SEMESTER - I (17 WEEKS)
National Council Component MINIMUM CONTACT HOURS FOR EACH SUBJECT

No.	Subject	Subject	Contact Hours per Semester
	code		Th.	Pr.
1	BHM111	Foundation Course in Food Production - I	30	120
2	BHM112	Foundation Course in Food & Beverage Service - I	30	60
3	BHM113	Foundation Course in Front Office - I	30	30
4	BHM114	Foundation Course in Accommodation Operations - I	30	30
5	BHM105	Application of Computers	15	60
6	BHM106	Hotel Engineering	60	-
7	BHM117	Principles of Food Science	30	-
TOTAL:			225	300
GRAND TOTAL			525

WEEKLY TEACHING SCHEME (17 WEEKS)

No.	Subject	Subject	Hours per week
	code		Th.	Pr.
1	BHM111	Foundation Course in Food Production - I	02	08
2	BHM112	Foundation Course in Food & Beverage Service ­I	02	04
3	BHM113	Foundation Course in Front Office - I	02	02
4	BHM114	Foundation Course in Accommodation Operations - I	02	02
5	BHM105	Application of Computers	01	04
6	BHM106	Hotel Engineering	04	-
7	BHM117	Principles of Food Science	02	-
TOTAL:			15	20
GRAND TOTAL			35

EXAMINATION SCHEME

No.	Subject	Subject	Term Marks*
	code		Th.	Pr.
1	BHM111	Foundation Course in Food Production ­I	100	100
2	BHM112	Foundation Course in Food & Beverage Service - I	100	100
3	BHM113	Foundation Course in Front Office - I	100	100
4	BHM114	Foundation Course in Accommodation Operations - I	100	100
5	BHM105	Application of Computers	50	100
6	BHM106	Hotel Engineering	100	-
7	BHM117	Principles of Food Science	100	-
TOTAL:			650	500
GRAND TOTAL			1150

* Term marks will comprise 30% Incourse & 70% Term end exam marks.

S.No.	Topic	Hours	Weight age
01	INTRODUCTION TO COOKERY A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment	02	5%
02	CULINARY HISTORY A. Origin of modern cookery	01	Intro only
03	HIERARCHY AREA OF DEPARTMENT AND KITCHEN A. Classical Brigade B. Modern staffing in various category hotels C. Roles of executive chef D. Duties and responsibilities of various chefs E. Co-operation with other departments	03	10%
04	CULINARY TERMS A. List of culinary (common and basic) terms B. Explanation with examples	02	5%
05	AIMS & OBJECTS OF COOKING FOOD A. Aims and objectives of cooking food B. Various textures C. Various consistencies D. Techniques used in pre-preparation E. Techniques used in preparation	02	10%
06	BASIC PRINCIPLES OF FOOD PRODUCTION - I i) VEGETABLE AND FRUIT COOKERY A. Introduction – classification of vegetables B. Pigments and colour changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruit in cookery G. Salads and salad dressings ii) STOCKS A. Definition of stock B. Types of stock C. Preparation of stock D. Recipes E. Storage of stocks F. Uses of stocks G. Care and precautions	03 03	15% 5%

	iii) SAUCES A. Classification of sauces B. Recipes for mother sauces C. Storage & precautions	02	10%
07	METHODS OF COOKING FOOD A. Roasting B. Grilling C. Frying D. Baking E. Broiling F. Poaching G. Boiling • Principles of each of the above • Care and precautions to be taken • Selection of food for each type of cooking	04	15%
08	SOUPS A. Classification with examples B. Basic recipes of Consommé with 10 Garnishes	2	10%
09	EGG COOKERY A. Introduction to egg cookery B. Structure of an egg C. Selection of egg D. Uses of egg in cookery	2	5%
10	COMMODITIES: i) Shortenings (Fats & Oils) A. Role of Shortenings B. Varieties of Shortenings C. Advantages and Disadvantages of using various Shortenings D. Fats & Oil – Types, varieties ii) Raising Agents A. Classification of Raising Agents B. Role of Raising Agents C. Actions and Reactions iii) Thickening Agents A. Classification of thickening agents B. Role of Thickening agents iv) Sugar A. Importance of Sugar B. Types of Sugar C. Cooking of Sugar – various	4	10%
TOTAL		30	100%

S.No	Topic	Method	Hours
1	i) Equipments - Identification, Description, Uses & handling ii) Hygiene - Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen	Demonstrations & simple applications	04
2	i) Vegetables - classification ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix iii) Preparation of salad dressings	Demonstrations & simple applications by students	04
3	Identification and Selection of Ingredients - Qualitative and quantitative measures.	Market survey/tour	04
4	i) Basic Cooking methods and pre-preparations ii) Blanching of Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying - (deep frying, shallow frying, sautéing) Aubergines, Potatoes, etc. vi) Braising - Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes)	Demonstrations & simple applications by students	04
5	i) Stocks - Types of stocks (White and Brown stock) ii) Fish stock iii) Emergency stock iv) Fungi stock	Demonstrations & simple applications by students	04
6	Sauces - Basic mother sauces • Béchamel • Espagnole • Veloute • Hollandaise • Mayonnaise • Tomato	Demonstrations & simple applications	04
7	Egg cookery - Preparation of variety of egg dishes • Boiled ( Soft & Hard) • Fried ( Sunny side up, Single fried, Bull’s Eye, Double fried) • Poaches • Scrambled • Omelette (Plain, Stuffed, Spanish) • En cocotte (eggs Benedict)	Demonstrations & simple applications by students	04
8	Demonstration & Preparation of simple menu	Demonstrations & simple applications by students	04
9	Simple Salads & Soups: • Cole slaw, • Potato salad, • Beet root salad, • Green salad, • Fruit salad,	Demonstration by instructor and applications by students	28

	• 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.
TOTAL			60

PART ‘B’ - BAKERY & PATISSERIE
HOURS ALLOTED: 60 MAXIMUM MARKS: 50

S.No	Topic	Method	Hours
1	Equipments • Identification • Uses and handling Ingredients - Qualitative and quantitative measures	Demonstration by instructor and applications by students	04
2	BREAD MAKING
	• Demonstration & Preparation of Simple and enriched bread recipes • Bread Loaf (White and Brown) • Bread Rolls (Various shapes) • French Bread	Demonstration by instructor and applications by students	10
	• Brioche
3	SIMPLE CAKES
	• Demonstration & Preparation of Simple and enriched Cakes, recipes • Sponge, Genoise, Fatless, Swiss roll • Fruit Cake		10
	• Rich Cakes
	• Dundee
	• Madeira
4	SIMPLE COOKIES
	• Demonstration and Preparation of simple cookies like • Nan Khatai
	• Golden Goodies • Melting moments • Swiss tart • Tri colour biscuits	Demonstration by instructor and applications by students	16
	• Chocolate chip • Cookies
	• Chocolate Cream Fingers • Bachelor Buttons.
5	HOT / COLD DESSERTS
	• Caramel Custard, • Bread and Butter Pudding • Queen of Pudding • Soufflé – Lemon / Pineapple • Mousse (Chocolate Coffee) • Bavaroise	Demonstration by instructor and applications by students	20
	• Diplomat Pudding • Apricot Pudding • Steamed Pudding - Albert Pudding, Cabinet Pudding.
TOTAL			60

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50 DURATION 04.30 HRS Indenting and Scullery 30 minutes before and after the practical
All menu items to be made from the prescribed syllabus only
Part – A (Cookery)

1. 1. One simple salad OR soup 10
2. 2. One simple sauce 10
3. 3. One simple egg preparation 10
4. 4. One simple vegetable or potato preparation 05
5. 5. Journal 05

40 Part – B (Bakery)

1. 1. Bread or bread rolls 15
2. 2. Simple cake or cookies 10
3. 3. One dessert hot or cold 10
4. 4. Journal 05

40 Part – C (General Assessment)

1. 1. Uniform & Grooming 05
2. 2. Indenting and plan of work 05
3. 3. Scullery, equipment cleaning and Hygiene 05
4. 4. Viva 05

20
PARAMETERS OF ASSESMENT OF EACH DISH
A) Temperature 20%
B) Texture / Consistency 20%
C) Aroma / Flavour 20%
D) Taste 20%
E) Presentation 20%
100%

NOTE:

• 1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
• 2. Invigilation will be done by both internal and external persons.
• 3. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted.
• 4. Uniform and grooming must be checked by the examiners before commencement of examination.
• 5. Students are not allowed to take help from books, notes, journal or any other person.

BHM112 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100

S.No.	Topic	Hours	Weight age
01	THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry and Growth of the hotel Industry in India B. Role of Catering establishment in the travel/tourism industry C. Types of F&B operations D. Classification of Commercial, Residential/Non-residential E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. F. Structure of the catering industry - a brief description of each	06	20%
02	DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F&B operations C. French terms related to F&B staff D. Duties & responsibilities of F&B staff E. Attributes of a waiter F. Inter-departmental relationships (Within F&B and other department)	04	15%
03	I FOOD SERVICE AREAS (F & B OUTLETS) A. Specialty Restaurants B. Coffee Shop C. Cafeteria D. Fast Food (Quick Service Restaurants) E. Grill Room F. Banquets G. Bar H. Vending Machines I. Discotheque II ANCILLIARY DEPARTMENTS A. Pantry B. Food pick-up area C. Store D. Linen room E. Kitchen stewarding	06 04	20% 10%
04	F & B SERVICE EQUIPMENT Familiarization & Selection factors of: -Cutlery -Crockery -Glassware -Flatware -Hollowware	04	15%

	-All other equipment used in F&B Service
	• French terms related to the above	01
05	NON-ALCOHOLIC BEVERAGES
		01	20%
	Classification (Nourishing, Stimulating and Refreshing beverages) A. Tea	01
	-Origin & Manufacture -Types & Brands	01
	B. Coffee
	-Origin & Manufacture -Types & Brands	01
	C. Juices and Soft Drinks
		01
	D. Cocoa & Malted Beverages -Origin & Manufacture
TOTAL		30	100%

FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – I (PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 100

S.No	Topic	Hours
01	Food Service areas – Induction & Profile of the areas	04
02	Ancillary F&B Service areas – Induction & Profile of the areas	04
03	Familiarization of F&B Service equipment	08
04	Care & Maintenance of F&B Service equipment	04
05	Cleaning / polishing of EPNS items by: -Plate Powder method -Polivit method -Silver Dip method -Burnishing Machine	04
06	Basic Technical Skills Task-01: Holding Service Spoon & Fork Task-02: Carrying a Tray / Salver Task-03: Laying a Table Cloth Task-04: Changing a Table Cloth during service Task-05: Placing meal plates & Clearing soiled plates Task-06: Stocking Sideboard Task-07: Service of Water Task-08: Using Service Plate & Crumbing Down Task-09: Napkin Folds Task-10: Changing dirty ashtray Task-11: Cleaning & polishing glassware	16
07	Tea – Preparation & Service	04
08	Coffee - Preparation & Service	04
09	Juices & Soft Drinks - Preparation & Service • Mocktails • Juices, Soft drinks, Mineral water, Tonic water	08
10	Cocoa & Malted Beverages – Preparation & Service	04

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
All Technical Skills to be tested as listed in the syllabus
MARKS

1. 1. Uniform / Grooming : 10
2. 2. Service Equipment Knowledge / Identification : 20
3. 3. Care Cleaning & Polishing of service equipment : 20
4. 4. Service skills / tasks : 20
5. 5. Beverage service Tea / Coffee / Soft drinks : 20
6. 6. Journal : 10

100
NOTE:

1. 1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.
2. 2. During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.


BHM113 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY A. Tourism and its importance B. Hospitality and its origin C. Hotels, their evolution and growth D. Brief introduction to hotel core areas with special reference to Front Office	03	10%
02	CLASSIFICATION OF HOTELS A. Size B. Star C. Location & clientele D. Ownership basis E. Independent hotels F. Management contracted hotel G. Chains H. Franchise/Affiliated I. Supplementary accommodation J. Time shares and condominium	05	15%
03	TYPES OF ROOMS A. Single B. Double C. Twin D. Suits	02	5%
04	TIME SHARE & VACATION OWNERSHIP A. What is time share? Referral chains & condominiums B. How is it different from hotel business? C. Classification of timeshares D. Types of accommodation and their size	03	10%
05	FRONT OFFICE ORGANIZATION A. Function areas B. Front office hierarchy C. Duties and responsibilities D. Personality traits	05	20%
06	HOTEL ENTRANCE, LOBBY AND FRONT OFFICE A. Layout B. Front office equipment (non automated, semi automated and automated)	03	10%
07	BELL DESK A. Functions B. Procedures and records	04	20%

08	FRENCH: To be taught by a professional French language teacher.	05	10%
	A. Understanding and uses of accents, orthographic signs & punctuation B. Knowledge of cardinaux & ordinaux (Ordinal & cardinal) C. Days, Dates, Time, Months and Seasons
	TOTAL	30	100

FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – I (PRACTICALS)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours
1	Appraisal of front office equipment and furniture	2
2	Rack, Front desk counter & bell desk	2
3	Filling up of various proforma	4
4	Welcoming of guest	2
5	Telephone handling	4
6	Role play: • Reservation • Arrivals • Luggage handling • Message and mail handling • Paging	4 4 2 4 2
TOTAL		30

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
MARKS
1. UNIFORM & GROOMING : 10
2. COURTESY & MANNERS : 10
3. SPEECH AND COMMUNICATION : 10
4. TECHNICAL KNOWLEDGE : 20
5. PRACTICAL SITUATION HANDLING : 40
6. JOURNAL : 10
100
NOTE:
1. Speech, Communication, Courtesy and Manners should be observed throughout.
2. 200 technical questions to be prepared in advance, covering the entire syllabus.
3. Practical situations – at least 25 situations be made representing all aspects of the syllabus.

BHM114 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION Role of Housekeeping in Guest Satisfaction and Repeat Business	02	5%
02	ORGANISATION CHART OF THE HOUSEKEEPING DEPARTMENT A. Hierarchy in small, medium, large and chain hotels B. Identifying Housekeeping Responsibilities C. Personality Traits of housekeeping Management Personnel. D. Duties and Responsibilities of Housekeeping staff E. Layout of the Housekeeping Department	08	25%
03	CLEANING ORGANISATION A. Principles of cleaning, hygiene and safety factors in cleaning B. Methods of organising cleaning C. Frequency of cleaning daily, periodic, special D. Design features that simplify cleaning E. Use and care of Equipment	04	15%
04	CLEANING AGENTS A. General Criteria for selection B. Classification C. Polishes D. Floor seats E. Use, care and Storage F. Distribution and Controls G. Use of Eco-friendly products in Housekeeping	05	20%
05	COMPOSTION, CARE AND CLEANING OF DIFFERENT SURFACES A. Metals B. Glass C. Leather, Leatherites, Rexines D. Plastic E. Ceramics F. Wood G. Wall finishes H. Floor finishes	05	15%
06	INTER DEPARTMENTAL RELATIONSHIP A. With Front Office B. With Maintenance C. With Security D. With Stores E. With Accounts F. With Personnel G. Use of Computers in House Keeping department	02	10%
07	USE OF COMPUTERS IN HOUSE KEEPING DEPARTMENT	04	10
TOTAL		30	100%

FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – I (PRACTICAL)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours
01	Sample Layout of Guest Rooms • Single room • Double room • Twin room • Suite	02
02	Guest Room Supplies and Position • Standard room • Suite • VIP room special amenities	04
03	Cleaning Equipment-(manual and mechanical) • Familiarization • Different parts • Function • Care and maintenance	04
04	Cleaning Agent • Familiarization according to classification • Function	02
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 • Skirting • Dado • Different types of paints(distemper Emulsion, oil paint etc)	14

06	Maid’s trolley • Contents • Trolley setup	02
07	Familiarizing with different types of Rooms, facilities and surfaces • Twin/ double • Suite • Conference etc	02
TOTAL		30

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS
MARKS
1. UNIFORM & GROOMING : 10
2. GUEST ROOM SUPPLIES & POSITION : 10
3. SURFACE CLEANING (TWO DIFFERENT SURFACES) : 30
4. MAIDS TROLLY : 10




5. CARE & CLEANING OF EQUIPMENT : 10
6. VIVA : 20
7. JOURNAL : 10
100
NOTE:
1. Time limit of the examination should be strictly adhered to.
2. Tasks should be limited to the syllabus

BHM105 - APPLICATION OF COMPUTERS – THEORY
HOURS ALLOTED: 15 MAXIMUM MARKS: 50


S.No.	Topic	Hours	Weight age
01	COMPUTER FUNDAMENTALS - THEORY INFORMATION CONCEPTS AND PROCESSING A. Definitions B. Need, Quality and Value of Information C. Data Processing Concepts ELEMENTS OF A COMPUTER SYSTEM A. Definitions B. Characteristics of Computers C. Classification of Computers D. Limitations HARDWARE FEATURES AND USES A. Components of a Computer B. Generations of Computers C. Primary and Secondary Storage Concepts D. Data Entry Devices E. Data Output Devices SOFTWARE CONCEPTS A. System Software B. Application Software C. Language Classification D. D. Compilers and Interpreters	05	05% 10% 10% 10%
02	OPERATING SYSTEMS/ENVIRONMENTS - THEORY BASICS OF MS-DOS A. Internal commands B. External commands INTRODUCTION TO WINDOWS A. GUI/Features B. What are Windows and Windows 95 and above? C. Parts of a Typical Window and their Functions	05	20% 15%
03	NETWORKS – THEORY A. Network Topology • Bus • Star • Ring B. Network Applications	05	35%

	C. Types of Network
	• LAN
	• MAN
	• WAN
	D. Network Configuration Hardware
	• Server
	• Nodes
	E. Channel
	• Fibre optic
	• Twisted
	• Co-axial
	F. Hubs
	G. Network Interface Card
	• Arcnet
	• Ethernet
	H. Network Software
	• Novel
	• Windows NT
TOTAL		15	100%

APPLICATION OF COMPUTERS – PRACTICAL
HOURS ALLOTED: 60 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	WINDOWS OPERATIONS	05	15%
	A. Creating Folders B. Creating Shortcuts C. Copying Files/Folders D. Renaming Files/Folders E. Deleting Files F. Exploring Windows G. Quick Menus
02	MS-OFFICE 2007	15	25%
	MS WORD
	CREATING A DOCUMENT
	A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Getting around the Document E. Find and Replace Operations F. Printing the Document
	FORMATTING A DOCUMENT
	A. Justifying Paragraphs B. Changing Paragraph Indents C. Setting Tabs and Margins D. Formatting Pages and Documents E. Using Bullets and Numbering F. Headers/Footers G. .Pagination
	SPECIAL EFFECTS
	A. Print Special Effects e.g. Bold, Underline, Superscripts, Subscript B. Changing Fonts C. .Changing Case
	CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying and Pasting a Block C. Cutting and Pasting a Block D. Deleting a Block E. Formatting a Block F. Using Find and Replace in a Block
	USING MS-WORD TOOLS
	A. Spelling and Grammar B. Mail Merge C. .Printing Envelops and Labels

	TABLES A. Create B. Delete C. Format GRAPHICS A. Inserting Clip arts B. Symbols (Border/Shading) C. Word Art PRINT OPTIONS A. Previewing the Document B. Printing a whole Document C. Printing a Specific Page D. Printing a selected set E. Printing Several Documents F. Printing More than one Copies
03	MS OFFICE 2007	15	25%
	MS-EXCEL
	A. How to use Excel
	B. Starting Excel C. Parts of the Excel Screen
	D. Parts of the Worksheet
	E. Navigating in a Worksheet F. Getting to know mouse pointer shapes
	CREATING A SPREADSHEET
	A. Starting a new worksheet B. Entering the three different types of data in a worksheet C. Creating simple formulas D. Formatting data for decimal points E. Editing data in a worksheet F. Using AutoFill G. Blocking data H. Saving a worksheet I. Exiting excel
	MAKING THE WORKSHEET LOOK PRETTY
	A. Selecting cells to format B. Trimming tables with Auto Format C. Formatting cells for: - Currency -Comma
	-Percent
	-Decimal
	-Date
	D. Changing columns width and row height E. Aligning text - Top to bottom - Text wrap

-Re ordering Orientation F Using Borders GOING THROUGH CHANGES A. Opening workbook files for editing B. Undoing the mistakes C. Moving and copying with drag and drop D. Copying formulas E. Moving and Copying with Cut, Copy and Paste F. Deleting cell entries G. Deleting columns and rows from worksheet H. Inserting columns and rows in a worksheet I. Spell checking the worksheet PRINTING THE WORKSHEET A. Previewing pages before printing B. Printing from the Standard toolbar C. Printing a part of a worksheet D. Changing the orientation of the printing E. Printing the whole worksheet in a single pages F. Adding a header and footer to a report G. Inserting page breaks in a report H. Printing the formulas in the worksheet ADDITIONAL FEATURES OF A WORKSHEET A. Splitting worksheet window into two four panes B. Freezing columns and rows on-screen for worksheet title C. Attaching comments to cells D. Finding and replacing data in the worksheet E. Protecting a worksheet F. Function commands MAINTAINING MULTIPLE WORKSHEET A. Moving from sheet in a worksheet B. Adding more sheets to a workbook C. Deleting sheets from a workbook D. Naming sheet tabs other than sheet 1, sheet 2 and so on E. Copying or moving sheets from one worksheet to another CREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart Toolbar C. Formatting the chart’s axes D. Adding a text box to a chart E. Changing the orientation of a 3-D chart F. Using drawing tools to add graphics to chart and worksheet G. Printing a chart with printing the rest of the worksheet data EXCEL’s DATABASE FACILITIES A. Setting up a database

	B. Sorting records in the database
04	MS OFFICE 2007 MS-POWER POINT A. Making a simple presentation B. Using Auto content Wizards and Templates C. Power Points five views D. Slides -Creating Slides, re-arranging, modifying - Inserting pictures, objects -Setting up a Slide Show E Creating an Organizational Chart	20	25%
05	Internet & E-mail – PRACTICAL	05	10%
TOTAL		60	100%

MARKING SCHEME FOR PRACTICAL EXAMINATION
MAXIMUM MARKS 100 PASS MARKS 50
MARKS

1. 1. VIVA : 20
2. 2. Typing & Printing (20 lines) : 20
3. 3. 6 tasks of 10 marks each : 60

100 (Refer syllabus for tasks)

BHM106 - HOTEL ENGINEERING
HOURS ALLOTED: 60 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	MAINTENANCE: A. Preventive and breakdown maintenance, comparisons B. Roll & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel. C. Organization chart of maintenance department, duties and responsibilities of maintenance department	03	5%
02.	Fuels used in catering industry: A. Types of fuel used in catering industry; calorific value; comparative study of different fuels B. Calculation of amount of fuel required and cost.	04	5%
03	Gas: A. Heat terms and units; method of transfer B. LPG and its properties; principles of Bunsen and burner, precautions to be taken while handling gas; low and high-pressure burners, corresponding heat output. C. Gas bank, location, different types of manifolds	04	5%
04	Electricity: A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side. C. Electric wires and types of wiring D. Calculation of electric energy consumption of equipment, safety precaution to be observed while using electric appliances. E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharged lamps, illumination, and units of illumination. F. External lighting G. Safety in handling electrical equipment.	06	10%
05.	Water systems: A. Water distribution system in a hotel B. Cold water systems in India C. Hardness of water, water softening, base exchange method (Demonstration) D. Cold water cistern swimming pools E. Hot water supply system in hotels F. Flushing system, water taps, traps and closets.	04	5%

06	Refrigeration & Air-conditioning: A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants B. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance. (Demonstration) C. Conditions for comfort, relative humidity, humidification, de­humidifying, due point control, unit of air conditioning D. Window type air conditioner, central air conditioning, preventive maintenance E. Vertical transportation, elevators, escalators.	10	15%
07	Fire prevention and fire fighting system: A. Classes of fire, methods of extinguishing fires (Demonstration) B. Fire extinguishes, portable and stationery C. Fire detectors and alarm D. Automatic fire detectors cum extinguishing devices E. Structural protection F. Legal requirements	04	10%
08	Waste disposal and pollution control: A. Solid and liquid waste, sullage and sewage, disposal of solid waste B. Sewage treatment C. Pollution related to hotel industry D. Water pollution, sewage pollution E. Air pollution, noise pollution, thermal pollution F. Legal Requirements	05	10%
09	Safety: A. Accident prevention B. Slips and falls C. Other safety topics	01	5%
10.	Security	01	10%
11.	Equipment replacement policy: A. Circumstances under which equipment are replaced. B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum E. Economic replacement cycle for suddenly failing equipment	05	5%
12.	Audio visual equipments: A. Various audio visual equipment used in hotel B. Care and cleaning of overhead projector, slide projector, LCD and power point presentation units C. Maintenance of computers: D. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops E. Sensors – Various sensors used in different locations of a hotel – type, uses and cost effectiveness	08	10%

13.	Contract maintenance:	03	5%
	A. Necessity of contract maintenance, advantages and disadvantages of contract maintenance
	B. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages. C. Procedure for inviting and processing tenders, negotiating and finalizing
TOTAL		60	100%

BHM117 - PRINCIPLES OF FOOD SCIENCE
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	• Definition and scope of food science and • It’s inter-relationship with food chemistry, food microbiology and food processing.	02	5%
02	CARBOHYDRATES A. Introduction B. Effect of cooking (gelatinisation and retrogradation) C. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization D. Uses of carbohydrates in food preparations	04	15%
03	FAT & OILS A. Classification (based on the origin and degree of saturation) B. Autoxidation (factors and prevention measures) C. Flavour reversion D. Refining, Hydrogenation & winterisation E. Effect of heating on fats & oils with respect to smoke point F. Commercial uses of fats (with emphasis on shortening value of different fats)	05	20%
04	PROTEINS A. Basic structure and properties B. Type of proteins based on their origin (plant/animal) C. Effect of heat on proteins (Denaturation, coagulation) D. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity) E. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)	04	15%
05	FOOD PROCESSING A. Definition B. Objectives C. Types of treatment D. Effect of factors like heat, acid, alkali on food constituents	03	10%
06	EVALUATION OF FOOD A. Objectives B. Sensory assessment of food quality C. Methods D. Introduction to proximate analysis of Food constituents E. Rheological aspects of food	03	10%
07	EMULSIONS A. Theory of emulsification B. Types of emulsions	03	10%

	C. Emulsifying agents D. Role of emulsifying agents in food emulsions
08	COLLOIDS • Definition • Application of colloid systems in food preparation	02	5%
09	FLAVOUR • Definition • Description of food flavours (tea, coffee, wine, meat, fish spices	02	5%
10	BROWNING • Types (enzymatic and non-enzymatic) • Role in food preparation • Prevention of undesirable browning	02	5%
TOTAL		30	100%

SEMESTER – II (17 WEEKS) National Council Component MINIMUM CONTACT HOURS FOR EACH SUBJECT

No.	Subject code	Subject	Contact Hours per Semester
			Th.	Pr.
1	BHM151	Foundation Course in Food Production - II	30	120
2	BHM152	Foundation Course in Food & Beverage Service - II	30	60
3	BHM153	Foundation Course in Front Office - II	30	30
4	BHM154	Foundation Course in Accommodation Operations - II	30	30
5	BHM116	Nutrition	30	-
6	BHM108	Accountancy	60	-
7	BHM109	Communication	30	-
TOTAL:			240	240
GRAND TOTAL			480

WEEKLY TEACHING SCHEME (17 WEEKS)

No.	Subject	Subject	Hours per week
	code		Th.	Pr.
1	BHM151	Foundation Course in Food Production - II	02	08
2	BHM152	Foundation Course in Food & Beverage Service -II	02	04
3	BHM153	Foundation Course in Front Office -II	02	02
4	BHM154	Foundation Course in Accommodation Operations - II	02	02
5	BHM116	Nutrition	02	-
6	BHM108	Accountancy	04	-
7	BHM109	Communication	02	-
TOTAL:			16	16
GRAND TOTAL			32

EXAMINATION SCHEME


No.	Subject	Subject	Term Marks*
	code		Th.	Pr.
1	BHM151	Foundation Course in Food Production - II	100	100
2	BHM152	Foundation Course in Food & Beverage Service – II	100	100
3	BHM153	Foundation Course in Front Office - II	100	100
4	BHM154	Foundation Course in Accommodation Operations – II	100	100
5	BHM116	Nutrition	100	-
6	BHM108	Accountancy	100	-
7	BHM109	Communication	50	-
TOTAL:			650	400
GRAND TOTAL			1050

* Term marks will comprise 30% Incourse & 70% Term end exam marks.

IGNOU Component

No.	Subject code	Subject	Counselling sessions
01	BHM110	Foundation Course in Tourism	10-12 counselling sessions of two hours each per group per year

BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	SOUPS A. Basic recipes other than consommé with menu examples • Broths • Bouillon • Puree • Cream • Veloute • Chowder • Bisque etc B. Garnishes and accompaniments C. International soups	02	10%
02	SAUCES & GRAVIES A. Difference between sauce and gravy B. Derivatives of mother sauces C. Contemporary & Proprietary	03	10%
03	MEAT COOKERY A. Introduction to meat cookery B. Cuts of beef/veal C. Cuts of lamb/mutton D. Cuts of pork E. Variety meats (offals) F. Poultry (With menu examples of each)	04	15%
04	FISH COOKERY A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish with menu examples D. Selection of fish and shell fish E. Cooking of fish (effects of heat)	03	10%
05	RICE, CEREALS & PULSES A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals	01	5%
06	i) PASTRY A. Short crust B. Laminated C. Choux D. Hot water/Rough puff • Recipes and methods of preparation • Differences • Uses of each pastry • Care to be taken while preparing pastry • Role of each ingredient • Temperature of baking pastry	02	5%

	ii) Flour A. Structure of wheat B. Types of Wheat C. Types of Flour D. Processing of Wheat – Flour E. Uses of Flour in Food Production F. Cooking of Flour (Starch) iii) SIMPLE BREADS A. Principles of bread making B. Simple yeast breads C. Role of each ingredient in break making D. Baking temperature and its importance	03	10%
07	PASTRY CREAMS A. Basic pastry creams B. Uses in confectionery C. Preparation and care in production	02	5%
08	BASIC COMMODITIES: i) Milk A. Introduction B. Processing of Milk C. Pasteurisation – Homogenisation D. Types of Milk – Skimmed and Condensed E. Nutritive Value ii) Cream A. Introduction B. Processing of Cream C. Types of Cream iii) Cheese A. Introduction B. Processing of Cheese C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Introduction B. Processing of Butter C. Types of Butter	02 01 02 01	15%
09	BASIC INDIAN COOKERY i) CONDIMENTS & SPICES A. Introduction to Indian food B. Spices used in Indian cookery C. Role of spices in Indian cookery D. Indian equivalent of spices (names)	02	5%

	ii) MASALAS A. Blending of spices B. Different masalas used in Indian cookery
	• Wet masalas
	• Dry masalas C. Composition of different masalas D. Varieties of masalas available in regional areas E. Special masala blends
10	KITCHEN ORGANIZATION AND LAYOUT	02	10%
	A. General layout of the kitchen in various organisations B. Layout of receiving areas C. Layout of service and wash up
TOTAL		30	100%

FOUNDATION COURSE IN FOOD PRODUCTION – II (PRACTICAL) PART A - COOKERY HOURS ALLOTED: 60 MAXIMUM MARKS: 50

S.No	Topic	Method	Hours
1	• Meat – Identification of various cuts, Carcass demonstration
	• Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope • Fish-Identification & Classification	Demonstrations & simple applications	04
	• Cuts and Folds of fish
2	• Identification, Selection and processing of Meat, Fish and poultry. • Slaughtering and dressing	Demonstrations at the site in local Area/Slaughtering house/Market	04
3	Preparation of menu
	Salads & soups- waldrof salad, Fruit salad, Russian salad, salade nicoise, Cream (Spinach, Vegetable, Tomato), Puree (Lentil, Peas Carrot) International soups
	Chicken, Mutton and Fish Preparations-Fish orly, a la anglaise, colbert, meuniere, poached, baked Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef	Demonstration by instructor and applications by students	52
	Simple potato preparations- Basic potato dishes
	Vegetable preparations-Basic vegetable dishes
	Indian cookery-Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations
	TOTAL		60

PART B -BAKERY & PATISSERIE
HOURS ALLOTED: 60 MAXIMUM MARKS: 50


S.No	Topic	Method	Hours
1	PASTRY: Demonstration and Preparation of dishes using varieties of Pastry • Short Crust – Jam tarts, Turnovers • Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns • Choux Paste – Eclairs, Profiteroles	Demonstration by instructor and applications by students	20
2	COLD SWEET • Honeycomb mould • Butterscotch sponge • Coffee mousse • Lemon sponge • Trifle • Blancmange • Chocolate mousse • Lemon soufflé	Demonstration by instructor and applications by students	20
3	HOT SWEET • Bread & butter pudding • Caramel custard • Albert pudding • Christmas pudding	Demonstration by instructor and applications by students	12
4	INDIAN SWEETS Simple ones such as chicoti, gajjar halwa, kheer	Demonstration by instructor and applications by students	08
	TOTAL		60

152 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	MEALS & MENU PLANNING: A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu • Sequence • Examples from each course • Cover of each course • Accompaniments E. French Names of dishes F. Types of Meals • Early Morning Tea • Breakfast (English, American Continental, Indian) • Brunch • Lunch • Afternoon/High Tea • Dinner • Supper	01 02 01 05 03 03
02	I PREPARATION FOR SERVICE A. Organising Mise-en-scene B. Organising Mise en place II TYPES OF FOOD SERVICE A. Silver service B. Pre-plated service C. Cafeteria service D. Room service E. Buffet service F. Gueridon service G. Lounge service	02 04
03	SALE CONTROL SYSTEM A. KOT/Bill Control System (Manual) • Triplicate Checking System • Duplicate Checking System • Single Order Sheet • Quick Service Menu & Customer Bill B. Making bill C. Cash handling equipment D. Record keeping (Restaurant Cashier)	06

04	TOBACCO	03
	A. History B. Processing for cigarettes, pipe tobacco & cigars C. Cigarettes – Types and Brand names D. Pipe Tobacco – Types and Brand names E. Cigars – shapes, sizes, colours and Brand names F. Care and Storage of cigarettes & cigars
	TOTAL	30	100%

FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (PRACTICAL) HOURS ALLOTED: 60 MAXIMUM MARKS: 100

S.No	Topic		Hours
01	REVIEW OF SEMESTER -1		04
02	TABLE LAY-UP & SERVICE		16
	Task-01: A La Carte Cover
	Task-02: Table d’ Hote Cover
	Task-03: English Breakfast Cover Task-04: American Breakfast Cover
	Task-05: Continental Breakfast Cover
	Task-06: Indian Breakfast Cover
	Task-07: Afternoon Tea Cover
	Task-08: High Tea Cover
	TRAY/TROLLEY SET-UP & SERVICE
	Task-01: Room Service Tray Setup Task-02: Room Service Trolley Setup
03	PREPARATION FOR SERVICE (RESTAURANT)		04
	A. Organizing Mise-en-scene B. Organizing Mise-en-Place C. Opening, Operating & Closing duties
04	PROCEDURE FOR SERVICE OF A MEAL		08
	Task-01: Taking Guest Reservations Task-02: Receiving & Seating of Guests Task-03: Order taking & Recording Task-04: Order processing (passing orders to the kitchen) Task-05: Sequence of service Task-06: Presentation & Encashing the Bill Task-07: Presenting & collecting Guest comment cards Task-08: Seeing off the Guests
05	Social Skills		04
	Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes
06	Special Food Service - (Cover, Accompaniments & Service)		12
	Task-01: Classical Hors d’ oeuvre
	• Oysters	• Snails
	• Caviar	• Melon
	• Smoked Salmon	• Grapefruit
	• Pate de Foie Gras	• 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.	12
	• Restaurant Vocabulary (English & French) • French Classical Menu Planning • French for Receiving, Greeting & Seating Guests • French related to taking order & description of dishes
	TOTAL	60

153 - FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	TARIFF STRUCTURE A. Basis of charging B. Plans, competition, customer’s profile, standards of service & amenities C. Hubbart formula D. Different types of tariffs • Rack Rate • Discounted Rates for Corporates, Airlines, Groups & Travel Agents	04	10%
02	FRONT OFFICE AND GUEST HANDLING • Introduction to guest cycle • Pre arrival • Arrival • During guest stay • Departure • After departure	04	10%
03	RESERVATIONS A. Importance of reservation B. Modes of reservation C. Channels and sources (FITs, Travel Agents, Airlines, GITs) D. Types of reservations (Tentative, confirmed, guaranteed etc.) E. Systems (non automatic, semi automatic fully automatic) F. Cancellation G. Amendments H. Overbooking	07	25%
04	ROOM SELLING TECHNIQUES A. Up selling B. Discounts	02	05%
05	ARRIVALS A. Preparing for guest arrivals at Reservation and Front Office B. Receiving of guests C. Pre-registration D. Registration (non automatic, semi automatic and automatic) E. Relevant records for FITs, Groups, Air crews & VIPs	05	20%
06	DURING THE STAY ACTIVITIES A. Information services B. Message and Mail Handling C. Key Handling D. Room selling technique	06	20%

	E. Hospitality desk
	F. Complaints handling
	G. Guest handling
	H. Guest history
07	FRONT OFFICE CO-ORDINATION With other departments of hotel	02	10%
	TOTAL	30	100

FOUNDATION COURSE IN FRONT OFFICE OPERATIONS – II (PRACTICALS)HOURS ALLOTED: 30 MAXIMUM MARKS: 100
Hands on practice of computer applications on PMS.

S.No.	Suggested t	asks on Fidelio
1	Hot function keys
2	Create and update guest profiles
3	Make FIT reservation
4	Send confirmation letters
5	Printing registration cards
6	Make an Add-on reservation
7	Amend a reservation
8	Cancel a reservation-with deposit and without	deposit
9	Log onto cashier code
10	Process a reservation deposit
11	Pre-register a guest
12	Put message and locator for a guest
13	Put trace for guest
14	Check in a reserved guest
15	Check in day use
16	Check –in a walk-in guest
17	Maintain guest history
18	Issue a new key
19	Verify a key
20	Cancel a key
21	Issue a duplicate key
22	Extend a key
23	Programme keys continuously
24	Re-programme keys
25	Programme one key for two rooms

BHM154 - FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (THEORY)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	ROOM LAYOUT AND GUEST SUPPLIES A. Standard rooms, VIP ROOMS B. Guest’s special requests	04	15%
02	AREA CLEANING A. Guest rooms B. Front-of-the-house Areas C. Back-of-the house Areas D. Work routine and associated problems e.g. high traffic areas, Façade cleaning etc.	06	20%
03	ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT A. Reporting Staff placement B. Room Occupancy Report C. Guest Room Inspection D. Entering Checklists, Floor Register, Work Orders, Log Sheet. E. Lost and Found Register and Enquiry File F. Maid’s Report and Housekeeper’s Report G. Handover Records H. Guest’s Special Requests Register I. Record of Special Cleaning J. Call Register K. VIP Lists	10	35%
04	TYPES OF BEDS AND MATTRESSES	02	5%
05	PEST CONTROL A. Areas of infestation B. Preventive measures and Control measure	03 03	20%
06	KEYS A. Types of keys B. Computerised key cards C. Key control	02	5%
TOTAL		30	100%

FOUNDATION COURSE IN ACCOMMODATION OPERATIONS – II (PRACTICAL)
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours
01	Review of semester 1	2
02	Servicing guest room(checkout/ occupied and vacant) ROOM Task 1- open curtain and adjust lighting Task 2-clean ash and remove trays if any Task 3- strip and make bed Task 4- dust and clean drawers and replenish supplies Task 5-dust and clean furniture, clockwise or anticlockwise Task 6- clean mirror Task 7- replenish all supplies Task 8-clean and replenish minibar Task 9-vaccum clean carpet Task 10-check for stains and spot cleaning BATHROOM Task 1-disposed soiled linen Task 2-clean ashtray Task 3-clean WC Task 4-clean bath and bath area Task 5-wipe and clean shower curtain Task 6- clean mirror Task 7-clean tooth glass Task 8-clean vanitory unit Task 9- replenish bath supplies Task 10-mop the floor	6
03	Bed making supplies (day bed/ night bed) Step 1-spread the first sheet(from one side) Step 2-make miter corner (on both corner of your side) Step 3- spread second sheet (upside down) Step 4-spread blanket Step 5- Spread crinkle sheet Step 6- make two folds on head side with all three (second sheet, blanket and crinkle sheet) Step 7- tuck the folds on your side Step 8- make miter corner with all three on your side Step 9- change side and finish the bed in the same way Step 10-spread the bed spread and place pillow	8
04	Records • Room occupancy report • Checklist • Floor register • Work/ maintenance order] • Lost and found • Maid’s report • Housekeeper’s report • Log book	4

	• Guest special request register • Record of special cleaning • Call register • VIP list • Floor linen book/ register
05	Guest room inspection	2
06	Minibar management • Issue • stock taking • checking expiry date	2
07	Handling room linen/ guest supplies • maintaining register/ record • replenishing floor pantry • stock taking	4
08	Guest handling • Guest request • Guest complaints	2

BHM116 - NUTRITION
HOURS ALLOTED: 30 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
01	BASIC ASPECTS A. Definition of the terms Health, Nutrition and Nutrients B. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health. C. Classification of nutrients	01	5%
02	ENERGY A. Definition of Energy and Units of its measurement (Kcal) B. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat) C. Factors affecting energy requirements D. Concept of BMR, SDA, Thermodynamic action of food E. Dietary sources of energy F. Concept of energy balance and the health hazards associated with Underweight, Overweight	03	10%
03	MACRO NUTRIENTS Carbohydrates • Definition • Classification ( mono, di and polysaccharides) • Dieteary Sources • Functions • Significance of dietary fibre (Prevention/treatment of diseases) Lipids • Definition • Classification : Saturated and unsaturated fats • Dietary Sources • Functions • Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health • Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol Proteins • Definition • Classification based upon amino acid composition • Dietary sources • Functions • Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)	04 04 04	10% 10% 10%

04	MACRO NUTRIENTS A. Vitamins • Definition and Classification (water and fats soluble vitamins) • Food Sources, function and significance of: 1. Fat soluble vitamins (Vitamin A, D, E, K) 2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid B. MINERALS • Definition and Classification (major and minor) • Food Sources, functions and significance of : Calcium, Iron, Sodium, Iodine & Flourine	05 03	15% 10%
05	WATER • Definition • Dietary Sources (visible, invisible) • Functions of water • Role of water in maintaining health (water balance)	01	5%
06	BALANCED DIET • Definition • Importance of balanced diet • RDA for various nutrients – age, gender, physiological state	01	5%
07	MENU PLANNING • Planning of nutritionally balanced meals based upon the three food group system • Factors affecting meal planning • Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning. • Calculation of nutritive value of dishes/meals.	02	10%
08	MASS FOOD PRODUCTION • Effect of cooking on nutritive value of food (QFP)	01	5%
09	NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH • Need for introducing nutritionally balanced and health specific meals • Critical evaluation of fast foods • New products being launched in the market (nutritional evaluation)	01	5%
TOTAL		30	100%

BHM - ACCOUNTANCY
HOURS ALLOTED: 60 MAXIMUM MARKS: 100


S.No.	Topic	Hours	Weight age
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	5%
02	PRIMARY BOOKS (JOURNAL) A. Meaning and Definition B. Format of Journal C. Rules of Debit and Credit D. Opening entry, Simple and Compound entries E. Practicals	10	15%
03	SECONDARY BOOK (LEDGER) A. Meaning and Uses B. Formats C. Posting D. Practicals	06	10%
04	SUBSIDIARY BOOKS A. Need and Use B. Classification • Purchase Book • Sales Book • Purchase Returns • Sales Returns • Journal Proper • Practicals	06	10%
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	10	15%
06	BANK RECONCILIATION STATEMENT A. Meaning B. Reasons for difference in Pass Book and Cash Book Balances C. Preparation of Bank Reconciliation Statement D. No Practicals	04	5%
07	TRIAL BALANCE A. Meaning	06	10%

	B. Methods C. Advantages D. Limitations E. Practicals
08	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	12	25%
09	CAPITAL AND REVENUE EXPENDITURE A. Meaning B. Definition of Capital and Revenue Expenditure	02	5%
TOTAL		60	100%

NOTE: USE OF CALCULATORS IS PERMITTED


BHM109 - COMMUNICATION
HOURS ALLOTED: 30 MAXIMUM MARKS: 50


S.No.	Topic	Hours	Weight age
01	BUSINESS COMMUNICATION A. Need B. Purpose C. Nature D. Models E. Barriers to communication F. Overcoming the barriers	7	20%
02	LISTENING ON THE JOB A. Definition B. Levels and types of listening C. Listening barriers D. Guidelines for effective listening E. Listening computerization and note taking	6	20%
03	EFFECTIVE SPEAKING A. Restaurant and hotel English B. Polite and effective enquiries and responses C. Addressing a group D. Essential qualities of a good speaker E. Audience analysis F. Defining the purpose of a speech, organizing the ideas and delivering the speech	7	20%
04	NON VERBAL COMMUNICATION A. Definition, its importance and its inevitability B. Kinesics: Body movements, facial expressions, posture, eye contact etc. C. Protemies: The communication use of space D. Paralanguage: Vocal behaviour and its impact on verbal communication E. Communicative use of artifacts – furniture, plants, colours, architects etc.	4	15%
05	SPEECH IMPROVEMENT A. Pronunciation, stress, accent B. Important of speech in hotels C. Common phonetic difficulties D. Connective drills exercises E. Introduction to frequently used foreign sounds	4	15%
06	USING THE TELEPHONE A. The nature of telephone activity in the hotel industry B. The need for developing telephone skills C. Developing telephone skills	2	10%
TOTAL		30	100%

FOUNDATION COURSE IN TOURISM (BHM110)

Tourism has been acknowledged as one of the most rapidly growing industries in recent years.
Yet it has not received adequate attention as an academic discipline which it rightly deserves. This
course has been designed with the objective of making up for this lacuna by introducing to you some
foundational concepts of tourism studies. The emphasis here has been on the situation obtaining in
India, though we have not been unduly different about borrowing concepts and terms from similar
studies undertaken in other parts of the world. You will thus find details on the historical evolution of
tourism along with core definitions of tourism industry in this course. Tourism services and operations,
planning and policy, and marketing and communications form other Blocks of the course. Finally we
have also dealt with the geography and tourism and the relationship between cultural heritage and
tourism development in this course.
Syllabus

Block-1 Tourism Phenomenon
Unit 1 Understanding Tourism – I Unit 2 Understanding Tourism – II Unit 3 Historical Evolution and Development

Block-2 Tourism Industry
Unit 4 Tourism System Unit 5 Constituents of Tourism Industry and Tourism Organisations Unit 6 Tourism Regulations Unit 7 Statistics and Measurements

Block-3 Tourism Services and Operations – 1
Unit 8 Modes of Transport Unit 9 Tourist Accommodation Unit 10 Informal Services in Tourism Unit 11 Subsidiary Services: Categories and Roles Unit 12 Shops, Emporiums and Melas (Fairs)

Block-4 Tourism Services and Operations – 2
Unit 13 Travel Agency Unit 14 Tour Operators Unit 15 Guides and Escorts Unit 16 Tourism Information


Block-5
Unit Unit Unit

Block-6
Unit Unit UnitUnit Unit

Block-7
Unit Unit Unit Unit

Block-8
Unit UnitUnit Unit

Block-9
UnitUnit Unit
17
18
19

20 21 22 23 24
25 26 27 28
29 30 31 32
33 34 35

Geography and Tourism
India’s Biodiversity: Landscape, Environment and Ecology Seasonality and Destinations Map and Chart Work

Tourism Marketing and Communications
Tourism Marketing – 1: Relevance, Product Design, Market Research Tourism Marketing – 2: Promotional Events, Advertising Publicity, Selling Role of Media Writing for Tourism Personality Development and Communicating Skills

Tourism: The Cultural Heritage
Use of History Monuments and Museums Living Culture and Performing Arts Religions of India

Tourism: Planning and Policy
Tourism Policy and Planning Infrastructural Development Local Bodies, Officials and Tourism Development, Dependency and Manila Declaration

Tourism Impact

Economic Impact Social, Environmental and Political Impacts Threats and Obstacles to Tourism