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First Year BBA Hospitality & Tourism  (SEM - II)


Subject code
Subject
Teaching Schemes
Hours / weeks
Examination Scheme
Total Marks
L
P
T
T
P
I
124201
 Communication Skills & French II
3
-
1
80
-
20
100
124202
 Food Production – II
2
8
1
40
40
20
100
124203
 Rooms Division Operations – II
2
2
1
40
40
20
100
124204
 Food and Beverage Service – II
2
2
1
40
40
20
100
124205
 Development of Generic Skills
2
2
1
40
40
20
100
124206
 Travel & Tourism – II
3
-
1
80
-
20
100
124207
 Food Nutrition & hygiene
3
-
1
80
-
20
100
Total
17
14
07
400
160
140
700

Subject – Communication Skills & French – II

Subject Code – 124201
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
50 Marks
Ch I

Communication Skills
Introduction
Techniques of Communication
Oral communication
Voice, Tone, Explaining, Expressing, Persuassive skills, Pronounciation & diction, Body language

Ch II Learning – Definition; Principles
Ch III

Self Development
Introduction; Areas of Self Development; Self Analysis
SWOT Analysis
Ch IV

Memory and Congnition
Introduction; Basic concepts; Memory model; Working memory;
Long term memory; Short term memory
Organisation of knowledge

Ch V Time Management
Section - II
30 Marks
Ch I

Future and Past tense of
ER; IR; OIR; RE, Verbs
Ch II Pronouns – Personal; Demonstrative
Ch III Vocabulary related to – Hotel rooms; Restaurant; Reception, Kitchen; Seasons.
Ch IV

Basic conversation relevant to hotel industry in French
Reservation; Reception; Ordering a Menu; Suggesting a Menu; Guest Information   

Subject – Food Production - II

Subject Code – 124202
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practicle
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
02
01
08
11
40/2
40
20
100
Ch I

Stocks; Essences; Glazes
Definition; Ingredients in stock making; functions of stock;
Rules of stock making; Recipes of 1 lit of white, brown, fish & vegetable stock.
Storage of stocks; Essences & glazes
Ch II

Soups
Classification of soups with examples
1 litre recipe of consomme
Garnishes & Accompaniments of soup
Ch III

Sauces
Definition; Classification; Function
1 litre recipe of Mother sauces with 5 derivatives each
Examples of butter, dessert & miscellaneous sauces

Ch IV

Fish
Classification with examples; selection criteria for fish & shell fish Cuts of fish; storage of fish;  Local equivalents of fish Varieties.
Ch V

Egg Cookery
Functions of eggs in cookery; General cooking principles of egg; Various cooking methods applied to eggs.

Ch VI

Salad and Salad dressings
Definition; Parts of Salad; Classification of salad with examples;
Definition of salad dressing; Types of salad dressings & ingredients used

Ch VII Western Culinary terms pertaining to the above mentioned syllabus.

Practicals: 16 Continental Menus of 3 course each
                     08 Indian Menus of 3 course each 

Subject – Rooms Division Operation - II
Subject Code – 124203

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

Section – I
20 Marks
Ch I

Work routine of Housekeeping dept.

Daily cleaning of occupied and departure rooms;

Second service; Evening service; Dirty Dozen;

Rules of the floor
Ch II

Cleaning routine of Housekeeping dept

Weekly cleaning; Spring cleaning; Public area cleaning
Ch III

Floor pantry

Location; Function
Ch IV

Key Control

Types of keys; procedures for key control
Ch V

Lost and found

Procedures; Records

Section - II
20 Mark
Ch I

Bell Desk

Location; Function; Importance

Ch II

Registration

Pre – arrival activities; Arrival procedures; Types of registration

Arrival procedure for reserved guest and walk – in guest.

Arrival procedure for V.I.P.

Arrival procedure for Group.
Practicals:   
*Daily cleaning of Guest rooms – Departure, Occupied, Vaccant
* Weekly cleaning & Spring Cleaning; their records maintained
* Cleaning of Public Areas – Daily, Weekly, Spring
* Records maintained for key control
* Lost & found procedures records
* Handling left luggage; Handling scanty baggage
* Procedure at bell desk at the time of arrival
* Procedure at bell desk at the time of  departure
* Registration Card
* Taking Check-in of Reserved guest
* Taking Check-in of Walk-in guest
* Taking Check-in of Foreigner guest
* Check-in of VIP
* Check-in of group

Subject – Food & Beverage Service - II

Subject Code – 124204
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
02
01
02
05
40/2
40
20
100
Ch I

Types of meals
Breakfast – Types of service methods
Brunch; Lunch; Afternoon Tea, High Tea
Dinner; Supper

Ch II

Menu Knowledge
Introduction; Menu Types – Table d’hote & a la carte
Menu planning – considerations and constraints
Menu terms; French and Classical menus
Classical foods, accompaniments; Cover & Service
Ch III

Control Methods
Necessity & Functions of a control system
Types of K.O.T’s; duplicate, triplicate system; billing methods
Computer K.O.T’s; Flow chart of K.O.T’s
Ch IV

Non-alcoholic Beverages
Classification
Hot Beverages – Types, production & Services
Cold beverages – Types, Production & Services      

Practicals –  
* Table laying for breakfast service, English, Continental, American, Indian.
* Laying at table for high tea.
* Table laying for table- d’hote and a la carte menu.
* Making various types of KOTS.
* Service of b/f, setting breakfast tray.
* Planning french classical menu, Covers for special french classical, preperations and accompaniments.
* Revision of 1st Semister.

Subject – Development of Generic Skills

Subject Code – 124205
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
hrs / week
Total
Theory Marks
/ hrs
Practical 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 execution and control
Closing the task

Ch VI

Risk Management

Introduction
Introduction
Risk Management Process
Contributions to a business
Ch VII

Ethics

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

Ch VIII

Reference Book:-

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

Subject – Travel and Tourism - II

Subject Code – 124206
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
01
04
80/3 hrs
-
20
100
Ch I

Geography and Travel planning

*Marketing and selling travel with geography
*Understanding and reading maps – types of maps, map language, terminology
*Travel maps of India and Maharashtra
*Important national tourist zones.
Ch II

Tourism scenario in India

*Geography of India
*Ecology and environmental aspects
*Seasonality and destinations
*Role of culture and heritage in tourism scenario
*Dance, music, fine arts, handicrafts

 
Ch III

Impacts of tourism

*Economic multiplier effect
*Social and cultural effect
*Environmental effect
*Political effect

 
Ch IV

Tour Operations and travel agencies

*Setting up a company
*Product knowledge and development
*Costing tour package
*Caring for customers
*Escorts and guides role
*Importance of tour operators and travel agencies. 
Ch V

Promoting India as a destination – various techniques
Product designing and pricing strategies
Promotional events; Public relations
Advertising; Publicity
Role of media
FAM trips
Forecasting

Ch VI

Technology in Tourism Industry
G.D system (Global distribution system)
CRS
Use of interest
Other current techniques

Subject – Food Nutrition & Hygiene

Subject Code – 124207
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

Importance of Hygiene in catering industry

*Introduction
*Definition – Hygiene and Sanitation
*Significance of hygiene and sanitation in the food industry
Ch II

Hazzard Analysis and critical control points

*Importance, definition and usage of HACCP
Ch III

Food Microbiology

*Classification and Morphology of Micro organisms
*Growth of bacteria and its relevance to food industry
*Factors affecting microbial growth – Moisture, PH, temperature, time, oxygen, osmotic pressure. 
Ch IV

Food contamination and spoilage

*Concept of food contamination
*Factors leading to food contamination
*Causes of food spoilages.
Ch V

Hygienic food handing

*Importance of following sanitary procedures, concept of danger zones
*Sanitary procedures for – preparation, cooking, hot holding, cooling, left over production.
*Common faults in food preparation
*Rules to be observed during food service
*Personal hygiene for food handling
Ch VI

Beneficial effects of micro organisim

*Role of micro organisim in the manufacture of
*Fermented foods; Dairy products; Bakery products; Alcoholic beverages
Ch VII

Introduction to Nutrition
     Definitions – food, diet, nutrients, nutrition, malnutrition, over and under  
     nutrition, energy, energy requirements

*Basal metabolic rate, factors affecting basal metabolic rate
*Concepts of digestion, absorption, metabolism. 
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