Training Manual for Beechcraft 77 Skipper

*A course can either have four Hrs Lecture or Three Hrs Lecture + One Hrs Tutorial as per requirement I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Sixth Semester Course Code Course Type Course Title Load Allocations Marks Distribution Total Marks Credits L* T* P Internal External BHMCT601-18 Core Theory International cuisine- An Exploration 3 0 0 40 60 100 3 BHMCT602-18 Practical International cuisine- An Exploration 0 0 4 60 40 100 2 BHMCT603-18 Core Theory Banquet and restaurant operations & Management 3 0 0 40 60 100 3 BHMCT604-18 Practical Banquet and restaurant operations & Management 0 0 4 60 40 100 2 BHMCT605-18 Core Theory Front Office Management 3 0 0 40 60 100 3 BHMCT606-18 Practical Front Office Management 0 0 2 60 40 100 1 BHMCT607-18 Core Theory Accommodation Management 3 0 0 40 60 100 3 BHMCT608-18 Practical Accommodation Management 0 0 2 60 40 100 1 BHMCT609-18 Elective Principles of Management 2 0 0 40 60 100 2 BMPD602-18 Mentoring and Professional Development 0 0 1 25 -- 25 1 TOTAL 14 0 13 465 460 925 21 *A course can either have four Hrs Lecture or Three Hrs Lecture + One Hrs Tutorial as per requirement I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Seventh Semester Course Code Course Type Course Title Load Allocations Marks Distribution Total Marks Credits L* T* P Interna l External BHMCT701-18 Core Theory Specialization-I 3 0 0 40 60 100 3 BHMCT702-18 Practical Specialization-I 0 0 4 60 40 100 2 BHMCT703-18 Core Theory Specialization-II 3 0 0 40 60 100 3 BHMCT704-18 Practical Specialization-II 0 0 4 60 40 100 2 BHMCT705-18 Core Theory Principles of Marketing 3 0 0 40 60 100 3 BHMCT706-18 Core Theory Financial Management 3 0 0 60 40 100 3 BHMCT707-18 Core Theory Entrepreneurship 3 0 0 40 60 100 3 BHMCT708-18 Practical Project Report 0 0 2 00 100 100 1 BHMCT709-18 Elective Facility Planning 2 0 0 40 60 100 2 BMPD702-18 Mentoring and Professional Development 0 0 1 25 -- 25 1 TOTAL 17 0 11 405 520 925 23 *A course can either have four Hrs Lecture or Three Hrs Lecture + One Hrs Tutorial as per requirement NOTE: Student has to choose one group out of following as Specialization –I and Specialization-II NOTE: Student has to choose one group out of following as Specialization –I and Specialization-II SPECIALIZATION – I SPECIALIZATION-II GROUP A – Food Production Management Tandoor-Principle, concept and application GROUP B Food& Beverage Service Management Event Management GROUP C Front Office Management Tour & Travel Management GROUP D Accommodation Management Interior Decoration Eighth Semester Course Code Course Type Course Title Load Allocations Marks Distribution Total Marks Credits L* T* P Internal External BHMCT801-18 Practical Specialized HospitalityTraining 0 0 16 week 00 200 200 8 BHMCT802-18 Practical Project Report on emergingtrends in hospitality Industry 0 0 05 00 100 100 4 BMPD802-18 Mentoring and Professional Development 0 0 01 25 - 25 1 TOTAL 0 0 25 300 325 13 *A course can either have four Hrs Lecture or Three Hrs Lecture + One Hrs Tutorial as per requirement I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards FIRST SEMESTER I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-101 COURSE TITLE: FOOD PRODUCTION FOUNDATION I (THEORY) COURSE OBJECTIVES: This paper will give the basic knowledge of cooking to the beginners. They will get versed with meaning, aims, objectives, kitchen organization structure, different kinds of ingredients, techniques of pre-preparation and cooking, knowledge of various stocks, sauces and soups, various cuts of vegetables. EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 40 percent of the total marks and rest through semester end examination of 3 hours duration. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in three parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: There will be Five questions covering whole syllabus of course and student has to attempt four questions. Each question carries Five marks each. Part C: There will be Three questions covering whole syllabus of course and student has to attempt Two questions. Each question carries 10 marks each. UNIT-1 INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes and behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing, Safety procedure in handling equipment CULINARY HISTORY: Origin of modern cookery Classical and New World Cuisine, Different styles cookery: oriental, European, Continental, Pan American HIERARCHY AREA OF DEPARTMENT AND KITCHEN: Classical Brigade, Modern staffing in various category hotels, Roles of executive chef, Duties and responsibilities of various chefs, Co-operation with other departments General Layout Of the kitchen in organisations, layout of receiving areas, layout of service & wash up CULINARY TERMS: List of culinary (common and basic) terms, Explanation with examples AIMS & OBJECTS OF COOKING FOOD: Aims and objectives of cooking food, Various textures, Various consistencies, Techniques used in pre-preparation, Techniques used in preparation HACCP - Practices in food handling & storage CONVERSION TABLES: American, British measures and its equivalents UNIT-2 Fuels used in catering industry: Types of fuel used in catering industry; calorific value; comparative study of different fuels, Calculation of amount of fuel required and cost. Gas: method of transfer, LPG and its properties; principles of Bunsen burner, precautions to be taken while handling gas; low and high-pressure burners, Gas bank, location, different types of manifolds FIRE PREVENTION AND FIRE FIGHTING SYSTEM: Classes of fire, methods of extinguishing fires (Demonstration), Fire extinguishers, portable and stationery, Fire detectors and alarm, Automatic fire detectors cum extinguishing devices, Structural protection, Legal requirements METHODS OF COOKING FOOD: Roasting, Grilling, Frying, Baking, Broiling, Poaching, Boiling:-Principles of each of the above, Care and precautions to be taken, Selection of food for each type of cooking. UNIT-3 BASIC PRINCIPLES OF FOOD PRODUCTION VEGETABLE AND FRUIT COOKERY: Introduction – classification of vegetables, Pigments and colour changes, Effects of heat on vegetables, Cuts of vegetables, I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Classification of fruits, Uses of fruit in cookery. STOCKS: Definition of stock, Types of stock, Preparation of stock, Recipes, Storage of stocks, Uses of stocks, Care and precautions SAUCES: Classification of sauces, Recipes for mother sauces, Storage & precautions SOUPS: Classification with examples, Basic recipes of Consommé with 10 Garnishes and other soups. EGG COOKERY: Introduction to egg cookery, Structure of an egg, Selection of egg, Uses of egg in cookery SALADS AND SANDWICHES: Salads & its compositions Types Of Lettuce , Types of Dressing, Emerging trends in salad making, Sandwiches History origin and its Different types UNIT-4 COMMODITIES: i) SHORTENINGS (Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages and Disadvantages of using various Shortenings, Fats & Oil – Types, varieties ii) RAISING AGENTS: Classification of Raising Agents, Role of Raising Agents, Actions and Reactions iii) THICKENING AGENTS: Classification of thickening agents, Role of Thickening agents iv) HERBS & SPICES : Uses its Importance & it’s different types Kitchen Organisation and Layout: General layout of Kitchen in various organisations, layout of receiving areas, layout of service and washup areas REFERENCES:  The Professional Chef (4th Edition) By Le Rol A.Polsom  The Professional Pastry Chef, Fourth Edition By Bo Friberg Publisher: Wiley & Sons INC  Theory of Catering By Kinton & Cessarani  Theory of Cookery By K Arora, Publisher: Frank Brothers  Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins  Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers  Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman  Practical Cookery By Kinton & Cessarani I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-102 COURSE TITLE: FOOD PRODUCTION FOUNDATION I (PRACTICALS) (PART A) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 60 percent of the total marks and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR PAPER EVALUATION This paper consist of two sections Part A and Part B Part A will be : PRACTICAL’S OF FOOD PRODUCTION OF 30 MARKS Part B will be: BAKERY & PATISSERIE of 10 MARKS S.No Topic Method 1  i) Equipments - Identification, Description, Uses & handling  ii) Hygiene - Kitchen etiquettes, Practices & knife handling  iii) Safety and security in kitchen Demonstrations & simple applications 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 3 Identification and Selection of Ingredients - Qualitative and quantitative measures. Market survey/tour 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 5 i) Stocks - Types of stocks (White and Brown stock) ii) Fish stock iii) Emergency stock iv) Fungi stock Demonstrations & simple applications by students 6 Sauces - Basic mother sauces  Béchamel  Espagnole  Veloute  Hollandaise  Mayonnaise  Tomato Demonstrations & simple applications 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 8 Simple Salads:  Cole slaw,  Potato salad,  Beet root salad,  Green salad,  Fruit salad,  Consommé Demonstration by instructor and applications by students I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Simple Egg preparations:  Scotch egg,  Assorted omelletes,  Oeuf Florentine  Oeuf Benedict  Oeuf Farci  Oeuf Portugese  Oeuf Deur Mayonnaise Soups Preparations:  Cream Soups  Puree Soups  Consomme 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. Sandwiches  Open  Club  Closed  Canapé  Zukuskis  Pin wheel  Checkers board 9 Demonstration & Preparation of simple menu Demonstrations & simple applications by students PART B - BAKERY & PATISSERIE (PRACTICAL) 10 Equipments  Identification  Uses and handling Ingredients - Qualitative and quantitative measures Demonstration by instructor and applications by students 11 BREAD MAKING  Demonstration & Preparation of Simple and enriched bread recipes  Bread Loaf (White and Brown)  Bread Rolls (Various shapes)  French Bread  Brioche Demonstration by instructor and applications by students 12 SIMPLE CAKES  Demonstration & Preparation of Simple and enriched Cakes, recipes  Sponge, Genoise, Fatless, Swiss roll I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards  Fruit Cake  Rich Cakes  Dundee  Madeira 13 SIMPLE COOKIES  Demonstration and Preparation of simple cookies like  Nan Khatai  Golden Goodies  Melting moments  Swiss tart  Tri colour biscuits  Chocolate chip  Cookies  Chocolate Cream Fingers  Bachelor Buttons. Demonstration by instructor and applications by students 14 HOT / COLD DESSERTS  Caramel Custard,  Bread and Butter Pudding  Queen of Pudding  Soufflé – Lemon / Pineapple  Mousse (Chocolate Coffee)  Bavaroise  Diplomat Pudding  Apricot Pudding  Steamed Pudding - Albert Pudding, Cabinet Pudding Demonstration by instructor and applications by students I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-103 COURSE TITLE: FOOD & BEVERAGE SERVICE FOUNDATION I (THEORY) COURSE OBJECTIVES: The course aims to inculcate knowledge of food service principles, functions, procedures among trainees EVALUATION: The performance of the students will be evaluated on the basis of class Participation, house tests, regularity and assignments carrying 40 percent of the total marks and rest through semester end examination of 3 hours duration. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in three parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: There will be Five questions covering whole syllabus of course and student has to attempt four questions. Each question carries Five marks each. Part C: There will be Three questions covering whole syllabus of course and student has to attempt Two questions. Each question carries 10 marks each. UNIT-1 INTRODUCTION TO FOOD AND BEVERAGE INDUSTRY:- Introduction to Food & Beverage Service Industry, Types of catering operations– commercial, welfare, transport, others. Role of catering establishment in the hospitality industry UNIT-2 FOOD SERVICE AREAS (F & B OUTLETS) Restaurants, Coffee Shop, Bar, Banquet, Cafeteria, Fast Food (Quick Service Restaurants), Grill Room, Vending Machines, Discothèque ANCILLIARY DEPARTMENTS:- Pantry, Food pick-up area, Store, Linen room, Kitchen stewarding UNIT-3 DEPARTMENTAL ORGANISATION & STAFFING: Organization of F&B department of hotel, Principal staff of various types of F&B operations, Job Descriptions & Job Specifications of F& B Service Staff, French terms related to F&B staff, Attributes of F&B Personnel, Inter and Intra departmental relationship. UNIT-4 F & B SERVICE EQUIPMENT:-Familiarization & Selection factors of:- Cutlery, Crockery, Glassware, Flatware, Hollowware, All other equipment used in F&B Service, French terms related to the above PREPARATION FOR SERVICE: Organising Mise-en-scene, Organising Mise- en- place NON-ALCOHOLIC BEVERAGES: Classification (Nourishing, Stimulating and Refreshing), Tea- Origin, Manufacture, Types & Brands, Coffee- Origin, Manufacture, Types & Brands, Juices and Soft Drinks, Cocoa & Malted Beverages - Origin & Manufacture REFERENCES:  Food & Beverage Service- Bobby George &Sandeep Chatterjee, Jaico Publishing House  Food & Beverage Service- R. Singaravelavan, Oxford University Press, New Delhi.  Food & Beverage Service - Dennis R. Lillicrap. & John .A. Cousins. Publisher: ELBS  Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGrawHill.  The Waiter Handbook By Grahm Brown, Publisher: Global Books &Subscription Services New Delhi. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-104 COURSE TITLE: FOOD & BEVERAGE SERVICE FOUNDATION I (PRACTICAL) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 60 percent of the total marks and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER The performance of the students will be evaluated on the basis of his performance during the examination out of 40 marks S.No Topic 1. Familiarization of F&B Service equipment 2. 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: Wiping of Tableware, Chinaware, Glassware 3. PREPARATION FOR SERVICE (RESTAURANT) A. Organizing Mise-en-scene B. Organizing Mise-en-Place C. Opening, Operating & Closing duties 4. Briefing/debriefing 5. Tea & Coffee Service COURSE CODE BHMCT – 105 COURSE TITLE FRONT OFFICE FOUNDATION I (THEORY) COURSE OBJECTIVES The course is aimed at familiarizing the students with various functions of front office and to develop work ethics towards customer care and satisfaction. Special efforts will be made to inculcate practical skills. EVALUATION The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments. All carrying 40 percent of the total marks and rest 60 percent through semester end examination of 3 hr duration. INSTRUCTION FOR PAPER SETTING The paper will be divided in three parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: There will be Five questions covering whole syllabus of course and student has to attempt four questions. Each question carries Five marks each. Part C: There will be Three questions covering whole syllabus of course and student has to attempt Two questions. Each question carries 10 marks each. UNIT - 1 INTRODUCTION TO HOSPITALITY INDUSTRY Hospitality and its origin, Tourism and hotel Industry, its importance, and scope, Evolution of Tourism and Hotel Industry, Introduction of World’s leading Hotel Operators and their brands, Introduction to Indian leading I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards and emerging Hotel Operators and their brands, Role of Tourism industry in Indian economy with a special emphasis on Hotel Industry. UNIT - 2 CLASSIFICATION OF HOTELS A brief introduction to hotel core areas. Classification of Hotels on the basis of Size, Location, Type of guest, Length of stay of guest. Ownership basis :- Independent Hotels, Chain Hotels, Franchise and Management Contracts Hotels, Marketing/Retailing/Consumer’s Co- operatives/Referral Groups with examples, Vacation ownership/Time share and Condominium Hotels with examples of hotel groups involved in this business concept, STAR CLASSIFICATION OF HOTELS Government’s Classification Committee, Star ratings and Heritage Classifications adopted in India, Basis on which Star ratings are granted along with the Performa of Star Classification. OVERVIEW OF OTHER CONCEPTS Spa, Boutique hotels, All Suite, Budget Hotels, Green Hotels, Ecotels etc., Supplementary/Alternative Accommodations, examples of National and International Hotels with its type, category and classification. UNIT - 3 FRONT OFFICE ORGANIZATION Introduction to Front Office in Hotels, Types of Rooms, Sub- sections/Function areas in Front Office Department and their functions in Front Office and hotel in details, Layout of Front Office Department. FRONT OFFICE PERSONNEL Personality traits, Duties and Responsibilities, Hierarchy/ Organizational chart of Front Office Department – Large, Medium and Small Hotels/Resorts/Spa. UNIT - 4 VACATION OWNERSHIP AND CONDOMINIUMS Vacation Ownership/Timeshare, Condominium, How are they different from Hotel business? Deeded ownership and Right to use ownership Types of timeshares/Vacation ownerships, Examples with list of hotel operating companies offering vacation ownerships and Condominium concepts. Front Office Equipment:- automated, semi automated, non automated BELL DESK:- Functions Procedures and Formats. FRENCH To be taught by professional French language teacher, Understanding and uses of accents, orthographic signs and punctuation, knowledge of cardinaux and ordinaux (Ordinal and cardinal), Days, Dates, Time, Months and Seasons. References  Front Office training manual- Sudhir Andrews  Front office operations and management – Jatashankar R. Tewari  Front Office Operations – Colin Dix, Chris Baird  Professional Hotel Front Office Management – Anutosh Bhakta  Hotel Front Office Management – James. A. Bardi  Front Office Operations and Management – Ahmed Ismail (Thompson Delmar)  Front Office Operation Management – S. K. Bhatnagar  Managing Front Office Operations – Micheal Kasavana and brooks I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards  Principles of Front Office Operations – Sue Baker & Jermy Huyton I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT – 106 COURSE TITLE: FRONT OFFICE FOUNDATION I (PRACTICAL’S) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 60 percent of the total marks and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER The performance of the students will be evaluated on the basis of his performance during the examination out of 40 marks S. No. Topic 1  Grooming and Hospitality etiquettes.  Personality traits of front office personnel 2  Identification of equipments and furniture used in Front Office Department  Front Desk Counter and Bell Desk 3  Countries, their capitals, currencies, airlines and their flags, 4 Role Play :-  Reservations: FIT, Corporate guest and group.  Luggage Handling: FIT, Walk-in, Scanty Baggage, regular, crew and group 5. Great Personalities of Hotel Industry (min 3 personalities to be given as assignment) I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-107 COURSE TITLE: ACCOMODATION OPERATIONS I (THEORY) COURSE OBJECTIVES: The course familiarizes students with the organization of housekeeping, its systems and functions. A blend of theory and practical will be used to develop sensitivity and high work ethics towards guest care and cleanliness. EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 40 percent of the total marks and rest through semester end examination of 3 hours duration INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in three parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: There will be Five questions covering whole syllabus of course and student has to attempt four questions. Each question carries Five marks each. Part C: There will be Three questions covering whole syllabus of course and student has to attempt Two questions. Each question carries 10 marks each. UNIT-1 THE ROLE OF HOUSEKEEPING IN HOSPITALITY OPERATION: Role of Housekeeping in Guest Satisfaction and Repeat Business, Personality Traits of housekeeping Management Personnel, Layout of the Housekeeping Department overview of sub section of housekeeping department, Role of housekeeping in other institutes. ( from 2nd unit to 1st) UNIT-2 ORGANIZATION CHART OF THE HOUSEKEEPING DEPARTMENT: Hierarchy in small, medium, large and chain hotels, (from 1st to 2nd) Identifying Housekeeping Responsibilities, Duties and Responsibilities of Housekeeping staff, Different types of room in a hotel along with their status, standard supplies & amenities of a guest room.( New) UNIT-3 CLEANING ORGANISATION: Principles of cleaning, hygiene and safety factors in cleaning, Methods of organizing cleaning, Frequency of cleaning daily, periodic, special, Design features that simplify cleaning, Use and care of Equipment CLEANING OF GUEST ROOM :- type of soil, nature of soil, standard of cleaning, Cleaning of public area, HOUSEKEEPING INVENTORIES: equipments, agents, supplies, linen, uniform (new) UNIT-4 PEST CONTROL: Areas of infestation, Preventive measures and Control measure (Sem. 2 to Sem. 1) WASTE DISPOSAL AND POLLUTION CONTROL: Solid and liquid waste, sullage and sewage, disposal of solid waste, Sewage treatment, Pollution related to hotel industry, Water pollution, sewage pollution, Air pollution, noise pollution, thermal pollution, Legal Requirements INTER DEPARTMENTAL RELATIONSHIP: With Front Office, With Maintenance, With Security, With Stores, With Accounts, With Personnel, Use of Computers in House Keeping department REFERENCES:  Hotel Hostel and Hospital Housekeeping –by Joan C Branson & Margaret  Lennox, ELBS with Hodder & Stoughten Ltd.  Hotel House Keeping A Training Manual by Sudhir Andrews, Tata McGraw I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards  Hill publishing company limited New Delhi.  Hotel Housekeeping Operations & Management by Raghubalan, Oxford  University Press.  Management of Hotel & Motel Security (Occupational Safety and Health)  by H. Burstein, CRC Punlisher.  Professional Management of Housekeeping Operations (II Edn.) by Robert  J. Martin & Thomas J.A. Jones, Wiley Publications  The Professional Housekeeper by Tucker Schneider, Wiley Publications  Professional management of Housekeeping by Manoj Madhukar, Rajat  Publications I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-108 COURSE TITLE: ACCOMODATION OPERATIONS I(PRACTICALS) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 60 percent of the total Marks and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER The performance of the students will be evaluated on the basis of his performance during the examination out of 40 marks S.No. Topic 01 Cleaning Equipment-(manual and mechanical) • Familiarization • Different parts • Function • Care and maintenance 02 Cleaning Agent • Familiarization according to classification • Function 3 Maid’s trolley • Contents • Trolley setup 04 Sample Layouts of Guest Rooms • Single room • Double room • Twin room • Suite 05 Guest Room Supplies and Position • Standard room • Suite • VIP room special amenities 06 Public Area Cleaning Procedure A. 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. WALL - care and maintenance of different types and parts • Skirting • Dado • Different types of paints(distemper Emulsion, oil paint etc) I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards AECC BTHU103/18 English: 1L 0T 0P 1Credit Course Outcomes: The objective of this course is to introduce students to the theory, fundamentals and tools of communication. To help the students become the independent users of English language. To develop in them vital communication skills which are integral to their personal, social and professional interactions. The syllabus shall address the issues relating to the Language of communication. Students will become proficient in professional communication such as interviews, group discussions, office environments, important reading skills as well as writing skills such as report writing, note taking etc. The recommended readings given at the end are only suggestive; the students and teachers have thefreedom to consult other materials on various units/topics given below. Similarly, the questions in the examination will be aimed towards assessing the skills learnt by the students rather than the textual content of the recommended books. Detailed Contents: Unit1- 1 (Introduction) Theory of Communication Types and modes of Communication Unit- 2 (Language of Communication) Verbal and Non-verbal (Spoken and Written) Personal, Social and Business Barriers and Strategies Intra-personal, Inter-personal and Group communication Unit-3 (Reading and Understanding) Close Reading Comprehension Summary Paraphrasing Analysis and Interpretation Translation(from Hindi/Punjabito English and vice-versa) OR Precis writing /Paraphrasing (for International Students) Literary/Knowledge Texts Unit-4 (Writing Skills) Documenting Report Writing Making notes Letter writing Recommended Readings: 1. Fluency in English - Part II, Oxford University Press, 2006. 2. Business English, Pearson, 2008. 3. Language, Literature and Creativity, Orient Blackswan, 2013. 4. Language through Literature (forthcoming) ed. Dr. Gauri Mishra, Dr. RanjanaKaul, Dr. Brati Biswas 5. On Writing Well. William Zinsser. Harper Resource Book. 2001 6. Study Writing. Liz Hamp-Lyons and Ben Heasly. Cambridge University Press. 2006. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards AECCBTHU104/18 English Practical/Laboratory: 0L 0T 2P1 Credit Course Outcomes: The objective of this course is to introduce students to the theory, fundamentals and tools of communication. To help the students become the independent users of English language. To develop in them vital communication skills which are integral to personal, social and professional interactions. The syllabus shall address the issues relating to the Language of communication. Students will become proficient in professional communication such as interviews, group discussions and business office environments, important reading skills as well as writing skills such as report writing, note taking etc. The recommended readings given at the end are only suggestive; the students and teachers have the freedom to consult other materials on various units/topics given below. Similarly, the questions in the examination will be aimed towards assessing the skills learnt by the students rather than the textual content of the recommended books. Interactive practice sessions in Language Lab on Oral Communication Listening Comprehension Self Introduction, Group Discussion and Role Play Common Everyday Situations: Conversations and Dialogues Communication at Workplace Interviews Formal Presentations Monologue Effective Communication/ Mis- Communication Public Speaking Recommended Readings: 1. Fluency in English - Part II, Oxford University Press, 2006. 2. Business English, Pearson, 2008. 3. Practical English Usage. Michael Swan. OUP. 1995. 4. Communication Skills. Sanjay Kumar and PushpLata. Oxford University Press.2011. 5.Exercises in Spoken English. Parts. I-III. CIEFL, Hyderabad. Oxford UniversityPress I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards HVPE101-18 Ability Enhancement Compulsory Course (AECC) Human Values, De-addiction and TrafficRules Course Objective This introductory course input is intended a. To help the students appreciate the essential complementarily between ‘VALUES’ and ‘SKILLS’ to ensure sustained happiness and prosperity which are the core aspirations ofall human beings. b. To facilitate the development of a Holistic perspective among students towards life, profession and happiness, based on a correct understanding of the Human reality and therest of Existence. Such a holistic perspective forms the basis of Value based living in anatural way. c. To highlight plausible implications of such a Holistic understanding in terms of ethical human conduct, trustful and mutually satisfying human behavior and mutually enrichinginteraction with Nature. Thus, this course is intended to provide a much needed orientational input in Value Education to the young enquiring minds. Course Methodology The methodology of this course is universally adaptable, involving a systematic and rational study of the human being vis-à-vis the rest of existence. It is free from any dogma or value prescriptions. It is a process of self-investigation and self-exploration, and not of giving sermons. Whatever is found as truth or reality is stated as proposal and the students are facilitated toverifyit in their own right based on their Natural Acceptance and ExperientialValidation. This process of self-exploration takes the form of a dialogue between the teacher and the students to begin with, and within the student himself/herself finally. This self-exploration also enables them to evaluate their pre-conditionings and present beliefs. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards HVPE101-18 Ability Enhancement Compulsory Course (AECC) Human Values, De-addiction and TrafficRules Total no. of Lectures: 28 [L-T- P: 3-0-0] Content for Lectures: Module 1: Course Introduction - Need, Basic Guidelines, Content and Process for ValueEducation[6] 1.Understanding the need, basic guidelines, content and process for Value Education 2.SelfExploration–whatisit?-itscontentandprocess;‘NaturalAcceptance’andExperiential Validation- as the mechanism for self exploration 3.Continuous Happiness and Prosperity- A look at basic Human Aspirations 4.Right understanding, Relationship and Physical Facilities- the basic requirements for fulfillment of aspirations of every human being with their correct priority 5.Understanding Happiness and Prosperity correctly- A critical appraisal of the currentscenario 6.Method to fulfillthe above human aspirations: understanding and living in harmony at various levels Module 2: Understanding Harmony in the Human Being - Harmony in Myself![6] 7.Understanding human being as a co-existence of the sentient ‘I’ and the material ‘Body’ 8.Understanding the needs of Self (‘I’) and ‘Body’ - Sukhand Suvidha 9.Understanding the Body as an instrument of ‘I’ (I being the doer, seer and enjoyer) 10. Understanding the characteristics and activities of ‘I’ and harmony in ‘I’ 11. Understanding the harmony of I with the Body: Sanyamand Swasthya; correct appraisal of Physical needs, meaning of Prosperity in detail 12. Programs toensure Sanyamand Swasthya- Practice Exercises and Case Studies will be taken up in Practice Sessions. Module 3: Understanding Harmony in the Family and Society- Harmony in Human- Human Relationship[6] 13. Understanding harmony in the Family- the basic unit of human interaction 14. Understanding values in human-human relationship; meaning of Nyaya and program for its fulfillment to ensure Ubhay-tripti;Trust (Vishwas) and Respect (Samman) as the foundational values of relationship 15. Understanding the meaning of Vishwas; Difference between intention and competence 16. Understanding the meaning of Samman, Difference between respect and differentiation;the other salient values in relationship 17. Understanding the harmony in the society (society being an extension of family):Samadhan, Samridhi, Abhay, Sah-astitvaas comprehensive Human Goals 18. Visualizing a universal harmonious order in society- Undivided Society (AkhandSamaj),Universal Order (SarvabhaumVyawastha )- from family to world family!- Practice Exercises and Case Studies will be taken up in Practice Sessions. Module 4: Understanding Harmony in the Nature and Existence - Whole existence as Co- existence[4] 19. Understanding the harmony in the Nature 20. Interconnectedness and mutual fulfillment among the four orders of nature- recyclability and self- regulation in nature 21. Understanding Existence as Co-existence (Sah-astitva) of mutually interacting units inall-pervasive space 22. Holistic perception of harmony at all levels of existence- Practice Exercises and Case Studies will be taken up in Practice Sessions. Module 5: Implications of the above Holistic Understanding of Harmony on ProfessionalEthics[6] 23. Natural acceptance of human values 24. Definitiveness of EthicalHuman Conduct 25. Basis for Humanistic Education, Humanistic Constitution and Humanistic UniversalOrder 26. Competence in professional ethics: a) Ability to utilize the professional competence for augmenting universal human order, b) Ability to identify the scope and characteristics of people-friendly and eco- friendly production systems, I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards c) Ability to identify and develop appropriate technologies and management patterns for above production systems. 27. Casestudiesoftypicalholistictechnologies,managementmodelsandproduction systems 28. Strategy for transition from the present state to Universal Human Order: a) At the level of individual: as socially and ecologically responsible engineers, technologists and managers b) At the level of society: as mutually enriching institutions and organizations Text Book R R Gaur, R Sangal, G P Bagaria, 2009, A Foundation Course in Value Education. Reference Books 1. Ivan Illich, 1974, Energy & Equity, The Trinity Press, Worcester, and HarperCollins, USA 2. E.F. Schumacher, 1973, Small is Beautiful: a study of economics as if people mattered, Blond & Briggs, Britain. 3. A Nagraj, 1998, JeevanVidyaekParichay, Divya Path Sansthan, Amarkantak. 4. Sussan George, 1976,How the Other Half Dies, Penguin Press. Reprinted 1986, 1991 5. PL Dhar, RR Gaur, 1990, Science and Humanism, Commonwealth Purblishers. 6. A.N. Tripathy, 2003, Human Values, New Age International Publishers. 7. SubhasPalekar, 2000, How to practice Natural Farming, Pracheen(Vaidik) Krishi TantraShodh, Amravati. 8. Donella H. Meadows, Dennis L. Meadows,Jorgen Randers, William W. Behrens III, 1972,Limits to Growth – Club of Rome’s report, Universe Books. 9. E G Seebauer& Robert L. Berry, 2000, Fundamentals of Ethics for Scientists &Engineers ,Oxford University Press 10. M Govindrajran, S Natrajan& V.S. Senthil Kumar, Engineering Ethics (including HumanValues), Eastern Economy Edition, Prentice Hall of India Ltd. 11. B P Banerjee, 2005, Foundations of Ethics and Management, Excel Books. 12. B L Bajpai, 2004, Indian Ethos and Modern Management, New Royal Book Co., Lucknow. Reprinted 2008. Relevant CDs, Movies, Documentaries & Other Literature: 1. Value Education website, http://uhv.ac.in 2. Story of Stuff, http://www.storyofstuff.com 3. Al Gore, An Inconvenient Truth, Paramount Classics, USA 4. Charlie Chaplin, Modern Times, United Artists, USA 5. IIT Delhi, Modern Technology – the Untold Story I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards HVPE102-18Ability Enhancement Compulsory Course (AECC) Human Values, De-addiction and Traffic Rules (Lab/ Seminar) One each seminar will be organized on Drug De-addiction and Traffic Rules. Eminent scholar and experts of the subject will be called for the Seminar at least once during the semester. It will be binding for all the students to attend the seminar. Guidelines regarding Mentoring and Professional Development The objective of mentoring will be development of: Overall Personality Aptitude (Technical and General) General Awareness (Current Affairs and GK) Communication Skills Presentation Skills The course shall be split in two sections i.e. outdoor activities and class activities. For achieving the above, suggestive list of activities to be conducted are: Part – A (Class Activities) 1. Expert and video lectures 2. Aptitude Test 3. Group Discussion 4. Quiz (General/Technical) 5. Presentations by the students 6. Team building Exercises Part – B (Outdoor Activities) 1. Sports/NSS/NCC 2. Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club, etc. Evaluation shall be based on rubrics for Part – A & B Mentors/Faculty incharges shall maintain proper record student wise of each activity conducted and the same shall be submitted to the department. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards SECOND SEMESTER I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-201 COURSE TITLE: FOOD PRODUCTION FOUNDATION –II (THEORY) COURSEOBJECT IVES: This paper will give the basic knowledge of cooking to the beginners.They will get versed with different kinds of ingredients, techniques of pre-preparation and cooking, knowledge of various stocks, sauces and soups, cereals, pulses, various cuts of vegetables and meats with their cookery. EVALUATION: The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 40 percent of the total credit and rest through semester end examination of 3 hours duration. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: Students will have to attempt four questions in total, one question from each unit with one internal choice. All questions will carry equal marks (10 marks each). Each Unit will contain two questions and there may be short notes in these questions. UNIT-1 MENU PLANNING: Meaning Types and importance. MenuEngineering its need and Importance. INTRODUCTION TO INDIAN COOKERY BASICS. Introduction to Indian food, Spices used in Indian cookery, Role of spices in Indian cookery, Indian equivalent of spices (names) MASALAS: Blending of spices, Different masalas used in Indian cookery-Wetmasalas, Dry masalas, Composition of different masalas, Varieties of masalasavailable in regional areas, Special masalas blends Gravies : Different types Haryali, Makhni, Shahi/white, Chopped Masala, karahai, Yellow Gravy Basic Tandoori Preparations Indian marinades and Pastes Commodities in Indian cuisine:- Souring Agents, colouring agents, tenderizing agent,Flvouring & Aeromatic Agents, Spicing Agents RICE, CEREALS & PULSES: Introduction, Classification and identification,Cooking of rice, cereals and pulses, Varieties of rice and other cereals UNIT-2 MEAT COOKERY: Introduction to meat cookery, Cuts of beef/veal,Cutsoflamb/mutton,Cutsofpork,Varietymeats(offal’s),Poultry,(With menu examples of each) FISH COOKERY: Introduction to fish cookery, classification of fish with examples, Cuts of fish with menu examples, Selection of fish and shell fish, Cooking of fish(Effects of heat) UNIT-3 PASTRY:Shortcrust,Laminated,Choux,Hotwater/Roughpuff,Recipes and methods of preparation, Differences, Uses of each pastry, Caretobetakenwhilepreparingpastry,Roleofeachingredient, Temperature of baking pastry Flour: Structure of wheat, Types of Wheat, Types of Flour, Processing of Wheat – Flour, Uses of Flour in Food Production, Cooking of Flour (Starch)SIMPLE BREADS: Principles of bread making, Simple yeast breads, Role of each ingredient in break making, Baking temperature and its importance PASTRYCREAMS:Basicpastrycreams,Usesinconfectionery, Preparation and care in production UNIT-4 BASICCOMMODITIES:Milk-Introduction,ProcessingofMilk,Pasteurisation– Homogenisation,TypesofMilk–Skimmedand Condensed, Nutritive Value, Cream- Introduction, Processing of Cream, Types of Cream Cheese-Introduction, Processing of Cheese, Types of Cheese,Classification of Cheese, Curing of Cheese, Uses of Cheese Butter-Introduction, Processing of Butter, Types of Butter. Sugar: Its Importance, types of sugar, cooking Of Sugar- Various Temperature REFERENCES: The Professional Chef (4th Edition) By Le RolA.Polsom The Professional Pastry Chef, Fourth Edition By Bo FribergPublisher: Wiley & Sons INC Theory of Catering By Kinton&Cessarani Theory of Cookery By K Arora, Publisher: Frank Brothers I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins Bakery & Confectionery By S. C Dubey, Publisher: Socity ofIndian Bakers Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman Practical Cookery By Kinton&Cessarani I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-202 COURSE TITLE: FOOD PRODUCTION FOUNDATION-II (PRACTICAL) (PART A) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 20 percent of the total credit and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR PAPER EVALUATION This paper consist of two sections Part A and Part B The Paper is of 50 Marks which it will be divided into two parts Part A: PRACTICAL’S OF FOOD PRODUCTION OF 20 MARKS Part B: BAKERY & PATISSERIE of 10 MARKS Sr.No. Topic Method 1 Meat – Identification of various cuts, Carcass demonstration Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope Fish-Identification & Classification Cuts and Folds of fish Demonstrations & simple application 2 Identification, Selection and processing of Meat, Fish and poultry. Slaughtering and dressing Demonstrations at the site in local Area/Slaughtering house/Mark et 3 Preparation of menu Salads & soups- Waldrof salad, Fruit salad,Russian salad, saladenicoise, Soups preparation: Chowder, Bisque, Veloute, BrothInternationalsoups Demonstration by instructor and application s by students 4 Chicken, Mutton and Fish Preparations- Fish orly, a la anglaise, colbert, meuniere, poached, bakedEntrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Porkchops, Roast chicken, grilled chicken, Leg of Lamb, Beef Demonstration by instructor and application s by students 5 Indian cookery- Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations Marinades, Paste and Tandoori Preparation of Meat, fish Vegetables andPaneer Demonstration by instructor and application s by students PART B BAKERY & PATISSERIE (PRACTICAL) Sr.No. Topic Method 1 PASTRY: Demonstration and Preparation of dishes using varieties of Pastry Short Crust – Jam tarts, Turnovers Laminated – Palmiers, Khara Biscuits, Danish Pastry, CreamHorns Choux Paste – Eclairs, Profiteroles Demonstration by instructor and application s by students 2 COLD SWEET Honeycomb mould Butterscotch sponge Coffee mousse Lemon sponge Trifle Blancmange Chocolate mousse Lemon soufflé Demonstration by instructor and application s by students 3 HOT SWEET Bread & butter pudding Caramel custard Demonstration by instructor and application s by I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Albert pudding Christmas pudding students 4 INDIAN SWEETS Simple ones such as chicoti, gajjarhalwa, kheer Demonstration by instructor and application s by students I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-203 COURSE TITLE: FOOD & BEVERAGE SERVICETION FOUNDA –II (THEORY) COURSE OBJECTIVES: Thecourseaimstoinculcateknowledgeoffoodserviceprinciples,functions,andprocedure s among trainees. The students will be well versed with menu planning and sale control system. EVALUATION: The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 40 percent of the total credit and rest through semester end examination of 3 hours duration. INSTRUCTIONS FOR PAPER SETTING: The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus ofCourse. This part will be of 20 marks. Part B: Students will have to attempt four questions in total, one question from each unit with one internal choice. All questions will carry equal marks (10 marks each). Each Unit will contain two questions and there may be short notes in these questions. UNIT-1 TYPES OF FOOD SERVICE: Silver service, American service, French service, Russian service, Gueridon service, Assisted service, Self-service, Single point service, Specialised Service. UNIT-2 MENU PLANNING:Origin of Menu, Objectives of Menu Planning, Factors to beconsidered while planning a menu, Menu terminology, Types of Menu, Courses of French ClassicalMenu-Sequence,Examplesfromeachcourse,Coverofeachcourse, Accompaniments, French Names of dishes Types of Meals: Early Morning Tea, Breakfast (English, American Continental, Indian), Brunch, Lunch, Afternoon/High Tea, Dinner, Supper UNIT-3 ROOM SERVICE: Introduction, personnel, taking the order, routing the order, preparingthe order, delivering the order, providing amenities, Room service menu, sequence of service, Forms & formats. SALE CONTROL SYSTEM: KOT/Bill Control System (Manual)-Triplicate Checking System,DuplicateCheckingSystem,Checkandbillsystem,Servicewithorder, computerized system, circumstantial KOT, Alcoholic Beverage order, Billing UNIT-4 TOBACCO: History, Processing for cigarettes, pipe tobacco & cigars, Cigarettes – Types and Brand names, Pipe Tobacco – Types and Brand names Cigars – shapes, sizes, colours and Brand names, Care and Storage of cigarettes& cigars REFERENCES  Food & Beverage Service- Bobby George &Sandeep Chatterjee, Jaico PublishingHouse  Food & Beverage Service- R. Singaravelavan, Oxford University Press, NewDelhi.  Food & Beverage Service - Dennis R. Lillicrap. & John .A. Cousins. Publisher: ELBS  Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGrawHill.  The Waiter Handbook By Grahm Brown, Publisher: Global Books & Subscription Services New Delhi Food and Beverage Service – Vijay Dhawan I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-204 COURSE TITLE: FOOD & BEVERAGE SERVICE FOUNDATION-II (PRACTICAL) EVALUATION: The performance of the students will be evaluated on the basis of class participation, housetests, regularity and assignments carrying 20 percent of the total credit and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER The performance of the students will be evaluated on the basis of his performance duringthe examination out of 30 marks S.No. TOPIC 1. REVIEW OF SEMESTER -1 2. PROCEDURE FOR SERVICE OF A MEAL 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 3. TABLE LAY-UP & SERVICE 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 4. Social Skills Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes 5. Special Food Service - (Cover, Accompaniments & Service) Task-01: Classical Hors d’ oeuvre- Oysters, Caviar, Smoke Salmon, Pate de Foie Gras, Snails, Melon, Grapefruit, Asparagus Task-02: Cheese Task-03: Dessert (Fresh Fruit & Nuts) Service of Tobacco Cigarettes and Cigar 6. Compiling of a menu in French, Service of Non-alcoholic beverages I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT – 205 COURSE TITLE: FRONT OFFICE FOUNDATION II (THEORY) COURSE OBJECTIVES: The course is aimed at familiarizing the students with various functions of frontoffice and to develop work ethics towards customer care and satisfaction. Special efforts will be made to inculcate practical skills. EVALUATION: The performanceof the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 40 percent of the total credit and rest through semester end examination of 3 hours duration. INSTRUCTION FORPAPER SETTING: The paper will be divided into two parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: Students will have to attempt four questions in total, one question from each unit with one internal choice. All questions will carry equal marks (10 marks each). Each unit will contain two questions and there may be short notes in these questions. UNIT - 1 TARIFF STRUCTURE Tariff Structure, Rack Rate, Discounted rates, Tariff card and its use, Hotel Day rate, Basis of Charging Room Rent, Various factors affecting Room rent, Fixing Room Tariffs through Cost based pricing & Market based pricing, Rule of Thumb, Hubbart formula Front Office Coordination, Meal Plans, and Type of Guests Role of Tour operators and Travel agents in hotel business, Meal Plans –Type, needs and use of such plans, Type of Guests – FIT, VIP, CIP, GIT, Business travellers,Specialinteresttours,domestic,foreigneretc,FrontOffice coordination with different departments in hotels. UNIT - 2 GUEST CYCLE AND RESERVATIONS Introduction to guest cycle – Pre arrival, Arrival, During guest stay, Departure and After departure, Reservation and its importance, Basic tools of reservation – Room Status Board, ALC, DCC with formats, Handling reservation and reservation form with formats, Modes of Payment while reservation - an introduction, Sources of Reservation, Systems of Reservation, Types of Reservations, Cancellations and Amendments, , Reservation reports and statistics Overbooking, Upselling, No show, Walk-in guest, scanty baggage, stay over, over stay, under stay, early arrival, turn away, time limit, overstay etc. UNIT - 3 REGISTRATION Registration and its importance, Types of registration records – Bound book register, loose leaf register and Guest Registration Card (GRC) and their formats GUESTHANDLING,Preregistrationactivities,ProcedureofGuest Handling – Pre arrival, On Arrival and Post Arrival procedures, Handling reserved guests, Procedure for Handling Free Individual Traveller (FIT),Chance guests, VIP, Group arrival, Foreigner guest ( C-forms, Foreign currency exchange), Single Lady guest, Corporate guest, Layover passenger, Check-in for guest holding Discount voucher, Turn-away guest UNIT - 4 FRONT DESK FUNCTIONS Procedure for Room Assignment, Room not clear, Wash and Change Room, Complimentary stay, Suite Check-in, Upgrading a guest, Downgrading a guest, Handling request for Late Check-out, Precautions for Scanty Baggage guest, Guest Stationery, Handling request for Rental Equipment, Up selling, Material Requisition,Shift Briefing, Morning and Afternoon Shift Handover, Night ShiftHandover,GuestRelations,CourtesyCalls,Roomamenitiesfor Corporate/VVIP/CIPguest,HandlingAwkwardguests,RoomChange Procedure, Handling Mails, Message and Paging, Key control procedures. References Front Office training manual- Sudhir Andrews Front office operations and management– Jatashankar R. Tewari Front Office Operations – Colin Dix, Chris Baird Professional Hotel Front Office Management– Anutosh Bhakta Hotel Front Office Management – James. A. Bardi Front Office Operations and Management – Ahmed Ismail(Thompson Delmar) I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Front Office Operation Management – S. K. Bhatnagar Managing Front Office Operations – MichealKasavana and brooks Principles of Front Office Operations – Sue Baker &JermyHuyton Check-in check-out – Jerome Valley A Manual of Hotel Reception – J. R. S. Beavis, S. MedlikHeinemann Professional I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT - 206 COURSE TITLE: FRONT OFFICEOUNDATION F -II (PRACTICALS) EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 20 percent of the total credit and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER The performance of the students will be evaluated on the basis of his performance during the examination out of 30 marks Sr.No. Topic 1. Review of Semester one 2. Welcoming/Greeting of guest Providing Information to the Guest Telephone handling, How to handle enquiries Suggestive selling 3. Filling up of various Forms and Formats 4. Registrations: FIT, VIP, Corporate, Groups/Crew Security Deposit Box Handling Credit Card Handling Procedure Foreign Currency Exchange Procedure 5 Introduction to PMS 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 I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-207 COURSE TITLE: ACCOMODATION OPERATIONS-II (THEORY) COURSE OBJECTIVES: The course familiarizes students with the organization of housekeeping, its system and functions. A blend of theory and practical will be used to develop sensitivity and high work ethics towards guest care and cleanliness and pest control. EVALUATION: The performance of the students will be evaluated on the basis of class participation house tests, regularity and assignments carrying 40 percent of the total credit and rest through semester end examination of 3 hours duration. INSTRUCTIONS FORPAPER SETTING The performance of the students will be evaluated on the basis of class participation house tests, regularity and assignments carrying 20 percent of the total credit and rest through semester end examination of 3 hours duration. UNIT-1 CLEANING AGENTS: General Criteria for selection, Polishes, Floor seats, Use care and Storage, Distribution and Controls, AREA CLEANING: Guest rooms, Front-of-the-house Areas, Back-of-the house Areas, Work routine and associated problems e.g. high traffic areas, Façade cleaning etc. WATER SYSTEMS IN HOTEL: Water distribution system in a hotel, Cold water systemsinIndia,Hardnessofwater,watersoftening,baseexchangemethod (Demonstration),Cold water cistern swimming pools, Hot water supply system in hotels,Flushing system, water taps, traps and closets Classification, Use of Ecofriendly products in Housekeeping. (HE) UNIT-2 COMPOSTION,CAREANDCLEANINGOFDIFFERENTSURFACES Metals, Glass, Leather, Leatherites, Rexines, Plastic, Ceramics, Wood, Wall finishes Floor Finishes, UNIT-3 ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING (3rd to 2nd) DEPARTMENT: Reporting Staff placement, Room Occupancy Report, Guest Roo Inspection, Entering Checklists, Floor Register, Work Orders, Log Sheet., Lost an FoundRegisterandEnquiryFile,Maid’sReportandHousekeeper’sRepor Handover Records, Guest’s Special Requests Register, Record of Special CleaningCall Register, VIP Lists Guest room layout, type of bed & mattresses UNIT-4 KEYS: Types of keys, Computerized key cards, Key control OVERVIEW OF MAINTENANCE DEPARTMENT:Roll, Responsibilities, Importance of maintenance department in the hotel industry with emphasis on it, relation with other departments of the hotel. Preventive and breakdown maintenance comparisons (HE) REFERENCES:  Hotel Hostel and Hospital Housekeeping –by Joan C Branson& Margaret Lennox, ELBS with Holder & Stoughton Ltd.  Hotel House Keeping a Training Manual by SudhirAndrews,Tata McGraw Hill publishing company limited New Delhi.  Hotel Housekeeping Operations & Management byRaghubalan, Oxford University Press.  Management of Hotel & Motel Security (Occupational Safety and Health) by H. Burstein, CRC Punlisher.  Professional Management of Housekeeping Operations (IIEdn.) by Robert J. Martin & Thomas J.A. Jones, WileyPublications  The Professional Housekeeper by Tucker Schneider, WileyPublications  Professional management of Housekeeping by ManojMadhukar, Rajat Publications I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT208-18 COURSE TITLE: ACCOMODATION OPERATIONS-II (PRACTICALS) EVALUATION: The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 20 percent of the total credit and rest through semester end examination of 4 hours duration. INSTRUCTIONS FOR EXTERNAL EXAMINER Theperformanceofthestudentswillbeevaluatedonthebasisofhisperformance during the examination out of 30 marks Sr.No. Topic 01 Review of semester 1 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 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 04 Records Room occupancy report Checklist Floor register Work/ maintenance order] Lost and found Maid’s report Housekeeper’s report Log book Guest special request register I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Record of special cleaning Call register VIP list Floor linen book/ register 05 Guest room inspection 06 Minibar management Issue stock taking checking expiry date 07 Handling room linen/ guest supplies maintaining register/ record replenishing floor pantry stock taking 08 Guest handling Guest request Guest complaints I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Ability Enhancement Compulsory Course EVS102-18 Environmental Studies Course Code Course Type Course Title Load Allocations Marks Distribution Total Marks Credits Internal External EVS102-18 Ability EnhancementCo mpulsory Course(AECC)- III Environmental Studies 2 0 0 40 60 100 2 Course Outcomes: 1. Students will enable to understand environmental problems at local and national level through literature and general awareness. 2. Thestudentswillgainpracticalknowledgebyvisitingwildlifeareas, environmental institutes and various personalities who have done practical work on various environmental Issues. 3. Thestudentswillapplyinterdisciplinaryapproachtounderstandkey environmental issues and critically analyze them to explore the possibilities to mitigate these problems. 4. Reflect critically about their roles and identities as citizens, consumers and environmental actors in a complex, interconnected world UNIT-1: Introduction to Environmental Studies Multidisciplinary nature of Environmental Studies: Scope & Importance Need for Public Awareness UNIT-2: Ecosystems Concept of an Ecosystem: Structure & functions of an ecosystem (Producers, Consumers & Decomposers) Energy Flow in an ecosystem: Food Chain, Food web and Ecological Pyramids Characteristic features, structure & functions of following Ecosystems: Forest Ecosystem Aquatic Ecosystem (Ponds, Lakes, River & Ocean) UNIT-3: Natural Resources Renewable & Non-renewable resources Forest Resources: Their uses, functions & values (Biodiversity conservation, role in climate change, medicines) & threats (Overexploitation, Deforestation, Timber extraction, Agriculture Pressure), Forest Conservation Act WaterResources: Theiruses(Agriculture,Domestic&Industrial),functions&values, Overexploitation and Pollution of Ground & Surface water resources (Case study of Punjab), Water Conservation, Rainwater Harvesting, Land Resources: Land as a resource; Land degradation, soil erosion and desertification Energy Resources: Renewable & non-renewable energy resources, use of alternate energy resources (Solar, Wind, Biomass, Thermal), Urban problems related to Energy UNIT-4: Biodiversity & its conservation Types of Biodiversity: Species, Genetic & EcosystemIndia as a mega biodiversity nation, Biodiversity hot spots and biogeographic regions of IndiaExamples of Endangered & Endemic species of India, Red data book UNIT-5: Environmental Pollution & Social Issues Types, Causes, Effects & Control of Air, Water, Soil & Noise Pollution Nuclear hazards and accidents & Health risks Global Climate Change: Global warming, Ozone depletion, Acid rain, Melting of Glaciers & Ice caps, Rising sea levels Environmental disasters: Earthquakes, Floods, Cyclones, Landslides I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards UNIT-6: Field Work Visit to a National Park, Biosphere Reserve, Wildlife Sanctuary Documentation & preparation of a Biodiversity (flora & fauna) register of campus/river/forest Visit to a local polluted site : Urban/Rural/Industrial/Agricultural Identification & Photography of resident or migratory birds, insects (butterflies) Public hearing on environmental issues in a village Suggested Readings: 1.Bharucha, E. Text Book for Environmental Studies. University GrantsCommission, New Delhi. 2.Agarwal, K.C. 2001 Environmental Biology, Nidi Publ. Ltd. Bikaner. 3.BharuchaErach, The Biodiversity of India, Mapin Publishing Pvt. Ltd., Ahmedabad – 380 013, India, Email:mapin@icenet.net (R) 4.Brunner R.C., 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480p 5.Clark R.S., Marine Pollution, Clanderson Press Oxford (TB) 6.Cunningham, W.P. Cooper, T.H. Gorhani, E & Hepworth, M.T. 2001, Environmental Encyclopedia, Jaico Publ. House, Mumabai, 1196p 7.De A.K., Environmental Chemistry, Wiley Eastern Ltd. 8.Down to Earth, Centre for Science and Environment (R) 9.Gleick, H.P. 1993. Water in crisis, Pacific Institute for Studies in Dev., Environment & Security. Stockholm Env. Institute Oxford Univ. Press. 473p 10. Hawkins R.E., Encyclopedia of Indian Natural History, Bombay Natural HistorySociety, Bombay (R) 11. Heywood, V.H &Waston, R.T. 1995. Global Biodiversity Assessment. CambridgeUniv. Press 1140p. 12. Jadhav, H &Bhosale, V.M. 1995. Environmental Protection and Laws. HimalayaPub. House, Delhi 284 p. 13. Mckinney, M.L. & School, R.M. 1996. Environmental Science systems & Solutions, Web enhanced edition. 639p. 14. Mhaskar A.K., Matter Hazardous, Techno-Science Publication (TB) 15. Miller T.G. Jr. Environmental Science, Wadsworth Publishing Co. (TB) 16. Odum, E.P. 1971. Fundamentals of Ecology. W.B. Saunders Co. USA, 574p 17. Rao M N. &Datta, A.K. 1987. Waste Water treatment. Oxford & IBH Publ. Co.Pvt. Ltd. 345p. 18. Sharma B.K., 2001. Environmental Chemistry. Geol Publ. House, Meerut 19. Survey of the Environment, The Hindu (M) 20. Townsend C., Harper J, and Michael Begon, Essentials of Ecology, BlackwellScience (TB) 21. Trivedi R. K. and P.K. Goel, Introduction to air pollution, Techno-SciencePublication (TB) 22. Wanger K.D., 1998 Environmental Management. W.B. Saunders Co. Philadelphia, USA 499p Guidelines regarding Mentoring and Professional Development The objective of mentoring will be development of: Overall Personality Aptitude (Technical and General) General Awareness (Current Affairs and GK) Communication Skills Presentation Skills The course shall be split in two sections i.e. outdoor activities and class activities. For achieving the above, suggestive list of activities to be conducted are: Part – A (Class Activities) 1. Expert and video lectures 2. Aptitude Test 3. Group Discussion 4. Quiz (General/Technical) 5. Presentations by the students 6. Team building Exercises Part – B (Outdoor Activities) 3.Sports/NSS/NCC 4.Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club, etc. Evaluation shall be based on rubrics for Part – A & B Mentors/Faculty incharges shall maintain proper record student wise of each activity conducted and the same shall be submitted to the department. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards THIRD SEMESTER I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSECODE: BHMCT301-18 - to BHMCT305-18 COURSETITLE: INDUSTRIAL TRAINING DURATION: Minimum 22-24 Weeks with coverage of the following operationaldepartment of a full service hotel. Food production Food and beverage service Accommodation service COURSEOUTCO ME: The students will gain day to day on-hand practical exposure in real lifebusiness activity under the supervision of industry experts. They will also learn to co-relate theoretical knowledge with practical realities. INSTRUCTIONSF OR EXTERNAL EXAMINER: The performance of thestudentswillbe evaluatedonthe basisofDepartmental Certificate Issued by the Hotel assigned for Training andVIVA VOICE conducted in the college after the completion of training. Documents to be submitted after successful completion of INTERNSHIP: Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms – to be filled and signed by the supervisor Training Report Training Certificate from the concerned organization Guidelines regarding Mentoring and Professional Development The objective of mentoring will be development of: Overall Personality Aptitude (Technical and General) General Awareness (Current Affairs and GK) Communication Skills Presentation Skills The course shall be split in two sections i.e. outdoor activities and class activities. For achieving the above, suggestive list of activities to be conducted are: Part – A (Class Activities) 1. Expert and video lectures 2. Aptitude Test 3. Group Discussion 4. Quiz (General/Technical) 5. Presentations by the students 6. Team building Exercises Part – B (Outdoor Activities) 5.Sports/NSS/NCC 6.Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club, etc. Evaluation shall be based on rubrics for Part – A & B Mentors/Faculty incharges shall maintain proper record student wise of each activity conducted and the same shall be submitted to the department I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards FOURTH SEMESTER I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT401 – 18 COURSETITLE: INTRODUCTION TO INDIAN COOKERY(THEORY) COURSEOUTCO ME: This paper will give the knowledge of Indian cooking to thestudents. They will get versed with Indian regional cuisine, basic Indianspices,andbasicIndiangravies,traditionalIndian cookingmethods,cookingequipmentusedandrequiredfor Indian cuisine and specific cooking ingredients. EVALUATION: The performance of the students will be evaluated on the basis ofclassparticipation,housetests,regularityandassignments carrying 40 percent of the total credit and rest 60 percent through semester end examination of 3 hours duration. INSTRUCTIONS FORPAPER SETTING: The paper will be divided into three parts. Part A: There will be ten short answer questions (2 marks each)covering whole Syllabus. The total marks for this part will be of20. Part B: There will be Five questions. The student has to be attempt any 4 (5 marks each) covering the whole Syllabus. The total marks for this part will be of 20. Part C: There will be Three questions. The student has to be attempt any 2 (10 marks each). The total marks for this part will be of 20. UNIT - 1 INTRODUCTION TO INDIAN COOKERY: Introduction to Indian Regional Cuisine History & heritage of Indian Cuisine Factors that affect eating habits in different parts of the country Geographic location Historical background Seasonal availability Special equipment Staple diets Specialty cuisine for festivals and special occasions Indian cuisine Culinary Terms UNIT - 2 INDIAN CUISINES NORTH REGION Kashmir Mugalai Punjab Rajasthan INDIAN CUISINES EAST Bengal Seven sister states (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland & Tripura) INDIAN CUISINES WEST Gujarat Maharashtra INDIAN CUISINES SOUTH Tamil Nadu Kerala Andhra Pradesh INDIAN CUISINES CENTRAL INDIA Madhya Pradesh Chhattisgarh Uttar Pradesh/Bihar UNIT – 3 INTRODUCTION TO DUM COOKING AND TANDOORCOOKING Introduction Origin of Dum Cooking Special Equipment and their use Classical Dishes Origin and history of tandoor I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Types of Tandoor and their uses Installing a new tandoor Marinating and making techniques for kebab Basic Indian breads made in tandoor UNIT- 4 INTRODUCTION TO INDIAN SWEETS  Introduction  Origin and history of Indian sweets  Ingredients used in Indian Sweets  Regional Influence on Indian Sweets  Equipment used in preparing Indian Sweets. REFERENCES: Food Production Operations: Parvinder S Bali, OxfordPublication  Prashad Cooking With Indian Masters, J. Inder SinghKalra .  A Taste Of India, MadurJaffery, Great Britain PavilionBooks Ltd.  ZaikeKa Safar, Jiggs Kalra  Daawat, Jiggs Kalra, New Delhi, Allied Publishers  The Professional Chef, Arvind Saraswat, New Delhi, UbsPublishers COURSE CODE: BHMCT402 - 18 COURSE TITLE: INTRODUCTION TO INDIAN COOKERY (PRACTICAL) COURSEOUTCO ME: This paper will give the practical knowledge of Indian cooking to students.They will get versed with Indian regional cuisine, basic Indian spices, and basic Indian gravies, traditional Indian cooking methods, cooking equipment used and required for Indian cuisine and specific cooking ingredients. EVALUATION: The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity, assessments and assignments carrying60 percent of the total credit and rest 40 percent at semester end practical examination of 4 hours duration. INSTRUCTIONSF OREXTERNAL EXAMINAR The Performance of the students will be evaluated on the basis of hisperformance during the practical examination @ viva voice S. No. Topics: INDIAN CUISINES NORTH 1. Kashmir 2. Punjab 3. Rajasthan 4. Mugalai INDIAN CUISINES EAST 5. Bengal 6. Seven sister states (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland & Tripura) INDIAN CUISINE WEST 7. Gujarat 8. Maharashtra 9. Goa INDIAN CUISINE SOUTH 10. Tamil Nadu Kerala Andhra Pradesh 11. Hyderbad INDIAN CUISINES CENTRAL INDIA 12. Madhya Pradesh Chhattisgarh Uttar Pradesh/Bihar 13. North Indian Break Fast 14. South Indian Breakfast NOTE: - All basic gravies to be covered I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards FORMAT OF THE MENU TO BE COMPILED: (Menu 1-12) 1. Starter/Soup Any one item 2. Meat/ Poultry/ Fish (Main Course) any one item Any one item 3. Lentils (Dal item) Any one item 4. Paneer Item Any one item 5. Vegetable (dry / curry / kofta / korma / kadhietc) Any one item 6. Rice preparation / Roti preparation Any one item 7. Salad / papad / pickle / raita Any one item 8. Sweets (Region wise) Any one item I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-403 - 18 COURSE TITLE: FOOD AND BEVERAGESERVICE OPERATIONS-II (THEORY) COURSE OUTCOME: The students will be well versed with viticulture and viniculture, Beerproduction,typesofwinesandbeers,brandsandintroductionto cheeses EVALUATION: The performance of the students will be evaluated on the basis of classparticipation,housetests,regularityandassignmentscarrying40 percent of the total credit and rest 60 percent through semester end examination of 3 hours duration INSTRUCTIONS FOR PAPER SETTING: The paper will be divided into three parts. Part A: There will be ten short answer questions (2 marks each) covering whole Syllabus. The total marks for this part will be of 20. Part B: There will be Five questions. The student has to be attempt any 4 (5 marks each) covering the whole Syllabus. The total marks for this part will be of 20. Part C: There will be Three questions. The student has to be attempt any 2 (10 marks each). The total marks for this part will be of 20. UNIT-I ALCOHOLIC BEVERAGE  Introduction and definition  Production of Alcohol  Fermentation process  Distillation process  Classification with examples UNIT-II WINES o Definition & History o Classification with examples o Table/Still/Natural Sparkling Fortified Aromatized o Production of each classification o Old World wines (Principal wine regions, wine laws, grapevarieties, production and brand names) France Germany Italy Spain Portugal New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names) USA Australia India Chile South Africa Algeria New Zealand F. Food & Wine Harmony G. Storage of wines H. Wine terminology (English & French) UNIT-III BEER  Introduction & Definition  Types of Beer  Production of Beer  D. Storage UNIT-IV TABLE CHEESE  Introduction  Types  Production  Brands and Services  Storage REFERENCES:  Food & Beverage Service – Denis Lillicrap  Food & Beverage Service – Vijay Dhawan  Food & beverage Service- Rao J Suhas  The Waiter Handbook by Grahm Brown, Publisher: Global Books&Subscription Service New Delhi  Food & Beverage Service Training Mannual-SudhirAndrew, Tata McGraw Hill I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT404 – 18 COURSE TITLE: FOOD AND BEVERAGE SERVICE OPERATIONS-II (PRACTICAL) EVALUATION: The performance of the students will be evaluated on thebasisofclassparticipation,housetest,regularityand assignments carrying 20 percent ofthe total credit and rest through semester end examination of 4hoursduration INSTRUCTIONS FOREXTERNAL EXAMINAR: The Performance of the students will be evaluated on thebasis of his performance during the practical examination &viva voice Task-01 Task-02 Task-03 Task-04 Task-05 Task- 06 Task-07 Dispense Bar – Organizing Mise-en-place Identification of Wine service equipment Identification of Beer service equipment Identification of Cocktail bar equipment Identification of Liqueur / Wine Trolley Bar stock - alcoholic & non-alcoholic beverages Preparation of Bar accompaniments & garnishes Identification of Bar accessories & disposables Task-01 Task-02 Task-03 Task-04 Task-05 Service of Wines Service of Red Wine Service of White/Rose Wine Service of Sparkling Wines Service of Fortified Wines Service of Aromatized Wines Task-01 Task-02 Task-03 Wine & Drinks List Comparative analysis of various Wine Bar Comparative analysis of various Beer Bar Comparative analysis of various Cocktail Bar Task-01 Task-02 Task-03 Service of Beer Service of Bottled & canned Beers Service of Draught Beers Service of Cheese I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-405 – 18 COURSE TITLE: FRONT OFFICE OPERATIONS - ll (THEORY) COURSE OUTCOME: The course is aimed at familiarizing the students with various functionsof Night Auditing & Accounting. Students will Learn about the various Software being used in the Hospitality Industry. EVALUATION: The performance of the students will be evaluated on thebasisofclassparticipation,housetests,regularityand assignments carrying 40 percent of the total credit and rest 60 percentthroughsemesterendexaminationof3hours duration INSTRUCTIONS FOR PAPERSETTING : The paper will be divided into three parts. Part A: There will be ten short answer questions (2 marks each) covering whole Syllabus. The total marks for this part will be of 20. Part B: There will be Five questions. The student has to be attempt any 4 (5 marks each) covering the whole Syllabus. The total marks for this part will be of 20. Part C: There will be Three questions. The student has to be attempt any 2 (10 marks each). The total marks for this part will be of 20. UNIT -1 Computer Application and software used in FrontOffice Role ofInformation Technology in Hospitality industry . Different Property Management Systems – Opera, Ids, Fidelio, ShawMan, Amadeus, Galelio Various modules of the PMS – Front Desk Module, Reservations, Rooms, Setup Module, Cashier,Night audit, Report center, Back Office Module and linking of Property Management System in Other Departments UNIT – 2 Front Office Accounting System Front Office Accounting and its Functions, Types of Accounts, Vouchers, Folios , Ledger , Paid Out, Allowance, Credit Control. Front Office Accounting Cycle – Creation ofAccounts, Maintenance of Accounts, Settlement of accounts UNIT-3 Check Out Procedure – Guest Account Settlement –Cash, Credit, Indian Currency & Foreign Currency, Transfer of Guest Account, BTA, BTC, Express Check Out, Late Check Out UNIT - 4 NIGHT AUDITING: Night Auditor Night Auditor Duties & Responsibilities , Night Audit Process -Establishing the End of the Day, Completing Outstanding Postings and Verifying Transactions, Reconcile Transactions, Verifying No-Shows, Preparing Reports, Updating the System REFERENCES Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill Managing Front Office Operations – Kasavana& Brooks Educational InstitutionAHMA Managing Computers in Hospitality Industry –Michael Kasavana&Cahell. Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers Managing Front Office Operations By Kasavana& Brooks Hotel Front Office Management, 4th Edition byJames Socrates Bardi Wiley Hotel Front Office Operations& Management I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-406 – 18 COURSE TITLE: FRONT OFFICE OPERATIONS-II (PRACTICAL) EVALUATION: The course is aimed at familiarizing the students with various functionsof Night Auditing & Accounting. Students will Learn about the various Software being used in the Hospitality Industry. INSTRUCTIONS FOREXTERNAL EXAMINAR: The Performance of the students will be evaluated on thebasis of his performance during the practical examination &viva voice Sr. No. Topic 1 How to conduct a night audit in the front office 2 Collection of samples of various voucher used in the front office How to Prepared the various reports used by Night Auditor 3 PMS Training - Hot Function keys How to print and prepare registration cards for arrivals 4 How to make a reservation How to make add on reservation How to amend a reservation How to cancel a reservation How to make group reservation How to make sharer reservation 5 How to create and update guest profiles How to update guest folio How to print guest folio 6 How to make a room change on the system How to add a sharer 7 How to log in cashier code How to close a bank at the end of each shift 8 How to check room rate variance report 9 How to process charges How to process deposit for arriving guest How to process deposit for in house guest 10 How to process a guest check out 11 How to check out a folio 12 How to feed remarks in guest history I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSECODE: BHMCT-407 – 18 COURSETITLE: ACCOMODATION OPERATIONS -III (THEORY) COURSEOUTCOME: The students will be well versed with the supervisory responsibility,Linen handling process, Laundry Operations, need of special cleaning and also learn about Textiles or garments. EVALUATION: The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 40 percent of the total credit and rest 60 percent through semester end examination of 3 hours duration INSTRUCTIONSFOR PAPER SETTING: The paper will be divided into three parts. Part A: There will be ten short answer questions (2 marks each) covering whole Syllabus. The total marks for this part will be of 20. Part B: There will be Five questions. The student has to be attempt any4 (5 marks each) covering the whole Syllabus. The total marks for this part will be of 20. Part C: There will be Three questions. The student has to be attempt any2 (10 marks each). The total marks for this part will be of 20. UNIT – 1 HOUSEKEEPING SUPERVISION  Importance of Inspection  Special Function of Supervisors  Checklist for Infection  Typical Areas usually neglected where special attention is required.  Self Supervision Techniques for Cleaning Staff  Degree of Discretion/ Delegation to Cleaning Staff UNIT - 2  LINEN / UNIFORM / TAILOR ROOM  Layout  Types of Linen, Sizes, and Linen Exchange Procedure  Selection of Linen  Storage Facilities and Conditions  Par Stock: Factors affecting Par Stock, Calculation of Par Stock  Discard Management  Linen Inventory System  Uniform Designing: Importance, Types, Characteristics, Selection, Par Stock  Function of Tailor Room  Managing Inventory  Par Level of Linen, Uniform, guest loan items, machines and equipment cleaning supplies & guest Supplies. UNIT – 3 SPECIAL CLEANING PROGRAMME  Daily, Weekly, Fortnightly and Monthly Cleaning  Routine cleaning, Spring cleaning, deep Cleaning.  Cleaning of different types of floor Surfaces  Special Service – baby sitting, second service, freshen up service, valet service.  Care and Cleaning of Metal – Brass, Copper, Silver, EPNS, Bronze, Gun Metal,Chromium pewter, Stainless Steel, Types of Tarnish,Cleaning Agents and their uses. UNIT- 4 TEXTTILES  Textile Terminology  Classification and Identification of Textile Fibers  Characteristic of Textile Fibers I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards  Yarn  Fabric Construction  Blends and Unions  Textile Finishes  Use of Textile in Hotels REFEREN CES:  Hotel, Hostel and Hospital Housekeeping – by Joan C Bransom& Margaret Lennox, ELBS with Hodder &StoughtenLtd.  Hotel House Keeping A Training Manual by Sudhir Andrews, Tata Mc  Hotel Housekeeping Operations & Management by Rghubalan, Oxford.  Management of Hotel & Motel Security (Occupational Safety andHealth) by H Brustein, CRC Publisher.  Professional Management of Housekeeping Operations II Edi. ByRobert J. Martin & Thomas J. A. Jones, Wiley Publications  TheProfessionalHousekeeperbyTuckerSchneider,WileyPublications  Professional Management of Housekeeping by Manoj Madhukar, RajatPublications. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT408 - 18 COURSE TITLE: ACCOMODATION OPERATIONS -III (PRACTICAL) COURSEOUTCO ME: The students will be well versedwith the supervisory responsibility,Linenhandling process, Laundry Operations, need of special cleaning and also learn about Textiles or garments. EVALUATION: The performanceofthestudentswillbeevaluatedonthebasisofclassparticipation, house tests, regularity and assignments carrying 40 percent of the total creditandrest 60 percent through semester end examination of 3 hours duration INSTRUCTIONS FOREXTERNAL EXAMINER The Performance of the students will be evaluated on the basis of his performanceduring the practical examination @ viva voice. S. No. Task 01 How to remove stains from different surface or fabrics using all relevant cleaningagents in a practical real life environment 02 How to operate Different Types Laundry Equipment 03 Daily, Weekly,Monthly and Deep Cleaning 04 Taking Inventories 05 How to repair uniform – different types of stitching 06 Embroidery practice I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards COURSE CODE: BHMCT-409 – 18 COURSE TITLE: ACCOUNTING SKILLS FOR HOSPITALITY MANAGERS (THEORY) COURSE OUTCOME: The aim is to provide an understanding of the basic principles of accounting and their application in the hospitality industry. The course is designed to make the student familiar with generally accepted accounting principles of accounting and their applications. EVALUATION: The performance of the students will be evaluated on the basis of class participation, house tests, regularity and assignments carrying 40 percent of the total marks and rest 60 percent through semester end examination of 3 hours duration INSTRUCTIONS FOR PAPER SETTING: The paper will be divided into three parts. Part A: There will be ten short answer questions (2 marks each) covering whole Syllabus. The total marks for this part will be of 20. Part B: There will be Five questions. The student has to be attempt any 4 (5 marks each) covering the whole Syllabus. The total marks for this part will be of 20. Part C: There will be Three questions. The student has to attempt any 2 (10 marks each). The total marks for this part will be of 20. UNIT - 1 BASIC ACCOUNTING AND BOOK KEEPING  Introduction to accounting,  journal,  ledger,  cash book UNIT – 2 UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS  Introduction to Uniform system of accounts  Contents of the Income Statement  Practical Problems  Contents of the Balance Sheet (under uniform system)  Practical problems  Departmental Income Statements and Expense statements (Schedules 1to 16)  Practical problems UNIT 3 TRIAL BALANCE  Meaning  Methods  Advantages  Limitations  Practical UNIT 4 FINAL ACCOUNTS  Meaning  Procedure for preparation of Final Accounts  Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet  Adjustments (Only four)  Closing Stock  Pre-paid Expenses  Outstanding Expenses  Depreciation REFEREN CES:  An Introduction To Accountancy ; S.N. Maheshwari; Vikas Publishing House  Fundamentals Of Accounting ; Mukherjee & Hanif ; Tata McGraw-Hill  Elements Of Hotel Accountancy; Rawat G.S., Dr Negi J, Gupta. ; Aman publications. I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Guidelines regarding Mentoring and Professional Development The objective of mentoring will be development of:  Overall Personality  Aptitude (Technical and General)  General Awareness (Current Affairs and GK)  Communication Skills  Presentation Skills The course shall be split in two sections i.e. outdoor activities and class activities. For achieving the above, suggestive list of activities to be conducted are: Part – A (Class Activities) 1. Expert and video lectures 2. Aptitude Test 3. Group Discussion 4. Quiz (General/Technical) 5. Presentations by the students 6. Team building Exercises Part – B (Outdoor Activities 7.Sports/NSS/NCC 8.Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club, etc. Evaluation shall be based on rubrics for Part – A & B Mentors/Faculty incharges shall maintain proper record student wise of each activity conducted and the same shall be submitted to the department I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards FIFTH SEMESTER I. K. Gujral Punjab Technical University BHMCT Batch 2018 onwards Larder & Kitchen practices BHMCT 501-18 UNIT-1 LARDER- LAYOUT & EQUIPMENT: Introduction of Larder Work, Definition, Equipment found in the larder, Layout of a typical larder with equipment and various sections. TERMS & LARDER CONTROL: Common terms used in the Larder and Larder control, Essentials of Larder Control, Importance of Larder Control, Devising Larder Control Systems, Leasing with other Departments, Yield Testing, DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF: Functions of the Larder, Hierarchy of Larder Staff, Sections of the Larder, Duties & Responsibilities of a larder chef. UNIT-2 CHARCUTERIE: Introduction to charcuterie, SAUSAGES: Types & Varieties, CASINGS: Types & Varieties, FILLINGS: Types & Varieties, Additives & Preservatives FORCEMEATS: Types of forcemeats, Preparation of forcemeats, Uses of forcemeats, BRINES, CURES & MARINADES: Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades, Uses of Marinades ,Difference between Brines, Cures & Marinades, HAM, BACON & GAMMON: Cuts of Ham, Bacon & Gammon, Differences between Ham, Bacon & Gammon Processing of Ham & Bacon, Green Bacon, Uses of different cuts, GALANTINES: Making of galantines, Types of Galantine Ballotines, PATES: Types of Pate, Pate de foie gras, Making of Pate, Commercial pate and Pate Maison Truffle -sources, Cultivation and uses and Types of truffle UNIT-3 MOUSE & MOUSSELINE: Types of mousse, Preparation of mousse, Preparation of mousseline, Difference between mousse and mousseline. CHAUD FROID: Meaning of Chaudfroid, Making of chaudfroid&Pecautions, Types of chaudfroid ,Uses of chaudfroid . ASPIC & GELEE: Definition of Aspic and Gelee, Difference between the two, Making of Aspic and Gelee Uses of Aspic and Gelee. QUENELLES, PARFAITS, ROULADES: Preparation of Quenelles, Parfaits and Roulades. NON EDIBLE DISPLAYS: Ice carvings, Tallow sculpture, Fruit & vegetable Displays, Salt dough, Pastillage, Jelly Logo, Thermocol work UNIT-4 APPETIZERS & GARNISHES- Classification of Appetizers, Examples of Appetizers, Historic importance of culinary Garnishes, Explanation of different Garnishes. SANDWICHES- Parts of Sandwiches, Types of Bread, Types of filling: Classification, Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches, Storing of Sandwiches. REFERENCES:  Le RolA.Polsom. The Professional Chef  Bo Friberg (2002) The Professional Pastry Chef, Fourth Edition Wiley & Sons INC  Cessarani&Kinton (2007). Theory of Catering. Hodder Education Publisher  K Arora (2008), Theory of Cookery. Frank Brothers  Fuller J. Barrie & Jenkins. Accompaniments & Garnishes from waiter  S. C Dubey. Bakery & Confectionery. Socity of Indian Bakers  Philip E. Thangam (2010) Modern Cookery (Vol-I) Orient Bl