6 Value Education, Human Rights and Legislative Procedures 3 3 50 50 B. Practical 7 BHH 251 Food Production Quantity 4 - - 8 50 50 8 BHH 253 Food & Beverage Service Operations 2 - - 4 50 50 9 BHH 255 Accommodation Operations 1 - - 2 50 50 10 BHH 257 Front Office Operations 1 - - 2 50 50 Total 21 13 - Total Teaching Load 29 *Personality Development class every week in this semester. Topics to be covered - 1. General Awareness and Current Affairs. 2. Hotel Branding 3. Hotel Skill II-YEAR IV-SEMESTER S. Course Name Contact Hrs/Wk. Weight age (in %) L P CE ESE A. Practical I.T. 1 BHH 202 I.T. on Food Production 6 - - - 100 2 BHH 204 I.T. on Food & Beverage Services 6 - - - 100 4 BHH 206 I.T. on Accommodation Operations 6 - - - 100 3 BHH I.T. on Front Office Operations 6 - - - 100 / .
Management 6 BHH 312 Sales and Marketing Management 2 2 - - 50 50 Personality Skills and Development 2 B. Practical Project 8 BHH 352 Adv. Food Production Operations-II 4 - - 8 50 50 9 BHH 354 Adv. Food & Beverage Operations-II 2 - - 4 50 50 10 BHH 356 Accommodation Management-II 1 - - 2 50 50 11 BHH 358 Front Office 1 - - 2 50 50 12 BHH350 Research Project 1 2 100 Total 21 12 2 Total Teaching Load 32 Summary Sheet Semester 1st 2nd 3rd 4th 5th 6th Total Credit 24 23 22 30 24 21 144
9 Simple Salads & Soups: • Cole slaw, • Potato salad, • Beet root salad, • Green salad, • Fruit salad, • Consommé Simple Egg preparations: • Scotch egg, • Assorted omelletes, • Oeuf Florentine • Oeuf Benedict • Oeuf Farci • Oeuf Portugese • Oeuf Deur Mayonnaise Simple potato preparations • Baked potatoes • Mashed potatoes • French fries • Roasted potatoes • Boiled potatoes • Lyonnaise potatoes • Allumettes Vegetable preparations • Boiled vegetables • Glazed vegetables • Fried vegetables • Stewed vegetables PART ‘B’ - BAKERY & PATISSERIE Practical No. Topic 1 1 Equipment’s • Identification • Uses and handling Ingredients - Qualitative and quantitative measures 2 BREAD MAKING • Demonstration & Preparation of Simple and enriched bread recipes
(LAB) (PR) Course objective--- Knowledge of cleaning equipment and cleaning agents • Public Area Cleaning Procedures (Cleaning of various surfaces) • Procedures to be followed to Daily Room Cleaning • Chamber Maid trolley setup • Bed Making Procedures S.no. Topic 01 Sample Layout of Guest Rooms • Single room • Double room • Twin room • Suite 02 Guest Room Supplies and Position • Standard room • Suite • VIP room special amenities 03 Cleaning Equipment-(manual and mechanical) • Familiarization • Different parts • Function • Care and maintenance 04 Cleaning Agent • Familiarization according to classification • Function 05 Public Area Cleaning (Cleaning Different Surface) A. WOOD • polished • painted • Laminated B. SILVER/ EPNS • Plate powder method • Polivit method • Proprietary solution (Silvo) C. BRASS • Traditional/ domestic 1 Method • Proprietary solution 1 (brasso) D. GLASS • Glass cleanser • Economical method(newspaper) E. FLOOR - Cleaning and polishing of different types • Wooden • Marble • Terrazzo/ mosaic etc. F. WALL - care and maintenance of different types and parts
05 Social Skills Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes 06 Special Food Service - (Cover, Accompaniments & Service) Task-01: Classical Hors d’ oeuvre • Oysters • Caviar • Smoked Salmon • Pate de Foie Gras • Snails • Melon • Grapefruit • Asparagus Task-02: Cheese Task-03: Dessert (Fresh Fruit & Nuts) Service of Tobacco • Cigarettes & Cigars 07 Restaurant French: To be taught by a professional French language teacher. • Restaurant Vocabulary (English & French) • French Classical Menu Planning • French for Receiving, Greeting & Seating Guests • French related to taking order & description of dishes Course Outcome- After completing the course, the students will be able to know how to; CO1. Identify the different equipment used in food and beverage service CO2 Set a table cover for a la carte and table d’hote CO3 Identify the various room service management techniques that can be adapted in a hotel CO4Take TABBACCO orders MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Course Outcome Program Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 L CO2 M CO3 M CO4 H H = Highly Related; M = Medium L = Low BHH-156 FOUNDATION COURSE IN ACCOMMODATION CR-1(PR)
Course Outcome · Learn from this course will be on fine tuning the cooking methods applied in the basic category. · Understand flavours, textures and Course about the practical use of certain ingredients will be the main focus of this course. · Help in understanding the pre preparation and experimenting of Indian Cuisine with various spices. MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Course Outcome Program Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 M CO2 M CO3 CO4 H = Highly Related; M = Medium L = Low BHH253 FOOD& BEVERAGESERVICE OPERATIONS CR-2(PR) Course Objective---This course provides students with practical skills and knowledge for effective management of beverage service operations. The sessions are designed to provide hands on experience on the various aspects of bar operations and management. The core objective of the course is to instill a culture of responsible attitude towards alcoholic beverages and the practice of responsible service. S.No Topic 01 DispenseBar–Organizing Mise-en-place Task-01Wineservice equipment Task-02Beer serviceequipment Task-03Cocktailbarequipment Task-04 Liqueur / WineTrolley Task-05Bar stock-alcoholic & non-alcoholic beverages Task-06Bar accompaniments&garnishes Task-07Bar accessories&disposables 02 Serviceof Wines Task-01Service ofRedWine Task-02Service ofWhite/RoseWine Task-03Service ofSparklingWines Task-04Service ofFortifiedWines Task-05Service ofAromatizedWines Task-06Service ofCider, Perry & Sake
02 ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS A. NEED FOR ENVIRONMENTAL ANALYSIS B. KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES AND THREATS • Internal resource analysis D. FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES • Marketing • Finance • Production • Personnel • Organisation 03 STRATEGY FORMULATION A. STRATEGY (GENERAL) ALTERNATIVES • Stability Strategies • Expansion Strategies • Retrench Strategies • Combination Strategies B. COMBINATION STRATEGIES • Forward integration • Backward integration • Horizontal integration • Market penetration • Market development • Product development • Concentric diversification • Conglomerate diversification • Horizontal diversification • Joint Venture • Retrenchment • Divestiture • Liquidation • Combination 04 STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) A. FACTORS INFLUENCING CHOICE • Strategy formulation B. INPUT STAGE • Internal factor evaluation matrix • External factor evaluation matrix • Competitive profile matrix C. MATCHING STAGE • Threats opportunities – weaknesses – strengths matrix (TOWS) • Strategic position and action evaluation matrix (SPACE) • Boston consulting group matrix (BCGM) • Internal – External matrix • Grand Strategy matrix D. DECISION STAGE