COURSE INFORMATION SHEET Course title: HOSPITALITY MARKETING · COURSE INFORMATION SHEET Course code: HM 7213 Course title: HOSPITALITY MARKETING Pre-requisite(s) (If Any): Credits:

COURSE INFORMATION SHEET

Course code: HM 7213

Course title: HOSPITALITY MARKETING

Pre-requisite(s) (If Any):

Credits: L T P C

3 0 0 3

Class schedule per week: 3 lectures

Course Outcomes : After completion of the course, the learners will be able to:

1. Develop the concept of marketing and illustrate the features of hospitality

marketing.

2. Classify and interpret the market segmentation in the field of hospitality

industry.

3. Conceptualize the importance of marketing mix with the help of hospitality

elements.

4. Apply the marketing concept and manage in hotels and other hospitality sectors.

Syllabus:

MODULE – I

Basic of Marketing

The development of concept: - definition of marketing; concept of exchange- needs and wants;

Evolution of marketing- production era, sales era and marketing era. Hotel marketing:- Difference

between goods and services; Features of Hospitality marketing; Customer expectation from

Hospitality services; Value chain linkage in hotel industry. Marketing Mix in services marketing

(7 Ps).

MODULE – II

Market Segmentation

Need for segmentation, market segmentation level- segment marketing, individual marketing, nice

marketing and local marketing. Selection of segmentation variables- criteria for segmenting

consumer market, criteria for segmenting organizational market, Effective segmentation-

measurable, sustainable and accessible.

MODULE – III

Product

Hospitality products: - rooms, food and beverage and value-added products like recreation &

health, shops, car rental service, gymnasium etc; Travel agency and tour operator’s products. New

service product development, levels of product. Brand name, quality, safety and packaging.

MODULE – IV

Price

Services pricing policy, Approaches, Methods, Factors influencing pricing policy

MODULE – V

Promotion

Marketing communication mix-Advertising, sales promotion, personal selling- negotiation,

publicity, Public relations in hotel industry.

MODULE – VI

Place (Distribution)

Channels of distribution, selection criterion of channel, Channels members like-Agents, brokers,

etc. Order processing, transportation and reverse logistics

MODULE – VII

Extended Ps

People: - Role of employees in service delivery; Recruitment, selection and training of employees;

Relationship marketing. Physical evidence: - Elements of Physical evidence, Maintenance of physical

evidence, role of physical evidence. Process: - Service blueprint, benefits of service blueprint,

building a blue print; Process and steps in service delivery, Level of customer involvement.

Text Book:

1. Marketing for Hospitality & Tourism, Philip Kotler, Pearson India Publications

2. Marketing for Hospitality and Tourism Services, Prasanna Kumar, Tata McGraw Hill

Publications.

Reference Books:

1. Hospitality Marketing Management, Robert D. Reid, Wiley Publications.

2. Hospitality Marketing, Manjula Chaudhary, Oxford Publications.

3. Tourism Marketing, Devashish Dasgupta, Pearson India Publications.

4. Services Marketing, Govind Apte, Oxford Publications.

LECTURE PLAN

Department: HMCT

Course: HM 7213 Hospitality Marketing

Academic Year: 2017-18

Class: BHMCT

Semester: VII

Course Coordinator: Nishikant Kumar

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s

Instructional Learning Outcome

(Student will be able to …)

Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1,2 Explain the concept, evolution and

development of marketing

CD 1,2

6

2. 3 Distinguish between needs & wants,

Difference between services and goods

CD 1

3. 4,5 Interpret the value chain linkage in hotel

Industry, Customer expectation from

hospitality services.

CD 1,2

4. 6 Explain the features of hospitality marketing. CD 1

5. II 7,8 Differentiate the meaning and need for

segmentation, level of market segmentation.

CD 1, 2,

4

5

6. 9 Compare niche and local marketing. CD 1

7. 10,11 Interpret the selection of segmentation

variables, Effective segmentation.

CD 1,

2,4

8. III 12, 13 Explain the concept of hospitality product.

Value added products

CD 1, 2 8

9. 14,15 Calculate hospitality products of various B2B

provider.

CD 1, 2

10. 16 Detect new service product development. CD 1, 2

11. 17,18 Compare branding and packaging of product. CD 1, 2,

4

12. IV 19,20 Explain about pricing, Services pricing

policy.

CD 1, 2 6

13. 21, 22 Compare the various service pricing

approaches.

CD 1, 2

14. 23 24 Calculate pricing method, Factors influencing

pricing policy.

CD 1, 2,

4

15. V 25, 26 Explain the concept of promotion,

communication mix-advertising

CD 1, 2 6

16. 27, 28 Explain concept of sales promotion and

personal selling negotiation, Publicity.

CD 2, 4

17. 29, 30 Interpret public relations in hotel industry. CD 2, 4

18. VI 31, 32 Explain the concept of distribution. Channel

of distribution.

CD 1, 2 6

19. 33, 34 Interpret the selection criterion of channel. CD 1, 2

20. 35, 36 Detect channel members, Order processing,

transportation and reverse logistics.

CD 1, 2

21. VII 37, 38 Explain people - role of employees in service

industry. Recruitment, selection and training

of employees

CD 1, 2 5

22. 39, 40 Explain physical evidence: - Elements of

Physical evidence, Maintenance of physical

evidence, role of physical evidence

T1, R2 CD 1, 2,

4

23. 41, 42 Explain process: - Service blueprint, benefits

of service blueprint, building a blue print;

Process and steps in service delivery, Level of

customer involvement.

T1 CD 1, 2

Mapping Between ILOs and Course outcome (CO)

ILO

CO1 CO2 CO3 CO4

1. H - M H

2. - H - M

3. H - H M

4. L M - H

5. - M - H

6. - - M H

7. - H M -

8. - - H M

9. H - M H

10. - H - M

11. H - H M

12. H - M H

13. - H - M

14. H - H M

15. L M - H

16. - M - H

17. - - M H

18. H - M H

19. - H - M

20. H - H M

21. L M - H

22. - M - H

23. - - M H

Course delivery Methods

Course Delivery

methods

CD1 Lecture by use of boards

CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play

CD7 Self-Learning such as Internet

CD8 Simulation

CD9 Lab Experimental Learning

Mapping Between COs and Course Delivery (CD) methods

Course Delivery

(CD) methods CO1 CO2 CO3 CO4

CD1 √ √ √ √

CD2 √ √ √ √

CD3 √

CD4 √ √

CD5 √

CD6

CD7 √ √

CD8

CD9

Mapping of Course Outcomes onto Program Outcomes

Course

Outcome

Program Outcomes

i ii iii iv v vi vii viii ix x xi xii

1 H - - - - M - - M M - H

2 H H M H H H - - - M M H

3 H - - - M M M - M H - H

4 H - - - M M M - H H - H

Course Outcome

Direct Assessment

Assessment Tool % Contribution during CO Assessment

Mid Sem Examination Marks 25

End Sem Examination Marks 60

Assignment 15

Indirect Assessment

1. Student Feedback on Faculty

2. Student Feedback on Course Outcome



Course title: Research Project Design & Methodology

Pre-requisite(s): Completed higher secondary and enrolled for a professional course

Credits: L T P C

3 0 0 3



1. Outline the concept meaning of research project, its scope, procedure and

application.

2. Describe different research design and data collection methods.

3. Illustrate different sampling design.

4. Analyze and interpret of doing data analysis.

5 Describe the concept of report writing

Syllabus:

MODULE-1

Meaning and definition, scope and purpose of doing research, areas of research, research

procedure, applications of research, problems of conducting research

MODULE-II

Identifying theme of project, Selection of Totle, Description of universe, Executive

summary, statement of research problem and research objectives, rationale for conducting

study.

MODULE-III

Research Design & Data Collection Method

Primary research, Secondary research, research approaches – Observation, Experiment,

Survey, Research instrument – Questionnaire, mechanical

MODULE-IV

Sampling Unit, Sample Size, Sample selection process, sampling media

MODULE-V

Field Work

Planning, Organizing and supervising fieldwork

MODULE-VI

Classification, Tabulation, Analysis and Interpretation, Parametric Test and Non

Parametric Test.

MODULE-VII

Report format, Executive summary, Literature review, findings, Conclusion and

Recommendation

Text Book:

1.Research Methodology, C.R. Kothari.

Reference Books:

1. Marketing Management, Philip Kotler, Prentice- Hall of India, New Delhi

2. Hospitality & Travel Marketing, Alstair M. Morrison Delmar Publishing Inc.

3. Marketing Research, Harper W. Boyd Richard D. Irwin, INC., All India Traveller

|Book Seller, Delhi

LECTURE PLAN

Department: Hotel Management and Catering Technology

Course: HM 7111 Research Project Design & Methodology


Class: HMCT

Semester: VII

Course Coordinator: Rajeshwari Chatterjee

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s

Instructional Learning

Outcome

(Student will be able to)

Preferred

Books

CD Total

no. of

Lecture

Hrs

1

1

1 Identify pre-requisites,

objectives cum outcomes

of the course and define

the meaning and scope of

research.

T1 C2,7

4

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s


Outcome


Preferred

Books

CD Total

no. of

Lecture

Hrs

2

2 Describe areas of research

and its application.

T1 C1,3,7

3

3,4 Illustrate research

procedure and problems

of conducting research

T1 C1,2,3,7

4

II

5 Define and describe

theme of project.

T1 C1,7

5

5 6 State the project title and

describe universe.

T1 C2,7

6 7 Define and outline the

nature research objective.

T1 C2,7

7 8 Explain the rationale for

conducting research.

T1 C1,2,3,7

8

III

9 Define and distinguish

primary and secondary

data.

T1 C2,3,7

7

9

10 Explain different

approaches of data

collection like interview

methods.

T1 C1,2,3,7

10

11,12 Explain different types of

observation methods of

data collection.

T1 C1,2,3,7

11

13,14 Make questionnaire and

distinguish between

questionnaire and

schedule.

T1 C1,2,3,7

12

IV

15,16 Explain sampling unit T1 C2,3,7

9

13 17,18 Determine sample size T1 C2,7

14

19,20 Define and differentiate

sampling and its various

types.

T1 C1,3,7

15 21,22 Illustrate sample selection

process.

T1 C2,3,7

16 23 Describe sampling media. T1 C1,2,3,7

17 V

24,25 Workout the planning of

field work

T1 C1,2,3,7

3

18 26,27 Supervise field work T1 C1,2,3,7

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s


Outcome


Preferred

Books

CD Total

no. of

Lecture

Hrs

19

VI

28 Classify parametric and

non-parametric data.

T1 C2,3,7

20 29,30 Solve problems based on

parametric data.

T1 C2,3,7

7

21 31,32 Solve problems based on

non-parametric data.

T1 C2,3,7

22 33,34 Analyse and interpret

data.

T1 C1,2,3,7

23

VII

35 Illustrate the format of

report writing.

T1 C2,3,7

6

24 36,37 Outline the concepts of

literature review.

T1 C2,4,7

25

38 Reproduce report writing

and different references

styles.

T1 C2,4,7

26

39,40 Solve measures of

inflation. and describe

effects of inflation.

T1 C1,2,4,7


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H

2. H

3. H

4. M H

5. M H

6. M H

7. M H

8. M H

9. M H

10. M H

11. M H

12. M H

13. M H

14. M

15. H

16. H

17. H

18. H

19. H

20. H

21. H

22. H

23. H

24. H

25. H

26. H

Course Delivery Methods



CD2 LCD projectors

CD3 Assignments

CD4 Case study

CD5 Mini projects

CD6 Role play

CD7 Self- learning such as internets

CD8 Simulation


Mapping between COs and Course Delivery (CD) methods


Course

Outcome

Program Outcomes


1 H H H H H M M H H

2 M M M M H

Course

Delivery

(CD)

methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ √ √

CD2 √ √ √ √ √

CD3 √ √ √ √ √

CD4

CD5

CD6

CD7 √ √ √ √ √

CD8

CD9

3 H H H H H H H H

4 H H H H H H H H

5 H H H H M M M H H H

Course Outcome (CO) Attainment Assessment tools & Evaluation procedure

Direct Assessment




Assignment 15

Indirect Assessment





Course title: PERSONALITY DEVELOPMENT PRACTICAL - II


Credits: L T P C

0 0 3 3

Class schedule per week: 1 Lab per week (3 Lecture Hr.)


1. Develop to build positive self-esteem and positive attitude which is important

for the hospitality industry.

2. Design the qualities that make a student successful and develop positive

relationships.

3. Apply the technique of SWOT analysis useful in recruitment process.

4. Conceptualize the importance of group discussion, debate and how to face an

interview.

5. Illustrate and equipped with current affairs and general awareness.

Syllabus:

Lab I

Understand Self Esteem

Steps to building positive self-esteem through role modal games. Factors that determine our

attitude, Benefits of a positive attitude and consequences of a negative attitude, Steps to building

a positive attitude.

Lab II

Success

Qualities that make a person successful, Reasons for failure, Interpersonal skills, dealing with

seniors, colleagues, juniors, customers, suppliers at the work place, Factors that prevent building

and maintaining positive relationships.

Lab III

SWOT Analysis

Recruiter expectations, Career counselling, Conduct of a SWOT analysis on self so as to commit

oneself to certain areas of development, Application of the technique of brainstorming,

Understanding and improving body language through self-analysis and colleague.

Lab IV

Group Discussion & Extempore

Extempore speaking practices, Preparation for and participation in a group discussion. Case study

analysis. Time management applied. Participating in a debate.

Lab V

General Awareness

Historical event connected with general awareness, Geographical general awareness, Science

related awareness. Quiz related to general awareness.

Lab VI

Personal Interview

Facing an interview panel, self-introduction, handling FAQs and stress questions). Conduct of

seminar (questioning techniques, recording of the content of the seminar), Making short

presentations on current hospitality topics using trade magazines and journals as resources to be

followed by a Q&A session.

Text Book :

1. Personality Development, Wallace and Masters, Cengage Learning Publications.

2. Personality Development and Soft Skills, Barun K Mitra, Oxford Publications

Reference Books:

1. English for the Hotel Industry, Viswamohan, Pearson

2. Personality Development, Hurlock, McGraw Hill

3. English Phonetics for Indian Students, Balasubramanian, Trinity

4. Business Communication, R K Madhukar, Vikas Publication

PRACTICAL PLAN

Department: HMCT

Course: HM 7220 PERSONALITY DEVELOPMENT PRACTICAL - II


Class: BHMCT

Semester: VII

Course Coordinator: Nishikant Kumar

Sl.

no.

Module

no.

Practical Hr.

Serial no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1, 2, 3,4,5,6 Interpret on self-introduction, develop

positive self-esteem through role play

and case studies.

T1, R2 CD 2,

6, 9.

6

2. II 7,8,9,10,11,12 Distinguish between success and failure,

interpersonal skills and learn to deal with

peers, seniors etc.

T1, R2 CD 2,

6, 9.

6

3. III 13,14,15,16,17,

18,19,20,21

Calculate the quantum SWOT analysis

through role play, brainstorming

exercise, Body-language analysis.

T1, R2,

R3

CD 2,

6, 7, 9.

9

4. IV 22, 23, 24,25.

26,27

Differentiate among group discussion,

debate, public speaking and case study.

Learn to apply time management in daily

routine.

T1, R2,

R3

CD 2,6,

7,9

6

5. V 28,29,30,31,32,

33, 34, 35, 36

Demonstrate the ability to know about

the surroundings with the help of current

affairs and general awareness. Quiz and

other brainstorming exercises.

T1, R2,

R4

CD 2,

6, 7, 9

9

6. VI 37, 38, 39, 40,

41, 42

Exhibit the ability to present in front of

recruitment panel.

T2, R2,

R3,

CD 2,

6, 7, 9

6


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H M - - -

2. H - H - -

3. H - H M -

4. H M - H -

5. H - - - H

6. H - - - -


Course Delivery

methods


CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play


CD8 Simulation



Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1

CD2 √ √ √ √ √

CD3

CD4

CD5

CD6 √ √ √ √ √

CD7 √ √ √ √

CD8

CD9 √ √ √ √ √


Course

Outcome

Program Outcomes


1 H - - - - - H M H M - M

2 H - - - - H M M - M - H

3 H - - - - - M - M M - M

4 H - - - - M - M - H - M

5 H M M - - - - M - M - H

Course Outcome

Direct Assessment


Progressive Evaluation 60

End Sem Viva 40

Indirect Assessment





Course title: Food Production Management & Advanced Bakery


Credits: L T P C

3 0 0 3



1. Explain purchasing and receiving systems followed in hotels.

2. Classify catering system and menu used in food business.

3. Develop production and kitchen planning techniques for different catering

systems.

4. Explain different types of bakery and confectionery items.

5. Illustrate different types of sugar and chocolate work.

Syllabus:

Module I

Purchasing and receiving: Purchase policy, factors influencing food purchase specifications,

purchase methods, risk purchase, emergency purchase etc., Purchase process- specification and

requirement, requisition, check specification – price venders, purchase plan, source of selection,

finalization of terms and condition, purchase order, supplier acceptance, delivery of material,

receipt of material, maintaining records.

Module II

Catering System and Menu: Catering System – Planning, controlling, Sub systems – physical

subsystem, process subsystem, quality subsystem; Developing SOP for Food Production, Menu –

sales menu and working Menu, menu engineering.

Module III

Production planning and control: Production and service systems – make to stock, assemble to

order, and make to order, catering information system, stages of operational planning and control

– preproduction stage, production stage, post production stage, standard recipes and projected

sales mix, portion size, recipe explosion and indenting. Production planning and control.

Module IV

Kitchen Planning: Layout; area required and location of the kitchen – location of kitchen,

hygienic design; work and method study – flow of work, traffic lanes and work aisles; basic

layout and work center- passage and ancillary offices and facilities, good receiving facilities;

storage; preparation area; cooking areas; food service area; dishwashing area; ventilation; water

supplies; drainage; flooring; walls; lighting; color; ceiling, staff facilities; computer assisted

design.

Module V

Dough and batter: Bread dough – yeast, effects of ingredients in baking, method of preparation

of bread varieties; Pastry- Pastry dough, Ingredients used, preparation of sweet dough, Danish

pastry, puff pastry, pastry and pies, pie crust, cookie dough, types of cookie dough, baking

cookies, Tarts and tartlets; cakes- ingredients used, types of cakes (Batter cakes, Foam cakes,

chiffon cakes), Preparation of cakes – Mixing, baking Cooling.

Module VI

Sugar Craft: Safety in sugar boiling, sugar confectionery, Boiled sugar – piping and spinning,

sugar pulling, poured sugar (sugar casting), cake covertures with frosting icing, royal icing,

marshmallow, fondant, gum paste preparation, flowers and sculptures.

Module VII

Chocolate and chocolate craft: Types of chocolate, composition and uses, method of

preparation, tempering of coverture, handling precautions, storage, chocolate decorations and

uses, molding, piping chocolate, ganache, coated canters, petit.

Text Books:

1. The Theory of Catering by Foskett, Ceserani & Kinton, Hodder Arnold.

2. Practical Cookery by Foskett, Ceserani & Kinton, Hodder Arnold.

3. Basic Pastry Work Technique by Nicolello & Dinsdale, Hodder & Staughton.

4. Bakery & Confectionery by Yogambal, PHI.

Reference Books:

1. Food around the World by McWilliams, Pearson.

2. European Cookery by Grigson, Michael Joseph.

3. Food Production Operations by P.S.Bali, Oxford University Press.

4. Quantity Food Production Operations by P.S.Bali, Oxford University Press.

5. The Indian Cuisine by Dubey, PHI.

6. The concise Larousse Gastronomique by Larousse, Hamlyn.

7. Modern Cookery Volume I & II by T.E.Philip, Orient Black Swan.

8. Vegetarian Recipe for Healthy Living by T.E.Philip, Orient Black Swan.

9. Theory of Cookery by K.Arora, Frank Brothers.

10. Juicing for Life by Calboam & Keane, Health Harmony.

11. The Kitchen Hand by A.Telford, A&U.

12. Budget Meals by M.Patten, Hamlyn.

LECTURE PLAN

Department: HMCT

Course: HM 7031 Food Production Management & Advanced Bakery


Class: BHMCT

Semester: VII

Course Coordinator: Gautam Shandilya

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs.

1. I 1 Identify pre requisites, objectives

cum outcomes of the course.

CD1 8

2. 2 Interpret purchasing policy. T1,T2,R3 CD1,2,3,7

3. 3 Identify factors influencing food

purchase.

T1,T2,R3 CD1,2,3,7

4. 4,5,6 Explain the purchase process. T1,T2,R3, CD1,2,3,7

5. 7,8 Explain receiving procedure and

dispatch of food to stores.

T1,T2,R3 CD1,2,3,7

6. II 9,10 Explain different catering systems

and their subsystems used in food

industry.

T1,T2 CD1,2,3,7 5

7. 11 Describe standard operating

procedure for food production.

T1,T2 CD1,2,3,7

8. 12,13 Apply menu engineering for better

sales.

T1,T2 CD1,2,3,7

9. III 14,15 Identify different production and

service systems.

T1,R3,R9 CD1,2,3,7 6

10. 16,17 Distinguish between different

stages of production planning and

control.

T1,R3,R9 CD1,2,3,7

11. 18,19 Explain various production control

methods.

T1,R3,R9 CD1,2,3,7

12. IV 20,21 Prepare basic kitchen layouts and

work centres.

T1,R3,R9 CD1,2,3,7 6

13. 22,23 Calculate area required for kitchen

as per operation, menu and pax.

T1,R3,R9 CD1,2,3,7

14. 24,25 Explain work and method study of

kitchen.

T1,R3,R9 CD1,2,3,7

15. V 26,27 Explain basic dough used in

bakery.

T3,T4,R3 CD1,2,7,9 6

16. 28,29 Explain different pastry used in

bakery.

T3,T4,R3 CD1,2,7,9

17. 30,31 Demonstrate preparation of various

types of cakes.

T3,T4,R3 CD1,2,7,9

18. VI 32,33 Explain the art and science of sugar

craft.

T3,T4,R3 CD1,2,7,9 4

19. 34,35 Demonstrate various types of icing

used as cake coverture.

T3,T4,R3 CD1,2,7,9

20. VII 36,37,38 Explain chocolate- types, uses,

composition, preparation, storage.

T3,T4,R3 CD1,2,7,9 5

21. 39,40 Explain the art and science of

chocolate craft.

T3,T4,R3 CD1,2,7,9

Mapping between ILOs and Course outcome (CO)

ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. - - - - -

2. H L L - -

3. H L L - -

4. H L L - -

5. H L L - -

6. L H L - -

7. L H L - -

8. L H L - -

9. L L H - -

10. L L H - -

11. L L H - -

12. L L H - -

13. L L H - -

14. L L H - -

15. - - - H L

16. - - - H L

17. - - - H L

18. - - - L H

19. - - - L H

20. - - - L H

21. - - - L H


Course Delivery

methods

CD1 Lecture by use of board

CD2 LCD projector

CD3 Tutorials/Assignments

CD4 Case study

CD5 Mini projects

CD6 Role play

CD7 Self- learning such as use of NPTEL materials and internet

CD8 Simulation

CD9 Lab experiment

Mapping between COs and Course Delivery (CD) methods

Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ √ √

CD2 √ √ √ √ √

CD3 √ √ √

CD4

CD5

CD6

CD7 √ √ √ √ √

CD8

CD9 √ √


Course

Outcome

Program Outcomes


1 H H H H H H H - M - M -

2 H H H H H H H - M - M -

3 H - H - H - H H - - H -

4 M M M M M M - - - - - -

5 H - H - H - - H - - H -


Direct Assessment


Mid Semester Examination Marks 25

End Semester Examination Marks 60

Assignment 15

Indirect Assessment





Course title: FOOD PRODUCTION MANAGEMENT AND ADVANCED BAKERY

PRACTICAL


Credits: L T P C

0 0 3 2



1. Demonstrate French, Italian cuisine and Indian tandoori preparation.

2. Prepare different types of cold cuts, carvings, and cakes.

3. Design kitchen layout and planning,

4. Create sugar craft chocolate preparations and bread display and preparations.

Syllabus:

Lab I

• Classical preparation of French and Italian cuisine

Lab II

• Cold cuts – pate, terrines, galantine, ballotines, quenelles

• Chaudfroid, aspic, dips

Lab III

• Kitchen planning and layout with scale

LAB IV

• Indian Tandoor preparations

• Ice carving and vegetable carving

LAB V

• Cakes – theme based cakes – anniversary, wedding etc. special occasion cakes

• Hot& cold desserts

LAB VI

Sugar craft, chocolate preparation, Marzipan preparation – (flowers, fruits, cake

coating)

LAB VII

• Bread display & preparation – Bread baskets, fancy breads – crocodile, tortoise etc

TEXT BOOKS:

1.INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT- Parvinder S.

Bali.

References:

1.Basic pastry work : LG Nicolello and J. Dinsdale

2.Basic Bakery and confectionary : B.S. Yogambal

3.Kitchen planning and Management: John fuller and David Kirk

4.The smart approach to kitchen design: Susan Maney Lovett

LECTURE PLAN

Department: HMCT

Course: HMCT


Class: BHMCT

Semester: VII

Course Coordinator: Pratima Ekka

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Pre

ferr

ed

Boo

k(s)

CD Total

no. of

Lecture

Hrs

1.

I

1, 2, 3, 4,

5, 6

Demonstrate the French and Italian cuisine. T1,

9 6

2. II 7, 8, 9,

10,11,12

Prepare cold cuts TI 2, 9 6

3. III 13,14,15,

16,17,18

Explain kitchen planning and layout T 1,

R 3,

4

1,2, 9 6

4. IV 19, 20, 21,

22,23,24

Demonstrate the tandoori preparation and

carving (ice &vegetable).

T 1 9 6

5. V 25,26,27

28, 29, 30

Prepare different types of cakes& hot and

cold desserts.

T 1,

2

R

2, 3

2,, 9 6

6. VI 31,32,33

34, 35, 36.

Demonstrate sugar craft, chocolate

preparation, and marzipan preparation.

T 1,

R1,

2

2, 9 6

7. VII 37,38,39

40, 41, 42

Design bread display & preparation

(Bread basket, fancy bread –crocodile,

tortoise etc.)

T 1,

2

R

3,4

2, 9 6


ILO Course Outcomes

CO1 CO2 CO3 CO4

1. H - - -

2. H - -

3. - H H -

4. H H -

5. - H

6. - - - H

7. - - - H


Course Delivery

methods


CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play


CD8 Simulation



Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4

CD1 - - √ -

CD2 √ √ √ √

CD3 - - - -

CD4 - - - -

CD5 - - - -

CD6 - -

CD7

CD8 - - - -

CD9 √ √ √ √


Course

Outcome

Program Outcomes


1 L - - - - - - - - - -

2 - - - - - - - - - - -

3 H - - - - - - - - - - -

4 H - - - - - - - - - - -


Direct Assessment



End Sem Viva 40

Indirect Assessment



FORMAT FOR PREPARING SYLLABUS AS PER NBA REQUIRMENT



Course title: FOOD & BRVERAGE SERVICE MANAGEMENT


Credits: L T P C

3 0 0 3



1. Classify planning and operating various f & b outlets such as coffee shop,

specialty restaurant, fast food, pub, discotheque, room service, flight kitchen,

their physical layout, staff requirement, selection of equipments etc.

2. Explain principles of menu management such as menu engineering ,menu

merchandising, menu analysis, menu life cycle, menu layout & printing, menu

planning etc.

3. Manage internal control & keeping records & its implications, daily sales

record, operating budget, cost & expense forecasting, budgeting & analyzing

sales & food cost.

4. Design Promoting products and services , impact on selling quality

management, top down/bottom up/ suggestive/lateral/benefit/informational

selling, quality standards and audit procedures.

5. Apply different marketing restaurant services, interpersonal employee

relationship and international dimensions of service industry like marketing

mix, product life cycle, interpersonal communication, managerial leadership,

cultural barriers and ways of overcoming impact of globalization,

International trends etc.

Syllabus:

1. Planning & Operating Various F&B Outlets:

(Coffee shop, Specialty restaurant, Fast food, Pubs, Discotheque, Room Service, Flight Kitchen,

Industrial Canteen)

Physical lay-out of functional & ancillary areas\, Objectives of a good lay-out, Steps in planning,

Factors to be considered while planning, Calculating space requirement, Various set-up for

sitting, Planning staff requirement, Menu planning, Selection of equipments , lighting, fixtures,

crockery, cutlery etc., Planning interior and exterior decoration

2. Principles of Menu management:

Menu engineering, Menu merchandising, Menu analysis, Menu as a management tool Menu life

cycle: Concept, Growth, Maintenance, Maturity, Decline, Transition. Relationship of menu with

planning, facility, layout and design. Menu layout and printing, Banquet and special occasion

event menu planning.

3. Internal Control:

Keeping records and its implication. Processing daily sales records in to profits.

Developing an operating budget, Forecasting costs and expenses, Budgeting food cost,

Analyzing sales & cost.

4. Promoting Products & services:

Developing product/service knowledge, legal issues impact on selling, Quality management. Top

down selling, Bottom up selling, Suggestive selling, Lateral selling, Benefit selling,

Informational selling. Feedback for improvement, Quality standards & audit procedures,

Implementing quality procedures.

5. Marketing Restaurant Services:

Restaurant differentiation, Restaurant marketing mix, Product, atmospheric, development,

Product life cycle.

Product: concept, Place (location)

Price: Cost based pricing, Competitive pricing, Contributing pricing, Price & quality

Promotion: Goal of promotion campaign, Role of promotion, In house advertising, Filling in the

periods of low demand.

6. Interpersonal Employee relationship:

Interpersonal communication: Employee and guest.

Employee relations, Managerial leadership, Individual motivation, Group dynamics, Team work,

Conflict: Individual and group, Conflict Resolution Technique, Managing change.

Complaints: Causes, Types of complaints, Procedure for handling complaints, case studies.

Creating learning organization.

7. International dimensions of Service Industry:

Introduction, Context, Concepts, Culture, Planning, Operation, Building, Maintenance, Safety

& health. Cultural barriers and ways of overcoming. Impact of Globalization, free trade and

economic policy and International environment. Role of destination image, International trends.

Text Book :

1. Professional Food & Beverage Service Management -Brian Varghese

2. The Restaurant (From Concept to Operation)-Lipinski

3. Professional Food Service- Sergio Andrioli & Peter Douglas, Heinemann

4. Menu planning-Jaksa Kivela, Hospitality Press

5. Profitable Menu Planning -John Drysale

6. Menu Planning for The Hospitality Industry – Jakasa Kirela

7. The Restaurant – John R. Walker, Walker & Lundberg

8. Introduction to Hospitality – J. R. Walker

9. Marketing for Hospitality & Tourism – P. Kotler, Bowens and Makens

10. HRD&M – Jagmohan Negi

Reference Books:

1.TheComplete Restaurant Management – Robert T. Gordon, Mark H. Brezinski

2. Professional Hospitality – Van Der Wagen.

3. Welcome To Hospitality – Kye-Sung Chu, Rajmond T. Sparrowe

LECTURE PLAN

Department: HMCT

Course: HM 7033 Food and Beverage Service Management


Class: BHMCT

Semester: I

Course Coordinator: Dr. Amit Saran

Sl.

no.

Module

no.

Lecture

Hr.

Serial no’s


Outcome

(Student will be able to

…)

Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1 Identify Prerequisite

objective cum outcomes

of the course.

T8 CD1,2 6

2. 2,3,4, Interpret planning and

operating various f & b

outlets such as coffee

shop, specialty restaurant,

fast food, pubs,

discotheque, room

service, flight kitchen,

Industrial canteen etc in a

hotel.

T2,T7,R1 CD1,2,7,8

3. 5,6 Explain physical layout

of functional & ancillary

area, objective of a good

lay out, calculating space

requirement, sitting set

T1,T8,T9,R2 CD1,2,3,7.8

ups, staff requirement

planning, menu planning,

equipment selection,

interior & exterior

decoration.

4. II 7 Explain principles of

menu management such

as menu engineering,

merchandising , analysis.

T4 CD1,2,7.8 6

5. 8 Interpret menu as a

management tool

T6,R1 CD1,2,7,8

6. 9,10 Explain menu life cycle

their concept, growth,

maintenance, maturity,

decline, transition

T4,T5,T6 CD1,2,7,8

7. 11,12 Distinguish between

relationship of menu with

planning, facility, lay out

& design, printing,

special occasion event

menu planning.

T5,T6,R2 CD1,2,3,7,8

8. III 13 Explain Internal control

like record keeping ,

implication

T10,R1 CD1,2,7,8 5

9. 14 Calculate daily sales

record into profit.

T10 CD1,2,7,8

10. 15,16 Explain an operating

budget, forecasting costs

& expenses.

T1,R2 CD1,2,7,8

11. 17 Interpret budgeting food

cost, analyzing sales &

cost.

T1,T9 CD1,2,8

12. IV 18,19 Explain

promoting/developing

products & services.

T1,R2,R3 CD1,2,7,8 7

13. 20 Interpret legal issues,

impact on selling, quality

management etc.

T9,T10 CD1,2,7,8

14.

21,22 Differentiate between top

down / bottom up /

suggestive/ lateral/

benefit/ informational

selling etc.

T9 CD1,2,7,8

15.

23,24 Detect feedback for

improvement, quality

standards & audit

procedures,

implementing quality

procedures

T10 CD1,2,7,8

16. V 25,26 Explain marketing

restaurant services such

as restaurant

differentiation, product

development, product life

cycle.

T1,T3,T7 CD1,2,7,8 7

17. 27 Distinguish between

product, price,

promotion.

T9 CD1,2,7,8

18. 28,29,30 Explain product concept,

place, cost based pricing,

competitive pricing,

contributing pricing,

price & quality, goal of

promotion campaign, role

of promotion, in house

advertising.

T1,T3,T7,R2 CD1,2,7,8

19. 31 Explain the filling in the

period of low demand.

T2,T7,R1 CD1,2,7,8

20. VI 32 Interpret interpersonal

employee relationship

such as interpersonal

communication :

employee & guest.

T10 CD1,2,7,8 8

21. 33,34 Explain employee

relations, managerial

leadership, individual

motivation, group

dynamics.

T10,R2 CD1,2,7,8

22. 35,36 Explain team work such

as conflict: individual &

group, conflict resolution

technique, managing

change.

T10,R3 CD1,2,7,8

23 37,38,39 Detect complaint their

cause, types of

complaint, procedure for

handling complaint, case

studies and creating

learning organization.

T9,T10,R2 CD1,2,3,7,8

24 VII 40,41 Explain International

dimensions of service

industry such as

introduction ,context,

concepts, culture,

planning, operation,

building maintenance

,safety & health

T8,T9,R2 CD1,2,7,8 3

25. 42 Interpret cultural barriers,

impact of globalization,

free trade & economic

policy, international

trends etc.

T9,R3 CD1,2,7,8


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H - - - -

2. H - - - -

3. H - - - -

4. L H - - -

5. L H - - -

6. - H - - -

7. - H - - -

8. - H - - -

9. - H - - -

10. - H - - -

11. - H - - -

12. - - H - -

13. - - H - -

14. H - M - -

15. - - H - -

16. - - H - -

17. - - H - -

18. - - H - -

19. - - - H -

20. - - - H -

21. - - - H -

22. - - - H -

23. - - - - H

24. - - - - H

25. - - - - H


Course Delivery

Methods


CD2 LCD projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role play

CD7 Self Learning such as Internet

CD8 Simulation

CD9 Lab Experiment


Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ √ √

CD2 √ √ √ √ √

CD3

CD4

CD5

CD6

CD7

CD8 √ √ √ √ √

CD9 √


Course

Outcome

Program Outcomes

i ii iii iv V vi vii Viii Ix x Xi xii

1 H H L - - - - - - - - -

2 H H L L - - - - - - - -

3 H H H H M - - - - - - M

4 H H M L - - - - - - - L

5 M M M L - H - - - - - H


Direct Assessment




Assignment 15

Indirect Assessment





Course title: FOOD AND BEVERAGE SERVICE MANAGEMENT PRACTICAL


Credits: L T P C

0 0 3 2



1. Demonstrate practical ability to set-up various types of restaurants in a

professional manner for service.

2. Design and analyze menu for food service establishments.

3. Calculate the cost of menu items.

4. Apply social skill to handle guest complaints and different telephonic

situation in hotel industry.

5. Organize various types of theme parties.

Syllabus:

Lab I

Restaurant Set-ups of different types.

Lab II

Menu Designing, Planning, Costing.

Lab III

Set up a table with Prepared Menu with wines.

Lab IV

Social Skills:

Handling guest complaints, telephone manners, dinning & service etiquettes.

Lab V

Buffet Layup, theme Buffets set up.

Lab VI

Indian themes and food festivals, Cocktail parties.

Lab VII

Case Studies.

Text Book:

1. Food and Beverage Service, R. Singaravelavan, Publisher: Oxford University Press

2. Food & Beverage Management- Sudhir Andrews, McGraw Hill Education

3. Food & Beverage Service - Lillicrap & Cousins, ELBS

Reference Books:

1. Menu Engineering: A Practical Guide to Menu Analysis, Michael L. Kasavana,

Donald I. Smith, Hospitality Pub

2. Management by Menu, Lendal H. Kotschevar, Diane Withrow, Wiley Publication

3. Food & Beverage: F&B Simplified, Vara Prasad & R. Gopi Krishna, Pearson.

https://www.abebooks.com/servlet/SearchResults?an=R.+Singaravelavan&cm_sp=det-_-bdp-_-author

LECTURE PLAN

Department: HMCT

Course: HM 4204 FOOD AND BEVERAGE PRACTICAL - IV


Class: BHMCT

Semester: IV

Course Coordinator: Abhisek Jana

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1, 2, 3 Demonstrate the practical ability to

set up fine dining restaurant for

service.

T1, T2,

T3, R3

2, 7, 9 6

2. 4,5,6 Demonstrate the practical ability to

set up coffee shop for service.

T1, T2,

T3, R3

2, 7, 9

3. II 7, 8, 9 Design various types of menu. T1, T2,

R1, R2

1, 2, 7,

9

9

4. 10, 11, 12 Calculate food cost & food cost

percentage.

T1, T2,

R1, R2

1, 2, 7,

9

5. 13, 14, 15 Perform menu engineering. T1, T2,

R1, R2

1, 2, 7,

9

6. III

16, 17, 18

Set-up a cover for a la carte and table

d'hote menu.

T1, T2,

T3, R3

2, 7, 9 3

7. IV 19 Identify the range of needs of the

guests.

T1, T2,

R3

4, 6 6

8. 20, 21 Address the guest complaints

effective and efficiently.

T1, T2,

R3

4, 6

9. 22, 23,24 Apply verbal communication skill in

business communication.

T1, T2,

R3

4, 6

10. V 25, 26, 27 Demonstrate the practical ability to

make lay-out and set up various

types of buffet.

T1, T2,

T3, R3

2, 7, 9 3

11. VI 28, 29, 30 Develop ideas of various types of

theme parties.

T1, T2,

T3, R3

2, 5, 7 6

12. 31, 32, 33 Organize various types of theme

parties.

T1, T2,

T3, R3

2, 5, 7,

9

13. VII 34, 35, 36

37, 38, 39

Solve the problems emerged in

hospitality industry related to food &

beverage sector.

4, 6 6


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H - - - M

2. H - - - M

3. - H - - M

4. - H H - M

5. - H H - -

6. H - - - M

7. - - H - -

8. - - H - -

9. - - H - -

10. H - - - M

11. - - - - H

12. - - - - H

13. L - - H -


Course Delivery

methods


CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play


CD8 Simulation



Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 - √ √ - -

CD2 √ √ √ - √

CD3 - - - - -

CD4 - - - √ -

CD5 - - - - √

CD6 - - - √ -

CD7 √ √ √ - √

CD8 - - - - -

CD9 √ √ √ - √


Course

Outcome

Program Outcomes


1 H - L - H - L M H - L -

2 H H - H H H - - - - M -

3 H H - H H H - - - - M -

4 - - H - - L L - - - - -

5 H H H L M L H M L - L -


Direct Assessment



End Sem Viva 40

Indirect Assessment





Course title: FRONT OFFICE MANAGEMENT


Credits: L T P C

3 0 0 3



1. Develop Quality service and its importance in hotel operations.

2. Illustrate the role of Front office manager in forecasting room demand.

3. Explain the concept of revenue management and develop tools for department

effectiveness.

4. Conceptualize the management of Distribution channels in hotel industry.

5. Identify legal obligations in Front office department.

Syllabus:

1. Quality service in Front office

Lodging as a guest service business, developing a quality culture, planning guest service process

– recognizing basic concerns, determining guest service expectations, Delivering guest service

through employees.

2. Managing Forecast Data

Tracking room demand, predictive data sources, managing occupancy forecast report – pick up

report, ten day forecast, extended forecast, Other forecast issues – impact on pricing

3. Revenue Management

Room rate management, room rate economics – rate types, rate determination, revenue

management tool, revenue management essentials.

4. Front office Property Management System

Four Rs of Front office information management – Reservation Management, Rooms

Management, revenue Management, Record and Account management, PMS report

development, distribution and analysis.

5. Distribution Channel Management

Overview of distribution channels- brief history of distribution channels, use of intermediaries,

current distribution channels. Management of distribution channels – walk in guest, Group sales

department, Global Distribution system, Central reservation system, Internet, Telephone, Fax etc.

Challenges of distribution channel management.

6. Management of Data Generating Front office subsystems

Overview of front office data subsystem, Management of interfaced subsystem – telephone,

recordable locks, pay per view service, in room vending Management of non-interfaced

subsystems – telephone, internet access, pay per view, in room vending, guest laundry.

7. Front office and Laws

Overview of legal obligation, front office contracts for guest accommodation, front desk and legal

concern, other legal concerns – guest privacy, guest removal, guest property, guest nonpayment.

Text Book:

1. Managing front office operations by Kasavana & Brooks, AHLA

2. Front Office Management by Sushil Kumar Bhatnagar, Fran Bros. & Co.

3. Hotel Front office operation and management by Jatashanker R. Tewari

4. Professional Front office Management by Robert H.Woods,David K Hayes.

Reference Books:

1. Front office operations by Colin Dix & Chirs Baird

2. Hotel Front office management by James Bardi, VNR

3. Front office training manual by Sudhir Andrews, Tata McGraw Hill.

4. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann

LECTURE PLAN

Department: HMCT

Course: HM 7037 Front office Management


Class: BHMCT

Semester: VII

Course Coordinator: Pranjal Kumar

Sl.

no.

Module

no.

Lecture

Hr.

Serial no’s


Outcome


Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1 Identify pre requisites,

objectives cum outcome of the

course.

T2,T3,T4R1 CD1,2,8 6

2. 2,3 Explain quality and ways to

develop quality culture.

T1, T2,T4 CD1,2,8

3. 4,5 Explain the ways to plan guest

service process

T1, T2,T4 CD1,2,8

4 6 Develop ways to deliver guest

services through employees.

T1,T4,R2 CD1,2

5 II 7 Detect ways to track room

demand.

T1,T4,R1,R2 CD1,2,8 4

6 8,9 Develop tools to manage

occupancy forecast report.

T2,T4, R2 CD1,2,8

7 10 Explain other forecasting issues

and its impact on pricing.

T2,T4,R1,

R2

CD1,2,8

8. III 11 Explain the concept of room

rate management.

T2,T4 CD1,2,8 4

9. 12,13 Develop revenue management

tools.

T2,T4,R2 CD1,2,8

10. 14 Explain revenue management

essentials.

T1,T4 CD1,2,8

11. IV 15,16 Explain 4R’s of front office

information management.

T1, T2,T4 CD1,2,8 5

12. 17,18 Develop PMS report

development tools.

T1,T4 CD1,2,8

13 19 Explain the importance of PMS

report distribution and analysis.

T2,T4 CD1,2,8

14 V 20 Explain brief history of

distribution channels

T2,T4, R2 CD1,2 5

15 21,22 Explain the different types of

distribution channels for the

hotels.

T2,T4, R2 CD1,2,8

16 23 Illustrate ways of managing

different distribution channels

in hotels.

T2, T4 CD1,2,8

17 24 Interpret challenges of

distribution channel

management.

T1,T4,R3 CD1,2

19. VI 25,26 Explain the importance of front

office data subsystem.

T1,T4 CD1,2,8 5

20. 27,28,29 Differentiate between interfaced

and non-interfaced data

subsystems.

T1,T4 CD1,2,8

21 VII 30 Explain the importance of legal

obligations in front office.

T1,T4 CD1,2

9

22 31,32 Illustrate the concept of front

office contracts for guest

accommodation.

T1,T4 CD1,2

8,9

23 33,34 Explain about the legal concern

for front desk.

T1,T4 CD1,2

8

24 35,36,37,38 Explain about the other legal

concerns related to guest

property, guest privacy, guest

non-payment

T1,T4 CD1,2

8


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H H H H H

2. H - - - -

3. H - - - -

4. H - - - -

5. - H L - -

6. - H - - -

7. - H - - -

8. - - H L -

9. - - H - -

10. - - H - -

11. - H L -

12. - - H L -

13. - - H - -

14. - - - H -

15. - - - H -

16. - - - H -

17. - - - H -

18. - - H - -

19. - - - M -

20. - - - M -

21. - - - - H

22. - - - - H

23. - - - - H

24. - - - - H


Course Delivery

methods

CD1 Lecture by use of boards/LCD projectors/OHP projectors


CD3 Seminars

CD4 Mini projects/Projects

CD5 Laboratory experiments/teaching aids

CD6 Industrial/guest lectures

CD7 Industrial visits/in-plant training

CD8 Self- learning such as use of NPTEL materials and internets


Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ √ √

CD2 √ √ √ √ √

CD3

CD4

CD5

CD6

CD7

CD8 √ √ √ √ √


Course

Outcome

Program Outcomes

I ii Iii iv v vi vii viii ix x xi xii

1 H H H L - L - - H M - -

2 H H L L - - - - - - - -

3 H H H H M - - - - H - -

4 H H M L - - - - - - - L

5 H L M L - H - H - - - -


Direct Assessment




Assignment 15

Indirect Assessment





Course title: FRONT OFFICE MANAGEMENT PRACTICAL


Credits: L T P C

0 0 3 2



1. Interpret Occupancy and availability forecast from the given data.

2. Calculate room rate by applying Hubbart formula and one per 1000 approach.

3. Illustrate guest room reservation in fully automated system.

4. Illustrate guest room management in fully automated system.

5. Illustrate guest account management in fully automated system.

Syllabus:

Lab I

Computation of occupancy forecast percentage and availability forecast percentage.

Lab II

Computation of room rate by applying Hubbaart Formula.

Lab III

Computation of room rate by 1 per 1000 approach

Lab IV

PMS Lab for reservation management

Lab V

PMS lab for room management

Lab VI

PMS Lab for account management

Text Book :

1. Managing front office operations by Kasavana & Brooks, AHLA

2. Front Office Management by Sushil Kumar Bhatnagar, Fran Bros. & Co.

Reference Books:

1. Front office operations by Colin Dix & Chirs Baird

2. Hotel Front office management by James Bardi, VNR

3. Front office Training Manual by Sudhir Andrews, Tata McGraw Hill.

4. A Manual of Hotel Reception, J.R.S.Beavis & S.Medlik, Heinemann

LECTURE PLAN

Department: HMCT

Course: HM 4208 Front office Practical - II


Class: BHMCT

Semester: IV

Course Coordinator: Praveen Srivastava

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1, 2, 3

4, 5, 6

Calculate various occupancy

percentage of a hotel from given data.

T1, 2,

R1

1,2,7,9 12

7, 8, 9

10, 11, 12

Calculate the number of room to be

sold in future date from given data.

T1,2,

R1

1,2,7,9

2. II 13, 14, 15

16, 17, 18

Apply Hubbart formula to find the

room rate of a given room.

T1

R2

1,2,7,9 6

3. III 19, 20, 21, Calculate room rate using 1 per 1000

formula.

T1,

R2

1,2,7,9 3

4. IV 22, 23, 24,

25, 26, 27

Illustrate use of computer based

Property Management System like

IDS to perform Room Reservation for

a guest.

T1

R 3,4

2,7,8,9 6

5. V 28, 29, 30,

31, 32, 33



IDS to perform Room Management

for a guest.

T1,

R 3, 4

2,7,8,9 6

6. VI 34, 35, 36,

37, 38, 39



IDS to perform Guest Account

Management.

T1

R3, 4

2,7,8,9 6


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H L - - -

2. L H - - -

3. L H - - -

4. - - H M M

5. - - M H M

6. - - M M H


Course Delivery

Methods


CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play


CD8 Simulation



Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ - - -

CD2 √ √ √ √ √

CD3 - - - - -

CD4 - - - - -

CD5 - - - - -

CD6 - - - - -

CD7 √ √ √ √ √

CD8 - - √ √ √

CD9 √ √ √ √ √


Course

Outcome

Program Outcomes

I ii iii iv v vi vii viii ix x xi xii

1 L - - M H - - - - - -

2 L - - H - - - - - - -

3 H - - - L - - - - - - -

4 H - - - L - - - - - - -

5 H - - - L - - - - - -


Direct Assessment



End Sem Viva 40

Indirect Assessment





Course title: ACCOMMODATION MANAGEMENT


Credits: L T P C

3 0 0 3



1. Explain the concept and importance of budgeting and housekeeping expenses

of a hotel.

2. Conceptualize the planning trends in housekeeping including special provisions

for handicapped guests.

3. Explain planning and organizing concept in housekeeping department of a hotel

and design service for typical market segment.

4. Conceptualize the concept of eco-hotel and environment friendly

housekeeping.

5. Explain the role of housekeeping in hospitals.

Syllabus:

MODULE – I

Housekeeping Budgeting

Concept & Importance, The Budget process, Operational and capital budget

Housekeeping Room cost, Housekeeping Expenses.

MODULE – II

Planning Trends in Housekeeping

Planning Guest rooms, Bathrooms, Suites, Lounges, landscaping, Planning for the provision of

Leisure facilities for the guest, Boutique hotel concept.

MODULE – III

Planning and Organizing in The House keeping Department

Area Inventory list, Frequency schedules, Performance standards, Productivity Standards,

Inventory Levels, Standard Operating Procedures & Manuals, Job Allocation, Manpower

planning, Planning duty roster.

MODULE – IV

Special Provisions for Handicapped Guests

Guest room - added features and modifications, Public areas: Wash - rooms, restaurants, main

entrance etc. added features and Modifications.

MODULE – V

Ecotel

Ecotel certification, Energy conservation, Water conservation, Environment friendly

housekeeping.

MODULE – VI

Situation Handling / Service Design for Typical Market Segment

Airlines crew guest rooms, Single lady guests, Children, Typical house-keeping complaints /

situations handling, Inter-departmental coordination specially with Room-service, Maintenance,

Telephone, security and front desk.

MODULE – VII

Hospital Housekeeping

Role of housekeeping in hospital, Infection Control – Fumigation, Deep cleaning, Waste

disposal.

Text Book :

1. Hotel Housekeeping, G. Raghubalan & smritee Raghubalan

2. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

3. Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox,

Reference Books:

1. The Professional Housekeeper, Tucker Schneider, VNR

2. Professional Management of Housekeeping Operations, Martin Jones, Wiley

3. House Keeping Management for Hotels, Rosemary Hurst, Heinemann

4. Managing House Keeping Operation, Margaret Kappa & Aleta Nitschke

LECTURE PLAN

Department: HMCT

Course: HM 7035 ACCOMMODATION MANAGEMENT


Class: BHMCT

Semester: VII

Course Coordinator: Sanjiv Kumar Srivastava

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1 Explain the concept and importance of

budgeting.

T1, R1 CD1,2,8 5

2. 2,3 Explain the budget process, types of

budget.

T1, T2 CD1,2,8

3. 4,5 Calculate the housekeeping room cost

and housekeeping expenses.

T1 CD1,2,8

4. II 6,7,8 Explain the planning trends of guest

rooms, bathrooms, lounges,

landscaping, suites.

T1 CD1,2,8 6

5. 9,10 Identify the provision of leisure

facilities.

T1, T2 CD1,2,8

6. 11 Explain the concept of Boutique hotel. T1, R2 CD1,2,8

7. III 12,13 Identify and prepare area inventory

list, frequency schedule, performance

standard, productivity standard.

T1 CD1,2,8 8

8. 14 Explain standard operating procedure

and importance of manual.

T1, T2 CD1,2,8

9. 15,16 Identify inventory level and plan job

allocation and duty roaster.

T1 CD1,2,8

10. 17,18,19 Explain and apply the concept,

importance and objective of

manpower planning

T1, T2 CD1,2,8

11. IV 20 Explain the special provisions for the

handicapped guest in a hotel.

T1 CD1,2,8 5

12. 21,22 Apply the added features in the

guestroom and bathroom for

handicapped guests in the hotel.

T1, T2 CD1,2,8

13. 23,24 Apply added features and

modification in the public areas like

main entrance, wash rooms and

restaurants.

T1, T2 CD1,2,8

14. V 25,26 Conceptualize the concept of eco-

hotel and explain the criteria for ecotel

certification.

T1 CD1,2,8 7

15. 27,28,29 Explain the concept of energy

conservation and water conservation

in the hotel.

T1 CD1,2,8

16. 30,31 Illustrate eco-friendly housekeeping

concept in the hotel.

T1 CD1,2,8

17. VI 32,33 Apply service design for typical

market segment like guest rooms for

airline crews, single lady, children.

T1 CD1,2,8 5

18. 34 Explain typical housekeeping

complaints and ways to handle them.

T1, T2 CD1,2,8

19. 35,36 Explain inter-departmental

coordination specially with front

office, room service, maintenance,

telephone and security.

T1, T2 CD1,2,8

20. VII 37 Explain the role of housekeeping in

the hospital.

T3 CD1,2

8

4

21. 38 Manage infection control in the

hospital.

T1, T3 CD1,2

8,

22. 39 Apply deep cleaning in hospital. T3 CD1,2

8,

23. 40 Explain the concept and importance of

waste disposal system in hospital.

T1, T3 CD1,2

8


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H - - - -

2. H - - - -

3. H - - - -

4. L H - - -

5. L H - - -

6. - H - - -

7. - H - -

8. - H - -

9. - H - -

10. - H - -

11. - H - - -

12. - H - -

13. - H - -

14. H - H -

15. - - H -

16. - - H -

17. - - H - -

18. - - H - -

19. - - H -

20. - - - H

21. - - - H

22. - - - H H

23. - - - H H


Course Delivery

methods

CD1 Lecture by use of boards/LCD projectors/OHP projectors


CD3 Seminars

CD4 Mini projects/Projects

CD5 Laboratory experiments/teaching aids

CD6 Industrial/guest lectures

CD7 Industrial visits/in-plant training

CD8 Self- learning such as use of NPTEL materials and internets

CD9 Simulation


Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ √ √

CD2 √ √ √ √ √

CD3

CD4

CD5

CD6

CD7

CD8 √ √ √ √ √

CD9


Course

Outcome

Program Outcomes

i ii iii iv v vi vii viii Ix X xi xii

1 H L - M - H - - M - M -

2 H M H - - - - M H - - -

3 H H H - M M - M H M H M

4 H L H - - - - H H H - L

5 - - - - - - M H M - - -


Direct Assessment




Assignment 15

Indirect Assessment





Course title: ACCOMMODATION MANAGEMENT PRACTICAL


Credits: L T P C

0 0 3 2



1. Explain the concept of landscaping and apply the knowledge in landscaping.

2. Design the layout of boutique, leisure and Eco-tel.

3. Conceptualize the concept of deep cleaning.

4. Develop area inventory list for housekeeping areas.

5. Develop art of handling various situation through case studies.

Syllabus:

Lab I

Landscaping.

Lab II

Layout design-Boutique hotel, Leisure hotel, Eco-tel.

Lab III

Deep cleaning.

Lab IV

Area inventory.

Lab V

Situation handling.

Text Book :

1. Hotel Housekeeping, G. Raghubalan & Smritee Raghubalan

2. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

Reference Books:

1. The Professional Housekeeper, Tucker Schneider, VNR.

2. Professional Management of Housekeeping Operations, Martin Jones, Wiley.

3. House Keeping Management for Hotels, Rosemary Hurst, Heinemann.

4. Landscape Design: A Cultural and Architectural History, Elizabeth B. Rogers.

LECTURE PLAN

Department: HMCT

Course: HM 7006 ACCOMMODATION MANAGEMENT PRACTICAL


Class: BHMCT

Semester: VII

Course Coordinator: Sanjiv Kumar Srivastava

Sl.

no.

Module

no.

Lecture

Hr.

Serial

no’s



Preferred

Book(s)

CD Total

no. of

Lecture

Hrs

1.

I

1, 2, 3, 4,

5, 6,7,8,9

Explain the concept of landscaping

and create design for landscaping.

T1

R 4

1,2,3,7 9

2. II

10,11,12

13,14,15

Design layout of boutique, leisure

hotel and Eco-tel.

T 1

1,2,3,7 6

3. III 16,17,18,

19,20,21

Explain and apply the concept of deep

cleaning procedure.

T 1, 2

R 3, 4

1,2,3, 7,

9

6

4. IV 22,23,24,

25,26,27

Identify housekeeping areas and

prepare area inventory list.

T 1 2, 7, 9 6

5. V

28,29,30,

31,32,33

Develop the skill of handling difficult

situation.

T 1, 2

R 1, 2, 3

2,4,6,7 6


ILO Course Outcomes

CO1 CO2 CO3 CO4 CO5

1. H M - - -

2. L H - - -

3. - - H - L

4. - - - H -

5. - - - - H


Course Delivery

methods


CD2 LCD Projectors

CD3 Assignment

CD4 Case Study

CD5 Mini Project

CD6 Role Play


CD8 Simulation



Course Delivery

(CD) methods

Course Outcomes

CO1 CO2 CO3 CO4 CO5

CD1 √ √ √ - -

CD2 √ √ √ √ √

CD3 √ √ √ - -

CD4 - - - - √

CD5 - - - - -

CD6 - - - - -

CD7 √ √ √ √ √

CD8 - - - - -

CD9 - - √ √ √


Course

Outcome

Program Outcomes

i ii iii iv v vi vii viii ix X Xi xii

1 - - L - - - - - - - - M

2 M - M - - - L - - - - H

3 - - - - - - - - H - - -

4 L - - H - M - - - - - -

5 M - - - - - - - - - H -


Direct Assessment



End Sem Viva 40

Indirect Assessment



Documents

COURSE INFORMATION SHEET Course title: HOSPITALITY MARKETING · COURSE INFORMATION SHEET Course code: HM 7213 Course title: HOSPITALITY MARKETING Pre-requisite(s) (If Any): Credits: