRO-ORGANISMS IN FOOD 02 10% A. General characteristics of Micro-Organisms based on their occurrence and structure. B. Factors affecting their growth in food (intrinsic and extrinsic) C. Common food borne micro-organisms: a. Bacteria (spores/capsules) b. Fungi c. Viruses d. Parasites 03 FOOD SPOILAGE & FOOD PRESERVATION 04 15% A. Types & Causes of spoilage B. Sources of contamination C. Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and vegetables, canned products) D. Basic principles of food preservation E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation) 04 BENEFICIAL ROLE OF MICRO-ORGANISMS 02 5% A. Fermentation & Role of lactic and bacteria B. Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages) C. Miscellaneous (Vinegar & anti-biotics) 05 FOOD BORNE DISEASES 02 5% A. Types (Infections and intoxications) B. Common diseases caused by food borne pathogens C. Preventive measures 06 FOOD ADDITIVES 02 5% A. Introduction B. Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers) 07 FOOD CONTAMINANTS & ADULTERANTS 04 15% A. Introduction to Food Standards B. Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic contaminants, residues from packaging material) C. Common adulterants in food D. Method of their detection (basic principle) 08 FOOD LAWS AND REGULATIONS 03 10% A. National – PFA Essential Commodités Act (FPO, MPO etc.) B. International – Codex Alimentarius, ISO C. Regulatory Agencies – WTO D. Consumer Protection Act National Council for Hotel Management & Catering Technology, Noida.  21 09 QUALITY ASSURANCE 04 10% A. Introduction to Concept of TQM, GMP and Risk Assessment B. Relevance of Microbiological standards for food safety C. HACCP (Basic Principle and implementation) 10 HYGIENE AND SANITATION IN FOOD SECTOR 04 15% A. General Principles of Food Hygiene B. GHP for commodities, equipment, work area and personnel C. Cleaning and disinfect ion (Methods and agents commonly used in the hospitality industry) D. Safety aspects of processing water (uses & standards) E. Waste Water & Waste disposal 11 RECENT CONCERNS 02 10% A. Emerging pathogens B. Genetically modified foods C. Food labelling D. Newer trends in food packaging and technology E. BSE (Bovine Serum Encephthalopathy) TOTAL 30 100% REFERENCES: i. Modern Food Microbiology by Jay. J. ii. Food Microbiology by Frazier and Westhoff iii. Food Safety by Bhat & Rao iv. Safe Food Handling by Jacob M. v. Food Processing by Hobbs Betty vi. PFA Rules National Council for Hotel Management & Catering Technology, Noida.  22 RESEARCH METHODOLOGY HOURS ALLOTED: 15 Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3 rd year under guidance. S.No. Topic 01 INTRODUCTION TO RESEARCH METHODOLOGY A. Meaning and objectives of Research B. Types of Research C. Research Approaches D. Significance of Research E. Research methods vs Methodology F. Research Process G. Criteria of Good Research H. Problem faced by Researches I. Techniques Involved in defining a problem 02 RESEARCH DESIGN A. Meaning and Need for Research Design B. Features and important concepts relating to research design C. Different Research design D. Important Experimental Designs 03 SAMPLE DESIGN A. Censure and sample Survey B. Implication of Sample design C. Steps in sampling design D. Criteria for selecting a sampling procedure E. Characteristics of a good sample design F. Different types of Sample design G. Measurement Scales H. Important scaling Techniques 04 METHODS OF DATA COLLECTION A. Collection of Primary Data B. Collection through Questionnaire and schedule collection of secondary data C. Difference in Questionnaire and schedule D. Different methods to collect secondary data 05 DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES A. Hypothesis Testing B. Basic concepts concerning Hypothesis Testing C. Procedure and flow diagram for Hypothesis Testing D. Test of Significance E. Chi-Square Analysis F. Report Presentation Techniques National Council for Hotel Management & Catering Technology, Noida.  23 SECOND YEAR – INDUSTRIAL TRAINING SCHEME (BHM208) (17 Weeks) 1) Exposure to Industrial Training is an integral part of the 2 nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations. 2) Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate. 3) For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students’ responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student’s interest. A hard copy of the report will also have to be submitted to the panel. 4) Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence. 5) Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own. 6) There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa. ******* National Council for Hotel Management & Catering Technology, Noida.  24 Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest. 1. RESPONSIBILITIES OF THE TRAINEE 1 should be punctual. 2 should maintain the training logbook up-to-date. 3 should be attentive and careful while doing work. 4 should be keen to learn and maintain high standards and quality of work. 5 should interact positively with the hotel staff. 6 should be honest and loyal to the hotel and towards their training. 7 should get their appraisals signed regularly from the HOD’s or training manager. 8 gain maximum from the exposure given, to get maximum practical knowledge and skills. 9 should attend the training review sessions / classes regularly. 10 should be prepared for the arduous working condition and should face them positively. 11 should adhere to the prescribed training schedule. 12 should take the initiative to do the work as training is the only time where you can get maximum exposure. 13 should, on completion of Industrial Training, handover all the reports, appraisals, logbook and completion certificate to the institute. 2. RESPONSIBILITIES OF THE INSTITUTE 1 should give proper briefing to students prior to the industrial training 2 should make the students aware of the industry environment and expectations. 3 should notify the details of training schedule to all the students. 4 should coordinate regularly with the hotel especially with the training manager. 5 should visit the hotel, wherever possible, to check on the trainees. 6 should sort out any problem between the trainees and the hotel. 7 should take proper feedback from the students after the training. 8 should brief the students about the appraisals , attendance, marks, logbook and training report. 9 should ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and has accepted the offer. 10 should ensure that change of I.T. batch is not permitted. 11 should ensure trainees procure training completion certificate from the hotel before joining institute. National Council for Hotel Management & Catering Technology, Noida.  25 3. RESPONSIBILITIES OF THE HOTEL First exposure: A young trainee’s first industry exposure is likely to be the most influential in that person’s career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired, and they will develop negative attitudes towards training, industry, and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career. Hotels: 1. should give proper briefing session/orientation/induction prior to commencement of training. 2. should make a standardized training module for all trainees. 3. should strictly follow the structured training schedule. 4. should ensure cordial working conditions for the trainee. 5. should co-ordinate with the institute regarding training programme. 6. should be strict with the trainees regarding attendance during training. 7. should check with trainees regarding appraisals, training report, log book etc. 8. should inform the institute about truant trainees. 9. should allow the students to interact with the guest. 10. should specify industrial training’s “Dos and Don’ts” for the trainee. 11. should ensure issue of completion certificate to trainees on the last day of training. ***** National Council for Hotel Management & Catering Technology, Noida.  26 Industrial Training Institutes of Hotel Management & Catering Technology Name of Student: ____________________ NCHM&CT Roll No: _____________ Institute: IHM, _____________________ Duration: 4 weeks (24 working days) Name of the Hotel: ___________________ From:_________ To: ___________ Department: F&BS / FP / HK / FO Appearance Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands 5 Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands 4 Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands 3 Untidy hair, Creased ill kept uniform, Hands not clean at times 2 Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails 1 Punctuality / Attendance ( _____ days present out of 30 days) On time, Well Prepared, Ready to commence task, Attendance Excellent 100% 5 On time, Lacks some preparation but copes well, Attendance Very good 90% 4 On time, Some disorganized aspects-just copes, Attendance Regular 80% 3 Occasionally late, Disorganized approach, Attendance irregular 60% 2 Frequently late, Not prepared, Frequently absent without excuse 50% 1 Ability to Communicate (Written / Oral) Very confident, demonstrates outstanding confidence & ability both spoken/written 5 Confident, Delivers information 4 Communicates adequately, but lacks depth and confidence 3 Hesitant, lacks confidence in spoken / written communication 2 Very inanimate, unable to express in spoken or written work 1 Attitude to Colleagues / Customers Wins / retains highest regard from colleagues has an outstanding rapport with clients 5 Polite, considerate and firm, well liked. 4 Gets on well with most colleagues, Handles customers well. 3 Slow to mix, weak manners, is distant has insensitive approach to customers 2 Does not mix, relate well with colleagues & customers 1 Attitude to Supervision Welcomes criticism, Acts on it, very co-operative 5 Readily accepts criticism and is noticeably willing to assist others. 4 Accepts criticism, but does not necessarily act on it. 3 Takes criticism very personally, broods on it. 2 Persistently disregards criticism and goes own way. 1 National Council for Hotel Management & Catering Technology, Noida.  27 Initiative / Motivation Very effective in analyzing situation and Demonstrates ambition to achieve 5 resourceful in solving problems progressively. Shows ready appreciation and willingness to Positively seeks to improve knowledge and 4 tackle problems performance Usually grasps points correctly. Shows interest in all work undertaken. 3 Slow on the uptake. Is interested only in areas of work preferred. 2 Rarely grasps points correctly. Lacks drive and commitment. 1 Reliability / Comprehension Is totally trust worthy in any working situation? 5 Understands in detail, why and how the job is done. Can be depended upon to identify work requirements and willing to complete them. Readily 4 appreciates, how and why the job is done. Gets on with the job in hand. Comprehends, but doesn’t fully understand work in hand 3 Cannot be relied upon to work without supervision. 2 Comprehends only after constant explanation. Requires constant supervision. Lacks any comprehension of the application. 1 Responsibility Actively seeks responsibility at all times. 5 Very willing to accept responsibility. 4 Accepts responsibility as it comes. 3 Inclined to refer matters upwards rather than make own decision. 2 Avoids taking responsibility. 1 Quality of Work Exceptionally accurate in work, very thorough usually unaided. 5 Maintains a high standard of quality 4 Generally good quality with some assistance. 3 Performance is uneven. 2 Inaccurate and slow at work. 1 Quantity of work Outstanding in output of work. 5 Gets through a great deal. 4 Output satisfactory. 3 Does rather less than expected. 2 Output regularly insufficient 1 Total _______/ 50 Stipend Paid: Rs. ___________ per month. Name of Appraiser: ______________________________ Signature: _______________ Designation of Appraiser: __________________________ Date : ___________________ Signature of Student: ___________________________ Date : ___________________ National Council for Hotel Management & Catering Technology, Noida.  28 MANAGEMENT IN TOURISM (BHM209) The course has been designed to familiarise the learners with the Management concepts, functions and skills keeping in view their applicability in tourism. Syllabus Block-1 Understanding Entrepreneurship and Management Unit 1 Management: Concept and Functions Unit 2 Entrepreneurship: Concept and Functions Unit 3 Corporate Forms in Tourism Unit 4 Management Issues in Tourism Block-2 Understanding Organizational Theory Unit 5 Understanding Organizations Unit 6 Planning and Decision Making Unit 7 Organizing Unit 8 Monitoring and Controlling Block-3 Organizational Behaviour Issues Unit 9 Small Group Behaviour Unit 10 Inter Personal Behaviour Unit 11 Inter Group Behaviour Unit 12 Supervisory Behaviour Block-4 Management Functions Unit 13 Human Resource Management Unit 14 Financial Management Unit 15 Operations Management Unit 16 Marketing Management Unit 17 Information Technology and Management Block-5 Managing Financial Operations Unit 18 Understanding P & L Statements Unit 19 Understanding Balance Sheet Unit 20 Profitability Analysis Unit 21 Project Formulation and Appraisal Block-6 Managerial Practices in Tourism – 1 Unit 22 Tour Operators Unit 23 Travel Agencies Unit 24 Hotels Unit 25 Public Relations National Council for Hotel Management & Catering Technology, Noida.  29 Block-7 Managerial Practices in Tourism – 2 Unit 26 Food Services Unit 27 Tourist Transport Unit 28 Airlines Unit 29 Airports Block-8 Convention Promotion and Management Unit 30 Convention Industry Unit 31 Planning Conventions Unit 32 Management and Implementation of Conventions National Council for Hotel Management & Catering Technology, Noida.  30 COMMUNICATION SKILLS IN ENGLISH (BHM210) This course is assigned 8 credits and requires about 240 hours of study on your part. It aims at making you aware of how a communicative situation influences the choice of sentence structure and vocabulary. This course is divided into 8 blocks of 5 units each, and includes the basic concepts in communication, formal and informal conversation, official communication, diaries, notes and use of English for the media i.e. Print, T.V. and Radio. Syllabus Block-1 Letters Unit 1 Some Concepts in Communication Unit 2 Formal Letters-1 Unit 3 Formal Letters-2 Unit 4 Informal Letters-1 Unit 5 Informal Letters-2 Block-2 Conversation Unit 6 Formal Conversation: Face-to-Face-1 Unit 7 Formal Conversation: Face-to-Face-2 Unit 8 Informal Conversation: Face-to-Face-1 Unit 9 Informal Conversation: Face-to-Face-2 Discussions Unit 10 Telephone Conversation Block-3 Other Forms of Official Communication Unit 11 Memoranda Unit 12 Reports-1 Unit 13 Reports-2 Unit 14 Minutes of Meetings Unit 15 Telegrams and Telexes Block-4 Interviews and Public Speaking Unit 16 Interviews Unit 17 Debates Unit 18 Discussions Unit 19 Speeches Unit 20 Seminar Talks National Council for Hotel Management & Catering Technology, Noida.  31 Block-5 Diaries, Notes, Tables and Figures Unit 21 Diaries: Private Unit 22 Diaries: General Unit 23 Travelogues Unit 24 Notes Unit 25 Tables, Charts and Graphs Block-6 Mass Media: Print Unit 26 Writing for Newspapers-1 Unit 27 Writing for Newspapers-2 Unit 28 Articles for Journals Unit 29 Advertising-1 Unit 30 Advertising-2 Block-7 Writing for Radio Unit 31 Writing for Radio-1 The Movement of Sounds Unit 32 Writing for Radio-2 The Movement of Ideas Unit 33 Writing for Radio-3 Unit 34 Radio Drama-1 Unit 35 Radio Drama-2 Block-8 Mass Media: Television Unit 36 A Television Script Unit 37 Television Drama Unit 38 Documentary and Feature Programmes Unit 39 Interviews Unit 40 Media, Contexts and Words Audios 1 Letters (Block-1) 2 Conversations: Role Relation and Tone in Conversation (Block-2) 3 Making a Public Speech (Block-4) Videos 1 Debating Skills (Block-4) 2 Appearing for an Interview (Block-4) 3 Using Charts and Diagrams (Block-5) 4 Visualising a T.V. Script: Introduction to T.V. Production Techniques (Block-8) National Council for Hotel Management & Catering Technology, Noida.  32 HUMAN RESOURCE MANAGEMENT (BHM211) S.No. Topic 01 Human Resource Planning A. Micro B. Macro 02 HRD applications in Hotel Industry 03 Relevance of HRD in Hotel Industry 04 Personnel Office A. Functions B. Operations 05 Hotel Environment and Culture 06 HRD System 07 Job Evaluation A. Concepts B. Scope C. Limitations 08 Job Analysis and Job Description 09 Job Evaluation Methods 10 Task Analysis 11 Demand and Supply Forecasting 12 Human Resource Information System 13 Human Resource Audit 14 Human Resource Accounting Practices 15 Recruitment and Selection 16 Attracting and Retaining Talents  Strategic Interventions 17 Induction and Placement 18 Staff Training and Development 19 Training Methods and Evaluation 20 Motivation and Productivity 21 Motivation and Job Enrichment 22 Career Planning 23 Employee Counselling 24 Performance Monitoring and Appraisal 25 Transfer, Promotion and Reward Policy 26 Disciplinary Issues 27 Employees’ Grievance Handling 28 Compensation and Salary Administration 29 Employee Benefits and Welfare Schemes 30 Labour Laws and Regulations Related to Hotel Industry 31 Gender Sensitivities 32 Emerging Trends and Perspectives 33 Impacts of Mergers and Acquisitions on Human Resource Practices National Council for Hotel Management & Catering Technology, Noida.