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Third Year BBA Hospitality & Tourism  (SEM - V)


Subject code
Subject
Teaching Schemes
Hours / weeks
Examination Scheme
Total Marks
L
P
T
T
P
I
124501
 Project Report
-
-
-
100
-
100
200
124502
 Food Production – V
3
8
1
40
40
20
100
124503
 Rooms Division Management – II
3
2
1
40
40
20
100
124504
 Food and Beverage Service – V
3
2
1
40
40
20
100
124505
 Marketing Management
3
-
1
80
-
20
100
Total
12
12
04
300
120
180
600

Subject – Project Report

Subject Code – 124501
Subject code
Subject
Examination Scheme
Total Marks
External Marks
Internal Marks
124501
 Project Report
100
100
200

Subject – Food Production – V

Subject Code – 124502
Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
01
08
12
40/3
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 du froid

*Duties and responsibilities of chef du froid
*Aspics
*Patés
*Galantines
*Ballotine
*Chaud – froid
*Mousse
*Mouseline
*Limitations
Ch V

International Cuisine

*Staple food, cuisine and factors influencing cuisine of
*France
*China *GBR
*Italy
*Germany
*Mexico
*Thailand
*Limitations
Ch VI

Icings and Meringues


    * Definition
    *Classifications
    *Ingredients used
    *Types
Ch VII

Chocolate

*Tempering
*Moulding
*Chocolate decoration

Practical:

*12 International menus of the nations mentioned in the syllabus of minimum 4 course each.
*8 Bakery menus of icings and chocolate work and cake decoration.
*Any relevant demonstrations for the above topics.

Subject – Rooms Division Management - II
Subject Code – 124503

Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
01
02
06
40/3
40
20
100

Section – I

20 Marks

Ch I

Interior design

*Elements 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
*Curtains and draperies
*Cleaning and maintenance

Section – II

20 Marks

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

Practicals:-
*Drawing colour wheel
*Planning colour scheme and décor for a hotel room.
*Applying principles of designing and layout and plan a theme for hotel room.
*Calculating various rations pertaining to Front Office Department.
*Planning staff schedules.
*Learning supervisory skills.
*Types
*Maintenance of various types of floorings and floor finishes

Subject –Food and Beverage Service – V
Subject Code – 124504

Teaching Scheme
Examination Scheme
Theory
hrs / week
Tutorial
hrs / week
Practical
Hrs.
Total
Theory Marks
/ hrs
Practical Marks
Internal Marks
Total Marks
03
01
02
06
40/3
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

Gueridon Service

*Origin and definition
*Special equipments required
*Service procedure
*Service of various classical dishes

Ch IV

Traditional Indian Service

*Regional cuisine for special occasion
*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 semesters
*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 – 124505

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

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

Reference Books:

* Marketing For Hospitality and Tourism
* Philip Kotler
* Himalaya Publishing House

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