B.Sc. Hotel Management and Catering Technology (B.Sc. HMCT)

B.Sc. (HMCT)

Session-2020-21

Vision

To achieve excellence in the field of Tourism and Hospitality Education and Research, community assistance, and human resource development for Tourism, Airlines and hospitality industry to be the most preferred destination for students seeking admission and recruiters.

Mission

• To excel in the field of Tourism, Airlines and hospitality education to develop competency in students by providing an environment that inculcates professionalism with Ethics and Social Values.
• To inculcate the core values in students to transform them into responsible citizens and leaders of hospitality industry.
• To provide national and international exposure to students so that they can build up their career in hospitality industry.

Program Outcome

[PO1] Hotel and Hospitality Knowledge: Apply the knowledge of hotel, hospitality and tourism, and a core area specialization to the solution of complex hotel management problems.

[PO2]  Problem Analysis: Identify, formulate, research literature, and analyze complex     hospitality problems reaching substantiated conclusions using principles of management

[PO3]  Design/Development of Solution: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.

[PO4]  Solutions of Complex problems: Design solutions for complex hospitality related problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations

[PO5] Modern Tool Usage : Create, select, and apply appropriate techniques, resources, and modern management and IT tools with an understanding of the limitations.

[PO6] Hospitality and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.

[PO7] Environment and Sustainability: Understand the impact of the hotel, hospitality and tourism in societal and environmental contexts, and demonstrate the knowledge of need for sustainable development.

[PO8] Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

[PO9] Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

[PO10] Communication: Communicate effectively on hospitality activities with the professional community and with society at large. Some of them are, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.

[PO11] Project Management and Finance: Demonstrate knowledge and understanding of the hospitality and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.

[PO12] Lifelong Learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning in the broadest context of technological change.

Program Specific Outcome

B.Sc. Hotel Management & Catering Technology Program

PSO1: This is accomplished by providing a curriculum that is tailored to the needs of the growing hospitality industry and the conditions of the twenty-first century.

PSO2: Offer students relevant hands-on operational experience in the facets of the hospitality industry

Program Educational Objective

B.Sc. Hotel Management & Catering Technology Program

PEO1: To develop a confident and competent graduate capable of solving real life hotel industry problem with futuristic approach and fulfilling societal obligations.

PEO2: To empower graduates with effective communication and interpersonal skills to sustain in competitive world and acquire operational and managerial positions in hospitality sectors.

PEO3:  To develop an attitude for undertaking developmental work both in industry as well as academic environmental with emphasis to continuous learning.

Semester -1

Course Code:BSHM 101

Course Name:BASICS OF FOOD PRODUCTION – I (THEORY) 

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Practice kitchen hygiene and personal hygiene.

CO2.   Identify food textures and consistencies.

CO3.   Make basic cuts of meats and vegetables.

CO4.   Planning and preparation of raw materials, use of appropriate equipment for various cooking methods.

CO5.   Explain the benefits and uses of various culinary equipments and basic preparations.

Course Code:BSHM 102

Course Name:BASICS OF FOOD & BEVERAGE SERVICE – I (THEORY)

Objective/s and Expected Outcome: To develop knowledge of the students about hotel/ restaurants organization and an understanding of the auxiliary departments, different menus, principles of table laying. The student should imbibe the knowledge of Kitchen & restaurant brigade. They should have vital knowledge of auxiliary departments. They should be able to plan different menus, lay tables for different services.

This course learners will be able to:

CO1.   Explain the layout of all service areas that they work with and the purpose of the various service areas.

CO2.   Identify the roles of the staff working in and responsible for the areas.

CO3.   Use equipment in the restaurant.

CO4.   Demonstrate knowledge of all the menu items and alcoholic and non-alcoholic beverages which are on offer in the outlet.

CO5.   Perform  the  correct  service  requirements  of  all  food  and  beverage  items,  advise customers of the limitations on customization of menu and beverage items which may be offered provide information to customers with special dietary needs advise customers on the matching of food and wine and other drinks.

Course Code:BSHM-103

Course Name:BASICS OF FRONT OFFICE -I

Objective/s and Expected Outcome: To understand the general setup of front Office in small, medium and large hotels. Planning for layout of the front office, equipment,  tools etc. Students should gain knowledge of various sections and functions of front office and their procedures. They should be able to Hand various tools and equipments of the front office.

This course learners will be able to:

CO1.   Handle front office equipments

CO2.   Manage the guest during check in and check out

CO3.   Register and reserve guest at hotel front office

CO4.   Execute the procedures and functions of front office

CO5.  Use the front office terminologies.

Course Code:BSHM 104

Course Name:BASICS OF HOUSE KEEPING-I

Objective/s and Expected Outcome: To emphasize the role of housekeeping as a department in the hotel and the importance of a clean, comfortable, attractive and safe atmosphere aiming at ultimate guest satisfaction. The student should be able to fix the position and the value of each housekeeping staff in the hotel organization. The Student should become familiar with the equipment and agents needed in the housekeeping department. He/She should also become through with all the practices and procedures

This course learners will be able to:

CO1.   Realize the role of the housekeeping department in hotels and its responsibilities.

CO2.   Develop personal skills and in accommodation operation and services

CO3.   Draw the organizational structure and the functional layout of     housekeeping departments in various sized hotels.

CO4.   Co-ordinate with other departments in the hotel.

C05.   Suggest the types of cleaning agents for different level of cleaning.

Course Code:BSHM -105

Course Name: HOTEL ENGINEERING

This course learners will be able to:

CO1.   Define and analyze the importance of having the maintenance and engineering department

CO2.   Undertake minor maintenance of hotel building and machinery.

CO3.   Explain the fundamentals of electricity handle electrical appliances    and apply energy conservation techniques in using electrical appliances

CO4.   Apply the fire safety measures required in the hospitality industry

CO5.   Maintain the comfort levels of hating, ventilation and air conditioning in the establishment.

Course Code:BSHM106

Course Name:Basics of Computer

This course learners will be able to:

CO1.   Distinguish Hardware and Software components of a computer  

CO2.   Explain the functions of a computer system

CO3.   Identify the various inputs and output units and explain their purposes

CO4.   Create a word /excel/ PowerPoint document, and navigate around the basic applications.

CO5.  Use of Networking hardware and Networking.

 Course Code:BSHM 107

 Course Name:NUTRITION

This course learner will be able to:

CO1   Identify different foods, effects of heat changes, its storage and its nutrient contribution

CO2   Explain  origin  of  spices,  its  properties  and  its  significance  in  field  of  hotel  applications

CO2   Prepare various beverages and preserve their nutritive value

CO3   Identify physical, chemical contaminants in foods and comply with current

             Food regulations and Food laws governing the food additives and food adulteration

Course Code:BSHM108

Course Name:Bakery-I (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Identify various equipments of bakery and kitchen.

CO2.   Do different cuts of vegetables and meats.

CO3.   Make simple bakery items.

Course Code:BSHM -109

Course Name:BASICS OF FRONT OFFICE – I (PRACTICALS)

This course’ learners will be able to:

CO1.   Identify the front office equipments.

CO2.   Fill up various performas.

CO3.   Handle telephone and welcome guests.

Course Code:BSHM 110

BASICS OF FOOD & BEVERAGE SERVICE-I (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Identify the restaurant equipments and will be aware of ancillary departments of the restaurant.

CO2.   Demonstrate basic serving technical skills.

CO3.   Prepare and serve non alcoholic beverages.

Course Code:BSHM -111

Course Name:BASICS OF HOUSE KEEPING -1 (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Identify various equipments used in housekeeping department.

CO2.   Use different cleaning agents and should be able to clean various surfaces.

CO3.   Familiarize with different types of rooms of the hotel.

Course Code:BSHM- 112

Course Name: FUNDAMENTALS OF COMPUTERS (PRATICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Work in MS office.

CO2.   Make a PowerPoint presentation.

CO3.   Send an email.

Semester -2

Course Code:BSHM-201

Course Name:BASICS OF FOOD PRODUCTION – II (THEORY)

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Prepare various soup, sauces and gravies.

CO2.   Have full knowledge of regional cuisine of India.

CO3.   Prepare menus for various food outlets.

CO4.   Develop knowledge and interest in the science and art of Indian cuisine with emphasis on different regional cuisine, Indian spices, masalas, ethnic eating traditions and Indian Cooking.

CO5.   Develop an understanding of bakery activities.

Course Code:BSHM 202

Course Name:BASICS OF FOOD & BEVERAGE SERVICE – II

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Develop an understanding of menu planning, its origin, objectives and various types.

CO2.   Have full knowledge of French classical menu.

CO3.   Prepare restaurant for service and serve guests using various different service styles.

CO4.   Develop knowledge of sales control system.

CO5.   Develop an understanding of processing and storage of tobacco.

Course Code:BSHM -203

Course Name:BASICS OF FRONT OFFICE OPERATIONS – II (THEORY)

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Develop tariff structure of a hotel using Hubbart formula for various plans.

CO2.   Handle the guest in a hotel in different stages of guest cycle.

CO3.   Complete reservations through various sources and using different systems.

CO4.   Apply up selling techniques.

CO5.   Develop an understanding of inter departmental coordination.

Course Code:BSHM 204  

Course Name:BASICS OF HOUSE KEEPING – II (THEORY )

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Complete layout of a room with all the room supplies.

CO2.   Have the knowledge of front and back of the house areas.

CO3.   Develop an understanding and knowledge of routine systems and records of housekeeping department.

CO4.   Apply pest control techniques.

CO5.   Develop knowledge of different types of keys used in hotel industry.

Course Code:BSHM 205

Course Name:ACCOUNTANCY

Objective/s and Expected Outcome:

This course learners will be able to:

CO1.   Develop an understanding of accounting.

CO2.   Work on primary and secondary books of accounting.

CO3.   Develop an understanding and knowledge of subsidiary and cash books.

CO4.   Apply his/her knowledge in preparing trial balance and bank reconciliation statement.

CO5.   Develop knowledge of final accounts and expenditure, and to apply it in industry.

Course Code:BSHM 206

Course Name: COMMUNICATION

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Develop an understanding of business communication.

CO2.   Overcome the barriers of listening and practice effective listening practices on job.

CO3.   Develop an understanding of essential qualities of a good speaker and be able to address a group.

CO4.   To understand the importance of non-verbal communication. The learner will also be able to improve the speech and overcome common phonetic difficulties.

CO5.   Develop telephone skills.

Course Code: BTA 207

Course Name: Hospitality Practical

Course will help students to learn:

CO1.      Learn how to serve guest and how to make them comfortable.

CO2.   Learn about the different sections at airport.

CO3.   Knowledge of different types of Airlines.

CO4.   Learn about the duties and services at different types of Airports.

Course Code:BSHM 208  

Course Name:PRINCIPLES OF FOOD SCIENCE

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Develop an understanding of food science and carbohydrates.

CO2.   Understand the usage of fats & oils and proteins in food preparation.

CO3.   Develop an understanding of processing and evaluation of food.

CO4.   Understand the roles of emulsifying agents in emulsions and application of colloid system in food preparation.

CO5.   Prevent undesirable browning in food and use browning in food preparation. Learner should be able to use various flavoring agents in food preparation.

Course Code:BSHM-209  

Course Name:BASICS OF FOOD PRODUCTION – II (PRACTICAL) 

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Identify, select and process meat, poultry and fish

CO2.   Prepare various salads and soups.

CO3.   Make pastries, cold and hot sweets.

Course Code:BSHM- 210

Course Name:BASICS OF FOOD & BEVERAGE SERVICE – II (PRACTICAL) 

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Organize restaurant for service, layout tables and serve meals.

CO2.   To develop social skills and learn restaurant vocabulary in French.

CO3.   Serve Hors d’ oeuvre with appropriate cover and accompaniments, and tobacco.

Course Code:BSHM 211

Course Name: BASICS OF FRONT OFFICE OPERATIONS – II (PRACTICALS)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Work on Fidelio.

CO2.   Reservation and registration activities on PMS.

CO3.   Maintain guest history and handle keys.

Course Code:BSHM 212

Course Name:Basics of Housekeeping – II (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Service the rooms and make bed.

CO2.   Maintain records and make reports.

CO3.   Handle guest requests and complaints.

Semester-III

Course Code:BSHM 301

Course Name:FOOD PRODUCTION- OPERATIOMS

Course Outcome

This course learners will be able to:

CO1. Exhibit skills in national cookery.

CO2. Compile menus involving dishes based on various states.

CO3. Plan the layout of the quantity kitchen and menu for various categories- schools, colleges, Airlines, Hospitals etc.

CO4. Indent for ingredients based on requirements.

Course Code:BSHM 302

Course Name:FOOD & BEVERAGE SERVICE OPERATIONS (THEORY)

This course learners will be able to:

CO1.  Identify levels of intoxication and methods to control consumption by guests in the bar.

CO2. Use the right equipment and glassware for preparation and service of alcoholic beverages.

CO3.   Describe the production of wine, its service and terminology.

CO4. Evaluate the relationship of food and beverages.

  CO5.  Suggest wines to accompany foods.

Course Code:BSHM303

Course Name:FRONT OFFICE OPERATIONS (THEORY)

This course learners will be able to:

CO1.   To learn computer application in front office operations

CO2.   To get Knowledge about front office accounting.

CO3.   To understand checkout and night auditing procedures

CO4.   Use yield management software.

Course Code:BSHM 304

Course Name:ACCOMMODATION OPERATIONS- I (THEORY)

This course learners will be able to:

CO1.   To learn linen and uniform room activities

CO2.   To get Knowledge about sewing room and laundry

CO3.   To understand laundry operations in detail

CO4.   Use of flower arrangement in detail

Course Code:BSHM 305

Course Name:FOOD & BEVERAGE CONTROLS

This course learners will be able to:

CO1.   To learn food cost control and food control cycle

CO2.   To get Knowledge about receiving control in detail

CO3.   To understand storing and issuing control and production control

CO4.   Use of sales control to boost hotel sales.

Course Code:BHM 306

Course Name:HOTEL ACCOUNTANCY

This course learners will be able to:

CO1.   Learn from uniform system of accounting for hotels.

CO2.   Demonstrate knowledge of the business accounting cycle for the corporate form of business.

CO3.   Identify and describe terms associated with financial accounting.

CO4.   Demonstrate knowledge of accounting for cash, receivables, inventory long-term assets, current liabilities, and long-term liabilities.

 Course Code:BHM 307

 Course Name:FOOD SAFETY& QUALITY

This course learners will be able to:

CO1.   Basic details about food safety & hygiene.

CO2.   Knowledge of the micro organism, food spoilage & preservative in detail

CO3.   Identify the beneficial role of micro organism and food borne diseases.

CO4.   Learn Knowledge about food additives, food contamination & food adulterants.

Course Code:BSHM 308

Course Name:FOOD PRODUCTION OPERATIONS PRACTICAL

This course learners will be able to:

CO1.   To Demonstrate Indian regional cuisine and taste their flavors’ and spices.

CO2.   To learn presentation and their accompaniments with regional cuisine in detail.

Course Code:BSHM 309

Course Name:FOOD & BEVERAGESERVICE OPERATIONS ( PRACTICAL)

This course learners will be able to:

CO1.   To Demonstrate dispense bar with their mise-en-place

CO2.   To learn service of various alcoholic beverages with their serving accompaniment in  detail.

Course Code:BSHM – 310

Course Name:FRONT OFFICE OPERATIONS (PRACTICAL)

This course learners will be able to:

CO1.   To demonstrate reservation, registration, guest history with the record maintenance.

CO2.   To learn role play and situation handling as per given task list in detail.

 Course Code:BSHM311

Course Name:ACCOMMODATION OPERATIONS- ( PRACTICAL)

This course learners will be able to:

1. To learn various layout of linen and uniform room and laundry machinery etc.
2. To demonstrate about stain removal and flower arrangement with selection and designing of uniform.

Course Code:BSHM 312

Course Name:COMMUNICATION SKILLS IN ENGLISH

This course learners will be able to:

CO1.   To learn formal and informal letter and conversation in detail

CO2.   To learn interview and public speaking, diary, notes, mass media print and radio etc.

Course Code:BSHM 313 

Course Name:French-I

This course learners will be able to:

CO1.   To demonstrate conjugation article, verbs in French language

CO2.   To learn verbal practice related to hotel industry with interaction

Course Code:BSHM 314  

Course Name:HUMAN RESOURCE MANAGEMENT

This course learners will be able to:

CO1.   To learn human resource planning, HRD related to hotel industry

CO2.   To understand the concepts of job evaluation, job analysis and task analysis

CO3.    To learn strategies to attract and retain the talent of your organization

Semester-4^th

Course Code:BSHM 401

Course Name:Industrial Training

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Apply classroom learning in operational environment.

CO2.   Learn contemporary hospitality skills.

Semester -5^th

Course Code:BSHM 501  

Course Name:ADVANCE FOOD PRODUCTION OPERATION-1 (THEORY)

This course learners will be able to:

CO1.   To learn larder layout and equipment with larder control in detail

CO2.   To learn duties and responsibilities of larder chef, charcutierie.

CO3.   To demonstrate edible and non-edible displays in detail.

CO4.   To learn various kind of appetizers, sandwiches and use of wines and herbs in cooking.

Course Code:BSHM 502 

Course Name:ADVANCE FOOD & BEVERAGE SERVICE  OPERATION-1  (THEORY)

This course learners will be able to:

CO1.   To learn planning and operating various f&b outlet in detail.

CO2.   To learn various kind of setups and various kind of functions in detail.

CO3.    To learn buffet and gurriod on service with kitchen stewarding.

Course Code:BSHM 503

Course Name:ADVANCE FRONT OFFICE MANAGEMENT -1 (THEORY)

This course learners will be able to:

CO1.   To learn planning & evaluating front office operating.

CO2.   To learn budgeting and PMS in detail.

Course Code:BTA -504

Course Name:Destination Marketing and Management

Course will help students to learn:

CO1. To critically explore the phenomenon of destination branding.

CO2. Learn about range of marketing strategies employed by destination management organizations. And their partners in achieving a competitive place promotion strategy in the context of an increasingly homogeneous global tourism market.

CO3.   Importance and components of e-ticket.

CO4.   Learn about the role of airlines city offices.

Course Code: BSHM 505

Course Name:STRATEGIC MANAGEMENT

This course learners will be able to:

CO1.   To learn organizational strategy with their mission, objectives and strategy

CO2.   To learn environmental and internal resource analysis with strategy formulation.

CO3.   To understand strategic analysis and choice and polices in functional areas.

CO4.   To understand polices in functional areas and strategic implementation review.

Course Code:BSHM 506

 Course Name:PRINCIPAL OF MANAGEMENT –I

This course learners will be able to:

CO1.   To understand about introduction of management

CO2.   To learn management process and skills with evolution and planning.

CO3.   To understand decision making with their types in detail.

Course Code:BSHM 507

Course Name:Hotel Accountancy

This course learners will be able to:

CO1.   To learn financial management with its scope and financial statement and analysis.

CO2.   To learn ratio analysis, fund flow analysis and cash flow analysis in detail.

CO3.   To learn financial planning meaning and capital expenditure in detail.

Course Code:BSHM  508   

Course Name:ADVANCE FOOD PRODUCTION OPERATION – I  (PRACTICAL)

PART A – COOKERY

This course learners will be able to:

CO1.   To Demonstrate and learn various  continental dishes with their accomplements

CO2.   To learn presentation of various cold buffet in detail.

Course Code:BSHM- 509  

Course Name:ADVANCE FRONT OFFICE MANAGEMENT  – I (PRACTICAL)

This course learners will be able to:

CO1.   To learn night auditing of hotels in detail.

CO2.   To learn income audit and various accounts handling in detail.

CO3.    To demonstrate various kind of guest handling tactics and strategies in detail.

Course Code:BSHM-510

Course Name:ADVANCE FOOD & BEVERAGE SERVICE- MANAGEMENT – I (PRACTICAL)

This course learners will be able to:

CO1.   To learn various planning & operating F & B outlet and functional catering.

CO2.   To learn presentation various buffets, gueridon service with kithcne stewarding in detail.

Course Code:BSHM- 511

Course Name:ACCOMMODATION MANAGEMENT – I (PRACTICAL)

This course learners will be able to:

1. To understand team cleaning , inspection checklist in detail.
2. To learn  time and motion study and devising training modules in detail.

Semester -6^th

Course Code:BSHM 601

Course Name:ADVANCE FOOD PRODUCTION OPERATIONS –II (THEORY)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Develop an understanding of international cuisine.

CO2.   Understand the various aspects of advanced bakery activities.

CO3.   Design organization of a kitchen. The learner should be able to apply knowledge in production management.

CO4.   Develop new recipe.

CO5.   Use basic French terminology in culinary.

Course Code:BSHM 602

 Course Name:ADVANCE FOOD & BEVERAGE OPERATIONS – II (THEORY)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Prepare job description, job specification and duty roaster for F&B staff.

CO2.   Manage an F&B outlet.

CO3.   Run bar operations.

CO4.   Recall the history of cocktails and mixed drinks and should also be able to classify them.

CO5.   Prepare and serve classical cocktails.

Course Code:BSHM 603

 Course Name:ADVANCE FRONT OFFICE MANAGEMENT – II (THEORY)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Understand the concept of yield management and apply it in room division.

CO2.   Develop an understanding of timeshare and vacation ownership.

CO3.   Converse with the guest in French.

Course Code:BSHM 604  

Course Name:ACCOMMODATION MANAGEMENT – II (THEORY)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Deal with emergencies in the hotel and prevent accidents and crimes in hotel.

CO2.   Develop an understanding of interior décor.

CO3.   Understand the principles of design and plan the layout of a guestroom.

CO4.   Figure out the modalities of room division in new opening property.

Course Code:BSHM 605

 Course Name:FACILITY PLANNING

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Demonstrate the knowledge of hotel design and facility planning. Leaner should be able to understand the classification of hotels.

CO2.   Design the layout of kitchen, kitchen stewarding and kitchen stores in hotel.

CO3.   Design and implement energy conservation program in hotel.

CO4.   Plan car parking areas area for different types of hotels. Learner should also be able to plan for people with special needs.

CO5.   Demonstrate understanding of project management.

Course Code:BSHM 606  

Course Name:PRINCIPAL OF MANAGEMENT –II

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Demonstrate the knowledge of fundamentals of organizing and departmentation.

CO2.   Understand the aspects of delegation of authority and be able to practice it.

CO3.   Become an effective communicator.

CO4.   Forecast and plan for staffing related activities.

CO5.   Implement an effective control technique in his/her organization.

Course Code:BSHM 608

 Course Name:FOOD & BEVERAGE MANAGEMENT

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Explain the cost dynamics and sales concept.

CO2.   Demonstrate the understanding of control systems in hotel industry namely inventory control, beverage control and sales control and budgetary control.

CO3.   Perform variance and breakeven analysis.

CO4.   Engineer and merchandise menu.

CO5.   Generate various reports pertaining to MIS.    

Course Code:BSHM 609  

Course Name:ADVANCE  FOOD PRODUCTION OPERATIONS – II (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Prepare various Chinese and international menus.

CO2.   Demonstrate new plating techniques.

CO3.   Make international desserts.

Course Code:BSHM 611

Course Name:ADVANCE FOOD & BEVERAGE OPERATIONS – II (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Determine staff requirements and organize various F&B outlets.

CO2.   Demonstrate supervisory skills.

CO3.  Manage bar operations.

Course Code:BSHM 610

Course Name:ADVANCE FRONT OFFICE MANAGEMENT – II (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Perform night and income audit.

CO2.   Manage guest accounts and work on yield management.

CO3.   Handle various situations requiring management tactics.

Course Code:BSHM 612

Course Name:ACCOMMODATION MANAGEMENT – II (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Design SOPs.

CO2.   Give first aid and to develop the understanding of fire fighting.

CO3.   Do special decoration based on any theme.

Course Code:BSHM 613

Course Name: RESEARCH PROJECT (PRACTICAL)

Objective/s and Expected Outcome:

This course’ learners will be able to:

CO1.   Develop novel ideas and prepare a project report.

CO2.   Use various research methods and avoid plagiarism.