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First Year BBA Hospitality & Tourism  (SEM - III)


Subject –Organizational Behavior
Subject Code –77331
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Total
Theory Marks
/ hrs
Practicle Marks
Internal Marks
Total Marks
03
01
04
80/3 hrs
-
20
100
Ch I

Introduction to Organizational Behavior *Definition:
Theoretical frameworks
Ch II

Perception and Attribution :

*Definition of perception
*Nature and importance of perception
*Sensation versus perception
*Social perception
*Attribution theory
*Focus of control
*Attribution errors 
Ch III

Personality and attitudes :

*Meaning of personality
*Self esteem
*Personality traits
*Measure and dimension of attitudes
*Components and functions of attitudes
*Job satisfaction and factors influencing job satisfaction         
Ch IV

Communication :

  • Definition of communication
  • Interpersonal communication
    * Organizational communication    
      *Upward communication
      *Downward communication
      *Interactive communicatio

    		•
    Ch V

    Decision Making

  • Decision making process
  • Decision marking styles
  • Group decision making  
    • Ch VI

    Stress and Conflict *Definition of stress
    *Causes of stress
    *Sources of conflict
    *Coping strategies for stress and conflict
    *Effects of stress and conflict
    ChVII

    Group and group dynamics

    *Nature of groups
    *Dynamics of groups
    *Dysfunctions of group    

    Reference book – Organizational Behavior - Fred luthans
                                         Mc Grow Hill Irwin

    Subject – Food Production - III

    Subject Code – 77332
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    08
    11
    40/2 hrs
    40
    20
    100
    Ch I

    Quantity Food Equipments

      *Classification
      *Use
      *Care
      *Maintenance
      *Selection Criteria
    Ch II

    Kitchen Layout Design

      *Factors affecting kitchen design
      *Principles of kitchen layout
      *Types of kitchen layout       
    Ch III

    Introduction to Industrial & institutional catering

  • Hospital, School, College
  • Importance of industrial catering 
    		•
    Ch IV

    Standard Recipe

  • Definition
  • Uses
  • Limitations
    • Ch V

    Menu Planning

  • Principles of menu planning
  • Types of menus
    		•
    Ch VI

    Meat Cookery – Chicken, Beef meat

      *Composition & Structure of meat
      *Selection criteria for Chicken, Beef & Meat
      *Factors affecting quality of meat
      *Cooking of meat
      *Cuts of lamb, Pork, Beef, Veal & their uses in cookery
      *Offals
    Ch VII

    Basic Indian Masalas & Gravies

    *Masalas used in Indian colony
    *Composition of different Masalas
    *Basic Indian Gravies & their Proportion
    Ch VIII

    Regional Cooking

    *Cooking from different states with reference to Geographical location
    *Historical Background
    *Seasonal availability
    *Special equipment used
  • Culinary Terms related to above cuisines
    *Cuisines of following states are recommended :
  • Maharashtrian           ▪ Rajasthani
  • Gujrathi                     ▪ Kashmiri
  • Goan                         ▪ Lucknowi
  • Bengali                      ▪ Kerala
  • Punjabi                      ▪ Tamil Nadu
    *Karnataka                 ▪ Hyderabad


    		•

    Practicals:

    1. 12 – Indian menus of 5 course each
    2. 8 – Continental menus of 4 course each
    3. 4 – Snacks menu comprising of 3 items each

    Subject – Rooms Division Operation - II
    Subject Code – 77333

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    5
    40/2
    40
    20
    100

    Section – I

    20 Marks

    Ch I

    Linen Room, Uniform Room, Sewing Room

  • Layout of linen room
  • Classification of linen
  • Selection criteria of linen
  • Sizes of linen
  • Par stock & calculation of linen
  • Issuing & care of uniform
  • Swing room Activities & equipments 
    • Ch II

    Textiles

  • Classification of fibers with examples
  • Various types of fabrics used in hotel industry & their characteristics
    		•
    Ch III

    Laundry

  • Layout
  • Equipments used
  • Laundry Procedure for guest laundry, in–house laundry & contract laundry   
  • Stains & Stain removal
    • Section - II
    20 Mark
    Ch I

    Information

    *Types of Passport & Visas
    *Safe deposit lockers – Importance & Procedure 
    *Room change procedure
    *Hospitality desk – Functions & Role
    *Standard operative procedures at front desk
    Ch II Guest Departure
  • Summary of duties performed at front desk, during check – out
  • Task performed at bell desk, cashier & reception
  • Late checkout & late change
  • Express checkout
  • Departure notification
  • Soliciting guest comments.
  • Creating a good lasting impression.  
  • Onward and future reservations 
  • Updating front office records
    • Ch III

    Methods of Payment

    *Handling credit cards
    *Handling cash & foreign currency
    *Foreign currency regulations pertaing to payment of bills
    *Currency regulations for foreigners coming to India
    *Bill to company & Travel agent   
    *Relevant glossary of terms pertaining to the above mentioned syllabus
    Practicals:   
    *Monogramming & Mending of linen
    *Stock taking and inventory of linen
    *Identification & Construction of – Plain, Twill, Satin & Sateen weaves
    *Stain Removal
    *Laundering of various fabrics cotton, linen, woolen fabrics
    *Handling guest enquiries
    *Procedure for issuing, allocating, surrendering guest locker  
    *Dealing with unusual situations like death, fire, theft etc
    *Procedure for room change
    *Procedure for check – out of a guest paying his bills by cash
    *Procedure for accepting settlement of bill by credit card
    *Procedure for accepting settlement of bill by BTC / Travel agent
    *Procedure for accepting settlement by foreign currency 

    Subject – Food & Beverage Service - III

    Subject Code – 77334
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    5
    40/2 hrs
    40
    20
    100
    Ch I

    Production of Wines

    *Introduction, definition and classification of wines
    *Viniculture and its methods wine diseases
    *Vinification : Still, Sparking, Natural, Fortified and aromatized wines
    *Wines of France, Germany, Spain, Italy
    *New world wines : South Africa, India, Australia
    Ch II

    Service of Wine

  • Food and wine harmony
  • Wine glasses and equipments
  • Storage and service of wines
  • BOT and beverage control
    • Ch III

    Beers

    *Introduction
    *Production of beers
    *Types of beer
    *Brands : Indian and International
    *Service of beer
    *Other fermented and brewed beverages
    Ch IV

    Cigars

      *Types of cigars and production
      *Strengths and sizes of cigars
      *Brand names
      *Storage and service of cigars   
    Practicals –  
  • Role of sommelier in taking wine order writing BOT
  • Service of aperitifs
  • Identification of wine bottles, glasses and equipments  required for service of wine
  • Service of wines
  • Service of beer
  • Setting up cover with wine glasses
  • Service of cigars
  • Revision of Semester I and Semester II   
    		•

    Subject –Managerial Economics

    Subject Code – 77335
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    Nature and significance of Managerial Economics

  • Definition
  • Salient features of managerial economics
  • Significance of managerial economics 
  • Role and responsibilities of managerial economics
    • Ch II

    Basic concepts of economics

  • Meaning and definition of Micro and Macroeconomics
  • Scarcity and allocation of resources
  • Distinction between plant, firm and industry
    *Economic growth and economic development 
    		•
    Ch III

    Demand Analysis

    *Definition of demand
    *Meaning and Scope of demand
    *Individual and market demand
    *Law of demand
    *Elasticity of demand : Increase and decrease, expansion and contraction 
    Ch IV

    Cost Benefit Analysis

  • Introduction
  • Meaning of cost Benefit Analysis
  • Steps in cost benefit analysis
  • Advantages and disadvantages
    		•
    Ch V

    Theory of Production

  • Production Creation or addition of value.
    *Production function  
    		•
    Ch VI

    Product Pricing

  • Essentials of market
  • Classification of market
  • Pricing under pure competition
  • Equilibrium of the firm and industry
  • Equilibrium of the firm and industry under perfect   competition
  • Long run equilibrium, short – run equilibrium
  • Equilibrium of monopolist
  • Equilibrium in discriminating monopoly
  • Equilibrium under oligopoly
    *Effects of oligopoly 

    • Reference Book :-
              Managerial Economics : Theory and Applications
              D. M. Mithani
                  Himalaya Publishing House

     

    Subject –Tourism Operations – I

    Subject Code – 77336
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    Tourism Organizations

  • Government organizations – DOT, ITDC, STDC
  • Domestic organizations – TAAI, FHRAT IATO
  • International organizations – WTO, IATA, PATA
  • Role of NGO in tourism
    		•
    Ch II

    Travel formalities and Regulations

      *Passport : definition, issuing authority requirements for passport
      *Visa : definition, issuing authority, types of visas, requirement for visa
      *Foreign exchange, taxes, customs, regulations
      *Health regulations : Vaccination, health insurance
    Ch III

    Tour Operator

  • Meaning and definition
  • Tour packaging definition, components of tour package and itinerary planning
  • Types of package tours

    ▪ Independent
    ▪ Inclusive
    ▪ Escorted
    ▪ Business


  • Guides and escorts their role and function, qualities required to be a guide or escort
    		•
    Ch IV

    Tourism planning policy in India

    *Need for policy
    *Tourism and planning commission
    *National action plan
    *Role of local bodies in implementing the policy
    Ch V

    Determinants of tourism Introduction

  • Psychological, Social, Cultural, economic, political factors
  • Time, Season, Climate
  • Environmental factors
  • Awareness, attraction, Accessibility, Accommodation, activity and acceptability
    		•
    Ch VI

    Tourism Planning

  • Concept of planning
  • Issues concerning tourism planning
  • Problems of measurement and Analysis
  • Levels of planning
  • Tourism flow : Current and potential
    		•
    Ch VII

    Guest–Host relationship in Tourism and destination  development  

  • The capacity of destination to absorb tourism
  • Limitation of resources
  • Tolerence by host population
  • Guest satisfaction
  • Sustainable tourism
  • Sustainable development
    		•
    Ch VIII

    Tourism planning Models and Approaches

    *Cost – Benefit Analysis
    *Systems approach
    *Incremental approach
    *Comprehensive approach
    *Integrated approach
    *Community approach
    *Market – led and product - led approach

    Glossary of terms related to the above topics.

    Reference Book :

    *    1)    Tourism and Hotel Industry Mohammed Zuifikar
  •     2)    A Text – Book of Tourism B.K.Goswami, R.Ravindran 
               Har – Anand – DSB Management Services
  •     3)    An Introduction to travel and tourism
               Mc Graw – Hill International Editions
    		•

    Subject –Food and Beverage Control

    Subject Code – 77337
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    Introduction to Food and Beverage control

      *Definition and nature of Food and Beverage controls
      *Objectives of Food and Beverage control
      *Problems in Food and Beverage control
      * Methodology in Food and Beverage control 
    Ch II

    Purchasing

    *Selecting a supplier
    *Methods of purchasing
    *Standard purchase specification objectives
    *Purchase specifications for Food and Beverages 
    Ch III

    Receiving

      *Receiving procedure
      *Blind receiving
      *Dispatching to stores
      *Clerical procedure and formats
      *Purchase order
      *Delivery note
      *Goods received book
      *Receiving of Food
      *Quality and quantity inspection
      *Scheduling deliveries
      *Receiving of expensive commodities
      *Receiving of beverages
    Ch IV

    Storing and Issuing list

    *Stock records
    *Bin cards stock cards
    *Perpetual inventory records
    *Stores issues, transfer notes
    *Breakage and damage goods
    *Stock taking, stock turnover, stock levels
    *Storing and issuing of beverages
    *ABC analysis
    Ch V

    Preparing

  • Volume forecasting
  • Standard fields 
  • Standard recipe
  • Standard portion sizes
  • Aids to volume forecasting
  • Preparing of food and beverages  
    		•
    Ch VI

    Selling and controlling

  • Pricing problems
  • Pricing objectives
  • Menu pricing practical applications
  • Fixed selling price
  • En Pension terms
  • Control of cash and credit sales
  • Control of selling price
  • Features of control system
    		•

    Semester – IV

    Subject : Computer Application
    Subject Code : 77441

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    5
    40/2 hrs
    40
    20
    100
    Ch I

    Introduction to computer

  • Generations of computers
  • What is computer, block diagram, components of computer system, generation of computer
  • Computer programming languages, generation of languages
  • Storage devices, floppy disks, CD Rom’s
    		•
    Ch II

    What is Word Processing

  • Features of MS WORD
  • Spread sheets and presentations
  • What is spread sheet
  • Features, formulae and function
  • Editing command and mail merge
    		•
    Ch III

    Power point presentation

    *Features of Power point presentation
    *Preparing presentation
    *Preparing organization chart
    Ch IV

    Introduction to Internet

  • What is internet, Networks
  • WWW, search engines e- mail, web site, Introduction to e-commerce
    • Ch V

    Computer networks and communications

  • Traditional methods of computer communication
  • Computer networks
  • Advantages of using a networks
  • Components of networks
  • Using a networks         
    • Ch VI

    Hotel electronic distribution

    *Global distribution systems
    *Hotel distribution of GDS
    *CRO’S (Central reservation office)
    *CRS (Computerized reservation system)
    *Reservation system operation
    *Intranets and extranets in tourism   
    Ch VII

    Hotel Computer applications

      *Property Management systems
      *Registration, housekeeping, guest accounts 
      *Night audit, ancillary systems
    Ch VIII

    Catering Computing systems

    *Recipe costing system
    *Stock control system
    *Electronic Point of sales system
    *Conference and banqueting system
    *Specialist catering computer systems
    Ch IX

    Managing Computers in the hospitality Industry

    *Information technology planning
    *Managing use of computer in organization
    *Budget
    *Purchasing a computer system

    (Diagram and explanation)    

    Practicals :

      *Software used in Hotel Reservations and POS should be installed and operated by students
      *Operating computer, internet, spreadsheets, power point presentations
                   Reference Book :-
                         Using Computer In Hospitality Peter O’ CONNOR CONTINUUM

    Subject : Food Production IV

    Subject Code : 77442
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    08
    11
    40/2 hrs
    40
    20
    100
    Ch I

    Basic principles of baking

    *Bakers percentage
    *Mixing and gluten development
    *The baking process
    *Definition of staling and retarding staling of baked items 
    Ch II

    Bakery equipments and tools

    *Classification
    *Use and care of equipments
    Ch III

    Characteristics and functions of major bakery ingredients

    *Flour 
    *Fats
    *Sugars            
    *Milk and milk products
    *Eggs
    *Leavening agents
    *Fruits and nuts
    *Chocolate and cocoa
    *Salt, spices and flavorings
    Ch IV

    Bread

    *Yeast product types
    *Role of major ingredients in bread making
    *Types of dough making processes
    *Steps in bread making
    *Factors affecting dough fermentation
    *Faults and causes
    Ch V

    Cakes

    *Role of each ingredients in cake making
    *Cake mixing methods
    *Common cake faults and causes
    Ch VI

    Pastries

    *Role of each ingredient in pastry making
    *Recipes and methods of preparation of short crust, puff, flaky, Danish, choux pastry
    *4 Variations of each pastry
    *Faults and causes
    Ch VII

    Cookies

    *Role of each ingredient in cookie making
    *Types of mixing methods
    *Types and make – up methods
    *Faults and causes
    * Relevant glossary of terms to the above mentioned syllabus

    Practicals :

    *24 bakery practicals Menu comprising of varicose types of breads, cookies, cakes and pastries     

    Subject : Room Division Management - I
    Subject Code : 77443

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    05
    40/2 hrs
    40
    20
    100
    Section : I
    (Marks : 20)
    Ch I

    Contract Cleaning

    *Definition and concept
    *Jobs given on contract by HK dept
    *Advantages and disadvantages
    Ch II

    Flower arrangement

    *Conditioning of plant materials
    *Types
    *Principles of flower arrangement
    *Tools, equipments and accessories used in flower arrangement     
    Ch III

    Pest control

    *Types of pests
    *Control and prevention of pests
    Ch IV

    Human Resource in House Keeping

    *Manpower requirement
    *Recruitment
    *Training
    *Performance appraisal
    *Discipline and maintaining morale  
    Ch V

    Budget and budgetary control

    *Definition, concept and importance
    *Types of budgets        

    (Section II)
    Marks : 20
    Ch I Credit control practices at Front Desk
    Ch II

    Front Office Accounting

    *Calculate various statistical data using formulae ARR, Room occupancy %, Bed occupancy %, Double occupancy %, Occupancy %, House count, House position   
    Ch III Night Auditor

    *Concept of night auditor
    *Role of night auditor
    *Night auditors Report
    Ch IV

    Establishing Room rates

      *Rule of Thumb
      *Market condition Approach
      *Hubbart’s formula
    Ch V

    Forecasting room availability

  • Useful forecasting Data
  • Room availability forecast
  • Types of forecast and their formats
  • Glossary of terms pertaining to the above syllabus
    		•

    Practicals :

    *Western and Indian flower arrangement
    *Various shapes of flower arrangement
    *Duty roasters for HK staff
    *Calculating manpower requirements
    *Role plays on credit control parches at F O
    *Sums on various formulas        
    Subject : Food and Beverage Service – IV
    Subject : 77444
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    05
    40/2 hrs
    40
    20
    100
    Ch I

    Spirits

    *Introduction to Spirits
    *Distillation Process – Pot and Patent still
    Ch II

    Types of Spirits

  • Brandy, Whisky, Rum, Gin and Vodka and Tequila production
  • Types, service, brands
     Other alcoholic beverages – Aquavit, Schapps, Arrack, Pastis, Fein, Calvados and  other fruit brandies 
    • Ch III

    Aperitifs

    *Definition
    *Types – wine and spirit based 
    *Service of aperitif
    Ch IV

    Liquors

  • Types
  • Production Method
  • Service of Liquors  
    		•
    Ch V

    Bar operators

      *Types of bars 
      *Layout of a bar – crossectional view and parts of bar
      *Bar equipment and draught beer equipment
      *Legal records, Statutory books, different types of licenses maintained in bar 
    Ch VI

    Cocktails

    *Introduction to history
    *Methods of mixing cocktails and rules for making a cocktail
    *Bar equipment and glassware, garnishes used for making cocktails
    *Cocktail recipes

    Practicals :

  • Revision of pervious semesters service of spirit and liquors at the bar and at the table
  • Preparation and service of cocktail and mock tails
  • Setting up a bar
  • Compiling a wine and drinks list
  • Types of wine and drink list            
    • Subject : Business Law
    Subject Code : 77445
    Teaching Scheme
    		 
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    The Indian Contract Act

    *Definition of contract
    *Essential elements of valid contract
    *Classification of contracts
    *Offer : definition, essential of valid offer, when does offer come to an end
    *Acceptance : essentials of valid acceptance, communication of offer, acceptance, revocation when complete
    *Consideration : definition, rules, regarding contract made without consideration of minor, and its liability
    *Contract with person of unsound mind
    *Mistake of law  
    Ch II

    Licenses and permits

    *Licenses and permits for hotels and catering establishments
    *Procedures for procurement
    *Renewal, suspension and termination of licenses   
    Ch III

    Food Legislation

  • Principles of food law
  • Acts regarding prevention of food adulteration
  • Definition
  • Authorities under the act
  • Procedure of taking a sample
  • Warranties
  • Essential commodities Act
  • ISU, AGMARK
    		•
    Ch IV

    Liquor Legislation

    *Types of licenses
    *Different types of permits 
    Ch V

    Industrial Legislation

      *Factories Act
      *Payment of wages Act
      *Industrial Disputes Act
      *Apprentices Act
    Ch VI

    Shops and Establishment Act

    *Introduction
    *Definition : adult, family, commercial establishment, employer, employee, exemption, registration
    *Daily and weekly working hours
    *Overtime
    *Annual leave with wages 
    Ch VII

    Consumer Protection Act

    *Consumer protection councils
    *Procedure for redressel of grievances   
    CH VIII

    Laws relating to hygiene, Sanitation and adulteration

    *Food adulteration – definition
    *Laws for prevention of food adulteration in India
    *Prevention of Food adulteration Act     

    Subject : Tourism Operation – II

    Subject Code : 77446
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    Tourism Marketing

    *Meaning
    *Marketing mix
    *Segmentation and Target Market
    *Products in Tourism
    *Product design and pricing strategies
    *Destination marketing
    *Marketing of Local foods  
    Ch II

    Advertising and peroration in Tourism

    *Introduction
    *Promotional events
    *Advertising, publicity, public relations, personal selling
    *Role of media
    *Travel writting, FAM trips
    *Forecasting for tourism and its products
    Ch III

    Human resource development in Tourism

      *Transport sector
      *Accommodation sector
      *Tour operations      
    Ch IV

    Regional Tourism Potential In India

             ▪ Kerala                      ▪ J and k         ▪ Gujrat
             ▪ Himachal Pradesh      ▪ Ladakh        ▪ Madhaya Pradesh 
             ▪ Rajasthan      
    Ch V

    Recent developments trends tourism industry

  • MICE tourism
  • SIT
  • Sports tourism 
    • Ch VI

    Development of hotels and resorts in India

  • History
  • Location and distribution of hill stations
  • Changing functions of hill station
  • Types of hill stations
  • Modern Indian hill stations
  • Location of resorts
  • Types of resorts
  • Modern Resorts development

    • Reference Book :-

    Dynamics of Tourism
    Ratandeep Singh
    Infrastructure of Indian Tourism
    Publisher : Kanishma

    (New Delhi)
    Subject : Development of Generic Skills

    Subject Code : 77447
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    02
    01
    02
    05
    40/2 hrs
    40
    20
    100
    Ch I

    Groups
    Introduction

  • Why groups ?
  • Group formation
  • Group Dynamics     
    		•
    Ch II

    Interpersonal Skills

    *What is Conflict  
    *Resolution of conflict
    *Sources of Interpersonal conflict
    *Strategies for resolving interpersonal conflict
    *Negotiations  
    Ch III

    Stress

      *Introduction
      *Management Strategies
      *Stress managers
      *Stress control
    Ch IV

    Frustration

    *What is frustration
    *Causes of frustration
    *Effects of frustration
    *Solutions for avoiding frustration 
    Ch V

    Task Management 

    *Introduction
    *Task identification
    *Task planning
    *Task executive and control
    *Closing the task  
    Ch VI

    Risk Management

    Ch VII

    Research Methodology

    Ch VIII

    Ethics

      *What are ethics
      *Role of ethics in positive interpersonal relations
      *Personal value system
      *Code of ethics 

    Reference Book :-
    Development of Generic Skills
    Publisher : K.Sudhesh
    Nagpur
    Handbook of Project Management
    Trevor Young

    Third Year BBA Hospitality & Tourism  Semister - V
    Subject code
    Subject
    Teaching Schemes
    Hours / weeks
    Examination Scheme
    Total Marks
    L
    P
    T
    T
    P
    I
    77551
    		 Entrepreneurship Development   
    3
    -
    1
    80
    -
    20
    100
    77552
    		 Food Production – V
    3
    8
    1
    40
    40
    20
    100
    77553
    		 Rooms Division Management – II
    3
    2
    1
    40
    40
    20
    100
    77554
    		 Food and Beverage Service – V
    3
    2
    1
    40
    40
    20
    100
    77555
    		 Marketing Management 
    3
    -
    1
    80
    -
    20
    100
    Total
    15
    12
    05
    280
    120
    100
    700

    Subject : Entrepreneurship Development

    Subject Code : 77551

    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    05
    80/3 hrs
    -
    20
    100
    Ch I

    Introduction to Entrepreneurship

    *Definition
    *Entrepreneur and entrepreneurship
    *Characteristics of entrepreneur
    *Entrepreneurial process
    *Local economic development and E.D.
    Ch II

    Motivation, Types and Barriers to Entrepreneurship

    *Entrepreneurial Motivation
    *Internal and external factors
    *Factors responsible for the emergence of entrepreneurship
    *Classification of entrepreneurship economic, financial, personal, social    
    Ch III

    Business Planning Processes

    *What is business plan
    *Preparing business plan
    *Business planning process
    *Advantage of business plan
    *Sample business plan      
    Ch IV

    Institutions supporting small scale Industry and  entrepreneurs

  • Development of financial institutions in India
  • SIDBI
  • NABARD
  • NIESBUD
  • IDBI
    		•
    Ch V

    Small scale Industry

    *Introduction
    *Definition
    *Advantages and disadvantage of SSI
    Reference Book :-
    * Entrepreneurship - Madhurine Lal Excel Book
    *Entrepreneurship Development - Tata MC Graw  – Hill Publishing
    Subject : Food Production – V
    Subject Code : 77552
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    08
    12
    40/2 hrs
    40
    20
    100
    Ch I

    Le Garde – Manger 

      *Function of larder dept
      *Responsibilities of chef garde – manger
      *Larder control
      *Liaison with kitchen and pastry dept
      *Use and care of equipments and tools 
    Ch II

    Forcemeats

    *Raw, cooked forcemeats
    *Finer Forcemeats
    *Stuffings     
    Ch III

    Charcuterie

    *Bacon – cuts, uses
    *Ham – types, uses
    *Gammon, bacon, ham difference
    Ch IV

    Chef due frond

    *Duties and responsibilities
    *Aspics
    *Pates
    *Galantines
    *Ballotine
    *Chaud – frond  
    *Mousse
    *Mouseline 
    Ch V

    International Cuisine

    *Staple food, cuisine and factors influencing cuisine of
               ▪ France         ▪ China                       ▪ GBR

                         ▪ Italy             ▪ Germany                 ▪ Mexico

                         ▪ Thailand  

    Ch VI

    Icings and Meringues

      *Definition
      *Classifications
      *Ingredients used
      *Types
    Ch VII

    Chocolate

  • Tempering
  • Moulding
  • Chocolate decoration  
    • Subject : Room Division Management - II
    Subject Code : 77553
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    02
    6
    40/2 hrs
    40
    20
    100
    Section – I
    (Marks 20)
    Ch I

    Interior design

  • Elements of design
  • Principles of design
  • Colour Schemes
    • Ch II

    Lighting

    *Lighting for different areas
    *Function and aesthetic
    *Aspects of light
    Ch III

    Floor and floor finishes

    *Types
    *Maintenance of various types of floorings and floor finishes  
    Ch IV

    Carpets

    *Types
    *Installation
    *Care and maintenance 
    Ch V

    Window and window treatment

    *Types of windows
    *Certains and draperies
    *Cleaning and maintenance
    Section – II
    (Marks 20)
    Ch I

    Ratios and reports tools to evaluate front office operation

    *Occupancy ratios
    *Rooms revenue analysis
    *Operating ratios 
    Ch II

    Human Resource Management at Front Desk

      *Recruiting
      *Selecting
      *Hiring
      *Orientation
      *Training
      *Staff Scheduling
      *Staff motivation
    Subject : Food and Beverage Service – V
    Subject Code : 77554
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Practicle
    Hrs.
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    02
    6
    40/2 hrs
    40
    20
    100
    Ch I

    Banquets

      *Organizational Structure
      *Duties and responsibilities of banqueting staff
      *Banquet procedures
      *Types of functions
      *Menu planning and seating
      *Off premises catering
    Ch II

    Buffets

  • Definition
  • Types of buffet
  • Equipments
    • Ch III

    Guardian Service

  • Origin and definition
  • Special equipments required
  • Service procedure
  • Service of various classical dishes 
    • Ch IV

    Traditional Indian Service

  • Regional cuisine for special occasions
  • Thali service layout and sequence  
    • Ch V

    International cuisine

    *France, China, Italy, Germany, Mexico, Thailand, GBR, Dishes menus and service
    Ch VI

    Guest Satisfaction

    *Handling customer complaints
    *Guest relations 

    Practicals

    *Revision of previous semisters 
    *Menu planning and service of international cuisine
    *Mise – en – place and service from Gueridon
    *Planning festival menus and their service
    *Banquet formats
    *Formal banquet service
    *Banquet seating layouts
    *Minibar
    *Planning and service of Indian Menus
    Subject : Marketing Management
    Subject Code : 77555
    Teaching Scheme
    Examination Scheme
    Theory
    hrs / week
    Tutorial
    hrs / week
    Total
    Theory Marks
    / hrs
    Practicle Marks
    Internal Marks
    Total Marks
    03
    01
    04
    80/3 hrs
    -
    20
    100
    Ch I

    Introduction to Marketing *Definition of Marketing
    *Core Concepts in Marketing (Marketing Mix)
    *Production concept, product concept, selling concept, Marketing concept, Societal Marketing concept
    Ch II

    Service Marketing

    *Characteristics of services
    *Scope of services
    *Goods v/s service
    *Marketing Mix for service 
    *Marketing hotel services   
    Ch III

    Market Segmentation, Targeting and positioning

    *Segmenting a market
    *Bases for segmenting consumer markets
    *Geographical segmentation
    *Demographic segmentation
    *Effective segmentation requirements 
    Ch IV

    Designing and Managing Product

    *Definition of Product
    *Product in Tourism
    *Product levels
    *New product development
    *Product life cycle
    *Product deletion    
    Ch V

    Pricing Product

    *Factors to be considered while setting price
    *Pricing Strategies  
    Ch VI

    Product Distribution

    *Nature and importance of distribution
    *Distribution Channels in Tourism industry
    *Distribution Channel levels 
    Ch VII

    Promoting Product

    *Advertising
    *Sales promotion
    *Publicity
    *Public Relations
    *Personal selling 
    Ch VIII

    Importance of Tourism to a Destinations Economy

    *Benefits of Tourism
    *Management of Tourism Destination
    *Globalization of the Tourism Industry  

    Reference Book :-
       Marketing For Hospitality and Tourism
       Philip Kotler 

    Third Year BBA Hostel Management (SEM - VI)
    Subject Code
    Subject
    Examination Scheme
    Total Marks
    External Marks
    Internal Marks
    77661
    Industrial Training Duration 5 Months
    100
    100
    200
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