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Second Year BBA Hospitality & Tourism  (SEM - IV)


Subject code
Subject
Teaching Schemes
Hours / weeks
Examination Scheme
Total Marks
L
P
T
T
P
I
124401
 Case Studies in Hotel Operations
3
-
1
80
-
20
100
124402
 Food Production – IV
2
8
1
40
40
20
100
124403
 Rooms Division Management – I
2
2
1
40
40
20
100
124404
 Food and Beverage Service – IV
2
2
1
40
40
20
100
124405
 Food and Beverage Controls
3
-
1
80
-
20
100
124406
 Tourism Operations – II
3
-
1
80
-
20
100
124407
 Hospitality Law
3
-
1
80
-
20
100
Total
18
12
07
440
120
140
700

Subject – Case Studies in Hotel Operations

Subject Code – 124401
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
hrs / week
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
-
-
03
80/3 hrs
-
20
100
     

Implementation:

*Throughout the case study students will be required to:
1. Identify and analyze problem areas in the case
2. Create alternative solutions to the problems in the case
3. Recommend a course of action with the accompanying logic

     

Reference Book:

1. Case and Simulations
MK Rampal, Dr. SL Gupta
Galgotia publishing company
2. Cases in Hospitality and Tourism Management
Robert M.O’Halloran, Ken Jarvis, Amy Allen-Chabot
Pearson Education
3. Managing Front Office Operations
Michael L. Kasavana, Richard m. Brooks
AHLA Publication

Subject – : Food Production IV

Subject Code – 124402
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
02
01
08
11
40/2
40
20
100
Ch I

Basic principles of baking

    Baker’s 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 ingredient 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 various types of breads, cookies, cakes and pastries

Subject – Rooms Division Management - I
Subject Code – 124403

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

Section – I

20 Marks

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 of flower arrangements
*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

20 Marks

Ch I

Credit control practices at Front Desk

Ch II Guest Departure *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 auditor’s 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 formulae

Subject – Food and Beverage Service – IV
Subject Code – 124404

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

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 operations
*Types of bars
*Layout of a bar – cross - sectional 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 semester’s service of spirit and liquors at the bar and at the table
*Preparation and service of cocktail and mocktails
*Setting up a bar
*Compiling a wine and drinks list
*Types of wine and drink list
*Any relevant demonstrations and field visits for the same.

Subject – Food and Beverage Control
Subject Code – 124405

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
-
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 yields
Standard recipe
Standard portion sizes
Aids to volume forecasting
Preparing of food and beverages

Subject –Tourism Operation – II
Subject Code – 124406

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
-
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 promotion in Tourism

Introduction
Promotional events
Advertising, publicity, public relations, personal selling
Role of media
Travel writing, 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 & K
Gujrat
Himachal Pradesh
Ladakh
Madhya 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 – – Hospitality Law
Subject Code – 124407

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

Legally Managing Employees

Employment relationships
Offer letter
Employee manual
Compensation
Minimum wage and overtime
Managing employee performance
Evaluation
Discipline
Termination
Workplace discrimination and sexual harassment
Preventing discrimination
Sexual harassment
Zero tolerance
Investigating and resolving a complaint
Situations
Ch II

Responsibilities of a Hotel Operator Towards Employees

Duties and obligations of a hospitality operator
Duties of care
Standards of care
Legal damages
Compensatory damages
Punitive damages
Responding to an incident
Situations
Ch III

Responsibilities of a Hotel Operator Towards A Guest

Accommodating guests
Guest privacy
Safe environment
Responsibilities to non-guests
Removal of guests
Situations
Ch IV

Responsibilities for Guest Property

Liability for guest property
Property with unknown ownership
Situations
Ch V

Responsibilities while serving Food and Beverages

Serving food
Truth in menu
Serving alcohol
Situations
Ch VI

Safety and Security

Importance of protective environment
Safety and security management method
Crisis management
     

Reference Books:

1. Hospitality Law - Stephen Barth
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