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First Year BBA Hospitality & Tourism  (SEM - I)


Subject code
Subject
Teaching Schemes
Hours / weeks
Examination Scheme
Total Marks
L
P
T
T
P
I
124101
 Communication Skills & French I
3
-
1
80
-
20
100
124102
 Food Production – I
2
8
1
40
40
20
100
124103
 Rooms Division Operations – I
2
2
1
40
40
20
100
124104
 Food and Beverage Service – I
2
2
1
40
40
20
100
124115
 Introduction to Environmental Studies I
3
-
1
80
-
20
100
124106
 Introduction to Travel & Tourism I
3
-
1
80
-
20
100
124107
 Food Commodities
3
-
1
80
-
20
100
Total
15
12
7
440
120
140
700

Subject – Communication Skills & French - I

Subject Code – 124101
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
Section - I
Communication Skills        50 Marks
Ch I

Communication Process

Process and Elements of Communication
Barriers to the effective Communication

Ch II Types of communication

Oral Communication – advantages and disadvantages
Speeches and presentation

Ch III

Written communication

Advantages and disadvantages; Comprehension; Precis; Letters; Memos;Notices.

Ch IV

Body Language – Importance and use

Section - II
French          30 Marks
Ch I

Verbs – er; ir; oir; re: present tense

Conjugations

Ch II Articles

definite; indefinite, contracted; partitive
Ch III Adjectives

colour; size, shape; qualifying adjectives; possessive adjectives
Ch IV

Vocabulary related to kitchen

fruits; vegetables; fish; meat; basic culinary terms; Basic vocabulary in day to day use.

Ch V

Negation

singular, plural of nouns and adjectives

Ch VI

Self introduction in French.

Subject – Food Production - II

Subject Code – 124102
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
40
20
100
Ch I

Introduction to cookery

Culinary history; Classic and modern cuisine; Kitchen Brigade; Duties of kitchen staff;
Inter departmental co-ordination; Attributes of kitchen staff.
Ch II

Mise-en-place

Importance; Weights and volume equivalents;
preparation of Ingredients; Methods of mixing food; Textures.
Ch III

Raw materials used in kitchen

Classification; Effect of heat on various raw materials –
Proteins, Fats, CHO, Vitamins, Minerals.

Ch IV

Methods of cooking food

Classification; Important features and principles of each method, advantages, disadvantages.
Methods of heat transfer – conduction, convection, radiation.

Ch V

Kitchen hand tools and equipments

Various hand tools used in kitchen, care, use and maintenance
Use and maintenance of OTG, Mixer, Refrigerator, Cooking range.
Ch VI

Personal Hygiene

Importance; Basic rules to be followed; HACCP System

Practical:
Simple Indian and Continental three course menus
16 Indian Menus
08 Continental Menus
Indian Menus : Rice / Bread
Main Course
Accompaniment
Dessert
Continental Menus : Soup / Starter
Main Course
Accompaniment
Dessert (Hot/Cold)

Subject – Rooms Division Operations – I

Subject Code – 124103

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
Housekeeping     20 Marks
Ch I

Introduction to House keeping department

Layout of Housekeeping department
Functions of each section
Housekeeping control desk, function and importance
Importance of Housekeeping department

Ch II

Functions of Housekeeping department, areas of responsibility

Ch III

Organizational chart of the Housekeeping department

Housekeeping department of small, medium and large hotel.
Duties and responsibilities of each staff.
Co-ordination with other departments.
Ch IV

Cleaning equipments and cleaning agents

Use, care, maintenance of cleaning equipments
Use, care, storage of cleaning agents
Ch V

Glossary of terms – related to above mentioned topics.
Section - II
Front Office      20 Marks
Ch I

Introduction to Hotel Industry

Evolution of Hotel industry
Classification of hotels according to size, location, length of stay etc.

Ch II

Introduction of Front office department

Organizational chart of small, medium, and large hotel
Layout of Front office department
Duties and responsibilities of Front office staff
Co-ordination with other departments

Ch III

Basis of charging tariff

Types of rooms
Types of room rates
Basis of room charging

Ch IV

Reservation

Guest cycle
Modes and sources of reservation
Importance of reservations
Types of reservations
Procedures and formats of reservation
CRS and Instant reservation
Cancellation and amendments of reservation
Overbooking

Ch V

Practical:-

Housekeeping: 08 practical
Bed making Guest room cleaning, polishing of various surfaces, like silver, brass, laminated, glass arranging chamber maids trolley.

Front Office: 08 practical
Telephone manners, Guest reservation on phone, Incoming / outgoing call, Denying reservation, canceling, amending reservation, handling messages.

Subject – Food and Beverage Service - I

Subject Code – 124104

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

Introduction to Food & beverage industry

Classification of catering establishments Introduction to Food & Beverage Operations

Ch II

Food & Beverage areas in a Hotel, Restaurant, Coffee shop, Room Service


Bars, Banquettes, Snack Bars, Auxiliary areas.
Ch III

Food & Beverage Service equipments

Types and usage of equipments, furniture Silverware, glassware, linen, disposables, special equipments.
Ch IV

Food & Beverage service personnel

F & B organization, job description and specification. Attitudes and attributes of F & B service personnel, competencies
Interdepartmental co-ordination.
Ch V

F & B service methods

Table service, Silver service, English service, Butler service,
French, Russian, American service.
Self service, Buffet, cafeteria
Specialized service – Gueridon, Lounge, Room, Trolley service
Single point service
Mise-en-place, Mise-en-scene
Practical:-
Restaurant etiquettes
Restaurant hygiene practices
Mise-en-place, mise-en-scene
Identification of equipments
Laying, re-laying of table cloth
Napkin folds
Laying Cover
Carrying tray / salver
Service of water
Handling service gears

Subject –Environmental Studies - I

Subject Code – 124105

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

         

             
Ch I

Science of the Environment

Definition Lithosphere, Hydrosphere, Atmosphere, Biosphere

Ch II

Natural Resources

Introduction
Land, Water, Food, Energy
Conservation of natural resources
Ch III

Ecosystems

Introduction
Definition
Concept
Components
Food Chain
Ecological Pyramids
Ch IV

Water Pollution

Introduction
Sources
Classification
Effects
Control Measures
Ch V

Air Pollution

Introduction
Sources
Air pollutants
Effects
Control measures
Ch VI

Soil Pollution

Introduction
Sources
Effects
Control Measures
Ch VII

Noise Pollution

Introduction
Measurement of sound
Sources
Effects
Control measures

Reference Books:

1. Elements of Environmental Science and Engineering
P. Meenakshi
PHI Learning Pvt Ltd
2. Ecology and Environmental Science
S.V.S. Rana
PHI Learning Pvt Ltd

Subject –Introduction to Travel and Tourism - I

Subject Code – 124106

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

         

             
Ch I

Introduction to Tourism industry

Tourism as phenomenon
Definition – Tourism, Tourist – Domestic, International, Inbound, Outbound
Destinations
Growth of Tourism as industry
Scope of tourism, present and future trends.
Ch II

Tourism Motivators

Factors motivating tourism
4S formula: Sun, Sea, Sand and Sex
Leisure, Culture, Health
VFR
Business Pilgrimage, Sports, Adventure etc.

Ch III

Forms and Types of Tourism

Cultural and Social tourism
Eco Tourism
Alternative tourism
Convention tourism etc.
Ch IV

Tourism Infrastructure

Basic infrastructure required – Transport / Accommodation / Food
Importance of infrastructure in growth of tourism
Subsidiary services in tourism
Assignments: Handicraft, Costumes, Textiles of India
Arts, Music, Dances of India
Festivals and Fairs
Cuisine and customs of India.

Subject –Food Commodities

Subject Code – 124107

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

         

             
Ch I

Vegetables and Fruits –

Classification, Storages and Uses

Ch II

Cereals and Pulses

Wheat – composition & structure; types of flour
Rice – Types of rice and rice products
Maize, barley and Oats
Pulses – Types & cooking

Ch III

Fats and Oils

Sources & Properties; hydrogenation; rendering of Fats Factors causing rancidity
Ch IV

Sugar –

Sources, types, uses, storage
Ch V

Raising Agents –

Classification, definition, uses
Ch VI

Eggs –

composition, structure, uses, storage
Ch VII

Milk –

composition, types, uses
Ch VIII

Cheese –

Manufacturing of Cheddar cheese, classification of cheese. Uses and storage
Ch IX

Butter –

manufacturing, types, uses
Ch X

Cream –

types, uses
Ch XI

Herbs, Spices & Condiments –

Definition, functions, uses
Ch XII

Tea and Coffee

Coffee – Types of bean, Types of coffee
Tea – Grades of tea
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