Revised - Syllabi of BSC Catering Science & Hotel Management
Revised - Syllabi of BSC Catering Science & Hotel Management
Revised - Syllabi of BSC Catering Science & Hotel Management
CHOICE BASED
CREDIT COURSE SEMESTER SYSTEM WITH GRADING
VI Open Courses
34. Hotel Accounting
35. Human Resource Management
SEM II
7 HM11AO4 Reading Literature in 4 4
English
8 HM11AO5 Indian 4 4
Constitution,secularism
and sustainable
Environment
9 HM11AO6 Literature in 4 6
Malayalam/Hindi/Other
Indian/World
languages other than
English.
10 HM11BO2 Accommodation 4 3
operation (practical)
11 HM11CO3 Food Production 3 4
(practical)
12 HM11CO4 Food and beverage 3 4
service (practical)
SEM III
13 HM111AO7 History and 4 4
Philosophy of
science
14 HM111AO8 General 4 4
Informatics
15 HM111BO3 Advanced food 4 3+1
production I
(theory)
16 HM111BO4 Advanced F & 4 3+1
B service I
(theory)
17 HM111CO5 Front Office 2 3+1
theory
18 HM111CO6 Nutrition 2 4+1
hygiene and
sanitation
SEM IV
19 HMIVA09 Basic Numerical 4 4
Skills
20 HMIVA10 Entrepreneurial 4 4
development
21 HMIVBO5 Advanced F & 4 4
B Production
(Practical)
22 HMIVBO6 Advanced F & 4 4
B Service
(Practical)
23 HMIVCO7 Front office 2 4
(practical)
24 HMIVCO8 Travel and 2 5
Tourism
SEM V
25 HMVBO7 Food and 4 5
Beverage
Management
26 HMVBO8 Advanced Food 3 4
and Beverage
service (theory)
- II
28 HMVB10 Research 2 4
Methodology
29 HMVB11 Facility 4 4
planning and
event
management
30 HMVDO1 Hotel 2 4
accounting
SEM VI
31 HMVIB12 Project Report 4 5
32 HMVIB13 Hotel Report 4 5
33 HMVIC9 Hotel sales and 4 5
Marketing
34 HMVIDO2 Human 2 5
Resource
Management
35 HMVIB14 Training and 4 5
development
DETAILED SYLLABI
FIRST SEMESTER
1. INTRODUCTION TO COOKERY
Sub- topics to be
covered
1. Levels of skills and
Experience
2. Attitudes and
Behavior in the
Kitchen
3. Personal Hygiene
4. Safety Procedure
in Handling
Equipment
5. Aims and
objectives of
cooking food
6. Various textures
7. Basic Culinary
terms
Sub-topics to be
covered
1. Introduction,
Classification of
vegetables
2. Effects of heat on
vegetables
3. Cuts of vegetables
4. Classification of
fruits
5. Uses of Fruit in
Cookery
6. Salads & Salad
dressing
Stocks
1. Definition of Stock
2. Types of Stocks
3. Preparation of
stock
4. Storage of Stocks
5. Uses of Stocks
7. Care and
Precautions in
stock Making
Soups
1. Classification with
examples
2.Basic recipes
3.Consomms
4.Garnishes and
accompaniment for
Soups
Sauces
1. Classification of
Sauces
2. Recipes for mother
Sauces
3.Derivatives
__________________
Meat
1. Introduction
2.Cuts of Beef/Veal
3. Cuts of
Lamb/Mutton
4. Cuts of Pork
5. Variety meats
(Offal)
Fish
1. Classification of
fish with examples
2. Cuts of fish
3. Selection fish and
& shellfish
Cooking of fish
Egg
1. Introduction of
Egg Cookery
2. Structure of an egg
3. Selection of egg
4. Uses of egg in
Cookery
Rice
1. Introduction
2. Classification and
Identification
3. Cooking of rice,
cereals & pulses
4. Varieties of rice &
other cereals
8. BASIC COMMODITIES
Sub-topics to be
covered
Flour
1. Types of wheat
2. Types of flour
3. Uses of flour in
food production
Shortening
1. Role of shortening
2. Varieties of shortenings
3. Advantages &
Disadvantages of using
different shortenings
4. Fats & Oil-Types,
varieties
Raising agents
1. Classification of
raising agent
2. Role of raising
agents
3. Action and
reactions
Sugar
1.Importance of sugar
2. Types of sugar
3.Cooking of sugar-
(various stages)
4. Uses of sugar
Tea
1.Types of tea
available
3. Preparing tea for
consumption
4. Popular brands
__________________
Coffee
1 Types of coffee
2 Preparing coffee
3 Varieties of coffee
blends
Chocolate
1. Manufacture of
chocolates
2.Types of chocolates
3.Tempering of
chocolates
4.White chocolates
Milk
1. Pasteurization
2. Homogenization
3.Types of milk. e.g.
skimmed condensed
4. Nutritive value
Cream
1. Introduction
2.Processing of cream
3.Types of cream
Butter
1. Introduction
2. Processing of butter
3. Types of butter
Cheese
1. Processing of
cheese
2.Types of cheese
3.Classification of
cheese
4. Cooking of cheese
5. Uses of cheese
UNIT I
Introduction to catering Different types of catering
establishments,
Attributes of a waiter: Personal hygiene, punctuality,
personality, attitude towards guests,
appearance, salesmanship and sense of urgency.
UNIT II
Staff organization The principle staff of different types of
restaurants, duties and
responsibilities of a restaurant staff.
Types of restaurants: overview and key characteristics of coffee
shop, continental restaurants,
speciality restaurants, pubs, night clubs, discotheques, snack and
milk bar.
UNIT III
Operating equipments: Classification of crockery, cutlery,
glassware, hollowware, flatware,
special equipments.
Ancillary departments: Pantry, still room, silver room, wash-up
and hot-plate.
Restaurant service: Misen scene, Misen place. Points to be
remembered while laying a table,
dos and donts in a restaurant, dummy waiter and its uses
during service.
UNIT IV
Different types of menu: Origin of menu, table dhote menu, a la
carte menu, French classical
menu. Food and their usual accompaniments.
Breakfast: Types, menu for each type, terms used in the service
of continental breakfast. Cover
laying for continental and English breakfast.
Order taking procedures: In-person, telephone and door hangers.
UNIT - V
Types of service: Different styles of service, advantages and
disadvantages.
Floor / Room service: Meaning, Full & Partial room service,
Break fast service in room, tray &
trolley set-up for room service.
Lounge service: Meaning, organization of lounge service.
Tea service: Afternoon tea and high tea, order of service.
SECOND SEMESTER
PRACTICALS ( HM11BO2)
S.no Topic Method
1 Types of hotel and service offered Assignment
Cleaning equipments Demo
Cleaning agents Demo
Cleaning equipments& agents Assignment
Cleaning of different surface Demo
Bed making Practical session/demo
Daily cleaning of guest room Demo/practice
Standard supplies Assigment
Periodical cleaning and special Demo/practice
cleaning
Public area cleaning Demo/practice
Guest room inspection Demo
Stain removal Demo/practice
Flower arrangement Demo /practice
House keeping records Assigment
Polishing- brasso, silver Demo/practice
Cleaning of ceramic and plastic Demo
Maids cart, trolley, turn down Demo/practice
service, second service
REFERENCE BOOKS
8. Meat - Fillet steak, tournedos, escalope, lamb stew, hot pots, grilled
steak
INDIAN DISHES
Tandoor Naan, kulcha, roti, chicken tikka , fish tikka, sheek kebab,
tandoori chicken, hariyali chicken/ fish tikka, tangdi kebab.
I ) INDIAN COOKERY
CONDIMENTS AND SPICES
1. Introduction to Indian food
2. Spices used in Indian Cookery
3. Role of spices in Indian cookery
4. Indian equivalent of spices (names)
BASIC MASALAS
THICKENING AGENTS
hospitals
canteens
outdoor parties theme dinners
transport/mobile catering
Parameters for quantity food menu planning
2.3 INDENTING
Principles of indenting
Quantities/portions for bulk production
Translation of recipes for indenting Practical difficulties
involved in indenting
2.4 COSTING
Introduction
Basic costing
Food costing
Food cost control
Problems related to food costing
Importance & relevance of food costing
III ) SANDWICHES
PARTS, FILLING, SPREADS AND GARNISHES, TYPES,
MAKING AND STORING
IV ) INTERNATIONAL CUISINE
BRITISH, MIDDLE EAST, SPANISH, FRENCH,
ITALIAN, ORIENTIAL AND MEXICAN
V ) CHARCUTIERE
- SAUSAGES
- FORCEMEATS
- MARINADES, CURES, BRINES
- BACON, HAM, GAMMON
- GALANTINES
- PATES AND TERRINES
- MOUSSES AND MOUSSELINES
- CHAUD FROID
- ASPIC JELLY
- NON EDIBLE DISPLAYS
- CLASSIFICATION
- EXAMPLES
DIFFERENT GARNISHES
VII ) BAKERY
1. Short Crust
2. Laminated
3. Choux
4. Hot Water/Rough Puff
5. Recipes and methods of preparation
6. Care to be taken while preparing pastry
7.Role of each ingredient
8. Temperature of baking pastry
BREADS
PASTRY CREAM
UNIT:I
Classification of beverages: Types of beverages, preparation of
common non-alcoholic
beverages. Examples tea, coffee, milk based drinks, juice, squash
and aerated water, other bar
non-alcoholic drinks used in dispense and main bar.
UNIT: II
Alcoholic beverage: Meaning, classification of alcoholic
beverages.
Wines : Common grape varieties used in making wines, factors
affecting the quality of wines,
Manufacturing process of table wines (red, white and rose ), brand
names,
Beer: Manufacturing process, types of beer and popular brands.
UNIT : III
Wine producing regions of France, Grape varieties, popular red
and white wines.
Champagne : Manufacturing process of Champagne, styles, brand
names and bottle sizes
Wine producing regions of Germany and Italy, grape varieties and
brands.
Unit IV
Fortified wines : Sherry, Port and Madiera Production methods,
and styles
Cider & Perry: Meaning.
Aperitifs & Digestives: Meaning
Liqueurs: Meaning, colour, flavour & country of origin of
Absinthe, Advocaat, Abricotine,
Anisette, Aurum, Benedictine, Cointreau Crme de menthe, crme
de mokka, all
curacaos, Dram buie, Glavya, Gold wasser, grand marnier, Kahlua,
Sambuca, Tia Maria, etc
UNIT : V
Spirit production methods - pot still and patent still.
Manufacturing process of Spirits ( Whisky, Rum, Gin, Brandy,
Vodka and Tequila ), styles and Brand names
Unit VI
Checking, control & Billing: Introduction & checking systems
Types of checks, copies, triplicate system and duplicate system,
checking for wines & other drinks.
The Bill - method of making a bill & settlement of accounts
Tobacco - Important tobacco producing countries of the world,
quality of cigars & cigarettes
serviced in hotel, strength & size of cigars, service method.
FRONT OFFICE I (HM111CO5)
V Lobby 1. Introduction
Ref: F O Management Sudhir 2. Size of the lobby
Andrews 3. Bell desk
F O Management S K Bhattnagar 4.Travel Desk
5.Job description of bell boy
6.Job description of bell captain
7.Job description of Concierge
8.Job description of lobby manager
9.Handling of VIP
10.G.R.E
B. Disinfections
I. Cleaning and disinfections
By heat
By chemicals (used in the hospitality industry, especially in the kitchen)
II. Cleaning of food preparation area and equipment
III. Dishwashing
Manual
Mechanical
Detergents used for this
C. Food preservation
Factors conducive to food spoilage
Principles of preservation
Preservation by;
Cold temperature (refrigeration, freezing)
Heat (pasteurization, sterilizing, canning)
Drying and dehydration
Chemical preservatives
Irradiation
D. Food adulteration
Food standards
Common adulterants
Test to detect adulterants
E. Carbohydrates in foods
Uses of carbohydrates in food preparation
Change in starch on cooking
Gelatinization of starch
Factors affecting stiffness of starch gels in food preparation
Pectic substances - their role in preparation of jelly and jams
F. Fats
Types of fats and oils and their uses
Chemical composition of fats and oils
Rancidity: factors affecting rancidity, prevention of rancidity
Reversion; factors affecting reversion
Refining: steam refining, alkali refining, bleaching, and steam deodorization
Hydrogenation
Shortening value of different fats
H. Emulsions
Theory of emulsification
Types of emulsions
Emulsifying agents
Their use in food emulsion with special reference to mayonnaise
I. Proteins
Effect of heat on proteins: denaturation, coagulation, and effect of heat on milk, cheese,
egg, and meat.
Egg gels: stirred custard, baked custard, pie fillings and cream puddings
Gelatin gels: properties of gelatin, hydration, sol formation, gel formation, enzymatic
hydrolysis, food application as in cold puddings, moulded) salads etc.
Milk proteins - coagulation of milk proteins
Egg foams:
Characteristics of egg foam, different stages of egg foam formation; foam stability
& factors affecting the stability of egg foams
Uses of egg foams: meringues, souffls, omelettes, and foam cakes.
J. Meat proteins:
Effect of cooking and post mortem changes
L. Food additives
Intentional additives
Need for additives
Types of additives
Role of these additives (natural and synthetic) in modification of appearance in food
preparation
M.NUTRITION
I. Introduction
Definition of term nutrition", nutrients
Importance of food - physiological, psychological and social function of food
Functions of nutrients in general
II. Carbohydrates
Definition, composition, classification, mono, Di and poly saccharides
Functions of carbohydrates in the body
Dietary sources
Daily requirements
Effects of deficiency and excess
III. Lipids
Definition
Functions
Classification: saturated and unsaturated fats, plant and animal fats
Importance of poly unsaturated fatty acid; rancidity, hydrogenation
Dietary sources and requirements
Dangers of increasing fat in the diet
Effects of deficiency
Cholesterol and foods containing this
Effects of increasing cholesterol contents in the diet and factors increasing its level in
Blood.
IV. Energy
Need for energy for voluntary and involuntary activities, Growth and SDA
RDA for energy
Dietary sources of energy
Overweight/ obesity - their health hazards
V. Proteins
Definition
Composition
Classification based on nutritional quality (alone)
Mutual supplementation to improve the quality of vegetable proteins with low budget
Functions
Food / dietary sources
Requirements; effects of deficiency and excess
VI Vitamins
Classification of vitamins
Functions, sources and deficiency of fat soluble vitamins A, D, E, K
Functions, sources &- deficiency of water soluble vitamins
Vitamin c, Thiamine, Riboflavin, Niacin, B 12, Folic acid
VI MS-EXCEL - PRACTICAL
01. Applications
02. Network Topology
Bus
Star
Ring
03. Types of Network
LAN
MAN
WAN
04. Network Channels
Fibre optic
Twisted
Co-axial
05. Network Software
06. Network Configuration
FRENCH MENUS
Pommes Lorette
Haricots Verts
Salade de Betterave
Brioche
Baba au Rhum
MENU 8 Kromeskies
Filet De Sole Walweska
Pommes Lyonnaise
Funghi Marirati
Bread Sticks
Souffl Milanaise
MENU 9 Vol-Au-Vent De Volaille et Jambon
Homard Thermidor
Salade Waldorf
Vienna Rol1s
Mousse Au Chocolate
CHINESE MENUS
Fried Wantons
Hakka Noodles
Beans Sichwan
Stir Fried Chicken & Peppers
Chinese Fried Rice
INTERNATIONAL MENUS
Spain SPAIN Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Manzana
ITALY Minestrone
Ravioli Arabeata
Fettocine Carbonara
Polo Alla Cacciatore Medanzane Parmigiane
Grissini
Tiramisu
GERMANY Linsensuppe
Sauerbaaten
Spatzale
German Potato Salad
Pumpernickle
Apfel Strudel
Practicals
1 Mock Checking
2 Mock guest complaint &
handling
3 Preparation of Reservation form
4 Preparation of G.R.C.
5 Preparation of C form
6 Preparation of guest history card
7 Evaluate & make comparative
study of the performance of
different hotels
8 Preparation of Night auditors
report
9 Visiting travel agencies
10 Visiting tourist centers
11 Visiting hotels & resorts
12 Mock telephonic drill
TRAVEL AND TOURISM SYLLABUS (HMIVCO8)
Perpetual Inventory 12
Unit I
Cocktail - Meaning, types of Cocktails, methods of making
cocktails, points observed while making cocktails,
Recipes of Whisky, rum, Gin, Brandy, Vodka, Tequila,
Champagne based cocktails. (Given in
reference text only) Mocktails - Meaning and recipes of famous
mocktails.
Speciality coffee Meaning and examples
Unit - II
Beverage list - meaning & importance.
Dispense bar: Meaning, glassware & equipments used in the
dispense bar, Garnishes & Kitchen
supplies used in dispense bar.
Bar Design: Space requirement of bar, seating area and bar stools,
lighting arrangements
and interior designing of bar.
UNIT-III
Gueridon Service: Introduction, Mise en place for gueridon.
Special equipments used,
care & maintenance of equipment, taking the order, method of
serving the dish at the table,
carving and jointing at the table.
UNIT-IV
Function catering: Introduction, types of function, function service
staff and
Responsibilities, booking and organization of functions,
Function menus and wines, tabling, seating arrangements, order of
service for a formal function,
Wedding organization - procedure at a wedding buffet reception,
family line-up, procedure for toasts.
Outdoor catering: Meaning, preliminary survey to be taken for an
outdoor catering.
Specialized forms of service: Hospital tray service, Airline service,
Railway service.
UNIT-V
Menu Engineering: Meaning
Menu Merchandising: Methods of pricing menus, Shape & fold of
menu, Size of menu, Type &
colour of paper or card, Layout, Printing & reprinting.
Staff training needs and duty rota.
ADVANCED FOOD PRODUCTION THEORY III (HMVB09)
I ) LARDER
II ) KITCHEN MANAGEMENT
Formulating
The length of the report may be 150 double spaced pages (excused appendices and annexure)
10% variation on either side is permitted.
Guidelines
List of contents of the research
Chapter I - Introduction
Chapter II Scope, Objective, Methodology, and limitation of the research
Chapter III data analysis
Chapter IV results and discussion
Chapter V recommendation
Chapter VI annexure, exhibits, and bibliography
The original copies should be submitted to the university through the college concerned. The
College copy is to be retained by the college and the personal copy should be duly signed by the
faculty guide and Principal or HOD of the BHM Department. The student should carry the personal
EVENT MANAGEMENT
1. The events business
a. Definition and frame work
b. Categories and typologies
c. Historical context and precedence
d. Characteristics of events
4. Managing events
a. Making a start
b. Introduction
c. Getting organized
d. Event feasibility finding and testing an idea
e. The screening process
f. Progressing the idea
5. Event planning
a. Introduction
b. The planning process
c. Objectives, environmental search and information gathering
d. Demand and operational planning
e. Financial planning
f. Marketing planning
g. Getting it together
FACILITY PLANNING
1. Hotel Design Design Consideration
A 1.1 Attractive Appearance
1.2 Efficient plan
1.3 Good location ,
1.4 Suitable material
1.5 Good workmanship
1.6 Sound financing
1.7 Competent Management
B. Evaluation of accommodational needs thumb rules
REFERENCE:
1. Systematic layout planning - Richard Muther Cahners books, division of sahners
publishing company, Inc. 89 Franklin Street, Boston.U.S.A.
2. Food Service Planning: Layout & Equipment: Lendal H Kotschevar, Margaut E
Terrell
3. Management Operations & Research: N Satyanarayana Lalitha Raman - Himalaya
Publishing House.
SYLLABUS BSc- HOTEL ACCOUNTING [HMVDO1]
01 INTRODUCTION TO ACCOUNTING
A. Meaning and Definition
B. Types and Classification
C. Principles of accounting
D. Systems of accounting
E. Generally Accepted Accounting Principles (GAAP)
04 SUBSIDIARY BOOKS
A. Need and Use
B. Classification
Purchase Book
Sales Book
Purchase Returns
Sales Returns
Journal Proper
Practicals
05 CASH BOOK
A. Meaning
B. Advantages
C. Simple, Double and Three Column
D. Petty Cash Book with Imprest System
(simple and tabular forms)
E. Practicals
06 TRIAL BALANCE
A. Meaning
B. Methods
C. Advantages
D. Limitations
E. Practicals
07 FINAL ACCOUNTS
A. Meaning
B. Procedure for preparation of Final Accounts
C. Difference between Trading Accounts, Profit & Loss Accounts and
Balance Sheet
D. Adjustments (Only four)
Closing Stock
Pre-paid Expenses
Outstanding Expenses
Depreciation
11 DEPARTMENTAL ACCOUNTING
A. An introduction to departmental accounting
B. Allocation and apportionment of expenses
C. Advantages of allocation
D. Draw-backs of allocation
E. Basis of allocation
F. Practical problems
The student will be required to undertake a research on any topic related to hospitality
Formulating
The length of the report may be 150 double spaced pages (excused appendices and annexure)
10% variation on either side is permitted.
Guidelines
List of contents of the research
Chapter I - Introduction
Chapter II Scope, Objective, Methodology, and limitation of the research
Chapter III data analysis
Chapter IV results and discussion
Chapter V recommendation
Chapter VI annexure, exhibits, and bibliography
The original copies should be submitted to the university through the college concerned. The
College copy is to be retained by the college and the personal copy should be duly signed by the
faculty guide and Principal or HOD of the BHM Department. The student should carry the personal
-------------------------------------------------------------------------------------------------------------
HOTEL REPORT (HMVIB13)
Books Recommended:
1. Principles of Marketing Philip Kotler & Abraham Koshi.
2. Principles of Marketing Namatha Kumari.
3. Fundamentals of Marketing Tapan Pandey.
Module I
Training process an overview; Training and development; Learning and skill acquisition;
Role, responsibilities and challenges to training managers- Relationship between HRD
and business strategies; Skill inventory; Scanning the environment for training areas;
Organizational analysis for training.
Module II
Organisation and management of training function; Learning process; Learning and
Knowledge management; Various tools and models.
Module III
Training climate and pedagogy developing training modules training methods and
techniques- facilities planning and training aids.
Module IV
Technical training training for TQM attitudinal training training for management
change training for productivity training for creativity and problem solving training
for leadership and training for trainers. Training communication- Training evaluation
evaluation methods cost benefit analysis.
Module V
Management Development (MD): objectives of Management Development; Methods of
Management Development; Various models of management development.
Books:
1. Buckley R and Caple, Jim, The Theory and Practice of Training, Kogen & Page,
1995.
2. Lynton R Pareek, U, Training for Development, Vistaar, New Delhi 1990.
3. Peppar, Allan D, Managing the Training and Development Function, Gower,
Aldershot, 1984.
4. Reid, M.A., et el., Training Interventions: Managing Employee Development,
IPM, London, 1992.
5. Senge, P, The Fifth Discipline: The Art and Practice of Learning Organization,
Century, London 1992.
6. John Patrick: Training Research and Practice
INDUSTRIAL EXPOSURE TRAINING
Each student have to undergo Industrial Exposure Training of 20 weeks duration - four weeks each
in the following departments of any Hotel of national or global repute.
1. Front Office
2. Housekeeping
3. F & B Production
4. F & B Service
After the completion of training the students shall immediately be submitting an industrial exposure
training report within two weeks time. This Report shall also carry Two hundred and fifty marks.
The marks shall be awarded by the concerned training coordinator of the college, based on the
viva and the report submitted by the student. Each student has to have a certificate of successful
completion of training.