6th Sem-syllabus 2018-19.docx

B.Sc. in Hotel & Hospitality Administration 2018-19

RIMT UNIVERSITY MANDI GOBINDGARH PUNJAB

Study Scheme & Syllabus For BSc. Hospitality & Hotel Administration (Second Semester)

Syllabi Applicable For Admissions in 2018-19 Onwards

B.Sc. in Hotel & Hospitality Administration 2018-19

Sixth Semester: Subject Code

Contact Hours/Week Credit Title

L

HM3601

Advance Food Production Operations - II

HM3602

Advance F&B Operations - II

HM3603

T

P

Evaluation Scheme (% of Total Marks) CWA LWA MTE ETE Total

Exam Duration (Hours)

2

2

16

---

24

60

100

3 hrs

2

2

16

---

24

60

100

3 hrs

Front Office Management II

2

2

16

---

24

60

100

3 hrs

HM3604

Accommodation Management - II

2

2

16

---

24

60

100

3 hrs

HM3605

Food & Beverage Management

3

3

16

---

24

60

100

3 hrs

HM3606

Facility Planning

3

3

16

---

24

60

100

3 hrs

HM3607

Research Project

1

1

----

60

-----

40

100

3 hrs

HM3608

Advance Food Production Operations - II (Practical)

4

2

----

60

-----

40

100

3 hrs

HM3609

Advance Food & Beverage Operations – II (Practical)

2

----

60

-----

40

100

3 hrs

HM3610

Front Office Management II (Practical)

2

----

60

-----

40

100

3 hrs

HM3611

Accommodation Management - II (Practical)

2

----

60

-----

40

100

3 hrs

96

300

144

560 1100

Total L-- Lecture

14 T-- Tutorial

CWA Class work Assessment LWA Lab work Assessment MTE Mid Term Exam ETE End Term Exam

12

1

1

1

21

P---Practical

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: ADVANCE FOOD PRODUCTION OPERATIONS - II SUBJECT CODE: HM3601 SEMESTER: 6 Lecture (L) Tutorial (T) Practical (P) Credit (C) CONTACT HOURS/WEEK: 2 0 4 4 Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:          

Demonstrate good communication & leadership skills Demonstrate good personal hygiene and health habits and perform safe food handling and sanitation procedures Identify all kitchen tools and demonstrate safe practices operation machinery in the kitchen Demonstrate understanding of standard weights, measures and scaling of ingredients Extensive knowledge and application of different methods and techniques of cooking Perform and apply basic culinary math in the food service industry Prepare a variety of salads and dressing and evaluate flavors. Apply various recipes and cooking techniques on variety of meats and vegetables, fruits and grains Prepare a variety of baked goods and desserts Apply knowledge of global cuisines and prepare meals inspired by the cuisines

Contents of Syllabus: Sr. No UNIT-I

Contents INTERNATIONAL CUISINE A. B. C. D. E. F.

Geographic location Historical background Staple food with regional Influences Specialities Recipes Equipment in relation to:  Great Britain  France  Italy  Spain & Portugal  Scandinavia  Germany  Middle East  Oriental  Mexican  Arabic

Contact Hours 16

B.Sc. in Hotel & Hospitality Administration 2018-19

CHINESE

UNIT-II

A. Introduction to Chinese foods B. Historical background C. Regional cooking styles D. Methods of cooking E. Equipment & utensils BAKERY & CONFECTIONERY

09

I. ICINGS & TOPPINGS A. B. C. D.

Varieties of icings Using of Icings Difference between icings & Toppings Recipes

II. FROZEN DESSERTS A. B. C. D.

Types and classification of Frozen desserts Ice-creams – Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture

MERINGUES A. Making of Meringues B. Factors affecting the stability C. Cooking Meringues D. Types of Meringues E. Uses of Meringues IV. BREAD MAKING A. Role of ingredients in bread Making B. Bread Faults C. Bread Improvers V. CHOCOLATE

UNIT-III

A. History B. Sources C. Manufacture & Processing of Chocolate D. Types of chocolate E. Tempering of chocolate F. Cocoa butter, white chocolate and its applications PRODUCTION MANAGEMENT A. B. C. D. E.

Kitchen Organisation Allocation of Work - Job Description, Duty Rosters Production Planning Production Scheduling Production Quality & Quantity Control

05

B.Sc. in Hotel & Hospitality Administration 2018-19

F. Forecasting & Budgeting G. Yield Management PRODUCT & RESEARCH DEVELOPMENT

UNIT-IV

A. Testing new equipment, B. Developing new recipes C. Food Trails D. Organoleptic & Sensory Evaluation FRENCH  Culinary French  Classical recipes (recettes classique)  Historical Background of Classical Garnishes  Offals/Game  Larder terminology and vocabulary Note: Should be taught along with the relevant topics

ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL) Menu CHINESE MENU 01  Egg drop soup  Fried Wantons  Sweet & Sour Chicken  Hakka Noddles MENU 02  Hot & Sour soup  Beans Sichwan  Stir Fried Chicken & Peppers  Chinese Fried Rice Menu 03  Hoppers  Khao Phad phak  Tom khai gai  Gang kiew wan gai

Asian

INTERNATIONAL SPAIN MENU 04  Gazpacho  Pollo En Pepitoria  Paella  Fritata De Patata  Pastel De Mazaana

02

B.Sc. in Hotel & Hospitality Administration 2018-19

ITALY

MENU 05  Minestrone  Ravioli Arabeata  Fettocine Carbonara  Pollo Alla Cacciatore  Medanzane Parmigiane  Pesto Dip MENU 06  Potage St. German  Sauerbaaten  Spatzale  German Potato Salad

GERMANY

U.K.

MENU 07  Scotch Broth  Meat Loaf  Yorkshire Pudding  Legumes de paprika  Roast Potato MENU 08  Pita bread  Hummus  Falafal  Moussaka A La Greque  Dolmas  Shawarma  Tzaziki

Middle East

MODERN TECHNIQUES & PRACTICES  Food photography  Molecular gastronomy  Innovative Plating Techniques  Sustainable cooking methods

B.Sc. in Hotel & Hospitality Administration 2018-19

ADVANCE FOOD PRODUCTION OPERATIONS – II (BAKERY PRACTICAL) S.No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Topic Grissini Tiramisu Pumpernickle Apfel Strudel Yorkshire Curd Tart Crusty Bread Baklava Harlequin Bread Baugette Crepe Normandy Crossiants Black Forest Cake Pizza base Honey Praline Parfait Danish Pastry Cold Cheese Cake Soup Sticks & Rolls Chocolate Truffle cake Ginger Bread Blancmange Lavash Chocolate Parfait Cinnamon & Raisin Rolls Souffle Chaud Vanille Fruit Bread Plum Pudding Demonstration of  Meringues  Icings & Topings Demonstration of  Wedding Cake & Ornamental cakes

Recommended Books: Theory of Cookery (Krishna Arora), Professional Chef (Parminder Bali) Instruction of Question Paper setter   

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters.

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    

B.Sc. in Hotel & Hospitality Administration 2018-19

The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: ADVANCE FOOD & BEVERAGE OPERATIONS - II SUBJECT CODE: HM3602 SEMESTER: 6 Lecture (L) Tutorial (T) Practical (P) Credit (C) CONTACT HOURS/WEEK: 2 0 2 3 Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:    

Demonstrate good communication & leadership skills in F&B Operations Demonstrate good personal hygiene and health habits and perform safe food handling and sanitation procedures Identify all restaurant and bar tools. Prepare various kinds of cocktails and mocktails

Contents of Syllabus: Sr. No

Contents

UNIT-I

FOOD & BEVERAGE STAFF ORGANISATION

Contact Hours 08

UNIT-II

A. Categories of staff B. Hierarchy C. Job description and specification D. Duty roaster MANAGING FOOD & BEVERAGE OUTLET

06

UNIT-III

A. Supervisory skills B. Developing efficiency C. Standard Operating Procedure BAR OPERATIONS

06

UNIT-IV

A. Types of Bar  Cocktail  Dispense B. Area of Bar C. Front Bar D. Back Bar E. Under Bar (Speed Rack, Garnish Container, Ice well etc.) F. Bar Stock G. Bar Control H. Bar Staffing I. Opening and closing duties COCKTAILS & MIXED DRINKS

10

A. Definition and History B. Classification

B.Sc. in Hotel & Hospitality Administration 2018-19

C. Recipe, Preparation and Service of Popular Cocktails - Martini – Dry & Sweet - Manhattan – Dry & Sweet - Dubonnet - Roy-Roy - Daiquiri - White Lady - Pink Lady - Side Car - Bacardi - Alexandra - John Collins - Tom Collins - Gin FIZZ - Pimm’s Cup – no. 1,2,3,4,5 - Flips - Noggs - Champagne Cocktail - Between the Sheets - Daiquiri - Bloody Mary - Screw Driver - Tequilla Sunrise - Gin- Singapore Sling - Planters Punch - Singapore Sling - Pinacolada - Rusty Nail - B&B - Moscow Mule - Margarita - Gimlet – Dry & Sweet - Cuba Libre - Whisky Sour - Blue Lagoon - Harvey Wall Banger - Bombay Cocktail

ADVANCE FOOD & BEVERAGE OPERATIONS – II (PRACTICAL) S.No. 01

Topic F&B Staff Organization Class room Exercise (Case Study method)  Developing Organization Structure of various Food & Beverage Outlets  Determination of Staff requirements in all categories  Making Duty Roster  Preparing Job Description & Specification

02

03

B.Sc. in Hotel & Hospitality Administration 2018-19

Supervisory Skills  Conducting Briefing & Debriefing - Restaurant, Bar, Banquets & Special events  Drafting Standard Operating Systems (SOPs) for various F & B Outlets  Supervising Food & Beverage operations  Preparing Restaurant Log Bar Operations  Designing & Setting the bar  Preparation & Service of Cocktail & Mixed Drinks

Recommended Books: Food & Beverage Service Manual ( Dennis Lilicrap), Food & Beverage Operations (R.Singaravelan) Instruction of Question Paper setter   

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    

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: FRONT OFFICE MANAGEMENT-II SUBJECT CODE: HM3603 SEMESTER: 6 Lecture (L) Tutorial (T) Practical (P) Credit (C) CONTACT HOURS/WEEK: 2

0

2

3

Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:   

Demonstrate good communication & leadership skills in Front Office Operations Enable students to handle guest complaints Understand revenue management

Contents of Syllabus: Sr. No

Contents

UNIT-I

YIELD MANAGEMENT

Contact Hours 14

UNIT-II

A. Concept and importance B. Applicability to rooms division  Capacity management  Discount allocation  Duration control C. Measurement yield D. Potential high and low demand tactics E. Yield management software F. Yield management team TIMESHARE & VACATION OWNERSHIP

10

   

UNIT-III

Definition and types of timeshare options Difficulties faced in marketing timeshare business Advantages & disadvantages of timeshare business Exchange companies -Resort Condominium International, Intervals International  How to improve the timeshare / referral/condominium concept in India- Government’s role/industry role FRENCH Conversation with guests  Providing information to guest about the hotel, city, sight seeing, car rentals, historical places, banks, airlines, travel agents, shopping centers and worship places etc.  Departure (Cashier, Bills Section and Bell Desk)

06

B.Sc. in Hotel & Hospitality Administration 2018-19

FRONT OFFICE MANAGEMENT – II (PRACTICAL) Hands on practice of computer application (Hotel Management System) related to front office procedures such as  Night audit,  Income audit,  Accounts  Yield Management  Situation handling – handling guests & internal situations requiring management tactics/strategies SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM S.No. 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32

Topic HMS Training – Hot Function keys How to put message How to put a locator How to check in a first time guest How to check in an existing reservation How to check in a day use How to issue a new key How to verify key How to cancel a key How to issue a duplicate key How to extend a key How to print and prepare registration cards for arrivals How to programme keys continuously How to programme one key for two rooms How to re-programme a key How to make a reservation How to create and update guest profiles How to update guest folio How to print guest folio How to make sharer reservation How to feed remarks in guest history How to add a sharer How to make add on reservation How to amend a reservation How to cancel a reservation How to make group reservation How to make a room change on the system How to log on cashier code How to close a bank at the end of each shift How to put a routing instruction How to process charges How to process a guest check out

33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58

B.Sc. in Hotel & Hospitality Administration 2018-19

How to check out a folio How to process deposit for arriving guest How to process deposit for in house guest How to check room rate variance report How to process part settlements How to tally allowance for the day at night How to tally paid outs for the day at night How to tally forex for the day at night How to pre-register a guest How to handle extension of guest stay Handle deposit and check ins with voucher How to post payment How to print checked out guest folio Check out using foreign currency Handle settlement of city ledger balance Handle payment for room only to Travel Agents Handle of banquet event deposits How to prepare for sudden system shutdown How to checkout standing batch totals How to do a credit check report How to process late charges on third party How to process late charges to credit card How to check out during system shut down Handling part settlements for long staying guest How to handle paymaster folios How to handle bills on hold

Recommended Books: Front Office Operations (Sudhir Andrews), Front Office management ( James Bardi) Instruction of Question Paper setter   

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Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site.

  

B.Sc. in Hotel & Hospitality Administration 2018-19

Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: ACCOMMODATION MANAGEMENT - II SUBJECT CODE: HM3604 SEMESTER: 6 Lecture (L) Tutorial (T) Practical (P) Credit (C) CONTACT HOURS/WEEK: 2

0

2

3

Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:   

Demonstrate good communication & leadership skills in Housekeeping Operations Enable students to supervise cleaning tasks Understand various dynamics of hotel housekeeping

Contents of Syllabus: Sr. No

Contents

UNIT-I

SAFETY AND SECURITY

Contact Hours 06

UNIT-II

A. Safety awareness and accident prevention B. Fire safety and fire fighting C. Crime prevention and dealing with emergency situation INTERIOR DECORATION

15

UNIT-III

A. Elements of design B. Colour and its role in décor –types of colour schemes C. Windows and window treatment D. Lighting and lighting fixtures E. Floor finishes F. Carpets G. Furniture and fittings H. Accessories LAYOUT OF GUEST ROOMS

06

A. Sizes of rooms, sizes of furniture, furniture arrangement B. Principles of design C. Refurbishing and redecoration UNIT-IV

03 NEW PROPERTY COUNTDOWN

B.Sc. in Hotel & Hospitality Administration 2018-19

ACCOMMODATION MANAGEMENT – II (PRACTICAL) S.No. Topics 1 Standard operating procedure  skill oriented task (e.g. cleaning and polishing glass, brass etc) 2 First aid  first aid kit  dealing with emergency situation  maintaining records Fire safety fire fighting 3  safety measures  fire drill (demo) 4 Special decoration (theme related to hospitality industry)  indenting  costing  planning with time split  executing 5 Layout of guest room  to the scale  earmark pillars specification of colours, furniture, fixture, fitting, soft furnishing and accessories etc used Recommended Books: Housekeeping Operations (Sudhir Andrews), Housekeeping (Raghubalan) Instruction of Question Paper setter   

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    

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: FOOD & BEVERAGE MANAGEMENT SUBJECT CODE: HM3605 SEMESTER: 6 Lecture (L) Tutorial (T) Practical (P) Credit (C) CONTACT HOURS/WEEK: 3

0

0

3

Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:   

Understand the procedures of food & beverage control Learn the importance of food & beverage control Enable students to implement systems of control in hotel operations

Contents of Syllabus: Sr. No UNIT-I

Contents COST DYNAMICS

Contact Hours 14

A. Elements of Cost B. Classification of Cost SALES CONCEPTS A. Various Sales Concept B. Uses of Sales Concept INVENTORY CONTROL A. B. C. D. E. F. G. H. UNIT-II

Importance Objective Method Levels and Technique Perpetual Inventory Monthly Inventory Pricing of Commodities Comparison of Physical and Perpetual Inventory

BEVERAGE CONTROL A. B. C. D. E. F.

Purchasing Receiving Storing Issuing Production Control Standard Recipe

20

B.Sc. in Hotel & Hospitality Administration 2018-19

G. H. I. J.

Standard Portion Size Bar Frauds Books maintained Beverage Control

SALES CONTROL A. B. C. D. E. F. G. H. I.

Procedure of Cash Control Machine System ECR NCR Preset Machines POS Reports Thefts Cash Handling

BUDGETARY CONTROL

UNIT-III

A. Define Budget B. Define Budgetary Control C. Objectives D. Frame Work E. Key Factors F. Types of Budget G. Budgetary Control VARIANCE ANALYSIS A. B. C. D. E. F. G. H. I.

Standard Cost Standard Costing Cost Variances Material Variances Labour Variances Overhead Variance Fixed Overhead Variance Sales Variance Profit Variance

BREAKEVEN ANALYSIS A. B. C. D. E.

Breakeven Chart P V Ratio Contribution Marginal Cost Graphs

MENU MERCHANDISING A. Menu Control B. Menu Structure C. Planning

17

B.Sc. in Hotel & Hospitality Administration 2018-19

UNIT-IV

D. Pricing of Menus E. Types of Menus F. Menu as Marketing Tool G. Layout H. Constraints of Menu Planning MENU ENGINEERING

09

A. Definition and Objectives B. Methods C. Advantages MIS A. B. C. D. E. F.

Reports Calculation of actual cost Daily Food Cost Monthly Food Cost Statistical Revenue Reports Cumulative and non-cumulative

Recommended Books: Food & Beverage Management by Gajanan Shirke Food and Beverage Management 2nd Edition by John cousins, David Foskett Instruction of Question Paper setter   

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    

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: FACILITY PLANNING SUBJECT CODE: HM3606 SEMESTER: 6 Lecture (L) CONTACT HOURS/WEEK:

Tutorial (T) Practical (P) Credit (C)

3

0

0

3

Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:  

Understand the concept of Facility Planning Learn the techniques of PERT & CPM

Contents of Syllabus: Sr. No UNIT-I

Contents HOTEL DESIGN A. Design Consideration - Attractive Appearance - Efficient Plan - Good location - Suitable material - Good workmanship - Sound financing - Competent Management FACILITIES PLANNING The systematic layout planning pattern (SLP) Planning consideration A. Flow process & Flow diagram B. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel Architectural consideration A. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas) B. Approximate cost of construction estimation C. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room D. Approximate requirement and Estimation of water/electrical load gas, ventilation STAR CLASSIFICATION OF HOTEL

Contact Hours 19

B.Sc. in Hotel & Hospitality Administration 2018-19

UNIT-II

Criteria for star classification of hotel (Five, four, three, two, one & heritage) KITCHEN 20 A. Equipment requirement for commercial kitchen  Heating - gas/electrical  Cooling (for various catering establishment) B. Developing Specification for various Kitchen equipments C. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities) KITCHEN LAY OUT & DESIGN A. B. C. D. E. F. G. H. I.

Principles of kitchen layout and design Areas of the various kitchens with recommended dimension Factors that affect kitchen design Placement of equipment Flow of work Space allocation Kitchen equipment, manufacturers and selection Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen) Budgeting for kitchen equipment

KITCHEN STEWARDING LAYOUT AND DESIGN A. Importance of kitchen stewarding B. Kitchen stewarding department layout and design C. Equipment found in kitchen stewarding department UNIT-III

STORES – LAYOUT AND DESIGN

11

A. Stores layout and planning (dry, cold and bar) B. Various equipment of the stores C. Work flow in stores ENERGY CONSERVATION A. Necessity for energy conservation B. Methods of conserving energy in different area of operation of a hotel C. Developing and implementing energy conservation program for a hotel CAR PARKING Calculation of car park area for different types of hotels PLANNING FOR PHYSICALLY CHALLENGED UNIT-IV

INTRODUCTION TO CPM & PERT A. Basic rules and procedure for network analysis

07

B.Sc. in Hotel & Hospitality Administration 2018-19

B. C.P.M. and PERT C. Comparison of CPM and PERT D. Classroom exercises Recommended Books: Facilities Planning, James A. Tompkins, John A. White, Yavuz A. Bozer, J. M .A. Tanchoco

Instruction of Question Paper setter   

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    

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. Papers should be typed/printed in the format as: Paper size: A4; Font2 style: Times New Roman; Font size: 12; Line spacing: 1.5 Header portion should be in font size 14 with bold and capital letters. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The question paper should be fairly distributed over the whole syllabus prescribed for the course during the academic semester. No question or part thereof should be out of the prescribed syllabus. Repetition of question must be avoided. A question/sub question should not be split across two pages, it should appear on the same page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects. Ensure that the question paper does not contain any objectionable/unlawful contents/questions of politically or religiously sensitive issues. Please type ‘END OF PAPER’ immediately after the last question.

B.Sc. in Hotel & Hospitality Administration 2018-19

Detailed Syllabus SUBJECT TITLE: Research Project SUBJECT CODE: HM3607 SEMESTER: 6 Lecture (L) CONTACT HOURS/WEEK: 0

Tutorial (T) Practical (P) 0

Credit (C)

1

1

Internal Assessment: 40 End Term Exam: 60 Duration of Exam: 3 Hrs Objective and outcome of course:  

Understand research methodology Learn how to make research project

RESEARCH PROJECT (PRACTICAL) Once you have finalised the first draft or synopsis in consultation with your supervisor during SEM- V, plan to writing the final research paper during SEM-VI. Keep in mind the following: 1. Statement of purpose: tell the reader what you’re going to say. 2. Main body of the paper: say it 3. Summary and conclusion: tell the reader what you’ve said. 4. Stick to the point, avoid digression. State each major idea quickly and then develop it through examples and explanations. 5. Include concrete examples, illustrations, and factual details to back up your generalizations. 6. Criticize, evaluate, illustrate, attack, or defend where appropriate to your topic. Show you’ve been thinking. 7. As you write, indicate your information source (by # of card or author’s name) in the margin beside ideas. You can return later to complete the documenting of your references. 8. Unless your professor has specified otherwise, be sure to introduce quotations and show how they fit in with your position. Don’t use them as filler. 9. Read it out loud to check for flow and awkward language. Read for clarity and logical progression and smooth transitions. 10. Find alternate words for ones you are using too often (check a Thesaurus).

B.Sc. in Hotel & Hospitality Administration 2018-19

11. Check for mechanical errors such as misspelled words, inaccurate punctuation, incorrect grammar, etc. 12. Watch carefully to prevent plagiarism. Be absolutely certain that your documentation gives full credit for all materials used not only in quotations but in paraphrased form. 13. Revise and polish your tentative draft for final project 14. Type the final version of your report. Double space and allow for proper margins. 15. Follow the exact format prescribed by your instructor for the title page, bibliography and documentation. This may vary from topic to topic, so be sure to check if you’re in doubt. 16. Double check your documentation against your alphabetized bibliography. Make certain that all of your documentation is accurately tied to the references listed in your bibliography. 17. After typing, be sure to proofread for typos and other errors. 18. Hand your paper in!! Remember all research is expected to show originality as it provides significant contribution to enhancing knowledge. Do give reference of ideas, quotes etc. in your paper from wherever it has been borrowed. The research paper must be accompanied by a certificate to the affect that it is an original piece of work. If at any stage it is found that the research paper has been copied, in part or full, it is likely to be cancelled and the student failed in the subject.

Instruction of Question Paper setter      

Confidentiality must be strictly maintained. Examination papers must be typed under secure conditions with disks, pen drive and master copies kept locked away after use. The print should be sufficiently dark and clear to produce good quality photocopies. Each page must be numbered clearly. (e.g.) Page 1 of 2, at the middle bottom of the page. The name of examination, subject and subject code as given in the heading should be carefully checked from the syllabus, available on university web site. Abbreviation of all kinds should be avoided, except those in special subjects.

B.Sc. in Hotel & Hospitality Administration 2018-19