B.

Sc HOTEL MANAGEMENT

SINGHANIA UNIVERSITY

(FULL‐TIME)

(2019 Onwards)

SYLLABUS

1
 SCHEME OF EXAMINATIONS
Course No. B.SC HOTEL MANGEMENT

University
Semester

Internal
Course

Marks

Marks
Credit

Exam
Total

Type
Course Code Course Title
Marks

First Year – First Semester (Theory)

I 1 BSCHM 101 English Language-I Allied 3 75 25 100
1 2 BSCHM 102 Basic Computer Application Allied 2 75 25 100
I 3 BSCHM 103 Food Production – I Core 3 75 25 100
I 4 BSCHM 104 Food & Beverage Service – I Core 3 75 25 100
I 5 BSCHM 105 Hotel Housekeeping – I Core 3 75 25 100
I 6 BSCHM 106 Front Office Operations – I Core 3 75 25 100
Total 17 450 150 600
First Year – First Semester (Practicals)
I 6 BSCHM 107 Food Production – I Core 3 75 25 100
I 7 BSCHM 108 Food & Beverage Service – I Core 3 75 25 100
I 8 BSCHM 109 Hotel Housekeeping -I Core 3 75 25 100
I 9 BSCHM 110 Front office Operations – I Core 3 75 25 100
I 10 BSCHM 111 Basic Computer Application – I Allied 3 75 25 100

Total 15 375 125 500

First Year – Second Semester( Theory)
II 11 BSCHM 201 Hygiene and Food Safety Allied 3 75 25 100
II 12 BSCHM 202 French Allied 2 75 25 100
II 13 BSCHM 203 Food Production – II Core 3 75 25 100
II 14 BSCHM 204 Food & Beverage Service – II Core 3 75 25 100
II 15 BSCHM 205 Hotel Housekeeping- II Core 3 75 25 100
II 16 BSCHM 206 Environmental Studies Allied 2 75 25 100
Total 16 450 150 600
First Year – Second Semester(Practicals)
II 17 BSCHM 207 English Language-II Allied 4 75 25 100
II 18 BSCHM 208 Food Production – II Core 4 75 25 100
II 19 BSCHM 209 Food & Beverage Service – II Core 3 75 25 100
II 20 BSCHM 210 Hotel Housekeeping- II Core 3 75 25 100
II 21 BSCHM 211 Basic Computer Application – II Allied 3 75 25 100
Total 17 375 125 500

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 Exam Marks
Course No.

University
Semester

Internal
Course

Marks
Credit
Total

Type
Course Code Course Title
Marks

Second Year – Third Semester (Theory)

III 22 BSCHM 301 Food Production – III Core 3 75 25 100
III 23 BSCHM 302 Food & Beverage Service – III Core 3 75 25 100
III 24 BSCHM 303 Front Office Operations – II Core 2 75 25 100
III 25 BSCHM 304 Accommodation Operations – I Core 3 75 25 100
III 26 BSCHM 305 Food & Beverage Control – I Core 3 75 25 100
III 27 BSCHM 306 Communication & soft skills Allied 3 75 25 100
Total 17 450 150 600
Second Year – Third Semester (Practicals)
III 28 BSCHM 307 Food Production – III Core 4 75 25 100
III 29 BSCHM 308 Food & Beverage Service – III Core 3 75 25 100
III 30 BSCHM 309 Accommodation Operations – I Core 3 75 25 100
III 31 BSCHM 310 Front office Operations – II Core 3 75 25 100
Total 13 300 100 400
Second Year – Fourth Semester (Theory)
IV 32 BSCHM 401 Food Production Operations – I Core 3 75 25 100
BSCHM 402 Food & Beverage Service 75 25
IV 33 Operations – I Core 4 100
IV 34 BSCHM 403 Accommodation Operations –II Core 2 75 25 100
IV 35 BSCHM 404 Front Office Management Core 3 75 25 100
IV 36 BSCHM 405 Facility Planning Allied 3 75 25 100
BSCHM 406 Life Skills And Personality 75 25
IV 37 Management Allied 3 100
Total 18 450 150 600

Second Year – Fourth Semester (Practicals)

IV 38 BSCHM 407 Food Production Operations – I Core 4 75 25 100
Food & Beverage Service 75 25
IV 39 BSCHM 408 Operations – I Core 3 100
IV 40 BSCHM 409 Accommodation Operations – II Core 3 75 25 100
Total 10 225 75 300

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 Course Type

Exam Marks
Course No.

University
Semester

Internal
Marks
Credit
Total
Course Code Course Title
Marks

Third Year – Fifth Semester (Theory)

V 41 BSCHM501 Food Production Operations – II Core 3 75 25 100
Food & Beverage Service
V 42 BSCHM 502 Core 3 75 25 100
Operations – II
V 43 BSCHM 503 Accommodation Management – I Core 3 75 25 100
V 44 BSCHM 504 Food & Beverage Management Core 3 75 25 100
V 45 BSCHM5O5 Visual Foods Core 3 75 25 100
V 46 BSCHM506 Travel &Tourism Management Allied 3 75 25 100
Total 18 450 150 600

Third Year – Fifth Semester

(Practicals)
V 47 BSCHM507 Food Production Operations-II Core 4 75 25 100
Food &Beverage Service
V 50 BSCHM 508 Operations-II Core 4 75 25 100
V 51 BSCHM 509 Accommodation Management-IS Core 3 75 25 100
V 52 BSCHM 510 Project Report Core 2 75 25 100
Total 13 300 100 400

Third Year – Sixth Semester

VI 53 BSCHM 601 IET – 22 Weeks ( December– May) Core 4 - 600 600
Total 4 ‐ 600 600
Grand Total 158 3750 1850 5600

Note: Criteria for awarding marks for the IET.

1. Training Report ‐ 150
2. Training Manual ‐ 150
2. Presentation and Viva ‐ 300

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-

BSCHM‐101‐ ENGLISH LANGUAGE – I(THEORY)

Objective This course is designed to improve the
Grammar,correct their pronunciations and improve
communication skills for properconversation.
Students are expected to learn the basics of the language and refine
their pronunciation and Communication skills.
UNIT 1
Grammar
Voice Narration – to brief.
Tenses- Present, Past, Future with examples.
Correction of sentences – to find out grammatical mistakes.
Singular, Pleural, Genders – examples along with objective.
Doasdirectedinvolving‘neither,nor’‘nosoonerthan’,transformation
of sentences.
Topics to be given from current events, social issues , latest Hospitality industry
trends.
Topics related to the hotel industry – substantial of tourism, obstacles.

UNIT II
Comprehension of an unseen passage.
complete and thorough understanding of the passage.
The main object of comprehension is to test one's ability to grasp the meaning
of a given passage properly.
one's ability to answer, in one's own words, the questions based on the passage.

UNIT III
Paragraph writing.
Expansion of a given idea – elements of Paragraph writing (Unity, order,
coherence,
Completeness). Expansion upto 250 words.

UNIT IV
Rapid reading
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 News paper Reading – improving knowledge and vocabulary.
Magazine Reading – knowledge gain, Current affairs, employment source.
Hotel Journal Reading – latest trends and scenario of the Hospitality Industry.
UNIT ‐ V
Situational role play. Communicating
Effectively in correct grammatical English while dealing with
Numerous problems at the working place.
Handling meetings, Types of meetings, Structuring a meeting, agenda and
minutes
Conducting a meeting, Telephone conversational skills.

REFERENCE BOOKS
 Wren and Martin – English Grammar
 Examine your English by Margaret M. Malson, published by Orient Longman
 Common Mistakes in English by T.J.Fitkies, Published by Orient Longman
 Developing Communication Skills by Krishna Menon and Meera Banerjee,
Published by Macmillan India Ltd. Communications in
TourismandHospitality,LynnVanDerWagen,HospitalityPress.

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 BMSHC‐102‐ BASIC COMPUTER APPLICATION(THEORY)
Objectives
The basic objective of the course is to introduce the students to the world
of computers and computer technology. To introduce the students to the
basic concepts of operating systems, World Processing, Database,
presentations & Networking
The student will be able to understand the basics of computers and use the
windows application.

UNIT – I
Computer fundamentals – Introduction of computers, importance of computers,
advantages, types of computer,mail process.
Information concepts and processing –email account creation and operating.
Quality and value of Information - importances
Data processing concepts

UNIT – II
Elements of a Computer System -keyboard, mouse, monitor and processor.
Hardware- input devices, output devices.
Characteristics of Computers - speed, accuracy, diligence, versatility and
storage capacity. Incredible speed.
Classification of Computers - Minicomputers (midrange computers),largest
single-user systems (microcomputers or personal computers).
Limitations - RAM, Flash memory, Disk memory, Computation limitations
Memory limitations, Graphical limitations, Network Capacity.

UNIT ‐ III
Hardware Features and uses - Components, Definition & Examples. Physical
parts of a computer system. Computer case, monitor, keyboard, and mouse,
hard disk drive, motherboard,videocard.
Component s ofComputerInputUnit,Memory or
Storage,Arithmetic&Logic,Output,ControlUnit.
Generation of Computers – First, Second, third, fourth & Fifth.
Primary and secondary storage concepts.

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Data entry devices - scanner, cameras, bar-code reader, electronic chips, and
audio
Data output devices - monitors, projectors, speakers, headphones and
printers.

UNIT – IV
Software Concepts - System Software, Application Software, Utility Software
Operating systems - Computer hardware and software resources.
Internal commands - DOS- COPY and DIR.
External Commands - COM files, or in EXE or BAT.

UNIT V
Management Information Systems–An Overview, Introduction to MIS.
Meaning and Role of MIS, Objectives of MIS, Elements of MIS,
Characteristics of MIS
ApplicationsofMIS(Briefly)inAccountingandFinanceManagement,
Marketing
Management,MaterialsManagement,ProductionManagement,
Personnel
Management, Role of Computers in MIS.

REFERENCE BOOKS

1.Fundamental of Computers, Prentice Hall India

2.Mastering Microsoft Office, Lonnie.E.Moseley, BPB Publication.
3. Computer Fundamentals: P.K. Sinha, BPB Publications
4. Understanding Windows
5. MS WORD made easy

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 FIRST YEAR –FIRST SEMESTER(THEORY)

BSCHM-103- FOOD PRODUCTION - I

UNIT‐I
 Introduction to the Art of Cookery:
 Culinary History- Development of the Culinary Art from the middle
ages to modern cookery. Modern hotel kitchen Nouvelle
Cuisine, Cuisine Minceur Indian Regional Cuisine
 Popular International Cuisine (An Introduction) of French, Italian and
Chinese Cuisine.

UNIT‐ II
 Aims & Objectives of Cooking Food:
 Classification – Cooking Materials and their uses.
 Foundation ingredients – meaning, action of heat n carbohydrates,
fats, proteins, minerals and vitamins.
 Fats and oils – meaning & examples of fats & oils, quality for
shortenings, commonly used fats and oils and their sources & uses.
 Raising agent- functions of raising agents, chemical raising agents &
yeast. Eggs- uses of eggs in cooking, characteristics of fresh eggs,
deterioration of eggs, storage of eggs.
 Salts - uses.
 Liquid- water, stock, milk, fruit juices etc. Uses of liquid.
 Flavouring & seasoning – uses & example.
 Sweetening agents - uses & examples. Thickening agent.

UNIT – III
 Preparation of ingredients.
 Washing, peeling scraping, paring,
 Cutting – terms used in vegetables cutting, julienne, brunoise,
mecedoine, jardinière, paysanne- grating.

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  Grinding. Mashing. Sieving. Milling. Steeping. centrifuging,
emulsification evaporation . homogenization.
 Methods of mixing foods.
 Equipment used in kitchen.
 Types of Kitchen Equipment – Diagrams, Uses, Maintenance, Criteria
for Selection.

UNIT‐ IV
 Kitchen Organization.
 Main Kitchen & Satellite Kitchen
 Duties & responsibilities of each staff.
 Cooking fuels - uses & advantage of different types of cooking fuels.
 Methods of cooking food- transference of heat to food by radiation,
conduction,
 convection- magnetrons waves meaning. Boiling, poaching, stewing,
braising, steaming, baking, roasting, grilling, frying, paper bag,
microwave, pot rousing-explanations with examples.

UNIT‐ V
 Stocks, Glazes, Sauces and Soups
 Meaning uses and types of stocks, points observed while making stock.
Recipes for I liter of white, brown and fish stock.
 Glazes -meaning & uses.
 Sauces -meaning, qualities of a good sauce, types of sauces -proprietary
sauce and mother sauce. Recipe for I lit Béchamel, Veloute, Espagnole,
Tomato & Hollandaise. Derivatives of mother sauces. ( only name, no
recipes). Recipes for known International Sauces & their uses.
 Soups -classification of soups, meaning of each type with examples.
 Basic Preparations. Mise-en-place for Bouquet Garni, Mirepoix, duxelle
paste, batters, marinades and gravies.

REFERENCE BOOKS

1) Modern Cookery Vol I&II - Philip Thangam

2) Theory Of Cookery – Arora Krishna
3) Professional Charcutiere – Kinsella john, Harvey David, John Wiley & Sons NY
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4) Professional; Cooking – Gisselen Wayne; John Wiley & Sons
5) Basic Cookery – Stevenson David R; Stanley Thrones Ltd.
6) Prashad – Cooking with Indian masters – Indrasingh Kalra
7) Professional baking - Gisselen Wayne; John Wiley & Sons
8) Understanding Cooking – Lundburge & Kotschevan
9) Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
10) Basic Cookery–The Process Approach–Daniel R Stevenson; Stanley
Thrones Ltd.

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 BSCHM-104 – FOOD & BEVERAGE SERVICE -I

UNIT‐I
 Introduction to the Food and Beverage Service Industry
 The evolution of catering industry, scope for caterers in the industry
 Relationship of the catering industry to other industries.
 Types of Catering Establishments- Sectors
 Introduction to the Food and Beverage operations.

UNIT‐ II
 Food and Beverage Service Areas in a Hotel
 Restaurants and their subdivisions, Coffee Shop, Room Service, Bars,
Banquets,
 Discotheques, Grill Room, Snack Bar, Executive Lounges, Business Centers
and Night Club
 Back areas: Still Room, Wash-up, Hot-Plate, Plate Room, Kitchen
Stewarding
 Control Methods-Billing methods – Duplicate and Triplicate system, KOTs
and BOTs, Computerized KOTs, Necessity and functions of a control
system, F&B Control cycle and monitoring, Food and Beverage
Terminology related to the course.

UNIT – III
 Food and Beverage Equipment
 Operating equipment, Requirements, Criteria for selection quantity and
types.
 Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/
special equipment upkeep and maintenance of
equipment. Furniture Linen Disposables.
 Food and Beverage Service Methods
 Table Service – Silver/English, Family, American, Butler/ French, Russian
 Self Service - Buffet and Cafeteria Service
 Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.
 Single Point Service- Takeaway, Vending, Kiosks, Food Courts, Bars,
Automats

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 UNIT‐IV
 Food and Beverage Service Personnel
 Staff organization- the principal staff of different types of restaurants.
 Duties and responsibilities of service staff – Job Descriptions and Job
 Specifications. Attitude and Attributes of Food and Beverage Service
Personnel - personal hygiene, punctuality, personality attitude towards
guests, appearance,
salesmanship, sense of urgency, customer satisfaction. Basic Etiquettes
for catering staff,.Interdepartmental relationship.

UNIT‐ V
Cover- definition; different layouts.
Menu Planning, considerations and constraints
Menu Terms
Menu Design
French Classical Menu
Classical Foods and its Accompaniments with cover
Indian Regional dishes, accompaniments and service.
Types of meals –Breakfast – Introduction, Types, Service methods, a la
carte, and TDH setups.
Brunch, Lunch, Hi- tea, Supper, Dinner.

REFERENCE BOOKS
 Food and Beverage Service – Lillicrap. D.R. ; Edward Arnold Ltd. London
 Professional Food and Beverage Service Management – Verghese Brian;
Macmillan India Ltd.
 Food and Beverage management and Service –Waiter; Barrie & Jenkins
London 1965.
 The Waiter – Fuller John & Currie. A.J ; Hutchinson
 Food and Beverage Service- Dhawan Vijay; Franc Bros & Co.
 The Steward, Dias. P

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 BSCHM-105- HOTEL HOUSEKEEPING -I

UNIT‐I
 Introduction to housekeeping department.
 Meaning, Definition & Importance of Housekeeping Department
 Role of Housekeeping in hospitality industry

UNIT‐ II
 Lay out & Organizational Structure:-
 Layout of Housekeeping department
 Organizational Structure of Housekeeping department (Small,
Medium & large)
 Interdepartmental relationship (emphasis on Front office & Maintenance)
 Relevant sub section

UNIT – III
 Staffing in Housekeeping Department
 Role of key personnel in Housekeeping department
 Job description & Job specification of Housekeeping staff (Executive
Housekeeper, Deputy housekeeper, Floor supervisor, Public area
supervisor, Night supervisor ,Room attendant ,House man, Head
gardener)

UNIT‐ IV
 Planning work of housekeeping department, Identifying Housekeeping
department
 Briefing & Debriefing Control desk (importance, role, coordination)
 Role of Control Desk during emergency Duty Rota & work schedule
 Files with format used in Housekeeping department
 Hotel Guest Room, Types of room-definition
 Standard layout (single, double, twin, suit) Difference between Smoking &
Non Smoking room’s
 Barrier free room’s Furniture / Fixture / Fitting / Soft Furnishing
/Accessories / Guest Supplies /Amenities in a guest room Layout
corridor& floor Pantry

UNIT – V
Cleaning Science
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  Characteristics of good cleaning agent
 Application of cleaning agent Types of cleaning agent
 Cleaning products Cleaning equipments
 Classification and types of equipment with Diagram’s ( Mops , dusters ,
pushers, mechanical squeeze, vacuum cleaner ,shampooing machine )
with their care and uses.

REFERENCE BOOKS

1) Hotel housekeeping Training+ Manual – Sudhir Andrews

2) Housekeeping for Hotels, Hostels and Hospitals – Grace Brigha
3) Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret
Lennox (ELST).
4) Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
Hotel House Keeping – Sudhir Andrews (Tata McGraw Hill).
5) The Professional Housekeeper – Tucker Schneider, VNR

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 BSCHM-106- FRONT OFFICE OPERATIONS -I

UNIT‐I
 Tourism-Meaning – definition and measurement of tourism.
 Classification – recreation, leisure, adventure, sports, health etc.
 Socio – economic benefits of tourism. Adverse effects of tourism. Basic
components and infrastructure.
 Itinerary, passport and visa – Basic information.

UNIT‐ II
 The Hospitality Industry
 History and development of lodging industry – International.
 History and development of lodging industry – India.
 Defining the term – Hotel, Reasons for travel.

UNIT –III
 Classification of Hotels
 Based on Size, Location, and Length of Stay.
 Levels of Service, Ownerships and Affiliations.
 Referral Hotels, Franchise and management contracts.
 Chain Hotels.
 Target Markets.
 Alternate Lodging facilities.

UNIT‐ IV
 Organizational Structure of Hotels
 Small, Medium, Large, Lobby layout and equipments in use.
 Handling VIPs.
 Duty Rota and work schedule,Uniformed Service.
 Front Office Organization- Basic Layout and Design.
 Departmental Organizational Structure.

UNIT – V
 Front Office Personnel, Guest history – maintenance and importance,
Emergency situations.
 Departmental Hierarchy. Communication – internal and interdepartmental.
 Attitude and Attributes and Salesmanship.
 Job Descriptions and Job Specifications of Front Office Personnel.
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  Front Office Operations- The Front Desk- Equipments in use.
 The Guest Room- Types and Status Terminology, Key Controls, Tariff
plans.Types of rates.

BOOKS RECOMMENDED

1) Front Office Training Manual – Sudhir Andrews

2) Managing Front Office Operations – Kasavana & Brooks
3) Front Office – Operations and Management – Ahmed Ismail( Thomson
Delmar)
4) Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.
5) Front Office operations – Colin Dix

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 BSCHM-107– FOOD PRODUCTION – I (PRACTICAL)

UNIT‐ I
 Proper usage of a Kitchen Knife and Hand Tools.
 Understanding the usage of small equipment.
 Basic Hygiene practices to be observed in the Kitchen.
 Safety practices to be observed in the kitchen.
 First Aid for cuts and burns.

UNIT‐ II
 Identification of Raw Materials.
 Demonstration of Cooking Methods.
 Basic cuts of Vegetables.- Julienne, Jardinière, Mignonette, Dices,
Cubes, Macedoine, Paysanne, Shred, Concasse, Mirepoix.

UNIT‐ III
 Blanching of Tomatoes, Vegetables.
 Basic Stock preparations.- White, Brown and Fish stock.
 Egg Cookery including Classical Preparations – Boiled, Fried,
Poached, Omlette, En Cocotte.

UNIT‐ IV
 Basic sauce preparations and commonly used derivatives.- Béchamel,
Mayonnaise, Tomato, Hollandaise, Veloute.
 Preparation of basic continental cookery – stews, sauces, soups.

UNIT‐ V
 Basic Continental Dishes based on Vegetables and Meats.
 Preparation of three course simple Indian menus.( simple 3-4 course menus)

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REFERENCE BOOKS

 Modern Cookery Vol I&II - Philip Thangam

 Theory of Cookery – Arora Krishna
 Professional Charcutiere – Kinsella john, Harvey David, John Wiley & Sons NY
 Food Preparation & Cooking–Thornes Stanley, Ellenborough House,
Wellington Street
 Professional; Cooking – Gisselen Wayne; John Wiley & Sons
 Larousse Gastronomique
 Basic Cookery – Stevenson David R; Stanley Thrones Ltd.
 Prashad – Cooking with Indian masters – Indrasingh Kalra
 Professional baking - Gisselen Wayne; John Wiley & Sons
 Understanding Cooking – Lundburge & Kotschevan
 Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
 Basic Cookery – The Process Approach – Daniel R Stevenson; Stanley
Thrones Ltd.

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 BSCHM‐108‐FOOD & BEVERAGE SERVICE – I ( PRACTICAL)

UNIT‐ I
 Service Grooming and Restaurant Etiquettes.
 Mis-en- place and Mis-en-scene
 Identification of equipments
 Food and Beverage service sequence
 Water pouring and seating a guest.

UNIT‐ II
 Laying and relaying of Tablecloth
 Napkin folds
 Carrying a Salver or Tray
 Rules for laying table - Laying covers as per menus

UNIT‐ III
 TDH and A la carte cover Layout
 Handling service gear
 Carrying plates, Glasses and other Equipments
 Clearing an ashtray
 Crumbing, Clearance and presentation of bill

UNIT‐ IV
 Sideboard setup
 Silver service
 American service
 Situation handling

UNIT‐ V
 Breakfast table lay-up
 Restaurant reservation system
 Hostess desk functions
 Order taking – writing a food KOT, writing a BOT

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REFERENCE BOOKS
1) Food and Beverage Service – Lillicrap. D.R. ; Edward Arnold Ltd. London
2) Professional Food and Beverage Service Management – Verghese Brian;
Macmillan India Ltd.
3) Food and Beverage management and Service –Waiter; Barrie & Jenkins
London 1965.
4) The Waiter – Fuller John & Currie. A.J ; Hutchinson
5) Food and Beverage Service- Dhawan Vijay; Franc Bros & Co.

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 BSCHM‐109‐ HOTEL HOUSEKEEPING – I( PRACTICAL)
UNIT‐ I
 Guest Room Layout
 Identification of cleaning agents
 Usage of different cleaning agents

UNIT‐ II
 Identification of cleaning equipment / cleaning cloths (types & uses)
 Operation procedure of the cleaning equipment.

UNIT‐ III
 General cleaning
 Different areas of a hotel- Cleaning procedures.

UNIT‐ IV
 Glass cleaning – procedures for cleaning the glass
 Silver Polish – procedures for silver polishing.
UNIT‐ V
 Brass Polish – procedures for Brass Polishing.
 Washroom Cleaning – Procedures followed.

REFERENCE BOOKS
1) Professional management of Housekeeping operations, Robert J.
Martin,; John Wiley & Sons, New York.
2) Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,.
Edward Arnold Ltd. London (ELBS)
3) Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill –
Delhi
4) Professional Housekeeping, Tucker Schneider, VNR
5) Housekeeping Management for Hotels & Residential Management,
Rosemary Hurst; Heinemann
6) Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.
7) Managing H.K. Operations, Margaret Kappa.
8) Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace
Brigham; Arnold Hienman, Indiana.
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 BSCHM‐110‐FRONT OFFICE OPERATIONS – I (PRACTICAL)

UNIT‐ I
 Basic Manners and Attributes for Front Office Operations.
 Communication Skills – verbal and non verbal.

UNIT‐ II
 Preparation and study of Countries – Capitals & Currency, Airlines &
Flag charts, Credit Cards, Travel Agencies etc.
 Telecommunication Skills.

UNIT‐ III
 Forms & formats related to Front office.
 Hotel visits – WTO sheets.

UNIT‐ IV
 Identification of equipment, work structure and stationery.
 Procedure of taking reservations – in person and on telephones.

UNIT‐ V
 Converting enquiry into valid reservations.
 Role play – Check-in / Check – out / Walk-in / FIT / GIT / etc; VIP / CIP /
H.G etc..
 Suggestive selling.
REFERENCE BOOKS
1) Andrews S., Hotel Front Office Training Manual, Tata Publishing company
limited, 1982.
2) D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.
3) Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.
4) Tourist Information Series, Publication Division, Ministry of information and
broadcasting Government of India, Delhi.
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5) Kaul, S.N., Tourist India, International Taj Building Bombay.
6) Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981.
7) Dr. Singh R.K., Front Office Management, Aman Publication,

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 BSCHM‐111‐BASIC COMPUTER APPLICATION – I
( PRACTICAL)

UNIT‐ I
WINDOWS OPERATIONS –PRACTICAL
Creating Folder/Creating Shortcuts/Copying Files/ Folders/Renaming
Files/Folders.
Deleting Files, Exploring Windows. MS-WORD-PRACTICAL

UNIT‐ II
CREATING A DOCUMENT
Entering text, Saving The Document,Editing the document already saved to
the disk.
Getting around the document, Find and replace operations, Printing the
document.

UNIT‐ III
FORMATTING A DOCUMENT
Justifying paragraphs, Changing paragraph indents.
Setting Tabs and margins, Formatting pages and documents.
Using bullets and Numbering, Headers and Footers Pegination.

UNIT‐ IV
SPECIAL EFFECTS
Print Special effects eg. Bold, underline, superscripts, subscripts.
Changing Fonts, Changing Case.
CUT, COPY AND PASTE OPERATION

Marking Blocks, Copying and pasting a block

Cutting and pasting a block Deleting a block
Formatting a Block Using Find and replace in a block

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UNIT‐ V
USING MS-WORD TOOLS
Spelling and Grammar, Mail/ Merge/Printing envelopes and labels.
TABLES- Create/Delete/Format.
GRAPHICS - Inserting clip arts.
Symbols ( Borders/Shading)/Word Art.
Previewing the documents, Printing the whole document
Printing a selected Page, Printing a selected set/Printing several
Documents/Printing more than one copies.
REFERENCE BOOKS
 Computer Fundamentals : P.K. Sinha, BPB Publications.
 Fundamentals of Computers, V. Rajaraman , Printice Hall of India
 Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB
Publications

26
 SEMESTER II
FIRST YEAR SECOND SEMESTER THEORY
BSCHM‐201 ‐ HYGIENE AND FOOD SAFETY
UNIT‐I
FOOD QUALITY
1.1. Definition of foods
1.2. Classification of foods in terms of spoilage-High Risk Foods and Low Risk
Foods.
1.3. Factors responsible for food spoilage, Role of microbes in food spoilage
and the ways to prevent their growth (Control of growth factors).
1.4. Food preservation and simple preservation methods with their principles,
commercial preservation (Class I, Class II preservatives)
1.5. Types of storage and good storage techniques (FIFO, Cross-Stocking,
Room Hygiene, Temp-control)
UNIT‐II
FOOD SAFETY
2.1. Definition of food poisoning.
2.2. Types of food poisoning, Food Infection and food Intoxication and their
causative agents.
2.3. Prevention and control of food poisoning.
2.4. Food safety methods. (HACCP, COSHH, Danger zone temp, Cross
contamination, Colour coding).
2.5. Food Laws for food safety (PFA, FPO, BIS, AGMARK, FOOD SAFETY ACT).
2.6. General rules of Hygienic food handling.

27
UNIT‐III
PREMISES HYGIENE
3.1. Good structural details for a hygienic kitchen. (Floors, Walls, Ceiling,
Drainage, plumbing, lighting and ventilation)
3.2. Ill effects of Garbage and Eco-friendly methods of Garbage disposal.
3.3. Pests and diseases,Pest control techniques.
3.4. Equipment Hygiene
3.4.1. Definition of Disinfection, Sterilization and sanitation
3.4.2. Cleaning methods for electrical, large and small equipments.
3.5. Two and Three sink dish washing methods.

UNIT‐IV
PERSONNEL SAFETY
4.1. Good grooming standards and Care of body parts for Personal Hygiene.
4.2. Importance of Oral Hygiene.
4.3. Comfortable and protective clothing.
4.4. Causes of Accidents and their preventive methods.
4.5. Basic first aid for minor Injuries (Burns, Scalds, Cuts and Wounds, Insect
bites)

UNIT‐V
HEALTH FOODS
5.1. Balanced diet for healthy living.
5.2. Importance of balanced menu.
5.3. List of deficiency diseases – Causative Nutrients – Symptoms and Food
sources.

28
References:
McSWANE DAVID, NANCY RUE, RICHARD LINTON, Essentials of Food safety
andSanitation, prentice hall, upper saddle revering 07458, 1998, ISBN 0-13-
532136-0.
S.RODAY, Food hygiene & Sanitation, Tata McGraw Hill, 1999, ISBN 0-07-463178-0.
JOAN LOKEN, The HACCP Food safety Manual, John Wiley, 1994.
FHRAI, Food safety and HACCP manuals for hotels and restaurants in India,
Prentice Hall.
John C Birvhfield, Design and Layout of Food service Facilities
Regina s Baraban , successful restaurant
Theory of catering – Victor cessarani
Preventive medicine – Park and park

29
 BSCHM‐202‐ FRENCH

UNIT ‐ I
 Introduction to the language
 The letter of alphabet and their pronunciation
 Different accents used in written French
 Self-introduction
 Name, Age, Nationality, Profession, etc –
 Presenting and introducing another person, Greeting - How to reply to
greetings.

UNIT ‐ II
 Countries and their nationalities
 Fruits, Vegetables, Meat, Egg, Fish, Etc.
 Utensils used in Kitchen and Restaurant
 Name of the Personnel's in Hotel, Restaurant and Kitchen
(Specialization from English to French term)

UNIT ‐ III
 Members of the family, Numerical from 1 to 100
 The time of the day, Simple conversation asking for menu card, placing
Order for food, asking for wine, Beer, Coffee, Tea, Conversation related to
Front Office – Asking for room – enquiring for facilities, asking for rates of
room – checkout time – No of Days.

UNIT ‐ IV
 Menu items in French term for Breakfast, Lunch and Dinner
 Compilation of French menu for Breakfast, Lunch and Dinner
 Culinary terms in French - French to English - English to French.

UNIT – V
 Auxiliary Verbs, Professional adjectives/Nationality, Time
 Ist Group Verbs, Feminine & Phralisation of nouns
 Feminine & Pluralisation of Adjectives, IInd group verb, Formules de
Politesse
 Future and past tense
30
 Currency/Weights/Measures, Negation & Interrogation
 Adverbs and Pronouns, Basic French conversation with guests.
 IIIrd group verbs
 REFERENCE BOOKS

1. Rajeswari Chandrasekar, Rekha Hangal, Chitra Krishnan - A Votre Service 1-

General Book Deport, 1691, Delhi
2. S.Bhattacharya - French for HOSPITALITY and Tourism - Frank Bros and Co.
publishers limited.
3. La langue et La civilization Francaises- G. Mauger,; Hachette, 79, Bou
levard St. Germain, Paris.
4. Le Fran, cais de I’Hotellerie et du Tourisme – Max DANY
5. Jean Robert la lay, Hachette (part I part II, all the conversational up to pg.
106. This book is to be used for conversation and translations.)

31
 BSCHM‐203 FOOD PRODUCTION – II

UNIT –I
 Food commodities- Classification with examples and uses in Cookery
 Game- meaning- types with examples
 Fruits- kinds with examples.
 Nuts- names of nuts commonly used in cooking, Cream- types, description
and their uses.
 Yogurt- types
 Cereals- types and uses.
 Pulses used in Indian cooking,
 Herbs- uses of herbs
 Spices & condiments- uses of different spices and condiments
 Coloring and Flavoring Agents: Name, Types and Uses.

UNIT‐II
 Basic Indian Masalas & Gravies
 Garam Masala, pulao Masala, curry powder, sambhar powder, rasam
powder, chat Masala, Tandoori marination. Gravies - White, red, green and
yellow gravies.
 Vegetable Cookery:
 Vegetables -classification of vegetables, importance of vegetables in diet,
cooking of vegetables.
 Retention of color, flavor, and nutrients while cooking.
 Potatoes - styles of presenting potatoes and their description, Storage -
Principles of Vegetable Storage.

UNIT-III
 Indian Regional Cuisine, North and South Indian Regional Cuisine
 Goa – History and menu examples.
 Kashmir - History and menu examples.
 Andhra Pradesh - History and menu examples.
 Karnataka - History and menu examples.
 Tamil Nadu - History and menu examples.
32
  Bengal - History and menu examples.
 Assam - History and menu examples.
 Gujarat - History and menu examples.
 Punjab - History and menu examples.
 Rajasthan - History and menu examples.
 Ingredients used , traditional preparation methods, utensils and
accompaniments.

UNIT – IV
 Meat Cookery
 Fish -classification with example, selection & cuts of fish, cooking of fish.
 Poultry- selection of poultry ,classification based on size, uses of each type.
 Butchery -selection, cuts size and uses of lamb, mutton, beef, veal & pork
 Bacon, Ham, Gammon and Steaks -Description of steaks from sirloin & fillet.

UNIT-V
 Quantity Food Production
 Introduction to Large scale commercial cooking.
 Layout of a large kitchen, staff hierarchy and production workflows.
 Quality Food production, standard purchase specifications. Indent

REFERENCE BOOKS

1. Modern Cookery Vol I&II - Philip Thangam

2. Theory of Cookery – Arora Krishna
3. Professional Charcutiere – Kinsella john, Harvey David, John Wiley & Sons
NY
4. Food Preparation & Cooking-Thornes Stanley, Ellenborough House,
Wellington
5. Street
6. Professional; Cooking – Gisselen Wayne; John Wiley & Sons
7. Larousse Gastronomique
8. Basic Cookery – Stevenson David R; Stanley Thrones Ltd.
33
9. Prashad – Cooking with Indian masters – Indrasingh Kalra
10. Professional baking - Gisselen Wayne; John Wiley & Sons
11. Understanding Cooking – Lundburge & Kotschevan
12. Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
13. Basic Cookery–The Process Approach–Daniel R Stevenson; Stanley
Thrones Ltd.

34
 BSCHM‐204‐ FOOD & BEVERAGE SERVICE ‐ II

UNIT‐I
 Room Service- Introduction, General principles, loopholes and pitfalls to be
avoided
 Cycle of service, scheduling and staffing
 Room service menu planning
 Forms and formats.
 Order taking, thumb rules,
 Telephone etiquettes, noting orders, suggestive selling and breakfast cards.
 Layout and setup of common meals, use of technology for better room
service
 Time management – lead time from order taking to clearance

UNIT –II
 Types of Beverages
 Non-Alcoholic Beverages - Classification (Nourishing/ Stimulating /
Refreshing)
 Stimulating-Tea - Origin & Manufacture, Types of Brands, Preparation &
Service
 Coffee - Origin & Manufacture, Types of Brands, Preparation.
 Nourishing - Cocoa & malted beverage - Origin &Manufacture, Types of
Brands
 Refreshing – Juices, Aerated Drinks, Mixers (Tonic/ Lemonade/ Bitter
Lemon), Squashes, Syrups, Mineral Water, Sparkling water/Soda.
 Alcoholic Beverages - Introduction, definition and classification of
wines Classification
 Viticulture and viticulture methods Vinification – Still, Sparkling,
Aromatized and Fortified wines
 Vine diseases

UNIT III
 Wines – France, Italy, Spain, Portugal, South Africa, Australia, India
and California
 Food and wine harmony
 Wine glasses and equipment
 Storage and service of wine
 Beers- Introduction
35
  Ingredients used Production Types and Brands, Indian and
international
 Service of bottled, canned and draught beers.

UNIT IV
 Other Fermented and Brewed Beverages
 Sake Cider Perry Alcohol free wines.
 Table Cheeses-Introduction, Types, Production, Brands and Service,
Storage .
 Interpersonal Skills
 Dealing with incidents, spillage, returned food, lost property, illness,
alcohol over consumption, recording incidents, customer with special
needs

UNIT V
 Room Service/ In room dining service
 Scheduling and staffing
 Forms and formats, room service menu planning.
 Order taking, suggestive selling.
 Time management- lead time from order taking to clearance
 Kitchen Stewarding
 Introduction to kitchen stewarding & organization structure,
 Layout of kitchen stewarding,
 Wash up-methods used,
 Different kind of chemical used
 Different types of dish washing machines,
 Cleaning method of silver/ EPNS, Stainless Steel, Copper, Brass.

REFERENCE BOOKS
1. Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher:
ELBS
2. Food & Beverage Service Management- Brian Varghese
3. Modern Restaurant Service – John Fuller, Publisher: Hutchinson
4. The Restaurant ( From Concept to Operation)- Publisher: Lipinski
5. Introduction F& B Service- Brown, Heppner & Deegan

36
6. Professional Food Service- Sergio Andrioli & Peter Douglas, Publisher:
Heinemann Professional
7. The Waiters Hand book-Grahm Brawn Karon Hebner, Publisher:
Global Books & Subscription services, New Delhi
8. Design & Equipment for Restaurants & Food Service By Costas
Katsigris & Chris Thomas Published by Wiley & Sons
9. Catering Management By Nancy Loman Scanlon Published by Wiley

37
 BSCHM‐205‐ HOTEL HOUSEKEEPING – II

UNIT – I
 Housekeeping Supervision
 Importance of Inspection
 Checklist for Inspection
 Typical Areas usually neglected where special attention is required.
 Self Supervision Techniques for Cleaning Staff
 Degree of Discretion / Delegation to Cleaning Staff

UNIT – II
 Linen / Uniform / Tailor Room Layout
 Types of Linen, Sizes, and Linen Exchange Procedure
 Selection of Linen Storage Facilities and Conditions
 Par Stock : Factors affecting Par Stock, Calculation of Par Stock
 Discard Management Linen Inventory System
 Uniform Designing : Importance, Types, Characteristics, Selection, Par Stock
 Function of Tailor Room Managing Inventory
 Par level of linen, uniform, guest loan items, machines & equipment, cleaning
supplies & guest supplies Indenting from stores.

UNIT‐ III
 Cleaning Procedure & frequency schedules – Guest room
 Prepare to clean Clean the guest room (bed making)
 Replenishment of Supplies & linen Inspection
 Deep cleaning Second service Turn down service
 Lobby, Lounge, Corridors, Pool area.
 Elevators, Health club, F&B outlet, Office areas.
 V.I.P Handling

UNIT‐ IV
 Special Cleaning Programme
 Daily, Weekly, Fortnightly and Monthly Cleaning
 Routine cleaning, spring cleaning, deep Cleaning.
 Floor Operations, Rules on the Guest Floor
38
  Key Handling Procedure - types of keys
 Grand master, floor master, sub master or section or pass key, emergency
key, room keys, offices and store keys, computerized key cards.
 Key control register- issuing, return, changing of lock, key belts, unusual
occurrences.

UNIT‐V
 Care and Cleaning of Metals
 Brass – Care and Cleaning procedures.
 Copper – Care and Cleaning procedures.
 Silver – Care and Cleaning procedures.
 EPNS - Care and Cleaning procedures.
 Bronze - Care and Cleaning procedures.
 Gun Metal – Care and Cleaning procedures.
 Chromium pewter – Care and Cleaning procedures.
 Stainless Steel- Care and Cleaning procedures.
 Types of tarnish, cleaning agents and methods used.
 Cleaning of Different Types of Floor Surfaces
 Special Services - baby sitting, second service, freshen up service, valet
service

REFERENCE BOOKS

 Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox
(ELBS).
 Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke
 Hotel House Keeping – Sudhir Andrews Publisher: Tata McGraw Hill.
 The Professional Housekeeper – Tucker Schneider, Publisher: VNR.
 Professional Management of Housekeeping Operations- Martin Jones,
Publisher: Wiley & sons

39
 BSCHM‐206 – ENVIRONMENTAL STUDIES

UNIT‐I
Environmental Studies : Definition, scope and importance, need for public
awareness. Natural resources: Water resources, use and over utilization of surface
and ground water, floods, drought, conflicts over water, dams - benefits and
problems. Effects of modern agriculture, fertilizer-pesticide problems, water
logging salinity.
UNIT‐II
Ecosystems : Concept of an ecosystem, structure and function of an ecosystem,
producers, consumers and decomposers, energy flow in ecosystem, food chains,
ecological pyramids, aquatic ecosystem (ponds, streams, lakes, rivers, oceans,
estuaries).
Energy Resources : Growing energy needs, renewable and non-renewable energy
sources. Land Resources, land as a resource, land degradation, soil erosion and
desertification.
UNIT‐III
Biodiversity : Genetic species and ecosystem diversity, bio-geographical
classification of India. Value of biodiversity, threats to biodiversity, endangered
and endemic species of India, conservation of biodiversity.
UNIT‐IV
Environmental Pollution : Causes, effects and control measures of air pollution,
water pollution, soil pollutions, noise pollution, thermal pollution and solid waste
management.
Environment protection act : Air, Water, forest and wild life acts, enforcement of
environmental legislation.
UNIT‐V
Social Issues and the Environment: Water conservation, watershed
management, and environmental ethics. Climate change, global warning, acid, rain,
ozone layer depletion.

40
Disaster management : Types of disasters, impact of disasters on environment,
infrastructure, and development. Basic principles of disaster mitigation, disaster
management, and methodology, disaster management cycle, and disaster
management in India
TEXT BOOKS:
1)A Text Book of Environmental Studies for U.G. Course, Erach Bharucha,
Universities Press, 2013 publisher orient black swan ISBN 10 : 8173718628
ISBN 13: 9788173718625
2)E.P. Odum, Fundamentals of Ecology, W.B. Sunders Co., USA. 5th edition 2004
ISBN : 0534420664 ISBN 13: 9780534420666
3)M.N. Rao and A.K. Datta, Waste Water Treatment, Oxford and IBH Publications
3rd edition 2008 ISBN 10 : 8120417127
4)Benny Joseph, Environmental Studies, Tata McGraw-Hill, 2005 ISBN:
0070590923
5)V.K. Sharma, Disaster Management, National Centre for Disaster Management,
HPE, Delhi, 1999.

41
 BSCHM‐207‐ ENGLISH LANGUAGE – II (PRACTICAL)

UNIT‐I
 Communication – Types and process.
 Introduction, definitions, Process of communication,
 Types of communication, upward, downward, horizontal, vertical and
diagonal, verbal, nonverbal and oral and written.Interpersonal
communication - one way/ two way,
 Mediums of communication.
 Written communication- Business report, business representation, formal
letter.
 Drafting effective letter, formats, style of writing, Use of jargons.

UNIT‐II
 Interviews - Types and uses.
 Techniques of handling interviews of different types.
 Group discussion, stress interview, Aptitude tests.
 Traits of a good interviewee Resume and Job applications.
 Pronunciation, stress, invocation, rhythm.

 Body Language -Greetings, First name, handshakes, some polite

expressions, apologies, remarks, etiquette and manners.

UNIT‐III
 Speeches- Drafting, a speech, presentation,
 Personal grooming, Paragraphs and creative writing,
 Extempore speaking.

UNIT – IV
 Group presentation
 Realizing the difference between a team and a group.
 Audience orientation, group projects, Planning a presentation - Mind
Mapping, Theme, Subject,
 Handling question and feed back.

UNIT – V
42
  Communication
 Importance-Message Component, Communication and Information, Conflict
and its Resolution,
 Communication and Empathy,
 Aids and Barriers to Communication, Listening.

BOOK REFERENCE

1. Bhaskar, W.W.S., AND Prabhu, NS., “ English Through Reading”, Publisher:

MacMillan, 1978
2. Business Correspondence and Report Writing” -Sharma, R.C. and Mohan
K. Publisher: Tata Mc Graw Hill 1994
3. Communications in Tourism & Hospitality- Lynn Van Der Wagen,
Publisher: Hospitality Press
4. Business Communication- K.K.Sinha
5. Essentials of Business Communication By Marey Ellen Guffey, Publisher:
Thompson Press
6. Basic Business Communication By Lesikar & Flatley, Publisher Tata Mc Graw
Hills
Body Language By Allan Pease, Publisher Sheldon Press

43
 BSCHM‐208‐ FOOD PRODUCTION – II (PRACTICAL)

UNIT‐ I
 Awadh
 Bengal
 Goa

UNIT‐ II
 Gujarat
 Hyderabad
 Kashmiri

UNIT‐ III
 Maharashtra
 Punjabi
 Rajasthan
 South India (Tamilnadu, Karnataka, Kerala)

UNIT‐ IV
 Simple Breads: - Bread rolls, loaf.
 Simple Cakes: - Sponge, Genoise
 Fatless, Swiss roll
 Fruit cake, Rich Cake Madiera Cake.
 Pastry: - Short crust (Jam Tarts, Turn overs)

UNIT‐ V
 Laminated (Palmiers, Khara Biscuit)
 Danish pastry, Choux Pastry (Éclairs, Profit rolls)
 Simple cookies - Nan Khatai, Golden Goodies
 Melting moments, Swiss tarts.
 Tri colour Biscuits, Chocolate chips Biscuits.
 Chocolate cream fingers, Bachelors’ buttons.

REFERENCE BOOKS
1. Modern Cookery Vol I&II - Philip Thangam
2. Theory Of Cookery – Arora Krishna
44
3. Professional Charcutiere – Kinsella john, Harvey David, John Wiley & Sons NY

4. Professional Cooking – Gisselen Wayne; John Wiley & Sons

5. Basic Cookery – Stevenson David R; Stanley Thrones Ltd.
6. Prashad – Cooking with Indian masters – Indrasingh Kalra
7. Professional baking - Gisselen Wayne; John Wiley & Sons
8. Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
9. Basic Cookery–The Process Approach–Daniel R Stevenson; Stanley Thrones
Ltd.

45
 BSCHM‐209‐ FOOD & BEVERAGE SERVICE – II( PRACTICAL)

UNIT‐ I
Room service tray and trolley lay up and service
Room service amenities
Set-up in rooms

UNIT‐ II
Functional and floor layouts for room service
Conducting briefing and de-briefing for F&B Outlets

UNIT ‐ III
Beverage order-taking
Service of Beer
Service of Sake
Service of Other fermented and brewed beverages

UNIT‐ IV
Service of sparkling wines.
Service of aromatized wines.
Service of fortified wines.

UNIT‐ V
Service of Still wines.
Table set-up with wines on the menu

REFERENCE BOOKS
 International Bartender’s Guide- Bartender
 The New York Bartender’s Guide, Berk, S.A.
 Wine regions of the world, David Burroughs and Norman
Bezzant; Butterworth, Heinemann.
 Cocktail Guide, A.C.P. Publishing Pvt. Ltd.
 The Australian Bar attendant’s handbook, Ellis. G.
 Sotheby’s World Wine Encyclopedia, Tom Stevenson, Dorling Kindersley.
 Bar Companion (Mixed drinks), Jones Bridget
 The World guide to Whisky, Jackson M.
46
 Managing Bar and Beverage operations, Kot schevu L.H.
 The encyclopedia of world beers, Myers. B.

47
 BSCHM‐210‐ HOTEL HOUSEKEEPING – II (PRACTICAL)

UNIT‐ I
 Identification of Cleaning Equipments (Manual)
 Identification of Cleaning Equipments (Mechanical)
 Scrubbing – Polishing, Wiping, Washing, Rinsing, Swabbing, Sweeping,
Mopping, Brushing – Buffing

UNIT‐ II
 Handling Different Types of Fabrics
 Use of Abrasives

UNIT‐ III
 Polishes / Chemical Agents
 Room Attendant Trolley / Maid’s Cart

UNIT‐ IV
 Bed Making
 Turndown Service
 Cleaning of Guestroom
 Cleaning of Public Area

UNIT‐ V
 Brass Polishing / Silver Polishing
 Forms and Formats used
REFERENCE BOOKS
 Professional management of Housekeeping operations, Robert J. Martin,;
John Wiley & Sons, New York.
 Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret
Lennox,. Edward Arnold Ltd. London (ELBS)
 Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill –
Delhi
 Professional Housekeeping, Tucker Schneider, VNR
 Housekeeping Management for Hotels & Residential Management,
Rosemary Hurst; Heinemann
 Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.
48
 Managing H.K. Operations, Margaret Kappa.
 Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace
Brigham; Arnold Hienman, Indiana.

49
 BSCHM‐211 – BASIC COMPUTER APPLICATION– II( PRACTICAL)

UNIT‐ I
MS-EXCEL-PRACTICAL
 How to use Excel
 Starting Excel
 Parts of Excel screen
 Parts of the worksheet
 Navigating in a worksheet

UNIT‐ II
 Getting to know mouse pointer shapes
 Internet and e-mail practical
 Creating Table in MSWORD
 Formatting Documents
 Mail-Merge

UNIT ‐ III
 Enter data, Changing row heights column width, Formatting the data, sorting
the data.
 Function in Excel (ABS, SQRT, LEN, SUM, ROUND, AVG, COUNT)
 Inserting Charts, Inserting Pictures

UNIT‐ IV
 Creating Simple presentations-Saving, Opening an existing presentation-
creating a presentation using auto Content Wizard and Template.
 Using Various Auto Layouts, Charts, Table, Bullets and Clip Art

UNIT‐ V
 Slide View-Outline View, Slide View, Slide show View and Slide sorter view
 Creating Organization Chart for a Hotel Industry.

REFERENCE BOOKS

50
 Computer Fundamentals : P.K. Sinha, BPB Publications.
 Fundamentals of Computers, V. Rajaraman , Printice Hall of India
 Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB
Publication.

51