1

BHM

BHM 2015 ADMISSIONS SEMESTER V ONWARDS /BHM 2016 – SEMESTER III ONWARDS/BHM 2017/BHM 2017

SEMESTER I ONWARDS. PASSED IN ACADEMIC COUNCIL MEETING OF 2017

Course Course Name

Code

FIRST SEMESTER L P Credits

1 UHM101 Introduction to Hospitality Industry 4 4

2 UCA101 Fundamentals of Computers and Information

3

3

Technology

3 UEN004 Practical Communicative English - I 2 1

4 UHM104 Fundamentals of Management 4 4

5 UHM105 Basics of Housekeeping 3 3

6 UHM106 Basics of Front office 3 3

7 UHM105L Basics of Housekeeping Lab. 2 1

8 UHM106L Basics of Front office Lab. 2 1

9 Seminar & Presentation-I 3

Total 19 4 23

SECOND SEMESTER L P Credits

1 UEN005 Practical Communicative English - II 2 1

2 UHM202 Basics of Food & Beverage (Service) 2 2

3 UHM203 Basics of Food & Beverage (Production) 3 3

4 UHM204 Housekeeping -1 3 3

5 UHM205 Front office -1 2 2

6 UHM206 Financial & Hotel Accounting 3 3

7 UHM202L Basics of Food & Beverage (Service) Lab 4 2

8 UHM203L Basics of Food & Beverage (Production) Lab 4 2

9 UHM204L Housekeeping -1(Lab) 2 1

10 UHM205L Front office -1 (Lab) 2 1

11 Seminar & Presentation-II 3

Total 15 12 23

THIRD SEMESTER L P Credits

1 UBA309 Research Methodology 2 2

2 UHM302 Food Science & Nutrition 2 2

3 UHM303 Food & Beverage Production -1 2 2

4 UHM304 Food & Beverage Service -1 2 2

2

5 UHM305 Advanced Front office Management 3 3

3

6 UHM306 Advanced Housekeeping Management 2 2

7 UHM303L Food & Beverage Production -1 Lab. 4 2

8 UHM304L Food & Beverage Service -1 Lab. 4 2

9 UHM305L Advanced Front office Management Lab. 2 1

10 UHM306L Advanced Housekeeping Management Lab. 2 1

11 UEN006 Practical Communicative English - III 2 1

Seminar and Presentation-III

3

Total 15 12 23

FOURTH SEMESTER L P Credits

Industrial Training in Food and Beverage Service

1 UHM401 (Banqueting Services) Food Production Techniques

(Multi Cuisines) , Housekeeping, Front office, H.R,

Sales& Marketing

Report 16

Viva-Voce 4

Seminar Presentation-IV 3

Total 23

FIFTH SEMESTER L P Credits

1 UHM501 Hotel laws 3 3

2 UHM502 Hotel Safety & Security 3 3

3 UHM503 Tourism Business & Hotel Industry 3 3

4 UHM504 Advance Food & Beverage Production

3

3

Management

5 UHM505 Advance Food & Beverage Service Management 3 3

6 UEN007 Practical Communicative English - IV 2 1

7 UHM505L Advance Food & Beverage Production

4 2

Management Lab.

8 UHM506L Advance Food & Beverage Service Management

4 2

Lab.

Seminar & Presentation-V 3

Total 20 8 23

SIXTH SEMESTER L P Credits

1 UHM601 Hotel Engineering 3 3

2 UHM602 Hospitality Sales & Marketing 3 3

4

5

3 UHM603 Human Resource Management in Hotels 3 3

4 UHM604 Economics For Hospitality and Tourism 3 3

5 UHM605 Rooms Division Management 4 4

6 UEN008 Practical Communicative English - V 2 1

7 UCH005 Environmental Studies 3 3

8 Seminar & Presentation 03

21 23

SEVENTH SEMESTER L P Credits

1 On The Job Internship/Training 23

Total 23

EIGHT SEMESTER L P Credits

1 On The Job Internship/Training 23

Total 23

Total = 184

Credits

6

Course Course Name

Code

FIRST SEMESTER L P Credits

1 UHM101 Introduction to Hospitality Industry 4 4

2 UCA101 Fundamentals of Computers and Information

3

3 Technology

3 UEN004 Practical Communicative English - I 2 1

4 UHM104 Fundamentals of Management 4 4

5 UHM105 Basics of Housekeeping 3 3

6 UHM106 Basics of Front office 3 3

7 UHM105L Basics of Housekeeping Lab. 2 1

8 UHM106L Basics of Front office Lab. 2 1

9 Seminar & Presentation-I 3

Total 19 4 23

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1 UHM101Introduction to Hospitality Industry 4 4 UNIT-I Hospitality Industry- An introduction Concept, origin and growth overtime, scope, current and future trends and developments in Industry, Hospitality industry & linkages with other industries, role in global and Indian economy. External environment and hospitality industry, Major hotel chains of India. UNIT-II Hospitality Sectors Accommodation: concept and types; Food & Beverage; Tourism- concept, types; Transportation: air, water & land; Attraction, Recreation, Events and others. UNIT-III Hospitality Distribution Channels: Meaning & definition, Functions & levels of distribution channels, Major hospitality distribution channels - Travel agents, Tour operators, Consortia and reservation system, Global Distribution System (GDS), Internet. UNIT-IV Ownership structure and Hotel Organization

A) Organization structure & Departments in hotels, Front office, Housekeeping, Food and Beverage (service & production), Engineering & Maintenance, Security, Human Resource dept.,

John R.Walker- University of South Florida - Introduction to Hospitality-

Publisher: Prentice Hall.

Yogender K. Sharma -Hotel Management-Educational & Environmental Aspects- Publisher: (Tata McGraw Hill).

Kasavana & Brooks- Managing Front Office Operations

Sudhir Andrews- Housekeeping Training Manual-Publisher: Tata McGraw Hill

Sudhir Andrews- Food & Beverage Training Manual -Publisher: Tata McGraw Hill

Sudhir Andrews- Introduction to Tourism & Hospitality Industry-Publisher: Tata McGraw Hill

Joan C Branson & Margaret Lennox- Hotel, Hostel and Hospital Housekeeping

Harold E. Lane, Denise Dupré- Hospitality World!: An Introduction-Publisher: Wiley International

Mohinder Chand- Managing Hospitality Operations-Publisher: Anmol Publications New Delhi.

8

UCA101 Fundamentals of Computers and Information Technology 3 3

Unit-I

Introduction to Computer:-Definition, Characteristics.. Generation of Computers, Capabilities and Limitations. Introduction to Operating System. Concept of Bios, Booting

Files. Basic Components of a Computer System-Control Unit, ALU, Input/output

functions and characteristics. Memory Introduction, Classifications- Volatile Memory and

Non- Volatile , Flash Memory, ROM, RAM, EPROM, PROM, EEPROM other types of

memory. Unit-II

Input, Output and storage Units:-Computer Keyboard, Pointing Devices: Mouse,

Trackball, Touch Panel, and Joystick, Light Pen, Scanners, Various types of Monitors,

Touch-sensitive screens, Optical Recognition System, Pen based systems, Digitizers, MICR, OCR, OMR, Bar-code Reader, digital camera.

Hard Copy Devices:- Impact and Non- Impact Printers- Daisy Wheel, Dot Matrix, Line

Printer, Chain Printer, Comb Printers, Non Impact Printers- DeskJet, Laser Printer,

Thermal Transfer Printer, Barcode Printers, Electro static printers and plotters.

Unit-III

High Level Language and Low Level Language, Software and its different types-System

Software, Application software. Hardware , Firmware, , Compiler, Interpreter and

Assembler. File Allocation Table ( FAT , FAT 32 & NTFS). Introduction to algorithm and

Flow chart: - Representation of an algorithm, flowchart symbols and levels of flow chart,

rules, advantage and limitations of flowchart and pseudo code. Unit-IV

Testing and Debugging:-Definition of testing and debugging , types of program errors,

testing of programs, debugging a program for syntax and logical errors, difference

between testing and debugging. Booting process details of Dos and Windows:- DOS

system files , Internal and External Commands , Difference between External and

Internal Commands. Internal Commands:- MD, CD, RD, COPY CON, TYPE, DATE &

TIME, VOLUME VERSION, REN, PROMPT, CLS, DIR/P/W, COPY , DEL Etc. External

commands:-FORMAT , DISKCOPY, DISKCOMP, XCOPY, CHKDISK, SCANDISK, HELP, DEBUG, PRINT etc.

Suggested Readings/ Books:

1. P.K. Sinha (2006). Computer Fundamentals.

Naveen Prakash (2009). Introduction to Database Management

9

UEN004 Practical Communicative English - I 2 1

Following will be the mode in which the subject Practical English Communication will be

implemented from Aug 2015 onwards for all our semesters of all courses at IIU except

M.Phil & PhD as a subject. Each class will have 30-35 students only (sometime made by

combining classes of lower strength)

Name:

Practical English Communication

SUbject Code:-----

Periods: 2

Rationale: The full two semesters will be spent on the following practice: loud Reading, Paying attention, correcting own mistakes and other’s mistakes, Tongue rolling, mindset change. The rationale for doing above is based on the importance of removing the initial hesitation and this can be done by

making them read aloud through Home preparation (newspaper Reading, Magazine reading etc..). The

faculty will maintain strict discipline and marks will be awarded for the students for the same. Good use

of ICT be made so that audio and video recording can be shown for better pick-up.

There will be a video taken of each individual student in first few classes when he reads.

Evaluation: Evaluation will be done in the following manner:

50% marks on Attendance

(a) 50% marks on video and performance level The class teacher is solely responsible for the improvement of the students and their evaluation. Each

Dean will monitor the same. A proper feedback of each class be made a practice so that necessary

corrections or modifications can be made as we go along. This practice session may become our USP

because English is a concern area for all students of IIU.

1. Reading: 1st

& 2nd

Sem

(a) Pronunciation (b) Pause (c) Diction

10

(d) Voice modulation etc….

11

UHM104 Fundamentals of Management 4 4

Unit I

Definition of Management – Science or Art – Management and

Administration – Development of Management Thought – Contribution of

Taylor and Fayol – Functions of Management – Types of Business

Organisation.

PLANNING -Nature & Purpose – Steps involved in Planning – Objectives –

Setting Objectives – Process of Managing by Objectives – Strategies,

Policies & Planning Premises- Forecasting – Decision-making

Unit II

ORGANISING -Nature and Purpose – Formal and informal organization –

Organization Chart – Structure and Process – Departmentation by difference

strategies – Line and Staff authority – Benefits and Limitations – De-

Centralization and Delegation of Authority – Staffing – Selection Process -

Techniques – HRD – Managerial Effectiveness

Unit III

DIRECTING -Scope – Human Factors – Creativity and Innovation –

Harmonizing Objectives – Leadership – Types of Leadership Motivation –

Hierarchy of needs – Motivation theories – Motivational Techniques – Job

Enrichment – Communication – Process of Communication – Barriers and

Breakdown – Effective Communication – Electronic media in

Communication.

Unit IV

CONTROLLING -System and process of Controlling – Requirements for

effective control – The Budget as Control Technique – Information

Technology in Controlling .. Suggested Readings/ Books:

1. Harold Kooritz & Heinz Weihrich (1998). Essentials of Management, Tata

McGraw Hill. 2. Joseph L Massie (2003). Essentials of Management, Prentice Hall of India

12

13

UHM105 Basics of Housekeeping 3 3 UNIT 1- Introduction- Housekeeping Department Meaning, definition and importance of Housekeeping department Layout of Housekeeping Department Organisational structure of Housekeeping department (Large/medium/small Hotel) Functions/ responsibilities of Housekeeping department Coordination of Housekeeping Department with others Department in Hotel. UNIT-II -Staffing Attributes and qualities of Housekeeping staff Job description and job specification of Housekeeping staff Staffing of housekeeping staff Contract housekeeping Importance of housekeeping department in hospitals, hostels and other industries. UNIT-III –Guest Room & Amenities Types of guest rooms Features of typical guest room Public areas- meaning and introduction of all public areas of hotel Guest amenities/ supplies of guest room and bathroom.

UNIT-1V Introduction of cleaning and cleaning equipments Types of cleaning equipments, selection, and storage Common cleaning agents, selection, general principles Polishes, use, care, storage, distribution and control Principles of cleaning, hygiene, safety factors in cleaning Types of cleaning- daily, weekly, spring and deep cleaning REFRENCES:

Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret Lennox, ELBS with Hodder & Stoughten Ltd.

Hotel House Keeping A Training Mannual by Sudhir Andrews, Tata McGraw Hill publishing company limited New Delhi.

Hotel Housekeeping Operations & Management by Raghubalan, Oxford University Press.

House Keeping Management by Matt A. Casado; Wiley Publications

Management of Hotel & Motel Security (Occupational Safety and Health) by H. Burstein, CRC Publisher.

Professional Management of Housekeeping Operations (II Edn.) by Robert J. Martin & Thomas J.A. Jones, Wiley Publications

Safety and Security for Woman Who Travel By Sheila Swan & Peter Laufer Publisher: Traveler’s

Tales

Security Operations By Robert Mc Crie, Publisher: Butterworth- Heinemann

The Professional Housekeeper by Tucker Schneider, Wiley Publications

Professional management of Housekeeping by Manoj Madhukar, Rajat Publications

14

UHM106 Basics of Front office 3 3 UNIT-I Front Office- Introduction

Front office, introduction its importance in hotels Layout of the front office Different section of the Front Office and their importance - Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier

UNIT-II Classification of Hotels Hotels and their classifications Star classification; Classification based on size, clientele, Location, Ownership,

Independent, Management Contracted Hotels, Major Chains in India& Time Share

& Condominium

UNIT-III Front Office Staff& Types of Rooms Front Office Department Hierarchy chart: Small, Medium and Large Hotels Job Description, Job Specification & Duties and Responsibilities of different front office personnel including Attributes of front office employee. Types of Rooms: - Single ,Double, Twin, Suites

UNIT- IV Guest Cycle The Guest cycle - Pre-Arrival, Arrival, Occupancy, Departure Guest History – Maintenances &Importance, Coordination of Front Office with others

departments of Hotels.

REFRENCES: 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).

Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.

Front Office Operations – Colin Dix & Chris Baird.

Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers

Managing Front Office Operations By Kasavana & Brooks

Principles of Hotel Front Office Operations, Sue Baker & Jermy Huyton, Continum

Check in Check out- Jerome Vallen.

15

UHM105L Basics of Housekeeping Lab. 2 1

1. Room layout and standard supplies 2. Preparing of Room Report & Room occupancy Codes 3. Identification of cleaning equipment both manual 4. Mechanical use of brushes brooms & mops 5. Identification of cleaning agents 6. General procedure cleaning

16

UHM106L Basics of Front office Lab. 2 1

1. Communication skills - verbal, non verbal

2. Preparation and study of countries, capitals, currencies, airports and IATA airport codes, various airlines and flags chart of top 70 countries in terms of tourist arrivals.

3. GMT, International Date Line, World Time Zones,

4. Identification of Front Office equipment and furniture

5. Role-play –

Check-in Procedure

Receiving at the porch

Bell Desk functions

Concierge

Reception

17

SECOND SEMESTER L P Credits

1 UEN005 Practical Communicative English - II 2 1

2 UHM202 Basics of Food & Beverage (Service) 2 2

3 UHM203 Basics of Food & Beverage (Production) 3 3

4 UHM204 Housekeeping -1 3 3

5 UHM205 Front office -1 2 2

6 UHM206 Financial & Hotel Accounting 3 3

7 UHM202L Basics of Food & Beverage (Service) Lab 4 2

8 UHM203L Basics of Food & Beverage (Production) Lab 4 2

9 UHM204L Housekeeping -1(Lab) 2 1

10 UHM205L Front office -1 (Lab) 2 1

11 Seminar & Presentation-II 3

Total 15 12 23

18

UEN005 Practical Communicative English - II 2 1 Following will be the mode in which the subject Practical English Communication will be

implemented from Aug 2015 onwards for all our semesters of all courses at IIU except M.Phil & PhD

as a subject. Each class will have 30-35 students only (sometime made by combining classes of

lower strength)

Name:

Practical English Communication

Subject Code:

Credits: 1

No. of Periods: 2

Rationale: The full two semesters will be spent on the following practice: loud Reading, Paying attention, correcting own mistakes and other’s mistakes, Tongue rolling, mindset change. The rationale

for doing above is based on the importance of removing the initial hesitation and this can be done by making

them read aloud through Home preparation (newspaper Reading, Magazine reading etc..). The faculty will

maintain strict discipline and marks will be awarded for the students for the same. Good use of ICT be made

so that audio and video recording can be shown for better pick-up.

There will be a video taken of each individual student in first few classes when he reads.

Evaluation: Evaluation will be done in the following manner:

50% marks on Attendance

(b) 50% marks on video and performance level The class teacher is solely responsible for the improvement of the students and their evaluation. Each Dean

will monitor the same. A proper feedback of each class be made a practice so that necessary corrections or

modifications can be made as we go along. This practice session may become our USP because English is a

concern area for all students of IIU.

2. Reading: 1st & 2nd Sem

(e) Pronunciation (f) Pause (g) Diction (h) Voice modulation etc….

19

UHM202 Basics of Food & Beverage (Service) 3 3 UNIT - I Introduction & Growth of Hotel Industry in India. – Role of catering establishment in the travel and tourism industry,Types of F & B Operations. (Classification), Types of Catering Establishments - Commercial (Non Residential/Residential), Welfare (Industrial/Institutional), Transport (Air. Road, Rail, Sea) UNIT - II

Departmental Organisation & Staffing – Organisation of F & B Department of a Hotel, Duties and Responsibilities of F & B Staff,Attributes of F & B staff with the steps involved in order of service, Intra & Inter departmental relation with F & B Service UNIT - III Layout of Food Service Area – Important points to be considered while planning a layout, Layout of coffee shop, fast food restaurant, specialty restaurant. Banquets operations, Room Service, UNIT - IV Introduction of Restaurant Equipment. – Classification of equipment (familiarisation), Criteria for selection and requirement.

Quantity and Types of - Crockery, Tableware, Glassware, Linen, Furniture.Care & Maintenance of these equipments,Sideboard - its uses,Vending Machines- Importance, Advantage and Disadvantage UNIT - V Menu & Menu Planning – Origin of menu & menu planning objectives,Types of menu, menu planning - consideration & constraints,Menu designing, Courses of menu - French: classical and modified, Indian courses; Planning menus, Accompaniments, Garnishing & Cover for each course

Note: GLOSSARY OF TERMS Students should be familiar with the Glossary of Terms pertaining to above mentioned topics

References:

Dennis R.Lillicrap. & John .A. Cousins- Food & Beverage Service-Publisher: ELBS

Sudhir Andrews- Front Office Training Manual-Publisher: Tata Mac Graw Hill

Grahm Brown- The Waiter Handbook-Publisher: Global Books & Subscription

20

UHM203 Basics of Food & Beverage (Production) 3 3

UNIT-I INTRODUCTION TO PROFESSIONAL COOKERY Culinary History and Origin of modern cookery practices.Aims and objectives of cooking Mis-en-Place and methods of mixing ( Beating, Blending, Rubbing, Creaming, Folding, Stirring, Rolling) Texture-faults and remedies. Essentials of Continental food preparation Essentials of Indian food preparations Hygiene & safe practices in handling food UNIT –II METHODS OF COOKING Various Methods of cooking ( Moist, Dry, Frying, microwave cooking) Microwave cooking advantage & Disadvantage Time and temperature, Effect of cooking on food items & nutrients, Care & Precautions to be taken, UNIT-III KITCHEN ORGANIZATION & MANAGEMENT Kitchen Management: Kitchen Management Skills, Personal Hygiene, Safety procedures to be followed in Kitchen. Kitchen organization- brigade- Liaison of kitchen with other departments.Duties of kitchen staff/functions of various sections of kitchen. UNIT-IV KITCHEN COMMODITIES Raw materials-introduction, Classification and uses according to their functions.Purchasing Specification for Food & Beverage, Principle of Food storage. Extensive study of Kitchen ingredients and various characters of Vegetables, Fruits, Egg, Rice, Pulses, Cereal, ,salt, sweetening agent, fats & oils, raising & leavening agents, Milk, composition of milk and storage, types of milk, cream, References:

K Arora- Theory of Cookery-Publisher: Frank Brothers

S. C Dubey- Bakery & Confectionery-Publisher: Society of Indian Bakers

Philip E. Thangam -Modern Cookery (Vol-I) -Publisher: Orient Longman

Kinton & Cessarani -Practical Cookery .

Kinton & Cessarani -Theory of Catering.

Kauffman & Cracknell -Practical Professional Cookery.

M J Leto & W K H Bode -Larder Chef -Publisher: Butterworth- Heinemann

21

22

UHM204 Housekeeping -1 3 3

UNIT-I (Guest room cleaning procedure) Rules on guest floor ,Procedure for entering the room, Cleaning of guest room ( daily cleaning of

occupied/ departure/ vacant/ VIP room).Evening service in guest rooms, Making bed Bathroom cleaning UNIT-II (Public area cleaning) Cleaning of public area (lobby, corridors, elevators, staircase, f & B outlets, back offices etc.,Cleaning of

high traffic areas ,Frequencies of cleaning daily, periodic, special in public areas UNIT-III (Pest control) Types of pesticide, introduction,Pest control programmes/ procedures. UNIT- IV (Care and cleaning of different surfaces) Metals,Glass,Plastics,Wood,Wall finishes,Floor finishes,Ceramic tiles,Windows

,Tabletops Picture frame,Under bed,Carpets REFRENCES:

Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret Lennox, ELBS with Hodder & Stoughten Ltd.

Hotel House Keeping A Training Mannual by Sudhir Andrews, Tata McGraw Hill publishing company limited New Delhi.

Hotel Housekeeping Operations & Management by Raghubalan, Oxford University Press.

House Keeping Management by Matt A. Casado; Wiley Publications

Management of Hotel & Motel Security (Occupational Safety and Health) by H. Burstein, CRC Punlisher.

Professional Management of Housekeeping Operations (II Edn.) by Robert J. Martin & Thomas J.A. Jones, Wiley Publications

Safety and Security for Woman Who Travel By Sheila Swan & Peter Laufer Publisher: Traveler’s

Tales

Security Operations By Robert Mc Crie, Publisher: Butterworth- Heinemann

The Professional Housekeeper by Tucker Schneider, Wiley Publications

Professional management of Housekeeping by Manoj Madhukar, Rajat Publications

Professional Management of Housekeeping Operations by Thomas J. A. Jones publisher- John Wiley & Sons inc.

23

UHM205 Front office -1 3 3

UNIT- I Types of Rooms and Tariff Different types of rooms; Numbering of rooms and food plan; Basis of charging a guest: Tariff, Tariff Card, Rates, Discounts, Allowance and Policy, Facilities available in Hotels UNIT-II Reservations: Reservation modes, types of reservation, sources of reservation, Reservation inquiring,

Group reservation, The Reservations record, Reservation confirmation, Reservation

maintenance, Reservation reports

UNIT-III Registration: Pre-registration activities, Registration activity, The registration record, Room and rate assignment - FITs, Groups, Crew, Indian & Foreign Method of payment, Issuing the room key, Fulfilling special requests, Creative options, Change of room, Over-booking cases. UNIT-IV Concierge Services Introduction, The concierge ,Handling mail, Courier services, Handling Messages, Providing information, Functions in the hotel Unit -V Front Office Responsibilities Guest services, Guest relations Dealing with emergencies: Medical, death, theft, robbery, fire, bomb threats etc REFRENCES:

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).

Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.

Front Office Operations – Colin Dix & Chris Baird.

Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers

24

UHM206 Financial & Hotel Accounting 4

UNIT - I ACCOUNTING CYCLE & FINANCIAL STATEMENTS Concepts and conversation, Summary of accounting cycle, Journal (recording), Ledger (Posting), Trial Balance, Preparing Final. Accounts, (Trading a/c., P&L a/c., Balance sheet). UNIT - II REVENUE MIX Sales Mix meaning, Effect on change of individual items in volume UNIT - III DEPARTMENTAL ACCOUNTING Definition & Objectives, Changes required in Book-keeping records,Main methods of preparing Dept. accounting, Gross Profit method, Departmental profit method, Net profit method, Working out an example UNIT - IV UNIFORM SYSTEM OF ACCOUNTING Concept, Conditions for Uniform system, Necessities, Advantages & Disadvantages, Various kinds of schedules, Room Schedule, F & B Schedule, Telephone Schedule, Income Statement Presentation, References:

Ozi A.D’Cunha & Gleson O. D’Cunha -Hotel Accounting & Financial –Publisher: Dicky,s Enterprize, Mumbai.

T.S. Grewal -Introduction to Accounts.

S K Bhattacharya -Accounting for Management, –Publisher: Vikas Publishing House

25

UHM202L Basics of Food & Beverage (Service) Lab 4 2

1. Practice on Restaurant Etiquettes 2. Basic technical skills, interpersonal skills, taking booking, preparation of service, the order of service. 3. Identification of Restaurant Equipments. 4. Mis-en-place, Mise-en-Scene. 5. Table laying - simple covers Ala’ Carte & Table d' hote’. 6. Napkin Folding, spreading & changing tablecloth. 7. Laying table for Lunch/Dinner. 8. Arranging of Side Board/ Dummy Waiter. 9. Carrying a Salver or Tray, Carrying plates, Glasses and other Equipments 10. Rules for laying table - Laying covers as per menus 11. Order taking – writing a food KOT, writing a BOT 12. Handling service gear, Clearing an ashtray, Crumbing, Clearance and presentation of bill 13. Silver service 14. American service 15. Practical situation handling e.g. spillage etc 16. Situation handling 17. Restaurant reservation system 18. Hostess desk functions 19. Eating Ettiquettes

26

UHM203L Basics of Food & Beverage (Production) Lab 4 2

1. Use of Tools 2. Introduction to various commodities ( Physical characteristics, weight 7 volume, conversion, yield

testing, etc) 3. Mis-en place & Methods of cooking 4. Basic Stocks 5. Demonstration & Preparation of Basic Mother Sauces and derivatives of each 6. Preparation of basic Soups 7. Cuts of vegetables , cuts of poultry, 8. Selection & uses of Vegetables, eggs, chicken, fish & meat 9. Menu planning :Continental menu & accompanying dishes and sauces

27

UHM204L Housekeeping -1(Lab) 2 1

1. Knowledge of all files registers and formats maintained at control

desk. o Register for guest messages

o Baby sitting services

o Room checklist file

o Carpet shampoo register

o Room occupancy reports file

o Duty roster file

o Log book o

Memo book

o Lost and found slip and register

o Maintenance register and slip o

Work order slip

o Guest loan register

o Guest supplies consumption register

o Room report format

o Cleaning guest rooms Vacant

o Occupied

o Departure

3. Placing guest supplies and soiled linen 4. Cleaning of bath room 5. Bed making

28

UHM205L Front office -1 (Lab) 2 1

Reservation Terminology

Pre registration and registration procedure

Luggage handling- Individual and group

Message and mail handling

Paging

Forms and formats

Guest registration form

New Reservation

Amended Reservation

Cancelled Reservation

Crew/Group A&D Register

Bell desk registers

C-Form

29

THIRD SEMESTER L P Credits

1 UBA309 Research Methodology 2 2

2 UHM302 Food Science & Nutrition 2 2

3 UHM303 Food & Beverage Production -1 2 2

4 UHM304 Food & Beverage Service -1 2 2

5 UHM305 Advanced Front office Management 3 3

6 UHM306 Advanced Housekeeping Management 2 2

7 UHM303L Food & Beverage Production -1 Lab. 4 2

8 UHM304L Food & Beverage Service -1 Lab. 4 2

9 UHM305L Advanced Front office Management Lab. 2 1

10 UHM306L Advanced Housekeeping Management Lab. 2 1

11 UEN006 Practical Communicative English - III 2 1

Seminar and Presentation-III

3

Total 15 12 23

30

1 UBA309 Research Methodology 2 2 UNIT I Research : Meaning types fundamental/ applied Approaches : Historical / Experimental / Exploratory Methodology.Research Process : Selection and identification of research

problem etc.Hypotheses : Meaning and formulation : Investigation .Research design :Meaning types,

essentials. UNIT III Data : Types, methods of collection observation interview, schedule /questionnaire. Survey : Meaning procedure, . UNIT III Source of Social Science Information, Problems encountered by researches in India. UNIT IV Research Report: General Principles and Practice. Reference Books:

Ritchie Goeldner- Travel Tourism & Hospitality Research-Publisher: John Wiley

Judith Bell -How to Complete your Research project successfully -Publisher: USB Publisher Distributors Delhi.

C.R.Kothari -Research Methodology.

31

UHM302 Food Science & Nutrition 2 2

UNIT - I Food Poisoning – Food Poisoning and Food infection. UNIT - II Disinfectants & Sterilization – Definition of disinfectant, sanitation, antiseptic and germicide, common disinfectants. UNIT - III Food Additives – Types of additives: preservatives, antioxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers. Food Adulteration - Food standards in India. Common Food contaminants & adulterants and their prevention,Introduction to Food Standards. UNIT -IV Functional Food Group – Nutritive value of foods - cereals, pulses, vegetables and fruits, milk and its products, meats, poultry, fish, eggs, condiment and spices, sugar and jaggery, alcoholic beverages. Function & sources, Deficiency effects - Over nutrition - Under nutrition References:

Karen Eich Drummond & Lisa M Brefere- Nutrition for Food Service & Culinary Professionals, Fifth Edition-Publisher: Culinery Institute of America, Global Books & Subscription Services.

Mahmood A. Khan -Nutrition For Food Service Managers -Publisher: Amazon.com

Dr. M. Swaminathan -Food and Nutrition .

P.N.Mishra-Food Microbiology .

Potter & Hotchkiss-Food Science.

PFA Rules.

32

UHM303 Food & Beverage Production -1 2 2

UNIT – I Kitchen Layout: Types of Kitchen, General Planning & Layout of Food Production outlets in a five star Hotel, Layout of Receiving area, Storage area, Service & Wash up area. UNIT-II Menu Planning Essential considerations prior to planning the menu, Recipe formation, standard recipe- weighing & costing, portion control, storing and special storage points for Dry, Frozen & perishable food items UNIT –III

Meat, Poultry, Game & Fish Extensive study of Kitchen ingredients and various characters Meat, Poultry, Game.Lamb & Poultry - selection, cuts and their uses. Meat- structure, composition, classification, buying points, food value, storage, cutting, deboning , trussing & stuffing UNIT - IV Commodities Purchasing-selection-storage and uses. Cereals and pulses- kinds and their uses. Egg cookery- structure and uses of egg. Fats and oils-saturated and unsaturated fats, hydrogenation of fats, clarification of fats, smoking point, effect of heat on oil and fats. Butter, oil, lard, suet, tallow, bread spread Condiments and spices, Sugar-types References:

K Arora- Theory of Cookery-Publisher: Frank Brothers

S. C Dubey- Bakery & Confectionery-Publisher: Society of Indian Bakers

Philip E. Thangam -Modern Cookery (Vol-I) -Publisher: Orient Longman

Kinton & Cessarani -Practical Cookery .

Kinton & Cessarani -Theory of Catering.

Kauffman & Cracknell -Practical Professional Cookery.

M J Leto & W K H Bode -Larder Chef -Publisher: Butterworth- Heinemann

33

UHM304 Food & Beverage Service -1 2 2

UNIT - I Types of Meals – Breakfast (English, American, Continental, Indian) Lunch, Brunch, Dinner, Supper, Afternoon Tea, High Tea. UNIT - II Types of Service – Service-its importance in Catering Establishment, Suitability of Service to Catering Establishment, Different types of Services . UNIT - III Control System – Necessity and function of Control System, F & B Control Cycle, Role of Cashier in F & B Controls, Cash handling equipment, Theft control procedures - Single K.O.T, Double K. O. T, Triplicate K.O.T & four copies K.O.T, Introduction of Micros in F & B - its role and importance. UNIT -IV Non-Alcoholic Beverages – Classification (Nourishing/ Stimulating / Refreshing) I. Stimulating

a. Tea - Origin & Manufacture, Types of Brands, Preparation & Service b. Coffee - Origin & Manufacture, Types of Brands, Preparation.

II Refreshing – Juices, Aerated Drinks, Mixers (Tonic/ Lemonade/ Bitter Lemon), Squashes, Syrups, Mineral Water, Sparkling water/Soda.

Dennis R.Lillicrap. & John .A. Cousins- Food & Beverage Service-Publisher: ELBS

Sudhir Andrews- Front Office Training Manual-Publisher: Tata Mac Graw Hill

Grahm Brown- The Waiter Handbook-Publisher: Global Books & Subscription

34

UHM305 Advanced Front office Management 3 3

UNIT-I

PROPERTY MANAGEMENT SOFTWARE : Guest Account Management Software, General Management Software ,Back Office Interfaces , System Interfaces, Hotel Computer Application UNIT II REGISTRATION Procedure for a fully automated Front Office.Registration of foreigners: C-Forms.Method of Payments :Cash ,Personal Checks ,Credit Cards ,Direct Billing ,Special Programs and Groups ,Denying a Credit Request ,Issuing the Room Key, Fulfilling Special Requests, Creative Options :Self-Registration ,Selling the Guestroom, When Guests Cannot Be Accommodated : Walk-In Guests ,Guests with Non-Guaranteed Reservations ,Guests with Guaranteed Reservations UNIT-III POST REGISTRATION ACTIVITIES Rooming & Passport details, Travel agents voucher, Group rate, Luggage handling, Amenities and Special Arrangements. Notification of guest arrival, Room change UNIT-IV CONCIERGE & BELL DESK Basic etiquette’s and grooming,Introduction to guest Mail & key handling, key control, Policies for blacklisted persons, Wake-up call,Left Luggage, Scanty Baggage, Daily reports. References:

Sudhir Andrews-Front Office Training Manual –Publisher: Tata Mac Graw Hill.

Ahmed Ismail- Front Office – Operations and Management–Publisher: Thomson Delmar.

Colin Dix & Chris Baird-Front Office Operations.

S.K Bhatnagar -Front office Operation Management–Publisher: Frank Brothers.

35

UHM306 Advanced Housekeeping Management 2 2

UNIT - I LINEN/UNIFORM/TAILOR ROOM Layout, types of linen, linen sizes and linen exchange procedure,Storage,Par stock: factors affecting par stock, calculation, Discard procedure, Linen inventory system ,Uniform planning, designing, selection & calculating par stock, uniform control, stocking and storage procedures Function of tailor room

UNIT - II MANAGING INVENTORY Guest loan items, Indenting from stores, Par level of guest loan items, machines and equipment, cleaning supplies, and guest supplies. UNIT – III Environment friendly cleanliness, Hygienic-cleaning skills, Importance of different cleaning agents in maintenance of standards UNIT-IV CONTRACT CLEANING Definition, concept,Job given on contract by House keeping,Advantages & disadvantages, Pricing a contract References:

Joan C Branson & Margaret Lennox-Hotel Hostel and Hospital Housekeeping -Publisher: ELBS with Hodder & Stoughten Ltd.

Sudhir Andrews -Hotel House Keeping A Training Mannual -Publisher: Tata McGraw Hill ,New Delhi.

Raghubalan -Hotel Housekeeping Operations & Management -Publisher: Oxford University Press.

House Keeping Management by Matt A. Casado; Wiley Publications

Robert J. Martin & Thomas J.A. Jones- Professional Management of Housekeeping Operations (II Edn.), -Publisher: Wiley Publications.

36

UHM303L Food & Beverage Production -1 Lab. 4 2

1. Preparation of simple dishes of Continental Menu along with Soup, main course & desserts. 2. Preparation & jointing of chicken, Filleting of Fish & Identification of meat cuts and preparation

of dishes 3. Preparation of basic Salads & Horsd’ Oeuvre’ 4. Preparation of varieties of sandwiches & canapés 5. Choux paste, Eclairs,, Pie, Tarts, and Fruit desserts 6. Custards, Creams, Mousses and Soufflés

37

UHM304L Food & Beverage Service -1 Lab. 4 2

1. Table laying practice 2. Presenting the menu, care of menu. 3. Order Taking; writing a KOT/BOT 4. Bill working, presenting the bill 5. Role of Restaurant Cashier 6. Practice on Laying of Breakfast Cover for Room Service, Break fast cover lay out on table,

Continental and English breakfast Tray/Table Layout 7. Non-Alcoholic Beverages, Service of Tea, Coffee, Soft Drinks, Squashes, Mineral Water and

Specialty Coffee 8. Service of Special Food items

38

UHM305L Advanced Front office Management Lab. 2 1 Opening Guests Folio - Accounting - View folio, post charges, Posting Guest Charges,

Telephone, Laundry, Room Charge, Food & Beverage and other charges. 2. Visitors Paid Outs

3. Allowances and Discounts

4. Foreign Exchange Regulations Awareness

5. Field Visits (Self) Assignments to observe Cashiers' Desk in

classified Hotels and Small Hotels.

6. VTL, City Ledger Formats

Handling Credit Cards, TC, Travel Agent Vouchers etc.

7. Night Auditing Reports 8. Auditing of Bill Statements

39

UHM306L Advanced Housekeeping Management Lab. 2 1

1. Pantry set up. 2. Lay out of Linen room & Laundry 3. Linen & Laundry practical including stain removal, 4. use of laundry equipment ( washing machine), 5. visit to laundry 6. Inventory Procedures.

40

UEN006 Practical Communicative English - III 2 1

Scheme & Syllabus Following will be the mode in which the subject Practical English Communication will be implemented

from Aug 2015 onwards for all our semesters of all courses at IIU except M.Phil & PhD as a subject. Each

class will have 30-35 students only (sometime made by combining classes of lower strength)

Name: Practical English Communication

Subject Code: ----- Credits: 1 No. of Periods: 2 Rationale: The full two semesters will be spent on the following practice: loud Reading, Paying attention, correcting own mistakes and other’s mistakes, Tongue rolling, mindset change. The rationale for doing above is based on the importance of removing the initial hesitation and this can be done by making them read aloud through Home preparation (newspaper Reading, Magazine reading etc..). The faculty will maintain strict discipline and marks will be awarded for the students for the same. Good use of ICT be made so that audio and video recording can be shown for better pick-up. There will be a video taken of each individual student in first few classes when he reads. Evaluation: Evaluation will be done in the following manner: 50% marks on Attendance

(c) 50% marks on video and performance level The class teacher is solely responsible for the improvement of the students and their evaluation. Each Dean will monitor the same. A proper feedback of each class be made a practice so that necessary corrections or modifications can be made as we go along. This practice session may become our USP because English is a concern area for all students of IIU.

1.Public Speaking: 3rd

, 4th

& 5th

Sem

a) Self Introduction b) Bigger group presentation (Oral & PPT) c) Smaller Group presentation d) Situation based /Task basis presentation and discussion in the class etc..

41

FOURTH SEMESTER L P Credits

Industrial Training in Food and Beverage Service

1 UHM401 (Banqueting Services) Food Production Techniques

(Multi Cuisines) , Housekeeping, Front office, H.R,

Sales& Marketing

Report 16

Viva-Voce 4

Seminar Presentation-IV 3

Total 23

42

FIFTH SEMESTER L P Credits

1 UHM501 Hotel laws 3 3

2 UHM502 Hotel Safety & Security 3 3

3 UHM503 Tourism Business & Hotel Industry 3 3

4 UHM504 Advance Food & Beverage Production

3

3 Management

5 UHM505 Advance Food & Beverage Service Management 3 3

6 UEN007 Practical Communicative English - IV 2 1

7 UHM505L Advance Food & Beverage Production

4 2 Management Lab.

8 UHM506L Advance Food & Beverage Service Management

4 2 Lab.

Seminar & Presentation-V 3

Total 20 8 23

43

UHM501 Hotel laws 4 4 UNIT I

Registration and approval of hotel and restaurant –Laws relating to registration and approval- Types of licenses-Application for a license-Grant of license-Structure of premises

Unit- II Bar and liquor licenses – Liquor licensing laws-licensed premises-General permitted hours-Quantities and measures-Billiards and similar games-Music and dancing licenses .Performing right- Late night refreshment house-Tobacco and cigars-Betting, gaming and gaming machines-copyrights

UNIT II Major principles – Nature and types of companies, Formation, Memorandum and

Articles of Association, Prospectus, Power, duties and liabilities of Directors, winding

up of companies, Corporate Governance.

UNIT III An Overview of Factories Act - Payment of Wages Act - Payment of Bonus Act - Industrial Disputes Act.

UNIT IV Food legislation- Prevention of Food adulteration Act:-Objectives-definition-Adulterated and Misbranded Food-Provisions-Appointment and Powers of Food Inspector under the act-procedure for taking a sample-Food Standards: PFA, FPO, AGMARK and Indian Standard

References: John E.H. Sherry -Legal Aspect of Hospitality Management Second Edition-Publisher: Wiley & Sons.

Aswathappa. K.-Principles of Business Law.

Shops and Establishment Act.

Bare Acts of Respective Legislation.

44

UHM502 Hotel Safety & Security 3 3

UNIT-I Hotel Security Hotel Security: concept, importance, Type, Organization structure,Application of security in Hotels, scope and trends. UNIT-II First Aid The First Aid box, Handling Burns & scalds, Bleeding, fainting, fractures, heart- attack, sprain, and shock. Handling Emergency procedures: Fire, Bomb threat, Theft, Death, Terrorism, and Natural Calamity. UNIT-III Maintenance department - Introduction, Role & Importance of maintenance department in the hotel industry, organization chart. Types of maintenance – preventive & breakdown; advantages and disadvantages. UNIT-IV Waste Management and Pollution control Waste Management and Pollution control: Concept, Objective, Importance, Types of waste and pollutions, Disposal of different types of wastes. Recent trends

Reference Books :

David MC Sware, Nancy Rue, Richard Linten -Essentials of Food Safety and Sanitation - Publisher: The American Hotel & Motel Association.

Borsenik, Fran, D-The Management of Maintenance and Engineering Systems in Hospitality Industries -Publisher: John Wiley, New York.

Redlin Michael H. & David-Managing Hospitality Engineering Systems -Publisher: AH & MA USA.

45

UHM503 Tourism Business & Hotel Industry 3 3 UNIT-I Growth of tourism Role of various agencies in growth of tourism like central and state, government and private players. UNIT-II Positive and negative impact of tourism With reference to economical, social and environmental, and geographic etc. UNIT-III Domestic and international tourism-

Types and forms of tourism- heritage and historical, adventure, sports, conference, Convention, etc. Concept of management in tourism & importance of tourism planning:Role of managers in tourism Industry , Nature, Scope, Process, Steps, Types and limitations of planning

UNIT- IV Tourist product Meaning or concept, how they are different from other consumer products. Role of Travel Agency,Travel Agency Operations,Ticketing & Reservations, Technical terminology of tourism

Reference Books :

A K Bhatia- Tourism Principles and Policies-Publisher: Sterling

Merrisen James -Travel Agents and Tourism.

Seaton, Wood -Tourism- The State of Art -Publisher John Wiley

A.K.Bhatia -Tourism Principles and Practices.

Ram Acharya -Tourism and Cultural Heritage of India.

46

UHM504 Advance Food & Beverage Production Management 3 3

UNIT-I Quantity Food Production Introduction to large scale/ quantity food production- Industrial, Commercial, Sports & Institutional ( Hospital/ Schools),Principles of quantity cooking & indenting for volume feeding, portion sizes, Modifying recipes for indenting for large scale catering,Equipment, modern developments in equipments,Problems and adjustment in terms of cooking time and temperatures. UNIT-II

Eastern and Western cuisine: Gujarati, Rajasthani, Goan, Maharastra, Bengal, Kerala UNIT-III Northern cuisine- Moghlai, Avadh (including Dumpukht), Punjabi, Kashmiri - history, methodology, equipment, culinary terms Tandoor, Types of Tandoor-Make, size of Tandoor fixing, preparing-Indian Breads Indian Breakfast Items UNIT-IV South Indian Cuisine-Hyderabadi, Andhra, Tamilanadu, Chettinad Kerala – Malabar Style ,Central Travancore Style,. History, methodology, Equipment and culinary terms. Reference Books:

John B Knight -Quantity Food Production, Planning & Management, Third Edition -Publisher: Woley & Sons

KT Achaya -A Historical Companion Indian Food -Publisher :Oxford Press

Madhur Jafery -Taste of India .

Prasad -Prasad Cooking with Indian Masters , -Publisher : Allied Publisers Pvt Limited.

Wayne Gisslen -Professional Baking 4th Edition -Publisher :John Wiley & Sons Inc.

Bo Friberg -The Professional Pastry Chef, Fourth Edition -Publisher Wiley & Sons INC.

47

UHM505 Advance Food & Beverage Service Management 3 3

UNIT I

Alcoholic beverages – Introduction & Definition, Classification of Alcoholic Beverages (Fermented & Distilled), Definition of fermentation & Distillation. UNIT - II Wines.- Introduction, Wine Producing Countries and Regions, New world wines,Types of Grapes used, Classification and Production Process of Table Wines, Sparkling Wires and Fortified Wines, Aromatized Wines, Fruit Wines,Storage of Wine,Service of Wines,Food and Wine Harmony. UNIT - III Beer –

Introduction & definition, Manufacturing Process,Type of Beer, Storage, Service of bottle beer, canned beer and draught beer,care of the beer, The beer dispensing system. Note: GLOSSARY OF TERMS Students should be familiar with the Glossary of Terms pertaining to above mentioned topics

Reference Books:

Steven Kolpan, Brian H Smith, Michael A Weiss -Exploring Wine -Publisher: The Culinary Institution Of America

Walton Stuart -The World of Wine -Publisher: Lorenz Boo

Harveys Guide to Wine-Publisher: Octopus Books Limited, London W1

Bob & Kathie Lipinski -Professional Beverage Management -Publisher: Wiley

Steven Kaplan, Brian H Smith-Exploring Wine Second Edition -Publisher: The Culinary Institute of America.

48

UEN007 Practical Communicative English - IV 2 1

Scheme & Syllabus

Following will be the mode in which the subject Practical English Communication will be implemented

from Aug 2015 onwards for all our semesters of all courses at IIU except M.Phil & PhD as a subject. Each

class will have 30-35 students only (sometime made by combining classes of lower strength)

Name: Practical English Communication

Subject Code: -----

Credits: 1

No. of Periods: 2 Rationale: The full two semesters will be spent on the following practice: loud Reading, Paying attention, correcting own mistakes and other’s mistakes, Tongue rolling, mindset change. The rationale for doing above is based on the importance of removing the initial hesitation and this can be done by making them read aloud through Home preparation (newspaper Reading, Magazine reading etc..). The faculty will maintain strict discipline and marks will be awarded for the students for the same. Good use of ICT be made so that audio and video recording can be shown for better pick-up. There will be a video taken of each individual student in first few classes when he reads. Evaluation: Evaluation will be done in the following manner: 50% marks on Attendance

(d) 50% marks on video and performance level The class teacher is solely responsible for the improvement of the students and their evaluation. Each Dean will monitor the same. A proper feedback of each class be made a practice so that necessary corrections or modifications can be made as we go along. This practice session may become our USP because English is a concern area for all students of IIU.

1.Public Speaking: 3rd

, 4th

& 5th

Sem

e) Self Introduction f) Bigger group presentation (Oral & PPT) g) Smaller Group presentation h) Situation based /Task basis presentation and discussion in the class etc..

2.Group Discussion /Interview: 6th

Sem

a) General feel of the group and its formation b) Starting a discussion and building on it c) Constructive Interruptions and emphasis etc.. d) Current topics & its discussion with clear conclusion in the class etc.. e) Recording of events and its presentation

3. Writing: 7th

Sem

(a) Paragraph/Essays/Commentaries/story/report (b) CV preparation (c) Experience etc..

49

UHM505L Advance Food & Beverage Production Management Lab. 4 2

1. Preparation of basic gravies and commonly used Indian Masala. 2. Regional Cuisines of India – Covering various States of India. 3. Planning Elaborate Indian Menus up to 40 portions. 4. Preparation of simple Indian Desserts. 5. Focusing on staple food with regional influence , 6. Regional cooking style, methods of cooking, 7. Equipments. 8. Convenience food and Fast food items.

50

UHM506L Advance Food & Beverage Service Management Lab. 4 2

1. Practical will be in accordance with the topics of theory with Mock Service of alcoholic beverages. Wine, Beer and other alcoholic and non-alcoholic beverages.

2. Introduction to Bar equipments and glassware 3. Service of spirits and liqueurs 4. Model Bar setup and operations 5. Glassware used for different alcoholic & , non-alcoholic beverages

6. Regional cuisine –Practical

51

SIXTH SEMESTER L P Credits

1 UHM601 Hotel Engineering 3 3

2 UHM602 Hospitality Sales & Marketing 3 3

UHM603 Human Resource Management in Hotels 3 3

4 UHM604 Economics For Hospitality and Tourism 3 3

5 UHM605 Rooms Division Management 4 4

6 UEN008 Practical Communicative English - V 2 1

7 UCH005 Environmental Studies 3 3

8 Seminar & Presentation 03

21 23

52

UHM601 Hotel Engineering 3 3

UNIT I Hotel maintenance Department Types of contract-service contract.Requirement of engineering workshop. UNIT II Equipment replacement policy- Terms and condition.Inadequacy obsolescence-excessive maintenance-declining efficiency. Replacement policy of equipment which gradually deteriorate-Economic replacement cycle for abruptly falling equipment. Replace when current annual cost is equal to average annual cost to date. UNIT III Types of fuels – Calorific value-Conventional forms of fuel. Calculation of heat requirements and fuel requirements. UNIT IV Electricity – Meaning and usage, ohm’s law, AC & DC – their differences, advantages and disadvantages. General layout of circuits including service entrance, distribution panel boards, Calculation of power requirements, meter reading and bill calculation. Fire Prevention & Protection – Different types of fires, Fire fighting systems- (fire alarms, extinguishers and their maintenance), Fire Hazards References:

Frank D. Borsenik & Alan T. Stutts -The Management of Maintenance and Engineering Systems in Hospitality Industry -Publisher: John Willey & Sons Inc NY

N.C.Goyal & K.C.Goyal -Textbook of Hotel Maintenance.

W.P. Jones -Air Conditioning Engineering -Publisher: English Language Book Society/ Edword Arnold.

53

UHM602 Hospitality Sales & Marketing 3 3

UNIT – I PERSONNEL SALES Prospects Qualifying & Personality traits.Preparing for the Presentation Sales Call - Pre-presentation Planning, The Sales Kit,Projecting a Professional Image.Improving Sales Productivity - Time Management, Key Account Management. UNIT - II

TELEPHONE SALES Basic of Telephone Communication -Telephone Etiquettes, Telephone Communication Skill, Listening Skill.Out Going Calls - Prospects and Qualifying Calls, Appointment Calls, Sales, Promotional Call, Service Calls, Public Relation Calls.In Coming Calls - Reservations, Response to Advertising, Inquiries.Telephone Sales Operation - Telephone Sales Blitzes, Tele Marketing Operations. UNIT - III INTERNAL MARKETING AND SALES What is Internal Marketing? - Employee Empowerment,What are Internal Sales?- The role of the General Manager in Internal Sales, The role of the Employees in Internal Sales.Internal Merchandising - Guest Contact Areas, Back of the House Areas.Special Services and In House Promotion.. UNIT - IV RESTAURANT AND LOUNGE SALES Position Restaurants and Lounges -Positioning Research Merchandising Food & Beverages -Creating Menus that sell, Other F&B Merchandising Methods.Promoting Restaurants and Lounge -Types of Promotions, Planning Effective Promotions.Building Repeat Business . UNIT - V

BANQUET AND MEETING ROOM SALES

The catering Department - Catering department Personnel, The Marketing Plan. Catering Sales - Developing Leads, Selling to Clients, Planning the Function, Management Function, Following up the Accounts.Other Food & Beverages Sales - Creative Refreshment Breaks, Hospitality Suites,. Reference Books: Francis Buttle-Hotel & Food Service Marketing.

Cathy H.C. Hsu and Tom Powers -Marketing Hospitality.

Margaret Shaw -Hospitality Sales A Marketing Approach-Publisher: By Wiley

54

UHM603 Human Resource Management in Hotels 3 3

UNIT-I BASIC HUMAN RESOURCE PLANNING Macro level scenario of Human Resource Planning -Concept and process of Human Resource Planning-Planning-Methods and techniques of demand forecasting-Methods and techniques of supply of forecasting-Attitude towards time, work and leisure. UNIT-II JOB EVALUATION Job analysis and job description-Job specification-definition and formats-Job evaluation-concept, scope and limitation-Job evaluation methods, meaning and types-Job enlargement/rotation, job enrichment. UNIT-III SELECTION AND RECRUITMENT Selection-Application, Interviews-types, group selection procedure, reference-Recruitment’s-sources and methods. UNIT - IV ORIENTATION AND TRAINING

Difference between orientation and training- Benefits of orientation, developing the orientation programs. Orientation of different levels of employees - new joiners, trained and experienced, New employee, executives and other highly experienced new employees, disabled employees, employees where first language is not English-Elements of typical orientation programme- Follow up and evaluation-

Training and its importance Reference Books:

Human Resources Management for Hospitality by Linda A. Jerris

Yvonne Guerrier -Organization Behaviour in Hotels & Restaurants .

Stephen P Robbins- Essentials of Organization Behaviour-Publisher: Prentice Hall .

55

UHM604 Economics For Hospitality and Tourism 3 3

UNIT – I :

Introduction to Economics – Tools of Tourism Economics – Abstraction – Economic Theory and

Tourism – Demand and Supply Analysis – Cost/Benefit Analysis.

UNIT – II : Indian Economy and Hotel Tourism Industry – Characteristics of Indian Economy – Growth and development of tourism industry in India – hotel Industry in National Economy, Income generation, Employment generation. – Factors influencing growth of hotel tourism industry – Barriers of growth of tourism in India. UNIT – III : Quantity Theory of Money, Modern Theory or Income Theory, Inflation- Definition, Demand Pull Inflation, Cost Pull Inflation, Control of Inflation. UNIT – IV : International Trade – Internal Trade and International Trade – Free Trade and Protection. - Tourism and Balance of Payment – Balance of Trade and Balance of Payment – Equilibrium, Disequilibrium and adjustment in the Balance of payment. – Improving Balance of Payment. Reference Books:

Strategies for the development of Tourism Industry in India-Publisher: Institute of Public Enterprise, Hyderabad, 2000

Indian Tourism – Bezbarooah,2000

Jag Mohan Negi, -International Tourism & Travel – Concepts & Principles 1st Edition.

R.K.Singh-Economics & Sustainable Development -Publisher: Abhijeet Pub.

56

UHM605 Rooms Division Management 4 4

UNIT –I

Room division management functions –Planning, Organizing, Coordinating, Staffing, Controlling

and Evaluating, Importance of leadership.

Managing quality – Customer perceptions of quality in hotels, Measuring guest satisfaction.

TQM & Six Sigma

UNIT – II Establishing room rates – Market condition approach, Rule of thumb approach, Hubbart formula approach. UNIT – III Understanding nature of demand – Daily variation in demand, Weekly variation in demand, Seasonal variation in demand, other time cycles. Train the trainer programme on room division –Training for executives, Training for supervisors. Training & Training to Standards UNIT-IV Time management- Peak performance, cost effectiveness, overtime, shifts, duty roasters, staff allocation, and crisis management, Effects of inter and intra departmental communication and co-ordination on performance. Reference Books: Kasavana & Brooks -Managing Front Office Operations-Publisher: Educational

Institution AHMA.

Ahmed Ismail -Front Office – Operations and Management –Publisher-Publisher: Thomson Delmar.

57

UEN008 Practical Communicative English - V 2 1

Scheme & Syllabus

Following will be the mode in which the subject Practical English Communication will be implemented

from Aug 2015 onwards for all our semesters of all courses at IIU except M.Phil & PhD as a subject. Each class will have 30-35 students only (sometime made by combining classes of lower strength) Name: Practical English Communication Subject Code: ----- Credits: 1

No. of Periods: 2 Rationale: The full two semesters will be spent on the following practice: loud Reading, Paying attention, correcting own mistakes and other’s mistakes, Tongue rolling, mindset change. The rationale for doing above is based on the importance of removing the initial hesitation and this can be done by making them read aloud through Home preparation (newspaper Reading, Magazine reading etc..). The faculty will maintain strict discipline and marks will be awarded for the students for the same. Good use of ICT be made so that audio and video recording can be shown for better pick-up.

There will be a video taken of each individual student in first few classes when he reads. Evaluation: Evaluation will be done in the following manner: 50% marks on Attendance

(e) 50% marks on video and performance level The class teacher is solely responsible for the improvement of the students and their evaluation. Each Dean will monitor the same. A proper feedback of each class be made a practice so that necessary corrections or modifications can be made as we go along. This practice session may become our USP because English is a concern area for all students of IIU.

1.Public Speaking: 3rd

, 4th

& 5th

Sem

i) Self Introduction j) Bigger group presentation (Oral & PPT) k) Smaller Group presentation l) Situation based /Task basis presentation and discussion in the class etc..

2.Group Discussion /Interview: 6th

Sem

f) General feel of the group and its formation g) Starting a discussion and building on it h) Constructive Interruptions and emphasis etc.. i) Current topics & its discussion with clear conclusion in the class etc.. j) Recording of events and its presentation

4. Writing: 7th

Sem

(d) Paragraph/Essays/Commentaries/story/report (e) CV preparation (f) Experience etc..

58

UCH005 Environmental Studies 3 3 UNIT – I The Multidisciplinary nature of environmental studies: Definition, scope and importance. Natural Resources: a) Forest resources: Use and over-exploitation, deforestation, case studies. Timber extraction,

mining, dams and their effects on forests and tribal people. b) Water resources: Use and over-utilization of surface and ground water, floods, drought,

conflicts over water, dams benefits and problems. UNIT – II Ecosystems:

Concept of an ecosystem. Structure and function of an ecosystem. Producers, Consumers and decomposers. Energy flow in the ecosystem. Ecological succession. Food chains, food webs and ecological pyramids. Introduction, types, characteristic features, structure and function of the following ecosystem : a)Forest ecosystem b) Grassland ecosystem, c) Desert ecosystem, d) Aquatic ecosystems (Ponds, streams, lakes, rivers, oceans, estuaries) UNIT – III Biodiversity and its conservation: Introduction – Definition: genetic, species and ecosystem diversity. Biogeographically, classification of India. Value of biodiversity: consumptive use, productive use, and social, ethical, aesthetic and option values, Biodiversity at global, National and local levels. India as a mega-diversity nation. Hot spots of biodiversity. Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts. Endangered and endemic species of India. Conservation of biodiversity: In-situ conservation of biodiversity. UNIT – IV Environmental Pollution: Definition, causes, effects and control measures of :Air pollution, b) Water pollution, c) Soil pollution, d) Marine pollution, e) Noise pollution, f) Thermal pollution and g) Nuclear hazards. Solid waste Management: Causes, effects and control measures of urban and industrial wastes. Role of an individual in prevention of pollution. Pollution case studies. Disaster management: floods, earthquake, cyclone and landslides. REFERENCES:

1. Anjaneyulu Y.,Introduction to Environmental Sciencies. B.S.Publications, 2003. 2. Murali Krishna K.V.S.,Glimpses of Environment, Environment Protection Society,2003

Reference Books:

Anjaneyulu Y-Introduction to Environmental Sciencies. -Publisher: B.S.Publications, 2003.

Murali Krishna K.V.S-Glimpses of Environment-Publisher: Environment Protection Society,2003

Agarwal, K.C.- Environmental Biology, Nidi Publ. Ltd Bikaner.

59

SEVENTH SEMESTER L P Credits

1 On The Job Internship/Training 23

Total 23

EIGHT SEMESTER L P Credits

1 On The Job Internship/Training 23

Total 23